Awareness of coeliac disease and the gluten status of ‘gluten‐free’ food obtained on request in catering outlets in Ireland

The only current effective treatment for coeliac disease (CD) is a lifelong diet that is as free from gluten as possible. This study provides baseline evidence to inform future interventions of benefit to CD sufferers by examining awareness of CD issues by food servers and preparation staff, assessing their claims to provide gluten‐free foods by analysis of a meal concurrently sampled. While the majority of attempts to purchase a ‘gluten‐free’ meal on request in restaurants were successful, some 10% of all samples contained gluten, 2.7% between 21 and 100 mg kg^?1, and 7.7% >100 mg kg^?1 and two unsatisfactory samples were purchased from so‐called coeliac‐friendly restaurants. These findings were consistent with those obtained previously by Collin et al. [Alimentary Pharmacology & Therapeutics 19 (2004) 1277], Størsrud et al. [European Food Research & Technology 217 (2003) 481], Gélinas et al. [International Journal of Food Science & Technology 43 (2008) 1245] for cross contamination with gluten. Staff confidence, ‘gluten‐free’ notices, signs and menu choices were no guarantee of risk‐free dining for CD sufferers. Based on our findings we suggest the need for further training, specifically for chefs and managers.     

Construction and validation of a psychometric scale to measure consumers’ fears of novel food technologies: The food technology neophobia scale

Consumers’ fears of novel food technologies are documented. The ability to identify population segments that have greater or lesser neophobia, thus enabling identification of early adopters of innovative products, would be useful. The Food Neophobia Scale [FNS; Pliner, P., & Hobden, K. (1992). Development of a scale to measure the trait of food neophobia in humans. Appetite, 19, 105–120] is a useful tool for assessing reactions to ethnic foods (and sensation seeking) but less suitable for assessing receptivity to foods produced by novel technologies. Therefore, there is a need to develop a new psychometric tool that identifies food technology neophobia.In a three stage validation exercise, 81 statements (items) were reduced to 31 (n = 193) and subsequently reduced to 13 items (n = 459) by factor analysis. After a face validity check, the new 13 item Food Technology Neophobia Scale was tested (n = 295) and found to have predictive (criterion) validity (willingness to consume foods produced by novel food technologies). Furthermore, convergent validity was found between the FTNS and Trust in Science scale [TISS; Bak, H. (2001). Education and public attitudes toward science: Implications for the ‘deficit model’ of education and support for science and technology. Social Science Quarterly, 82(4), 779–793] and FNS.     

Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition

In the first part of the paper (Floury, J., Camier, B. Rousseau, F., Lopez, C., Tissier, J. P., & Famelart, M. H. (2009) Reducing salt level in food: Part 1. controlled manufacture of model cheese systems and their structure-texture relationships. LWT – Food Science and Technology 49(10), 1611–1620), a model cheese matrix presenting different textural properties was developed in order to further study the factors implied in the salt release in mouth during food chewing. The present work consists in physical and modelling approaches to better understand the mass transfer phenomena occurring in the product during its consumption in the mouth. Concentration profiles of several ionic species were measured during the release of salt from the different model matrices into artificial saliva. Apparent diffusion coefficients of the sodium chloride were determined by fitting the experimental data to the second Fick's law. Apparent diffusion coefficients were included between 2.81 and 3.43 × 10⁻¹⁰ m² s⁻¹ at 15 °C and 75% HR. D-value decreased strongly when the dry matter content decreased. Microstructure of the matrices with the lower protein concentration was coarser and fluffier, facilitating the diffusion of the solutes. The D-value increased with the pH at renneting, probably because of the chemical changes of the structure of the casein micelles and significant differences in textural characteristics of cheeses. The diffusion coefficient also significantly decreased with the initial salt concentration, due to the tightening of the matrix microstructure.     

Food Science Mission

Ohne Zusammenfassung

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Food Science Mission

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Food Science Mission, herausgegeben vomForeign Agricultural Service desUS Department of Agriculture, in Zusammenarbeit mit derAmerican Medical Association, derAmerican Veterinary Medical Association, derAmerican Land-Grant College Association und derNational Academy of Sciences. Druckschrift 6 S. 1963. - Food and Drug Research No. 37, Januar 1964.     

RETRACTED ARTICLE: Assessment of aflatoxins in peanuts grown in the Pothohar area of Pakistan

Statement of Retraction

The following article has been retracted from publication in the Taylor & Francis journal, Food Additives & Contaminants: Part B:

M. Abbas, M. R. Asi, F. Anwar, T. Mahmood, A. M. Khan and T. Yaqub, Assessment of aflatoxins in peanuts grown in the Pothohar area of Pakistan, Food Additives & Contaminants: Part B, http://www.tandfonline.com/doi/full/10.1080/19393210.2013.820221. Version of record published online 26th July 2013.

The Editor of Food Additives & Contaminants: Part B and Taylor & Francis note that the policy of the journal is to consider only original material, and authors are required to make a warranty to the effect that articles are not under consideration for publication by any other journal. The article was published in good faith. Subsequently, it has become known that a similar article was submitted to and published in World Academy of Science, Engineering and Technology, Volume 69 (2012). As this is contrary to our stated policy, the article is hereby retracted and should not be cited.

It is Taylor & Francis policy that the Food Additives & Contaminants: Part B article be kept online, but also stating that the paper has been retracted, together with a link to this Retraction to ensure the integrity of the scientific record.     

Effect of different drying methods on drying characteristics,colour, total phenolic content and antioxidant capacity of Goldenberry (Physalis peruviana L.)

In this study, the effects of convective, microwave and microwave–convective drying methods on the drying characteristics, colour, total phenolic content and antioxidant capacity of goldenberry fruits were investigated. To select the most appropriate thin‐layer drying model for drying treatments, nine mathematical drying models were fitted to the experimental data. Based on the statistical tests used for evaluation, the Midilli et al. and Wang and Singh models were considered the best models to describe the drying behaviours of goldenberry fruits in all drying methods. The colour values (L*, a* and b*) of fresh fruit were decreased by drying. Compared with the fresh sample, the dried samples exhibited a 64–75% and 65–75% decrease in total phenolic content and antioxidant capacity, respectively. Among the different drying treatments, the values closest to those of fresh samples with respect to colour values, total phenolic content and antioxidant capacity were achieved with the 160 W microwave drying method.     

Experimental study on drying of pear slices in a convective dryer

The experiments were conducted on pear slices with thickness of 5 mm at temperatures of 50, 57, 64 and 71 °C with an air velocity of 2.0 m s^?1. Prior to drying, pear slices were pretreated with citric acid solution (0.5% w/w, 1 min, 20 °C) or blanched in hot water (1 min, 85 °C). Also, the untreated samples were dried as control. The shortest drying time of pear slices was obtained with pretreatment with citric acid solution. It was observed that whole drying process of pear slices took place in a falling rate period. Four mathematical models were tested to fit drying data of pear slices. According to the statistical criteria (R², χ² and RMSE), the Midilli et al. model was found to be the best model to describe the drying behaviour of pear slices. The effective diffusivity of moisture transfer during drying process varied between 8.56 × 10^?11 and 2.25 × 10^?10 m² s^?1, while the activation energy of moisture diffusion in pear slices was found to be 34.95–41.00 kJ mol^?1.     

The potential effects of demands for natural and safe foods on global food security

There are a number of intersecting and conflicting issues that may require greater oversight than is currently evident:

1. Global food security as defined by FAO, requires that all people have access to adequate supplies of safe, nutritious food of their own choice for healthy living. There is evidence that such amounts of suitable food are being produced in the world today, but not available to all (FAO, 2006).

2. Demands for natural and safe foods and ingredients are expanding and people in the new and developed countries can afford to pay premium prices.

3. Relatively inexpensive air freight allows rapid deliveries of “fresh” and minimally processed food items along extensive supply chains. There are no calculations of environmental costs in evidence.

4. Minimum food processing is demanded, placing a heavy reliance on local safety standards at point of origin and in transit. This can and has created conflict of priorities between improving local safety standards and maintaining profitability. Recent events in China are an important case study.

5. Risks to consumers can escalate as increasing sales demand an expanding range of suppliers and a sometimes expanding supply chain. Failure of any one link can be critical for the chain and its end-user.

6. Opportunities for international suppliers and demands on the production potential of many developing countries can reduce the availability of basic foods to local markets.

7. A new phenomenon has arisen of obesity and starvation occurring simultaneously in the same country (The Australian, 2007), an example of national wealth divergence.

Conclusions

Natural does not mean Safe, particularly with regard to food. Disturbing outcomes during interviews for a local television programme, Catalyst (www.abc.net.au/catalyst, 16 August, 2007), were the extent to which not only the members of the public, but also a General Medical Practitioner, interviewed believed that natural products must be safe. This is an ongoing concern for the food industry and others.Safe food is a term relative to local customs and standards and the further the foods travel from a culture, the greater the need for compliance with accepted international food safety and quality standards. Economic pressures are always likely to compromises in meeting stringent requirements.The demands and freedom of food choice emanating from the growing affluence of some can severely limit the possibilities of food security for others.The International Council for Science (ICSU, www.icsu.org) has a number of programmes in place looking at issues such as Global Environmental Change and Food Systems (GECAFS) and Health and Wellbeing in the Changing Urban Environment (SHWB). Both projects deserve attention.Ultimately, it will depend on each of us and our attitudes as consumers as to how a balance can be obtained between free choice and food security for all. Last month we reached the mid-term of the Millennium Development Goals to reduce the world's hunger by half. We have not met our targets so far and there are signs of harvest difficulties ahead. A more engaging strategy is needed with greater international cooperation. Are we up to the challenge?Free Trade, Fair Trade and Safe Trade are not, after all, equivalent.Food security “Food Security exists when all people, at all times, have physical and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preference for an active and healthy life.”FAO, 1996.“All substances are poisons: there is none which is not a poison. The right dose differentiates a poison and a remedy.”Paracelsus, 1493–1541.World Food Summit (WFS) and Millennium Development Goals (MDGs) Despite disappointing performances in reducing the number of hungry people, a smaller percentage of the populations of developing countries is undernourished today compared with 1990–92: 17 percent against 20 percent. FAO's projections suggest that the proportion of hungry people in developing countries in 2015 could be about half of what it was in 1990–92: a drop from 20 to 10 percent.Thus the world is on a path to meeting the MDG 1 on hunger reduction but will miss the WFS target by 170 million people.FAO, 2006.

Who is at risk and what do they know? Segmenting a population on their food safety knowledge

Although the public is increasingly concerned about food-related risks, the rise in food poisoning cases suggests that people still make decisions on food consumption, food storage and food preparation that are less than ideal from a health and safety perspective (O’Riordan, N., Cowan, C., & McCarthy, M. (2002). Safety of Irish beef—concerns, awareness and knowledge of Irish consumers. Journal of Food Safety, 22(1), 1–16; Shaw, A. (2003). Public understanding of food risks: expert and lay views. FoodInfo Online, 2–3. Science Central from IFIS publishing. Available from <http://www.foodsciencecentral.com/library.html#ifis/11831>; FSAI (2004). Report on zoonoses in Ireland 2000 and 2001. The Food Safety Authority of Ireland. Available from <http://www.fsai.ie/publications/reports/Zoonoses_report.pdf>). Consumer knowledge has been cited by many studies as a factor that influences risk assessment and thus behaviour (Frewer, L. J., Shepherd, R., & Sparks, P. (1994). The interrelationship between perceived knowledge, control and risk associated with a range of food-related hazards targeted at the individual, other people and society. Journal of Food Safety, 14, 19–40; Her Majesty’s Stationery Office (1995). A guide to risk assessment and risk management for environmental protection, Department of the Environment, HMSO, 77–78; Fife-Schaw, C., & Rowe, G. (1996). Public perceptions of everyday food hazards: a psychometric study. Risk Analysis, 16(4), 487–500). In this paper we report on a quantitative study (n = 1025) that examines knowledge levels about food safety practices, food safety and food science amongst the population on the island of Ireland and identifies food knowledge segments within this population. The findings suggest that the majority of the population of Ireland know what they should be doing in their kitchen from a food safety perspective but they are not, in many cases, following the best practice guidelines and regard less than ideal food handling practices as safe. Furthermore, while food safety knowledge levels were high, the level of food science knowledge was rather low. The segmentation of the sample based on knowledge levels yielded some interesting findings. Four segments were clearly identified by Hierarchical Cluster Analysis and labelled “At-Risk”, “Food Safety Conscious” (FSC), “Food Science Knowledge Deficient” (FSKD) and “Informed”. The At-Risk segment (13%) were of particular interest as members of this segment clearly have less than ideal food safety practices and when compared with the other segments also have significantly lower knowledge about what they should be doing, about food safety and about food science issues. This segment may require targeted promotions from food safety communicators but, given their demographic profile, effective communication could prove difficult.     

Bound water: its definition,estimation and characteristics

Parameters of Caurie’s [International Journal of Food Science and Technology 40 (2005) 283] unimolecular adsorption equation have been used to calculate total bound water to equal the square of the primary water capacity or m₀² grams. Current freezing methods predict bound water up to nm₀ grams which leaves a fraction of the total bound water with limited freezing properties unaccounted for. From these studies three types of bound water have been identified at room temperature along a decreasing energy gradient. It has been shown that the stability of processed and blended foods will improve with formula modifications consistent with expansion of type II bound water molecules and processed foods will be more stable the smaller the fractional ratio of type III to type II bound water molecules.     

Market information and food insecurity response analysis

Food aid is no longer the only, or even the dominant, response to widespread food insecurity. Donors, governments, NGOs and recipient communities exhibit rapidly growing interest in and experimentation with cash-based alternatives, both in the form of direct cash distribution to food insecure persons, and of local or regional purchase of food using cash provided to operational agencies by donors. But humanitarian assistance and development communities lack a systematic, field-tested framework for choosing among food- and/or cash-based responses to food insecurity. This paper outlines the rationale for “response analysis” and introduces a new, field-tested, systematic approach to this emergent activity. The Market Information and Food Insecurity Response Analysis (MIFIRA) framework provides a logically sequenced set of questions, and corresponding analytical tools to help operational agencies anticipate the likely impact of alternative (food- and/or cash-based) responses and thereby identify the response that best fits a given food insecurity context.

Fatty acid composition and oxidative stability of oils recovered from acid silage and bacterial fermentation of fish (Sea bass – Dicentrarchus labrax) by‐products

Lipid quality and fatty acid compositions of fish oils recovered from fish (Sea bass – Dicentrarchus labrax) waste silages produced with formic acid (FA) and five different LAB strains (Lactobacillus plantarum (LP), Pediococcus acidilactici (PA), Enterococcus gallinarum (EG), Lactobacillus brevis (LB) and Streptococcus spp. (ST)) were assessed to ensure for the usage for human consumption. Generally, it was observed that there were no significant differences between PUFA contents (23.27–23.64%). Peroxide (PV) (2.12 meq active O₂/per kg of oil) and TBA values (1.07 mg malonaldehyde (MA) g^?1 oil) of fish oils from acid silage were significantly higher than those of the fermented ones (1.14–1.91 meq active O₂ kg^?1, 0.67–0.81 mgMA g^?1 oil, respectively). Anisidine values (AV) were determined in range of 8.04–11.14 for fermented silages and 13.08 from acid silage. The highest totox value (17.33 ± 0.88) was also detected in acid silage oil whereas fermented groups gave totox value in the range of 10.40–13.88. It can be concluded that the initial lipid quality of fermented fish waste silages was better than the initial lipid quality of acid fish waste silage. Therefore, fish oils recovered from fermented silages can be used as food additives or supplements for animal and human diets.     

Analysis of protein function in clinical C. albicans isolates

Clinical isolates are prototrophic and hence are not amenable to genetic manipulation using nutritional markers. Here we describe a new set of plasmids carrying the NAT1 (nourseothricin) drug resistance marker (Shen et al., 2005 ), which can be used both in clinical isolates and in laboratory strains. We constructed novel plasmids containing HA–NAT1 or MYC–NAT1 cassettes to facilitate PCR‐mediated construction of strains with C‐terminal epitope‐tagged proteins and a NAT1–pMet3–GFP plasmid to enable conditional expression of proteins with or without the green fluorescent protein fused at the N‐terminus. Furthermore, for proteins that require both the endogenous N‐ and C‐termini for function, we have constructed a GF–NAT1–FP cassette carrying truncated alleles that facilitate insertion of an intact, single copy of GFP internal to the coding sequence. In addition, GFP–NAT1, RFP–NAT1 and M‐Cherry–NAT1 plasmids were constructed, expressing two differently labelled gene products for the study of protein co‐expression and co‐localization in vivo. Together, these vectors provide a useful set of genetic tools for studying diverse aspects of gene function in both clinical and laboratory strains of C. albicans. Copyright © 2012 John Wiley & Sons, Ltd.     

Effect of a single oral administration of Lactobacillus plantarum DSMZ 8862/8866 before and at the time point of weaning on intestinal microbial communities in piglets

The aim of this study was to evaluate whether a single administration of two strains of Lactobacillus plantarum (DSMZ 8862 and 8866) either before or at the time point of weaning can influence the intestinal microbiota of piglets. A total of 176 piglets were allocated into five groups: control (LP0), administration of 5 × 10⁹ or 5 × 10¹⁰ cfu at day 25 of life (LP1, LP2) and administration of 5 × 10⁹ or 5 × 10¹⁰ cfu at day 28 of life (LP3, LP4). Piglets were weaned on day 28 of life. On day 25 (LP1, LP2), 28 (LP0, LP3, LP4), 33 (all groups) and 39 (all groups) of life, 10–13 animals of each group were killed and genomic DNA was extracted from small and large intestinal contents. Denaturing gradient gel electrophoresis demonstrated that administration of L. plantarum had a significant effect in GIT microbial communities as revealed by the Simpson's index of diversity and cluster analysis based on the Dice similarity index; this effect was more pronounced in groups LP3 and LP4. A treatment dependent presence of Clostridium glycolicum-like, Lactobacillus sobrius-like, Eubacterium rectale-like and Roseburia faecalis-like phylotypes was observed. The results show that the administration of L. plantarum at the point of weaning can influence gastrointestinal microbiota in weaning piglets which may have positive results on gastrointestinal health.     

A modified microdiffusion assay with solid-state detection for the determination of total cyanogens (CNp) in cassava flour. Comparison to the method of O'Brien et al. (1991)

A simplified assay for quantitative determination of the total cyanogen content of cassava flour was developed. It relies on solid state detection after microdiffusion of released HCN from an acid flour extract. The reading of the solid state colour reaction was done by a microplate reader, but may also be done by means of a portable reflectometer. Positive test reactions are stable provided the reacted sheets are stored in the dark. The new method has been compared to the standard method of O'Brien et al. (Journal of the Science of Food and Agriculture, 56, 277–289, 1991), and give identical results for levels of total cyanogens higher than approx. 5 mg kg⁻¹.     

Production of antimicrobial membranes loaded with potassium sorbate using a supercritical phase separation process

The production of antimicrobial packaging is one of the most interesting challenges in the food industry; its scope is to prolong the shelf life of a food maintaining its safety and freshness. The major limitation of traditional techniques used to produce antimicrobial packaging, is the difficulty in controlling the release of the active agent from the device to the food surface.In this work, a supercritical phase inversion process has been tested to produce potassium sorbate (PS) loaded cellulose acetate (CA) membranes, to be inserted in food packaging. The membranes have been obtained at different process conditions (pressures 150–250 bar, temperatures 35–55 °C) and at different polymer concentrations (10, 15 and 20% w/w). PS to CA weight ratio has been maintained constant at 5% w/w for all the formulations. The best process parameter combination to obtain the longest PS release time (about 325 min) was 250 bar and 35 °C.Industrial relevanceThe production of antimicrobial active packagings is one of the most attractive challenges in the food industry also catalyzed by consumers' demand for natural and safe foods and for environmental protection [1]. Antimicrobial food packaging reduces, inhibits or retards the growth of microorganisms that may be present in the food or packaging material itself [2], to extend the shelf life of the packed food. The most desired property is the controlled release of the antimicrobial agent to the food surface [3–6]. This characteristic is influenced by the technique used to produce the film. To overcome conventional processes limitations, it could be possible to use supercritical assisted processes, taking advantage of the properties of supercritical fluids, such as negligible surface tension, high diffusivity and low viscosity. In particular, a supercritical phase separation process has been successfully proposed to produce loaded polymeric membranes to be inserted in food packaging.[1] C.A. Campos, L.N. Gerschenson, S.K. Flores, Development of edible films and coatings with antimicrobial activity, Food Bioprocess Technol. 4 (2011) 849–875.[2] P. Appendini, J.H. Hotchkiss, Review of antimicrobial food packaging, Innov. Food Sci. Emerg. Technol. 3 (2002) 113–126.[3] M. Uz, S.A. Altınkaya, Development of mono and multilayer antimicrobial food packaging materials for controlled release of potassium sorbate, LWT—Food Sci. Technol. 44 (2011) 2302–2309.[4] P. Suppakul, J. Miltz, K. Sonneveld, S.W. Bigger, Active packaging technologies with an emphasis on antimicrobial packaging and its application, J. Food Sci. 68 (2003) 408–420.[5] A. Figoli, E. Mascheroni, S. Limbo, E. Drioli, Membrane for food packaging, chapter 10, in: V. Peinemann, S. Pereira Nunes, L. Giorno (Eds.), Membrane Technology: Volume 3: Membranes for Food Applications, Wiley-VCH Verlag GmbH & Co., Germany, 2010.[6] L. Vermeiren, F. Devlieghere, M. van Beest, N. de Kruif, J. Debevere, Development of the active packaging of foods, Trends Food Sci. Technol. 19 (1999) 77–86.     

Effect of air temperature,slice thickness and pretreatment on drying and rehydration of tomato

The effect of air temperature, pretreatment with alkaline emulsion of ethyl oleate (AEEO) and slice thickness on drying and rehydration characteristics of tomato slices was studied. Drying time decreased with pretreatment, but it increased considerably with the increase in air temperature and slice thickness of tomato. Besides, pretreatment was found to improve the rehydration ratio of tomato slices. The experimental drying curves obtained show only falling rate period. To estimate and select the suitable form of drying curves, five different mathematical models were applied to the experimental data. Among the mathematical models investigated, the Midilli et al. and logarithmic models satisfactorily described the drying characteristics of tomato slices with highest R² and lowest χ² and root mean square error. The effective moisture diffusivity varied from 3.123 to 10.03 × 10^?11 m² s^?1 over the temperature range studied, and the activation energy values varied from 59.6 to 70.2 kJ mol^?1.     

Reduction of soybean oligosaccharides and properties of alpha-D-galactosidase from Lactobacillus curvatus R08 and Leuconostoc mesenteroides [corrected] JK55

This study was undertaken to investigate the potential for reducing non-digestive oligosaccharides (NDO) in soy foods, as well as the influence of exogenous conditions on intracellular α-galactosidase (α-Gal) producing lactic acid bacteria. Two strains, Lactobacillus curvatus R08 and Leuconostoc mesenteriodes JK55, showed the highest levels of raffinose degrading activity at over 40 U mL⁻¹, and presented maximum activities during the stationary phase in a medium where raffinose was the only carbon source. Raffinose was the most effective inducer, followed by melibiose, and galactose; the enzymes were partially inhibited by fructose and sucrose. On the other hand, limited activity was observed in glucose. The strains displayed optimum activity levels at neutral pH and a 35–37 °C temperature range. The α-Gal activities of L. curvatus R08 and Leu. mesenteriodes JK55 were maintained at pH 6.5–10.0. The activity of the α-Gal enzyme was stable in a relatively broad range of temperatures from 0 to 40 °C for 3 h. In soymilk, Leu. mesenteriodes JK55 and L. curvatus R08 completely hydrolyzed the NDO after 18–24 h of fermentation. The abilities of L. curvatus R08 and Leu. mesenteriodes JK55 to degrade raffinose sugars and, particularly, to produce organic acids from sugar, could contribute to reductions in the anti-nutritional properties of soy, and to the accumulation of compounds with beneficial properties during food processing. Furthermore, this study provides the optimum conditions to induce α-Gal from these strains.     

MALDI-based identification of stable hazelnut protein derived tryptic marker peptides

Food allergy is an important health problem especially in industrialised countries. Tree nuts, among which are hazelnuts (Corylus avellana), are typically causing serious and life-threatening symptoms in sensitive subjects. Hazelnut is used as a food ingredient in pastry, confectionary products, ice cream and meat products, therefore undeclared hazelnut can be often present as a cross-contaminant representing a threat for allergic consumers. Mass spectrometric techniques are used for the detection of food allergens in processed foods, but limited information regarding stable tryptic peptide markers for hazelnut is available. The aim of this study was to detect stable peptide markers from modified hazelnut protein through the Maillard reaction and oxidation in a buffered solution. Peptides ³⁹⁵Gly-Arg⁴⁰³ from Cor a 11 and ²⁰⁹Gln-Arg²¹⁷, ³⁵¹Ile-Arg³⁶³, ⁴⁶⁴Ala-Arg⁴⁷⁸ and ⁴⁰¹Val-Arg⁴¹⁷ from Cor a 9 hazelnut allergens proved to be the most stable and could be detected and confirmed with high scores in most of the modified samples. The identified peptides can be further used as analytical targets for the development of more robust quantitative methods for hazelnut detection in processed foods.     

The potential application of the protein hydrolysates of three medicinal plants: cytotoxicity and functional properties

Functional evaluation of encrypted bioactive peptides in protein structure helps to better understand those for using in pharmacy and food sciences. For this purpose, the total protein was extracted from Matricaria chamomilla, Ziziphora clinopodioides, and Cressa cretica, and partially purified with ammonium sulfate. Protein hydrolysates were obtained from pancreatin hydrolysis for 240 min and the enzyme hydrolysis was confirmed using the determination of hydrolysis degree and Fourier transform infrared (FT-IR) followed by the physicochemical and sensory properties were investigated. The results showed that all hydrolysates had both cytotoxic and antioxidant activities. Specifically, C. cretica hydrolysates represented cytotoxic activity against the MCF-7 cell line with the IC₅₀ of 135.21 µg/mL, while showed no significant growth inhibition effect on the HEK293 cell line. Besides, M. chamomilla hydrolysates showed the lowest bitterness value (1.125 ± 0.52). From the perspective of color investigation, M. chamomilla hydrolysates indicated the highest L^* and the lowest a^* factors. The highest turbidity and surface tension, and 10-fold more cancer cell killing effect under gastrointestinal digestion conditions were observed for M. chamomilla hydrolysates. Therefore, bioactive peptides might be formulated in designing of novel anticancer drugs or could be used in promising protocols for the production of food products with beneficial health effects.