Efficacy and safety of food fortification with calcium among adults in Finland

OBJECTIVE: To examine the efficacy and safety of foods fortified with calcium in the adult population in Finland. DESIGN: A simulation study based on the FINDIET 2002 Survey, which estimated habitual food consumption, dietary supplement use and nutrient intakes using 48-hour recall and two 3-day food records, and an Internet survey of the consumption of fortified foods and dietary supplements. SETTING/PARTICIPANTS: Participants of FINDIET 2002 were 25-64 years old from five areas (n = 2007). Participants of the Internet-based survey (n = 1537) were over 15 years of age from all over the country. RESULTS: If all potentially fortifiable foods were to be fortified with calcium, the proportion of participants with calcium intake below the recommended level (< 800 mg day(-1)) would decrease from 20.3% to 3.0% in men and from 27.8% to 5.6% in women compared with the situation where no foods were fortified. At the same time, the proportion of participants with calcium intake above the tolerable upper intake level (UL, > 2500 mg day(-1)) would increase from 0.6% to 12.7% in men and from 0.1% to 3.8% in women. However, in a probability-based model (11% of all fortifiable foods to be fortified with calcium) the proportion of participants with calcium intake below the recommended level would be 15.7% in men and 23.2% in women. The proportion with intake above the UL in this model would be 1.2% in men and 0.7% in women. CONCLUSIONS: Food fortification would be a relatively effective and safe way to increase the calcium intake of the Finnish adult population.     

Reverse phase liquid chromatographic determination of some food additives

Liquid chromatographic methods are described for the separation and determination of non-nutritive sweeteners, namely, acesulfame, aspartame, saccharin, and dulcin; preservatives such as benzoic acid and p-hydroxybenzoic acid; and caffeine and vanillin in ready-to-serve beverages, ice candy, ice cream, squash beverage, tomato sauce, and dry beverage mix samples. These additives are separated on a muBondapak C18 column using methanol-acetic acid-water (20 + 5 + 75) as mobile phase and detected by UV absorption at 254 nm. Caffeine, vanillin, dulcin, and benzoic acid can be analyzed quickly by using a mobile phase of methanol-acetic acid-water (35 + 5 + 60). Aspartame can be separated in the presence of caffeine and vanillin by using the mobile phase pH 3 acetate buffer-methanol (95 + 5). Retention factors and minimum detectable limits are described. The percentage error and the percent relative standard deviation for 6 replicate samples ranged from 0.3 to 2.8 and from 1.64 to 3.60, respectively. Recovery of additives added to the foods named and analyzed by the direct method and by extraction ranged from 98.0 to 100.6% and from 91.6 to 101.8%, respectively. The proposed LC techniques are simple, rapid, and advantageous because all the additives can be detected in a single step, which makes it useful for the routine analysis of various food products.     

Molecular design of multifunctional food additives: antioxidative antifungal agents

A series of alkyl 3,4-dihydroxybenzoates (protocatechuates) was synthesized, and their fungicidal activity against Saccharomyces cerevisiae was assayed using a 2-fold serial broth dilution method. Nonyl and octyl 3,4-dihydroxybenzoate were noted to be the most effective against this yeast with the minimum fungicidal concentration of 12.5 microg/mL each. The activity was found to correlate with the hydrophobic alkyl chain length. The time-kill curve study showed that nonyl 3,4-dihydroxybenzoate was fungicidal against S. cerevisiae at any growth stage and this activity was not influenced by pH values. The fungicidal activity of alkyl 3,4-dihydroxybenzoates was noted in combination with their ability to disrupt the native membrane-associated function nonspecifically as surface-active agents (surfactants) and to inhibit the respiratory electron transport. However, the primary fungicidal activity of nonyl 3,4-dihydroxybenzoate likely comes from its ability to act as a surfactant.     

Detection of food additives by voltammetry at the liquid-liquid interface

Electrochemistry at the liquid-liquid interface enables the detection of nonredoxactive species with electroanalytical techniques. In this work, the electrochemical behavior of two food additives, aspartame and acesulfame K, was investigated. Both ions were found to undergo ion-transfer voltammetry at the liquid-liquid interface. Differential pulse voltammetry was used for the preparation of calibration curves over the concentration range of 30-350 microM with a detection limit of 30 microM. The standard addition method was applied to the determination of their concentrations in food and beverage samples such as sweeteners and sugar-free beverages. Selective electrochemically modulated liquid-liquid extraction of these species in both laboratory solutions and in beverage samples was also demonstrated. These results indicate the suitability of liquid-liquid electrochemistry as an analytical approach in food analysis.     

Combined consumption of soy germ and tomato powders results in altered isoflavone and carotenoid bioavailability in rats

The efficacy of combinations of food for enhanced anticancer activity is of clinical interest, but there is limited information on the effect of combined consumption on bioactive bioavailability. Male Copenhagen rats consumed diets containing 10% tomato powder (TP), 2% soy germ (SG), neither, or a combination (TP+SG) for 25 weeks (n = 63) or 7 days (n = 24). After 7 days, serum carotenoids were significantly lower after TP+SG feeding compared to TP alone. After 25 weeks, the TP+SG group had significantly lower lycopene and β-carotene concentration in the testes, seminal vesicles, and ventral prostate compared to the TP group and significantly higher urinary isoflavone excretion compared to the SG group. These differences were not explained by mRNA expression of scavenger receptor class B type I, carotene 15,15'-monooxygenase I, carotene 9',10'-monooxygenase II, or activity of hepatic detoxification enzymes. The results suggest interactions between soy germ and tomato powder that enhance isoflavone absorption but reduce carotenoid bioavailability.     

Rapid and convenient method for preparing aurapten-enriched product from hassaku peel oil: implications for cancer-preventive food additives

Aurapten (7-geranyloxycoumarin) has been reported to be an effective inhibitor of chemical carcinogenesis in some rodent models. In the present study, a method for preparing an aurapten-enriched agricultural product has been established. Out of 17 Rutaceae varieties, the aurapten content in hassaku (Citrus hassaku Hort ex Y. Tanaka) fruit peel was marked, as well as that in natsumikan (C. natsudaidai) and grapefruit (C. paradisi). The aurapten content in hassaku peel was most abundant in April. Hassaku fruit peel oil, which was dissolved by heating precipitates including aurapten which had formed after freezing the peel oil at -20 degrees C, was used. After adsorbing aurapten from peel oil onto synthetic adsorbent SP70, the adsorbent was washed with 40% (v/v) ethanol in water to remove essential oils and pigments remaining on the adsorbent. Aurapten was then eluted with 80% (v/v) ethanol. In a laboratory-scale test, the recovery rates of aurapten and total carotenoids from the eluates were 74.3 and 4.6%, respectively. In a pilot-scale test, the recovery rate of aurapten in the aurapten-enriched preparation from dissolved hassaku oil was 91.0%, and its concentration was 64.1% (w/w). When stored for 180 days under sunlight, aurapten in powder form remained at 88.0-89.0% of the initial level, but only 31.3-43.8% in ethanol. The stability of aurapten in the aurapten-enriched preparation was higher than that of purified aurapten. These results suggest that aurapten is readily recovered from hassaku peel oil using SP70, and thus may be used as a food additive.     

菇渣基质特性及其对黄瓜和番茄幼苗生长的影响

The aim of this research was to evaluate weathered spent mushroom substrate (SMS),made from spent Flammulina velutipes mushroom substrate,as a growing medium for nursery seedlings.Two vegetable species,cucumber (Cucumis sativus L.cv.Jinchun No.2) and tomato (Solanum lycopersicum L.cv.Mandy),were grown in 8 media of SMS in various ratios with perlite or vermiculite.A mixed substrate of peat with perlite (1:1;v:v) was used as the control (CK).The experiment was arranged in a completely randomized design under greenhouse conditions.Prior to sowing,some physical and chemical properties of the growing media were determined.Results showed that all the mixtures had desirable physical and chemical properties for their use in nursery tomato and cucumber seedlings except for the T4 (SMS:vermiculite=1:1;v:v) and the T8 (SMS:perlite=2:1;v:v) mixtures.Compared with the CK,increased plant height,leaf area,fresh weight,dry weight and index of seedling quality were found in the T3 (SMS:vermiculite=2:1;v:v) and T6 (SMS:perlite=4:1;v:v) growing media.SMS should be considered as an alternative for the widely used but expensive and resource-limited peat in greenhouse cultivation.     

Soil fungi as food for giant amoebae

Feeding trials were carried out to assess the ability of a giant vampyrellid soil amoeba to attack and lyse spores of fungi. Of 24 species of fungi studies, 15 were perforated in the same manner as was reported for Cochliobolus sativus. This giant amoeba is nutritionally versatile and can feed on bacteria, flagellates, blue green algae, diatoms and nematodes. Seven other soil amoebae failed to lyse conidia of C. sativus.     

Efficacy of food proteins as carriers for flavonoids

Enrichment of flavonoids in food is often limited by their off-tastes, which might be counteracted by the use of food proteins as carriers of flavonoids. Various milk proteins, egg proteins, and gelatin hydrolysates were compared for their binding characteristics to two flavan-3-ols. Among the proteins tested for their affinities toward epigallocatechin gallate (EGCG), β-casein and gelatin hydrolysates, in particular fish gelatin, were found to be the most promising carriers with an affinity on the order of 10(4) M(-1). A flexible open structure of proteins, as present in random coil proteins, was found to be important. The saturation of binding observed at high flavonoid/protein ratios was used to estimate the maximal binding capacity of each protein. To reach a daily intake of EGCG that has been associated with positive health effects, only 519 mg of gelatin B and 787 mg of β-casein were required to complex EGCG on the basis of their maximal binding capacity. When the absence of turbidity is taken into account, β-casein prevails as carrier. Three selected proteins were further investigated for their binding potential of representative flavonoids differing in their C-ring structure. An increase in hydrophobicity of flavonoids was related to a higher affinity for proteins, and the presence of a gallic acid ester on the C-ring showed an overall higher affinity.     

Effects of phosphorus fertilizer supplementation on processing quality and functional food ingredients in tomato

Even though several types of phosphorus fertilizers are used in crop production, the influence of phosphorus on produce quality is not well understood. Several quality attributes of tomato juice were analyzed in relation to phosphorus supplementation during a three-year field study (2000-2002). In addition to the recommended phosphorus fertilization, phosphorus supplementations, either through soil (low and high) or through foliar spray (hydrophos, seniphos), were tested. In general, soil and foliar phosphorus supplementation did not provide a statistically significant increase in yield. Tomato juice was evaluated for various quality characteristics including pH, titratable acidity, precipitate weight ratio, total solids, serum viscosity, Brookfield viscosity, color, lycopene levels, vitamin C, and flavor volatiles. Changes observed in several quality parameters were marginal, statistically insignificant and influenced by the season. Therefore, it appears that phosphorus supplementation may not significantly affect the processing quality parameters in tomato fruits.     

New method of DNA isolation from two food additives suitable for authentication in polymerase chain reaction assays

Locust bean gum and guar gum are galactomannans used as additives (E 410 and E 412, respectively) in the food industry as stabilizing agents. Analytical discrimination between the two additives in gums and foods is now feasible by molecular techniques. However, only complex and time-consuming DNA isolation protocols are available to date. We have developed simple improved protocols to obtain enough DNA suitable for PCR amplification from a few milligrams of commercial E 410 and E 412 additives (containing more than 75% polysaccharides). The suspension of additives in water or 10 mM Tris-HCl, pH 8.5, efficiently recovers DNA suitable for authentication in PCR assays. However, the Tris method was much more efficient for the extraction of DNA from E 410 than for E 412 additives. Conversely, the water method was the most suitable for detecting DNA extracted from E 412 or from E 410/E 412 mixtures. Combined with the use of the two specific ribosomal primer pairs previously designed, our methods are well-suited for a fast and simple high-throughput sample treatment of commercial gums for molecular certification.     

Potential food additives from Carex distachya roots: identification and in vitro antioxidant properties

In the present study, the chemical composition and antioxidant properties of root methanol extract of Carex distachya Desf. (Cyperaceae) were assessed to use this plant as sources of food additives and nutraceuticals. The IC50 of the extract (4.2 microg/mL), derived from the DPPH radical scavenging capacity assay, was similar to those of ascorbic acid, alpha-tocopherol, and BHT. These results revealed a strong antioxidant activity because of the presence of an extraordinary quantity of bioactive phytochemicals. The phytochemical study of the root extract led to the isolation and identification of new and known polyphenols, most of them common constituents of plant foods. A total of 16 polyphenols, identified on the basis of spectroscopic data as 7 lignans, 4 phenylethanoids, 3 resveratrol derivatives, a monolignol, and a secoiridoid glucoside, were isolated. The tentative structural elucidation of the new metabolites 5'-O-beta-D-glucopyranosyloxy-3,3'-dimethoxy-7,9'-epoxylignan-4,8',9-triol and 3,5-bis-O-beta-D-glucopyranosyloxy-3'-methoxy-trans-stilben-4'-ol have been performed by a combined approach using ESI/TQ/MS techniques and 1D and 2D NMR experiments. All of the compounds have been tested for their antioxidant activity using six different antioxidant and radical scavenging tests. Interestingly, the extract contained high quantities of polyphenols, most of them reported as constituents of edible plants, such as grape and olive, suggesting that the methanol root extract of this plant could be used as a source of natural antioxidants useful as potential food additives.     

添加剂对高水分挤压组织化复合蛋白理化性质的影响

为了改善高水分挤压组织化复合蛋白肉感不强,肉质纹理结构差的问题,该文以小麦蛋白为主要基料,采用双螺杆高水分挤压技术,研究了添加剂对高水分挤压组织化复合蛋白产品特性的改善效果,并探讨了高水分挤压组织化复合蛋白与市场上熟肉制品质构特性的差异。结果表明,不同种类添加剂对高水分挤压组织化复合蛋白产品特性的影响呈现差异性,其中,大豆磷脂、卡拉胶加入不利于高水分挤压组织化复合蛋白成型及网络状纤维结构的形成;氯化钠添加0.5%时,可改善其纤维结构,加大添加量,色泽差异较小,组织化度,硬度及咀嚼度呈下降趋势,不利于复合组织化蛋白网络状纤维结构的形成;碳酸氢钠添加0.2%～0.4%时,可改善其品质特性;L-半胱氨酸添加0.03%～0.09%时,其组织化度、硬度、咀嚼度均呈增加趋势,碳酸氢钠、L-半胱氨酸的添加均有利于复合组织化蛋白网络状纤维结构的形成。由各指标相关性评价可知,感官评分、L*值、组织化度、咀嚼度可作为其代表性评价指标。高水分复合蛋白的微观结构可直观地剖析添加剂对其组织化结构的影响效果。其中,大豆磷脂、卡拉胶加入时均未形成较多的网络状纤维结构。并与市场上熟肉制品的质构存在较大的差异性,其中硬度、弹性、聚结性、咀嚼度明显增加。适量添加氯化钠、碳酸氢钠、L-半胱氨酸,并结合市场上熟肉制品的质构特性,以感官评分、L*值、组织化度、咀嚼度为评价指标,将为创制肉感较强、具有肉质纹理的仿肉制品提供基础理论依据。     

Rheological characterization of a novel functional food: tomato juice with soy germ

The rheological properties of tomato juice containing 1.5% soy germ were compared to plain tomato juice with and without soy protein isolate. This novel product was developed to provide a delivery system of carotenoids, soy protein, and significant isoflavone content without compromising the perceived juice characteristics of tomato product. Rheological tests depicted physical gel characteristics for all three products. Dynamic tests as a function of temperature showed that the stability and the compatibility between tomato juice and soy germ were higher as compared to soy protein isolate. The hydrophobic and electrostatic interactions between pectin and protein in the tomato soy protein isolate system were weakened as the temperature was increased. In the case of tomato juice with soy germ, the viscosity did not change during heating. The addition of soy germ increased the viscosity of tomato juice reinforcing the entire system without major qualitative effects on the rheological properties of plain tomato juice.     

Mixture approach for optimizing lycopene extraction from tomato and tomato products

A simple mixture process design based on the comparison of both quadratic and special cubic models and involving three mixture components (hexane/acetone/ethanol) as a solution for extracting lycopene from raw tomato, tomato sauce, and tomato paste was used to confirm the hypothesis that lycopene extraction rates are a function of the solvent used during the extraction process. Conventional criteria (p 相似文献   

Polyhalite as a sulfur source for fresh market tomato production in Brazil

Abstract

Polyhalite (PH), a naturally occurring multinutrient fertilizer containing potassium (K), calcium (Ca), magnesium (Mg), and sulfur (S), has improved tomato (Solanum lycopersicum L.) production in Brazil but a specific response by tomato to the S in PH is not confirmed. We compared four S sources – PH, sulfate of potash (SOP), sulfate of potash magnesia (SOPM), and single super phosphate (SSP) – applied at a target application rate of 40?kg?S?ha^?1 to fertilizers with no S (muriate of potash, MOP), and no K or S at commercial application rates in three commercial fields in Brazil with nitrogen (N), phosphorus (P), and K applied at recommended rates of 355, 500, and 200–300?kg?ha^?1, respectively. Consistent across locations, PH increased total yields over the control, MOP, and SSP, with SOP and SOPM higher than the control but not MOP or SSP. Only PH increased marketable yields compared to the control. Yields increased linearly with fruit numbers per plant which were higher for PH than the control or MOP, indicating higher fruit set in PH contributed to yield differences. While fertilizers increased leaf K and S concentrations and soil test K and SO₄–S, yield differences did not appear to be related solely to either K or S fertilization, nor to Mg fertilizers to which there was no response. Leaf and fruit Ca concentrations were higher in PH than the control and MOP at some locations suggesting Ca improved fruit set in PH. Results suggest tomato likely responded to the multinutrient content or solubility pattern of PH.     

Fermented vegetables containing benzoic and ascorbic acids as additives: benzene formation during storage and impact of additives on quality parameters

Chemical and sensorial changes related to the use of benzoates and ascorbic acid as additives in packed fermented vegetables were investigated. For this, three selected vegetables (green olives, cucumbers, and caperberries) stored under different conditions (glass or plastic containers, ambient or refrigerated storage) were used. In all cases, benzoic acid remained unchanged (glass bottle) or decreased slightly (plastic pouch) at prolonged storage. Ascorbic acid was partially or totally degraded during storage, the degradation rate depending on the storage conditions and the vegetable matrix. Benzene levels higher than 10 μg/L were found in cucumbers and caperberries containing both additives, but only when packed in plastic pouches and after prolonged storage at room temperature. In these conditions, an appreciable browning of brine, related to AA degradation, was also found. The use of benzoate alone had a significant influence on vegetable color, but flavor was not significantly affected at the benzoate levels tested. On the basis of the present study, benzoates should be removed from fermented vegetable formulations containing ascorbic acid to eliminate possible benzene formation during long-term storage.