Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6-24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour.

The aim of the current work was to evaluate the physicochemical, rheological, molecular, thermal and sensory properties of complementary food (CF) formulations prepared with quinoa (Chenopodium quinoa Willd.) flour (QF). It was observed that QF addition significantly affected the physicochemical and rheological properties of CF formulations, resulting in higher protein and crude fiber, but lower total sugar contents and increased storage (G') and loss (G″) modulus values. The glass transition temperature decreased due to QF addition. The FTIR spectra revealed the presence of aromatic amino acids derived from QF. GC, GC-MS and GC-O analyses revealed the presence of 50 aroma and 23 aroma-active compounds, among which aldehydes, alcohols and ketones were the most prevalent group of compounds. The formulation with 8% QF received the highest sensory scores. QF could be used to improve the physicochemical, rheological, thermal and sensory properties of CF products.

Food policy, nutrition and nutraceuticals in the prevention and management of COVID-19: Advice for healthcare professionals.

BACKGROUND: The 2019 novel coronavirus (2019-nCoV) represents an ongoing major global health crisis with a potentially unprecedented death toll and socio-economic impact in the modern era. Measures taken to reduce the rate of transmission are too unprecedented, but are deemed necessary. The extensive strain on public health services has meant that individual agency is increasingly called for. To support this, there is a need to review policy and procedure governing the food and commerce industries in particular. Additionally, it is necessary to convey a more comprehensive and nuanced understanding of relevant diet and lifestyle factors to both healthcare practitioners and the general public. SCOPE AND APPROACH: To our knowledge, a review of possible additional measures for healthcare proffesionals, which includes the possible nutritional management COVID-19 pandemic does not yet exist.Key Findings and Conclusions: This review identifies i) changing trends in consumer awareness and purchasing patterns in response to COVID-19, and their potential future implications for the food and food-commerce industry ii) problematic elements of policy relevant to the outbreak of COVID-19, including the handling of wild-life and food-commerce, ii) newly emergent technologies in food science which represent viable and cost-effective means to reduce the risk of transmission of coronavirus, such as anti-microbial packaging, iii) important nutritional considerations with regard to coronavirus disease prevention and management, including nutrition in early infancy, and the role of select micronutrients (vitamins and minerals), phytochemicals and probiotics in conferring protection against both viral infection and pathogenicity.

Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis.

Aroma and aroma-active compounds of cherry tomato (Lycopersicum esculentum) was analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). According to sensory analysis, the aromatic extract obtained by liquid-liquid extraction was representative of tomato odour. A total of 49 aroma compounds were identified and quantified in fresh cherry tomato. Aldehydes were qualitatively and quantitatively the most dominant volatiles in cherry tomato, followed by alcohols. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of tomato sample. A total of 21 aroma-active compounds were detected in aromatic extract of fresh tomato, of which 18 were identified. On the basis of the flavour dilution (FD) factor, the most powerful aroma-active compounds identified in the extract were (Z)-3-hexenal (FD=1024) and (E)-2-hexenal (FD=256), which were described as the strong green-grassy and green-leafy odour, respectively. The major organic acid and sugar found were citric acid and fructose, respectively.