Nutritional Quality Of Food Products Research Articles

How pulse electric field treatment affects anti-nutritional factors and plant protein digestibility: A concise review

Consumption of foods rich in anti-nutritional factors (ANFs) can lead to inadequate absorption of vitamins and minerals. Pulsed electric field (PEF) treatment is a non-thermal food processing technology that uses short bursts of high voltage electric fields to induce structural modifications in biomolecules, including proteins, through electrochemical reactions and polarization of structural moieties. PEF offers potential benefits in enhancing the nutritional quality of food products by altering the structure and function of ANFs. However, the effects of PEF on ANFs in food have not been well established. Additionally, PEF-treated samples may undergo protein structural orientation modification due to electroporation and free radical species, potentially unfolding the native structure and influencing protein digestibility. Moreover, by increasing the mass transfer rate, electroporation can enhance the extraction of the initially trapped fractions into the solvent medium, which may include target compounds that affect protein functionality and digestibility. However, the protein digestibility of PEF-treated food products is yet to be thoroughly explored. Therefore, this review objectively investigates the possible mechanisms involved and the effectiveness of PEF in reducing different ANFs and modifying plant protein digestibility. This review also provides in-depth information about the possible applications of PEF-treated food items in the food industry.

A Review of Nanofiber Coating Technology for Future Food Packaging

This brief review explores the burgeoning field of antimicrobial nanofiber coating technologies, poised to redefine the standards of food packaging for enhanced safety and longevity. With the global imperative for reducing food spoilage and extending shelf life, this paper highlights the revolutionary role of nanofibers infused with antimicrobial agents. These cuttingedge coatings promise not only to actively combat microbial growth but also to maintain the sensory and nutritional quality of food products. By integrating insights from recent studies and technological advancements, the review underscores the necessity for interdisciplinary collaboration among scientists, industry experts, and policymakers. The aim is to accelerate the development, scalability, and regulatory approval of these innovative materials, thereby setting a new benchmark for futureproofing food packaging against microbial contamination.

Nutri-Score of Meat, Fish, and Dairy Alternatives: A Comparison between the Old and New Algorithm.

Nutri-Score is a front-of-pack label that visualizes the nutritional quality of food products from most healthy (A, dark green) to least healthy (E, red). However, concerns have been raised about discrepancies between Nutri-Score labels and dietary recommendations. Therefore, the Nutri-Score algorithm has recently been adapted. To investigate the effect of the new algorithm, the Nutri-Score of plant-based meat, fish, and dairy alternatives (n = 916) was calculated with the old and new algorithms. In addition, the nutritional values of meat and milk alternatives with Nutri-Score labels A and B were compared under the old and new conditions and subsequently assessed for alignment with the criteria of Dutch dietary guidelines. The new algorithm resulted in a reduction in the number of products with labels A and B, ranging from 5% (cold cuts alternatives) to 55% (milk alternatives). The nutritional composition of products with labels A and B improved for meat alternatives (lower energy and saturated fatty acid contents; higher protein content) and milk alternatives (lower energy, salt, and sugar contents; higher protein and fiber contents). Overall, the new Nutri-Score algorithm is more in line with the Dutch dietary guidelines for plant-based meat and dairy alternatives, though challenges remain with respect to micronutrient (iron, calcium, vitamin B12), salt, and protein contents.

Unleashing the power of nature: Investigating the effects of storage on plant-based pigments and bioactivities in tropical Ficus spp. extracts

The phytochemical composition and antioxidant activities of tropical Ficus trees: Ficus benjamina (FB), Ficus racemosa (FRa) and Ficus religiosa (FRe) were analysed in this study. The bark and leaf samples of these species were subjected to solvent extraction using absolute methanol and analysed for their total chlorophyll (TCC), total carotenoid (TXc) and total anthocyanin (TAC) contents. The TPC, TFC and antioxidant potential of the extracts were also determined. The stability of the extracts during storage at different temperatures (4 °C, − 20 °C and − 80 °C) was investigated at weeks 0, 4 and 8. The results showed that the bark of F. racemosa and leaves of F. benjamina contained the highest amounts of phenolic content, with significantly higher antioxidant properties. PLSR analysis revealed that the secondary metabolite composition strongly influenced the antioxidant activities differently with Ficus trees. VIP scores were also computed to determine the most important factors that contributed to the ABTS and FRAP activities in the extracts from each species. Specifically, TPC, TFC, TXc, TCC, chlorophyll a, and chlorophyll b contents were the most important variables for F. benjamina. Meanwhile, TPC, TAC, TFC and chlorophyll b were the most important factors for F. racemosa, and only TAC, TPC and chlorophyll b were the most important factors for F. religiosa. Long term storage (8 weeks) of the extracts at 4 °C was observed to cause the highest percentage of metabolite degradation (up to 88.56% in TXc, 66.86% in TPC and 81.93% in TFC). Storage at − 80 °C was found to be the most suitable for retaining the secondary metabolites content and bioactivities of the samples. Taken together, F. religiosa leaf was identified as the best source of pigments and antioxidants. The findings of this study highlight the huge potential of plant extracts as both natural pigments and antioxidants in the food industry. These extracts can serve as a source of colorants while also improving the nutritional quality of food products, which aligns with the growing demand for clean-label and sustainable food options that can replace synthetic food additives.

Essential oils as green promising alternatives to chemical preservatives for agri-food products: New insight into molecular mechanism, toxicity assessment, and safety profile

Microbial food spoilage caused by food-borne bacteria, molds, and associated toxic chemicals significantly alters the nutritional quality of food products and makes them unpalatable to the consumer. In view of potential adverse effects (resistance development, residual toxicity, and negative effects on consumer health) of some of the currently used preservative agents and consumer preferences towards safe, minimally processed, and chemical-free products, food industries are looking for natural alternatives to the chemical preservatives. In this context, essential oils (EOs) showed broad-range antimicrobial effectiveness, low toxicity, and diverse mechanisms of action, and could be considered promising natural plant-based antimicrobials. The existing technical barriers related to the screening of plants, extraction methods, characterization, dose optimization, and unpredicted mechanism of toxicity in the food system, could be overcome using recent scientific and technological advancements, especially bioinformatics, nanotechnology, and mathematical approaches. The review focused on the potential antimicrobial efficacy of EOs against food-borne microbes and the role of recent scientific technology and social networking platform in addressing the major obstacles with EOs-based antimicrobial agents. In addition, a detailed mechanistic understanding of the antimicrobial efficacy of EOs, safety profile, and risk assessment using bioinformatics approaches are summarized to explore their potential application as food preservatives.

Black Bean: Composition, Protein Extraction and Functional Properties

Black beans play an essential part in the human diet due to their high protein content and nutritional value. Black beans are high in energy, dietary fiber, protein, minerals, and vitamins, and they have well-balanced essential amino acid profiles. The production of black bean protein concentrates or isolates is of growing interest to food industry because of their functional properties and ability to improve the nutritional quality of food products. Various procedures are used to obtain protein concentrates / isolates with varying properties. Because of desired functional features such as gelling and emulsifying properties, black bean proteins have grown in popularity and could be presented as a potential supplement in a wide range of food applications. This review provides an overview of the chemical composition of black bean, current and emerging techniques for producing their protein concentrates / isolates, and major functional properties.

Development of Enriched Oil with Polyphenols Extracted from Olive Mill Wastewater.

The extraction of olive oil produces significant residual olive-mill wastewater (OMW). The composition of OMW varies according to the type of olive, the fruit's ripeness level, and the extraction method (traditional one-pressing system or continuous systems based on centrifugation of the olive pulp). In olive-producing countries, OMW is important for the environment and the economy and is also a low-cost source of polyphenolic compounds with high antioxidant properties. Olive oil's properties, such as its anti-atherogenic, anti-inflammatory, anti-aging, and immunological modulator effects, have been attributed to its polyphenols. In this study, the cloud point extraction (CPE) method was used to recover polyphenolic compounds from OMW. The total micellar phase of the three recoveries was 24.2% and the total polyphenols (after sonication) was 504 mg GAE/Kg. Furthermore, the addition of polyphenols recovered from OMW enhanced the olive oil and extended its shelf life without changing its organoleptic properties. There was a 42.2% change in polyphenols after 0.5% enrichment of micellar dispersions. Thus, it is suggested that the CPE method could lead to better waste management in the olive oil industry and improve the nutritional quality of food products.

Comparative understanding and preference of Nutri-Score and NutrInform Battery in a sample of Spanish consumers.

Interpretive front-of-pack labels (FoPLs) are supported by World Health Organization as an important policy tool to promote healthy diets. At present, various FoPLs formats co-exist in the European Union (EU). However, as part of the Farm to Fork strategy published in 2020, the European Commission stated that it would propose a single mandatory FoPL. The aim of this study was to analyze Spanish consumers' preference and objective understanding of Nutri-Score and NutrInform, two FoPLs that are currently the subject of debate in the EU. In a representative sample of 1026 Spanish adults (50% women, mean age ± SD = 46 ± 14 years), objective understanding was assessed by asking participants to identify the healthiest food products in three food categories (breakfast products, breakfast cereals and added fats). The preference dimensions were tested by asking participants about the perceived helpfulness of the FoPL in discriminating the nutritional quality of food products (subjective understanding) and their overall assessment of the FoPL's ease of use, informativeness, trust and liking (perception). In terms of objective understanding, Nutri-Score was significantly associated with an increase in consumers' ability to identify healthier food products across all food categories compared with NutrInform [OR (odds ratio) = 19.1 [14.2-25.7], P < 0.0001]. On the preference dimension, Nutri-Score was perceived as significantly easier to use and was more liked than NutrInform (standardized principal component analysis dimension, respectively, 0.32 ± 1.58 vs. -0.29 ± 1.66, P < 0.0001 and 0.080 ± 1.18 vs. -0.072 ± 1.17, P = 0.039). This study provides new evidence to support Nutri-Score in comparison with NutrInform in Spanish consumers, on both objective understanding and preference aspects.

The ability of five different front-of-pack labels to assist Australian consumers to identify healthy versus unhealthy foods

ObjectiveThe aim of this study was to assess the relative ability of different interpretive front-of-pack food labels to alert consumers to both healthier and unhealthier options to inform their food choices. MethodsOne thousand Australians completed an online experiment where they rated the nutritional quality of sets of fictional products pre- and post-randomisation to one of five front-of-pack labels: Health Star Rating, Multiple Traffic Lights, Nutri-Score, Reference Intakes and Warning Label. Two sample z-tests were used to assess the ability of each label to facilitate the correct identification of the least and most healthy product options. ResultsThe Nutri-Score was superior in assisting respondents to identify both the healthiest and unhealthiest options. The Health Star Rating ranked second for both outcomes, followed by the Multiple Traffic Lights. ConclusionsResults reinforce the role of interpretive front-of-pack labels in assisting consumers to understand the nutritional quality of food products and suggest spectrum labels may provide superior utility in assisting consumers to identify both the most and least nutritious products from among available product options. Implications for public healthThe strongest performance of a highly interpretive front-of-pack label (Nutri-Score) featuring colour in a summary indicator suggests potential strategies for enhancing the performance of the Health Star Rating.

Sustainable Agricultural Intensification and Climate Smart Agricultural Practices for Improved Food and Climate Security

The grand challenge of increasing production and access to nutritious and safe food to meet growing populations under threat to climate change and climate variability requires systems and transdisciplinary approaches towards agri-food systems. Sustainable agricultural intensification (SAI) focuses on increasing agricultural production from existing farmland without any adverse environmental impacts. There are three major components of SAI which include: (i) genetic intensification (e.g., focused on improving yields, resistance to pests and diseases, tolerance to abiotic stresses, increasing nutritional quality of food products, and using precision breeding, genetics, and genomics tools); (ii) ecological intensification (e.g., focused increasing diversification, farming, cropping and agroforestry systems, resource use efficiency, integrated water, nutrient and pest management); and (iii) socio-economic intensification (e.g., focused on markets, value addition, income generation, policy, creating enabling environment, and building social capital). Climate-smart agricultural (CSA) practices emphasize greenhouse gas emissions, water footprint, and focus on both adaptation and mitigation strategies. Few selected SAI and CSA practices include minimum and no-tillage; cover crops; crop diversity and genotypes selection for effective water use and stress tolerance; diversification (crop mixtures and rotations; perennials, agroforestry systems; forage crops; dual purpose crops); and nutrient recycling from livestock. Overall, developing adoption and scaling of these practices will require convergence of biophysical and social sciences, participatory approaches, public and private sector engagement and commitment of resources from all donor agencies for research and development, human and institutional capacity building.

Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour.

Common beans (Phaseolus vulgaris L.) are an important source of nutrients with beneficial effects on human health. However, they contain lectins, that limit the direct use of flour in food preparations without thermal treatment, and phytic acid, that reduces mineral cation bioavailability. The objectives of this research were: to obtain biofortified snacks and a cream using an untreated common bean flour devoid of active lectins (lec−) and with reduced content of phytic acid (lpa) and to evaluate the sensorial appreciation for these products. The main results of the present work were: the products with the lpa lec− flour did not retain residual hemagglutinating activity due to lectins; they showed higher residual α-amylase inhibitor activity (from 2.2 to 135 times), reduced in vitro predicted glycemic index (about 5 units reduction) and increased iron bioavailability compared to the products with wild type flour; products with common bean flour were less appreciated than the reference ones without this flour, but the presence of an intense umami taste can be a positive attribute. Results confirmed that the use of the lpa lec− flour has important advantages in the preparation of safe and nutritionally improved products, and provide useful information to identify target consumers, such as children and elderly people.

Nutritive Benefits of Soybean (&lt;i&gt;Glycine max&lt;/i&gt;)

Soybean is rich in protein and can enhance the nutritional quality of food products. Now-a-days Soybeans are world’s important provider of vegetable protein and oil. Soybeans have been classified as oilseed. Soybeans are most widely grown oilseed in the world. Soybean (Glycine max) is a species of legume native to East Asia, widely grown for oil production. The article will focus on nutritive benefits of soybean. Soybean is excellent source of high quality protein, carbohydrate, dietary fiber, minerals and vitamins. It is also a good source of B complex vitamins, potassium, phosphorus, sodium and magnesium. Soybean is a rich source of phytoestrogens, especially isoflavones. Soy isoflavones are utilized for estrogen replacement therapy. The isoflavones in soybean helps to reduce LDL level. Phytoestrogens are non-steroidal plant compounds that exert estrogenic effects. It is economic and effectively meets human body requirements.

Nutritional value of child-targeted food products: results from the Food Quality Observatory.

To characterise the nutritional quality of food products targeted to children, we aimed: (1) to determine if the nutritional composition of child-targeted food products is different from those for the general population and (2) to verify differences in the nutrient content of child-targeted food products between three selected food categories. The present study is part of the work conducted by the Food Quality Observatory, created in 2016 in the province of Quebec (Canada). Ready-to-eat (RTE) breakfast cereals (n 331), granola bars (n 310) and yoghurts and dairy desserts (n 380) were the food categories analysed. Nutritional values and all packaging information were obtained by purchasing every product available in supermarkets, grocery stores and specialty grocery stores. Free sugars were manually differentiated from total sugars for each product. Products were classified according to two targeted consumer groups: children or general population. The nutrient profile of RTE breakfast cereals, granola bars and yoghurts and dairy desserts targeted to children differed from that of products intended at the general population. Child-targeted RTE breakfast cereals had the least favourable nutritional composition, with significantly higher content of carbohydrates, total sugars, free sugars and Na compared with breakfast cereals for the general population as well as child-targeted granola bars and yoghurts and dairy desserts. All child-targeted products analysed contained free sugars. The current study supports the relevance to further regulate marketing to children on food product packages to ensure that such marketing is not present on food products with poor nutritional quality.

О возможности внедрения в агропромышленный комплекс низкоэнергетических (до 300 кэВ) электронных ускорителей (обзор)

An important place in the system of measures to ensure the phytosanitary safety of agricultural produce is traditionally given to chemicals. However, due to negative effects of the chemicals on the environment, new more effective and safe technologies were needed. Feasibility of the use of radiation technologies to improve food safety and agricultural quality has been studied for more than 75 years. Recently radiation-based technologies have become increasingly important in agricultural produce processing to preserve food spoilage during storage. Currently the use of electron beams with energy below 300 keV generated by electron accelerators is increasingly grown in agriculture. The key feature of electron beams is their ability to produce disinfectant ef-fect on irradiated object due to low electrons permeability. It prevents the characteristic radiation-chemical reactions and damage to the structure in the internal volume of the biological specie Such objects are seeds of agricultural plants susceptible to infectious diseases caused by phyto-pathogens. The study aims at the evaluation of the possibility to use low-energy (below 300 keV) electron accelerators in the agro-industrial complex. The paper describes the device and the principle of operation of the state-of-the-art low-energy electron accelerators, as well as their ap-plication in the agricultural sector. The paper considers the effects of low-energy electron irradia-tion of agricultural products on seed phytopathogens and pests. From the analysis of feasibility of use of the low-energy electron accelerators for radiation-induced disinfection and disinsection it becomes evident that irradiation of the crop with low-energy electrons is effective approach to minimize adverse effects of phytopathogens and to prevent destruction of irradiated biological objects. Electron-beam irradiation minimally effects on the nutritional quality of food products.

Association between nutritional profiles of foods underlying Nutri-Score front-of-pack labels and mortality: EPIC cohort study in 10 European countries

ObjectiveTo determine if the Food Standards Agency nutrient profiling system (FSAm-NPS), which grades the nutritional quality of food products and is used to derive the Nutri-Score front-of-packet label to guide...

Impact of different front-of-pack nutrition labels on online food choices

Front-of-pack nutrition labels (FOP-NL) are efficient tools for increasing consumers' awareness of the nutritional quality of food products, prompting healthier food choices. The main goal of this study was to evaluate the impact of four FOP-NL schemes - Traffic Light label (TL), Guideline Daily Amounts (%GDA), Nutri-Score (NS) and Health Star Rating (HSR) - on consumers' selection of food products according to perceived nutritional quality. A cross-sectional open-label crossover randomized controlled study was carried out among Portuguese consumers. A web-based questionnaire was used to assess participants' a) preferences regarding FOP-NLs and b) capacity to select healthy products in a food selection task using the information from FOP-NL schemes. When performing the selection task, participants had the option to indicate that they could not decide simply based on the presented FOP-NL (requiring more information). Overall, 357 adults participated in the study. Regarding consumers' preferences, TL received the most favorable responses, while NS received the fewest. All FOP-NLs performed better than the no-nutritional label control condition in the food selection task. The highest proportion of correct choices was obtained for TL (72.3%), followed by HSR (70.9%), %GDA (70.0%) and NS (62.2%), though no significant differences were found among FOP-NLs. Percentages of respondents indicating not being able to answer due to lack of information affected the proportion of correct choices, with 10.3% for TL, 12.9% for %GDA, 14.6% for HSR, and 25.8% for NS, indicating they were unable to choose without additional information. Although no particular FOP-NL system stood out as the most significantly effective, TL was the most preferred by Portuguese adults. Long-term real-world evidence is necessary to assess the impact of FOP-NL systems on individuals’ food choices.

Effectiveness of Different Front-of-Pack Nutrition Labels among Italian Consumers: Results from an Online Randomized Controlled Trial.

In Italy, discussions are currently ongoing to implement a front-of-pack nutrition label (FoPL) while a growing number of European countries are adopting the Nutri-Score. The effectiveness of the Nutri-Score among Italian consumers requires further investigation. This study compared five FoPLs among Italian participants (Health Star Rating system, multiple traffic lights, Nutri-Score, reference intakes, warning symbol) in terms of food choices and understanding of the labels by consumers. In 2019, 1032 Italian consumers completed an online survey in which they were asked to select one product they would likely purchase from a set of three foods with different nutrient profiles and then classify the products within the set according to their nutritional quality, first with no label and then with one of the five FoPLs on the pack. While no significant difference across labels was observed for food choices, the Nutri-Score demonstrated the highest overall performance in helping consumers to correctly rank the products according to their nutritional quality compared to the reference intakes (OR = 2.18 (1.50–3.17), p-value < 0.0001). Our results provide new insights on the effectiveness of the Nutri-Score, which would be a relevant tool to inform Italian consumers on the nutritional quality of food products.

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the implementation in Spain of the Nutri-Score information system regarding the nutritional quality of food products

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the implementation in Spain of the Nutri-Score information system regarding the nutritional quality of food products

Healthy Foods and Healthy Diets. How Government Policies Can Steer Food Reformulation.

Food reformulation policies aimed at reducing the risk of diet-related non-communicable diseases have been implemented in many countries. The degree of success of reformulation policies in changing the range of food options available to consumers has been a function of the design of these policies. Our objective was to review the different factors making the design and implementation of a food reformulation policy effective at improving populations’ diets and health. In this narrative review, we present a logic model of the action of reformulation policies on consumer behaviour, dietary intake and population health. We set out how policy design could drive outcomes, and highlight the role for governments and public health agencies in promoting food reformulation that is effective in improving diet and health. The key drivers of success for reformulation policies include strong incentives, a tight implementation strategy, a focus on the overall nutritional quality of food products, rather than on individual nutrients, and effective monitoring and evaluation. Additionally, policies should mark the distinction between product reformulation and product differentiation, which have different nutrition and health outcomes.

Consumers\u2019 food choices, understanding and perceptions in response to different front-of-pack nutrition labelling systems in Belgium: results from an online experimental study

BackgroundFront-of-pack nutrition labels (FoPLs) are increasingly implemented by governments internationally to support consumers to make healthier food choices. Although the Nutri-Score FOPL has officially been implemented in Belgium since April 2019, no study has been conducted before its implementation to compare the effectiveness of different FOPLs.MethodsThe aim of this study was to compare food choices, objective understanding and perceptions of Belgian consumers in response to five different FOPLs, currently implemented in different countries internationally, namely the Health Star Ratings (HSR), the Multiple Traffic Lights (MTL), Nutri-Score, Guideline Daily Amounts (GDA), and Warning symbols. During the summer 2019, 1007 Belgian consumers were recruited and randomized to one of the five different FOPLs. Through an online questionnaire they were asked to choose one of three different foods within each of three categories (pizzas, cakes, breakfast cereals), as well as rank those same three foods according to nutritional quality, in the condition without as well as with FOPL. In addition, various questions were asked on their perceptions in relation to the FOPL they were exposed to.ResultsPerceptions of consumers were favorable for all FOPLs with no significant differences between the different FOPLs. There were no significant differences in food choices among the different FOPLs, but Nutri-Score performed best for ranking food products according to nutritional quality.ConclusionsWhile there were no significant differences among different FOPLs for food choices and perceptions, the Nutri-Score was the most effective FOPL in informing Belgian consumers of the nutritional quality of food products.