Canned Vegetables Research Articles

Uncertainty of input parameters and sensitivity analysis in life cycle assessment: An Italian processed tomato product

Abstract In the last years, food industries have sought to achieve more sustainable productions to meet the consumers' needs and limit the damages to the environment. The agri-food sector is one of the most impactful on the environment, due to resources depletion, land degradation and emissions. In Italy, one of the most important sectors in the agri-food industry is the tomato processing. Indeed, Italy is one of the world leading processed tomato producers, representing approximately 13% of the global production and 48% of European production. According to the latest data released by the National Association of the Canned Vegetables Industry (Anicav), Italy's processed tomato production totalled 5.1 million metric tons (MMT) in 2016. Among them, mashed tomato (“passata”) represents about 50% of packaged tomato volumes in Italy. The aim of this work is to use a Life Cycle Assessment (LCA) approach to make a “from cradle to grave” analysis of this Italian processed product. In particular, the environmental performances of 500 g mashed tomato packaged in Tetra Pak®, produced by a Southern Italy company, are studied. The uncertainty of the input parameters is taken into account and a Monte Carlo simulation is performed. All data are analyzed using SimaPro 8.4.0 software, adopting ReCiPe 1.12 method at midpoint and endpoint level. It is clear that both agricultural steps, processing steps and packaging materials' production generate relevant contributions to impact categories at midpoint and endpoint level. In particular, cultivation is the main contributor to the majority of midpoint categories. In order to identify, among the processing steps, the most affecting ones, an in-depth analysis is proposed. Among them, blanching, concentration and pasteurization steps are the main contributors to the emissions. A sensitivity analysis, considering the effect of the substitution of the energy sources, is conducted. Two improved scenarios are proposed to minimize the emissions at endpoint level, and it can be observed that the most promising solution, from the environmental point of view, would lead to a global reduction of 33.3% of the emissions affecting human health, ecosystem diversity and resource bioavailability.

Determination of heavy metals in canned fruits and vegetables sold in Jordan market.

In this study, the concentrations of selected heavy metals including Pb, Zn, Cr, Ni, Cu, As, and Cd in different brands of canned vegetables and fruits including canned tomato sauce (ketchup), canned green beans, canned whole carrots, and canned juice (pineapple) imported to Jordanian market were determined by acid digestion and atomic absorption spectroscopy. Samples were collected from popular Jordanian markets, Irbid city, Northern Jordan (11 samples of each type). The metal concentrations in the samples analyzed were found to be in the range of 2.6-3.0mg/kg for Pb, 0.50-0.60mg/kg for Cd, 2.50-5.10mg/kg for As, 0.84-0.91mg/kg for Cu, 0.32-3.02mg/kg for Zn, 0.66-1.71mg/kg for Cr, and 0.97-2.94mg/kg for Ni. The results obtained showed that Pb and As have the highest concentrations in the most of samples analyzed, whereas, the lowest concentrations obtained were mainly in Cd. For example, in canned tomato sauce, the average concentrations of heavy metals are 3.50mg/kg for As, 0.50mg/kg for Cd, 0.66mg/kg for Cr, 0.89mg/kg for Cu, 1.15mg/kg for Ni, 2.95mg/kg for Pb, and 1.02mg/kg for Zn. The results of this study reveal that the concentration of some toxic heavy metals (Pb, Cr, Ni, As, and Cd) in canned vegetable and fruit samples being sold in Jordanian markets exceeded the permissible limits set by different health organizations.

Quantitative analysis of aldehydes in canned vegetables using static headspace–gas chromatography–mass spectrometry

Volatile aldehydes appear in canned vegetables as constituents and some of them can also be present as disinfection by-products (DBPs) because of the contact between vegetables and treated water. This paper describes two static headspace–gas chromatography–mass spectrometry (SHS–GC–MS) methods to determine 15 aldehydes in both the solid and the liquid phases of canned vegetables. The treatment for both phases of samples was carried out simultaneously into an SHS unit, including the leaching of the aldehydes (from the vegetable), their derivatization and volatilization of the oximes formed. Detection limits were obtained within the range of 15–400μg/kg and 3–40μg/L for aldehydes in the solid and the liquid phases of the food, respectively. The relative standard deviation was lower than 7% −for the whole array of the target analytes–, the trueness evaluated by recovery experiments provided %recoveries between 89 and 99% and short- and long-term stability studies indicated there was no significant variation in relative peak areas of all aldehydes in both phases of canned vegetables after their storing at 4°C for two weeks. The study of the origin of the 15 aldehydes detected between both phases of canned vegetables showed that: i) the presence of 13 aldehydes −at average concentrations of 2.2–39μg/kg and 0.25–71μg/L for the solid and the liquid phases, respectively– is because they are natural constituents of vegetables; and ii) the presence of glyoxal and methylglyoxal −which are mainly found in the liquid phase (average values, 1.4–4.1μg/L)– is ascribed to the use of treated water, thereby being DBPs.

Back to Basics: All About MyPlate Food Groups

Back to Basics: All About MyPlate Food Groups

ОЦЕНКА КАЧЕСТВА И БЕЗОПАСНОСТИ ОВОЩНЫХ КОНСЕРВОВ «ЗЕЛЕНЫЙ ГОРОШЕК»

ОЦЕНКА КАЧЕСТВА И БЕЗОПАСНОСТИ ОВОЩНЫХ КОНСЕРВОВ «ЗЕЛЕНЫЙ ГОРОШЕК»

STUDY OF VEGETABLE CROP PEELING BY BRUSH WORKING HEAD

It is set a challenge of constructing a dynamic model of the brush working head of the washing and cleaning machine in the preparation of vegetable tubers on the line of canned vegetables production. They are specified conditions of forming of an array of lint brush under the action of forces applied to it during operation. It is compiled the design scheme of interaction between the working head and the process material. Based on the prepared scheme they are determined formulas determining the forces acting on the brush working head. The physical meaning of these relations is determined. It has been established that there is an additional frictional force influencing on the working head. This force is caused by the elastic deformation and discontinuities in the organ of the working head. This force depends on the geometrical parameters, namely on the angle of inclination of the process material against the horizontal and the inclination angle of friction force between the rib and the top-side of the lint characterizing deformations and discontinuities. The resulting formulas are basic relations describing the ratio of brush working heads with cleaned vegetable tubers.

Control of disinfection by-products in canned vegetables caused by water used in their processing

ABSTRACTCanned vegetables come into contact with sanitizers and/or treated water in industry during several steps (namely washing, sanitising, blanching and filling with sauces or brine solutions) and therefore they can contain disinfection by-products – DBPs). This study focused on the occurrence of trihalomethanes (THMs) and haloacetic acids (HAAs) in a wide variety of canned vegetables (75 samples). For each vegetable, the edible solid and liquid phases of the package were separated and analysed individually. DBPs can be present in both solid (up to eight species) and liquid (up to 11 species) phases, their levels being higher in liquid ones. Volatile THMs predominate in the edible solid phase (up to four species), while HAAs do so in the liquid phase (up to five species) according to their ionic and non-volatile nature. The lowest concentrations of DBPs were found in tomatoes because they were often preserved in their own juice, without water.

Sensory determinants of stated liking for vegetable names and actual liking for canned vegetables: A cross-country study among European adolescents

Sensory properties are reported as one of the main factors hindering an appropriate vegetable intake by the young. In the present work the sensory determinants of likings for vegetables were explored in adolescents of four European countries (Denmark, n = 88; France, n = 206; Italy, n = 110 and United Kingdom, n = 93). A questionnaire was designed to study cross country differences in stated liking for and familiarity with a list of vegetables popular among European markets (between-vegetable approach). A within-vegetable comparison approach with actual tasting was used to analyze differences and similarities in liking for canned pea and sweet corn samples across the countries. A close positive relationship between stated liking and familiarity was found. Irrespective of the country, one group of highly liked vegetables (carrots, tomatoes, green salad) was identified, characterized by innately liked tastes (sweet, umami), delicate flavour and bright appealing colour. A second group of highly disliked vegetables consists of cauliflowers and broccoli, characterized by disliked sensations such as bitter taste and objectionable flavour. Internal Preference Maps from actual liking scores indicate that the generally disliked tastes (bitter, sour), are clearly correlated with a negative hedonic response for both peas and sweet corn. The hedonic valence of a generally well accepted taste such as salty and texture descriptors depends on the type of vegetable. Internal preference maps from actual liking data indicate that flavour and appearance descriptors of the distinct sensory properties of each type of vegetable positively affect liking, while the intensity of unusual flavours is related to sample disliking.

Sodium in Store and Restaurant Food Environments - Guam, 2015.

Compared with the United States overall, Guam has higher mortality rates from cardiovascular disease and stroke (1). Excess sodium intake can increase blood pressure and risk for cardiovascular disease (2,3). To determine the availability and promotion of lower-sodium options in the nutrition environment, the Guam Department of Public Health and Social Services (DPHSS) conducted an assessment in September 2015 using previously validated tools adapted to include sodium measures. Stores (N = 114) and restaurants (N = 63) were randomly sampled by region (north, central, and south). Data from 100 stores and 62 restaurants were analyzed and weighted to account for the sampling design. Across the nine product types assessed, lower-sodium products were offered less frequently than regular-sodium products (p<0.001) with <50% of stores offering lower-sodium canned vegetables, tuna, salad dressing, soy sauce, and hot dogs. Lower-sodium products were also less frequently offered in small stores than large (two or more cash registers) stores. Reduced-sodium soy sauce cost more than regular soy sauce (p<0.001) in stores offering both options in the same size bottle. Few restaurants engaged in promotion practices such as posting sodium information (3%) or identifying lower-sodium entrées (1%). Improving the availability and promotion of lower-sodium foods in stores and restaurants could help support healthier eating in Guam.

Static headspace–gas chromatography–mass spectrometry for the simultaneous determination of trihalomethanes and haloacetic acids in canned vegetables

Canned vegetables appear to be a possible exposure pathway for hazardous disinfection by-products due to the use of sanitizers and treated water by the canning industry in the preparation of these foods. This work reports on two static headspace–gas chromatography–mass spectrometry methods for the simultaneous determination of 10 trihalomethanes (THMs) and 13 haloacetic acids (HAAs) in both solid and liquid phases of the canned vegetables. Both methods carry out the whole process (including the leaching of target analytes from the vegetable), derivatization of HAAs and volatilization of THMs and HAA esters, in a single step within a static headspace unit. The methods proposed provide an efficient and simple tool for the determination of regulated disinfection by-products in canned vegetables. Average limits of detection for THMs and HAAs were 0.19 and 0.45μg/kg, respectively, in the solid phase of canned vegetables, and 0.05 and 0.09μg/L, respectively, in the liquid phase. Satisfactory recoveries (90–99%) and precision, calculated as relative standard deviations (RSD≤10%), were obtained in both phases of canned vegetables. The methods proposed were applied for the analysis of frequently-used canned vegetables and confirmed the presence of up to 3 THMs and 5 HAAs at microgram per kilogram or liter levels in both phases of the samples.

The Future of Bush Brothers &amp; Company: Developing a Shared Vision for a Complex Family Enterprise

In early 2014, the family leadership of Bush Brothers &amp; Company, a leading player in canned vegetables (its Bush's Best line dominated the canned-beans market), faced questions about the family's vision for the future in light of an imminent leadership transition: third-generation member, longtime board chair, and, until recently, CEO Jim Ethier planned to leave his role as early as 2015. The family was into its sixth generation, with nearly sixty family shareholders spread across four branches. On the business side, the first non-family CEO was overseeing development of a growth strategy, including ongoing ventures into competitive new markets such as Hispanic foods. Its fourth-generation leaders including Drew Everett (vice president of human resources and shareholder relations, and likely board chair successor), Sarah (chair of the family senate), and Tony (chair of the family's private trust company) faced questions about whom to involve in developing a future vision, how to formulate the vision effectively, and what vision would best serve business and family interests. These questions represented underlying strategic dilemmas, such as whether to have a select group of leaders craft the vision or to solicit input from a wider range of shareholders, and how much to allow the business vision to drive the ‘people’ vision all framed by recent unsuccessful attempts to develop a shared vision. Resolving these dilemmas successfully would help the family frame and advance its established traditions of leadership, governance, and culture within a truly shared vision that boosted unity and long-term commitment. Students working on the case will gain insights into the framework, process, and challenges associated with developing a shared vision for a complex, multigeneration family enterprise.

Microbiological Design and Validation of Thermal and High Pressure Processing of Acidified Carrots and Assessment of Product Quality

Modification of pH and combined use of novel processing methods may be a good strategy to improve the quality of canned vegetables. In this study, selected thermal (TP) and high pressure-assisted thermal (HP-T) processing methods were validated for citric acid-infused carrots (pH ≤ 4.5) using Bacillus licheniformis spores. Previously established thermal inactivation kinetics data were used to setup the target process times (to achieve 7-log kill of B. licheniformis). The microbial spores were inoculated at the center of simulated carrot alginate beads and subjected to different processing methods. Delivered process lethalities, evaluated by the microbial count/re-count method and measured time–temperature data, were equal to or higher than the targeted values. No survivors were found after the treatments, demonstrating the adequacy of the processes. Texture, color and β-carotene retention in processed carrots, evaluated and compared with those processed under conventional canning, showed higher texture retention (P < 0.05) in the modified processing methods. Residual hardness values of carrots were 86% with HP-T, 70% with ohmic heating and 8% with conventionally canned product. The same trend was observed with chewiness value. However, processing methods showed no differences (P > 0.05) with respect to color change. In terms of β-carotene, carrots subjected to a relatively more severe heat treatment (water immersion mode in static retort) showed better β-carotene extractability than samples from HP-T. Practical Applications Conventional thermal processing of “low acid” foods (pH > 4.6) experiences significant quality loss due to the long thermal processing times required to inactivate spores of the key pathogen Clostridium botulinum. Alternative thermal processing techniques have evolved to shorten the processing times by enhancing heating rate to the product through process modifications or using thin profile packages. Even though quality retention can be enhanced through these modifications, thermal damage to quality is still indispensable since the sensitively microbial destruction to heat remain unaltered. Product acidification moves the “low acid” foods to “acid” category, thereby shifting the process regulation from the high temperature sterilization to the lower temperature pasteurization conditions. Savings in energy and reduction in process time immediately become obvious. Novel acidification methods are necessary for making the process efficient. Bacillus licheniformis is important and a suitable microorganism for validating thermal processing of acidified foods. The combined use of acid infusion methods and alternative thermal processing technologies could play a significant role to improve quality of acidified foods as compared to current practices.

Industrial Farming, Industrial Food: Transnational Influences on Soviet Convenience Food in the Khrushchev Era

In the 1960s, food processing and production in the Soviet Union increasingly embraced an ideal inspired by foreign—especially American—innovations. Principles of speed and consistency meant that consumers more often encountered convenience foods, a category including canned vegetables, frozen fruits, and preprepared dishes, as well as popcorn, potato chips, and similar novelties for eating in public places. Detailing attempts to develop output and distribute these foods for consumption in homes and away from them, this article shows that Soviet ideals developed in dialogue those in other industrial societies, entangling the Soviet history with foreign counterparts. Noting that the results substantiate known failures of the state-socialist economy, the article emphasizes how inadequate capital investments limited these policies’ effectiveness. Tapping published sources and documents in the Moscow archives, it underscores how Soviet efforts to produce convenience foods interacted with evolving gender norms, cultural practices related to the home, and popular expectations about consumption.

Combined Effects of Mild Acidification and Thermal Treatment on Color and Texture of Green Beans

Hurdle technology combining mild acidification (4.6 < pH < 5.0) and reduced thermal treatment could be a potential preservation technique for the production of high-quality processed canned vegetables once it has been microbiologically validated. Freshly harvested green beans were acidified in pre-prepared brine using one of three acidulants (lactic acid [LA], glucono-delta-lactone [GDL], or fermented dextrose containing organic acids), hermetically sealed in cans, and thermally processed in a pilot-scale water-immersion retort. Eight levels of acidulant concentration (0.01–19.5 g/kg) and five levels of desired lethality (0.01–2.74 min) were applied through uniform shell experimental design (Doehlert network method). The color and texture properties of blanched green beans (control samples) and thermally processed green beans with and without prior acidification were evaluated. Statistical analysis showed that acid concentration had a significant effect on color characteristics, and that lethality had a significant effect on texture indices (p < 0.001). Regression models were developed for the prediction of both color and texture properties of thermally processed acidified green beans with two independent parameters: acidulant concentration and lethality.

Furan formation during storage and reheating of sterilised vegetable purées

To this day, research for furan mitigation has mostly targeted the levels of food production and handling of prepared foods by the consumer. However, part of the furan concentrations found in commercially available food products might originate from chemical deterioration reactions during storage. A range of individual vegetable purées was stored at two different temperatures to investigate the effects of storage on the furan concentrations of shelf-stable, vegetable-based foods. After 5 months of storage at 35°C (temperature-abuse conditions), a general increase in furan concentrations was observed. The furan formation during storage could be reduced by storing the vegetable purées at a refrigerated temperature of 4°C, at which the furan concentrations remained approximately constant for at least 5 months. Following storage, the vegetable purées were briefly reheated to 90°C to simulate the effect of the final preparation step before consumption. Contrary to storage, furan concentrations decreased as a result of evaporative losses. Both refrigerated storage and the reheating step prior to consumption showed the potential of mitigation measures for furan formation in vegetable-based foods (e.g. canned vegetables, ready-to-eat soups, sauces or baby foods). Next to furan, the vegetable purées were analysed for 2- and 3-methylfuran. Tomato was very susceptible to the formation of both alkylated derivatives of furan, as opposed to the other vegetables in this study. Methylfuran concentrations rapidly decreased during storage, which was contrary to the results observed for furan.

Effect of heat treatment on quality of feed additive using tomato pomace

Rapid development of the poultry industry requires solving such problems as expanding the resource base and using alternative sources of raw materials, reducing manufacturing cost of animal feed products and ensuring calcium deficiency in highly productive layers. However, during the production of canned vegetables, there are large amounts of waste in the form of tomato pomace, which are very perishable and require immediate disposal. Therefore, a necessary condition for the development of the poultry industry is to elaborate a method of producing a feed additive using the by-products of the canning industry. The aim of the research is to study the effect of heat treatment, namely the extrusion process on the physicochemical properties and quantitative-qualitative composition of the feed additive microflora using tomato pomace. It is found that the extrusion process not only does not affect the feed additive quality, but also significantly improves the physical properties, increases the digestibility of nutrients by enzymes of the gastrointestinal tract of birds, and considerably enhances the sanitary properties of the additive. During extrusion, the content of solid starch in the feed additive decreases by 33.4% and the amount of water-soluble carbohydrates increases 5 times, which greatly improves its absorption by the body of birds. Conducting the extrusion process has allowed to reduce moisture content in feed additive by 34.5%, which is positive in terms of the perspective of its further processing and storage. In addition, under high temperature and pressure, the total amount of bacteria has decreased by 89%, and mycelium fungi - by 83%, which allows to count on the efficient storage of feed additive and use in the manufacture of animal feeds for poultry. The obtained feed additive will allow to solve the problem of disposal of tomato wastes, and the developed method of their processing will be less expensive as compared to the existing ones. Since the extrusion process is less energy-intensive, using the tomato pomace as a mixture humidifier before extrusion reduces the humidification costs.

Determining adulteration of canned products using SNIF-NMR and IRMS: detection of undeclared addition of synthetic acetic acid

Possible adulteration of canned products containing spirit vinegar pickle by adding synthetic acetic acid is a significant problem of the food industry. Isotope analyses, which determine botanical origin of acetic acid and also can detect synthetic acid, were applied to detect undeclared addition of synthetic acetic acid to canned products. The aim of the study was to improve the extraction technique for the SNIF-NMR (2H/1H; site-specific natural isotopic fractionation-nuclear magnetic resonance) and IRMS (13C/12C; isotope ratio mass spectrometry) isotope methods and for an atypical matrix and to determine isotope ratios in canned vegetables pickle to prove their adulteration or authenticity. The following set of canned products was analysed: pickled cucumbers (n = 16) and one vinegar pickle purchased in the Czech market and six model (cucumber) pickles. The determined ratios of 2H/1H and 13C/12C for the pickled cucumbers proved to be authentic ranged from 89.4 to 107.0 ppm and from −28.7 to −15.6 ‰, respectively; for the synthetic acetic acids diluted with water they ranged from 114.2 to 129.0 ppm and from −44.9 to −33.4 ‰, respectively. Isotope analyses were confirmed as a reliable tool for assessing authenticity of canned products. The method enables detection of synthetic acetic acid addition into vinegars and canned vegetables containing vinegar pickle up from 20 % (of total acidity).

The Targeting of Zero-Rated Basic Foodstuffs Under Value-Added Tax (VAT) in South Africa

Since the inception of VAT in South Africa, various studies have been conducted to investigate the distributional impact of the tax as well as the effectiveness of zero-rating as tool to alleviate the burden on poor households. This paper argues that the targeting of the zero- rated basket can be improved to enhance the intended equity gain. Using the food category of vegetables as a case study, and distinguishing between sub-groups of vegetables, this paper conducts tax incidence analyses to compare the relative burden of VAT on different categories of vegetables for various income groups. The findings suggest that canned vegetables should be included in the zero-rated basket, frozen vegetables should remain zero-rated, but some (not ‘basic’) fresh vegetables should be taxed at the standard rate. It also strongly suggests that the specific items in the zero-rated basket should be reviewed on a regular basis.

Impact of the Revised Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) Food Package Policy on Fruit and Vegetable Prices

Obesity is generally inversely related to income among women in the United States. Less access to healthy foods is one way lower income can influence dietary behaviors and body weight. Federal food assistance programs, such as the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC), are an important source of healthy food for low-income populations. In 2009, as part of a nationwide policy revision, WIC added a fruit and vegetable (F/V) voucher to WIC food packages. This quasi-experimental study determined whether F/V prices at stores authorized to accept WIC (ie, WIC vendors) decreased after the policy revision in seven Illinois counties. It also examined cross-sectional F/V price variations by store type and neighborhood characteristics. Two pre-policy observations were conducted in 2008 and 2009; one post-policy observation was conducted in 2010. Small pre- to post-policy reductions in some F/V prices were found, particularly for canned fruit and frozen vegetables at small stores. Compared with chain supermarkets, mass merchandise stores had lower prices for fresh F/V and frozen F/V and small stores and non-chain supermarkets had higher canned and frozen F/V prices, but lower fresh F/V prices. Limited price differences were found across neighborhoods, although canned vegetables were more expensive in neighborhoods with higher concentrations of either Hispanics or blacks and fresh F/V prices were lower in neighborhoods with more Hispanics. Results suggest the WIC policy revision contributed to modest reductions in F/V prices. WIC participants’ purchasing power can differ depending on the type and neighborhood of the WIC vendor used.

Efficacy of a store-based environmental change intervention compared with a delayed treatment control condition on store customers’ intake of fruits and vegetables

The present store-based intervention was designed to promote sales of fruits and vegetables (F&V) to increase intake among store customers--specifically customers of tiendas, small-to-medium-sized Latino food stores. Four tiendas were randomized to a 2-month environmental change intervention or a delayed treatment control condition. Employees and managers were trained to promote F&V sales, including how to implement a food marketing campaign and installing store equipment to promote fresh fruits and vegetables. The primary outcome was self-reported daily intake of F&V among a convenience sample of customers (at least forty per store) collected at baseline prior to randomization and then 4 months later. In addition, changes in availability of F&V in the tiendas, using unobtrusive observational methods, provided evidence of intervention fidelity. Tiendas in central North Carolina. Participants included 179 customers who were recent immigrants from Mexico and Central America. A group-by-time interaction approached significance on daily servings of F&V; intervention customers reported an increase in F&V intake over time and as a function of the intervention (P < or = 0.06). Unexpectedly, self-efficacy for consuming more fruits (P < or = 0.01) and more vegetables (P < or = 0.06) decreased. In our store-level analyses, a group-by-time interaction was observed for availability of fresh and canned vegetables; the intervention increased availability of vegetables but not fruit. Environmental change strategies to promote healthy eating are needed given the rates of obesity and diabetes in the Latino population. A store-based intervention was moderately effective at increasing customers’ reported F&V intake. Such strategies can have a public health impact on underserved populations.