Broccoli Soup Research Articles

O12 The Inside Scoop: Sensory Evaluation Feedback from Peer Educators Provides Important Perspective on Direct Education Recipes

<h3>Background</h3> Federal nutrition education programs such as the Expanded Food and Nutrition Education Program (EFNEP) and the Supplemental Nutrition Assistance Program-Education (SNAP-Ed) utilize a peer educator model to teach low-income Americans about healthy eating behaviors. Recipe demonstrations are an important part of such programs and may influence participants' eating and food preparation behaviors at home. Little is known about how peer educators perceive program recipes and related participants' recipe acceptability and preparation behaviors. <h3>Objective</h3> To examine peer educators' acceptability of recipes through evaluation of sensory attributes (appearance, flavor, texture, and saltiness or sweetness), preparation behaviors, and participants' perceived behaviors. <h3>Study Design, Setting, Participants</h3> Eight online surveys were conducted with peer educators (100% female, 47% African American, 14-28 responses per recipe) in the University of Georgia EFNEP and SNAP-Ed programs. Educators completed the surveys independently in a location of their choice. Survey links were sent to educators in a single document, and weekly reminders paced them to complete 2 surveys per week. <h3>Measurable Outcome/Analysis</h3> Sensory acceptability of 16 recipes was evaluated on a 9-point hedonic scale (0=Dislike Extremely; 5=Neither Like nor Dislike; 9=Like Extremely). Preparation intent and behaviors of educators and participants were evaluated on a similar scale. Standard range of acceptability is ≥7. <h3>Results</h3> Thirteen recipes received acceptable ratings on most sensory attributes and preparation questions. Three recipes (Curly Noodles Supreme, Easy Cheesy Broccoli Soup, and Ranch Sauce) received unacceptable ratings. Across all recipes, recipe acceptability, preparation intent, and program participant perception were not significantly different by educators' program, length of employment, and quadrant district in Georgia. <h3>Conclusion</h3> The findings suggest that peer educators for the nutrition education of low-income Georgians reported overall acceptable sensory attributes and preparation behaviors related to the program recipes and indicate areas for improvement in select recipes. Sensory evaluation methodology could be used to improve nutrition education recipes for higher acceptability and healthier recipe preparation behaviors in low-income participants.

Environmental Assessment of Upgrading Horticultural Side Streams—The Case of Unharvested Broccoli Leaves

To facilitate transition to a sustainable food system, it is necessary to address food losses. A large proportion of waste occurs during primary production, with large quantities of edible crop parts left in the field at harvest. One such product is broccoli, where normally only around one-third of the edible parts of the plant are harvested in Sweden. Much of the broccoli plant consists of edible leaves and this side stream represents an unused resource with great potential. This study assessed the potential environmental savings that can be achieved by utilising broccoli side streams as a powder in soups and bread. Consequential and attributional life cycle assessments were conducted, based on scenarios relevant for growers in southern Sweden. The results showed that the scenario with the largest saving potential was to process the broccoli side streams into a powder for use in broccoli soup. The main saving was due to substitution of imported broccoli powder, which was assumed to be produced from broccoli florets using a more fossil-based energy mix. The second best scenario was to use the side-stream broccoli powder as a wheat substitute in bread but, since wheat flour is less resource-demanding than imported broccoli powder, the emission savings were lower in this case. However, replacing wheat flour with a vegetable-based product could provide additional health benefits that are important in achieving a healthy, locally available, and environmentally friendly diet suitable for a sustainable food system.

Dysphagia management in Parkinson's disease: Comparison of the effect of thickening agents on taste, aroma, and texture.

Dysphagia is a frequent symptom in Parkinson's disease (PD). Thickening liquids facilitates safe swallowing, however, low treatment compliance is a major issue, due to patients' dislike of thickened liquids. Some studies suggest a negative impact of gum-based thickeners, currently most used in clinical practice, on sensory properties compared to starch-based thickeners. This has not yet been investigated in PD. This study's aim was to compare taste, texture, and aroma of gum-based and starch-based thickened soups in participants with PD. Gum-based resource thicken up clear (RTUC) and starch-based kitchen products potato starch (PS) and quinoa flour (QF) were evaluated in broccoli soup. Texture, aroma, and taste were characterized by rheology, volatile, and sensory profiling. Thickened soups were evaluated in participants with PD and controls through a paired comparison test. Reduced release of 61.4%, 46.2%, and 38.5% of volatiles was observed after thickening with RTUC, PS, and QF, respectively. Overall taste intensity was reduced in RTUC- and PS-thickened soup, respectively. Taste and aroma of PS-thickened soup were considered more intense by 70.3% and 63.8% of all participants, respectively (n = 36 PD, n = 41 controls), 56.3% preferred the PS-thickened soup's texture . Taste and aroma of QF-thickened soup were considered more intense by 68.1% and 65.6% of all participants, respectively (n = 47 PD, n = 31 controls), 58.0% preferred the QF-thickened soup's texture. Starch-based thickeners demonstrated higher taste and aroma intensity. However, volatile and sensory profiling demonstrated reduced taste and aroma in all thickeners. Combining kitchen products with flavor enhancers may increase palatability of thickened beverages.

Sulforaphane-enriched extracts from glucoraphanin-rich broccoli exert antimicrobial activity against gut pathogens in vitro and innovative cooking methods increase in vivo intestinal delivery of sulforaphane

PurposeStudies on broccoli (Brassica oleracea var. italica) indicate beneficial effects against a range of chronic diseases, commonly attributed to their bioactive phytochemicals. Sulforaphane, the bioactive form of glucoraphanin, is formed by the action of the indigenous enzyme myrosinase. This study explored the role that digestion and cooking practices play in bioactivity and bioavailability, especially the rarely considered dose delivered to the colon.MethodsThe antimicrobial activity of sulforaphane extracts from raw, cooked broccoli and cooked broccoli plus mustard seeds (as a source myrosinase) was assessed. The persistence of broccoli phytochemicals in the upper gastrointestinal tract was analysed in the ileal fluid of 11 ileostomates fed, in a cross-over design, broccoli soup prepared with and without mustard seeds.ResultsThe raw broccoli had no antimicrobial activity, except against Bacillus cereus, but cooked broccoli (with and without mustard seeds) showed considerable antimicrobial activity against various tested pathogens. The recovery of sulforaphane in ileal fluids post soup consumption was < 1% but the addition of mustard seeds increased colon-available sulforaphane sixfold. However, when sulforaphane was extracted from the ileal fluid with the highest sulforaphane content and tested against Escherichia coli K12, no inhibitory effects were observed. Analysis of glucosinolates composition in ileal fluids revealed noticeable inter-individual differences, with six “responding” participants showing increases in glucosinolates after broccoli soup consumption.ConclusionsSulforaphane-rich broccoli extracts caused potent antimicrobial effects in vitro, and the consumption of sulforaphane-enriched broccoli soup may inhibit bacterial growth in the stomach and upper small intestine, but not in the terminal ileum or the colon.

Accumulation of Dietary S-Methyl Cysteine Sulfoxide in Human Prostate Tissue.

ScopeObservational studies have associated consumption of cruciferous vegetables with reduced risk of prostate cancer. This effect has been associated with the degradation products of glucosinolates—thioglycosides that accumulate within crucifers. The possible role of S‐methyl cysteine sulfoxide, a metabolite that also accumulates in cruciferous vegetables, and its derivatives, in cancer prevention is relatively unexplored compared to glucosinolate derivatives. The hypothesis that consuming a broccoli soup results in the accumulation of sulfate (a SMCSO derivative) and other broccoli‐derived metabolites in prostate tissue is tested.Methods and resultsEighteen men scheduled for transperineal prostate biopsy were recruited into a 4‐week parallel single blinded diet supplementation study (NCT02821728). Nine men supplemented their diet with three 300 mL portions of a broccoli soup each week for four weeks prior to surgery. Analyses of prostate biopsy tissues reveal no detectable levels of glucosinolates and derivatives. In contrast, SMCSO is detected in prostate tissues of the participants, with significantly higher levels in tissue of men in the supplementation arm. SMCSO was also found in blood and urine samples from a previous intervention study with the identical broccoli soup.ConclusionThe consequences of SMCSO accumulation in prostate tissues and its potential role in prevention of prostate cancer remains to be investigated.

P93 Utilizing Sensory Evaluation Methodology in Recipe Development for Expanded Food and Nutrition Education Program (EFNEP)

Background Federal programs such as EFNEP provide nutrition education for limited resource consumers. A component of the nutrition education often includes the inclusion of recipes which are provided to increase healthy eating behaviors among targeted audiences. Currently, there is limited information regarding sensory evaluation of recipes targeted to limited resource consumers. Objective To utilize sensory evaluation methodology to assess acceptability including overall liking (OL) and liking of specific sensory attributes (appearance, flavor, texture) for 16 recipes taught and demonstrated through the University of Georgia EFNEP Food Talk nutrition education curriculum. Study Design, Settings, Participants A total of 872 EFNEP eligible Georgian adults who participate in the Food Talk Nutrition Education Curriculum conducted sensory evaluation on sixteen existing recipes through the EFNEP Food Talk curriculum. Recipes were prepared following standardized instructions for consistency of preparation and portion size. Measurable Outcome/Analysis Sensory evaluation used the traditional nine-point hedonic scale to evaluate OL and specified sensory attributes (1= dislike extremely, 5 = neither like nor dislike, and 9 = like extremely). Standard range of acceptability for a recipe is ≥ 7.0. OL based on recipe title, and purchasing intent of recipe ingredients were also measured. Results Recipes with the highest acceptability ratings were fruit-based recipes (Fruit Smoothie, mean OL = 7.67, flavor = 7.56, texture = 7.54; Crunchy Apple Salad, mean OL = 7.97, flavor = 8.18, texture = 8.02). Recipes with the lowest acceptability ratings were Easy Cheesy Broccoli Soup (mean OL = 6.63, flavor = 6.51, texture = 6.64) and Curly Noodle Supreme (mean OL = 6.11, flavor = 5.58, texture = 6.56). Conclusion Study findings suggest sensory evaluation should be a part of any nutrition education curriculum designed to improve diet quality through the introduction of new recipes and recipe modifications to promoted meaningful behavior change within the nation's most vulnerable populations. Funding None.

Taste Is Everything: The Role of Sensory Evaluation in Nutrition Education for Low-Income Populations (OR13-04-19)

ObjectivesTo measure acceptance of recipes taught and demonstrated through the University of Georgia Supplemental Nutrition Assistance Program Education (SNAP-Ed) and Expanded Food and Nutrition Education Program (EFNEP) nutrition education curricula through sensory evaluation. MethodsSensory evaluation was conducted on seven newly developed recipes through the SNAP-Ed Food Talk: Farmer’s Market curriculum and sixteen existing recipes through the EFNEP Food Talk curriculum. To evaluate acceptance of the recipes, SNAP-Ed and EFNEP program participants were provided with a nine-point hedonic scale with 1 being ‘dislike extremely’ and 9 being ‘like extremely.’ Program participants were asked to rate for overall liking (OL) of the recipe and liking of additional sensory attributes, including appearance, flavor, texture, saltiness, and sweetness. Recipes were prepared following standardized instructions for consistency of preparation and portion size. ResultsA total of 1438 SNAP-Ed and EFNEP participants (78% female, 66% African American) evaluated 7 newly developed recipes (n = 563) and 16 existing recipes (n = 872). The Curly Noodle Supreme (OL = 6.11, flavor = 5.58, texture = 6.56) and Cheesy Broccoli Soup (OL = 6.63, flavor = 6.51, texture – 6.64) had the lowest ratings from the 16 existing recipes. The Chicken Chili with White Beans (OL = 7.34, flavor = 7.11, texture = 7.31) and Vegetarian Tacos (OL = 7.28, flavor = 7.04, texture = 7.15) had the highest ratings from the 7 newly developed recipes. With standard range of acceptability for a recipe being 7.0 and higher in sensory evaluation, these ratings provide justification for the addition of newly developed recipes and modification or replacement of existing recipes into the SNAP-Ed and EFNEP nutrition education curricula. ConclusionsThe study findings suggest that sensory evaluation has the potential to contribute to the development, testing, and modification of recipes that are more responsive to the unique sensory preferences of low-income populations for nutrition education programs. Funding SourcesUSDA SNAP-Ed, USDA EFNEP.

Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup

The aim of this paper was to develop broccoli soups enriched in Spirulina sp., Chlorella sp., or Tetraselmis sp., at concentrations ranging from 0.5 to 2.0% (w/v), and to assess the effect of microalgae incorporation on their quality and acceptance. Incorporation of freeze-dried microalgae biomass into the broccoli soup resulted in lower L* values, especially after incorporation of Spirulina sp. and Chlorella sp. Microalgae incorporation also led to an increased content of polyphenols and to a higher antioxidant capacity. Microalgae-containing soups showed a higher amount of bioaccessible polyphenols, calculated after a simulated gastrointestinal digestion (ranging between 32.9 ± 1.1 and 45.6 ± 0.5 mg/100 mL). The acceptability index of soups formulated using lower microalgae concentrations was over 70% suggesting that the soups would be well accepted. Indeed, the purchase intention of the soups containing microalgae at 0.5% (w/v) ranged between 3.4 and 4.1 (assessed using a 5-point hedonic scale).

Transcriptional changes in prostate of men on active surveillance after a 12-mo glucoraphanin-rich broccoli intervention—results from the Effect of Sulforaphane on prostate CAncer PrEvention (ESCAPE) randomized controlled trial

ABSTRACTBackgroundEpidemiological evidence suggests that consumption of cruciferous vegetables is associated with reduced risk of prostate cancer progression, largely attributed to the biological activity of glucosinolate degradation products, such as sulforaphane derived from glucoraphanin. Because there are few therapeutic interventions for men on active surveillance for prostate cancer to reduce the risk of cancer progression, dietary approaches are an appealing option for patients.ObjectiveWe evaluated whether consumption of a glucoraphanin-rich broccoli soup for 1 y leads to changes in gene expression in prostate tissue of men with localized prostate cancer.MethodsForty-nine men on active surveillance completed a 3-arm parallel randomized double-blinded intervention study for 12 mo and underwent transperineal template biopsy procedures and dietary assessment at the start and end of the study. Patients received a weekly 300 mL portion of soup made from a standard broccoli (control) or from 1 of 2 experimental broccoli genotypes with enhanced concentrations of glucoraphanin, delivering 3 and 7 times that of the control, respectively. Gene expression in tissues from each patient obtained before and after the dietary intervention was quantified by RNA sequencing followed by gene set enrichment analyses.ResultsIn the control arm, there were several hundred changes in gene expression in nonneoplastic tissue during the 12 mo. These were associated with an increase in expression of potentially oncogenic pathways including inflammation processes and epithelial–mesenchymal transition. Changes in gene expression and associated oncogenic pathways were attenuated in men on the glucoraphanin-rich broccoli soup in a dose-dependent manner. Although the study was not powered to assess clinical progression, an inverse association between consumption of cruciferous vegetables and cancer progression was observed.ConclusionConsuming glucoraphanin-rich broccoli soup affected gene expression in the prostate of men on active surveillance, consistent with a reduction in the risk of cancer progression. This trial was registered at clinicaltrials.gov as NCT01950143.

Bioavailability of Glucoraphanin and Sulforaphane from High-Glucoraphanin Broccoli.

ScopeBroccoli accumulates 4‐methylsulphinylbutyl glucosinolate (glucoraphanin) which is hydrolyzed to the isothiocyanate sulforaphane. Through the introgression of novel alleles of the Myb28 transcription factor from Brassica villosa, broccoli genotypes have been developed that have enhanced levels of glucoraphanin. This study seeks to quantify the exposure of human tissues to glucoraphanin and sulforaphane following consumption of broccoli with contrasting Myb28 genotypes.Methods and resultsTen participants are recruited into a three‐phase, double‐blinded, randomized crossover trial (NCT02300324), with each phase comprising consumption of 300 g of a soup made from broccoli of one of three Myb28 genotypes (Myb28B/B, Myb28B/V, Myb28V/V). Plant myrosinases are intentionally denatured during soup manufacture. Threefold and fivefold higher levels of sulforaphane occur in the circulation following consumption of Myb28V/B and Myb28V/V broccoli soups, respectively. The percentage of sulforaphane excreted in 24 h relative to the amount of glucoraphanin consumed varies among volunteers from 2 to 15%, but does not depend on the broccoli genotype.ConclusionThis is the first study to report the bioavailability of glucoraphanin and sulforaphane from soups made with novel broccoli varieties. The presence of one or two Myb28V alleles results in enhanced delivery of sulforaphane to the systemic circulation.

Evaluation of whey, milk, and delactosed permeates as salt substitutes.

Whey and milk permeates are by-products of high-protein dairy powder manufacture. Previous work has shown that these permeates contribute to salty taste without contributing significantly to sodium content. The objective of this study was to explore the sensory characteristics and compositional analysis of permeates from different milk and whey streams and a low-sodium product application made from them. Skim milk, Cheddar, cottage, and Mozzarella cheese whey permeates were manufactured in triplicate, and delactosed whey permeate was obtained in triplicate. Composition (protein, fat, solids, minerals) was conducted on permeates. Organic acid composition was determined using HPLC. Volatile compounds were extracted from permeates by solid phase microextraction with gas chromatography-mass spectrometry. A trained sensory panel documented sensory attributes of permeates and cream of broccoli soups with and without salt or permeates followed by consumer acceptance testing (n=105) on the soups. Cottage cheese whey permeate contained a higher lactic acid content than other permeates, which has been shown to contribute to a higher salty taste. Cottage cheese whey permeate also contained potato or brothy and caramel flavors and sour and salty tastes, whereas delactosed whey permeate had high intensities of cardboard and beefy or brothy flavors and salty taste. Milk, Cheddar, and Mozzarella cheese whey permeates were characterized by sweet taste and cooked milky flavor. Permeates with higher cardboard flavor had higher levels of aldehydes. All permeates contributed to salty taste and to salty taste perception in soups; although the control soup with added salt was perceived as saltier and was preferred by consumers over permeate soups. Soup with permeate from cottage cheese was the least liked of all soups, likely due to its sour taste. All other permeate soups scored at parity for liking. These results demonstrate the potential for milk, whey, and delactosed permeates from different whey streams to be used as salt substitutes in product applications.

Investigating the bioavailability of phytochemicals and minerals from broccoli soups

Investigating the bioavailability of phytochemicals and minerals from broccoli soups

Protein-enhanced soups: a consumer-accepted food for increasing dietary protein provision among older adults

Protein-enhanced soups (PES) may improve protein intake among older adults. This study examined sensory attributes (aroma, texture, taste, and overall acceptability) and preferences of PES (chicken noodle and cheddar broccoli) compared with flavor-matched control soups (FCS) among older adults (≥65 years) and evaluated dietary profile changes of a standard menu based on the substitution of one PES serving/d for a standard soup. Modified paired preference tests and 5-point facial hedonic scales were administered to participants (n = 44). No significant differences in sensory attributes between either PES compared with FCS were identified, but significant gender- and age-related differences (p < 0.05) were observed. About Sixty-one percent of participants preferred protein-enhanced chicken noodle soup while only 38% preferred protein-enhanced cheddar broccoli soup to their respective FCS. Substituting one PES serving for one non-fortified soup serving per day resulted in significantly higher (p < 0.001) protein profile. Results suggest that all attributes of PES were consistent with sensory expectations and PES substitution could improve protein provision.

Isothiocyanate concentrations and interconversion of sulforaphane to erucin in human subjects after consumption of commercial frozen broccoli compared to fresh broccoli

Sulforaphane (a potent anticarcinogenic isothiocyanate derived from glucoraphanin) is widely considered responsible for the protective effects of broccoli consumption. Broccoli is typically purchased fresh or frozen and cooked before consumption. We compared the bioavailability and metabolism of sulforaphane from portions of lightly cooked fresh or frozen broccoli, and investigated the bioconversion of sulforaphane to erucin. Eighteen healthy volunteers consumed broccoli soups produced from fresh or frozen broccoli florets that had been lightly cooked and sulforaphane thio-conjugates quantified in plasma and urine. Sulforaphane bioavailability was about tenfold higher for the soups made from fresh compared to frozen broccoli, and the reduction was shown to be due to destruction of myrosinase activity by the commercial blanching-freezing process. Sulforaphane appeared in plasma and urine in its free form and as several thio-conjugates forms. Erucin N-acetyl-cysteine conjugate was a significant urinary metabolite, and it was shown that human gut microflora can produce sulforaphane, erucin, and their nitriles from glucoraphanin. The short period of blanching used to produce commercial frozen broccoli destroys myrosinase and substantially reduces sulforaphane bioavailability. Sulforaphane was converted to erucin and excreted in urine, and it was shown that human colonic flora were capable of this conversion.

Effect of the consumption of a fruit and vegetable soup with high in vitro carotenoid bioaccessibility on serum carotenoid concentrations and markers of oxidative stress in young men

To evaluate the effect of the daily intake of a fruit & vegetable soup with high in vitro bioaccessibility of carotenoids on β-carotene and lycopene serum concentrations. Fourteen healthy young men (24±1years) received 300mL/day of a carrot, tomato, and broccoli soup, containing 3.9mg β-carotene and 4mg lycopene, for 4weeks followed by a 4-week washout period. The serum carotenoid response and oxidative markers were analyzed after 3 and 4weeks of soup consumption and after a 4-week washout. The in vitro bioaccessibility of β-carotene and lycopene was 55 and 43%, respectively, in the soup. Serum β-carotene concentrations were significantly higher than baseline (0.33±0.05μmol/L) after 3weeks (0.69±0.06μmol/L) and 4weeks (0.78±0.10μmol/L) of soup consumption (P<0.001). Serum lycopene was also significantly higher compared with baseline levels (0.26±0.08-0.56±0.04μmol/L and 0.60±0.04μmol/L, after 3 and 4weeks, respectively) (P<0.001). Although the highest concentration of both carotenoids was found after 4weeks, the levels were not statistically different from the levels at 3weeks. A 4-week washout significantly decreased serum carotenoid concentrations, although only β-carotene returned to baseline. Glutathione peroxidase (GPx) increased significantly after soup supplementation compared with baseline, while superoxide dismutase was significantly lower only after 3weeks. Glutathione reductase, lipid, protein, and DNA oxidative markers remained unchanged. The soup contributed to increasing the concentration of each carotenoid by more than 100% after 3 and 4weeks of consumption, the maximum increase being observed after 4weeks. Oxidative markers did not show any variation except for GPx. Serum lycopene half-life was longer than that of β-carotene, which may be important for studies evaluating both carotenoids.

Consuming Broccoli Does Not Induce Genes Associated with Xenobiotic Metabolism and Cell Cycle Control in Human Gastric Mucosa

Epidemiological studies suggest that a diet rich in broccoli can reduce the risk of cancer at several sites. The anticarcinogenic activity has been largely attributed to the biological activity of sulforaphane (SF), the isothiocyanate derived from 4-methylsulphinylbutyl glucosinolate, which accumulates in broccoli. SF induces xenobiotic metabolizing genes in both cell cultures and animal models and induces genes associated with cell cycle arrest and apoptosis. However, it is not known whether these genes are induced in humans after consumption of broccoli. Sixteen subjects were recruited into a randomized, 3-phase crossover dietary trial of standard broccoli, high glucosinolate broccoli, and water. Global changes in gene expression that occurred 6 h after consuming broccoli soups or water were quantified in gastric mucosal tissue, using Affymetrix whole genome microarrays (n = 4), and in selected genes by real-time RT-PCR in the other individuals. Consumption of high glucosinolate broccoli resulted in up-regulation of several xenobiotic metabolizing genes, including thioredoxin reductase, aldoketoreductases, and glutamate cysteine ligase modifier subunit, which have previously been reported to be induced in cell and animal models after exposure to SF. Only 1 such gene was significantly up-regulated after consumption of standard broccoli. The consequences of these results in relation to the potential anticarcinogenic action of broccoli are discussed.

The comparative effect of novel Pelargonium essential oils and their corresponding hydrosols as antimicrobial agents in a model food system.

Essential oils and their corresponding hydrosols, obtained after distillation of various scented Pelargonium (Geraniaceae) leaves were assessed for their antimicrobial activity in a model food system. Both the essential oils and hydrosols were used at 1000 ppm in broccoli soup, previously inoculated with Enterobacter aerogenes (at 10(5) cfu g(-1)) and Staphylococcus aureus (at 10(4) cfu g(-1)). The results showed a complete inhibition of S. aureus in the broccoli soup by the essential oils of 'Sweet Mimosa', 'Mabel Grey', P. graveolens, 'Atomic Snowflake', 'Royal Oak', 'Attar of Roses' and a lesser effect by 'Chocolate Peppermint' and 'Clorinda'; the hydrosols, however, had a potentiating effect on the bacterial population in the food. Both extracts showed a complete inhibition of S. aureus in the Maximum Recovery Diluent (MRD). Antibacterial activity against E. aerogenes in the broccoli soup was generally very much reduced: only the essential oil of 'Mabel Grey' showed complete inhibition and virtually no reductions in colonies were seen with the other essential oils; the hydrosols again caused an increase in bacterial colonies. All the essential oils, bar Chocolate Peppermint showed complete inhibition of E. aerogenes in MRD, but the hydrosols showed no effect. The results strongly suggest that the residual hydrosols from distillation of these plant essential oils have no potential as antibacterial agents in foods, in contrast to most of the essential oils, which show potential against some micro-organisms, but only in some food systems. The problem of food component interference and its possible management is discussed.

Sensory properties of a nonabsorbable fat substitute did not affect regulation of energy intake

Many reduced-fat foods retain the sensory properties of their high-fat counterparts through the use of fat substitutes. This study examined whether regulation of energy intake is affected when the nonabsorbable fat substitute olestra is used to uncouple the sensory properties of fat from fat absorption and metabolism. Cream of broccoli soups were developed in three versions: fat-free, fat-free+olestra (33.3 g olestra), and high-fat (33.3 g fat) (923900 and 2150 kJ per serving, respectively). The olestra soup had the nutrient composition of the fat-free soup but the sensory properties of the high-fat soup. Subjects were grouped by sex, body weight, and dietary restraint (total n = 67). Subjects had either no preload (control) or a soup preload (465 g) followed by a self-selection lunch. Intake was measured at lunch, dinner, snack, and breakfast. At lunch, the response to the soup preloads was not affected by sex, dietary restraint, or body weight. Energy intake (soup+lunch) was significantly greater in the high-fat than in the control condition (P < 0.05), but energy intake in the fat-free and olestra-soup conditions was not significantly different from that in the control condition (3570, 3352, 3464, and 4457 kJ in control, fat-free, olestra, and high-fat soup conditions, respectively). Thus, subjects compensated completely for the energy in the fat-free and olestra soups but not for the energy in the high-fat soup. No differences were found in the response to the two fat-free conditions, one with the fatty taste and one without. In this study the sensory properties of fat alone, ie, apart from the physiologic effects of fat, did not affect energy regulation.