Dietetic Foods Research Articles

Sports nutrition in a regulatory limbo

The regulatory framework governing sports nutrition products in Europe is changing, with new Regulation 609/2013 on Food for Specific Groups coming into force in July 2016. Currently, sports nutrition products are regulated under the general provisions of Directive 2009/39/EC on Foodstuffs Intended for Particular Nutritional Uses (PARNUTS), the so-called ‘dietetic foods’. An attempt to set out separate provisions for sports nutrition products, such as food composition and labelling criteria, was made by the European Commission in 2004, but at that time a consensus was not agreed and no official activity was developed in this area. In 2011, in light of conflicting rules with more recent legislation, the European Commission agreed to repeal the ‘dietetic foods’ framework, removing the food categories for which no specific provisions exist, such as sports nutrition products. Today, the prospect of regulators bringing in specific legislation for the sports nutrition sector has receded, with Europe's policy makers recognising that sports people are not a vulnerable subgroup of the general population to require additional controls, as reflected in superseding Regulation 609/2013 on Food for Specific Groups. However, as some Member States remain concerned over consumer safety coming from the use of sports nutrition products, the European Commission has been asked to prepare a report addressing the need, if any, for additional specific rules to govern these food products. As we approach what may be a conclusion on a decade-long debate about how to regulate sports nutrition products in Europe, thanks to these regulatory changes, the sector may now face a very different challenge. Initially, the industry was in danger of a legislation that was so restrictive that it could have prevented growth and innovation in the sector. Today, as sports nutrition products have evolved to attend to the needs of the wider active population, the industry is now in danger of a regulatory framework that is so broad that it does not recognise the specific needs of sports people. The Commission Report, due in July 2015, is crucial for settling the legislative framework governing sports nutrition products once and for all, so that concerns from National Authorities and the issues currently experienced by the industry are addressed, and the sector can eventually achieve legal clarity and ensure consumer protection. This article discusses the changing regulatory environment for sports nutrition products in Europe, according to the particular views of the European Specialist Sports Nutrition Alliance (ESSNA), the trade association representing the interests of the sports nutrition industry in Europe.

Production and characterization of low-calorie orange nectar containing stevioside.

The study was carried out to produce and characterize a low-calorie orange nectar using response surface methodology (RSM). To optimize the formulation, three different levels of independent variables; sugar, stevioside and pectin and two responses of Brix and viscosity were selected. In the optimum formulation, sugar content reduced to 70% (compared to control sample) using stevioside and pectin with maximum levels of 0.06 and 0.03%, respectively. Physicochemical properties of optimal and control samples were determined at refrigerated (4°C) and ambient (25°C) temperatures for 2months. At refrigerator, the reduction rate for stevioside was 5% while a decrease of 18% was observed at ambient temperature. The vitamin C content in low-calorie orange nactar was 13.4% higher than control sample at both temperatures. Thus the production of low-calorie orange nectar using stevioside could be industrially feasible and recommended to people who looking for dietetic foods.

Organic Potato Product for Baby Foods and Dietetic Food

The article indicates the relevance of producing organic potato, primarily for children who need special protection from damage caused by pesticides, nitrates and Heavy Metals (HM), as well as for medical nutritional therapy of people suffering from chronic diseases. We have identified tasks and purposes for studying the dynamics and intensity of pesticide accumulation in the potato tubers; revealing the effectiveness of biological insecticides; determining heavy metal contamination level of products near anthropogenic area – the M-4 ‘Don’ federal highway; revealing nitrate accumulation in the tubers at different fertilizer doses; determining duration of various hazardous components accumulated in potato tubers and giving production recommendations for safety interval between pesticide application and harvesting operations. Field experiments were conducted at Educational and Experimental Farm of Bunin Elets State University. Chemical insecticide Actara and biological agents Fitoverm, Acarin, Bitoxybacillin were used for pest control. Antifungals (fungus killers) Profit Gold (TANOS) and Ridomil Gold and herbicides (weed killers) Sencor and Rimus were also applied. Sencor and Rimus remained in potato tubers longer, for 55 and 66 days after processing, respectively. Nitrate threshold limit value (80 mg/ kg) was not exceeded in the experiments with NPK composition options: N30-60P60-90K30-60. Accumulation of heavy metals in tubers increased at a distance of 50m from the highway, but did not exceed TLV. At 100 meters away from the road HM were detected in the tubers, but in smaller concentrations. Lead and cadmium were not discovered in potato tubers grown at a distance 500 meters away from the highway.

A Sialic Acid Assay in Isolation and Purification of Bovine .κ-Casein Glycomacropeptide: A Review

Sialic acid is a carbohydrate moiety of k-casein glycomacropeptide (GMP), which is a 64 amino acid residue C-terminal sialylated phosphorylated glycopeptide released from k-casein by the action of chymosin during cheese making. GMP lacks aromatic amino acids including phenylalanine, tyrosine, and tryptophan. Because of its unique amino acid composition and various biological activities, GMP is thought to be a potential ingredient for dietetic foods (e.g., a food for PKU patients) and pharmaceuticals. Thus, increased attention has been given to the development of techniques to purify GMP. In this review, techniques of GMP purification described in patents and scientific research papers were introduced. A sialic acid assay is the important method to track GMP isolation and purification processes, for which the thiobarbituric acid reaction with 1-propanol as a chromophore extracting solvent is an inexpensive, practical and specific technique. Sephacryl S-200 gel filtration chromatography, cellulose acetate electrophoresis, and sodium dodecyl sulfate polyacrylamide gel electrophoresis are the major techniques to identify sialic acid specific to GMP. Sephacryl S-200 chromatography and cellulose acetate electrophoresis are also used to detect GMP sialic acid in whey pearmeate and whey added commercial margarine samples. Future research includes development of an economical industrial scale method to produce high purity GMP.

Application of a novel type impinging streams reactor in glucose conversion to fructose using glucose isomerase enzyme

BACKGROUND The isomerization of glucose to fructose is one of the most widely used processes in the food industry to produce dietetic foods and drinks. Since this reaction is affected by external mass transfer resistances, application of an impinging jets technique in reducing external resistances may be justified. RESULTS Conversion of glucose to fructose was studied in a novel type of impinging streams reactor using glucose isomerase enzyme. Response surface methodology was applied to determine the effects of certain pertinent parameters of the process including axial velocity (A), feed concentration (B), nozzle flow rates (C) and enzyme loading (D) on the performance of the apparatus. A quadratic polynomial multiple regression model was selected and analysis of variance revealed a high coefficient of determination (R2) value equal to 0.972. The optimum process conditions for fructose production were established as, A = 0.1 m s-1, B = 1.5 kg m-3, C = 3.3e-5 m3 s-1 and D = 0.0035 kg. CONCLUSION It was found that an impinging streams reactor had higher performance capability in comparison with conventional reactors in solid–liquid enzyme reactions. In such a reactor 30% conversion of glucose was obtained within 9 s while the same conversion in packed-bed reactors requires 5 min. © 2013 Society of Chemical Industry

Teratogenic effects of long term consumption of potassium benzoate on eye development in BALB/c fetal mice.

Potassium benzoate (PB) is used as a substitute preservative for sodium benzoate primarily in dietetic foods where the sodium content is minimized. There are few reports about the teratogenic effects of PB. The purpose of this study is to investigate the teratogenic effects of PB on eye development in balb/c mice fetuses. Thirty female mice were divided to two experimental and one control groups (N=10/grp). Experimental groups I and II received daily intraperitoneal (IP) injections of 280 and 560 mg/kg of PB, respectively; while the control group received normal saline. Injections were done for 10 days before mating and from gestation days (GD) 6 through 15. Dams were Caesarean sectioned on GD 18. Eye development was externally examined. After measuring weight and crown-rump length of the fetuses, the tissue sections of the eyes were prepared and stained with hematoxylin-eosin. Histopathologic and morphologic changes were recorded. The data was analyzed by ANOVA and Mann Whitney statistical tests using SPSS (version 15). Fetuses with eye malformations observed in both experimental groups of I and II. The incidence of these malformations was significantly increased in fetuses of experimental group II as compared with the control group (P<0.05). Histopathological evaluations of the malformed eyes showed deformed lens, retinal folds with undeveloped layers associated with hemorrhage. Our results suggest that PB can induce teratogenic effects on the eye development of mice fetuses. Therefore, more concise studies are needed regarding its specific and general effects conducted.

Seaweed Dietetic Food for the Functional Gastrointestinal Complaint Treatment

Despite the common nature of dyspeptic complaints, the treatment is still a problem. There is very little research done on the impact of dietary nutrition on the general health of the patients with dyspeptic complaints and overall nutritional safety. Study Objective: To evaluate the clinical effectiveness of the brown seaweed dietary product “Vitamarine” for the treatment of dyspepsia, as well as product safety. Material and Methods: An open, uncontrolled pilot study with questionnaires before and after the vitamarine course with the patient’s self-perception reports. Data were processed with multivariate analysis. Results: The study included 46 patients with 45 valid end result questionnaires for data processing. After 8 to 10 days use of vitamarine, 33 (76.8%) patients noted symptom disappearance or significant improvement, no improvement of symptoms or their increase was noted by 10 patients (23.2%). Complaints about weakness, fatigue and rapid tiredness significantly decreased or disappeared entirely (p = 0.04), including months long epi-gastric pain (p = 0.02) and constipation (p = 0.01). Conclusions: 1) Use of the dietetic food product “Vitamarine” with a dose of 50 - 60 g per day in two cases out of three improve the general well-being of the patients: months long dyspeptic abdominal pain and constipation disappear or significantly decrease. 2) In the first 8 - 10 days of the vitamarine course clinical effectiveness already can be noted. 3) Use of vitamarine is safe, including patients with a history of allergies to medications, elderly and patients with concomitant diseases.

Jerusalem artichoke (Helianthus tuberosus L.) productivity in different Italian growing areas: a modelling approach

Jerusalem artichoke is considered one of the more interesting crops for inulin production. It has been used to date for the production of low calorie sweetening syrups, dietetic food enriched with fibre, medicines and cosmetics, while more recently, interesting prospects have been opening up for energy uses. The main aspects influencing its adaptability to different pedo-climatic conditions and cropping systems were analysed by implementing CSS ( Cropping System Simulator , a simulation model describing crop biomass production) for this specific crop. Growth analysis experimental data of plant dry matter accumulation, obtained over two years of trials (1999-2000) in different Italian growing areas (Udine, Bologna, Bari) under irrigated and rain-fed conditions, were used for the parameterisation and calibration of the model. The biomass accumulation observed and simulated under rain-fed and irrigated conditions in the different growing areas is reported for the different plant organs, with good correspondence shown between simulated and measured values as reported by the statistical indices for the model calibration, particularly for biomass of tubers and leaves. The model studied, despite a simplified description of some processes, proves to represent the maximum biomass yield of Jerusalem artichoke satisfactorily, with an adequate response to the main environmental factors causing yield and biomass production variation among the years and locations. However, further model improvements are necessary in order to better represent the relationship between phenology and translocation of the assimilates between stalk and tuber during the development phases of the plant, suggesting shorter survey intervals over this growing phase.

SWEETNESS EQUIVALENCE OF DIFFERENT SWEETENERS IN STRAWBERRY‐FLAVORED YOGURT

ABSTRACTTo successfully substitute sucrose for sweeteners, further studies must be carried out based on previous knowledge of sweetener concentration to determine the equivalent sweetness of such compounds. In this work, sweetness equivalence of strawberry‐flavored yogurt with different sweeteners and/or their combinations (aspartame, acesulfame‐K, cyclamate, saccharin, stevia and sucralose) and yogurt sweetened with 11.5% w/w sucrose was measured using the sensory magnitude estimation method. The sweetness concentrations equivalent to strawberry yogurt sweetened with 11.5% w/w sucrose in the tested sweeteners were 0.072% w/w for aspartame, 0.042% w/w for aspartame/acesulfame‐K (2:1), 0.064% w/w for cyclamate/saccharin, 0.043% w/w for cyclamate/saccharin (2:1)/stevia (1.8:1) and 0.30% w/w for sucralose. These results can promote the use of different sweetener combinations in strawberry‐flavored yogurt, specially acesulfame‐K and stevia, once they produce more pleasing in this product.PRACTICAL APPLICATIONSThis study provides some useful information, since there is no data in the literature about sweetness equivalence of sweeteners in yogurt, but only in simpler matrices such as pure water, juices, coffee and teas. The use of stevia blend presented several advantages such as increased sweetening power, demonstrating the potential of this natural sweetener. The magnitude estimation method has been successful in this study, being an important tool for development of new low‐calorie products. It may be noted that when evaluating different types of food using the same kinds of sweeteners, these promote distinct characteristics and that reflect directly on the sensory quality of the final product. Thus, such studies generate important information for the food industries working with dietetic food.

INFLUENCE OF DRYING METHOD ON THE REHYDRATION PROPERTIES OF APRICOT AND APPLE

ABSTRACTThis study aims to determine the influence of microwave drying coupled with air drying of apricot and apple in terms of the rehydration rate and capacity of dried samples. The microwave power level was 0.4 W/g for apricot and 0.5 W/g for apple samples. The effect of air temperature (50 and 30C) and vacuum impregnation pretreatment (with a commercial isotonic juice) was examined. The sample mass change, water gain and soluble solids loss, were obtained before sample rehydration (in distilled water at 20C for 8 h). Peleg's model was used to assess the effect of process conditions on rehydration kinetics, with a good fit of the experimental data. Taking into account the lower values for Peleg's constants of k1(i) and k2(i), the vacuum impregnation pretreatment and microwave application to air drying allow us to obtain a dried product with a better rehydration capacity, promoting the rate and capacity of water gain and solute loss, although the structure of product remains with a lower liquid phase retention capacity. A less relevant influence of air temperature on water gain kinetics was observed, improving the rehydration ratio only for nonvacuum‐impregnated samples.PRACTICAL APPLICATIONSDehydration is widely applied to food preservation in stable and safe conditions. Dried and rehydrated fruits are key ingredients in dairy products, breakfast cereals, dietetic foods formulated for people suffering from physiological disorders or for healthy people with additional needs and traditional foods such as puddings, desserts, cakes, biscuits. Rehydration product behavior must be known when a total or partial reconstitution is required. This work provides information on the influence of microwave‐assisted air drying method and vacuum impregnation pretreatment on the rehydration capacity and kinetic analysis of dried apricot and apple, in order to obtain rehydrated foods in accordance with the requirements in further processing and consumer expectations.

Consumo de adoçantes e produtos dietéticos por indivíduos com diabetes melito tipo 2, atendidos pelo Sistema Único de Saúde em Ribeirão Preto, SP

To analyze the consumption of sweeteners and dietetic foods by individuals with type 2 diabetes, assisted by the Brazilian National Health System, in the city of Ribeirão Preto, SP. Through a questionnaire were interviewed 120 patients were interviewed, stratified by sex, age and level of health care. The use of sweeteners is very frequent by the population in study, with predominance of the liquid type, and the use of dietetic foods is less common, with predominance of soft drinks. The diagnosis of diabetes was determinant for starting the use of both and the used criterion for selection of the sweetener is its flavor. The percentage of the population that knows the difference between diet and light products, that has the habit to read labels, and that is worried with the amount used of sweetener, is small. There is a need to include information about the adequate use of these products in the health care activities for patients with diabetes in the different levels of the Brazilian National Health System.

Study of jojoba oil aging by FTIR

As the jojoba oil was used in cosmetic, pharmaceutical, dietetic food, animal feeding, lubrication, polishing and bio-diesel fields, it was important to study its aging at high temperature by oxidative process. In this work a FT-MIR methodology was developed for monitoring accelerate oxidative degradation of jojoba oils. Principal component analysis (PCA) was used to differentiate various samples according to their origin and obtaining process, and to differentiate oxidative conditions applied on oils. Two spectroscopic indices were calculated to report simply the oxidation phenomenon. Results were confirmed and deepened by multivariate curve resolution-alternative least square method (MCR-ALS). It allowed identifying chemical species produced or degraded during the thermal treatment according to a SIMPLISMA pretreatment.

Customer Satisfaction Scores in Long Term Care: Interns Learn How to Use Survey Information to Drive the Business

Text: As the population ages, it is anticipated that continuum care communities (CCC) will grow in size and number and employ greater numbers of dietitians. While CCC dietitians are primarily involved in resident nursing home care, in independent areas they are also part of the resident food service customer satisfaction team. Skills in both areas are crucial for effectiveness. In one program, dietetic interns complete food service management training in a CCC with amenities that include five distinct on-site restaurants. In each restaurant residents enjoy an upscale dinner chosen by a Chef de Cuisine, theme lunches prepared by dietetic interns, and/or holiday meals. To assess customer satisfaction an outside consultant sent surveys to all independent-living residents to determine overall dining satisfaction and obtain input on perceived cleanliness, staff friendliness, efficiency, food quality, food temperature, menu variety, and staff supervision. 77% of the surveys were returned completed. Results demonstrated 80 % satisfaction with cleanliness, lunch and breakfast services, and dining room friendliness. Additional results indicated 75-80% satisfaction with food quality, food and beverage temperatures, menu variety, staff supervision, and general dining experience. The survey highlighted areas of significant improvement from prior surveys and identified areas for further growth. Interns worked with dining services team to utilize these scores to define approaches to enhance service. In the process they learned how satisfaction survey results can “drive” changes in the work setting. Future dietitians must understand how to effectively use satisfaction survey results to drive enhanced service as part of the management team.

Evaluation of antioxidative and hypolipidemic properties of a novel functional diet formulation of Auricularia auricula and Hawthorn

Auricularia auricula and hawthorn are well known for both traditional food and folk medicine. To develop a novel healthy functional diet (FD), the formulation of A. auricula polysaccharide (AAP) and hawthorn flavones were postulated in present study. In vitro, FD significantly increased the radical-scavenging effects and inhibited LDL oxidation, compared with AAP. In vivo, the hyperlipidemic mice, induced by cholesterol-enriched diet, were provided either 150, 300, 450 mg/kg day of FD or 300 mg/kg day of AAP for 12 weeks to evaluate their expected hypolipidemic activity. Compared with CED, both FD and AAP groups could lower serum TC and atherogenic index (AI), improve serum and hepatic antioxidant status. Especially, formulating with hawthorn could enhance hepatic antioxidant status in dose-dependent manner, compared with AAP. Thus, it can be concluded that FD may act as a potent hypolipidemic and powerful antioxidant formulation via improving serum lipid profile and inhibiting lipid peroxidation in mice. With the development of modern living standard, dyslipidemia has become one of major causes leading to antioxidant stress and atherosclerosis. It is of great significance to maintain the normal body functions by reducing the elevated serum cholesterol to an adequate level. In view of side effects of recent therapies, it is urgent to produce certain health-promoting functional diet against dyslipidemia. Therefore, we studied on a novel functional formulation diet (Auricularia auricula and Hawthorn) against hyperlipidemia, using the traditional both edible and medicinal herbs. The antioxidant and hypolipidemic properties are roundly evaluated in vitro and in vivo with the appropriate animal model. Our research also suggests the optimum dosage with potent nutritional property. It could provide the future practical application to produce this functional diet as an adjuvant dietetic food.

Teaching Management Concepts to Dietetic Students in an Introductory Food Preparation Course: “Planning the Work, Working the Plan”

Participants will state the importance of introducing management concepts into lower division courses and recognize that redesigning dietetic food labs to focus on management concepts can increase the readiness of dietetic students to assume entry level manager positions following graduation.

Potential of kefir as a dietetic beverage – a review

PurposeKefir, the self‐carbonated beverage, possesses nutritional attributes due to its content of vitamins, protein and minerals and therapeutic attributes contributed by its antibacterial spectrum, gastro‐intestinal proliferation, hypocholesterolemic effect, anti carcinogenic effect, L(+) lactic acid content, β‐galactosidase activity and bacterial colonization. Inclusion of kefir in the diet as a dietetic beverage may confer nutritional and therapeutic advantages to the consumers.Design/methodology/approachBy reviewing the literature the chemical, microbiological, nutritional and therapeutic characteristics of kefir have been highlighted to justify its consumption as a dietary beverage.FindingsKefir grains, kefir starter and kefir beverage vary considerably in microflora of bacterial and yeasts. The nutritional attributes of kefir are due to its chemical ingredients such as vitamins, protein and minerals and fermentation induces further enhancement in its nutritional profiles. Kefir exhibits varied therapeutic attributes due to possession of different therapeutic components. Kefir can be recommended for consumption by normal and sick adults as well as infants as a dietetic beverage.Originality/valueDue to various nutritional and therapeutic attributes of kefir, it may occupy an important place in the diet of those consumers inclined towards dietetic foods.

European regulations on nutraceuticals, dietary supplements and functional foods: A framework based on safety

This article describes the legislation that is relevant in the marketing of functional foods in the European Union (EU), how this legislation was developed as well as some practical consequences for manufacturers, marketers and consumers. It also addresses some concrete examples of how the EU's safety requirements for food products have impacted a range of product categories. In the late nineties, research into functional ingredients was showing promising prospects for the use of such ingredients in foodstuffs. Due mainly to safety concerns, these new scientific developments were accompanied by an urgent call for legislation. The European Commission 2000 White Paper on Food Safety announced some 80 proposals for new and improved legislation in this field. Among others, it foresaw the establishment of a General Food Law Regulation, laying down the principles of food law and the creation of an independent Food Authority endowed with the task of giving scientific advice on issues based upon scientific risk assessment with clearly separated responsibilities for risk assessment, risk management and risk communication. Since then, more than 90% of the White Paper proposals have been implemented. However, there is not, as such, a regulatory framework for ‘functional foods’ or ‘nutraceuticals’ in EU Food Law. The rules to be applied are numerous and depend on the nature of the foodstuff. The rules of the general food law Regulation are applicable to all foods. In addition, legislation on dietetic foods, on food supplements or on novel foods may also be applicable to functional foods depending on the nature of the product and on their use. Finally, the two proposals on nutrition and health claims and on the addition of vitamins and minerals and other substances to foods, which are currently in the legislative process, will also be an important factor in the future marketing of ‘nutraceuticals’ in Europe. The cornerstone of EU legislation on food products, including functional foods and nutraceuticals is ‘safety’. Decisions on the safety-basis of legislation are based on risk analysis, in which scientific risk assessment is performed by the European Food Safety Authority and risk management is performed by the European Commission, the Member States, and in case of legislation, together with the European Parliament. In the risk management phase, both the precautionary principle and other legitimate factors may be considered in choosing the best way of dealing with an issue. Due to the numerous pieces of legislation applying and to the different procedures to be followed, the process of having ‘functional foods’ ready for the market is certainly a costly and time-consuming task. However, it may also be clearly worth it in terms of market success and improved consumer health.

Potential of soyoghurt as a dietetic food

Purpose – Soya milk possesses dietetic properties, which include lower contents of saturated fat, cholesterol and lactose, and can reduce the risk of cardio vascular diseases. Partial substitution of milk solids with soya solids during the preparation of yoghurt further enhances its dietetic features.Design/methodology/approach – Attempt has been made to highlight the nutritional and therapeutic properties of soya milk and its suitability for the manufacture of soyoghurt with enhanced dietetic properties. Basic steps for the manufacture of soyoghurt, such as preparation of soya milk base, addition of stabilizers, sweetening agents, starter cultures and flavors and storage stability of the finished products are described.Findings – Soya solids in various forms such as soya milk, soya bean paste, soya protein concentrate and soya bean flour may be adopted during the manufacture of soyoghurt, but their concentration must be kept within the limits to sustaining the acceptability of the product. Problem of obj...

Deplorable State of Affairs in the Marketing of Dietetic Foods for Special Medical Purposes for Use with Babies

Deplorable State of Affairs in the Marketing of Dietetic Foods for Special Medical Purposes for Use with Babies

Dietary fibre from edible seaweeds: Chemical structure, physicochemical properties and effects on cholesterol metabolism

This brief review outlines the chemical structure, physicochemical properties and effects of seaweed polysaccharides on serum cholesterol levels. Some seaweed polysaccharides are used by the food industry as texture modifiers because of their high viscosity and gelling properties. In Asia, seaweeds have been used for centuries in salads, soups and as low-calorie dietetic foods. The dietary fibre which constitutes 25–75% of the dry weight of marine algae and represents their major component, is primarily soluble fibre. Nowadays, dietary fibre from different sources is known to decrease the risk of coronary heart disease, mainly due to its characteristics of dispersibility in water (water-holding capacity), viscosity, binding ability, absorptive capacity, faecal bulking capacity and fermentability in the alimentary canal. Indigestible viscous seaweed polysaccharides such as alginates, carrageenans and funorans, which are capable of forming ionic colloids, have shown positive effects on serum lipid levels in rats. The capacity of seaweed polysaccharides to lower serum cholesterol levels seems to be due to their ability to disperse in water, retain cholesterol and related physiologically active compounds and inhibit lipid absorption in the gastrointestinal tract.