Free Sugar Content Research Articles

Correlating Capsaicinoid Levels and Physicochemical Proper-ties of Kimchi and Its Perceived Spiciness.

Capsaicinoid content, among other factors, affects the perception of spiciness of commercial kimchi. Here, we investigated whether the physicochemical properties of kimchi affect the spicy taste of capsaicinoids perceived by the tasting. High-performance liquid chromatography (HPLC) was used to evaluate the capsaicinoid content (mg/kg) of thirteen types of commercial kimchi. The physicochemical properties such as pH, titratable acidity, salinity, free sugar content, and free amino acid content were evaluated, and the spicy strength grade was determined by selected panel to analyze the correlation between these properties. Panels were trained for 48 h prior to actual evaluation by panel leaders trained for over 1000 h according to the SpectrumTM method. Partial correlation analysis was performed to examine other candidate parameters that interfere with the sensory evaluation of spiciness and capsaicinoid content. To express the specific variance after eliminating the effects of other variables, partial correlations were used to estimate the relationships between two variables. We observed a strong correlation between spiciness intensity ratings and capsaicinoid content, with a Pearson’s correlation coefficient of 0.78 at p ≤ 0.001. However, other specific variables may have influenced the relationship between spiciness intensity and total capsaicinoid content. Partial correlation analysis indicated that the free sugar content most strongly affected the relationship between spiciness intensity and capsaicinoid content, showing the largest first-order partial correlation coefficient (rxy/z: 0.091, p ≤ 0.01).

An innovative approach for the assessment of Bulgarian soybean cultivars

The evaluation of climate plasticity and content of free amino acids, sugars and fatty acids in Bulgarian soybean cultivars were used as an innovative approach. The field performance, expression and metabolomic profiles of leaves, green seeds and mature seeds of plants grown from low temperature pre-treated and not-treated seeds were assessed by real-time quantitative reverse transcription polymerase chain reaction (qRT-PCR) and gas chromatography/mass spectrometry (GC/MS). The data from the morphological indicators, expression profiles and content of metabolites confirmed that the plants grown from low temperature pre-treated seeds had better performance. The expression profiles correlated with the content of amino acids and sugars. Inclusion of extruded full-fat soybean from cvs. Srebrina and Richy in the compound feed for pigs and soybean cake obtained after cold pressed soybeans of cv. Srebrina in compound feed for laying hens were investigated. The results confirmed that extruded full-fat soybean cv. Srebrina could be successfully included in the protein component of feed for growing pigs at a rate of 50% of soybean meal in protein equivalent. Extruded full-fat soybean cv. Richy in the amount of 30% of the protein component of the ration, in protein equivalent of the compound feed for the period of fattening of pigs could be included. The results confirmed that feed for laying hens, in which 50% of imported soybean meal is replaced by soybean cake produced from locally grown soybean, could increase the content of free amino and fatty acids of the final product and benefit the quality of eggs. Supplemental data for this article is available online at https://doi.org/10.1080/13102818.2021.1954092 .

Physiochemical properties, dietary fibers, and functional characterization of three yuzu cultivars at five harvesting times.

This research focused on physiochemical and nutritional properties and functional characterization of three cultivars of yuzu-Native, Tadanishiki yuzu, and Namhae1-during different seasons. According to the cultivar and harvest time, yuzu cultivars were analyzed for free sugar, dietary fiber, hesperidin, naringin, and flavonoid content as well as antioxidant and antihypertensive activity. During November, Namhae1 exhibited the highest fruit weight, °Brix/acidity ratio, and total dietary fiber content. Tadanishiki contained the highest fructose and sucrose levels, pectin and cellulose contents, and soluble dietary fiber. Tadanishiki also had the highest hesperidin content in October, while the naringin content and antioxidant activity were the greatest in November. Antihypertensive activity was also the strongest for Tadanishiki, which was picked in October and November. These results indicated that Tadanishiki in October or November was the best for consumption or favorable processing because of its excellent product quality and high levels of nutritional and functional compounds.

The Use of Non-Saccharomyces Yeast and Enzymes in Beer Production

Abstract The objective of this paper was to test the potential of selected non-Saccharomyces strains for beer production, by using Saccharomyces cerevisiae as a control sample. For some of variants brewing enzymes were added to wort to increase the content of fermentable sugars. The non-Saccharomyces yeasts differed in the fermentation process rate. The basic beer physiochemical parameters were assessed, including: alcohol content, extract, free amino nitrogen, sugars, acidity, colour, and the profile of volatile compounds and metal ions. The use of enzymes caused an increase in alcohol and fusel alcohols concentration in beers obtained. Total acidity, free amine nitrogen content, colour and sugar content indicated that the tested non-Saccharomyces yeast allowed obtaining beers with the proper analytical parameters.

77 Chemical composition, texture and color analyses, and true metabolizabile energy of green banana flour in retorted diets for domestic cats

Abstract Green banana flour (GBF) has gained popularity for its health-promoting properties, since it is nutrient-rich, gluten-free, low in free sugars, and high in fiber, particularly resistant starch type 2 and pectin. Resistant starch helps promote gut health, and pectin could act as a natural thickening agent for manufacturing. Also, GBF may contribute a natural brown color to finished products. The objective of this pilot study was to determine the chemical composition of four commercially available GBFs and the effects of inclusion of these ingredients on texture, color and water binding characteristics in wet pet food products. Four types of GBF were analyzed to determine their nutritional composition. Canned foods containing four sources of green banana flour in different amounts were tested for their effects on texture and/or color of the products. For the chemical composition, all four GBF had high resistant starch concentration, ranging from 28.4% to 40.9%, and low free sugar concentration (1.8% to 7.5%). Crude protein and acid hydrolyzed fat concentrations were below 6% and 4% for all GBF tested, respectively. Texture analyses showed that hardness, adhesiveness, springiness, resilience, and firmness/toughness of canned foods containing GBF were similar to at least one of the commercial diets tested (P >0.05). Using CIE L*a*b* for color parameter, lightness was variable among commercial diets (L* ranged from 24.55 to 36.75) and canned food containing GBF (35.60 to 63.41) (P < 0.05). Redness and yellowness of experimental diets were similar to those of commercial food (P >0.05), with a* ranging from 4.67 to 11.29 and b* from 13.58 to 24.26. Overall, GBF has potential to be a functional ingredient for pet food due to its high resistant starch and low free sugar content, and the resulting product is similar in texture and color to commercial wet pet foods.

The Antimutagenic and Antioxidant Activity of Fermented Milk Supplemented with Cudrania tricuspidata Powder.

In this study, Cudrania tricuspidata (CT) containing abundant phytochemicals, such as xanthones and flavonoids, was evaluated as an additive to fortify the functionality and organoleptic quality of fermented milk. The physicochemical, functional, and sensory properties of fermented milk supplemented with different concentrations of CT powder were investigated. Increasing amounts of CT powder elevated the malic acid concentration, increasing the total acidity and decreasing the pH of fermented milk supplemented with CT powder. The viable cell count and free sugar contents of fermented milk indicated that supplementing with CT powder improved lactic acid fermentation slightly. The color of fermented milk supplemented with CT powder was darker, redder, yellower, and more pleasing than the control fermented milk. The total phenolic and flavonoid contents of fermented milk supplemented with CT powder rose as the concentration of supplemented CT powder increased, resulting in enhanced antioxidant and antimutagenic activities. The CT powder improved the functionality of the fermented milk; still, at 2% or more, it had some unfavorable sensory properties, such as sourness, taste, and texture, which reduced the overall consumer preference. Therefore, a CT powder concentration of 0.5% or 1% may be acceptable to consumers.

Added, free and total sugar content and consumption of foods and beverages in Canada.

Consumption of sugars contributes to obesity and various chronic diseases. The U.S. Department of Agriculture and the World Health Organization recommend that added and free sugar consumption be less than 10% of total energy intake (TEI). However, in Canada, the added and free sugar content of foods and beverages is not documented, so Canadians' consumption and compliance with the above recommendations are unknown. This study calculated the added and free sugar content of all 5,374 foods and beverages recorded in the 24-hour dietary recalls of the 2015 Canadian Community Health Survey - Nutrition using established procedures. The usual intake of added, free and total sugars was estimated with the National Cancer Institute method. In 2015, residents of Canada consumed an average of 57.1 g/day of added sugars, 67.1 g/day of free sugars and 105.6 g/day of total sugars. This represented 11.1%, 13.3% and 21.6% of TEI for added, free and total sugar intake, respectively. Among all Canadians, 49.0% consumed less than 10% of TEI from added sugars, while 33.8% consumed less than 10% of TEI from free sugars. The food groups with the highest added and free sugar content were desserts and sweets, breakfast cereals, baked products, beverages, and snacks. Desserts and sweets and beverages were the two main contributors of sugar in the Canadian diet. The majority of Canadians consumed more added and free sugars than recommended. Estimating added and free sugar content and consumption could help researchers assess the health of Canadians and the economic burden of excessive sugar consumption and could help policy makers articulate intervention targets.

Effect of solid-state fungal fermentation on the non-volatiles content and volatiles composition of Coffea canephora (Robusta) coffee beans

In this study, the effects of fungal fermentation on green canephora coffee beans were evaluated by observing the changes to selected non-volatile parameters before roasting, and subsequently the volatile profile after roasting. Solid-state fermentation (SSF) by Aspergillus spp. and Mucor spp. on green canephora coffee beans was shown to modulate the contents of free sugars, free amino acids and polyphenolic compounds such as caffeoylquinic acids (CQAs). Significant strain-specific differences were observed in the contents of aroma compounds after roasting. A significant increase in pyrazines was observed in the Aspergillus oryzae-fermented samples, while higher levels of furans were detected in the Mucor plumbeus-fermented samples. The present work shows that fungal fermentation of green canephora coffee beans is a potentially promising method for the modulation and improvement of coffee flavour and aroma.

Consumption of ultra-processed foods and non-communicable disease-related nutrient profile in Portuguese adults and elderly (2015–2016): the UPPER project

This study aims to investigate the dietary share of ultra-processed foods and its association with the non-communicable disease (NCD)-related nutrient profile of adult and elderly populations in Portugal. Cross-sectional data from the National Food, Nutrition and Physical Activity Survey (2015-2016) of the Portuguese population were analysed. Dietary intake was assessed by two non-consecutive 24-h recalls, and food items were classified according to the NOVA system. We estimated the percentage of dietary energy provided by each of the NOVA food groups and assessed the NCD-related nutrient profile of the overall diet across quintiles of ultra-processed food consumption. Weighted t tests, besides crude and adjusted linear and Poisson regressions, were performed. Ultra-processed foods contributed to around 24 and 16 % of daily energy intake for adults and elderly, respectively. In both groups, as the consumption of ultra-processed foods increased, the dietary content of free sugars, total fats and saturated fats increased, while the dietary content of protein decreased. In adults, total energy intake, dietary energy density and content of carbohydrates also increased as the consumption of ultra-processed foods increased, while the dietary content of fibre, Na and K decreased. The prevalence of those exceeding the upper limits recommended for free sugars and saturated fats increased by 544 and 153 % in adults and 619 and 60 % in elderly, when comparing the lowest with the highest quintile of ultra-processed food consumption. Such a scenario demands for effective strategies addressing food processing in the Portuguese population to improve their diet quality and prevention against diet-related NCD.

Consumption of ultra-processed foods on free sugar intake of Portuguese infants: The Upper Project

Abstract Background The dietary share of ultra-processed foods (UPF) has been associated with low diet quality, including high content of free sugar, mainly in adults' populations. We aim to assess the influence of UPF consumption on free sugar intake of Portuguese infants. Methods Cross-sectional representative study including 573 infants (6-23 months old) who participated in the 2015-2016 National Food, Nutrition and Physical Activity Survey. Dietary intake was collected by two non-consecutive food diaries (time interval 8-15 days). Food items were classified according food processing degree by the NOVA system. Total energy intake and percentage provided by each NOVA food groups as well as the free sugar content of the overall diet were assessed. Mean free sugar intake was evaluated across quintiles (Q) of UPF consumption by linear regression adjusted for socioeconomic covariates. Results Mean energy intake was 935 kcal/day, in which 49.1% was derived from unprocessed/minimally processed foods, 7.2% from processed culinary ingredients, 7.0% from processed foods and 36.6% from UPF. The mean dietary share of UPF ranged from 12.5% (Q1) to 65.5% (Q5) of total energy. Within UPF, infant formulas (19.3%), milk-based drinks (6.7%) and sweet snacks (4.8%) contributed the most to energy intake. Mean free sugar intake in the overall diet accounted for 8.1% of total energy intake, in which 92.5% came from UPF. As the UPF consumption increased, the dietary content of free sugar increased significantly (β = 0.77; p < 0.001). Contribution of free sugar in total energy intake raised from 2.9% to 12.7%, representing an increment of 338% from the lower to the upper quintile of the dietary share of UPF. Conclusions Portuguese infants had an important intake of free sugar. Nearly all of this intake came from UPF, which calls for public health efforts to avoid UPF consumption by this population group. Funding FAPESP 2018/07391-9, 2019/05972-7 (MCR), 2016/14302-7 (FR); POCI-01-0145-FEDER-032090. Key messages Ultra-processed foods contributed with 36.6% of total energy intake and 92.5% of free sugar in the diets of Portuguese infants. As the ultra-processed foods consumption increased, the dietary content of free sugar increased significantly from 2.9% (Q1) to 12.7% (Q5), representing an increment of 338%.

Managing self-heating & quality changes in forest residue wood waste piles

As renewable energy initiatives intensify, the benefits of optimizing recycled wood waste and forestry residues for bioenergy generation are clear. Self-heating fires and degradation during outdoor pile storage however continue to result in safety risks and economic losses. Furthermore, the storage dynamics of older wood waste material remain understudied. The following presents the longest continuous North American forestry residue storage trial, comparing the storage characteristics of woodchip piles built with fresh and aged material (previously stored for 20 months). Temperature sensors were placed within industrial woodchip piles (consisting primarily of poplar) at Pineland Nurseries (Manitoba, Canada). Monitoring occurred for 459 days (August 2017–November 2018) where samples were periodically characterized for dry-matter loss, pH, bulk density, particle size, moisture, ash and free sugar content. Significantly higher temperatures were sustained in the aged pile throughout the storage trial compared to the fresh pile where temperatures decreased within a month after an initial thermal spike. Decreased particle size and higher moisture content in the aged material appeared to have the most impact on thermal retention. Microorganism reintegration theory supported our findings where initial sugar content did not correlate with higher initial self-heating in the aged pile. This study highlights several critical considerations for forestry residue pile management.

Sugars and artificial sweeteners in soft drinks: A decade of evolution in Portugal

High consumption of free sugars, particularly through soft drinks, represents a health concern on a global scale. Therefore, several measures, including taxation, were tentatively employed to reduce their intake. However, the decrease of sugars in soft drinks has been occurring mostly at the expense of adding non-nutritive sweeteners (NNS).This study aimed to investigate the recent trends in soft drink reformulations by the food industries and to verify if these modifications can potentially lead to other health implications. For this purpose, the most consumed soft drinks in Portugal (N = 68) were purchased in local supermarkets in 2019 and their free sugar and NNS content were determined by liquid chromatography. The results were further compared with analytical data from 2008.For sugar drinks in 2019 (N = 10), 39% of the samples had a total sugar content near 5 g.L−1 and only a small fraction (15%) was above the upper bound limit of taxation (80 g.L−1). The profile and amount of sugars were distinct between groups with “colas” and “juice drinks” showing the highest variability between brands, being mostly represented by fructose and glucose. Non-nutritive sweeteners were present in most samples (85%), often in mixtures and very dependent on the type of drink. Nevertheless, the main NNS were cyclamate, aspartame and acesulfame K, with the former approaching the recommended daily dose for younger children consuming two cans per day.Over the last decade, sugar content has been reducing, especially in “Juice drinks”, together with a reduction of aspartame in these food products, balanced by an increase in cyclamate, sucralose and steviol glycosides. Unfortunately, the reformulations did not follow any attempt to reduce sweet taste intensity, which could gradually constitute a long-term educational measure.

Total and Free Sugars Consumption in a Slovenian Population Representative Sample.

Excessive free sugars consumption is associated with poor health outcomes. Thus, the World Health Organization (WHO) recommends limiting free sugars intake to no more than 10% of total energy intake. To evaluate current intakes of dietary sugars and monitor the adherence to the guidelines, the objective of this study was to comprehensively assess total and free sugars consumption of different age groups within the Slovenian population. The Slovenian national food consumption survey SI.Menu 2017/18 was conducted on representative samples of adolescents (10–17 years), adults (18–64 years), and the elderly (65–74 years) using two non-consecutive 24-h dietary recalls. The analyses were carried out on a sample of 1248 study participants. Free sugars content in food was estimated based on previously established databases. The population weighted median free sugars intake accounted for 10.1% of total energy intake (TEI) among adolescents, 6.4% among adults, and 6.5% in the elderly population. Both total and free sugars consumption in the percentage of TEI were higher among women than men, in participants with lower education, and those with higher family net income. The main sources of free sugars in adolescents were beverages, cakes, muffins, pastry, and dairy products; for adults and the elderly, the key sources of free sugars were beverages, cakes, muffins, pastry, and sugars, honey, and related products. A total of 56% of adolescents, 84% of adults, and 81% of the elderly population adhered to the WHO free sugars guidelines. Additional measures will be required to further decrease free sugars consumption among the teenage population, in which dietary patterns are still of greatest concern.

Comparative Characteristics of Sugar Determination by Different Methods in Leaves of Nettle

Introduction. According to the literature, nettle leaves contain polysaccharides and mucus as an integral part of the hydrophilic fraction. This group of biologically active substances (BAS) is involved in the manifestation of the physiological activity of the infusion. The traditional gravimetric method for the determination of polysaccharides in medicinal plant raw materials (PRM), pharmaceutical substances of plant origin and medicinal herbal preparations cannot provide a true picture of their content due to the presence of impurities. Therefore, it is advisable to determine the reducing sugars that are most fully extracted into the aqueous phase during the preparation of the infusion using modern physicochemical methods of analysis.Aim. The aim of the work was to determine the amount of polysaccharides and simple sugars in nettle leaves by various physico-chemical methods and their comparative characteristics.Materials and methods. A comparative determination of the sum of polysaccharides and simple sugars in the leaves of nettle by pharmacopoeial methods (picrine, anthrone and orcine) was carried out. Free and bound simple sugars were identified and quantified by thin layer chromatography (TLC). The composition and content of free simple sugars was studied by capillary electrophoresis (CE) in raw materials.Results and discussion. The content of free and bound sugars in raw materials has been established. The largest content of both the sum of polysaccharides and free simple sugars in the polysaccharide complex of nettle leaves, as well as the sum of free reducing simple sugars, according to experimental data, was obtained using the picrine method. The content of pentoses in the studied PRM was four times less, which is consistent with the literature data on the preferential construction of polysaccharides of plant objects from sugars of the hexose class. The resulting total content of the fraction of free sugars in the leaves, determined by the CE method, is an order of magnitude less compared with spectrophotometric methods. The obtained results of quantitative determination of the amount of free and bound simple sugars in the studied PRM are consistent with the determination data by the picrine pharmacopoeial method.Conclusion. In general, complete information, depending on the goals of the analysis, on the composition and quantitative content of simple and related sugars in the polysaccharide complex of plant objects can only be obtained by combining spectral methods with CE or TLC.

Effects of Germination Duration on the Nutrient Content, and Functional and Sensory Attributes of Whole Wheat Bread Made from Organic Hard Red Wheat

Abstract Objectives It has been previously suggested that bread made from germinated grains have superior nutrient profiles, sensory attributes, and/or functional characteristics. This study assessed the impact of germination duration on two organic wheat varieties (Expresso and Basalt; Triticum aestivum L.). The outcomes of interest were wheat nutrient content, dough functional characteristics, and bread sensory attributes. We hypothesized that free sugar and resistant starch content would increase with germination duration and phytic acid, total starch, and solubilized starch would decrease. We hypothesized that functional characteristics of dough would worsen with greater germination duration and sensory perceptions of bread would follow a similar trend. Methods Each wheat variety was tested at four different germination durations (6, 12, 24, and 36 h) and compared to a control ungerminated wheat (0 h). Free sugar, starch, and phytic acid content were determined enzymatically. Dough functionality was assessed using the falling number and farinograph results. A semi-trained panel of judges assessed the sensory characteristics of the resulting whole-wheat bread. Results The free sugar content of wheat flour increased with germination duration (P < 0.05). Only in Expresso, total and solubilized starch decreased after a 24-h germination period (P < 0.05). No clear pattern emerged for changes in resistant starch or phytic acid. Functional characteristics decreased with germination duration and resulted in whole-wheat bread with inferior crumb in the 24-h (Expresso) and 36-h (Basalt) treatments (P < 0.05). Despite inferior functionality in longer germination durations, there was no difference in the overall sensory acceptability of breads. This suggests that the use of germinated wheat in artisanal bread would be acceptable to consumers. Conclusions We observed a positive linear relationship between germination duration and free sugar content. This result suggests that breads made from wheat germinated for greater than 24-h may be sweeter and lead to greater acceptance of whole-wheat bread. Funding Sources We would like to acknowledge the educational gifts provided to the Tufts Friedman School of Nutrition Science and Policy from Skagit Valley Malting and Cascade Organic Farms.

Dietary Intakes, Sources, and Determinants of Total and Free Sugar Consumption Among Lebanese Children and Adolescents: Findings from a National Study

Abstract Objectives To determine the intake levels and main sources of total sugars (TS) and free sugars (FS) among Lebanese children and adolescents and to investigate the determinants of high FS consumption. Methods In a national cross-sectional survey, data on socio-demographic, anthropometric, and lifestyle characteristics of Lebanese children and adolescents (5–18 years-old) were collected (n = 1133). Dietary intake (24-hr recall) was analyzed using Nutri Pro software to determine average daily energy intake in kilocalories (kcal/d), TS and FS in grams (g/d) and as % of total energy intake (% kcal/d). FS content of foods was defined as 100% of added sugars for non-fruit juice sources and 100% of TS for fruit juice and drinks. Independent t -tests were used to compare mean daily intakes of TS and FS by sex and age groups. Logistic regressions were conducted to explore determinants of high FS intake (>10% kcal/d), as per the World Health Organization recommendations. Results Children and adolescents consumed, on average, 1899.9 ± 25.2 kcal/d of which 17 ± 0.2% kcal/d from TS and 16 ± 0.2% kcal/d from FS. Percentage of children and adolescents having high FS consumption was 62%. Main contributors to TS and FS were sweetened beverages, biscuits/chocolates, and syrups, jams and honey. Per consumer basis, intakes of FS from all food groups were significantly higher in older boys and girls than younger ones, except for candies, ice cream and fresh fruit juices. Multiple logistic regression showed children with higher paternal educational level and highest household monthly income had significantly lower odds of high FS intake (OR = 0.79, 95% CI: 0.64, 0.96 and OR = 0.70, 95% CI: 0.58, 0.83, respectively). Children meeting physical activity recommendations had higher odds of high FS compared to their counterparts (OR = 1.12, 95% CI: 1.003, 1.23). Conclusions High proportion of Lebanese children and adolescents exceeded upper limits for FS intake. Findings highlight the need for developing culture-specific interventions aimed at reducing the intake of TS and FS among adolescents, particularly those from low-income families, to curb rising obesity rates. Funding Sources This project was funded by the Lebanese National Council for Scientific Research and the University Research Board at the American University of Beirut.

Ultra-processed foods drive to unhealthy diets: evidence from Chile.

To assess the consumption of ultra-processed foods and its association with the overall dietary content of nutrients related to non-communicable diseases (NCD) in the Chilean diet and to estimate the population attributable fraction of ultra-processed food consumption on the unhealthy nutrient content. Cross-sectional analysis of dietary data collected through a national survey (2010). Chile. Chilean population aged ≥2 years (n 4920). In Chile, ultra-processed foods represented 28·6 % of the total energy intake. A significant positive association was found between the dietary share of ultra-processed foods and NCD-promoting nutrients such as dietary energy density (standardised regression coefficient (β) = 0·22), content of free sugars (β = 0·45), total fats (β = 0·26), saturated fats (β = 0·19), trans fats (β = 0·09) and Na:K ratio (β = 0·04), while a significant negative association was found with the content of NCD-protective nutrients such as K (β = -0·19) and fibre (β = -0·31). The content of Na (β = 0·02) presented no significant association. Except for Na, the prevalence of inadequate intake of all nutrients (WHO recommendations) increased across quintiles of the dietary share of ultra-processed foods. With the reduction of ultra-processed foods consumption to the level seen among the 20 % lowest consumers (3·8 % (0-9·3 %) of the total energy from ultra-processed foods), the prevalence of nutrient inadequacy would be reduced in almost three-fourths for trans fats; in half for energy density (foods); in around one-third for saturated fats, energy density (beverages), free sugars and total fats; in near 20 % for fibre and Na:K ratio and in 13 % for K. In Chile, decreasing the consumption of ultra-processed foods is a potentially effective way to achieve the WHO nutrient goals for the prevention of diet-related NCD.

Influence of organic cultivation and sampling year on quality indexes of sweet pepper during 3 years of production

Two genotypes of sweet pepper were studied regarding their profile of quality indexes related to yield, taste and healthy components. The peppers were grown with three different types of cultivation, one conventional (CONV) and two organic (ORG), in three harvest years, 2015, 2016, and 2017. The two genotypes belong to the typology "red long horn", comparing a local cultivar selected for organic production (RTV), against a commercial F1 hybrid (Alceste F1). The main quality indexes of sweet pepper were measured, considering yield, tastants such as sugars, organic acids, volatiles and phytochemicals such as ascorbic acid, carotenoids, and tocopherols. Moreover, the Folin–Ciocalteu and DPPH assays were performed to assess the total polyphenols content and the antioxidant capacity. The results indicated that the 3 years of harvest were different, with the summer of 2016 more rainy and less warm than others, and most significant differences among the samples were due to this factor. The data collection indicates that ORG fruits had significant higher agronomic yield and sugar content, while higher content of ascorbic acid, yellow carotenoids, and Folin–Ciocalteu index was found in 2016 with respect to 2015 and 2017, in accordance with the meteorological variations. Moreover, in 2016, some volatiles showed strong depletions in ORG vs CONV samples. In some cases, considerable differences between the genotypes were observed, due to the different adaptability to ORG conditions for RTV and to CONV conditions for Alceste F1. A high content of free sugars and ascorbic acid was found in RTV ORG, while high content of organic acids, carotenoids, and 2-methoxy-3-isobutyl pirazine was observed in Alceste F1 ORG.

Compositional differences, antioxidant activity, angiotensin-converting enzyme inhibition, and sensory characteristics of kamaboko fermented in wheat, rice, brown rice, and soybean koji

Fermentation of kamaboko in koji with wheat (KW), rice (KR), brown rice (KB), or soybean (KS) was performed by simulation of tofuyo processing. Moisture and protein content decreased with fermentation, while other detected compounds increased significantly. Ash content increased from 12.9 g/100 g in kamaboko to 17.9–20.2 g/100 g (KW, KR, and KB) and 26.8 g/100 g (KS) after 4 weeks of fermentation. Mineral and fatty acid composition varied. After 8 weeks of fermentation, KW, KR, and KB exhibited total free amino acids, sugar, and phenolic content of 2804–3396 mg/100 g, 43.5–55.3 g/100 g, and 207–263 mg/100 g, while KS showed 12,300 mg/100 g, 11.3 g/100 g, and 539 mg/100 g, respectively. Radical scavenging and angiotensin-converting enzyme (ACE) inhibitory activity increased significantly following fermentation. KS showed the strongest 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and ACE inhibition. Sensory analysis revealed that KW, KR, and KB were significantly more favorable than KS, with significantly stronger sweetness and weaker smell, saltiness, and aftertaste. These results indicate that wheat, rice, and brown rice koji-fermented products are acceptable as food, and that the soybean koji-fermented product is a useful source of bioactive compounds such as peptides and phenolics.

Dietary patterns associated with meeting the WHO free sugars intake guidelines.

Emerging evidence suggests that free sugars intake in many countries exceeds that recommended by the WHO. However, information regarding real-world dietary patterns associated with meeting the WHO free sugars guidelines is lacking. The current study aimed to determine dietary patterns associated with meeting the guidelines to inform effective free sugars reduction interventions in New Zealand (NZ) and similar high-income countries. Dietary patterns were derived using principal component analysis on repeat 24-h NZ Adult Nutrition Survey dietary recall data. Associations between dietary patterns and the WHO guidelines (<5 and <10 % total energy intake) were determined using logistic regression analyses. New Zealand. NZ adults (n 4721) over 15 years old. Eight dietary patterns were identified: 'takeaway foods and alcohol' was associated with meeting both WHO guidelines; 'contemporary' was associated with meeting the <10 % guideline (males only); 'fast foods, sugar-sweetened beverages and dessert', 'traditional' and 'breakfast foods' were negatively associated with meeting both guidelines; 'sandwich' and 'snack foods' were negatively associated with the <5 % guideline; and 'saturated fats and sugar' was negatively associated with the <10 % guideline. The majority of NZ dietary patterns were not consistent with WHO free sugars guidelines. It is possible to meet the WHO guidelines while consuming a healthier ('contemporary') or energy-dense, nutrient-poor ('takeaway foods and alcohol') diet. However, the majority of energy-dense patterns were not associated with meeting the guidelines. Future nutrition interventions would benefit from focusing on establishing healthier overall diets and reducing consumption and free sugars content of key foods.