牛磺酸对运动能力影响的研究进展

牛磺酸是一种含硫条件性必需氨基酸,是人和动物机体内不可缺少的一种生理活性物质。牛磺酸对于机体的运动能力有着重要的影响,本文在介绍牛磺酸的代谢过程及生理作用的基础上,对目前国内外关于补充牛磺酸与提高人体的运动能力的关系、牛磺酸的安全性及副作用等方面研究情况做一综述。牛磺酸已开发成颇具潜力的抗运动性疲劳的营养补充剂,同时在医药、卫生、保健等领域里也具有广泛商业价值和社会价值。     

Food-grade carrageenans and their implications in health and disease

Food additives, often used to guarantee the texture, shelf-life, taste, and appearance of processed foods, have gained widespread attention due to their increased link to the growing incidence of chronic diseases. As one of the most common additives, carrageenans have been used in human diets for hundreds of years. While classified as generally recognized as safe (GRAS) for human consumption, numerous studies since the 1980s have suggested that carrageenans, particularly those with random coil conformations, may have adverse effects on gastrointestinal health, including aggravating intestinal inflammation. While these studies have provided some evidence of adverse effects, the topic is still controversial. Some have suggested that the negative consequence of the consumption of carrageenans may be structure dependent. Furthermore, pre-existing conditions may predispose individuals to varied outcomes of carrageenan intake. In this review, structure–function relationships of various carrageenans in the context of food safety are discussed. We reviewed the molecular mechanisms by which carrageenans exert their biological effects. We summarized the findings associated with carrageenan intake in animal models and clinical trials. Moreover, we examined the interactions between carrageenans and the gut microbiome in the pathogenesis of gastrointestinal disorders. This review argues for personalized guidance on carrageenan intake based on individuals’ health status. Future research efforts that aim to close the knowledge gap on the effect of low-dose and chronic carrageenan intake as well as interactions among food additives should be conducive to the improved safety profile of carrageenans in processed food products.     

Detonation propagation through a nonuniform layer of hydrogen-oxygen in a narrow channel

Experiments were carried out to study detonation propagation through a nonuniform layer of stoichiometric hydrogen-oxygen in a narrow channel. Premixed stoichiometric hydrogen-oxygen was injected through a series of 1.3 mm diameter, 4.8 mm spaced holes into a 7 mm wide optically accessible channel initially filled with an inert gas. A Chapman-Jouguet detonation wave was transmitted into the test section from a pre-detonator of equal height. The height of the layer was varied by changing the time of hydrogen-oxygen injection relative to the arrival-time of the detonation wave. Schlieren photography was used to record the progression of the detonation wave. Soot foils mounted to the back window, were used to record the detonation cellular structure and visualization of the soot incandescence provided tracking of the reaction zone. With the channel initially filled with argon, detonation propagation was only possible when the layer height accommodated at least 8–11 detonation cells. Detonation propagation was not possible when the channel initially contained nitrogen, or carbon dioxide, indicating strong mixing with the injected premixed hydrogen-oxygen. Numerical simulations confirmed the strong mixing between the injected premixed hydrogen-oxygen with the prefilled inert gas. The simplified mixing condition, i.e., injection of premixed hydrogen-oxygen, provides a unique data set for numerical code validation and verification for a linear RDE geometry.     

Informative and corrective responsive packaging: Advances in farm-to-fork monitoring and remediation of food quality and safety

Microbial growth and fluctuations in environmental conditions have been shown to cause microbial contamination and deterioration of food. Thus, it is paramount to develop reliable strategies to effectively prevent the sale and consumption of contaminated or spoiled food. Responsive packaging systems are designed to react to specific stimuli in the food or environment, such as microorganisms or temperature, then implement an informational or corrective response. Informative responsive packaging is aimed at continuously monitoring the changes in food or environmental conditions and conveys this information to the users in real time. Meanwhile, packaging systems with the capacity to control contamination or deterioration are also of great interest. Encouragingly, corrective responsive packaging attempting to mitigate the adverse effects of condition fluctuations on food has been investigated. This packaging exerts its effects through the triggered release of active agents by environmental stimuli. In this review, informative and corrective responsive packaging is conceptualized clearly and concisely. The mechanism and characteristics of each type of packaging are discussed in depth. This review also summarized the latest research progress of responsive packaging and objectively appraised their advantages. Evidently, the mechanism through which packaging systems respond to microbial contamination and associated environmental factors was also highlighted. Moreover, risk concerns, related legislation, and consumer perspective in the application of responsive packaging are discussed as well. Broadly, this comprehensive review covering the latest information on responsive packaging aims to provide a timely reference for scientific research and offer guidance for presenting their applications in food industry.     

Conceptualizing “free-from” food consumption determinants: A systematic integrative literature review focused on gluten and lactose

BackgroundGluten- and lactose-free products are registering a sudden rise in the market, particularly among tolerant people, and this leads to consumer confusion and nutritional inadequacies. The number of studies around this trend has steadily increased in the last 10 years, as scholars from different disciplines have tried to rationalize consumers’ behaviours in these foods’ choice. However, the scientific debate appears fragmented and lacks an integrated view.ObjectivesWe conducted a systematic integrative review of consumers’ determinants of gluten-free and lactose-free consumption to frame the state of the art and research gaps.Methods45 English language articles reporting quantitative empirical studies ranging from 1971 and 2019 were analysed. First we categorized the consumption determinants in six factors applying the model proposed by Koster and Mojet, then we proposed a new integrated conceptualization inspired by Bronfenbrenner’s Transtheoretical Model. Moreover, differences and similarities between tolerant and intolerant consumers will be highlighted.ResultsResearch on intolerant consumers focused more on individuals’ determinants, in terms of awareness, trust, morality, and capability to read nutritional facts (as purchase facilitators); while studies targeting tolerant consumers focused more on objective product characteristics (with price and availability in supermarkets as barriers for consumption). In this target the subjective perspective has been studied only referring to the risk for developing psychological issues in the restrictive diet.ConclusionAs information is lacking in the scientific debate, we suggest for future research the integration of consumers’ subjective implicit levers to decipher free-from purchase behaviours.     

Review and analysis of the hydrogen production technologies from a safety perspective

Hydrogen can be produced via many different technologies; however, from a safety standpoint there exists no framework for selecting the right technology. Here, we provide a structured framework for assessment of the most desirable hydrogen production technology based on efficiency, safety, and infrastructure, by using a Multi-Criteria Decision-Making (MCDM) integrated Analytic Hierarchy Process (AHP) and life-cycle index (LInX) approach. We apply this modified MCDM approach to steam methane reforming (SMR), autothermal reforming, partial oxidation, alkaline electrolysis, polymer electrode membrane electrolysis, and solid oxide electrolyzer cell processes. Our results show that SMR is the most desirable technology based on the efficiency, safety, and infrastructure criteria. We employ fuzzy set theory to address subjectivity and uncertainty challenges in the data and found that although the technologies based on electrolysis have an environmental advantage, they exhibit higher uncertainties than non-renewable technologies such as SMR. Overall, this new framework addresses the challenge to find the most desirable and safer technology for hydrogen production.     

中国传统饮食文化融入食育路径研究

为国民身体素质、探索具有中国特色的现代食育之路，必须深入分析与探索中国饮食文化中的食育理念。文章以传统饮食文化为出发点和落脚点，概括出医食同源、饮食有节、饮食有礼等先进的食育观点。分析传统饮食与现代食育的关系，认为食育是弘扬传统饮食文化的重要途径，传统饮食文化是发展现代食育的基础。但探索现代食育仍面临着西方快餐文化冲击和国民食育进程缓慢等困境，必须采取强化国民食育意识、加强食育法制建设、健全食育教育体系、推进食育试点工作等措施促进中国传统饮食文化融入食育体系建设，真正探索具有中国特色的食育之路。     

某福利院一起肠炎沙门菌食源性疾病的调查分析

目的 对某福利院一起肠炎沙门菌食源性疾病进行调查和溯源,为研究相关食源性疾病提供参考。方法采用流行病学、食品卫生学和脉冲场凝胶电泳(PFGE)同源性分析等方法,分析本次食源性疾病事件。结果 确认本次事件中病例23名,患病率5.65%(23/407)；现场采集病例肛拭子15份和厨房工作人员肛拭子3份、留样菜品3份、水果2份以及冰棒1份,其中从11份病例肛拭子中检出肠炎沙门菌,PFGE结果显示11株肠炎沙门菌的DNA条带图谱相似性为96.4%,聚类分析为同一型,结合流行病学调查,初步判断菌株来自同一克隆系。结论 综合流行病学、食品卫生学和实验室检测结果,确定为一起肠炎沙门菌引起的食源性疾病,福利院应加强对特殊人群的饮食安全管理,制定相应的食源性疾病突发事件应急处理预案,防止此类事故再发生。