Developments In Food Technology Research Articles

Antioxidant and Neuroprotective Effects of Korean Fermented Food Doenjang

Doenjang (fermented soybean paste) is one of the traditional fermented foods in Korea which has various physiological effects. In this study, we investigated the antioxidant and neuroprotective activities of doenjang prepared fresh and aged for 6 weeks. Freeze‐dried doenjang was extracted with 80 % (v/v) ethanol. The 80% ethanol extract of doenjang was subjected to determination of antioxidant activity by 2,2‐diphenyl‐1‐pycrylhydrazyl (DPPH) radical scavenging capacity, ferric ion reducing antioxidant power, 2,2'‐azinobis (3‐ehylbenzthiazoline‐6‐sulphonic acid) cation radical scavenging activity, and oxygen radical absorbance capacity assays. In addition, the neuroprotective effect of doenjang extract was investigated using MTT cytotoxicity and 2´,7´‐dichlorofluorescein diacetate (DCF‐DA) assays. It was found that the 80% ethanol extract of doenjang protected from neuronal cell death induced by ROS or glutamate. The underlying mechanism for neuroprotective effect of doenjang will be discussed. (supported by a grant from IPET (High Value‐added Food Technology Development Program, 2012, 112066‐3), Ministry for Food, Agriculture, Forestry and Fisheries, Republic of Korea)

Anti‐asthma and anti‐peritonitis effects of O‐methylthioangeloylsencathenone (657.8)

To elucidate the anti‐allergic and anti‐inflammatory effects of Petasites genus, we have studied effect of o‐methylthioangeloylsencathenone, a sesquiterpene from Petasites genus on lipopolysaccharide‐induced peritonitis model mouse and ovulalbumin‐induced asthma model mouse. O‐methylthioangeloylsencathenone inhibited antigen‐induced degranulation of β‐hexosamidase in RBL‐2H3 mast cells. In an ovalbumin‐induced mouse asthma model, o‐methylthioangeloylsencathenone inhibited accumulation of eosinophils, macrophages, and lymphocytes significantly in bronchioalveolar fluids (BALF) of asthma mouse. O‐methylthioangeloylsencathenone inhibited also lipopolysaccharide (LPS)‐induced mRNA induction of cyclooxygenase 2 (COX‐2) and inducible nitric oxide synthase (iNOS), detected by RT‐PCR in mouse peritoneal macrophages. O‐methylthioangeloylsencathenone also inhibited LPS‐induced protein induction of COX‐2 and iNOS, detected by Western blotting in mouse peritoneal macrophages. Furthermore, o‐methylthio angeloylsencathenone inhibited production of nitrites, the enzyme product of iNOS in a concentration‐dependent manner in the macrophages. Furthermore, o‐methylthioangeloylsencathenone significantly inhibited migration of neutrophils in the peritoneum in LPS‐induced mouse peritonitis model. In summary, o‐methylthioangeloylsencathenone in Petasites genus acts as an anti‐asthma and anti‐inflammatory constituent.Grant Funding Source: This research was supported by High Value‐added Food Technology Development (111135‐03‐2‐SB030)

Enhanced production of ornithine in rice bran fermentation culture by using lactic acid bacteria isolated from the rice bran (LB398)

The worldwide production of rice bran is above 27.3 million tons per year. Rice bran contains various nutrients such as protein, fat, carbohydrate, cellulose, minerals, and vitamins, etc. making it a very useful food source. Lactic acid bacteria (LAB) involved in the fermentation of plant materials attracted many researchers because of its expected ability to ferment rice bran, barley bran etc. In this study, LAB strains isolated from rice bran powder were screened to determine the strains with ornithine‐producing capacity and to use such LAB for the preparation of products based on fermented rice bran. One strain, RBO1‐49 identified as Pediococcus sp. RBO1‐49 fermented D‐ribose, D‐glucose, D‐galactose, D‐fructose, D‐mannose, L‐rhamnose, L‐arabinose, D‐xylose but not D‐arabinose, L‐xylose, inositol and L‐sorbose. Culturing the Pediococcus sp. RBO1‐49 in 20%(w/v) rice bran solution (pH 6.5) containing 1%(w/v) arginine at 30℃ for 3 days by static culture method increased ornithine content in the culture up to 950mg/100g. These results suggest that rice bran has specific LAB for the production of useful amino acids such as ornithine and the RBO1‐49, which was isolated from rice bran, can be used for the production of even higher ornithine containing food materials including fermented rice bran and feeds. This research was supported by High Value‐added Food Technology Development Program, Ministry of Agriculture, Food and Rural Affairs.

Justification of production technology of chopped products using structured emulsions

One of the most important problems of modern science is obtaining of materials with the specified mechanical properties and structure. The use of alginate emulsions with the residues of calcium is a promising raw material for the production of structured products. Under certain conditions, the use of AlgNa and slightly soluble salts CaSO4 in a new technology is expedient that will allow to control and manage the process of gelation in the technological flow of the manufacture of new products. The wide range of new technologies, including emulsification of various raw materials, namely polysaccharides, is used at this stage of development of food technology for the production of fundamentally new goods. The studied emulsifying ability of sodium alginate is reduced to the given dependence of the point of phase inversion on the concentration of sodium alginate and viscosity of the suspension. Generalization of analytical and experimental studies on justification of technological parameters of production of the thermo-stable structured emulsion allowed determining rational parameters of production of the latter in a part of prescription composition and modes of separate technological operations. As a result, we developed a principal technological scheme of production of minced meat products with the structured emulsion.

Means of Delivering Recommended Levels of Long Chain n‐3 Polyunsaturated Fatty Acids in Human Diets

ABSTRACT: n‐3 Polyunsaturated fatty acids (n‐3PUFA) of marine origin have been shown to be essential for brain development and cognitive function. In addition to their essentiality, the scientific literature is full of evidence to suggest that regular consumption and/or dietary supplementation with long chain n‐3PUFA give several health benefits including: prevention of cardiovascular diseases, inflammatory diseases, dyslexia, and depression. Long chain n‐3PUFA intake in the Western countries, including Australia, has been shown to be inadequate. This is largely due to the fact that the Western populations do not eat seafood on a regular basis because of its cost and availability, and many individuals do not like the flavor/taste/odor of seafood. Foods fortified with long chain n‐3PUFA could play an important role in meeting the demands for optimal health. Marine n‐3PUFA are not likely to compete with saturated, monounsaturated, and n‐6PUFA as a major source of dietary fat; however, increasing the intake of foods containing marine n‐3PUFA is an important strategy for the prevention of chronic illnesses. Recent developments in food technology allow fortification of foods, such as bread, dairy products, eggs, pasta, biscuits, margarines, and other spreads, without the undesirable fish odor/taste and with reasonable shelf life. There is a need to increase the amount of long chain n‐3PUFA consumed per serve and optimize their bioavailability. This article reviews the foods fortified with marine n‐3PUFA and their role in meeting daily requirements, and highlights the need for further research in this important area of functional foods.

Developing the Teaching of Food Technology in Primary Schools in England through Curriculum Development and Initial Teacher Education

This paper investigates developments in the teaching of food technology introduced as an element of design & technology in the 1990 National Curriculum for Technology in the English primary curriculum for children aged five to eleven years. It reviews briefly the situation for food teaching before 1990 and identifies a number of relevant issues. This is followed by an overview of developments in food technology in primary schools between 1992 and 2001, highlighting the need for primary teachers and trainee teachers on initial teacher education courses to develop an understanding of how to teach food technology in their schools. The development of teaching materials through the Nuffield Approach to food technology in primary schools is outlined together with a case study of the use of the materials in initial teacher education at the University of Surrey Roehampton. The paper describes the uptake of Nuffield Primary food technology materials as measured by down loads from the Nuffield Primary Design & Technology web site. Alongside this, there are reflections of primary trainee teachers on the impact of using the Nuffield food technology materials on their classroom practice during school experience. It concludes with a discussion of the key issues arising from the paper and suggestions for future research.

Nutritional losses and gains during processing: future problems and issues.

Developments in food technology and nutrition today are shaping our food supply in an unprecedented way. They have not only helped produce a variety of foods with varying taste and texture but also optimally retain the nutritional quality of food. Increased use of novel ingredients in the future manufacture of foods is likely to reduce the amount of micronutrients available in our diet. To combat this, food fortification may be more widely used. Collaboration between food technologists and nutritionists is imperative if we are to see the continued manufacture of wholesome food.

Trace element nutrition in developing countries

Trace element status in humans is often poorly established in developed, let alone developing, countries. There have been assumptions about inevitable adequacy, especially for ultra-trace elements, like chromium, with varied diets. However, new pressures on trace element adequacy are emerging, like developments in food technology with the new formulated foods and element pollutants (toxic metals) with potential interactions with essential elements. Improved, more sensitive methods for trace element measurements in foods and biological specimens, functional indices of trace element status, with application to nutritional epidemiology, and the pursuit of clinical trials, should allow appropriate revision of current views. This process is likely to more consequential in developing countries.

Cook-chill, cook-freeze, cook-hold, sous vide: risks for hospital patients?

Changes in eating habits and developments in food technology are occurring at the same time as an upward trend in foodborne infection in Britain. Vulnerable people such as the elderly and hospital patients are increasingly likely to consume food produced by new systems such as ‘cookchill’ and ‘ cuisson sous vide’. The microbiological hazards of these systems are assessed as negligible, provided that production is controlled by appropriate methods such as the hazard analysis critical control point (HACCP) approach. The occurrence and control of bacterial contamination in a hospital cook-chill system is reviewed in this context.

Food production towards the year 2000: implications for hospital feeding

Less than optimum nutrition has been identified in significant numbers of hospital patients and, furthermore, it can be shown that the longer the patient remains in hospital the worse his nutritional condition may become. Predicted developments in food technology and anticipated changes in eating practices are considered. It appears that convenience foods and ‘grazing’ will become increasingly important, and that the diet will include unusual items. The implication for feeding in hospitals is that the catering style and diets must change to meet the expectation of patients.

Food technology and the law.

Early food laws were developed mainly to protect the customer against short weight and fraud; present-day food laws are designed to ensure ( a ) that the customer is not misled; ( b ) that food is safe to eat; and ( c ) to provide nutritional standards for some basic foodstuffs. The principles of protecting the consumer against deception are fairly straightforward, even if the practice is sometimes complex. In relation to food safety, one must consider not only short-term toxic effects, but long-term effects, including possible carcinogenesis. Many substances which occur naturally in foods are toxic to some extent; furthermore, food may become contaminated during agricultural production, harvesting, processing and distribution; or substances traditionally added to food may prove to have deleterious effects. Legislation must be able to take account of relevant scientific information at short notice. It is also necessary to keep under review any developments in food technology which might materially affect the nutrient content of the diet of the average person or of special groups. The paper discusses some possible effects of future changes in food technology, food consumption patterns and consumer attitudes, and considers some aspects of research which may be relevant to future legislation.

The quick lunch as a destructive force

RETURN TO ISSUEPREVEditorialNEXTThe quick lunch as a destructive forceAre current developments in food technology a force against the structure of society?RICHARD L KENYONCite this: Chem. Eng. News 1969, 47, 32, 5Publication Date (Print):August 4, 1969Publication History Published online7 November 2010Published inissue 4 August 1969https://doi.org/10.1021/cen-v047n032.p005Copyright © 1969 AMERICAN CHEMICAL SOCIETYArticle Views67Altmetric-Citations-LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (66 KB) SUBJECTS:Food Get e-Alerts