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Lasschuijt M, Camps G, Mars M, Siebelink E, de Graaf K, Bolhuis D. Speed limits: the effects of industrial food processing and food texture on daily energy intake and eating behaviour in healthy adults. Eur J Nutr 2023; 62:2949-2962. [PMID: 37452167 PMCID: PMC10469122 DOI: 10.1007/s00394-023-03202-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Accepted: 06/30/2023] [Indexed: 07/18/2023]
Abstract
PURPOSE Frequent consumption of industrially processed foods has been associated with obesity. However, it is unknown what drives this association. Food textures of industrially processed foods that stimulate energy overconsumption may be an important driver of this association. Therefore, this study aimed to determine the independent and combined effects of food texture and level of industrial food processing (based on the NOVA classification) on daily energy intake and eating behaviour. METHODS Eighteen healthy adults (F/M: 11/7, 23 ± 3 y, 22.1 ± 2.0 kg/m2) participated in a 2 × 2 randomized crossover dietary intervention with four conditions (total of 288 meals): hard unprocessed, hard (ultra-)processed, soft unprocessed and soft (ultra-)processed. Daily diets were offered ad libitum and were equal in energy density (1 kcal/g). Food Intake (g) was measured by pre- and post-consumption weighing of the plates. Eating behaviour parameters were derived from video annotations. RESULTS Daily energy intake and food intake were, respectively, 33% (571 ± 135 kcal) and 14% (247 ± 146 g) lower in the hard compared to the soft conditions (main texture p < 0.001). Energy intake was lower in both hard conditions compared to the (ultra)processed soft condition (Tukey p < 0.04). Eating rate (g/min) was on average 85% slower (P < 0.001) in the hard compared to the soft conditions (p < 0.001). Level of processing did not affect food intake. CONCLUSION Consumption of hard-textured foods reduces daily energy intake of (ultra-) processed foods. This preliminary investigation shows that there is great variability in food properties that affect energy and food intake beyond industrial food processing. However, findings should be interpreted with precaution considering the limited sample size of this trial. Future classification systems for public health messaging should include energy intake rate to help reduce overconsumption. CLINICAL TRIAL REGISTRY NCT04280146, https://www. CLINICALTRIALS gov , February 21st 2020.
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Affiliation(s)
- Marlou Lasschuijt
- Division of Human Nutrition and Health, Wageningen University & Research, Stippeneng 4, 6708 WE, Wageningen, The Netherlands.
| | - Guido Camps
- Division of Human Nutrition and Health, Wageningen University & Research, Stippeneng 4, 6708 WE, Wageningen, The Netherlands
| | - Monica Mars
- Division of Human Nutrition and Health, Wageningen University & Research, Stippeneng 4, 6708 WE, Wageningen, The Netherlands
| | - Els Siebelink
- Division of Human Nutrition and Health, Wageningen University & Research, Stippeneng 4, 6708 WE, Wageningen, The Netherlands
| | - Kees de Graaf
- Division of Human Nutrition and Health, Wageningen University & Research, Stippeneng 4, 6708 WE, Wageningen, The Netherlands
| | - Dieuwerke Bolhuis
- Food Quality and Design Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands
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Dos Santos DF, Alves V, Costa E, Martins A, Vieira AFF, Dos Santos GHF, Francisco CTDP, Pinto VZ. Yerba Mate (Ilex paraguariensis) Processing and Extraction: Retention of Bioactive Compounds. Plant Foods Hum Nutr 2023; 78:526-532. [PMID: 37466823 DOI: 10.1007/s11130-023-01082-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 07/11/2023] [Indexed: 07/20/2023]
Abstract
Ilex paraguariensis is a native tree from South America known for the presence of bioactive compounds, and its processed leaves are consumed as hot and cold infusions. After harvest (step 1), the leaves are subjected to flame blanching to inactive the enzymes (step 2), followed by drying and milling (step 3). The impacts of I. paraguariensis processing on leaf composition were investigated by extracting the major compounds (chlorogenic and isochlorogenic acids (3-CQA, 4-CQA, 5-CQA, 3,4-DQA, 3,5-DQA and 4,5-DQA), p-coumaric acid, caffeine and rutin) using different ratios of ethanol and water as extraction solvent (EW 25:75, 50:50, and 75:25 (w/w)). The solvent ratio of EW 50:50 was more effective in extracting the chlorogenic acids isomers, with retention of chlorogenic acids of 3463, 9485, and 9516 µg mL- 1 for steps 1, 2, and 3, respectively. Rutin and p-coumaric acid exhibited similar behavior with the increment of processing steps; however, p-coumaric acid was only detected in steps 2 and 3 for the solvent ratios EW 50:50 and 25:50. The caffeine extraction from I. paraguariensis varied from 936 to 1170 µg mL- 1 for all processing steps, with emphasis on its concentration extracted in step 1. The evolution of processing steps led to a higher retention of phenolic compounds from I. paraguariensis, which was not observed when using different solvent ratios, and the solvent ratio EW 50:50 was more effective for the extraction of chlorogenic acids. The successful extraction of chlorogenic acids from I. paraguariensis in this study proved to be a promising alternative for the use of yerba mate beyond the cuia cup.
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Affiliation(s)
- David Fernando Dos Santos
- Engenharia de Alimentos, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Fronteira Sul (UFFS), Laranjeiras do Sul, Paraná, 85301970, Brazil
| | - Vandressa Alves
- Programa de Pós-Graduação em Química Aplicada, Universidade Estadual do Centro-Oeste (Unicentro), Guarapuava, Paraná, 85.040-080, Brazil
| | - Edlaine Costa
- Engenharia de Alimentos, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Fronteira Sul (UFFS), Laranjeiras do Sul, Paraná, 85301970, Brazil
| | - André Martins
- Engenharia de Alimentos, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Fronteira Sul (UFFS), Laranjeiras do Sul, Paraná, 85301970, Brazil
| | - Alexia Flavia França Vieira
- Engenharia de Alimentos, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Fronteira Sul (UFFS), Laranjeiras do Sul, Paraná, 85301970, Brazil
| | - Gustavo Henrique Fidelis Dos Santos
- Engenharia de Alimentos, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Fronteira Sul (UFFS), Laranjeiras do Sul, Paraná, 85301970, Brazil
| | - Cátia Tavares Dos Passos Francisco
- Engenharia de Alimentos, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Fronteira Sul (UFFS), Laranjeiras do Sul, Paraná, 85301970, Brazil
| | - Vânia Zanella Pinto
- Engenharia de Alimentos, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Fronteira Sul (UFFS), Laranjeiras do Sul, Paraná, 85301970, Brazil.
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Al-Zughbi I, Krayem M. Quince fruit Cydonia oblonga Mill nutritional composition, antioxidative properties, health benefits and consumers preferences towards some industrial quince products: A review. Food Chem 2022; 393:133362. [PMID: 35661598 DOI: 10.1016/j.foodchem.2022.133362] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 05/09/2022] [Accepted: 05/29/2022] [Indexed: 11/04/2022]
Abstract
Quince fruit (Cydonia oblonga) that belongs to the Rosaceae family and native to the Mediterranean region has been studied for decades for its unique importance in food and medicine. This fruit is packed with vitamins, minerals as well as fibers, pectin and tannins. Quince is known by its many therapeutic effects that include antioxidant, anti-inflammatory, antimicrobial, anti-ulcerative, and anticancer actions. However, this fruit is underutilized at the level of food processing due to its sensory attributes and the limited appreciation of its benefits by both farmers and consumers. Other than jellies and jams, quince could be processed into various healthy sub-products. The aims of the current review are to present botanical and nutritive value of this fruit, review the available literature on its therapeutic effects in order to increase farmers and consumers awareness about the importance of quince fruit and showing the different ways of utilizing it.
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Affiliation(s)
- Israa Al-Zughbi
- LIU, Lebanese International University, School of Arts and Sciences, Department of Food Sciences and Technology, Bekaa Campus, Al Khyara-West Bekaa, Lebanon
| | - Maha Krayem
- LIU, Lebanese International University, School of Arts and Sciences, Department of Food Sciences and Technology, Bekaa Campus, Al Khyara-West Bekaa, Lebanon.
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Paulsen E, Moreno DA, Periago PM, Lema P. Influence of microwave bag vs. conventional microwave cooking on phytochemicals of industrially and domestically processed broccoli. Food Res Int 2021; 140:110077. [PMID: 33648297 DOI: 10.1016/j.foodres.2020.110077] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 12/18/2020] [Accepted: 12/22/2020] [Indexed: 10/22/2022]
Abstract
Cooking vegetables in microwave bags is becoming a popular domestic cooking method, being relevant to know how this cooking method affects health-promoting phytochemicals of staples such as broccoli. The aim of this work was to study the effect of microwave bag cooking versus conventional microwaving on bioactive compound content (glucosinolates and hydroxycinnamic acid derivatives) and other quality parameters (such as antioxidant capacity, mineral content and microbial load) of broccoli florets. The influence of cooking time on bioactive compounds content was also evaluated. The study was carried out in two independent experiments; using intact broccoli and broccoli preprocessed in industry. Microwave bag cooked broccoli for 5 min (following label recommendation) showed higher glucosinolate content retention compared to conventional microwaving. Results suggest that volatilization could be an important phenomenon in reduction of glucosinolates during microwave cooking of broccoli florets. Glucosinolate profile did not change after cooking, regardless of cooking method applied. Furthermore, microwave bag cooked broccoli presented higher antioxidant capacity (by DPPH assay) than conventional microwaved broccoli. Hydroxycinnamic acid derivatives content was reduced in microwave cooking, regardless of method applied. Altogether, the use of microwave bags for microwaving is a novel method that retains main bioactive components of broccoli. This option is a fast, easy and considerably clean cooking option to fulfill modern consumer needs.
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Affiliation(s)
- Erika Paulsen
- Instituto de Ingeniería Química, Facultad de Ingeniería, Universidad de la República, Julio Herrera y Reissig 565, Montevideo, Uruguay.
| | - Diego A Moreno
- Phytochemistry and Healthy Foods Laboratory, Department of Food Science and Technology, CEBAS-CSIC, Campus Universitario de Espinardo-Edificio 25, E-30100 Espinardo, Murcia, Spain; Associated Unit of R&D and Innovation CEBAS-CSIC+UPCT on "Quality and Risk Assessment of Foods", CEBAS-CSIC, Campus Espinardo - 25, E-30100 Murcia, Spain
| | - Paula M Periago
- Associated Unit of R&D and Innovation CEBAS-CSIC+UPCT on "Quality and Risk Assessment of Foods", CEBAS-CSIC, Campus Espinardo - 25, E-30100 Murcia, Spain; Departamento de Ingeniería Agronómica (ETSIA), Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203 Cartagena, Murcia, Spain
| | - Patricia Lema
- Instituto de Ingeniería Química, Facultad de Ingeniería, Universidad de la República, Julio Herrera y Reissig 565, Montevideo, Uruguay
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Kieferle I, Hiller K, Kulozik U, Germann N. Rheological properties of fresh and reconstituted milk protein concentrates under standard and processing conditions. J Colloid Interface Sci 2018; 537:458-464. [PMID: 30469114 DOI: 10.1016/j.jcis.2018.11.048] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2018] [Revised: 11/12/2018] [Accepted: 11/12/2018] [Indexed: 10/27/2022]
Abstract
As the processability of fresh and reconstituted milk protein concentrates crucially depends on their rheological properties, a considerable amount of studies focuses on this topic. By means of a direct comparison, we are the first to clearly show that distinct rheological differences can exist between fresh and reconstituted milk protein concentrates under standard and processing conditions. We show that reconstituted milk protein concentrates made from commercial milk protein powders exhibit higher viscosities than fresh ones. Furthermore, we found that during intense shearing, the reconstituted milk protein concentrates undergo a loss of structure, which manifests itself in a significant viscosity decrease. The inverse effect can be observed for fresh milk protein concentrates. Besides these differences, the reconstituted milk protein concentrates exhibit gel-like properties above a certain protein content. We attribute these observations to protein-protein interactions in the milk protein powder, which are induced by manufacturing and/or storing conditions. Our results demonstrate that rheological properties of fresh and reconstituted milk protein concentrates are quantitatively not invariably interchangeable. Thus, the purpose of this article is to emphasize the necessity for researchers and engineers to take into account the rheological particularities of different milk protein concentrates prior to usage.
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Affiliation(s)
- I Kieferle
- Food and Bioprocess Engineering, School of Life Sciences Weihenstephan, Technical University of Munich, 85354 Freising, Germany.
| | - K Hiller
- Food and Bioprocess Engineering, School of Life Sciences Weihenstephan, Technical University of Munich, 85354 Freising, Germany
| | - U Kulozik
- Food and Bioprocess Engineering, School of Life Sciences Weihenstephan, Technical University of Munich, 85354 Freising, Germany
| | - N Germann
- Fluid Dynamics of Complex Biosystems, School of Life Sciences Weihenstephan, Technical University of Munich, 85354 Freising, Germany
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Ribeiro APB, Masuchi MH, Miyasaki EK, Domingues MAF, Stroppa VLZ, de Oliveira GM, Kieckbusch TG. Crystallization modifiers in lipid systems. J Food Sci Technol 2014; 52:3925-46. [PMID: 26139862 DOI: 10.1007/s13197-014-1587-0] [Citation(s) in RCA: 90] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/11/2014] [Accepted: 09/18/2014] [Indexed: 11/28/2022]
Abstract
Crystallization of fats is a determinant physical event affecting the structure and properties of fat-based products. The stability of these processed foods is regulated by changes in the physical state of fats and alterations in their crystallization behavior. Problems like polymorphic transitions, oil migration, fat bloom development, slow crystallization and formation of crystalline aggregates stand out. The change of the crystallization behavior of lipid systems has been a strategic issue for the processing of foods, aiming at taylor made products, reducing costs, improving quality, and increasing the applicability and stability of different industrial fats. In this connection, advances in understanding the complex mechanisms that govern fat crystallization led to the development of strategies in order to modulate the conventional processes of fat structuration, based on the use of crystallization modifiers. Different components have been evaluated, such as specific triacyglycerols, partial glycerides (monoacylglycerols and diacylglycerols), free fatty acids, phospholipids and emulsifiers. The knowledge and expertise on the influence of these specific additives or minor lipids on the crystallization behavior of fat systems represents a focus of current interest for the industrial processing of oils and fats. This article presents a comprehensive review on the use of crystallization modifiers in lipid systems, especially for palm oil, cocoa butter and general purpose fats, highlighting: i) the removal, addition or fractionation of minor lipids in fat bases; ii) the use of nucleating agents to modify the crystallization process; iii) control of crystallization in lipid bases by using emulsifiers. The addition of these components into lipid systems is discussed in relation to the phenomena of nucleation, crystal growth, morphology, thermal behavior and polymorphism, with the intention of providing the reader with a complete panorama of the associated mechanisms with crystallization of fats and oils.
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Affiliation(s)
- Ana Paula Badan Ribeiro
- School of Food Engineering, University of Campinas, Campinas, Brazil ; School of Food Engineering, Fats and Oils Laboratory, Cidade Universitária "Zeferino Vaz", University of Campinas - UNICAMP, Bertrand Russel Street, 13083-970 Campinas, Brazil
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Lambertz C, Garvey M, Klinger J, Heesel D, Klose H, Fischer R, Commandeur U. Challenges and advances in the heterologous expression of cellulolytic enzymes: a review. Biotechnol Biofuels 2014; 7:135. [PMID: 25356086 PMCID: PMC4212100 DOI: 10.1186/s13068-014-0135-5] [Citation(s) in RCA: 102] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/05/2014] [Accepted: 09/03/2014] [Indexed: 05/03/2023]
Abstract
Second generation biofuel development is increasingly reliant on the recombinant expression of cellulases. Designing or identifying successful expression systems is thus of preeminent importance to industrial progress in the field. Recombinant production of cellulases has been performed using a wide range of expression systems in bacteria, yeasts and plants. In a number of these systems, particularly when using bacteria and plants, significant challenges have been experienced in expressing full-length proteins or proteins at high yield. Further difficulties have been encountered in designing recombinant systems for surface-display of cellulases and for use in consolidated bioprocessing in bacteria and yeast. For establishing cellulase expression in plants, various strategies are utilized to overcome problems, such as the auto-hydrolysis of developing plant cell walls. In this review, we investigate the major challenges, as well as the major advances made to date in the recombinant expression of cellulases across the commonly used bacterial, plant and yeast systems. We review some of the critical aspects to be considered for industrial-scale cellulase production.
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Affiliation(s)
- Camilla Lambertz
- />Institute for Molecular Biotechnology, RWTH Aachen University, Worringerweg 1, 52074 Aachen, Germany
| | - Megan Garvey
- />Institute for Molecular Biotechnology, RWTH Aachen University, Worringerweg 1, 52074 Aachen, Germany
- />Present address: School of Medicine, Deakin University, CSIRO Australian Animal Health Laboratory, 5 Portarlington Rd, Newcomb, VIC 3219 Australia
| | - Johannes Klinger
- />Institute for Molecular Biotechnology, RWTH Aachen University, Worringerweg 1, 52074 Aachen, Germany
| | - Dirk Heesel
- />Institute for Molecular Biotechnology, RWTH Aachen University, Worringerweg 1, 52074 Aachen, Germany
| | - Holger Klose
- />Institute for Molecular Biotechnology, RWTH Aachen University, Worringerweg 1, 52074 Aachen, Germany
- />Present address: Institute for Botany and Molecular Genetics, RWTH Aachen University, Worringerweg 3, 52074 Aachen, Germany
| | - Rainer Fischer
- />Institute for Molecular Biotechnology, RWTH Aachen University, Worringerweg 1, 52074 Aachen, Germany
- />Fraunhofer Institute for Molecular Biology and Applied Ecology, Forckenbeckstrasse 6, 52074 Aachen, Germany
| | - Ulrich Commandeur
- />Institute for Molecular Biotechnology, RWTH Aachen University, Worringerweg 1, 52074 Aachen, Germany
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