Common Ingredients Research Articles

Clean label: Why this ingredient but not that one?

Consumer demand for natural and clean label foods continues to grow. This study aims to measure consumers’ perceived naturalness of food ingredients and further to investigate factors affecting their acceptability. Yogurt was chosen as the focal food of interest. A total of 20 common yogurt ingredients within the categories of sugars, stabilizers/thickening agents, preservatives, and coloring agents were selected. An online survey was administered to 526 yogurt consumers in the United States to evaluate the degrees of naturalness, familiarity, and acceptability of the selected ingredients. The degrees of acceptability were rated again when information regarding the functionalities and sources was given. Socio-demographic information was also collected. Results showed that the perceived naturalness of the coloring agents and preservatives varied substantially within each category. In contrast, the selected sugars were perceived as more natural, while stabilizers/thickening agents were perceived as less natural. These findings suggest that food manufacturers may focus on stabilizers/thickening agents in clean label reformulations. Results also showed that providing information regarding ingredient source, but not functionality, improved acceptability for some ingredients. This finding carries implications in that food manufacturers may consider including source information on their ingredient lists, and that regulatory agencies may need to set further guidelines for providing information on food labels. Additionally, some socio-demographic factors, such as consumers’ age and their knowledge on food ingredients, seem to be linked to the perceived naturalness and acceptability of ingredients. Understanding the link between socio-demographic characteristics and the acceptability of specific ingredients may help food manufacturers to market their products to specific demographic groups.

L-Cysteine Containing Vitamin Supplement Which Prevents or Alleviates Alcohol-related Hangover Symptoms: Nausea, Headache, Stress and Anxiety.

Alcohol-related hangover symptoms: nausea, headache, stress and anxiety cause globally considerable amount of health problems and economic losses. Many of these harmful effects are produced by alcohol and its metabolite, acetaldehyde, which also is a common ingredient in alcohol beverages. The aim of the present study is to investigate the effect of the amino acid L-cysteine on the alcohol/acetaldehyde related aftereffects. Voluntary healthy participants were recruited through advertisements. Volunteers had to have experience of hangover and/or headache. The hangover study was randomized, double-blind and placebo-controlled. Nineteen males randomly swallowed placebo and L-cysteine tablets. The alcohol dose was 1.5g/kg, which was consumed during 3h. The primary results based on correlational analysis showed that L-cysteine prevents or alleviates hangover, nausea, headache, stress and anxiety. For hangover, nausea and headache the results were apparent with the L-cysteine dose of 1200mg and for stress and anxiety already with the dose of 600mg. L-cysteine would reduce the need of drinking the next day with no or less hangover symptoms: nausea, headache, stress and anxiety. Altogether, these effects of L-cysteine are unique and seem to have a future in preventing or alleviating these harmful symptoms as well as reducing the risk of alcohol addiction.

Abstract 3: Does dimer resveratrol offer twice the benefits in prostate cancer

Abstract In our previous studies, we reported MTA1-targeted chemopreventive and therapeutic properties of resveratrol (Res) and its potent analog pterostilbene (Pter) in prostate cancer (PCa). We recently reported that Gnetin C, a Res- dimer, has more potent inhibition of MTA1/ETS2 axis in PCa than other stilbenes. Gnetin C is found abundantly in melinjo (Gnetum gnemon) plant widely cultivated in Southeast Asia; its seeds and fruits are common ingredients in Indonesian culinary. As Res and Pter, Gnetin C has been reported to possess anti-inflammatory, antioxidant and anticancer activity, however it has not been considered as a chemopreventive agent in PCa. Using two PCa cell lines, namely DU145 and PC3M cells, we demonstrated that Gnetin C shows significant inhibitory effects on cell proliferation and viability, more potent effects in colony formation and wound healing assays than Res or Pter. We next studied in vivo antitumor effects of Gnetin C in two doses (50 and 25 mg/kg, i.p., 5 days/week) using PC3M-Luc subcutaneous xenografts and compared to Res and Pter effects (50 mg/kg, i.p., 5 days/week). 5-6 week-old male nude mice were randomized into 5 treatment groups: 1) Vehicle; 2) Res50; 3) Pter50; 4) Gnetin C50; and 5) Gnetin C25. Weekly bioluminescent imaging was used to monitor tumor development. After 21 days of treatment with corresponding compounds, mice were sacrificed and tumor tissues were analyzed. Results demonstrated that while vehicle-treated mice showed rapid tumor progression, compounds-treated mice showed noticeable delay in tumor growth, especially in Gnetin C-treated groups. Gnetin C in 50 mg/kg dose demonstrated the most potent tumor inhibitory effects. Gnetin C in 25 mg/kg dose exhibited tumor inhibitory effects comparable with Pter in 50 mg/kg dose. Consistent with the effective antitumor effects, Gnetin C-treated tumors showed reduced mitotic activity (Ki67) compared to all the other groups. Accordingly, cleaved caspase 3 staining revealed a large increase in apoptosis in tumors from Gnetin C-treated mice. Additionally, microvessel area as assessed by CD31 staining was significantly decreased in Gnetin C-treated tumors compared to Res, Pter or vehicle-treated mice. Together, this data suggest that Gnetin C is more potent in slowing tumor progression in PCa xenografts than Res or Pter. Steady state serum levels and tissue distribution of compounds also were analyzed. Taken together, we demonstrated, for the first time, that Gnetin C is a lead compound among stilbenes for effectively blocking PCa progression. In conclusion, our findings implicate the potential of Gnetin C in PCa chemoprevention and therapy. Citation Format: Ketaki Gadkari, Rutu Hemani, Urvi Kolhatkar, Gisella Campanelli, Qing Cai, Avinash Kumar, Anait S. Levenson. Does dimer resveratrol offer twice the benefits in prostate cancer [abstract]. In: Proceedings of the Annual Meeting of the American Association for Cancer Research 2020; 2020 Apr 27-28 and Jun 22-24. Philadelphia (PA): AACR; Cancer Res 2020;80(16 Suppl):Abstract nr 3.

Type I hypersensitivity elicited by an electrolytic solution containing 5% maltose

Urticaria due to maltose. Electrolytic solutions containing sugar are widely used in clinical settings, and allergic reactions are very rare. We report a case of an allergic reaction elicited by the injection of an electrolytic solution containing 5% maltose. A 44-year-old woman underwent surgery for myoma uteri and a left ovarian chocolate cyst. During anesthesia induction, hives and throat discomfort appeared several minutes after intravenous injection of electrolytic solution containing 5% maltose (Potacol R®, Otsuka), thiamine hydrochloride, and ascorbic acid. Prick tests for these three injection drugs were negative. We therefore performed diagnostic challenges with each of these injection drugs. Thiamine hydrochloride and ascorbic acid produced no reactions. Challenge with Potacol R® (150 mL/h) elicited wheals on her abdomen, arms, and right thigh 60 minutes after the start of the injection (Figure 1A). The cutaneous lesions resolved within 90 minutes. Potacol R® contains 5% maltose, 0.6% sodium chloride, 0.31% sodium lactate, 0.03% potassium chloride, and 0.02% calcium chloride. Prick tests for the individual components were negative, and only an intradermal test for maltose was positive. A total of four healthy subjects showed a negative reaction to maltose intradermal test. Medical gloves were used during the surgery and allergy skin tests, but no allergic reactions appeared except for an intradermal test for maltose. We exclude latex allergy and attribute her urticaria to maltose. Electrolytic solutions containing 5% maltose are widely used infusion fluids. Allergic reactions were rarely reported, and most were type I hypersensitivity.1-3 Wheals developed on the challenge test with this solution in our patient. Intradermal test with maltose was positive, indicating that elicitation of her type I hypersensitivity was attributable to maltose. Maltose, one of the disaccharides, is present in various diets. Carbohydrates, common food ingredients, are converted into maltose and/or other small glucose polymers before passing beyond the duodenum or upper jejunum.4 However, allergy to dietary maltose has not been reported in the literature. As our patient had no history of food allergy, maltose would not induce allergic reactions in the gut mucosa. Her allergic reaction to injected maltose might be related to the sugar metabolism. All maltose molecules are split into glucose, which has no antigenicity, in the intestine before their absorption into the peripheral circulation. Our case indicates that the same component exhibits different antigenic activity depending on the route of administration. The authors have no conflict of interest to declare.

Risk of shared equipment in restaurants for consumers with peanut allergy: a simulation for preparing Asian foods

BackgroundAllergic reactions to meals consumed outside the home are common and can be severe and sometimes fatal. ObjectiveTo quantify the risk reduction potentially achieved by increasing an individual’s threshold sensitivity to peanut (such as by means of immunotherapy) in scenarios of peanut exposure through shared kitchen materials in a restaurant setting. MethodsThree versions of popular peanut-containing sauces were selected to represent common ingredients used in Asian cooking. Different combinations of utensils, equipment, sauces, and test conditions were prepared by a professional chef, with or without common cleaning procedures, to represent normal daily practice. Residue amounts of peanut-containing material on kitchen equipment and utensils were measured and used for quantitative risk assessment to model the risk reduction associated with increasing an individual’s threshold. ResultsShared utensils had mean residue amounts of 23 to 1519 mg peanut protein (no cleaning) and 3 to 82 mg peanut protein (after water rinse). Shared woks and pans had up to 20 mg peanut protein after rinsing. Individuals who reach a threshold of 300 mg peanut protein have a predicted relative risk reduction of 94.9% to greater than 99.99% with brief cleaning. With no cleaning, relative risk reductions were 63.5% to 91.1% for individuals with a baseline threshold of less than or equal to 100 mg peanut protein who reach a threshold of 300 mg peanut protein, increasing to 91% to 99.7% when reaching a threshold value of 1000 mg peanut protein. ConclusionIn all shared kitchen material scenarios that we studied, achieving an eliciting dose of 300 or 1000 mg peanut protein seems clinically relevant for the peanut-allergic population.

Impacts of subchronic exposure to a commercial 2,4-D herbicide on developmental stages of multiple freshwater fish species

Invasive, nuisance aquatic species such as Eurasian watermilfoil (Myriophyllum spicatum) are rapidly spreading across the United States. One common active ingredient used to control this invasive species is 2,4-Dichlorophenoxyacetic acid (2,4-D). Application of 2,4-D to aquatic environments typically occurs while many freshwater fish are spawning and due to 2,4-D stability in aquatic environments, many non-target species experience prolonged exposure throughout embryogenesis and larval development. The impacts of 2,4-D exposure on phylogenetically distant fish species is poorly understood. Herein, we investigated the impacts of the 2,4-D commercial herbicide DMA4®IVM on nine freshwater fish species from six different families (four orders) at different points during ontogeny. Each species was exposed to ecologically relevant concentrations of a commercial 2,4-D herbicide (0.05, 0.50, and 2.00 ppm or mg/L 2,4-D a. e.), and effects on morphology, survival, and growth were evaluated. Our results demonstrate that exposure of embryonic and larval fish to ecologically relevant concentrations of a commercial 2,4-D herbicide reduced survival in early developmental stages of six freshwater species that spanned five phylogenetic families and three phylogenetic orders; however, sensitivity to 2,4-D exposure did not show correlation with phylogenetic proximity. Altogether, our results indicate that the use of 2,4-D herbicides in aquatic ecosystems at current recommended concentrations (≤2 ppm whole-lake treatment) could present risk to multiple freshwater fish species survival during early development.

Propionic Acid: Method of Production, Current State and Perspectives.

SUMMARYDuring the past years, there has been a growing interest in the bioproduction of propionic acid by Propionibacterium. One of the major limitations of the existing models lies in their low productivity yield. Hence, many strategies have been proposed in order to circumvent this obstacle. This article provides a comprehensive synthesis and review of important biotechnological aspects of propionic acid production as a common ingredient in food and biotechnology industries. We first discuss some of the most important production processes, mainly focusing on biological production. Then, we provide a summary of important propionic acid producers, including Propionibacterium freudenreichii and Propionibacterium acidipropionici, as well as a wide range of reported growth/production media. Furthermore, we describe bioprocess variables that can have impact on the production yield. Finally, we propose methods for the extraction and analysis of propionic acid and put forward strategies for overcoming the limitations of competitive microbial production from the economical point of view. Several factors influence the propionic acid concentration and productivity such as culture conditions, type and bioreactor scale; however, the pH value and temperature are the most important ones. Given that there are many reports about propionic acid production from glucose, whey permeate, glycerol, lactic acid, hemicelluloses, hydrolyzed corn meal, lactose, sugarcane molasses and enzymatically hydrolyzed whole wheat flour, only few review articles evaluate biotechnological aspects, i.e. bioprocess variables.

Allergic Contact Dermatitis to a Henna Tattoo.

We report the case of a 12-year-old girl who presented to the emergency department (ED) with painful blisters on both of her arms, hands, and all fingers. The blisters proved to be an allergic contact dermatitis to paraphenylenediamine (PPD), a common additive ingredient used in henna dye for temporary tattoos.

Assessment of Pharmacologic Ingredients in Common Over-the-Counter Sinonasal Medications

Sinonasal remedies are the most frequently purchased category of over-the-counter (OTC) drugs in the United States. A variety of options for relief are available under proprietary names, although the actual number of available options may not be readily appreciated by the consumer or the clinician. To determine the prevalence of specific ingredients in OTC sinonasal products. This cross-sectional study took physical inventory of brand-name and generic OTC drugs marketed as sinus, cold, allergy, or nasal remedies. Retail pharmacies in New Orleans, Louisiana, commercial websites, and the Drugs, Herbs and Supplements section of MedlinePlus and drugs.com were searched. Data were collected and analyzed from July 1 to 31, 2018. Frequency of active ingredients in OTC formulations. Five pharmacies were visited to identify 18 brands, for which the commercial websites were then searched. The 14 most common brands represented 211 unique products. Only 8 unique nonanalgesic ingredients were identified among these products, with many products sold under the same brand name and with the same active ingredient. Phenylephrine hydrochloride, dextromethorphan hydrobromide, pseudoephedrine hydrochloride, guaifenesin, chlorpheniramine maleate, brompheniramine maleate, diphenhydramine hydrochloride, and doxylamine succinate were the common active ingredients, with all available OTC sinonasal remedies consisting of 1 or more of these ingredients. The frequency of occurrence of each ingredient ranged from 10 to 261 different products. Combinations of 2, 3, or 4 active ingredients occurred frequently in OTC sinonasal products. These findings suggest that proliferation of brand extension products under a common name is pervasive. Clinicians should be aware of the large array of redundant OTC formulations and lack of specificity when discussing brand-name sinonasal remedies with their patients.

Review on use of macro algae (seaweed) in fish nutrition

Currently, the search is on for alternative sources of feed ingredients, the main reasons being escalated cost and uncertainty of constant supply of common feed ingredients. The importance of algae as a potential substitute protein source for cultured fish feeding has been documented in recent years. Seaweeds are receiving consideration for their high protein value, essential amino acid content, vitamins and trace metals in fish feeding. As well as marine macro algae could be a potential low-cost source of protein for fish. Moreover, the economic comparison of feed cost indicated that increasing level of fresh and dried gut weed in alternative feeding treatments, commercial feed used for fish growth was reduced leading to significantly reduction of feed cost. Use macro algae (seaweed) in fish diets may improves growth parameters, feed efficiency, physiological activity, carcass quality, disease resistance and reduced stress response. This review describes effects of use macro algae (seaweed) in diets on growth performance of fish.

The host metabolism following bacterial biofilm: what is the mechanism of action?

The interplay of biofilm with host leads to a range of physiological reactions of the interacting members aimed at an adaptation to the novel position. These reactions include metabolic shifts in the influenced host cell, which is most apparent when the biofilm-forming bacteria replicates surround host cells. Whilst the bacteria try to deprive micronutrients of the host, the host cell, in turn, takes many metabolic countermeasures toward the micronutrient steal. During these conflicting interplays, the bacteria stimulate metabolic host cell reactions by means of common cell envelope ingredients and particular factors mediated to virulence. Hence, there is a crucial need for cellular models that more closely reflect the in-vivo infection conditions. The profound comprehension of the metabolic host cell reactions can provide novel interesting concepts for antibacterial treatments. In this review, a summarize of the metabolic changes of the host cells after bacterial biofilm formation is presented.

Farmers’ Practices in Using Insecticides to Control Spodoptera exigua Infesting Shallot Allium cepa var. aggregatum in the Shallot Production Centers of Java

The beet armyworm, Spodoptera exigua Hübn. (Lepidoptera: Noctuidae) is a major insect pest of shallot in Java. This research was aimed to determine how insecticides were used as the common farmers practice for controlling S. exigua. The research was conducted in three shallot production centers in Java: the Districts of Brebes (Central Java Province), Nganjuk (East Java Province), and Bantul (the Special Region of Yogyakarta). Surveys were conducted by interviewing thirty shallot farmers as respondents from each district. The selected thirty farmers were taken from four sub-districts. Almost all farmers (93.3%) in the three districts had similar perception that S. exigua was the major insect pest in shallot and 84.4% farmers stated that this insect was difficult to control. The four most common insecticides active ingredients used were chlorfenapyr, methomyl, chlorpyrifos, and emamectin benzoate. Insecticides remained the first choice and they were applied throughout the shallot season mostly based on the calendar (1-3 days interval). When using insecticides farmers tend to exceed the label recommended rates, and the farmers mostly mixed different insecticides into one spray solution. These results suggest that application of insecticides to control S. exigua was already exessive. The potential risks and efforts essential to minimize the risks are discussed.

Spices and Plants as Home Remedies for COVID-19: A Survey in Rajbari District, Bangladesh

Objectives: Corona virus SARS-CoV-2, otherwise known as COVID-19 has created a pandemic and lacks any drugs or vaccines for treatment. Since its outbreak in late December in 2019, till as of August 7, 2020, the virus has infected 19,358,362 people throughout the world and caused deaths of 719,561 people. The corresponding figures for Bangladesh are 252,502 total cases and 3,333 deaths with 1,532 cases and 20 deaths per million. Since it is not always possible for infected rural people to travel to what they think as the best place for diagnosis and treatment, namely Dhaka, the capital of the country, they resort to home remedies, which may vary in different regions. The objective of the present study was to collect such home remedies from Rajbari district in Bangladesh. Methods: Since people are reticent to talk about having COVID-19, data was collected from three known persons, who were known to have tested positive for COVID-19 and agreed to give their home remedy formulations for cure. Data was collected with the help of an open-ended questionnaire after the patients were fully recovered. Results: Interestingly, although the three persons were unknown to each other, their basic formulation was to drink tea, in which tea leaves were boiled with spices, along with consumption of particularly sour and/or citrus fruits. Conclusion: Spices, particularly which are known as ‘hot spices’ or ‘garam masala’ in Bangladesh and India were the common ingredients added to tea during preparation (boiling), which was taken in the morning. These spices merit attention from scientists as to their anti-viral activities.

A Low-Cost Perfusate Alternative for Ex Vivo Lung Perfusion

BackgroundNormothermic ex vivo lung perfusion (EVLP) has been used successfully to evaluate and recondition marginal donor lungs; however, multiple barriers continue to prevent its widespread adoption. We sought to develop a common hospital ingredient-derived perfusate (CHIP) with equivalent functional and inflammatory characteristics to a standard Krebs–Henseleit buffer with 8% serum albumin-derived perfusate (KHB-Alb) to improve access and reduce costs of ex vivo organ perfusion. MethodsSixteen porcine lungs were perfused using negative pressure ventilation (NPV) EVLP for 12 hours in a normothermic state and were allocated equally to 2 groups: KHB-Alb vs CHIP. Physiological parameters, cytokine profiles, and edema formation were compared between treatment groups. ResultsPerfused lungs in both groups demonstrated equivalent oxygenation (partial pressure of arterial oxygen/fraction of inspired oxygen ratio >350 mm Hg) and physiological parameters. There was equivalent generation of tumor necrosis factor-α and IL-6, irrespective of perfusate solution used, when comparing CHIP vs KHB-Alb. Pig lungs developed equivalent edema formation between groups (CHIP: 15.8 ± 4.8%, KHB-Alb 19.5 ± 4.4%, P > .05). ConclusionA perfusate derived of common hospital ingredients provides equivalent results to a standard Krebs–Henseleit buffer with 8% serum albumin-based perfusate in NPV-EVLP.

Effect of marinating ingredients on temperature-induced denaturation of hemoglobin and its relation to red blood spot formation in cooked chicken breast.

Red blood spot (RBS) commonly found in cooked chicken breast has caused severe economic loss as it is perceived as a sign of undercooked product. The objectives of this study were to investigate the cause of RBS as related to common ingredients used in marination, based on both chicken breast and isolated chicken hemoglobin (Hb) models. The effect of sodium chloride (NaCl), sodium tripolyphosphate (STPP), and glucose on thermal denaturation of Hb was investigated along with the extent of RBS formation in cooked marinated chicken breast. After vacuum tumbling for 65min and subsequent storage at 4°C for 20 hr, STPP and glucose were not absorbed into the center of chicken breast. However, Na+ was absorbed after 12 hr storage. The denaturation temperature (Td ) of isolated chicken Hb decreased to 65.8°C in the presence of 1.5 M NaCl, while that of the control was 69.4°C. STPP at pH 9 decreased Td of Hb to 61.4°C. The alkaline pH induced by STPP destabilized the Hb structure. RBSs were observed at 100% incidence when cooked to core temperatures of 50 and 70°C for 1min. RBSs were completely eliminated at core temperature of 85°C. The ingredients used during marination appeared to have a minimal effect on RBS formation due to their limited absorption into the chicken breast. The cooking temperature is a major factor governing RBSs, as it directly affects the denaturation of Hb.

Development of inherent safety and health index for formulated product design

The numerous formulated products which are introduced to the market consist of chemical ingredients that may cause various safety and health hazards to the consumers. Therefore, it is extremely important to practice a systematic methodology to formulate products with acceptable safety and health performances. This work presents an index-based methodology to assess the safety and health hazards of the ingredients during the early formulation stage of product design. Hence, new inherent safety and health sub-indexes are introduced to improve the current safety and health hazards that are needed in formulated product design. The inherent safety and health sub-indexes are assigned with scores based on the degree of potential hazards. A higher score indicates a higher safety risk or severe health effect, and vice versa. The proposed methodology will greatly assist the users to identify the adverse safety and health effects caused by the ingredients. Hence, it is pivotal to eliminate or reduce the safety and health impacts from product usage. A case study on common ingredients used in the formulation of paint is presented on this study to describe the proposed method.

The role of Neu1 in the protective effect of dipsacoside B on acetaminophen-induced liver injury.

BackgroundPharmacological induction of autophagy can protect against acetaminophen (APAP) induced acute liver failure (ALF) by removing APAP adducts (APAP-AD), but its mechanism is not well understood. Hepatoprotective effect of saponins from traditional Chinese medicine has attracted widespread attention from all over the world. The content of saponins in Lonicerae Flos (Shanyinhua in Chinese) is up to 15–25%. Dipsacoside B (DB) is a common bioactive ingredient of different Shanyinhua, but its hepatoprotective effect and mechanism are still unknown. The present investigation aimed to study the benefit of DB in APAP-induced hepatotoxicity mouse model and different cell model.MethodsMice were treated with DB by intraperitoneal injection 1 h before treated with 500 mg/kg APAP, which caused ALF after 4 h. HepG2 cells were treated with DB for 1 h before treated with 10 mM APAP for 12 h. Hepatotoxicity was assessed via ALT and AST. Neuraminidase 1 (Neu1), lysosomal autophagy marker LC3 and P62 were examined by western blot. Neu1 activity was assayed using its substrate 2-(4-methylumbelliferyl)-D-N-acetylneuraminic acid. Apoptosis level was examined by TUNEL and caspase 3 activity. Molecular docking was used to predict the interaction between DB and protein Neu1.ResultsOur results demonstrated that pretreatment with 0.5 μM DB (in vitro) and 50 mg/kg DB (in vivo) respectively reversed increased level of AST and ALT induced by APAP. Histopathological examinations showed reduced necrosis and apoptosis in the liver of DB-treated APAP mice. DB promoted the removal of APAP-AD by lysosomal autophagy. These effects were associated with significant decrease in the level of Neuraminidase 1 (Neu1), a negative regulator of lysosomal exocytosis. Molecular docking results showed that DB could bind to Neu1 protein (binding energy =−7.86 kcal/mol). Akt/mTOR-mediated autophagy and inhibition of apoptosis may be the main mechanisms for the hepatoprotective effects of DB in acetaminophen-induced liver injury.ConclusionsThese data indicate that DB alleviated hepatotoxicity caused by APAP at least in part via Neu1 inhibition, Akt/mTOR pathway is involved in the detoxification effect of DB on acetaminophen-induced hepatotoxicity.

Effects of drying temperature and relative humidity on the quality of dried onion slice

Onion, a very common season ingredient, is useful as an antioxidant and optimal conditions are required for its drying while ensuring the best quality is retained. This study evaluated the effect of drying temperatures and relative humidity on both drying rate and onion quality. Onions with an average diameter of 20.125 ± 0.025 mm were peeled and sliced into a thickness of 1.233 ± 0.029 mm. They were then dried for 120 min under various temperatures ranging from 40 to 70 °C. Both moisture content and total phenolic compounds were measured and analyzed as responses, and the data obtained were used for estimating the kinetic parameters of drying rate and total phenolic compounds degradation. The results show that the drying kinetics followed Fick's model. Moreover, the total phenolic compounds degradation can be properly expressed using a first-order reaction model, and the optimization using response surface method revealed that the optimum conditions of onion slice drying were achieved at 49.6 °C and relative humidity of 0.65%. These conditions can significantly reduce drying time with phenolic compounds retention of up to 96%.

Adulteration in Spices – A Threat to Human Health and Well Being

Spices are used to flavor food and are a common ingredient of cooking. But adulteration by some people have led these spices to not increase the aroma of food but to convert it into a food item unfit for human consumption. This study is based on detection of food adulterants in various samples of turmeric powder using various analytical methods. It was found from the results that branded turmeric powder contains different adulterants like yellow lead, metanil yellow which are toxic for human health.

High-precision measurement of pH in the full toothpaste using NMR chemical shift

The pH of toothpaste is a critical factor for product stability and customer acceptance. However, no reliable and consistent method is currently available to precisely quantify pH in toothpaste as it is. In this study, a new method to directly determine pH value in the full toothpaste contained sodium bicarbonate (NaHCO3) was developed. Briefly, we utilized the 13C NMR chemical shift of a small molecule that has been formulated in the toothpaste as a sensitive probe to consistently respond to the pH value of the full toothpaste. The ideal pH probe molecule has the following characteristics: (1) its NMR chemical shift is sensitive to pH within a certain range, and (2) the chemical shift only responses to pH value, not to other factors, such as molecular interaction. NaHCO3 is a common ingredient in many toothpaste products used as a mild abrasive and an effective pH adjustment compound. Its chemical shift is very sensitive to pH; therefore, it was used as a candidate molecule to test this concept. This technique was demonstrated on select toothpaste formula contained arginine and sodium bicarbonate with different abrasive bases. The result shows that the pH value of full toothpaste is significantly higher than the pH of the toothpaste slurry. Arginine is a key active ingredient in these toothpastes, and it does not interfere with the chemical shift of sodium bicarbonate. The traditional method to determine the pH of toothpaste using pH electrode in toothpaste slurry typically has a larger measuring error, ranging from 0.1 to 0.3. This new method greatly reduced the measuring error, providing a consistent way to reliably determine pH in the full toothpaste, and enabling the stability test of toothpaste with smaller variations. This newly developed method can be further extended to other low-water gel or paste products at a different pH range by using different probe molecules.