E. Betoret

Dried apples enriched with mandarin juice by vacuum impregnation improve antioxidant capacity and decrease inflammation in obese children.

BACKGROUND A favorable effect over development of degenerative diseases is derived of an adecuate intake of fruit and vegetables, mainly due to their antioxidant compounds OBJECTIVES The goal of this study was to test the effect in vivo over oxidant status and inflammation in obese children of a novel food product made of dried apples enriched with mandarin juice by vacuum impregnation. METHODS A four-week intervention study was conducted in 41 obese children (> 2 standard deviation score-body mass index). Participants were instructed to follow their usual diet supplemented with 40 g/day of the developed product. Anthropometric parameters were determined including body mass index, waist circumference and estimations of body fat percentage using bioelectrical impedance. Dietary intake was assessed by questionnaire. Metabolic risk factors (blood pressure, lipid profile, glucose and insulin resistance) were recorded. To determine oxidant status, plasma total antioxidant capacity and 8-hydroxydeoxyguanosine, as marker of oxidative damage to DNA, were investigated. High-sensitive C-reactive protein, tumor necrosis factor-α, and interleukins 6 and 1-α were measured as inflammatory markers. Measurements were collected at baseline and at the end of the intervention period. RESULTS Significant improvement in systolic blood pressure and lipid profile after intervention period was noted. A significant increase in the antioxidant capacity of plasma (ABTS and FRAP assays) and reductions in DNA oxidative damage and inflammatory markers were also found. CONCLUSION Overall, adding the product to the diet contributes to ameliorate oxidant and inflammatory status in obese children and several risk factors for atherosclerosis.

Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk

This study was aimed to evaluate the potential of high pressure homogenization for the microencapsulation of two probiotic lactic acid bacteria, Lactobacillus paracasei A13 and Lactobacillus salivarius subsp. salivarius CET 4063 to produce functional fermented milks. Microcapsules of the considered functional microorganisms were obtained by HPH treatments at 50MPa in the presence of sodium alginate and vegetable oil. The microencapsulated microorganisms were then inoculated as adjuncts to produce fermented milks. As controls were used fermented milks in which the two probiotic lactobacilli were inoculated without encapsulation. The viability of the strains was monitored during almost 2months of refrigerated storage. The survival of lactic acid bacteria after the gastric-duodenal simulated test was determined. Fermented milk texture parameters, the presence of exo-polysaccharides and the production of volatile molecules were also evaluated over storage. The microcapsules, for both the considered probiotic strains, were homogeneous and with a size<100μM and therefore did not adversely affect the sensory properties of the fermented milks. The encapsulation decreased the hyperacidity phenomena generally related to the inclusion of probiotic microorganisms in fermented milks. The lower acidity of the products due to the microencapsulation was fundamental for the improvement of the viability of the starter culture and the sensory characteristics of the products. The microencapsulation conditions increased the resistance to the simulated digestion processes, although the strain Lb. paracasei A13 generally showed a higher resistance to the gastric barrier respect to Lb. salivarius CECT 4063. By contrast, the data obtained showed a reduction of EPS production by the microencapsulation. The volatile profiles showed specific profiles in relation to the probiotic strain used and microencapsulation process. In conclusion, the results of this study underlined the applicative potential of HPH microencapsulation of probiotic microorganisms to produce fermented milk with improved functionality and with enhanced sensory properties.

Dried apple enriched with mandarin juice counteracts tamoxifen-induced oxidative stress in rats.

Abstract The effect of a product made of dehydrated apples enriched with mandarin juice by vacuum impregnation on markers of oxidative stress (plasma antioxidant capacity, carbonyl groups (CGs), 8-hydroxydeoxyguanosine (8OHdG) and α-tocopherol) was tested in rats. Six groups of animals were studied: one group was fed a standard diet; two groups were supplemented with dehydrated apple either impregnated or not with mandarin juice throughout 28 days; and three groups (one unsupplemented and two supplemented) were additionally treated with tamoxifen (TAM) for 21 days used for induction of oxidative stress. The rats treated with TAM showed an increase in aminotransferases, CGs and 8OHdG. All of these effects were significantly decreased in the animals after apple snack consumption; the addition of mandarin juice into the apple mainly accounts for increased levels of α-tocopherol in plasma and liver. These findings suggest that the food product have a protective action against oxidative stress induced by TAM in rats.

Sustainable Innovation in Food Science and Engineering

Abstract Nowadays the sustainability of a product, a process, or a system is assessed according to three dimensions: environmental, social, and economic. Sustainability challenges occur at all stages in the food system from production through processing, distribution, and retailing to consumption and waste disposal. Consequently, the promotion of organic and local foods is not the only way; there is another possibility that may foster continuing the production hegemony, emphasizing biotechnology and technological panaceas. Increasing research is being focused on the development of healthy, quality, and safe food products adapted to consumers’ needs and more environmentally friendly processes, that is, processes consuming energy more efficiently, generating less waste, and emitting less greenhouse-effect gases, among other features. This chapter contains detailed information about some measures taken by the food industry to ensure the supply of essential nutrients to as many individuals as possible assuring global sustainability. More specifically, the contributions of some techniques employed in the development of functional foods, such as formulation and blending, cultivation and breeding, microencapsulation, edible films and coatings application, vacuum impregnation and nutrigenomics, to increase the sustainability of the feeding process, are discussed.

Sustainable Drying Technologies for the Development of Functional Foods and Preservation of Bioactive Compounds

Nowadays, the sustainability of a product, a process or a system is assessed according to three dimensions: environmental, social and economic. Sustainability challenges occur at all stages in the food system from production through processing, distribu‐ tion and retailing to consumption and waste disposal. The promotion of organic and local food is not the only way to reach the sustainability. There is other possibility that implies to continue the production hegemony. Increasing research is being focused on the development of healthy, quality and safety food products adapted to consumer’s needs and more environment-friendly processes, that is, processes consuming energy more efficiently, generating less waste and emitting less greenhouse effect gases. Drying technology is applied in the food industry not only for preservation but also to manufacture foods with certain characteristics. Drying technology operations need to be precisely controlled and optimized in order to produce a good-quality product with the highest level of nutrient retention and flavor together with microbial safety. This chapter contains detailed information about some measurements taken by the food industry to ensure the supply of bioactive nutrients to as many individuals as possible, assuring the global sustainability. More specifically, the contribution of some drying techniques employed in the development of functional foods to increase the sustaina‐ bility of the feeding process is discussed.

Application of the Software e-SAFES (Based on SAFES Methodology) to Control Disinfection in the Sugar Extraction from Sugar Beet (Beta vulgaris L.)

Microbial contamination during extraction is an important control point in the production of sugar. It is associated with significant losses of sugar, increased production of molasses and, ultimately, a decline in the quality of juice extraction. Three species of microorganisms are responsible for microbial contamination in the extraction. Bacillus stearothermofilus constitutes the bulk of microbial contamination and the main product of its metabolism is lactic acid. Its content in the raw juice is an indicator of infection rate and shows the losses of sugar (Baryga, 2006); Leuconostoc is another type of organism that metabolizes sucrose and produces glucose. Other types of microorganisms of Lactobacillus species synthesize glucose and form dextran which has a negative impact on the technological process. With the contamination, the purification of raw juice is less efficient, filtering is hampered, sediments cover the heating surface reducing heat transfer, crystallization becomes difficult, and finally sugar yield is reduced (Santos et al., 2000). Some problems have arisen regarding the addition of formaldehyde to foods to extend shelf life. Foods known to be contaminated include noodles, salted fish, tofu. In some places formaldehyde is still used illegally as a preservative in foods, which exposes people to formaldehyde ingestion (IARC Monographs, 2006). The current trend is to minimize the application of synthetic disinfectants that may adversely affect health. Consumption and contact with some unnatural disinfectants contaminated food is a health hazard. Consuming contaminated food causes abdominal pain, vomiting, diarrhea, unconsciousness, cancer or even death (Department of Health and Human Services, 2005). This is the case of formalin which use in food production is banned in some European Union countries. In fact, formalin