Search

Candies are frequently consumed sweetened food products among children, and their consumption can expose them to potential toxins and contamination. The present study employed calibration-free-laser-induced breakdown spectroscopy (CF-LIBS) as a steadfast diagnostic technique to analyze the presence of nutritional and heavy metals in candies from various brands available in local markets in Haripur, Pakistan. A pulsed Nd-YAG laser was used to create a microplasma on the target surface. The emitted light was collected using a dedicated spectrometer to analyze and quantify the species present in the candies. The analysis revealed the presence of micronutrients, macronutrients, and trace toxic metals such as Ca, K, Mg, Fe, Na, Al, Pb, Cr, Mn, Zn, Cu, and Ni. The optimization of our LIBS system was achieved through a parametric dependence study. The confirmation of the assumption of local thermodynamic equilibrium was achieved by assessing McWhirter's criterion and considering the relaxation time and the diffusion length of atoms in plasma. The highest concentrations (measured in mg/kg) of Pb, Cr, and Mn were determined to be 15 mg/kg, 340 mg/kg, and 880 mg/kg, respectively. The levels of Pb and Cr were found to be well above the maximum accepted limit set by the WHO. Similarly, the concentration of Mn in S-4 and S-5 exceeded the permissible limits set by the WHO. However, Zn, Cu, and Ni were found within safe limits in all the collected samples. In addition, the abundance obtained through CF-LIBS was compared to the concentration of similar (duplicate) candies samples analyzed using a standard analytical technique like inductively coupled plasma-optical emission spectroscopy. Excellent harmony could be seen in both outcomes. Moreover, energy-dispersive X-ray spectroscopy (EDX) was also utilized to confirm the presence of detected toxins. The significance of our findings lies in creating awareness among the public about the health risks associated with consuming toxins through candies, thereby protecting numerous human lives., (© 2023. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.)

In Chile, limited information is available on colorants in commonly consumed foods among vulnerable age groups. We developed and validated a rapid HPLC-DAD method to simultaneously evaluate 11 synthetic colorants in candies, beverages, ice cream, and cereals. The method exhibited excellent analytical performance for all 11 colorants with LOD (0.44 - 1.55 mgL -1 ), LOQ v(1.32 - 4.70 mgL -1 ), precision (4.0 and 7.3% RSD), and recovery (80 - 105%) in fortified matrices (10-50-100 mgL -1 ). The highest detection frequencies were as follows: cereals > candies > beverages > ice cream. Sunset Yellow was the most prevalent colorant in all food matrices, followed by Allura Red and Azorubine. Positive samples contained between 1 and 5 synthetic colorants. With the exception of cereals, the colorant concentrations in the remaining matrices exceeded the Codex Alimentarius regulations and the values reported in other studies worldwide, indicating the Chilean population is at risk., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Background: Titanium dioxide (TiO 2 ) is banned in some countries but its use is still permitted in others. The global food supply chain is therefore challenged with the need to use rapid and reliable testing methods to either detect the presence of TiO 2 or to quantify its concentration. The goal of this study was to determine the feasibility of using color, texture profile analysis, Raman microscopy, and X-ray fluorescence (XRF) spectroscopy to detect and quantify TiO 2 in fillings used in the pastry and confectionery industry. In this study, two types of fillings were investigated: vanilla based and chocolate based. All fillings were prepared in four different variations - without TiO 2 and with three concentrations as follows: 0.25 g*kg -1 , 0.5 g*kg -1 , or 0.75 g*kg -1 TiO 2 per sample. The methods were selected for their ability to analyze the samples in a short period of time., Results: All of the methods showed moderate to high potential for detecting TiO 2 in the samples. The results reveal how TiO 2 affects the food matrix color and texture. Use of Raman microscopy confirms its detectability, although concentrations of TiO 2 do not follow a pattern. X-ray fluorescence spectroscopy showed the greatest potential as it can not only detect TiO 2 but can also quantify its concentration in the samples., Conclusions: The highest potential for quantifying the concentration of this food additive was achieved with XRF. © 2024 Society of Chemical Industry., (© 2024 Society of Chemical Industry.)

The aim of this work was to improve the stability of Roselle extract (RE) by spray-drying using maltodextrin (MD) alone, and in combination with WPC in the forms of unmodified and modified (via ultrasonication, UWPC, or enzymatic hydrolysis, HWPC). Enzymatic hydrolysis by improving the surface activity of WPC increased spray-drying yield (75.1 %), and improved physical (flow) and functional (solubility, and emulsifying) properties of obtained microparticles. Degree of hydrolysis of the primary WPC (2.6 %) was increased to 6.1 % and 24.6 % after ultrasonication and hydrolysis, respectively. Both modifications caused a significant increase in the solubility of WPC, in a way that initial solubility (10.6 %, at pH = 5) was significantly increased to 25.5 % in UWPC, and to 87.3 % in HWPC (P < 0.05). Furthermore, emulsifying activity (20.6 m 2 /g) and emulsifying stability (17 %) indices of primary WPC (at pH = 5) were significantly increased to 32 m 2 /g and 30 % in UWPC, and to 92.4 m 2 /g and 69.0 % in HWPC, respectively (P < 0.05). FT-IR analysis indicated successful encapsulation of RE within carriers' matrix. According to FE-SEM study, the surface morphology of microparticles was improved when modified HWPC was used as a carrier. Microencapsulation of RE with HWPC showed the highest contents of total phenolic compounds (13.3 mg GAE/mL), total anthocyanins (9.1 mg C3G/L) as well as a higher retention of antioxidant activity according to ABTS + (85.0 %) and DPPH (79.5 %) radicals scavenging assays. Considering all properties of microparticles obtained by HWPC next to their color attributes, it can be concluded that HWPC-RE powders could be used as natural colorant and antioxidant source for the fortification of gummy candy. Gummy candy obtained using 6 % concentration of the above powder gave the highest overall sensory scores., Competing Interests: Declaration of competing interest The authors confirm that they have no conflicts of interest with respect to the work described in this manuscript., (Copyright © 2023 Elsevier B.V. All rights reserved.)

The motivation in the preference of confectionery products consists of the perception formed during the purchase and consumption. This perception is a direct determining factor in the repeated purchasing behavior of the consumer. Also, the products must meet consumer demands. For this reason, it is very important to understand the confectionery quality characteristics, the factors affecting them, and their interaction with each other. In this context, the effects of major and minor components used in innovative soft confectionery products on quality should be considered first. As with all other foods, new ingredient(s) incorporated into the formulation and processing changes have significant effects on the quality characteristics of soft confectionery products. Therefore, in this review study, after giving information about soft confectionery products and their quality characteristics, the interactions of especially innovative components and processes that have important effects on these foods were discussed in detail., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

The widely recognized association between high sugar intakes and adverse health outcomes has increased consumer demand for products lower in sugar. This may lead to increased use of other sweeteners by the food industry. The current study investigated the prevalence and types of non-nutritive sweeteners over time (2013-2019) in New Zealand's packaged food and beverages, overall and between categories. A New Zealand database of packaged foods and beverages was used to investigate the presence of Food Standards Australia New Zealand Code-approved non-nutritive sweeteners ( n = 12). Products available in 2013 ( n = 12,153) and 2019 ( n = 14,645) were compared. Between 2013 and 2019, the prevalence of non-nutritive sweeteners in products increased from 3% to 5%. The most common non-nutritive sweeteners in both years were acesulphame-potassium, sucralose, aspartame, and stevia, which were predominantly found in special foods (breakfast beverages and nutritional supplements), non-alcoholic beverages, dairy products, and confectionery. The prevalence of non-nutritive sweeteners is increasing over time in New Zealand's packaged foods and beverages and is likely a consequence of consumer demand for lower-sugar products. Ongoing monitoring of the prevalence and type of NNS is important to detect further increases.

In this paper, different types of oleogels were prepared by five gelators including hydroxypropyl methyl cellulose (HPMC), monoacylglycerol (MAG), sodium stearyl lactate (SSL), rice bran wax (RBW) and beeswax (BW), and their applications in cookies were compared. Texture, microstructure, and colour results showed that MAG, RBW and shortening based cookies had similar hardness, porous structure, and L*, a*, b*. MAG and RBW exhibited excellent rheological properties similar to shortening. Regarding the consumer sensory evaluation of cookies, RBW, MAG and shortening had similar scores of 3.9, 4.3 and 4.1, respectively. For wax-based oleogels, the higher the content of β' crystal and solid fat content (SFC), the lower the hardness of cookies, but the cookies hardness of emulsifier based oleogels do not depend on β' content and SFC. This paper confirmed the best gelators for cookies, and provided a reference for developing the oleogels to match the quality of shortening in cookies., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

Sugar plays an important role in both the flavour and structure of confectionery. Targets have been set to reduce sugar; however, common strategies often result in changes in flavour and consumer rejection. In this study, an approach was developed to reduce sugar in confectionery gels by aeration, without significantly affecting perceived chewiness. Gelatine based gels with a 23% and 38% reduction in density were formulated using aeration. Mean bubble size was consistent across all gels (0.05-0.06 mm). Time-intensity sensory evaluation was carried out by a trained sensory panel (n = 10). With aeration, no significant difference in overall flavour perception was observed in the 23% and 38% reduced sugar and aroma gels. Air inclusions create a greater surface area, therefore accelerating mass transfer of volatiles and release of sucrose at the food-saliva interface. Consequently, we propose that less calorie dense products can be produced without compromising flavour by using gel aeration technologies., (Copyright © 2021. Published by Elsevier Ltd.)

The research aimed to study the effect of stevia, xylitol, and corn syrup on the physical, physicochemical, and sensory properties of velvet tamarind chewy candy (VTCC). The content of sweeteners was optimized using stevia (5.5-6%), xylitol (5.5-6%), and corn syrup (7.5-8.5%) by mixture design (d-optimal) with 3 centerpoints and response surface methodology (RSM). The sweeteners in optimized VTCC consisted of velvet tamarind powder (40.5%), water (40%), stevia (6%), xylitol (6%), and corn syrup (7.5%) which provided the approximation error between prediction and observation values: of color (a* and b*), hardness, adhesiveness, gumminess, bioactive activities, and sensory properties within the range of 0.07-9.69%. The optimized VTCC using stevia and xylitol can reduce the sugar content by up to 60%. The sensory preference scores of VTCC from consumer acceptance were slightly like (6.1-6.9) which indicated that the VTCC with stevia and xylitol can provide satisfaction in all evaluated attributes and can be applied to this concept to create fruit chewy candy using stevia and xylitol., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

Volatile compounds of raw and cooked adzuki beans under three cooking methods namely frying, roasting, and boiling were extracted and identified. The odorants in raw beans changed from "green" and "grassy" to "roasted" and "nutty" in fried and roasted beans. Roasted adzuki beans had the greatest number of volatile compounds and best flavor properties. Because volatiles improve biscuit flavor profiles, biscuits were prepared in which wheat flour was substituted with adzuki bean flour and/or millet flour. The effects of grain flours on the sensory acceptability and aroma of biscuits were evaluated. Descriptive sensory analysis showed that the adzuki bean-millet biscuit had the best sensory quality. Correlation of volatile compounds, biscuit sensory attributes, and biscuit samples showed that maltol contributed to the "caramel-like" aroma of adzuki bean-millet biscuits. Adzuki bean and millet flours have potential in the development of biscuits that meet flavor and nutritional requirements., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

The importance of bioactive compounds such as betalains and anthocyanins was highlighted in the present study by the valorization of red beetroot and sour cherry as an attempt to develop healthy products. The aim of the study was to obtain and characterize three types of marmalade based on red beetroot, sour cherry and both in 1:1 combination, obtained by heating at 95 °C for 30 min. Changes in total phenolic content, total flavonoids, betalains, anthocyanins and antioxidant activity were evaluated before and after the thermal treatment. Several other analyses such as color, rheological and textural analyses and confocal laser microscopy were performed to provide further information about the quality of the added-value food products. A significant decrease of 34% in betalains content was registered in the red beetroot marmalade due to the chemical changes in bioactives induced by the temperature. A satisfactory ABTS radical scavenging activity of 8.12 ± 0.38 mMol Trolox/g dry weight (dw) was obtained for the red beetroot and sour cherry based marmalade. The gelled structure was validated by the rheological and textural characteristics. The results highlighted the potential use of red beetroot and sour cherry as food raw materials, due to their particular profile of bioactive compounds.

A betacyanin rich extract was obtained from the flowers of Gomphrena globosa L. by ultrasound-assisted extraction and dried either by lyophilization or spray-drying, was tested as a natural colourant in cookies and compared to a commercial colourant. The extracts were characterized in terms of betacyanin content and antioxidant potential. The effects of the colourants incorporation in the cookies were assessed through proximate composition, soluble sugars, fatty acids, color, texture and microbial load, over a shelf life of 30 days. Considering all the assays and analyzing the results through a 2-way analysis of variance, the cookies incorporated with spray-dried colourant showed the most intense pink coloration while cookies incorporated with lyophilized extract lost less color intensity over time. Thus, betacyanin extracts have potential as pink natural alternatives to synthetic colourants in the food industry., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

The aim of this study was the development of innovative candies formulations accordant with the present trends in the confectionery industry. Steviol glycosides, sorbitol, and agave syrup were used as sucrose alternatives, while agar and pectin were included instead of gelatin for the formulation of vegan candies. Additionally, white tea extract was used as a candy base and source of bioactive compounds. Bioactive quality (total phenolic content, antioxidant capacity, epigallocatechin gallate, and caffeine content) and physicochemical (dry matter, springiness, hardness, color) parameters of candies were monitored during 4 months of storage at 4 and 22 °C. Pectin candies with the highest content of dry matter (79.8%) showed the longest shelf life, while those with agar (52.0% and 66.2%) were the most susceptible to spoilage. Candies prepared with agar were less hard (0.4 and 0.6 N) and with less elastic texture (1.5 and 3.4 mm) and showed the highest stability of physicochemical parameters during storage, while those with pectin were also less hard (0.5 N) but with more elastic texture (10.7 mm) than gelatin candies (3.6 and 4.4 mm; 2.4 and 4.1 N). Although gelatin samples were characterized with the greatest bioactive quality parameters immediately after production, they showed a higher instability of the same parameters during storage compared to the agar and pectin candies. PRACTICAL APPLICATION: According to the consumers' demands for healthier confectionery products, formulations of candies with sucrose alternatives, non-animal hydrocolloids, and natural bioactive compounds were developed. Giving a deeper insight into their physicochemical and bioactive properties, this paper could contribute to confectionery industry in development and optimization of formulations in order to obtain candies with desirable and attractive properties., (© 2020 Institute of Food Technologists®.)

The aim of this work was to improve the antioxidant quality of cookies using defatted chia flour (DCF), which is a by-|product of the food industry. We prepared cookies containing DFC (5, 10 and 20%), and evaluated the technological and sensory qualities of cookies. Additionally, we verified the effects of processing and simulated gastrointestinal digestion on polyphenols content. The addition of DFC did not affect the technological quality of cookies, with the exception of color. Furthermore, cookies supplemented with 10% DFC were sensorial preferred over the others. The addition of DFC increased the polyphenol content and the in vitro antioxidant capacity of cookies. Besides, the simulated gastrointestinal digestion suggested that 73% of total polyphenols could be absorbed in the intestine, showing an antioxidant effect greater than expected, also showing prebiotic effects. Supplementation of cookies with 10% DFC could be recommended to improve antioxidant quality without reducing the technological or sensorial properties., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

Cannabis-infused "edibles" are a popular means of cannabis use, and the variety of edible food products available to consumers continues to grow. Although there has been much discussion on dose standardization, childproof packaging, and the prevention of overconsumption, the important topic of food safety has received less attention.We discuss potential food safety hazards associated with cannabis-infused edible food products, drawing on examples from Colorado, and describe edible-associated foodborne illness outbreaks and other contamination events.It is important for public health agencies, particularly environmental health and enteric disease programs, to be familiar with the cannabis industry, including regulatory partners, signs and symptoms of cannabis ingestion, the scope of edible products sold and consumed, and the food safety risks unique to cannabis products.

Background: Lead is a neurotoxic metal potentially affecting the developing brain. Children are particularly susceptible since they can absorb between 50% and 100% of ingested lead. There is no safe level for lead, therefore preventing exposure is crucial. We previously reported a positive association between lead concentrations found in candy and concurrent blood lead levels in Mexican children. This first report garnered media and the general public's attention., Objective: To conduct a follow-up study to assess lead concentrations in candy brands that we previously reported with concentrations ≥0.1ppm the U.S. Food and Drug Administration's recommended maximum lead level in candy likely to be consumed frequently by small children., Methods: In 2018 we analyzed 50 additional candy samples. Lead concentrations were analyzed by an inductively coupled plasma mass spectrometer and lead content per candy unit was calculated., Findings: We found concentrations were typically low, with a marked decrease from prior levels (2008). Nevertheless two candy units had concentrations of 0.1 ppm of lead., Conclusions: Candy may have lead concentrations up to 0.1 ppm and 1.2 μg per unit. This is a concern because candies are exported and consumed in many countries worldwide potentially resulting in human exposure. Continued public health surveillance is needed to protect populations especially vulnerable to lead exposure, especially children., Competing Interests: The authors have no competing interests to declare., (Copyright: © 2020 The Author(s).)

Background: The objective of this work was to develop gummy jellies containing honey and propolis, keeping the natural antioxidant principles of the beehive ingredients and satisfying consumer requirements., Results: A gummy jelly containing honey and propolis (HPGJ) was developed. A sensory study with consumers (n = 74) performed an intensity level evaluation test analyzing color, hardness, adhesiveness, gumminess, sweet taste and honey taste. A penalty analysis indicated that HPGJ was too hard. However, in the global acceptance study, more than 90% of consumers gave liking categories. Regarding the potential functional properties, the antioxidant capacity (AC) of HPGJ was 8.17 ± 0.55 mmol Trolox equivalent kg -1 , and up to 40% AC was retained after in vitro digestion. Additionally, AC of HPGJ was up to ten times higher than that of similar commercial products. A storage study at 25 °C showed that color and AC increased significantly over 90 days owing to the development of Maillard reaction. Storage under darkness allowed keeping low values of global color change for up to 45 days. Another positive facet was that the addition of propolis delayed fungal growth during storage., Conclusion: An organoleptically palatable gummy jelly was obtained. Among the positive features, it showed higher AC than similar commercial candies. Additionally, HPGJ offered a high bioaccesible AC input detected upon in vitro digestion. Overall, HPGJ could be considered an interesting, appetizing and healthier alternative to regular gummy jellies available in the market. Adequate packaging should be considered in order to extend HPGJ shelf life, reducing browning reactions. © 2019 Society of Chemical Industry., (© 2019 Society of Chemical Industry.)

Bean paste is a confectionery ingredient originating in Asia made from cooked beans and sugar. In Japan, bean paste-containing products play an important role in the traditional confectionery industry. Common beans (Phaseolus vulgaris L.) are used for making white bean paste, and the tebou market class is dedicated to white paste production. Bean paste qualities include paste yield, color, stickiness, smoothness, aroma and flavor. High paste yield, whiteness and smoothness are preferred. The ideal stickiness depends on the final product to be made using bean paste. In terms of aroma and flavor, high sweetness and low beaniness are generally desired. Most of the paste qualities can only be measured by preparing bean paste, which is labor intensive and low throughput. Yuki and Kinu tebou bean varieties were developed in this manner because the highest end-use quality is indispensable to domestic varieties. Tebou bean breeding in Japan is at the stage where more research is necessary to develop faster screening methods to predict important paste quality attributes. This review summarizes the literature on research on white bean paste quality and common bean breeding efforts conducted so far written either in English or Japanese, covering: (1) bean paste production and ingredient sources, (2) the selection criteria and methods used by Japanese breeders and (3) the resulting varieties developed for bean paste. © 2019 Society of Chemical Industry., (© 2019 Society of Chemical Industry.)

In this work, a facile ratiometric electrochemical aptasensor was developed towards sensitive and selective detection of vanillin, based on Ketjen black/ferrocene dual-doped zeolite-like MOFs (Fc-KB/ZIF-8) and electrodeposited gold nanoparticles (AuNPs) coupling with DNA aptamer. Fc-KB/ZIF-8 composites were prepared via one-pot solvothermal reaction and drop-coated on glassy carbon electrode (GCE) surface to form Fc-KB/ZIF-8@GCE. AuNPs were in-situ electro-deposited on the modified GCE. 5'-SH terminated aptamer of vanillin was combined with AuNPs via Au-S coupling to form aptamer-AuNPs/Fc-KB/ZIF-8@GCE as a new sensing platform. Under optimal conditions, electrochemical (square wave voltammetry) curves of this sensing platform were measured in electrolyte solutions containing vanillin. With increase of vanillin concentration (C van ), vanillin had an increased peak current intensity (I van , as response signal). Fc doped into ZIF-8 had slight changes in its peak current intensity (I Fc , as reference signal). There is a well plotting linear relationship between I van /I Fc and the logarithm of C van ranging from 10 nM to 0.2 mM, with a low limit of detection of 3 nM. The aptamer-AuNPs/Fc-KB/ZIF-8@GCE was applied as a ratiometric electrochemical aptasensor of vanillin. This aptasensor had sensitive and selective electrochemical signal responses on vanillin, over potential interferents. This aptasensor enabled vanillin detection in real food samples, showing high detection performance. Experimental results testified that this aptasensor had high reliability and practicability for vanillin determination in real samples., (Copyright © 2019 Elsevier B.V. All rights reserved.)

The complex formation between metals (Ni, Co, Zn, Fe, Pb, Sn and Ag) and natural chlorophyll extracted from green leaves was monitored in the present study. The respective metallochlorophyllin was prepared by the reaction of metal chloride or nitrate (1M) to chlorophyll extracted from Ficus leaves extract. All synthesized metallochlorophyllins were stable and Na-Cu-chlorohyllin (E141) which is permitted to add in food and are listed in European Directive 94/36/EC on food colouring materials, was identified in commercially available food commodities (candies). In this study different synthesized metallochlorophyllins were characterised by using UV-Vis, FT-IR, HPLC, AAS and HR-MS techniques. Many food commodities (i.e. candy, chips, drink, and cream biscuits) were monitored for metallochlorophyllins and Na-Cu-Chlorophyllin was detected only in real candy samples.

Fresh and half-dried fruits of lychee (Litchi Chinensis) and longan (Dimocarpus longan) were processed by air drying and implemented in diverse forms as fillings in order to produce chocolate pralines. Both dried fruits and chocolate pralines were characterized with total polyphenols, proanthocyanidins, flavan-3-ols and antioxidant capacity (2, 2-diphenyl-1-picrylhydrazyl, 2, 2-Azino-Bis-3-Ethylbenzothiazoline-6-Sulfonic acid) were determined by spectrophotometric and sensory analyses by quantitative descriptive analysis. Specific polyphenolic compounds were quantified using high-performance liquid chromatography coupled with photodiode array detector. The bioactive content and profile of chocolate pralines produced with the addition of longan and lychee were not significantly altered when compared to plain chocolate, but the sensory analysis revealed a preference for lychee-containing pralines, due to characteristic fruity sensory properties. Since longan and lychee fruits are still underutilized as raw materials and ingredients in food production, preservation by drying and incorporation into new products may enable their popularization and increase functional food production. PRACTICAL APPLICATIONS: Since both longan and lychee are still underutilized as raw materials and ingredients in food production, preservation by drying and incorporation into new products may enable their popularization and increase functional food production., (© 2019 Wiley Periodicals, Inc.)

Acrylamide (AA) analysis is an important topic in food safety. However, it is difficult to rapidly and accurately analyze low concentrations of AA with currently available methods. In the present study, we introduce a highly sensitive method that enables the determination of AA in beverages, grains, and confectioneries by supercritical fluid chromatography tandem mass spectrometry (SFC/MS/MS). The sensitivity of the SFC/MS/MS technique is 11-times higher than that obtained by ultra-high performance liquid chromatography tandem mass spectrometry. We demonstrated that the highly sensitive SFC/MS/MS method was able to quantify low concentrations of AA in beverages (i.e., roasted barley tea and coffee) extracts at less than 10 µg kg -1 level without solid-phase purification. Furthermore, the simplification of the sample preparation procedure provided an improvement in data acquisition time (60 samples per 12 h). In conclusion, the developed analytical system is a potentially useful tool for practical AA determination., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

The study developed traditional and light chocolate-flavor frozen dessert formulations, aimed at the general public, lactose intolerants, and vegans, and evaluated influences on quantitative sensory profiles and consumer acceptance with the replacement of sucrose by sweeteners in low-calorie versions. Twelve samples with different matrices were studied, sweetened with sucrose, sucralose, and stevia. The ideal concentration of sucrose (9%: dairy samples and 15%: vegan samples) was determined by the JAR scale. The sweetness equivalence was determined by the magnitude estimation method. The physical-chemical parameters were evaluated: pH, overrun, melting, and texture. The sensory profile evaluated through Quantitative Descriptive Analysis (QDA). The QDA data were correlated with acceptance data by partial least squares regression (PLS). The results showed that the substitution of traditional milk by lactose-free milk in the formulation did not change the characteristics of the chocolate ice cream. The use of sweeteners presented differences for milk flavor, bitter taste, bitter residual, and melting. The use of stevia extract was characterized by the presence of bitter taste, residual sweet and bitter that inhibited the perception of milk flavor, but not directly impacting the acceptance by consumers. The sucralose presented a profile closer to the sucrose, presenting lower intensity for the undesirable attributes such as bitter taste and residual bitter. There was no significant difference in the use of soy or rice protein in vegan versions, however, the use of sweeteners and body agents negatively impacted consumers' acceptance by attenuating the flavor of vegetable protein and raising gummy coating during the melting. PRACTICAL APPLICATION: This study shows the development and sensory profile of frozen chocolate desserts. Traditional and modified samples have also been produced for consumers with dietary restrictions such as vegans, vegetarians, lactose intolerants, and diabetics. Throughout the sensory and statistical analysis, it was identified how to replace sucrose by the natural glycoside sweetener of steviol, as well as the impact on the sensory profile and the acceptance of the different formulations. The results found may provide important information for researchers in food industries who need to produce frozen chocolate desserts for vegans, vegetarians, lactose intolerant, and diabetic consumers. Stevia and sucralose were good substitutes for sucrose in the formulation of frozen desserts without lactose, but not in vegan versions (with rice and soy protein)., (© 2019 Institute of Food Technologists®.)

A green and simple method was designed to synthesize polyethyleneimine (PEI)-modified magnetic nanoparticles (MNPs), which were later used as adsorbents in magnetic solid phase extraction (MSPE) process. A new MSPE-HPLC method was then established for the simultaneous determination of four representative synthetic colorants (Amaranth, Ponceau 4R, Sunset yellow and Allure red) in food samples. Several important factors, such as the pH of the sample solution, the amount of adsorbent, the adsorption time, and the type of the eluent were investigated in detail. Under the optimized experimental conditions, the four colorants were measured with good linearity, detection limit and quantification limit. Adsorption kinetics and isotherms were also investigated to elucidate the adsorption mechanism. The detection of four colorants in candy, jelly and carbonated drink proved that the established MSPE-HPLC method was simple and effective and can be used for the analysis of colorants in real samples., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

The anticariogenic activity of the extract of Glycyrrhiza uralensis (licorice) has been well documented. We recently developed an herbal lollipop containing licorice extracts with Glycyrrhizol A, the compound displaying strong antimicrobial activity against Streptococcus mutans. Preliminary testing showed that the herbal lollipop reduced salivary S. mutans counts in vivo. In this study, we aimed to further test the efficacy of this herbal lollipop for reducing salivary S. mutans levels, and investigate its impact on salivary microbiome. Using a well-established in vitro oral microbiome model, we showed that licorice extract displays targeted killing against S. mutans without affecting the biodiversity of the community. In vivo study corroborated in vitro findings, showing for high caries-risk children aged 3-6 with salivary S. mutans levels >5x105 cells/ml, daily use of 2 licorice-containing lollipops for 3 weeks significantly reduced salivary S. mutans levels compared to the control group. Salivary microbiome analysis showed either no change or even increase in phylogenetic diversity of the oral community following herbal lollipop usage. Although further study with longer term observation is needed, these results suggest that use of licorice extract-containing lollipops can be as a simple and effective way to reduce the risk of dental caries in children., Competing Interests: Dr. Wenyuan Shi, one of the contributing authors, is a part-time chief science officer of C3J Therapeutics, Inc., which has licensed technologies from the University of California Regents that could be indirectly related to this research project. This does not alter our adherence to PLOS ONE policies on sharing data and materials.

The study aimed to compare the sugar (1992, 2017) and energy (2017) content of chocolate confectionery available in the UK between 1992 and 2017 using cross-sectional surveys. All major UK retailers operating at the time were included. Sugar content in 1992 was obtained from a booklet and sugar and energy content from 2017 were collected from product packaging in-store. In 1992, the average sugar content of chocolate confectionery was 46.6 ± 10.3 g/100 g and in 2017 it was 47.3 ± 12.1 g/100 g. Sugar content ranged from 0.5 to 75.2 g/100g, with large variations between different categories of chocolate and within the same category of chocolate. There were 23 products found in both 1992 and 2017. The average sugar content per 100 g for these products was 44.6 ± 9.4 g in 1992 and 54.7 ± 6.3 g in 2017, representing a 23% increase in sugar content ( p < 0.001). The results show that the sugar content of chocolate confectionery has increased since 1992, which is concerning. However, they also suggest sugar levels can be reduced because (a) lower sugar versions of the same products existed in 1992 and (b) there is a large variation in sugar and energy content between different categories of chocolate and within the same category in 2017.

Carminic acid (CA) contained in one kind of gummy candy was detected and quantified by using vibrational and electronic spectroscopy, respectively; the proposed methodology in solution is simple and rapid without sample pretreatment as usually used and reported. The identification of CA in candies was performed through the Raman and surface enhanced Raman scattering (SERS) spectra along with the equivalent spectral data from the natural CA dye. A modified silver colloidal solution was used in order to obtain SERS activity of CA at very low concentration in colloidal aqueous solution. Theoretical calculations allow infer about both the CA/silver surface interaction nature and on the orientation of CA on the surface. The electronic spectroscopic (UV-Vis) data allowed quantify CA in candies; the amount resulted nearly identical to that determined from HPLC traditional measurements. The present results should contribute to the health of children consumers., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Extracts obtained from Pompia intrea (PI), a traditional candied fruit whose main ingredient is the pompia fruit (Citrus monstruosa L.) were evaluated for the first time. Volatile compounds were evaluated by headspace solid-phase microextraction (HS-SPME) followed by GC-FID/MS analyses. Polar compounds were identified by high-performance liquid chromatography coupled with electrospray mass spectrometry LC-ESI-Orbitrap-MS/MS and quantified by liquid chromatography coupled with ultraviolet/visible detection (LC-DAD). The antioxidant activity of these extracts was tested using the FRAP, CUPRAC, ABTS •+ and DPPH ● assays. Moreover, their ability to protect intestinal cells against lipid peroxidation was studied. The HS-SPME GC-FID/MS confirmed the presence of typical molecules originating from the fruit (mainly terpenes, but particularly limonene). The LC-DAD and LC-ESI-(HR)MS n profiles showed high levels of neohesperidin (45.7 ± 11.1 mg/L) and 5-(hydroxymethyl)furfural (40.8 ± 23.5 mg/L). The results showed that the PI extracts contained high levels of total phenols and exhibited considerable antioxidant activity, which was significantly correlated to the presence of specific compounds such as neoeriocitrin and neohesperidin. Furthermore, pretreatments with different concentrations of PI extracts preserved enterocytes from oxidative damage by scavenging reactive oxygen species, thus counteracting lipid peroxidation. This study suggests that consumption of PI could provide intake of compounds with ascertained biological activity., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

Gelatin is widely used in gummy candies because of its unique functional properties. Generally, porcine and bovine gelatins are used in the food industry. FTIR-ATR combined with chemometrics analysis such as hierarchical cluster analysis (HCA) (OPUS Version 7.2 software), principal component analysis (PCA) (OPUS Version 7.2 software) and partial least squares-discriminant analysis (PLS-DA) (Matlab R2017b) were used for classification and discrimination of gelatin gummy candies related to their gelatin source. The spectral region between 1734 and 1528 cm -1 was selected for chemometric analysis. The potential of FTIR spectroscopy for determination of bovine and porcine source in gummy candies was examined and validated by a real-time polymerase chain reaction (PCR) method. Twenty commercial samples were tested by developed ATR-FTIR methodology and RT-PCR technique, mutually confirming and supporting results were obtained. Gummy candies were classified and discriminated in relation to the bovine or porcine source of gelatin with 100% success without any sample preparation using FTIR-ATR technique., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

The affordability of candies and chocolates makes their consumption common especially in children. Heavy metal contamination of these candies is well known. This study has estimated health risks associated with heavy metals (HM; Pb, Cd, Cr, Ni, and Zn) in commonly consumed candies in Nigeria. Fifty candies/sweets and chocolates/chewing gums bought from different stores in Port Harcourt and Uyo in Niger Delta, Nigeria, were processed and digested in perchloric acid. The filtrate was analyzed for these heavy metals using atomic absorption spectroscopy (AAS). Pb/Zn and Cd/Zn ratios were calculated. Daily intake, the target hazard quotient (THQ), the hazard index (HI), and the cancer risk were estimated for children. About 80% of the samples exceeded the 0.1 mg/kg permissible lead level in candies. Milk sweet had the highest Pb:Zn and Cd:Zn ratios of 0.99 and 0.40 respectively. For chocolates, the Emperor had the highest Pb:Zn (0.50) ratios and Trident had the highest Cd:Zn (0.57) ratios. The calculated percentage provisional tolerable weekly intake (%PTWI) of cadmium from consumption of chocolates and candies was higher than the Joint Expert Committee for Food Additives (JECFA) standard, and the cancer risk of lead, cadmium, and chromium ranged between 10 -7 and 10 -3 . Consumption of some candies by children in Nigeria may pose significant health risks.

Titanium dioxide (TiO 2 ) is commonly used as a color additive in food products. In this study, a total of 11 food products, such as a coffee cream, yogurt snack, hard candy, and chewy candy, that are widely consumed by adults or children were investigated. For characterization of particle size, size distribution, crystallinity, and concentration of TiO 2 , particles were first extracted using an acid digestion method from food, and various analytical techniques were applied. All products investigated in this study contained nanosized TiO 2 particles (21.3-53.7%) in the anatase phase. The particle size of TiO 2 was in the range of 26.9-463.2 nm. The concentration of TiO 2 in the products ranged from 0.015% (150 ppm) to 0.462% (4620 ppm). These values obtained using inductively coupled plasma-mass spectrometry (ICP-MS) were considered as the reference and were compared with Raman results to evaluate the feasibility of using the Raman method to quantitate TiO 2 in food products. The Raman method developed in this study proved to effectively analyze anatase TiO 2 in food products at levels of several hundred parts per million or greater. Limitations of using the Raman method as a quick screening tool for determination of TiO 2 are also discussed.

In this research, a facile synthesis route was used for preparation of cobalt ferrite@SiO 2 @polyethyleneimine magnetic nanoparticles (Co-Fe 2 O 4 @PEI) as a new sorbent in the service of ultrasound assisted dispersive micro-solid phase extraction (UA-DMSPME) for influential clean-up, preconcentration, and determination of tartrazine (TA) prior to UV-Vis spectrophotometric detection. The understudy sorbent was fully characterized by transmission electron microscopy (TEM), Fourier transform infrared (FT-IR) spectroscopy, X-ray diffraction (XRD), field emission scanning electron microscopy (FESEM), Energy dispersive X-ray analysis (EDX), and vibrating sample magnetometer (VSM). Different operating parameters which affected the extraction efficiency of TA viz. sorbent dosage, extraction time, pH, and volume of eluent were investigated and optimized by using central composite design (CCD). Under optimal conditions, the enrichment and preconcentration factor, limit of detection (LOD), quantification (LOQ), and precision were obtained 98.01, 66.67, 5.09, and 16.96 ng mL -1 , and <5.5% respectively. Good linear response (20-4000 ng mL -1 ) over the tested concentration range was achieved with the value of R 2  = 0.9977. Satisfactory recoveries (>99.5%) of TA in complicated samples including saffron spray, cotton candy and water samples were achieved. This superior validation implies high applicability of the purposed method in terms of it being simple, fast, effective, and accessible: all of these allow for accurate analysis at the trace level., (Copyright © 2018. Published by Elsevier Inc.)

Blue corn is an anthocyanin-rich material that can be used in the preparation of baking products. The aim of this work was to evaluate the physicochemical, nutraceutical, and sensory properties of polvorones (a traditional flour-based confectionery) made with whole blue-corn flour. All samples showed similar bromatological composition, but polvorones from whole blue-corn flour had a higher phenolics (837.1 mg gallic acid/kg) and anthocyanins (373.0 mg cyanidin-3-glucoside/kg) content, which exerted an influence on their higher antioxidant activity compared with wheat flour-based laboratory and commercial samples. The transformation of raw blue-corn flour into polvorones produced the degradation of some acylated anthocyanins into non-acylated forms. The substitution of wheat flour with whole blue-corn flour enhanced overall acceptability, as well as the color and flavor of polvorones. Our findings demonstrated that it is possible to use whole blue corn in the formulation of polvorones with more health beneficial properties and better consumer acceptability than refined wheat products.

Aroma is closely related to the food product acceptability and an important product quality indicator. Electronic-nose (E-nose) systems are an interesting alternative to traditional methods of aroma analyses. A lab-made E-nose system equipped with an array of sensing units comprised by gold interdigitated microelectrodes (IDEs) using polyaniline (Pani) as sensitive layers deposited by the in situ and Layer-by-layer (LbL) methods was used to analyze aromas in gummy candies. Different concentrations from artificial aromas (apple, strawberry and grape), added to the gummy candies were evaluated. Our system presented 21.6 mV.ppb -1 sensitivity, ppb range detection limit, and good reversibility, around 97.6%. The sensitive layers of Pani films was adequate deposited on IDEs observed by the Attenuated Total Reflection/Fourier-transform infrared spectroscopy (ATR/FTIR). Linear Discriminant Analysis (LDA) was able to classify apple, strawberry, and grape aromas added to gummy candies using saturation potential values from the E-nose system, demonstrating its applicability in food matrices., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

The present work describes a novel application of high performance thin-layer chromatography for the separation and quantification of eight food colors (amaranth, allura red, erythrosine, fast green, indigo carmine, quinoline yellow, sunset yellow and tartrazine) and four intense sweeteners (acesulfame, aspartame, saccharin and neohesperidin) using a single mobile phase. The analyte zones were detected densitometrically at 210, 295, 450 and 550 nm. The best chromatographic performance for all the additives was achieved using acetonitrile: water: ethyl acetate: 10% aqueous ammonia (9:1:1:1, v/v/v/v) as the solvent system within 20 min. The developed method was validated as per International Conference on Harmonization (ICH) guidelines for linearity, sensitivity, selectivity, accuracy (recovery), precision (repeatability and reproducibility), robustness and stability. The limit of detection and limit of quantitation ranged from 0.2 to 9.8 ng/zone and 0.7-29.7 ng/zone respectively and the correlation coefficient ( r 2 ) values for the calibration curves were ≥ 0.9973 for all the additives. The developed method was successfully applied to determine food colors and sweeteners in candies, jellies, beverages and pharmaceuticals with minimal sample processing. The recovery of different additives obtained from food products, beverages and pharmaceuticals ranged from 96.6 to 106.7 %. The results showed that all the samples contained food additives within the permissible limits. The developed method is simple, precise, accurate and economical for routine quality control of foodstuffs., (Copyright © 2018 Elsevier B.V. All rights reserved.)

Proximal remote sensing is being used across a very wide range of research fields and by scientists, who are often without deep theoretical knowledge optical physics; the author of this article falls squarely in that category! This article highlights two optical phenomena, which may greatly influence the quality and robustness of proximal remote sensing: penetration and scattering. Penetration implies that acquired reflectance signals are associated with both physical and chemical properties of target objects from both the surface and internal tissues/structures. Scattering implies that reflectance signals acquired from one point or object are influenced by scattered radiometric energy from neighboring points or objects. Based on a series of laboratory experiments, penetration and scattering were discussed in the context of "robustness" (repeatability) of hyperspectral reflectance data. High robustness implies that it is possible to control imaging conditions and therefore: 1) obtain very similar radiometric signals from inert objects (objects that do not change) over time, and 2) be able to consistently distinguish objects that are otherwise highly similar in appearance (size, shape, and color) and in terms of biochemical composition. It was demonstrated that robustness of hyperspectral reflectance data (40 spectral bands from 385 to 1024 nm) were significantly influenced by penetration and scattering of radiometric energy. In addition, it was demonstrated that the influence of penetration and scattering varied across the examined spectrum. Characterization of how optical phenomena may affect the robustness of reflectance data is important when using proximal remote sensing technologies as tools used to classify engineering and biological objects., Competing Interests: The author has declared that no competing interests exist.

4-Methylimidazole (4-MEI) is formed in caramel colours produced using ammonium compounds (Class III and Class IV caramel colours). 4-MEI can also form in food through Maillard reactions between reducing sugars and amino acids during cooking, roasting or dry-heating. The USFDA has analysed over 700 food and beverage samples collected from 2013 to 2015 for the presence of 4-MEI. These samples include foods containing added caramel colour and foods that are not labelled as containing added caramel colour, but which may contain 4-MEI resulting from thermal treatment. The 4-MEI levels in all food samples were quantified using LC-MS/MS. These data were used to develop a comprehensive dietary exposure assessment for 4-MEI for the U.S. population aged 2 years or more and several sub-populations, using two non-consecutive days of food consumption data from the combined 2009-2012 National Health and Nutrition Examination Survey and 10-14-day food consumption survey data for 2009-2012 from the NPD Group, Inc. National Eating Trends-Nutrient Intake Database. Dietary exposure estimates were prepared for each category of foods labelled as containing added caramel colour and of foods not labelled as containing added caramel colour, but which may contain 4-MEI from thermal treatment. Exposure to 4-MEI from consumption of foods containing added caramel colour was higher than that from foods that contain 4-MEI from thermal treatment for all population groups. Cola-type carbonated beverages were the highest contributors for most populations from foods containing added caramel colour. Coffee was the highest contributor for most populations from foods in which 4-MEI could be formed from thermal treatment. An overall combined exposure to 4-MEI was also estimated that included all foods identified as containing added caramel colour and foods in which 4-MEI could be formed by thermal treatment.

Recrystallisation occurs frequently in confectionery. More information on sucrose re-crystallisation will aid our understanding of popular foods like chocolate. However, progress has been limited due the lack of a robust method for the production of amorphous sucrose, with known purity. Poor control has led to the glass transition temperatures (Tg's) for amorphous sucrose varying between 48-78 °C in the literature. Our objective was to investigate the recrystallization of sucrose in the presence of lactose, NaCl and water. The purity of sucrose was confirmed by ion chromatography, polarimetry and differential scanning calorimetry. Amorphous sucrose was prepared by freeze-drying 10% w/v aqueous solutions. Fisher (99.7%) and Silver Spoon (98.4%) sucrose samples melted at 186 ± 0.6 °C & 189 ± 0.3 °C respectively. For the Fisher sample the absence of invert sugars and low mineral content allowed the observation of a small endotherm (≈ 150 °C). The Tg of amorphous sucrose was 58.3 ± 1.1 °C with a recrystallization enthalpy (ΔHcrys) of 72.8 ± 6.0 J g-1. NaCl reduced both the Tg (54.8 ± 1.8 °C) and the ΔHcrys (35.7 ± 3.8 J g-1) without affecting the onset temperature of sucrose's re-crystallization (Tcrys, 129.5 ± 6.9 °C), suggesting that a proportion of the sample remained amorphous. The presence of water (1.6 ± 0.07%) inside the hermetically sealed pans caused an earlier onset of Tg (52.3 ± 1.3 °C) and Tcrys (85.1 ± 4.0 °C), as well as lowering ΔHcrys (45.2 ± 2.4 J g-1) compared to samples contained in pin-holed pans (where evaporation was possible). The presence of lactose inhibited the crystallization of sucrose completely. On the basis of this study, it is apparent that sucrose crystallization is highly dependent on the presence of other common food ingredients within the matrix.

In recent years, mass spectrometry (MS) has been establishing its role in the development of analytical methods for multiple allergen detection, but most analyses are being carried out on low-resolution mass spectrometers such as triple quadrupole or ion traps. In this investigation, performance provided by a high resolution (HR) hybrid quadrupole-Orbitrap™ MS platform for the multiple allergens detection in processed food matrix is presented. In particular, three different acquisition modes were compared: full-MS, targeted-selected ion monitoring with data-dependent fragmentation (t-SIM/dd2), and parallel reaction monitoring. In order to challenge the HR-MS platform, the sample preparation was kept as simple as possible, limited to a 30-min ultrasound-aided protein extraction followed by clean-up with disposable size exclusion cartridges. Selected peptide markers tracing for five allergenic ingredients namely skim milk, whole egg, soy flour, ground hazelnut, and ground peanut were monitored in home-made cookies chosen as model processed matrix. Timed t-SIM/dd2 was found the best choice as a good compromise between sensitivity and accuracy, accomplishing the detection of 17 peptides originating from the five allergens in the same run. The optimized method was validated in-house through the evaluation of matrix and processing effects, recoveries, and precision. The selected quantitative markers for each allergenic ingredient provided quantification of 60-100 μg ingred /g allergenic ingredient/matrix in incurred cookies.

Betanin is a red food pigment with health beneficial effects. Despite interest in the use of betanin, low bioaccessibility and oxidation limit its application. To overcome these restrictions, the betanin was loaded in liposomal nanocarriers with the encapsulation efficiency of 80.35 ± 1%. To assess the efficiency of these nanocarriers, gummy candy was selected as a food model and its nutritional properties such as betanin stability and antioxidant activity were probed. The results showed that the betanin content and antioxidant activity of samples containing betanin-nanoliposomes were at least twice to those of samples containing free betanin. The tests show no differences in the sensory parameters of panelists for gummy candies fortified by betanin-loaded nanoliposomes compared to those fortified by betanin alone. As a result, the liposomal nanoparticles may be introduced as a suitable platform to stabilize and increase the bioavailability of betanin for applications in nutraceutical and medical fields., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

Food-grade titanium dioxide (TiO 2 ) is a common and widespread food additive in many processed foods, personal care products, and other industrial categories as it boosts the brightness and whiteness of colours. Although it is generally recognised as safe for humans, there is a growing interest in the health risks associated with its oral intake. This study quantified and identified TiO 2 nanoparticles present in confectionery foods, which are children's favourite foods, with inductively coupled plasma optical emission spectrometry (ICP-OES) and transmission electron microscopy (TEM). A reliable digestion method using hot sulphuric acid and a digestion catalyst (K 2 SO 4 :CuSO 4  = 9:1) was suggested for titanium analysis. Validations of the experimental method were quite acceptable in terms of linearity, recoveries, detection limits, and quantification limits. Of all the 88 analysed foods, TiO 2 was detected in 19 products, all except three declared TiO 2 in their labelling. The mean TiO 2 content of candies, chewing gums, and chocolates were 0.36 mg g -1 , 0.04 mg g -1 , and 0.81 mg g -1 , respectively. Whitish particles isolated from the confectionery foods were confirmed as TiO 2 nanoparticles via TEM and energy dispersive X-ray spectroscopy (EDX), in which nanosized particles (<100 nm) were identified.

Cocoa powder and chocolate products are known to sometimes contain cadmium (Cd) and lead (Pb) from environmental origins. A convenience sample of cocoa powder, dark chocolate, milk chocolate, and cocoa nib products was purchased at retail in the US and analysed using inductively coupled plasma mass spectrometry to assess Cd and Pb concentrations. Cd and Pb were evaluated in relation to the percent cocoa solids and to the reported origin of the cocoa powder and chocolate products. Cd ranged from 0.004 to 3.15 mg/kg and Pb ranged from

A novel, unique electroanalytical method was developed for the simultaneous quantification of the dyes indigo carmine (IC) and allura red (AR) in candies by coupling flow injection analysis and multiple pulse amperometry with a cathodically pretreated boron-doped diamond electrode, using 0.30 mol L -1 H 2 SO 4 as supporting electrolyte. A dual-potential waveform was employed, causing the electrooxidation of either IC solely or IC and AR simultaneously. Thence, subtraction of current signals was used to quantify IC and AR in the concentration ranges of 70.0-1000 nmol L -1 and 40.0-770 nmol L -1 , with limits of detection of 40.0 nmol L -1 and 7.0 nmol L -1 , respectively. The proposed method, which permits up to 153 determinations per hour with good precision, was successfully applied in the quantification of these dyes in samples of commercial candies; their obtained contents were similar (at a 95% confidence level) to those from a comparative HPLC method., (Copyright © 2017 Elsevier Ltd. All rights reserved.)

Allura Red (AR) is a highly stable synthetic red azo dye, which is widely used in the food industry to dye food and increase its attraction to consumers. However, the excessive consumption of AR can result in adverse health effects to humans. Therefore, a highly reproducible silver nanorod (AgNR) array was developed for surface enhanced Raman scattering (SERS) detection of AR in candy. The relative standard deviation (RSD) of AgNR substrate obtained from the same batch and different batches were 5.7% and 11.0%, respectively, demonstrating the high reproducibility. Using these highly reproducible AgNR arrays as the SERS substrates, AR was detected successfully, and its characteristic peaks were assigned by the density function theory (DFT) calculation. The limit of detection (LOD) of AR was determined to be 0.05 mg/L with a wide linear range of 0.8-100 mg/L. Furthermore, the AgNR SERS arrays can detect AR directly in different candy samples within 3 min without any complicated pretreatment. These results suggest the AgNR array can be used for rapid and qualitative SERS detection of AR, holding a great promise for expanding SERS application in food safety control field., (Copyright © 2018 Elsevier B.V. All rights reserved.)

Adhesion is an important textural attribute that directs consumer eating patterns and behaviors and can be a negative attribute during food processing. The objectives of this study were to modify caramel formulation and compare adhesion to different materials to quantify the influence of surface energetics and viscoelasticity on caramel adhesiveness. Mechanical adhesion was viewed in the context of pressure sensitive tack theory, where adhesion is controlled by viscoelasticity of the adhesive material and the surface energy relationship of material and probe. Caramel samples varied in total amount of fat and protein, and mechanical adhesion was measured using a series of materials with total surface energies of 39.7-53.2 mJ/m 2 . Adhesiveness decreased as fat and protein content increased, with a significant effect of total surface energy. Viscoelasticity was modeled using creep recovery data fit to a four-element Burger mechanistic model. Burger model parameters representing retarded elasticity correlated strongly with adhesiveness. The results suggest two zones of adhesion based on formulation, one driven by both surface energy relationships-most notably dispersive and total surface energy-and viscoelasticity, and the other driven solely by viscoelasticity., Practical Applications: Relationships between mechanical properties and adhesion have been explored but are still not well understood, and could aid in the design of food products with a controlled level of adhesion. The results of this study indicate the importance of considering material surface energy when measuring mechanical adhesion or texture profile analysis. Understanding the relationships between viscoelastic behavior and adhesion can be used to make inferences on perceived texture., (© 2017 Wiley Periodicals, Inc.)

Titanium dioxide (TiO 2 ) belongs to the materials that have gained great importance in many applications. In its particulate form (micro- or nanoparticles), it has entered a huge number of consumer products and food-grade TiO 2 , better known as E171 within the European Union, represents an important food additive. Thus, there is an increasing need for analytical methods able to detect and quantify such particles. In this regard, inductively coupled-mass spectrometry (ICP-MS), in particular single particle ICP-MS (spICP-MS), has gained importance due to its simplicity and ease of use. Nevertheless, the number of applications for Ti nanoparticles is rather limited. In this study, we have applied the spICP-MS strategy by comparing different measuring modes available in triple quadrupole ICP-MS. First, single quadrupole mode using the collision/reaction cell system was selected for monitoring the isotope 47 Ti. Different cell gases like He, O 2 and NH 3 were tested under optimised conditions for its applicability in spICP-MS of standard suspensions of TiO 2 . The determined analytical figures of merit were compared to those obtained by triple quadrupole mode using the 47 Ti or 48 Ti reaction products using O 2 and NH 3 as reaction gases. This comparison demonstrated that the triple quadrupole mode (TQ mode) was superior in terms of sensitivity due to the more efficient removal of spectral interferences. Particle size detection limits down to 26nm were obtained using the best instrumental conditions for TiO 2 particles at a dwell time of 10ms. Finally, the different measuring modes were applied to the analysis of chewing gum samples after a simple extraction procedure using an ultrasonic bath. The obtained results showed a good agreement for the detected particle size range using the different TQ modes. The size range of TiO 2 particles was determined to be between approximately 30 and 200nm, whereas roughly 40% of the particles were smaller than 100nm. For the determination of the particle number concentration in these real samples, we suggest CeO 2 particles as internal standard., (Copyright © 2017 Elsevier B.V. All rights reserved.)

Caramel enriched in di-d-fructose dianhydrides (DFAs, a family of prebiotic cyclic fructodisaccharides) is a functional food with beneficial properties for health. The aim of this work was to study the conversion of fructose into DFAs catalyzed by acid ion-exchange resin, in order to establish a simplified mechanism of the caramelization reaction and a kinetic model for DFA formation. Batch reactor experiments were carried out in a 250 mL spherical glass flask and afforded up to 50% DFA yields. The mechanism proposed entails order 2 reactions that describe fructose conversion on DFAs or formation of byproducts such as HMF or melanoidines. A third order 1 reaction defines DFA transformation into fructosyl-DFAs or fructo-oligosaccharides. The influence of fructose concentration, resin loading and temperature was studied to calculate the kinetic parameters necessary to scale up the process.

Scientific evidence of the association between free sugar consumption and several adverse health effects has led many public health institutions to take measures to limit the intake of added or free sugar. Monitoring the efficiency of such policies and the amount of free sugar consumed requires precise knowledge of free sugar content in different food products. To meet this need, our cross-sectional study aimed at assessing free sugar content for 10,674 pre-packaged food items available from major Slovenian food stores during data collection in 2015. Together, 52.6% of all analyzed products contained free sugar, which accounted for an average of 57.5% of the total sugar content. Food categories with the highest median free sugar content were: honey and syrups (78.0 g/100 g), jellies (62.9 g/100 g), chocolate and sweets (44.6 g/100 g), jam and spreads (35.9 g/100 g), and cereal bars (23.8 g/100 g). Using year-round sales data provided by the retailers, the data showed that chocolate, sweets, and soft drinks alone accounted for more than 50% of all free sugar sold on the Slovenian market. The results of this study can be used to prepare more targeted interventions and efficient dietary recommendations., Competing Interests: The authors declare no conflicts of interest.

The aim of the work was to determine the possibility of using the powder from the leaves of Hippophae rhamnoides L. for enriching flour confectionery and to evaluate the antimutagenic and antioxidant activity of the product. The experiment was carried out on 24 white Wistar rats with initial body weight (b.w.) 180-200 g. The animals of the experimental group (n=8) received confection containing sea buckthorn powder at a rate of 20 mg per 100 g b.w. for 14 days on the background of a standard vivarium diet. The animals of the control and intact groups received confection containing no bioactive supplement at the same dose. Antimutagenic and antioxidant effects were estimated in a day after a single injection of cyclophosphamide at a dose of 20 mg/kg b.w. The number of chromosomal aberrations in bone marrow cells of white rats was counted and the activity of catalase, superoxide dismutase (SOD), the level of reduced glutathione and the concentration of TBA-active products in blood were evaluated. The intake of the confectionery containing the powdered H. rhamnoides leaves resulted in the 45% decrease of the number of damaged cells, 50% decrease of the proportion of cells with multiple chromosome breaks and 52% decrease of the number of achromatic gaps as compared to animals of the control group (n=8). The cake intake increased the activity of catalase (by 52%) and SOD (by 33%) and glutathione content (by 26%) in blood., (Copyright© GEOTAR-Media Publishing Group.)

Summary: In California, the annual number of children under age 6 y of age with blood lead levels (BLL) ≥10μg/dL is estimated at over 1,000 cases, and up to 10,000 cases when BLL between 4.5 and 9.5 μg/dL are included. State-issued health alerts for food contamination provide one strategy for tracking sources of food-related lead exposures. As well, California passed legislation in 2006 for the Food and Drug Branch (FDB) of the state health department to test and identify lead in candy. This report presents health alert data from California over a 14-y period, compares data before and after the candy testing program began, and examines country of origin, ZIP code data, and time from candy testing to release of health alerts for lead-contaminated candies for 2011-2012. After 2007, health alerts issued for lead in candy and food increased significantly. Analysis of candy-testing data indicated that multiple counties and ZIP codes were affected. Seventeen candies with high lead concentrations were identified, resulting in rapid dissemination (<2wk) of health alerts to local health departments and community clinicians and to the public. Surveillance of lead exposures from state-based food and candy testing programs provides an opportunity to identify and immediately act to remove nonpaint sources of lead affecting children. https://doi.org/10.1289/EHP2582.