| 1. |
- Höijer, Karin, Universitetslektor i mat- och måltidskunskap, 1971-, et al.
(författare)
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Health and sustainability in public meals : an explorative review
- 2020
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Ingår i: International Journal of Environmental Research and Public Health. - 1661-7827 .- 1660-4601. ; 17:2
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Tidskriftsartikel (refereegranskat)abstract
- The world is facing a number of challenges related to food consumption. These are, on the one hand, health effects and, on the other hand, the environmental impact of food production. Radical changes are needed to achieve a sustainable and healthy food production and consumption. Public and institutional meals play a vital role in promoting health and sustainability, since they are responsible for a significant part of food consumption, as well as their “normative influence” on peoples’ food habits. The aim of this paper is to provide an explorative review of the scientific literature, focusing on European research including both concepts of health and sustainability in studies of public meals. Of >3000 papers, 20 were found to satisfy these criteria and were thus included in the review. The results showed that schools and hospitals are the most dominant arenas where both health and sustainability have been addressed. Three different approaches in combining health and sustainability have been found, these are: “Health as embracing sustainability”, “Sustainability as embracing health” and “Health and sustainability as separate concepts”. However, a clear motivation for addressing both health and sustainability is most often missing
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| 2. |
- Höijer, Karin, et al.
(författare)
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Health and sustainability in public meals : an explorative review
- 2020
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Ingår i: International Journal of Environmental Research and Public Health. - : MDPI Multidisciplinary Digital Publishing Institute. - 1661-7827 .- 1660-4601. ; 17:2
-
Tidskriftsartikel (refereegranskat)abstract
- The world is facing a number of challenges related to food consumption. These are, on the one hand, health effects and, on the other hand, the environmental impact of food production. Radical changes are needed to achieve a sustainable and healthy food production and consumption. Public and institutional meals play a vital role in promoting health and sustainability, since they are responsible for a significant part of food consumption, as well as their “normative influence” on peoples’ food habits. The aim of this paper is to provide an explorative review of the scientific literature, focusing on European research including both concepts of health and sustainability in studies of public meals. Of >3000 papers, 20 were found to satisfy these criteria and were thus included in the review. The results showed that schools and hospitals are the most dominant arenas where both health and sustainability have been addressed. Three different approaches in combining health and sustainability have been found, these are: “Health as embracing sustainability”, “Sustainability as embracing health” and “Health and sustainability as separate concepts”. However, a clear motivation for addressing both health and sustainability is most often missing
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| 3. |
- Kerbstadt, Sebastian, et al.
(författare)
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Effect of novel drying techniques on the extraction of anthocyanins from bilberry press cake using supercritical carbon dioxide
- 2015
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Ingår i: Innovative Food Science & Emerging Technologies. - : Elsevier BV. - 1466-8564 .- 1878-5522. ; 29, s. 209-214
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Tidskriftsartikel (refereegranskat)abstract
- The objective of this study was to assess the effect of novel drying techniques on the total anthocyanin content of extracts from bilberry press cake using supercritical carbon dioxide with ethanol as co-solvent. Prior to extraction, bilberry press cake was dried at 40 °C and 70 °C to moisture contents of 6% and 20% (w/w) by infrared drying, infrared impingement drying, and microwave-assisted hot-air drying and compared to freeze drying. The total anthocyanin content of extracts varied in the range of 13.67 ± 0.25 mg/g dry weight to 43.66 ± 0.79 mg/g dry weight, dependent on the choice of drying technique, temperature, and moisture content. Bilberry press cake treated with infrared impingement drying at 70 °C to 20% (w/w) moisture content resulted in the highest total anthocyanin content of extracts. The findings of this study show the importance in combining supercritical carbon dioxide extraction with an appropriate drying technique.Industrial relevanceSupercritical carbon dioxide extraction is a green technology that offers mild extraction conditions for sensitive compounds. Drying prior to the extraction is usually necessary and may limit the extraction efficiency by degrading sensitive compounds or influencing the matrix and thereby the release of solute in the subsequent extraction step. More knowledge about the effect of different drying techniques on the extraction efficiency is of industrial interest to optimize both the yield and quality of extracts.
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| 4. |
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| 5. |
- Mustafa, Arwa, et al.
(författare)
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Effect of extraction pH on acrylamide content in fresh and stored rye crisp bread
- 2008
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Ingår i: Journal of Food Composition and Analysis. - : Elsevier BV. - 0889-1575 .- 1096-0481. ; 21:4, s. 351-355
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Tidskriftsartikel (refereegranskat)abstract
- Acrylamide (AA) is a heat-generated food toxicant and from a food safety point of view, it is important that its intake to be reduced as much as possible, and that the quantitative analyses provide reliable and relevant levels. In an experiment designed with added AA precursors (asparagine and fructose), it was found that the yield of alkali-extractable AA in rye crisp bread 2 was on average 37% higher than the yield of water-extractable AA. A strong correlation between water and alkaline extractable AA (R-2 = 0.99) indicated that they were formed from a common precursor(s). The storage of samples for 20 months lead to a decrease in the AA content but did not change the correlation between the AA yield from neutral and alkaline extraction. An experiment with labeled AA, added to the dough, ruled out the possibility that AA released by alkali extraction was bound to or entrapped in the matrix.
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| 6. |
- Mustafa, Arwa, et al.
(författare)
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Evaluation of Oxidation Stability of Refined Mineral Oil Enriched with Carotenoids from Carrot Using Supercritical Carbon Dioxide Extraction
- 2014
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Ingår i: Industrial & Engineering Chemistry Research. - : American Chemical Society (ACS). - 0888-5885 .- 1520-5045. ; 53:49, s. 19028-19033
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Tidskriftsartikel (refereegranskat)abstract
- Refined mineral oil, intended for various technical applications, was enriched with carotenoids by supercritical carbon dioxide extraction using the oil itself as cosolvent. It was envisioned that the carotenoids could function as renewable oil additives, adding chemical functionality to the end product such as enhanced resistance to oxidation. In order to investigate such possible antioxidant activity, a testing protocol was developed in which oil samples were thermally aged in the presence of a controlled amount of oxygen, and the time-dependent hydroperoxide and keto functionality concentration was monitored. An indication of antioxidant activity was indeed found, and further experiments were undertaken in order to investigate whether this was caused by the main carotenoid found in carrots, beta-carotene. This was not found to be the case, and other possible explanations for the observed oxidative behavior, still to be investigated, are discussed.
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| 7. |
- Mustafa, Arwa, et al.
(författare)
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Interaction effects of fermentation time and added asparagine and glycine on acrylamide content in yeast-leavened bread
- 2009
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Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 112, s. 767-774
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Tidskriftsartikel (refereegranskat)abstract
- The interaction effects of fermentation time and added asparagine and glycine on acrylamide precursors (asparagine and reducing sugars) in dough and content of acrylamide in yeast-leavened wheat bread were Studied. Two experiments, with low and high levels of added asparagine (0-0.044 and 0.071-0.476 g/100 g flour, respectively), were performed. Glycine was added (0.042-0.380 g/100 g flour) only in the high asparagine addition experiment. The fermentation time, which was varied between 13 and 164 min, showed a reducing effect on acrylamide precursors in the dough ill both experiments (p < 0.001). These effects of fermentation were more pronounced in the experiment with low asparagine levels, which resembled levels in ingredients. In contrast, fermentation time did not affect the content of glycine in the dough. Added asparagine increased the levels of asparagine in dough and of acrylamide in bread (p < 0,001). A strong correlation was found between the contents of asparagine in the fermented dough and acrylamide in breads at all levels of asparagine, Glycine significantly increased the colour intensity and reduced the acrylamide in bread (p < 0.001) with the latter effect being dependent on the level of asparagine. (c) 2008 Elsevier Ltd. All rights reserved.
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| 8. |
- Mustafa, Arwa, et al.
(författare)
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Pressurized hot ethanol extraction of carotenoids from carrot by-products.
- 2012
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Ingår i: Molecules. - : MDPI AG. - 1420-3049. ; 17:2, s. 1809-1818
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Tidskriftsartikel (refereegranskat)abstract
- Carotenoids are known for their antioxidant activity and health promoting effects. One of the richest sources of carotenoids are carrots. However, about 25% of the annual production is regarded as by-products due to strict market policies. The aim of this study was to extract carotenoids from those by-products. Conventional carotenoid extraction methods require the use of organic solvents, which are costly, environmentally hazardous, and require expensive disposal procedures. Pressurized liquid extraction (PLE) utilizes conventional solvents at elevated temperatures and pressure, and it requires less solvent and shorter extraction times. The extraction solvent of choice in this study was ethanol, which is a solvent generally recognized as safe (GRAS). The extraction procedure was optimized by varying the extraction time (2-10 min) and the temperature (60-180 °C). β-Carotene was used as an indicator for carotenoids content in the carrots. The results showed that time and temperatures of extraction have significant effect on the yield of carotenoids. Increasing the flush volume during extraction did not improve the extractability of carotenoids, indicating that the extrication method was mainly desorption/diffusion controlled. Use of a dispersing agent that absorbs the moisture content was important for the efficiency of extraction. Analysing the content of β-carotene at the different length of extraction cycles showed that about 80% was recovered after around 20 min of extraction.
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| 9. |
- Mustafa, Arwa, et al.
(författare)
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Pressurized liquid extraction as a green approach in food and herbal plants extraction: A review.
- 2011
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Ingår i: Analytica Chimica Acta. - : Elsevier BV. - 1873-4324 .- 0003-2670. ; 703:1, s. 8-18
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Tidskriftsartikel (refereegranskat)abstract
- Pressurized liquid extraction is a "green" technology for the extraction of nutraceuticals from foods and herbal plants. This review discusses the extraction principles and the optimization of the extraction parameters that improves the extraction efficiency. The use of different solvent mixtures and other extraction additives to enhance the efficiency of the extraction are discussed. Dynamic mode of extraction in Pressurized liquid extraction, and the use of combined and hyphenated sample preparation and analytical techniques are presented. This work discusses how different studies used Pressurized liquid extraction to enrich phenolic compounds, lignans, carotenoids, oils and lipids, essential oils and other nutraceuticals from foods and herbal plants.
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| 10. |
- Wendin, Karin, et al.
(författare)
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Consumer awareness, attitudes and preferences towards heritage cereals
- 2020
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Ingår i: Foods. - : MDPI. - 2304-8158. ; 9:6, s. 1-13
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Tidskriftsartikel (refereegranskat)abstract
- Interest in heritage cereals is increasing among consumers, bakeries and farmers, and thetrends point towards the local production of crops and connect to sustainability. The most knownvariety is spelt, which has opened up for old landraces such as Oland wheat. Heritage cereals haveshown a higher resilience than modern varieties and have the potential to supply the market withalternative products that have an attractive cultural background. Delicious and nutritious productsbased on heritages cereals have a growing market potential. Consumers’ attitudes and preferences todierent products are aected by factors such as age, gender and education. The aim of this studywas to investigate and analyse dierent consumer groups’ awareness, attitudes and preferencestoward heritage cereals. The number of respondents who participated in this study and answered theweb-based questionnaire was 434. It can be concluded that most consumers are aware of heritagecereals. Geographic background had an influence, while academic background did not. Bread andpasta are the most consumed products and are regarded as the most popular future products tobe based on heritage cereals. The most essential factors in bread are taste and flavour, followedby freshness and texture. The origin of the cereal and its health aspects are important; women aremore concerned about the origin than men, while older consumers are more concerned about health.Older consumers are also more willing to pay extra for heritage cereal than younger consumers.
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| 11. |
- Wendin, Karin, 1963-, et al.
(författare)
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Consumer awareness, attitudes and preferences towards heritage cereals
- 2020
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- IntroductionConsumer trends are pointing towards local and regional food production, e.g. heritage cereals not least because of a rising interest for sustainability. It is well known that the sensory experience of a product is of greatest importance for the consumers, but also claims such as ancient, organic, or local may have a positive impact. AimTo investigate consumers’ awareness, attitudes and preferences towards heritage cereals. Further to study differences and similarities between different groups of consumers.MethodsSwedish consumers, aged 18 years or older were invited to answer a web based questionnaire concerning awareness, knowledge and attitudes towards heritage cereals. Participation was anonymous and voluntarily. ResultsThe total number of participants was 434.Spelt was the significantly most known variety among all participants. Knowledge about other varieties differed with participants’ geographic location. Bread followed by pasta were the most consumed cereal products, more than 99% of the participants consumed bread. The consumption of pasta was high among all groups except for the older consumers who consumed significantly less.Taste, flavour and freshness were the most important quality aspects of bread. It was found that texture, wholemeal flour as well as the origin of the cereal, were more important to women than to men.Bread and pasta are the most preferred future products based on heritage cereals and most consumers, except for the younger, are willing to pay a higher price.DiscussionIn line with other studies it was shown that sensory properties such as taste and texture are the most important factors for the consumers, nevertheless more important for women than for men. The willingness of paying a higher price for products based on heritage cereals indicated awareness about the importance of sustainable food production. Still, well known product categories are the most preferred future products among all consumers.
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| 12. |
- Wendin, Karin, et al.
(författare)
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Consumer awareness, attitudes and preferences towards heritage cereals
- 2020
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Ingår i: Foods. - : MDPI Multidisciplinary Digital Publishing Institute. - 2304-8158. ; 9:6, s. 1-13
-
Tidskriftsartikel (refereegranskat)abstract
- Interest in heritage cereals is increasing among consumers, bakeries and farmers, and thetrends point towards the local production of crops and connect to sustainability. The most knownvariety is spelt, which has opened up for old landraces such as Oland wheat. Heritage cereals haveshown a higher resilience than modern varieties and have the potential to supply the market withalternative products that have an attractive cultural background. Delicious and nutritious productsbased on heritages cereals have a growing market potential. Consumers’ attitudes and preferences todierent products are aected by factors such as age, gender and education. The aim of this studywas to investigate and analyse dierent consumer groups’ awareness, attitudes and preferencestoward heritage cereals. The number of respondents who participated in this study and answered theweb-based questionnaire was 434. It can be concluded that most consumers are aware of heritagecereals. Geographic background had an influence, while academic background did not. Bread andpasta are the most consumed products and are regarded as the most popular future products tobe based on heritage cereals. The most essential factors in bread are taste and flavour, followedby freshness and texture. The origin of the cereal and its health aspects are important; women aremore concerned about the origin than men, while older consumers are more concerned about health.Older consumers are also more willing to pay extra for heritage cereal than younger consumers.
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| 13. |
- Wendin, Karin, et al.
(författare)
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Consumer awareness, attitudes and preferences towards heritage cereals
- 2020
-
Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Introduction Consumer trends are pointing towards local and regional food production, e.g. heritage cereals not least because of a rising interest for sustainability. It is well known that the sensory experience of a product is of greatest importance for the consumers, but also claims such as ancient, organic, or local may have a positive impact. Aim To investigate consumers’ awareness, attitudes and preferences towards heritage cereals. Further to study differences and similarities between different groups of consumers. Methods Swedish consumers, aged 18 years or older were invited to answer a web based questionnaire concerning awareness, knowledge and attitudes towards heritage cereals. Participation was anonymous and voluntarily. Results The total number of participants was 434. Spelt was the significantly most known variety among all participants. Knowledge about other varieties differed with participants’ geographic location. Bread followed by pasta were the most consumed cereal products, more than 99% of the participants consumed bread. The consumption of pasta was high among all groups except for the older consumers who consumed significantly less. Taste, flavour and freshness were the most important quality aspects of bread. It was found that texture, wholemeal flour as well as the origin of the cereal, were more important to women than to men. Bread and pasta are the most preferred future products based on heritage cereals and most consumers, except for the younger, are willing to pay a higher price. Discussion In line with other studies it was shown that sensory properties such as taste and texture are the most important factors for the consumers, nevertheless more important for women than for men. The willingness of paying a higher price for products based on heritage cereals indicated awareness about the importance of sustainable food production. Still, well known product categories are the most preferred future products among all consumers.
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