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Exposures and risks of arsenic, cadmium, lead, and mercury in cocoa beans and cocoa-based foods: a systematic review
Ekpor Anyimah-Ackah, Isaac W. Ofosu, Herman E. Lutterodt and Godfred Darko
Food Qual Safet, 2019, 3(1): 1-8.
https://doi.org/10.1093/fqsafe/fyy025
Background: The World Health Organization has expressed concern about arsenic, cadmium, lead, and mercury as potentially harmful to human health. As such, the world body has called for appropriate preventive and interventionary measures. In response, food regulatory bodies including European Food Safety Authority are monitoring the levels of these heavy metals in cocoa and cocoa products. Objective: Therefore, the objective of this paper is to synthesize the latest relevant available peer-reviewed publications on arsenic, cadmium, lead, and mercury with a view to highlighting the gaps to encourage further research and informing industry. Materials and Methods: A systematic review was conducted using the European Food Safety Authority guide in PubMed database and the result was reported according to the PRISMA checklist. Results: The results show that processing may dilute or concentrate the levels of arsenic, cadmium, lead, and mercury, depending on processing factors including the product type, processing method, and raw materials. In addition, some products exceed the European Union and Chinese Maximum Contaminant Level and may pose risk. Furthermore, the findings show that the risk of heavy metal toxicities was higher among children relative to adults at the same exposure in cocoa-based products and that correcting risk estimates for bioavailability reduces the level of estimated risk. Conclusion: Therefore, the review concludes that further research is required to clarify the effect of processing on the level of these contaminants in specific cocoa-based foods. Moreover, conducting risk studies based on age groups and correcting for bioavailability of arsenic, cadmium, lead, and mercury enhance accuracy of risk estimates. Recommendations: The review, therefore, recommends that a value chain approach be adopted to assessing the levels, exposures, and risks of arsenic, cadmium, lead, and mercury in cocoabased foods and the effect of processing on these levels.
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The safety perspective of probiotic and non-probiotic yoghurts: a review
Aziz Homayouni Rad, Mina Javadi, Hossein Samadi Kafil, Haniyeh Rasouli Pirouzian, Mahsa Khaleghi
Food Qual Safet, 2019, 3(1): 9-14.
https://doi.org/10.1093/fqsafe/fyz006
Objectives Milk and dairy products could be contaminated via various bacteria and fungi. Investigations have demonstrated that the contamination in traditionally yoghurt was higher than industrially processed one. Raw milk with neutral pH and high water activity, serves as an excellent growth medium for different microorganisms, Therefore, the prepared yoghurts may be contaminated. The greatest and most widespread concern of yoghurt safety is microbial contamination, the presence of infectious bacteria and viruses. Materials and Methods “Probiotic yoghurt” was uses as key word in PubMed and science direct search engines during 1998-2018 and 70 papers were found and forty of them were used in this study. Results Existence of yeasts and molds in industrial yoghurt is an indicative of poor hygienic practices in manufacturing and packaging. Aflatoxins are a group of very toxic metabolites of fungi produced by toxicogenic strains of Aspergillus flavus, Aspergillus parasiticus and Aspergillus nomius in milk and dairy products. Aflatoxin B1 is the most frequent produced mycotoxin in contaminated yoghurt. There is a direct relationship between the AFM1 presences in yoghurt the risk of illnesses in consumers. Conclusions In conclusion, it is important to notify producers and consumers about the safety and contamination of yoghurt in order to reduce their potential health hazard and economic issues. With respect to the safety and health effects of probiotics, it is recommended to consume the probiotic yoghurt.
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Antimicrobial resistance (AMR): significance to food quality and safety
David W Nelson, John E Moore, Juluri R Rao
Food Qual Safet, 2019, 3(1): 15-22.
https://doi.org/10.1093/fqsafe/fyz003
Antibiotic resistance presents a significant challenge to clinical, veterinary, and plant health and is now recognized by the World Health Organization (WHO) as a major emerging problem of global significance. As yet, there have been no successful discoveries of classes of novel antibiotics since 1987. There is an antibiotic discovery void, and it is now widely acknowledged that there is an urgent need for the development of novel antimicrobial agents. For economic reasons, many of the largest pharmaceutical companies have abandoned the antibiotic field, and research conducted by academia was scaled back due to funding cuts following the economic crisis. A post-antibiotic era—in which common infections and minor injuries can kill—far from being an apocalyptic fantasy, is indeed a very real possibility for the 21st century.
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Edible films based on milk proteins release effectively active immunoglobulins
Pirjo Rantamaki, Vuokko Loimaranta, Erkki Vasara, Jari Latva-Koivisto, Hannu Korhonen, Jorma Tenovuo and Pertti Marnila
Food Qual Safet, 2019, 3(1): 23-34.
https://doi.org/10.1093/fqsafe/fyy027
Objectives: The goal of this study was to develop novel compositions of edible protein coatings based on immunoglobulin (Ig) fraction from bovine milk. Protein coatings can be used to protect foods against microbial, chemical, and physical damage. We developed novel compositions of edible protein coatings based on immunoglobulin (Ig) fraction from bovine milk. A lot of Ig could be obtained from under-utilized side streams of dairy industry. To the best of our knowledge, such use of the Ig fraction has not been published earlier. Materials and Methods: Bovine colostral Ig’s were incorporated in edible films based on various milk proteins and investigated the characteristics of the films including solubility of Ig’s and nisin and on technological properties of films. Ig’s specific to cariogenic bacteria Streptococcus mutans and Streptococcus sobrinus were produced to colostrums by hyperimmunizing cows before parturition. Results: The milk Ig rich fraction suited well as a component of milk protein films. The Ig’s dissolved from the films very rapidly. Nisin, commoly used for food protection, was used as a model of antimicrobial peptide. Nisin was released biologically active from both β-lactoglobulin (β-lg) and β-lg/Ig films. Nisin exerted its bactericidal effect at clearly lower concentrations in the β-lg/Ig films when compared with β-lg film. Nisin also retained its activity better in film containing Ig-enriched whey. Incorporating Ig-enriched whey into films enhanced adhesion and tensile strength of the films. The Ig-enriched whey also affected strongly on the appearance of films based on commercial whey protein concentrate in a dose-dependent way by making the films more smooth, transparent, and clear which are all favoured properties in most food and pharmaceutical applications. Conclusions: Biologically active Ig’s can be successfully incorporated in and released from milk protein based edible films. The content of Igs in films affected considerably technological properties of these films. Composition of other proteins in films had effect on preservability and release of Igs.
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Insecticidal toxicity of two bruchid-resistant cowpea cultivar powders as cowpea seed protectants against Callosobruchus maculatus(Fab.) (Coleoptera: Chrysomelidae)
Kayode D. Ileke
Food Qual Safet, 2019, 3(1): 35-39.
https://doi.org/10.1093/fqsafe/fyy024
Toxicity of bruchid-resistant cultivars MIT04K-399-1 and MIT07K-299-92 powders as cowpea protectants against Callosobruchus maculatus (Fab.) was investigated at an ambient temperature of 28 ± 2°C and a relative humidity of 75 ± 5%. Their efficacy was tested at dosage, 0.5, 1.0, 1.5, 2.0, 2.5, and 3.0 g/20 g of cowpea seeds on adult mortality, oviposition, adult emergence, progeny development, seed damage, weight loss, and Beetle Perforation Index (BPI) by cowpea bruchid. The result showed that toxicity of the bruchid-resistant cowpea cultivar powders on adult bruchid is dosage- and time-dependent. At a dosage of 3.0 g/20 g, cultivars MIT04K-399-1 and MIT07K-299-92 powders achieved 70% and 72.5% lethal effect on adult C. maculatus after 4 days of treatment, respectively. Oviposition and percentage adult emergence of C. maculatus decrease with an increase in powder dosage. Conversely, reduction in progeny development of C. maculatus increases with an increase in powder dosage. The mean number of adult emergence decreased at 2 g/20 g, 2.5 g/20 g and 3 g/20 g. The MIT04K-399-1 and MIT07K-299-92 powders significantly affected egg development. The MIT07K-299-92 powder was more effective against oviposition and adult emergence at higher concentrations than MIT04K-399-1 powder, an effect that was not significantly different (P > 0.05) from each other. The BPI of 9.1 and 6.2 was recorded on cowpea seeds treated with MIT04K-399-1 and MIT07K-299-92 powders at a dosage of 3 g/20 g, respectively. The fear of residual toxicity on nontargeted organisms is not associated with the use of resistant cowpea cultivars as seed protectant. Subsistence farmers are familiar with the technology involved in the preparation and application of powders as protectants. Integration of bruchid-resistant cowpea cultivars MIT04K-399-1 and MIT07K-299-92 powders into the management of coleopteran pests will ensure availability of viable seeds for future farming in developing nations such as Nigeria.
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Selenium, fibre, and protein enrichment of rice product: extrusion variables and product properties
Pipat Tangjaidee, Jiqian Xiang, Hongqing Yin, Xiaolong Wen and Siew Young Quek
Food Qual Safet, 2019, 3(1): 40-51.
https://doi.org/10.1093/fqsafe/fyy028
Objectives: Rice has been identified as a high glycemic index (GI) food associated with obesity and diabetes. Current study investigated the replacement of rice flour and its effect on product properties using extrusion technology. Materials and Methods: High selenium yam and konjac flours were used to increase fibre and selenium contents, whereas sorghum and soy protein were added to improve protein content as well as textural properties of product. The following variables were optimized: yam flour (20% to 60%), feed moisture content (25% to 35%), and extrusion temperature (100°C to 120°C) by evaluating the breaking strength, firmness, colour, bulk density, and water absorption index (WAI) of the extruded products. Results: Results show that the extrusion temperature has a significant relationship with the products’ breaking strength, WAI, and bulk density, whereas the feed moisture content influenced the WAI, bulk density, and firmness (P < 0.05). The inclusion of yam flour significantly increased the firmness and yellowness (b* value) of the products (P < 0.05). Sensory profiling revealed that the enriched product has comparable textural properties (stickiness, firmness, and graininess) with the commercial rice. Comparing with commercial rice, the enriched product has significantly higher antioxidant activity (163.53 vs. 10.33 μmol Trolox/100 g, DPPH assay), protein (13.4% vs. 9.4%), fibre (12% resistant starch, 9% glucomannan), and a lower GI value (69.6 vs. 95.4). The enriched product also contains 15.62 μg/100 g selenium, providing additional health benefit as Se-enriched functional food. Conclusions: This work has demonstrated the suitability of applying extrusion to produce a healthier alternative rice product by nutrient enrichment via rice flour substitution.
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An optimization of ultra-sonication-assisted extraction from flowers of Apocynum venetum in targeting to amount of free amino acids determined by UPLC-MS/MS
Yan Jin, Caroline Yang Wang, Weihui Hu, Yun Huang, Miranda Li Xu, Huaiyou Wang, Xiangpeng Kong, Yicun Chen, Tina Tingxia Dong, Qiwei Qin and Karl Wah Keung Tsim
Food Qual Safet, 2019, 3(1): 52-60.
https://doi.org/10.1093/fqsafe/fyz001
Amino acids are naturally occurring compounds in many edible or medicinal plants, which possess a variety of nutraceutical effects in human. Here, a method of ultrasound-assisted extraction was optimized using Box–Behnken design of response surface methodology in maximizing the yield of free amino acids deriving from flowers of Apocynum venetum L. Under the optimal condition of ultrasound-assisted extraction, i.e. 187.5 W of ultrasonic power, 31.93 min of extraction time, and 0.47 mg/ml of solid–liquid ratio, the experimental yield of extractive was 287.17 ± 0.205 mg/g, which was in close agreement with the value, as predicted by the established model. In addition, a hydrophilic interaction ultra-high performance liquid chromatography coupled with QqQ-MS/MS method was developed and validated for simultaneous quantification of 20 types of amino acids without derivatization contained in A. venetum flowers. The analytical method was validated by matrix effect, linearity, limit of detection, limit of quantification, precision, repeatability, stability, and recovery. The analysis results showed that A. venetum flower was rich in free amino acids of ~3% of total dried weight, and which contained leucine (13.7 g/mg), isoleucine (7.9 g/mg), and lysine (2.2 g/mg) as the most abundant amino acids. Thus, A. venetum flower could provide beneficial nutrient values for human health, e.g. adult weight maintenance or glucose homeostasis.
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7 articles
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