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Speciation of Selenium in Selenium-Enriched Foods by High-Performance Liquid Chromatography-Inductively Coupled Plasma-Tandem Mass Spectrometry
Herein, a method was established for the speciation of six selenium species by high performance liquid chromatography-inductively coupled plasma-tandem mass spectrometry (HPLC-ICP-MS/MS). The factors affecting separation were carefully investigated, including ionic strength, pH, and methanol content. Six species of selenium could be completely separated within 20 min, under the mobile phase of 25 mM citric acid in pH = 4.0 containing 2% methanol. The detection limits of selenite (Se(IV)), selenate (Se(VI)), selenomethionine (SeMet), selenocystine (SeCys2), methylselenocysteine (MeSeCys), and selenoethionine (SeEt) were 0.04, 0.02, 0.05, 0.02, 0.03, and 0.15 ng mL−1, respectively. To verify the practicality of this method, the analysis of selenium-enriched foods such as selenium-enriched spring water, selenium-enriched salts, and selenium-enriched tea were conducted, and recovery of 93.7–105% was achieved with RSD < 5%, revealing the high practical utility of the proposed method.
Journal Article
Efficacy of Plant Sterol-Enriched Food for Primary Prevention and Treatment of Hypercholesterolemia: A Systematic Literature Review
Plant sterols/phytosterols (PSs) are molecules with a similar structure to cholesterol that have a recognized effect on elevated LDL concentrations (LDL-c). PSs are used as a natural therapy against elevated LDL-c in combination with a healthy diet and exercise. A systematic review was performed to evaluate the efficacy of PS-enriched foods in the treatment of hypercholesterolemia. Randomized controlled clinical studies reporting the use of PS-enriched foods to reduce LDL-c among adult individuals were retrieved and assessed for risk of bias. Meta-analyses were performed to assess changes in LDL-c by treatment, food matrix, LDL-c range, sterols dosage and risk of bias (RoB). In the 13 studies analyzed, LDL-c in PS-treated participants decreased by an average of 12.14 (8.98; 15.29) mg/dL. PS administration was statistically more effective in patients with LDL-c ≥ 140 mg/dL and for PS dosages > 2 g/day. It can be concluded that PSs can be used as an important primary prevention measure for hypercholesterolemia and as tertiary prevention for cardiovascular events in patients who already have mild to moderate LDL-c. However, in severe hypercholesterolemia and in cases of familial hypercholesterolemia, it is necessary to combine dietary treatment with the use of statins.
Journal Article
Four Models Including Fish, Seafood, Red Meat and Enriched Foods to Achieve Australian Dietary Recommendations for n-3 LCPUFA for All Life-Stages
Populations are not meeting recommended intakes of omega-3 long chain polyunsaturated fatty acids (n-3 LCPUFA). The aim was (i) to develop a database on n-3 LCPUFA enriched products; (ii) to undertake dietary modelling exercise using four dietary approaches to meet the recommendations and (iii) to determine the cost of the models. Six n-3 LCPUFA enriched foods were identified. Fish was categorised by n-3 LCPUFA content (mg/100 g categories as “excellent” “good” and “moderate”). The four models to meet recommended n-3 LCPUFA intakes were (i) fish only; (ii) moderate fish (with red meat and enriched foods); (iii) fish avoiders (red meat and enriched foods only); and (iv) lacto-ovo vegetarian diet (enriched foods only). Diets were modelled using the NUTTAB2010 database and n-3 LCPUFA were calculated and compared to the Suggested Dietary Targets (SDT). The cost of meeting these recommendations was calculated per 100 mg n-3 LCPUFA. The SDT were achieved for all life-stages with all four models. The weekly food intake in number of serves to meet the n-3 LCPUFA SDT for all life-stages for each dietary model were: (i) 2 “excellent” fish; (ii) 1 “excellent” and 1 “good” fish, and depending on life-stage, 3–4 lean red meat, 0–2 eggs and 3–26 enriched foods; (iii) 4 lean red meat, and 20–59 enriched foods; (iv) 37–66 enriched foods. Recommended intakes of n-3 LCPUFA were easily met by the consumption of fish, which was the cheapest source of n-3 LCPUFA. Other strategies may be required to achieve the recommendations including modifying the current food supply through feeding practices, novel plant sources and more enriched foods.
Journal Article
Consumption pattern and acceptability of winged termites (Macroterme bellicosus)-enriched infant complementary foods in Ekiti State, Nigeria
Lack of quality and diversity in complementary foods adversely affect infant and young child’s growth and nutritional status. Due to poverty, animal-source foods are not readily available in many rural parts of Nigeria. Winged termites (Macroterme bellicosus) had been reported to be rich in essential nutrients and could be suitable alternative to animal source-foods in complementary feeding when available. This study was designed to investigate the consumption pattern of the insect and acceptability of its use in complementary foods. Using a validated, semi-structured, interviewer-administered questionnaire, 700 respondents of different age groups and socio-demographic status were recruited for consumption study in 5 Local Government Areas of Ekiti State. Four sets of commonly used complementary foods (Maize and Sorghum pap, boiled rice and yam) were enriched with Macroterme bellicosus (MB) by adding ground MB to them separately in the ratio 4:1 (w/w). The macro-and micronutrient content of the blends were determined using standard AOAC methods. Maternal acceptability of the enriched foods was evaluated among sixty untrained nursing mothers on a seven-point hedonic scale. Consumption of MB was dependent on its availability during the rainy season; and is consumed fresh or fried with or without seasoning. Most (95.4%) respondents had never experienced any negative side effect(s) on consumption of the insect. Addition of MB significantly improved the nutrient and energy content of the complementary foods. Sorghum pap enriched with MB had the best score in all the parameters assessed. The four enriched complementary foods were acceptable to the mothers, hence improving the nutrient content of complementary foods with Marcroterme bellicosus should be encouraged.
Journal Article
Yogurt enrichment with functional asparagus fibre. Effect of fibre extraction method on rheological properties, colour, and sensory acceptance
In the asparagus-processing industry, the by-products constitute around 50% of the total weight. These by-products are rich in fibre and bioactive compounds which could be advantageously employed in human nutrition. In the present work, yogurts were enriched with fibre obtained from the non-edible part of asparagus shoots to assess how the method of extraction (water or ethanol) and then drying (oven or lyophilisation) affects its performance. Fibre incorporation increased the consistency of the yogurts (higher η, G', G\"), especially if the fibres had been extracted in ethanol and lyophilised. However, there were no significant changes in the viscoelastic behaviour (tan δ) for any of the fibre types. Fibres diminished the clarity and imparted a yellow-greenish colour to the yogurt, which also varied depending on the method of extraction and drying, the yogurts with water-extracted fibres being more colourful. The sample more liked according to a consumer test was the yogurt containing water-extracted and oven-dried fibre for aroma, taste, texture, and overall acceptance, and ethanol-extracted and lyophilised for colour. The consumer panel scored all the samples around to the neutral point “neither like nor dislike”, demonstrating that fibre obtained by all methods were equally compatible with yoghurt enrichment.
Journal Article
Enzymatic Hydrolysis of Plant Proteins: Tailoring Characteristics, Enhancing Functionality, and Expanding Applications in the Food Industry
Peptides and hydrolysates derived from plant proteins offer promising potential for improving food formulations, but challenges such as bitterness, physicochemical instability, reactivity, hygroscopicity, and low bioavailability have hindered their widespread adoption. This review aims to highlight how enzymatic hydrolysis addresses these challenges by modifying plant protein characteristics and facilitating their integration into various food applications. The enzymatic breakdown of proteins using endo- and exo-proteases improves functionality, texture, and stability, while enhancing the bioavailability of essential amino acids and bioactive peptides. These modifications optimize sensory qualities, nutrition, and shelf life in foods like snacks, meats, sauces, bakery goods, and beverages. However, challenges remain in achieving consistent quality and overcoming the inherent issues related to peptides in food systems. By refining hydrolysis techniques and optimizing formulations, further advancements in plant protein hydrolysates can be achieved, opening up broader possibilities for their use in food production. This review emphasizes the need for ongoing research to address these challenges and ensure the development of stable, bioavailable peptide-enriched food products.
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Journal Article
Anthocyanins: From Mechanisms of Regulation in Plants to Health Benefits in Foods
Anthocyanins represent the major red, purple, and blue pigments in many flowers, fruits, vegetables, and cereals. They are also recognized as important health-promoting components in the human diet with protective effects against many chronic diseases, including cardiovascular diseases, obesity, and cancer. Anthocyanin biosynthesis has been studied extensively, and both biosynthetic and key regulatory genes have been isolated in many plant species. Here, we will provide an overview of recent progress in understanding the anthocyanin biosynthetic pathway in plants, focusing on the transcription factors controlling activation or repression of anthocyanin accumulation in cereals and fruits of different plant species, with special emphasis on the differences in molecular mechanisms between monocot and dicot plants. Recently, new insight into the transcriptional regulation of the anthocyanin biosynthesis, including positive and negative feedback control as well as epigenetic and post-translational regulation of MYB-bHLH-WD40 complexes, has been gained. We will consider how knowledge of regulatory mechanisms has helped to produce anthocyanin-enriched foods through conventional breeding and metabolic engineering. Additionally, we will briefly discuss the biological activities of anthocyanins as components of the human diet and recent findings demonstrating the important health benefits of anthocyanin-rich foods against chronic diseases.
Journal Article
Large Scale Food Fortification
Micronutrient deficiencies affect 2 billion people globally, especially in sub-Saharan Africa, where iron, vitamin A, iodine, zinc, calcium, selenium, folate, and vitamin B12 deficiencies are common. Large Scale Food Fortification (LSFF) - addition of micronutrients to commonly consumed, industrially processed foods and condiments - can improve micronutrient intake at population level. Progress across East Central Africa Health Community (ECSA-HC) and the Southern Africa Development Community (SADC) regarding fortification of wheat and maize flour, edible oils, and sugar has been uneven. This paper discusses the current status of LSFF, challenges and opportunities to inform future LSFF programming. Qualitative situation analysis comprised of 19 key informant interviews (KIIs) with global, regional, and country stakeholders. KIIs were analyzed by themes and subthemes using Dedoose software. Moving forward, investment on LSFF programming by country governments, and private sector should prioritize integrating reach and coverage indicators into existing national health surveys. Supporting public education campaigns to raise awareness of fortified foods' health benefits, improving collaboration between government regulators and industry quality assurance personnel (i.e., small millers) through targeted fiscal policies and/or incentives as well capacity strengthening for compliance to fortification standards to attain intended nutrition outcomes for LSFF programming is sorely needed.
Journal Article
Cultured meat with enriched organoleptic properties by regulating cell differentiation
Research on cultured meat has primarily focused on the mass proliferation or differentiation of muscle cells; thus, the food characteristics of cultured meat remain relatively underexplored. As the quality of meat is determined by its organoleptic properties, cultured meat with similar sensory characteristics to animal-derived meat is highly desirable. In this study, we control the organoleptic and nutritional properties of cultured meat by tailoring the 2D differentiation of primary bovine myoblasts and primary bovine adipose-derived mesenchymal stem cells on gelatin/alginate scaffolds with varying stiffness. We assess the effect of muscle and adipose differentiation quality on the sensory properties of cultured meat. Thereafter, we fabricate cultured meat with similar sensory profiles to that of conventional beef by assembling the muscle and adipose constructs composed of highly differentiated cells. We introduce a strategy to produce cultured meat with enriched food characteristics by regulating cell differentiation with scaffold engineering.
Achieving organoleptic properties of conventional meat is important for cultured meat production. Here, the authors demonstrate that the texture, flavor, and nutritional content of cultured meat can be significantly enhanced by regulating cell differentiation inside hydrogel scaffolds.
Journal Article