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Background: The globe artichoke [Cynara cardunculus var. scolymus (L.) Fiori] is a natural source of minerals, fiber, inulin, and polyphenols. A ready-to-cook (RTC) version of this product could improve its commercialization and consumption. In this study, the effects of (i) anti-browning treatments (citric acid 0.5% + ascorbic acid 2%, or cysteine 0.5%, w/v) and (ii) dipping in locust bean gum (LBG) edible coating with or without Foeniculum vulgare essential oil (EO) were evaluated on RTC globe artichoke slices cv. 'Spinoso sardo' during storage (11 days at 4 °C). Fresh weight loss, color, texture, polyphenol oxidase (PPO), microbiological and chemical parameters, antioxidant capacity, and sensory descriptors were determined., Results: The results showed that, despite the antioxidant treatment used, when EO was added to LBG, all microbiological groups underwent an average reduction of 0.50 log CFU g -1 . Cysteine preserved the antioxidant capacity, color, and texture of samples better than citric acid and ascorbic acid, and inhibited PPO; the addition of EO to LBG enhanced these effects. At the end of the storage period, the overall highest sensory attribute score was attained by the coated globe artichoke samples with EO., Conclusion: The marked efficacy of the LBG edible coating with added F. vulgare EO in maintaining microbiological, physical, chemical, and sensory qualities makes it a promising processing tool for the preservation of ready-to-cook Spinoso sardo globe artichoke slices during storage for 11 days at 4 °C. © 2019 Society of Chemical Industry., (© 2019 Society of Chemical Industry.)

Background: There is limited information in the literature concerning the feasibility of using algal extracts as natural additives for improvement of the quality and shelf-life of meat products. Hence, a Fucus vesiculosus extract (FVE) at the concentrations of 250 mg kg -1 (FVE-250), 500 mg kg -1 (FVE-500) and 1000 mg kg -1 (FVE-1000) were added to pork patties with linseed oil oleogel as a fat replacer., Results: Total polyphenol content of FVE was determined to be 20 g phloroglucinol equivalents 100 g -1 extract. Antioxidant values ranged from 37.5 μmol of Trolox equivalents (TE) g -1 (FRAP assay) to 2111 μmol TE g -1 extract (ABTS assay). Regarding oxidation stability, FVE-1000 showed the lowest values of thiobarbituric acid-reactive substance and carbonyl content. On the other hand, FVE did not improve color, surface discoloration or odor attributes of patties during storage. Sensory evaluation revealed that there was no significant difference among all studied samples., Conclusion: Although FVEs have a high polyphenol content and antioxidant activities, they are not effective oxidation inhibitors for long-term storage of meat products. Therefore, additional measures or compounds should be considered when FVE is the only antioxidant in meat products. © 2019 Society of Chemical Industry., (© 2019 Society of Chemical Industry.)

This study was the first to evaluate the influence of herb addition in a complex food matrix processed by microwave-assisted thermal sterilization (MATS) system for potential salt reduction implications. In a chicken pasta meal, salt concentrations included 100% (full salt) and reduced salt variations (75%, 50%, and 25% of the original salt concentration) and for each meal, a version with and without herb addition. The influence of storage time on sensory perception and acceptance was investigated, along with the odor-induced saltiness enhancement (OISE). Trained sensory panel results showed that the addition of herbs to the chicken pasta meal increased the intensity of many flavors and led to an increased saltiness perception, demonstrating their congruency with salty taste. The addition of herbs allowed for a 50% salt reduction in a processed prepared meal while maintaining the same intensity of saltiness perception as determined by a trained panel and overall meal acceptance by consumers. The OISE was only significant for the 25% salt meal (P < 0.05) suggesting that the influence of herb addition on saltiness perception at lower salt concentrations was more influential than at higher salt concentrations. Over longer storage times, meals processed by MATS and stored at ambient temperature increased in aroma, taste, and flavor intensities as well as in acceptance of many meal attributes. This study contributed an additional strategy of product reformulation, specifically herb addition, to the portfolio of salt-reduction strategies for prepared meals using MATS. PRACTICAL APPLICATION: The addition of herbs to prepared meals (chicken pasta) may allow for up to a 50% reduction in salt content while maintaining the same saltiness intensity perception and overall consumer acceptance. This has important implications for the food industry as sodium reduction is a complex task. Furthermore, the additional herbs utilized in this study increased the intensity of certain aromas and flavors, and led to increased saltiness perception; these herbs could be considered in future salt reduction applications as this study demonstrates their congruency with salty taste., (© 2019 Institute of Food Technologists®.)

Catechin, a natural antiglycative agent, was incorporated into fermented vinegar, and has high potential to lower the risk of diabetes. In this study, vinegar containing 5% catechin as a substrate for acetous fermentation significantly inhibited the formation of total fluorescent advanced glycation end-products (AGEs), as well as N ε -(carboxymethyl)lysine (CML)/N ε -(carboxyethyl)lysine (CEL), especially when added during acetic fermentation. Further study proved that catechin could not only significantly suppress the increase of blood glucose levels, but also inhibit α-amylase, α-glucosidase and β-glucosidase strongly with IC 50 values of 0.533 mg mL -1 , 0.307 mg mL -1 and 0.413 mg mL -1 , respectively. Moreover, 32 volatile compounds were finally identified by headspace solid phase microextraction gas chromatography-mass spectrometry (HSPM-GC-MS) and electronic nose. The flavor of the catechin-vinegars, which possess relatively high ester and low acid contents, was superior to that of traditional vinegar. Therefore, it was helpful to use catechin as a functional food ingredient in vinegar to prevent AGE-associated diseases and alleviate postprandial hyperglycemia, through limiting the digestion of starch and inhibiting the uptake of glucose. Meanwhile, the pleasant flavor and safety of catechin-vinegar were better than traditional vinegar, which represents prominent value to attract consumers.

Food is an important source of human aluminium (Al) exposure and regular consumption of foods containing Al-based food additives may result in high Al intakes above health-based tolerable intakes. However, some additives are Al salts with low solubility, and little is known about bioavailability of Al in these additives. We investigated urine Al concentrations in healthy adult volunteers (N = 18, women/men) before (base-line) and after 7 days of ingestion of pancakes with a low Al content (median: <0.5 mg Al/kg) and high Al content (median: 860 mg/kg). The high-Al pancakes contained the common additive sodium aluminium phosphate (SALP). The participants did not know if the pancakes contained SALP or not during the experiment. After adjusting for creatinine content of the urine samples, median base-line Al concentrations before pancake ingestion were in the range 30-40 µmol Al/mol creatinine. Urine Al concentrations after ingestion of low-Al pancakes (average intake: <0.042 Al mg/day) did not differ significantly from the base-line levels. After ingestion of high-Al pancakes (72 mg Al/day) the median Al concentration in urine was more than 2-fold higher than at the base-line sampling before the high-Al pancake ingestion. At the end of the experiment the volunteers ingested an Al-containing antacid (Al-OH, 1800 mg Al/day) for 7 days as a positive control of Al absorption. This caused a 10-fold increase in median urine Al concentration compared to base-line. Our results strongly suggest that Al in the form of SALP in a pancake mix is bioavailable for absorption in humans, which should be taken into account in risk assessment of Al in food in countries with a high use of SALP as a food additive.

Food fingerprinting methods comprise a wide range of analytical strategies for obtaining analytical signals such as spectra or chromatograms that can be related to the composition of foodstuffs. Mathematical processing of fingerprints in such signals allows some foodstuffs to be characterized and/or authenticated. This paper deals at length with food identification by High Performance Liquid Chromatography in combination with mathematical processing. Also, it discusses existing approaches to the integrated acquisition of chromatographic signals and chemometric processing of chromatographic data, and illustrates the uses of fingerprinting methods for different types of foodstuffs., (Copyright © 2019. Published by Elsevier Ltd.)

Data on current use levels of E950 acesulfame K, E952 cyclamic acid and its Na and Ca salts, E954 saccharin and its Na, K and Ca salts, E955 sucralose and E957 thaumatin, have been collected by the European food and drink industry in response to an EFSA call for data in support of its upcoming review of low/no calorie sweeteners (LNCSs). Careful evaluation of these data is necessary to allow for reasonably realistic estimations of consumer intake. Consumer patterns of product use and in particular of "niche" products, which are not likely to represent general LNCS exposure, are important to consider. Market survey data can identify food categories where the frequency of use of a given LNCS is so low as to represent a niche use of the product. The subsequent incorporation of information about these niche products can provide a relevant improvement in obtaining realistic exposure calculations. Using this approach, estimates of exposure are found to be comparable with previously published papers on intake and show levels generally below current ADIs, for most population groups.

Microalgae has recently attracted considerable attention due to its potential as a high source of proteins, lipids, vitamins, minerals and phytochemicals. Hence, it can be a useful ingredient intended to increase the nutritional and technological value of food products. The aim of the present study was to evaluate the effect of the addition of microalgae biomass (Chlorella vulgaris and Arthrospira platensis) on mineral content, colour and mechanical properties of breadsticks, and the colour, texture and rheology of doughs. Microalgae were shown to affect texture and rheology in doughs showing greater hardness values, although, a decrease in hardness, toughness, crispiness and brittleness parameters was seen in breadsticks. The main effects observed with microalgae addition were changes in dough colour, with visual colour perception, in all cases, of distinguished green colour tones. Breadstick colour was evaluated over 15 days of storage and showed colour stability. Furthermore, the mineral content of breadsticks increased, specifically, iron and selenium, both important compounds involved in human body functions. The incorporation of Chlorella or Spirulina in the formulation allows for the production of breadsticks classed as "high in iron and selenium food" and more stable in colour and texture.

This study aimed at evaluating the ingredients and nutritional information of commercially-available gluten-free bread (GFB) in Brazil. A total of 128 products were studied, of which 87% presented the sandwich loaf shape. Traditional GFBs ( n  = 114) had as main ingredient the refined rice flour and starches, whereas alternative ones ( n  = 14) presented whole rice flour. Raw materials suggested by science to improve nutrients and bioactive compounds of gluten-free foodstuffs were observed in the ingredient list of most products ( n  = 86); however, they were used in lower levels, thus no significant differences were observed for nutritional information between the different categories of GFB. No products with added vitamins or minerals were found, though 77% of them included hydrocolloids in their formulations - other food additives were also observed. Despite the increased gluten-free food market, there is still a gap between science and market, especially regarding the approaches to improve the GFB diversity and nutritional quality.

Consumers often malign conventional curing agents while concomitantly accepting the natural forms of the same constituents in numerous food products. This paradox ostensibly exceeds all other food-related controversies to date and likely contributes to the rapid expansion of meat products that utilize natural nitrate derivatives. While there is high demand for these products, a fundamental lack of understanding regarding the safety and chemical implications of curing agents, whether derived from synthetic or natural sources, continues to persist. This manuscript elucidates the variations among curing preparations with particular emphasis pertaining to the associated safety, chemical, and regulatory ramifications encompassing these product categories.

The use of natural products as food supplements has received increasing attention in recent years. Sea-buckthorn pulp and flaxseed residues are rich in phenolic fractions and aroma substances, thereby offering high antioxidant and antimicrobial activity. However, large quantities of these residues usually remain unused. Therefore, this study confirmed the chemical composition and antioxidant and antimicrobial capacity of these materials, and evaluated their effect on the quality, characteristics and shelf life of bread. Both residues were rich in crude fiber, while sea-buckthorn had a much higher content of polyphenols compared with flaxseed. The addition of these two residues changed the characteristics and nutritional value of the bread, including the specific volume, color, texture, and antioxidant capacity. Supplementation with these two residues also gave the breads new aromas. The shelf life of the breads was increased by different levels of addition compared with the control group. For sensory evaluation, bread with a suitable content of residues was favored by consumers.

Water-in-oil-in-water emulsions containing an internalised salt solution were stabilised with non-chemically modified waxy rice starch (WRS), and octinyl succinic anhydride (OSA) as reference, to release salt during oral processing due to amylase-induced destabilisation. Salt levels were 1.5 g salt and 0.47 g salt per 100 g external and internal aqueous phases, respectively. Variables were the starch content (2, 3, 4 g per 100 g emulsion; 20 g oil per 100 g emulsion), level of polyglycerol polyricinoleate (PGPR) as a lipophilic emulsifier (0.29, 0.57 g per 100 g emulsion) and ambient-pressure processing temperature for WRS gelatinisation, the non-chemical modification process, (75 ± 3, 88 ± 5 °C). OSA starch was used under previously applied conditions (2, 3, 4 g starch, 0.57 g PGPR per 100 g emulsion, 25 ± 5 °C). Emulsions were stable for three months, except OSA and lower level PGPR low temperature processed WRS emulsions lost salt into the external emulsion phase. One day after processing, encapsulation efficiency (EE) was as predicted from the composition for OSA emulsions, while at the same PGPR content an external aqueous phase was incorporated into the oil droplets of the WRS emulsion increasing EE. Salt release was assessed in vitro and through sensory evaluation using paired comparison testing. The results revealed that the efficacy of this salt reduction approach was enhanced for gelatinised WRS compared to OSA starch stabilised emulsions. Consumer tests on a tomato soup, to validate this salt reduction approach for a real food, revealed a possible 25% salt reduction, compared to current UK products.

Sulfites are food additives found in a large variety of food products to help reduce oxidation and browning. A small subset of the population has "allergic-like" symptoms upon consumption of sulfite containing foods. There are several sulfite detection methods available in the literature that vary in analysis time and required instrumentation. There are also rapid screening tests available that have not been tested extensively for accuracy and precision. In this study, four different methods (an LC-MS/MS method, a spectrophotometric method, a test strip method and a spot test method) were used to determine the sulfite concentration of 10 different commercially sulfited products. Of these methods, the LC-MS/MS and the spectrophotometric method had the most comparable results. The test strips were only accurate at concentrations greater than 50 mg/kg (ppm) SO 2 . The spot test method was found to be inaccurate with both standard solutions and samples., (Published by Elsevier Ltd.)

Nitrate and nitrite ions are used as food additives to inhibit the growth of microorganisms in cured and processed meats. Vegetables contain significant quantities of nitrate and nitrite. Actually, the vast majority of consumed nitrate and nitrite comes from natural vegetables and fruits rather than food additives. For years, the cancer risks of these two ions have been discussed, since they potentially convert into the carcinogenic nitrosamines. However, recently, these two ions have been considered essential nutrients which promote nitric oxide production and consequently help cardiovascular health. It seems that the role of these two ions in our diet is important now from a different point of view. In this review, the nitrate and nitrite contents of food products from different countries are displayed globally in order to reinterpret the risks/benefits of our consumption quotations. This review article is based on Science Citation Index (SCI) articles reported between 2008 and 2018.

Background: Silverskin is a by-product obtained from coffee roasting. It is characterized by a high content of dietary fibre, phenolic compounds and caffeine. The aim of this study was to assess the silverskin obtained from two species of Coffea (Arabica and Robusta) at three percentages (2%, 4%, or 6%) into cow whole-milk yogurt to raise the nutraceutical value of the products and to verify the bioaccessibility of bioactive compounds during the shelf-life of 3 weeks., Results: The amount and origin of silverskin significantly influenced all the physicochemical parameters. Concerning the bioactive compounds, the highest levels were observed in yogurt supplemented with 6% of silverskin. Between the coffee species, Arabica yielded the highest 5-caffeoylquinic acid content and the strongest antioxidant activity, whereas Robusta gave the highest caffeine content. The digestion increased antioxidant activity in the yogurt, possibly because of greater accessibility of compounds., Conclusion: The results obtained highlighted that silverskin can be used in yogurt production to increase the nutraceutical value of the products and that the bioactive compounds are bioaccessible during the digestion process. The characteristics and bioaccessibility of the resulting yogurt were strongly correlated with the coffee species and with the percentage added. © 2019 Society of Chemical Industry., (© 2019 Society of Chemical Industry.)

Lactobionic acid (LBA) is a bionic acid naturally found in the "Caspian Sea yogurt" and chemically constituted of a gluconic acid bonded to a galactose. The compound is known for its numerous proven attributes as an antioxidant, chelator, and moisturizer agent. There is a growing interest of the academic community and industry research sectors in the application of LBA as a food ingredient. Thus, this review describes the current methods of LBA production, patents related, general applications and regulations, research statistics, future prospects, and an overview of the challenges faced by the food industry to incorporate the acid in their products. Studies associated to food application and human intake are scarce in the literature. To date, they account for only a small amount of all available research papers and patents on the subject, which is due to LBA prohibitions despite the approval of its salt (calcium lactobionate) and the lack of regulation in most countries. Further studies on the safety of consumption should be carried out in coming years in order to elucidate its toxicological aspects and to extend the technological possibilities of the food processing industry., (© 2019 Institute of Food Technologists®.)

Food additives can be used to enhance processability and/or nutritional properties of food. In this study, two type of additives, magnesium stearate (Mg-ST) powder (as a processing aid) and plant sterol (PS) powder (as a processing and nutritional aids) were added into grated chocolate in order to enhance its flowability during auger type extrusion-based 3D printing. The thermal and rheology data showed that the melting peak of chocolate with additives ranged from 31.4 ± 0.8 °C to 32.1 ± 0.1 °C and a rapid reduction in viscosity began between 31.1 ± 0.7 °C and 33.3 ± 0.2 °C. The addition of additives showed no significant difference (p > .05) in melting peak (T p ) temperature of control chocolate samples and 3D printed chocolate samples suggesting that Mg-ST and PS do not affect the melting behaviour of chocolate. However, the yield stress values of chocolates containing additives were relatively higher than that of control samples indicating the possible effect of particulates. The tribology curve did not represent the typical Stribeck curve with or without the addition of additives. The particles in the additive potentially influenced the lubrication behaviour of 3D printed chocolate as their addition increased the coefficient of friction of the chocolate samples reducing the slippage in auger extrusion., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Background: Changes in physicochemical parameters, proximate composition, amino acid and taste profiles of turkey burgers enriched by 1% with soy (control), pulses, Chlorella and Spirulina proteins were studied., Results: Color parameters, pH, ash content, total, essential and non-essential amino acids were significantly different among the different types of turkey burgers prepared. In this regard, turkey burgers made with pea protein presented the highest values for pH and lightness, whereas the samples prepared with broad bean showed the highest redness. The inclusion of bean and seaweed produced a marked increase of glutamic acid, lysine and aspartic acid. However, the taste profile was similar in the different six turkey burgers studied (soy, pea, lentil, broad bean, Chlorella and Spirulina protein). Orthogonal projections to latent structures discriminant analysis (OPLS-DA) allowed to classify turkey burgers according to protein sources, as compared to soy (control). Textural parameters, moisture and color were found to be the most discriminant parameters, able to describe the differences among burgers. Nonetheless, according to the supervised OPLS model, broad beans were found to possess a similar profile to soy (control)., Conclusion: Considering all studied parameters, the enrichment of turkey burgers with bean proteins could be used as a promising alternative to soy proteins from a technological point of view. © 2019 Society of Chemical Industry., (© 2019 Society of Chemical Industry.)

Background: The food-grade additive phosphates have been highlighted as a potential alternative as a humectant agent to avoid large yield losses. Thus, the combined effect of phosphate with industrial cooking on shrimp quality was evaluated. Phosphate concentration (3% and 5%) and contact time (30 and 60 min) were evaluated as a pre-treatment to the industrial cooking of the peeled shrimp, in a shrimp processing plant. The yield process (%), physical quality [pH, color, texture, and water-holding capacity (WHC)] and chemical quality [moisture, protein, moisture/protein ratio, phosphate, and sodium] were also evaluated., Results: Our results showed that the food grade phosphates treatment showed a satisfactory effect on reduction of the weight loss, increase of the WHC (after cooking and posterior thawing), increase of the M/P ratio, improvement of the texture, decrease in the meat coloring, increase of the pH (0.3 to 0.5 units), but no affect on the shrimp overall quality (cooking yield, texture, WHC). Therefore, the residual phosphate and sodium contents increased proportionally with the concentration and time of contact with the additives, and slightly above the legal phosphate limit allowed., Conclusion: We observed that the phosphate used as a pre-treatment of cooking step in shrimp plant processing improves the product quality, however, this treatment must be realized in accordance with the current federal legislation in each country. © 2018 Society of Chemical Industry., (© 2018 Society of Chemical Industry.)

Lutein has several benefits for human health, playing an important role in the prevention of age-related macular degeneration (AMD), cataracts, amelioration of the first stages of atherosclerosis, and some types of cancer. In this work, the Scenedesmus almeriensis microalga was used as a natural source for the supercritical fluid (SF) extraction of lutein. For this purpose, the optimization of the main parameters affecting the extraction, such as biomass pre-treatment, temperature, pressure, and carbon dioxide (CO₂) flow rate, was performed. In the first stage, the effect of mechanical pre-treatment (diatomaceous earth (DE) and biomass mixing in the range 0.25-1 DE/biomass; grinding speed varying between 0 and 600 rpm, and pre-treatment time changing from 2.5 to 10 min), was evaluated on lutein extraction efficiency. In the second stage, the influence of SF-CO₂ extraction parameters such as pressure (25-55 MPa), temperature (50 and 65 °C), and CO₂ flow rate (7.24 and 14.48 g/min) on lutein recovery and purity was investigated. The results demonstrated that by increasing temperature, pressure, and CO₂ flow rate lutein recovery and purity were improved. The maximum lutein recovery (~98%) with purity of ~34% was achieved operating at 65 °C and 55 MPa with a CO₂ flow rate of 14.48 g/min. Therefore, optimum conditions could be useful in food industries for lutein supplementation in food products.

l-Asparaginase (ASN; EC 3.5.1.1) shows great commercial value because of its ability to reduce toxic levels of acrylamide in foods. To achieve high-efficiency production of l-asparaginase, an open reading frame of 978 bp encoding asparaginase (BcA) was amplified from Bacillus cereus BDRD-ST26, followed by its expression in Bacillus subtilis WB600, with the highest yield of 374.9 U/ml obtained using an amyE-signal peptide. A four-step purification protocol was used to purify BcA, resulting in a 15.1-fold increase in purification yield, with a specific activity of purified BcA at 550.8 U/mg and accompanied by detection of minimal l-glutaminase activity. Maximum BcA activity was detected at 50°C and pH 9.0 in 20 mM Tris-HCl buffer, with a half-life at 50°C of 17.35 min and a K m and k cat of 9.38 mM and 63.6 s -1 , respectively. Compared with untreated potato strips, 72% acrylamide (2.35 mg/kg) was removed from potato strips pretreated with BcA. These results indicated that this novel BcA variant represents a potential candidate for application in the food-processing industry., (Copyright © 2018 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.)

A novel and fast salting out liquid-liquid extraction method was developed for simultaneous determination of food additives with different polarities in juices. Chromatographic separation was achieved in less than 6 min using Acquity UPLC BEH C 18 (100 mm × 2.1 mm d.i. × 1.7 µm) column with ammonium acetate with 0.01% of trifluoroacetic acid as eluent A and acetonitrile as eluent B at a flow rate of 0.2 mL min -1 . The main factors affecting the extraction efficiency were optimized. The method was validated applying accuracy profile based on total error. The extraction recoveries ranged from 84.97 to 122%. Relative standard deviation ranged from 1.24 to 7.99% for intraday assay and from 1.69 to 9.16% for intermediate precision. The limits of detection for five food additives were from 0.3 to 1.42 µg mL -1 . The method was successfully applied to 47 samples of juices from nine brands., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

Background: Nitrite and hexamine are used as silage additives because of their adverse effects on Clostridia and Clostridia spores. The effect of sodium nitrite and sodium nitrite/hexamine mixtures on silage quality was investigated. A white lupin-wheat mixture was treated with sodium nitrite (NaHe0) (900 g t -1 forage), or mixtures of sodium nitrite (900 g t -1 ) and hexamine. The application rate of hexamine was 300 g t -1 (NaHe300) or 600 g t -1 (NaHe600). Additional treatments were the untreated control (Con), and formic acid (FA) applied at a rate of 4 L t -1 (1000 g kg -1 )., Results: Additives improved silage quality noticeably only by reducing silage ammonia content compared with the control. The addition of hexamine to a sodium nitrite solution did not improve silage quality compared with the solution containing sodium nitrite alone. The increasing addition of hexamine resulted in linearly rising pH values (P < 0.001) and decreasing amounts of lactic acid (P < 0.01). Sodium nitrite based additives were more effective than formic acid in preventing butyric acid formation. Additives did not restrict the growth of Saccharomyces cerevisiae compared to the control., Conclusion: The addition of hexamine did not improve silage quality compared with a solution of sodium nitrite. © 2018 Society of Chemical Industry., (© 2018 Society of Chemical Industry.)

Background: Several raw materials and additives are used in meat production. In terms of origin, proteins which are the closest related to meat are derived from slaughtered carcasses. The aim of the work was to assess the effect of their addition on the microstructure, texture and colour of frankfurter-type meat products., Results: Calleja staining, instrumental textural analysis and colour analysis were applied. The microscopic results were evaluated qualitatively. Canonical component and Tukey's HSD were used for textural and RGB evaluation. Microscopically, protein matrix formation in products containing pork haemoglobin (155&#95;16) and pork plasma P (158&#95;16) was found to be different from that in other samples. Texture analysis revealed differences (P < 0.05) in shear force between pork haemoglobin 155&#95;16 and all tested samples, in the hardness between the control (154&#95;16) and pork collagen protein (157&#95;16) and between 157&#95;16 and 160&#95;16. Chewiness showed differences between control 154&#95;16 and collagen proteins 157&#95;16. Colour analysis showed a difference between pork haemoglobin (155&#95;16) and other products (P < 0.05) by component analysis., Conclusion: All tested additives were incorporated into the protein matrix. Therefore, they may be used as additives even for unrecommended meat products. Addition of pork haemoglobin has a significant impact on the colour of the final product. © 2018 Society of Chemical Industry., (© 2018 Society of Chemical Industry.)

A novel and effective method was established for the qualitative analysis of impurities in auramine O samples of illegal food additives using high performance liquid chromatography-ion trap-time of flight mass spectrometry (HPLC-IT-TOF-MS). An impurity was identified in the auramine O sample using the optimized HPLC-IT-TOF-MS method. According to the exact mass of each fragment ion measured by multistage MS, the structure of the impurity was determined to be that of 4-(imino (4-(methylamino) phenyl) methyl)- N,N -dimethylaniline hydrochloride. The synthetic route of the auramine O and the source of the identified impurity were proposed. Simultaneously, a preparative high performance liquid chromatography (prep-HPLC) technique was successfully applied for the purification of the auramine O from complex samples. Prep-HPLC columns with particle sizes of 10 μm and 5 μm were used for the separation and purification with injection volumes of 1 mL and 500 μL, respectively. Finally an auramine O reference standard with 99.52% purity was obtained by secondarily purification and determined by the analytical HPLC area normalization method. Deducting the 0.34% moisture content and 0.13% ash content, the final purity of the sample was 99.05%, as determined by mass balance method. The chemical structure was examined using UV, IR, LC-MS, and NMR. The developed method is simple and efficient, and can be applied for the preparation of reference standard materials for other illegal food additives.

A 14-year-old girl developed 4 episodes of anaphylaxis of unknown etiology, which required intramuscular adrenaline administration each time. She had eaten pizza and a cheeseburger immediately before the first 2 episodes, respectively, but had not eaten anything for several hours before the last 2 episodes. It turned out that she had eaten the same ice lolly 4 hours before the first 3 episodes and a Café au lait Swirkle (a half-frozen beverage) 4 hours before the last episode. We detected carboxymethylcellulose sodium as the only common ingredient in all anaphylactic episodes. Skin prick tests were positive for carboxymethylcellulose solution and carboxymethylcellulose-containing food products. We obtained a custom-made carboxymethylcellulose sodium-free ice lolly from the manufacturer and confirmed that it did not induce anaphylactic reactions by a challenge test. Carboxymethylcellulose, an anionic water-soluble polymer derived from native cellulose, is considered to be unabsorbable from the human gut and has been widely and increasingly used in pharmaceutical preparations, cosmetics, and food. This article is the first report of anaphylaxis caused by carboxymethylcellulose-containing foods, whereas anaphylaxis to carboxymethylcellulose has been rarely associated with carboxymethylcellulose-containing pharmaceuticals. Although the exact mechanisms underlying the induction of late-onset anaphylaxis by carboxymethylcellulose remain unclear, a small minority of cellulose-digesting microbial flora in the human colon and contamination of food products with carboxymethylcellulose of low molecular weight might be involved. The induction of recurrent anaphylaxis by various products should be a clue that prompts physicians to suspect food additives as a cause for anaphylaxis., Competing Interests: POTENTIAL CONFLICT OF INTEREST: The authors have indicated they have no potential conflicts of interest to disclose., (Copyright © 2019 by the American Academy of Pediatrics.)

Calcium carbonate (E170) is a common food and pharmaceutical additive/ingredient. In addition to a source of calcium, the carbonate has uses including as a colour, acidity regulator and bulking agent. Globally, a range of regulatory agencies and pharmacopoeia control the analyses and specification of additives in food, supplements, pharmaceutical substances and excipients. Accordingly, a range of specifications and analyses exist for calcium carbonate depending on the application and market of the product. In this contribution, we analyse calcium carbonates from geological, synthetic and biogenic sources, focussing on acid insoluble impurities, a test required by current monographs. Analysis of calcium carbonate from different origins may require modification of existing tests to comply with regulatory bodies, due to the variation of impurities specific to the source of the material. We suggest an analytical approach involving centrifugation that improves analytical efficiency (up to 85% time reduction), especially for calcium carbonate of biological origin.

Background: Sulfites are some of the oldest and most widespread preservatives in our food supply. They are food additives that have antioxidant properties, but they are also recorded as allergens by the main international regulatory bodies on food safety because of their adverse health effect. Hence, sulfites maximum concentration in foodstuff is regulated and they must be ensured by the agro-food processing industries. The most widely used technique for the quantification of sulfites is the Modified Monier-Williams (AOAC Official Method 990.28 ). Objective: In this method, SO₂ is released from sulfites and some bound compounds when the sample is mixed with an acid (normally hydrochloric acid, but sometimes phosphoric acid) and heated. The SO₂ is distilled using a stream of nitrogen gas, which carries the gaseous SO₂ into an absorbing solution of hydrogen peroxide (H₂O₂) where it is oxidised to sulphuric acid. The amount of SO₂ distilled into the H₂O₂ is determined by titration with 0.1M sodium hydroxide. Apart from being time consuming (at least 2 h) and the usage of toxic solvents, the method presents some other disadvantages that make it inappropriate as a routine-control technique for the agro-food industry. Hence, the industry demands simple, fast and accurate methods for sulfite level monitoring. Methods: BIOLAN is a SME that develops and commercializes biosensors for quantitative analysis of food quality and safety parameters, based on its proprietary enzyme-based electrochemical biosensor technology platform. This technology enables high accurate and robust analysis with a compact device that help the users to control the quality in an easy and safety manner. Biofish-300 SUL method is a highly specific enzimatic biosensor for the rapid quantification of sulfite, measured as SO₂ content, in crustaceans. It consists on the extraction of sulfite in an aqueous based solution, by the aid of an Ultra-turrax or similar, and its subsequent quantification by the biosensor after previous calibration (3 min). Results: Sulfite in raw shrimp head-on, raw shrimp head-off, and boiled shrimp was analyzed, and performance was examined using naturally contaminated and spiked samples by comparisons with AOAC Official Methods of Analysis SM (OMA) 990.28 . Linearity, selectivity, matrix, consistency, and robustness were evaluated. All results were within acceptable ranges except robustness, which reflected deviation in the sample volume and ultraturrax time compared with the standard assay procedures described in the Biofish 300 SUL Instruction Manual. Accuracy, assessed as a comparison of the Biofish results with the OMA results, ranged from 82 to 115% in all samples except for fortified raw shrimp head-on, in which the low level yielded an accuracy of 138%. The method bias was in general negative in both incurred and fortified high levels, and slightly positive in incurred low levels. Repeatability was very good as shown by the low RSD r values, demonstrating acceptable repeatability precision with results <10% in most of the evaluated values. Regression analyses showed a good correlation between the Biofish and OMA methods with R² = 0.99 in all cases. Conclusions: As a whole, accuracy, recovery and bias within range results indicate that the kit provides accurate and precise sulfite quantification for all the evaluated matrices, confirming that sample preparation and assay procedures produce acceptable results. Biofish 300 SUL has proved to be a suitable tool for monitoring sulfite levels in quality control routines due to its high accuracy, precision, rapid response and ease of use. Highlights: With a simple sample preparation, results are obtained in approximately 3 min, making a big difference with other technologies that require specific skills or tedious sample pretreatments and analysis procedures.

The aim of the work was to assess the impact of vegetable and spice addition on the acrylamide content and antioxidant activity of extruded cereal crisps. The foods were based on grain ingredients, such as brown rice, whole grain flour, wheat bran, with different vegetables. Products from one group contained green vegetables, such as broccoli and zucchini; garlic was included as a flavour additive (0.75-1.50%). The second group of crisps consisted of similar cereal ingredients with pumpkin and cinnamon; additionally ginger was included as a flavour additive (0.75-1.50%). The results indicate that the production of a new, innovative product with appropriate nutritional value and acceptable quality is a complex process. The production process significantly changed the nutritional value of the product. The content of acrylamide in zucchini and broccoli crisps was relatively low; ranging from 78 to 86 μg/kg of product. The addition of garlic did not significantly affect the acrylamide content in the final product. For cereal-pumpkin crisps, the acrylamide content was 7 times higher in comparison with zucchini and broccoli products. The acrylamide content in pumpkin and ginger crisps exceeded the benchmark level. The antioxidant activity of the pumpkin product was significantly higher (p < 0.05) than for crisps with green vegetables.

We present an implementation of the absolute quantification (AQUA) method for monitoring of peptide abundance in complex mixtures of processed proteins. Specific peptide markers from meats (chicken, duck, goose, pork and beef) and common protein allergenic additives (soy, milk and egg white preparations) were chosen and synthesised with stable isotopes ( 13 C and 15 N) for use as internal standards. A wide range of food samples, from cooked or raw meat to sterilised pâté, was analysed by a triggered multiple reaction monitoring mode experiment and triple quadrupole mass spectrometry for the direct measure of tryptic peptides representing the amounts of specific proteins. Considerable differences among the abundances of meat and non-meat proteins were observed, and illegal addition and replacement of ingredients were discovered, i.e. undeclared addition of pork and egg white proteins, and illegal substitution of veal, goose and duck meat with cheaper pork., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

Multiclass chemical contamination of food has aroused ever-increasing attention due to the increasingly common findings of the co-occurrence of multiclass contamination, such as mycotoxin (aflatoxin M1, AFM1) and illegal additive (melamine, MEL). In the present study, a rapid, ultrasensitive detection paper was developed on the basis of a unique bridge-antibody label to realize on-site simultaneous detection of AFM1 and MEL in milk. This detection paper used the bridge-antibody label on fluorescent particles (i.e., the fluorescent Eu nanoparticles were first conjugated with polyclonal antibodies and then with monoclonal antibodies). Dramatically enhanced sensitivity was found, probably due to the increase in immobilization of efficient monoclonal antibodies onto microspheres. Under optimal conditions, the lower limits of detection were 0.009 and 0.024 ng/mL for AFM1 and MEL in milk, respectively, in comparison with similar works. Moreover, the cutoff values were 0.4 and 150 ng/mL for AFM1 and MEL, respectively. The recoveries ranged from 88.7% to 105.0% for AFM1 and from 84.6% to 117.7% for MEL, with relative standard deviations (RSDs) of 0.5-9.9% during the intraday and interday experiments. Comparison experiments conducted using the detection paper, HPLC, and UPLC-MS/MS found excellent agreement in the simultaneous detection of AFM1 and MEL in milk. This proposed method can be extensively employed for simultaneous monitoring of multiclass chemical contaminants to ensure food safety.

Background: Lemongrass is an aromatic plant with antioxidant and antimicrobial properties, used for the preparation of medicinal tea and for essential oil production. Previous studies have shown that extracts of lemongrass leaves contain phenolic compounds associated with health benefits. Although essential oils have been widely used as flavoring agents, there is no scientific evidence regarding the use of lemongrass essential oils in beverages. Thus, the objectives of the present study were to develop blends with lemongrass derivatives (aqueous extract, lyophilized extract, and essential oil) and lime juice for the preparation of mixed beverages, to evaluate the antioxidant and physicochemical characteristics of blends, and to determine the sensory profile and acceptance of mixed beverages., Results: The formulated blends showed favorable physicochemical characteristics such as acidity and color, and they contained bioactive compounds (phenolics and vitamin C) and important antioxidant properties. Mixed beverages prepared from blends containing aqueous extract or lyophilized extract plus essential oil, which showed higher intensity of lemongrass aroma and flavor, were more readily accepted., Conclusion: This study demonstrates that it is possible to make suitable blends with lemongrass derivatives and lime juice for the preparation of high-quality mixed beverages with sensory pleasantness, and potentially beneficial health components. © 2018 Society of Chemical Industry., (© 2018 Society of Chemical Industry.)

Background: Muffins containing 0, 20, and 30 g of flaxseed were developed for a randomized, controlled cross-over trial on low-density lipoprotein (LDL) cholesterol lowering. The effect of milled flaxseed and storage (-20 °C for 1 and 6 months) of banana and cinnamon muffins on sensory attribute intensities, selected physical properties, bioactive concentrations, and acceptability by two groups - clinical trial participants and consumers - was investigated., Results: The addition of flax increased flax aroma and flavor, sour aroma, and cohesiveness of mass and brown color, and decreased sweet aroma and flavor, banana and cinnamon aroma and flavor, springiness and mouth dryness. Alpha-linolenic acid and secoisolariciresinol diglucoside were significantly increased when flax was increased from 20 to 30 g. Clinical trial participants generally found the muffins more acceptable than the consumers. Consumers reported significantly decreased acceptability when flax at any level was added to muffins, with 30 g the least acceptable., Conclusions: Muffins with 20 g flaxseed generally had higher mean acceptability values compared to muffins with 30 g. Neither flavoring nor storage at -20 °C for 6 months appreciably changed muffin attributes or acceptability. Future work will optimize the ingredients as well as the amount of flax needed to provide the required amount of bioactive to positively affect LDL cholesterol level and to produce acceptable muffins. © 2018 Society of Chemical Industry., (© 2018 Society of Chemical Industry.)

This work describes the 25 classes of food additives that contain about 230 compounds with technological, sensorial and/or microbiological functionalities. These compounds are added to foods at the processing, packaging and transport steps, to improve the standard of quality, durability and stability of the product and adjust the colour, smell and flavour attributes. Food industries need to follow national and international quality standards that establish the conditions under which food additives may be used, and the food safety is guaranteed by strict quality control. This review describes the analytical techniques used in identification and quantification of food additives in foodstuffs, highlighting the main characteristics of each method (spectroscopy, chromatography and electroanalysis), and indicating the advantages and disadvantages typical of the methods used. Perspectives of the chemical analysis in the food industries are also discussed., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

Background: Sulfite is commonly used to preserve lamb burger meat in the EU. Nevertheless, its consumption has been related to certain health problems, which has increased consumer demand for sulfite-free products. Natural compounds with antioxidant and antimicrobial properties may be a feasible alternative to preserve lamb burger meat. This study evaluated the antimicrobial and antioxidant properties of carvacrol, green tea and their combination in preserving lamb burger meat. Their effect was also compared with that of 400 ppm sulfite., Results: Lamb burger meat was mixed with different concentrations of the extracts, packaged aerobically and displayed for 8 days at 4 °C. Total polyphenols, thiobarbituric acid reactive substances, colour, and microbial and sensory analyses were performed. Both green tea and carvacrol avoided lipid oxidation even at 300 ppm, while only carvacrol, which showed a concentration-dependent action, delayed discolouration and microbial growth. Carvacrol and green tea also limited the development of oxidation odour and flavour, but the former brought about herbal odours and flavours to the meat. On the other hand, sulfite provided a higher colour stability and lower microbial counts than both natural compounds but presented a higher lipid oxidation., Conclusion: Carvacrol seems to be a promising alternative to replace sulfite in lamb burger meat, whereas green tea should be combined with an antimicrobial agent. © 2018 Society of Chemical Industry., (© 2018 Society of Chemical Industry.)

Introduction: Oral feeding safety is necessary to provide nutrition, hydration, and eating pleasure for patients with dysphagia. Commercial thickeners are prescribed for these patients to change food viscosity and may alter the proper preparation of modified food., Objective: Analyze composition, employed terminology, preparation instructions, recommended amount and weight of provided measuring spoons, nutritional information, and viscosity of 7 commercial thickeners., Methods: The sample comprised all thickeners from different brands available in Brazil, named A to G. Products were submitted to viscosity analysis using viscometer and the International Dysphagia Diet Standardization Initiative (IDDSI) test. Samples were prepared with mineral water (25°C) and with the amount of thickener recommended to obtain intermediate viscosity (level 2) according to the manufacturer's instructions., Results: Products B, C, and E presented similar composition. Manufacturer's information about the amount and preparation procedure, time, temperature, and base liquid was incomplete. Viscosity tests revealed that thickener C was basically solid while D displayed results out of the desired viscosity level., Conclusions: The study showed differences in components and viscosity, beyond the lack of label details. There was no established correlation between viscosity classifications provided by National Dysphagia Diet and IDDSI., (© 2019 S. Karger AG, Basel.)

Additives stabilize or improve the organoleptic or functional properties (or both) of many dairy products including whipping cream. Their influence on the metabolic effect of dairy cream is scarcely known. We tested the hypothesis that added emulsifier (lactic acid esters of mono- and diglycerides; MAG/DAG), thickener (carrageenan, CGN), or both, could modify the metabolic effect, notably in the intestine and liver. Nine-week-old male C57Bl/6J mice were fed UHT cream (indirect treatment) mixed with nonlipidic powder (final: 13% milkfat) for 1 or 4 wk. We compared creams (1) without additive (Ctl), (2) with thickener (Th), 0.02% of κ-CGN, and (3) with both thickener and emulsifier, 0.1% of MAG/DAG esters (Th/Em). We analyzed plasma parameters, intestine, and liver. Fasting glycemia, insulinemia, triglyceridemia, nonesterified fatty acids, body weight gain, and liver weight did not differ among groups. After 1 wk, Th/Em had higher expression in the duodenum of some of the genes involved in (1) intestinal lipid absorption and (2) tight junction proteins versus Ctl and Th. After 4 wk, mucus cell number in the small intestine was higher in Th/Em versus Ctl and Th. Genes involved in endoplasmic reticulum (ER) stress in the duodenum were more expressed in Th/Em after 1 wk. After 4 wk, in the colon, a higher expression of ER stress genes was observed for Th versus Th/Em and Ctl. Liver damage score was not altered by additives. Adding both CGN (0.02%) and MAG/DAG esters (0.1%) in dairy cream did not result in deleterious outcomes in mice after 4 wk regarding lipid metabolism, intestinal permeability, and liver disorders. The longer term effect of intestinal ER stress modulation deserves further investigation., (Copyright © 2018 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.)

Stirred yogurt manufactured using probiotic culture which usually called Rayeb milk in the Middle East region is one of the most important functional fermented milk products. To increase the health and functionality properties to this product, some ingredients like fruits, cereal, and whey protein are used in production. This study was carried out to prepare functional Rayeb milk from goat's milk, barley flour (15%) and honey (4%) mixtures using ABT culture. Also, vanilla and cocoa powder were used as flavorings. Adding barley flour and honey to goat's milk increased curd tension and water-holding capacity and decreased coagulation time and susceptibility to syneresis. The values of carbohydrate, total solids, dietary fiber, ash, total protein, water soluble nitrogen, total volatile fatty acids, unsaturated fatty acids, oleic, linoleic, α-linolenic acids, and antioxidant activity were higher in Rayeb milk supplemented with barley flour and honey than control. The viabilities of Lactobacillus acidophilus and Bifidobacterium lactis Bb12 (Chr. Hansen's Lab A/S) increased in fortified Rayeb milk. The recommended level of 10 7  cfu g -1 of bifidobacteria as a probiotic was exceeded for these samples. Addition of vanilla (0.1%) or cocoa powder (0.5%) improved the sensory properties of fortified Rayeb milk.

Carboxymethyl cellulose (i.e. CMC or cellulose gum) is used as a direct additive for foods and drugs to change texture and act as a binder. CMC can also be a fluid absorbent used in food packaging and food contact materials. CMC and other carboxymethyl starches are synthesised by condensing glycolic acid with monochloroacetic acid. Diglycolic acid (DGA) is a byproduct produced by this condensation which cannot be completely removed. Currently, there are no analytical methods to accurately detect and quantify DGA in foods and food packaging materials. A method using a methanol/water extraction coupled with weak anion exchange solid phase extraction cleanup for more complex matrices was developed. A novel LC-MS/MS method was used to determine the DGA concentration in food contact materials, food grade direct additive CMC, and foods containing CMC. This paper will discuss the development of a new method for the preparation and cleanup of various food matrices and LC-MS/MS analysis for the presence of DGA.

The flow behaviors of thickened water samples prepared with six commercial instant thickeners (A-F) were investigated at different thickness levels using the inexpensive, simple, and visual clinical tools, such as a line-spread test (LST) and a syringe flow test developed by the International Dysphagia Diet Standardization Initiative (IDDSI). Both the flow distance value measured by the LST and the volume remaining in syringe by IDDSI flow test were compared with the apparent viscosity (η a,50 ) values measured with a sophisticated computer-controlled rheometer. The η a,50 values of thickened water samples increased as thickener concentration increased, whereas the flow distance (cm; LST) or remaining volume (ml; IDDSI flow test) were decreased. Plots comparing η a,50 values to LST flow distances and IDDSI volumes revealed exponential relationships (R 2  = 0.926 for the LST and R 2  = 0.898 for IDDSI test) between the two measurements. Such lower determination coefficient (R 2 ) values (0.898) by IDDSI flow test seems to be due to the stickiness characteristics of starch component in starch-based thickeners (E and F), indicating that the syringe flow test is not suitable for starch-based thickeners. However, the thickened water samples prepared only with xanthan gum (XG)-based thickeners (A-D) showed strong relationships (R 2  = 0.972 for the LST and R 2  = 0.939 for IDDSI test). These results suggest that the LST is a more reliable method than the IDDSI test for evaluating the correct and desirable viscosity for the dysphagia diet, and that the IDDSI test provides a means to predict the rheometer-measured viscosity of water thickened with only XG-based thickeners. PRACTICAL APPLICATIONS: The effective management of dysphagia requires the thickened fluids prepared with the correct and desirable viscosity. In terms of clinical practice, it is very important to observe the comparison of LST with IDDSI flow test to determine a suitable method for estimating the correct viscosity of thickened fluids. Our results showed good relationships between the rheometer-measured viscosity and flow values measured by the LST and IDDSI test methods for the thickened water samples prepared with different foods thickeners. The IDDSI flow test may be useful as a clinical training tool for preparing thickened fluids with only XG-based thickeners to a target level of viscosity. These results presented in this study will provide clinicians, caregivers, and patients with valuable information for IDDSI flow test as an inexpensive and simple method for measuring the correct viscosity., (© 2018 Wiley Periodicals, Inc.)

The objective of this paper is to evaluate the sodium content and additive usage in packaged food products targeted at Brazilian children. Commercial database and manufactures' websites were used to identify major brands of child-oriented foods. Samples were categorized as "children's foods" (n = 214) and "infant's foods" (n = 86). Nutrition Facts labels were used to calculate the median Na content (mg/serving, mg/kcal, and mg/100g); the ingredient lists to note the use of food additives. The sodium content found in samples varied widely among brands. The amount of sodium was high (> 210 mg/serving) in 20% of the products. Sodium density exceeded 1 mg/kcal in 40% of the products with the savory foods had the highest densities. More than 30% of the foods categories (corn snacks, filled biscuits, sliced loaf bread, and cereals) did not fulfill the 2014 sodium reduction targets. Food additives present in all children's foods varied from two to nine additives numbers. However, some products had incredible numbers of additives, such as instant noodles and mini cakes. Although some infants' foods categories were additives free, most products contained up to three numbers of additives. Continuing surveillance is crucial to evaluate the progress of salt reduction and to revise the maximum permissible limit of additives.

Stevia rebaudiana extracts are used as sweeteners in several countries worldwide. Several extracts of diverse composition are available on the market, and their taste depends on the contents of the various steviol glycosides. This study presents an accurate method for the qualitative and quantitative determination of steviol glycosides in 40 Stevia extracts, 7 sweeteners and 3 Stevia-sweetened beverages by a UHPLC coupled to an Orbitrap mass spectrometer. The sub-2 μm amide column provided the separation of all the target analytes in a run time of 30 min with high resolution. The effect of different eluent compositions on the ionisation efficiency of the steviol glycosides was studied. The optimal ionisation conditions were achieved in negative mode using 0.05% formic acid. Under this condition, adducts were not found, [M-H] - were the main ions and the spontaneous loss of a glucose residue at C19 was reduced. The %RSD for intra- and inter-day precision for all eleven analytes varied from 2.1 to 4.2% and 3.0-5.1%, respectively. The recoveries from spiked Stevia extract samples were greater than 95% for all analytes. Rebaudioside A was the most abundant, ranging from 23 to 102%. Nine Stevia extracts and one drink were not compliant with the European Regulation. Isosteviol was under the LOD in all samples and steviol was found in four samples in quantities in the range 0.01-0.03%., (Copyright © 2018 Elsevier B.V. All rights reserved.)

Because of unique properties like permanent porosity, low density and large surface area, covalent organic frameworks are attractive microporous materials as stationary phase for CEC. Among them, COF-TpPa-1 possesses extraordinary chemical stability and common features of covalent organic frameworks. So, COF-TpPa-1 could be a promising material as stationary phase to enhance separation selectivity and tolerate the acid or alkaline electrochromatographic separation conditions. Here, we report the preparation of COF-TpPa-1 modified capillary column by in situ growth for electrochromatographic separation. The immobilization of COF-TpPa-1 on the inner wall of capillary column was confirmed by Fourier transform infrared spectroscopy, scanning electron microscopy and X-ray diffraction. The fabricated COF-TpPa-1 modified capillary column indicated good resolution for the separation of neutral analytes, nonsteroidal anti-inflammatory drugs and food additives in open-tubular CEC mode. Compared with bare capillary column, the COF-TpPa-1 modified capillary column improved separation selectivity remarkably for tested analytes, including hydrophobic, π-π and hydrogen bond interactions. Besides, the prepared capillary column showed excellent repeatability and stability. The intraday, interday and column-to-column relative standard deviations of migration time for neutral analytes were less than 3.54%. This work shows enamine-linked covalent organic frameworks have great potential as stationary phases in CEC., (© 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.)

Azodicarbonamide (ADA) in flour products can be converted into carcinogenic biurea and semicarbazide hydrochloride after baking. Thus, it is mandatory to determine ADA in flour. We herein developed a colorimetric method for the rapid and visual detection of ADA in flour based on glutathione (GSH)-induced gold nanoparticles (AuNPs) aggregation and specific reaction between ADA and GSH. The GSH can react to AuNPs via Au-SH covalent bond to form a network structure, which leads to AuNPs aggregation to produce color change, whereas ADA can specifically react with GSH to lead to the coupling of two GSH molecules, which makes GSH lose a -SH group and thus decreases the aggregation degree of AuNPs induced by GSH. This provided a platform for field-portable colorimetric detection of ADA. The colorimetric sensor can be used to detect as little as 0.33 μM (38.3 ppb) of ADA by naked eye observation and 0.23 μM (26.7 ppb) of ADA by spectrophotometry within 2 h. The method was successfully used to detect ADA in flour with a recovery of 91-104% and a relative standard deviation (RSD) < 6%. The visual detection limit of sensor is lower than the ADA limitation in flour (45 mg/kg), which makes the sensor a potential approach for the instrument-free visual and on-site detection of ADA in flour.

A voltammetric sensor is described for the quantitation of propyl gallate (PG). A screen-printed carbon electrode (SPCE) was modified with reduced graphene sheets that were decorated with cobalt diselenide nanoparticles (CoSe 2 @rGO). The material was hydrothermally prepared and characterized by several spectroscopic techniques. The modified SPCE displays excellent electrocatalytic ability towards PG. Differential pulse voltammetry, with a peak voltage at 0.34 V (vs. Ag/AgCl) has a sensitivity of 12.84 μA·μM -1 ·cm -2 and a detection limit as low as 16 nM. The method is reproducible, selective, and practical. This method was applied to the determination of PG in spiked meat samples, and the result showed an adequate recovery. Graphical abstract Schematic of a new method for fast and sensitive electrochemical determination of the food additive propyl gallate in meat.

Understanding how oral processing is altered in response to changes in the composition and mechanical properties of food provides useful information to design food with improved satiating capacity which is largely influenced by oral exposure. In turn, this information deepens the knowledge about the physiology of texture perception. Six yogurts were formulated with different amounts of protein and protein sources and addition of apple cubes: control (C), extra skimmed milk powder-added (MP), whey protein isolate-added (WPI), and whey protein microgels-added (WPM). In addition, MP was also added with maltodextrin (MPMD) and with fresh apple cubes (MPF). Activities of masseter, anterior temporalis and anterior digastric muscles during oral processing of each sample were recorded (electromyography), and jaw movement amplitudes in three dimensions were determined (jaw tracking system). The jaw muscle activities were highly dependent on the type of yogurt. Addition of apple cubes (MPF) almost doubled the oral processing time, number of chews, and muscle activity of all samples. MP and MPMD required similar but lower values of oral processing than MPF attributed to their reinforced network of milk protein. The lowest values were found for WPI, C and WPM, indicating a weaker, more fluid material. These behavioral results, which clearly differentiate the samples, are discussed in connection to the rheological and sensory properties of the yogurts. This study suggests that adding apple cubes significantly alters the oral processing pattern, such that they may be a more effective way of increasing the oral processing time (time exposure) compared to more subtle changes in the protein amount or source. Nevertheless, changes in the protein amount and source also affected, although to a lesser extent, the behavioral, rheological, and sensory properties of yogurt.

Insulin resistance, obesity and dyslipidemia are the main physiological factors associated with metabolic syndrome. The objectives of this study were to understand the effects of diets containing extruded lentil fortified with high chromium nutritional yeast (YCr) or chromium picolinate on glucose tolerance, clearance and fasting blood glucose concentrations in Normal and Obese (Ob/Ob) mice and to determine the effects of the diets on the mice plasma lipid profiles. Diets A, B and C contained YCr in different doses and concentrations, as follows: Diet A = 15.7 g and 16 ppm, B = 157.1 g and 16 ppm, and C = 299.3 g and 27 ppm, respectively. Diet D contained chromium picolinate at a dose and concentration of 15.7 g and 16 ppm, respectively. Intraperitoneal glucose tolerance tests and intraperitoneal insulin tolerance tests were conducted at 4-weeks and 8-weeks post diet initiation, in addition to, plasma lipoprotein profiles and organ weights. Normal mice showed only slight variability with respect to the studied biological parameters compared to the Ob/Ob mice group. Results indicated that following 4-weeks of diet supplementation, Ob/Ob mice fed diets A, C and D had significantly (p < 0.05) lower fasting blood glucose (FBG) than Ob/Ob mice fed Diet B. However, after 8-weeks Ob/Ob mice fed Diet C, containing YCr, had a significantly (p < 0.05) lower FBG than mice supplemented with Diet D, containing chromium picolinate. Therefore, based on these findings, it was concluded that YCr at the highest concentration and dose was more effective than chromium picolinate. These results indicate that ready-to-eat snacks and breakfast cereal type products supplemented with chromium in the form of YCr could be used as vehicles for the amelioration of main physiological factors associated with metabolic syndrome.

1. An experiment was conducted to study the effect of supplementing higher concentrations (100% vs. 110%) of critical amino acids (CAA) on performance (body weight gain - BWG, feed efficiency - FE), slaughter variables and nitrogen retention in broiler chicken (1-6 weeks of age) fed graded levels of toasted guar meal (TGM) as a protein source in diets. 2. The TGM was included at five graded concentrations (0, 50, 100, 150 and 200 g/kg) in iso-caloric and iso-protein diets with either the recommended concentration (100%) of CAA (lysine, total sulphur amino acids, threonine, tryptophan and valine) or at 10% higher (110%) concentration. A metabolism trial of 3-day duration was conducted during 6th week of age to study nitrogen retention. 3. The TGM levels and CAA concentration at 21 or 42 d of age did not influence BWG, FI and FE. BWG was not affected with inclusion of TGM up to 100 g/kg in starter and overall production (1-42 d of age) phases. The FE improved with TGM supplementation during starter phase, while at the end of experiment (42 d), FE was depressed by inclusion of TGM in dose dependant manner. All performance variables improved with increase in concentration of CAA from 100% to 110%. 4. Breast meat weight improved and abdominal fat weight reduced with higher levels of CAA in diet. Retention of nitrogen reduced with increase in level of TGM in broiler diet. Increasing concentrations of CAA in diet improved nitrogen retention. 5. It was concluded that TGM could be incorporated up to 100 g/kg with 100% CAA and up to 150 g/kg with 110% CAA without affecting performance. Increasing CAA concentration (110%) in diets significantly improved BWG and FE (21 and 42 d), breast meat weight and nitrogen retention in broiler chicken.