Melon peel flour: utilization as a functional ingredient in bakery products.

Food by-products are a major concern with a direct impact on the economy, society, and environment. The valorisation of these by-products could be an advantageous approach to face the increase in food waste since it can compromise environmental health and food sustainability. On the other hand, this valorisation would allow the development of new food products with health benefits for the population. Cucumis melo L. is a highly consumed fruit all over the world since it has excellent sensory and nutritional qualities, being also a good source of bioactive compounds. However, its peel and seeds are usually discarded. The aim of this study was to evaluate the potential of melon peel flour as a functional ingredient for innovative food products. For that, two different formulations containing melon peel flour were developed (a biscuit and a muffin) by replacing a conventional flour (wheat flour) in different percentages (50% and 100%, respectively). The nutritional composition, total phenolic content, and antioxidant potential of the developed products were studied, showing a high content of fibre, high levels of phenolic compounds and good sensory acceptability. These results show that it is possible to enrich different foods with melon peel flour in order to improve their nutritional properties, contributing to improving public health, simultaneously valorising a usually rejected by-product, reducing food waste and the environmental impact.

The Health Effects of Low Glycemic Index and Low Glycemic Load Interventions on Prediabetes and Type 2 Diabetes Mellitus: A Literature Review of RCTs.

Diets with a low glycemic index (GI) and a low glycemic load (GL) can improve glycemic control, blood lipids, blood pressure and BMI in prediabetes and type 2 diabetes (T2DM), but evidence regarding other aspects of cardiometabolic health is limited. We searched the literature for RCTs published from 2013 to 2023 and reviewed the evidence on low-GI/GL diets and their effects on different aspects of health in prediabetes and T2DM, aiming to build a report on all relevant outcomes included in the studies. We included 14 RCTs with 1055 participants, who were mostly middle-aged individuals with T2DM. Interventions were mostly low GI and lasted 1-36 months. Low-GI/GL foods and diets showed benefits in terms of short-term glycemic control, weight and adiposity. Longer-term trials would be necessary to determine whether these benefits persist over time and/or lead to lower CVD risk and mortality. Effects on lipid profile were inconsistent. Some studies also reported positive effects of low-GI/GL interventions on blood pressure, inflammatory biomarkers, renal function and gut microbiota composition. Future trials should focus on some of these novel outcome measures, which may provide important insights into the metabolic effects of low-GI diets on individuals with diabetes.

Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications.

Oxalate is an antinutrient present in a wide range of foods, with plant products, especially green leafy vegetables, being the main sources of dietary oxalates. This compound has been largely associated with hyperoxaluria, kidney stone formation, and, in more severe cases, systematic oxalosis. Due to its impact on human health, it is extremely important to control the amount of oxalate present in foods, particularly for patients with kidney stone issues. In this review, a summary and discussion of the current knowledge on oxalate analysis, its extraction conditions, specific features of analytical methods, reported occurrence in foods, and its health implications are presented. In addition, a brief conclusion and further perspectives on whether high-oxalate foods are truly problematic and can be seen as health threats are shown.

Processed Food: Nutrition, Safety, and Public Health.

Food processing comprises the activities involved during the transformation of raw materials from different origins (vegetable, animal) until a final product is achieved that is suitable for human consumption [...].

4-hydroxy-2-alkenals in foods: a review on risk assessment, analytical methods, formation, occurrence, mitigation and future challenges.

Undoubtedly, significant advances were performed concerning 4-hydroxy-2-alkenals research on foods, and their formation by double oxidation of polyunsaturated fatty acids. But further studies are still needed, especially on their occurrence in foods enriched with n-3 and n-6 fatty acids, as well as in foods for infants and processed foods. Major factors concerning the formation of 4-hydroxy-2-alkenals were discussed, namely the influence of fatty acids composition, time/temperature, processing conditions, salt, among others. Regarding mitigation, the most effective strategies are adding phenolic extracts to foods matrices, as well as other antioxidants, such as vitamin E. Exposure assessment studies revealed 4-hydroxy-2-alkenals values that could not be considered a risk for human health. However, these toxic compounds remain unaltered after digestion and can easily reach the systemic circulation. Therefore, it is crucial to develop in vivo research, with the inclusion of the colon phase, as well as, cell membranes of the intestinal epithelium. In conclusion, according to our review it is possible to eliminate or effectively decrease 4-hydroxy-2-alkenals in foods using simple and economic practices.

Opuntia ficus-indica (L.) Mill.: A Multi-Benefit Potential to Be Exploited.

Consumer interest in foods with enhanced nutritional quality has increased in recent years. The nutritional and bioactive characterization of fruits and their byproducts, as well as their use in the formulation of new food products, is advisable, contributing to decrease the global concerns related to food waste and food security. Moreover, the compounds present in these raw materials and the study of their biological properties can promote health and help to prevent some chronic diseases. Opuntia ficus-indica (L.) Mill. (prickly pear) is a plant that grows wild in the arid and semi-arid regions of the world, being a food source for ones and a potential for others, but not properly valued. This paper carries out an exhaustive review of the scientific literature on the nutritional composition and bioactive compounds of prickly pear and its constituents, as well as its main biological activities and applications. It is a good source of dietary fiber, vitamins and bioactive compounds. Many of its natural compounds have interesting biological activities such as anti-inflammatory, hypoglycemic and antimicrobial. The antioxidant power of prickly pear makes it a good candidate as an ingredient of new food products with fascinating properties for health promotion and/or to be used as natural extracts for food, pharmaceutic or cosmetic applications. In addition, it could be a key player in food security in many arid and semi-arid regions of the world, where there are often no more plants.

Compliance of declared vs. analysed values with EU tolerance limits for mandatory nutrients in prepacked foods.

This study assessed compliance between declared and analysed values on prepacked foods, considering the tolerance limits for salt, fat and saturated fatty acids. Foods were distributed by food categories (e.g. snacks, ready-to-eat meals, potato and potato-products, bakery and pastry products) and a total of 209 products were analysed. Only half of the samples with a declared value ≥1.25 g/100 g were within tolerance limits for salt content. The lowest number of samples outside tolerance limits was observed for fat content; for saturated fatty acids, 27% of the samples were outside of tolerance limits. Only amongst "cereal products" were 100% of products compliant for fat and salt declarations. It is of utmost importance that manufacturers update continuously values declared for prepacked foods, because this information is crucial for consumers and food policy-makers as well as being a legal requirement.

Food Composition at Present: New Challenges.

Food composition data is important for stakeholders and users active in the areas of food, nutrition and health. New challenges related to the quality of food composition data reflect the dynamic changes in these areas while the emerging technologies create new opportunities. These challenges and the impact on food composition data for the Mediterranean region were reviewed during the NUTRIMAD 2018 congress of the Spanish Society for Community Nutrition. Data harmonization and standardization, data compilation and use, thesauri, food classification and description, and data exchange are some of the areas that require new approaches. Consistency in documentation, linking of information between datasets, food matching and capturing portion size information suggest the need for new automated tools. Research Infrastructures bring together key data and services. The delivery of sustainable networks and Research Infrastructures in food, nutrition and health will help to increase access to and effective use of food composition data. EuroFIR AISBL coordinates experts and national compilers and contributes to worldwide efforts aiming to produce and maintain high quality data and tools. A Mediterranean Network that shares high quality food composition data is vital for the development of ambitious common research and policy initiatives in support of the Mediterranean Diet.

Infusions and decoctions of dehydrated fruits of Actinidia arguta and Actinidia deliciosa: Bioactivity, radical scavenging activity and effects on cells viability.

Actinidia deliciosa and A. arguta fruits (kiwifruit and kiwiberry, respectively) are an excellent source of bioactive compounds. The aim of this paper is to valorize the fruits that are not commercialized (e.g. due to inadequate size or physical damage) in infusions and decoctions. The antioxidant activity, the scavenging activity against reactive species, the phenolic profile and the intestinal effects of infusions and decoctions of dehydrated fruits were evaluated and compared. Decoctions presented the highest antioxidant activity and a good ability to capture HOCl and NO. The phenolic composition of A. arguta present quinic acid, cis-caftaric acid and its derivatives, caffeoyl hexoside, luteolin glucuronide, quercetin derivatives and myristin, while A. deliciosa extracts were characterized by the presence of quinic acid, caffeic acid and its derivatives and caffeoyl hexoside. No adverse effects were observed on Caco-2 and HT29-MTX cells. Kiwiberry decoctions showed to be the best option to keep the fruits benefits.

An update on processed foods: Relationship between salt, saturated and trans fatty acids contents.

To update the current situation on salt, fat and fatty acid composition of processed foods, a study including a wide range of different food categories was conducted in Portugal. Different validated analytical techniques were used, and a PCA and correlation analysis were conducted to establish a trend between the different components in each food category. The highest salt content was found in snacks, fast-food, sauces and ready-to-eat meals, while the saturated fatty acids were higher (p < .05) in bakery products, cookies, biscuits and wafers, and snacks. The highest levels of trans fatty acids were found in the fast-food group, followed by the snacks, potato and potato-products and bakery products. A significant positive correlation (p < .05) was found between salt and fat content in ready-to-eat meals and in the potato and potato-products. The PCA analysis identified total fat, low trans fatty acids and high salt content as distinctive characteristics of some food categories.

Vitamin C evaluation in foods for infants and young children by a rapid and accurate analytical method.

The validation of a rapid, precise (RSD < 4.6%), reliable and sensitive (LOD = 0.026 µg/mL) liquid chromatography method for vitamin C quantification in foods (infant formulae, n = 4; follow-on formulae, n = 3; processed cereal based-foods, n = 7; and baby foods, n = 10) for infants and young children is described. Vitamin C content ranged from 1.50 to 144 mg/100 g. A comparison between the declared values and the measured concentrations, as well as the accordance of these values with the tolerances, was performed. For 50% of the analysed foods, the measured vitamin C content was higher than the declared value. However, all the analysed foods were in compliance with EU legislation concerning the maximum limits of vitamin C added to foods. The results obtained will be very useful for analytical laboratory control, risk assessment, establishment of maximum limits, development and implementation of guidelines regarding nutrient recommendations and estimation of vitamin C intake among infants and young children.

25 years of European Union (EU) quality schemes for agricultural products and foodstuffs across EU Member States.

Consumers are increasingly turning their attention to the quality and origin of products that they consume. European Union (EU) quality schemes are associated with a label, which was introduced to allow consumers to perform an informed choice and to protect producers from unfair practices. This present study provides an overview of the last 25 years of EU quality schemes [Protected Designations of Origin (PDO), Protected Geographical Indications (PGI) and Traditional Specialities Guaranteed (TSG)] on agricultural products and foodstuffs across the 28 EU Member States. According to the results, it was possible to conclude that Southern European countries have the highest number of registered products. The most used EU quality scheme is PGI, followed by PDO. Concerning the analysis of the evolution in the last 25 years, the number of registered products among EU Member States has increased significantly. The fruit, vegetables and cereals (fresh or processed) category is the one that accounts for the highest percentage (26.8%) of registered products, followed by cheeses and meat products (cooked, salted, smoked) categories, with 17.2% and 13.5%, respectively. Further investigations should address consumer preferences, knowledge and attitudes, especially Northern European countries with a lower number of registered products. Moreover, the investigation and registration of products should be encouraged among all EU Member States to allow the maintenance of important elements of the history, culture and heritage of the local areas, regions and countries. © 2017 Society of Chemical Industry.

Multivariate characterization of salt and fat content, and the fatty acid profile of pastry and bakery products.

Bakery and pastry products are highly appreciated worldwide. Due to consumer demand, a wide diversity of this type of food is available all over the world. The aim of this study was to evaluate the content of salt, fat and fatty acids in the composition of 91 bakery and pastry products commercialised in Portugal. Moreover, a detailed comparison between commercial and supermarket brands of similar foods, as well as between foods with or without gluten was performed. The obtained results allowed us to conclude that most of the analysed foods have a high percentage of saturated fatty acids. Also, considerable amounts of salt were determined, while the trans fatty acid content in the analysed foods was in general low (<0.5%). Moreover, differences in the salt content higher than 6-fold between brands of the same type of foodstuff were observed, which should be considered at the moment of choice. This fact proves that it is possible to produce similar foods which are healthier with better nutritional quality. Since this type of food is highly appreciated by people of all ages, but mostly by children and young people, it is of utmost importance to implement strategies and establish goals, to improve their nutritional quality.

The impact of cooking methods on the nutritional quality and safety of chicken breaded nuggets.

The impact of cooking methods (industrial pre-frying, deep-fat frying and baking) on the nutritional quality and safety of chicken breaded nugget samples from supermarket and commercial brands was evaluated. The changes in the quality characteristics (nutritional composition, fatty acids profile, cholesterol and salt) of the fried food and frying oil, after ten consecutive frying operations, were evaluated. The total fat content of nuggets varied between 10.9 and 22.7 g per 100 g of edible portion and the salt content ranged from 0.873 to 1.63 g per 100 g. Taking into account one portion of nuggets, the daily intake of salt can reach 49%, which can have a significant impact on the health of those who regularly consume this type of food, especially considering the prevalence of hypertension around the world. The analysed chicken breaded nuggets are rich in unsaturated fatty acids, which have been related with potential health benefits, namely regarding cardiovascular diseases. The cholesterol content of baked samples was two times higher when compared with the fried ones. The trans fatty acids and polar compounds contents of the frying oil used for frying significantly increased, but the values were still away from the maximum recommended by legal entities for its rejection. From a nutritional point of view, it is possible to conclude that the applied cooking methods can significantly influence the nutritional quality and safety of the analysed chicken breaded nuggets. This study will contribute to important knowledge on how the applied cooking methods can change the nutritional quality and safety of foods, namely of chicken nuggets, and can be very useful for dietary recommendations and nutritional assessment.

Cholesterol determination in foods: Comparison between high performance and ultra-high performance liquid chromatography.

Analytical methods for cholesterol evaluation in foods are crucial since this compound was closely related with cardiovascular disease. In the present study, two chromatographic methods were implemented and validated, in order to achieve the ideal analytical method for the quantification of cholesterol in food matrices. The developed methods were applied to different foodstuffs, sour cream, egg, egg yolk and chicken nuggets. Both HPLC and UHPLC methods are rapid, specific, sensitive, precise (RSD<2.5%) and accurate. The achieved LOD and LOQ for UHPLC were 0.7 and 2.4µg/mL, respectively, while for HPLC were 3 and 11µg/mL. UHPLC method allowed reduction of the organic solvents consumption (8 times lower) and decreased analysis time in 4min, being more eco-friendly, than conventional HPLC methods. Moreover, it will be very useful for the quality control of cholesterol content in food matrices and can be easily adopted by analytical laboratories.

Nutritional and phytochemical composition of Annona cherimola Mill. fruits and by-products: Potential health benefits.

Annona cherimola Mill., commonly known as cherimoya, is a tropical fruit well known due to its tasty flavour. In the present study the antioxidant activity of pulp, peel and seeds of four cultivars from A. cherimola Mill. from Madeira Island (Madeira, Funchal, Perry Vidal and Mateus II) was analysed. Moreover, nutritional composition (proximates and vitamins) and bioactive compounds content were determined. The peel of Madeira cultivar showed the highest antioxidant capacity, with an EC50 of 0.97mg/mL, and total flavonoids (44.7 epicatechin equivalents/100g). The most abundant carotenoid was lutein, with values ranging from 129 to 232µg/100g. The highest l-ascorbic acid content (4.41mg/100g) was found in the peel of Perry Vidal cultivar. These results highlight A. cherimola Mill. antioxidant properties, especially in its by-products and encourage their application in cosmetic, pharmaceutical and food processing industries, as added value natural extracts.

Effect of UV-C radiation on bioactive compounds of pineapple (Ananas comosus L. Merr.) by-products.

BACKGROUND: The industrial processing of pineapple generates a high quantity of by-products. To reduce the environmental impact of these by-products and the inherent cost of their treatment, it is important to characterise and valorise these products, converting them into high added value products. Ultra-violet radiation is one of the main sustainable sanitation techniques for fruits. Since this radiation can induce plant stress which can promote the biosynthesis of bioactive compounds, it is important to evaluate its effect in fruits. RESULTS: The amounts of vitamins (C and E) and carotenoids (α-carotene, ß-carotene, ß-cryptoxanthin, lutein, lycopene, neoxanthin, violaxanthin and zeaxanthin) in pineapple by-products (core and rind) were analysed before and after treatment with UV radiation. All treated and untreated pineapple by-products contained ß-carotene as the main carotenoid (rind, 2537-3225 µg; and core, 960-994 µg 100 g(-1) DW). Pineapple rind also contained lutein (288-297 µg 100 g(-1) DW) and α-carotene (89-126 µg 100 g(-1) DW). CONCLUSION: The results provide evidence of the potential of pineapple by-products as a source of bioactive compounds with antioxidant activity, which can be used by pharmaceutical, cosmetics and food industries. In addition, UV-C was shown to be a treatment that can add nutritional value to pineapple by-products.

Trends in the use of natural antioxidants in active food packaging: a review.

The demand for natural antioxidant active packaging is increasing due to its unquestionable advantages compared with the addition of antioxidants directly to the food. Therefore, the search for antioxidants perceived as natural, namely those that naturally occur in herbs and spices, is a field attracting great interest. In line with this, in the last few years, natural antioxidants such as α-tocopherol, caffeic acid, catechin, quercetin, carvacrol and plant extracts (e.g. rosemary extract) have been incorporated into food packaging. On the other hand, consumers and the food industry are also interested in active biodegradable/compostable packaging and edible films to reduce environmental impact, minimise food loss and minimise contaminants from industrial production and reutilisation by-products. The present review focuses on the natural antioxidants already applied in active food packaging, and it reviews the methods used to determine the oxidation protection effect of antioxidant active films and the methods used to quantify natural antioxidants in food matrices or food simulants. Lastly consumers' demands and industry trends are also addressed.

Carotenoids, vitamins (A, B2, C and E) and total folate of traditional foods from Black Sea Area countries.

BACKGROUND: Carotenoids, vitamins (A, B2, C and E) and total folate are related to health promotion. However, there are still many food matrices for which the content of these compounds is not available. In order to fill this gap, traditional foods from Black Sea Area countries (BSAC) were analysed in order to investigate their potential health benefits. RESULTS: The most abundant carotenoid was ß-carotene. Plum jam was the sample with the highest ß-carotene content (608 µg 100 g(-1) edible portion). The group of vegetables and vegetable-based foods contributed most to ß-carotene content. Evergreen cherry laurel presented the highest l-ascorbic acid content (29.9 mg 100 g(-1) edible portion), while the highest riboflavin and total folate contents were found for roasted sunflower seeds. Approximately 61% of the analysed samples showed quantifiable amounts of α-tocopherol but did not contain retinol. CONCLUSION: Despite the great variability in the content of carotenoids, vitamins and total folate, most of the analysed traditional foods from BSAC can be considered good sources of these compounds. Therefore, owing to their putative health benefits, the consumption of those with higher contents of these compounds should be encouraged and promoted.

New nutritional composition data on selected traditional foods consumed in Black Sea Area countries.

BACKGROUND: Traditional foods are an important part of the culture, history, identity and heritage of a region or country and are key elements in dietary patterns. In most countries there is limited information on the nutritional composition of such foods and therefore there is a need to investigate, register and promote traditional foods. One of the aims within the 'Sustainable exploitation of bioactive components from the Black Sea Area traditional foods' (BaSeFood) project is to generate for the first time new data on the nutritional composition of traditional foods from six Black Sea Area countries to promote their sustainable development and exploitation. RESULTS: Thirty-three traditional foods were analysed in an accredited laboratory to determine their nutritional composition, and the data were fully documented. The nutrient content varied widely because of the nature and variety of the analysed foods. The energy content ranged between 4 kcal per 100 g for kvass southern and 900 kcal per 100 g for mustard oil, with the exception of the analysed teas, which did not contribute to energy intake. CONCLUSION: The use of a common methodology for the study of traditional foods will enable countries to further investigate these foods. Moreover, a new nutritional knowledge base of traditional foods from Black Sea Area countries will contribute to promote local biodiversity and sustainable diets by maintaining healthy dietary patterns within local cultures.