运用多种控制专利技术 减少热加工食品中丙烯酰胺

正自从国际癌症研究机构(IARC)将丙烯酰胺列为“人类可能的致癌物”(2A类)(IARC,1994)后,热加工食品中丙烯酰胺的含量问题就引起社会广泛的关注,热加工食品中丙烯酰胺控制技术已成为食品领域重点研究内容。下面介绍几种热加工产品中丙烯酰胺的控制技术。     

热加工食品中丙烯酰胺残留及安全性评价

自从2002年发现某些热加工食品中含有丙烯酰胺以来,世界上许多国家的科学家围绕这个问题进行了很多的研究工作.本文阐述了丙烯酰胺在食品加工中的形成机制和在食品加工过程中的残留和安全性评价,并提出了在食品加工中降低丙烯酰胺含量的一些措施.     

食品中丙烯酰胺的研究进展

丙烯酰胺具有神经毒性,是一种潜在致癌物,广泛分布于热加工食品中,主要通过美拉德反应形成。本文较为全面地介绍了食品中污染物丙烯酰胺的现状、毒性,以及其形成机制、控制途径等方面的研究进展,并对上述研究进展进行了简要的分析和评述。     

食品中丙烯酰胺与5-羟甲基糠醛的研究进展

食品热加工过程生成的丙烯酰胺与5-羟甲基糠醛严重影响人们的身体健康。研究这两种物质的毒性、形成机理以及抑制方法,有助于合理控制热加工工艺,改善热加工食品的安全性,开发新的抑制方法。本文评述了丙烯酰胺与5-羟甲基糠醛的毒性、形成机理、检测及抑制方法,总结了目前抑制方法存在的问题,提出未来将朝着能同时抑制多种潜在毒性的美拉德反应产物的可能途径发展。     

咖啡中丙烯酰胺的形成与控制研究进展

丙烯酰胺是一种广泛存在于热加工食品中的危害物,咖啡是其重要的摄入来源之一。本文阐述了丙烯酰胺肝脏毒性、神经毒性、生殖毒性在动物和细胞水平上的表现,总结了咖啡豆高温烘焙过程中生成丙烯酰胺的主要途径。在咖啡原料选择、烘焙加工至萃取冲泡的过程中,影响丙烯酰胺形成的因素包括咖啡豆种类、烘焙温度、烘焙时间、贮藏条件等,且不同品类咖啡的加工方式也会造成丙烯酰胺含量差异。本文归纳了抑制咖啡中丙烯酰胺形成的有效措施,可为食品工业化生产中丙烯酰胺的控制提供理论参考。     

ELISA法测定热加工食品中的丙烯酰胺

该研究建立了热加工食品中丙烯酰胺的间接竞争ELISA检测方法.首先用戊二醛法合成丙烯酰胺-BSA免疫抗原,注入兔体内以产生抗丙烯酰胺多克隆抗体.结果显示,在包被抗原为1.5μg/mL,抗体稀释度为1∶16000倍的优化条件下,间接ELISA法检测范围为50μg/L～1280μg/L,IC50为检测限为350μg/L,最低检测限为50μg/L.加标回收率为92.6%～95.5%.该检测方法准确快速,特异性强,适用于热加工食品中丙烯酰胺的快速检测.     

基于蛋白结构修饰的热加工食品伴生危害物形成及抑制研究进展

蛋白食品热加工过程中会因美拉德反应、氨基酸热解等同时产生多种危害物,包括但不仅限于晚期糖基化终末产物、杂环胺和丙烯酰胺。目前已有较多针对某一种危害物生成及抑制机制的研究,但因上述危害物具有相同的氨基酸等反应前体、甲基乙二醛等中间产物以及相似的反应路径,有必要对现有文献进行综合,为后续多种危害物的同步生成及抑制研究寻找新的出发点和突破口。本文系统介绍了蛋白食品热加工过程中氨基酸的变化和羰基化等蛋白结构的修饰,并讨论了这些变化与蛋白食品热加工过程伴生危害物的关系,以期从蛋白结构的改变理解热加工蛋白食品中多种危害物的生成及控制。结果表明,多响应动力学研究多种危害物的生成及抑制,以及高分辨率质谱研究蛋白在热加工过程中的结构修饰将是研究蛋白食品热加工伴生危害物的有效手段。     

缓解食品中丙烯酰胺和5-羟甲基糠醛形成的研究进展

丙烯酰胺和5-羟甲基糠醛是热加工食品中两种常见的具有潜在安全隐患的污染物。丙烯酰胺和5-羟甲基糠醛的同步抑制是目前亟需解决的食品安全性问题。本文主要从丙烯酰胺、5-羟甲基糠醛的形成机理,影响两者形成的缓解策略两个方面进行综述。本文通过总结现有缓解策略的优异,为丙烯酰胺和5-羟甲基糠醛共同抑制方法的开发和共同抑制机理的研究提供理论性参考,也为更多研究者提供新的思路和研究方向。     

油炸食品中丙烯酰胺的形成及减少措施

食品在加工过程中,特别是富含天门冬氨酸和还原糖的物质在高温(120℃以上)加工过程中会产生丙烯酰胺.试验表明,丙烯酰胺对动物有致癌性、神经毒性、生殖发育毒性的作用,但还没有足够的证据表明,食品加工过程中产生的丙烯酰胺对人体有致癌性.然而丙烯酰胺作为食品加工过程中产生的不受欢迎的物质,仍应尽量减少摄入.丙烯酰胺主要存在于油炸、高温烘焙的食品中,减少油炸食品中丙烯酰胺含量的途径主要有:减少或消除形成丙烯酰胺的前体物质;抑制加工过程丙烯酰胺的生成;破坏或使食物中形成的丙烯酰胺重新反应;在食品消费前将形成的丙烯酰胺去除.同时,改变以油炸和高脂肪食品为主的饮食习惯,尽量减少或防止丙烯酰胺可能对人体造成的伤害.     

丙烯酰胺毒性研究进展

丙烯酰胺是一种重要的化工原料,也是美拉德反应的副产物之一,广泛存在于热加工食品中。其毒性主要包括神经毒性、生殖毒性、遗传毒性、免疫毒性及致癌性等,其中神经毒性在人体内得到证实。本文从丙烯酰胺的代谢、毒性及其作用机制、毒性干预等方面进行综述,并展望未来丙烯酰胺研究的发展方向。     

Using participant ratings to construct food image paradigms for use in the Australian population – A pilot study

In human research, images of food are often used as cues in place of real foods. To elicit anticipatory responses in targeted populations (e.g. prompting changes in metabolic hormones, invoking food cravings), cultural differences and population norms with regard to food preferences need to be considered. This pilot study aimed to construct two image paradigms (healthy vs. hyperpalatable foods) for experimental use within the Australian population. A dataset of 200 images (from the licenced database Food-pics and internet sources), representative of healthy and hyperpalatable foods commonly consumed in Australia, was compiled by research dietitians. Ten male and female adults volunteered to view the images. Participants categorised each image as either healthy food or ‘junk food’ (i.e. hyperpalatable food), and rated each image according to three criteria: 1) familiarity of the food displayed; 2) recognisability of the food; and 3) appetisingness of the food. Overall, agreement with a priori categories was high for both healthy and hyperpalatable food images, 87.3% and 87.7% respectively. The food images with the lowest overall ratings (score <7 out of possible 9) were removed from the dataset and the final paradigms each contain 75 images. The healthy food paradigm contains foods from the five core food groups (fruit, vegetables, grains and cereals, meat and meat alternatives, dairy foods), and the hyperpalatable food paradigm contains non-core foods (sweet and savoury discretionary choice foods). The paradigms represent a broad range of commonly consumed foods that will be relevant for prospective projects utilising food cues in Australian adults.     

Consumers’ willingness to pay for upcycled foods

Research on food waste reduction suggests that solutions aimed at reducing waste early in the consumption cycle are the most impactful. Based on this premise, food research labs and food manufacturers have started creating and selling foods made from food ingredients that are generally discarded. Such foods, termed upcycled foods, are safe for human consumption and provide a promising solution to reduce food waste. However, the commercial success of this new category of foods will depend on consumers’ acceptance. This research examines a key indicator of acceptance – consumers’ willingness to pay. We find that although consumers are willing to pay less for upcycled foods compared to conventional alternatives, messaging increases consumers’ willingness to pay. Specifically, we find that rational messaging is more effective than emotional messaging. Overall, our findings suggest that upcycled foods may command good acceptance among consumers.     

低过敏以及抗过敏食品研究进展

食物过敏已成为一种社会问题 ,引起人们的关注。本文综述了目前有关食物过敏研究所取得的进展 ,包括食物过敏机制、国外对即时性食物过敏的研究动向、食物中的过敏原研究概况、食物中的抗过敏因子、低过敏以及抗过敏食品的开发现状等。     

Improving street food vending in South Africa: achievements and lessons learned

Until the late 1990s there were limited scientific data on the microbiological quality and safety of street-vended foods in South Africa, while information was already available in other developing countries, including those within the African region. At that time street-vended foods were perceived as unsafe and street food vending in South Africa was regarded as a practice, which should be outlawed. The first comprehensively documented scientific research into the safety of street-vended foods in South Africa was carried out through university-based research. This research found that street food vendors in South Africa were capable of producing relatively safe foods, with low bacterial counts, although there was still a need for proper hygiene conditions and access to basic sanitary facilities. The Department of Health of South Africa, when coordinating an FAO Technical Cooperation Programme (TCP) project on Improving Street Foods in South Africa, drew similar conclusions. This article provides information of the efforts by universities and health authorities in South Africa towards improving the safety and promoting the sale of street-vended foods. It is shown that a successful transition from street food vending being perceived as a nuisance by health authorities can be made to these authorities promoting and improving street food vending instead.     

食品中丙烯酰胺风险评估及其形成机理研究进展

丙烯酰胺是一种神经毒素及对人可能的致癌物质。研究发现,高温加热的多种食品中含有高剂量的丙烯酰胺。本文重点介绍了国际上关于丙烯酰胺毒理学,风险评估,以及食品加工过程中形成机理方面的研究进展,讨论了进一步的研究工作。旨在为我国食品中丙烯酰胺的研究提供一定的理论和方法参考,进一步控制或减少食品加工中丙烯酰胺的形成,降低我国人群丙烯酰胺的膳食暴露水平,促进食品安全发展,保护消费者健康。     

日本保健功能食品的管理及对我国的启示

目的为了完善我国保健食品法律法规及管理措施,增强保健食品监管的统一性和专业性,促进保健食品行业健康有序的发展。方法本文通过文献研究、专家座谈以及企业调研等方法梳理了日本保健功能食品管理的具体办法。结果通过研究可知日本保健功能食品分为特定保健用食品、功能性标示食品及营养功能食品三个类别,不同类别采用不同的产品审批模式,同时部分原料实现了标准化管理。结论日本保健功能食品的原料根据产品的不同分类进行管理,同时企业承担主体责任的做法对我国保健食品的原料管理有一定的启示。     

粒用高粱的特性及其在食品工业中开发利用前景

高粱是耐旱性最强的粮食作物;在收获前不会产生显著量的黄曲霉毒素;还适用于盐碱地与酸性地等土壤类型的种植:高粱是一种不含面筋的谷物,可以部分替代小麦粉应用于烘焙食品、面制品等食品中,以满足面筋过敏人群的需求;高粱富含多酚类化合物与单宁酸等抗氧化成分,这些化合物对癌症与心血管疾病有较好的预防和改善作用;对高粱的营养与加工特性、国内外高粱食品的研究开发现状进行了综述,并对高粱食品研究开发的趋势进行了展望,以期促进我国新型、高品质的高粱食品、食品配料与功能保健食品的研究与开发.     

赋型剂食品改善活性成分生物利用率研究进展

赋型剂食品是指一类本身不具有生物活性,但能提高与其共同摄入活性成分功效的食物。近年来,越来越 多的活性成分被应用于食品、药品及保健品中,较低的生物利用率是制约其开发利用的主要因素。随着赋型剂食品 概念的提出,通过赋型剂食品组分与结构改善活性成分生物利用率的研究日趋成为科研工作者研究的热点。本文综 述了国内外近年来关于赋型剂食品组分与结构改善不同活性成分生物利用率的研究进展,旨在为赋型剂食品开发研 究提供理论参考。     

The development of fruit‐based functional foods targeting the health and wellness market: a review

Functional foods and their health benefits beyond individual nutrients present challenges to the traditional ‘nutrition’ approach to foods. Epidemiological studies suggest that regular or increased consumption of fruits may promote general health and well‐being as well as reduce the risk of chronic diseases. Therefore, a broad range of research amongst academic, industry and government institutes has been stimulated in attempts to add the goodness of fruits into popular consumer foods. This article provides a brief overview of the research opportunities in the emerging functional foods area, with an emphasis on fruit‐derived products. Based on recent research in the fruit‐based functional food area, a structured approach for designing and developing functional finished products is presented. Included are the technical challenges and their associated solutions during food design, formulation, processing and storage. A consumer‐oriented food product development process is highlighted. Controlling the interactions among the targeted bioactives and other food components during food processing, handling and storage is the key to ensure that a stable and appealing functional food is produced. Manipulating the beneficial synergies among food ingredients, and among food formulation and processing methods, has the potential to lead to substantial food innovations.     

内容分析法在食品安全事件分析中的应用

以2009年4月1日-2009年6月1日期间报道的食品安全事件为研究样本,采用内容分析的方法,从食品安全事件的信息来源、危害类型、不合格食品后处理、不合格原因分析、危害程度描述以及相关数字描述等6个方面进行了研究。研究结果显示:49%的食品安全事件来自食品流通环节;滥用食品添加剂情况最为严重,占所有信息的26%;仅有8%的信息描述了食品不合格程度、分析了不合格食品产生的原因,20%的信息报道了食品的后处理;87%的信息运用数字对不合格率/合格率等信息进行了描述。