Comparison of two models for the estimation of usual intake addressing zero consumption and non-normality

Various models exist for estimating the usual intake distribution from dietary intake data. In this paper, we compare two of these models, the Iowa State University Foods (ISUF) model and the betabinomial-normal (BBN) model and apply them to three different datasets. Intake data are obtained by aggregating over multiple food products and are often non-normal. The ISUF and BBN model both address non-normality. While the two models have similar structures, they show some differences. The ISUF model includes an additional spline transformation for improving the normality of the intake amount distribution, while the BBN model includes the possibility of addressing covariates, such as age or sex. Our analyses showed that for two of the example datasets both models produced similar estimates of the higher percentiles of the usual intake distribution. However, for the third dataset, where the intake amount distribution appear to be multimodal, both models produced different percentile estimates.     

Origin and Processing Methods Slightly Affect Allergenic Characteristics of Cashew Nuts (Anacardium occidentale)

The protein content and allergen composition was studied of cashews from 8 different origins (Benin, Brazil, Ghana, India, Ivory Coast, Mozambique, Tanzania, Vietnam), subjected to different in‐shell heat treatments (steamed, fried, drum‐roasted). On 2D electrophoresis, 9 isoforms of Ana o 1, 29 isoforms of Ana o 2 (11 of the acidic subunit, 18 of the basic subunit), and 8 isoforms of the large subunit of Ana o 3 were tentatively identified. Based on 1D and 2D electrophoresis, no difference in allergen content (Ana o 1, 2, 3) was detected between the cashews of different origins (P > 0.5), some small but significant differences were detected in allergen solubility between differently heated cashews. No major differences in N‐ and C‐terminal microheterogeneity of Ana o 3 were detected between cashews of different origins. Between the different heat treatments, no difference was detected in glycation, pepsin digestibility, or IgE binding of the cashew proteins.     

Modeling food matrix effects on chemical reactivity: Challenges and perspectives

ABSTRACT

The same chemical reaction may be different in terms of its position of the equilibrium (i.e., thermodynamics) and its kinetics when studied in different foods. The diversity in the chemical composition of food and in its structural organization at macro-, meso-, and microscopic levels, that is, the food matrix, is responsible for this difference. In this viewpoint paper, the multiple, and interconnected ways the food matrix can affect chemical reactivity are summarized. Moreover, mechanistic and empirical approaches to explain and predict the effect of food matrix on chemical reactivity are described. Mechanistic models aim to quantify the effect of food matrix based on a detailed understanding of the chemical and physical phenomena occurring in food. Their applicability is limited at the moment to very simple food systems. Empirical modeling based on machine learning combined with data-mining techniques may represent an alternative, useful option to predict the effect of the food matrix on chemical reactivity and to identify chemical and physical properties to be further tested. In such a way the mechanistic understanding of the effect of the food matrix on chemical reactions can be improved.     

Bioprotective potential of lactic acid bacteria in malting and brewing

Lactic acid bacteria (LAB) are naturally associated with many foods or their raw ingredients and are popularly used in food fermentation to enhance the sensory, aromatic, and textural properties of food. These microorganisms are well recognized for their biopreservative properties, which are achieved through the production of antimicrobial compounds such as lactic acid, diacetyl, bacteriocins, and other metabolites. The antifungal activity of certain LAB is less well characterized, but organic acids, as yet uncharacterized proteinaceous compounds, and cyclic dipeptides can inhibit the growth of some fungi. A variety of microbes are carried on raw materials used in beer brewing, rendering the process susceptible to contamination and often resulting in spoilage or inferior quality of the finished product. The application of antimicrobial-producing LAB at various points in the malting and brewing process could help to negate this problem, providing an added hurdle for spoilage organisms to overcome and leading to the production of a higher quality beer. This review outlines the bioprotective potential of LAB and its application with specific reference to the brewing industry.     

Solvent engineering as a tool in enzymatic indicator development for mild high pressure pasteurization processing

When developing an indicator to detect temperature heterogeneities in a high pressure (HP) vessel, the temperature sensitivity and the broadness of the application window have to be weighed against each other. In this study, the potential of a Bacillus amyloliquefaciens α-amylase (BAA)-based indicator for mild pasteurization conditions was evaluated. Solvent engineering was successfully used to reach two objectives: (i) to shift the pressure,temperature-stability of BAA in the HP pasteurization range; (ii) to differentiate the pressure,temperature-range of BAA inactivation from the pressure,temperature-range of inactivation of a previously developed Bacillus subtilis α-amylase (BSA)-based indicator system (1 g/L – 0.05 M MES pH 5.0), towards milder processing conditions. The BAA-system (0.1 g/L – 0.1 M MES pH 5.0) was kinetically calibrated and modeled under static conditions. As these model parameters were inadequate to predict the residual α-amylase activity of BAA under dynamic conditions correctly, parameters were determined under dynamic conditions and subsequently successfully validated on an independent dynamic data set. Based on the kinetic model and parameters valid under dynamic conditions, isorate contour plots for different inactivation levels were constructed, demonstrating clearly the different application windows of the BAA- and BSA-systems.     

Unravelling the kinetics of the formation of acrylamide in the Maillard reaction of fructose and asparagine by multiresponse modelling

A kinetic model for the formation of acrylamide in a fructose–asparagine reaction system at initial pH 5.5 is proposed, based on an approach called multiresponse kinetic modelling. The formation of acetic acid and formic acid from the degradation of fructose and its isomer glucose was included in the proposed kinetic model. The kinetic model suggests that the effect of temperature on acrylamide formation with fructose is more due to the preceding steps with the formation of the Schiff base. The use of fructose and lower pH resulted in a higher yield of acrylamide (3%), suggesting that both can play an important role in acrylamide mitigation. Furthermore, these models have shown that, at high temperatures (120–200 °C), the Maillard reaction rapidly goes into the advanced stages, forming high amounts of organic acids and high molecular weight melanoidins. Overall, these mechanistic models provide more insight of the formation of acrylamide in a quantitative way.     

Molecular insights into human taste perception and umami tastants: A review

Understanding taste is key for optimizing the palatability of seaweeds and other non-animal-based foods rich in protein. The lingual papillae in the mouth hold taste buds with taste receptors for the five gustatory taste qualities. Each taste bud contains three distinct cell types, of which Type II cells carry various G protein-coupled receptors that can detect sweet, bitter, or umami tastants, while type III cells detect sour, and likely salty stimuli. Upon ligand binding, receptor-linked intracellular heterotrimeric G proteins initiate a cascade of downstream events which activate the afferent nerve fibers for taste perception in the brain. The taste of amino acids depends on the hydrophobicity, size, charge, isoelectric point, chirality of the alpha carbon, and the functional groups on their side chains. The principal umami ingredient monosodium l -glutamate, broadly known as MSG, loses umami taste upon acetylation, esterification, or methylation, but is able to form flat configurations that bind well to the umami taste receptor. Ribonucleotides such as guanosine monophosphate and inosine monophosphate strongly enhance umami taste when l -glutamate is present. Ribonucleotides bind to the outer section of the venus flytrap domain of the receptor dimer and stabilize the closed conformation. Concentrations of glutamate, aspartate, arginate, and other compounds in food products may enhance saltiness and overall flavor. Umami ingredients may help to reduce the consumption of salts and fats in the general population and increase food consumption in the elderly.     

The effects of hydraulic and organic shock loads on the robustness of upflow anaerobic sludge blanket reactors treating sewage.

In this investigation, the robustness and stability of UASB reactors was evaluated on the basis of four indicators: (i) COD removal efficiency; (ii) effluent variability; (iii) pH stability; and (iv) recovery time. The experiments were carried out using six pilot-scale UASB reactors fed with domestic sewage and operated under different operational conditions. After establishment of a "steady-state", organic and hydraulic shock loads (six times the loading rate during six hours) were imposed. The results show that the UASB reactors are robust systems with regards to COD removal efficiency and pH stability when exposed to shock loads. However, this reactor cannot attenuate the imposed fluctuation in the influent COD. A secondary treatment unit is needed to retain the expelled sludge occurring as a result of a hydraulic shock load, or prior to the shock, a sufficient amount of sludge needs to be discharged from the reactor.     

Status and Potential of Spate Irrigation in Ethiopia

This article discusses spate irrigation in Ethiopia and aims to take stock of the current status of spate irrigation development. It summarizes experiences so far and formulates a number of recommendations on the development of this upcoming resource management system. It argues that raised weirs are useful mainly in areas where a large head for spate flow diversion is required, but that traditional earthen structures with conical stone/gabion reinforcements are cost-effective and technically adequate for floodwater distribution and management. It contends that the practical successes of sediment settling ponds (gravel traps) are at best mixed. Even where a small basin is justified, it can only ever trap a small proportion of the incoming sediment load. It is better to allow large floods with excessive sediment load (>100,000 ppm) to by-pass upstream intakes to be diverted lower down the system, and provide additional livelihood opportunities in downstream areas in the form of rangeland and agro-forestry development. This is particularly useful in the lowlands of Ethiopia with large pastoral community where spate irrigation is yet to make in-roads. The article further explains that water rights in spate are different from the sharing and allocation of perennial flows—they are dynamic and respond to a situation that differs from year to year as well as within a year and that a certain degree of inequity among users is inevitable. Keeping the command area compact can ensure two or more irrigation turns and this can highly increase productivity as crops are no longer in the ‘stress zone’. To transform spate irrigation in Ethiopia from subsistence to a business-oriented production system, the article proposes the promotion of cash crops including pulses and oil seeds as well as encouraging investors to go for bio-fuel development and agro-forestry in the lowland areas where huge potential exist. To avoid vehement conflicts that may arise among the settled agricultural and pastoral communities due to the implementation of the business-oriented production system, the traditional rights of the pastoral communities must be respected and their rangeland and water resources be safeguarded. For maximum yield, soil moisture conservation measures such as pre-irrigation land preparation, deep ploughing and mulching are essential as is the conjunctive use of spate flow and groundwater. Last, but most important, the article emphasizes that farmers need to be placed at the heart of any spate irrigation development programme as primary beneficiaries, managers and operators as well as part of the decision making institution.