Application of Cudrania tricuspidata leaf extract as a washing agent to inactivate Listeria monocytogenes on fresh-cut romaine lettuce and kale

The present study aimed to examine the antimicrobial activity of silkworm thorn (Cudrania tricuspidata) leaf extract (CTLE) and its application as a washing agent for fresh-cut romaine lettuce and kale. The antimicrobial activities of CTLE at various concentrations against Listeria monocytogenes were determined using disc diffusion and viable cell count assays, and CTLE exhibited strong inactivation of L. monocytogenes. In particular, after the treatment with 0.4% CTLE, the protein content of L. monocytogenes cells was significantly (P < 0.05) decreased from 507.21 to 254.58 μg mL⁻¹, and damaged cells were observed by scanning electron microscopy. CTLE washing resulted in approximately 2-log reduction of microbial growth, similar to that of 0.01% NaOCl. In addition, CTLE washing did not affect the quality of romaine lettuce and kale. Therefore, these results suggest that CTLE is applicable as a new washing agent for inactivating L. monocytogenes on fresh-cut romaine lettuce and kale.     

Dietary exposure to acrylamide in a group of Japanese adults based on 24-hour duplicate diet samples

Acrylamide is a probable human carcinogen and known human neurotoxin that can be generated in food through heating. Using a mathematical modelling approach, our previous study estimated long-term average dietary exposure to acrylamide in the Japanese people; however, the validity of these estimates remained unknown. Here, we aimed to obtain a more accurate estimate of acrylamide exposure that would reflect the usual practice of heat processing and consumption of foods in the population. We collected duplicate diet samples and dietary records during 24 h from a group of Japanese adults. A total of 110 duplicate diet samples were analysed for acrylamide by LC-MS/MS. Data from individual dietary records were used to examine the association between dietary acrylamide exposure and consumption of selected food groups (e.g., coffee, tea, confectioneries, and vegetables prepared at high temperature [deep-frying, stir-frying, sautéing, and baking]). Of the 110 homogenised diet samples, 108 contained detectable levels of acrylamide. Dietary exposure to acrylamide ranged from 8 to 1582 ng/kg body weight (bw)/day, with the mean value of 215 ng/kg-bw/day and median value of 143 ng/kg-bw/day. This mean value was higher than the value we previously estimated for Japanese adults using a mathematical approach. Multiple linear regression analysis showed log dietary acrylamide exposure was significantly associated with consumption of coffee and vegetables prepared at high temperature during 24-hr of sampling (adj. R² = 0.250, p < 0.001). We revealed significant difference in dietary acrylamide exposure between participants who had coffee and vegetables prepared at high temperature (median, 169 ng/kg-bw/day; range, 35–1224 ng/kg-bw/day, n = 42) and those who had none of them (median, 75 ng/kg-bw/day; range, 8–311 ng/kg-bw/day, n = 15) (Steel-Dwass test, p < 0.05).     

果蔬燕麦食品营养与开发利用进展

燕麦片是一种营养丰富、方便快捷、易于携带的食品。燕麦食品能基本满足人体所需能量,但维生素和矿物质等成分相对不足,不能满足机体一餐的全部营养需求。果蔬是人体获取维生素、矿物质和膳食纤维的主要来源,与人体健康密切相关,早餐合理摄取一定量的果蔬是身体健康的重要保证。果蔬燕麦食品的开发,能更好地满足人体对营养的需要,为人们提供了更好的早餐选择。本文综述了燕麦的营养保健功能、果蔬燕麦片的开发优势,并对其未来发展趋势进行了阐述,以供果蔬燕麦食品的研究和开发提供参考。     

Influence of physical and biological variability and solution methods in fruit and vegetable quality nondestructive inspection by using imaging and near-infrared spectroscopy techniques: A review

Over the past decades, imaging and spectroscopy techniques have been rapidly developing and widely applied in nondestructive fruit and vegetable quality assessment. The physical properties (including size, shape, color, position, and temperature) and biological properties (including cultivar, season, maturity level and geographical origin) of fruits and vegetables vary from one to another. A great variety of physical and biological properties of agricultural products influence the optical propagation properties and interaction behaviors with incident light, thus decreasing the quality inspection accuracy. Many attempts have been made in image correction and spectral compensation methods to improve the inspection accuracy. This paper gives a detailed summary about influence of physical and biological variability, as well as the correction and compensation methods for eliminating or reducing the effects in fruit and vegetable quality nondestructive inspection by using imaging and spectroscopy techniques. The advantages and disadvantages of the solution methods are discussed and summarized. Additionally, the future challenges and potential trends are also reported.     

Antihypertensive properties of aqueous extracts of vegetable leaf‐fortified bread after oral administration to spontaneously hypertensive rats

This study investigated the potential cardiovascular health benefits of leavened bread produced from wheat flour that contained 1%, 2% and 3% additions of leafy vegetable powders obtained from Amaranthus viridis (AO), Solanum macrocarpon (SM) or Telfairia occidentalis (TO). Dried breads were extracted with water at 60 °C followed by analysis for total polyphenolic content (TPC), as well as in vitro inhibitions of angiotensin‐converting enzyme and renin activities. HPLC analysis of the bread extracts indicated the presence of mainly rutin, gallic acid, myricetin and caffeic acid. TPC of the vegetable‐fortified breads was significantly (P < 0.05) higher (5.8–7.6 mg gallic acid equivalent, GAE/g) than that of control bread (5.5 mg GAE/g). Oral administration of 100 mg dried extract/kg body weight to spontaneously hypertensive rats led to reductions (up to 42 mmHg) in systolic, diastolic and mean arterial blood pressure in comparison with 20 mmHg for the control bread.     

The effects of cooking method on selected quality traits of broccoli and green asparagus

Broccoli and green asparagus were cooked using boiling water, steam, microwave oven and combi oven with overheated steam and combination of hot air with overheated steam (only broccoli). Vegetables were analysed for chlorophylls a and b, carotenoids, total polyphenols, antioxidant activity, colour parameters and sensory properties. Cooking in the combi oven with overheated steam was an effective method to achieve the highest levels of polyphenols and antioxidant activity, but it negatively influenced the contents of chlorophylls in both vegetables and carotenoids in asparagus. Boiling and cooking in the combi oven with overheated steam or hot air and steam ensured the best and comparable sensory properties of broccoli. Asparagus showed a lower susceptibility to heat treatments than broccoli as none of the treatments applied caused significant differences in colour redness and yellowness, polyphenol content and sensory properties of this vegetable.     

Exploring relationships between satiation,perceived satiety and plant-based snack food features

We aimed to identify relations between satiation and subsequent satiety for six plant-based foods (apple, avocado, banana, carrot, chick pea and macadamia) using a panel of ten healthy participants and a complete crossover randomised design. Food was served as a mid-morning snack ad libitum over 20 min until participants were comfortably full, and subsequent satiety was monitored for up to 180 min. Carrot and macadamia had significantly higher perceived fullness during eating, but also significantly lower perceived satiety per gram than other foods. Food energy factors had no strong relationship with perceived fullness, but were significantly positively correlated with satiety. Mastication number had significant effects on both perceived fullness (negative) and satiety (positive). This pilot study showed that plant food factors affecting perceived fullness during eating and subsequent satiety are different, and suggests how portion control through satiation for different plant-based snacks may influence both energy intake and subsequent satiety.     

发酵十字花科蔬菜中硫代葡萄糖苷代谢研究进展

硫代葡萄糖苷（简称硫苷）是十字花科蔬菜中一类重要的次生代谢物。在蔬菜发酵过程中，硫苷被代谢为异硫氰酸盐等活性产物，这些代谢产物具有抗氧化、抗癌、调节肠道菌群等多种生理功能。乳酸菌发酵对硫苷的代谢机制包括促进硫苷从蔬菜中释放，以及使其发生降解，且代谢作用既与乳酸菌种属相关，也与发酵体系的盐含量、金属离子、pH值以及蔬菜加热预处理相关。通过总结梳理发酵蔬菜硫苷代谢研究进展，并解析影响因素，为提高发酵蔬菜中活性硫苷代谢产物含量，提升发酵蔬菜的健康效应提供理论指引。     

果蔬中常见有机磷和有机氯农药残留量分析

随着社会的发展和科技的进步,人们越来越关注自身的生活质量和食品健康。近几年农作物农药的过度使用问题引起了各界的关注,虽然有些剧毒农药被相关部门禁止使用,但是人们食用的果蔬中的农药残留量的多少成为了关注的焦点。本文使用电子俘获检测器和火焰光度检测器对几种常见的但是已经被禁用的几种农药进行有机氯和有机磷的气相色谱分析,以求得到抽测果蔬中相关的农药残留信息,以检测这几种被禁止使用的农药是否有违规使用的现象。     

Feeding the global city: urban transformation and urban food supply chain in 21st-century Istanbul

ABSTRACT

This article focuses on the effects of urban transformation on the urban food supply chain in 21st century Istanbul. The article begins with a discussion on the particularities of the urban transformation that has shaped the city since the 1980s, emphasizing tendencies that are relevant to food consumption and supply patterns and practices. Next, 6 categories of fresh fruits and vegetables (FFVs), provisioning agents (mixed/foreign-capital supermarkets, domestic-capital supermarkets, bazaars, local suppliers, and urban and semi-urban/peripheral farmers, internet or store-based alternative food networks) are analyzed in terms of their perception of urban transformation and various challenges it poses. The article concludes with an assessment of the changes in the city’s food supply chain in light of provisioning agents’ responses to the urban transformation as a force that either enables them compete more successfully and expand their operations or pushes them to contract or even leave the provisioning sector completely.