Displaying publications 41 - 60 of 69 in total

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  1. Producing a lycopene nanodispersion: Formulation development and the effects of high pressure homogenization
    Shariffa YN, Tan TB, Uthumporn U, Abas F, Mirhosseini H, Nehdi IA, et al.
    Food Res Int, 2017 11;101:165-172.
    PMID: 28941679 DOI: 10.1016/j.foodres.2017.09.005
    The aim of this study was to develop formulations to produce lycopene nanodispersions and to investigate the effects of the homogenization pressure on the physicochemical properties of the lycopene nanodispersion. The samples were prepared by using emulsification-evaporation technique. The best formulation was achieved by dispersing an organic phase (0.3% w/v lycopene dissolved in dichloromethane) in an aqueous phase (0.3% w/v Tween 20 dissolved in deionized water) at a ratio of 1:9 by using homogenization process. The increased level of homogenization pressure to 500bar reduced the particle size and lycopene concentration significantly (p<0.05). Excessive homogenization pressure (700-900bar) resulted in large particle sizes with high dispersibility. The zeta potential and turbidity of the lycopene nanodispersion were significantly influenced by the homogenization pressure. The results from this study provided useful information for producing small-sized lycopene nanodispersions with a narrow PDI and good stability for application in beverage products.
  2. Migration of antioxidants from polylactic acid films, a parameter estimation approach: Part I - A model including convective mass transfer coefficient
    Samsudin H, Auras R, Burgess G, Dolan K, Soto-Valdez H
    Food Res Int, 2018 03;105:920-929.
    PMID: 29433289 DOI: 10.1016/j.foodres.2017.11.065
    A two-step solution based on the boundary conditions of Crank's equations for mass transfer in a film was developed. Three driving factors, the diffusion (D), partition (Kp,f) and convective mass transfer coefficients (h), govern the sorption and/or desorption kinetics of migrants from polymer films. These three parameters were simultaneously estimated. They provide in-depth insight into the physics of a migration process. The first step was used to find the combination of D, Kp,f and h that minimized the sums of squared errors (SSE) between the predicted and actual results. In step 2, an ordinary least square (OLS) estimation was performed by using the proposed analytical solution containing D, Kp,f and h. Three selected migration studies of PLA/antioxidant-based films were used to demonstrate the use of this two-step solution. Additional parameter estimation approaches such as sequential and bootstrap were also performed to acquire a better knowledge about the kinetics of migration. The proposed model successfully provided the initial guesses for D, Kp,f and h. The h value was determined without performing a specific experiment for it. By determining h together with D, under or overestimation issues pertaining to a migration process can be avoided since these two parameters are correlated.
  3. Genetic relatedness, antimicrobial resistance and biofilm formation of Salmonella isolated from naturally contaminated poultry and their processing environment in northern Malaysia
    Chuah LO, Shamila Syuhada AK, Mohamad Suhaimi I, Farah Hanim T, Rusul G
    Food Res Int, 2018 03;105:743-751.
    PMID: 29433269 DOI: 10.1016/j.foodres.2017.11.066
    We investigated the genetic relatedness, antibiotic resistance and biofilm-producing ability of 114 strains of Salmonella, belonged to three serotypes (Corvallis, Brancaster and Albany), isolated from naturally contaminated poultry and their environment in wet markets and smale-scale processing plant from northern Malaysia. Pulsed-field gel electrophoresis revealed that Salmonella strains isolated from various wet markets were clonally related, suggesting the widespread dissemination of these three serotypes in northern Malaysia. All except one strain of Salmonella were resistant to more than two classes of antibiotics, hence regarded as multidrug resistant (MDR). Resistance to sulphonamide (96.5%), ampicillin (89.5%), tetracycline (85.1%), chloramphenicol (75.4%), trimethoprim (68.4%), trimethoprim-sulfamethoxazole (67.5%), streptomycin (58.8%) and nalidixic acid (44.4%) were observed. Resistance determinants, floR, cmlA, tetA, tetB, tetG, temB, blaPSE-1, sul1, sul2, qnrA, qnrS, strA and aadA were detected by PCR among MDR Salmonella strains. Seventy-six strains (66.7%) harboured class-I integrons. The gene cassettes identified were dfrA1, dfrA12, aadA2 and an open reading frame orfC with unknown function. All Salmonella strains produced biofilm and 69.3% of them were strong biofilm-producers. Our findings suggested that most likely, persistent Salmonella colonises various sites in the processing environment by producing biofilm, which leads to their widespread dissemination in wet markets located in northern Malaysia.
  4. A simple approach for rapid detection and quantification of adulterants in stingless bees (Heterotrigona itama) honey
    Se KW, Ghoshal SK, Wahab RA, Ibrahim RKR, Lani MN
    Food Res Int, 2018 03;105:453-460.
    PMID: 29433236 DOI: 10.1016/j.foodres.2017.11.012
    In this study, we propose an easy approach by combining the Fourier transform infrared and attenuated total reflectance (FTIR-ATR) spectroscopy together with chemometrics analysis for rapid detection and accurate quantification of five adulterants such as fructose, glucose, sucrose, corn syrup and cane sugar in stingless bees (Heterotrigona itama) honey harvested in Malaysia. Adulterants were classified using principal component analysis and soft independent modeling class analogy, where the first derivative of the spectra in the wavenumber range of 1180-750cm-1 was utilized. The protocol could satisfactorily discriminate the stingless bees honey samples that were adulterated with the concentrations of corn syrup above 8% (w/w) and cane sugar over 2% (w/w). Feasibility of integrating FTIR-ATR with chemometrics for precise quantification of the five adulterants was affirmed using partial least square regression (PLSR) analysis. The study found that optimal PLSR analysis achieved standard error of calibrations and standard error of predictions within an acceptable range of 0.686-1.087% and 0.581-1.489%, respectively, indicating good predictive capability. Hence, the method developed here for detecting and quantifying adulteration in H. itama honey samples is accurate and rapid, requiring only 7-8min to complete as compared to 3h for the standard method, AOAC method 998.12.
  5. Universal mini COI barcode for the identification of fish species in processed products
    Sultana S, Ali ME, Hossain MAM, Asing, Naquiah N, Zaidul ISM
    Food Res Int, 2018 03;105:19-28.
    PMID: 29433207 DOI: 10.1016/j.foodres.2017.10.065
    Species substitution, the use of a low value fish in place of a high value fish, is the biggest problem in international trade and the leading cause of fraud in the fisheries arena sector. Current DNA barcoding systems have partly solved this problem but also failed in many instances to amplify PCR targets from highly processed products because of the degradation of a longer barcode marker (~650bp). In the present study, a novel mini barcode marker (295bp) was developed to discriminate fish species in raw and processed states forms. The barcode primers were cross-tested against 33 fish species and 15 other animal species and found to be universal for all the tested fish varieties. When 20 commercial fish products of five different categories were screened, all commercial fish sample yielded positive bands for the novel fish barcode. PCR product was sequenced to retrieve the species IDs that reflected 55% (11/20) of Malaysian fish products were mislabeled.
  6. The potential applications of mushrooms against some facets of atherosclerosis: A review
    Amirullah NA, Zainal Abidin N, Abdullah N
    Food Res Int, 2018 03;105:517-536.
    PMID: 29433243 DOI: 10.1016/j.foodres.2017.11.023
    Atherosclerosis is a complex pathology that involves several factors in its development, like oxidative stress, inflammation, hyperlipidemia, platelet aggregation and thrombus formation. Several drugs and therapeutic approaches have been developed to handle these aspects of atherosclerosis. However, some of these treatments can be costly and have undesirable side effects. Many constituents of mushrooms have been shown to have potential anti-atherosclerotic effects in several in vitro and in vivo studies. Recently, the possible mechanisms in which they exert these effects have also been elucidated. In this review, some of the research focusing on mushrooms and their potential anti-atherosclerotic effects are examined. Many mushroom species exhibited anti-oxidative, anti-inflammatory and hypolipidemic effects that can potentially attenuate the progression of atherosclerosis, either through their isolated compounds or use of crude extracts. More studies are focused on the effect that mushrooms have on gene expressions that are involved in oxidative stress, inflammation, and hyperlipidemia. These studies could provide us with a better understanding on the mechanisms in which the consumption of mushrooms could exert their possible anti-atherosclerotic effects. Further research needs to be done to uncover other possible mechanisms that are affected by mushroom use.
  7. Physical properties and stability evaluation of fish oil-in-water emulsions stabilized using thiol-modified β-lactoglobulin fibrils-chitosan complex
    Chang HW, Tan TB, Tan PY, Abas F, Lai OM, Wang Y, et al.
    Food Res Int, 2018 03;105:482-491.
    PMID: 29433239 DOI: 10.1016/j.foodres.2017.11.034
    Fish oil-in-water emulsions containing fish oil, thiol-modified β-lactoglobulin (β-LG) fibrils, chitosan and maltodextrin were fabricated using a high-energy method. The results showed that chitosan coating induced charge reversal; denoting successful biopolymers complexation. A significantly (p<0.05) larger droplet size and lower polydispersity index value, attributed to the thicker chitosan coating at the oil-water interface, were observed. At high chitosan concentrations, the cationic nature of chitosan strengthened the electrostatic repulsion between the droplets, thus conferring high oxidative stability and low turbidity loss rate to the emulsions. The apparent viscosity of emulsions stabilized using thiol-modified β-LG fibrils-chitosan complex was higher than those stabilized using β-LG fibrils alone, resulting in the former's higher creaming stability. Under thermal treatments (63°C and 100°C), emulsions stabilized using thiol-modified β-LG fibrils-chitosan complex possessed higher heat stability as indicated by the consistent droplet sizes observed. Chitosan provided a thicker protective layer that protected the oil droplets against high temperature. Bridging flocculation occurred at low chitosan concentration (0.1%, w/w), as revealed through microscopic observations which indicated the presence of large flocs. All in all, this work provided us with a better understanding of the application of protein fibrils-polysaccharide complex to produce stable emulsion.
  8. Migration of antioxidants from polylactic acid films: A parameter estimation approach and an overview of the current mass transfer models
    Samsudin H, Auras R, Mishra D, Dolan K, Burgess G, Rubino M, et al.
    Food Res Int, 2018 01;103:515-528.
    PMID: 29389642 DOI: 10.1016/j.foodres.2017.09.021
    Migration studies of chemicals from contact materials have been widely conducted due to their importance in determining the safety and shelf life of a food product in their packages. The US Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) require this safety assessment for food contact materials. So, migration experiments are theoretically designed and experimentally conducted to obtain data that can be used to assess the kinetics of chemical release. In this work, a parameter estimation approach was used to review and to determine the mass transfer partition and diffusion coefficients governing the migration process of eight antioxidants from poly(lactic acid), PLA, based films into water/ethanol solutions at temperatures between 20 and 50°C. Scaled sensitivity coefficients were calculated to assess simultaneously estimation of a number of mass transfer parameters. An optimal experimental design approach was performed to show the importance of properly designing a migration experiment. Additional parameters also provide better insights on migration of the antioxidants. For example, the partition coefficients could be better estimated using data from the early part of the experiment instead at the end. Experiments could be conducted for shorter periods of time saving time and resources. Diffusion coefficients of the eight antioxidants from PLA films were between 0.2 and 19×10-14m2/s at ~40°C. The use of parameter estimation approach provided additional and useful insights about the migration of antioxidants from PLA films.
  9. Structural difference of palm based Medium- and Long-Chain Triacylglycerol (MLCT) further reduces body fat accumulation in DIO C57BL/6J mice when consumed in low fat diet for a mid-term period
    Lee YY, Tang TK, Phuah ET, Karim NAA, Alitheen NBM, Tan CP, et al.
    Food Res Int, 2018 01;103:200-207.
    PMID: 29389606 DOI: 10.1016/j.foodres.2017.10.022
    Medium-and-Long Chain Triacylglycerol (MLCT) is a type of structured lipid that is made up of medium chain, MCFA (C8-C12) and long chain, LCFA (C16-C22) fatty acid. Studies claimed that consumption of MLCT has the potential in reducing visceral fat accumulation as compared to long chain triacylglycerol, LCT. This is mainly attributed to the rapid metabolism of MCFA as compared to LCFA. Our study was designed to compare the anti-obesity effects of a enzymatically interesterified MLCT (E-MLCT) with physical blend of palm kernel and palm oil (B-PKOPO) having similar fatty acid composition and a commercial MLCT (C-MLCT) made of rapeseed/soybean oil on Diet Induced Obesity (DIO) C57BL/6J mice for a period of four months in low fat, LF (7%) and high fat, HF (30%) diet. The main aim was to determine if the anti-obesity effect of MLCT was contributed solely by its triacylglycerol structure alone or its fatty acid composition or both. Out of the three types of MLCT, mice fed with Low Fat, LF (7%) E-MLCT had significantly (P<0.05) lower body weight gain (by ~30%), body fat accumulation (by ~37%) and hormone leptin level as compared to both the LF B-PKOPO and LF C-MLCT. Histological examination further revealed that dietary intake of E-MLCT inhibited hepatic lipid accumulation. Besides, analysis of serum profile also demonstrated that consumption of E-MLCT was better in regulating blood glucose compared to B-PKOPO and C-MLCT. Nevertheless, both B-PKO-PO and E-MLCT which contained higher level of myristic acid was found to be hypercholesterolemic compared to C-MLCT. In summary, our finding showed that triacylglycerol structure, fatty acid composition and fat dosage play a pivotal role in regulating visceral fat accumulation. Consumption of E-MLCT in low fat diet led to a significantly lesser body fat accumulation. It was postulated that the MLM/MLL/LMM/MML/LLM types of triacylglycerol and C8-C12 medium chain fatty acids were the main factors that contributed to the visceral fat suppressing effect of MLCT. Despite being able to reduce body fat, the so called healthful functional oil E-MLCT when taken in high amount do resulted in fat accumulation. In summary, E-MLCT when taken in moderation can be used to manage obesity issue. However, consumption of E-MLCT may lead to higher total cholesterol and LDL level.
  10. A pilot study of toxicological safety evaluation in acute and subacute (28-day) oral assessments of kenaf seed beverage in rats
    Syamimi Zaini N, Karim R, Abdull Razis AF, Saulol Hamid NF, Zawawi N
    Food Res Int, 2022 Dec;162(Pt A):111988.
    PMID: 36461229 DOI: 10.1016/j.foodres.2022.111988
    Kenaf (Hibiscus cannabinus L.) seed is a non-conventional edible oilseed that can be valorized into various food products. There is a recent discovery of kenaf seed beverage (KSB) potential as a novel plant-based beverage. KSB had less crude protein than soybean (SB)but more carbohydrate, magnesium, and phosphorus contents.Levels of crude fat, phytates, oxalates, total saponins, and lipid peroxidability in KSB were lower than SB. Sugar content between KSB and SB were comparable, while antioxidant properties of KSB were superior. Ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS) analysis detected gluconic acid, citric acid, palmitic acid, oleic acid, and 13-hydroxyoctadecadienoic acid in both KSB and SB. Considering its novelty, acute and subacute oral toxicity assessments in male Sprague Dawley rats were conducted. The acute toxicity assessment was performed at a single dose of 9.2 ml/kg body weight of KSB. In the following subacute toxicity assessment, different groups of rats consumed different doses of KSB (3.1, 6.1, and 9.2 ml/kg body weight) daily for 28 days. Rats presented normal behavioral and physiological states in both toxicity studies. Growth, food and water intakes, organ weight, and hematological parameters were unaffected. No mortality was reported. Several alterations in serum biochemical parameters were within the normal range, and unassociated with histopathological changes. The oral lethal dose (LD50) and the no-observed-adverse-effect-level (NOAEL) of KSB in rats was greater than 9.2 ml/kg (=1533 mg/kg) body weight. Interestingly, KSB exhibited comparable effects with soybean beverage (SB) on high-density lipoprotein cholesterol and triglycerides which worth further research Follow-up toxicity assessments in animals and human trials are also recommended to ascertain its long term safety.
  11. Formation of 3-MCPD and glycidyl esters in biscuits produced using soybean oil-based diacylglycerol stearin-shortening blends: Impacts of different baking temperatures and blending ratios
    Shafika Abdul Kadir N, Khor YP, Lee YJ, Lan D, Qi S, Wang Y, et al.
    Food Res Int, 2022 Dec;162(Pt B):112055.
    PMID: 36461315 DOI: 10.1016/j.foodres.2022.112055
    Diacylglycerol (DAG) is commonly known as one of the precursors for 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) formation. Besides, 3-MCPDE and GE are heat-induced contaminants which can be formed in fat-containing baked products during the baking process. This study attempted to replace the conventional palm-based shortening (SH) with a healthier fat, namely soybean oil-based diacylglycerol stearin (SDAG) in producing biscuits. The effects of different baking temperatures (200, 210 and 220 °C) and SDAG:SH fat blend ratios (0:100, 60:40 (D64S), 80:20 (D82S), 100:0, w/w) towards the biscuits' physical properties were evaluated. Moreover, the oxidative stability, 3-MCPDPE and GE formation in the fats extracted from the biscuits were also investigated. SDAG-produced biscuit showed slight reductions in the spread ratio compared to the SH-produced biscuit. The elevated baking temperatures resulted in biscuits with increased hardness and low moisture content. Pure SDAG and the other fat blends exhibited significant (p 
  12. Differentiation of lard from other animal fats based on n-Alkane profiles using chemometric analysis
    Ain Syaqirah Sapian N, Aidilfitri Mohamad Roslan M, Mohd Hashim A, Nasir Mohd Desa M, Halim M, Noorzianna Abdul Manaf Y, et al.
    Food Res Int, 2023 Feb;164:112332.
    PMID: 36737925 DOI: 10.1016/j.foodres.2022.112332
    Adulteration of lard with other fats and oils in food production affects many areas including economics, religion, and health. Previous studies discriminated lard based on major components of fats, i.e. triglycerides and fatty acids. This study aimed to differentiate lard and other animal fats (beef, chicken and mutton fat) based on n-alkane profiles established by gas chromatography-mass spectrometry (GC-MS). Principal Component Analysis (PCA) and Hierarchical Clustering Analysis (HCA) were able to initiate clustering of lard and other animal fats. Good result was obtained using Random Forest (RF) and Partial Least Squares-Discriminant Analysis (PLS-DA). Statistical models propose tetracosane (C24) as a potential n-alkane marker and it was found that C24 was the major alkane with composition of 15.72% (GC-MS) of total alkanes identified. Based on this finding, more interesting study may potentially be explored for the interest of various fats and oils consumers in vast applications especially using chemometrics analysis.
  13. Evaluation of vegetable sauerkraut quality during storage based on convolution neural network
    Du J, Zhang M, Teng X, Wang Y, Lim Law C, Fang D, et al.
    Food Res Int, 2023 Feb;164:112420.
    PMID: 36738024 DOI: 10.1016/j.foodres.2022.112420
    Vegetable sauerkraut is a traditional fermented food. Due to oxidation reactions that occur during storage, the quality and flavor in different periods will change. In this study, the quality evaluation and flavor characteristics of 13 groups of vegetable sauerkraut samples with different storage time were analyzed by using physical and chemical parameters combined with electronic nose. Photographs of samples of various periods were collected, and a convolutional neural network (CNN) framework was established. The relationship between total phenol oxidative decomposition and flavor compounds was linearly negatively correlated. The vegetable sauerkraut during storage can be divided into three categories (full acceptance period, acceptance period and unacceptance period) by principal component analysis and Fisher discriminant analysis. The CNN parameters were fine-tuned based on the classification results, and its output results can reflect the quality changes and flavor characteristics of the samples, and have better fitting, prediction capabilities. After 50 epochs of the model, the accuracy of three sets of data namely training set, validation set and test set recorded 94%, 85% and 93%, respectively. In addition, the accuracy of CNN in identifying different quality sauerkraut was 95.30%. It is proved that the convolutional neural network has excellent performance in predicting the quality of Szechuan Sauerkraut with high reliability.
  14. Smart systems in producing algae-based protein to improve functional food ingredients industries
    Neo YT, Chia WY, Lim SS, Ngan CL, Kurniawan TA, Chew KW
    Food Res Int, 2023 Mar;165:112480.
    PMID: 36869493 DOI: 10.1016/j.foodres.2023.112480
    Production and extraction systems of algal protein and handling process of functional food ingredients need to control several parameters such as temperature, pH, intensity, and turbidity. Many researchers have investigated the Internet of Things (IoT) approach for enhancing the yield of microalgae biomass and machine learning for identifying and classifying microalgae. However, there have been few specific studies on using IoT and artificial intelligence (AI) for production and extraction of algal protein as well as functional food ingredients processing. In order to improve the production of algal protein and functional food ingredients, the implementation of smart system is a must to have real-time monitoring, remote control system, quick response to sudden events, prediction and characterisation. Techniques of IoT and AI are expected to help functional food industries to have a big breakthrough in the future. Manufacturing and implementation of beneficial smart systems are important to provide convenience and to increase the efficiency of work by using the interconnectivity of IoT devices to have good capturing, processing, archiving, analyzing, and automation. This review investigates the possibilities of implementation of IoT and AI in production and extraction of algal protein and processing of functional food ingredients.
  15. Oilomics: An important branch of foodomics dealing with oil science and technology
    Zhang Y, Shi J, Tan C, Liu Y, Xu YJ
    Food Res Int, 2023 Nov;173(Pt 1):113301.
    PMID: 37803609 DOI: 10.1016/j.foodres.2023.113301
    Oil is one of three nutritious elements. The application of omics techniques in the field of oil science and technology is attracted increasing attention. Oilomics, which emerged as an important branch of foodomics, has been widely used in various aspects of oil science and technology. However, there are currently no articles systematically reviewing the application of oilomics. This paper aims to provide a critical overview of the advantages and value of oilomics technology compared to traditional techniques in various aspects of oil science and technology, including oil nutrition, oil processing, oil quality, safety, and traceability. Moreover, this article intends to review major issues in oilomics and give a comprehensive, critical overview of the current state of the art, future challenges and trends in oilomics, with a view to promoting the optimal application and development of oilomics technology in oil science and technology.
  16. Lipidomics insight on differences in lipid profiles and phytosterol compositions of coconut oils extracted by classical and green solvents
    Cui J, Yang Z, Xu Y, Tan CP, Zhang W
    Food Res Int, 2023 Dec;174(Pt 2):113653.
    PMID: 37981374 DOI: 10.1016/j.foodres.2023.113653
    Searching for green and ecofriendly solvents to replace classical solvents for industrial scale extraction of coconut oil is of great interest. To explore these possibilities, this study performed comprehensive comparative analyses of lipid profiles and phytosterol compositions in coconut oils obtained by extraction with n-hexane, absolute ethyl alcohol, deep eutectic solvent/n-hexane, dimethyl carbonate (DME) and cyclopentyl methyl ether (CPME) using a foodomics approach. Results indicated that CPME (64.23 g/100 g dry matter) and DME (65.64 g/100 g dry matter) showed comparable capacity for total lipid extraction of total lipids to classical solvents (63.5-65.66 g/100 g dry matter). Considering the phytosterol yield, CPME (644.26 mg/kg) exhibited higher selectivity than other solvents (535.64-622.13 mg/kg). No significant difference was observed in the fatty acid composition of coconut oil by the different solvents assayed. Additionally, total 468 lipid molecules were identified in the samples. For glycerolipid and sphingolipid, the five solvents showed comparable extraction capabilities. However, CPME exhibited higher extraction efficiency of polar lipids (glycerophospholipid and saccharolipid) than other solvents. Overall, these results may be a useful guide for the application of green solvents in industrial production of coconut oil.
  17. Prospects of microalgae in nutraceuticals production with nanotechnology applications
    Tan KY, Low SS, Manickam S, Ma Z, Banat F, Munawaroh HSH, et al.
    Food Res Int, 2023 Jul;169:112870.
    PMID: 37254319 DOI: 10.1016/j.foodres.2023.112870
    Nutraceutical supplements provide health benefits, such as fulfilling the lack of nutrients in the human body or being utilized to treat or cure certain diseases. As the world population is growing, certain countries are experiencing food crisis challenges, causing natural foods are not sustainable to be used for nutraceutical production because it will require large-scale of food supply to produce enriched nutraceutics. The high demand for abundant nutritional compounds has made microalgae a reliable source as they can synthesize high-value molecules through photosynthetic activities. However, some microalgae species are limited in growth and unable to accumulate a significant amount of biomass due to several factors related to environmental conditions. Therefore, adding nanoparticles (NPs) as a photocatalyst is considered to enhance the yield rate of microalgae in an energy-saving and economical way. This review focuses on the composition of microalgal biomass for nutraceutical production, the health perspectives of nutritional compounds on humans, and the application of nanotechnology on microalgae for improved production and harvesting. The results obtained show that microalgal-based compounds indeed have better nutrients content than natural foods. However, nanotechnology must be further comprehended to make them non-hazardous and sustainable.
  18. Are plant-based alternatives healthier? A two-dimensional evaluation from nutritional and processing standpoints
    de Las Heras-Delgado S, Shyam S, Cunillera È, Dragusan N, Salas-Salvadó J, Babio N
    Food Res Int, 2023 Jul;169:112857.
    PMID: 37254431 DOI: 10.1016/j.foodres.2023.112857
    BACKGROUND: Plant-Based Alternative Products (PBAPs) to meat and dairy are increasingly available. Their relative nutritional quality in comparison to animal-based homologs is poorly documented.

    OBJECTIVE: To characterize and evaluate the plant-based alternatives available on the market in Spain in comparison to animal products in terms of their nutritional composition and profile, and degree of processing.

    METHODS: Nutritional information for PBAPs and homologs were obtained from the Spanish 'Veggie base', branded food composition database. Five PBAPs categories (cheese, dairy products, eggs, meat, and fish, n = 922) were compared to animal-based processed (n = 922) and unprocessed (n = 381) homologs, using the modified version of the Food Standard Agency Nutrient Profiling System (FSAm-NPS score) and NOVA classification criteria.

    RESULTS: Compared to processed or unprocessed animal food, PBAPs contain significantly higher sugar, salt, and fiber. PBAPs for fish, seafood, and meat were lower in protein and saturated fatty acids. Overall, 68% of PBAPs, 43% of processed and 75% of unprocessed animal-homologs had Nutri-Score ratings of A or B (most healthy). About 17% of PBAPs, 35% of processed and 13% of unprocessed animal-based food were in Nutri-Score categories D or E (least healthy). Dairy, fish, and meat alternatives had lower FSAm-NPS scores (most healthy), while cheese alternatives scored higher (least healthy) than animal-based homologs. Unprocessed fish and meat were healthier than similar PBAPs based on FSAm-NPS criteria. Approximately 37% of PBAPs and 72% of processed animal-based products were ultra-processed food (NOVA group 4). Within the ultra-processed food group, Nutri-Score varied widely.

    CONCLUSIONS: Most PBAPs had better nutrient profile than animal-based homologs. However, cheese, fish and meats PBAPs had poorer nutrient profile and were more processed. Given the high degree of processing and variable nutritional profile, PBAPs require a multi-dimensional evaluation of their health impact.

  19. A review on matcha: Chemical composition, health benefits, with insights on its quality control by applying chemometrics and multi-omics
    Phuah YQ, Chang SK, Ng WJ, Lam MQ, Ee KY
    Food Res Int, 2023 Aug;170:113007.
    PMID: 37316075 DOI: 10.1016/j.foodres.2023.113007
    This review discussed the origin, manufacturing process, chemical composition, factors affecting quality and health benefits of matcha (Camellia sinensis), and the application of chemometrics and multi-omics in the science of matcha. The discussion primarily distinguishes between matcha and regular green tea with processing and compositional factors, and demonstrates beneficial health effects of consuming matcha. Preferred Reporting Items for Systematic Reviews and Meta-Analyses was adopted to search for relevant information in this review. Boolean operators were incorporated to explore related sources in various databases. Notably, climate, cultivar, maturity of tea leaves, grinding process and brewing temperature impact on the overall quality of matcha. Besides, sufficient shading prior to harvesting significantly increases the contents of theanine and chlorophyll in the tea leaves. Furthermore, the ground whole tea leaf powder delivers matcha with the greatest benefits to the consumers. The health promoting benefits of matcha are mainly contributed by its micro-nutrients and the antioxidative phytochemicals, specifically epigallocatechin-gallate, theanine and caffeine. Collectively, the chemical composition of matcha affected its quality and health benefits significantly. To this end, more studies are required to elucidate the biological mechanisms of these compounds for human health. Chemometrics and multi-omics technologies are useful to fill up the research gaps identified in this review.
  20. Novel strategies for controlling nitrite content in prepared dishes: Current status, potential benefits, limitations and future challenges
    Tang T, Zhang M, Lim Law C, Mujumdar AS
    Food Res Int, 2023 Aug;170:112984.
    PMID: 37316019 DOI: 10.1016/j.foodres.2023.112984
    Sodium nitrite is commonly used as a multifunctional curing ingredient in the processing of prepared dishes, especially meat products, to impart unique color, flavor and to prolong the shelf life of such products. However, the use of sodium nitrite in the meat industry has been controversial due to potential health risks. Finding suitable substitutes for sodium nitrite and controlling nitrite residue have been a major challenge faced by the meat processing industry. This paper summarizes possible factors affecting the variation of nitrite content in the processing of prepared dishes. New strategies for controlling nitrite residues in meat dishes, including natural pre-converted nitrite, plant extracts, irradiation, non-thermal plasma and high hydrostatic pressure (HHP), are discussed in detail. The advantages and limitations of these strategies are also summarized. Raw materials, cooking techniques, packaging methods, and storage conditions all affect the content of nitrite in the prepared dishes. The use of vegetable pre-conversion nitrite and the addition of plant extracts can help reduce nitrite residues in meat products and meet the consumer demand for clean labeled meat products. Atmospheric pressure plasma, as a non-thermal pasteurization and curing process, is a promising meat processing technology. HHP has good bactericidal effect and is suitable for hurdle technology to limit the amount of sodium nitrite added. This review is intended to provide insights for the control of nitrite in the modern production of prepared dishes.
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