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Coconut oil: what do we really know about it so far?
Renan da Silva Lima, Jane Mara Block
Food Qual Safet, 2019, 3(2): 61-72.
https://doi.org/10.1093/fqsafe/fyz004
In recent years, coconut oil has emerged as a potential ‘miracle’ food. Some media vehicles and health specialists assure that this fat is capable of promoting health benefits, such as weight reduction, cholesterol lowering, prevention of cardiovascular diseases, and anti-inflammatory effect, among others. These claims are used to market the product and boost its sales by coconut oil companies. However, governmental regulatory agencies in many countries are still sceptical about the benefits obtained by the consumption of coconut oil due to its high-saturated fatty acid content. In light of such controversy, this review focused on analysing the published literature on the alleged health claims, in order to investigate if there is enough scientific evidence to support them. It was verified that the metabolism of lauric acid, the major fatty acid in coconut oil, remains unclear. Many studies reported that the product was not efficient in weight loss. Also, it has been reported that the consumption of coconut oil increased low-density lipoprotein cholesterol, consequently increasing the risk of cardiovascular diseases. In general, the studies present conflicting results and there is a lack of long-term human-based clinical trials. Therefore, as a saturated fat, coconut oil should be consumed with moderation and the health allegations should not be used to market the product, once they are not scientifically proven so far.
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Value-added processing of by-products from spice industry
H.B. Sowbhagya
Food Qual Safet, 2019, 3(2): 73-80.
https://doi.org/10.1093/fqsafe/fyy029
Spice oils and oleoresins are the major products obtained from spices. In spice oil and oleoresin industry, 80%–90% of the bulk spice is left over as residue which do not find any commercial use or application at present and create disposal problem. It is highly desirable to find a way to utilize Industrial waste for food application and in turn preventing pollution. Increasing interest in health foods and focus on the health benefits of dietary fibre invites the speculation that the spent residue form chilli, cumin, coriander, and pepper after their primary processing could provide a new source of inexpensive dietary fibre in selected food products, especially in bakery products. Spice spents are rich in dietary fibre, protein, vitamins, polyphenols, and vital minerals like calcium, iron, magnesium, zinc essential for many body metabolic functions. The dietary fibre content of the spice spents (44%–62%) are much higher than that of many fruits and vegetables. Efforts have been made to characterize and incorporate few spice spents, viz. cumin, chilli, celery, pepper, ginger, and turmeric as novel rich source of functional ingredients in bakery products (biscuit, bread) which are low in fibre and protein resulting in higher protein and dietary fibre-rich product. Apart from food applications, spice spents have also been effectively used in the composites for the improvement of tensile strength and thermal stability, as a weedicide and production of bioactive films. Utilization of spice spents in various functional food formulations would be highly beneficial for health and also for the environment in reducing pollution.
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Critical review of radio-frequency (RF) heating applications in food processing
Ammar Altemimi, Salah Naji Aziz, Asaad R S Al-HiIphy, Naoufal Lakhssassi, Dennis G Watson, Salam A Ibrahim
Food Qual Safet, 2019, 3(2): 81-91.
https://doi.org/10.1093/fqsafe/fyz002
Conventional thermal treatment in food processing relies on the transfer of heat by conduction and convection. One alternative to this conventional thermal treatment is radio-frequency (RF) heating in which electromagnetic energy is transferred directly to the heated product. The longer wavelengths of RF compared with microwaves are able to penetrate further into the food products resulting in more even heating. A review of RF heating for the food processing industry is presented here with an emphasis on scientific principles and the advantages and applications of RF. Applications of RF heating include blanching, thawing, drying, and processing of foods. RF heating represents considerable potential for additional research and the transfer of technology to the food processing industry. Computer simulation can be used to improve RF heating uniformity. Moreover, the heating uniformity in the rotated eggs is greater than in the static eggs. RF has also been used to blanch vegetables to increase ascorbic acid content to achieve the highest vitamin C levels. The use of the thawing technology has resulted in better quality of treated food. There has been increased interest in the RF-drying method due to the homogeneity of heating, greater penetration depth, and more stable control of the product temperature. RF-treated meat had improved quality and coagulation with acceptable taste and appearance. In addition, RF heating is used in pasteurization of yogurt and destruction of microorganisms in liquid and solid foods.
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Microbiological safety of spices and their interaction with antibiotics: implications for antimicrobial resistance and their role as potential antibiotic adjuncts
Rachel E Moore, B Cherie Millar, Jayachandran R Panickar, John E Moore
Food Qual Safet, 2019, 3(2): 93-97.
https://doi.org/10.1093/fqsafe/fyz008
Objectives A study was undertaken to: 1. examine contaminating bacteria on a variety of spices purchased at retail market; 2. investigate if spice bacterial enrichments alter the phenotype of 13 bacterial foodborne and clinical pathogens and 1 probiotic organism; and 3. investigate if spices can alter antimicrobial activity of seven clinical antibiotics against 16 bacterial foodborne/clinical pathogens. Materials and Methods Microbiological examination was undertaken employing 27 spice varieties with four antibiotics and 15 bacterial pathogens. Results Bacteriological contamination levels varied amongst spice varieties, ranging from Kasmin chilli powder (7.5 × 106 cfu/g; log10 6.88 cfu/g) to ginger (1.5 × 104 cfu/g; log10 4.18 cfu/g); mean contamination was 1.38 × 106 cfu/g (log10 6.14 cfu/g). Four species within the genus Bacillus were identified (Bacillus megaterium, Bacillus subtilis, Bacillus licheniformis, and Bacillus cereus). There was no phenotypic difference with the 14 bacteria, with bacterial colony growth/proliferation, pigment production, or with adhesin and mucoid production. None of the spice cultures inhibited any of the 14 bacterial species examined. In the case of doxycycline, amoxicillin, colistin, erythromycin, and piperacillin/tazobactam, the zone of inhibition increased with the inclusion of the 26 spice varieties, suggesting that the spices were interacting synergistically with the antibiotic, thus making the antibiotic more potent against the bacteria tested. Conclusions This study demonstrates a positive interaction between spices and conventional antibiotics. Given the burden of antimicrobial resistance (AMR) worldwide, but particularly in South Asian countries (India and Pakistan), any food-related innovation that can help maximize the potency of existing antibiotics is to be encouraged and developed. The specific mechanism as to how spices increase the potency of antibiotics needs to be elucidated, as well as novel food (spice) delivery modalities including novel medicinal foodstuffs or functional foods, that can harness this beneficial effect for medicine and society.
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Dissipation pattern of azoxystrobin and difenoconazole in red dragon fruit (Hylocereus polyrhizus) cultivated in Indonesian highland (West Java) and coastal area (D.I. Jogyakarta) and its implication for dietary risk assessment
Sri Noegrohati, Sri Sulasmi, Elan Hernadi, Syanti Asviastuti
Food Qual Safet, 2019, 3(2): 99-106.
https://doi.org/10.1093/fqsafe/fyz009
Background Cultivation of red dragon fruit (Hylocereus polyrhizus) in Indonesian orchards is hampered by anthracnose and stem canker. A mixture of azoxystrobin 200 g/L + difenoconazole 125 g/L is recommended in supporting the obligated integrated pest management. For the consumer safety, dietary intake of the residues from fresh edible part should be assessed; therefore, information on correct dissipation pattern of the applied pesticide is required. Materials and Methods Field residue trials in Indonesian highland (West Java) and coastal area (Special Region of Yogyakarta) were done at recommended dose was 0.151 kg ai/ha azoxystrobin and 0.094 kg ai/ha difenoconazole, three times at 10 days interval. Whole fruit samples were collected at 70%–100% ripeness at ?1, 0, 1, 3, 7, 10, and 14 days after last application, processed and determined its residue as soon as possible. Result and Discussion Photoisomerization of azoxystrobin was observed at Day 0, especially in coastal area; however, it has been dissipated to below lowest validated level in the following day. At Day 0, 3%–5% of the deposited azoxystrobin and difenoconazole penetrate into the flesh; however, most residues (95%–97%) were retained in peel, and dissipated in prolonged day. The dissipation pattern was non-linear. The dissipation data were better fit with bi-exponential double-first-order in parallel than single first-order kinetics model. The DT50 of both azoxystrobin and difenoconazole was 3 days. At harvest time, seventh day, only azoxystrobin residue was detected in flesh at 0.006 mg/kg; therefore, the long-term dietary risk was 0 per cent acceptable daily intake. Conclusion Fresh red dragon fruit is safe to consume.
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Estimates and burden of foodborne pathogens in RTE beverages in relation to vending practices
Asma Afreen, Zaheer Ahmed, Hajra Ahmad, Nauman Khalid
Food Qual Safet, 2019, 3(2): 107-115.
https://doi.org/10.1093/fqsafe/fyz007
Objectives Growing trend of street-vended food in underdeveloped countries offers low-cost food to many sections of population. Although it provides job opportunities to many urban dwellers, several health hazards are associated with this business. The present study investigates the burden of foodborne pathogens in Ready-To-Eat (RTE) beverages in relation to vending practices among street vendors of Rawalpindi City, Pakistan according to standardized methods and protocols. Materials and Methods Six densely populated locations of Rawalpindi city were selected. Commonly consumed sugar cane juice (SCJ) and tamarind prune (dried plums) drink (TPD) (locally called as Imli Alu Bukhara sherbet) from five vendors from each location were chosen in summer season where the temperature reaches above 40°C. Mean and the standard deviation were obtained by univariate and bivariate analyses. Association between the study variables was assessed through cross-tabulations, chi-square, and correlation tests. Results All the samples were found unsatisfactory in comparison to guidelines of aerobic plate count. Total coliform was observed in 86.7 per cent of SCJ and 70.0 per cent of TPD samples. Fourteen samples of SCJ exceeded the limit of >1100 MPN/ml value, whereas samples of TPD exceeded this limit for Escherichia coli. All of SCJ and 93.3 per cent of TPD samples depicted the presence of Salmonella aureus. Salmonella spp. were found significantly high in 73.3 per cent samples of SCJ and 23.3 per cent samples of TPD. Conclusions The incidence of high bioloads attributes towards a potential reservoir of foodborne pathogens due to unhygienic vending practices.
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Effect of selected dietary fibre sources and addition levels on physical and cooking quality attributes of fibre-enhanced pasta
Silva Makhlouf, Spencer Jones, Shu-Hong Ye, Martin Sancho-Madriz, Bonny Burns-Whitmore and Yao?Olive Li
Food Qual Safet, 2019, 3(2): 117-127.
https://doi.org/10.1093/fqsafe/fyz010
Objectives This study was to evaluate the feasibility of incorporating dietary fibre, from three distinctive sources—oat bran (OB), whole barley flour, and resistant starch (RS), into regular pasta formulations. Materials and Methods The effects of these fibre sources on product quality and sensory properties were examined, when added at levels of 5, 10, and 15 per cent (w/w, dry basis), respectively. A commercial pasta extruder was used to make spiral-shaped pasta (fusilli) for each formulation, and all samples were dried to be within shelf-stable moisture content [water activity (aw) below 0.4). Quality characteristics including total dietary fibre content, water uptake index, cooking loss, colour, and textural properties were measured for the samples made with optimized formulations. Consumer acceptance of fibre-enriched pasta products was determined using an affective ranking test. Results and Conclusions The results demonstrated that fibre-enriched pasta could be produced by adding up to 15 per cent of dietary fibre into regular semolina-based pasta formulation, leading to acceptable products with matching characteristics of texture and colour compared to commercial products. Among the three fibre sources, OB offered better characteristics of texture and taste, while RS featured the most desired golden colour. Although all three addition levels resulted in acceptable products, the lower addition level (5 per cent) led to the highest preference from the sensory panel.
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Characteristics and properties of goat meat gels and balls as affected by setting conditions
Sulaiman Mad-Ali, Soottawat Benjakul
Food Qual Safet, 2019, 3(2): 129-136.
https://doi.org/10.1093/fqsafe/fyz005
The properties of goat meat gels without and with 120 mmol/kg CaCl2 as influenced by setting time (30–120 min) at 60°C were studied. A gel set for 60 min with subsequent cooking for 20 min in the presence of CaCl2 had the highest breaking force and deformation with coincidentally lowest expressible moisture content (P < 0.05). However, no differences in the trichloroacetic acid-soluble peptide content were observed for all gels tested (P > 0.05). A decrease in the myosin heavy-chain band intensity was noticeable when CaCl2was incorporated, suggesting increased protein cross-linking. As setting time increased, the L* values increased with varying a* values, whereas no differences in b* values of gels were found, regardless of CaCl2 addition (P > 0.05). The gel containing CaCl2 with setting time of 60 min had the highest hardness, cohesiveness, gumminess, and chewiness (P < 0.05) and showed the compact network with high interconnection between strands. Goat meat balls prepared under aforementioned conditions had higher texture and overall likeness scores, compared with the control (P < 0.05). Therefore, prior setting at 60°C for 60 min in the presence of CaCl2 is recommended for the manufacture of goat meat balls with improved quality.
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8 articles
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