Smoking leads to the penetration of carcinogenic components like polycyclic aromatic hydrocarbons (PAH) into meat. Among the methods of eliminating PAH components, filtration is of significant importance and is utilized in sausage casings or special filtration systems. However, filtration is not used during the smoking process in restaurants. The latest research reported that the use of banana leaves as a coating material did reduce PAH levels, but the effect of the coating process on the sensory characteristics of smoked meat is still not well documented. The present study aims to investigate the effect of using banana leaves as a coating material on the sensory characteristics of beef longissimus dorsi during the smoking process. Twelve trained panelists were instructed to evaluate the appearance, color, taste, texture, odor, smoke flavor, and overall acceptability of coated and noncoated smoked meat using a nine-point hedonic scale. In addition to this test, the triangle test—a discrimination test—was applied to 100 panelists, students and academics from the Department of Gastronomy and Culinary Arts. No significant differences in sensory characteristics were detected between the control and coated groups. Smoked flavor scores were 6.5 and 5.7 in the control and coated groups, respectively (p>0.05). Triangle test scores were interpreted according to the chart in TS 5915 (1988), based on which there must be at least 42 correct answers among 100 panelists to declare 95% probability; however, only 40 correct answers were obtained. Banana leaves are currently used as a packaging material or for decorative purposes in East Asia, but their widespread use as coating, filtering, and cooking materials in professional kitchens may provide environmental and economic benefits.

The Living History Connoisseur: an unexpected participant in the gut microbiome puzzle

Elva Eddasdottir, Vandana Gulati, Gal Winter

Affiliations – Biomedical Science, School of Science and Technology, University of New England

Introduction:

Fermented foods are known for their culinary importance in many cultures and have shown beneficial effects towards human health. Differences in microbial composition and metabolites in commercial and traditional fermented products have been found due to differences in production processes, and therefore traditional fermented products often exhibit a greater microbial diversity to the human gut. This study evaluated the consumption, eating patterns and frequency of fermented food products among individuals who self-identify as re-enactors or Living History Practitioners (LHPs).

Methods:

The aim of this cross-sectional observational study was to evaluate if LHPs consume traditional fermented products as part of their diet. A Qualtrics survey was distributed to 311 LHPs, out of whom 77 respondents completed the survey. The questionnaire included questions regarding the frequency of consumption of traditional and conventional fermented foods, as well as the types of products they consumed. The inclusion criteria for this study were individuals who self-identified as Living History Practitioners and were at least 18 years old. The data were analysed using Qualtrics software.

Results:

The results of this study indicated that 69% of LHPs consumed traditional fermented products at least occasionally. In total, 68% of the participants were female. The consumption pattern revealed that middle-aged and older LHPs consumed more traditional products compared to younger LHPs. To our knowledge, this is the first study of this kind, and the most commonly consumed products were found to be traditional fermented vegetables, traditional fermented grains, fruits and traditional fermented milk products.

Conclusion:

LHPs are a unique Western cohort to study the effects of traditional fermented products on the gut microbiome.

Solid lipids nanoparticles (SLNs) are an alternative carrier system to polymeric nanoparticles or liposomes. They consist of physiological and biocompatible lipids. It has been claimed that SLNs offer the combined advantages and avoid the disadvantages of other colloidal carrier systems. The aim of this research work is to fabricate and evaluate the carbocisteine-loaded solid lipid nanoparticles. SLNs were prepared by using glycerol monostearate by a high-pressure homogenization method, using poloxamer 188 as stabilizer to improve drug bioavailability and to reduce particle size. A drug and excipient compatibility study was checked by using FTIR, and it was found that there was no interaction between the drug and excipients. Optimized carbocisteine SLNs were evaluated for zeta potential, particle size, and % drug release, revealing results of -19 mv, 50 to 200 nm, and up to 70.84%, respectively. To check the stability of the formulation, an accelerated stability study was performed and the results show that the formulation was stable. To evaluate SLNs prepared by the HPH method, all the batches were evaluated for various parameters and we found good results. The F6 batch was found to be best among all prepared batches, and the same batch was optimized on the basis of particle size, stability, Zeta potential, and release pattern. SLNs could provide improved advantages of good penetration and targeting to treat pulmonary disease.

Introduction: Annatto, a tropical shrub from Central and South America and parts of India, contains bixin, an apocarotenoid pigment. Bixin is conventionally used as a natural food colorant and is now gaining attention for its health-promoting nutraceutical properties, particularly in chronic diseases (Metabolic Syndrome—MetS—and cancers). This study investigates the dose-dependent anti-obesity and anti-steatotic effects of bixin in in vitro cell culture models.

Methods: The anti-adipogenic and anti-steatotic effects of bixin were examined in well-established in vitro models of obesity and non-alcoholic fatty liver disease (NAFLD/steatosis), using 3T3-L1 preadipocytes (according to a differentiation protocol) and HepG2 cells (steatosis-induced with oleic acid), respectively. Bixin was administered in the concentration range of 1ug/ml ─20ug/ml (obesity model) and 2.5ug/ml ─ 10ug/ml (NAFLD/steatosis model). The neutral lipid content was estimated using Oil Red O staining; ROS/RNS were quantified using 2',7'-dichlorofluorescein diacetate (DCFDA), nitrite assays, and malondialdehyde (MDA); and the biochemical marker of lipid peroxidation was assessed using the TBARS assay.

Results: At lower concentrations, 5 µg/ml in steatotic cells and 10 µg/ml in matured adipocytes, bixin significantly reduced lipid accumulation in both hepatocytes and adipocytes (P<0.05), demonstrating its potential as an anti-steatotic and anti-obesity agent. This beneficial effect was correlated with a reduction in oxidative stress levels (decreased MDA and ROS/RNS levels). Strikingly, bixin at higher concentrations (>10ug/ml) showed increased lipid accumulation and oxidative stress.

Conclusions: Bixin exhibits anti-obesity and anti-steatotic effects at lower doses, which correlates with its antioxidant properties. However, its bioactivity is dose-dependent, wherein at higher concentrations, it ceases to inhibit adipogenesis. This opposing response is accompanied by elevated oxidative stress levels, indicating a pro-oxidant effect at higher doses, which implicates its anti-cancer potential. The present study highlights the significance of dosage optimization of nutraceuticals and dietary ingredients with respect to their intended biological applications, such as MetS and cancer treatment.

Millet-incorporated foods are primarily made from millet, a small-seeded grain widely consumed in Asia and Africa, and include various types like Sorghum, pearl millet, finger millet, and fonio. Millet, a gluten-free grain, is beneficial for those with celiac disease or gluten sensitivity, and can be incorporated into dietary regimens to address metabolic disorders. Consuming millet in moderation is crucial for a balanced diet, but individuals with metabolic conditions should consult a healthcare provider or a qualified dietitian before modifying their diet. Millet-based foods can help manage disorders by promoting gradual blood sugar increase due to their low glycemic index, unlike high-glycemic foods like white bread and potatoes. Millet's high fiber content aids in weight management, reducing obesity risk, and slows digestion, making it an effective choice for individuals with diabetes. Millet is a rich source of essential nutrients like magnesium, potassium, and vitamin B6, which help reduce blood pressure and enhance insulin sensitivity, crucial for overall health. Millet is rich in antioxidants, which can help reduce inflammation and protect against chronic diseases like heart disease and cancer. This study focuses on dietary patterns like (Dietary Approaches to Stop Hypertension)
DASH and Mediterranean diets can reduce the risk of non-communicable diseases (NCDs) and improve treatment, promoting minimally processed, unprocessed foods and limiting high-fat meals.

The consumption of whole soy foods and soy isoflavones may exert favourable effects on cardiovascular disease (CVD). However, the effects of soy foods and soy isoflavones on CVD in Asian countries have yet to be systematically investigated. The aim of this systematic review and meta-analysis was to determine the effects of whole soy food and soy isoflavone consumption on CVD risk factors in Asian countries. Electronic databases, including Scopus, PubMed, and Web of Science, were systematically searched from January 2012 to January 2023. A total of 2545 studies were screened and randomized controlled trials (RCTs) exploring the effects of soy on CVD risk factors among adults in Asian countries were included. Meta-analysis was performed using random-effects models, as was subgroup analysis. A total of 17 studies were eligible for inclusion. Our results revealed that soy consumption led to a significant reduction in triglyceride levels (mean difference -13.27, 95% CI -23.70, -2.85)mg/dL, systolic blood pressure (mean difference -6.06, 95% CI -9.80, -2.32) mmHg, diastolic blood pressure (mean difference -4.00, 95% CI -6.03, -1.97) mmHg, and hs-CRP levels (mean difference -0.34, 95% CI -0.63, -0.05) mg/L. In conclusion, our meta-analysis suggests that the consumption of whole soy foods and soy isoflavones has a beneficial effect on triglyceride, blood pressure, and hs-CRP levels. However, there were no favourable effects on other lipid profiles and endothelial function. A further well-conducted RCT with a larger sample size is required to fully understand the combined effects of soy food and soy isoflavone consumption on CVD risk factors.

INTRODUCTION: Infant nutrition stands at the forefront of public health priorities, and nutritional choices made during transition from exclusive breastfeeding to complementary feeding are central to shaping infants' overall health and resilience to diseases. Consequently, there is a growing emphasis on formulating complementary foods that not only meet the energy requirements of infants but also provide a spectrum of essential nutrients such as protein, vitamins and minerals crucial for their optimal growth and development.

METHODS: Infant cereal was formulated using guinea corn (energy), crayfish (protein source) and carrot (vitamins) at different proportions, denoted as samples A (Guinea corn 75%, Crayfish 5%, Carrot 20%), B (Guinea corn 75%, Crayfish 10%, Carrot 15%), and C (Guinea corn 75%, Crayfish 15%, Carrot 10%). Sensory evaluation was carried out among mothers using a 9-point Likert scale. Data analysis was carried out using SPSS V26.

RESULTS: Proximate analysis revealed that there was no significant difference in the moisture content of the three samples, ranging from 3.17±0.29% to 3.83±0.29%. Sample C had significantly (p<0.05) higher protein content (27.67±0.04%) and fat content (6.67±0.58%) than the other samples. The fat content ranged from to 4.33±0.58% to 6.67±0.58%. There was a significant difference in the carbohydrate content of the samples (p<0.05). Sample A had the highest carbohydrate content (67.64±1.10%) while C had the lowest carbohydrate content (57.87±0.28%). The ash content of the samples was not significantly different, ranging between 3.03±0.50% and 3.67±0.29%. The beta-carotene contents of samples A (10.55±0.06mg/100g) and B (10.72±0.16mg/100g) were not significantly different (p>0.05) while sample C had the lowest beta-carotene content (9.06±0.14mg/100g). Sample A was most preferred by the mothers in terms of colour, aroma and taste while sample C was the most disliked.

CONCLUSION: The formulated infant cereal was nutrient-dense and highly acceptable by mothers. However, sample C, with a higher percentage of crayfish, was the most disliked by mothers.

Aim:

Nutrition research is increasingly challenged to elucidate how consumer sex may affect the digestive fate of foods, particularly in an era of booming food innovations such as plant-based milk alternatives. This research explores how consumer biological sex affects the protein digestion of cow's milk (CM) compared to an oat milk alternative (OM) and concomitant protein isolates (i.e. isolated dairy proteins or oat proteins).

Methods:

This study utilized a recently developed in vitro digestion model that simulates digestion in males or females (Lajterer et al, 2022, Food Hydrocolloids). Various drinks and protein isolate suspensions were digested and digestive effluents analyzed using SDS-PAGE as well as dynamic and static light scattering techniques.

Results:

The study revealed notable differences in protein digestive trajectories between CM and OM, as well as between males and females. In CM digestion, caseins broke down efficiently in both sexes, while β-lactoglobulin showed higher persistence in females. On the contrary, OM proteins displayed greater persistence in males, suggesting less efficient digestion compared to CM. Zeta potential analysis highlighted CM's superior stability (-29 vs. -21-23 mV for OM) which could account for the observed digestive breakdown trajectories, but without explaining the noteworthy differences in the digestive proteolysis of the products between males and females. Interestingly, in males, CM gastric digestion exhibited greater stability compared to females (10 vs. 4.9 mV), indicating less interference with protein breakdown. Conversely, females demonstrated higher stability in OM digestion during the gastric phase, consistent with SDS-PAGE findings. Both CM and OM showed instability in the intestinal tract, suggesting potential aggregation and increased particle size, as supported by SLS data.

Conclusion:

This study emphasizes that sex-based differences in protein digestion may be an important consideration in the design of future foods. Notably, the findings herein suggest the potentially easier digestion of plant-based proteins from OM compared to CM, especially in females.

Aim:

The disparity between the human lifespan and health span requires novel strategies, interventions, and dietary solutions to promote healthy aging. This research, part of the EAT4AGE JPI-HDHL project, concentrates on designing and assessing co-extruded plant-based functional cereals customized for senior individuals. Enriched with maca root powder and olive leaf extract, the product targets the nutritional deficiencies observed in older adults, particularly focusing on providing high-quality, easily digestible proteins.

Method:

First, a palatable vegan food alternative for seniors was designed using four plant-based flours (teff, chickpea, maize, and rice). Then, a co-extrusion process was optimized to create three ready-to-eat puffed cereal prototypes: a control, a maca-enriched product, and a maca with olive leaf extract product. The cereals underwent sensory tests by senior subjects and their digestive breakdown was investigated using a semi-dynamic in vitro digestion model mimicking a senior gut coupled with proteomic analyses (SDS-PAGE, LC-MS/MS peptide profiling, and DIAAS determinations).

Results:

Surpassing commercially available products, the developed products were shown to have a rich macronutrient profile, with over 12% (w/w) protein, 20% (w/w) fat, and low sugar content (<5% w/w). Texture analysis revealed that adding functional ingredients reduced product hardness, indicating improved chewability. Further, an untrained consumer panel (n=21, age 73±5) confirmed the high palatability and overall acceptability of the functional product. Lastly, the in vitro DIAAS of the product was confirmed to be 80%, exceeding the typical digestibility range of plant-based products (40% to 80%) like kidney beans, lentils, and chickpeas.

Conclusion:

This study highlights the potential of designing palatable functional products for healthy aging. Moreover, this study shows that co-extrusion enables the creation of calorically dense plant-based products for people over 65 with improved protein digestibility. Thus, this work contributes to developing tailored foods that promote health and well-being in the aging population.

This study investigated parents' knowledge, attitudes, and practices (KAP) toward sugar-sweetened beverages (SSBs). A total of 168 respondents participated, predominantly mothers (73.21%). The statistical analysis used was Pearson correlation coefficients, which found a weak but statistically significant positive correlation (r = 0.1891, 0.0140) between monthly family income and the parents' knowledge on SSBs. Despite this, attitudes about reading labels were highly favorable across all income levels, with an average attitude score of 4.2 out of 5. However, age, educational attainment, and total monthly household income all have non-significant weak correlations with attitude. Meanwhile, educational attainment has a weak but statistically significant positive correlation with practices for reading food labels (r = 0.1898, p < 0.1373). The most preferred SSBs were soft drinks, fruit juice, whole/full cream milk, chocolate drink, and yogurt drink. Notably, the frequency of purchasing yogurt drinks was negatively correlated with educational attainment (r = -0.1713, p = 0.2109). The purchase of chocolate drinks (powdered and liquid) showed a positive correlation with monthly household income (r = 0.2147, p = 0.0051), while soft drink purchases were negatively correlated with monthly household income (r = -0.1740, p = 0.2409). Some parents had misconceptions about energy drinks. Overall, the findings indicate a need for focused interventions to increase parental understanding and practices regarding SSBs, particularly among low-income households, to encourage healthier beverage choices for children.