| 1. |
- Bakalis, Serafim, et al.
(författare)
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Perspectives from CO+RE : How COVID-19 changed our food systems and food security paradigms.
- 2020
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Ingår i: Current Research in Food Science. - : Elsevier BV. - 2665-9271. ; 3, s. 166-172
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Tidskriftsartikel (refereegranskat)abstract
- Within a few weeks the world has changed, at the time this text is written (May 2020) more than 3.5 million people have been confirmed cases of COVID-19 and estimations propose up to a hundred times the number of actually infected. A third of the global population is on lockdown and a large part of our global economic activity has stopped. Food and access to food has played a visual role in portraying the impact of the outbreak on our society, with images of empty supermarket shelves appearing in mainstream media. In some countries closed schools resulted in many children not having access to free meals and mobilised a number of charities. While parts of the world are now exiting lockdown and measures start relaxing the near future remains uncertain with more waves of the pandemic expected. Given that there is currently no evidence to show that transmission of COVID-19 could occur through food or food packaging there has been limited discussion on the issue, implications and potential future scenarios within the wider food science community.Within the food research community, up to the pandemic crisis the discourse has been dominated with design and manufacture of healthy and safe foods. The main issues are relevant to sustainability, circular economy, energy and water efficiency, climate friendly practices of products and processes. Efficiency has been the focus, but resilience has not been a significant issue so far. The term food system resilience has been defined by Tendalla (Tendalla et al., 2015) as ‘capacity over time of a food system and its units at multiple levels, to provide sufficient, appropriate and accessible food to all, in the face of various and even unforeseen disturbances’. We believe that in the future we will continue to see similar pressures in the food system, e.g., comparable pandemics, effects of climate change on food production, and that resilience will become of major importance.This commentary aims to present a reflection from the past, considering the present situation to provide thoughts on the actions needed to ensure resilient food systems.
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| 2. |
- Chen, Ruoxin, et al.
(författare)
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Structure-immunomodulatory activity relationships of dietary polysaccharides
- 2022
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Ingår i: CURRENT RESEARCH IN FOOD SCIENCE. - : Elsevier. - 2665-9271. ; 5, s. 1330-1341
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Tidskriftsartikel (refereegranskat)abstract
- Polysaccharides are usually composed of more than ten monosaccharide units, which are connected by linear or branched glycosidic bonds. The immunomodulatory effect of natural polysaccharides is one of the most important bioactive function. In this review, molecular weight, monosaccharide (including galactose, mannose, rhamnogalacturonan-I arabinogalactan and uronic acid), functional groups (namely sulfate, selenium, and acetyl groups), types of glycoside bond connection (including 13-1,3-D-glucosyl, alpha-1,4-D-glucosyl, 13-1,4-D-glucosyl, alpha-1,6-D-glucosyl, 13-1,4-D-mannosyl, and 13-1,4-D-Xylopyranosyl), conformation and the branching degrees are systematically identified as their contribution to the immunostimulatory activity of polysaccharides. At present, studies on the structure-activity relationships of polysaccharides are limited due to their low purity and high heterogeneity. However, it is an important step in providing useful guidance for dietary supplements with polysaccharides. The chemical structures and the process of immune responses induced are necessary to be discussed. Polysaccharides may bind with the cell surface receptors to modulate immune responses. This review mainly discusses the structure-activity relationship of dietary polysaccharides.
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| 3. |
- Ekman, Markus, 1995-, et al.
(författare)
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Applying sorting algorithms to sensory ranking tests – a proof of concept study
- 2020
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Ingår i: Current Research in Food Science. - : Elsevier. - 2665-9271. ; 2, s. 41-44
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Tidskriftsartikel (refereegranskat)abstract
- In a sensory or consumer setting, panelists are commonly asked to rank a set of stimuli, either by the panelist’s liking of the samples, or by the samples’ perceived intensity of a particular sensory note. Ranking is seen as a “simple” task for panelists, and thus is usually performed with minimal (or no) specific instructions given to panelists. Despite its common usage, seemingly little is known about the specific cognitive task that panelists are performing when ranking samples. It becomes quickly unruly to suggest a series of paired comparisons between samples, with 45 individual paired comparisons needed to rank 10 samples. Comparing a number of elements with regards to a scaled value is common in computer science, with a number of differing sorting algorithms used to sort an array of elements. We compared the efficacy of the most basic sorting algorithm, Bubble Sort (based on comparing each element to its neighbor, moving the higher to the right, and repeating), vs a more advanced algorithm, Merge Sort (based on dividing the array into sub arrays, sorting these sub arrays, and then combining), in a sensory ranking task of 6 ascending concentrations of sucrose (n=73 panelists). Results confirm that as seen in computer science, a Merge Sort procedure performs better than Bubble Sorting in sensory ranking tasks, although the perceived difficulty of the approach suggests panelists would benefit from a period of training. Lastly, through a series of video recorded one-on-one interviews, and an additional sensory ranking test (n=78), it seems that most panelists natively follow a similar procedure to Bubble Sorting, with correspondingly inferior results to those that may be obtained if a Merge Sorting procedure was applied. Results suggests that ranking may be improved if panelists were given a simple set of instructions on the Merge Sorting procedure.
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| 4. |
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| 5. |
- Huang, Kaiyuan, et al.
(författare)
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Critical review on chemical compositions and health-promoting effects of mushroom Agaricus blazei Murill
- 2022
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Ingår i: CURRENT RESEARCH IN FOOD SCIENCE. - : Elsevier. - 2665-9271. ; 5, s. 2190-2203
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Forskningsöversikt (refereegranskat)abstract
- Agaricus blazei Murrill (AbM) is a medical mushroom which has huge potential commercial value with various health-promoting functions. However, the chemical composition and therapeutic mechanisms of AbM have not been concluded systematically yet. Thus, this study aims to comprehensively summarize the phytochemical profiles and thoroughly characterize the health promotion effects such as the antitumor and antidiabetic impact of AbM in in vivo and in vitro. The AbM consists of abundant bioactive substances; polysaccharides, lipids including ergosterol, sterols, proteins, vitamin B, C and D, and phenolic compounds. Several studies have claimed that Agaricus blazei Murrill polysaccharides (AbMP) had immunoregulation, anti-inflammatory, hep-atoprotective, and antitumor function both in vivo and in vitro. Meanwhile, AbM extracts were thought to cure diabetes and bacterial infection, exhibiting anticarcinogenic and antimutagenic functions. But some principles behind health-promoting effects have not been clarified. Additionally, AbM related clinical trials are limited and further discovery need to be conducted. Therefore, this paper has concluded the health promotion impact with corresponding mechanisms of AbM and indicated its potential medical usage as functional food in the future.
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| 6. |
- Lie-Piang, Anouk, et al.
(författare)
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Revisiting the dynamics of proteins during milk powder hydration using asymmetric flow field-flow fractionation (AF4)
- 2021
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Ingår i: Current Research in Food Science. - : Elsevier BV. - 2665-9271. ; 4, s. 83-92
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Tidskriftsartikel (refereegranskat)abstract
- The dynamics of β-casein and casein micelles in the reconstitution of skim milk were revisited in this study. β-casein migrates into casein micelles upon an increase in temperatures due to an increase in the hydrophobic effect and lower calcium-phosphate cluster solubility. This process can be reversed upon cooling. These phenomena are well known in fresh milk and are not yet clearly established for reconstituted milk powder. As milk powder is commonly used as a functional ingredient in food products, it is of interest to investigate the migration of casein micelle β-casein to and from the serum phase in reconstituted milk. This study aimed to use asymmetrical flow field flow fractionation (AF4) in combination with various detectors to revisit the dynamics of β-casein when reconstituting skim milk at different temperatures. Fluorescence-labelled β-casein was added to fresh and reconstituted skim milk and rapid transport of β-casein into the outer shell of the casein micelles could be observed already after 5 min of reconstitution at 50 °C. This process stabilized after approximately 5 h, which indicates that an equilibrium of β-casein between the serum and the micellar phase was reached. Similar results were found for fresh milk. The apparent density of the casein micelles in the skim milk samples was also found to increase during reconstitution at 50 °C. During cold reconstitution of milk powders, the migration of β-casein to the serum was not observed. The results suggest that β-casein was already present in the serum phase upon reconstitution at 6 °C. When a sample was reconstituted for 180 min at 50 °C, the migration of β-casein back into the serum was observed upon cooling the same sample to 6 °C. The size of casein micelles in reconstituted milk at 6 °C was larger compared to reconstitution at 50 °C. With AF4 and the multi-detector approach, the change in concentration and size of casein micelles can be readily investigated and the migration of β-casein can be tracked simultaneously. Therefore, the method is a valuable tool for studies of the properties and changes in various milk samples.
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| 7. |
- Lu, Yanmeng, et al.
(författare)
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The role of probiotic exopolysaccharides in adhesion to mucin in different gastrointestinal conditions
- 2022
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Ingår i: CURRENT RESEARCH IN FOOD SCIENCE. - : ELSEVIER. - 2665-9271. ; 5, s. 581-589
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Tidskriftsartikel (refereegranskat)abstract
- The presence of exopolysaccharides (EPS), a type of biomacromolecules, on the surface of probiotics play an important role in mucoadhesion, and it can be severely influenced by environments during gastrointestinal transit. In this study, the impact of gastrointestinal factors on surface properties of two probiotics (Lactobacillus rhamnosus GG and Pediococcus pentosaceus LI05) was investigated. Probiotic suspensions had relatively high viscosities and exhibited pronounced shear-thinning behavior due to the presence of EPS. The zeta-potential of both probiotics was relatively low and was not believed to play an important role in mucoadhesion. Compared to the control, the adhesive forces tended to decrease in the presence of gastric acids but increase in the presence of bile salts, since bile salts led to a thicker more open EPS layer compared to gastric acids. Although the functional groups of EPS in both probiotics are similar according to the study by FT-IR spectroscopy, the molecular weight of purified EPS in LI05 was much higher, ranging from 10,112 Da to 477,763 Da, which may contribute to higher rupture length in LI05 group. These results suggest that probiotic-mucin interactions are governed by the compositions and changes in the EPS of the probiotics in different gastrointestinal conditions, which contribute to a better understanding of the mucoadhesive behavior of the probiotics in the GIT.
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| 8. |
- Moshtaghian, Hanieh, et al.
(författare)
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Nutritional profile of plant-based dairy alternatives in the Swedish market
- 2024
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Ingår i: Current Research in Food Science. - : Elsevier B.V.. - 2665-9271. ; 8
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Tidskriftsartikel (refereegranskat)abstract
- The market for plant-based dairy alternatives is growing; therefore, focusing on the nutritional quality of these products is important. This study evaluates the nutritional profile of plant-based alternatives to milk, yoghurt, cheese, cream, ice cream and fat spread in the Swedish market and compares them to corresponding dairy products. The nutritional quality of organic vs non-organic and plain vs flavoured plant-based milk and yoghurt alternatives was also assessed. Nutritional data for 222 plant-based dairy alternatives were collected from the manufacturers’ websites, and data for corresponding dairy products were obtained from the Swedish Food Composition Database. Plant-based dairy alternatives had higher fibre content than dairy products, while their protein content was lower, except for soy-based products. The saturated fat content of plant-based dairy alternatives was similar to or lower than dairy products, except for coconut-based yoghurt and plant-fat-based cheese. Their energy content was also similar to or lower than dairy products, except for coconut-based yoghurt, plant-based fat spread and plant-based ice cream, which contained higher energy than yoghurt, blended margarine, and ice cream, respectively. The micronutrient fortification was mainly in plant-based milk, yoghurt, and cheese alternatives; thus, compared to dairy, they had similar or higher vitamins D, B2, and B12 (except in plant-based milk alternatives), calcium and iodine content. Furthermore, organic plant-based milk and yoghurt alternatives had a lower micronutrient content (e.g., vitamins B2 and B12, iodine and calcium) except for vitamin D than non-organic varieties. Flavoured plant-based milk and yoghurt alternatives were higher in energy and total sugar than plain varieties. In summary, plant-based dairy alternatives have nutritional strengths and weaknesses compared to dairy products that should be considered when replacing dairy.
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