Characterisation of Italian commercial apricot juices by high-performance liquid chromatography analysis and multivariate analysis

The modern fruit juice industry needs their products to be characterized by high-quality attributes to meet consumers’ expectation. In this view, the composition of 26 Italian commercial apricot juices obtained from organic, integrated and conventional agriculture was analysed for carbohydrates, organic acids, amino acids, phenolic compounds and furanic compounds by high-performance liquid chromatography (HPLC). The content of 5-hydroxymethylfurfural in apricot juices (range 0.1–18 mg/l) was within the regulatory limit of 20 mg/l. The lack of furanic compounds in apricot fresh fruits confirmed their importance as quality markers of heating condition during processing and storage of fruit juices. Univariate analysis disclosed some significant differences among the composition of the apricot juices in terms of glucose, fructose, malic acid, glycine, chlorogenic acid, rutin, and a^∗-parameter (redness). Principal component analysis on chemical composition of apricot juices resulted in two principal components (PCs) that accounted for 66% of the total variance. Organic apricot juices showed some separation from the other juices, whereas a lack of distinction between integrated and conventional juices appeared.     

测定食物中5种类黄酮物质的高效液相色谱法的改进

目的优化、完善分析植物性食物中5种类黄酮成分的方法。方法采用Nova-Pak C18(3.9 mm×150mm,4μm)色谱柱;流动相为0.1%三氟乙酸(A)-5%乙腈甲醇溶液(B),梯度洗脱(0～5min,90%A→60%A;5～18 min,60%A→40%A;18～21 min,40%A→10%A;21～25 min,10%A→10%A;25～30 min,10%A→90%A),流速1 ml/min;检测波长365 nm,柱温35℃。结果杨梅黄酮、槲皮素、玉米黄酮、坎二菲醇、芹菜配基5种类黄酮在0.156～20μg/ml浓度范围内与色谱峰高呈良好的线性关系,相关系数(r)为0.9995～0.9999;检测限为0.0195μg/ml(S/N≥3);低、中、高浓度的平均加标回收率(n=3)为88.5%～105.6%,相对标准偏差(RSD)均小于6.32%。结论该方法灵敏、准确,具有良好的重复性和稳定性,可用于植物性食物中5种类黄酮含量的检测。     

抗应激功能食品研究概况

应激是机体受到外来刺激产生的非特异性反应，应激反应是当今社会普遍关注的问题。本文概述了应激的有关概念，对抗应激功能食品作了详尽介绍。     

Sustainable recovery of grape skins for use in an apple beverage with antiglycation properties

An apple puree formulated with red grape skins was developed on pilot scale as a new beverage with antiglycation properties. The addition level of grape skins was selected by a liking test with 70 consumers. The selected formulation was a fibre‐rich source and delivered grape anthocyanins, flavonols and flavanols resulting in ~ twofold higher antiglycation activity than the apple puree. Pasteurisation (3‐D in the target microorganism Alicyclobacillus acidoterrestris) did not affect the antiglycation activity, which decreased by 30% upon sterilisation. Storage for 1 month in the temperature range 15–35 °C affected the contents of anthocyanins, monomeric, dimeric and oligomeric flavanols, while chlorogenic acid, flavonols and dihydrochalcones were stable. About 90% antiglycation activity was retained after one‐month storage at 15 °C. The use of red grape skin as ingredient could represent an opportunity for the apple processing industry to develop a value‐added product.     

Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties

Twenty‐five strains, isolated from raw, non‐pasteurised, organic whey samples, were identified phenotypically and genotypically. Biochemical tests were performed, and enzyme profiles, antibiotic resistance and antimicrobial properties were investigated. Sixteen strains were identified as genus Lactobacillus. Based on 16S rDNA gene sequence, the strains were identified as Lb. plantarum and Lb. fermentum. All of the strains had β‐galactosidase activity, and some of them reduced nitrate content. All strains utilised carbohydrates. The tested strains were characterised by low or average lipolytic and esterolytic activity. Moreover, the strains showed low proteolytic activity which is advantageous for their use as starter cultures for foods with low protein content. Strains Lb. fermentum S20, SM1, SM3, S2R and Lb. plantarum SM5 produced harmful N‐acetyl‐β‐glucosaminidase; moreover, the strain S20 produced also β‐glucuronidase. None of the strains produced α‐chymotrypsin. In phenotypic studies, most of the test strains were susceptible to gentamicin, ampicillin, tetracycline, chloramphenicol, penicillin and erythromycin. Strains Lb. plantarum S1 and Lb. fermentum S4, S7, S8, S10, SM1 and SM3 did not possess any transfer resistance genes. Antagonistic activity of the culture LAB strains was assessed as high or moderate in relation to the indicator strains, with the greatest zones of inhibition for E.coli and the smallest for L. monocytogenes ATCC 15313. This study reveals that the LAB strains isolated from organic whey have high potential for food application. Some strains of species Lb. fermentum (S4, S7, S8, S10) have been identified as the best candidates.     

Amaranth functional cookies exert potential antithrombotic and antihypertensive activities

In this study, amaranth flour was used as an ingredient to prepare gluten-free cookies. The production process and attributes of amaranth cookies were characterised, and the potential use of amaranth flour as a functional ingredient was analysed. Cookies exhibited a non-uniform reddish brown colour and a cookie factor ratio of 4.5 ± 0.6. Storage studies indicated that after 3 weeks at room temperature cookies presented slight variations in the texture. Simulated gastrointestinal digestion of this product was able to release peptides capable of exerting potential antithrombotic and antihypertensive activities, IC₅₀ values of 0.22 ± 0.04 and 0.23 ± 0.03 mg mL⁻¹ protein, respectively. This work demonstrates for the first time that food made with amaranth flour exerts potential antithrombotic and antihypertensive activity. In conclusion, these amaranth cookies could be an alternative way of incorporating potentially health beneficial products for people who choose a conscious diet, including coeliac or vegan consumers.     

Ensuring the future of functional foods

Consumption of functional foods suggests a strategy to reduce the incidence of chronic health disorders. This message has resonated with consumers and driven market growth. Functional food research has significantly increased over the last decade but few studies have addressed the bioavailability of active ingredients for clinical efficacy. Baked goods such as bread, biscuits and cake are popular categories for innovation due to their widespread consumption. These new developments have often impacted on organoleptic properties of the finished products and thus consumer acceptance. Blending of bioactive ingredients may overcome this deficit. However, an understanding of the role of the microbiome in health has indicated that the efficacy of functional foods is unlikely to be uniform within the population. Further growth in the functional foods market, is likely to require greater evidence of the bioavailability of active ingredients, clinical effect and support for health claims by regulators especially in the EU.     

Development of vitamin E-enriched functional foods: stability of tocotrienols in food systems

Tocotrienols are members of the vitamin E family that provide many nutritional benefits. Developing tocotrienol-fortified functional foods introduces vitamin E into consumers diets without changing their food habits. The purpose of this study was to compare the stability of tocotrienols in bulk form and six food matrices at a fixed dose (40 mg kg⁻¹) under accelerated and conventional storage conditions. The delta- and gamma-tocotrienol content was measured using HPLC, and the sensory attributes were evaluated using triangle and hedonic tests. Tocotrienol in bulk powder was less stable under stressed conditions than in bulk oil, with the powders having approximately 40% and 80% reduction in δ- and γ- after storage and bulk oil with no significant degradation. HPLC analysis demonstrated that tocotrienol content remained unchanged in dry mix lemonade, yogurt, raw and UHT milk, and margarine over time; however, complete degradation of γ- and partial degradation (up to 50%) of δ-tocotrienol was observed in bread during ambient and stressed storage conditions. A significant decrease in the δ-tocotrienol relative concentration was also observed in HTST processed milk samples. Tocotrienol addition was not perceived, and no significant difference in the product attributes and overall liking was reported in the discrimination sensory testing.     

Influence of phytosterol and phytostanol food supplementation on plasma liposoluble vitamins and provitamin A carotenoid levels in humans: An updated review of the evidence

Phytosterols and phytostanols (PAP) compete with cholesterol absorption in the intestine, resulting in a 5–15%-reduction in plasma total and LDL cholesterol. An important issue is the PAP potential to reduce the plasma concentrations of fat-soluble vitamins and provitamin A carotenoids. Here, an update of the scientific evidence is reviewed to evaluate plant PAP-enriched foods impact on plasma fat-soluble vitamins and carotenoid levels, and to discuss potential implications in terms of cardiovascular risk. Based on 49 human interventional and 3 bioavailability studies, results showed that regular consumption, particularly over the long term, of foods fortified with PAP as recommended in labeling does not significantly impact plasma vitamins A, D, and K concentration. A 10% significant median reduction was observed for α-tocopherol. Concerning carotenoids, while 13 studies did not demonstrate statistically significant plasma β-carotene reduction, 20 studies showed significant reductions, with median effect size of ?24%. This decline can be mitigated or offset by increased fruits and vegetables consumption. Furthermore, higher cardiovascular risk was observed for differences in plasma β-carotene concentration of the same magnitude as the estimated average decrease by PAP consumption. These results are supported by the only study of β-carotene bioavailability showing decrease in absorption by phytosterols daily intake.     

Preparation and application of immunoaffinity column coupled with dcELISA detection for aflatoxins in eight grain foods

This paper described a reliable and simple analytical method for the determination of aflatoxins (AFB₁, AFB₂, AFG₁, AFG₂) in cereals, peanuts, vegetable oils and fermented foods like beer, soybean sauce and soybean paste based on immunoaffinity column (IAC) cleanup coupled with direct competitive enzyme-linked immunosorbent assay (dcELISA) detection and confirmed by ultra high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS). Under the optimized conditions, the home-made IAC capacity was 293, 60, 220 and 45 ng/mL gel for AFB₁, AFB₂, AFG₁ and AFG₂, respectively. Eight grain foods were pretreated with IAC, and then the extracts were detected by the dcELISA. The results showed that the recoveries of IAC-dcELISA ranged from 71.5% to 119.8% (relative standard deviations ≤ 16.67%) that were higher than dcELISA without IAC cleanup procedure by at least 30% on average, indicating that the matrix interference of different samples could be alleviated via the pretreatment of IAC, especially for fermented foods. The developed method was also confirmed by UHPLC-MS/MS with electrospray interface in positive mode using multiple reaction monitoring. In conclusion, this assay could be used as an effective analytical method for the determination of aflatoxins in complex grain foods.