Mineral profile of “fino” wines using inductively coupled plasma optical emission spectrometry methods

Fifty wines from the Denomination of origin (DO) of Condado de Huelva were analysed for mineral content by measuring 12 elements (Al, Ba, Ca, Cu, Fe, K, Mg, Mn, Na, P, Sr and Zn) using Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES). Samples were previously digested by heating with H₂O₂/HNO₃ mixture. The results obtained showed that metal data set were non-normally distributed and accordingly, non-parametric statistics were applied. The average levels (medians) of these elements found in the samples are as follows, in mg/L: 2.54 (Al); 0.06 (Ba); 82.58 (Ca); 0.21 (Cu); 3.53 (Fe); 865.34 (K); 68.87 (Mg); 0.71 (Mn); 32.77 (Na); 71.61 (P); 0.48 (Sr); 0.56 (Zn). The interrelation of metal couples was studied through the Spearman non-parametric sample correlation, being Fe/Al, P/Mg, and Zn/Ba the most important correlations established. As a result of this study, we can suggest that the contribution to the safety intake limits (per week) of the studied elements through the wine consumption is not significant. Actually, they range between 0.1% in Fe and 11.9% in Mg, for normal drinkers.     

Geographical Authentication of Tequila According to its Mineral Content by Means of Support Vector Machines

The elemental profile of tequila samples from the three main production areas of the State of Jalisco, namely Amatitlan, Guadalajara, and Tequila, was used to carry out their geographical characterization. With this aim, the concentration of Al, Ba, Ca, Cu, Fe, K, Mg, Mn, Na, S, Sr, and Zn was determined by inductively coupled plasma atomic emission spectroscopy. Principal component analysis was addressed to visualize data trends. The number of input variables was reduced by means of backward stepwise linear discriminant analysis and support vector machines were used to construct an adequate classification model. The best classification performance was obtained by a linear support vector machine model with 100% of prediction ability.     

Diverse food in urban gardens in the promotion of food and nutrition security in Brazil: a review

Food and nutrition security can be supported by an urban garden. The present study comprises a critical reflection on the difficulty of producing food in urban gardens in Brazil and shows the potential of food production and the obstacles to its expansion. In addition, issues related to the agroecological management of gardens are addressed and suggestions are made to improve the proposed public policies. Urban gardens are multifunctional and have social, economic and environmental impacts. They are strategically important for supporting low-income families and urban development. Through urban gardens, diverse foods and quality foods can be produced for self-consumption. This review highlights the importance of generating detailed information on urban gardens in Brazil to support policies aimed at this sector. Long-term and multidisciplinary studies are needed to evaluate the relationship between food production in urban gardens and household food and nutrition security. This approach revealed a lack of information on the amount of food produced by Brazilians in their gardens and consumed by the household. In addition, there is little information on the management of production. There is a gap relating to the impact of food produced in urban gardens and the prevalence of food and nutrition security. © 2019 Society of Chemical Industry     

Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses

The aim of this study was to evaluate the bioaccessibility of polyphenols and antioxidant activity in cooked pulses and to study the effect of cooking on their total phenolic content (TPC) and antioxidant capacity. Cooked faba beans showed the highest TPC, followed by soybeans and lentils or peas. TPC ranged from 10.4 ± 0.2 to 52.9 ± 0.3 mg/100 g and was positively correlated with antioxidant activity. Cooking resulted in increased TPC and antioxidant activity of the methanolic extracts, caused by cell disruption and improved extraction of polyphenols. Although polyphenols were lost in the cooking water, boiled legumes had more polyphenols than those resulting cooking broths. In vitro gastrointestinal digestion resulted in increased TPC and antioxidant capacity of the extracts. Soybeans showed the highest amount of bioaccessible polyphenols. The release of phenolics from cooked legumes was mainly achieved during the intestinal phase. Literature data may underestimate the TPC and antioxidant capacity of pulses.     

Functional Properties of Lactic Acid Bacteria Isolated from Romanian Fermented Vegetables

A total of 139 lactic acid bacterium (LAB) strains isolated from Romanian traditionally fermented vegetables were screened for the ability to produce exopolysaccharides and for their antagonistic activity against a set of nine LAB strains, three Bacillus strains, and four Gram-negative bacteria. Eighty-five of the tested strains showed a variable antimicrobial activity against Listeria monocytogenes ATCC 1911, 35 of the strains showed a limited inhibition zone against Escherichia coli ATCC25922, and 26 strains against Salmonella enterica ATCC 14024, while 19 strains showed inhibition against one or all three Bacillus strains used as indicators. None of the tested strains showed an antimicrobial activity against Staphylococcus aureus ATCC 25923. Several strains showed antibacterial activity against more than one indicator strain. For instance, Lactobacillus plantarum 307, Lactobacillus brevis 308, and Lactobacillus plantarum/pentosus 358 were active against five of the indicator strains used, while other 23 LAB were active against three indicator strains. In the case of two strains, namely Leuconostoc citreum 344 and Lactobacillus brevis 183, the activity was maintained after neutralizing the pH of the cell-free supernatant likely due to the production of bacteriocins. The gel permeation chromatography-based screening revealed seven EPS-producing LAB strains. Two of the positive strains, namely Leuconostoc citreum 177 and Leuconostoc citreum 52, have been shown to produce large amounts of EPS, of about 20 g/L. All isolated EPS have a high molecular mass, of above 1400 KDa, and a monomer composition dominated by the presence of glucose.     

Observation of Injured E. coli Population Resulting from the Application of High‐Pressure Throttling Treatments

This study used flow cytometry (FC), epifluorescent microscopy (EM), and conventional culture media (PC) to evaluate the potential for high‐pressure throttling (HPT) to produce injury in E. coli. E. coli cells suspended at a concentration of approximately 8 log (CFU/mL) in Butterfield's phosphate buffer and UHT skimmed milk, were treated with HPT at pressures ranging from 35 to 283 MPa. Cells were stained with SYTO 9 and propidium iodide (Live/Dead Baclight kit) to assess their membrane integrity. MacConkey and Tryptone Soy agars and a modification of the thin agar layer method were used to determine injured and non‐injured cells. PC results indicated a reduction in E. coli counts as pressure increased but no significant injured population was detected in either matrix. However, FC and EM observations indicated that the membrane integrity of a portion of the bacterial population was affected by HPT, producing different degrees of cell injury that could be sublethal. The percentage of this heterogeneous population increased with applied pressure. These results reassert the importance of understanding the potential of new processing treatments to produce sublethally‐injured bacteria, and developing appropriate detection techniques.     

Predictors and correlates of taste preferences in European children: The IDEFICS study

The present study investigated taste preferences in a sample of 1705 children aged 6 to 9 years from survey centres in Italy, Estonia, Cyprus, Belgium, Sweden, Germany, Hungary, and Spain and aimed to identify factors correlated with taste preference. Children’s preferences for varying levels of sucrose (sweet) in apple juice and fat, sodium chloride (salt) and monosodium glutamate (umami) in crackers were assessed using paired-comparison tests. Socio-demographics (age, sex, parental education), early feeding practises (breastfeeding, introduction of fruits), parenting behaviour (TV viewing, using food as a reward) and taste threshold sensitivity for sucrose (sweet), sodium chloride (salt), caffeine (bitter) and monosodium glutamate (umami) were investigated as possible correlates of taste preferences. Parents reported on socio-demographics, early feeding and parenting behaviour. Taste thresholds were determined via a paired-comparison staircase method. Country of residence was the strongest factor related to preferences for all four tastes. Taste preferences also differed by age. Preference for sugar and salt increased between 6 and 9 years of age while preference for monosodium glutamate decreased. The age differences remained significant even after adjustment for sex, country of residence, parental education and early feeding habits. Sex, parental education, early feeding habits, TV viewing, using food as a reward and taste thresholds were not consistently related to taste preferences among the survey centres. In summary, the results highlight the importance of culture and age in taste preferences in children younger than 10 years of age.     

DNA barcoding as a new tool for food traceability

Food safety and quality are nowadays a major concern. Any case of food alteration, especially when reported by the media, has a great impact on public opinion. There is an increasing demand for the improvement of quality controls, hence addressing scientific research towards the development of reliable molecular tools for food analysis. DNA barcoding is a widely used molecular-based system, which can identify biological specimens, and is used for the identification of both raw materials and processed food. In this review the results of several researches are critically analyzed, in order to exploit the effectiveness of DNA barcoding in food traceability, and to delineate some best practices in the application of DNA barcoding throughout the industrial pipeline. The use of DNA barcoding for food safety and in the identification of commercial fraud is also discussed.