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| 2. |
- Williams, Helén, et al.
(författare)
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Consumer Perceptions of Food Packaging : Contributing to or Counteracting Envir onmentally Sustainable Development?
- 2016
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Ingår i: Packaging technology & science. - : John Wiley & Sons. - 0894-3214 .- 1099-1522. ; 29:1, s. 3-23
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Tidskriftsartikel (refereegranskat)abstract
- Packaging has a fundamental role in ensuring safe delivery of goods throughout supply chains to the end consumer in good condition. It also has great potential to contribute to sustainable development. This paper explores and provides insights on Swedish consumer perceptions and knowledge of environmental aspects of food packaging and elaborates on how these can contribute to or counteract environmentally sustainable development. A study based on a consumer survey carried out in Sweden is presented. A review of recent packaging research emphasizes the protective function of packaging as its most important contribution to the environmental dimension of sustainable development. Contrary to this, consumers almost exclusively refer to the packaging material when it comes to their perceptions of the environmental impact of packaging. Paper-based packaging is strongly understood by the surveyed consumers to be environmentally advantageous, whereas plastic and metal are not. This study further indicates that a majority of the Swedish consumers surveyed are aware of their shortcomings in judging the environmental status of food packaging, indicating a need for guidance; otherwise, consumer choices can unintendedly counteract environmentally sustainable intentions
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| 3. |
- Ross, Alastair, 1976, et al.
(författare)
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Perspective: A Definition for Whole-Grain Food Products-Recommendations from the Healthgrain Forum
- 2017
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Ingår i: Advances in nutrition (Bethesda, Md.). - : Elsevier BV. - 2161-8313 .- 2156-5376. ; 8:4, s. 525-531
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Tidskriftsartikel (refereegranskat)abstract
- Whole grains are a key component of a healthy diet, and enabling consumers to easily choose foods with a high whole-grain content is an important step for better prevention of chronic disease. Several definitions exist for whole-grain foods, yet these do not account for the diversity of food products that contain cereals. With the goal of creating a relatively simple whole-grain food definition that aligns with whole-grain intake recommendations and can be applied across all product categories, the Healthgrain Forum, a not-for-profit consortium of academics and industry working with cereal foods, established a working group to gather input from academics and industry to develop guidance on labeling the whole-grain content of foods. The Healthgrain Forum recommends that a food may be labeled as "whole grain" if it contains ≥30% whole-grain ingredients in the overall product and contains more whole grain than refined grain ingredients, both on a dry-weight basis. For the purposes of calculation, added bran and germ are not considered refined-grain ingredients. Additional recommendations are also made on labeling whole-grain content in mixed-cereal foods, such as pizza and ready meals, and a need to meet healthy nutrition criteria. This definition allows easy comparison across product categories because it is based on dry weight and strongly encourages a move from generic whole-grain labels to reporting the actual percentage of whole grain in a product. Although this definition is for guidance only, we hope that it will encourage more countries to adopt regulation around the labeling of whole grains and stimulate greater awareness and consumption of whole grains in the general population.
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| 4. |
- Lazarte, Claudia E., et al.
(författare)
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Phytate, zinc, iron and calcium content of common Bolivian food, and implications for mineral bioavailability
- 2015
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Ingår i: Journal of Food Composition and Analysis. - : Elsevier BV. - 0889-1575 .- 1096-0481. ; 39, s. 111-119
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Tidskriftsartikel (refereegranskat)abstract
- The content of zinc, iron, calcium and phytate in the 16 most consumed foods from 5 villages in a tropical rural area of Bolivia was analyzed. The fooditems were selected according to a completed food frequency questionnaire. Minerals were analyzed by atomic absorption and phytates by HPIC chromatography. The molar ratios of phytate:mineral are presented as indication of the mineral bioavailability. Within the analyzed food, quinoa is a potential source of minerals: zinc 3.65, iron 5.40 and calcium 176 mg/100 g; however, it also has the highest content of phytate 2060 mg/100 g. Cereals and legumes showed high concentration of phytates (from 142 to 2070 mg/100 g), roots and tubers have lower concentrations (from 77 to 427 mg/100 g). In general, both phytate contents and molar ratios Phy:Zn (phytate:zinc), Phy:Fe (phytate:iron) and Phy:Ca (phytate:calcium) in most of the analyzed foods were at levels likely to inhibit the absorption of these minerals. Significant positive associations (p < 0.01) were found between the level of phytate and minerals in food, for zinc (r = 0.714), iron (r = 0.650) and calcium (r = 0.415). The results compared to data from USA or from Bolivia showed some discrepancies, confirming the need for more reliable data for dietary evaluations and interventions. (c) 2015 Elsevier Inc. All rights reserved.
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| 5. |
- Nyflött, Åsa, 1986-
(författare)
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Structure-Performance Relations of Oxygen Barriers for Food Packaging
- 2017
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- Food packaging should ensure the safety and quality of food, minimize spoilage and provide an easy way of storing and handling it. Barrier coatings are generally used to meet the demands placed on fibre-based food packages, as these have the ability to regulate the amount of gases that can enter them. Some gases are detrimental to food quality: oxygen, for example, initiates lipid oxidation in fatty foods. Using both experimental data and computer modelling, this thesis explains some aspects of how the structure of barrier coatings influences the mass transport of oxygen with the aim of obtaining essential knowledge that can be used to optimize the performance of barriers.Barrier coatings are produced from polyvinyl alcohol and kaolin blends that are coated onto a polymeric support. The chemical and physical structures of these barriers were characterized according to their influence on permeability in various climates. At a low concentration of kaolin, the crystallinity of polyvinyl alcohol decreased; in the thinner films, the kaolin particles were orientated in the basal plane of the barrier coating. The experimental results indicated a complex interplay between the polymer and the filler with respect to permeability.A computer model for permeability incorporating theories for the filled polymeric layer to include the polymer crystallinity, addition of filler, filler aspect ratio and surrounding moisture was developed. The model shows that mass transport was affected by the aspect ratio of the clay in combination with the clay concentration, as well as the polymer crystallinity. The combined model agreed with the experiments, showing that it is possible to combine different theories into one model that can be used to predict the mass transport.Four barrier coatings: polyethylene, ethylene vinyl alcohol + kaolin, latex + kaolin and starch were evaluated using the parameters of greenhouse gas emissions and product costs. After the production of the barrier material, the coating process and the end-of-life handling scenarios were analysed, it emerged that starch had the lowest environmental impact and latex + kaolin had the highest.
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| 6. |
- Mura, Ernesto, 1974, et al.
(författare)
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Pressure drop in dairy evaporators: Experimental study and friction factor modelling
- 2017
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Ingår i: Journal of Food Engineering. - : Elsevier BV. - 0260-8774. ; 195, s. 128-136
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Tidskriftsartikel (refereegranskat)abstract
- The pressure drop that occurs during the falling film evaporation of dairy products is related to the downward co-flowing vapour and directly affects the saturation temperature of the product, resulting in a non-constant thermal driving force of the process along the evaporator. Frictional forces are the major contributor to the pressure drop, and the friction factor is a crucial parameter in reliably estimating the pressure drop. In the present study, the absolute vapour flow pressure losses during falling film evaporation of dairy products were measured using an experimental internal tube evaporator set-up. To simulate real industrial conditions, experiments were conducted by varying the co-flow inlet velocity (from 0 to 37 ms(-1)) over a wide range of product dry solid content DC (from DC = 0%-50%). Results obtained at DC = 0% show that the experimental approach is consistent when measurements are compared to the well-known Wallis correlation. A large number of experimental data has been obtained for DC between 13 and 40% for which the pressure losses have a strong dependence from the co-flowing vapour rate; in some specific cases, the influence of the surface bubbling phenomena has been put in evidence. The presented results, have been used to calibrate a new accurate correlation for the friction factor (4f(tv)) coefficient showing a squared residual of R-2 = 0.93.
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| 7. |
- Raaholt, Birgitta, et al.
(författare)
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Continuous tubular microwave heating of homogeneous foods: evaluation of heating uniformity
- 2016
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Ingår i: The Journal of microwave power and electromagnetic energy. - London : Taylor & Francis Group. - 0832-7823. ; 50:1, s. 43-65
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Tidskriftsartikel (refereegranskat)abstract
- A pilot-scale process for continuous in-flow microwave processing of foods, designed and implemented at SP Food and Bioscience, was evaluated for heat treatment of a homogeneous model food for high-temperature short-time (HTST) conditions, at constant total input microwave power, at 2450 MHz. The microwave system has three consecutive cavities, one excited by the TM020 microwave mode that heats primarily in the tube centre, and two TM120 mode cavities that heat primarily in the tube periphery. The temperature uniformity of the homogeneous model food after microwave heating is here evaluated in terms of spatial distribution, for different set-ups of input microwave power in each cavity and for different order of the placement of the cavities, while maintaining the total input microwave power. The microwave heating uniformity is evaluated, based on measured and calculated radial temperature profiles. Combined TM020 and TM120 heating was found to result in more uniform heating by means of spatial temperature uniformity over the tube cross section. Furthermore, appropriately selected microwave power distribution between the centre and periphery heating cavities results in a stable heating profile in the studied food, that differs only about 10 °C or less between highest and lowest average values directly after microwave heating.
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| 8. |
- Teixeira, Cristina, 1986
(författare)
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Barley malt products for improved intestinal health
- 2016
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- Barley is a good source of dietary fibre, particularly β-glucan and arabinoxylan, to increase formation of short-chain fatty acids (SCFAs). Butyric and propionic acid are involved in the preservation of colonic barrier function, thus decreasing the risk of inflammation. Previous studies have shown that malting barley increased formation of butyric acid in caecum of rats and had abundance of butyrate-producing bacteria than unmalted barley. However, this differed between malts, probably due to the differences in fibre functional characteristics.The aim of this work was to investigate the impact of barley variety and malting conditions on the functional properties of the dietary fibre in barley malt products, with the overall aim of improving intestinal health. Focus was given to β-glucan functional properties, but also arabinoxylan. The influence of these fibres on substrate delivery to the colon, SCFAs formation, microbiota composition and gene expression was investigated.In the first study, rats fed commercial barley malts had a higher level of butyric and propionic acids in the caecum and portal serum than those fed control diets (cellulose). β-glucan with broader molecular weight seemed to better increase the caecal SCFA formation. In addition, the malts contributed to improved mucosal barrier function and inflammatory state by decreasing mRNA expression of tight junction protein and toll-like receptors in the small intestine and distal colon. However, malt with high amounts of advanced glycation end-products seemed to attenuate the effect on occludin (tight junction protein) in the small intestine.To evaluate the possibility of using malting to tailor functional characteristics of the fibre, three barley varieties were malted using different temperatures and levels of lactic acid in the steeping water. The extent to which barley components changed depended on the variety. Steeping at 35°C with 0.4% lactic acid preserved soluble fibre and β-glucan content better, but not the soluble arabinoxylan, compared with steeping at 15°C and without lactic acid. However, no changes in β-glucan molecular weight (> 10 kDa) were observed. β-glucan molecular weight analysed with AF4 at a wider molecular weight range (> 2 kDa), was shown to be affected by both variety and processing (steeping or mashing) to different extents. Addition of proteolytic enzymes shifted the β-glucan of high molecular weight to a lower molecular weight range, suggesting that proteins are involved in the structure of β-glucan, which might result in an apparently higher molecular weight.After passage through a dynamic gastrointestinal in vitro model (TIM-1), it was observed that β-glucan molecular weight gradually decreased in the different barley products investigated. The longer in vitro transit time of soluble fibre and β-glucan was related to their high content and/or molecular weight, which also seemed to be linked to a higher degree of fermentation in an in vivo model (rats).In the last study it was investigated the differences of microbiota composition in rats fed barley malt products. Rats fed malt products had higher microbiota diversity (negatively associated with ulcerative colitis and obesity) than those fed barley extracts rich in arabinoxylan or β-glucan, and control. Malts contributing with a higher content of β-glucan increased the abundance of Lactobacillus and Blautia and tended to increase butyric acid, whereas soluble arabinoxylan increased Akkermansia and propionic acid in the caecum. By mixing barley products (brewers’ spent grain and malt) it was possible to modulate the microbiota into an intermediary abundance of taxa, with slight increase of butyric acid compared with malt alone.In conclusion, malting seems to be a potential processing method for tailoring barley composition to promote intestinal health. Both the selection of barley variety and the processing conditions affected the composition of malt products. The resulting barley products with a high content of soluble fibre, β-glucan and soluble arabinoxylan, enhanced colon fermentation, microbiota composition and, to some extent, the SCFA formation.
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| 9. |
- Wikström, Fredrik, 1964-, et al.
(författare)
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Packaging Strategies That Save Food : A Research Agenda for 2030
- 2019
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Ingår i: Journal of Industrial Ecology. - : Wiley-Blackwell. - 1088-1980 .- 1530-9290. ; 23:3, s. 532-540
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Tidskriftsartikel (refereegranskat)abstract
- Summary Thoroughly considering and optimizing packaging systems can avoid food loss and waste. We suggest a number of issues that must be explored and review the associated challenges. Five main issues were recognized through the extensive experience of the authors and engagement of multiple stakeholders. The issues promoted are classified as follows: (1) identify and obtain specific data of packaging functions that influence food waste; (2) understand the total environmental burden of product/package by considering the trade‐off between product protection and preservation and environmental footprint; (3) develop understanding of how these functions should be treated in environmental footprint evaluations; (4) improve packaging design processes to also consider reducing food waste; and (5) analyze stakeholder incentives to reduce food loss and waste. Packaging measures that save food will be important to fulfill the United Nations Sustainable Development goal to halve per capita global food waste at the retail and consumer levels and to reduce food losses along production and supply chains.
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| 10. |
- Harrysson, Hanna, 1987, et al.
(författare)
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Strategies for Improving the Protein Yield in pH-Shift Processing of Ulva lactuca Linnaeus: Effects of Ulvan Lyases, pH-Exposure Time, and Temperature
- 2019
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Ingår i: Acs Sustainable Chemistry & Engineering. - : American Chemical Society (ACS). - 2168-0485. ; 7:15, s. 12688-12691
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Tidskriftsartikel (refereegranskat)abstract
- Globally, there is a need for novel vegetarian protein sources. We recently showed that the pH-shift process, using alkaline protein solubilization followed by isoelectric precipitation, is an efficient way to produce extracts with high protein concentrations from Ulva lactuca (>50% on a dry matter basis). However, the total protein yield was low, and to improve this, the effects of adding ulvan lyase, preincubating the seaweed homogenate at pH 8.5 and using different protein extraction temperatures (8 degrees C, RT and 40 degrees C), were evaluated in this study. Addition of ulvan lyase reduced protein solubility but increased the precipitation. Incubation at pH 8.5, without ulvan lyase added, significantly increased both protein solubility and precipitation at 8 degrees C and RT. Temperature per se had no effect on protein solubility, while protein precipitation increased with decreasing temperature. Highest protein yield (29%) was achieved when keeping the process at 8 degrees C with a preincubation step at pH 8.5 for 1 h. By these process modifications, the yield was 3.2 times higher than achieved by the control process (9.2%).
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