Chemical Composition Of Foods Research Articles

Extração de compostos bioativos do flavedo/albedo e da farinha do pomelo submetida a diferentes processamentos

Citrus paradisi Macfad são uma excelente fonte de nutrientes e de fitoquímicos importantes para uma dieta saudável. Nesse contexto, o conhecimento da composição química dos alimentos é fundamental para avaliar os teores de nutrientes e os seus benefícios para a saúde. Entretanto, um dos problemas relacionados ao consumo do pomelo é o sabor amargo proveniente da naringina que apresenta na casca, tornando-se importante desenvolver uma farinha com teor reduzido de sabor amargo. As determinações foram realizadas na casca, no flavedo e no albedo, na farinha obtida por processamento térmico de 48 horas, na farinha por processamento térmico de 72 horas, na farinha processada e lavada em água fria e na farinha triturada, lavada em água fria e processada. Para determinação de ácido ascórbico, utilizou-se o método titulométrico, e os demais bioativos foram determinados por espectrofotometria. Os extratos aquoso, hidroacetônico e etanólico foram utilizados na determinação dos compostos fenólicos totais, taninos totais. A atividade antioxidante DPPH foi determinada pelo método fotocolorimétrico. A farinha com processamento térmico de 72 horas teve diminuição da concentração dos bioativos, e a farinha obtida pela casca e albedo triturados antes do processo de obtenção teve as maiores concentrações, ressaltando um aumento discrepante de ácido ascórbico em relação às outras. O teor de carotenoides não teve diferenças significativas entre as amostras. Entre todos os tratamentos, a farinha obtida por processamento em água fria, sem ser triturada antes da obtenção, é que teve redução do sabor amargo da naringina.

Optimizing Model Calibrations for Natural Product Chemical Compositions with Absorbance-Transmittance Excitation-Emission (A-TEEM) Spectroscopy

The food, beverage and natural supplements industries face many challenges relating to quality control as influenced by natural product variation, formulation errors and product adulteration. Conventional chromatographic and spectrophotometric assays can be time-consuming, costly and insensitive to key quality parameters and adulterants. Thus, there is a recognized need for a rapid, sensitive, non-destructive optical technique. This study investigates optimization of multivariate calibrations of chemical product compositions analyzed using A-TEEM spectroscopy. The A-TEEM method provides rapid (s-min) analyses of all chromophoric and fluorescent compounds in the UV-VIS range with micro- to sub-microgram/L sensitivity to many aromatic compounds. Conventional fluorescence EEM analyses primarily focus only on the inner-filter-effect corrected fluorescence data. In this paper, we systematically investigated the statistical significance of evaluating the separate absorbance, EEM and combined multi-block absorbance and EEM data variable sets. We report that there is a consistent improvement for the majority of A-TEEM models using ‘multi-block’ data organization compared to the separate absorbance or EEM variable data sets. We attribute the increased statistical advantage to the fact that most chemicals, even with similar structures, in a given solvent exhibit unique molar extinction coefficients, fluorescence quantum efficiencies as well as absorbance- and fluorescence excitation and emission spectral shapes. The A-TEEM data analyses further compared the Extreme Gradient Boosting (XGB) algorithm for both discrimination and regression to other comparable methods including Partial-Least Squares and Support Vector Machine. The conclusion, based on a multi-instrument comparison, was that the XGB analyses of the multi-block A-TEEM data lead to the most effective validation for both discrimination and regression models of food, beverage and natural supplements chemical composition and adulteration.

Cocoa origin classifiability through LC-MS data: A statistical approach for large and long-term datasets

Classification of food samples based upon their countries of origin is an important task in food industry for quality assurance and development of fine flavor products. Liquid chromatography –mass spectrometry (LC-MS) provides a fast technique for obtaining in-depth information about chemical composition of foods. However, in a large dataset that is gathered over a period of few years, multiple, incoherent and hard to avoid sources of variations e.g., experimental conditions, transportation, batch and instrumental effects, etc. pose technical challenges that make the study of origin classification a difficult problem. Here, we use a large dataset gathered over a period of four years containing 297 LC-MS profiles of cocoa sourced from 10 countries to demonstrate these challenges by using two popular multivariate analysis methods: principal component analysis (PCA) and linear discriminant analysis (LDA). We show that PCA provides a limited separation in bean origin, while LDA suffers from a strong non-linear dependence on the set of compounds. Further, we show for LDA that a compound selection criterion based on Gaussian distribution of intensities across samples dramatically enhances origin clustering of samples thereby suggesting possibilities for studying marker compounds in such a disparate dataset through this approach. In essence, we show and develop a new approach that maximizes, avoiding overfitting, the utility of multivariate analysis in a highly complex dataset.

An innovative approach to creating a database of the chemical composition and nutritional value of food

The article presents the results of methodological justification of using an innovative approach to create a database of the chemical composition and nutritional value of food products, outlines trends in the quality of nutrition of the population in the context of the provisions and objectives of the National Food Security Doctrine of the Republic of Belarus on 2030. An algorithm and a model for building a database, basic methodological approaches and principles have been developed taking into account the relationship between the assessment of the chemical composition of food products and the sustainable development of the agrocomplex. It is proposed to use a methodology for assessing the chemical composition and nutritional value of food products when creating an in-information-analytical system for monitoring the quality and safety of food products on the domestic market, which ensures the prompt exchange of information between market entities, EAEU member states and third countries, as well as preventing the emergence of relevant barriers to trade and risks.

Weak Response of Biological Productivity and Community Structure of Phytoplankton to Mesoscale Eddies in the Oligotrophic Philippine Sea

AbstractIn the Philippine Sea, mesoscale eddies have been frequently observed, but little is known about their contributions to the biological productivity and community structure of phytoplankton in the region. In situ carbon and nitrogen uptake rates and phytoplankton community structure were investigated in the Philippine Sea based on the 13C‐15N dual‐tracer technique and photosynthetic pigment analysis from late August to September 2018. Based on the comparison of the phytoplankton community structure among the cold eddy, warm eddy, and outer area, we found that the phytoplankton composition was different in the warm eddy with relatively lower contributions of large phytoplankton. However, a distinct enhancement in phytoplankton biomass over the euphotic zone was not detected even in eddy occurrence. In terms of community, the picoplankton Prochlorococcus was persistently dominant, which was attributed to a low supply and chemical composition of nutrients. The average integrated primary productions (IPP) were 80.4, 75.9, and 76.3 mg C m−2d−1 for the cold eddy, warm eddy, and outer area, respectively. The IPP under the eddy condition was not largely different from that in reference sites, even though the vertical distribution of productivity maximum was found to be different depending on eddy condition. These weak biological responses to mesoscale eddies might be attributed to the sustaining picoplankton‐dominant community structure and no substantial upward inputs of nutrients to the euphotic zone. Our findings represent an important contribution to understanding the biological response of mesoscale eddies in the oligotrophic Philippine Sea.

Umami synergy as the scientific principle behind taste-pairing champagne and oysters

Food and flavour pairing are commonly used as an empirically based phenomenology by chefs and food innovators for creating delicious dishes. However, there is little if any science behind the pairing systems used, and it appears that pairing is determined by food culture and tradition rather than by chemical food composition. In contrast, the pairing implied by the synergy in the umami taste, elicited by free glutamate and free nucleotides, is scientifically founded on an allosteric action at the umami receptor, rendering eggs-bacon and cheese-ham delicious companions. Based on measurement of umami compounds in champagnes and oysters we suggest that a reason why champagne and oysters are considered good companions may be the presence of free glutamate in champagne, and free glutamate and 5′-nucleotides in oysters. By calculations of the effective umami potential we reveal which combinations of oysters and champagnes lead to the strongest umami taste. We also show that glutamate levels and total amount of free amino acids are higher in aged champagnes with long yeast contact, and that the European oyster (Ostrea edulis) has higher free glutamate and nucleotide content than the Pacific oyster (Crassostrea gigas) and is thus a better candidate to elicit synergistic umami taste.

Carvacrol loaded beta cyclodextrin-alginate-chitosan based nanoflowers attenuates renal toxicity induced by malathion and parathion: A comparative toxicity

Most of approximately 1.8 billion people involved in agriculture protect their food products using pesticides especially insecticides which may remain in foods as pesticide residues. Among insecticides organophosphates such as malathion have been widely used around the world and others such as parathion has been restricted because of their toxicity. Carvacrol (CAR) is the main component of Satureja khuzestanica. Since chemical composition of foods can alter toxicity of pesticides, in this work, the effect of coadministration of CAR and organophosphates on renal function has been studied and compared with the effect of coadministration of carvacrol loaded beta cyclodextrin-alginate-chitosan (BAC) based nanoflowers. Serum levels of urea and creatinine and histological examination were analyzed after 10 days of administration of chemicals. Malathion and parathion significantly increased urea and creatinine and induced renal inflammation. However, coadministration of CAR or BAC-CAR modified urea and creatinine and improved renal inflammation. BAC-CAR modified serum levels of urea more efficient than CAR (P < 0.05). It is concluded that BAC could be considered as a carrier for drugs used to treat renal disorders. Carvacrol can be used in the formulation of organophosphate pesticides, which may control pests more efficiently than conventional organophosphate pesticides.

Multi-element Analysis and Geographical Origin Classification of Italian (Calabrian) Wines

Background and Objectives: In this article, a comprehensive study was carried out for food authenticity evaluation through chemometric analyses, correlating botanical and geographical origins with food chemical composition. Methods: A total of eighteen Calabrian red, rose and white wines were analyzed through Inductively Coupled Plasma Mass Spectrometry (ICP-MS). Results: The mineral concentrations, determined by ICP-MS in the investigated wine samples, followed the subsequent order: K &gt; P &gt; Mg &gt; Na &gt; Ca &gt; Fe &gt; Cu &gt; Zn &gt; Mn &gt; V. The 2D Scatterplot and loading plot (Principal Component Analysis) showed that all red, rose and white wine samples from “Cirò” DOP area were grouped in the fourth, second and third quadrant, respectively, clearly separated from each other. Samples from “Cirò” red showed positive PC1 and were characterized by higher K, Fe, Mn, Na, V and Zn concentrations. Moreover, the points corresponding to two red wines from the “Terre di Cosenza” DOP area fall into the first quadrant; those corresponding to two rose wines from the “Donnici” and “Sant’Anna di Isola di Capo Rizzuto” DOP areas fall into the third and fourth quadrants, respectively; the point corresponding to a white wine from the “Donnici” DOP area falls into the second quadrant. Conclusions: Experimental results demonstrated that it is possible to strictly relate, through the PCA, wines to their geographical and botanical provenance, thus becoming a useful tool for evaluating the product authenticity and guaranteeing it to the consumers.

High‐pressure processing effects on the barrier properties of flexible packaging materials

The aim of this research was to evaluate the influence of high-pressure processing on the barrier properties of flexible packaging. LDPE/PA/LDPE, LDPE/EVOH/LDPE, PET/LDPE/PA/EVOH/PA/LDPE, PET/Al/PA/PP, and PETprinting/PETmet/LDPEcoex packaging were filled with distilled water, processed by three conditions (600 MPa/25°C/10 min, 600 MPa/90°C/10 min, and 0.1 MPa/90°C/10 min) and evaluated when the barrier to water vapor, oxygen, and light. The different processing conditions had little effect on the water vapor barrier and did not affect the light barrier of the packaging. The biggest changes were in the oxygen barrier, increasing oxygen permeation by 1.15, 2.24, 1.65, and 13.10 times for packaging of LDPE/PA/LDPE, LDPE/EVOH/LDPE, PET/LDPE/PA/EVOH/PA/LDPE, and PETprinting/PETmet/LDPEcoex, respectively, after processing 600 MPa/90°C/10 min, these results were influenced by the synergistic effect of high-pressure and high-temperature, indicating that, depending on the process condition and the composition of the packaging materials, the barrier properties may decrease and, as a consequence, cause a reduction in the shelf life of the food. Practical applications The global high-pressure processed food market is growing. In addition to knowing the effects of this technology on food, it is essential to evaluate packaging materials, since, in most cases, foods are processed and marketed in the same packaging. Studies that address the impact of different processing conditions on the barrier properties of different packaging materials are essential for the best use of this technology, as they can undergo changes that can lead to a reduction in the shelf life of food, which will also depend chemical composition of food and storage conditions (time, temperature, and relative humidity).

Databases of the chemical composition of foods in the era of digital nutrition science

By studying the chemical composition of foods, expanding the list of data on the content of nutrients, including minor biologically active substances, in the era of digital nutrition science, it became possible to create relevant systematic databases of the chemical composition of foods and rations in general. They allow us to solve various problems of modern society from the point of view of nutrition science. This review aim to analyze and generalize modern approaches to the formation and updating of databases of the chemical composition of food products from the standpoint of digital nutrition science. Results. This review considers the main provisions regarding creation of databases, directions for the development of food chemistry, discusses existing international programs for collecting and compiling data. The methods of systematizing data on the qualitative composition and content of biologically active and minor substances in products, as well as the problems associated with the development and metrological certification of highly selective highly sensitive analytical methods necessary to obtain reliable and reproducible data are considered. Conclusion. The development of digital nutrition science significantly increases the availability and quality of information on the chemical composition of foods, and allows it to be updated quickly. Further improvement of the quality of the data presented in the tables of chemical composition is associated with the establishment of stability and relationships between micro- and macro-components, their influence on the safety, stability of the chemical structure, the influence of the physic-chemical characteristics of the matrix on nutritive value of foods, determination of the content of specific minor components, development of relevant regulatory documents.

New analytical advances for addressing healthful constituents in foods

The tools available to analyze the chemical composition of foods and other complex samples have developed rapidly, including commercial introduction of new instruments and many examples of utility. Areas of application include identification and quantification of newly uncovered bioactive chemicals and chemical classes, adulteration and authentication of foods, determining bioavailability of both parent and metabolites of specific interest, and addressing emerging environmental contaminant issues. FT-infrared and other spectroscopic techniques have seen increasing applications particularly in the area of in situ and/or screening analyses for the presence of specific classes of chemicals. Many of these tools are based upon mass spectrometry, with LC/MS and LC/MS/MS leading the way, but new applications of MALDI-TOF, isotope mass spectrometry, and highly sensitive specific ion detection systems are finding increasing applications. Advances have also been made in both NMR and MS-based metabolomics, in sample preparation techniques, and applications of analytical chemistry to biological analytes such as microorganisms in foods, behavior in food processing, and during the digestion of foods in the body. This paper will include an overview of new/recent applications of methods and of areas where continuing method development research is needed to address current and emerging issues with food quality and safety.

Influence of processing methods and storage on phenolic compounds and carotenoids of apricots

Apricots are a rich source of phytochemicals such as carotenoids and phenolic compounds which contribute to their health promoting properties. Apricots are processed by several methods which include thermal treatment, drying etc. However, processing results in significant changes in the chemical composition of foods. This study was carried out to evaluate the effect of different processing methods and storage on the phytochemical profile of apricots. Three apricot varieties (CITH-1, CITH-2, New Castle) from Kashmir were subjected to different processing treatments (freezing, canning and drying). Processed apricots were stored at ambient temperatures for 12 months and evaluated at 4 months interval. The processed samples were analyzed for various phenolic compounds (chlorogenic acid, neochlorogenic acid, catechin, kaempferol, quercetin, procyanidin B2) by HPLC during the storage period. Freezing and canning increased the phenolic content of processed samples while as drying resulted in a decline compared to fresh samples. Evaluation of carotenoids by HPLC showed that highest β-carotene, α-carotene, β-cryptoxanthin, and zeaxanthin contents were observed in canned apricots followed by frozen and dried apricots (P < 0.05). These compounds showed a decline with respect to storage time.

STATES AND APPLICATION POTENTIAL OF FUNCTIONAL FOODS IN NUTRITION OF POPULATION AND MILITARY PERSONNEL

At present time, the compliance of energy costs and the chemical composition of foods in the daily diet with physiological needs of the body gains a particular relevance. Particular attention is paid to the use of functional food products - special products intended for systematic use by all age groups of a healthy population. Functional nutrition compensates for the deficiency of essential amino acids, polyunsaturated fatty acids (PUFA), vitamins, macro- and microelements, etc., as well as protects the body from the effects of pesticides and herbicides, antibiotics, dyes and preservatives, widely used in conventional products, and is used to strengthen health and prevent diseases caused by deficiencies in traditional nutrition. Such diseases include: obesity, non-insulin-dependent diabetes mellitus, hypertension, atherosclerosis, mental depression and others. In some professional groups, for example, in military athletes, the use of functional foods has been practiced for a long time. Currently, a fairly wide range of this group of products has been developed and is being produced. When developing a functional product, environmentally friendly raw materials of animal and vegetable origin, biologically active additives that improve functional and consumer qualities should be used. The high content of amino acids, proteins, carbohydrates, minerals, vitamins and other necessary biologically active substances, as well as good organoleptic characteristics and high consumer properties justify the feasibility of including functional products in the diet of military personnel, whose professional activity is characterized by high physical activity, requiring maximum use of functional resources organism. At the same time, military personnel are capable of completing official tasks at the limit of their physical capabilities, while maintaining relatively constant biochemical constants of the internal environment of the body. The information presented in the paper will be useful to the logistics and medical service specialists of the Russian Army and Navy and will serve as the basis for further development of the direction for the use of functional products for feeding military personnel.

The Computational Diet: A Review of Computational Methods Across Diet, Microbiome, and Health.

Food and human health are inextricably linked. As such, revolutionary impacts on health have been derived from advances in the production and distribution of food relating to food safety and fortification with micronutrients. During the past two decades, it has become apparent that the human microbiome has the potential to modulate health, including in ways that may be related to diet and the composition of specific foods. Despite the excitement and potential surrounding this area, the complexity of the gut microbiome, the chemical composition of food, and their interplay in situ remains a daunting task to fully understand. However, recent advances in high-throughput sequencing, metabolomics profiling, compositional analysis of food, and the emergence of electronic health records provide new sources of data that can contribute to addressing this challenge. Computational science will play an essential role in this effort as it will provide the foundation to integrate these data layers and derive insights capable of revealing and understanding the complex interactions between diet, gut microbiome, and health. Here, we review the current knowledge on diet-health-gut microbiota, relevant data sources, bioinformatics tools, machine learning capabilities, as well as the intellectual property and legislative regulatory landscape. We provide guidance on employing machine learning and data analytics, identify gaps in current methods, and describe new scenarios to be unlocked in the next few years in the context of current knowledge.

Multi-Chemical Profiling of Strawberry as a Traceability Tool to Investigate the Effect of Cultivar and Cultivation Conditions.

The chemical composition of foods is tightly regulated by multiple genotypic and agronomic factors, which can thus serve as potential descriptors for traceability and authentication purposes. In the present work, we performed a multi-chemical characterization of strawberry fruits from five varieties (Aromas, Camarosa, Diamante, Medina, and Ventana) grown in two cultivation systems (open/closed soilless systems) during two consecutive campaigns with different climatic conditions (rainfall and temperature). For this purpose, we analyzed multiple components closely related to the sensory and health characteristics of strawberry, including sugars, organic acids, phenolic compounds, and essential and non-essential mineral elements, and various complementary statistical approaches were applied for selecting chemical descriptors of cultivar and agronomic conditions. Anthocyanins, phenolic acids, sucrose, and malic acid were found to be the most discriminant variables among cultivars, while climatic conditions and the cultivation system were behind changes in polyphenol contents. These results thus demonstrate the utility of combining multi-chemical profiling approaches with advanced chemometric tools in food traceability research.

Demonstration of Making Sago (Metroxylon sagu Rottb.) Crackers with Variations in the Comparison of Sago Flour and Wheat Flour to High School Students

The purpose of this study was to determine the learning outcomes of high school science students regarding the mechanical characteristic and chemical composition of food, especially sago (Metroxylon sagu Rottb.) crackers through learning video. This research was conducted by experimental demonstration through pre-test, video demonstration, and post-test. In addition, the method of making sago crackers is done through the process of mixing the raw material, kneading the material until it is smooth, shaping crackers, and baking crackers. The results showed that the hardness of the sago crackers decreases with the amount of sago flour content. In addition, the students' posttest scores increased significantly. Demonstration videos can convey information or events effectively without having to experience it firsthand. This research hopes that the method can facilitate an abstract material transfer, train student skills, and improve students' understanding of chemical composition's effect on food's mechanical characteristics. The other hope of this research is useful as a reference to enable distance learning.

Teaching the Effect of Liming Concentration on Mechanical Characteristics of Cowhide Crackers for Senior High School Students

The purpose of this study is to analyze the effect of liming concentration on the mechanical characteristics of cowhide crackers and to analyze the results of learning science about food mechanical characteristics related to the food chemical composition in high school students. The cowhide crackers production is carried out through the process of washing, liming, deliming, cutting, seasoning, drying, and frying the cowhide. The mechanical characteristics of the cowhide crackers were tested through the hardness and puncture strength test. Also, teaching and learning are conducted using experimental demonstration methods to 18 students through three stages, namely given a pretest; given an instructional video, and given posttest. The results of the research from cowhide crackers production with various concentrations show that the best cowhide crackers are obtained at a liming concentration of 93 grams because of the better level of crispiness than others. The mechanical properties change due to lime reduce the water and protein content in cowhide. The learning result about effect of food chemical composition on mechanical composition on cowhide crackers showed that experimental demonstration is effective in improving student learning outcomes because the average posttest score after video presentation is higher than pretest score. Furthermore, this research is important to analyze and inform the effectiveness of the use of instructional media in the science teaching and learning process.

Chemical composition of food induces plasticity in digestive morphology in larvae of Rana temporaria.

ABSTRACTFood conditions are changing due to anthropogenic activities and natural sources and thus, many species are exposed to new challenges. Animals might cope with altered quantitative and qualitative composition [i.e. variable protein, nitrogen (N) and energy content] of food by exhibiting trophic and digestive plasticity. We examined experimentally whether tadpoles of the common frog (Rana temporaria) exhibit phenotypic plasticity of the oral apparatus and intestinal morphology when raised on a diet of either low (i.e. Spirulina algae) or high protein, N and energy content (i.e. Daphnia pulex). Whereas intestinal morphology was highly plastic, oral morphology did not respond plastically to different chemical compositions of food. Tadpoles that were fed food with low protein and N content and low-energy density developed significantly longer guts and a larger larval stomachs than tadpoles raised on high protein, N and an energetically dense diet, and developed a different intestinal surface morphology. Body sizes of the treatment groups were similar, indicating that tadpoles fully compensated for low protein, N and energy diet by developing longer intestines. The ability of a species, R. temporaria, to respond plastically to environmental variation indicates that this species might have the potential to cope with new conditions during climate change.

Formulation of Satisfactory Meal for Sudanese Children (3-5 years) in Wad Medani Greater Locality, Gezira State, Sudan

BACKGROUND: A knowledge of chemical composition of food is the first essential in the quantitative study of human nutrition and in the dietary treatment of disease. One of the reasons for studying nutrition is to learn how to select meal that will enable to achieve and maintain good health.&#x0D; OBJECTIVE: The objective of this study was to conduct approximate analysis for some types of food so as to formulate adequate meals for Sudanese children. &#x0D; MATERIALS AND METHOD: A total of 300 children 3-5 years of age from Wad Medani locality, Gezira State, Sudan, were surveyed. The study was conducted during period from July 2014 to February 2015. Dietary data and eating habits of children were obtained by interviewing mothers about their children’s diet using pre-tested questionnaires. Analysis of the main food was carried out according to the protocols of AACC (1980) and AOAC (1975, 1984).&#x0D; RESULTS: The results showed that, all samples of food are relatively high in carbohydrate and low in protein and fat content. Bearing in mind that all these types of stuff do not give a balanced diet therefore, two adequate meals were suggested.&#x0D; CONCLUSION: It is important to add more ingredients to some of our traditional foods, to improve the nutritional values.

Untargeted mass spectrometry-based metabolomics approach unveils molecular changes in raw and processed foods and beverages

In our daily lives, we consume foods that have been transported, stored, prepared, cooked, or otherwise processed by ourselves or others. Food storage and preparation have drastic effects on the chemical composition of foods. Untargeted mass spectrometry analysis of food samples has the potential to increase our chemical understanding of these processes by detecting a broad spectrum of chemicals. We performed a time-based analysis of the chemical changes in foods during common preparations, such as fermentation, brewing, and ripening, using untargeted mass spectrometry and molecular networking. The data analysis workflow presented implements an approach to study changes in food chemistry that can reveal global alterations in chemical profiles, identify changes in abundance, as well as identify specific chemicals and their transformation products. The data generated in this study are publicly available, enabling the replication and re-analysis of these data in isolation, and serve as a baseline dataset for future investigations.