Children's acceptability profiles for biscuits with different fiber content.

Due to the widespread rejection by children of products with high-fiber content, new approaches to meet the dietary recommendations on fiber intake are necessary. To understand which sensory properties influence this rejection, children's acceptability was examined in high-fiber biscuits and drivers of liking were identified. One hundred and ten Spanish children (6-12 years old) evaluated the overall liking of eight commercial biscuits with variable fiber content and stated their preference. To study the drivers of liking, the samples were characterized through a quantitative descriptive analysis, the determination of the moisture and water activity as well as the instrumental evaluation of texture with a texture analyzer. It was suggested that the addition of fiber in biscuits reduced children's liking ratings. High-fiber samples were sensory and instrumentally described as harder, crispier, and more chewing than the samples with medium and low fiber content. The main sensory driver of liking identified in this study was the soft texture. Despite their hard texture, high- and medium-fiber samples were chosen as the preferred ones for 14% of the children that participated when they included chocolate taste. Drivers of disliking identified in this study were related to the addition of fruit as a filling or as dehydrated pieces. This knowledge about children's acceptability of high-fiber products might be of interest for the food industry with the aim of developing well-accepted products that supply nutritional deficiencies associated with the fiber intake.

Intake of Fibre-Associated Foods and Texture Preferences in Relation to Weight Status Among 9-12 Years Old Children in 6 European Countries.

Plant foods, rich in fibre, can offer textures that children find difficult to orally manipulate, resulting in low preferences but are important for a healthy diet and prevention of overweight in children. Our aim was to investigate preferences for food texture, intake of fibre-associated foods and the relation to BMI. Three hundred thirty European children (9-12 years, 54% female) indicated their texture preferences using the Child-Food-Texture-Preference- Questionnaire (CFTPQ), and their parents responded on fibre-associated food consumption and anthropometric information. BMI was significantly lower for children with higher intake of wholegrain alternatives of common foods; in addition to being significantly influenced by country and the wearing of a dental brace. Overall BMI-for-age-percentiles (BMI_pct) were negatively associated with the consumption of wholegrain cereals, white pasta and wholemeal products and positively associated with the intake of legumes and white biscuits. In males, BMI_pct were negatively associated with wholegrain products and dried fruits, and in females, positively with legume consumption. A few country-related associations were found for BMI_pct and wholegrain biscuits, seeds and nuts and refined products. No overall correlation was found between BMI_pct and the texture preference of soft/hard foods by CFTPQ, except in Austria. We conclude that this study revealed evidence of a connection between fibre-associated foods and children's BMI at a cross-cultural level and that sex is an important determinant of fibre-associated food intake and the development of overweight in childhood.

Understanding children's healthiness and hedonic perception of school meals via structured sorting.

Trends in the prevalence of childhood overweight and obesity in Europe and especially in Spain have continuously increased in the last three decades. The aim of this work was to study the healthiness understanding (healthy and unhealthy food) in children with different ages and to evaluate liking towards a set of school meals: first courses, second courses and fruit/dessert. Two hundred and seventy-seven children between the ages of six and twelve from three primary schools in northern Spain, Bizkaia, took part in this study. All the groups showed a good knowledge of the healthiness of the dishes offered in the school canteen. However, some dishes were difficult to assess for the 6-7- and 8-9-year old groups. Pasta and croquettes with chips were the most preferred dishes. Vegetables and fish dishes were the least preferred. Results suggest that children become increasingly aware of their preferences and critical in their choices with growing age. It was found in this study that there was a strongly inverse relationship between children's perceptions of the healthiness of foods and their preferences for them. The structured sorting task was a good tool for children to classify various dishes (complex food) considering healthiness and hedonic perception at the same time. In conclusion, these results contribute to a better understanding of children's nutritional perception (healthy/unhealthy food) and its relation to preferences of school meals, which is important for quality improvement and nutritional planning in school food services.

Assessing taste and smell alterations in cancer patients undergoing chemotherapy according to treatment.

PURPOSE: Taste and smell changes are common side effects in cancer patients undergoing chemotherapy treatments (CT). This can lead to a reduced food enjoyment and an inadequate nutrient intake with a high impact on nutritional status and quality of life. The aim of this study was to evaluate the self-reported chemosensory alterations of patients undergoing chemotherapy according to CT type. METHODS: An observational study was conducted with 151 patients undergoing CT at Oncology Outpatient Unit from Onkologikoa Foundation. An interviewer-assisted questionnaire was designed to investigate chemosensory changes in patients undergoing CT. RESULTS: Seventy-six percent patients reported taste disorders and 45% smell changes. Xerostomia is the most frequent symptom reported by patients receiving chemotherapy in our study (63.6%), and it is strongly associated to bad taste in mouth (OR = 5.96; CI = 2.37-14.94; p value = 0.000) and taste loss (OR = 5.96; CI = 2.37-14.94; p value = 0.000). Anthracyclines, paclitaxel, carboplatin, and docetaxel were the CT agents producing the highest taste disturbance rates. Cisplatin and 5-Fluorouracil are the CT resulting in the lowest complaints. Logistic regression revealed statistically significant associations between taste loss and carboplatin and docetaxel (OR = 3.50; CI = 1.12-10.90; p value = 0.031) and cold hypersensitivity and oxaliplatin (OR = 12.14; CI = 4.18-35.25; p value = 0.000). Not only platin-based CT such as carboplatin produced dysgeusia, but also anthracyclines and paclitaxel treatments. CONCLUSIONS: The better knowledge of taste and smell alterations according to CT type may provide valuable information for the design of new strategies to tackle CT side effects. It is important to take into account taste and smell dysfunctions and other alterations such as xerostomia together.

Evolution of the indigenous microbiota in modified atmosphere packaged Atlantic horse mackerel (Trachurus trachurus) identified by conventional and molecular methods.

A combination of conventional methods and genetic identification (PCR sequencing) was used to study the dynamics of the bacterial population during the spoilage of modified atmosphere packaged (MAP) Atlantic horse mackerel (Trachurus trachurus) fillets. The cultivable microflora in Atlantic horse mackerel samples packaged in a modified atmosphere (48% CO2, 50% N2 and 2% O2) at refrigeration temperature (6 °C) was measured on days 1, 5 and 7 using non-selective (Long and Hammer agar) and selective media (Kligler's iron agar, STAA and MRS). The microflora was genetically characterised using partial amplification of 16S rRNA gene sequences from 309 bacterial isolates obtained from Long and Hammer agar. At the end of the shelf life (5 days), the total viable counts (TVC) on Long and Hammer agar were not significantly different to the LAB counts on MRS agar (p>0.05). The molecular approach showed that Photobacterium, Arthrobacter, Chryseobacterium and Pseudoclavibacter (44.5% of total) dominated the microbial composition of the fish at the beginning of storage. However, Serratia, Shewanella and Yersinia dominated at the late spoilage stages (over 57.2% of the total). Carnobacterium was the most important species of the lactic acid bacteria (LAB) and was identified at the beginning and end of the storage period. Vibrio spp. was only found at the end of the shelf life. This research demonstrates that the microbial biodiversity in MAP Atlantic horse mackerel is enormous and the dominant species change over the storage time. The results presented here on the dominant communities in fish products will make it possible to accurately select the best preservation practices.

Quality changes of Atlantic horse mackerel fillets (Trachurus trachurus) packed in a modified atmosphere at different storage temperatures.

BACKGROUND: Atlantic horse mackerel (Trachurus trachurus) is an important commercial fish in Europe. Changes in microbial growth, sensory quality and chemical evolution of modified atmosphere packed (MAP) horse mackerel fillets (48% CO2/50% N2/2% O2) were monitored at different storage temperatures (2, 4, 6 and 10 °C). RESULTS: The observed sensory shelf life of MAP fish fillets was found to be approximately 7 days at 2 °C, 6 days at 4 °C, 5 at 6 °C and 3 days at 10 °C. A significant correlation was observed between all sensory attributes and two groups of bacteria [total viable count (TVC) and psychrotrophic bacteria], with sensorial rejection when the bacteria approached 106 CFU g⁻¹ at 4, 6 and 10 °C. A level of 30-50 mg total volatile basic nitrogen 100 g⁻¹ of mackerel muscle was well correlated with sensory shelf life determination at all temperatures, except for 2 °C. During the storage time, lipid oxidation did not increase at any temperature and could not be related to quality decay. The presence of acetaldehyde and butyraldehyde in the packing atmosphere was only found in fillets stored at the highest temperature studied (10 °C). CONCLUSION: In this study, key quality parameters were established to monitor the spoilage and shelf life of MAP Trachurus trachurus stored at different temperatures. In addition, these results confirm the use of modified atmosphere packaging as a mild preservation method for fillets of Atlantic horse mackerel.

Evaluation of immunoassays as an alternative for the rapid determination of pesticides in wine and grape samples.

The main objective of this paper is to address the performance of immunochemical assays for the detection of the residues of three pesticides [atrazine, bromopropylate, and 2,4,6-trichlorophenol (TCP)] in real winery samples, such as wine, grapes, and grape juice. Different approaches have been evaluated to minimize interferences from the matrixes, and suitable working protocols have been established in order to achieve the necessary LODs, accuracy, and precision for real samples. A simple dilution of the sample proved to be sufficient for the determination of atrazine and bromopropylate in red and white wine and grape juice at the required levels of concentration. However, for TCP, an SPE procedure has been optimized using amino cartridges. The recoveries were above 85% in all cases, and the LOD values were below the parts per billion level, except for bromopropylate, which ranged between 2 and 50 microg/L, depending on the matrix. The grape matrix effect could be resolved by a simple extraction with methanol. Complete recoveries were obtained, and the final measurement procedures were able to determine selected pesticides below their maximum residue levels. The newly developed methods have been compared with standard chromatographic methods.

Modelling spoilage of fresh turbot and evaluation of a time-temperature integrator (TTI) label under fluctuating temperature.

Kinetic models were developed to predict the microbial spoilage and the sensory quality of fresh fish and to evaluate the efficiency of a commercial time-temperature integrator (TTI) label, Fresh Check(R), to monitor shelf life. Farmed turbot (Psetta maxima) samples were packaged in PVC film and stored at 0, 5, 10 and 15 degrees C. Microbial growth and sensory attributes were monitored at regular time intervals. The response of the Fresh Check device was measured at the same temperatures during the storage period. The sensory perception was quantified according to a global sensory indicator obtained by principal component analysis as well as to the Quality Index Method, QIM, as described by Rahman and Olley [Rahman, H.A., Olley, J., 1984. Assessment of sensory techniques for quality assessment of Australian fish. CSIRO Tasmanian Regional Laboratory. Occasional paper n. 8. Available from the Australian Maritime College library. Newnham. Tasmania]. Both methods were found equally valid to monitor the loss of sensory quality. The maximum specific growth rate of spoilage bacteria, the rate of change of the sensory indicators and the rate of change of the colour measurements of the TTI label were modelled as a function of temperature. The temperature had a similar effect on the bacteria, sensory and Fresh Check kinetics. At the time of sensory rejection, the bacterial load was ca. 10(5)-10(6) cfu/g. The end of shelf life indicated by the Fresh Check label was close to the sensory rejection time. The performance of the models was validated under fluctuating temperature conditions by comparing the predicted and measured values for all microbial, sensory and TTI responses. The models have been implemented in a Visual Basic add-in for Excel called "Fish Shelf Life Prediction (FSLP)". This program predicts sensory acceptability and growth of spoilage bacteria in fish and the response of the TTI at constant and fluctuating temperature conditions. The program is freely available at http://www.azti.es/muestracontenido.asp?idcontenido=980&content=15&nodo1=30&nodo2=0.

An impedimetric immunosensor based on interdigitated microelectrodes (IDmicroE) for the determination of atrazine residues in food samples.

A novel impedimetric immunosensor for atrazine detection has been developed. The immunosensor is based on an array of interdigitated micro-electrodes (IDmicroE) and immunoreagents specifically developed to detect this pesticide. Immunochemical determination of atrazine is possible without the use of any label. An atrazine-haptenized protein was covalently immobilized on the surface of the interdigitated mu-electrodes area (interdigits space) previously activated with (3-glycidoxypropyl)trimethoxysilane. Before, the gold electrodes were blocked using N-acetylcysteamine to prevent non-specific adsorptions. All biofunctionalization steps were characterized by chemical affinity methods and impedance spectroscopy. Immunosensors measures are made by exposing the sensor to solutions containing a mixture of the analyte and the specific antibody. With this configuration, the immunosensor detects atrazine with a limit of detection of 0.04 microg L(-1) without the use of any label. The potential of the immunosensor to analyze pesticide residues in complex sample matrices, such as red wine, has been evaluated. The results shown that after solid-phase extraction atrazine can be determined in this type of sample with a limit of detection of 0.19 microg L(-1), far below the Maximum Residue Level (MRL) established by EC for residues of this herbicide in wine.

Alkylresorcinols in cereals and cereal products.

The alkylresorcinol (AR) content of 8 commonly consumed cereals, 125 Triticum cultivars, milling fractions of wheat and rye, bread, and other cereal products was analyzed. ARs were found in wheat (489-1429 microgram/g), rye (720-761 microgram/g), triticale (439-647 microgram/g), and barley (42-51 microgram/g), but not in rice, oats, maize, sorghum, or millet. One durum wheat variety was found to have an exceptionally low level of ARs (54 microgram/g) compared to other durum wheat varieties (589-751 microgram/g) and Triticumspecies analyzed. The AR content of milling fractions closely followed the ash content and could be used as a marker of the presence of bran in flour. Using hot 1-propanol extraction, all ARs could be extracted from bread, contrary to previous studies which suggested that ARs were destroyed during baking. Cereal products varied greatly in AR content, with those containing wheat bran or whole rye having the highest content.