Vegetable Juices Research Articles

A consumer evaluation of salt-reduced tomato soup and vegetable juice made with grape pomace.

Obesity and obesity-related illness have become an increasingly prevalent problem and there is a critical need to combat this by reducing sugar, salt, and fat consumption. Due to this concern, the food industry has been developing salt-reduced foods, however, these products need to maintain their sensory appeal and flavors, which has proven to be a challenge. Grape pomace (GP), the solids left after pressing grapes for winemaking and consisting of grape seeds and skins, has been proposed as an environmentally friendly solution that can enhance the acceptability of salt-reduced food products. However, GP is associated with a large number of flavor compounds. As such, the objective of this research is to investigate the acceptability of GP addition in salt-reduced foods. Two trials were conducted using hedonic scales and temporal check-all-that-apply (TCATA) to evaluate tomato soup (n=88) and vegetable juice (n=99). Each trial included a control and sample containing grape pomace. The addition of the GP decreased the consumers' overall liking and the liking of the flavor, as well as increasing consumers' perception of saltiness intensity. The samples made with GP were associated with bitterness, sourness, and wine flavor during the TCATA evaluations. The study identified that GP increased saltiness perception, however, it also adds other flavors to the food product, which decreased the acceptability of the food items. PRACTICAL APPLICATION: There is a consumer demand to create salt-reduced foods that do not have altered sensory properties. Furthermore, consumers are interested in sustainable and environmentally friendly ingredients. Grape pomace is a byproduct of the wine industry and has been proposed as an ingredient that can increase the saltiness perception of food products. Grape pomace was added to tomato soup and vegetable juice to evaluate its effect on consumer acceptability and saltiness perception. The grape pomace did increase saltiness perception, but also added bitterness, sourness, and wine flavor to the food products.

Effect of Optimized UV-LED Technology on Modeling, Inactivation Kinetics and Microbiological Safety in Tomato Juice

This research analyzed, optimized and modeled the inactivation kinetics of pathogenic bacteria (PB1: Escherichia coli O157:H7 and PB2: Listeria monocytogenes) and determined the microbiological safety of tomato juice processed by UV-LED irradiation and heat treatment. UV-LED processing conditions were optimized using response surface methodology (RSM) and were 90% power intensity, 21 min and 273–275 nm (251 mJ/cm2) with R2 > 0.96. Using the optimal conditions, levels of PB1 and PB2 resulted a log reduction of 2.89 and 2.74 CFU/mL, respectively. The Weibull model was efficient for estimating the log inactivation of PB1 and PB2 (CFU/mL). The kinetic parameter δ showed that 465.2 mJ/cm2 is needed to achieve a 90% log (CFU/mL) reduction in PB1 and 511.3 mJ/cm2 for PB2. With respect to the scale parameter p > 1, there is a descending concave curve. UV-LED-treated tomato juice had an 11.4% lower Listeria monocytogenes count than heat-treated juice on day 28 (4.0 ± 0.82 °C). Therefore, UV-LED technology could be used to inactivate Escherichia coli O157:H7 and Listeria monocytogenes, preserving tomato juice for microbiological safety, but studies are required to further improve the inactivation of these pathogens and analyze other fruit and vegetable juices.

Effect of Rhodotorula mucilaginosa inoculation on the aroma development of a fermented vegetables simulated system

Fermented vegetables are known for their unique flavors and aromas, which are influenced by the complex microbial processes that occur during fermentation. Rhodotorula mucilaginosa is a red yeast strain that is frequently isolated from fermented vegetables. However, the specific mechanisms underlying their effects on aroma production remain unclear. In this study, a simulated system of vegetables fermented using vegetable juices was used to investigate the effects of R. mucilaginosa inoculation on aroma development. The results demonstrated that this red yeast strain could utilize the nutrients present in the vegetable juices to support its growth and reproduction. Moreover, the inoculation of fermented vegetable juices with this yeast strain led to an increase in the levels of umami amino acids and sweet amino acids. Furthermore, this yeast strain was found able to significantly reduce the content of sulfur-containing compounds, which may decrease the unpleasant odor of fermented vegetables. Additionally, the yeast strain was capable of producing high concentrations of aromatic compounds such as phenylethyl alcohol, methyl 2-methylbutyrate, methyl butyrate, and nonanoic acid in a minimum medium. However, only phenylethyl alcohol has been identified as a core aromatic compound in fermented vegetable juice. The three fermented vegetable juices exhibited significantly different flavor profiles according to comparative analysis. Therefore, the core flavor compounds found in fermented vegetables are primarily derived from the release and modification of endogenous flavors naturally present in the vegetables, facilitated by the yeast during fermentation.

Mechanistic understanding of the improvement of the digestive retention of anthocyanins by modified pectin after high-pressure homogenization of strawberry pulp

The physical property and retention of anthocyanins (ACNs) during digestion of strawberry pulp after high-pressure homogenization (HPH) (20/60/100/140 MPa) were analyzed, and their correlations with the three pectin samples—water-soluble (WSP), chelator-soluble (CSP) and sodium carbonate-soluble (NSP)—were evaluated. Compared to the control, the particle size and apparent viscosity of the pulp decreased, and the retention of total ACNs increased, reaching the highest at 100 MPa, with an increase of 15.41%. After HPH treatment, the alcohol-insoluble residue (AIR) and WSP content increased, while the molecular weight (Mw), and microstructural tightness of the three pectin samples decreased. The homogalacturonan (HG) region of WSP increased, and the degree of methylesterification (DM) of CSP decreased. Furthermore, the important role of the modified pectin in the increased retention of ACNs during digestion was reaffirmed by the binding ratio and retention of ACNs in pectin-ACNs complexes. Industrial relevanceThe effect of HPH treatment on the quality attributes of fruits and vegetable juice attracted a lot of attention. This study confirmed that the modification of pectin in HPH-treated strawberry pulp, which promoted its interaction with ACNs, could effectively enhance the retention of ACNs during digestion. Consequently, this study provides the fundamental theory and technological support for the potential to elevate the nutritional value of fruits and vegetables.

Prevalence and phylogenetic traits of nitrite-producing bacteria in raw ingredients and processed baby foods: Potential sources of foodborne infant methemoglobinemia

Nitrite, which has been mainly regarded as a chemical hazard, can induce infant methemoglobinemia. As for nitrite as a product of microbial metabolism, the contribution of the oral or gut microbiome has mostly received attention, whereas the role of nitrite-producing bacteria (NPBs) in food has been less elucidated. In this study, mesophilic NPBs were isolated from food samples (n = 320) composed of raw ingredients for weaning foods (n = 160; beetroot, broccoli, carrot, lettuce, rice powder, spinach, sweet potato, and honey) and processed baby foods (n = 160; cereal snack, cheese, yogurt, powdered infant formula, sorghum syrup, vegetable fruit juice, and weaning food). The phylogenetic diversity of the NPB strains was analyzed via 16S rRNA sequencing. All 15 food items harbored NPBs, with a prevalence of 71.9 % and 34.4 % for the raw ingredients and processed foods, respectively. The NPBs isolated from the foods were identified as Actinomycetota (Actinomycetes), Bacteroidota (Flavobacteriia, Sphingobacteriia), Bacillota (Bacilli), or Pseudomonadota (Alpha-, Beta-, and Gammaproteobacteria). Among the raw and processed foods, beetroot (85.0 %) and powdered infant formula (70.0 %) showed had the highest NPB prevalence (P > 0.05). Bacillota predominated in both types of food. The contamination source of Pseudomonadota, which was another major phylum present in the raw ingredients, was presumed to be the soil and endophytes in the seeds, whereas that of Bacillota was the manufacturing equipment used with the raw ingredients. Common species for probiotics, such as Lacticaseibacillus, Leuconostoc, Enterococcus, and Bacillus, were isolated and identified as NPBs. To our knowledge, this is the first study to reveal the taxonomical diversity and omnipresence of NPBs in food for babies. The results of this study highlight the importance of food-mediated microbiological risks of infant methemoglobinemia which are yet underrecognized.

Mukbang media: correlations with the dietary behavior of children and adolescents in Korea.

Mukbang, a trend originating in South Korea and gaining global popularity, could influence children's food choices and eating habits. This study analyzed the correlation between Mukbang viewing time in children and adolescents, their meal consumption frequency, nutrition quotient (NQ), and frequency of food intake. From July to August 2022, this cross-sectional study investigated upper elementary students (ages 9-11 yrs) and adolescents (aged 12-18 yrs) using an online survey. The survey items included key demographic factors, Mukbang viewing frequency and duration, frequency of main meal consumption, commonly consumed foods, and the validated NQ, which was used to assess food intake quality. Multiple linear regression analysis was used to explore the link between Mukbang viewing and nutritional habits. Weekly Mukbang viewing time was significantly correlated with eating habits after adjusting for gender, age, physical activity frequency past week, household income, and primary caregiver's level of education. Increased Mukbang viewing time correlated with reduced frequency of breakfast (P for trend < 0.001) and dinner (P for trend = 0.012), while the frequency of eating out (P for trend < 0.001) and late-night snacking (P for trend = 0.008) increased. Higher Mukbang viewing time notably decreased scores in the moderation domain (P for trend < 0.001), in the practice domain (P for trend = 0.031), and overall NQ (P for trend < 0.001). It also significantly elevated intake of sweets (P for trend = 0.001), Korean-style street food, Western-style fast food, instant noodles, sweetened beverages, caffeinated beverages, and fruit and vegetable juices (P for trend < 0.001). This study identifies a negative correlation between Mukbang viewing and eating habits among Korean children and adolescents. The results indicate the importance of incorporating children and adolescents' media usage and environmental factors on dietary education and the development of policy programs.

A fast and simple procedure for the synthesis of a zinc and 1,4-benzene dicarboxylic acid metal-organic framework and its evaluation as a sorbent for dispersive micro solid phase extraction of pesticide residues.

In this work, Zn-1,4-benzenedicarboxylate metal-organic framework was synthesized by a simple hydrothermal process and used in dispersive micro solid phase extraction of some pesticide from various fruit juice and water samples. Seven widely consumed pesticides in agriculture (chlorpyrifos, haloxyfop-R-methyl, oxadiazon, diniconazole, clodinafop-propargyl, fenpropathrin, and fenaxoprop-p-ethyl) were selected as target analytes. In this work, dispersive micro solid phase extraction was followed by a liquid phase microextraction method to achieve more enrichment of the analytes, and the enriched analytes were quantified using a gas chromatography-flame ionization detector. The sorbent was authenticated by Fourier transform infrared spectrophotometry, X-ray diffraction, energy dispersive X-ray analysis, and scanning electron microscope imaging. The factors affecting the extraction efficiency of the developed method were investigated, and the validation of the method under the optimized extraction conditions presented satisfactory results for precision and trueness, with limits of detection and quantification in the ranges of 0.50-0.90 and 1.5-2.7 μg L-1, respectively. Enrichment factors and extraction recoveries were in the ranges of 239-392% and 47-78%, respectively. One river water and some fruit and vegetable juice samples were analyzed by the recommended method, and the obtained recoveries were between 90% and 102%.

Life cycle and mating compatibility in the Japanese white jelly mushroom, Tremella yokohamensis.

In this study, white jelly mushrooms that were collected in Tottori Prefecture, Japan, were identified as Tremella yokohamensis by phylogenetic analysis of the rDNA-ITS region. Fluorescent microscopic analysis using 4',6-diamidino-2-phenylindole staining to visualize the nuclei in each cell revealed that basidiospores isolated from the fruiting body were monokaryotic. Furthermore, monokaryotic yeasts were germinated from these basidiospores and the resulting crossed mycelium was dikaryotic and bore clamp cells, suggesting a heterothallic lifecycle for this species. Crossing between compatible yeast strains, such as TUFC 101924 and TUFC 101925, that were isolated from the same fruiting body, successfully induced development of the filamentous stage bearing clamp connections after 7 d of incubation on Kagome vegetable juice agar medium. Mating compatibility tests employing 15 basidiospore isolates revealed that this fungus possess a bipolar mating system. The results indicated that T. yokohamensis is a heterothallic and bipolar mushroom.

The influence of nutrients on biofilm formation of an ST87 strain of Listeria monocytogenes

Biofilm development by pathogenic organisms plays a pivotal role in certain foodborne illnesses. Listeria monocytogenes, specifically the sequence type 87 (ST87), has been widely identified in China. This study aimed to monitor the dynamic process of biofilm formation by a food-isolated L. monocytogenes ST87 strain under diverse nutritional conditions. Results showed that this strain can consistently exhibit high viable cell counts in both nutrient-rich and nutrient-limited conditions. By utilizing cell counting, we discovered the ability of L. monocytogenes ST87 to form biofilms in various nutritional environments, including beef juice and vegetable juice, maintaining levels above 2 Log10 CFU/cm2. Notably, biofilm formation was expedited under nutrient-limited conditions, with cell counts under nutrient-limited vegetable juice presenting significantly higher than that under the nutrient-rich one. The analysis of the composition of extracellular polymeric substances (EPS) showed a consistent pattern between viable cell count and extracellular protein variation within the biofilms. Moreover, an evaluation of nutritional components (protein, fat, total sugar, ash, and pH) in the culture medium unveiled a positive correlation between extracellular substances and pH, but a negative correlation was identified with other nutritional components.

Perceptions and practices of self-management among adult patients with gout at a primary care clinic: A qualitative study.

Gout is a chronic disease commonly associated with other comorbidities. Patients' perceived quality of life empowers them in managing their health. Self-management is imparted as part of management among patients with chronic disease. This study aimed to explore the perceptions and practices of self-management among patients with gout from different ethnic groups in Malaysia. A qualitative study was conducted among Malay, Chinese and Indian patients with gout via semi-structured in-depth interviews at the primary care clinic of University Malaya Medical Centre in either English or Malay language. All participants had a gout duration of more than 6 months and were either taking urate-lowering drugs or not using them at all. A total of 20 participants were successfully recruited for the study. Among the participants, 18 were men, while two were women. Further, nine were Malays; six, Chinese; and four, Indians. The age ranged from 29 to 81 years, while the gout duration ranged from 1 to 30 years. From the interviews, three themes emerged: experiences with gout, types of self-management of gout and factors influencing self-management of gout. Diet control is the main self-management practice of patients with gout. Traditional medicine practices include natural methods such as consumption of different types of vegetable juices, pineapple and papaya. Each ethnicity has its own unique beliefs and food cultures. By understanding the self-management practices of patients from diverse ethnic backgrounds, healthcare practitioners can tailor the treatment of gout to individual needs.

Types of discourse disseminated by food influencers: Trends on Instagram in France, Germany, Italy, Spain, and the United Kingdom

This research examines the discourse of nutrition influencers on Instagram within five European countries (France, Germany, Italy, Spain, and the United Kingdom) during 2021. The research aims to analyse the visual and textual content disseminated by these influencers and compare the predominant narratives among them. The corpus consists of 98 food influencers, and computer vision networks were employed to analyse visual discourse, linguistic analysis software for text analysis, and quantitative and qualitative methods to analyse hashtags. While promoting global trends (such as vegetable juices or bowls made with natural and unprocessed cereals, nuts, and fruits) to a lesser extent, influencers from the five countries highlight traditional food from their respective cultures in their visual discourse. The predominant discourse in all countries promotes the need for physical change through exercise and nutrition, sometimes fostering a diet culture. Sports and fitness are present in the discourse of influencers from these five countries, predominantly emphasising weight loss, muscle gain, and sports training with specific diets. Sports plays a significant role, with a preponderance of photographs depicting physical transformations and the promotion of food products and sports brands through inspiring images. Spain stands out in this regard as having the most images showing physical changes, especially in women. Although no evidence has been discovered to suggest that the sponsorship of unhealthy foods affects consumers’ preferences for them, the results show the widespread promotion of diet-related goods and foods. Notably, the real food movement was not emphasized in this extensive data analysis.

School-based intervention impacts availability of vegetables and beverages in participants' homes.

As rates of metabolic syndrome rise, children consume too few vegetables and too much added sugar. Because children tend to eat what is available at home, the home environment plays a key role in shaping dietary habits. This secondary analysis evaluated the effects of a school-based gardening, cooking, and nutrition education intervention (TX Sprouts) compared to control on the availability of vegetables, fruit juice, and sugar-sweetened beverages (SSBs) at home. In the TX Sprouts cluster-randomized trial, 16 schools were randomized to TX Sprouts (n = 8 schools) or control (n = 8 schools) for one academic year. All schools served predominately Hispanic families with low incomes. TX Sprouts built school gardens and taught 18 lessons to all 3rd-5th grade students at intervention schools. TX Sprouts also offered monthly caregiver lessons before and/or after school. Caregivers completed questionnaires pre and post, providing demographics and information about home availability of vegetables, fruit juice, and SSBs. Summary statistics were used to describe the sociodemographic characteristics of participants. Linear regression assessed the change in scores (pre to post) for the food/ beverage availability question. The model was adjusted for the caregiver's education, employment status, child's grade, and free or reduced-price lunch eligibility. The analytic sample included 895 participants. Compared to control, the intervention positively changed the home availability of targeted foods and beverages, largely by improving the availability of vegetables and vegetable juice. This study showed that a school gardening, nutrition, and cooking program delivered to elementary children may positively influence the home food environment.

The correlation between the succession of microflora and volatile flavor compounds in kefir vegetable juice fermentation

The dynamic evolution of volatile flavor compounds and microbial community structure during the entire fermentation process was analyzed using high throughput sequencing and GC-MS. The results showed that a total of 42 volatile flavor compounds including alcohols, esters and alkenes were detected throughout the fermentation process. High-throughput sequencing showed that the number of microorganisms in the sample peaked at 24 h of fermentation. Proteobacteria was the most abundant microbiota throughout the fermentation period, underscoring its relative stability during the fermentation process. Correlation analysis showed that Rheinheimera had the highest correlation with alkenes and other volatile flavor compounds. There was a significant correlation between Enterobacteriaceae, Ewingella and ester volatile flavor compounds. There was a significant correlation between Enterobacter, Stenotrophomonas, Sphingomonas and Rheinheimera and alkenes and other volatile flavor compounds. There was also a significant correlation between Prevotella and acid-volatile flavor compounds. In summary, this study provides new insights into the formation of flavor substances and the dynamic changes of microflora during the production of kefir-fermented vegetable juice. At the same time, it also provides a reference for improving the economic added value of agricultural products.Industry relevance: For consumers, water kefir (WK) has become an increasingly attractive natural beverage. In this paper, we elucidated the dynamic properties of WK fermentation by GC-MS combined with gene sequencing. The internal relationship between the composition of the microbiota and the formation of flavor substances in WK fermentation was revealed. These findings represent an important milestone in the understanding of WK microbiology and pave the way for the development of starters with clear flavor substances.

Blood biomarkers and lifestyle factors in dementia prevention

AbstractBackgroundAlzheimer’s disease (AD) is a neurodegenerative disorder with preclinical period that may begin more than 15‐20 years before onset without any clinical symptoms. Risk factors for intervention include obesity in middle age, lack of exercise, hypertension in middle age, diabetes mellitus, smoking, and hearing loss in middle age. Our research indicated that plasma proteins, such as apoA1, transthyretin, and complement C3, may serve as potential biomarkers for mild cognitive impairment (MCI) and Alzheimer’s disease. In this study, we analyzed the associations between risk and protective factors and these plasma protein levels to establish a risk assessment method for dementia.MethodIn present study, we measured blood biomarkers, including apoA1, transthyretin, and complement C3, in 1,736 subjects. We collected medical data from annual health examinations and clinical records of the participants. Additionally, lifestyle questionnaires were incorporated into the research.ResultOur analyses revealed that the risk values in the composite score indicated by the three blood biomarkers were higher in those with a history of dementia and diabetes than in those without a history of dementia and diabetes. The odds ratios (OR) for MCI were 5.27 (CI: 2.14‐13.2) and 1.59 (CI: 1.04‐2.45), respectively. Smoking exhibited a high‐risk value (OR: 1.87, CI: 1.15‐3.01), while smoking cessation led to higher apoA1 levels than in those who continued to smoke. Utilizing the composite score as an index, we analyzed factors that increase or decrease the composite score based on the receipt diagnosis history, health checkup data, and lifestyle questionnaires. We found that the high‐risk group in the composite score was associated with low HDL cholesterol (OR 0.94), high HbA1c (OR 1.6), and right high frequency hearing loss (OR 2.97). Furthermore, we identified several protective factors against MCI, including regular walking and strong physical exercise, drinking 100% fruit and vegetable juices, and avoiding sweetened beverages, and eating sashimi and miso soup.ConclusionOur findings suggest that a firm commitment to lifestyle‐related disease treatment and high‐impact exercise from middle age can help prevent dementia. Additionally, the blood test we used may be useful in presenting specific methods of dementia prevention and evaluating their effectiveness.

Investigation of glucose concentration in banana as a function of ripening time using Ni-Ca2CuO3 based electrochemical sensor

Chemical composition of fruits, particularly banana undergoes continuous metabolic changes as a function of ripening period and storage conditions. In this study, we report the development of a simple non-enzymatic electrochemical sensor based on Ni-Ca2CuO3 for the cost-effective and rapid determination of glucose content in banana fruits as a function of ripening period. Chronoamperometric analyses using Ni-Ca2CuO3 nanoparticles modified glassy carbon electrode (GCE) exhibited the lowest detection limit of 0.11 µM over a wider linear range of 0.55 µM to 23.3 mM of glucose. The potential applicability of the fabricated Ni-Ca2CuO3/GCE was evaluated by measuring glucose in green, red and yellow banana. Glucose concentrations of bananas have been determined for five successive days in order to understand the metabolic changes as a function of post-harvest storage time. The results showed that the glucose concentration increased for the first two days in the case of red and yellow banana and then decreased as the fruit ripened. Green banana showed highest glucose concentration on the first day itself and then decreased rapidly. In addition, yellow banana cooked in water has been tested separately and the result indicated that a sizeable amount of glucose is dissolved in water. These findings suggested that the fabricated non-enzymatic electrochemical sensor could be useful for monitoring glucose levels in starchy fruits and vegetable juices.

Anti-angiogenic and oxidative effects of sodium benzoate at different concentrations in chorioallantoic membrane model

&lt;b&gt;Aim:&lt;/b&gt; Due to the increased consumption of packaged foods, exposure to food additives is also increasing. Sodium benzoate (SB), a frequently used food additive, is generally used in alcoholic beverages, fruit, and vegetable juices, carbonated soft drinks, canned food, and various sauces. It is used to inhibit the formation of mold, yeast, and bacteria. This study was carried out to investigate the effects of SB exposure on angiogenesis and oxidant-antioxidant balance.&lt;br /&gt; &lt;b&gt;Materials &amp;amp; methods:&lt;/b&gt; Three different concentrations of SB, bevacizumab, and empty pellets were prepared, placed on chorioallantoic membrane (CAM), and examined for anti-angiogenesis. Total antioxidant capacity (TAC) and total oxidant capacity (TOC) measurements were made in the albumen samples, and oxidative stress index (OSI) value was calculated.&lt;br /&gt; &lt;b&gt;Results:&lt;/b&gt; The control group had no anti-angiogenic effect, but the bevacizumab group had a strong anti-angiogenic effect.10&lt;sup&gt;-3&lt;/sup&gt; M SB had a weak anti-angiogenic effect, but 10&lt;sup&gt;-4&lt;/sup&gt; M SB and 10&lt;sup&gt;-5&lt;/sup&gt; M SB showed no anti-angiogenic effect. TOC levels increased with SB in a dose-dependent manner. TAC levels decreased depending on the dose in the experimental groups with SB application. OSI levels increased depending on the dose increase in SB.&lt;br /&gt; &lt;b&gt;Conclusions:&lt;/b&gt; SB exposure caused a dose-dependent increase in oxidative stress and anti-angiogenic effect in CAM model.

Determination of carboxylesterase by fluorescence probe to guide detection of carbamate pesticide.

A carboxylesterase fluorescent probe (Probe 1) was developed for determination of carboxylesterase to guide detection of carbamate pesticide. The probe uses benzothiazole as fluorescence group and phenyldimethyl carbamate as recognition group. The solution of the fluorescent probe gradually changes from light blue to dark blue as the concentration of carbamate pesticides increases. The concentration of carbamate pesticides can be quickly calculated according to the colour of the probe solution through Get Color software on a smartphone. It showed that Probe 1 can be used as a rapid detection tool to achieve rapid detection of carbamate pesticides in juice samples without professional personnel and equipment. Furthermore, the probe has been successfully used to detect carbamate pesticides in fruit juice and vegetable juice.

Abstract 17418: Daily Intake of Fruits and Vegetables Moderates the Effect of a Nutrition Intervention on Symptom Burden in Patients With Heart Failure

Introduction: Patients with heart failure (HF) often remain symptomatic after optimization of medical treatment. Complementary interventions may reduce symptom burden. We conducted a 6-month randomized controlled trial of a nutrition intervention (NIHFT) to reduce fluid overload, oxidative stress, and inflammation, which are major pathologic pathways underlying HF symptoms.Aims: 1) To examine the effects of NIHFT on HF symptom burden (i.e., shortness of breath, edema, and fatigue); and 2) to determine if intake of fruits and vegetables, primary sources of antioxidants and anti-inflammatories, moderated the effect of the NIHFT on HF symptom burden. Methods: Patients with HF (n=116) with complete baseline data were included (61% male, 63±12 years old, 64% NYHA III/IV). Intervention group received 1) individualized educational intervention for sodium reduction that included promoting fruit and vegetable intake, 2) daily low sodium tomato or vegetable juice, and 3) omega-3 supplementation (1050 mg EPA, 150 mg DHA/capsule/day) for 6 months. Symptom burden was measured by the Memorial Symptom Assessment Scale-HF at baseline and 3 and 6-month. Daily intake of fruits and vegetables at baseline was dichotomized (≤1 vs ≥2 servings/day). A linear mixed-effect model was used. Results: There was no direct effect of the NIHFT on symptom burden. However, baseline intake of fruits and vegetables moderated the effect of the intervention on overall symptom burden scores (beta estimate= -4.67, SE=1.89, P=0.015). Reduction in symptom burden was greater among patients with lower baseline fruit and vegetable intake compared to those with higher intake. Among the subscales (i.e., frequency, severity, and distress) of overall symptom burden, frequency (beta estimate= -1.63, SE=0.66, P=0.014) and severity (beta estimate= -1.81, SE=0.61, P=0.004) were significantly moderated by the intake of fruits and vegetables. Conclusions: The findings indicate that the nutrition intervention was more effective in reducing symptom burden for patients with lower baseline intake of fruits and vegetables. This suggests that increased fruit and vegetable intake may further reduce HF symptom burden in patients on optimal medication therapy.

The Potential of Edible Films, Sheets, and Coatings Based on Fruits and Vegetables in the Context of Sustainable Food Packaging Development.

Several consumable substances, including fruit and vegetable purees, extracts, juices, and plant residue, were analyzed for their matrix-forming potential. These matrices serve as the basis for the production of edible films, sheets, and coatings that can be eaten as nutritional treats or applied to food products, thereby contributing to their overall good quality. Furthermore, this innovative approach also contributes to optimizing the performance of synthetic packaging, ultimately reducing reliance on synthetic polymers in various applications. This article explores the viability of incorporating fruits and vegetables as basic ingredients within edible films, sheets, and coatings. The utilization of fruits and vegetables in this manner becomes achievable due to the existence of polysaccharides and proteins that facilitate the formation of matrices in their makeup. Moreover, including bioactive substances like vitamins and polyphenols can impart attributes akin to active materials, such as antioxidants or antimicrobial agents. Advancing the creation of edible films, sheets, and coatings derived from fruits and vegetables holds great potential for merging the barrier and mechanical attributes of biopolymers with the nutritional and sensory qualities inherent in these natural components. These edible films made from fruits and vegetables could potentially serve as alternatives to seaweed in sushi production or even replace conventional bread, pancakes, tortillas, and lavash in the diet of people suffering from celiac disease or gluten allergy, while fruit and vegetable coatings may be used in fresh and processed food products, especially fruits and vegetables but also sweets.

Acid adaptation increased the resistance of Escherichia coli O157:H7 in bok choy (Brassica rapa subsp. chinensis) juice to high-pressure processing.

Based on the U.S. Food and Drug Administration regulations, E. coli O157:H7 is a pertinent pathogen in high acid juices that needs to be inactivated during the pasteurization process. The results of this study suggest that the effect of acid adaptation should be considered in the selection of HPP parameters for E. coli O157:H7 inactivation to ensure that pasteurization objectives are achieved.