Chemical Composition Of Foods Research Articles

Progressive analytical techniques utilized for the detection of contaminants attributed to food safety and security

Food analysis and authentication are very crucial to assure safety, quality, and integrity of food and food-related products. Analysis of food products not only ensures the quality of food but also gives information about composition, physical characteristics, flavor, shelf-life, safety, microstructure, and processibility. Consequently, food is now regarded as an inexpensive means of preventing disease while also serving as a source of energy. Typically, a wide range of distinct chemical components make up the chemical composition of food. Furthermore, during processing or storage, food is always susceptible to structural alterations. Therefore, to assess the nutritional value and the quality of food products, food components must be analyzed and quantified. Food analysis mainly includes the preparation, examination, and identification of major food components, such as dietary fiber, phenolic compounds, carbohydrates, proteins, amino acids, peptides, enzymes, phospholipids, pesticides, alcohols, fat-soluble and water-soluble vitamins, organic acids, organic bases, bittering agents, pigments, and aroma compounds, as well as minor components including preservatives, antioxidants, colorants. Therefore, there are several advanced analytical techniques, including spectroscopy, mass spectrometry, chromatography, NMR, HSI, MALDI-TOF, RT-PCR, biosensors, etc. have been vital in the food science domain due to their high selectivity and sensitivity. This review emphasizes implementing various analytical techniques to analyze food safety and security.

Deep‐frying impact on food and oil chemical composition: Strategies to reduce oil absorption in the final product

AbstractDuring frying, oils can deteriorate due to autoxidation and hydrolytic alterations, processes influenced by the oil's fatty acid composition (FAC) and antioxidant content. However, there are different techniques to improve fried food quality and reduce oil absorption. This review aims to assess existing literature on the interactions between frying methods, oil selection, and the chemical composition of foods. To achieve this goal, the article examines the impact of oil FAC, antioxidants, pretreatments, and alternative frying technologies. A literature search was conducted from 2016 to 2023. The keywords used were (AND/OR) frying, fried foods, oil, oil absorption, and fatty acids. Oils rich in monounsaturated fatty acids and antioxidants, such as olive oil, are recommended for their nutritional benefits and improved oil stability. The water content and structure of the food also play a significant role in oil absorption. Pretreatments to diminish food moisture content contribute to a lower oil absorption in the fried food while mitigating excessive accumulation of lipid oxidation products. Proper selection of frying oils, incorporation of antioxidants, and the use of pretreatments could help prevent chemical changes and minimize oil absorption during frying. These measures contribute to maintaining the nutritional quality and safety of fried foods while also enhancing their overall sensory appeal.

Xenobiotic-contaminated water and its impact on animal metabolism

The relevance of this research arises from the fact that, despite the significant scientific and technological advancements humanity has achieved, it has not yet learned to use it carefully and rationally. Rapid industrialisation and urbanisation of the planet, a sharp increase in its population, intensive chemicalisation of agriculture, and the intensification of many other types of anthropogenic pressure on nature have disrupted the circulation of substances and natural energy exchange processes in the biosphere, damaged its regenerative mechanisms, and as a result, its progressive destruction has begun. This research review aimed to present some of the main impacts of water quality on metabolism in animal organisms within the concept of “One Health”. The leading method for studying this problem is a review of recent literature. Typically, xenobiotics are chemical compounds that enter the body and are not formed as a result of metabolic pathway reactions. In this regard, water contaminated with xenobiotics enters the body with drinking water or food, and this does not apply to metabolic water, which is formed as a result of chemical reactions. Thus, along with the consumption of water due to hydration, other various chemical substances may enter the body, which are usually not present in drinking water. However, the type of chemical substances, as well as their quantity, are criteria that can transform water from a basic nutrient into a harmful product. Soil and water play an important role in the chemical composition of food or feed that grows in the soil, and the metabolism of plants or plant consumers can be balanced or unbalanced depending on the quality and quantity of water. The materials of the article have practical significance for elucidating the biological mechanisms of xenobiotic elimination and preserving the health of animals and humans

Reliance on self-reports and estimated food composition data in nutrition research introduces significant bias that can only be addressed with biomarkers

The chemical composition of foods is complex, variable, and dependent on many factors. This has a major impact on nutrition research as it foundationally affects our ability to adequately assess the actual intake of nutrients and other compounds. In spite of this, accurate data on nutrient intake are key for investigating the associations and causal relationships between intake, health, and disease risk at the service of developing evidence-based dietary guidance that enables improvements in population health. Here, we exemplify the importance of this challenge by investigating the impact of food content variability on nutrition research using three bioactives as model: flavan-3-ols, (–)-epicatechin, and nitrate. Our results show that common approaches aimed at addressing the high compositional variability of even the same foods impede the accurate assessment of nutrient intake generally. This suggests that the results of many nutrition studies using food composition data are potentially unreliable and carry greater limitations than commonly appreciated, consequently resulting in dietary recommendations with significant limitations and unreliable impact on public health. Thus, current challenges related to nutrient intake assessments need to be addressed and mitigated by the development of improved dietary assessment methods involving the use of nutritional biomarkers.

Reliance on self-reports and estimated food composition data in nutrition research introduces significant bias that can only be addressed with biomarkers.

The chemical composition of foods is complex, variable, and dependent on many factors. This has a major impact on nutrition research as it foundationally affects our ability to adequately assess the actual intake of nutrients and other compounds. In spite of this, accurate data on nutrient intake are key for investigating the associations and causal relationships between intake, health, and disease risk at the service of developing evidence-based dietary guidance that enables improvements in population health. Here, we exemplify the importance of this challenge by investigating the impact of food content variability on nutrition research using three bioactives as model: flavan-3-ols, (-)-epicatechin, and nitrate. Our results show that common approaches aimed at addressing the high compositional variability of even the same foods impede the accurate assessment of nutrient intake generally. This suggests that the results of many nutrition studies using food composition data are potentially unreliable and carry greater limitations than commonly appreciated, consequently resulting in dietary recommendations with significant limitations and unreliable impact on public health. Thus, current challenges related to nutrient intake assessments need to be addressed and mitigated by the development of improved dietary assessment methods involving the use of nutritional biomarkers.

Nutrition and Disorders of Gut-Brain Interaction.

Disorders of gut-brain interaction (DGBIs) have a complex pathophysiology that is often characterized by a relationship between food ingestion and triggering of symptoms. Understanding of the underlying mechanisms and the role of nutrients as a therapeutic target are rapidly evolving. We performed a narrative review of the literature using the following keywords, their acronyms, and their associations: nutrients, disorders of gut-brain interaction; functional dyspepsia; malabsorption; irritable bowel syndrome; diarrhea; constipation. Functional dyspepsia displayed a significant correlation between volume, fat and/or wheat abundance, chemical composition of ingested food and symptoms of early satiety, fullness and weight loss. Carbohydrate malabsorption is related to enzyme deficiency throughout the GI tract. Food composition and richness in soluble vs. non-soluble fibers is related to constipation and diarrhea. The elimination of fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) has a significant and non-unidirectional impact on irritable bowel syndrome (IBS) symptoms. Food volume, nutritive and chemical composition, and its malabsorption are associated with symptom generation in DGBIs. Further multicenter, randomized-controlled clinical trials are needed to clarify the underlying pathophysiology.

Study of the Influence of the Inclusion of Additives in the Food of Kаrakol Sheep on the Composition of Blood Plasma Proteins and Amino Acids

The productivity of natural pastures, which are the main source of food for Karakol sheep, and the botanical and chemical composition of food undergo serious changes under the influence of climatic and seasonal factors. The productivity of pastures undergoes significant changes in years with favorable, moderately favorable and unfavorable climatic conditions, respectively. In accordance with the seasons, the consumption of food by cold animals, the supply of nutrients to their body varies significantly. Due to the insufficient supply of nutrients to the animal's body in the autumn-winter and early spring months, wool productivity and live weight decrease, as well as the deterioration of reproduction characteristics are observed. When the Karakol deer are fed with natural plants without additional nutrients throughout the year, the digestive processes in the large stomach undergo serious changes depending on the seasons or the physical conditions of the food consumed. The amount of food consumed by the karakol in the natural pasture feed, the digestibility coefficient of the nutrients in their content changed according to the level of nutrition and the amount of nutrients in the ration according to the seasons of the year. The coefficient of digestibility of nutrients, depending on the physical state of nutrients, was observed to be high in spring and summer and lowest in autumn and winter. The addition of additional nutrients to replace the missing nutrients in the feed ration of sheep allows increasing the digestibility of the nutritional components of the ration.

Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties.

Sour cherry pomace filling (SCPF) and commercial sour cherry filling (CSCF) produced on a semi-industrial scale were tested and compared in terms of food safety, chemical composition, bioactivity, quality, sensory properties and thermal stability. Both samples were safe for human consumption, thermally stable and there was a lack of syneresis. SCPF had a significantly higher fiber concentration (3.79 g/100 g) due to higher skin fraction and is considered a "source of fibers". The higher skin fraction in SCPF also resulted in a higher mineral quantity (Fe-3.83 mg/kg fw) in comparison to CSCF (Fe-2.87 mg/kg fw). Anthocyanins concentration was lower in SCPF (7.58 mg CGE/100 g fw), suggesting that a significant amount of anthocyanins was removed from SC skin during juice extraction. However, there was a lack of statistical differences in antioxidant activity between the two fillings. CSCF was more spreadable, not as firm and less sticky, with lower storage and loss modulus values than SCPF. However, both fillings exhibited acceptable rheological and textural behaviour for fruit fillings. According to the consumer pastry test, 28 participants preferred each pastry; thus, there was a lack of preference toward any of the tested samples. SCP could be used as a raw material for the bakery fruit fillings industry, which leads to the valorization of food industry by-products.

Physicochemical analysis, antioxidant activity and research of saponins in fresh and blanched caruru (Amaranthus deflexus Linn) and ora-pro-nóbis (Pereskia aculeata Miller) leaves

Caruru and ora-pro-nóbis are unconventional food plants rich in proteins, essential amino acids, fibers, vitamins, minerals, and bioactive compounds but contain antinutritional factors. Blanching is one of the recommended methods to eliminate antinutrients, but it can change the chemical composition of foods. Therefore, the study’s objective was to evaluate the physicochemical characteristics (pH and acidity), the proximate composition, the bioactive compounds (total phenolic compounds and vitamin C), the antioxidant activity and the presence of saponins in fresh caruru and ora-pro-nóbis leaves and subjected to blanching. The analyzed samples showed significant content of moisture, ash, protein, fiber, total phenolic compounds, vitamin C and antioxidant activity. In caruru, blanching increased pH, total solids, proteins, lipids, and carbohydrates while decreasing moisture, antioxidant activity and saponins. In ora-pro-nóbis, this processing increased pH, fiber, and total phenolic compounds and decreased vitamin C and saponins.

Molecular Targets for Foodborne Pathogenic Bacteria Detection.

The detection of foodborne pathogenic bacteria currently relies on their ability to grow on chemically defined liquid and solid media, which is the essence of the classical microbiological approach. Such procedures are time-consuming and the quality of the result is affected by the selectivity of the media employed. Several alternative strategies based on the detection of molecular markers have been proposed. These markers may be cell constituents, may reside on the cell envelope or may be specific metabolites. Each marker provides specific advantages and, at the same time, suffers from specific limitations. The food matrix and chemical composition, as well as the accompanying microbiota, may also severely compromise detection. The aim of the present review article is to present and critically discuss all available information regarding the molecular targets that have been employed as markers for the detection of foodborne pathogens. Their strengths and limitations, as well as the proposed alleviation strategies, are presented, with particular emphasis on their applicability in real food systems and the challenges that are yet to be effectively addressed.

Potential of Weed As Raw Material for Animal Feed on The Integration of Cattle with Coconut Plantations

Constraints on the use of forage for animal feed in smallholder coconut plantations are product availability and chemical composition of nutrients that are lacking and their production potential is low. The reason for this is that the soil under the shade of coconut is not managed intensively. The aim of the study was to evaluate the management of coconut shaded soils based on their ability to increase the potential of forage products and their capacity for raising cattle. The results showed that the production of forage products as raw material for animal feed was the best obtained in the system of planting patterns of sweet corn-long beans-fallow and long beans-sweet corn-fallow. The cropping pattern found 5 species of weeds in the Poaceae family, 4 species of broadleaf weeds and 2 species of puzzles with a palatable level in the category of favored to very favored with an inedible weight percentage of 75.431–98.732%. The Poaceae weed family gave the highest contribution to the total forage production per hectare, which was 8.72 kw ha-1 day-1. While the lowest of broadleaf weeds and puzzles in the system of long bean-sawley-fallow cropping pattern was 1.22 kw ha-1 day-1 and the mustard-longbean-fallow cropping pattern was 1.31 kw ha-1 day-1. The carrying capacity of coconut shaded soil for raising cattle, before being managed was 0.83 ST ha-1-1.52 ST ha-1, after being managed it increased significantly, especially in the sweet corn-longbean-fallow and longbean cropping system. - fallow sweet corn to 2.612 ST ha-1 – 3.87 ST ha-1

Recent advances on the structure identification of components in food

AbstractWith the rapid development of food industry, people pay more and more attention to the health benefits of food‐active molecules. The active function of food molecules depends on the chemical structure. So how to determine the chemical composition of food becomes very important. Based on this, this paper mainly expounds the structural analysis methods and specific processes of food chemical components, as well as the difficulties encountered in the determination of structure, and summarizes the latest research trends of food structural analysis. The purpose is to let more scholars understand the structure analysis process of the chemical substance basis of food, and provide a reference for the healthy development of food.

Mixing chia seeds and sprouts at different developmental stages: A cost-effective way to improve antioxidant vitamin composition

Various approaches can be used to improve chemical food composition avoiding the low acceptance risks that imply the use of transgenic crops. Here, we evaluated the antioxidant vitamin composition of dry and germinating seeds and sprouts of chia and examined the potential of exploiting natural variation of developmental stages to improve vitamin contents in chia-derived foodstuffs. Results showed that dry seeds contained the highest contents of vitamin E, with values 8-fold higher compared to sprouts. Vitamin C contents strongly increased just after seed imbibition, so that germinating seeds contained 5- and 17.5-fold higher values than dry seeds and sprouts, respectively. Sprouts displayed the highest contents of carotenoids (including β-carotene [pro-vitamin A]). We conclude that mixing dry seeds, germinating seeds and sprouts (in a proportion of 1.5:2:1 w/w/w) may be a cost-effective way to obtain an optimal composition of antioxidant vitamins in foodstuffs such as salads.

Trace Metals, Crude Protein, and TGA-FTIR Analysis of Evolved Gas Products in the Thermal Decomposition of Roasted Mopane Worms, Sweet Corn, and Peanuts.

The thermal behavior of mopane worms (Imbrasia belina), roasted peanuts (Arachis hypogaea L.), and sweet corn (Zea mays L. saccharata) was investigated under inert conditions using the TGA-FTIR analytical technique heated from 64 to 844°C at a heating rate of 20°C/min. The degradation patterns of the food samples differed as sweet corn and peanuts exhibited four degradation stages 188, 248, 315, and 432°C and 145, 249, 322, and 435°C, respectively. Mopane worms displayed three (106, 398, and 403°C). The different decomposition patterns together with the types of evolved gases shown by FTIR analysis justified the varied biochemical and chemical composition of foods. The common evolved gas species between the food samples were H2O, CO2, P=O, CO, and CH4 but mopane worms showed two extra different bands of C-N and N-H. Higher volumes of evolved gases were recorded at temperatures between 276 and 450°C, which are higher than the usual cooking temperature of 150°C. This means that the food maintained its nutritional value at the cooking temperature. Mopane worms were found to contain twice and four times crude protein content than peanuts and corn, respectively. Only total arsenic metal was reported to be above threshold limits.

Quality changes of edible oils during vacuum and atmospheric frying of potato chips

Demand for safe and nutritionally rich fried products is gaining a momentum among consumers, leading to the increased consumption of vacuum fried products. The impact of vacuum frying (VF)(110 °C, 40 kPa) on chemical composition of food, fatty acid profile, microstructure, oxidative stability and sensory attributes was assessed and differentiated with that of atmospheric frying(AF) (180 °C). The potato slices were fried in mustard and soyabean oil used repetitively for 25 h. The oil content of VF potato chips was lower (15.18%) than AF chips (18.98%), however water loss in AF chips was higher than VF chips by 1.63-fold. VF significantly prevented the PUFA degradation, minimizes transfatty acid (TFA) formation and maintain a low C18:2/C16:0 ratio as compared to AF. VF Chips fried in soyabean oil show an increase in TFA content from 2.15 to 2.63% and a decrease in PUFA from 51.57 to 45.16% as compared to AF chips where TFA content increased from 2.15 to 3.72% and PUFA shows a higher reduction from 51.57 to 37.69% at the end of 25 h of frying. This indicate that in AF, oil is safe for use upto 10 cycles of frying, while as in VF, the same oil can be used for upto 40 cycles of frying without quality deteoriation. Sensorial analysis revealed that VF chips retain a better colour, taste and flavour but were less crispy than that of AF chips. These findings validate the application of vacuum frying technology for the production of high-quality foods with lesser degradation of frying oil. Industrial relevanceFood manufacturers are now impelled by the health-conscious consumer base for the production of healthy food products. The toxic effect of foods fried in degraded oils on human health is now widely known and thus the production of safe fried foods is the need of hour globally. In this context, vacuum frying is the most feasible approach for the production of quality fried products retaining the natural colour, flavour, sensory and nutritional properties better than that of atmospheric frying. Vacuum frying causes the least degradation of fatty acid of the frying oil and the fried potatoes, producing healthy potato chips. Therefore, the oil used for vacuum frying have a greater shelf life and oxidative stability than atmospheric frying. However, the higher installation cost of vacuum fryer still limits its use in the street fried food market, where degradation of oil is more likely. Thus, for its widespread commercialisation in developing countries, steps should be taken both by government and manufacturing companies to reduce the installation costs.

Rubidium intake in the adult population of the Omsk region

Aim. To assess the nutritional consumption of rubidium in the adult population of the Omsk Region.Materials and Methods. Here we performed a cross-sectional study which included 421 individuals (177 men and 244 women) aged 18 to 83 years (median age 37 (23; 57) years). Rubidium consumption was determined by analysing the frequency of food intake and chemical composition of food consumed by the population of the Omsk Region.Results. Median daily rubidium intake was 1.1 mg/day (0.81; 1.48) that sufficiently exceeds minimum recommended dose (0.1 mg/day). We defined the reference range of rubidium intake as 1.1 (0.71 – 1.71) mg/day. Rubidium consumption tended to increase along with the population age, albeit no significant differences have been found between different age groups as well as between men and women. The most abundant rubidium sources were vegetables (55.6%) and beverages (29.6%). Among vegetables, the main sources of rubidium were onion (31.7%) and fresh tomatoes (20.7%), while tea was responsible for the majority (84.6%) of rubidium consumed from beverages. The proportion of vegetable-derived rubidium increased with age, in contrast to beverage-derived rubidium which demonstrated an opposite trend.Conclusion. The reference range of rubidium intake in the Omsk Region is 1.1 (0.71 – 1.71) mg/day. Rubidium intake does not depend on age and gender. The main sources of rubidium are vegetables and beverages.

SILVER CARP FISH — RAW MATERIAL FOR THE PRODUCTION OF ESSENTIAL LOW-CALORIE FOOD PRODUCTS

The paper presents brief biological characteristics of the main objects of pond farming of carp, white silver carp, mottled silver carp and their interspecific hybrids. The food value and chemical composition of the fathead meat and its use as the main raw material in the production of essential low-calorie foodstuffs are given.

Environment, food residue, and dry cleaning tool all influence the removal of food powders and allergenic residues from stainless steel surfaces

The aim of this study was to investigate how the properties of powered food (particle size and chemical composition), food contact surface (surface roughness), and the environment (ambient relative humidity) impact the efficacy of brushing and scraping in removing wheat flour and non-fat dry milk (NFDM) from stainless steel coupon surfaces. Scraping was significantly less effective than brushing in the removal of powder under all conditions. The number of brush passes (7 ± 2) required to remove NFDM at 0.81 aw was significantly greater than for samples at lower aw levels. Moreover, surface protein residues were still detected following brush removal of NFDM at 0.69 and 0.81 aw. Adhesion and cohesion in samples equilibrated at different relative humidity levels (i.e. different resulting aw) were measured using custom test cells to quantify shear force. Greater adhesion and cohesion were detected for NFDM at higher aw levels. Adhesion and cohesion of NFDM at 0.81 aw were determined to be 129 ± 60 N/m2 and 5418 ± 633 N/m2, respectively. In addition, the particle size of NFDM (75, 180 and 355 μm) and the interaction between particle size and surface roughness (Ra = 0.17 ± 0.09, 0.77 ± 0.12, 1.08 ± 0.37 and 2.05 ± 0.40 μm) had significant effects on residual ATP following brushing. However, surface roughness did not significantly affect cleaning outcomes under the tested conditions. Overall, these findings highlight the potential for allergenic residue retention after conventional dry cleaning using hand tools. By better understanding the baseline efficacy of conventional hand tools used in dry cleaning under different scenarios, more effective cleaning technologies can be developed.

Current Strategies for Studying the Natural and Synthetic Bioactive Compounds in Food by Chromatographic Separation Techniques

The present study summarizes the new strategies including advanced equipment and validation parameters of liquid and gas chromatography methods i.e., thin-layer chromatography (TLC), column liquid chromatography (CLC), and gas chromatography (GC) suitable for the identification and quantitative determination of different natural and synthetic bioactive compounds present in food and food products, which play an important role in human health, within the period of 2019–2021 (January). Full characteristic of some of these procedures with their validation parameters is discussed in this work. The present review confirms the vital role of HPLC methodology in combination with different detection modes i.e., HPLC-UV, HPLC-DAD, HPLC-MS, and HPLC-MS/MS for the determination of natural and synthetic bioactive molecules for different purposes i.e., to characterize the chemical composition of food as well as in the multi-residue analysis of pesticides, NSAIDs, antibiotics, steroids, and others in food and food products.

Comparative ecology of Guinea baboons (Papio papio).

Thorough knowledge of the ecology of a species or population is an essential prerequisite for understanding the impact of ecology on the evolution of their respective social systems. Because of their diversity of social organizations, baboons (Papio spp.) are a useful model for comparative studies. Comparative ecological information was missing for Guinea baboons (Papio papio), however. Here we provide data on the ecology of Guinea baboons in a comparative analysis on two geographical scales. First, we compare climate variables and land cover among areas of occurrence of all six baboon species. Second, we describe home range size, habitat use, ranging behaviour, and diet from a local population of Guinea baboons ranging near the Centre de Recherche de Primatologie (CRP) Simenti in the Niokolo-Koba National Park, Senegal. Home ranges and daily travel distances at Simenti varied seasonally, yet the seasonal patterns in their daily travel distance did not follow a simple dry vs. rainy season pattern. Chemical food composition falls within the range of other baboon species. Compared to other baboon species, areas occupied by Guinea baboons experience the highest variation in precipitation and the highest seasonality in precipitation. Although the Guinea baboons' multi-level social organization is superficially similar to that of hamadryas baboons (P. hamadryas), the ecologies of the two species differ markedly. Most Guinea baboon populations, including the one at Simenti, live in more productive habitats than hamadryas baboons. This difference in the ecology of the two species contradicts a simple evolutionary relation between ecology and social system and suggests that other factors have played an additional role here.