A standardized whole cranberry extract (WCE) was used to stabilize a model sunflower-casein emulsion prototype for future formulation activities with a fresh cream cheese product. The WCE contained total organic acids (20% w/w) and polyphenols (5%), the latter consisting of total anthocyanins (10%, w/w) and proanthocyanidins (12% w/w). Antioxidant capacity of the WCE was determined by ORAC, (hydrophilic ORAC = 348.31 ± 33.45 µmol of Trolox equivalents/g; lipophilic ORAC = 11.02 ± 0.85 µmol of Trolox equivalents/g). WCE was effective at stabilizing the model emulsion at a level of 0.375% (w/w), yielding a final pH of 5.6. Generation of initial lipid peroxidation products, hexanal and pentanal was inhibited by 92.4% ± 3.9% and 66.6% ± 5.3% (n = 3), respectively, when emulsions containing WCE were incubated at 50 °C for 90 h. This information was useful for formulating a fresh cream cheese product containing WCE to produce value-added potential and good self-life. The standardized WCE gave a final pH of 5.6 for the cheese premix and also significantly (P < 0.05) lowered both the PV and CD after 28 and 21 days at 4 °C storage, respectively, compared to untreated control. We conclude that there are important functional role(s) for cranberry constituents when presented as a standardized ingredient for producing value-added, stable fresh dairy products.
<p>Due to the potential for dietary fat source to alter plasma lipids and tissue antioxidant status, we hypothesized that blends of saturated, n-6 and n-3 fats with cholesterol would affect LDL and tissue susceptibility to in vitro oxidation. The effects of dietary fat blends of butter (B), beef tallow (T), soybean oil (SBO) or menhaden oil (MO) and cholesterol on systolic blood pressure (SBP), plasma lipoproteins and tissue susceptibility to glutathione (GSH) depletion and lipid peroxidation (TBARS) were examined in spontaneously hypertensive (SHR) and Wistar Kyoto (WKY) rats. SBP in SHRs was higher (p < 0.001) than in WKYs at 13-weeks of age but was not altered by dietary fat or cholesterol. LDL- and HDL-cholesterol were greater (p < 0.001) in WKY than SHR. LDL-cholesterol and (VLDL- + LDL-cholesterol)/HDL-cholesterol ratios were reduced in MO vs. B, T and SBO groups. HDL-cholesterol levels tended to be lower and greater in B and MO groups, respectively vs. T and SBO groups. Initial LDL fluorescence was greater (p < 0.001) in high- vs. low-cholesterol groups. The change in LDL fluorescence was reduced (p < 0.001) in high-cholesterol groups, and MO vs. B, T and SBO rats. MO fed rats had reduced (p < 0.001) RBC, heart and liver GSH depletion and reduced (p < 0.01) tissue TBARS and RBC MDA production. In summary, a moderate level of dietary MO did not increase tissue and LDL in vitro oxidizability in SHR and WKY rats. High dietary cholesterol exhibited a protective effect against in vitro oxidation of LDL and selected tissues.</p>
The vitamin E isoforms and vitamin (vit) C content of infant formulas were compared to human milk and related to relative susceptibilities to lipid peroxidation. We report that a highly distinct vitamin E and C profile exists between formula and human milk. Whileα-tocopherol (α-Toc) is the dominant vit E isoform in human milk, formula contains a substantial amount of α-Toc and δ-Toc that was greater than the level found in human milk (12- and 32-fold, respectively). Vitamin C was also two- fold higher in infant formula compared to human milk. Despite the higher vitamin E and C content, we also observed higher rates of lipid oxidation in the formula when compared to human milk. Storing human milk for one day at refrigeration temperatures did not produce hexanal in human milk, but this storage resulted in an increase in hexanal in formulas. We conclude that the higher concentrations of γ-Toc and δ-Toc in infant formulas did not provide similar protection from lipid oxidation as human milk. We also observed that vit C content was reduced during storage in both infant formula and human milk, which did not occur with the Toc isoforms.
An emerging consumer trend to purchase minimally heated and ready-to-eat food products may result in processing methods that do not effectively reduce pathogenic populations. Crude Maillard reaction products (MRPs) are naturally generated compounds that have been shown to display antimicrobial effects against pathogens. Crude MRPs were generated from reducing sugars (fructose (Fru), glucose (Glc), ribose (Rib) or xylose (Xyl)) with lysine and the melanoidin equivalence was measured using an absorbance of 420 nm (Ab420). The relative antimicrobial activity of each MRP was measured by examining both the length of lag phase and maximum growth rate. MRPs were found to significantly shorten the lag phase and decrease the maximum growth rate of S. Typhimurium (p < 0.05). Glucose-lysine MRP (GL MRP) was determined to have the highest relative melanoidin (1.690 ± 0.048 at Ab420) and its efficacy against S. Typhimurium populations was measured at 37 °C and at pH 7.0 and estimated on xylose lysine deoxycholate (XLD) agar. GL MRP significantly reduced S. Typhimurium populations by >1 log CFU/mL at 8 and 24 h after inoculation (p < 0.05). GL MRPs also further decreased S. Typhimurium populations significantly under thermal stress condition (55 °C) compared to optimal (37 °C) by ~1 log CFU/mL (p < 0.05). Overall, GL MRP demonstrated effective antimicrobial activity against S. Typhimurium at 37 °C and 55 °C.
The presence of micro/nanoplastics in ecosystems and the potential for carry-over into daily human routines poses huge human health risks. While MNPs released from plastic packaging materials at different environmental conditions (e.g., pH, temperature) have been explored, the influence of real food ingredients (e.g., polyphenols) on plastic release has not been studied. Herein, for the first time, we investigated the effect of epigallocatechin gallate (EGCG), a relevant catechin polyphenol common to tea, on the release of nanoplastics from polystyrene (PS) cups during a heating process. We developed a novel surface-enhance Raman scattering sensor to quantify released nanoplastics in situ using EGCG-based luminescent metal phenolic network labeling strategies. The presence of added EGCG enhanced MNP release (P<0.05) when microwaved, more so than in boiling water relative to cold water control. We also observed that the higher amounts of added EGCG at the same pH and temperature caused higher amounts of nanoplastics due to the interaction of EGCG with nanoplastics. Reusing PS cups treated with EGCG in boiling water resulted in a gradual increase in nanoplastic release over 4 cycles. Of interest was the finding that EGCG also mitigated the detrimental effects of increased nanoplastics exposure in differentiated Caco-2 cell redox status in a concentration-dependent manner (P<0.05). These results imply that polyphenols as food and beverage ingredients may influence exposure to nanoplastics, but also may act to reduce nanoplastic cytotoxicity. This finding underlines the importance of broader consideration of food safety in public health discussions, focusing particularly on the composition of the food matrix and food processing and packaging applications that relate to different foods.
The irreversible disposal rate of CO 2 in the chronically catheterized ovine fetus as determined by a primed dose-continuous infusion of NaH 14 CO 3 was 13.5 ± 1.1 mL∙min −1 ∙kg −1 of fetus. After single injections of 14 C-labelled substrates, the fraction of substrate carbon that was oxidized was determined from the specific activity patterns of the product and precursor. It was found that glucose, lactate, alanine and acetate were oxidized to an extent of 30.7, 36.1, 26.9 and 15.8%, respectively. The percent CO 2 derived from the oxidation of glucose and lactate was 15.2 and 14.0, respectively. The fact that only 40% of total CO 2 production can be accounted for by the oxidation of substrates studied raises the question whether other substrates are involved in the oxidative metabolism of the fetus. A quantitative description of the contribution of substrates to oxidative metabolism in the ovine fetus is therefore required. Key words: CO 2 production, substrate oxidation, ovine fetus
<p>Food allergies and intolerance represent important health concerns to consumers who are predisposed to these illnesses. Unlike many current food safety issues, food sensitivities are complicated by both complex and multiple individual adverse reactions, which can vary from emotional to pathophysiological ailments. In some instances, the underlying mechanisms that result in the development of food allergies or intolerance have marked differences but produce common symptoms. The present-day diagnosis of these disorders can be impeded by intrinsic limitations in generating accurate information from patient history and biochemical, physicochemical, and immunochemical tests. Oral challenge tests represent effective methods for confirming and testing food allergens and food intolerance; however, these procedures are often restricted to clinical trials. It is important to be able to distinguish among food allergy, intolerance, and autoimmune disease in the management of these disorders. The role of food in the development of autoimmune disease may be exemplified by celiac disease, a food-induced enteropathy, requiring exposure to prolamins in wheat, rye, and barley. Various wheat and soy protein sources, including the soy protein isolates used to make infant formulas, have been related to juvenile or insulin-dependent diabetes mellitus (IDDM), a common chronic disease of childhood. Employing food process technologies to eliminate food constituents with potential for intolerance in some individuals is a potentially viable approach for reducing risk to food-related disorders. Finally, the development of food labelling regulations that require the identification of potential food allergens or agents for intolerance in the ingredient declaration on prepackaged food is a positive step toward the prevention of severe adverse reactions in hypersensitive individuals.</p>
<p>Food allergies and intolerance represent important health concerns to consumers who are predisposed to these illnesses. Unlike many current food safety issues, food sensitivities are complicated by both complex and multiple individual adverse reactions, which can vary from emotional to pathophysiological ailments. In some instances, the underlying mechanisms that result in the development of food allergies or intolerance have marked differences but produce common symptoms. The present-day diagnosis of these disorders can be impeded by intrinsic limitations in generating accurate information from patient history and biochemical, physicochemical, and immunochemical tests. Oral challenge tests represent effective methods for confirming and testing food allergens and food intolerance; however, these procedures are often restricted to clinical trials. It is important to be able to distinguish among food allergy, intolerance, and autoimmune disease in the management of these disorders. The role of food in the development of autoimmune disease may be exemplified by celiac disease, a food-induced enteropathy, requiring exposure to prolamins in wheat, rye, and barley. Various wheat and soy protein sources, including the soy protein isolates used to make infant formulas, have been related to juvenile or insulin-dependent diabetes mellitus (IDDM), a common chronic disease of childhood. Employing food process technologies to eliminate food constituents with potential for intolerance in some individuals is a potentially viable approach for reducing risk to food-related disorders. Finally, the development of food labelling regulations that require the identification of potential food allergens or agents for intolerance in the ingredient declaration on prepackaged food is a positive step toward the prevention of severe adverse reactions in hypersensitive individuals.</p>
Abstract: We investigated the development of antioxidant activity relative to the change of pH, fluorescent intensity, ultraviolet (UV) absorbance (A294), browning (A420), and alpha‐dicarbonyl compounds in sugar‐amino acid Maillard reaction (MR) model systems comprising fructose, glucose, or ribose each with glycine (Fru‐Gly, Glu‐Gly, and Rib‐Gly) or lysine (Fru‐Lys, Glu‐Lys, and Rib‐Lys), respectively, which were heated at 121 °C for 5 to 90 min. For hexose models, the change in pH was shown to fit a second‐order polynomial regression with A294 and A420. Antioxidant activity was significantly and positively correlated with UV absorbance ( r = 0.905, P < 0.001) and browning products ( r = 0.893, P < 0.001) rather than with fluorescent products or the alpha‐dicarbonyl compounds. Type of sugar was most important in evoking a change in UV absorbance, browning, alpha‐dicarbonyl compounds, and antioxidant activity of MR products (MRPs). In conclusion, the antioxidant activity of MRPs in six model systems was more closely associated with products derived at the intermediate‐to‐late stages of the reaction and influenced mostly by the type of sugar. Practical Application: We report on the different factors and their interactions that are important for understanding the functional attributes of food components that comprise the generation of Maillard browning products and the associated antioxidant activities generated during high‐temperature food processing.
