Wheat gluten–based coatings and films: Preparation,properties, and applications

Effective food packaging that can protect foodstuffs from physical, chemical, and biological damage and maintain freshness and quality is essential to the food industry. Wheat gluten shows promise as food packaging materials due to its edibility, biodegradability, wide availability, low cost, film-forming potential, and high resistance to oxygen. The low mechanical properties and poor water permeability of wheat gluten coatings and films limit their wide applications; however, some inferior properties can be improved through various solutions. This work presents a comprehensive review about wheat gluten–based coatings and films, including their formulation, processing methods, properties, functions, and applications. The mechanical and water resistance properties of coatings and films can be reinforced through wheat gluten modification, combinations of different processing methods, and the incorporation of reinforcing macromolecules, antioxidants, and nanofillers. Antioxidants and antimicrobial agents added to wheat gluten can inhibit microbial growth on foodstuffs, maintain food quality, and extend shelf life. Performances of wheat gluten–based coatings and films can be further improved to expand their applications in food packaging. Current research gaps are identified. Future research is needed to examine the optimal formulation and processing of wheat gluten–based coatings and films and their performance.     

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sizes more on the regulation of authentication and trade mark, pays more attention to methods of food eating, and concerns the differences among eaters more. Also, they differ rather obviously in public administration.“ Food quality”, a definition of“ degree”, means the degree of food quality, including both high-class food and low-grade food. Bu“tfood safety”is an“ absolute” definition, meaning that there is no acute or chronic danger in the food.“ Food sanitary” is also an“ absolute” definition. The opinion h     

Production, reproduction, health, and growth traits in backcross Holstein × Jersey cows and their Holstein contemporaries

A total of 648 purebred Holstein and 319 backcross Holstein × Jersey dairy cattle were compared for production, reproduction, health, linear type, and growth traits. Animals were born between 2003 and 2009 and were housed in the University of Wisconsin–Madison Integrated Dairy Facility. All animals had Holstein dams; lactating dams were mated to unproven Holstein sires to produce purebred (control) Holsteins or to unproven F₁ Jersey × Holstein crossbred sires to produce backcross animals, whereas nulliparous dams were mated to proven Holstein sires to produce purebred (other) Holsteins. Traits were analyzed using mixed linear models with effects of season of birth, age of dam, sire, birth year of sire, days in milk, lactation, and linear type score evaluator. Control Holsteins had greater 305-d milk yield (12,645 vs. 11,456 kg), 305-d mature equivalent milk yield (13,420 vs. 12,180 kg), peak daily milk yield (49.5 vs. 46.4 kg), total lactation milk yield (11,556 vs. 10,796 kg), and daily fat-corrected milk yield (43 vs. 40 kg) compared with backcrosses. Days open and services per conception as a heifer or cow did not differ between control Holsteins, other Holsteins, or backcrosses. The proportion of first-parity births that required assistance was less in control Holsteins than in backcross cows (3.7 vs. 11.2%). The incidence of scours or respiratory problems in calves did not differ between control Holsteins, other Holsteins, and backcrosses, nor did the incidence of mastitis, injury, or feet problems. Control Holstein heifers were heavier (629 vs. 557 kg), with greater hip height (145 vs. 139 cm), body length (167 vs. 163 cm), heart girth (205 vs. 198 cm), and hip width (54 vs. 53 cm) at 22 mo of age. On a 50-point scale for linear type traits, Holsteins were larger in stature compared with backcrosses (41 vs. 28), had wider rumps (37 vs. 33), and wider rear udders (34 vs. 32). Results of this study suggest that backcross Holstein × Jersey cattle have decreased production but fail to demonstrate an advantage in health and reproduction compared with purebred Holsteins.     

Cheers,proost, saúde: Cultural,contextual and psychological factors of wine and beer consumption in Portugal and in the Netherlands

Wine and beer consumption are an integral part of European culture: Southern Europe is associated with wine and Northern Europe is associated with beer. When consumed in moderation, these alcoholic beverages can be part of a balanced and healthy diet. In the 1990s, non-alcoholic beer (NAB), which has no cultural roots, became available in the market. This review identifies determinants for consumption of wine, beer, and NAB, using data on consumption patterns from Portugal and the Netherlands. Since the 1960s the image of Portugal as a wine country declined, whereas the image of the Netherlands as a beer country remained stable. In each country beer is now the most consumed alcoholic beverage and is mainly a men's beverage, whereas wine is the second most consumed and is consumed by both genders. Cultural differences define Portuguese as “outdoors, everyday drinkers”, within a meal context, and Dutch as “at home, weekend drinkers.” Wine is perceived as the healthiest beverage, followed by NAB, and regular beer. Motivation for consumption is related to context: wine for special occasions, beer for informal occasions, and NAB for occasions when alcohol is not convenient. Moderate wine and beer consumption seems to be surrounded by positive emotions.

This review is relevant for public health, for industry market strategies, and identifies opportunities of future research on drinking behaviour.     

Investigation and comparison of the anti-tumor activities of lactoferrin, α-lactalbumin,and β-lactoglobulin in A549, HT29, HepG2, and MDA231-LM2 tumor models

To investigate the anti-tumor activities of lactoferrin, α-lactalbumin, and β-lactoglobulin, 4 types of human tumor cells (lung tumor cell A549, intestinal epithelial tumor cell HT29, hepatocellular cell HepG2, and breast cancer cell MDA231-LM2) were exposed to 3 proteins, respectively. The effects on cell proliferation, migration, and apoptosis were detected in vitro, and nude mice bearing tumors were administered the 3 proteins in vivo. Results showed that the 3 proteins (20 g/L) inhibited viability and migration, as well as induced apoptosis, in 4 tumor cells to different degrees (compared with the control). In vivo, tumor weights in the HT29 group (0.84 ± 0.22 g vs. control 2.05 ± 0.49 g) and MDA231-LM2 group (1.11 ± 0.25 g vs. control 2.49 ± 0.57 g) were significantly reduced by lactoferrin; tumor weights in the A549 group (1.07 ± 0.19 g vs. control 3.11 ± 0.73 g) and HepG2 group (2.32 ± 0.46 g vs. control 3.50 ± 0.74 g) were significantly reduced by α-lactalbumin. Moreover, the roles of lactoferrin, α-lactalbumin, and β-lactoglobulin in regulating apoptotic proteins were validated. In summary, lactoferrin, α-lactalbumin, and β-lactoglobulin were proven to inhibit growth and development of A549, HT29, HepG2, and MDA231-LM2 tumors to different degrees via induction of cell apoptosis.     

Determination of Free Arginine, Glutamine, and β-alanine in Nutritional Products and Dietary Supplements

A method for the determination of free arginine, glutamine, and β-alanine in nutritional products and dietary supplements is described. The amino acids are derivatized with the fluorescent tag 9-fluorenylmethoxycarbonyl (FMOC), and the derivatives are then determined by reversed phase HPLC. Method suitability was defined by experimental assessments of linearity (R ² > 0.999), precision (day-to-day RSD ≤ 1.0%), accuracy (spike recoveries=98.7%–101.8%, n = 18), and selectivity (baseline resolution from the other common amino acids). The method provides for an accurate and precise quantification of the three amino acids, when present at concentrations >0.2% (w/w) in nutritional products and dietary supplements. Assessments of free l-glutamine stability in three different reconstituted powder products, as performed by the method, found recoveries >97% through 24 h at room temperature.     

Physico-Chemical Characterization of Oils Extracted from Noni,Spinach, Lady’s Finger,Bitter Gourd and Mustard Seeds,and Copra

The physico-chemical properties of solvent-extracted oil from the seeds of noni (Morinda citrifolia L.), spinach (Spinacia oleracea L.), lady’s finger (Abelmoschus esculentus (L.) Moench), bitter gourd (Momordica charantia L.), mustard (Brassica nigra (L.) Koch), and the dried kernel (copra) of coconut (Cocos nucifera L.) were characterized. Among these sources, spinach seed had the lowest oil content (4.5 ± 0.4%) while coconut kernel had the highest oil content (63.1 ± 2.8%). Palmitic, oleic, and linoleic acids were the major fatty acids for spinach, lady’s finger and noni seed oils, while erucic, eleostearic, and lauric acids were the major fatty acids for mustard seed oil, bitter gourd seed oil, and coconut kernel oil, respectively. All of the oils possessed at least three major peaks in their triacylglycerol profiles except for bitter gourd seed oil which had only one major peak (1-stearoyl, 2,3-dieleostearoyl). The last endothermic peaks were –12.4, –6.0, 6.8, 57.7, 2.7, and 24.3ºC for noni, spinach, lady’s finger, bitter gourd and mustard seed oils, and coconut oil, respectively. Initially, the solid fat content of bitter gourd seed oil decreased gradually, but became rapidly after 50 until 60ºC. Coconut oil had its solid fat content reduced rapidly around 14 to 28ºC.     

Stability and degradation of the high‐intensity sweeteners: Aspartame,Alitame, and Sucralose

Abstract

More than 170 million Americans consume low‐calorie foods and beverages. The interest of the consumer in low‐calorie foods that contain alternative sweeteners has grown. Currently, non‐nutritive high‐intensity sweeteners, aspartame and sucralose have been approved for use in the United States. Another sweetener, alitame, used in other countries such as Australia and China has not been granted approval for use in the States.

The paper reviews the stability and degradation products of high‐intensity sweeteners, aspartame, alitame, and sucralose.     

A Timely Application—Temporal methods,past, present,and future

Eating is a dynamic experience, and temporal sensory methods have been proposed to document how products change over the course of consumption or use (nonfood). A search of online databases yielded approximately 170 sources related to temporal evaluation of food products that were compiled and reviewed. This review summarizes the evolution of temporal methodologies (past), offers guidance in selecting appropriate methods (present), and provides insights into the future of temporal methodologies in the sensory space. Temporal methods have evolved to document a variety of characteristics in food products including how the intensity of a specific attribute changes over time (Time–Intensity), which specific attribute is dominant at each time during evaluation (Temporal Dominance of Sensations), which attributes are present at each time point during evaluation (Temporal Check-All-That-Apply), and many others (Temporal Order of Sensations, Attack–Evolution–Finish, and Temporal Ranking). In addition to documenting the evolution of temporal methods, this review considers the selection of an appropriate temporal method based on the objective and scope of research. When choosing a temporal method, researchers should also consider the selection of panelists to perform the temporal evaluation. Future temporal research should focus on validation of new temporal methods and explore how methods can be implemented and improved to add to the usefulness of temporal techniques for researchers.     

β-Lactoglobulin and WPI aggregates: Formation,structure and applications

The literature is reviewed on the formation and the structure of β-lactoglobulin and whey protein isolate (WPI) aggregates in aqueous solution induced by heating. The focus is on the effects of the pH and added salt. The use of β-lactoglobulin and WPI aggregates in cold-set gels, foams and emulsions, encapsulation, and films and coatings is also reviewed.     

The Dress Must Be White,and Perfectly Plain and Simple: Confirmation and First Communion Dress, 1850–2000

Abstract

The basis for this article was a paper given at the Annual Symposium of the Costume Society in Norwich in 1998, on the theme of religious dress. It has been expanded with further research.

This article traces the history and development of special dress worn for the sacraments of confirmation and first communion in the Church of England and the Roman Catholic Church. Before the 1850s no special dress was required; the growth of the fashion for increasingly elaborate white dresses and veils post-1850 seems to have been fostered by the growing affluence of the middle classes and by the fashion press. Special dress for Anglican confirmation declined in popularity in the later twentieth century, while dress for Catholic first communion, in contrast, has become, like dress for weddings, an occasion for an orgy of consumerism.     

Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type

The enrichment of foods and beverages with carotenoids may reduce the incidences of certain chronic diseases. However, the use of carotenoids in foods is currently limited because of their poor water-solubility, high melting point, low bioavailability, and chemical instability. The potential of utilising oil-in-water (O/W) nanoemulsions stabilised by a globular protein (β-lactoglobulin) for encapsulating and protecting β-carotene was examined. The influence of temperature, pH, ionic strength, and emulsifier type on the physical and chemical stability of β-carotene enriched nanoemulsions was investigated. The rate of colour fading due to β-carotene degradation increased with increasing storage temperature (5-55 °C), was faster at pH 3 than pH 4-8, and was largely independent of ionic strength (0-500 mM of NaCl). β-Lactoglobulin-coated lipid droplets were unstable to aggregation at pH values close to the isoelectric point of the protein (pH 4 and 5), at high ionic strengths (NaCl >200 mM, pH 7), and at elevated storage temperatures (55 °C). β-Carotene degradation was considerably slower in β-lactoglobulin-stabilised nanoemulsions than in Tween 20-stabilised ones. These results provide useful information for facilitating the design of delivery systems to encapsulate and stabilise β-carotene for application within food, beverage, and pharmaceutical products.     

Extracts of edible and medicinal plants in inhibition of growth, adherence, and cytotoxin production of Campylobacter jejuni and Campylobacter coli

Abstract: Campylobacter spp. is recognized as one of the most common cause of food‐borne bacterial gastroenteritis in humans. Campylobacter infection causes campylobacteriosis, which can range from asymptomatic to dysentery‐type illnesses with severe complications, such as Guillian‐Barre syndrome. Epidemiological studies have revealed that consumption of poultry products is an important risk factor of this disease. Adherence and cytotoxic activity of the bacteria to host mucosal surfaces have been proposed to be critical steps in pathogenesis. Innovative tools for controlling Campylobacter, such as natural products from plants, represent good alternatives for use in foods or as therapeutic agents. In this study, 28 edible or medicinal plants species were analyzed for their bactericidal effects on the growth of Campylobacter jejuni and C. coli. The extracts of Acacia farnesiana, Artemisia ludoviciana, Opuntia ficus‐indica, and Cynara scolymus were the most effective against these microorganisms at minimal bactericidal concentrations (MBCs) of 0.3, 0.5, 0.4, and 2.0 mg/mL, respectively. No effect on growth was detected with lower concentrations of extract (25%, 50%, or 75% of the MBC) added to the media. The effect of each extract (75% of the MBC) on adherence and cytotoxicity of C. jejuni and C. coli was evaluated in Vero cells. Adherence of Campylobacter to Vero cells was significantly affected by all the extracts. Cytotoxic activity of bacterial cultures was inhibited by A. farnesiana and A. ludoviciana. These plant extracts are potential candidates to be studied for controlling Campylobacter contamination in foods and the diseases associated with this microorganism. Practical Application: Innovative tools for controlling Campylobacter, such as natural products from plants, represent good alternatives for use in foods or as therapeutic agents. The extracts of Acacia farnesiana, Artemisia ludoviciana, Opuntia ficus‐indica, and Cynara scolymus were the most effective against these microorganisms. Adherence and cytotoxic activity of the bacteria to host mucosal surfaces which are critical steps in pathogenesis were decreased by these extracts. Our results point to these plants as potential candidates for the control of Campylobacter contamination in foods, the treatment of the diseases associated with this microorganism, and as feed supplements to reduce on‐farm prevalence of Campylobacter.