New parsimonious simulation methods and tools to assess future food and environmental security of farm populations

PubMed Central

Antle, John M.; Stoorvogel, Jetse J.; Valdivia, Roberto O.

2014-01-01

This article presents conceptual and empirical foundations for new parsimonious simulation models that are being used to assess future food and environmental security of farm populations. The conceptual framework integrates key features of the biophysical and economic processes on which the farming systems are based. The approach represents a methodological advance by coupling important behavioural processes, for example, self-selection in adaptive responses to technological and environmental change, with aggregate processes, such as changes in market supply and demand conditions or environmental conditions as climate. Suitable biophysical and economic data are a critical limiting factor in modelling these complex systems, particularly for the characterization of out-of-sample counterfactuals in ex ante analyses. Parsimonious, population-based simulation methods are described that exploit available observational, experimental, modelled and expert data. The analysis makes use of a new scenario design concept called representative agricultural pathways. A case study illustrates how these methods can be used to assess food and environmental security. The concluding section addresses generalizations of parametric forms and linkages of regional models to global models. PMID:24535388

New parsimonious simulation methods and tools to assess future food and environmental security of farm populations.

PubMed

Antle, John M; Stoorvogel, Jetse J; Valdivia, Roberto O

2014-04-05

This article presents conceptual and empirical foundations for new parsimonious simulation models that are being used to assess future food and environmental security of farm populations. The conceptual framework integrates key features of the biophysical and economic processes on which the farming systems are based. The approach represents a methodological advance by coupling important behavioural processes, for example, self-selection in adaptive responses to technological and environmental change, with aggregate processes, such as changes in market supply and demand conditions or environmental conditions as climate. Suitable biophysical and economic data are a critical limiting factor in modelling these complex systems, particularly for the characterization of out-of-sample counterfactuals in ex ante analyses. Parsimonious, population-based simulation methods are described that exploit available observational, experimental, modelled and expert data. The analysis makes use of a new scenario design concept called representative agricultural pathways. A case study illustrates how these methods can be used to assess food and environmental security. The concluding section addresses generalizations of parametric forms and linkages of regional models to global models.

Solar energy in food processing-a critical appraisal.

PubMed

Eswara, Amruta R; Ramakrishnarao, M

2013-04-01

Increasing population and high cost of fuels have created opportunities for using alternate energies for post-harvest processing of foods. Solar food processing is an emerging technology that provides good quality foods at low or no additional fuel costs. A number of solar dryers, collectors and concentrators are currently being used for various steps in food processing and value addition. Society for Energy, Environment and Development (SEED) developed Solar Cabinet Dryer with forced circulation which has been used for dehydration and development of value added products from locally grown fruits, vegetables, leafy greens and forest produce. Drying under simulated shade conditions using UV-reducing Blue filter helps retain nutrients better. Its simple design and ease of handling makes SEED Solar Dryer an ideal choice for application of food processing in rural settings, closer to where the harvest is produced, eliminating the need for expensive transportation or storage of fresh produce. It also creates employment opportunities among the rural population, especially women. Other gadgets based on solar collectors and concentrators currently being used at various steps of food processing are reviewed.

The STARTEC Decision Support Tool for Better Tradeoffs between Food Safety, Quality, Nutrition, and Costs in Production of Advanced Ready-to-Eat Foods.

PubMed

Skjerdal, Taran; Gefferth, Andras; Spajic, Miroslav; Estanga, Edurne Gaston; de Cecare, Alessandra; Vitali, Silvia; Pasquali, Frederique; Bovo, Federica; Manfreda, Gerardo; Mancusi, Rocco; Trevisiani, Marcello; Tessema, Girum Tadesse; Fagereng, Tone; Moen, Lena Haugland; Lyshaug, Lars; Koidis, Anastasios; Delgado-Pando, Gonzalo; Stratakos, Alexandros Ch; Boeri, Marco; From, Cecilie; Syed, Hyat; Muccioli, Mirko; Mulazzani, Roberto; Halbert, Catherine

2017-01-01

A prototype decision support IT-tool for the food industry was developed in the STARTEC project. Typical processes and decision steps were mapped using real life production scenarios of participating food companies manufacturing complex ready-to-eat foods. Companies looked for a more integrated approach when making food safety decisions that would align with existing HACCP systems. The tool was designed with shelf life assessments and data on safety, quality, and costs, using a pasta salad meal as a case product. The process flow chart was used as starting point, with simulation options at each process step. Key parameters like pH, water activity, costs of ingredients and salaries, and default models for calculations of Listeria monocytogenes , quality scores, and vitamin C, were placed in an interactive database. Customization of the models and settings was possible on the user-interface. The simulation module outputs were provided as detailed curves or categorized as "good"; "sufficient"; or "corrective action needed" based on threshold limit values set by the user. Possible corrective actions were suggested by the system. The tool was tested and approved by end-users based on selected ready-to-eat food products. Compared to other decision support tools, the STARTEC-tool is product-specific and multidisciplinary and includes interpretation and targeted recommendations for end-users.

The STARTEC Decision Support Tool for Better Tradeoffs between Food Safety, Quality, Nutrition, and Costs in Production of Advanced Ready-to-Eat Foods

PubMed Central

Gefferth, Andras; Spajic, Miroslav; Estanga, Edurne Gaston; Vitali, Silvia; Pasquali, Frederique; Bovo, Federica; Manfreda, Gerardo; Mancusi, Rocco; Tessema, Girum Tadesse; Fagereng, Tone; Moen, Lena Haugland; Lyshaug, Lars; Koidis, Anastasios; Delgado-Pando, Gonzalo; Stratakos, Alexandros Ch.; Boeri, Marco; From, Cecilie; Syed, Hyat; Muccioli, Mirko; Mulazzani, Roberto; Halbert, Catherine

2017-01-01

A prototype decision support IT-tool for the food industry was developed in the STARTEC project. Typical processes and decision steps were mapped using real life production scenarios of participating food companies manufacturing complex ready-to-eat foods. Companies looked for a more integrated approach when making food safety decisions that would align with existing HACCP systems. The tool was designed with shelf life assessments and data on safety, quality, and costs, using a pasta salad meal as a case product. The process flow chart was used as starting point, with simulation options at each process step. Key parameters like pH, water activity, costs of ingredients and salaries, and default models for calculations of Listeria monocytogenes, quality scores, and vitamin C, were placed in an interactive database. Customization of the models and settings was possible on the user-interface. The simulation module outputs were provided as detailed curves or categorized as “good”; “sufficient”; or “corrective action needed” based on threshold limit values set by the user. Possible corrective actions were suggested by the system. The tool was tested and approved by end-users based on selected ready-to-eat food products. Compared to other decision support tools, the STARTEC-tool is product-specific and multidisciplinary and includes interpretation and targeted recommendations for end-users. PMID:29457031

Migration of copper and some other metals from copper tableware

DOE Office of Scientific and Technical Information (OSTI.GOV)

Ishiwata, H.; Inoue, T.; Yoshihira, K.

Intake of heavy metals is an important problem in human health. Certain heavy metals are avoided with regard to their use for utensils or tableware coming into contact with food, although copper is widely used in food processing factories or at home. The use of copper products for the processing, cooking or serving of foods and beverages is considered to be a cause of a copper contamination. Although copper is essential element, its excess ingestion is undesirable. In this study, the migration of copper from tin-plated or non-plated copperware under several experimental conditions was investigated using food-simulating solvents.

Multiphase porous media modelling: A novel approach to predicting food processing performance.

PubMed

Khan, Md Imran H; Joardder, M U H; Kumar, Chandan; Karim, M A

2018-03-04

The development of a physics-based model of food processing is essential to improve the quality of processed food and optimize energy consumption. Food materials, particularly plant-based food materials, are complex in nature as they are porous and have hygroscopic properties. A multiphase porous media model for simultaneous heat and mass transfer can provide a realistic understanding of transport processes and thus can help to optimize energy consumption and improve food quality. Although the development of a multiphase porous media model for food processing is a challenging task because of its complexity, many researchers have attempted it. The primary aim of this paper is to present a comprehensive review of the multiphase models available in the literature for different methods of food processing, such as drying, frying, cooking, baking, heating, and roasting. A critical review of the parameters that should be considered for multiphase modelling is presented which includes input parameters, material properties, simulation techniques and the hypotheses. A discussion on the general trends in outcomes, such as moisture saturation, temperature profile, pressure variation, and evaporation patterns, is also presented. The paper concludes by considering key issues in the existing multiphase models and future directions for development of multiphase models.

Off-farm applications of solar energy in agriculture

DOE Office of Scientific and Technical Information (OSTI.GOV)

Berry, R.E.

1980-01-01

Food processing applications make up almost all present off-farm studies of solar energy in agriculture. Research, development and demonstration projects on solar food processing have shown significant progress over the past 3 years. Projects have included computer simulation and mathematical models, hardware and process development for removing moisture from horticultural or animal products, integration of energy conservation with solar energy augmentation in conventional processes, and commercial scale demonstrations. The demonstration projects include solar heated air for drying prunes and raisins, soy beans and onions/garlic; and solar generated steam for orange juice pasteurization. Several new and planned projects hold considerable promisemore » for commerical exploitation in future food processes.« less

Active food packaging based on molecularly imprinted polymers: study of the release kinetics of ferulic acid.

PubMed

Otero-Pazos, Pablo; Rodríguez-Bernaldo de Quirós, Ana; Sendón, Raquel; Benito-Peña, Elena; González-Vallejo, Victoria; Moreno-Bondi, M Cruz; Angulo, Immaculada; Paseiro-Losada, Perfecto

2014-11-19

A novel active packaging based on molecularly imprinted polymer (MIP) was developed for the controlled release of ferulic acid. The release kinetics of ferulic acid from the active system to food simulants (10, 20, and 50% ethanol (v/v), 3% acetic acid (w/v), and vegetable oil), substitutes (95% ethanol (v/v) and isooctane), and real food samples at different temperatures were studied. The key parameters of the diffusion process were calculated by using a mathematical modeling based on Fick's second law. The ferulic acid release was affected by the temperature as well as the percentage of ethanol of the simulant. The fastest release occurred in 95% ethanol (v/v) at 20 °C. The diffusion coefficients (D) obtained ranged between 1.8 × 10(-11) and 4.2 × 10(-9) cm(2)/s. A very good correlation between experimental and estimated data was obtained, and consequently the model could be used to predict the release of ferulic acid into food simulants and real food samples.

78 FR 20666 - Food and Drug Administration/National Institutes of Health/National Science Foundation Public...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-04-05

... (CDRH) believes that computer modeling and simulation (M&S) has the potential to substantially augment... simulate multiple use conditions and to visualize and display complex processes and data can revolutionize...

Integration of Basic Knowledge Models for the Simulation of Cereal Foods Processing and Properties.

PubMed

Kristiawan, Magdalena; Kansou, Kamal; Valle, Guy Della

Cereal processing (breadmaking, extrusion, pasting, etc.) covers a range of mechanisms that, despite their diversity, can be often reduced to a succession of two core phenomena: (1) the transition from a divided solid medium (the flour) to a continuous one through hydration, mechanical, biochemical, and thermal actions and (2) the expansion of a continuous matrix toward a porous structure as a result of the growth of bubble nuclei either by yeast fermentation or by water vaporization after a sudden pressure drop. Modeling them is critical for the domain, but can be quite challenging to address with mechanistic approaches relying on partial differential equations. In this chapter we present alternative approaches through basic knowledge models (BKM) that integrate scientific and expert knowledge, and possess operational interest for domain specialists. Using these BKMs, simulations of two cereal foods processes, extrusion and breadmaking, are provided by focusing on the two core phenomena. To support the use by non-specialists, these BKMs are implemented as computer tools, a Knowledge-Based System developed for the modeling of the flour mixing operation or Ludovic ® , a simulation software for twin screw extrusion. They can be applied to a wide domain of compositions, provided that the data on product rheological properties are available. Finally, it is stated that the use of such systems can help food engineers to design cereal food products and predict their texture properties.

Processing of nutritious, safe and acceptable foods from cells candidate crops

NASA Astrophysics Data System (ADS)

Fu, B.; Nelson, P. E.; Irvine, R.; Kanach, L. L.

A controlled ecological life-support system (CELSS) is required to sustain life for long-duration space missions. The challenge is preparing a wide variety of tasty, familiar, and nutritious foods from CELSS candidate crops under space environmental conditions. Conventional food processing technologies will have to be modified to adapt to the space environment. Extrusion is one of the processes being examined as a means of converting raw plant biomass into familiar foods. A nutrition-improved pasta has been developed using cowpea as a replacement for a portion of the durum semolina. A freeze-drying system that simulates the space conditions has also been developed. Other technologies that would fulfill the requirements of a CELSS will also be addressed.

Processing of nutritious, safe and acceptable foods from CELSS candidate crops

NASA Technical Reports Server (NTRS)

Fu, B.; Nelson, P. E.; Irvine, R.; Kanach, L. L.; Mitchell, C. A. (Principal Investigator)

1996-01-01

A controlled ecological life-support system (CELSS) is required to sustain life for long-duration space missions. The challenge is preparing a wide variety of tasty, familiar, and nutritious foods from CELSS candidate crops under space environmental conditions. Conventional food processing technologies will have to be modified to adapt to the space environment. Extrusion is one of the processes being examined as a means of converting raw plant biomass into familiar foods. A nutrition-improved pasta has been developed using cowpea as a replacement for a portion of the durum semolina. A freeze-drying system that simulates the space conditions has also been developed. Other technologies that would fulfill the requirements of a CELSS will also be addressed.

Modeling complex and multi-component food systems in molecular dynamics simulations on the example of chocolate conching.

PubMed

Greiner, Maximilian; Sonnleitner, Bettina; Mailänder, Markus; Briesen, Heiko

2014-02-01

Additional benefits of foods are an increasing factor in the consumer's purchase. To produce foods with the properties the consumer demands, understanding the micro- and nanostructure is becoming more important in food research today. We present molecular dynamics (MD) simulations as a tool to study complex and multi-component food systems on the example of chocolate conching. The process of conching is chosen because of the interesting challenges it provides: the components (fats, emulsifiers and carbohydrates) contain diverse functional groups, are naturally fluctuating in their chemical composition, and have a high number of internal degrees of freedom. Further, slow diffusion in the non-aqueous medium is expected. All of these challenges are typical to food systems in general. Simulation results show the suitability of present force fields to correctly model the liquid and crystal density of cocoa butter and sucrose, respectively. Amphiphilic properties of emulsifiers are observed by micelle formation in water. For non-aqueous media, pulling simulations reveal high energy barriers for motion in the viscous cocoa butter. The work for detachment of an emulsifier from the sucrose crystal is calculated and matched with detachment of the head and tail groups separately. Hydrogen bonding is shown to be the dominant interaction between the emulsifier and the crystal surface. Thus, MD simulations are suited to model the interaction between the emulsifier and sugar crystal interface in non-aqueous media, revealing detailed information about the structuring and interactions on a molecular level. With interaction parameters being available for a wide variety of chemical groups, MD simulations are a valuable tool to understand complex and multi-component food systems in general. MD simulations provide a substantial benefit to researchers to verify their hypothesis in dynamic simulations with an atomistic resolution. Rapid rise of computational resources successively increases the complexity and the size of the systems that can be studied.

Green Pea and Garlic Puree Model Food Development for Thermal Pasteurization Process Quality Evaluation.

PubMed

Bornhorst, Ellen R; Tang, Juming; Sablani, Shyam S; Barbosa-Cánovas, Gustavo V; Liu, Fang

2017-07-01

Development and selection of model foods is a critical part of microwave thermal process development, simulation validation, and optimization. Previously developed model foods for pasteurization process evaluation utilized Maillard reaction products as the time-temperature integrators, which resulted in similar temperature sensitivity among the models. The aim of this research was to develop additional model foods based on different time-temperature integrators, determine their dielectric properties and color change kinetics, and validate the optimal model food in hot water and microwave-assisted pasteurization processes. Color, quantified using a * value, was selected as the time-temperature indicator for green pea and garlic puree model foods. Results showed 915 MHz microwaves had a greater penetration depth into the green pea model food than the garlic. a * value reaction rates for the green pea model were approximately 4 times slower than in the garlic model food; slower reaction rates were preferred for the application of model food in this study, that is quality evaluation for a target process of 90 °C for 10 min at the cold spot. Pasteurization validation used the green pea model food and results showed that there were quantifiable differences between the color of the unheated control, hot water pasteurization, and microwave-assisted thermal pasteurization system. Both model foods developed in this research could be utilized for quality assessment and optimization of various thermal pasteurization processes. © 2017 Institute of Food Technologists®.

Comparing different policy scenarios to reduce the consumption of ultra-processed foods in UK: impact on cardiovascular disease mortality using a modelling approach.

PubMed

Moreira, Patricia V L; Baraldi, Larissa Galastri; Moubarac, Jean-Claude; Monteiro, Carlos Augusto; Newton, Alex; Capewell, Simon; O'Flaherty, Martin

2015-01-01

The global burden of non-communicable diseases partly reflects growing exposure to ultra-processed food products (UPPs). These heavily marketed UPPs are cheap and convenient for consumers and profitable for manufacturers, but contain high levels of salt, fat and sugars. This study aimed to explore the potential mortality reduction associated with future policies for substantially reducing ultra-processed food intake in the UK. We obtained data from the UK Living Cost and Food Survey and from the National Diet and Nutrition Survey. By the NOVA food typology, all food items were categorized into three groups according to the extent of food processing: Group 1 describes unprocessed/minimally processed foods. Group 2 comprises processed culinary ingredients. Group 3 includes all processed or ultra-processed products. Using UK nutrient conversion tables, we estimated the energy and nutrient profile of each food group. We then used the IMPACT Food Policy model to estimate reductions in cardiovascular mortality from improved nutrient intakes reflecting shifts from processed or ultra-processed to unprocessed/minimally processed foods. We then conducted probabilistic sensitivity analyses using Monte Carlo simulation. Approximately 175,000 cardiovascular disease (CVD) deaths might be expected in 2030 if current mortality patterns persist. However, halving the intake of Group 3 (processed) foods could result in approximately 22,055 fewer CVD related deaths in 2030 (minimum estimate 10,705, maximum estimate 34,625). An ideal scenario in which salt and fat intakes are reduced to the low levels observed in Group 1 and 2 could lead to approximately 14,235 (minimum estimate 6,680, maximum estimate 22,525) fewer coronary deaths and approximately 7,820 (minimum estimate 4,025, maximum estimate 12,100) fewer stroke deaths, comprising almost 13% mortality reduction. This study shows a substantial potential for reducing the cardiovascular disease burden through a healthier food system. It highlights the crucial importance of implementing healthier UK food policies.

Safety Analysis of Soybean Processing for Advanced Life Support

NASA Technical Reports Server (NTRS)

Hentges, Dawn L.

1999-01-01

Soybeans (cv. Hoyt) is one of the crops planned for food production within the Advanced Life Support System Integration Testbed (ALSSIT), a proposed habitat simulation for long duration lunar/Mars missions. Soybeans may be processed into a variety of food products, including soymilk, tofu, and tempeh. Due to the closed environmental system and importance of crew health maintenance, food safety is a primary concern on long duration space missions. Identification of the food safety hazards and critical control points associated with the closed ALSSIT system is essential for the development of safe food processing techniques and equipment. A Hazard Analysis Critical Control Point (HACCP) model was developed to reflect proposed production and processing protocols for ALSSIT soybeans. Soybean processing was placed in the type III risk category. During the processing of ALSSIT-grown soybeans, critical control points were identified to control microbiological hazards, particularly mycotoxins, and chemical hazards from antinutrients. Critical limits were suggested at each CCP. Food safety recommendations regarding the hazards and risks associated with growing, harvesting, and processing soybeans; biomass management; and use of multifunctional equipment were made in consideration of the limitations and restraints of the closed ALSSIT.

Heat transfer simulation and retort program adjustment for thermal processing of wheat based Haleem in semi-rigid aluminum containers.

PubMed

Vatankhah, Hamed; Zamindar, Nafiseh; Shahedi Baghekhandan, Mohammad

2015-10-01

A mixed computational strategy was used to simulate and optimize the thermal processing of Haleem, an ancient eastern food, in semi-rigid aluminum containers. Average temperature values of the experiments showed no significant difference (α = 0.05) in contrast to the predicted temperatures at the same positions. According to the model, the slowest heating zone was located in geometrical center of the container. The container geometrical center F0 was estimated to be 23.8 min. A 19 min processing time interval decrease in holding time of the treatment was estimated to optimize the heating operation since the preferred F0 of some starch or meat based fluid foods is about 4.8-7.5 min.

Applications of artificial neural networks (ANNs) in food science.

PubMed

Huang, Yiqun; Kangas, Lars J; Rasco, Barbara A

2007-01-01

Artificial neural networks (ANNs) have been applied in almost every aspect of food science over the past two decades, although most applications are in the development stage. ANNs are useful tools for food safety and quality analyses, which include modeling of microbial growth and from this predicting food safety, interpreting spectroscopic data, and predicting physical, chemical, functional and sensory properties of various food products during processing and distribution. ANNs hold a great deal of promise for modeling complex tasks in process control and simulation and in applications of machine perception including machine vision and electronic nose for food safety and quality control. This review discusses the basic theory of the ANN technology and its applications in food science, providing food scientists and the research community an overview of the current research and future trend of the applications of ANN technology in the field.

Effects of milk components and food additives on survival of three bifidobacteria strains in fermented milk under simulated gastrointestinal tract conditions

PubMed Central

Ziarno, Małgorzata

2015-01-01

Background In the dairy industry, probiotic strains of Bifidobacterium are introduced into the composition of traditional starter cultures intended for the production of fermented foods, or sometimes are the sole microflora responsible for the fermentation process. In order to be able to reach the intestines alive and fulfil their beneficial role, probiotic strains must be able to withstand the acidity of the gastric juices and bile present in the duodenum. Objective The paper reports effects of selected fermented milk components on the viability of three strains of bifidobacteria in fermented milk during subsequent incubation under conditions representing model digestive juices. Design The viability of the bifidobacterial cells was examined after a 3-h incubation of fermented milk under simulated gastric juice conditions and then after 5-h incubation under simulated duodenum juice conditions. The Bifidobacterium strains tested differed in their sensitivity to the simulated conditions of the gastrointestinal juices. Results Bifidobacterial cell viability in simulated intestinal juices was dependent on the strain used in our experiments, and product components acted protectively towards bifidobacterial cells and its dose. Conclusions Bifidobacterial cells introduced into the human gastrointestinal tract as food ingredients have a good chance of survival during intestinal transit and to reach the large intestine thanks to the protective properties of the food components and depending on the strain and composition of the food. PMID:26546945

Effects of milk components and food additives on survival of three bifidobacteria strains in fermented milk under simulated gastrointestinal tract conditions.

PubMed

Ziarno, Małgorzata; Zaręba, Dorota

2015-01-01

In the dairy industry, probiotic strains of Bifidobacterium are introduced into the composition of traditional starter cultures intended for the production of fermented foods, or sometimes are the sole microflora responsible for the fermentation process. In order to be able to reach the intestines alive and fulfil their beneficial role, probiotic strains must be able to withstand the acidity of the gastric juices and bile present in the duodenum. The paper reports effects of selected fermented milk components on the viability of three strains of bifidobacteria in fermented milk during subsequent incubation under conditions representing model digestive juices. The viability of the bifidobacterial cells was examined after a 3-h incubation of fermented milk under simulated gastric juice conditions and then after 5-h incubation under simulated duodenum juice conditions. The Bifidobacterium strains tested differed in their sensitivity to the simulated conditions of the gastrointestinal juices. Bifidobacterial cell viability in simulated intestinal juices was dependent on the strain used in our experiments, and product components acted protectively towards bifidobacterial cells and its dose. Bifidobacterial cells introduced into the human gastrointestinal tract as food ingredients have a good chance of survival during intestinal transit and to reach the large intestine thanks to the protective properties of the food components and depending on the strain and composition of the food.

Framework for managing mycotoxin risks in the food industry.

PubMed

Baker, Robert C; Ford, Randall M; Helander, Mary E; Marecki, Janusz; Natarajan, Ramesh; Ray, Bonnie

2014-12-01

We propose a methodological framework for managing mycotoxin risks in the food processing industry. Mycotoxin contamination is a well-known threat to public health that has economic significance for the food processing industry; it is imperative to address mycotoxin risks holistically, at all points in the procurement, processing, and distribution pipeline, by tracking the relevant data, adopting best practices, and providing suitable adaptive controls. The proposed framework includes (i) an information and data repository, (ii) a collaborative infrastructure with analysis and simulation tools, (iii) standardized testing and acceptance sampling procedures, and (iv) processes that link the risk assessments and testing results to the sourcing, production, and product release steps. The implementation of suitable acceptance sampling protocols for mycotoxin testing is considered in some detail.

Bivalves: From individual to population modelling

NASA Astrophysics Data System (ADS)

Saraiva, S.; van der Meer, J.; Kooijman, S. A. L. M.; Ruardij, P.

2014-11-01

An individual based population model for bivalves was designed, built and tested in a 0D approach, to simulate the population dynamics of a mussel bed located in an intertidal area. The processes at the individual level were simulated following the dynamic energy budget theory, whereas initial egg mortality, background mortality, food competition, and predation (including cannibalism) were additional population processes. Model properties were studied through the analysis of theoretical scenarios and by simulation of different mortality parameter combinations in a realistic setup, imposing environmental measurements. Realistic criteria were applied to narrow down the possible combination of parameter values. Field observations obtained in the long-term and multi-station monitoring program were compared with the model scenarios. The realistically selected modeling scenarios were able to reproduce reasonably the timing of some peaks in the individual abundances in the mussel bed and its size distribution but the number of individuals was not well predicted. The results suggest that the mortality in the early life stages (egg and larvae) plays an important role in population dynamics, either by initial egg mortality, larvae dispersion, settlement failure or shrimp predation. Future steps include the coupling of the population model with a hydrodynamic and biogeochemical model to improve the simulation of egg/larvae dispersion, settlement probability, food transport and also to simulate the feedback of the organisms' activity on the water column properties, which will result in an improvement of the food quantity and quality characterization.

Evaluation of Endocrine Disrupting Compounds Migration in Household Food Containers under Domestic Use Conditions.

PubMed

Sáiz, Jorge; Gómara, Belén

2017-08-09

Plasticizers and plastic monomers are commonly used in packaging. Most of them act as endocrine disrupters and are susceptible to migrate from the packaging to the food. We evaluated the migration of endocrine disrupting compounds from three different household food containers to four food simulants under different domestic treatments and for different periods of time, with the aim of reproducing real domestic conditions. The results showed that the migration to the simulants increased with the storage time, up to more than 50 times in certain cases. The heating power seemed to increase the migration processes (up to more than 30 times), and reusing containers produced an increase or decrease of the concentrations depending on the container type and the simulant. The concentrations found were lower than other concentrations reported (always less than 4000 pg/mL, down to less than 20 pg/mL), which might be a consequence of the domestic conditions used.

Uncertainty in simulating wheat yields under climate change

USDA-ARS?s Scientific Manuscript database

Anticipating the impacts of climate change on crop yields is critical for assessing future food security. Process-based crop simulation models are the most commonly used tools in such assessments. Analysis of uncertainties in future greenhouse gas emissions and their impacts on future climate change...

Migration and sorption phenomena in packaged foods.

PubMed

Gnanasekharan, V; Floros, J D

1997-10-01

Rapidly developing analytical capabilities and continuously evolving stringent regulations have made food/package interactions a subject of intense research. This article focuses on: (1) the migration of package components such as oligomers and monomers, processing aids, additives, and residual reactants in to packaged foods, and (2) sorption of food components such as flavors, lipids, and moisture into packages. Principles of diffusion and thermodynamics are utilized to describe the mathematics of migration and sorption. Mathematical models are developed from first principles, and their applicability is illustrated using numerical simulations and published data. Simulations indicate that available models are system (polymer-penetrant) specific. Furthermore, some models best describe the early stages of migration/sorption, whereas others should be used for the late stages of these phenomena. Migration- and/or sorption-related problems with respect to glass, metal, paper-based and polymeric packaging materials are discussed, and their importance is illustrated using published examples. The effects of migrating and absorbed components on food safety, quality, and the environment are presented for various foods and packaging materials. The impact of currently popular packaging techniques such as microwavable, ovenable, and retortable packaging on migration and sorption are discussed with examples. Analytical techniques for investigating migration and sorption phenomena in food packaging are critically reviewed, with special emphasis on the use and characteristics of food-simulating liquids (FSLs). Finally, domestic and international regulations concerning migration in packaged foods, and their impact on food packaging is briefly presented.

Numerical simulation of polyester coextrusion: Influence of the thermal parameters and the die geometry on interfacial instabilities

NASA Astrophysics Data System (ADS)

Mahdaoui, O.; Agassant, J.-F.; Laure, P.; Valette, R.; Silva, L.

2007-04-01

The polymer coextrusion process is a new method of sheet metal lining. It allows to substitute lacquers for steel protection in food packaging industry. The coextrusion process may exhibit flow instabilities at the interface between the two polymer layers. The objective of this study is to check the influence of processing and rheology parameters on the instabilities. Finite elements numerical simulations of the coextrusion allow to investigate various stable and instable flow configurations.

Migration Study of Butylated Hydroxytoluene and Irganox 1010 from Polypropylene Treated with Severe Processing Conditions.

PubMed

Kang, Kyungmo; Chang, Yoonjee; Choi, Jae Chun; Park, Se-Jong; Han, Jaejoon

2018-04-01

Safety concerns have emerged over the increased use of polypropylene (PP) in food-packaging markets. Some antioxidants in PP can migrate to foods and cause undesirable effects in humans. In this study, migration behaviors of butylated hydroxytoluene (BHT) and Irganox 1010 (I-1010) in PP sheets were determined according to the US FDA migration test conditions. In particular, we tested the effects of severe conditions of food processing and storage, such as autoclave heating (sterilization at about 121 °C), microwave radiation (700 W), and deep freezing (-30 °C) on migration of antioxidants. Migrant concentrations were higher in 95% ethanol as lipid food simulant, because of the hydrophobic nature of both PP and antioxidants. Autoclave heating treatment increased migrant concentrations compared with other processing conditions. Moreover, increased migrant concentrations by deep freezing condition were attributed to the brittleness of PP at freezing temperature. Regardless of processing conditions, BHT which has a lower molecular weight, migrated faster than I-1010. The antioxidants with hydrophobic nature such as butylated hydroxytoluene (BHT) and Irganox 1010 (I-1010) in polypropylene sheets would be migrated to foods, which is an important issue for industrial production food packaging materials. Migration behavior was promoted by severe processing conditions such as autoclave heating, microwave radiation, freezing, and especially autoclave heating treatment led the highest migration among them. Therefore, control of chemical additive migration from polypropylene food packaging is needed for safe food processing. © 2018 Institute of Food Technologists®.

Modeling Dynamic Food Choice Processes to Understand Dietary Intervention Effects.

PubMed

Marcum, Christopher Steven; Goldring, Megan R; McBride, Colleen M; Persky, Susan

2018-02-17

Meal construction is largely governed by nonconscious and habit-based processes that can be represented as a collection of in dividual, micro-level food choices that eventually give rise to a final plate. Despite this, dietary behavior intervention research rarely captures these micro-level food choice processes, instead measuring outcomes at aggregated levels. This is due in part to a dearth of analytic techniques to model these dynamic time-series events. The current article addresses this limitation by applying a generalization of the relational event framework to model micro-level food choice behavior following an educational intervention. Relational event modeling was used to model the food choices that 221 mothers made for their child following receipt of an information-based intervention. Participants were randomized to receive either (a) control information; (b) childhood obesity risk information; (c) childhood obesity risk information plus a personalized family history-based risk estimate for their child. Participants then made food choices for their child in a virtual reality-based food buffet simulation. Micro-level aspects of the built environment, such as the ordering of each food in the buffet, were influential. Other dynamic processes such as choice inertia also influenced food selection. Among participants receiving the strongest intervention condition, choice inertia decreased and the overall rate of food selection increased. Modeling food selection processes can elucidate the points at which interventions exert their influence. Researchers can leverage these findings to gain insight into nonconscious and uncontrollable aspects of food selection that influence dietary outcomes, which can ultimately improve the design of dietary interventions.

Development of associations and kinetic models for microbiological data to be used in comprehensive food safety prediction software.

PubMed

Halder, Amit; Black, D Glenn; Davidson, P Michael; Datta, Ashim

2010-08-01

The objective of this study was to use an existing database of food products and their associated processes, link it with a list of the foodborne pathogenic microorganisms associated with those products and finally identify growth and inactivation kinetic parameters associated with those pathogens. The database was to be used as a part of the development of comprehensive software which could predict food safety and quality for any food product. The main issues in building such a predictive system included selection of predictive models, associations of different food types with pathogens (as determined from outbreak histories), and variability in data from different experiments. More than 1000 data sets from published literature were analyzed and grouped according to microorganisms and food types. Final grouping of data consisted of the 8 most prevalent pathogens for 14 different food groups, covering all of the foods (>7000) listed in the USDA Natl. Nutrient Database. Data for each group were analyzed in terms of 1st-order inactivation, 1st-order growth, and sigmoidal growth models, and their kinetic response for growth and inactivation as a function of temperature were reported. Means and 95% confidence intervals were calculated for prediction equations. The primary advantage in obtaining group-specific kinetic data is the ability to extend microbiological growth and death simulation to a large array of product and process possibilities, while still being reasonably accurate. Such simulation capability could provide vital ''what if'' scenarios for industry, Extension, and academia in food safety.

Modeling vadose zone processes during land application of food-processing waste water in California's Central Valley.

PubMed

Miller, Gretchen R; Rubin, Yoram; Mayer, K Ulrich; Benito, Pascual H

2008-01-01

Land application of food-processing waste water occurs throughout California's Central Valley and may be degrading local ground water quality, primarily by increasing salinity and nitrogen levels. Natural attenuation is considered a treatment strategy for the waste, which often contains elevated levels of easily degradable organic carbon. Several key biogeochemical processes in the vadose zone alter the characteristics of the waste water before it reaches the ground water table, including microbial degradation, crop nutrient uptake, mineral precipitation, and ion exchange. This study used a process-based, multi-component reactive flow and transport model (MIN3P) to numerically simulate waste water migration in the vadose zone and to estimate its attenuation capacity. To address the high variability in site conditions and waste-stream characteristics, four food-processing industries were coupled with three site scenarios to simulate a range of land application outcomes. The simulations estimated that typically between 30 and 150% of the salt loading to the land surface reaches the ground water, resulting in dissolved solids concentrations up to sixteen times larger than the 500 mg L(-1) water quality objective. Site conditions, namely the ratio of hydraulic conductivity to the application rate, strongly influenced the amount of nitrate reaching the ground water, which ranged from zero to nine times the total loading applied. Rock-water interaction and nitrification explain salt and nitrate concentrations that exceed the levels present in the waste water. While source control remains the only method to prevent ground water degradation from saline wastes, proper site selection and waste application methods can reduce the risk of ground water degradation from nitrogen compounds.

Solar Simulator

NASA Astrophysics Data System (ADS)

1981-01-01

Oriel Corporation's simulators have a high pressure xenon lamp whose reflected light is processed by an optical system to produce a uniform solar beam. Because of many different types of applications, the simulators must be adjustable to replicate many different areas of the solar radiation spectrum. Simulators are laboratory tools for such purposes as testing and calibrating solar cells, or other solar energy systems, testing dyes, paints and pigments, pharmaceuticals and cosmetic preparations, plant and animal studies, food and agriculture studies and oceanographic research.

Designing food structures for nutrition and health benefits.

PubMed

Norton, Jennifer E; Wallis, Gareth A; Spyropoulos, Fotis; Lillford, Peter J; Norton, Ian T

2014-01-01

In addition to providing specific sensory properties (e.g., flavor or textures), there is a need to produce foods that also provide functionality within the gastrointestinal (GI) tract, over and above simple nutrition. As such, there is a need to understand the physical and chemical processes occurring in the mouth, stomach, small intestine, and large intestine, in addition to the food structure-physiology interactions. In vivo techniques and in vitro models have allowed us to study and simulate these processes, which aids us in the design of food microstructures that can provide functionality within the human body. Furthermore, it is important to be aware of the health or nutritional needs of different groups of consumers when designing food structures, to provide targeted functionality. Examples of three groups of consumers (elderly, obese, and athletes) are given to demonstrate their differing nutritional requirements and the formulation engineering approaches that can be utilized to improve the health of these individuals. Eating is a pleasurable process, but foods of the future will be required to provide much more in terms of functionality for health and nutrition.

Use of the Inverse Approach for the Manufacture and Decoration of Food Cans

NASA Astrophysics Data System (ADS)

Duffett, G. A.; Forgas, A.; Neamtu, L.; Naceur, H.; Batoz, J. L.; Guo, Y. Q.

2005-08-01

Innovation is a key objective in the metal packaging industry in order to produce new concepts, designs, shapes and printing. Simulation technology now allows both the can design as well as the manufacturing process to be carefully analysed before any physical prototypes or dies have been manufactured. These simulations are traditionally carried out using incremental simulation methodologies. However, much information may also be attained by using the inverse approach: the initial blank format for the can body as well as its lid may be optimised much faster, the actual decoration of the can may be evaluated and even calculated when deformation printing techniques are utilised. This paper presents some of the technical details relating to the inverse approach employed in Stampack to carry out simulations important for the manufacture of food cans that are shown via industrial.

Risk-Based Approach for Microbiological Food Safety Management in the Dairy Industry: The Case of Listeria monocytogenes in Soft Cheese Made from Pasteurized Milk.

PubMed

Tenenhaus-Aziza, Fanny; Daudin, Jean-Jacques; Maffre, Alexandre; Sanaa, Moez

2014-01-01

According to Codex Alimentarius Commission recommendations, management options applied at the process production level should be based on good hygiene practices, HACCP system, and new risk management metrics such as the food safety objective. To follow this last recommendation, the use of quantitative microbiological risk assessment is an appealing approach to link new risk-based metrics to management options that may be applied by food operators. Through a specific case study, Listeria monocytogenes in soft cheese made from pasteurized milk, the objective of the present article is to practically show how quantitative risk assessment could be used to direct potential intervention strategies at different food processing steps. Based on many assumptions, the model developed estimates the risk of listeriosis at the moment of consumption taking into account the entire manufacturing process and potential sources of contamination. From pasteurization to consumption, the amplification of a primo-contamination event of the milk, the fresh cheese or the process environment is simulated, over time, space, and between products, accounting for the impact of management options, such as hygienic operations and sampling plans. A sensitivity analysis of the model will help orientating data to be collected prioritarily for the improvement and the validation of the model. What-if scenarios were simulated and allowed for the identification of major parameters contributing to the risk of listeriosis and the optimization of preventive and corrective measures. © 2013 Society for Risk Analysis.

Study on energy-saving performance of a transcritical CO2 heat pump for food thermal process applications

NASA Astrophysics Data System (ADS)

Liu, Yefeng; Meng, Deren; Chen, Shen

2018-02-01

In food processing, there are significant simultaneous demands of cooling, warm water and hot water. Most of the heated water is used only once rather than recycled. Current heating and cooling systems consume much energy and emit lots of greenhouse gases. In order to reduce energy consumption and greenhouse gases emission, a transcritical CO2 heat pump system is proposed that can supply not only cooling, but also warm water and hot water simultaneously to meet the thermal demands of food processing. Because the inlet water temperature from environment varies through a year, the energy-saving performance for different seasons is simulated. The results showed that the potential primary energy saving rate of the proposed CO2 heat pump is 50% to 60% during a year.

[Development of a basic ration out of commercial foods for nutrition in ground-based simulation experiments].

PubMed

Agureev, A N; Kalandarov, S; Bogatova, R I; Krivitsina, Z A; Vasil'eva, V F

2005-01-01

Food rations composed of canned products were given the physiological and hygienic evaluation in the context of their fitness for human volunteers in experiments with head-down bedrest in isolation and confinement. As a result, the food rations were proven to contain the desired quantities of nutrients. Evaluation of food fitness for human subjects was made based on the data of clinical-physiological and biochemical investigations. The rations met the energy and anabolic metabolism demands of human subjects during extreme chamber experiments and were favorable to maintaining good level of vital processes.

Understanding the Sustainability of Retail Food Recovery

PubMed Central

Phillips, Caleb; Hoenigman, Rhonda; Higbee, Becky; Reed, Tom

2013-01-01

In this paper we study the simultaneous problems of food waste and hunger in the context of food (waste) rescue and redistribution as a means for mitigating hunger. To this end, we develop an empirical model that can be used in Monte Carlo simulations to study the dynamics of the underlying problem. Our model's parameters are derived from a data set provided by a large food bank and food rescue organization in north central Colorado. We find that food supply is a non-parametric heavy-tailed process that is well modeled with an extreme value peaks over threshold model. Although the underlying process is stochastic, the basic approach of food rescue and redistribution to meet hunger demand appears to be feasible. The ultimate sustainability of this model is intimately tied to the rate at which food expires and hence the ability to preserve and quickly transport and redistribute food. The cost of the redistribution is related to the number and density of participating suppliers. The results show that costs can be reduced (and supply increased) simply by recruiting additional donors to participate. With sufficient funding and manpower, a significant amount of food can be rescued from the waste stream and used to feed the hungry. PMID:24130716

Do European Standard Disinfectant tests truly simulate in-use microbial and organic soiling conditions on food preparation surfaces?

PubMed

Meyer, B; Morin, V N; Rödger, H-J; Holah, J; Bird, C

2010-04-01

The results from European standard disinfectant tests are used as one basis to approve the use of disinfectants in Europe. The design of these laboratory-based tests should thus simulate as closely as possible the practical conditions and challenges that the disinfectants would encounter in use. No evidence is available that the organic and microbial loading in these tests simulates actual levels in the food service sector. Total organic carbon (TOC) and total viable count (TVC) were determined on 17 visibly clean and 45 visibly dirty surfaces in two restaurants and the food preparation surfaces of a large retail store. These values were compared to reference values recovered from surfaces soiled with the organic and microbial loading, following the standard conditions of the European Surface Test for bactericidal efficacy, EN 13697. The TOC reference values for clean and dirty conditions were higher than the data from practice, but cannot be regarded as statistical outliers. This was considered as a conservative assessment; however, as additional nine TOC samples from visibly dirty surfaces were discarded from the analysis, as their loading made them impossible to process. Similarly, the recovery of test organisms from surfaces contaminated according to EN 13697 was higher than the TVC from visibly dirty surfaces in practice; though they could not be regarded as statistical outliers of the whole data field. No correlation was found between TVC and TOC in the sampled data, which re-emphasizes the potential presence of micro-organisms on visibly clean surfaces and thus the need for the same degree of disinfection as visibly dirty surfaces. The organic soil and the microbial burden used in EN disinfectant standards represent a realistic worst-case scenario for disinfectants used in the food service and food-processing areas.

Recent developments in smart freezing technology applied to fresh foods.

PubMed

Xu, Ji-Cheng; Zhang, Min; Mujumdar, Arun S; Adhikari, Benu

2017-09-02

Due to the increased awareness of consumers in sensorial and nutritional quality of frozen foods, the freezing technology has to seek new and innovative technologies for better retaining the fresh like quality of foods. In this article, we review the recent developments in smart freezing technology applied to fresh foods. The application of these intelligent technologies and the associated underpinning concepts have greatly improved the quality of frozen foods and the freezing efficiency. These technologies are able to automatically collect the information in-line during freezing and help control the freezing process better. Smart freezing technology includes new and intelligent technologies and concepts applied to the pretreatment of the frozen product, freezing processes, cold chain logistics as well as warehouse management. These technologies enable real-time monitoring of quality during the freezing process and help improve product quality and freezing efficiency. We also provide a brief overview of several sensing technologies used to achieve automatic control of individual steps of freezing process. These sensing technologies include computer vision, electronic nose, electronic tongue, digital simulation, confocal laser, near infrared spectroscopy, nuclear magnetic resonance technology and ultrasound. Understanding of the mechanism of these new technologies will be helpful for applying them to improve the quality of frozen foods.

Social learning by orangutans (Pongo abelii and Pongo pygmaeus) in a simulated food-processing task.

PubMed

Stoinski, Tara S; Whiten, Andrew

2003-09-01

Increasing evidence for behavioral differences between populations of primates has created a resurgence of interest in examining mechanisms of information transfer between individuals. The authors examined the social transmission of information in 15 captive orangutans (Pongo abelii and Pongo pygmaeus) using a simulated food-processing task. Experimental subjects were shown 1 of 2 methods for removing a suite of defenses on an "artificial fruit." Control subjects were given no prior exposure before interacting with the fruit. Observing a model provided a functional advantage in the task, as significantly more experimental than control subjects opened the fruit. Within the experimental groups, the authors found a trend toward differences in the actual behaviors used to remove 1 of the defenses. Results support observations from the wild implying horizontal transfer of information in orangutans and show that a number of social learning processes are likely to be involved in the transfer of knowledge in this species. Copyright 2003 APA, all rights reserved

Experimental and modeling approaches for food waste composting: a review.

PubMed

Li, Zhentong; Lu, Hongwei; Ren, Lixia; He, Li

2013-10-01

Composting has been used as a method to dispose food waste (FW) and recycle organic matter to improve soil structure and fertility. Considering the significance of composting in FW treatment, many researchers have paid their attention on how to improve FW composting efficiency, reduce operating cost, and mitigate the associated environmental damage. This review focuses on the overall studies of FW composting, not only various parameters significantly affecting the processes and final results, but also a number of simulation approaches that are greatly instrumental in well understanding the process mechanism and/or results prediction. Implications of many key ingredients on FW composting performance are also discussed. Perspects of effective laboratory experiments and computer-based simulation are finally investigated, demonstrating many demanding areas for enhanced research efforts, which include the screening of multi-functional additives, volatile organiccompound emission control, necessity of modeling and post-modeling analysis, and usefulness of developing more conjunctive AI-based process control techniques. Copyright © 2013 Elsevier Ltd. All rights reserved.

Formation of volatile N-nitrosamines from food products, especially fish, under simulated gastric conditions.

PubMed

Groenen, P J; Luten, J B; Dhont, J H; de Cock-Bethbeder, M W; Prins, L A; Vreeken, J W

1982-01-01

Most food products do not form volatile nitrosamines under the simulated gastric conditions employed in the present study. Fish and other seafood products, however, regularly form nitrosodimethylamine (NDMA), sometimes in amounts of tens of micrograms per 'portion'. These results corroborate the tentative conclusions of a previous report from this laboratory. An attempt has been made to assess the influences of fish species, method of processing (freezing, smoking, canning, marinating, boiling, frying) and degree of freshness, but no particular type of product can be singled out as being a regular source of exceptional NDMA formation. If the model system employed is a valid approximation to the conditions obtaining in the human stomach, these studies suggest that the amounts of NDMA formed in vivo from certain fish samples might far exceed those already present in food products before consumption.

Digestion proteomics: tracking lactoferrin truncation and peptide release during simulated gastric digestion.

PubMed

Grosvenor, Anita J; Haigh, Brendan J; Dyer, Jolon M

2014-11-01

The extent to which nutritional and functional benefit is derived from proteins in food is related to its breakdown and digestion in the body after consumption. Further, detailed information about food protein truncation during digestion is critical to understanding and optimising the availability of bioactives, in controlling and limiting allergen release, and in minimising or monitoring the effects of processing and food preparation. However, tracking the complex array of products formed during the digestion of proteins is not easily accomplished using classical proteomics. We here present and develop a novel proteomic approach using isobaric labelling to mapping and tracking protein truncation and peptide release during simulated gastric digestion, using bovine lactoferrin as a model food protein. The relative abundance of related peptides was tracked throughout a digestion time course, and the effect of pasteurisation on peptide release assessed. The new approach to food digestion proteomics developed here therefore appears to be highly suitable not only for tracking the truncation and relative abundance of released peptides during gastric digestion, but also for determining the effects of protein modification on digestibility and potential bioavailability.

The effect of processing conditions on the stability of fructooligosaccharides in acidic food products.

PubMed

Vega, Roberto; Zuniga-Hansen, M E

2015-04-15

The effect of processing conditions (temperature and degree of polymerisation, DP) on the stability of short-chain fructooligosaccharides (sc-FOS) was investigated in three reaction media (sodium citrate buffer and orange and tomato juices) in a kinetic study at pH 3.5. In addition, kinetic equations as a function of temperature and pH were developed, using published data. Pentasaccharides were more stable to heat treatment than were trisaccharides under all of the conditions tested. In addition, the sc-FOS were more stable in orange juice, followed by tomato juice and citrate buffer. The results showed that, in addition to temperature and pH, the DP and food matrix, including the type of pasteurisation, must be considered when processing foods enriched with sc-FOS. Furthermore, the continuous thermal processing simulation for each of the equivalent processes at 90 °C revealed that the percent retention of sc-FOS is greater than 95% at temperatures above 95 °C. Copyright © 2014 Elsevier Ltd. All rights reserved.

Plasticized poly(lactic acid)-poly(hydroxybutyrate) (PLA-PHB) blends incorporated with catechin intended for active food-packaging applications.

PubMed

Arrieta, Marina Patricia; Castro-López, María del Mar; Rayón, Emilio; Barral-Losada, Luis Fernando; López-Vilariño, José Manuel; López, Juan; González-Rodríguez, María Victoria

2014-10-15

Active biobased packaging materials based on poly(lactic acid)-poly(hydroxybutyrate) (PLA-PHB) blends were prepared by melt blending and fully characterized. Catechin incorporation, as antioxidant compound, enhanced the thermal stability, whereas its release was improved by the addition of acetyl(tributyl citrate) (ATBC) as plasticizer. Whereas the incorporation of ATBC resulted in a reduction of elastic modulus and hardness, catechin addition produced more rigid materials due to hydrogen-bonding interactions between catechin hydroxyl groups and carbonyl groups of PLA and PHB. The quantification of catechin released into a fatty food simulant and the antioxidant effectiveness after the release process were demonstrated. The effect of the materials' exposure to a food simulant was also investigated. PHB-added materials maintained their structural and mechanical properties after 10 days in a test medium that represents the worst foreseeable conditions of the intended use. Thus, plasticized PLA-PHB blends with catechin show their potential as biobased active packaging for fatty food.

FACE-IT. A Science Gateway for Food Security Research

DOE Office of Scientific and Technical Information (OSTI.GOV)

Montella, Raffaele; Kelly, David; Xiong, Wei

Progress in sustainability science is hindered by challenges in creating and managing complex data acquisition, processing, simulation, post-processing, and intercomparison pipelines. To address these challenges, we developed the Framework to Advance Climate, Economic, and Impact Investigations with Information Technology (FACE-IT) for crop and climate impact assessments. This integrated data processing and simulation framework enables data ingest from geospatial archives; data regridding, aggregation, and other processing prior to simulation; large-scale climate impact simulations with agricultural and other models, leveraging high-performance and cloud computing; and post-processing to produce aggregated yields and ensemble variables needed for statistics, for model intercomparison, and to connectmore » biophysical models to global and regional economic models. FACE-IT leverages the capabilities of the Globus Galaxies platform to enable the capture of workflows and outputs in well-defined, reusable, and comparable forms. We describe FACE-IT and applications within the Agricultural Model Intercomparison and Improvement Project and the Center for Robust Decision-making on Climate and Energy Policy.« less

Impact of food processing on rye product properties and their in vitro digestion.

PubMed

Johansson, Daniel P; Gutiérrez, José L Vázquez; Landberg, Rikard; Alminger, Marie; Langton, Maud

2018-06-01

Rye products have been reported to elicit postprandial insulin and glucose responses which may be beneficial for prevention of type-2 diabetes. However, mechanisms underlying variations in responses related to processing techniques are not fully understood. Five differently processed rye products (sourdough-fermented bread, fermented and unfermented crispbread, extrusion-cooked rye, and porridge) and refined wheat bread were characterised. Two in vitro methods, a dynamic method simulating digestion in the stomach and small intestine and a static method, simulating conditions in the stomach were used to determine viscosity development, structural changes and release of glucose during digestion. Structural and compositional differences induced by processing influenced product digestion. Gastric disintegration and digesta particle size were related to characteristics of the starch/protein matrix, while digesta viscosity was reduced due to fibre degradation during fermentation. More cohesive boluses were associated with slower glucose release. Sourdough fermentation increased amylose leakage and appeared to inhibit starch hydrolysis despite low digesta viscosity and rapid disintegration. The net release of glucose during digestion of foods is determined by several factors which may vary in their importance depending on product specific properties.

Computer simulation for improving radio frequency (RF) heating uniformity of food products: A review.

PubMed

Huang, Zhi; Marra, Francesco; Subbiah, Jeyamkondan; Wang, Shaojin

2018-04-13

Radio frequency (RF) heating has great potential for achieving rapid and volumetric heating in foods, providing safe and high-quality food products due to deep penetration depth, moisture self-balance effects, and leaving no chemical residues. However, the nonuniform heating problem (usually resulting in hot and cold spots in the heated product) needs to be resolved. The inhomogeneous temperature distribution not only affects the quality of the food but also raises the issue of food safety when the microorganisms or insects may not be controlled in the cold spots. The mathematical modeling for RF heating processes has been extensively studied in a wide variety of agricultural products recently. This paper presents a comprehensive review of recent progresses in computer simulation for RF heating uniformity improvement and the offered solutions to reduce the heating nonuniformity. It provides a brief introduction on the basic principle of RF heating technology, analyzes the applications of numerical simulation, and discusses the factors influencing the RF heating uniformity and the possible methods to improve heating uniformity. Mathematical modeling improves the understanding of RF heating of food and is essential to optimize the RF treatment protocol for pasteurization and disinfestation applications. Recommendations for future research have been proposed to further improve the accuracy of numerical models, by covering both heat and mass transfers in the model, validating these models with sample movement and mixing, and identifying the important model parameters by sensitivity analysis.

Water, Energy, and Food Nexus: Modeling of Inter-Basin Resources Trading

NASA Astrophysics Data System (ADS)

KIm, T. W.; Kang, D.; Wicaksono, A.; Jeong, G.; Jang, B. J.; Ahn, J.

2016-12-01

The water, energy, and food (WEF) nexus is an emerging issue in the concern of fulfilling the human requirements with a lack of available resources. The WEF nexus concept arises to develop a sustainable resources planning and management. In the concept, the three valuable resources (i.e. water, energy, and food) are inevitably interconnected thus it becomes a challenge for researchers to understand the complicated interdependency. A few studies have been committed for interpreting and implementing the WEF nexus using a computer based simulation model. Some of them mentioned that a trade-off is one alternative solution that can be taken to secure the available resources. Taking a concept of inter-basin water transfer, this study attempts to introduce an idea to develop a WEF nexus model for inter-basin resources trading simulation. Using the trading option among regions (e.g., cities, basins, or even countries), the model provides an opportunity to increase overall resources availability without draining local resources. The proposed model adopted the calculation process of an amount of water, energy, and food from a nation-wide model, with additional input and analysis process to simulate the resources trading between regions. The proposed model is applied for a hypothetic test area in South Korea for demonstration purposes. It is anticipated that the developed model can be a decision tool for efficient resources allocation for sustainable resources management. Acknowledgements This study was supported by a grant (14AWMP-B082564-01) from Advanced Water Management Research Program funded by Ministry of Land, Infrastructure and Transport of the Korean government.

Disintegration kinetics of food gels during gastric digestion and its role on gastric emptying: an in vitro analysis.

PubMed

Guo, Qing; Ye, Aiqian; Lad, Mita; Ferrua, Maria; Dalgleish, Douglas; Singh, Harjinder

2015-03-01

The understanding of the disintegration and gastric emptying of foods in the stomach is important for designing functional foods. In this study, a dynamic stomach model (human gastric simulator, HGS) was employed to investigate the disintegration and subsequent emptying of two differently structured whey protein emulsion gels (soft and hard gels).The gels were mechanically ground into fragments to reproduce the particle size distribution of an in vivo gel bolus. The simulated gel bolus was prepared by mixing gel fragments and artificial saliva, and exposed to 5 hours of simulated gastric digestion in the presence and absence of pepsin. Results showed that regardless of pepsin, the soft gel always disintegrated faster than the hard gel. The presence of pepsin significantly accelerated the disintegration of both gels. In particular, it enhanced abrasion of the soft gel into fine particles (<0.425 mm) after 180 min of processing. The emptying of the gels was influenced by the combined effects of the original particle size of the gel boluses and their disintegration kinetics in the HGS. In the presence or absence of pepsin, the larger particles of the soft gel emptied slower than the hard one during the first 120 min of process. However, in the presence of pepsin, the soft gel emptied faster than the hard one after 120 min because of a higher level of disintegration. These findings highlight the role of food structure, bolus properties and biochemical effects on the disintegration and gastric emptying patterns of gels during gastric digestion.

Applying Value Stream Mapping to reduce food losses and wastes in supply chains: A systematic review.

PubMed

De Steur, Hans; Wesana, Joshua; Dora, Manoj K; Pearce, Darian; Gellynck, Xavier

2016-12-01

The interest to reduce food losses and wastes has grown considerably in order to guarantee adequate food for the fast growing population. A systematic review was used to show the potential of Value Stream Mapping (VSM) not only to identify and reduce food losses and wastes, but also as a way to establish links with nutrient retention in supply chains. The review compiled literature from 24 studies that applied VSM in the agri-food industry. Primary production, processing, storage, food service and/or consumption were identified as susceptible hotspots for losses and wastes. Results further revealed discarding and nutrient loss, most especially at the processing level, as the main forms of loss/waste in food, which were adapted to four out of seven lean manufacturing wastes (i.e. defect, unnecessary inventory, overproduction and inappropriate processing). This paper presents the state of the art of applying lean manufacturing practices in the agri-food industry by identifying lead time as the most applicable performance indicator. VSM was also found to be compatible with other lean tools such as Just-In-Time and 5S which are continuous improvement strategies, as well as simulation modelling that enhances adoption. In order to ensure successful application of lean practices aimed at minimizing food or nutrient losses and wastes, multi-stakeholder collaboration along the entire food supply chain is indispensable. Copyright © 2016 Elsevier Ltd. All rights reserved.

Analytical models of Ohmic heating and conventional heating in food processing

NASA Astrophysics Data System (ADS)

Serventi, A.; Bozzoli, F.; Rainieri, S.

2017-11-01

Ohmic heating is a food processing operation in which an electric current is passed through a food and the electrical resistance of the food causes the electric power to be transformed directly into heat. The heat is not delivered through a surface as in conventional heat exchangers but it is internally generated by Joule effect. Therefore, no temperature gradient is required and it origins quicker and more uniform heating within the food. On the other hand, it is associated with high energy costs and its use is limited to a particular range of food products with an appropriate electrical conductivity. Sterilization of foods by Ohmic heating has gained growing interest in the last few years. The aim of this study is to evaluate the benefits of Ohmic heating with respect to conventional heat exchangers under uniform wall temperature, a condition that is often present in industrial plants. This comparison is carried out by means of analytical models. The two different heating conditions are simulated under typical circumstances for the food industry. Particular attention is paid to the uniformity of the heat treatment and to the heating section length required in the two different conditions.

Study of the partition coefficients Kp/f of seven model migrants from LDPE polymer in contact with food simulants.

PubMed

Paseiro-Cerrato, Rafael; Tongchat, Chinawat; Franz, Roland

2016-05-01

This study evaluated the influence of parameters such as temperature and type of low-density polyethylene (LDPE) film on the log Kp/f values of seven model migrants in food simulants. Two different types of LDPE films contaminated by extrusion and immersion were placed in contact with three food simulants including 20% ethanol, 50% ethanol and olive oil under several time-temperature conditions. Results suggest that most log Kp/f values are little affected by these parameters in this study. In addition, the relation between log Kp/f and log Po/w was established for each food simulant and regression lines, as well as correlation coefficients, were calculated. Correlations were compared with data from real foodstuffs. Data presented in this study could be valuable in assigning certain foods to particular food simulants as well as predicting the mass transfer of potential migrants into different types of food or food simulants, avoiding tedious and expensive laboratory analysis. The results could be especially useful for regulatory agencies as well as for the food industry.

Noise and the statistical mechanics of distributed transport in a colony of interacting agents

NASA Astrophysics Data System (ADS)

Katifori, Eleni; Graewer, Johannes; Ronellenfitsch, Henrik; Mazza, Marco G.

Inspired by the process of liquid food distribution between individuals in an ant colony, in this work we consider the statistical mechanics of resource dissemination between interacting agents with finite carrying capacity. The agents move inside a confined space (nest), pick up the food at the entrance of the nest and share it with other agents that they encounter. We calculate analytically and via a series of simulations the global food intake rate for the whole colony as well as observables describing how uniformly the food is distributed within the nest. Our model and predictions provide a useful benchmark to assess which strategies can lead to efficient food distribution within the nest and also to what level the observed food uptake rates and efficiency in food distribution are due to stochastic fluctuations or specific food exchange strategies by an actual ant colony.

Determination of bisphenol A in food-simulating liquids using LCED with a chemically modified electrode.

PubMed

D'Antuono, A; Dall'Orto, V C; Lo Balbo, A; Sobral, S; Rezzano, I

2001-03-01

Liquid chromatography with electrochemical detector (LC-ED), using a chemically modified electrode coated with a metalloporphyrin film, is reported for determination of bisphenol A (BPA) migration from polycarbonate baby bottles. The extraction process of the samples was performed according to regulations of the Southern Common Market (MERCOSUR), where certain food-simulating liquids [(A) distilled water, (B) acetic acid 3% V/V in distilled water, and (C) ethanol 15% V/V in distilled water] are defined along with controlled time and temperature conditions. The baseline obtained using the naked electrode showed a considerable drift which increased the detection limit. This effect was suppressed with the chemically modified electrode. A linear range up to 450 ppb along with a detection limit of 20 ppb for the amperometric detection technique was observed. The procedure described herein allowed lowering the detection limit of the method to 0.2 ppb. The value found for BPA in the food-simulating liquid is 1.2 ppb, which is below the tolerance limit for specific migration (4.8 ppm).

Effect of simulated weightlessness on energy metabolism in the rat

NASA Technical Reports Server (NTRS)

Jordan, J. P.; Sykes, H. A.; Crownover, J. C.; Schatte, C. L.; Simmons, J. B., II; Jordan, D. P.

1982-01-01

Results of measurements of food uptake and body weight changes occurring in rats suspended from a harness so that the antigravity muscles were not used for locomotion are presented. The rats were tested in pairs, with both in a harness but only one suspended off its hind legs; this section lasted 7 days. A second phase of the experiment involved feeding the nonsuspended rat the same amount of food the experimental rat had consumed the previous day. All rats experienced decreased in body weight and food intake in the first stage, while in the second stage the suspended rat lost more weight. The total oxygen uptake, CO2 output, and rate of C-14O2 production were depressed in the suspended rats, then returned to normal levels once the rats were back on the ground. It is concluded that the gross metabolic processes are unaffected by simulated weightlessness.

In vitro dynamic model simulating the digestive tract of 6-month-old infants.

PubMed

Passannanti, Francesca; Nigro, Federica; Gallo, Marianna; Tornatore, Fabio; Frasso, Annalisa; Saccone, Giulia; Budelli, Andrea; Barone, Maria V; Nigro, Roberto

2017-01-01

In vivo assays cannot always be conducted because of ethical reasons, technical constraints or costs, but a better understanding of the digestive process, especially in infants, could be of great help in preventing food-related pathologies and in developing new formulas with health benefits. In this context, in vitro dynamic systems to simulate human digestion and, in particular, infant digestion could become increasingly valuable. To simulate the digestive process through the use of a dynamic model of the infant gastroenteric apparatus to study the digestibility of starch-based infant foods. Using M.I.D.A (Model of an Infant Digestive Apparatus), the oral, gastric and intestinal digestibility of two starch-based products were measured: 1) rice starch mixed with distilled water and treated using two different sterilization methods (the classical method with a holding temperature of 121°C for 37 min and the HTST method with a holding temperature of 137°C for 70 sec) and 2) a rice cream with (premium product) or without (basic product) an aliquot of rice flour fermented by Lactobacillus paracasei CBA L74. After the digestion the foods were analyzed for the starch concentration, the amount of D-glucose released and the percentage of hydrolyzed starch. An in vitro dynamic system, which was referred to as M.I.D.A., was obtained. Using this system, the starch digestion occurred only during the oral and intestinal phase, as expected. The D-glucose released during the intestinal phase was different between the classical and HTST methods (0.795 grams for the HTST versus 0.512 for the classical product). The same analysis was performed for the basic and premium products. In this case, the premium product had a significant difference in terms of the starch hydrolysis percentage during the entire process. The M.I.D.A. system was able to digest simple starches and a more complex food in the correct compartments. In this study, better digestibility of the premium product was revealed.

Microwave heating causes rapid degradation of antioxidants in polypropylene packaging, leading to greatly increased specific migration to food simulants as shown by ESI-MS and GC-MS.

PubMed

Alin, Jonas; Hakkarainen, Minna

2011-05-25

Microwave heating of commercial microwavable polypropylene packaging in contact with fatty food simulants caused significant antioxidant degradation and increased specific migration as shown by electrospray ionization-mass spectrometry (ESI-MS) and gas chromatography-mass spectrometry (GC-MS). Degradation of the antioxidants Irgafos 168 and Irganox 1010 was not detected during conventional heating of polypropylene packaging at the same temperature. The migration into aqueous food simulants was primarily restricted by the water solubility of the migrants. Using isooctane as fatty food simulant caused significant swelling and greatly enhanced overall migration values compared to the other fatty food simulant, 99.9% ethanol, or the aqueous food simulants 10% ethanol, 3% acetic acid, or water. ESI-MS spectra clearly reflected the overall migration values, and the number and amount of compounds detected decreased as the hydrophilicity of the food simulant increased. ESI-MS was shown to be an excellent tool for the analysis of semivolatile migrants and a good complement to GC-MS analysis of volatile migrants.

Migration studies of 3-chloro-1,2-propanediol (3-MCPD) in polyethylene extrusion-coated paperboard food packaging.

PubMed

Pace, Gregory V; Hartman, Thomas G

2010-06-01

The manufacturing process of paperboard food packaging can produce small quantities of 3-chloro-1,2-propanediol (3-MCPD or 3-monochloropropane-1,2-diol) when wet-strength resins containing epichlorohydrin are used. 3-MCPD is from the same family as 1,3-dichloro-2-propanol (1,3-DCP), which is known to cause cancer in animals. 3-MCPD has been found in acid hydrolyzed vegetable protein, Asian sauces and paperboard for food contact. In this investigation, we conducted extraction studies to measure 3-MCPD migration into food simulant solvents from the food contact side of polyethylene extrusion-coated paperboard beverage cartons and aqueous extractions of cut pieces from the entire paperboard. We demonstrate that 3-MCPD confirmed present at concentrations up to 9.9 mg kg(-1) within the paperboard matrix does not migrate through the polyethylene-coated food contact surface. The aqueous extraction of the entire paperboard and food contact side extractions with aqueous/acidic food simulants were performed using US Food and Drug Administration (FDA) and European Commission (EU) migration testing protocols. We also show that no significant amount of 3-MCPD migrates through the unskived edges on the inside seam of the paperboard structure. The methodology for the aqueous and migration cell extractions using GC-MS analyses was validated with a limit of quantification (LOQ) of 0.009 mg kg(-1) and a limit of detection (LOD) of 0.005 mg kg(-1).

Multiphysics Modeling of Microwave Heating of a Frozen Heterogeneous Meal Rotating on a Turntable.

PubMed

Pitchai, Krishnamoorthy; Chen, Jiajia; Birla, Sohan; Jones, David; Gonzalez, Ric; Subbiah, Jeyamkondan

2015-12-01

A 3-dimensional (3-D) multiphysics model was developed to understand the microwave heating process of a real heterogeneous food, multilayered frozen lasagna. Near-perfect 3-D geometries of food package and microwave oven were used. A multiphase porous media model combining the electromagnetic heat source with heat and mass transfer, and incorporating phase change of melting and evaporation was included in finite element model. Discrete rotation of food on the turntable was incorporated. The model simulated for 6 min of microwave cooking of a 450 g frozen lasagna kept at the center of the rotating turntable in a 1200 W domestic oven. Temperature-dependent dielectric and thermal properties of lasagna ingredients were measured and provided as inputs to the model. Simulated temperature profiles were compared with experimental temperature profiles obtained using a thermal imaging camera and fiber-optic sensors. The total moisture loss in lasagna was predicted and compared with the experimental moisture loss during cooking. The simulated spatial temperature patterns predicted at the top layer was in good agreement with the corresponding patterns observed in thermal images. Predicted point temperature profiles at 6 different locations within the meal were compared with experimental temperature profiles and root mean square error (RMSE) values ranged from 6.6 to 20.0 °C. The predicted total moisture loss matched well with an RMSE value of 0.54 g. Different layers of food components showed considerably different heating performance. Food product developers can use this model for designing food products by understanding the effect of thickness and order of each layer, and material properties of each layer, and packaging shape on cooking performance. © 2015 Institute of Food Technologists®

21 CFR 352.71 - Light source (solar simulator).

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 5 2014-04-01 2014-04-01 false Light source (solar simulator). 352.71 Section 352.71 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED... Procedures § 352.71 Light source (solar simulator). A solar simulator used for determining the SPF of a...

21 CFR 352.71 - Light source (solar simulator).

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 5 2012-04-01 2012-04-01 false Light source (solar simulator). 352.71 Section 352.71 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED... Procedures § 352.71 Light source (solar simulator). A solar simulator used for determining the SPF of a...

Release of carbon nanoparticles of different size and shape from nanocomposite poly(lactic) acid film into food simulants.

PubMed

Velichkova, Hristiana; Kotsilkov, Stanislav; Ivanov, Evgeni; Kotsilkova, Rumiana; Gyoshev, Stanislav; Stoimenov, Nikolay; Vitanov, Nikolay K

2017-06-01

Poly(lactic) acid (PLA) film with 2 wt% mixed carbon nanofillers of graphene nanoplates (GNPs) and multiwall carbon nanotubes (MWCNTs) in a weight ratio of 1:1 with impurities of fullerene and carbon black (CB) was produced by layer-to-layer deposition and hot pressing. The release of carbon nanoparticles from the film was studied at varying time-temperature conditions and simulants. Migrants in simulant solvents were examined with laser diffraction analysis and transmission electron microscopy (TEM). Film integrity and the presence of migrants on the film surfaces were visualised by scanning electron microscopy (SEM). The partial dissolution of PLA polymer in the solvents was confirmed by swelling tests and differential scanning calorimetry (DSC). Nanoparticle migrants were not detected in the simulants (at the LOD 0.020 μm of the laser diffraction analysis) after migration testing at 40°C for 10 days. However, high-temperature migration testing at 90°C for 4 h provoked a release of GNPs from the film into ethanol, acetic acid and oil-based food simulants. Short carbon nanotubes were observed rarely to release in the most aggressive acetic acid solvent. Obviously, the enhanced molecular mobility at temperatures above the glass transition and partial dissolution of PLA polymer by the food simulant facilitate the diffusion processes. Moreover, shape, size and concentration of nanoparticles play a significant role. Flexible naked GNPs (lateral size 100-1000 nm) easily migrate when the polymer molecules exhibit enhanced mobility, while fibrous MWCNTs (> 1 μm length) formed entangled networks on the film surfaces as the PLA polymer is partly dissolved, preventing their release into food simulants. The impurities of fullerenes and CB (5-30 nm) were of minor concentration in the polymer, therefore their migration is low or undetectable. The total amount of released migrants is below overall migration limits.

Comparison of the migration of melamine from melamine-formaldehyde plastics ('melaware') into various food simulants and foods themselves.

PubMed

Bradley, E L; Castle, L; Day, J S; Ebner, I; Ehlert, K; Helling, R; Koster, S; Leak, J; Pfaff, K

2010-12-01

A variety of melaware articles were tested for the migration of melamine into the food simulant 3% w/v acetic acid as a benchmark, and into other food simulants, beverages and foods for comparison. The results indicate that the acidity of the food simulant plays a role in promoting migration, but not by as much as might have been anticipated, since 3% acetic acid gave migration values about double those obtained using water under the same time and temperature test conditions. In contrast, migration into the fatty food simulant olive oil was not detectable and at least 20-fold lower than with the aqueous food simulants. This was expected given the solubility properties of melamine and the characteristics of the melaware plastic. Migration levels into hot acidic beverages (apple juice, tomato juice, red-fruit tea and black coffee) were rather similar to the acetic acid simulant when the same time and temperature test conditions are used, e.g. 2 h at 70°C. However, migration levels into foods that were placed hot into melaware articles and then allowed to cool on standing were much lower (6-14 times lower) than if pre-heated food was placed into the articles and then maintained (artificially) at that high temperature in the same way that a controlled time-temperature test using simulants would be conducted. This very strong influence of time and especially temperature was manifest in the effects seen of microwave heating of food or beverage in the melaware articles. Here, despite the short duration of hot contact, migration levels were similar to simulants used for longer periods, e.g. 70°C for 2 h. This is rationalized in terms of the peak temperature achieved on microwave heating, which may exceed 70°C, counterbalancing the shorter time period held hot. There was also evidence that when using melaware utensils in boiling liquids, as for stovetop use of spatulas, the boiling action of circulating food/simulant can have an additional effect in promoting surface erosion, increasing the plastic decomposition and so elevating the melamine release.

Impact of food components during in vitro digestion of silver nanoparticles on cellular uptake and cytotoxicity in intestinal cells.

PubMed

Lichtenstein, Dajana; Ebmeyer, Johanna; Knappe, Patrick; Juling, Sabine; Böhmert, Linda; Selve, Sören; Niemann, Birgit; Braeuning, Albert; Thünemann, Andreas F; Lampen, Alfonso

2015-11-01

Because of the rising application of nanoparticles in food and food-related products, we investigated the influence of the digestion process on the toxicity and cellular uptake of silver nanoparticles for intestinal cells. The main food components--carbohydrates, proteins and fatty acids--were implemented in an in vitro digestion process to simulate realistic conditions. Digested and undigested silver nanoparticle suspensions were used for uptake studies in the well-established Caco-2 model. Small-angle X-ray scattering was used to estimate particle core size, size distribution and stability in cell culture medium. Particles proved to be stable and showed radii from 3.6 to 16.0 nm. Undigested particles and particles digested in the presence of food components were comparably taken up by Caco-2 cells, whereas the uptake of particles digested without food components was decreased by 60%. Overall, these findings suggest that in vivo ingested poly (acrylic acid)-coated silver nanoparticles may reach the intestine in a nanoscaled form even if enclosed in a food matrix. While appropriate for studies on the uptake into intestinal cells, the Caco-2 model might be less suited for translocation studies. Moreover, we show that nanoparticle digestion protocols lacking food components may lead to misinterpretation of uptake studies and inconclusive results.

Exergetic simulation of a combined infrared-convective drying process

NASA Astrophysics Data System (ADS)

Aghbashlo, Mortaza

2016-04-01

Optimal design and performance of a combined infrared-convective drying system with respect to the energy issue is extremely put through the application of advanced engineering analyses. This article proposes a theoretical approach for exergy analysis of the combined infrared-convective drying process using a simple heat and mass transfer model. The applicability of the developed model to actual drying processes was proved using an illustrative example for a typical food.

Bioactive compounds and antioxidant activity in scalded Jalapeño pepper industrial byproduct (Capsicum annuum).

PubMed

Sandoval-Castro, Claudia Jaqueline; Valdez-Morales, Maribel; Oomah, B Dave; Gutiérrez-Dorado, Roberto; Medina-Godoy, Sergio; Espinosa-Alonso, L Gabriela

2017-06-01

Bioactive compounds and antioxidant activity were evaluated from industrial Jalapeño pepper byproducts and simulated non processed byproducts from two Mexican states (Chihuahua and Sinaloa) to determine their value added potential as commercial food ingredients. Aqueous 80% ethanol produced about 13% of dry extract of polar compounds. Total phenolic content increased and capsaicin and dihydrocapsaicin decreased on scalding samples (80 °C, 2 min) without affecting ascorbic acid. The major phenolic compounds, rutin, epicatechin and catechin comprised 90% of the total compounds detected by HPLC of each Jalapeño pepper byproducts. ORAC analysis showed that the origin and scalding process affected the antioxidant activity which correlated strongly with capsaicin content. Although scalding decreased capsaicinoids (up to 42%), phenolic content by (up to 16%), and the antioxidant activity (variable). Jalapeño pepper byproduct is a good source of compounds with antioxidant activity, and still an attractive ingredient to develop useful innovative products with potential food/non-food applications simultaneously reducing food loss and waste.

VIC-CropSyst-v2: A regional-scale modeling platform to simulate the nexus of climate, hydrology, cropping systems, and human decisions

NASA Astrophysics Data System (ADS)

Malek, Keyvan; Stöckle, Claudio; Chinnayakanahalli, Kiran; Nelson, Roger; Liu, Mingliang; Rajagopalan, Kirti; Barik, Muhammad; Adam, Jennifer C.

2017-08-01

Food supply is affected by a complex nexus of land, atmosphere, and human processes, including short- and long-term stressors (e.g., drought and climate change, respectively). A simulation platform that captures these complex elements can be used to inform policy and best management practices to promote sustainable agriculture. We have developed a tightly coupled framework using the macroscale variable infiltration capacity (VIC) hydrologic model and the CropSyst agricultural model. A mechanistic irrigation module was also developed for inclusion in this framework. Because VIC-CropSyst combines two widely used and mechanistic models (for crop phenology, growth, management, and macroscale hydrology), it can provide realistic and hydrologically consistent simulations of water availability, crop water requirements for irrigation, and agricultural productivity for both irrigated and dryland systems. This allows VIC-CropSyst to provide managers and decision makers with reliable information on regional water stresses and their impacts on food production. Additionally, VIC-CropSyst is being used in conjunction with socioeconomic models, river system models, and atmospheric models to simulate feedback processes between regional water availability, agricultural water management decisions, and land-atmosphere interactions. The performance of VIC-CropSyst was evaluated on both regional (over the US Pacific Northwest) and point scales. Point-scale evaluation involved using two flux tower sites located in agricultural fields in the US (Nebraska and Illinois). The agreement between recorded and simulated evapotranspiration (ET), applied irrigation water, soil moisture, leaf area index (LAI), and yield indicated that, although the model is intended to work on regional scales, it also captures field-scale processes in agricultural areas.

Vacuum pumps and systems: A review of current practice

NASA Technical Reports Server (NTRS)

Giles, Stuart

1986-01-01

A review of the fundamental characteristics of the many types of vacuum pumps and vacuum pumping systems is given. The optimum pumping range, relative cost, performance limitations, maintenance problems, system operating costs and similar subjects are discussed. Experiences from the thin film deposition, chemical processing, material handling, food processing and other industries, as well as space simulation are used to support conclusions and recommendations.

Extended study on the influence of z-value(s) of single and multicomponent time-temperature integrators on the accuracy of quantitative thermal process assessment.

PubMed

Guiavarc'h, Yann P; van Loey, Ann M; Hendrickx, Marc E

2005-02-01

The possibilities and limitations of single- and multicomponent time-temperature integrators (TTIs) for evaluating the impact of thermal processes on a target food attribute with a Ztarget value different from the zTTI value(s) of the TTI is far from sufficiently documented. In this study, several thousand time-temperature profiles were generated by heat transfer simulations based on a wide range of product and process thermal parameters and considering a Ztarget value of 10 degrees C and a reference temperature of 121.1 degrees C, both currently used to assess the safety of food sterilization processes. These simulations included 15 different Ztarget=10 degrees CF121.1 degrees C values in the range 3 to 60 min. The integration of the time-temperature profiles with ZTTI values of 5.5 to 20.5 degrees C in steps of 1 degrees C allowed generation of a large database containing for each combination of product and process parameters the correction factor to apply to the process value FmultiTTI, which was derived from a single- or multicomponent TTI, to obtain the target process value 10 degrees CF121.1 degrees C. The table and the graph results clearly demonstrated that multicomponent TTIs with z-values close to 10 degrees C can be used as an extremely efficient approach when a single-component TTI with a z-value of 10 degrees C is not available. In particular, a two-component TTI with z1 and z2 values respectively above and below the Ztarget value (10 degrees C in this study) would be the best option for the development of a TTI to assess the safety of sterilized foods. Whatever process and product parameters are used, such a TTI allows proper evaluation of the process value 10 degrees CF121.1 degrees C.

Applying Dynamic Energy Budget (DEB) theory to simulate growth and bio-energetics of blue mussels under low seston conditions

NASA Astrophysics Data System (ADS)

Rosland, R.; Strand, Ø.; Alunno-Bruscia, M.; Bacher, C.; Strohmeier, T.

2009-08-01

A Dynamic Energy Budget (DEB) model for simulation of growth and bioenergetics of blue mussels ( Mytilus edulis) has been tested in three low seston sites in southern Norway. The observations comprise four datasets from laboratory experiments (physiological and biometrical mussel data) and three datasets from in situ growth experiments (biometrical mussel data). Additional in situ data from commercial farms in southern Norway were used for estimation of biometrical relationships in the mussels. Three DEB parameters (shape coefficient, half saturation coefficient, and somatic maintenance rate coefficient) were estimated from experimental data, and the estimated parameters were complemented with parameter values from literature to establish a basic parameter set. Model simulations based on the basic parameter set and site specific environmental forcing matched fairly well with observations, but the model was not successful in simulating growth at the extreme low seston regimes in the laboratory experiments in which the long period of negative growth caused negative reproductive mass. Sensitivity analysis indicated that the model was moderately sensitive to changes in the parameter and initial conditions. The results show the robust properties of the DEB model as it manages to simulate mussel growth in several independent datasets from a common basic parameter set. However, the results also demonstrate limitations of Chl a as a food proxy for blue mussels and limitations of the DEB model to simulate long term starvation. Future work should aim at establishing better food proxies and improving the model formulations of the processes involved in food ingestion and assimilation. The current DEB model should also be elaborated to allow shrinking in the structural tissue in order to produce more realistic growth simulations during long periods of starvation.

Towards Better Simulation of US Maize Yield Responses to Climate in the Community Earth System Model

NASA Astrophysics Data System (ADS)

Peng, B.; Guan, K.; Chen, M.; Lawrence, D. M.; Jin, Z.; Bernacchi, C.; Ainsworth, E. A.; DeLucia, E. H.; Lombardozzi, D. L.; Lu, Y.

2017-12-01

Global food security is undergoing continuing pressure from increased population and climate change despites the potential advancement in breeding and management technologies. Earth system models (ESMs) are essential tools to study the impacts of historical and future climate on regional and global food production, as well as to assess the effectiveness of possible adaptations and their potential feedback to climate. Here we developed an improved maize representation within the Community Earth System Model (CESM) by combining the strengths of both the Community Land Model version 4.5 (CLM4.5) and the Agricultural Production Systems sIMulator (APSIM) models. Specifically, we modified the maize planting scheme, incorporated the phenology scheme adopted from the APSIM model, added a new carbon allocation scheme into CLM4.5, and improved the estimation of canopy structure parameters including leaf area index (LAI) and canopy height. Unique features of the new model (CLM-APSIM) include more detailed phenology stages, an explicit implementation of the impacts of various abiotic environmental stresses (including nitrogen, water, temperature and heat stresses) on maize phenology and carbon allocation, as well as an explicit simulation of grain number and grain size. We conducted a regional simulation of this new model over the US Corn Belt during 1990 to 2010. The simulated maize yield as well as its responses to climate (growing season mean temperature and precipitation) are benchmarked with data from UADA NASS statistics. Our results show that the CLM-APSIM model outperforms the CLM4.5 in simulating county-level maize yield production and reproduces more realistic yield responses to climate variations than CLM4.5. However, some critical processes (such as crop failure due to frost and inundation and suboptimal growth condition due to biotic stresses) are still missing in both CLM-APSIM and CLM4.5, making the simulated yield responses to climate slightly deviate from the reality. Our results demonstrate that with improved paramterization of crop growth, the ESMs can be powerful tools for realistically simulating agricultural production, which is gaining increasing interests and critical to study of global food security and food-energy-water nexus.

Multiscale analysis of structure development in expanded starch snacks

NASA Astrophysics Data System (ADS)

van der Sman, R. G. M.; Broeze, J.

2014-11-01

In this paper we perform a multiscale analysis of the food structuring process of the expansion of starchy snack foods like keropok, which obtains a solid foam structure. In particular, we want to investigate the validity of the hypothesis of Kokini and coworkers, that expansion is optimal at the moisture content, where the glass transition and the boiling line intersect. In our analysis we make use of several tools, (1) time scale analysis from the field of physical transport phenomena, (2) the scale separation map (SSM) developed within a multiscale simulation framework of complex automata, (3) the supplemented state diagram (SSD), depicting phase transition and glass transition lines, and (4) a multiscale simulation model for the bubble expansion. Results of the time scale analysis are plotted in the SSD, and give insight into the dominant physical processes involved in expansion. Furthermore, the results of the time scale analysis are used to construct the SSM, which has aided us in the construction of the multiscale simulation model. Simulation results are plotted in the SSD. This clearly shows that the hypothesis of Kokini is qualitatively true, but has to be refined. Our results show that bubble expansion is optimal for moisture content, where the boiling line for gas pressure of 4 bars intersects the isoviscosity line of the critical viscosity 106 Pa.s, which runs parallel to the glass transition line.

Fate of selected microorganisms when introduced as cross-contamination inocula into simulated food trash compartment waste

NASA Astrophysics Data System (ADS)

Strayer, Richard; Hummerick, Mary; Richards, Jeffrey; Birmele, Michele; Roberts, Michael

AdHocReviewCycleID-309796538 NewReviewCycle EmailSubjectPlease review this (?today?) AuthorEm Richard F. (KSC)[DYNAMAC CORP] ReviewingToolsShownOnceurn:schemas-microsoft-com:office:smart One goal of Exploration Life Support solid waste processing is to stabilize wastes for storage, mitigate crew risks, and enable resource recovery. Food and crew fecal wastes contain easily biodegraded organic components that support microbial growth. Our objective is to determine a baseline for the fate of selected microbes in wastes prior to processing treatments. Challenge microbes, including human-associated pathogens, were added to unsterilized, simulated food trash solid waste containing a mixed microbial community. The fate of the microbial community and challenge microbes was determined over a 6 week time course of waste storage. Challenge microbes were selected from a list of microorganisms common to residual food or fecal wastes and included: Escherichia coli, Salmonella enterica serovar typhimurium, Staphylococcus aureus, Pseudomonas aeruginosa, Aspergillus niger (a common mold), and Bacillus pumilus SAFR-032, a spore-forming bacterium previously isolated from spacecraft assembly facilities selected for its resistance to heat, uv, and desiccation. The trash model simulant contained 80% food trash (food waste and containers) and 20% hygiene wipes. Cultures of challenge microbes were grown overnight on Nutrient Agar (Difco), harvested, re-suspended in physiological saline, and diluted to achieve the desired optical density for inoculation. The six organisms were pooled and inoculated into the simulated food wastes and packaging before manual mixing. Inoculated simulated waste was stored in custom FlexfoilTM gas sampling bags (SKC, Inc.) which were then connected to a gas analysis system designed to supply fresh air to each bag to maintain O2 above 1%. Bag headspace was monitored for CO2 (PP Systems) and O2 (Maxtec). Total microbes were quantified by microscopic direct counts and general cultivation-based methods. Detection and enumeration of challenge microbes was accomplished by cultivation-based microbiological methods with specific selective media and by molecular methods using quantitative stocktickerPCR (qPCR) with stocktickerDNA primers specific for each challenge organism. stocktickerDNA was extracted and purified from residual wastes with a stocktickerDNA isolation kit (Mo Bio), and quantified (NanoDrop) from standard curves prepared from pure culture isolates of each challenge organism. QPCR was conducted on a Roche LightCycler 480 using the Roche stocktickerSYBR Green Master Mix Kit. The identity of all challenge microbes in recovered isolates was verified by stocktickerDNA sequencing (stocktickerABI 3130 Genetic Analyzer - Applied Biosystems). To date, concentrations of challenge microbial populations at concentrations ranging from ˜107 - 108 have been added to simulated food waste and extracted either immediately after mixing or after 1 week of storage. Cultivation-based counts indicated that 5 of 6 challenge microbes could be recovered from simulated food wastes after inoculation for both concentrations. Only S. enterica serovar typhimurium could not be detected at week 0 for the 107 inoculum. Between week 0 and 1, challenge microbes increased in density: S. aureus, E. coli, and P. aeruginosa increasing up to 4 orders of magnitude from the 107 inoculum. Molecular results for the week 0 and week 1 stored samples indicated that the relative concentrations of target stocktickerDNA for the challenge microbes had increased between 1 and 3 orders of magnitude. These preliminary studies demonstrate that potential problems regarding pathogens as cross-contaminants from other waste streams could develop during storage of space mission solid wastes. Ongoing studies are examining longer storage times up to 6 weeks. The results can be used to determine requirements and criteria for waste treatment prior to storage and provides a means of testing the ability of treatment technologies to limit contaminant survival and proliferation.

Modeling plankton ecosystem functioning and nitrogen fluxes in the oligotrophic waters of the Beaufort Sea, Arctic Ocean: a focus on light-driven processes

NASA Astrophysics Data System (ADS)

Le Fouest, V.; Zakardjian, B.; Xie, H.; Raimbault, P.; Joux, F.; Babin, M.

2013-07-01

The Arctic Ocean (AO) undergoes profound changes of its physical and biotic environments due to climate change. In some areas of the Beaufort Sea, the stronger haline stratification observed in summer alters the plankton ecosystem structure, functioning and productivity, promoting oligotrophy. A one-dimension (1-D) physical-biological coupled model based on the large multiparametric database of the Malina project in the Beaufort Sea was used (i) to infer the plankton ecosystem functioning and related nitrogen fluxes and (ii) to assess the model sensitivity to key light-driven processes involved in nutrient recycling and phytoplankton growth. The coupled model suggested that ammonium photochemically produced from photosensitive dissolved organic nitrogen (i.e., photoammonification process) was a necessary nitrogen source to achieve the observed levels of microbial biomass and production. Photoammonification directly and indirectly (by stimulating the microbial food web activity) contributed to 70% and 18.5% of the 0-10 m and whole water column, respectively, simulated primary production (respectively 66% and 16% for the bacterial production). The model also suggested that variable carbon to chlorophyll ratios were required to simulate the observed herbivorous versus microbial food web competition and realistic nitrogen fluxes in the Beaufort Sea oligotrophic waters. In face of accelerating Arctic warming, more attention should be paid in the future to the mechanistic processes involved in food webs and functional group competition, nutrient recycling and primary production in poorly productive waters of the AO, as they are expected to expand rapidly.

Migration of perfluoroalkyl acids from food packaging to food simulants.

PubMed

Xu, Y; Noonan, G O; Begley, T H

2013-01-01

A broad range of fluorochemicals is used to impart oil and water barrier properties to paper and paperboard food packaging. Many of the fluorochemicals are applied to paper and paperboard as complex mixtures containing reaction products and by-products and unreacted starting materials. This work primarily focussed on the determination of seven perfluorocarboxylic acids (PFCAs) in two commercially available food contact papers: a di-perfluoro-alkyloxy-amino-acid and a perfluoroalkyl phosphate surfactant. In addition, the migration of the PFCAs into five food simulants from two commercial packages was evaluated. All seven PFCAs were detected in the range of 700-2220 µg kg⁻¹ of paper, while three perfluoroalkyl sulphonates were under the LOD. Results from migration tests showed that migration depends on paper characteristics, time and food simulant. The percentage of migration after 10 days at 40°C ranged from 4.8% to 100% for the two papers and different food simulants.

Analysis and numerical simulation research of the heating process in the oven

NASA Astrophysics Data System (ADS)

Chen, Yawei; Lei, Dingyou

2016-10-01

How to use the oven to bake delicious food is the most concerned problem of the designers and users of the oven. For this intent, this paper analyzed the heat distribution in the oven based on the basic operation principles and proceeded the data simulation of the temperature distribution on the rack section. Constructing the differential equation model of the temperature distribution changes in the pan when the oven works based on the heat radiation and heat transmission, based on the idea of utilizing cellular automation to simulate heat transfer process, used ANSYS software to proceed the numerical simulation analysis to the rectangular, round-cornered rectangular, elliptical and circular pans and giving out the instantaneous temperature distribution of the corresponding shapes of the pans. The temperature distribution of the rectangular and circular pans proves that the product gets overcooked easily at the corners and edges of rectangular pans but not of a round pan.

Mechanistic Oral Absorption Modeling and Simulation for Formulation Development and Bioequivalence Evaluation: Report of an FDA Public Workshop

PubMed Central

Duan, J; Kesisoglou, F; Novakovic, J; Amidon, GL; Jamei, M; Lukacova, V; Eissing, T; Tsakalozou, E; Zhao, L; Lionberger, R

2017-01-01

On May 19, 2016, the US Food and Drug Administration (FDA) hosted a public workshop, entitled “Mechanistic Oral Absorption Modeling and Simulation for Formulation Development and Bioequivalence Evaluation.”1 The topic of mechanistic oral absorption modeling, which is one of the major applications of physiologically based pharmacokinetic (PBPK) modeling and simulation, focuses on predicting oral absorption by mechanistically integrating gastrointestinal transit, dissolution, and permeation processes, incorporating systems, active pharmaceutical ingredient (API), and the drug product information, into a systemic mathematical whole‐body framework.2 PMID:28571121

Simulation tools for design of the next gseneration of milk processing plants

USDA-ARS?s Scientific Manuscript database

A growing number of food retailers have incorporated environmental sustainability into their business plans and are concerned about the greenhouse gas emissions (GHG) and the carbon footprint associated with the fluid milk value chain. The fluid milk value chain begins on the farm with crop product...

Sodium Chloride Diffusion in Low-Acid Foods during Thermal Processing and Storage.

PubMed

Bornhorst, Ellen R; Tang, Juming; Sablani, Shyam S

2016-05-01

This study aimed at modeling sodium chloride (NaCl) diffusion in foods during thermal processing using analytical and numerical solutions and at investigating the changes in NaCl concentrations during storage after processing. Potato, radish, and salmon samples in 1% or 3% NaCl solutions were heated at 90, 105, or 121 °C for 5 to 240 min to simulate pasteurization and sterilization. Selected samples were stored at 4 or 22 °C for up to 28 d. Radish had the largest equilibrium NaCl concentrations and equilibrium distribution coefficients, but smallest effective diffusion coefficients, indicating that a greater amount of NaCl diffused into the radish at a slower rate. Effective diffusion coefficients determined using the analytical solution ranged from 0.2 × 10(-8) to 2.6 × 10(-8) m²/s. Numerical and analytical solutions showed good agreement with experimental data, with average coefficients of determination for samples in 1% NaCl at 121 °C of 0.98 and 0.95, respectively. During storage, food samples equilibrated to a similar NaCl concentration regardless of the thermal processing severity. The results suggest that sensory evaluation of multiphase (solid and liquid) products should occur at least 14 d after processing to allow enough time for the salt to equilibrate within the product. © 2016 Institute of Food Technologists®

Protection of epigallocatechin gallate against degradation during in vitro digestion using apple pomace as a carrier.

PubMed

Wu, Liangyu; Sanguansri, Luz; Augustin, Mary Ann

2014-12-17

Apple pomace, a byproduct of the apple juice processing industry, may be used as a matrix for carrying phytochemicals. High-pressure processing (600 MPa for 5 min) or heat treatment (121 °C for 5 min) of wet apple pomace can increase the shelf life of the pomace but may influence the carrier properties of the wet pomace for phytochemicals. We examined the effects of these processing treatments on the adsorption capacity of apple pomace for epigallocatechin gallate (EGCG) and the stability of EGCG in simulated gastrointestinal fluids in vitro. Both processing treatments reduced the adsorption capacity but protected EGCG against degradation in the simulated gastrointestinal fluids. The extent of EGCG degradation in simulated gastrointestinal fluids in vitro in the presence of apple pomace was not influenced by gastric and intestinal enzymes, suggesting that pH had the overriding influence on EGCG degradation. This study showed the potential of apple pomace as a carrier for EGCG in functional food applications.

Biodiversity Hotspots, Climate Change, and Agricultural Development: Global Limits of Adaptation

NASA Astrophysics Data System (ADS)

Schneider, U. A.; Rasche, L.; Schmid, E.; Habel, J. C.

2017-12-01

Terrestrial ecosystems are threatened by climate and land management change. These changes result from complex and heterogeneous interactions of human activities and natural processes. Here, we study the potential change in pristine area in 33 global biodiversity hotspots within this century under four climate projections (representative concentration pathways) and associated population and income developments (shared socio-economic pathways). A coupled modelling framework computes the regional net expansion of crop and pasture lands as result of changes in food production and consumption. We use a biophysical crop simulation model to quantify climate change impacts on agricultural productivity, water, and nutrient emissions for alternative crop management systems in more than 100 thousand agricultural land polygons (homogeneous response units) and for each climate projection. The crop simulation model depicts detailed soil, weather, and management information and operates with a daily time step. We use time series of livestock statistics to link livestock production to feed and pasture requirements. On the food consumption side, we estimate national demand shifts in all countries by processing population and income growth projections through econometrically estimated Engel curves. Finally, we use a global agricultural sector optimization model to quantify the net change in pristine area in all biodiversity hotspots under different adaptation options. These options include full-scale global implementation of i) crop yield maximizing management without additional irrigation, ii) crop yield maximizing management with additional irrigation, iii) food yield maximizing crop mix adjustments, iv) food supply maximizing trade flow adjustments, v) healthy diets, and vi) combinations of the individual options above. Results quantify the regional potentials and limits of major agricultural producer and consumer adaptation options for the preservation of pristine areas in biodiversity hotspots. Results also quantify the conflicts between food and water security, biodiversity protection, and climate change mitigation.

In vitro dynamic model simulating the digestive tract of 6-month-old infants

PubMed Central

Gallo, Marianna; Tornatore, Fabio; Frasso, Annalisa; Saccone, Giulia; Budelli, Andrea; Barone, Maria V.

2017-01-01

Background In vivo assays cannot always be conducted because of ethical reasons, technical constraints or costs, but a better understanding of the digestive process, especially in infants, could be of great help in preventing food-related pathologies and in developing new formulas with health benefits. In this context, in vitro dynamic systems to simulate human digestion and, in particular, infant digestion could become increasingly valuable. Objective To simulate the digestive process through the use of a dynamic model of the infant gastroenteric apparatus to study the digestibility of starch-based infant foods. Design Using M.I.D.A (Model of an Infant Digestive Apparatus), the oral, gastric and intestinal digestibility of two starch-based products were measured: 1) rice starch mixed with distilled water and treated using two different sterilization methods (the classical method with a holding temperature of 121°C for 37 min and the HTST method with a holding temperature of 137°C for 70 sec) and 2) a rice cream with (premium product) or without (basic product) an aliquot of rice flour fermented by Lactobacillus paracasei CBA L74. After the digestion the foods were analyzed for the starch concentration, the amount of D-glucose released and the percentage of hydrolyzed starch. Results An in vitro dynamic system, which was referred to as M.I.D.A., was obtained. Using this system, the starch digestion occurred only during the oral and intestinal phase, as expected. The D-glucose released during the intestinal phase was different between the classical and HTST methods (0.795 grams for the HTST versus 0.512 for the classical product). The same analysis was performed for the basic and premium products. In this case, the premium product had a significant difference in terms of the starch hydrolysis percentage during the entire process. Conclusions The M.I.D.A. system was able to digest simple starches and a more complex food in the correct compartments. In this study, better digestibility of the premium product was revealed. PMID:29261742

Simulation of Escherichia coli Dynamics in Biofilms and Submerged Colonies with an Individual-Based Model Including Metabolic Network Information.

PubMed

Tack, Ignace L M M; Nimmegeers, Philippe; Akkermans, Simen; Hashem, Ihab; Van Impe, Jan F M

2017-01-01

Clustered microbial communities are omnipresent in the food industry, e.g., as colonies of microbial pathogens in/on food media or as biofilms on food processing surfaces. These clustered communities are often characterized by metabolic differentiation among their constituting cells as a result of heterogeneous environmental conditions in the cellular surroundings. This paper focuses on the role of metabolic differentiation due to oxygen gradients in the development of Escherichia coli cell communities, whereby low local oxygen concentrations lead to cellular secretion of weak acid products. For this reason, a metabolic model has been developed for the facultative anaerobe E. coli covering the range of aerobic, microaerobic, and anaerobic environmental conditions. This metabolic model is expressed as a multiparametric programming problem, in which the influence of low extracellular pH values and the presence of undissociated acid cell products in the environment has been taken into account. Furthermore, the developed metabolic model is incorporated in MICRODIMS, an in-house developed individual-based modeling framework to simulate microbial colony and biofilm dynamics. Two case studies have been elaborated using the MICRODIMS simulator: (i) biofilm growth on a substratum surface and (ii) submerged colony growth in a semi-solid mixed food product. In the first case study, the acidification of the biofilm environment and the emergence of typical biofilm morphologies have been observed, such as the mushroom-shaped structure of mature biofilms and the formation of cellular chains at the exterior surface of the biofilm. The simulations show that these morphological phenomena are respectively dependent on the initial affinity of pioneer cells for the substratum surface and the cell detachment process at the outer surface of the biofilm. In the second case study, a no-growth zone emerges in the colony center due to a local decline of the environmental pH. As a result, cellular growth in the submerged colony is limited to the colony periphery, implying a linear increase of the colony radius over time. MICRODIMS has been successfully used to reproduce complex dynamics of clustered microbial communities.

Software For Design Of Life-Support Systems

NASA Technical Reports Server (NTRS)

Rudokas, Mary R.; Cantwell, Elizabeth R.; Robinson, Peter I.; Shenk, Timothy W.

1991-01-01

Design Assistant Workstation (DAWN) computer program is prototype of expert software system for analysis and design of regenerative, physical/chemical life-support systems that revitalize air, reclaim water, produce food, and treat waste. Incorporates both conventional software for quantitative mathematical modeling of physical, chemical, and biological processes and expert system offering user stored knowledge about materials and processes. Constructs task tree as it leads user through simulated process, offers alternatives, and indicates where alternative not feasible. Also enables user to jump from one design level to another.

A genetic algorithm for optimization of neural network capable of learning to search for food in a maze

NASA Astrophysics Data System (ADS)

Budilova, E. V.; Terekhin, A. T.; Chepurnov, S. A.

1994-09-01

A hypothetical neural scheme is proposed that ensures efficient decision making by an animal searching for food in a maze. Only the general structure of the network is fixed; its quantitative characteristics are found by numerical optimization that simulates the process of natural selection. Selection is aimed at maximization of the expected number of descendants, which is directly related to the energy stored during the reproductive cycle. The main parameters to be optimized are the increments of the interneuronal links and the working-memory constants.

Masticatory biomechanics in the rabbit: a multi-body dynamics analysis.

PubMed

Watson, Peter J; Gröning, Flora; Curtis, Neil; Fitton, Laura C; Herrel, Anthony; McCormack, Steven W; Fagan, Michael J

2014-10-06

Multi-body dynamics is a powerful engineering tool which is becoming increasingly popular for the simulation and analysis of skull biomechanics. This paper presents the first application of multi-body dynamics to analyse the biomechanics of the rabbit skull. A model has been constructed through the combination of manual dissection and three-dimensional imaging techniques (magnetic resonance imaging and micro-computed tomography). Individual muscles are represented with multiple layers, thus more accurately modelling muscle fibres with complex lines of action. Model validity was sought through comparing experimentally measured maximum incisor bite forces with those predicted by the model. Simulations of molar biting highlighted the ability of the masticatory system to alter recruitment of two muscle groups, in order to generate shearing or crushing movements. Molar shearing is capable of processing a food bolus in all three orthogonal directions, whereas molar crushing and incisor biting are predominately directed vertically. Simulations also show that the masticatory system is adapted to process foods through several cycles with low muscle activations, presumably in order to prevent rapidly fatiguing fast fibres during repeated chewing cycles. Our study demonstrates the usefulness of a validated multi-body dynamics model for investigating feeding biomechanics in the rabbit, and shows the potential for complementing and eventually reducing in vivo experiments.

Masticatory biomechanics in the rabbit: a multi-body dynamics analysis

PubMed Central

Watson, Peter J.; Gröning, Flora; Curtis, Neil; Fitton, Laura C.; Herrel, Anthony; McCormack, Steven W.; Fagan, Michael J.

2014-01-01

Multi-body dynamics is a powerful engineering tool which is becoming increasingly popular for the simulation and analysis of skull biomechanics. This paper presents the first application of multi-body dynamics to analyse the biomechanics of the rabbit skull. A model has been constructed through the combination of manual dissection and three-dimensional imaging techniques (magnetic resonance imaging and micro-computed tomography). Individual muscles are represented with multiple layers, thus more accurately modelling muscle fibres with complex lines of action. Model validity was sought through comparing experimentally measured maximum incisor bite forces with those predicted by the model. Simulations of molar biting highlighted the ability of the masticatory system to alter recruitment of two muscle groups, in order to generate shearing or crushing movements. Molar shearing is capable of processing a food bolus in all three orthogonal directions, whereas molar crushing and incisor biting are predominately directed vertically. Simulations also show that the masticatory system is adapted to process foods through several cycles with low muscle activations, presumably in order to prevent rapidly fatiguing fast fibres during repeated chewing cycles. Our study demonstrates the usefulness of a validated multi-body dynamics model for investigating feeding biomechanics in the rabbit, and shows the potential for complementing and eventually reducing in vivo experiments. PMID:25121650

Trophallaxis-inspired model for distributed transport between randomly interacting agents

NASA Astrophysics Data System (ADS)

Gräwer, Johannes; Ronellenfitsch, Henrik; Mazza, Marco G.; Katifori, Eleni

2017-08-01

Trophallaxis, the regurgitation and mouth to mouth transfer of liquid food between members of eusocial insect societies, is an important process that allows the fast and efficient dissemination of food in the colony. Trophallactic systems are typically treated as a network of agent interactions. This approach, though valuable, does not easily lend itself to analytic predictions. In this work we consider a simple trophallactic system of randomly interacting agents with finite carrying capacity, and calculate analytically and via a series of simulations the global food intake rate for the whole colony as well as observables describing how uniformly the food is distributed within the nest. Our model and predictions provide a useful benchmark to assess to what level the observed food uptake rates and efficiency in food distribution is due to stochastic effects or specific trophallactic strategies by the ant colony. Our work also serves as a stepping stone to describing the collective properties of more complex trophallactic systems, such as those including division of labor between foragers and workers.

Trophallaxis-inspired model for distributed transport between randomly interacting agents.

PubMed

Gräwer, Johannes; Ronellenfitsch, Henrik; Mazza, Marco G; Katifori, Eleni

2017-08-01

Trophallaxis, the regurgitation and mouth to mouth transfer of liquid food between members of eusocial insect societies, is an important process that allows the fast and efficient dissemination of food in the colony. Trophallactic systems are typically treated as a network of agent interactions. This approach, though valuable, does not easily lend itself to analytic predictions. In this work we consider a simple trophallactic system of randomly interacting agents with finite carrying capacity, and calculate analytically and via a series of simulations the global food intake rate for the whole colony as well as observables describing how uniformly the food is distributed within the nest. Our model and predictions provide a useful benchmark to assess to what level the observed food uptake rates and efficiency in food distribution is due to stochastic effects or specific trophallactic strategies by the ant colony. Our work also serves as a stepping stone to describing the collective properties of more complex trophallactic systems, such as those including division of labor between foragers and workers.

Enhanced preference for high-fat foods following a simulated night shift.

PubMed

Cain, Sean W; Filtness, Ashleigh J; Phillips, Craig L; Anderson, Clare

2015-05-01

Shift workers are prone to obesity and associated co-morbidities such as diabetes and cardiovascular disease. Sleep restriction associated with shift work results in dramatic endocrine and metabolic effects that predispose shift workers to these adverse health consequences. While sleep restriction has been associated with increased caloric intake, food preference may also play a key role in weight gain associated with shift work. This study examined the impact of an overnight simulated night shift on food preference. Sixteen participants [mean 20.1, standard deviation (SD) 1.4 years; 8 women] underwent a simulated night shift and control condition in a counterbalanced order. On the following morning, participants were provided an opportunity for breakfast that included high- and low-fat food options (mean 64.8% and 6.4% fat, respectively). Participants ate significantly more high-fat breakfast items after the simulated night shift than after the control condition [167.3, standard error of the mean (SEM 28.7) g versus 211.4 (SEM 35.6) g; P=0.012]. The preference for high-fat food was apparent among the majority of individuals following the simulated night shift (81%), but not for the control condition (31%). Shift work and control conditions did not differ, however, in the total amount of food or calories consumed. A simulated night shift leads to preference for high-fat food during a subsequent breakfast opportunity. These results suggest that food choice may contribute to weight-related chronic health problems commonly seen among night shift workers.

Modelling Pseudocalanus elongatus stage-structured population dynamics embedded in a water column ecosystem model for the northern North Sea

NASA Astrophysics Data System (ADS)

Moll, Andreas; Stegert, Christoph

2007-01-01

This paper outlines an approach to couple a structured zooplankton population model with state variables for eggs, nauplii, two copepodites stages and adults adapted to Pseudocalanus elongatus into the complex marine ecosystem model ECOHAM2 with 13 state variables resolving the carbon and nitrogen cycle. Different temperature and food scenarios derived from laboratory culture studies were examined to improve the process parameterisation for copepod stage dependent development processes. To study annual cycles under realistic weather and hydrographic conditions, the coupled ecosystem-zooplankton model is applied to a water column in the northern North Sea. The main ecosystem state variables were validated against observed monthly mean values. Then vertical profiles of selected state variables were compared to the physical forcing to study differences between zooplankton as one biomass state variable or partitioned into five population state variables. Simulated generation times are more affected by temperature than food conditions except during the spring phytoplankton bloom. Up to six generations within the annual cycle can be discerned in the simulation.

Responses of Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus to Simulated Food Processing Treatments, Determined Using Fluorescence-Activated Cell Sorting and Plate Counting▿

PubMed Central

Kennedy, Deirdre; Cronin, Ultan P.; Wilkinson, Martin G.

2011-01-01

Three common food pathogenic microorganisms were exposed to treatments simulating those used in food processing. Treated cell suspensions were then analyzed for reduction in growth by plate counting. Flow cytometry (FCM) and fluorescence-activated cell sorting (FACS) were carried out on treated cells stained for membrane integrity (Syto 9/propidium iodide) or the presence of membrane potential [DiOC2(3)]. For each microbial species, representative cells from various subpopulations detected by FCM were sorted onto selective and nonselective agar and evaluated for growth and recovery rates. In general, treatments giving rise to the highest reductions in counts also had the greatest effects on cell membrane integrity and membrane potential. Overall, treatments that impacted cell membrane permeability did not necessarily have a comparable effect on membrane potential. In addition, some bacterial species with extensively damaged membranes, as detected by FCM, appeared to be able to replicate and grow after sorting. Growth of sorted cells from various subpopulations was not always reflected in plate counts, and in some cases the staining protocol may have rendered cells unculturable. Optimized FCM protocols generated a greater insight into the extent of the heterogeneous bacterial population responses to food control measures than did plate counts. This study underlined the requirement to use FACS to relate various cytometric profiles generated by various staining protocols with the ability of cells to grow on microbial agar plates. Such information is a prerequisite for more-widespread adoption of FCM as a routine microbiological analytical technique. PMID:21602370

Changes in the specific migration characteristics of packaging-food simulant combinations caused by ionizing radiation: Effect of food simulant

NASA Astrophysics Data System (ADS)

Zygoura, Panagiota D.; Paleologos, Evangelos K.; Kontominas, Michael G.

2011-08-01

The primary objective of the present study was to evaluate the extent to which the affinity of the surrounding medium for the migrant, as well as the packaging material, affects the specific migration characteristics of the latter. For this purpose, migration tests were conducted with vinylidene chloride copolymer (PVDC/PVC) in contact with the EU specified solvents simulating all food types: namely, distilled water, 3% w/v acetic acid, 10% v/v ethanol and isooctane. Migration testing was carried out at 40 °C for 10 days for the aqueous simulants, and at 20 °C for 2 days for the fatty food simulant (EC, 1997; EEC, 1993). In addition, food-grade saran film was subjected to ionizing radiation treatment with a [60Co] source at doses equal to 5, 15 and 25 kGy. Acetyl tributyl citrate (ATBC) plasticizer levels were monitored as a function of time for untreated, as well as gamma-irradiated packaging material, with a secondary objective to investigate the effect of ionizing radiation on polymer/migrant/surrounding medium interactions. Depending on the food simulant, determination of the analyte was performed by either direct gas chromatographic analysis, or surfactant (Triton X-114) mediated extraction followed by gas chromatographic-flame ionization detection (GC-FID). ATBC concentrations determined in aqueous and fatty food simulants were 0.216-0.497 and 5.0-5.9 mg/L, respectively. Therefore, the most efficient extracting medium of plasticizers in vinyl chloride copolymers is the non-polar isooctane. Moreover, an extremely high rate of ATBC migration into isooctane during the early stages of contact was observed. The above observation verifies the aggressiveness of isooctane towards plastic packaging materials. Amongst the aqueous food simulants tested, the 10% ethanol solution demonstrated the highest migration levels. Gamma-irradiation enhanced ATBC migration; specific migration levels increased with increasing contact time and radiation dose. This was expected, since ATBC did not undergo chemical decomposition upon irradiation up to 25 kGy. Finally, specific migration decreased proportionally with increasing polarity of the food-simulating solvent.

Study of a tri-trophic prey-dependent food chain model of interacting populations.

PubMed

Haque, Mainul; Ali, Nijamuddin; Chakravarty, Santabrata

2013-11-01

The current paper accounts for the influence of intra-specific competition among predators in a prey dependent tri-trophic food chain model of interacting populations. We offer a detailed mathematical analysis of the proposed food chain model to illustrate some of the significant results that has arisen from the interplay of deterministic ecological phenomena and processes. Biologically feasible equilibria of the system are observed and the behaviours of the system around each of them are described. In particular, persistence, stability (local and global) and bifurcation (saddle-node, transcritical, Hopf-Andronov) analysis of this model are obtained. Relevant results from previous well known food chain models are compared with the current findings. Global stability analysis is also carried out by constructing appropriate Lyapunov functions. Numerical simulations show that the present system is capable enough to produce chaotic dynamics when the rate of self-interaction is very low. On the other hand such chaotic behaviour disappears for a certain value of the rate of self interaction. In addition, numerical simulations with experimented parameters values confirm the analytical results and shows that intra-specific competitions bears a potential role in controlling the chaotic dynamics of the system; and thus the role of self interactions in food chain model is illustrated first time. Finally, a discussion of the ecological applications of the analytical and numerical findings concludes the paper. Copyright © 2013 Elsevier Inc. All rights reserved.

Model studies of migration from paper and board into fruit and vegetables and into Tenax as a food simulant.

PubMed

Bradley, E L; Castle, L; Speck, D R

2014-01-01

Four samples of paper and board (P/B) of a type used for packaging dry foods were subjected to migration tests using mushrooms, apples, potatoes and bananas, and using the polymeric powder Tenax as a food simulant. The P/B samples contained only low levels of diisopropylnaphthalene (DiPN) and diisobutyl phthalate (DiBP) and so the experiments were conducted after impregnating the P/B with added model substances. These were o-xylene, acetophenone, dodecane, benzophenone, DiPN and DiBP. Migration levels depended strongly on the nature of the substance and on the nature of the food and much less on the characteristics of the P/B, except insofar as they affected the contact area - flexible papers giving more extensive contact with the food than thick rigid board. Migration into Tenax was at least a factor of 10 higher than migration into the fresh fruit and vegetables. The food samples were placed in contact with the P/B and then overwrapped loosely with aluminium foil and so this correction factor will tend to be conservative compared with a more open storage of the packed foods. Washing, peeling or cooking the fruits and vegetables after contact with the P/B had a surprisingly small effect on contaminant levels in general, and no one processing step was effective in giving a significant reduction of all the types of chemicals studied. This was because either they had penetrated into the food (so resisting peeling), or were not freely water-soluble (so resisting washing) or were not particularly volatile (so resisting loss by evaporation during cooking).

Societal resilience to hydroclimatic change in the Roman World

NASA Astrophysics Data System (ADS)

Dermody, Brian; van Beek, Rens; Bierkens, Marc; Dekker, Stefan

2016-04-01

The Romans were masters of water resource management. They employed sophisticated irrigation techniques alongside a highly integrated food redistribution system that provided stable food supplies under the variable hydroclimatic regime within the Roman World. However, a number of paleoclimate studies have demonstrated hydroclimatic changes during the Roman Period that exceeded the amplitude and persistence of normal climate variability. In particular, there was a shift from warmer and more stable hydroclimatic conditions in the Roman Warm Period (c.250 BC - 250 AD) to cooler and more variable conditions in Late Roman Period (after c.250 AD). In this study we use a socio-hydrological model of the Roman world to explore the impact of hydroclimatic changes between the Roman Warm Period and Late Roman Period on the Roman food production and redistribution system. We calculate crop yields based on temperature and water resource availability using PC Raster Global Water Balance model (PCR-GLOBWB). PCR-GLOBWB is forced with reanalysis climate fields reflecting reconstructions of Roman Warm Period to the Late Roman climate patterns. Cropland areas and settlement patterns are derived from a database of 14,700 Roman settlement sites and crop suitability maps. We simulate food redistribution using a multi-agent food redistribution network with link weights based on Orbis: The Stanford Geospatial Network of the Roman World. Our analysis indicates a reduction in crop yields during the Late Roman Period compared with the Roman Warm Period owing to cooler temperatures. In addition, our simulations indicate that increased hydroclimatic variability decreased the stability of yields in the Late Roman period. Crop yields in the Western Empire are simulated to have been impacted most by the change in climate owing to cooler average temperatures and greater hydroclimatic variability compared with the Eastern part of the Empire. The food redistribution network was essential to buffer against lower and less stable yields in the Late Roman Period. However, the Late Roman Period coincided with a breakdown in the food redistribution network, making the Western Roman Empire particularly vulnerable to changing climate conditions. Our analysis demonstrates a number of important processes that have general implications for water resource management in food production and redistribution systems.

Exposure to minimally processed pear and melon during shelf life could modify the pathogenic potential of Listeria monocytogenes.

PubMed

Colás-Medà, Pilar; Viñas, Inmaculada; Oliveira, Márcia; Anguera, Marina; Serrano, Jose C E; Abadias, Maribel

2017-04-01

Survival and virulence of foodborne pathogens can be influenced by environmental factors such as the intrinsic properties of food as well as the extrinsic properties that contribute to food shelf life (e.g., temperature and gas atmosphere). The direct contribution of food matrix characteristics on the survival of L. monocytogenes during fresh-cut fruit shelf life is not very well understood. In addition, the gastrointestinal tract is the primary route of listeriosis infection and penetration of the intestinal epithelial cell barrier is the first step in the infection process. Hence, the pathogenic potential of L. monocytogenes, measured as the capability for the organism to survive a simulated gastrointestinal tract and the proportion of cells able to subsequently adhere to and invade differentiated Caco-2 cells, subjected to fresh-cut pear and melon shelf life, was investigated. Samples were inoculated, stored at 10 °C for 7 days and evaluated after inoculation and again after 2 and 7 days of storage. A decrease in L. monocytogenes' capacity to survive a simulated gastrointestinal tract was observed with increasing storage time, regardless of the fruit matrix evaluated. Furthermore, L. monocytogenes placed on fresh-cut pear and melon was subjected to an attachment and invasion assay after crossing the simulated gastrointestinal tract. After inoculation, pathogen on fresh-cut pear showed 5-fold more capacity to adhere to Caco-2 cells than pathogen on fresh-cut melon. After 2 days of storage, L. monocytogenes grown on fresh-cut melon showed similar adhesive capacity (1.11%) than cells grown on pear (1.83%), but cells grown on melon had the higher invasive capacity (0.0093%). We can conclude that minimally processed melon could represent a more important hazard than pear under the studied shelf life. Copyright © 2016 Elsevier Ltd. All rights reserved.

Advantages of simulated microgravity in the production of compounds of industrial relevance

NASA Astrophysics Data System (ADS)

Versari, Silvia; Villa, Alessandro; Barenghi, Livia; Bradamante, Silvia

2005-08-01

Glutathione (α-glutamyl-L-cysteinylglycine, GSH) is the most abundant non-protein thiol compound and it is widely distributed in living organisms, mainly, in eukaryotic cells. Inside the cells, GSH assumes pivotal roles in bioreduction processes and protection against oxidative stress. Due to its antioxidant properties, GSH is widely used not only in food and cosmetic area but also as a pharmaceutical compound.The best total GSH production obtained culturing yeast cells in standard conditions is about 3.5% DCW, as the sum of intracellular (mainly) and extracellular GSH. Its production is limited by a feedback inhibition process. Using our patented microgravity (μg) simulator, the NRG bioreactor, we obtained a three-fold increase in total GSH production. In particular we observed an increased GSH extracellular excretion (9%), thus avoiding the feedback inhibition and easing the downstream processing.To confirm the role of μg, we extended our findings on GSH extracellular production using another μg simulator, the Rotating Wall Vessel (RWV).

Biochar Preparation from Simulated Municipal Solid Waste Employing Low Temperature Carbonization Process

NASA Astrophysics Data System (ADS)

Areeprasert, C.; Leelachaikul, P.; Jangkobpattana, G.; Phumprasop, K.; Kiattiwat, T.

2018-02-01

This paper presents an investigation on carbonization process of simulated municipal solid waste (MSW). Simulated MSW consists of a representative of food residue (68%), plastic waste (20%), paper (8%), and textile (4%). Laboratory-scale carbonization was performed in this study using a vertical-type pyrolyzer varying carbonization temperature (300, 350, 400, and 450 °C) and heating rate (5, 10, 15, and 20 °C/min). Appearance of the biochar product was in black and the volume was significantly reduced. Low carbonization temperature (300 °C) might not completely decompose plastic materials in MSW. Results showed that the carbonization at the temperature of 400 °C with the heating rate of 5 °C/min was the optimal condition. The yield of biochar from the optimal process was 50.6% with the heating value of 26.85 MJ/kg. Energy input of the process was attributed to water evaporation and the decomposition of plastics and paper. Energy output of the process was highest at the optimal condition. Energy output and input ratio was around 1.3-1.7 showing the feasibility of the carbonization process in all heating rate condition.

Impact of climate change on crop yield and role of model for achieving food security.

PubMed

Kumar, Manoj

2016-08-01

In recent times, several studies around the globe indicate that climatic changes are likely to impact the food production and poses serious challenge to food security. In the face of climate change, agricultural systems need to adapt measures for not only increasing food supply catering to the growing population worldwide with changing dietary patterns but also to negate the negative environmental impacts on the earth. Crop simulation models are the primary tools available to assess the potential consequences of climate change on crop production and informative adaptive strategies in agriculture risk management. In consideration with the important issue, this is an attempt to provide a review on the relationship between climate change impacts and crop production. It also emphasizes the role of crop simulation models in achieving food security. Significant progress has been made in understanding the potential consequences of environment-related temperature and precipitation effect on agricultural production during the last half century. Increased CO2 fertilization has enhanced the potential impacts of climate change, but its feasibility is still in doubt and debates among researchers. To assess the potential consequences of climate change on agriculture, different crop simulation models have been developed, to provide informative strategies to avoid risks and understand the physical and biological processes. Furthermore, they can help in crop improvement programmes by identifying appropriate future crop management practises and recognizing the traits having the greatest impact on yield. Nonetheless, climate change assessment through model is subjected to a range of uncertainties. The prediction uncertainty can be reduced by using multimodel, incorporating crop modelling with plant physiology, biochemistry and gene-based modelling. For devloping new model, there is a need to generate and compile high-quality field data for model testing. Therefore, assessment of agricultural productivity to sustain food security for generations is essential to maintain a collective knowledge and resources for preventing negative impact as well as managing crop practises.

Prediction, scenarios and insight: The uses of an end-to-end model

NASA Astrophysics Data System (ADS)

Steele, John H.

2012-09-01

A major function of ecosystem models is to provide extrapolations from observed data in terms of predictions or scenarios or insight. These models can be at various levels of taxonomic resolution such as total community production, abundance of functional groups, or species composition, depending on the data input as drivers. A 40-year dynamic simulation of end-to-end processes in the Georges Bank food web is used to illustrate the input/output relations and the insights gained at the three levels of food web aggregation. The focus is on the intermediate level and the longer term changes in three functional fish guilds - planktivores, benthivores and piscivores - in terms of three ecosystem-based metrics - nutrient input, relative productivity of plankton and benthos, and food intake by juvenile fish. These simulations can describe the long term constraints imposed on guild structure and productivity by energy fluxes over the 40 years but cannot explain concurrent switches in abundance of individual species within guilds. Comparing time series data for individual species with model output provides insights; but including the data in the model would confer only limited extra information. The advantages and limitations of the three levels of resolution of models in relation to ecosystem-based management are: The correlations between primary production and total yield of fish imply a “bottom-up” constraint on end-to-end energy flow through the food web that can provide predictions of such yields. Functionally defined metrics such as nutrient input, relative productivity of plankton and benthos and food intake by juvenile fish, represent bottom-up, mid-level and top-down forcing of the food web. Model scenarios using these metrics can demonstrate constraints on the productivity of these functionally defined guilds within the limits set by (1). Comparisons of guild simulations with time series of fish species provide insight into the switches in species dominance that accompany changes in guild productivity and can illuminate the top-down aspects of regime shifts.

Effects of retail style or food service style packaging type and storage time on sensory characteristics of bacon manufactured from commercially sourced pork bellies.

PubMed

Lowe, B K; Bohrer, B M; Holmer, S F; Boler, D D; Dilger, A C

2014-06-01

Objectives were to characterize differences in pork bellies that were stored frozen for different durations prior to processing and characterize sensory properties of the bacon derived from those bellies when stored in either retail or food service style packaging. Bellies (n = 102) were collected from 4 different time periods, fresh bellies (never frozen) and bellies frozen for 2, 5, or 7 mo, and manufactured into bacon under commercial conditions. Food service bacon was packaged in oxygen-permeable polyvinyl lined boxes layered on wax-covered lined paper and blast frozen (-33 °C) for 45 or 90 d after slicing. Retail bacon was vacuum-packaged in retail packages and refrigerated (2 °C) in the dark for 60 or 120 d after slicing. At the end of respective storage times after slicing, bacon was analyzed for sensory attributes and lipid oxidation. Off-flavor and oxidized odor of bacon increased (P < 0.01) with increasing storage time in both packaging types. Lipid oxidation increased (P < 0.01) as storage time increased from day 0 to day 45 in food service packaged bacon from frozen bellies, but was unchanged (P ≥ 0.07) with time in food service packaged bacon from fresh bellies. Lipid oxidation was also unchanged (P ≥ 0.21) over time in retail packaged bacon, with the exception of bellies frozen for 5 mo, which was increased from day 0 to day 90. Overall, off-flavor, oxidized odor, and lipid oxidation increased as storage time after processing increased. Freezing bellies before processing may exacerbate lipid oxidation as storage time after processing was extended. Bacon can be packaged and managed several different ways before it reaches the consumer. This research simulated food service (frozen) and retail packaged (refrigerated) bacon over a range of storage times after slicing. Off-flavor and oxidized odor increased as storage time after processing increased in both packaging types. Lipid oxidation increased as storage time after slicing increased to a greater extent in food service packaging. © 2014 Institute of Food Technologists®

Determination of key diffusion and partition parameters and their use in migration modelling of benzophenone from low-density polyethylene (LDPE) into different foodstuffs.

PubMed

Maia, Joaquim; Rodríguez-Bernaldo de Quirós, Ana; Sendón, Raquel; Cruz, José Manuel; Seiler, Annika; Franz, Roland; Simoneau, Catherine; Castle, Laurence; Driffield, Malcolm; Mercea, Peter; Oldring, Peter; Tosa, Valer; Paseiro, Perfecto

2016-01-01

The mass transport process (migration) of a model substance, benzophenone (BZP), from LDPE into selected foodstuffs at three temperatures was studied. A mathematical model based on Fick's Second Law of Diffusion was used to simulate the migration process and a good correlation between experimental and predicted values was found. The acquired results contribute to a better understanding of this phenomenon and the parameters so-derived were incorporated into the migration module of the recently launched FACET tool (Flavourings, Additives and Food Contact Materials Exposure Tool). The migration tests were carried out at different time-temperature conditions, and BZP was extracted from LDPE and analysed by HPLC-DAD. With all data, the parameters for migration modelling (diffusion and partition coefficients) were calculated. Results showed that the diffusion coefficients (within both the polymer and the foodstuff) are greatly affected by the temperature and food's physical state, whereas the partition coefficient was affected significantly only by food characteristics, particularly fat content.

The uncertainty of crop yield projections is reduced by improved temperature response functions.

PubMed

Wang, Enli; Martre, Pierre; Zhao, Zhigan; Ewert, Frank; Maiorano, Andrea; Rötter, Reimund P; Kimball, Bruce A; Ottman, Michael J; Wall, Gerard W; White, Jeffrey W; Reynolds, Matthew P; Alderman, Phillip D; Aggarwal, Pramod K; Anothai, Jakarat; Basso, Bruno; Biernath, Christian; Cammarano, Davide; Challinor, Andrew J; De Sanctis, Giacomo; Doltra, Jordi; Fereres, Elias; Garcia-Vila, Margarita; Gayler, Sebastian; Hoogenboom, Gerrit; Hunt, Leslie A; Izaurralde, Roberto C; Jabloun, Mohamed; Jones, Curtis D; Kersebaum, Kurt C; Koehler, Ann-Kristin; Liu, Leilei; Müller, Christoph; Naresh Kumar, Soora; Nendel, Claas; O'Leary, Garry; Olesen, Jørgen E; Palosuo, Taru; Priesack, Eckart; Eyshi Rezaei, Ehsan; Ripoche, Dominique; Ruane, Alex C; Semenov, Mikhail A; Shcherbak, Iurii; Stöckle, Claudio; Stratonovitch, Pierre; Streck, Thilo; Supit, Iwan; Tao, Fulu; Thorburn, Peter; Waha, Katharina; Wallach, Daniel; Wang, Zhimin; Wolf, Joost; Zhu, Yan; Asseng, Senthold

2017-07-17

Increasing the accuracy of crop productivity estimates is a key element in planning adaptation strategies to ensure global food security under climate change. Process-based crop models are effective means to project climate impact on crop yield, but have large uncertainty in yield simulations. Here, we show that variations in the mathematical functions currently used to simulate temperature responses of physiological processes in 29 wheat models account for >50% of uncertainty in simulated grain yields for mean growing season temperatures from 14 °C to 33 °C. We derived a set of new temperature response functions that when substituted in four wheat models reduced the error in grain yield simulations across seven global sites with different temperature regimes by 19% to 50% (42% average). We anticipate the improved temperature responses to be a key step to improve modelling of crops under rising temperature and climate change, leading to higher skill of crop yield projections.

The Uncertainty of Crop Yield Projections Is Reduced by Improved Temperature Response Functions

NASA Technical Reports Server (NTRS)

Wang, Enli; Martre, Pierre; Zhao, Zhigan; Ewert, Frank; Maiorano, Andrea; Rotter, Reimund P.; Kimball, Bruce A.; Ottman, Michael J.; White, Jeffrey W.; Reynolds, Matthew P.;

21 CFR 892.5840 - Radiation therapy simulation system.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 8 2011-04-01 2011-04-01 false Radiation therapy simulation system. 892.5840 Section 892.5840 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES... include signal analysis and display equipment, patient and equipment supports, treatment planning computer...

21 CFR 892.5840 - Radiation therapy simulation system.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Radiation therapy simulation system. 892.5840 Section 892.5840 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES... include signal analysis and display equipment, patient and equipment supports, treatment planning computer...

21 CFR 892.5840 - Radiation therapy simulation system.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 8 2014-04-01 2014-04-01 false Radiation therapy simulation system. 892.5840 Section 892.5840 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES... include signal analysis and display equipment, patient and equipment supports, treatment planning computer...

Using Geostatistical Data Fusion Techniques and MODIS Data to Upscale Simulated Wheat Yield

NASA Astrophysics Data System (ADS)

Castrignano, A.; Buttafuoco, G.; Matese, A.; Toscano, P.

2014-12-01

Population growth increases food request. Assessing food demand and predicting the actual supply for a given location are critical components of strategic food security planning at regional scale. Crop yield can be simulated using crop models because is site-specific and determined by weather, management, length of growing season and soil properties. Crop models require reliable location-specific data that are not generally available. Obtaining these data at a large number of locations is time-consuming, costly and sometimes simply not feasible. An upscaling method to extend coverage of sparse estimates of crop yield to an appropriate extrapolation domain is required. This work is aimed to investigate the applicability of a geostatistical data fusion approach for merging remote sensing data with the predictions of a simulation model of wheat growth and production using ground-based data. The study area is Capitanata plain (4000 km2) located in Apulia Region, mostly cropped with durum wheat. The MODIS EVI/NDVI data products for Capitanata plain were downloaded from the Land Processes Distributed Active Archive Center (LPDAAC) remote for the whole crop cycle of durum wheat. Phenological development, biomass growth and grain quantity of durum wheat were simulated by the Delphi system, based on a crop simulation model linked to a database including soil properties, agronomical and meteorological data. Multicollocated cokriging was used to integrate secondary exhaustive information (multi-spectral MODIS data) with primary variable (sparsely distributed biomass/yield model predictions of durum wheat). The model estimates looked strongly spatially correlated with the radiance data (red and NIR bands) and the fusion data approach proved to be quite suitable and flexible to integrate data of different type and support.

High pressure as an alternative processing step for ham production.

PubMed

Pingen, Sylvia; Sudhaus, Nadine; Becker, André; Krischek, Carsten; Klein, Günter

2016-08-01

As high pressure processing (HPP) is becoming more and more important in the food industry, this study examined the application of HPP (500 and 600MPa) as a manufacturing step during simulated ham production. By replacing conventional heating with HPP steps, ham-like texture or color attributes could not be achieved. HPP products showed a less pale, less red appearance, softer texture and higher yields. However, a combination of mild temperature (53°C) and 500MPa resulted in parameters more comparable to cooked ham. We conclude that HPP can be used for novel food development, providing novel textures and colors. However, when it comes to ham production, a heating step seems to be unavoidable to obtain characteristic ham properties. Copyright © 2016 Elsevier Ltd. All rights reserved.

Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion.

PubMed

Smith, Frances; Pan, Xiaoyan; Bellido, Vincent; Toole, Geraldine A; Gates, Fred K; Wickham, Martin S J; Shewry, Peter R; Bakalis, Serafim; Padfield, Philip; Mills, E N Clare

2015-10-01

Resistance of proteins to gastrointestinal digestion may play a role in determining immune-mediated adverse reactions to foods. However, digestion studies have largely been restricted to purified proteins and the impact of food processing and food matrices on protein digestibility is poorly understood. Digestibility of a total gliadin fraction (TGF), flour (cv Hereward), and bread was assessed using in vitro batch digestion with simulated oral, gastric, and duodenal phases. Protein digestion was monitored by SDS-PAGE and immunoblotting using monoclonal antibodies specific for celiac-toxic sequences (QQSF, QPFP) and starch digestion by measuring undigested starch. Whereas the TGF was rapidly digested during the gastric phase the gluten proteins in bread were virtually undigested and digested rapidly during the duodenal phase only if amylase was included. Duodenal starch digestion was also slower in the absence of duodenal proteases. The baking process reduces the digestibility of wheat gluten proteins, including those containing sequences active in celiac disease. Starch digestion affects the extent of protein digestion, probably because of gluten-starch complex formation during baking. Digestion studies using purified protein fractions alone are therefore not predictive of digestion in complex food matrices. © 2015 The Authors. Molecular Nutrition & Food Research published by Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.

Selection of trilateral continuums of life history strategies under food web interactions.

PubMed

Fujiwara, Masami

2018-03-14

The study of life history strategies has a long history in ecology and evolution, but determining the underlying mechanisms driving the evolution of life history variation and its consequences for population regulation remains a major challenge. In this study, a food web model with constant environmental conditions was used to demonstrate how multi-species consumer-resource interactions (food-web interactions) can create variation in the duration of the adult stage, age of maturation, and fecundity among species. The model included three key ecological processes: size-dependent species interactions, energetics, and transition among developmental stages. Resultant patterns of life history variation were consistent with previous empirical observations of the life history strategies of aquatic organisms referred to as periodic, equilibrium, and opportunistic strategies (trilateral continuums of life history strategies). Results from the simulation model suggest that these three life history strategies can emerge from food web interactions even when abiotic environmental conditions are held constant.

Photo-Curable Metal-Chelating Coatings Offer a Scalable Approach to Production of Antioxidant Active Packaging.

PubMed

Lin, Zhuangsheng; Goddard, Julie

2018-02-01

Synthetic metal chelators (for example, ethylenediaminetetraacetic acid, EDTA) are widely used as additives to control trace transition metal induced oxidation in consumer products. To enable removal of synthetic chelators in response to increasing consumer demand for clean label products, metal-chelating active food packaging technologies have been developed with demonstrated antioxidant efficacy in simulated food systems. However, prior work in fabrication of metal-chelating materials leveraged batch chemical reactions to tether metal-chelating ligands, a process with limited industrial translatability for large-scale fabrication. To improve the industrial translatability, we have designed a 2-step laminated photo-grafting process to introduce metal chelating functionality onto common polymeric packaging materials. Iminodiacetic acid (IDA) functionalized materials were fabricated by photo-grafting poly(acrylic acid) onto polypropylene (PP) films, followed by a second photo-grafting process to graft-polymerize an IDA functionalized vinyl monomer (GMA-IDA). The photo-grafting was conducted under atmospheric conditions and was completed in 2 min. The resulting IDA functionalized metal-chelating material was able to chelate iron and copper, and showed antioxidant efficacy against ascorbic acid degradation, supporting its potential to be used synergistically with natural antioxidants for preservation of food and beverage products. The 2-step photo-grafting process improves the throughput of active packaging coatings, enabling potential roll-to-roll fabrication of metal-chelating active packaging materials for antioxidant food packaging applications. To address consumer and retail demands for "clean label" foods and beverages without a corresponding loss in product quality and shelf life, producers are seeking next generation technologies such as active packaging. In this work, we will report the synthesis of metal-chelating active packaging films, which enable removal of the synthetic additive, ethylenediamine tetraacetic acid. The new synthesis technique improves the throughput of metal-chelating active packaging coatings, enabling potential roll-to-roll fabrication of the materials for antioxidant food packaging applications. © 2018 Institute of Food Technologists®.

Migration of fluorochemical paper additives from food-contact paper into foods and food simulants.

PubMed

Begley, T H; Hsu, W; Noonan, G; Diachenko, G

2008-03-01

Fluorochemical-treated paper was tested to determine the amount of migration that occurs into foods and food-simulating liquids and the characteristics of the migration. Migration characteristics of fluorochemicals from paper were examined in Miglyol, butter, water, vinegar, water-ethanol solutions, emulsions and pure oil containing small amounts of emulsifiers. Additionally, microwave popcorn and chocolate spread were used to investigate migration. Results indicate that fluorochemicals paper additives do migrate to food during actual package use. For example, we found that microwave popcorn contained 3.2 fluorochemical mg kg(-1) popcorn after popping and butter contained 0.1 mg kg(-1) after 40 days at 4 degrees C. Tests also indicate that common food-simulating liquids for migration testing and package material evaluation might not provide an accurate indication of the amount of fluorochemical that actually migrates to food. Tests show that oil containing small amounts of an emulsifier can significantly enhance migration of a fluorochemical from paper.

Quantitative microbiological risk assessment in food industry: Theory and practical application.

PubMed

Membré, Jeanne-Marie; Boué, Géraldine

2018-04-01

The objective of this article is to bring scientific background as well as practical hints and tips to guide risk assessors and modelers who want to develop a quantitative Microbiological Risk Assessment (MRA) in an industrial context. MRA aims at determining the public health risk associated with biological hazards in a food. Its implementation in industry enables to compare the efficiency of different risk reduction measures, and more precisely different operational settings, by predicting their effect on the final model output. The first stage in MRA is to clearly define the purpose and scope with stakeholders, risk assessors and modelers. Then, a probabilistic model is developed; this includes schematically three important phases. Firstly, the model structure has to be defined, i.e. the connections between different operational processing steps. An important step in food industry is the thermal processing leading to microbial inactivation. Growth of heat-treated surviving microorganisms and/or post-process contamination during storage phase is also important to take into account. Secondly, mathematical equations are determined to estimate the change of microbial load after each processing step. This phase includes the construction of model inputs by collecting data or eliciting experts. Finally, the model outputs are obtained by simulation procedures, they have to be interpreted and communicated to targeted stakeholders. In this latter phase, tools such as what-if scenarios provide an essential added value. These different MRA phases are illustrated through two examples covering important issues in industry. The first one covers process optimization in a food safety context, the second one covers shelf-life determination in a food quality context. Although both contexts required the same methodology, they do not have the same endpoint: up to the human health in the foie gras case-study illustrating here a safety application, up to the food portion in the brioche case-study illustrating here a quality application. Copyright © 2017 Elsevier Ltd. All rights reserved.

Excess digestive capacity in predators reflects a life of feast and famine.

PubMed

Armstrong, Jonathan B; Schindler, Daniel E

2011-07-06

A central challenge for predators is achieving positive energy balance when prey are spatially and temporally heterogeneous. Ecological heterogeneity produces evolutionary trade-offs in the physiological design of predators; this is because the ability to capitalize on pulses of food abundance requires high capacity for food-processing, yet maintaining such capacity imposes energetic costs that are taxing during periods of food scarcity. Recent advances in physiology show that when variation in foraging opportunities is predictable, animals may adjust energetic trade-offs by rapidly modulating their digestive system to track variation in foraging opportunities. However, it is increasingly recognized that foraging opportunities for animals are unpredictable, which should favour animals that maintain a capacity for food-processing that exceeds average levels of consumption (loads). Despite this basic principle of quantitative evolutionary design, estimates of digestive load:capacity ratios in wild animals are virtually non-existent. Here we provide an extensive assessment of load:capacity ratios for the digestive systems of predators in the wild, compiling 639 estimates across 38 species of fish. We found that piscine predators typically maintain the physiological capacity to feed at daily rates 2-3 times higher than what they experience on average. A numerical simulation of the trade-off between food-processing capacity and metabolic cost suggests that the observed level of physiological opportunism is profitable only if predator-prey encounters, and thus predator energy budgets, are far more variable in nature than currently assumed.

Theory of invasion extinction dynamics in minimal food webs

NASA Astrophysics Data System (ADS)

Haerter, Jan O.; Mitarai, Namiko; Sneppen, Kim

2018-02-01

When food webs are exposed to species invasion, secondary extinction cascades may be set off. Although much work has gone into characterizing the structure of food webs, systematic predictions on their evolutionary dynamics are still scarce. Here we present a theoretical framework that predicts extinctions in terms of an alternating sequence of two basic processes: resource depletion by or competitive exclusion between consumers. We first propose a conceptual invasion extinction model (IEM) involving random fitness coefficients. We bolster this IEM by an analytical, recursive procedure for calculating idealized extinction cascades after any species addition and simulate the long-time evolution. Our procedure describes minimal food webs where each species interacts with only a single resource through the generalized Lotka-Volterra equations. For such food webs ex- tinction cascades are determined uniquely and the system always relaxes to a stable steady state. The dynamics and scale invariant species life time resemble the behavior of the IEM, and correctly predict an upper limit for trophic levels as observed in the field.

Theory of invasion extinction dynamics in minimal food webs.

PubMed

Haerter, Jan O; Mitarai, Namiko; Sneppen, Kim

2018-02-01

When food webs are exposed to species invasion, secondary extinction cascades may be set off. Although much work has gone into characterizing the structure of food webs, systematic predictions on their evolutionary dynamics are still scarce. Here we present a theoretical framework that predicts extinctions in terms of an alternating sequence of two basic processes: resource depletion by or competitive exclusion between consumers. We first propose a conceptual invasion extinction model (IEM) involving random fitness coefficients. We bolster this IEM by an analytical, recursive procedure for calculating idealized extinction cascades after any species addition and simulate the long-time evolution. Our procedure describes minimal food webs where each species interacts with only a single resource through the generalized Lotka-Volterra equations. For such food webs ex- tinction cascades are determined uniquely and the system always relaxes to a stable steady state. The dynamics and scale invariant species life time resemble the behavior of the IEM, and correctly predict an upper limit for trophic levels as observed in the field.

Preparation, physical characterization, and stability of Ferrous-Chitosan microcapsules using different iron sources

NASA Astrophysics Data System (ADS)

Handayani, Noer Abyor; Luthfansyah, M.; Krisanti, Elsa; Kartohardjono, Sutrasno; Mulia, Kamarza

2017-11-01

Dietary modification, supplementation and food fortification are common strategies to alleviate iron deficiencies. Fortification of food is an effective long-term approach to improve iron status of populations. Fortification by adding iron directly to food will cause sensory problems and decrease its bioavailability. The purpose of iron encapsulation is: (1) to improve iron bioavailability, by preventing oxidation and contact with inhibitors and competitors; and (2) to disguise the rancid aroma and flavor of iron. A microcapsule formulation of two suitable iron compounds (iron II fumarate and iron II gluconate) using chitosan as a biodegradable polymer will be very important. Freeze dryer was also used for completing the iron microencapsulation process. The main objective of the present study was to prepare and characterize the iron-chitosan microcapsules. Physical characterization, i.e. encapsulation efficiency, iron loading capacity, and SEM, were also discussed in this paper. The stability of microencapsulated iron under simulated gastrointestinal conditions was also investigated, as well. Both iron sources were highly encapsulated, ranging from 71.5% to 98.5%. Furthermore, the highest ferrous fumarate and ferrous gluconate loaded were 1.9% and 4.8%, respectively. About 1.04% to 9.17% and 45.17% to 75.19% of Fe II and total Fe, were released in simulated gastric fluid for two hours and in simulated intestinal fluid for six hours, respectively.

Migration of epoxidised soybean oil from PVC gaskets of commercial lids: simulation of migration under various conditions and screening of food products from Czech markets.

PubMed

Hanušová, Kristýna; Vrbík, Karel; Rajchl, Aleš; Dobiáš, Jaroslav; Sosnovcová, Jitka

2015-01-01

Previous studies have shown that a large number of polyvinylchloride (PVC) lid gaskets exceed the existing migration limits for epoxidised soybean oil (ESBO) and correct prediction of ESBO release into food therefore appears to be a difficult issue. ESBO migration from PVC gaskets of metal closures into food simulants and food products from the Czech market is evaluated during a survey in 2009 and subsequently one in 2012 to assess progress in lid manufacturing and official testing conditions. ESBO migration from lids into various food simulants was studied at various temperatures (25, 40 and 60°C) during storage times up to 12 months. ESBO released into food simulants or food products was transmethylated, derivatised and analysed by GC-MS. The levels of ESBO migration in foodstuffs in 2012 exceeded the specific migration limit (SML) in fewer products in comparison with the previous survey. However, most of the products were analysed at a time far from the expiry date and exceedance of the SML at the end of the product shelf life is not therefore excluded. More severe test conditions (60°C for 10 days) for specific migration given by the current European Union legislation (Regulation (EU) No. 10/2011) still seem to be insufficient for the simulation of ESBO migration during long-term storage.

Mechanistic Oral Absorption Modeling and Simulation for Formulation Development and Bioequivalence Evaluation: Report of an FDA Public Workshop.

PubMed

Zhang, X; Duan, J; Kesisoglou, F; Novakovic, J; Amidon, G L; Jamei, M; Lukacova, V; Eissing, T; Tsakalozou, E; Zhao, L; Lionberger, R

2017-08-01

On May 19, 2016, the US Food and Drug Administration (FDA) hosted a public workshop, entitled "Mechanistic Oral Absorption Modeling and Simulation for Formulation Development and Bioequivalence Evaluation." The topic of mechanistic oral absorption modeling, which is one of the major applications of physiologically based pharmacokinetic (PBPK) modeling and simulation, focuses on predicting oral absorption by mechanistically integrating gastrointestinal transit, dissolution, and permeation processes, incorporating systems, active pharmaceutical ingredient (API), and the drug product information, into a systemic mathematical whole-body framework. © 2017 The Authors CPT: Pharmacometrics & Systems Pharmacology published by Wiley Periodicals, Inc. on behalf of American Society for Clinical Pharmacology and Therapeutics.

Development of mpi_EPIC model for global agroecosystem modeling

DOE PAGES

Kang, Shujiang; Wang, Dali; Jeff A. Nichols; ...

2014-12-31

Models that address policy-maker concerns about multi-scale effects of food and bioenergy production systems are computationally demanding. We integrated the message passing interface algorithm into the process-based EPIC model to accelerate computation of ecosystem effects. Simulation performance was further enhanced by applying the Vampir framework. When this enhanced mpi_EPIC model was tested, total execution time for a global 30-year simulation of a switchgrass cropping system was shortened to less than 0.5 hours on a supercomputer. The results illustrate that mpi_EPIC using parallel design can balance simulation workloads and facilitate large-scale, high-resolution analysis of agricultural production systems, management alternatives and environmentalmore » effects.« less

VASA: Interactive Computational Steering of Large Asynchronous Simulation Pipelines for Societal Infrastructure.

PubMed

Ko, Sungahn; Zhao, Jieqiong; Xia, Jing; Afzal, Shehzad; Wang, Xiaoyu; Abram, Greg; Elmqvist, Niklas; Kne, Len; Van Riper, David; Gaither, Kelly; Kennedy, Shaun; Tolone, William; Ribarsky, William; Ebert, David S

2014-12-01

We present VASA, a visual analytics platform consisting of a desktop application, a component model, and a suite of distributed simulation components for modeling the impact of societal threats such as weather, food contamination, and traffic on critical infrastructure such as supply chains, road networks, and power grids. Each component encapsulates a high-fidelity simulation model that together form an asynchronous simulation pipeline: a system of systems of individual simulations with a common data and parameter exchange format. At the heart of VASA is the Workbench, a visual analytics application providing three distinct features: (1) low-fidelity approximations of the distributed simulation components using local simulation proxies to enable analysts to interactively configure a simulation run; (2) computational steering mechanisms to manage the execution of individual simulation components; and (3) spatiotemporal and interactive methods to explore the combined results of a simulation run. We showcase the utility of the platform using examples involving supply chains during a hurricane as well as food contamination in a fast food restaurant chain.

Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion

PubMed Central

Pan, Xiaoyan; Bellido, Vincent; Toole, Geraldine A.; Gates, Fred K.; Wickham, Martin S. J.; Shewry, Peter R.; Bakalis, Serafim; Padfield, Philip; Mills, E. N. Clare

2015-01-01

Scope Resistance of proteins to gastrointestinal digestion may play a role in determining immune‐mediated adverse reactions to foods. However, digestion studies have largely been restricted to purified proteins and the impact of food processing and food matrices on protein digestibility is poorly understood. Methods and results Digestibility of a total gliadin fraction (TGF), flour (cv Hereward), and bread was assessed using in vitro batch digestion with simulated oral, gastric, and duodenal phases. Protein digestion was monitored by SDS‐PAGE and immunoblotting using monoclonal antibodies specific for celiac‐toxic sequences (QQSF, QPFP) and starch digestion by measuring undigested starch. Whereas the TGF was rapidly digested during the gastric phase the gluten proteins in bread were virtually undigested and digested rapidly during the duodenal phase only if amylase was included. Duodenal starch digestion was also slower in the absence of duodenal proteases. Conclusion The baking process reduces the digestibility of wheat gluten proteins, including those containing sequences active in celiac disease. Starch digestion affects the extent of protein digestion, probably because of gluten‐starch complex formation during baking. Digestion studies using purified protein fractions alone are therefore not predictive of digestion in complex food matrices. PMID:26202208

Chewing as a forming application: A viscoplastic damage law in modelling food oral breakdown

NASA Astrophysics Data System (ADS)

Skamniotis, C. G.; Charalambides, M. N.; Elliott, M.

2017-10-01

The first bite mechanical response of a food item resembles compressive forming processes, where a tool is pressed into a workpiece. The present study addresses ongoing interests in the deformations and damage of food products, particularly during the first bite, in relation to their mechanical properties. Uniaxial tension, compression and shear tests on a starch based food reveal stress-strain response and fracture strains strongly dependent on strain rate and stress triaxiality, while damage mechanisms are identified in the form of stress softening. A pressure dependent viscoplastic constitutive law reproduces the behavior with the aid of ABAQUS subroutines, while a ductile damage initiation and evolution framework based on fracture toughness data enables accurate predictions of the product breakdown. The material model is implemented in a Finite Element (FE) chewing model based on digital pet teeth geometry where the first bite of molar teeth against a food item is simulated. The FE force displacement results match the experimental data obtained by a physical replicate of the bite model, lending weight to the approach as a powerful tool in understanding of food breakdown and product development.

Simulated Models Suggest That Price per Calorie Is the Dominant Price Metric That Low-Income Individuals Use for Food Decision Making123

PubMed Central

2016-01-01

Background: The price of food has long been considered one of the major factors that affects food choices. However, the price metric (e.g., the price of food per calorie or the price of food per gram) that individuals predominantly use when making food choices is unclear. Understanding which price metric is used is especially important for studying individuals with severe budget constraints because food price then becomes even more important in food choice. Objective: We assessed which price metric is used by low-income individuals in deciding what to eat. Methods: With the use of data from NHANES and the USDA Food and Nutrient Database for Dietary Studies, we created an agent-based model that simulated an environment representing the US population, wherein individuals were modeled as agents with a specific weight, age, and income. In our model, agents made dietary food choices while meeting their budget limits with the use of 1 of 3 different metrics for decision making: energy cost (price per calorie), unit price (price per gram), and serving price (price per serving). The food consumption patterns generated by our model were compared to 3 independent data sets. Results: The food choice behaviors observed in 2 of the data sets were found to be closest to the simulated dietary patterns generated by the price per calorie metric. The behaviors observed in the third data set were equidistant from the patterns generated by price per calorie and price per serving metrics, whereas results generated by the price per gram metric were further away. Conclusions: Our simulations suggest that dietary food choice based on price per calorie best matches actual consumption patterns and may therefore be the most salient price metric for low-income populations. PMID:27655757

Simulated Models Suggest That Price per Calorie Is the Dominant Price Metric That Low-Income Individuals Use for Food Decision Making.

PubMed

Beheshti, Rahmatollah; Igusa, Takeru; Jones-Smith, Jessica

2016-11-01

The price of food has long been considered one of the major factors that affects food choices. However, the price metric (e.g., the price of food per calorie or the price of food per gram) that individuals predominantly use when making food choices is unclear. Understanding which price metric is used is especially important for studying individuals with severe budget constraints because food price then becomes even more important in food choice. We assessed which price metric is used by low-income individuals in deciding what to eat. With the use of data from NHANES and the USDA Food and Nutrient Database for Dietary Studies, we created an agent-based model that simulated an environment representing the US population, wherein individuals were modeled as agents with a specific weight, age, and income. In our model, agents made dietary food choices while meeting their budget limits with the use of 1 of 3 different metrics for decision making: energy cost (price per calorie), unit price (price per gram), and serving price (price per serving). The food consumption patterns generated by our model were compared to 3 independent data sets. The food choice behaviors observed in 2 of the data sets were found to be closest to the simulated dietary patterns generated by the price per calorie metric. The behaviors observed in the third data set were equidistant from the patterns generated by price per calorie and price per serving metrics, whereas results generated by the price per gram metric were further away. Our simulations suggest that dietary food choice based on price per calorie best matches actual consumption patterns and may therefore be the most salient price metric for low-income populations. © 2016 American Society for Nutrition.

Time- and temperature-dependent migration studies of Irganox 1076 from plastics into foods and food simulants.

PubMed

Beldì, G; Pastorelli, S; Franchini, F; Simoneau, C

2012-01-01

The study provides an exhaustive set of migration data for octadecyl 3-(3,5-di-tert-butyl-4-hydroxyphenyl)propionate (Irganox 1076) from low-density polyethylene (LDPE) in several food matrices. Irganox 1076 was used as a model migrant because it represents one of the typical substances used as an antioxidant in food packaging polymers. Kinetic (time-dependent) migration studies of Irganox 1076 were performed for selected foodstuffs chosen with different physical-chemical properties and in relation to the actual European food consumption market. The effect of fat content and of the temperature of storage on the migration from plastic packaging was evaluated. The results show that migration increased with fat content and storage temperature. All data obtained from real foods were also compared with data obtained from simulants tested in the same conditions. In all studied cases, the kinetics in simulants were higher than those in foodstuffs. The work provides data valuable for the extension of the validation of migration model developed on simulants to foodstuffs themselves.

Migration kinetics of four photo-initiators from paper food packaging to solid food simulants.

PubMed

Cai, Huimei; Ji, Shuilin; Zhang, Juzhou; Tao, Gushuai; Peng, Chuanyi; Hou, Ruyan; Zhang, Liang; Sun, Yue; Wan, Xiaochun

2017-09-01

The migration behaviour of four photo-initiators (BP, EHA, MBP and Irgacure 907) was studied by 'printing' onto four different food-packaging materials (Kraft paper, white cardboard, Polyethylene (PE)-coated paper and composite paper) and tracking movement into the food simulant: Tenax-TA (porous polymer 2,6-diphenyl furan resin). The results indicated that the migration of the photo-initiators was related to the molecular weight and log K o/w of each photo-initiator. At different temperatures, the migration rates of the photo-initiators were different in papers with different thicknesses. The amount of each photo-initiator found in the food was closely related to the food matrix. The Weibull model was used to predict the migration load into the food simulants by calculating the parameters τ and β and determining the relationship of the two parameters with temperature and paper thickness. The established Weibull model was then used to predict the migration of each photo-initiator with respect to different foods. A two-parameter Weibull model fitted the actual situation, with some deviation from the actual migration amount.

Annual report

NASA Technical Reports Server (NTRS)

1992-01-01

The overall goal of the Tuskegee University Center for Food Production, Processing and Waste Management in Controlled Ecological Life Support Systems (CELSS) is to provide tested information and technologies applicable to bioregenerative food production systems for life support on long-term manned space mission. Specifically, the center is developing information, computer simulated models, methodologies and technology for sweetpotato and peanut biomass production and processing, inclusive of waste management and recycling of these crops selected by NASA for CELSS. The Center is organized into interdisciplinary teams of life scientists and engineers that work together on specific objectives and long-term goals. Integral to the goal of the Center is the development of both basic and applied research information and the training of young scientists and engineers, especially underrepresented minorities that will increase the professional pool in these disciplines and contribute to the advancement of space sciences and exploration.

Microgravity particle reduction system

NASA Technical Reports Server (NTRS)

Brandon, Vanessa; Joslin, Michelle; Mateo, Lili; Tubbs, Tracey

1988-01-01

The Controlled Ecological Life Support System (CELSS) project, sponsored by NASA, is assembling the knowledge required to design, construct, and operate a system which will grow and process higher plants in space for the consumption by crew members of a space station on a long term space mission. The problem of processing dry granular organic materials in microgravity is discussed. For the purpose of research and testing, wheat was chosen as the granular material to be ground into flour. Possible systems which were devised to transport wheat grains into the food processor, mill the wheat into flour, and transport the flour to the food preparation system are described. The systems were analyzed and compared and two satisfactory systems were chosen. Prototypes of the two preferred systems are to be fabricated next semester. They will be tested under simulated microgravity conditions and revised for maximum effectiveness.

Modelling the pelagic nitrogen cycle and vertical particle flux in the Norwegian sea

NASA Astrophysics Data System (ADS)

Haupt, Olaf J.; Wolf, Uli; v. Bodungen, Bodo

1999-02-01

A 1D Eulerian ecosystem model (BIological Ocean Model) for the Norwegian Sea was developed to investigate the dynamics of pelagic ecosystems. The BIOM combines six biochemical compartments and simulates the annual nitrogen cycle with specific focus on production, modification and sedimentation of particles in the water column. The external forcing and physical framework is based on a simulated annual cycle of global radiation and an annual mixed-layer cycle derived from field data. The vertical resolution of the model is given by an exponential grid with 200 depth layers, allowing specific parameterization of various sinking velocities, breakdown of particles and the remineralization processes. The aim of the numerical experiments is the simulation of ecosystem dynamics considering the specific biogeochemical properties of the Norwegian Sea, for example the life cycle of the dominant copepod Calanus finmarchicus. The results of the simulations were validated with field data. Model results are in good agreement with field data for the lower trophic levels of the food web. With increasing complexity of the organisms the differences increase between simulated processes and field data. Results of the numerical simulations suggest that BIOM is well adapted to investigate a physically controlled ecosystem. The simulation of grazing controlled pelagic ecosystems, like the Norwegian Sea, requires adaptations of parameterization to the specific ecosystem features. By using seasonally adaptation of the most sensible processes like utilization of light by phytoplankton and grazing by zooplankton results were greatly improved.

Optimizing cropland cover for stable food production in Sub-Saharan Africa using simulated yield and Modern Portfolio Theory

NASA Astrophysics Data System (ADS)

Bodin, P.; Olin, S.; Pugh, T. A. M.; Arneth, A.

2014-12-01

Food security can be defined as stable access to food of good nutritional quality. In Sub Saharan Africa access to food is strongly linked to local food production and the capacity to generate enough calories to sustain the local population. Therefore it is important in these regions to generate not only sufficiently high yields but also to reduce interannual variability in food production. Traditionally, climate impact simulation studies have focused on factors that underlie maximum productivity ignoring the variability in yield. By using Modern Portfolio Theory, a method stemming from economics, we here calculate optimum current and future crop selection that maintain current yield while minimizing variance, vs. maintaining variance while maximizing yield. Based on simulated yield using the LPJ-GUESS dynamic vegetation model, the results show that current cropland distribution for many crops is close to these optimum distributions. Even so, the optimizations displayed substantial potential to either increase food production and/or to decrease its variance regionally. Our approach can also be seen as a method to create future scenarios for the sown areas of crops in regions where local food production is important for food security.

Simulating advanced life support systems to test integrated control approaches

NASA Astrophysics Data System (ADS)

Kortenkamp, D.; Bell, S.

Simulations allow for testing of life support control approaches before hardware is designed and built. Simulations also allow for the safe exploration of alternative control strategies during life support operation. As such, they are an important component of any life support research program and testbed. This paper describes a specific advanced life support simulation being created at NASA Johnson Space Center. It is a discrete-event simulation that is dynamic and stochastic. It simulates all major components of an advanced life support system, including crew (with variable ages, weights and genders), biomass production (with scalable plantings of ten different crops), water recovery, air revitalization, food processing, solid waste recycling and energy production. Each component is modeled as a producer of certain resources and a consumer of certain resources. The control system must monitor (via sensors) and control (via actuators) the flow of resources throughout the system to provide life support functionality. The simulation is written in an object-oriented paradigm that makes it portable, extensible and reconfigurable.

Finite Element Modeling of Reheat Stretch Blow Molding of PET

NASA Astrophysics Data System (ADS)

Krishnan, Dwarak; Dupaix, Rebecca B.

2004-06-01

Poly (ethylene terephthalate) or PET is a polymer used as a packaging material for consumer products such as beverages, food or other liquids, and in other applications including drawn fibers and stretched films. Key features that make it widely used are its transparency, dimensional stability, gas impermeability, impact resistance, and high stiffness and strength in certain preferential directions. These commercially useful properties arise from the fact that PET crystallizes upon deformation above the glass transition temperature. Additionally, this strain-induced crystallization causes the deformation behavior of PET to be highly sensitive to processing conditions. It is thus crucial for engineers to be able to predict its performance at various process temperatures, strain rates and strain states so as to optimize the manufacturing process. In addressing these issues; a finite element analysis of the reheat blow molding process with PET has been carried out using ABAQUS. The simulation employed a constitutive model for PET developed by Dupaix and Boyce et al.. The model includes the combined effects of molecular orientation and strain-induced crystallization on strain hardening when the material is deformed above the glass transition temperature. The simulated bottles were also compared with actual blow molded bottles to evaluate the validity of the simulation.

The combined effect of food-simulating solutions, brushing and staining on color stability of composite resins

PubMed Central

Silva, Tânia Mara Da; Sales, Ana Luísa Leme Simões; Pucci, Cesar Rogerio; Borges, Alessandra Bühler; Torres, Carlos Rocha Gomes

2017-01-01

Abstract Objective: This study evaluated the effect of food-simulating media associated with brushing and coffee staining on color stability of different composite resins. Materials and methods: Eighty specimens were prepared for each composite: Grandio SO (Voco), Amaris (Voco), Filtek Z350XT (3M/ESPE), Filtek P90 (3M/ESPE). They were divided into four groups according to food-simulating media for 7 days: artificial saliva (control), heptane, citric acid and ethanol. The composite surface was submitted to 10,950 brushing cycles (200 g load) in an automatic toothbrushing machine. The specimens were darkened with coffee solution at 37 °C for 24 h. After each treatment, color measurements were assessed by spectrophotometry, using CIE L*a*b* system. The overall color change (ΔE) was determined for each specimen at baseline (C1) and after the treatments (food-simulating media immersion/C2, brushing/C3 and dye solution/C4). Data were analyzed by two-way repeated measures ANOVA and Tukey’s tests (p < .05). Results: The results of RM-ANOVA showed significant differences for composites (p = .001), time (p = .001) and chemical degradation (p = .002). The mean of ΔE for composites were: Z350XT (5.39)a, Amaris (3.89)b, Grandio (3.75)bc, P90 (3.36)c. According to food-simulating media: heptane (4.41)a, citric acid (4.24)a, ethanol (4.02)ab, artificial saliva (3.76)b. For the treatments: dye solution (4.53)a, brushing (4.26)a, after food-simulating media (3.52)b. Conclusions: The composite resin Filtek Z350XT showed significantly higher staining than all other composite resin tested. The immersion in heptane and citric acid produced the highest color alteration than other food-simulating media. The exposure of samples to brushing protocols and darkening in coffee solution resulted in significant color alteration of the composite resins. PMID:28642926

Mobilizing local innovation capacity through a simulation game in a participatory research project on agricultural innovation in El Brahmi irrigation scheme (Tunisia).

NASA Astrophysics Data System (ADS)

Dolinska, Aleksandra; d'Aquino, Patrick; Imache, Amar; Dionnet, Mathieu; Rougier, Jean-Emmanuel

2015-04-01

In the framework of the European Union and African Union cooperative research to increase Food production in irrigated farming systems in Africa (EAU4Food project) we conducted a participatory research on the possible innovative practices to increase production of dairy farms in the irrigation scheme El Brahmi in Tunisia in the face of changing economic, political and environmental conditions. Our aim was to find effective research method to stimulate farmers' participation in the innovation process. Although the capacities of farmers in producing knowledge and in innovating are recognized and the shift from the linear model of technology transfer towards more participatory approaches to innovation is postulated, in which the role of researchers changes from providing solutions towards supporting farmers in finding their own solutions, in practice, the position of farmers in shaping innovation practice and process remains weak. After a series of participatory workshops and in-depth interviews with the actors of the local innovation system we developed and tested a simple open simulation game Laitconomie for farmers. The game proved to be effective in increasing our understanding of the system as the farmers were adding new elements and rules while playing, and in mobilizing farmers' knowledge (including tacit knowledge) in the simulated innovation process. The result reported by the participants was learning how to improve farm management, soil fertility management and cow nutrition practices. Some of the participants used the game as a decision support tool. While our game and its scope were modest and mobilized only two types of players (farmers and extension agent), open simulation proved to be a useful tool to analyze a local innovation system. Designing similar type of tools that would mobilize more diverse players and hence have a larger scope can be imagined.

Adapting the US Food System to Climate Change Goes Beyond the Farm Gate

NASA Astrophysics Data System (ADS)

Easterling, W. E.

2014-12-01

The literature on climate change effects on food and agriculture has concentrated primarily on how crops and livestock likely will be directly affected by climate variability and change and by elevated carbon dioxide. Integrated assessments have simulated large-scale economic response to shifting agricultural productivity caused by climate change, including possible changes in food costs and prices. A small but growing literature has shown how different facets of agricultural production inside the farm gate could be adapted to climate variability and change. Very little research has examined how the full food system (production, processing and storage, transportation and trade, and consumption) is likely to be affected by climate change and how different adaptation approaches will be required by different parts of the food system. This paper will share partial results of a major assessment sponsored by USDA to determine how climate change-induced changes in global food security could affect the US food system. Emphasis is given to understanding how adaptation strategies differ widely across the food system. A common thread, however, is risk management-based decision making. Technologies and management strategies may co-evolve with climate change but a risk management framework for implementing those technologies and strategies may provide a stable foundation.

Analysis of SURRGO Data and Obtaining Soil Texture Classifications for Simulating Hydrologic Processes

DTIC Science & Technology

2016-07-01

Note (CHETN) describes a method using the U.S. Department of Agriculture (USDA), Natural Resources Conservation Service (NRCS), Soil Survey Geographic...the general texture classifications. 2. Another source for soil information, such as the Food and Agriculture Organization of the United Nations (FAO...science studies such as agriculture , geology, geomorphology, engineering, biology, history, etc. (Soil Survey Division Staff 1993). The procedure pulls

Potential application of quantitative microbiological risk assessment techniques to an aseptic-UHT process in the food industry.

PubMed

Pujol, Laure; Albert, Isabelle; Johnson, Nicholas Brian; Membré, Jeanne-Marie

2013-04-01

Aseptic ultra-high-temperature (UHT)-type processed food products (e.g., milk or soup) are ready to eat products which are consumed extensively globally due to a combination of their comparative high quality and long shelf life, with no cold chain or other preservation requirements. Due to the inherent microbial vulnerability of aseptic-UHT product formulations, the safety and stability-related performance objectives (POs) required at the end of the manufacturing process are the most demanding found in the food industry. The key determinants to achieving sterility, and which also differentiates aseptic-UHT from in-pack sterilised products, are the challenges associated with the processes of aseptic filling and sealing. This is a complex process that has traditionally been run using deterministic or empirical process settings. Quantifying the risk of microbial contamination and recontamination along the aseptic-UHT process, using the scientifically based process quantitative microbial risk assessment (QMRA), offers the possibility to improve on the currently tolerable sterility failure rate (i.e., 1 defect per 10,000 units). In addition, benefits of applying QMRA are (i) to implement process settings in a transparent and scientific manner; (ii) to develop a uniform common structure whatever the production line, leading to a harmonisation of these process settings, and; (iii) to bring elements of a cost-benefit analysis of the management measures. The objective of this article is to explore how QMRA techniques and risk management metrics may be applied to aseptic-UHT-type processed food products. In particular, the aseptic-UHT process should benefit from a number of novel mathematical and statistical concepts that have been developed in the field of QMRA. Probabilistic techniques such as Monte Carlo simulation, Bayesian inference and sensitivity analysis, should help in assessing the compliance with safety and stability-related POs set at the end of the manufacturing process. The understanding of aseptic-UHT process contamination will be extended beyond the current "as-low-as-reasonably-achievable" targets to a risk-based framework, through which current sterility performance and future process designs can be optimised. Copyright © 2013 Elsevier B.V. All rights reserved.

Influence of hydration and starch digestion on the transient rheology of an aqueous suspension of comminuted potato snack food.

PubMed

Boehm, Michael W; Warren, Frederick J; Moore, Jackson E; Baier, Stefan K; Gidley, Michael J; Stokes, Jason R

2014-11-01

Oral processing of most foods is inherently destructive: solids are broken into particles before reassembly into a hydrated bolus while salivary enzymes degrade food components. In order to investigate the underlying physics driving changes during oral processing, we capture the transient rheological behaviour of a simulated potato chip bolus during hydration by a buffer with or without α-amylase. In the absence of amylase and for all oil contents and solids weight fractions tested, we find a collapse of the transient data when graphed according to simple Fickian diffusion. In the presence of amylase, we find effects on the transient and pseudo steady state bolus rheology. Within the first minute of mixing, the amylase degrades only ≈6% of the starch but that leads to an order of magnitude reduction in the bolus elasticity, as compared to the case without amylase. Thus, for an in vitro bolus, only a small amount of starch needs to be digested to have a large impact on the bolus rheology very soon after mixing.

Digestion of starch in a dynamic small intestinal model.

PubMed

Jaime-Fonseca, M R; Gouseti, O; Fryer, P J; Wickham, M S J; Bakalis, S

2016-12-01

The rate and extent of starch digestion have been linked with important health aspects, such as control of obesity and type-2 diabetes. In vitro techniques are often used to study digestion and simulated nutrient absorption; however, the effect of gut motility is often disregarded. The present work aims at studying fundamentals of starch digestion, e.g. the effect of viscosity on digestibility, taking into account both biochemical and engineering (gut motility) parameters. New small intestinal model (SIM) that realistically mimics gut motility (segmentation) was used to study digestibility and simulated oligosaccharide bio accessibility of (a) model starch solutions; (b) bread formulations. First, the model was compared with the rigorously mixed stirred tank reactor (STR). Then the effects of enzyme concentration/flow rate, starch concentration, and digesta viscosity (addition of guar gum) were evaluated. Compared to the STR, the SIM showed presence of lag phase when no digestive processes could be detected. The effects of enzyme concentration and flow rate appeared to be marginal in the region of mass transfer limited reactions. Addition of guar gum reduced simulated glucose absorption by up to 45 % in model starch solutions and by 35 % in bread formulations, indicating the importance of chyme rheology on nutrient bioaccessibility. Overall, the work highlights the significance of gut motility in digestive processes and offers a powerful tool in nutritional studies that, additionally to biochemical, considers engineering aspects of digestion. The potential to modulate food digestibility and nutrient bioaccessibility by altering food formulation is indicated.

A novel processed food classification system applied to Australian food composition databases.

PubMed

O'Halloran, S A; Lacy, K E; Grimes, C A; Woods, J; Campbell, K J; Nowson, C A

2017-08-01

The extent of food processing can affect the nutritional quality of foodstuffs. Categorising foods by the level of processing emphasises the differences in nutritional quality between foods within the same food group and is likely useful for determining dietary processed food consumption. The present study aimed to categorise foods within Australian food composition databases according to the level of food processing using a processed food classification system, as well as assess the variation in the levels of processing within food groups. A processed foods classification system was applied to food and beverage items contained within Australian Food and Nutrient (AUSNUT) 2007 (n = 3874) and AUSNUT 2011-13 (n = 5740). The proportion of Minimally Processed (MP), Processed Culinary Ingredients (PCI) Processed (P) and Ultra Processed (ULP) by AUSNUT food group and the overall proportion of the four processed food categories across AUSNUT 2007 and AUSNUT 2011-13 were calculated. Across the food composition databases, the overall proportions of foods classified as MP, PCI, P and ULP were 27%, 3%, 26% and 44% for AUSNUT 2007 and 38%, 2%, 24% and 36% for AUSNUT 2011-13. Although there was wide variation in the classifications of food processing within the food groups, approximately one-third of foodstuffs were classified as ULP food items across both the 2007 and 2011-13 AUSNUT databases. This Australian processed food classification system will allow researchers to easily quantify the contribution of processed foods within the Australian food supply to assist in assessing the nutritional quality of the dietary intake of population groups. © 2017 The British Dietetic Association Ltd.

Modified ground-truthing: an accurate and cost-effective food environment validation method for town and rural areas.

PubMed

Caspi, Caitlin Eicher; Friebur, Robin

2016-03-17

A major concern in food environment research is the lack of accuracy in commercial business listings of food stores, which are convenient and commonly used. Accuracy concerns may be particularly pronounced in rural areas. Ground-truthing or on-site verification has been deemed the necessary standard to validate business listings, but researchers perceive this process to be costly and time-consuming. This study calculated the accuracy and cost of ground-truthing three town/rural areas in Minnesota, USA (an area of 564 miles, or 908 km), and simulated a modified validation process to increase efficiency without comprising accuracy. For traditional ground-truthing, all streets in the study area were driven, while the route and geographic coordinates of food stores were recorded. The process required 1510 miles (2430 km) of driving and 114 staff hours. The ground-truthed list of stores was compared with commercial business listings, which had an average positive predictive value (PPV) of 0.57 and sensitivity of 0.62 across the three sites. Using observations from the field, a modified process was proposed in which only the streets located within central commercial clusters (the 1/8 mile or 200 m buffer around any cluster of 2 stores) would be validated. Modified ground-truthing would have yielded an estimated PPV of 1.00 and sensitivity of 0.95, and would have resulted in a reduction in approximately 88 % of the mileage costs. We conclude that ground-truthing is necessary in town/rural settings. The modified ground-truthing process, with excellent accuracy at a fraction of the costs, suggests a new standard and warrants further evaluation.

Model to Determine the Optimal Dietary Elimination Strategy for Treatment of Eosinophilic Esophagitis.

PubMed

Zhan, Tiannan; Ali, Ayman; Choi, Jin G; Lee, Minyi; Leung, John; Dellon, Evan S; Garber, John J; Hur, Chin

2018-05-03

Elimination diets are effective treatments for eosinophilic esophagitis (EoE), but foods that activate esophagitis are identified empirically, via a process that involves multiple esophagogastroduodenoscopies (EGDs). No optimized approach has been developed to identify foods that activate EoE. We aimed to compare clinical strategies to provide data to guide treatment. We developed a computer-based simulation model to determine the optimal empiric elimination strategy based on reported prevalence values for foods that activate EoE. These were identified in a systematic review, searching PubMed through October 1, 2017 for prospective and retrospective studies of EoE and diet. Each patient in our virtual cohort was assigned profile comprising as many as 12 foods known to induce EoE, including dairy, wheat, eggs, soy, nuts, seafood, beef, corn, chicken, potato, pork, and/or rice. To balance the strategy success rate with the number of EGDs required for food identification, we applied an efficiency frontier approach. Strategies on the frontier were the most efficient, requiring fewer EGDs for higher or equivalent success rates relative to their comparable, neighboring strategies. In all simulations, we found the 1,4,8-food and 1,3-food strategies to be the most efficient in identifying foods that induce EoE, resulting in the highest rate of the correct identification of food triggers balanced by the number of EGDs required to complete the food elimination strategy. Both strategies begin with elimination of dairy; if EoE remission is not achieved, the 1,3 diet proceeds to eliminate wheat and eggs in addition to dairy, and the 1,4,8 strategy removes wheat, eggs, dairy, and soy. In the case of persistent EoE after the second round of food elimination, the 1,3-food strategy terminates, whereas the 1,4,8-food diet eliminates corn, chicken, beef, and pork. The 1,4,8-food resulted in correct identification of foods that activated esophagitis in 76.68% of patients, with a mean 4.13 EGDs and a median 6 EGDs. The 1,3-food strategy identified foods that activated esophagitis in 42.76% of patients, with a mean of 3.36 EGDs and a median 2 EGDs required. In a modeling analysis, we found the 1,4,8-food and 1,3-food elimination strategies to be the most efficient in detection of foods that induce EoE in patients, the 1,4,8-food strategy was optimal, requiring a mean of only 4.13 EGDs for food identification. However, the ideal elimination strategy will vary based on clinical priorities. Additional research on specific foods that induce EoE are needed to confirm the predictions of this model. Copyright © 2018 AGA Institute. Published by Elsevier Inc. All rights reserved.

Grain dryer temperature field analysis

NASA Astrophysics Data System (ADS)

Li, Shizhuang; Cao, Shukun; Meng, Wenjing; Ma, Lingran

2017-09-01

Taking into account the drying process in the hot air temperature on the grain temperature has a great impact, and grain temperature and determines the quality of food after baking, so in order to ensure that the grain drying temperature in the safe range, the use of ANSYS FLUENT module of grain The temperature field was simulated in the drying process. The horizontal spacing of the angle box was 200mm and the vertical spacing was 240mm. At this time, the grain temperature distribution was more uniform and the drying was more adequate.

Heat and Mass Transfer Model in Freeze-Dried Medium

NASA Astrophysics Data System (ADS)

Alfat, Sayahdin; Purqon, Acep

2017-07-01

There are big problems in agriculture sector every year. One of the major problems is abundance of agricultural product during the peak of harvest season that is not matched by an increase in demand of agricultural product by consumers, this causes a wasted agricultural products. Alternative way was food preservation by freeze dried method. This method was already using heat transfer through conduction and convection to reduce water quality in the food. The main objective of this research was to design a model heat and mass transfer in freeze-dried medium. We had two steps in this research, the first step was design of medium as the heat injection site and the second was simulate heat and mass transfer of the product. During simulation process, we use physical property of some agriculture product. The result will show how temperature and moisture distribution every second. The method of research use finite element method (FEM) and will be illustrated in three dimensional.

Simulation of product distribution at PT Anugrah Citra Boga by using capacitated vehicle routing problem method

NASA Astrophysics Data System (ADS)

Lamdjaya, T.; Jobiliong, E.

2017-01-01

PT Anugrah Citra Boga is a food processing industry that produces meatballs as their main product. The distribution system of the products must be considered, because it needs to be more efficient in order to reduce the shipment cost. The purpose of this research is to optimize the distribution time by simulating the distribution channels with capacitated vehicle routing problem method. Firstly, the distribution route is observed in order to calculate the average speed, time capacity and shipping costs. Then build the model using AIMMS software. A few things that are required to simulate the model are customer locations, distances, and the process time. Finally, compare the total distribution cost obtained by the simulation and the historical data. It concludes that the company can reduce the shipping cost around 4.1% or Rp 529,800 per month. By using this model, the utilization rate can be more optimal. The current value for the first vehicle is 104.6% and after the simulation it becomes 88.6%. Meanwhile, the utilization rate of the second vehicle is increase from 59.8% to 74.1%. The simulation model is able to produce the optimal shipping route with time restriction, vehicle capacity, and amount of vehicle.

Regenerative life support system research

NASA Technical Reports Server (NTRS)

1988-01-01

Sections on modeling, experimental activities during the grant period, and topics under consideration for the future are contained. The sessions contain discussions of: four concurrent modeling approaches that were being integrated near the end of the period (knowledge-based modeling support infrastructure and data base management, object-oriented steady state simulations for three concepts, steady state mass-balance engineering tradeoff studies, and object-oriented time-step, quasidynamic simulations of generic concepts); interdisciplinary research activities, beginning with a discussion of RECON lab development and use, and followed with discussions of waste processing research, algae studies and subsystem modeling, low pressure growth testing of plants, subsystem modeling of plants, control of plant growth using lighting and CO2 supply as variables, search for and development of lunar soil simulants, preliminary design parameters for a lunar base life support system, and research considerations for food processing in space; and appendix materials, including a discussion of the CELSS Conference, detailed analytical equations for mass-balance modeling, plant modeling equations, and parametric data on existing life support systems for use in modeling.

Old Dog New Tricks: Use of Point-based Crop Models in Grid-based Regional Assessment of Crop Management Technologies Impact on Future Food Security

NASA Astrophysics Data System (ADS)

Koo, J.; Wood, S.; Cenacchi, N.; Fisher, M.; Cox, C.

2012-12-01

HarvestChoice (harvestchoice.org) generates knowledge products to guide strategic investments to improve the productivity and profitability of smallholder farming systems in sub-Saharan Africa (SSA). A keynote component of the HarvestChoice analytical framework is a grid-based overlay of SSA - a cropping simulation platform powered by process-based, crop models. Calibrated around the best available representation of cropping production systems in SSA, the simulation platform engages the DSSAT Crop Systems Model with the CENTURY Soil Organic Matter model (DSSAT-CENTURY) and provides a virtual experimentation module with which to explore the impact of a range of technological, managerial and environmental metrics on future crop productivity and profitability, as well as input use. For each of 5 (or 30) arc-minute grid cells in SSA, a stack of model input underlies it: datasets that cover soil properties and fertility, historic and future climate scenarios and farmers' management practices; all compiled from analyses of existing global and regional databases and consultations with other CGIAR centers. Running a simulation model is not always straightforward, especially when certain cropping systems or management practices are not even practiced by resource-poor farmers yet (e.g., precision agriculture) or they were never included in the existing simulation framework (e.g., water harvesting). In such cases, we used DSSAT-CENTURY as a function to iteratively estimate relative responses of cropping systems to technology-driven changes in water and nutrient balances compared to zero-adoption by farmers, while adjusting model input parameters to best mimic farmers' implementation of technologies in the field. We then fed the results of the simulation into to the economic and food trade model framework, IMPACT, to assess the potential implications on future food security. The outputs of the overall simulation analyses are packaged as a web-accessible database and published on the web with an interface that allows users to explore the simulation results in each country with user-defined baseline and what-if scenarios. The results are dynamically presented on maps, charts, and tables. This paper discusses the development of the simulation platform and its underlying data layers, a case study that assessed the role of potential crop management technology development, and the development of a web-based application that visualizes the simulation results.

Flock Foraging Efficiency in Relation to Food Sensing Ability and Distribution: a Simulation Study

NASA Astrophysics Data System (ADS)

Lee, Sang-Hee

2013-08-01

Flocking may be an advantageous strategy for acquiring food resources. The degree of advantage is related to two factors: the ability of flock members to detect food resources and patterns of food distribution in the environment. To understand foraging efficiency as a function of these factors, I constructed a two-dimensional (2D) flocking model incorporating the two factors. At the start of the simulation, food particles were heterogeneously distributed. The heterogeneity, H, was characterized as a value ranging from 0.0 to 1.0. For each flock member, food sensing ability was defined by two variables: sensing distance, R and sensing angle, θ. Foraging efficiency of a flock was defined as the time, τ, required for a flock to consume all the available food resources. Simulation results showed that flock foraging is most efficient when individuals had an intermediate sensing ability (R = 60), but decreased for low (R < 60) and high (R > 60) sensing ability. When R > 60, patterns in foraging efficiency with increasing sensing distance and food resource aggregation were less consistent. This inconsistency was due to instability of the flock and a higher rate of individuals failing to capture target food resources. In addition, I briefly discuss the benefits obtained by foraging in flocks from an evolutionary perspective.

Simulating Electrophoresis.

ERIC Educational Resources Information Center

Moertel, Cheryl; Frutiger, Bruce

1996-01-01

Describes a DNA fingerprinting simulation that uses vegetable food coloring and plastic food containers instead of DNA and expensive gel electrophoresis chambers. Allows students to decipher unknown combinations of dyes in a method similar to that used to decipher samples of DNA in DNA fingerprint techniques. (JRH)

Feeding and energetics of the great scallop, Pecten maximus, through a DEB model

NASA Astrophysics Data System (ADS)

Lavaud, Romain; Flye-Sainte-Marie, Jonathan; Jean, Fred; Emmery, Antoine; Strand, Øivind; Kooijman, Sebastiaan A. L. M.

2014-11-01

We developed a full life-cycle bioenergetic model for the great scallop Pecten maximus relying on the concepts of the Dynamic Energy Budget (DEB) theory. The covariation method was implemented to estimate the parameters of a standard DEB model. Such models are able to predict various metabolic processes from a food availability marker and temperature in the environment. However, suspension-feeders are likely to feed on various trophic sources, from microalgae cells to detritus. They are also able to sort and select food particles very efficiently, depending on their size, energetic value or quality. The present model includes a mechanistic description of the feeding processes, based on Kooijman's Synthesizing Unit principle which allows to deal with several food sources. Moreover we tested the hypothesis of a differential selectivity between two potential substrates (phytoplankton cell and the remaining particulate organic matter). Simulations of shell length, daily shell growth rate, dry weight and gonado-somatic index (GSI) variations were realized and compared to field data from a monitoring conducted in the Bay of Brest (Brittany, France) for six years. The model shows its capacity to efficiently reproduce all life history traits of the wild great scallops. Predicted length data were estimated to the nearest millimeter. The fit of simulated weights to observed data was very satisfactory. GSI predictions were also in accordance with observations but improvements are required to better capture the sharp increase of gametogenesis at the beginning of the year. Finally, results bring evidences that P. maximus is actually preferentially feed on living algae cells rather than on the rest of organic particles.

Metaheuristic simulation optimisation for the stochastic multi-retailer supply chain

NASA Astrophysics Data System (ADS)

Omar, Marina; Mustaffa, Noorfa Haszlinna H.; Othman, Siti Norsyahida

2013-04-01

Supply Chain Management (SCM) is an important activity in all producing facilities and in many organizations to enable vendors, manufacturers and suppliers to interact gainfully and plan optimally their flow of goods and services. A simulation optimization approach has been widely used in research nowadays on finding the best solution for decision-making process in Supply Chain Management (SCM) that generally faced a complexity with large sources of uncertainty and various decision factors. Metahueristic method is the most popular simulation optimization approach. However, very few researches have applied this approach in optimizing the simulation model for supply chains. Thus, this paper interested in evaluating the performance of metahueristic method for stochastic supply chains in determining the best flexible inventory replenishment parameters that minimize the total operating cost. The simulation optimization model is proposed based on the Bees algorithm (BA) which has been widely applied in engineering application such as training neural networks for pattern recognition. BA is a new member of meta-heuristics. BA tries to model natural behavior of honey bees in food foraging. Honey bees use several mechanisms like waggle dance to optimally locate food sources and to search new ones. This makes them a good candidate for developing new algorithms for solving optimization problems. This model considers an outbound centralised distribution system consisting of one supplier and 3 identical retailers and is assumed to be independent and identically distributed with unlimited supply capacity at supplier.

Molecular simulation of the water-triolein-oleic acid mixture: Local structure and thermodynamic properties

NASA Astrophysics Data System (ADS)

Couallier, E.; Riaublanc, A.; David Briand, E.; Rousseau, B.

2018-05-01

An artificial oil-in-water emulsion analogous to those found in bioresources or food matrices is simulated and studied experimentally. It is composed of one of the major natural free fatty acids (the oleic acid, OA) and the corresponding triacylglyceride (trioleic glyceride, or triolein, GTO). Because of the large time and length scales involved, the molecular simulations are done with the Martini force field, a coarse-grained model. This allowed us to study the water-OA-GTO system at different compositions with more than 20 000 molecules and up to 2 μs. Interfacial tension was measured using the pendant drop method and compared with molecular simulation results. We observe very good agreement at high OA concentrations and deviations up to 15% at low OA concentrations. The water solubility in the lipid phase is in fair agreement with experiments, between 0.03 and 0.32 mol/l, rising with the OA content. The area occupied by OA and GTO at the interface between water and the pure product fitted with experimental data (AOA = 36.6 Å2 and AGTO = 152.1 Å2). The consistency between simulation and experimental results allowed a structural analysis of the interface. A bilayer structure of the lipids at the water/oil interface is proposed, containing preferentially oleic acid but also triolein. Through all these results, the usefulness of coarse-grained simulation for the description of water-oil interfacial organization is demonstrated. This method will be used later to bring local information on the organization of target compounds, necessary in biomass fractionation processes or food additive formulations, for example.

Processed and ultra-processed foods are associated with lower-quality nutrient profiles in children from Colombia.

PubMed

Cornwell, Brittany; Villamor, Eduardo; Mora-Plazas, Mercedes; Marin, Constanza; Monteiro, Carlos A; Baylin, Ana

2018-01-01

To determine if processed and ultra-processed foods consumed by children in Colombia are associated with lower-quality nutrition profiles than less processed foods. We obtained information on sociodemographic and anthropometric variables and dietary information through dietary records and 24 h recalls from a convenience sample of the Bogotá School Children Cohort. Foods were classified into three categories: (i) unprocessed and minimally processed foods, (ii) processed culinary ingredients and (iii) processed and ultra-processed foods. We also examined the combination of unprocessed foods and processed culinary ingredients. Representative sample of children from low- to middle-income families in Bogotá, Colombia. Children aged 5-12 years in 2011 Bogotá School Children Cohort. We found that processed and ultra-processed foods are of lower dietary quality in general. Nutrients that were lower in processed and ultra-processed foods following adjustment for total energy intake included: n-3 PUFA, vitamins A, B12, C and E, Ca and Zn. Nutrients that were higher in energy-adjusted processed and ultra-processed foods compared with unprocessed foods included: Na, sugar and trans-fatty acids, although we also found that some healthy nutrients, including folate and Fe, were higher in processed and ultra-processed foods compared with unprocessed and minimally processed foods. Processed and ultra-processed foods generally have unhealthy nutrition profiles. Our findings suggest the categorization of foods based on processing characteristics is promising for understanding the influence of food processing on children's dietary quality. More studies accounting for the type and degree of food processing are needed.

Validation of an in vitro digestive system for studying macronutrient decomposition in humans.

PubMed

Kopf-Bolanz, Katrin A; Schwander, Flurina; Gijs, Martin; Vergères, Guy; Portmann, Reto; Egger, Lotti

2012-02-01

The digestive process transforms nutrients and bioactive compounds contained in food to physiologically active compounds. In vitro digestion systems have proven to be powerful tools for understanding and monitoring the complex transformation processes that take place during digestion. Moreover, the investigation of the physiological effects of certain nutrients demands an in vitro digestive process that is close to human physiology. In this study, human digestion was simulated with a 3-step in vitro process that was validated in depth by choosing pasteurized milk as an example of a complex food matrix. The evolution and decomposition of the macronutrients was followed over the entire digestive process to the level of intestinal enterocyte action, using protein and peptide analysis by SDS-PAGE, reversed-phase HPLC, size exclusion HPLC, and liquid chromatography-MS. The mean peptide size after in vitro digestion of pasteurized milk was 5-6 amino acids (AA). Interestingly, mostly essential AA (93.6%) were released during in vitro milk digestion, a significantly different relative distribution compared to the total essential AA concentration of bovine milk (44.5%). All TG were degraded to FFA and monoacylglycerols. Herein, we present a human in vitro digestion model validated for its ability to degrade the macronutrients of dairy products comparable to physiological ranges. It is suited to be used in combination with a human intestinal cell culture system, allowing ex vivo bioavailability measurements and assessment of the bioactive properties of food components.

Development and validation of a predictive model for the influences of selected product and process variables on ascorbic acid degradation in simulated fruit juice.

PubMed

Gabriel, Alonzo A; Cayabyab, Jochelle Elysse C; Tan, Athalie Kaye L; Corook, Mark Lester F; Ables, Errol John O; Tiangson-Bayaga, Cecile Leah P

2015-06-15

A predictive response surface model for the influences of product (soluble solids and titratable acidity) and process (temperature and heating time) parameters on the degradation of ascorbic acid (AA) in heated simulated fruit juices (SFJs) was established. Physicochemical property ranges of freshly squeezed and processed juices, and a previously established decimal reduction times of Escherichiacoli O157:H7 at different heating temperatures were used in establishing a Central Composite Design of Experiment that determined the combinations of product and process variable used in the model building. Only the individual linear effects of temperature and heating time significantly (P<0.05) affected AA reduction (%AAr). Validating systems either over- or underestimated actual %AAr with bias factors 0.80-1.20. However, all validating systems still resulted in acceptable predictive efficacy, with accuracy factor 1.00-1.26. The model may be useful in establishing unique process schedules for specific products, for the simultaneous control and improvement of food safety and quality. Copyright © 2015 Elsevier Ltd. All rights reserved.

Minimally processed foods are more satiating and less hyperglycemic than ultra-processed foods: a preliminary study with 98 ready-to-eat foods.

PubMed

Fardet, Anthony

2016-05-18

Beyond nutritional composition, food structure is increasingly recognized to play a role in food health potential, notably in satiety and glycemic responses. Food structure is also highly dependent on processing conditions. The hypothesis for this study is, based on a data set of 98 ready-to-eat foods, that the degree of food processing would correlate with the satiety index (SI) and glycemic response. Glycemic response was evaluated according to two indices: the glycemic index (GI) and a newly designed index, the glycemic glucose equivalent (GGE). The GGE indicates how a quantity of a certain food affects blood glucose levels by identifying the amount of food glucose that would have an effect equivalent to that of the food. Then, foods were clustered within three processing groups based on the international NOVA classification: (1) raw and minimally processed foods; (2) processed foods; and (3) ultra-processed foods. Ultra-processed foods are industrial formulations of substances extracted or derived from food and additives, typically with five or more and usually many (cheap) ingredients. The data were correlated by nonparametric Spearman's rank correlation coefficient on quantitative data. The main results show strong correlations between GGE, SI and the degree of food processing, while GI is not correlated with the degree of processing. Thus, the more food is processed, the higher the glycemic response and the lower its satiety potential. The study suggests that complex, natural, minimally and/or processed foods should be encouraged for consumption rather than highly unstructured and ultra-processed foods when choosing weakly hyperglycemic and satiating foods.

Variations in phytodetritus derived carbon uptake of the intertidal foraminifera Ammonia tepida and Haynesina germanica

NASA Astrophysics Data System (ADS)

Wukovits, Julia; Bukenberger, Patrick; Enge, Annekatrin; Wanek, Wolfgang; Watzka, Margarete; Heinz, Petra

2016-04-01

Phytodetritus represents a major component of particulate organic carbon in intertidal mudflats. Estuaries and tidal currents yield an extensive amount of these particles that display a substantial nutrient source for littoral food webs. For benthic foraminifera, a group of marine protists, phytodetritus serves as the main food source. Foraminifera are considered to play a significant role in marine carbon turnover processes and show seasonally very high population densities in intertidal sediments. Therefore, it is important to gather explicit data about the specific carbon uptake behavior of intertidal foraminiferal species. In this study, laboratory feeding experiments were carried out to observe phytodetrital carbon uptake of foraminiferal specimen collected in the German Wadden Sea. Artificially produced phytodetritus was labelled with 13C to follow carbon ingestion into foraminiferal cytoplasm over time at different simulated conditions. The experiments were performed with monocultures under exclusion of other meiofauna. Chlorophyte detritus (Dunaliella tertiolecta) was fed to the two common species Ammonia tepida and Haynesina germanica. Ammonia tepida showed a significantly higher affinity to this food source than H. germanica. Testing the effect of temperature revealed a significant decrease of carbon ingestion with increasing temperature in H. germanica. Observations focusing on A. tepida showed a rising phytodetrital carbon content in the biomass of juvenile individuals in contrast to adult foraminifera. In general, carbon uptake reaches saturation levels a few hours after food supply. Furthermore, A. tepida benefits from constant availability of fresh food rather than from a high amount of phytodetritus derived from a single food pulse. Our investigations showed that the foraminiferal impact on intertidal processing of phytodetrital carbon sources is species specific, temperature related and depends on developmental stage and input dynamics. Additionally, the presented data reveal the quantitative level of food derived carbon gathered within foraminiferal biomass.

Balanced diets in food systems: emerging trends and challenges for human health.

PubMed

Sammugam, Lakhsmi; Pasupuleti, Visweswara Rao

2018-04-25

Processed foods, generally known as modified raw foods produced by innovative processing technologies alters the food constituents such natural enzymes, fatty acids, micronutrients, macronutrients and vitamins. In contrast to fresh and unprocessed foods, processed foods are guaranteed to be safer, imperishable, long lasting and consist high level of nutrients bioactivity. Currently, the evolution in food processing technologies is necessary to face food security and safety, nutrition demand, its availability and also other global challenges in the food system. In this scenario, this review consists of information on two food processing technologies, which effects on processed foods before and after processing and the impact of food products on human health. It is also very well established that understanding the type and structure of foods to be processed can assist food processing industries towards advancement of novel food products. In connection with this fact, the present article also discusses the emerging trends and possible modifications in food processing technologies with the combination of conventional and modern techniques to get the suitable nutritional and safety qualities in food.

A model stomach system to investigate disintegration kinetics of solid foods during gastric digestion.

PubMed

Kong, F; Singh, R P

2008-06-01

Knowledge of the disintegration kinetics of food particulates in the human stomach is essential for assessing the bioaccessibility of nutrients in solid foods and understanding stomach emptying. The objective of this study was to develop a model stomach system and to investigate the kinetics of food disintegration. Our system consisted mainly of a turntable and a jacketed glass chamber containing simulated gastric juice in which plastic beads were added to simulate food particulates as well as provide a suitable mechanical destructive force on food samples. The mechanical force on the samples was simultaneously measured using the load cell of a TA-XT2 texture analyzer. Cylindrical carrots and ham samples were used as representative foods. The system is capable of simulating the in vivo stomach in terms of providing a wide range of continuous and periodic forces comparable to those measured in vivo. The modified power exponential function of the form y(t)= 1 - (1 -e(-kt))(beta), where y(t) is the mass retention ratio at time t, provided a reasonable description for the disintegration performance of tested foods. The mass retention curve can be either a sigmoidal decay with an initial delay or an exponential decay, which are decided largely by the hardness of the foods during digestion and the extent of physical force acting on the foods. A good match was observed between the kinetics of food disintegration and in vivo stomach emptying.

In Silico, Experimental, Mechanistic Model for Extended-Release Felodipine Disposition Exhibiting Complex Absorption and a Highly Variable Food Interaction

PubMed Central

Kim, Sean H. J.; Jackson, Andre J.; Hunt, C. Anthony

2014-01-01

The objective of this study was to develop and explore new, in silico experimental methods for deciphering complex, highly variable absorption and food interaction pharmacokinetics observed for a modified-release drug product. Toward that aim, we constructed an executable software analog of study participants to whom product was administered orally. The analog is an object- and agent-oriented, discrete event system, which consists of grid spaces and event mechanisms that map abstractly to different physiological features and processes. Analog mechanisms were made sufficiently complicated to achieve prespecified similarity criteria. An equation-based gastrointestinal transit model with nonlinear mixed effects analysis provided a standard for comparison. Subject-specific parameterizations enabled each executed analog’s plasma profile to mimic features of the corresponding six individual pairs of subject plasma profiles. All achieved prespecified, quantitative similarity criteria, and outperformed the gastrointestinal transit model estimations. We observed important subject-specific interactions within the simulation and mechanistic differences between the two models. We hypothesize that mechanisms, events, and their causes occurring during simulations had counterparts within the food interaction study: they are working, evolvable, concrete theories of dynamic interactions occurring within individual subjects. The approach presented provides new, experimental strategies for unraveling the mechanistic basis of complex pharmacological interactions and observed variability. PMID:25268237

BioPepDB: an integrated data platform for food-derived bioactive peptides.

PubMed

Li, Qilin; Zhang, Chao; Chen, Hongjun; Xue, Jitong; Guo, Xiaolei; Liang, Ming; Chen, Ming

2018-03-12

Food-derived bioactive peptides play critical roles in regulating most biological processes and have considerable biological, medical and industrial importance. However, a large number of active peptides data, including sequence, function, source, commercial product information, references and other information are poorly integrated. BioPepDB is a searchable database of food-derived bioactive peptides and their related articles, including more than four thousand bioactive peptide entries. Moreover, BioPepDB provides modules of prediction and hydrolysis-simulation for discovering novel peptides. It can serve as a reference database to investigate the function of different bioactive peptides. BioPepDB is available at http://bis.zju.edu.cn/biopepdbr/ . The web page utilises Apache, PHP5 and MySQL to provide the user interface for accessing the database and predict novel peptides. The database itself is operated on a specialised server.

In vitro human digestion test to monitor the dissolution of silver nanoparticles

NASA Astrophysics Data System (ADS)

Bove, P.; Malvindi, M. A.; Sabella, S.

2017-06-01

Nanotechnology is a scientific revolution that the food industry has experienced over the last years. Widely employed as food additives and/or food contact materials in consumer products, silver nanoparticles are an example of this innovation. However, their increasing use makes also likely the human ingestion, thus requiring a proper risk analysis. In this framework, a comprehensive characterization of biotransformation of silver nanoparticles in biological fluids is fundamental for the regulatory needs. Herein, we aimed at studying the dissolution behaviour of silver nanoparticles using an in vitro test, which simulates the human oral ingestion of NPs during their passage through the gastrointestinal tract. The nanoparticle suspensions were characterized in the different digestion phases using several techniques to follow the changes of key physical properties (e.g., size, surface charge and plasmon peak) and to quantify the biotransformed products arisen by the process, as for example free silver ions.

Food Preference, Acceptance and Consumption in a Simulated, Isolated- Duty Station

DTIC Science & Technology

1977-05-01

study food habits in a controlled isolation environment ,the fo6d choice and consumption behavior of the crew of a simulated, isolated-duty sta...Instructions for Consumption Diary 78 Appendix C: Food Items on Preference Survey List which were not on Menu 80 Appendix D: Item Name Changes Made to...U 1 SUMMARY The effectiveness of isolated duty stations depends on unusually careful planning to compensate for storage and logistical limitations

Inactivation of Salmonella, Listeria monocytogenes and Enterococcus faecium NRRL B-2354 in a selection of low moisture foods.

PubMed

Rachon, Grzegorz; Peñaloza, Walter; Gibbs, Paul A

2016-08-16

The aims of this study were to obtain data on survival and heat resistance of cocktails of Salmonella, Listeria monocytogenes and the surrogate Enterococcus faecium (NRRL B-2354) in four low moisture foods (confectionery formulation, chicken meat powder, pet food and savoury seasoning) during storage before processing. Inoculated samples were stored at 16°C and cell viability examined at day 0, 3, 7 and 21. At each time point, the heat resistance at 80°C was determined. The purpose was to determine a suitable storage time of inoculated foods that can be applied in heat resistance studies or process validations with similar cell viability and heat resistance characteristics. The main inactivation study was carried out within 7days after inoculation, the heat resistance of each bacterial cocktail was evaluated in each low moisture food heated in thermal cells exposed to temperatures between 70 and 140°C. The Weibull model and the first order kinetics (D-value) were used to express inactivation data and calculate the heating time to achieve 5 log reduction at each temperature. Results showed that the pathogens Salmonella and L. monocytogenes and the surrogate E. faecium NRRL B-2354, can survive well (maximum reduction <0.8 log) in low moisture foods maintained at 16°C, as simulation of warehouse raw material storage in winter and before processing. The D80 value of the pathogens and surrogate did not significantly change during the 21day storage (p>0.05). The inactivation kinetics of the pathogens and surrogate at temperatures between 70 and 140°C, were different between each organism and product. E. faecium NRRL B-2354 was a suitable Salmonella surrogate for three of the low moisture foods studied, but not for the sugar-containing confectionery formulation. Heating low moisture food in moisture-tight environments (thermal cells) to 111.2, 105.3 or 111.8°C can inactivate 5 log of Salmonella, L. monocytogenes or E. faecium NRRL B-2354 respectively. Copyright © 2016 Elsevier B.V. All rights reserved.

Frequency Distribution in Domestic Microwave Ovens and Its Influence on Heating Pattern.

PubMed

Luan, Donglei; Wang, Yifen; Tang, Juming; Jain, Deepali

2017-02-01

In this study, snapshots of operating frequency profiles of domestic microwave ovens were collected to reveal the extent of microwave frequency variations under different operation conditions. A computer simulation model was developed based on the finite difference time domain method to analyze the influence of the shifting frequency on heating patterns of foods in a microwave oven. The results showed that the operating frequencies of empty and loaded domestic microwave ovens varied widely even among ovens of the same model purchased on the same date. Each microwave oven had its unique characteristic operating frequencies, which were also affected by the location and shape of the load. The simulated heating patterns of a gellan gel model food when heated on a rotary plate agreed well with the experimental results, which supported the reliability of the developed simulation model. Simulation indicated that the heating patterns of a stationary model food load changed with the varying operating frequency. However, the heating pattern of a rotary model food load was not sensitive to microwave frequencies due to the severe edge heating overshadowing the effects of the frequency variations. © 2016 Institute of Food Technologists®.

Modelling food and population dynamics in honey bee colonies.

PubMed

Khoury, David S; Barron, Andrew B; Myerscough, Mary R

2013-01-01

Honey bees (Apis mellifera) are increasingly in demand as pollinators for various key agricultural food crops, but globally honey bee populations are in decline, and honey bee colony failure rates have increased. This scenario highlights a need to understand the conditions in which colonies flourish and in which colonies fail. To aid this investigation we present a compartment model of bee population dynamics to explore how food availability and bee death rates interact to determine colony growth and development. Our model uses simple differential equations to represent the transitions of eggs laid by the queen to brood, then hive bees and finally forager bees, and the process of social inhibition that regulates the rate at which hive bees begin to forage. We assume that food availability can influence both the number of brood successfully reared to adulthood and the rate at which bees transition from hive duties to foraging. The model predicts complex interactions between food availability and forager death rates in shaping colony fate. Low death rates and high food availability results in stable bee populations at equilibrium (with population size strongly determined by forager death rate) but consistently increasing food reserves. At higher death rates food stores in a colony settle at a finite equilibrium reflecting the balance of food collection and food use. When forager death rates exceed a critical threshold the colony fails but residual food remains. Our model presents a simple mathematical framework for exploring the interactions of food and forager mortality on colony fate, and provides the mathematical basis for more involved simulation models of hive performance.

Both Low Temperature and Shorter Duration of Food Availability Delay Testicular Regression and Affect the Daily Cycle in Body Temperature in a Songbird.

PubMed

Dawson, Alistair

Photoperiodic control of reproduction in birds is based on two processes, a positive effect leading to gonadal maturation and an inhibitory effect subsequently inducing regression. Nonphotoperiodic cues can modulate photoperiodic control, particularly the inhibitory process. In previous studies of common starlings (Sturnus vulgaris), (1) restriction of food availability to 8 h after dawn had little effect on testicular maturation but dramatically delayed subsequent regression and (2) lower ambient temperature also had little effect during maturation but delayed regression. Could the effects of food restriction and temperature share a common underlying mechanism? Four groups of starlings were kept on a simulated natural cycle in photoperiod in a 2 × 2 factorial experimental design. Two groups were held under an ambient temperature of 16°C, and the other two were held under 6°C. One of each of these groups had food provided ad lib., and in the other two groups access to food was denied 7 h after dawn. In both the ad lib. food groups and the food-restricted groups, lower temperature had little effect on testicular maturation but delayed subsequent regression and molt. In both the 16°C groups and the 6°C groups, food restriction had no effect on testicular maturation but delayed regression and molt. The daily cycle in body temperature was recorded in all groups when the photoperiod had reached 12L∶12D, the photoperiod at which regression is initiated. In both 6°C groups, nighttime body temperature was lower than in the 16°C groups, a characteristic of shorter photoperiods. In the two ad lib. food groups high daytime temperature was maintained until dusk, whereas in the two food-restricted groups body temperature began to decrease after food withdrawal. Thus, both lower temperature and food restriction delayed regression, as if the photoperiod was shorter than it actually was, and both resulted in daily cycles in body temperature that reflected cycles under shorter photoperiods. This implies that the daily cycle in body temperature is possibly a common pathway through which nonphotoperiodic cues may operate.

Bioaccessibility of hydroxycinnamic acids and antioxidant capacity from sorghum bran thermally processed during simulated in vitro gastrointestinal digestion.

PubMed

Salazar-López, Norma Julieta; González-Aguilar, Gustavo A; Rouzaud-Sández, Ofelia; Robles-Sánchez, Maribel

2018-06-01

Sorghum is a source of hydroxycinnamic acids (HCA), which have shown antioxidant, anti-inflammatory and anti-proliferative capacities. However, a high proportion of them have low bioaccessibility due the complex structural disposition of the plant's cell wall. The effects of boiling and extrusion processes on sorghum bran and their effects on the antioxidant capacity and bioaccessibility of HCA during simulated in vitro gastrointestinal digestion were investigated. The bioaccessibility of phenolic compounds was significantly higher in extruded sorghum bran (38.4%) than that obtained by boiling (29.5%). This is consistent with the increase of the antioxidant capacity after in vitro digestion. In contrast, a low bioaccessibility of pure monomeric HCA was observed when they were exposed to in vitro gastrointestinal digestion. There were significant bioaccessibility reductions of 36.8, 19.5, 13.5, 62.1% for caffeic, ρ-coumaric, ferulic and sinapic acids, respectively, when unproccessed sorghum bran was added. Although the bioaccessibility of monomeric HCA was low, the total phenolic compounds and antioxidant capacity increased during the digestion simulation due to the thermal processes of extrusion and boiling. Extrusion and boiling could be utilized to produce food based on sorghum bran with biological potential.

Simulation and statistical analysis for the optimization of nitrogen liquefaction plant with cryogenic Claude cycle using process modeling tool: ASPEN HYSYS

NASA Astrophysics Data System (ADS)

Joshi, D. M.

2017-09-01

Cryogenic technology is used for liquefaction of many gases and it has several applications in food process engineering. Temperatures below 123 K are considered to be in the field of cryogenics. Extreme low temperatures are a basic need for many industrial processes and have several applications, such as superconductivity of magnets, space, medicine and gas industries. Several methods can be used to obtain the low temperatures required for liquefaction of gases. The process of cooling or refrigerating a gas to a temperature below its critical temperature so that liquid can be formed at some suitable pressure, which is below the critical pressure, is the basic liquefaction process. Different cryogenic cycle configurations are designed for getting the liquefied form of gases at different temperatures. Each of the cryogenic cycles like Linde cycle, Claude cycle, Kapitza cycle or modified Claude cycle has its own advantages and disadvantages. The placement of heat exchangers, Joule-Thompson valve and turboexpander decides the configuration of a cryogenic cycle. Each configuration has its own efficiency according to the application. Here, a nitrogen liquefaction plant is used for the analysis purpose. The process modeling tool ASPEN HYSYS can provide a software simulation approach before the actual implementation of the plant in the field. This paper presents the simulation and statistical analysis of the Claude cycle with the process modeling tool ASPEN HYSYS. It covers the technique used to optimize the liquefaction of the plant. The simulation results so obtained can be used as a reference for the design and optimization of the nitrogen liquefaction plant. Efficient liquefaction will give the best performance and productivity to the plant.

Migration of components from cork stoppers to food: challenges in determining inorganic elements in food simulants.

PubMed

Corona, T; Iglesias, M; Anticó, E

2014-06-18

The inorganic elements potentially migrating from cork to a food simulant [a hydroalcoholic solution containing 12 and 20% (v/v) ethanol] have been determined by means of inductively coupled plasma (ICP) with atomic emission and mass spectrometric detection. The experimental instrumental conditions were evaluated in depth, taking into account spectroscopic and nonspectroscopic interference caused by the presence of ethanol and other components in the sample. We report concentrations ranging from 4 μg kg(-1) for Cd to 28000 μg kg(-1) for Al in the food simulant (concentrations given in kilograms of cork). The values found for Ba, Mn, Fe, Cu, and Zn have been compared with the guideline values stated in EU Regulation 10/2011. In all cases, cork met the general safety criteria applicable to food contact material. Finally, we have proposed water as an alternative to the hydroalcoholic solution to simplify quantification of the tested elements using ICP techniques.

Migration measurement and modelling from poly(ethylene terephthalate) (PET) into soft drinks and fruit juices in comparison with food simulants.

PubMed

Franz, R; Welle, F

2008-08-01

Poly(ethylene terephthalate) (PET) bottles are widely used for beverages. Knowledge about the migration of organic compounds from the PET bottle wall into contact media is of interest especially when post-consumer recyclates are introduced into new PET bottles. Using migration theory, the migration of a compound can be calculated if the concentration in the bottle wall is known. On the other hand, for any given specific migration limit or maximum target concentration for organic chemical compounds in the bottled foodstuffs, the maximum allowable concentrations in the polymer CP,0 can be calculated. Since a food simulant cannot exactly simulate the real migration into the foodstuff or beverages, a worse-case simulation behaviour is the intention. However, if the migration calculation should not be too overestimative, the polymer-specific kinetic parameter for migration modelling, the so-called AP value, should be established appropriately. One objective of the study was the kinetic determination of the specific migration behaviour of low molecular weight compounds such as solvents with relatively high diffusion rates and, therefore, with high migration potential from the PET bottle wall into food simulants in comparison with real beverages. For this purpose, model contaminants were introduced into the bottle wall during pre-form production. The volatile compounds toluene and chlorobenzene were established at concentrations from about 20-30 mg kg(-1) to 300-350 mg kg(-1). Phenyl cyclohexane was present at concentrations of 35, 262 and 782 mg kg(-1), respectively. The low volatile compounds benzophenone and methyl stearate have bottle wall concentrations of about 100 mg kg(-1) in the low spiking level up to about 1000 mg kg(-1) in the highly spiked test bottle. From these experimental data, the polymer specific parameters (AP values) from mathematical migration modelling were derived. The experimental determined diffusing coefficients were determined, calculated and compared with literature data and an AP' value of 1.0 was derived thereof for non-swelling food simulants like 3% acetic acid, 10% ethanol or iso-octane. For more swelling condition, e.g. 95% ethanol as food simulant, an AP' value of 3.1 seems to be suitable for migration calculation. In relation to PET recycling safety aspects, maximum concentrations in the bottle wall were established for migrants/contaminants with different molecular weights, which correspond with a migration limit of 10 microg kg(-1). From the experimental data obtained using food simulants and in comparison with beverages, the most appropriate food simulant for PET packed foods with a sufficient but not too overestimative worse-case character was found to be 50% ethanol. In addition, it can be shown that mass transport from PET is generally controlled by the very low diffusion in the polymer and, as a consequence, partitioning coefficients (KP/F values) of migrants between the polymer material and the foodstuff do not influence the migration levels significantly. An important consequence is that migration levels from PET food-contact materials are largely independent from the nature of the packed food, which on the other hand simplifies exposure estimations from PET.

Consumption of ultra-processed foods predicts diet quality in Canada.

PubMed

Moubarac, Jean-Claude; Batal, M; Louzada, M L; Martinez Steele, E; Monteiro, C A

2017-01-01

This study describes food consumption patterns in Canada according to the types of food processing using the Nova classification and investigates the association between consumption of ultra-processed foods and the nutrient profile of the diet. Dietary intakes of 33,694 individuals from the 2004 Canadian Community Health Survey aged 2 years and above were analyzed. Food and drinks were classified using Nova into unprocessed or minimally processed foods, processed culinary ingredients, processed foods and ultra-processed foods. Average consumption (total daily energy intake) and relative consumption (% of total energy intake) provided by each of the food groups were calculated. Consumption of ultra-processed foods according to sex, age, education, residential location and relative family revenue was assessed. Mean nutrient content of ultra-processed foods and non-ultra-processed foods were compared, and the average nutrient content of the overall diet across quintiles of dietary share of ultra-processed foods was measured. In 2004, 48% of calories consumed by Canadians came from ultra-processed foods. Consumption of such foods was high amongst all socioeconomic groups, and particularly in children and adolescents. As a group, ultra-processed foods were grossly nutritionally inferior to non-ultra-processed foods. After adjusting for covariates, a significant and positive relationship was found between the dietary share of ultra-processed foods and the content in carbohydrates, free sugars, total and saturated fats and energy density, while an inverse relationship was observed with the dietary content in protein, fiber, vitamins A, C, D, B6 and B12, niacin, thiamine, riboflavin, as well as zinc, iron, magnesium, calcium, phosphorus and potassium. Lowering the dietary share of ultra-processed foods and raising consumption of hand-made meals from unprocessed or minimally processed foods would substantially improve the diet quality of Canadian. Copyright © 2016 Elsevier Ltd. All rights reserved.

Application of a computer simulation model to migrating white-fronted geese in the Klamath Basin

USGS Publications Warehouse

Frederick, R.B.; Clark, William R.; Takekawa, John Y.; McCullough, Dale R.; Barrett, R.H.

1992-01-01

The Pacific greater white-fronted goose (Anser albifrons) population has declined precipitously over the past 20 years. Loss of wetland habitat in California wintering areas has had a significant effect on the population, so recovery of the population may depend on innovative management of the few remaining wetlands. A computer simulation model, REFMOD, was applied to greater white-fronted geese in the Klamath Basin, northern California, to investigate the importance of food availability and hunting disturbance to migrating and wintering populations. Time spent flying and feeding was simulated during fall and early winter, and the resulting energy expenditure was compared with energy consumed to calculate an overall energy balance. This energy balance and the ease with which waterfowl acquired needed food affected emigration rate, and thus, the waterfowl population level was directly tied to availability and distribution of food. The model validly described distances moved by geese from their Tule Lake Refuge roosting site (core) to feeding sites within the surrounding Klamath Basin arena, and exhibited a capability to simulate observed time spent feeding. Based on 25 stochastic simulations, greater white-fronted goose population dynamics were validly simulated over the fall and early-winter (P>0.8). When food was removed from the Tule Lake Refuge, simulated geese had to fly farther (P<0.0001) to find food, hastening emigration and resulting in a decline (P<0.05) in use of the Klamath Basin by geese. Although barley is normally abundant in the basin and is extensively used by geese, simulated elimination of barley in the arena did not cause a reduction in goose numbers (P>0.05). The elimination did cause an increase in the distance traveled to feed (P<0.05), but the availability of other foods in the basin (e.g., potatoes) was evidently sufficient to support the population. The elimination of hunting in the Klamath Basin, and the related decrease in disturbance of feeding birds, had little effect (P>0.05) on the distance traveled to feed or on goose numbers. A 10-fold increase in disturbance hastened emigration and reduced population levels (P<0.0001) during the season by about 30%; a 100-fold increase in disturbance reduced population levels (P<0.0001) by 85%. When goose immigration was increased to simulate an average peak population of approximately 500 000 geese, population levels remained high throughout the fall, indicating the Klamath Basin can sustain a population much larger than currently exists. This suggests food availability and disturbance levels in the Klamath Basin are not responsible for observed population declines during the last 2 decades. REFMOD can easily be used to evaluate the effects of other scenarios related to hunting regimes and food distribution and availability.

Ultra-processed foods have the worst nutrient profile, yet they are the most available packaged products in a sample of New Zealand supermarkets.

PubMed

Luiten, Claire M; Steenhuis, Ingrid Hm; Eyles, Helen; Ni Mhurchu, Cliona; Waterlander, Wilma E

2016-02-01

To examine the availability of packaged food products in New Zealand supermarkets by level of industrial processing, nutrient profiling score (NPSC), price (energy, unit and serving costs) and brand variety. Secondary analysis of cross-sectional survey data on packaged supermarket food and non-alcoholic beverages. Products were classified according to level of industrial processing (minimally, culinary and ultra-processed) and their NPSC. Packaged foods available in four major supermarkets in Auckland, New Zealand. Packaged supermarket food products for the years 2011 and 2013. The majority (84% in 2011 and 83% in 2013) of packaged foods were classified as ultra-processed. A significant positive association was found between the level of industrial processing and NPSC, i.e., ultra-processed foods had a worse nutrient profile (NPSC=11.63) than culinary processed foods (NPSC=7.95), which in turn had a worse nutrient profile than minimally processed foods (NPSC=3.27), P<0.001. No clear associations were observed between the three price measures and level of processing. The study observed many variations of virtually the same product. The ten largest food manufacturers produced 35% of all packaged foods available. In New Zealand supermarkets, ultra-processed foods comprise the largest proportion of packaged foods and are less healthy than less processed foods. The lack of significant price difference between ultra- and less processed foods suggests ultra-processed foods might provide time-poor consumers with more value for money. These findings highlight the need to improve the supermarket food supply by reducing numbers of ultra-processed foods and by reformulating products to improve their nutritional profile.

Microbiological Challenge Testing for Listeria Monocytogenes in Ready-to-Eat Food: A Practical Approach.

PubMed

Spanu, Carlo; Scarano, Christian; Ibba, Michela; Pala, Carlo; Spanu, Vincenzo; De Santis, Enrico Pietro Luigi

2014-12-09

Food business operators (FBOs) are the primary responsible for the safety of food they place on the market. The definition and validation of the product's shelf-life is an essential part for ensuring microbiological safety of food and health of consumers. In the frame of the Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs, FBOs shall conduct shelf-life studies in order to assure that their food does not exceed the food safety criteria throughout the defined shelf-life. In particular this is required for ready-to-eat (RTE) food that supports the growth of Listeria monocytogenes . Among other studies, FBOs can rely on the conclusion drawn by microbiological challenge tests. A microbiological challenge test consists in the artificial contamination of a food with a pathogen microorganism and aims at simulating its behaviour during processing and distribution under the foreseen storage and handling conditions. A number of documents published by international health authorities and research institutions describes how to conduct challenge studies. The authors reviewed the existing literature and described the methodology for implementing such laboratory studies. All the main aspects for the conduction of L. monocytogenes microbiological challenge tests were considered, from the selection of the strains, preparation and choice of the inoculum level and method of contamination, to the experimental design and data interpretation. The objective of the present document is to provide an exhaustive and practical guideline for laboratories that want to implement L. monocytogenes challenge testing on RTE food.

Microbiological Challenge Testing for Listeria Monocytogenes in Ready-to-Eat Food: A Practical Approach

PubMed Central

Scarano, Christian; Ibba, Michela; Pala, Carlo; Spanu, Vincenzo; De Santis, Enrico Pietro Luigi

2014-01-01

Food business operators (FBOs) are the primary responsible for the safety of food they place on the market. The definition and validation of the product’s shelf-life is an essential part for ensuring microbiological safety of food and health of consumers. In the frame of the Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs, FBOs shall conduct shelf-life studies in order to assure that their food does not exceed the food safety criteria throughout the defined shelf-life. In particular this is required for ready-to-eat (RTE) food that supports the growth of Listeria monocytogenes. Among other studies, FBOs can rely on the conclusion drawn by microbiological challenge tests. A microbiological challenge test consists in the artificial contamination of a food with a pathogen microorganism and aims at simulating its behaviour during processing and distribution under the foreseen storage and handling conditions. A number of documents published by international health authorities and research institutions describes how to conduct challenge studies. The authors reviewed the existing literature and described the methodology for implementing such laboratory studies. All the main aspects for the conduction of L. monocytogenes microbiological challenge tests were considered, from the selection of the strains, preparation and choice of the inoculum level and method of contamination, to the experimental design and data interpretation. The objective of the present document is to provide an exhaustive and practical guideline for laboratories that want to implement L. monocytogenes challenge testing on RTE food. PMID:27800369

Migration of DEHP from plastic to food simulants under microwave heating

NASA Astrophysics Data System (ADS)

Zhu, X.; Li, F.; Qiu, Z. Z.; Huang, J. W.

2017-05-01

The migration of plasticizer DEHP from the plastic products (4 kinds of commonly used plastic food containers under microwave heating: plastic wrap, food bags, ordinary plastic boxes, microwave special plastic boxes) through food contact materials to food simulants (isooctane, 10% ethanol-water solution (v/v), 3% acetic acid-water solution (w/w) and distilled water) was studied under microwave heating (power levels of 400 W). The results shows that the DEHP mobility increases with the increase of microwave heating time, DEHP mobility in isooctane and 3% acetic acid-water solution (w/w) is significantly greater than in 10% ethanol-water solution (v/v) and distilled water; the order of DEHP mobility in isooctane is plastic wrap>food bag>common plastic box>microwave-safe plastic box, while in 3% acetic acid (w/w), the order is food bag>common plastic box>microwave-safe plastic box>plastic wrap.

Individual Differences in Reward and Somatosensory-Motor Brain Regions Correlate with Adiposity in Adolescents

PubMed Central

Rapuano, Kristina M.; Huckins, Jeremy F.; Sargent, James D.; Heatherton, Todd F.; Kelley, William M.

2016-01-01

The prevalence of adolescent obesity has increased dramatically over the past three decades, and research has documented that the number of television shows viewed during childhood is associated with greater risk for obesity. In particular, considerable evidence suggests that exposure to food marketing promotes eating habits that contribute to obesity. The present study examines neural responses to dynamic food commercials in overweight and healthy-weight adolescents using functional magnetic resonance imaging (fMRI). Compared with non-food commercials, food commercials more strongly engaged regions involved in attention and saliency detection (occipital lobe, precuneus, superior temporal gyri, and right insula) and in processing rewards [left and right nucleus accumbens (NAcc) and left orbitofrontal cortex (OFC)]. Activity in the left OFC and right insula further correlated with subjects' percent body fat at the time of the scan. Interestingly, this reward-related activity to food commercials was accompanied by the additional recruitment of mouth-specific somatosensory-motor cortices—a finding that suggests the intriguing possibility that higher-adiposity adolescents mentally simulate eating behaviors and offers a potential neural mechanism for the formation and reinforcement of unhealthy eating habits that may hamper an individual's ability lose weight later in life. PMID:25994961

FOOD RISK ANALYSIS

USDA-ARS?s Scientific Manuscript database

Food risk analysis is a holistic approach to food safety because it considers all aspects of the problem. Risk assessment modeling is the foundation of food risk analysis. Proper design and simulation of the risk assessment model is important to properly predict and control risk. Because of knowl...

Ultra-processed foods and the nutritional dietary profile in Brazil

PubMed Central

Louzada, Maria Laura da Costa; Martins, Ana Paula Bortoletto; Canella, Daniela Silva; Baraldi, Larissa Galastri; Levy, Renata Bertazzi; Claro, Rafael Moreira; Moubarac, Jean-Claude; Cannon, Geoffrey; Monteiro, Carlos Augusto

2015-01-01

OBJECTIVE To assess the impact of consuming ultra-processed foods on the nutritional dietary profile in Brazil. METHODS Cross-sectional study conducted with data from the module on individual food consumption from the 2008-2009 Pesquisa de Orçamentos Familiares (POF – Brazilian Family Budgets Survey). The sample, which represented the section of the Brazilian population aged 10 years or over, involved 32,898 individuals. Food consumption was evaluated by two 24-hour food records. The consumed food items were classified into three groups: natural or minimally processed, including culinary preparations with these foods used as a base; processed; and ultra-processed. RESULTS The average daily energy consumption per capita was 1,866 kcal, with 69.5% being provided by natural or minimally processed foods, 9.0% by processed foods and 21.5% by ultra-processed food. The nutritional profile of the fraction of ultra-processed food consumption showed higher energy density, higher overall fat content, higher saturated and trans fat, higher levels of free sugar and less fiber, protein, sodium and potassium, when compared to the fraction of consumption related to natural or minimally processed foods. Ultra-processed foods presented generally unfavorable characteristics when compared to processed foods. Greater inclusion of ultra-processed foods in the diet resulted in a general deterioration in the dietary nutritional profile. The indicators of the nutritional dietary profile of Brazilians who consumed less ultra-processed foods, with the exception of sodium, are the stratum of the population closer to international recommendations for a healthy diet. CONCLUSIONS The results from this study highlight the damage to health that is arising based on the observed trend in Brazil of replacing traditional meals, based on natural or minimally processed foods, with ultra-processed foods. These results also support the recommendation of avoiding the consumption of these kinds of foods. PMID:26176747

Ultra-processed foods and the nutritional dietary profile in Brazil.

PubMed

Costa Louzada, Maria Laura da; Martins, Ana Paula Bortoletto; Canella, Daniela Silva; Baraldi, Larissa Galastri; Levy, Renata Bertazzi; Claro, Rafael Moreira; Moubarac, Jean-Claude; Cannon, Geoffrey; Monteiro, Carlos Augusto

2015-01-01

OBJECTIVE To assess the impact of consuming ultra-processed foods on the nutritional dietary profile in Brazil. METHODS Cross-sectional study conducted with data from the module on individual food consumption from the 2008-2009 Pesquisa de Orçamentos Familiares (POF - Brazilian Family Budgets Survey). The sample, which represented the section of the Brazilian population aged 10 years or over, involved 32,898 individuals. Food consumption was evaluated by two 24-hour food records. The consumed food items were classified into three groups: natural or minimally processed, including culinary preparations with these foods used as a base; processed; and ultra-processed. RESULTS The average daily energy consumption per capita was 1,866 kcal, with 69.5% being provided by natural or minimally processed foods, 9.0% by processed foods and 21.5% by ultra-processed food. The nutritional profile of the fraction of ultra-processed food consumption showed higher energy density, higher overall fat content, higher saturated and trans fat, higher levels of free sugar and less fiber, protein, sodium and potassium, when compared to the fraction of consumption related to natural or minimally processed foods. Ultra-processed foods presented generally unfavorable characteristics when compared to processed foods. Greater inclusion of ultra-processed foods in the diet resulted in a general deterioration in the dietary nutritional profile. The indicators of the nutritional dietary profile of Brazilians who consumed less ultra-processed foods, with the exception of sodium, are the stratum of the population closer to international recommendations for a healthy diet. CONCLUSIONS The results from this study highlight the damage to health that is arising based on the observed trend in Brazil of replacing traditional meals, based on natural or minimally processed foods, with ultra-processed foods. These results also support the recommendation of avoiding the consumption of these kinds of foods.

Kinetics of ultrasound-assisted extraction of antioxidant polyphenols from food by-products: Extraction and energy consumption optimization.

PubMed

Pradal, Delphine; Vauchel, Peggy; Decossin, Stéphane; Dhulster, Pascal; Dimitrov, Krasimir

2016-09-01

Ultrasound-assisted extraction (UAE) of antioxidant polyphenols from chicory grounds was studied in order to propose a suitable valorization of this food industry by-product. The main parameters influencing the extraction process were identified. A new mathematical model for multi-criteria optimization of UAE was proposed. This kinetic model permitted the following and the prediction of the yield of extracted polyphenols, the antioxidant activity of the obtained extracts and the energy consumption during the extraction process in wide ranges of temperature (20-60°C), ethanol content in the solvent (0-60% (vol.) in ethanol-water mixtures) and ultrasound power (0-100W). After experimental validation of the model, several simulations at different technological restrictions were performed to illustrate the potentiality of the model to find the optimal conditions for obtaining a given yield within minimal process duration or with minimal energy consumption. The advantage of ultrasound assistance was clearly demonstrated both for the reduction of extraction duration and for the reduction of energy consumption. Copyright © 2016 Elsevier B.V. All rights reserved.

Quantitative assessment of the risk of microbial spoilage in foods. Prediction of non-stability at 55 °C caused by Geobacillus stearothermophilus in canned green beans.

PubMed

Rigaux, Clémence; André, Stéphane; Albert, Isabelle; Carlin, Frédéric

2014-02-03

Microbial spoilage of canned foods by thermophilic and highly heat-resistant spore-forming bacteria, such as Geobacillus stearothermophilus, is a persistent problem in the food industry. An incubation test at 55 °C for 7 days, then validation of biological stability, is used as an indicator of compliance with good manufacturing practices. We propose a microbial risk assessment model predicting the percentage of non-stability due to G. stearothermophilus in canned green beans manufactured by a French company. The model accounts for initial microbial contaminations of fresh unprocessed green beans with G. stearothermophilus, cross-contaminations in the processing chain, inactivation processes and probability of survival and growth. The sterilization process is modeled by an equivalent heating time depending on sterilization value F₀ and on G. stearothermophilus resistance parameter z(T). Following the recommendations of international organizations, second order Monte-Carlo simulations are used, separately propagating uncertainty and variability on parameters. As a result of the model, the mean predicted non-stability rate is of 0.5%, with a 95% uncertainty interval of [0.1%; 1.2%], which is highly similar to data communicated by the French industry. A sensitivity analysis based on Sobol indices and some scenario tests underline the importance of cross-contamination at the blanching step, in addition to inactivation due to the sterilization process. Copyright © 2013 Elsevier B.V. All rights reserved.

Added sugars and ultra-processed foods in Spanish households (1990-2010).

PubMed

Latasa, P; Louzada, M L D C; Martinez Steele, E; Monteiro, C A

2017-12-26

To study the association between ultra-processed foods acquisitions and added sugar content of total food purchases in Spanish households in 2010. Changes over time (1990-2000-2010) in ultra-processed food purchases and added sugars content of total food purchases are also compared. We used data from three nationally representative Household Budget Surveys (HBS) conducted in 1990, 2000 and 2010. Number of studied households was 21,012, 33,730 and 22,116, respectively. Purchased foods and drinks were classified according to NOVA food groups as ultra-processed foods, processed foods, unprocessed or minimally processed foods, or processed culinary ingredients. Linear and Poisson regressions were used to estimate the association between quintiles of energy contribution of ultra-processed foods and added sugars contents of total food purchases in 2010. Changes over time were assessed using tests of linear trend and Student's t test. In 2010, ultra-processed foods represented 31.7% of daily energy acquisitions and 80.4% of all added sugars. Added sugars content of food purchases raised from 7.3% in the lowest to 18.2% in the highest quintiles of energy contribution of ultra-processed foods. The risk of exceeding 10% energy from added sugars quadrupled between the lowest and highest quintiles. The percentage of ultra-processed foods on all food purchases almost tripled between 1990 and 2010 (from 11.0 to 31.7%), paralleling the increase of added sugars content (from 8.4 to 13.0%). Cutting down exceeding added sugars availability in Spain may require a reduction in ultra-processed food purchasing.

Novel application of DEM to modelling comminution processes

NASA Astrophysics Data System (ADS)

Delaney, Gary W.; Cleary, Paul W.; Sinnott, Matt D.; Morrison, Rob D.

2010-06-01

Comminution processes in which grains are broken down into smaller and smaller sizes represent a critical component in many industries including mineral processing, cement production, food processing and pharmaceuticals. We present a novel DEM implementation capable of realistically modelling such comminution processes. This extends on a previous implementation of DEM particle breakage that utilized spherical particles. Our new extension uses super-quadric particles, where daughter fragments with realistic size and shape distributions are packed inside a bounding parent super-quadric. We demonstrate the flexibility of our approach in different particle breakage scenarios and examine the effect of the chosen minimum resolved particle size. This incorporation of the effect of particle shape in the breakage process allows for more realistic DEM simulations to be performed, that can provide additional fundamental insights into comminution processes and into the behaviour of individual pieces of industrial machinery.

Piloting an online grocery store simulation to assess children's food choices.

PubMed

Heard, Amy M; Harris, Jennifer L; Liu, Sai; Schwartz, Marlene B; Li, Xun

2016-01-01

Public health interventions must address poor diet among U.S. children, but research is needed to better understand factors influencing children's food choices. Using an online grocery store simulation, this research piloted a novel method to assess children's snack selection in a controlled but naturalistic laboratory setting, evaluate predictors of choice, and experimentally test whether promotions on food packages altered choices. Children (7-12 years, N = 61) were randomly assigned to one of three conditions: promotions on healthy products; promotions on unhealthy products; and no promotions (control). They selected from a variety of healthy and unhealthy foods and beverages and rated all products on healthfulness and taste. Promotions on food packaging did not affect snack selection in this study, but findings supported our other hypothesis that perceived taste would be the strongest predictor of food choice. Children accurately rated product healthfulness, but these ratings did not predict healthy snack choices or taste ratings for healthy or unhealthy snacks. These results suggest that interventions to improve children's food choices should focus on increasing availability of healthy options and identifying opportunities to enhance children's liking of healthy options. However, nutrition education alone is unlikely to improve children's diets. Further testing is required, but the simulated online grocery store method shows potential for measuring children's food choices. Copyright © 2015 Elsevier Ltd. All rights reserved.

Reserves and trade jointly determine exposure to food supply shocks

NASA Astrophysics Data System (ADS)

Marchand, P.; Carr, J. A.; Dell'Angelo, J.; Fader, M.; Gephart, J.; Kummu, M.; Magliocca, N. R.; Porkka, M.; Puma, M. J.; Ratajczak, Z.; Rulli, M. C.; Seekell, D.; Suweis, S. S.; Tavoni, A.; D'Odorico, P.

2016-12-01

While a growing proportion of global food consumption is obtained through international trade, there is an ongoing debate on whether this increased reliance on trade benefits or hinders food security, and specifically, the ability of global food systems to absorb shocks due to local or regional losses of production. This paper introduces a model that simulates the short-term response to a food supply shock originating in a single country, which is partly absorbed through domestic reserves and consumption, and partly transmitted through the adjustment of trade flows. By applying the model to publicly-available data for the cereals commodity group over a 17-year period, we find that differential outcomes of supply shocks simulated through this time period are driven not only by the intensification of trade, but as importantly by changes in the distribution of reserves. Our analysis also identifies countries where trade dependency may accentuate the risk of food shortages from foreign production shocks; such risk could be reduced by increasing domestic reserves or importing food from a diversity of suppliers that possess their own reserves. This simulation-based model provides a framework to study the short-term, non-linear and out-of-equilibrium response of trade networks to supply shocks, and could be applied to specific scenarios of environmental or economic perturbations.

Reserves and Trade Jointly Determine Exposure to Food Supply Shocks

NASA Technical Reports Server (NTRS)

Marchand, Philippe; Carr, Joel A.; Dell'Angelo, Jampel; Fader, Marianela; Gephart, Jessica A.; Kummu, Matti; Magliocca, Nicholas; Porkka, Miina; Puma, Michael J.; Zak, Ratajczak

2016-01-01

While a growing proportion of global food consumption is obtained through international trade, there is an ongoing debate on whether this increased reliance on trade benefits or hinders food security, and specifically, the ability of global food systems to absorb shocks due to local or regional losses of production. This paper introduces a model that simulates the short-term response to a food supply shock originating in a single country, which is partly absorbed through decreases in domestic reserves and consumption, and partly transmitted through the adjustment of trade flows. By applying the model to publicly-available data for the cereals commodity group over a 17 year period, we find that differential outcomes of supply shocks simulated through this time period are driven not only by the intensification of trade, but as importantly by changes in the distribution of reserves. Our analysis also identifies countries where trade dependency may accentuate the risk of food shortages from foreign production shocks; such risk could be reduced by increasing domestic reserves or importing food from a diversity of suppliers that possess their own reserves. This simulation-based model provides a framework to study the short-term, nonlinear and out-of-equilibrium response of trade networks to supply shocks, and could be applied to specific scenarios of environmental or economic perturbations.

Reserves and trade jointly determine exposure to food supply shocks

NASA Astrophysics Data System (ADS)

Marchand, Philippe; Carr, Joel A.; Dell'Angelo, Jampel; Fader, Marianela; Gephart, Jessica A.; Kummu, Matti; Magliocca, Nicholas R.; Porkka, Miina; Puma, Michael J.; Ratajczak, Zak; Rulli, Maria Cristina; Seekell, David A.; Suweis, Samir; Tavoni, Alessandro; D'Odorico, Paolo

2016-09-01

While a growing proportion of global food consumption is obtained through international trade, there is an ongoing debate on whether this increased reliance on trade benefits or hinders food security, and specifically, the ability of global food systems to absorb shocks due to local or regional losses of production. This paper introduces a model that simulates the short-term response to a food supply shock originating in a single country, which is partly absorbed through decreases in domestic reserves and consumption, and partly transmitted through the adjustment of trade flows. By applying the model to publicly-available data for the cereals commodity group over a 17 year period, we find that differential outcomes of supply shocks simulated through this time period are driven not only by the intensification of trade, but as importantly by changes in the distribution of reserves. Our analysis also identifies countries where trade dependency may accentuate the risk of food shortages from foreign production shocks; such risk could be reduced by increasing domestic reserves or importing food from a diversity of suppliers that possess their own reserves. This simulation-based model provides a framework to study the short-term, nonlinear and out-of-equilibrium response of trade networks to supply shocks, and could be applied to specific scenarios of environmental or economic perturbations.

Income distribution trends and future food demand.

PubMed

Cirera, Xavier; Masset, Edoardo

2010-09-27

This paper surveys the theoretical literature on the relationship between income distribution and food demand, and identifies main gaps of current food modelling techniques that affect the accuracy of food demand projections. At the heart of the relationship between income distribution and food demand is Engel's law. Engel's law establishes that as income increases, households' demand for food increases less than proportionally. A consequence of this law is that the particular shape of the distribution of income across individuals and countries affects the rate of growth of food demand. Our review of the literature suggests that existing models of food demand fail to incorporate the required Engel flexibility when (i) aggregating different food budget shares among households; and (ii) changing budget shares as income grows. We perform simple simulations to predict growth in food demand under alternative income distribution scenarios taking into account nonlinearity of food demand. Results suggest that (i) distributional effects are to be expected from changes in between-countries inequality, rather than within-country inequality; and (ii) simulations of an optimistic and a pessimistic scenario of income inequality suggest that world food demand in 2050 would be 2.7 per cent higher and 5.4 per cent lower than distributional-neutral growth, respectively.

Mineral oil barrier sequential polymer treatment for recycled paper products in food packaging

NASA Astrophysics Data System (ADS)

Paul, Uttam C.; Fragouli, Despina; Bayer, Ilker S.; Mele, Elisa; Conchione, Chiara; Cingolani, Roberto; Moret, Sabrina; Athanassiou, Athanassia

2017-01-01

Recycled cellulosic paperboards may include mineral oils after the recycle process, which together with their poor water resistance limit their use as food packaging materials. In this work, we demonstrate that a proper functionalization of the recycled paper with two successive polymer treatments, imposes a mineral oil migration barrier and simultaneously renders it waterproof and grease resistant, making it an ideal material for food contact. The first poly (methyl methacrylate) treatment penetrates the paper network and creates a protective layer around every fiber, permitting thus the transformation of the paperboard to a hydrophobic material throughout its thickness, reducing at the same time the mineral oil migration. Subsequently, the second layer with a cyclic olefin copolymer fills the open pores of the surface, and reduces the mineral oil hydrocarbons migration at levels below those proposed by the BMEL. Online liquid chromatography-gas chromatography coupled with flame ionization detection quantitatively demonstrate that this dual functional treatment prevents the migration of both saturated (mineral oil saturated hydrocarbons) and aromatic hydrocarbon (mineral oil aromatic hydrocarbons) mineral oils from the recycled paperboard to a dry food simulant.

Silver nanoparticle release from commercially available plastic food containers into food simulants

NASA Astrophysics Data System (ADS)

Mackevica, Aiga; Olsson, Mikael Emil; Hansen, Steffen Foss

2016-01-01

Silver nanoparticles (AgNPs) are currently being used in many different kinds of consumer products in order to take advantage of their antimicrobial properties. However, the potential migration of silver nanoparticles into food and subsequent consumer exposure has hardly been addressed. In the current study, we investigated four brands of commercially available plastic food storage containers and measured the total amount of silver, particle size and number concentration, and the migration rates into three different food simulants (Milli-Q grade water, 10 % ethanol, and 3 % acetic acid) for 10 days at 40 °C. The experimental setup was made according to the European Commission Directive (EU 10/2011) for articles intended to be in contact with food. The total amount of silver in plastic containers and migration solutions was quantified by ICP-MS analysis, and the size of the migrated particles was investigated by single particle ICP-MS and TEM-EDS. The total mass and median size of released particulate Ag were generally highest in 3 % acetic acid for three out of four food container brands. The total content of silver in the containers varied from 13 to 42 µg/g. The highest migration was observed in the 3 % acetic acid food simulant for all four brands of containers, with total silver release up to 3.1 ng/cm2 after 10 days. In conclusion, the experimental results show that silver has the potential of migrating into food, especially when in contact with more acidic substances.

Food and Famine: A Game Simulation.

ERIC Educational Resources Information Center

Kvale, Katherine; Delehanty, James

This game simulates trade and food production in the West African region of the Sahel which is susceptible to drought. Players are divided into teams of two and four persons, each team assuming the role of a farming household in the Sahel. Teammates collaborate on production and trade decisions under conditions of dearth and plenty. The game…

Evaluation of migration models that might be used in support of regulations for food-contact plastics.

PubMed

Begley, T; Castle, L; Feigenbaum, A; Franz, R; Hinrichs, K; Lickly, T; Mercea, P; Milana, M; O'Brien, A; Rebre, S; Rijk, R; Piringer, O

2005-01-01

Materials and articles intended to come into contact with food must be shown to be safe because they might interact with food during processing, storage and the transportation of foodstuffs. Framework Directive 89/109/EEC and its related specific Directives provide this safety basis for the protection of the consumer against inadmissible chemical contamination from food-contact materials. Recently, the European Commission charged an international group of experts to demonstrate that migration modelling can be regarded as a valid and reliable tool to calculate 'reasonable worst-case' migration rates from the most important food-contact plastics into the European Union official food simulants. The paper summarizes the main steps followed to build up and validate a migration estimation model that can be used, for a series of plastic food-contact materials and migrants, for regulatory purposes. Analytical solutions of the diffusion equation in conjunction with an 'upper limit' equation for the migrant diffusion coefficient, D(P), and the use of 'worst case' partitioning coefficients K(P,F) were used in the migration model. The results obtained were then validated, at a confidence level of 95%, by comparison with the available experimental evidence. The successful accomplishment of the goals of this project is reflected by the fact that in Directive 2002/72/EC, the European Commission included the mathematical modelling as an alternative tool to determine migration rates for compliance purposes.

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants.

PubMed

Simal-Gándara, J; Sarria-Vidal, M; Koorevaar, A; Rijk, R

2000-08-01

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 microns-thick oriented PP) into the food stimulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.

Quantification of furanic compounds in coated deep-fried products simulating normal preparation and consumption: optimisation of HS-SPME analytical conditions by response surface methodology.

PubMed

Pérez-Palacios, T; Petisca, C; Melo, A; Ferreira, I M P L V O

2012-12-01

The validation of a method for the simultaneous quantification of furanic compounds in coated deep-fried samples processed and handled as usually consumed is presented. The deep-fried food was grinded using a device that simulates the mastication, and immediately analysed by headspace solid phase microextraction coupled to gas chromatography-mass spectrometry. Parameters affecting the efficiency of HS-SPME procedure were selected by response surface methodology, using a 2(3) full-factorial central composite design. Optimal conditions were achieved using 2g of sample, 3g of NaCl and 40min of absorption time at 37°C. Consistency between predicted and experimented values was observed and quality parameters of the method were established. As a result, furan, 2-furfural, furfuryl alcohol and 2-pentylfuran were, for the first time, simultaneously detected and quantified (5.59, 0.27, 10.48 and 1.77μgg(-1) sample, respectively) in coated deep-fried fish, contributing to a better understanding of the amounts of these compounds in food. Copyright © 2012 Elsevier Ltd. All rights reserved.

Impact of different policies on unhealthy dietary behaviors in an urban adult population: an agent-based simulation model.

PubMed

Zhang, Donglan; Giabbanelli, Philippe J; Arah, Onyebuchi A; Zimmerman, Frederick J

2014-07-01

Unhealthy eating is a complex-system problem. We used agent-based modeling to examine the effects of different policies on unhealthy eating behaviors. We developed an agent-based simulation model to represent a synthetic population of adults in Pasadena, CA, and how they make dietary decisions. Data from the 2007 Food Attitudes and Behaviors Survey and other empirical studies were used to calibrate the parameters of the model. Simulations were performed to contrast the potential effects of various policies on the evolution of dietary decisions. Our model showed that a 20% increase in taxes on fast foods would lower the probability of fast-food consumption by 3 percentage points, whereas improving the visibility of positive social norms by 10%, either through community-based or mass-media campaigns, could improve the consumption of fruits and vegetables by 7 percentage points and lower fast-food consumption by 6 percentage points. Zoning policies had no significant impact. Interventions emphasizing healthy eating norms may be more effective than directly targeting food prices or regulating local food outlets. Agent-based modeling may be a useful tool for testing the population-level effects of various policies within complex systems.

Effects of food processing on food allergens.

PubMed

Sathe, Shridhar K; Sharma, Girdhari M

2009-08-01

Food allergies are on the rise in Western countries. With the food allergen labeling requirements in the US and EU, there is an interest in learning how food processing affects food allergens. Numerous foods are processed in different ways at home, in institutional settings, and in industry. Depending on the processing method and the food, partial or complete removal of the offending allergen may be possible as illustrated by reduction of peanut allergen in vitro IgE immunoreactivity upon soaking and blanching treatments. When the allergen is discretely located in a food, one may physically separate and remove it from the food. For example, lye peeling has been reported to produce hypoallergenic peach nectar. Protein denaturation and/or hydrolysis during food processing can be used to produce hypoallergenic products. This paper provides a short overview of basic principles of food processing followed by examples of their effects on food allergen stability. Reviewed literature suggests assessment of processing effects on clinically relevant reactivity of food allergens is warranted.

Modeling chemical accumulation in sediment of small waterbodies accounting for sediment transport and water-sediment exchange processes over long periods.

PubMed

Patterson, David Albert; Strehmel, Alexander; Erzgräber, Beate; Hammel, Klaus

2017-12-01

In a recent scientific opinion of the European Food Safety Authority it is argued that the accumulation of plant protection products in sediments over long time periods may be an environmentally significant process. Therefore, the European Food Safety Authority proposed a calculation to account for plant protection product accumulation. This calculation, however, considers plant protection product degradation within sediment as the only dissipation route, and does not account for sediment dynamics or back-diffusion into the water column. The hydraulic model Hydrologic Engineering Center-River Analysis System (HEC-RAS; US Army Corps of Engineers) was parameterized to assess sediment transport and deposition dynamics within the FOrum for Co-ordination of pesticide fate models and their USe (FOCUS) scenarios in simulations spanning 20 yr. The results show that only 10 to 50% of incoming sediment would be deposited. The remaining portion of sediment particles is transported across the downstream boundary. For a generic plant protection product substance this resulted in deposition of only 20 to 50% of incoming plant protection product substance. In a separate analysis, the FOCUS TOXSWA model was utilized to examine the relative importance of degradation versus back-diffusion as loss processes from the sediment compartment for a diverse range of generic plant protection products. In simulations spanning 20 yr, it was shown that back-diffusion was generally the dominant dissipation process. The results of the present study show that sediment dynamics and back-diffusion should be considered when calculating long-term plant protection product accumulation in sediment. Neglecting these may lead to a systematic overestimation of accumulation. Environ Toxicol Chem 2017;36:3223-3231. © 2017 SETAC. © 2017 SETAC.

Study protocol: combining experimental methods, econometrics and simulation modelling to determine price elasticities for studying food taxes and subsidies (The Price ExaM Study).

PubMed

Waterlander, Wilma E; Blakely, Tony; Nghiem, Nhung; Cleghorn, Christine L; Eyles, Helen; Genc, Murat; Wilson, Nick; Jiang, Yannan; Swinburn, Boyd; Jacobi, Liana; Michie, Jo; Ni Mhurchu, Cliona

2016-07-19

There is a need for accurate and precise food price elasticities (PE, change in consumer demand in response to change in price) to better inform policy on health-related food taxes and subsidies. The Price Experiment and Modelling (Price ExaM) study aims to: I) derive accurate and precise food PE values; II) quantify the impact of price changes on quantity and quality of discrete food group purchases and; III) model the potential health and disease impacts of a range of food taxes and subsidies. To achieve this, we will use a novel method that includes a randomised Virtual Supermarket experiment and econometric methods. Findings will be applied in simulation models to estimate population health impact (quality-adjusted life-years [QALYs]) using a multi-state life-table model. The study will consist of four sequential steps: 1. We generate 5000 price sets with random price variation for all 1412 Virtual Supermarket food and beverage products. Then we add systematic price variation for foods to simulate five taxes and subsidies: a fruit and vegetable subsidy and taxes on sugar, saturated fat, salt, and sugar-sweetened beverages. 2. Using an experimental design, 1000 adult New Zealand shoppers complete five household grocery shops in the Virtual Supermarket where they are randomly assigned to one of the 5000 price sets each time. 3. Output data (i.e., multiple observations of price configurations and purchased amounts) are used as inputs to econometric models (using Bayesian methods) to estimate accurate PE values. 4. A disease simulation model will be run with the new PE values as inputs to estimate QALYs gained and health costs saved for the five policy interventions. The Price ExaM study has the potential to enhance public health and economic disciplines by introducing internationally novel scientific methods to estimate accurate and precise food PE values. These values will be used to model the potential health and disease impacts of various food pricing policy options. Findings will inform policy on health-related food taxes and subsidies. Australian New Zealand Clinical Trials Registry ACTRN12616000122459 (registered 3 February 2016).

Processed foods: contributions to nutrition.

PubMed

Weaver, Connie M; Dwyer, Johanna; Fulgoni, Victor L; King, Janet C; Leveille, Gilbert A; MacDonald, Ruth S; Ordovas, Jose; Schnakenberg, David

2014-06-01

Both fresh and processed foods make up vital parts of the food supply. Processed food contributes to both food security (ensuring that sufficient food is available) and nutrition security (ensuring that food quality meets human nutrient needs). This ASN scientific statement focuses on one aspect of processed foods: their nutritional impacts. Specifically, this scientific statement 1) provides an introduction to how processed foods contribute to the health of populations, 2) analyzes the contribution of processed foods to "nutrients to encourage" and "constituents to limit" in the American diet as recommended by the Dietary Guidelines for Americans, 3) identifies the responsibilities of various stakeholders in improving the American diet, and 4) reviews emerging technologies and the research needed for a better understanding of the role of processed foods in a healthy diet. Analyses of the NHANES 2003-2008 show that processed foods provide both nutrients to encourage and constituents to limit as specified in the 2010 Dietary Guidelines for Americans. Of the nutrients to encourage, processed foods contributed 55% of dietary fiber, 48% of calcium, 43% of potassium, 34% of vitamin D, 64% of iron, 65% of folate, and 46% of vitamin B-12. Of the constituents to limit, processed foods contributed 57% of energy, 52% of saturated fat, 75% of added sugars, and 57% of sodium. Diets are more likely to meet food guidance recommendations if nutrient-dense foods, either processed or not, are selected. Nutrition and food science professionals, the food industry, and other stakeholders can help to improve the diets of Americans by providing a nutritious food supply that is safe, enjoyable, affordable, and sustainable by communicating effectively and accurately with each other and by working together to improve the overall knowledge of consumers. © 2014 American Society for Nutrition.

A comparison of heuristic and model-based clustering methods for dietary pattern analysis.

PubMed

Greve, Benjamin; Pigeot, Iris; Huybrechts, Inge; Pala, Valeria; Börnhorst, Claudia

2016-02-01

Cluster analysis is widely applied to identify dietary patterns. A new method based on Gaussian mixture models (GMM) seems to be more flexible compared with the commonly applied k-means and Ward's method. In the present paper, these clustering approaches are compared to find the most appropriate one for clustering dietary data. The clustering methods were applied to simulated data sets with different cluster structures to compare their performance knowing the true cluster membership of observations. Furthermore, the three methods were applied to FFQ data assessed in 1791 children participating in the IDEFICS (Identification and Prevention of Dietary- and Lifestyle-Induced Health Effects in Children and Infants) Study to explore their performance in practice. The GMM outperformed the other methods in the simulation study in 72 % up to 100 % of cases, depending on the simulated cluster structure. Comparing the computationally less complex k-means and Ward's methods, the performance of k-means was better in 64-100 % of cases. Applied to real data, all methods identified three similar dietary patterns which may be roughly characterized as a 'non-processed' cluster with a high consumption of fruits, vegetables and wholemeal bread, a 'balanced' cluster with only slight preferences of single foods and a 'junk food' cluster. The simulation study suggests that clustering via GMM should be preferred due to its higher flexibility regarding cluster volume, shape and orientation. The k-means seems to be a good alternative, being easier to use while giving similar results when applied to real data.

Effect of Power Ultrasound on Food Quality

NASA Astrophysics Data System (ADS)

Lee, Hyoungill; Feng, Hao

Recent food processing technology innovations have been centered around producing foods with fresh-like attributes through minimal processing or nonthermal processing technologies. Instead of using thermal energy to secure food safety that is often accompanied by quality degradation in processed foods, the newly developed processing modalities utilize other types of physical energy such as high pressure, pulsed electric field or magnetic field, ultraviolet light, or acoustic energy to process foods. An improvement in food quality by the new processing methods has been widely reported. In comparison with its low-energy (high-frequency) counterpart which finds applications in food quality inspection, the use of high-intensity ultrasound, also called power ultrasound, in food processing is a relatively new endeavor. To understand the effect of high-intensity ultrasound treatment on food quality, it is important to understand the interactions between acoustic energy and food ingredients, which is covered in Chapter 10. In this chapter, the focus will be on changes in overall food quality attributes that are caused by ultrasound, such as texture, color, flavor, and nutrients.

Crop responses to climatic variation

PubMed Central

Porter, John R; Semenov, Mikhail A

2005-01-01

The yield and quality of food crops is central to the well being of humans and is directly affected by climate and weather. Initial studies of climate change on crops focussed on effects of increased carbon dioxide (CO2) level and/or global mean temperature and/or rainfall and nutrition on crop production. However, crops can respond nonlinearly to changes in their growing conditions, exhibit threshold responses and are subject to combinations of stress factors that affect their growth, development and yield. Thus, climate variability and changes in the frequency of extreme events are important for yield, its stability and quality. In this context, threshold temperatures for crop processes are found not to differ greatly for different crops and are important to define for the major food crops, to assist climate modellers predict the occurrence of crop critical temperatures and their temporal resolution. This paper demonstrates the impacts of climate variability for crop production in a number of crops. Increasing temperature and precipitation variability increases the risks to yield, as shown via computer simulation and experimental studies. The issue of food quality has not been given sufficient importance when assessing the impact of climate change for food and this is addressed. Using simulation models of wheat, the concentration of grain protein is shown to respond to changes in the mean and variability of temperature and precipitation events. The paper concludes with discussion of adaptation possibilities for crops in response to drought and argues that characters that enable better exploration of the soil and slower leaf canopy expansion could lead to crop higher transpiration efficiency. PMID:16433091

Investigation of the impact of high liquid viscosity on jet atomization in crossflow via high-fidelity simulations

NASA Astrophysics Data System (ADS)

Li, Xiaoyi; Gao, Hui; Soteriou, Marios C.

2017-08-01

Atomization of extremely high viscosity liquid can be of interest for many applications in aerospace, automotive, pharmaceutical, and food industries. While detailed atomization measurements usually face grand challenges, high-fidelity numerical simulations offer the advantage to comprehensively explore the atomization details. In this work, a previously validated high-fidelity first-principle simulation code HiMIST is utilized to simulate high-viscosity liquid jet atomization in crossflow. The code is used to perform a parametric study of the atomization process in a wide range of Ohnesorge numbers (Oh = 0.004-2) and Weber numbers (We = 10-160). Direct comparisons between the present study and previously published low-viscosity jet in crossflow results are performed. The effects of viscous damping and slowing on jet penetration, liquid surface instabilities, ligament formation/breakup, and subsequent droplet formation are investigated. Complex variations in near-field and far-field jet penetrations with increasing Oh at different We are observed and linked with the underlying jet deformation and breakup physics. Transition in breakup regimes and increase in droplet size with increasing Oh are observed, mostly consistent with the literature reports. The detailed simulations elucidate a distinctive edge-ligament-breakup dominated process with long surviving ligaments for the higher Oh cases, as opposed to a two-stage edge-stripping/column-fracture process for the lower Oh counterparts. The trend of decreasing column deflection with increasing We is reversed as Oh increases. A predominantly unimodal droplet size distribution is predicted at higher Oh, in contrast to the bimodal distribution at lower Oh. It has been found that both Rayleigh-Taylor and Kelvin-Helmholtz linear stability theories cannot be easily applied to interpret the distinct edge breakup process and further study of the underlying physics is needed.

Simulating Food Web Dynamics along a Gradient: Quantifying Human Influence

PubMed Central

Jordán, Ferenc; Gjata, Nerta; Mei, Shu; Yule, Catherine M.

2012-01-01

Realistically parameterized and dynamically simulated food-webs are useful tool to explore the importance of the functional diversity of ecosystems, and in particular relations between the dynamics of species and the whole community. We present a stochastic dynamical food web simulation for the Kelian River (Borneo). The food web was constructed for six different locations, arrayed along a gradient of increasing human perturbation (mostly resulting from gold mining activities) along the river. Along the river, the relative importance of grazers, filterers and shredders decreases with increasing disturbance downstream, while predators become more dominant in governing eco-dynamics. Human activity led to increased turbidity and sedimentation which adversely impacts primary productivity. Since the main difference between the study sites was not the composition of the food webs (structure is quite similar) but the strengths of interactions and the abundance of the trophic groups, a dynamical simulation approach seemed to be useful to better explain human influence. In the pristine river (study site 1), when comparing a structural version of our model with the dynamical model we found that structurally central groups such as omnivores and carnivores were not the most important ones dynamically. Instead, primary consumers such as invertebrate grazers and shredders generated a greater dynamical response. Based on the dynamically most important groups, bottom-up control is replaced by the predominant top-down control regime as distance downstream and human disturbance increased. An important finding, potentially explaining the poor structure to dynamics relationship, is that indirect effects are at least as important as direct ones during the simulations. We suggest that our approach and this simulation framework could serve systems-based conservation efforts. Quantitative indicators on the relative importance of trophic groups and the mechanistic modeling of eco-dynamics could greatly contribute to understanding various aspects of functional diversity. PMID:22768346

FDA-iRISK--a comparative risk assessment system for evaluating and ranking food-hazard pairs: case studies on microbial hazards.

PubMed

Chen, Yuhuan; Dennis, Sherri B; Hartnett, Emma; Paoli, Greg; Pouillot, Régis; Ruthman, Todd; Wilson, Margaret

2013-03-01

Stakeholders in the system of food safety, in particular federal agencies, need evidence-based, transparent, and rigorous approaches to estimate and compare the risk of foodborne illness from microbial and chemical hazards and the public health impact of interventions. FDA-iRISK (referred to here as iRISK), a Web-based quantitative risk assessment system, was developed to meet this need. The modeling tool enables users to assess, compare, and rank the risks posed by multiple food-hazard pairs at all stages of the food supply system, from primary production, through manufacturing and processing, to retail distribution and, ultimately, to the consumer. Using standard data entry templates, built-in mathematical functions, and Monte Carlo simulation techniques, iRISK integrates data and assumptions from seven components: the food, the hazard, the population of consumers, process models describing the introduction and fate of the hazard up to the point of consumption, consumption patterns, dose-response curves, and health effects. Beyond risk ranking, iRISK enables users to estimate and compare the impact of interventions and control measures on public health risk. iRISK provides estimates of the impact of proposed interventions in various ways, including changes in the mean risk of illness and burden of disease metrics, such as losses in disability-adjusted life years. Case studies for Listeria monocytogenes and Salmonella were developed to demonstrate the application of iRISK for the estimation of risks and the impact of interventions for microbial hazards. iRISK was made available to the public at http://irisk.foodrisk.org in October 2012.

Integration of experimental and computational methods for identifying geometric, thermal and diffusive properties of biomaterials

NASA Astrophysics Data System (ADS)

Weres, Jerzy; Kujawa, Sebastian; Olek, Wiesław; Czajkowski, Łukasz

2016-04-01

Knowledge of physical properties of biomaterials is important in understanding and designing agri-food and wood processing industries. In the study presented in this paper computational methods were developed and combined with experiments to enhance identification of agri-food and forest product properties, and to predict heat and water transport in such products. They were based on the finite element model of heat and water transport and supplemented with experimental data. Algorithms were proposed for image processing, geometry meshing, and inverse/direct finite element modelling. The resulting software system was composed of integrated subsystems for 3D geometry data acquisition and mesh generation, for 3D geometry modelling and visualization, and for inverse/direct problem computations for the heat and water transport processes. Auxiliary packages were developed to assess performance, accuracy and unification of data access. The software was validated by identifying selected properties and using the estimated values to predict the examined processes, and then comparing predictions to experimental data. The geometry, thermal conductivity, specific heat, coefficient of water diffusion, equilibrium water content and convective heat and water transfer coefficients in the boundary layer were analysed. The estimated values, used as an input for simulation of the examined processes, enabled reduction in the uncertainty associated with predictions.

The food retail revolution in China and its association with diet and health.

PubMed

Zhou, Yijing; Du, Shufa; Su, Chang; Zhang, Bing; Wang, Huijun; Popkin, Barry M

2015-08-01

The processed food sector in low- and middle-income countries has grown rapidly. Little is understood about its effect on obesity. Using data from 14,976 participants aged two and older in the 2011 China Health and Nutrition Survey, this paper examines patterns of processed food consumption and their impacts on obesity while considering the endogeneity of those who purchase processed foods. A major assumption of our analysis of the impact of processed foods on overweight and obesity was that the consumption of processed foods is endogenous due to their accessibility and urbanicity levels. The results show that 74.5% of participants consumed processed foods, excluding edible oils and other condiments; 28.5% of participants' total daily energy intake (EI) was from processed foods. Children and teenagers in megacities had the highest proportion of EI (40.2%) from processed foods. People who lived in megacities or highly urbanized neighborhoods with higher incomes and educational achievement consumed more processed foods. When controlling for endogeneity, only the body mass index (BMI) and risk of being overweight of children ages two to eighteen are adversely associated with processed foods (+4.97 BMI units, 95% confidence interval (CI): 1.66-8.28; odds ratio (OR) = 3.63, 95% CI: 1.45-9.13). Processed food purchases represent less than a third of current Chinese food purchases. However, processed food purchases are growing at the rate of 50% per year, and we must begin to understand the implications for the future.

The food retail revolution in China and its association with diet and health

PubMed Central

Zhou, Yijing; Du, Shufa; Su, Chang; Zhang, Bing; Wang, Huijun; Popkin, Barry M.

2015-01-01

The processed food sector in low- and middle-income countries has grown rapidly. Little is understood about its effect on obesity. Using data from 14,976 participants aged two and older in the 2011 China Health and Nutrition Survey, this paper examines patterns of processed food consumption and their impacts on obesity while considering the endogeneity of those who purchase processed foods. A major assumption of our analysis of the impact of processed foods on overweight and obesity was that the consumption of processed foods is endogenous due to their accessibility and urbanicity levels. The results show that 74.5% of participants consumed processed foods, excluding edible oils and other condiments; 28.5% of participants' total daily energy intake (EI) was from processed foods. Children and teenagers in megacities had the highest proportion of EI (40.2%) from processed foods. People who lived in megacities or highly urbanized neighborhoods with higher incomes and educational achievement consumed more processed foods. When controlling for endogeneity, only the body mass index (BMI) and risk of being overweight of children ages two to eighteen are adversely associated with processed foods (+4.97 BMI units, 95% confidence interval (CI): 1.66–8.28; odds ratio (OR) = 3.63, 95% CI: 1.45–9.13). Processed food purchases represent less than a third of current Chinese food purchases. However, processed food purchases are growing at the rate of 50% per year, and we must begin to understand the implications for the future. PMID:26217068

Food for Thought: A Population Simulation Kit. Revised.

ERIC Educational Resources Information Center

Fletcher, Carol C.

Designed to foster an understanding of some of the relationships among population growth and distribution of people, food, and land area, this simulation kit deals with the following concepts: (1) the finite nature of land and resources, (2) the size and rate of growth of population, (3) the unequal distribution of population throughout the world,…

Electrotechnologies to process foods

USDA-ARS?s Scientific Manuscript database

Electrical energy is being used to process foods. In conventional food processing plants, electricity drives mechanical devices and controls the degree of process. In recent years, several processing technologies are being developed to process foods directly with electricity. Electrotechnologies use...

Using the theory of planned behavior to determine factors influencing processed foods consumption behavior.

PubMed

Seo, Sunhee; Kim, Og Yeon; Shim, Soonmi

2014-06-01

The purpose of this study is to identify how level of information affected intention, using the Theory of Planned Behavior. The study was conducted survey in diverse community centers and shopping malls in Seoul, which yielded N = 209 datasets. To compare processed foods consumption behavior, we divided samples into two groups based on level of information about food additives (whether respondents felt that information on food additives was sufficient or not). We analyzed differences in attitudes toward food additives and toward purchasing processed foods, subjective norms, perceived behavioral control, and behavioral intentions to processed foods between sufficient information group and lack information group. The results confirmed that more than 78% of respondents thought information on food additives was insufficient. However, the group who felt information was sufficient had more positive attitudes about consuming processed foods and behavioral intentions than the group who thought information was inadequate. This study found people who consider that they have sufficient information on food additives tend to have more positive attitudes toward processed foods and intention to consume processed foods. This study suggests increasing needs for nutrition education on the appropriate use of processed foods. Designing useful nutrition education requires a good understanding of factors which influence on processed foods consumption.

Using the theory of planned behavior to determine factors influencing processed foods consumption behavior

PubMed Central

Kim, Og Yeon; Shim, Soonmi

2014-01-01

BACKGROUND/OBJECTIVES The purpose of this study is to identify how level of information affected intention, using the Theory of Planned Behavior. SUBJECTS/METHODS The study was conducted survey in diverse community centers and shopping malls in Seoul, which yielded N = 209 datasets. To compare processed foods consumption behavior, we divided samples into two groups based on level of information about food additives (whether respondents felt that information on food additives was sufficient or not). We analyzed differences in attitudes toward food additives and toward purchasing processed foods, subjective norms, perceived behavioral control, and behavioral intentions to processed foods between sufficient information group and lack information group. RESULTS The results confirmed that more than 78% of respondents thought information on food additives was insufficient. However, the group who felt information was sufficient had more positive attitudes about consuming processed foods and behavioral intentions than the group who thought information was inadequate. This study found people who consider that they have sufficient information on food additives tend to have more positive attitudes toward processed foods and intention to consume processed foods. CONCLUSIONS This study suggests increasing needs for nutrition education on the appropriate use of processed foods. Designing useful nutrition education requires a good understanding of factors which influence on processed foods consumption. PMID:24944779

Does spatial variation in environmental conditions affect recruitment? A study using a 3-D model of Peruvian anchovy

NASA Astrophysics Data System (ADS)

Xu, Yi; Rose, Kenneth A.; Chai, Fei; Chavez, Francisco P.; Ayón, Patricia

2015-11-01

We used a 3-dimensional individual-based model (3-D IBM) of Peruvian anchovy to examine how spatial variation in environmental conditions affects larval and juvenile growth and survival, and recruitment. Temperature, velocity, and phytoplankton and zooplankton concentrations generated from a coupled hydrodynamic Nutrients-Phytoplankton-Zooplankton-Detritus (NPZD) model, mapped to a three dimensional rectangular grid, were used to simulate anchovy populations. The IBM simulated individuals as they progressed from eggs to recruitment at 10 cm. Eggs and yolk-sac larvae were followed hourly through the processes of development, mortality, and movement (advection), and larvae and juveniles were followed daily through the processes of growth, mortality, and movement (advection plus behavior). A bioenergetics model was used to grow larvae and juveniles. The NPZD model provided prey fields which influence both food consumption rate as well as behavior mediated movement with individuals going to grids cells having optimal growth conditions. We compared predicted recruitment for monthly cohorts for 1990 through 2004 between the full 3-D IBM and a point (0-D) model that used spatially-averaged environmental conditions. The 3-D and 0-D versions generated similar interannual patterns in monthly recruitment for 1991-2004, with the 3-D results yielding consistently higher survivorship. Both versions successfully captured the very poor recruitment during the 1997-1998 El Niño event. Higher recruitment in the 3-D simulations was due to higher survival during the larval stage resulting from individuals searching for more favorable temperatures that lead to faster growth rates. The strong effect of temperature was because both model versions provided saturating food conditions for larval and juvenile anchovies. We conclude with a discussion of how explicit treatment of spatial variation affected simulated recruitment, other examples of fisheries modeling analyses that have used a similar approach to assess the influence of spatial variation, and areas for further model development.

Discovery of Novel Human Epidermal Growth Factor Receptor-2 Inhibitors by Structure-based Virtual Screening.

PubMed

Shi, Zheng; Yu, Tian; Sun, Rong; Wang, Shan; Chen, Xiao-Qian; Cheng, Li-Jia; Liu, Rong

2016-01-01

Human epidermal growth factor receptor-2 (HER2) is a trans-membrane receptor like protein, and aberrant signaling of HER2 is implicated in many human cancers, such as ovarian cancer, gastric cancer, and prostate cancer, most notably breast cancer. Moreover, it has been in the spotlight in the recent years as a promising new target for therapy of breast cancer. Since virtual screening has become an integral part of the drug discovery process, it is of great significant to identify novel HER2 inhibitors by structure-based virtual screening. In this study, we carried out a series of elegant bioinformatics approaches, such as virtual screening and molecular dynamics (MD) simulations to identify HER2 inhibitors from Food and Drug Administration-approved small molecule drug as potential "new use" drugs. Molecular docking identified top 10 potential drugs which showed spectrum affinity to HER2. Moreover, MD simulations suggested that ZINC08214629 (Nonoxynol-9) and ZINC03830276 (Benzonatate) might exert potential inhibitory effects against HER2-targeted anti-breast cancer therapeutics. Together, our findings may provide successful application of virtual screening studies in the lead discovery process, and suggest that our discovered small molecules could be effective HER2 inhibitor candidates for further study. A series of elegant bioinformatics approaches, including virtual screening and molecular dynamics (MD) simulations were took advantage to identify human epidermal growth factor receptor-2 (HER2) inhibitors. Molecular docking recognized top 10 candidate compounds, which showed spectrum affinity to HER2. Further, MD simulations suggested that ZINC08214629 (Nonoxynol-9) and ZINC03830276 (Benzonatate) in candidate compounds were identified as potential "new use" drugs against HER2-targeted anti-breast cancer therapeutics. Abbreviations used: HER2: Human epidermal growth factor receptor-2, FDA: Food and Drug Administration, PDB: Protein Database Bank, RMSDs: Root mean square deviations, SPC: Single point charge, PME: Particle mesh Ewald, NVT: Constant volume, NPT: Constant pressure, RMSF: Root-mean-square fluctuation.

Plankton ecosystem functioning and nitrogen fluxes in the most oligotrophic waters of the Beaufort Sea, Arctic Ocean: a modeling study

NASA Astrophysics Data System (ADS)

Le Fouest, V.; Zakardjian, B.; Xie, H.; Raimbault, P.; Joux, F.; Babin, M.

2012-10-01

The Arctic Ocean (AO) undergoes profound changes of its physical and biotic environments due to climate change. The greater light exposure and stratification alter its plankton ecosystem structure, functioning and productivity promoting oligotrophy in some areas as the Beaufort Sea. A one-dimension (1-D) physical-biological coupled model based on the large multiparametric database of the Malina project in the Beaufort Sea was used (i) to infer the functioning and nitrogen fluxes within the summer plankton ecosystem and (ii) to assess the model sensitivity to key light-associated processes involved in nutrient recycling and phytoplankton growth. The coupled model suggested that ammonium photochemically produced from photosensitive dissolved organic nitrogen (i.e. photoammonification process) was a necessary nitrogen source to achieve the observed levels of microbial biomass and production. It contributed to ca. two-thirds and one-third of the simulated surface (0-10 m) and depth-integrated primary and bacterial production, respectively. The model also suggested that carbon to chlorophyll ratios for small (< 5 μm) phytoplankton (ca. 15-45 g g-1) lower than those commonly used in biogeochemical models applied to the AO were required to simulate the observed herbivorous versus microbial food web competition and realistic nitrogen fluxes in the Beaufort Sea oligotrophic waters. In face of accelerating Arctic warming, more attention should be paid in the future to the mechanistic processes involved in food webs and functional groups competition, nutrient recycling and primary production in poorly productive waters of the AO as they are expected to expand rapidly.

Biotechnology in Food Production and Processing

NASA Astrophysics Data System (ADS)

Knorr, Dietrich; Sinskey, Anthony J.

1985-09-01

The food processing industry is the oldest and largest industry using biotechnological processes. Further development of food products and processes based on biotechnology depends upon the improvement of existing processes, such as fermentation, immobilized biocatalyst technology, and production of additives and processing aids, as well as the development of new opportunities for food biotechnology. Improvements are needed in the characterization, safety, and quality control of food materials, in processing methods, in waste conversion and utilization processes, and in currently used food microorganism and tissue culture systems. Also needed are fundamental studies of the structure-function relationship of food materials and of the cell physiology and biochemistry of raw materials.

Impact of ultra-processed foods on micronutrient content in the Brazilian diet.

PubMed

Louzada, Maria Laura da Costa; Martins, Ana Paula Bortoletto; Canella, Daniela Silva; Baraldi, Larissa Galastri; Levy, Renata Bertazzi; Claro, Rafael Moreira; Moubarac, Jean-Claude; Cannon, Geoffrey; Monteiro, Carlos Augusto

2015-01-01

OBJECTIVE To evaluate the impact of consuming ultra-processed foods on the micronutrient content of the Brazilian population's diet. METHODS This cross-sectional study was performed using data on individual food consumption from a module of the 2008-2009 Brazilian Household Budget Survey. A representative sample of the Brazilian population aged 10 years or over was assessed (n = 32,898). Food consumption data were collected through two 24-hour food records. Linear regression models were used to assess the association between the nutrient content of the diet and the quintiles of ultra-processed food consumption - crude and adjusted for family income per capita. RESULTS Mean daily energy intake per capita was 1,866 kcal, with 69.5% coming from natural or minimally processed foods, 9.0% from processed foods and 21.5% from ultra-processed foods. For sixteen out of the seventeen evaluated micronutrients, their content was lower in the fraction of the diet composed of ultra-processed foods compared with the fraction of the diet composed of natural or minimally processed foods. The content of 10 micronutrients in ultra-processed foods did not reach half the content level observed in the natural or minimally processed foods. The higher consumption of ultra-processed foods was inversely and significantly associated with the content of vitamins B12, vitamin D, vitamin E, niacin, pyridoxine, copper, iron, phosphorus, magnesium, selenium and zinc. The reverse situation was only observed for calcium, thiamin and riboflavin. CONCLUSIONS The findings of this study highlight that reducing the consumption of ultra-processed foods is a natural way to promote healthy eating in Brazil and, therefore, is in line with the recommendations made by the Guia Alimentar para a População Brasileira (Dietary Guidelines for the Brazilian Population) to avoid these foods.

Impact of ultra-processed foods on micronutrient content in the Brazilian diet

PubMed Central

Louzada, Maria Laura da Costa; Martins, Ana Paula Bortoletto; Canella, Daniela Silva; Baraldi, Larissa Galastri; Levy, Renata Bertazzi; Claro, Rafael Moreira; Moubarac, Jean-Claude; Cannon, Geoffrey; Monteiro, Carlos Augusto

2015-01-01

OBJECTIVE To evaluate the impact of consuming ultra-processed foods on the micronutrient content of the Brazilian population’s diet. METHODS This cross-sectional study was performed using data on individual food consumption from a module of the 2008-2009 Brazilian Household Budget Survey. A representative sample of the Brazilian population aged 10 years or over was assessed (n = 32,898). Food consumption data were collected through two 24-hour food records. Linear regression models were used to assess the association between the nutrient content of the diet and the quintiles of ultra-processed food consumption – crude and adjusted for family income per capita. RESULTS Mean daily energy intake per capita was 1,866 kcal, with 69.5% coming from natural or minimally processed foods, 9.0% from processed foods and 21.5% from ultra-processed foods. For sixteen out of the seventeen evaluated micronutrients, their content was lower in the fraction of the diet composed of ultra-processed foods compared with the fraction of the diet composed of natural or minimally processed foods. The content of 10 micronutrients in ultra-processed foods did not reach half the content level observed in the natural or minimally processed foods. The higher consumption of ultra-processed foods was inversely and significantly associated with the content of vitamins B12, vitamin D, vitamin E, niacin, pyridoxine, copper, iron, phosphorus, magnesium, selenium and zinc. The reverse situation was only observed for calcium, thiamin and riboflavin. CONCLUSIONS The findings of this study highlight that reducing the consumption of ultra-processed foods is a natural way to promote healthy eating in Brazil and, therefore, is in line with the recommendations made by the Guia Alimentar para a População Brasileira (Dietary Guidelines for the Brazilian Population) to avoid these foods. PMID:26270019

Ultra-processed food purchases in Norway: a quantitative study on a representative sample of food retailers.

PubMed

Solberg, Siri Løvsjø; Terragni, Laura; Granheim, Sabrina Ionata

2016-08-01

To identify the use of ultra-processed foods - vectors of salt, sugar and fats - in the Norwegian diet through an assessment of food sales. Sales data from a representative sample of food retailers in Norway, collected in September 2005 (n 150) and September 2013 (n 170), were analysed. Data consisted of barcode scans of individual food item purchases, reporting type of food, price, geographical region and retail concept. Foods were categorized as minimally processed, culinary ingredients, processed products and ultra-processed. Indicators were share of purchases and share of expenditure on food categories. Six geographical regions in Norway. The barcode data included 296 121 observations in 2005 and 501 938 observations in 2013. Ultra-processed products represented 58·8 % of purchases and 48·8 % of expenditure in 2013. Minimally processed foods accounted for 17·2 % of purchases and 33·0 % of expenditure. Every third purchase was a sweet ultra-processed product. Food sales changed marginally in favour of minimally processed foods and in disfavour of processed products between 2005 and 2013 (χ 2 (3)=203 195, P<0·001, Cramer's V=0·017, P<0·001). Ultra-processed products accounted for the majority of food sales in Norway, indicating a high consumption of such products. This could be contributing to rising rates of overweight, obesity and non-communicable diseases in the country, as findings from other countries indicate. Policy measures should aim at decreasing consumption of ultra-processed products and facilitating access (including economic) to minimally processed foods.

3D food printing: a new dimension in food production processes

USDA-ARS?s Scientific Manuscript database

3D food printing, also known as food layered manufacture (FLM), is an exciting new method of digital food production that applies the process of additive manufacturing to food fabrication. In the 3D food printing process, a food product is first scanned or designed with computer-aided design softwa...

Applications of sonochemistry in Russian food processing industry.

PubMed

Krasulya, Olga; Shestakov, Sergey; Bogush, Vladimir; Potoroko, Irina; Cherepanov, Pavel; Krasulya, Boris

2014-11-01

In food industry, conventional methodologies such as grinding, mixing, and heat treatment are used for food processing and preservation. These processes have been well studied for many centuries and used in the conversion of raw food materials to consumable food products. This report is dedicated to the application of a cost-efficient method of energy transfer caused by acoustic cavitation effects in food processing, overall, having significant impacts on the development of relatively new area of food processing such as food sonochemistry. Copyright © 2014 Elsevier B.V. All rights reserved.

The International year of soils: thoughts on future directions for experiments in soil erosion research

NASA Astrophysics Data System (ADS)

Kuhn, Nikolaus J.

2015-04-01

The 2015 UN Year of Soils (IYS), implemented by the FAO, aims to increase awareness and understanding of the importance of soil for food security and essential ecosystem functions. The IYS has six specific objectives, ranging from raising the awareness among civil society and decision makers about the profound importance of soils, to the development of policies supporting the sustainable use of the non-renewable soil resource. For scientists and academic teachers using experiments to study soil erosion processes, two objectives appear of particular relevance. First is need for the rapid capacity enhancement for soil information collection and monitoring at all levels (global, regional and national). While at first glance, this objective appears to relate mostly to traditional mapping, sampling and monitoring, the threat of large-scale soil loss, at least with regards to their ecosystem services, illustrates the need for approaches of studying soils that avoids such irreversible destruction. Relying on often limited data and their extrapolation does not cover this need for soil information because rapid change of the drivers of change itself carry the risk of unprecedented soil reactions not covered by existing data sets. Experiments, on the other hand, offer the possibility to simulate and analyze future soil change in great detail. Furthermore, carefully designed experiments may also limit the actual effort involved in collecting the specific required information, e.g. by applying tests designed to study soil system behavior under controlled conditions, compared to field monitoring. For rainfall simulation, experiments should therefore involve the detailed study of erosion processes and include detailed recording and reporting of soil and rainfall properties. The development of a set of standardised rainfall simulations would widen the use data collected by such experiments. A second major area for rainfall simulation lies in the the education of the public about the crucial role soil plays in food security, climate change adaptation and mitigation, essential ecosystem services, poverty alleviation and sustainable development. While erosion monitoring and modeling, as well as erosion risk assessment maps provide a solid foundation for decision makers, the attention of the public for "dirt" is often much easier to achieve by setting up a rainfall simulation experiment that illustrates the connection between a process, such as rainfall and runoff observed in daily life, and its causes and consequences. Exploring the potential of rainfall simulation experiments as an outreach tool should therefore be part of the soil science, geomorphology and hydrology community during the IYS 2015 and beyond.

Options for reducing food waste by quality-controlled logistics using intelligent packaging along the supply chain.

PubMed

Heising, Jenneke K; Claassen, G D H; Dekker, Matthijs

2017-10-01

Optimising supply chain management can help to reduce food waste. This paper describes how intelligent packaging can be used to reduce food waste when used in supply chain management based on quality-controlled logistics (QCL). Intelligent packaging senses compounds in the package that correlate with the critical quality attribute of a food product. The information on the quality of each individual packaged food item that is provided by the intelligent packaging can be used for QCL. In a conceptual approach it is explained that monitoring food quality by intelligent packaging sensors makes it possible to obtain information about the variation in the quality of foods and to use a dynamic expiration date (IP-DED) on a food package. The conceptual approach is supported by quantitative data from simulations on the effect of using the information of intelligent packaging in supply chain management with the goal to reduce food waste. This simulation shows that by using the information on the quality of products that is provided by intelligent packaging, QCL can substantially reduce food waste. When QCL is combined with dynamic pricing based on the predicted expiry dates, a further waste reduction is envisaged.

Consumption of ultra-processed foods and socioeconomic position: a cross-sectional analysis of the Brazilian Longitudinal Study of Adult Health.

PubMed

Simões, Bárbara Dos Santos; Cardoso, Letícia de Oliveira; Benseñor, Isabela Judith Martins; Schmidt, Maria Inês; Duncan, Bruce Bartholow; Luft, Vivian Cristine; Molina, Maria Del Carmen Bisi; Barreto, Sandhi Maria; Levy, Renata Bertazzi; Giatti, Luana

2018-03-05

The objective of the study was to estimate the contribution of ultra-processed foods to total caloric intake and investigate whether it differs according to socioeconomic position. We analyzed baseline data from the Brazilian Longitudinal Study of Adult Health (ELSA-Brasil 2008-2010; N = 14.378) and data on dietary intake using a food frequency questionnaire, assigning it into three categories: unprocessed or minimally processed foods and processed culinary ingredients, processed foods, and ultra-processed foods. We measured the associations between socioeconomic position (education, per capita household income, and occupational social class) and the percentage of caloric contribution of ultra-processed foods, using generalized linear regression models adjusted for age and sex. Unprocessed or minimally processed foods and processed culinary ingredients contributed to 65.7% of the total caloric intake, followed by ultra-processed foods (22.7%). After adjustments, the percentage of caloric contribution of ultra-processed foods was 20% lower among participants with incomplete elementary school when compared to postgraduates. Compared to individuals from upper income classes, the caloric contribution of ultra-processed foods was 10%, 15% and 20% lower among the ones from the three lowest income, respectively. The caloric contribution of ultra-processed foods was also 7%, 12%, 12%, and 17% lower among participants in the lowest occupational social class compared to those from high social classes. Results suggest that the caloric contribution of ultra-processed foods is higher among individuals from high socioeconomic positions with a dose-response relationship for the associations.

Consumers' conceptualization of ultra-processed foods.

PubMed

Ares, Gastón; Vidal, Leticia; Allegue, Gimena; Giménez, Ana; Bandeira, Elisa; Moratorio, Ximena; Molina, Verónika; Curutchet, María Rosa

2016-10-01

Consumption of ultra-processed foods has been associated with low diet quality, obesity and other non-communicable diseases. This situation makes it necessary to develop educational campaigns to discourage consumers from substituting meals based on unprocessed or minimally processed foods by ultra-processed foods. In this context, the aim of the present work was to investigate how consumers conceptualize the term ultra-processed foods and to evaluate if the foods they perceive as ultra-processed are in concordance with the products included in the NOVA classification system. An online study was carried out with 2381 participants. They were asked to explain what they understood by ultra-processed foods and to list foods that can be considered ultra-processed. Responses were analysed using inductive coding. The great majority of the participants was able to provide an explanation of what ultra-processed foods are, which was similar to the definition described in the literature. Most of the participants described ultra-processed foods as highly processed products that usually contain additives and other artificial ingredients, stressing that they have low nutritional quality and are unhealthful. The most relevant products for consumers' conceptualization of the term were in agreement with the NOVA classification system and included processed meats, soft drinks, snacks, burgers, powdered and packaged soups and noodles. However, some of the participants perceived processed foods, culinary ingredients and even some minimally processed foods as ultra-processed. This suggests that in order to accurately convey their message, educational campaigns aimed at discouraging consumers from consuming ultra-processed foods should include a clear definition of the term and describe some of their specific characteristics, such as the type of ingredients included in their formulation and their nutritional composition. Copyright © 2016 Elsevier Ltd. All rights reserved.

Processed and ultra-processed food products: consumption trends in Canada from 1938 to 2011.

PubMed

Moubarac, Jean-Claude; Batal, Malek; Martins, Ana Paula Bortoletto; Claro, Rafael; Levy, Renata Bertazzi; Cannon, Geoffrey; Monteiro, Carlos

2014-01-01

A classification of foods based on the nature, extent, and purpose of industrial food processing was used to assess changes in household food expenditures and dietary energy availability between 1938 and 2011 in Canada. Food acquisitions from six household food budget surveys (1938/1939 , 1953, 1969, 1984, 2001, and 2011) were classified into unprocessed or minimally processed foods, processed culinary ingredients, and ready-to-consume processed or ultra-processed products. Contributions of each group to household food expenditures, and to dietary energy availability (kcal per capita) were calculated. During the period studied, household expenditures and dietary energy availability fell for both unprocessed or minimally processed foods and culinary ingredients, and rose for ready-to-consume products. The caloric share of foods fell from 34.3% to 25.6% and from 37% to 12.7% for culinary ingredients. The share of ready-to-consume products rose from 28.7% to 61.7%, and the increase was especially noteworthy for those that were ultra-processed. The most important factor that has driven changes in Canadian dietary patterns between 1938 and 2011 is the replacement of unprocessed or minimally processed foods and culinary ingredients used in the preparation of dishes and meals; these have been displaced by ready-to-consume ultra-processed products. Nutrition research and practice should incorporate information about food processing into dietary assessments.

The Arrhenius equation revisited.

PubMed

Peleg, Micha; Normand, Mark D; Corradini, Maria G

2012-01-01

The Arrhenius equation has been widely used as a model of the temperature effect on the rate of chemical reactions and biological processes in foods. Since the model requires that the rate increase monotonically with temperature, its applicability to enzymatic reactions and microbial growth, which have optimal temperature, is obviously limited. This is also true for microbial inactivation and chemical reactions that only start at an elevated temperature, and for complex processes and reactions that do not follow fixed order kinetics, that is, where the isothermal rate constant, however defined, is a function of both temperature and time. The linearity of the Arrhenius plot, that is, Ln[k(T)] vs. 1/T where T is in °K has been traditionally considered evidence of the model's validity. Consequently, the slope of the plot has been used to calculate the reaction or processes' "energy of activation," usually without independent verification. Many experimental and simulated rate constant vs. temperature relationships that yield linear Arrhenius plots can also be described by the simpler exponential model Ln[k(T)/k(T(reference))] = c(T-T(reference)). The use of the exponential model or similar empirical alternative would eliminate the confusing temperature axis inversion, the unnecessary compression of the temperature scale, and the need for kinetic assumptions that are hard to affirm in food systems. It would also eliminate the reference to the Universal gas constant in systems where a "mole" cannot be clearly identified. Unless proven otherwise by independent experiments, one cannot dismiss the notion that the apparent linearity of the Arrhenius plot in many food systems is due to a mathematical property of the model's equation rather than to the existence of a temperature independent "energy of activation." If T+273.16°C in the Arrhenius model's equation is replaced by T+b, where the numerical value of the arbitrary constant b is substantially larger than T and T(reference), the plot of Ln k(T) vs. 1/(T+b) will always appear almost perfectly linear. Both the modified Arrhenius model version having the arbitrary constant b, Ln[k(T)/k(T(reference)) = a[1/ (T(reference)+b)-1/ (T+b)], and the exponential model can faithfully describe temperature dependencies traditionally described by the Arrhenius equation without the assumption of a temperature independent "energy of activation." This is demonstrated mathematically and with computer simulations, and with reprocessed classical kinetic data and published food results.

Green perspective in food industry production line design: A review

NASA Astrophysics Data System (ADS)

Xian, C. Y.; Sin, T. C.; Liyana, M. R. N.; Awang, A.; Fathullah, M.

2017-09-01

The design of green manufacturing process in food industries is currently a hot research topic in the multidisciplinary area of applied chemistry, biology and technology. Several process such as freezing, cutting, drying, tempering, bleaching, sterilization, extraction and filtering have been applied efficiency in the food industry. Due to the rapid development of food and peripheral technology, the use of new physical processing or auxiliary processing methods can maintain food inherent nutrients, texture, color, and freshness and also reduce environmental pollution and energy consumption in food processing. Hence, this review paper will study and summarize the effects of green manufacturing process in food industries in term of waste reduction, materials and sustainability manufacturing. In any case, All the food processing equipment must comply with strict standards and regulation, this action will ensure the securing the food quality and safety of food products to consumers.

21 CFR 170.19 - Pesticide chemicals in processed foods.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Pesticide chemicals in processed foods. 170.19 Section 170.19 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD ADDITIVES General Provisions § 170.19 Pesticide chemicals in processed foods. When pesticide...

Characterization of the Degree of Food Processing in Relation With Its Health Potential and Effects.

PubMed

Fardet, Anthony

2018-01-01

Up today technological processes are intended to produce safe and palatable food products. Yet, it is also expected that processing produces healthy and sustainable foods. However, due to the dramatic increase of chronic diseases prevalence worldwide, i.e., obesity, type 2 diabetes, cardiovascular diseases, and some cancers, ultraprocessing has been pointed out as producing unhealthy foods, rich in energy and poor in protective micronutrients and fiber, i.e., "empty" calories. Indeed the 1980s saw massive arrivals of ultraprocessed foods in supermarkets, i.e., fractionated-recombined foods with added ingredients and/or additives. Epidemiological studies clearly emphasized that populations adhering the most to ultraprocessed foods, e.g., processed meat, refined grains, ultraprocessed plant-based foods, and/or sweetened beverages, exhibited the higher prevalence of chronic diseases. This prompted researchers to classify foods according to their degree of processing as with the international NOVA classification (i.e., un/minimally processed, processed, and ultraprocessed foods). More and more studies showed that such a classification makes sense for health. Overall one distinguishes three categories of processes: mechanical, thermal, and fermentative treatments, this latter being the more favorable to food health potential. This chapter has therefore several ambitions: (1) to review association between degree of food processing and chronic disease risk prevalence; (2) to explore the impact of technological processes on food health potential considering both matrix and compositional effects; (3) to discuss the need for classifying food according to their degree of processing in future epidemiological studies; and (4) to analyze consequences of adhering to a more holistic paradigm in both food processing and nutrition. © 2018 Elsevier Inc. All rights reserved.

Seattle's minimum wage ordinance did not affect supermarket food prices by food processing category.

PubMed

Spoden, Amanda L; Buszkiewicz, James H; Drewnowski, Adam; Long, Mark C; Otten, Jennifer J

2018-06-01

To examine the impacts of Seattle's minimum wage ordinance on food prices by food processing category. Supermarket food prices were collected for 106 items using a University of Washington Center for Public Health Nutrition market basket at affected and unaffected supermarket chain stores at three times: March 2015 (1-month pre-policy enactment), May 2015 (1-month post-policy enactment) and May 2016 (1-year post-policy enactment). Food items were categorized into four food processing groups, from minimally to ultra-processed. Data were analysed across time using a multilevel, linear difference-in-differences model at the store and price level stratified by level of food processing. Six large supermarket chain stores located in Seattle ('intervention') affected by the policy and six same-chain but unaffected stores in King County ('control'), Washington, USA. One hundred and six food and beverage items. The largest change in average price by food item was +$US 0·53 for 'processed foods' in King County between 1-month post-policy and 1-year post-policy enactment (P < 0·01). The smallest change was $US 0·00 for 'unprocessed or minimally processed foods' in Seattle between 1-month post-policy and 1-year post-policy enactment (P = 0·94). No significant changes in averaged chain prices were observed across food processing level strata in Seattle v. King County stores at 1-month or 1-year post-policy enactment. Supermarket food prices do not appear to be differentially impacted by Seattle's minimum wage ordinance by level of the food's processing. These results suggest that the early implementation of a city-level minimum wage policy does not alter supermarket food prices by level of food processing.

Trends in consumption of ultra-processed foods and obesity in Sweden between 1960 and 2010.

PubMed

Juul, Filippa; Hemmingsson, Erik

2015-12-01

To investigate how consumption of ultra-processed foods has changed in Sweden in relation to obesity. Nationwide ecological analysis of changes in processed foods along with corresponding changes in obesity. Trends in per capita food consumption during 1960-2010 were investigated using data from the Swedish Board of Agriculture. Food items were classified as group 1 (unprocessed/minimally processed), group 2 (processed culinary ingredients) or group 3 (3·1, processed food products; and 3·2, ultra-processed products). Obesity prevalence data were pooled from the peer-reviewed literature, Statistics Sweden and the WHO Global Health Observatory. Nationwide analysis in Sweden, 1960-2010. Swedish nationals aged 18 years and older. During the study period consumption of group 1 foods (minimal processing) decreased by 2 %, while consumption of group 2 foods (processed ingredients) decreased by 34 %. Consumption of group 3·1 foods (processed food products) increased by 116 % and group 3·2 foods (ultra-processed products) increased by 142 %. Among ultra-processed products, there were particularly large increases in soda (315 %; 22 v. 92 litres/capita per annum) and snack foods such as crisps and candies (367 %; 7 v. 34 kg/capita per annum). In parallel to these changes in ultra-processed products, rates of adult obesity increased from 5 % in 1980 to over 11 % in 2010. The consumption of ultra-processed products (i.e. foods with low nutritional value but high energy density) has increased dramatically in Sweden since 1960, which mirrors the increased prevalence of obesity. Future research should clarify the potential causal role of ultra-processed products in weight gain and obesity.

Modeling Food Delivery Dynamics For Juvenile Salmonids Under Variable Flow Regimes

NASA Astrophysics Data System (ADS)

Harrison, L.; Utz, R.; Anderson, K.; Nisbet, R.

2010-12-01

Traditional approaches for assessing instream flow needs for salmonids have typically focused on the importance of physical habitat in determining fish habitat selection. This somewhat simplistic approach does not account for differences in food delivery rates to salmonids that arise due to spatial variability in river morphology, hydraulics and temporal variations in the flow regime. Explicitly linking how changes in the flow regime influences food delivery dynamics is an important step in advancing process-based bioenergetic models that seek to predict growth rates of salmonids across various life-stages. Here we investigate how food delivery rates for juvenile salmonids vary both spatially and with flow magnitude in a meandering reach of the Merced River, CA. We utilize a two-dimensional (2D) hydrodynamic model and discrete particle tracking algorithm to simulate invertebrate drift transport rates at baseflow and a near-bankfull discharge. Modeling results indicate that at baseflow, the maximum drift density occurs in the channel thalweg, while drift densities decrease towards the channel margins due to the process of organisms settling out of the drift. During high-flow events, typical of spring dam-releases, the invertebrate drift transport pathway follows a similar trajectory along the high velocity core and the drift concentrations are greatest in the channel centerline, though the zone of invertebrate transport occupies a greater fraction of the channel width. Based on invertebrate supply rates alone, feeding juvenile salmonids would be expected to be distributed down the channel centerline where the maximum predicted food delivery rates are located in this reach. However, flow velocities in these channel sections are beyond maximum sustainable swimming speeds for most juvenile salmonids. Our preliminary findings suggest that a lack of low velocity refuge may prevent juvenile salmonids from deriving energy from the areas with maximum drift density in this reach. Future efforts will focus on integration of food delivery and bioenergetic models to account for conflicting demands of maximizing food intake while minimizing the energetic costs of swimming.

Household availability of ultra-processed foods and obesity in nineteen European countries.

PubMed

Monteiro, Carlos Augusto; Moubarac, Jean-Claude; Levy, Renata Bertazzi; Canella, Daniela Silva; Louzada, Maria Laura da Costa; Cannon, Geoffrey

2018-01-01

To assess household availability of NOVA food groups in nineteen European countries and to analyse the association between availability of ultra-processed foods and prevalence of obesity. Ecological, cross-sectional study. Europe. Estimates of ultra-processed foods calculated from national household budget surveys conducted between 1991 and 2008. Estimates of obesity prevalence obtained from national surveys undertaken near the budget survey time. Across the nineteen countries, median average household availability amounted to 33·9 % of total purchased dietary energy for unprocessed or minimally processed foods, 20·3 % for processed culinary ingredients, 19·6 % for processed foods and 26·4 % for ultra-processed foods. The average household availability of ultra-processed foods ranged from 10·2 % in Portugal and 13·4 % in Italy to 46·2 % in Germany and 50·4 % in the UK. A significant positive association was found between national household availability of ultra-processed foods and national prevalence of obesity among adults. After adjustment for national income, prevalence of physical inactivity, prevalence of smoking, measured or self-reported prevalence of obesity, and time lag between estimates on household food availability and obesity, each percentage point increase in the household availability of ultra-processed foods resulted in an increase of 0·25 percentage points in obesity prevalence. The study contributes to a growing literature showing that the consumption of ultra-processed foods is associated with an increased risk of diet-related non-communicable diseases. Its findings reinforce the need for public policies and actions that promote consumption of unprocessed or minimally processed foods and make ultra-processed foods less available and affordable.

Analysis of Phthalate Migration to Food Simulants in Plastic Containers during Microwave Operations

PubMed Central

Moreira, Miriany A.; André, Leiliane C.; Cardeal, Zenilda L.

2013-01-01

Phthalates used as plasticizers in the manufacture of household containers can potentially be transferred to foods that are stored or heated in these plastic containers. Phthalates are endocrine disruptor compounds (EDC) and are found in very low concentrations in foods, thus, highly sensitive analytical techniques are required for their quantification. This study describes the application of a new method developed for analyzing the migration of dibutylphthalate (DBP) and benzylbutylphthalate (BBP) from plastic food containers into liquid food simulants. This new method employs the technique of solid phase microextraction cooled with liquid nitrogen. The analysis was conducted by gas chromatography/mass spectrometry (GC/MS) using a polyacrylate fiber. Ultrapure water was used as a simulant for liquids foods, and both new and used plastic containers were placed in a domestic microwave oven for different periods of time at different power levels. The limits of detection for DBP and BBP were 0.08 µg/L and 0.31 µg/L, respectively. BBP was not found in the samples that were analyzed. DBP was found in concentrations ranging from

Analysis of phthalate migration to food simulants in plastic containers during microwave operations.

PubMed

Moreira, Miriany A; André, Leiliane C; Cardeal, Zenilda L

2013-12-30

Phthalates used as plasticizers in the manufacture of household containers can potentially be transferred to foods that are stored or heated in these plastic containers. Phthalates are endocrine disruptor compounds (EDC) and are found in very low concentrations in foods, thus, highly sensitive analytical techniques are required for their quantification. This study describes the application of a new method developed for analyzing the migration of dibutylphthalate (DBP) and benzylbutylphthalate (BBP) from plastic food containers into liquid food simulants. This new method employs the technique of solid phase microextraction cooled with liquid nitrogen. The analysis was conducted by gas chromatography/mass spectrometry (GC/MS) using a polyacrylate fiber. Ultrapure water was used as a simulant for liquids foods, and both new and used plastic containers were placed in a domestic microwave oven for different periods of time at different power levels. The limits of detection for DBP and BBP were 0.08 µg/L and 0.31 µg/L, respectively. BBP was not found in the samples that were analyzed. DBP was found in concentrations ranging from

Impact of Different Policies on Unhealthy Dietary Behaviors in an Urban Adult Population: An Agent-Based Simulation Model

PubMed Central

Giabbanelli, Philippe J.; Arah, Onyebuchi A.; Zimmerman, Frederick J.

2014-01-01

Objectives. Unhealthy eating is a complex-system problem. We used agent-based modeling to examine the effects of different policies on unhealthy eating behaviors. Methods. We developed an agent-based simulation model to represent a synthetic population of adults in Pasadena, CA, and how they make dietary decisions. Data from the 2007 Food Attitudes and Behaviors Survey and other empirical studies were used to calibrate the parameters of the model. Simulations were performed to contrast the potential effects of various policies on the evolution of dietary decisions. Results. Our model showed that a 20% increase in taxes on fast foods would lower the probability of fast-food consumption by 3 percentage points, whereas improving the visibility of positive social norms by 10%, either through community-based or mass-media campaigns, could improve the consumption of fruits and vegetables by 7 percentage points and lower fast-food consumption by 6 percentage points. Zoning policies had no significant impact. Conclusions. Interventions emphasizing healthy eating norms may be more effective than directly targeting food prices or regulating local food outlets. Agent-based modeling may be a useful tool for testing the population-level effects of various policies within complex systems. PMID:24832414

Characterisation of UK diets according to degree of food processing and associations with socio-demographics and obesity: cross-sectional analysis of UK National Diet and Nutrition Survey (2008-12).

PubMed

Adams, Jean; White, Martin

2015-12-18

Food processing alters food from its natural state for safety, convenience, taste or palatability. Previous research suggests that industrially processed foods, and diets high in these products, tend to be less healthful. However, most previous work is based on household, rather than individual-level, data. Little has been reported on the relationship between processed food consumption and markers of health; or on socio-demographic correlates of processed food consumption. Our objective was to describe: the nutritional content of foods classified according to degree of processing; the nutritional content of diets with different relative intakes of processed foods; the socio-demographic characteristics of individuals with different relative intakes of processed foods; and the association between intake of processed foods and body weight. Secondary analysis of data from the UK National Diet and Nutrition Survey (2008-12), a large national cross-sectional study of diet. Dietary information was collected using four-day, unweighed, food-diaries. Foods were classified as: unprocessed or minimally processed (MPF; foods with no processing or mostly physical processes applied to single whole foods), processed ingredients (PI; extracted and purified components of single whole foods), or ultra-processed food products (UPF; products produced from industrial combining of MPF and PI). Two thousand one hundred seventy four adults were included. MPF and diets high in these foods, had the most healthful nutritional profile. UPF did not necessarily have the least healthful nutritional profile, but diets high in these foods did. Women, and older adults consumed more energy from MPF, and less from UPF. Those living in lower occupation social class households consumed less energy from MPF, but no more from UPF. Only higher intake of PI was consistently, inversely, associated with body weight. This is the first study to explore correlates of processed food consumption, using individual-level data from a large, national sample. Although higher intakes of MPF and lower intakes of UPF were associated with the most healthful dietary profiles, only intake of PI was consistently associated with body weight. Consumption of UPF varied by age and gender, but, unexpectedly, not by occupational social class. Longitudinal work is required to confirm relationships with health markers.

Numerical simulation of transient temperature profiles for canned apple puree in semi-rigid aluminum based packaging during pasteurization.

PubMed

Shafiekhani, Soraya; Zamindar, Nafiseh; Hojatoleslami, Mohammad; Toghraie, Davood

2016-06-01

Pasteurization of canned apple puree was simulated for a 3-D geometry in a semi-rigid aluminum based container which was heated from all sides at 378 K. The computational fluid dynamics code Ansys Fluent 14.0 was used and the governing equations for energy, momentum, and continuity were computed using a finite volume method. The food model was assumed to have temperature-dependent properties. To validate the simulation, the apple puree was pasteurized in a water cascading retort. The effect of the mesh structures was studied for the temperature profiles during thermal processing. The experimental temperature in the slowest heating zone in the container was compared with the temperature predicted by the model and the difference was not significant. The study also investigated the impact of head space (water-vapor) on heat transfer.

Nitrogen conservation in simulated food waste aerobic composting process with different Mg and P salt mixtures.

PubMed

Li, Yu; Su, Bensheng; Liu, Jianlin; Du, Xianyuan; Huang, Guohe

2011-07-01

To assess the effects of three types of Mg and P salt mixtures (potassium phosphate [K3PO4]/magnesium sulfate [MgSO4], potassium dihydrogen phosphate [K2HPO4]/MgSO4, KH2PO4/MgSO4) on the conservation of N and the biodegradation of organic materials in an aerobic food waste composting process, batch experiments were undertaken in four reactors (each with an effective volume of 30 L). The synthetic food waste was composted of potatoes, rice, carrots, leaves, meat, soybeans, and seed soil, and the ratio of C and N was 17:1. Runs R1-R3 were conducted with the addition of K3PO4/ MgSO4, K2HPO4/MgSO4, and KH2PO4/MgSO4 mixtures, respectively; run R0 was a blank performed without the addition of Mg and P salts. After composting for 25 days, the degrees of degradation of the organic materials in runs R0-R3 were 53.87, 62.58, 59.14, and 49.13%, respectively. X-ray diffraction indicated that struvite crystals were formed in runs R1-R3 but not in run R0; the gaseous ammonia nitrogen (NH3-N) losses in runs R0-R3 were 21.2, 32.8, 12.6, and 3.5% of the initial total N, respectively. Of the tested Mg/P salt mixtures, the K2HPO4/ MgSO4 system provided the best combination of conservation of N and biodegradation of organic materials in this food waste composting process.

Consumption of ultra-processed foods and obesity in Brazilian adolescents and adults.

PubMed

Louzada, Maria Laura da Costa; Baraldi, Larissa Galastri; Steele, Euridice Martinez; Martins, Ana Paula Bortoletto; Canella, Daniela Silva; Moubarac, Jean-Claude; Levy, Renata Bertazzi; Cannon, Geoffrey; Afshin, Ashkan; Imamura, Fumiaki; Mozaffarian, Dariush; Monteiro, Carlos Augusto

2015-12-01

The aim of this study was to evaluate the relationship between the consumption of ultra-processed foods and obesity indicators among Brazilian adults and adolescents. We used cross-sectional data on 30,243 individuals aged ≥10 years from the 2008-2009 Brazilian Dietary Survey. Food consumption data were collected through 24-h food records. We classified food items according to characteristics of food processing. Ultra-processed foods were defined as formulations made by the food industry mostly from substances extracted from foods or obtained with the further processing of constituents of foods or through chemical synthesis, with little if any whole food. Examples included candies, cookies, sugar-sweetened beverages, and ready-to-eat dishes. Regression models were fitted to evaluate the association of the consumption of ultra-processed foods (% of energy intake) with body-mass-index, excess weight, and obesity status, controlling for socio-demographic characteristics, smoking, and physical activity. Ultra-processed foods represented 30% of the total energy intake. Those in the highest quintile of consumption of ultra-processed foods had significantly higher body-mass-index (0.94 kg/m(2); 95% CI: 0.42,1.47) and higher odds of being obese (OR=1.98; 95% CI: 1.26,3.12) and excess weight (OR=1.26; 95% CI: 0.95,1.69) compared with those in the lowest quintile of consumption. Our findings support the role of ultra-processed foods in the obesity epidemic in Brazil. Copyright © 2015 Elsevier Inc. All rights reserved.

7 CFR 65.220 - Processed food item.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 3 2011-01-01 2011-01-01 false Processed food item. 65.220 Section 65.220 Agriculture..., PEANUTS, AND GINSENG General Provisions Definitions § 65.220 Processed food item. Processed food item... other covered commodity or other substantive food component (e.g., chocolate, breading, tomato sauce...

7 CFR 65.220 - Processed food item.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 3 2014-01-01 2014-01-01 false Processed food item. 65.220 Section 65.220 Agriculture..., PEANUTS, AND GINSENG General Provisions Definitions § 65.220 Processed food item. Processed food item... other covered commodity or other substantive food component (e.g., chocolate, breading, tomato sauce...

7 CFR 65.220 - Processed food item.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 3 2012-01-01 2012-01-01 false Processed food item. 65.220 Section 65.220 Agriculture..., PEANUTS, AND GINSENG General Provisions Definitions § 65.220 Processed food item. Processed food item... other covered commodity or other substantive food component (e.g., chocolate, breading, tomato sauce...

7 CFR 65.220 - Processed food item.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 3 2013-01-01 2013-01-01 false Processed food item. 65.220 Section 65.220 Agriculture..., PEANUTS, AND GINSENG General Provisions Definitions § 65.220 Processed food item. Processed food item... other covered commodity or other substantive food component (e.g., chocolate, breading, tomato sauce...

7 CFR 65.220 - Processed food item.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Processed food item. 65.220 Section 65.220 Agriculture..., PEANUTS, AND GINSENG General Provisions Definitions § 65.220 Processed food item. Processed food item... other covered commodity or other substantive food component (e.g., chocolate, breading, tomato sauce...

A novel library-independent approach based on high-throughput cultivation in Bioscreen and fingerprinting by FTIR spectroscopy for microbial source tracking in food industry.

PubMed

Shapaval, V; Møretrø, T; Wold Åsli, A; Suso, H P; Schmitt, J; Lillehaug, D; Kohler, A

2017-05-01

Microbiological source tracking (MST) for food industry is a rapid growing area of research and technology development. In this paper, a new library-independent approach for MST is presented. It is based on a high-throughput liquid microcultivation and FTIR spectroscopy. In this approach, FTIR spectra obtained from micro-organisms isolated along the production line and a product are compared to each other. We tested and evaluated the new source tracking approach by simulating a source tracking situation. In this simulation study, a selection of 20 spoilage mould strains from a total of six genera (Alternaria, Aspergillus, Mucor, Paecilomyces, Peyronellaea and Phoma) was used. The simulation of the source tracking situation showed that 80-100% of the sources could be correctly identified with respect to genus/species level. When performing source tracking simulations, the FTIR identification diverged for Phoma glomerata strain in the reference collection. When reidentifying the strain by sequencing, it turned out that the strain was a Peyronellaea arachidicola. The obtained results demonstrated that the proposed approach is a versatile tool for identifying sources of microbial contamination. Thus, it has a high potential for routine control in the food industry due to low costs and analysis time. The source tracking of fungal contamination in the food industry is an important aspect of food safety. Currently, all available methods are time consuming and require the use of a reference library that may limit the accuracy of the identification. In this study, we report for the first time, a library-independent FTIR spectroscopic approach for MST of fungal contamination along the food production line. It combines high-throughput microcultivation and FTIR spectroscopy and is specific on the genus and species level. Therefore, such an approach possesses great importance for food safety control in food industry. © 2016 The Society for Applied Microbiology.

Mussel dynamics model: A hydroinformatics tool for analyzing the effects of different stressors on the dynamics of freshwater mussel communities

USGS Publications Warehouse

Morales, Y.; Weber, L.J.; Mynett, A.E.; Newton, T.J.

2006-01-01

A model for simulating freshwater mussel population dynamics is presented. The model is a hydroinformatics tool that integrates principles from ecology, river hydraulics, fluid mechanics and sediment transport, and applies the individual-based modelling approach for simulating population dynamics. The general model layout, data requirements, and steps of the simulation process are discussed. As an illustration, simulation results from an application in a 10 km reach of the Upper Mississippi River are presented. The model was used to investigate the spatial distribution of mussels and the effects of food competition in native unionid mussel communities, and communities infested by Dreissena polymorpha, the zebra mussel. Simulation results were found to be realistic and coincided with data obtained from the literature. These results indicate that the model can be a useful tool for assessing the potential effects of different stressors on long-term population dynamics, and consequently, may improve the current understanding of cause and effect relationships in freshwater mussel communities. ?? 2006 Elsevier B.V. All rights reserved.

Is the degree of food processing and convenience linked with the nutritional quality of foods purchased by US households?

PubMed

Poti, Jennifer M; Mendez, Michelle A; Ng, Shu Wen; Popkin, Barry M

2015-06-01

"Processed foods" are defined as any foods other than raw agricultural commodities and can be categorized by the extent of changes occurring in foods as a result of processing. Conclusions about the association between the degree of food processing and nutritional quality are discrepant. We aimed to determine 2000-2012 trends in the contribution of processed and convenience food categories to purchases by US households and to compare saturated fat, sugar, and sodium content of purchases across levels of processing and convenience. We analyzed purchases of consumer packaged goods for 157,142 households from the 2000-2012 Homescan Panel. We explicitly defined categories for classifying products by degree of industrial processing and separately by convenience of preparation. We classified >1.2 million products through use of barcode-specific descriptions and ingredient lists. Median saturated fat, sugar, and sodium content and the likelihood that purchases exceeded maximum daily intake recommendations for these components were compared across levels of processing or convenience by using quantile and logistic regression. More than three-fourths of energy in purchases by US households came from moderately (15.9%) and highly processed (61.0%) foods and beverages in 2012 (939 kcal/d per capita). Trends between 2000 and 2012 were stable. When classifying foods by convenience, ready-to-eat (68.1%) and ready-to-heat (15.2%) products supplied the majority of energy in purchases. The adjusted proportion of household-level food purchases exceeding 10% kcal from saturated fat, 15% kcal from sugar, and 2400 mg sodium/2000 kcal simultaneously was significantly higher for highly processed (60.4%) and ready-to-eat (27.1%) food purchases than for purchases of less-processed foods (5.6%) or foods requiring cooking/preparation (4.9%). Highly processed food purchases are a dominant, unshifting part of US purchasing patterns, but highly processed foods may have higher saturated fat, sugar, and sodium content than less-processed foods. Wide variation in nutrient content suggests food choices within categories may be important. © 2015 American Society for Nutrition.

Nutritional and greenhouse gas impacts of removing animals from US agriculture.

PubMed

White, Robin R; Hall, Mary Beth

2017-11-28

As a major contributor to agricultural greenhouse gas (GHG) emissions, it has been suggested that reducing animal agriculture or consumption of animal-derived foods may reduce GHGs and enhance food security. Because the total removal of animals provides the extreme boundary to potential mitigation options and requires the fewest assumptions to model, the yearly nutritional and GHG impacts of eliminating animals from US agriculture were quantified. Animal-derived foods currently provide energy (24% of total), protein (48%), essential fatty acids (23-100%), and essential amino acids (34-67%) available for human consumption in the United States. The US livestock industry employs 1.6 × 10 6 people and accounts for $31.8 billion in exports. Livestock recycle more than 43.2 × 10 9 kg of human-inedible food and fiber processing byproducts, converting them into human-edible food, pet food, industrial products, and 4 × 10 9 kg of N fertilizer. Although modeled plants-only agriculture produced 23% more food, it met fewer of the US population's requirements for essential nutrients. When nutritional adequacy was evaluated by using least-cost diets produced from foods available, more nutrient deficiencies, a greater excess of energy, and a need to consume a greater amount of food solids were encountered in plants-only diets. In the simulated system with no animals, estimated agricultural GHG decreased (28%), but did not fully counterbalance the animal contribution of GHG (49% in this model). This assessment suggests that removing animals from US agriculture would reduce agricultural GHG emissions, but would also create a food supply incapable of supporting the US population's nutritional requirements. Copyright © 2017 the Author(s). Published by PNAS.

Nutritional and greenhouse gas impacts of removing animals from US agriculture

PubMed Central

White, Robin R.; Hall, Mary Beth

2017-01-01

As a major contributor to agricultural greenhouse gas (GHG) emissions, it has been suggested that reducing animal agriculture or consumption of animal-derived foods may reduce GHGs and enhance food security. Because the total removal of animals provides the extreme boundary to potential mitigation options and requires the fewest assumptions to model, the yearly nutritional and GHG impacts of eliminating animals from US agriculture were quantified. Animal-derived foods currently provide energy (24% of total), protein (48%), essential fatty acids (23–100%), and essential amino acids (34–67%) available for human consumption in the United States. The US livestock industry employs 1.6 × 106 people and accounts for $31.8 billion in exports. Livestock recycle more than 43.2 × 109 kg of human-inedible food and fiber processing byproducts, converting them into human-edible food, pet food, industrial products, and 4 × 109 kg of N fertilizer. Although modeled plants-only agriculture produced 23% more food, it met fewer of the US population’s requirements for essential nutrients. When nutritional adequacy was evaluated by using least-cost diets produced from foods available, more nutrient deficiencies, a greater excess of energy, and a need to consume a greater amount of food solids were encountered in plants-only diets. In the simulated system with no animals, estimated agricultural GHG decreased (28%), but did not fully counterbalance the animal contribution of GHG (49% in this model). This assessment suggests that removing animals from US agriculture would reduce agricultural GHG emissions, but would also create a food supply incapable of supporting the US population’s nutritional requirements. PMID:29133422

Sea salts as a potential source of food spoilage fungi.

PubMed

Biango-Daniels, Megan N; Hodge, Kathie T

2018-02-01

Production of sea salt begins with evaporation of sea water in shallow pools called salterns, and ends with the harvest and packing of salts. This process provides many opportunities for fungal contamination. This study aimed to determine whether finished salts contain viable fungi that have the potential to cause spoilage when sea salt is used as a food ingredient by isolating fungi on a medium that simulated salted food with a lowered water activity (0.95 a w ). The viable filamentous fungi from seven commercial salts were quantified and identified by DNA sequencing, and the fungal communities in different salts were compared. Every sea salt tested contained viable fungi, in concentrations ranging from 0.07 to 1.71 colony-forming units per gram of salt. In total, 85 fungi were isolated representing seven genera. One or more species of the most abundant genera, Aspergillus, Cladosporium, and Penicillium was found in every salt. Many species found in this study have been previously isolated from low water activity environments, including salterns and foods. We conclude that sea salts contain many fungi that have potential to cause food spoilage as well as some that may be mycotoxigenic. Copyright © 2017 The Authors. Published by Elsevier Ltd.. All rights reserved.

Individual Differences in Reward and Somatosensory-Motor Brain Regions Correlate with Adiposity in Adolescents.

PubMed

Rapuano, Kristina M; Huckins, Jeremy F; Sargent, James D; Heatherton, Todd F; Kelley, William M

2016-06-01

The prevalence of adolescent obesity has increased dramatically over the past three decades, and research has documented that the number of television shows viewed during childhood is associated with greater risk for obesity. In particular, considerable evidence suggests that exposure to food marketing promotes eating habits that contribute to obesity. The present study examines neural responses to dynamic food commercials in overweight and healthy-weight adolescents using functional magnetic resonance imaging (fMRI). Compared with non-food commercials, food commercials more strongly engaged regions involved in attention and saliency detection (occipital lobe, precuneus, superior temporal gyri, and right insula) and in processing rewards [left and right nucleus accumbens (NAcc) and left orbitofrontal cortex (OFC)]. Activity in the left OFC and right insula further correlated with subjects' percent body fat at the time of the scan. Interestingly, this reward-related activity to food commercials was accompanied by the additional recruitment of mouth-specific somatosensory-motor cortices-a finding that suggests the intriguing possibility that higher-adiposity adolescents mentally simulate eating behaviors and offers a potential neural mechanism for the formation and reinforcement of unhealthy eating habits that may hamper an individual's ability lose weight later in life. © The Author 2015. Published by Oxford University Press. All rights reserved. For Permissions, please e-mail: journals.permissions@oup.com.

New Elements To Consider When Modeling the Hazards Associated with Botulinum Neurotoxin in Food.

PubMed

Ihekwaba, Adaoha E C; Mura, Ivan; Malakar, Pradeep K; Walshaw, John; Peck, Michael W; Barker, G C

2016-01-15

Botulinum neurotoxins (BoNTs) produced by the anaerobic bacterium Clostridium botulinum are the most potent biological substances known to mankind. BoNTs are the agents responsible for botulism, a rare condition affecting the neuromuscular junction and causing a spectrum of diseases ranging from mild cranial nerve palsies to acute respiratory failure and death. BoNTs are a potential biowarfare threat and a public health hazard, since outbreaks of foodborne botulism are caused by the ingestion of preformed BoNTs in food. Currently, mathematical models relating to the hazards associated with C. botulinum, which are largely empirical, make major contributions to botulinum risk assessment. Evaluated using statistical techniques, these models simulate the response of the bacterium to environmental conditions. Though empirical models have been successfully incorporated into risk assessments to support food safety decision making, this process includes significant uncertainties so that relevant decision making is frequently conservative and inflexible. Progression involves encoding into the models cellular processes at a molecular level, especially the details of the genetic and molecular machinery. This addition drives the connection between biological mechanisms and botulism risk assessment and hazard management strategies. This review brings together elements currently described in the literature that will be useful in building quantitative models of C. botulinum neurotoxin production. Subsequently, it outlines how the established form of modeling could be extended to include these new elements. Ultimately, this can offer further contributions to risk assessments to support food safety decision making. Copyright © 2015 Ihekwaba et al.

Recent Developments on the Production of Transportation Fuels via Catalytic Conversion of Microalgae: Experiments and Simulations

DOE Office of Scientific and Technical Information (OSTI.GOV)

Shi, Fan; Wang, Ping; Duan, Yuhua

2012-08-02

Due to continuing high demand, depletion of non-renewable resources and increasing concerns about climate change, the use of fossil fuel-derived transportation fuels faces relentless challenges both from a world markets and an environmental perspective. The production of renewable transportation fuel from microalgae continues to attract much attention because of its potential for fast growth rates, high oil content, ability to grow in unconventional scenarios, and inherent carbon neutrality. Moreover, the use of microalgae would minimize “food versus fuel” concerns associated with several biomass strategies, as microalgae do not compete with food crops in the food chain. This paper reviews themore » progress of recent research on the production of transportation fuels via homogeneous and heterogeneous catalytic conversions of microalgae. This review also describes the development of tools that may allow for a more fundamental understanding of catalyst selection and conversion processes using computational modelling. The catalytic conversion reaction pathways that have been investigated are fully discussed based on both experimental and theoretical approaches. Finally, this work makes several projections for the potential of various thermocatalytic pathways to produce alternative transportation fuels from algae, and identifies key areas where the authors feel that computational modelling should be directed to elucidate key information to optimize the process.« less

7 CFR 60.119 - Processed food item.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 3 2012-01-01 2012-01-01 false Processed food item. 60.119 Section 60.119 Agriculture... FOR FISH AND SHELLFISH General Provisions Definitions § 60.119 Processed food item. Processed food... other covered commodity or other substantive food component (e.g., breading, tomato sauce), except that...

7 CFR 58.737 - Pasteurized process cheese food.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 3 2012-01-01 2012-01-01 false Pasteurized process cheese food. 58.737 Section 58.737... Finished Products § 58.737 Pasteurized process cheese food. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese Food and Related Products, Food and Drug...

7 CFR 60.119 - Processed food item.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 3 2013-01-01 2013-01-01 false Processed food item. 60.119 Section 60.119 Agriculture... FOR FISH AND SHELLFISH General Provisions Definitions § 60.119 Processed food item. Processed food... other covered commodity or other substantive food component (e.g., breading, tomato sauce), except that...

7 CFR 60.119 - Processed food item.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 3 2014-01-01 2014-01-01 false Processed food item. 60.119 Section 60.119 Agriculture... FOR FISH AND SHELLFISH General Provisions Definitions § 60.119 Processed food item. Processed food... other covered commodity or other substantive food component (e.g., breading, tomato sauce), except that...

7 CFR 58.737 - Pasteurized process cheese food.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 3 2013-01-01 2013-01-01 false Pasteurized process cheese food. 58.737 Section 58.737... Finished Products § 58.737 Pasteurized process cheese food. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese Food and Related Products, Food and Drug...

7 CFR 58.737 - Pasteurized process cheese food.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 3 2014-01-01 2014-01-01 false Pasteurized process cheese food. 58.737 Section 58.737... Finished Products § 58.737 Pasteurized process cheese food. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese Food and Related Products, Food and Drug...

7 CFR 60.119 - Processed food item.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 3 2011-01-01 2011-01-01 false Processed food item. 60.119 Section 60.119 Agriculture... FOR FISH AND SHELLFISH General Provisions Definitions § 60.119 Processed food item. Processed food... other covered commodity or other substantive food component (e.g., breading, tomato sauce), except that...

7 CFR 58.737 - Pasteurized process cheese food.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Pasteurized process cheese food. 58.737 Section 58.737... Finished Products § 58.737 Pasteurized process cheese food. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese Food and Related Products, Food and Drug...

7 CFR 58.737 - Pasteurized process cheese food.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 3 2011-01-01 2011-01-01 false Pasteurized process cheese food. 58.737 Section 58.737... Finished Products § 58.737 Pasteurized process cheese food. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese Food and Related Products, Food and Drug...

Modeling sustainable reuse of nitrogen-laden wastewater by poplar.

PubMed

Wang, Yusong; Licht, Louis; Just, Craig

2016-01-01

Numerical modeling was used to simulate the leaching of nitrogen (N) to groundwater as a consequence of irrigating food processing wastewater onto grass and poplar under various management scenarios. Under current management practices for a large food processor, a simulated annual N loading of 540 kg ha(-1) yielded 93 kg ha(-1) of N leaching for grass and no N leaching for poplar during the growing season. Increasing the annual growing season N loading to approximately 1,550 kg ha(-1) for poplar only, using "weekly", "daily" and "calculated" irrigation scenarios, yielded N leaching of 17 kg ha(-1), 6 kg ha(-1), and 4 kg ha(-1), respectively. Constraining the simulated irrigation schedule by the current onsite wastewater storage capacity of approximately 757 megaliters (Ml) yielded N leaching of 146 kg ha(-1) yr(-1) while storage capacity scenarios of 3,024 and 4,536 Ml yielded N leaching of 65 and 13 kg ha(-1) yr(-1), respectively, for a loading of 1,550 kg ha(-1) yr(-1). Further constraining the model by the current wastewater storage volume and the available land area (approximately 1,000 hectares) required a "diverse" irrigation schedule that was predicted to leach a weighted average of 13 kg-N ha(-1) yr(-1) when dosed with 1,063 kg-N ha(-1) yr(-1).

Cas9 in Genetically Modified Food Is Unlikely to Cause Food Allergy.

PubMed

Nakajima, Osamu; Nishimaki-Mogami, Tomoko; Kondo, Kazunari

2016-01-01

Genome editing has undergone rapid development during the last three years. It is anticipated that genetically modified organisms (GMOs) for food purposes will be widely produced using the clustered regularly interspaced short palindromic repeat/Cas9 (CRISPR)/Cas9 system in the near future. However, the Cas9 gene may then enter the genomes of GMOs for food if the breeding process is not strictly managed, which could lead to the Cas9 protein or associated peptides being produced within these organisms. A variety of peptides could theoretically be produced from the Cas9 gene by using open reading frames different from that of Cas9 in the GMOs. In this study, Cas9 and the peptides potentially encoded by Cas9 genes were studied regarding their immunogenicity, in terms of the digestibility of Cas9 and the homology of the peptides to food allergens. First, the digestibility and thermal stability of Cas9 were studied. Digestibility was tested with natural or heat-denatured Cas9 in simulated gastric fluid in vitro. The two types of Cas9 were digested rapidly. Cas9 was also gradually degraded during heat treatment. Second, the peptides potentially encoded by Cas9 genes were examined for their homology to food allergens. Specifically, an 8-mer exact match search and a sliding 80-mer window search were performed using allergen databases. One of the peptides was found to have homology with a food allergen.

On Characterizing Particle Shape

NASA Technical Reports Server (NTRS)

Ennis, Bryan J.; Rickman, Douglas; Rollins, A. Brent; Ennis, Brandon

2014-01-01

It is well known that particle shape affects flow characteristics of granular materials, as well as a variety of other solids processing issues such as compaction, rheology, filtration and other two-phase flow problems. The impact of shape crosses many diverse and commercially important applications, including pharmaceuticals, civil engineering, metallurgy, health, and food processing. Two applications studied here include the dry solids flow of lunar simulants (e.g. JSC-1, NU-LHT-2M, OB-1), and the flow properties of wet concrete, including final compressive strength. A multi-dimensional generalized, engineering method to quantitatively characterize particle shapes has been developed, applicable to both single particle orientation and multi-particle assemblies. The two-dimension, three dimension inversion problem is also treated, and the application of these methods to DEM model particles will be discussed. In the case of lunar simulants, flow properties of six lunar simulants have been measured, and the impact of particle shape on flowability - as characterized by the shape method developed here -- is discussed, especially in the context of three simulants of similar size range. In the context of concrete processing, concrete construction is a major contributor to greenhouse gas production, of which the major contributor is cement binding loading. Any optimization in concrete rheology and packing that can reduce cement loading and improve strength loading can also reduce currently required construction safety factors. The characterization approach here is also demonstrated for the impact of rock aggregate shape on concrete slump rheology and dry compressive strength.

Structural Validation of a French Food Frequency Questionnaire of 94 Items.

PubMed

Gazan, Rozenn; Vieux, Florent; Darmon, Nicole; Maillot, Matthieu

2017-01-01

Food frequency questionnaires (FFQs) are used to estimate the usual food and nutrient intakes over a period of time. Such estimates can suffer from measurement errors, either due to bias induced by respondent's answers or to errors induced by the structure of the questionnaire (e.g., using a limited number of food items and an aggregated food database with average portion sizes). The "structural validation" presented in this study aims to isolate and quantify the impact of the inherent structure of a FFQ on the estimation of food and nutrient intakes, independently of respondent's perception of the questionnaire. A semi-quantitative FFQ ( n  = 94 items, including 50 items with questions on portion sizes) and an associated aggregated food composition database (named the item-composition database) were developed, based on the self-reported weekly dietary records of 1918 adults (18-79 years-old) in the French Individual and National Dietary Survey 2 (INCA2), and the French CIQUAL 2013 food-composition database of all the foods ( n  = 1342 foods) declared as consumed in the population. Reference intakes of foods ("REF_FOOD") and nutrients ("REF_NUT") were calculated for each adult using the food-composition database and the amounts of foods self-reported in his/her dietary record. Then, answers to the FFQ were simulated for each adult based on his/her self-reported dietary record. "FFQ_FOOD" and "FFQ_NUT" intakes were estimated using the simulated answers and the item-composition database. Measurement errors (in %), spearman correlations and cross-classification were used to compare "REF_FOOD" with "FFQ_FOOD" and "REF_NUT" with "FFQ_NUT". Compared to "REF_NUT," "FFQ_NUT" total quantity and total energy intake were underestimated on average by 198 g/day and 666 kJ/day, respectively. "FFQ_FOOD" intakes were well estimated for starches, underestimated for most of the subgroups, and overestimated for some subgroups, in particular vegetables. Underestimation were mainly due to the use of portion sizes, leading to an underestimation of most of nutrients, except free sugars which were overestimated. The "structural validation" by simulating answers to a FFQ based on a reference dietary survey is innovative and pragmatic and allows quantifying the error induced by the simplification of the method of collection.

Migration of nanoparticles from plastic packaging materials containing carbon black into foodstuffs

PubMed Central

Bott, Johannes; Störmer, Angela; Franz, Roland

2014-01-01

Carbon black was investigated to assess and quantify the possibility that nanoparticles might migrate out of plastic materials used in the food packaging industry. Two types of carbon black were incorporated in low-density polyethylene (LDPE) and polystyrene (PS) at 2.5% and 5.0% loading (w/w), and then subjected to migration studies. The samples were exposed to different food simulants according to European Union Plastics Regulation 10/2011, simulating long-term storage with aqueous and fatty foodstuffs. Asymmetric flow field-flow fractionation (AF4) coupled to a multi-angle laser light-scattering (MALLS) detector was used to separate, characterise and quantify the potential release of nanoparticles. The AF4 method was successful in differentiating carbon black from other matrix components, such as extracted polymer chains, in the migration solution. At a detection limit of 12 µg kg−1, carbon black did not migrate from the packaging material into food simulants. The experimental findings are in agreement with theoretical considerations based on migration modelling. From both the experimental findings and theoretical considerations, it can be concluded that carbon black does not migrate into food once it is incorporated into a plastics food contact material. PMID:25105506

Migration of nanoparticles from plastic packaging materials containing carbon black into foodstuffs.

PubMed

Bott, Johannes; Störmer, Angela; Franz, Roland

2014-01-01

Carbon black was investigated to assess and quantify the possibility that nanoparticles might migrate out of plastic materials used in the food packaging industry. Two types of carbon black were incorporated in low-density polyethylene (LDPE) and polystyrene (PS) at 2.5% and 5.0% loading (w/w), and then subjected to migration studies. The samples were exposed to different food simulants according to European Union Plastics Regulation 10/2011, simulating long-term storage with aqueous and fatty foodstuffs. Asymmetric flow field-flow fractionation (AF4) coupled to a multi-angle laser light-scattering (MALLS) detector was used to separate, characterise and quantify the potential release of nanoparticles. The AF4 method was successful in differentiating carbon black from other matrix components, such as extracted polymer chains, in the migration solution. At a detection limit of 12 µg kg⁻¹, carbon black did not migrate from the packaging material into food simulants. The experimental findings are in agreement with theoretical considerations based on migration modelling. From both the experimental findings and theoretical considerations, it can be concluded that carbon black does not migrate into food once it is incorporated into a plastics food contact material.

Is the degree of food processing and convenience linked with the nutritional quality of foods purchased by US households?1234

PubMed Central

Mendez, Michelle A

2015-01-01

Background: “Processed foods” are defined as any foods other than raw agricultural commodities and can be categorized by the extent of changes occurring in foods as a result of processing. Conclusions about the association between the degree of food processing and nutritional quality are discrepant. Objective: We aimed to determine 2000–2012 trends in the contribution of processed and convenience food categories to purchases by US households and to compare saturated fat, sugar, and sodium content of purchases across levels of processing and convenience. Design: We analyzed purchases of consumer packaged goods for 157,142 households from the 2000–2012 Homescan Panel. We explicitly defined categories for classifying products by degree of industrial processing and separately by convenience of preparation. We classified >1.2 million products through use of barcode-specific descriptions and ingredient lists. Median saturated fat, sugar, and sodium content and the likelihood that purchases exceeded maximum daily intake recommendations for these components were compared across levels of processing or convenience by using quantile and logistic regression. Results: More than three-fourths of energy in purchases by US households came from moderately (15.9%) and highly processed (61.0%) foods and beverages in 2012 (939 kcal/d per capita). Trends between 2000 and 2012 were stable. When classifying foods by convenience, ready-to-eat (68.1%) and ready-to-heat (15.2%) products supplied the majority of energy in purchases. The adjusted proportion of household-level food purchases exceeding 10% kcal from saturated fat, 15% kcal from sugar, and 2400 mg sodium/2000 kcal simultaneously was significantly higher for highly processed (60.4%) and ready-to-eat (27.1%) food purchases than for purchases of less-processed foods (5.6%) or foods requiring cooking/preparation (4.9%). Conclusions: Highly processed food purchases are a dominant, unshifting part of US purchasing patterns, but highly processed foods may have higher saturated fat, sugar, and sodium content than less-processed foods. Wide variation in nutrient content suggests food choices within categories may be important. PMID:25948666

Effectiveness of Nutrition Education on Fast Food Choices in Adolescents

ERIC Educational Resources Information Center

Allen, Kelly N.; Taylor, Julie Smith; Kuiper, RuthAnne

2007-01-01

Adolescent obesity has become a major health concern in the United States. An increased frequency of fast food restaurant dining is associated with higher intake of calories and calories from fat. The purpose of this study was to gain insight as to how food choices in a "simulated" fast food environment might be influenced by nutrition…

Factors Affecting the Levels of Heavy Metals in Juices Processed with Filter Aids.

PubMed

Wang, Zhengfang; Jackson, Lauren S; Jablonski, Joseph E

2017-06-01

This study investigated factors that may contribute to the presence of arsenic and other heavy metals in apple and grape juices processed with filter aids. Different types and grades of filter aids were analyzed for arsenic, lead, and cadmium with inductively coupled plasma-tandem mass spectrometry. Potential factors affecting the transfer of heavy metals to juices during filtration treatments were evaluated. Effects of washing treatments on removal of heavy metals from filter aids were also determined. Results showed that diatomaceous earth (DE) generally contained a higher level of arsenic than perlite, whereas perlite had a higher lead content than DE. Cellulose contained the lowest level of arsenic among the surveyed filter aids. All samples of food-grade filter aids contained arsenic and lead levels that were below the U.S. Pharmacopeia and National Formulary limits of 10 ppm of total leachable arsenic and lead for food-grade DE filter aids. Two samples of arsenic-rich (>3 ppm) food-grade filter aids raised the level of arsenic in apple and grape juices during laboratory-scale filtration treatments, whereas three samples of low-arsenic (<1 ppm) food-grade filter aids did not affect arsenic levels in filtered juices. Filtration tests with simulated juices (pH 2.9 to 4.1, Brix [°Bx] 8.2 to 18.1, total suspended solids [TSS] 0.1 to 0.5%) showed that pH or sugar content had no effect on arsenic levels of filtered juices, whereas arsenic content of filtered juice was elevated when higher amounts of filter aid were used for filtration. Authentic unfiltered apple juice (pH 3.6, °Bx 12.9, TSS 0.4%) and grape juice (pH 3.3, °Bx 16.2, TSS 0.05%) were used to verify results obtained with simulated juices. However, body feed ratio did not affect the arsenic content of filtered authentic juices. Washing treatments were effective at reducing arsenic, but not cadmium or lead, concentrations in a DE filter aid. This study identified ways to reduce the amount of arsenic transferred to juices during filtration.

The simulation of the LANFOS-H food radiation contamination detector using Geant4 package

NASA Astrophysics Data System (ADS)

Piotrowski, Lech Wiktor; Casolino, Marco; Ebisuzaki, Toshikazu; Higashide, Kazuhiro

2015-02-01

Recent incident in the Fukushima power plant caused a growing concern about the radiation contamination and resulted in lowering the Japanese limits for the permitted amount of 137Cs in food to 100 Bq/kg. To increase safety and ease the concern we are developing LANFOS (Large Food Non-destructive Area Sampler)-a compact, easy to use detector for assessment of radiation in food. Described in this paper LANFOS-H has a 4 π coverage to assess the amount of 137Cs present, separating it from the possible 40K food contamination. Therefore, food samples do not have to be pre-processed prior to a test and can be consumed after measurements. It is designed for use by non-professionals in homes and small institutions such as schools, showing safety of the samples, but can be also utilized by specialists providing radiation spectrum. Proper assessment of radiation in food in the apparatus requires estimation of the γ conversion factor of the detectors-how many γ photons will produce a signal. In this paper we show results of the Monte Carlo estimation of this factor for various approximated shapes of fish, vegetables and amounts of rice, performed with Geant4 package. We find that the conversion factor combined from all the detectors is similar for all food types and is around 37%, varying maximally by 5% with sample length, much less than for individual detectors. The different inclinations and positions of samples in the detector introduce uncertainty of 1.4%. This small uncertainty validates the concept of a 4 π non-destructive apparatus.

Modelling ecological and human exposure to POPs in Venice lagoon - Part II: Quantitative uncertainty and sensitivity analysis in coupled exposure models.

PubMed

Radomyski, Artur; Giubilato, Elisa; Ciffroy, Philippe; Critto, Andrea; Brochot, Céline; Marcomini, Antonio

2016-11-01

The study is focused on applying uncertainty and sensitivity analysis to support the application and evaluation of large exposure models where a significant number of parameters and complex exposure scenarios might be involved. The recently developed MERLIN-Expo exposure modelling tool was applied to probabilistically assess the ecological and human exposure to PCB 126 and 2,3,7,8-TCDD in the Venice lagoon (Italy). The 'Phytoplankton', 'Aquatic Invertebrate', 'Fish', 'Human intake' and PBPK models available in MERLIN-Expo library were integrated to create a specific food web to dynamically simulate bioaccumulation in various aquatic species and in the human body over individual lifetimes from 1932 until 1998. MERLIN-Expo is a high tier exposure modelling tool allowing propagation of uncertainty on the model predictions through Monte Carlo simulation. Uncertainty in model output can be further apportioned between parameters by applying built-in sensitivity analysis tools. In this study, uncertainty has been extensively addressed in the distribution functions to describe the data input and the effect on model results by applying sensitivity analysis techniques (screening Morris method, regression analysis, and variance-based method EFAST). In the exposure scenario developed for the Lagoon of Venice, the concentrations of 2,3,7,8-TCDD and PCB 126 in human blood turned out to be mainly influenced by a combination of parameters (half-lives of the chemicals, body weight variability, lipid fraction, food assimilation efficiency), physiological processes (uptake/elimination rates), environmental exposure concentrations (sediment, water, food) and eating behaviours (amount of food eaten). In conclusion, this case study demonstrated feasibility of MERLIN-Expo to be successfully employed in integrated, high tier exposure assessment. Copyright © 2016 Elsevier B.V. All rights reserved.

Effects of daily food processing on allergenicity.

PubMed

Cabanillas, Beatriz; Novak, Natalija

2017-08-11

Daily food processing has the potential to alter the allergenicity of foods due to modification of the physico-chemical properties of proteins. The degree of such modifications depends on factors such as processing conditions, type of food considered, allergenic content, etc. The impact of daily food processing like boiling, roasting, frying or baking on food allergenicity have been extensively studied. The influence of other thermal treatments such as microwave heating or pressure cooking on allergenicity has also been analyzed. Non-thermal treatment such as peeling impacts on the allergenic content of certain foods such as fruits. In this review, we give an updated overview of the effects of daily processing treatments on the allergenicity of a wide variety of foods. The different variables that contribute to the modification of food allergenicity due to processing are also reviewed and discussed.

Evaluation of engineering foods for Controlled Ecological Life Support Systems (CELSS)

NASA Technical Reports Server (NTRS)

Karel, M.

1982-01-01

The feasibility of developing acceptable and reliable engineered foods for use in controlled ecological support systems (CELSS) was evaluated. Food resupply and regeneration are calculated, flow charts of food processes in a multipurpose food pilot plant are presented, and equipment for a multipurpose food pilot plant and potential simplification of processes are discussed. Food-waste treatment and water usage in food processing and preparation are also considered.

Beyond nutrient-based food indices: a data mining approach to search for a quantitative holistic index reflecting the degree of food processing and including physicochemical properties.

PubMed

Fardet, Anthony; Lakhssassi, Sanaé; Briffaz, Aurélien

2018-01-24

Processing has major impacts on both the structure and composition of food and hence on nutritional value. In particular, high consumption of ultra-processed foods (UPFs) is associated with increased risks of obesity and diabetes. Unfortunately, existing food indices only focus on food nutritional content while failing to consider either food structure or the degree of processing. The objectives of this study were thus to link non-nutrient food characteristics (texture, water activity (a w ), glycemic and satiety potentials (FF), and shelf life) to the degree of processing; search for associations between these characteristics with nutritional composition; search for a holistic quantitative technological index; and determine quantitative rules for a food to be defined as UPF using data mining. Among the 280 most widely consumed foods by the elderly in France, 139 solid/semi-solid foods were selected for textural and a w measurements, and classified according to three degrees of processing. Our results showed that minimally-processed foods were less hyperglycemic, more satiating, had better nutrient profile, higher a w , shorter shelf life, lower maximum stress, and higher energy at break than UPFs. Based on 72 food variables, multivariate analyses differentiated foods according to their degree of processing. Then technological indices including food nutritional composition, a w , FF and textural parameters were tested against technological groups. Finally, a LIM score (nutrients to limit) ≥8 per 100 kcal and a number of ingredients/additives >4 are relevant, but not sufficient, rules to define UPFs. We therefore suggest that food health potential should be first defined by its degree of processing.

Study on flavonoid migration from active low-density polyethylene film into aqueous food simulants.

PubMed

Zhang, Shuangling; Zhao, Haiyan

2014-08-15

The migration of flavonoids from low-density polyethylene (LDPE) film (0.4%, w/w) to aqueous food simulants over 16 weeks at 0, 15, and 30 °C was investigated. The migration amount of total flavonoids was calculated based on the rutin contents determined by high-performance liquid chromatography (HPLC). Diffusion and partition coefficients, along with the activation energy (Ea) were calculated based on Fick's second law. The results showed that the migration of flavonoids was influenced by temperature, time and the simulants. The Ea values for flavonoid diffusion were 49.2, 55.9, and 25.8 kJ mol(-1) in distilled water, 4% acetic acid and 30% ethanol, respectively. This study indicated that the flavonoids in LDPE film easily migrated into food simulants; and this behaviour was related to the low Ea values of flavonoid diffusion, especially in ethanol at 0-30 °C, when the antioxidants were released from the film. Copyright © 2014 Elsevier Ltd. All rights reserved.

Cyanogenic glycosides in plant-based foods available in New Zealand.

PubMed

Cressey, Peter; Saunders, Darren; Goodman, Janet

2013-01-01

Cyanogenic glycosides occur in a wide range of plant species. The potential toxicity of cyanogenic glycosides arises from enzymatic degradation to produce hydrogen cyanide, which may result in acute cyanide poisoning and has also been implicated in the aetiology of several chronic diseases. One hundred retail foods were sampled and analysed for the presence of total hydrocyanic acid using an acid hydrolysis-isonicotinic/barbituric acid colourimetric method. Food samples included cassava, bamboo shoots, almonds and almond products, pome fruit products, flaxseed/linseed, stone fruit products, lima beans, and various seeds and miscellaneous products, including taro leaves, passion fruit, spinach and canned stuffed vine leaves. The concentrations of total hydrocyanic acid (the hydrocyanic acid equivalents of all cyanogenic compounds) found were consistent with or lower than concentrations reported in the scientific literature. Linseed/flaxseed contained the highest concentrations of total hydrocyanic acid of any of the analysed foods (91-178 mg kg(-1)). Linseed-containing breads were found to contain total hydrocyanic acid at concentrations expected from their linseed content, indicating little impact of processing on the total hydrocyanic acid content. Simulation modelling was used to assess the risk due to the total hydrocyanic acid in fruit juice and linseed-containing bread. 

Consumption of ultra-processed foods and body fat during childhood and adolescence: a systematic review.

PubMed

Costa, Caroline Santos; Del-Ponte, Bianca; Assunção, Maria Cecília Formoso; Santos, Iná Silva

2018-01-01

To review the available literature on the association between consumption of ultra-processed foods and body fat during childhood and adolescence. A systematic review was conducted in the PubMed, Web of Science and LILACS databases. Studies that evaluated the association between consumption of ultra-processed food (exposure) and body fat (outcome) during childhood and adolescence were eligible. Healthy children and adolescents. Twenty-six studies that evaluated groups of ultra-processed foods (such as snacks, fast foods, junk foods and convenience foods) or specific ultra-processed foods (soft drinks/sweetened beverages, sweets, chocolate and ready-to-eat cereals) were selected. Most of the studies (n 15) had a cohort design. Consumption was generally evaluated by means of FFQ or food records; and body composition, by means of double indirect methods (bioelectrical impedance analysis and skinfolds). Most of the studies that evaluated consumption of groups of ultra-processed foods and soft drinks/sweetened beverages found positive associations with body fat. Our review showed that most studies have found positive associations between consumption of ultra-processed food and body fat during childhood and adolescence. There is a need to use a standardized classification that considers the level of food processing to promote comparability between studies.

Food processing by high hydrostatic pressure.

PubMed

Yamamoto, Kazutaka

2017-04-01

High hydrostatic pressure (HHP) process, as a nonthermal process, can be used to inactivate microbes while minimizing chemical reactions in food. In this regard, a HHP level of 100 MPa (986.9 atm/1019.7 kgf/cm 2 ) and more is applied to food. Conventional thermal process damages food components relating color, flavor, and nutrition via enhanced chemical reactions. However, HHP process minimizes the damages and inactivates microbes toward processing high quality safe foods. The first commercial HHP-processed foods were launched in 1990 as fruit products such as jams, and then some other products have been commercialized: retort rice products (enhanced water impregnation), cooked hams and sausages (shelf life extension), soy sauce with minimized salt (short-time fermentation owing to enhanced enzymatic reactions), and beverages (shelf life extension). The characteristics of HHP food processing are reviewed from viewpoints of nonthermal process, history, research and development, physical and biochemical changes, and processing equipment.

Migration of silver from commercial plastic food containers and implications for consumer exposure assessment.

PubMed

von Goetz, Natalie; Fabricius, Lars; Glaus, Reto; Weitbrecht, Volker; Günther, Detlef; Hungerbühler, Konrad

2013-01-01

Food storage containers with embedded silver as an antibacterial agent promise longer durability of food. For risk assessment the release of this silver into the stored food and resulting human exposure need to be known. For the purpose of exposure assessment, silver migration from commercial plastic containers with declared content of 'nano-' or 'micro-silver' into different food simulants (water, 10% ethanol, 3% acetic acid, olive oil) was quantitatively determined by ICP-MS and the form of the released silver was investigated. The highest migration of silver was observed for the acidic food simulant with 30 ng silver cm(-2) contact surface within 10 days at 20°C. In a second and third use cycle, migration dropped by a factor of up to 10, so that the maximum cumulated release over three use cycles was 34 ng cm(-2). The silver release over time was described using a power function and a numerical model that simulates Fickian diffusion through the plastic material. The released silver was found to be in ionic form, but also in the form of silver nanoparticles (around 12%). Consumer exposure to the total amount of silver released from the food containers is low in comparison with the background silver exposure of the general population, but since natural background concentrations are only known for ionic silver, the exposure to silver nanoparticles is not directly comparable with a safe background level.

Fasting or fear: disentangling the roles of predation risk and food deprivation in the nitrogen metabolism of consumers.

PubMed

Dalton, Christopher M; Tracy, Karen E; Hairston, Nelson G; Flecker, Alexander S

2018-03-01

Predators can alter nutrient cycles simply by inducing stress in prey. This stress accelerates prey's protein catabolism, nitrogen waste production, and nitrogen cycling. Yet predators also reduce the feeding rates of their prey, inducing food deprivation that is expected to slow protein catabolism and nitrogen cycling. The physiology of prey under predation risk thus balances the influences of predation risk and food deprivation, and this balance is central to understanding the role of predators in nutrient cycles. We explored the separate and combined effects of predation risk and food deprivation on prey physiology and nutrient cycling by exposing guppies (Poecilia reticulata) to predation risk and food deprivation in a 2 × 2 design. We simulated predation risk using chemical cues from a natural predator of guppies, and we created food deprivation by rationing food availability. We measured guppy response as food consumption, growth, tissue energy density, tissue carbon:nitrogen, and nitrogen (N) excretion and assimilation. We found that N-linked physiological processes (N consumption, assimilation, excretion) were strongly affected by predation risk, independent of food consumption. Guppies excreted substantially less under predation risk than they did under food deprivation or control conditions. These results suggest that predation risk, per se, triggers physiological changes in guppies that increase N retention and decrease N excretion. We suggest that slower N metabolism under predation risk is an adaptive response that minimizes protein loss in the face of predictable, predator-induced food restriction. Notably, N metabolism shares common hormonal control with food seeking behavior, and we speculate that increased N retention is a direct and immediate result of reduced food seeking under predation risk. Contrary to predation-stress-based hypotheses for how predators affect nutrient cycling by prey, our result indicates that even short-term exposure to predators may decelerate, rather than accelerate, the speed of N cycling by suppressing N turnover by prey. © 2018 by the Ecological Society of America.

Suitability of polystyrene as a functional barrier layer in coloured food contact materials.

PubMed

Genualdi, Susan; Addo Ntim, Susana; Begley, Timothy

2015-01-01

Functional barriers in food contact materials (FCMs) are used to prevent or reduce migration from inner layers in multilayer structures to food. The effectiveness of functional barrier layers was investigated in coloured polystyrene (PS) bowls due to their intended condition of use with hot liquids such as soups or stew. Migration experiments were performed over a 10-day period using USFDA-recommended food simulants (10% ethanol, 50% ethanol, corn oil and Miglyol) along with several other food oils. At the end of the 10 days, solvent dyes had migrated from the PS bowls at 12, 1 and 31,000 ng cm(-)(2) into coconut oil, palm kernel oil and Miglyol respectively, and in coconut oil and Miglyol the colour change was visible to the human eye. Scanning electron microscope (SEM) images revealed that the functional barrier was no longer intact for the bowls exposed to coconut oil, palm kernel oil, Miglyol, 10% ethanol, 50% ethanol and goat's milk. Additional tests showed that 1-dodecanol, a lauryl alcohol derived from palm kernel oil and coconut oil, was present in the PS bowls at an average concentration of 11 mg kg(-1). This compound is likely to have been used as a dispersing agent for the solvent dye and aided the migration of the solvent dye from the PS bowl into the food simulant. The solvent dye was not found in the 10% ethanol, 50% ethanol and goat's milk food simulants above their respective limits of detection, which is likely to be due to its insolubility in aqueous solutions. A disrupted barrier layer is of concern because if there are unregulated materials in the inner layers of the laminate, they may migrate to food, and therefore be considered unapproved food additives resulting in the food being deemed adulterated under the Federal Food Drug and Cosmetic Act.

Engineering Digestion: Multiscale Processes of Food Digestion.

PubMed

Bornhorst, Gail M; Gouseti, Ourania; Wickham, Martin S J; Bakalis, Serafim

2016-03-01

Food digestion is a complex, multiscale process that has recently become of interest to the food industry due to the developing links between food and health or disease. Food digestion can be studied by using either in vitro or in vivo models, each having certain advantages or disadvantages. The recent interest in food digestion has resulted in a large number of studies in this area, yet few have provided an in-depth, quantitative description of digestion processes. To provide a framework to develop these quantitative comparisons, a summary is given here between digestion processes and parallel unit operations in the food and chemical industry. Characterization parameters and phenomena are suggested for each step of digestion. In addition to the quantitative characterization of digestion processes, the multiscale aspect of digestion must also be considered. In both food systems and the gastrointestinal tract, multiple length scales are involved in food breakdown, mixing, absorption. These different length scales influence digestion processes independently as well as through interrelated mechanisms. To facilitate optimized development of functional food products, a multiscale, engineering approach may be taken to describe food digestion processes. A framework for this approach is described in this review, as well as examples that demonstrate the importance of process characterization as well as the multiple, interrelated length scales in the digestion process. © 2016 Institute of Food Technologists®

Use of Irradiated Foods

NASA Technical Reports Server (NTRS)

Brynjolfsson, A.

1985-01-01

The safety of irradiated foods is reviewed. Guidelines and regulations for processing irradiated foods are considered. The radiolytic products formed in food when it is irradiated and its wholesomeness is discussed. It is concluded that food irradiation processing is not a panacea for all problems in food processing but when properly used will serve the space station well.

21 CFR 179.39 - Ultraviolet radiation for the processing and treatment of food.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Ultraviolet radiation for the processing and treatment of food. 179.39 Section 179.39 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) IRRADIATION IN THE PRODUCTION, PROCESSING AND HANDLING OF FOOD...

Effects of chemical, physical, and technological processes on the nature of food allergens.

PubMed

Poms, Roland E; Anklam, Elke

2004-01-01

A review is presented of studies of different processing techniques and their effect on the allergenicity and antigenicity of certain allergenic foods. An overview of investigated technologies is given with regard to their impact on the protein structure and their potential application in the production of hypoallergenic foods. The use of physical processes (such as heating, high pressure, microparticulation, ultrafiltration, and irradiation), chemical processes (such as proteolysis, fermentation, and refining by extraction), and biotechnological approaches, as well as the effects of these processes on individual allergenic foods, are included. Additionally, the implications of food processing for food allergen analysis with respect to food safety assessment and industrial quality control are briefly discussed.

Consumer Awareness and Willingness to Pay for High-Pressure Processing of Ready-to-Eat Food

ERIC Educational Resources Information Center

Hicks, Doris T.; Pivarnik, Lori F.; McDermott, Ryan; Richard, Nicole; Hoover, Dallas G.; Kniel, Kalmia E.

2009-01-01

Commercial, nonthermal processing of food, such as high hydrostatic-pressure processing (HPP), has increased. The safety and quality of foods produced by HPP has not been well communicated to the public. An online, nationwide consumer survey was implemented to assess awareness of alternative food processing technologies, consumer food safety…

Organic food processing: a framework for concept, starting definitions and evaluation.

PubMed

Kahl, Johannes; Alborzi, Farnaz; Beck, Alexander; Bügel, Susanne; Busscher, Nicolaas; Geier, Uwe; Matt, Darja; Meischner, Tabea; Paoletti, Flavio; Pehme, Sirli; Ploeger, Angelika; Rembiałkowska, Ewa; Schmid, Otto; Strassner, Carola; Taupier-Letage, Bruno; Załęcka, Aneta

2014-10-01

In 2007 EU Regulation (EC) 834/2007 introduced principles and criteria for organic food processing. These regulations have been analysed and discussed in several scientific publications and research project reports. Recently, organic food quality was described by principles, aspects and criteria. These principles from organic agriculture were verified and adapted for organic food processing. Different levels for evaluation were suggested. In another document, underlying paradigms and consumer perception of organic food were reviewed against functional food, resulting in identifying integral product identity as the underlying paradigm and a holistic quality view connected to naturalness as consumers' perception of organic food quality. In a European study, the quality concept was applied to the organic food chain, resulting in a problem, namely that clear principles and related criteria were missing to evaluate processing methods. Therefore the goal of this paper is to describe and discuss the topic of organic food processing to make it operational. A conceptual background for organic food processing is given by verifying the underlying paradigms and principles of organic farming and organic food as well as on organic processing. The proposed definition connects organic processing to related systems such as minimal, sustainable and careful, gentle processing, and describes clear principles and related criteria. Based on food examples, such as milk with different heat treatments, the concept and definitions were verified. Organic processing can be defined by clear paradigms and principles and evaluated according criteria from a multidimensional approach. Further work has to be done on developing indicators and parameters for assessment of organic food quality. © 2013 Society of Chemical Industry.

Aspergillus oryzae–Saccharomyces cerevisiae Consortium Allows Bio-Hybrid Fuel Cell to Run on Complex Carbohydrates

PubMed Central

Jahnke, Justin P.; Hoyt, Thomas; LeFors, Hannah M.; Sumner, James J.; Mackie, David M.

2016-01-01

Consortia of Aspergillus oryzae and Saccharomyces cerevisiae are examined for their abilities to turn complex carbohydrates into ethanol. To understand the interactions between microorganisms in consortia, Fourier-transform infrared spectroscopy is used to follow the concentrations of various metabolites such as sugars (e.g., glucose, maltose), longer chain carbohydrates, and ethanol to optimize consortia conditions for the production of ethanol. It is shown that with proper design A. oryzae can digest food waste simulants into soluble sugars that S. cerevisiae can ferment into ethanol. Depending on the substrate and conditions used, concentrations of 13% ethanol were achieved in 10 days. It is further shown that a direct alcohol fuel cell (FC) can be coupled with these A. oryzae-enabled S. cerevisiae fermentations using a reverse osmosis membrane. This “bio-hybrid FC” continually extracted ethanol from an ongoing consortium, enhancing ethanol production and allowing the bio-hybrid FC to run for at least one week. Obtained bio-hybrid FC currents were comparable to those from pure ethanol—water mixtures, using the same FC. The A. oryzae–S. cerevisiae consortium, coupled to a bio-hybrid FC, converted food waste simulants into electricity without any pre- or post-processing. PMID:27681904

Aspergillus oryzae-Saccharomyces cerevisiae Consortium Allows Bio-Hybrid Fuel Cell to Run on Complex Carbohydrates.

PubMed

Jahnke, Justin P; Hoyt, Thomas; LeFors, Hannah M; Sumner, James J; Mackie, David M

2016-02-04

Consortia of Aspergillus oryzae and Saccharomyces cerevisiae are examined for their abilities to turn complex carbohydrates into ethanol. To understand the interactions between microorganisms in consortia, Fourier-transform infrared spectroscopy is used to follow the concentrations of various metabolites such as sugars (e.g., glucose, maltose), longer chain carbohydrates, and ethanol to optimize consortia conditions for the production of ethanol. It is shown that with proper design A. oryzae can digest food waste simulants into soluble sugars that S. cerevisiae can ferment into ethanol. Depending on the substrate and conditions used, concentrations of 13% ethanol were achieved in 10 days. It is further shown that a direct alcohol fuel cell (FC) can be coupled with these A. oryzae-enabled S. cerevisiae fermentations using a reverse osmosis membrane. This "bio-hybrid FC" continually extracted ethanol from an ongoing consortium, enhancing ethanol production and allowing the bio-hybrid FC to run for at least one week. Obtained bio-hybrid FC currents were comparable to those from pure ethanol-water mixtures, using the same FC. The A. oryzae-S. cerevisiae consortium, coupled to a bio-hybrid FC, converted food waste simulants into electricity without any pre- or post-processing.

Macrophyte disturbance alters aquatic surface microlayer structure, metabolism, and fate.

PubMed

Seliskar, Denise M; Gallagher, John L

2014-03-01

Macrophytes drive the functioning of many salt marsh ecosystem components. We questioned how temporary clearing of the macrophyte community, during restoration, would impact processes at the scale of the aquatic surface microlayer. Development, deposition, and breakup of the tidal creek surface microlayer were followed over tidal cycles seasonally in a cleared "former" Phragmites marsh and an adjacent restored Spartina marsh. Metabolic and physical processes of the mobile surface microlayers and underlying water were compared, along with distribution of organic and inorganic components onto simulated plant stems. In July and October, chlorophyll-a quantities were less on simulated stems in the cleared site than in the restored site. The aquatic microlayer in the cleared site creek exhibited lower photosynthesis and respiration rates, fewer diatoms and green algae, and less chlorophyll-a. There was a lower concentration (250 times) and reduced diversity of fatty acids in the surface microlayer of the cleared site, reflecting a smaller and less diverse microbial community and reduced food resources. Fiddler crab activity was an order of magnitude higher where macrophytes had been cleared. Their consumption of edaphic algae on the mud surface may account for the reduced algae and other organics in the creek surface microlayer, thus representing a redirection of this food resource from creek consumers. Overall, there were less total particulates in the creek surface microlayer at the cleared site, and they dropped out of the surface microlayer sooner in the tidal cycle, resulting in a lower sediment load available for deposit onto marsh surfaces.

Potential silver nanoparticles migration from commercially available polymeric baby products into food simulants.

PubMed

Choi, Jeong In; Chae, Song Ji; Kim, Jung Min; Choi, Jae Chun; Park, Se Jong; Choi, Hee Ju; Bae, Hojae; Park, Hyun Jin

2018-05-01

In recent years, silver nanoparticles (AgNPs) have been extensively employed in food packaging systems as a potential antibacterial agent. Although proven to be highly effective, the increased number of AgNP-containing products raises concerns among consumers regarding the migration of AgNPs from the packaging material into foods, which may exert toxic effects. To address this, five baby products were chosen (baby bottle A, baby bottle B, pacifier A, pacifier B and breastmilk storage bag) to investigate AgNPs migration into three food simulants (deionised water, 4% acetic acid (w/v) and 50% ethanol (v/v)) using inductively coupled plasma mass spectrometry (ICP-MS). As a result, the highest level of migrated Ag was observed for 4% acetic acid in the case of baby bottle B, pacifier A, pacifier B and the breastmilk storage bag, with the detection amount ranging from 1.05-2.25 ng/mL. On the other hand, baby bottle A showed the maximum migration for 50% ethanol due to the polymer nature. Finally, a centrifugal ultrafiltration experiment was conducted to determine the fraction of dissolved Ag in acidic simulant and it was found that migrated Ag was predominantly in Ag + form, with a small fraction of non-ionic AgNPs. Thus, it has been found that the amount of migrated Ag in baby products was low; however, the migration was dependent on the type of food simulant and polymer nature.

Fluoride in the diet of 2-years-old children.

PubMed

Martinez-Mier, E A; Spencer, Kathryn L; Sanders, Brian J; Jones, James E; Soto-Rojas, Armando E; Tomlin, Angela M; Vinson, LaQuia A; Weddell, James A; Eckert, George J

2017-06-01

This study aimed to calculate the fluoride concentrations of commonly consumed foods and beverages for 2-years-old children utilizing market basket information for the US Midwest region. Total Diet Study food lists were cross-referenced with National Health and Nutrition Examination Survey-What We Eat in America data to determine the foods and beverages to be included. Fluoride concentrations were determined using a modification of the hexamethyldisiloxane microdiffusion technique. Fluoride concentrations were summarized for each of the food categories. Daily dietary fluoride intake was estimated using a simulation analysis. Food and beverage fluoride concentrations varied widely, ranging from nondetectable for some oils and dairy products to more than 3.0 μgF/g food for some processed meats, fish and fruits. The estimated mean (±SD) daily dietary fluoride intake, excluding dentifrice and supplements, was 412±114 μgF/d. The estimated average ingestion for a 2-years-old weighing 12.24 kg was 0.034±0.009 mg/kg/d. A diet based on foods and beverages in the fifth percentile of fluoride intake distribution for an average child would result in 247 μgF/d or 0.020 mg/kg/d, while a diet with foods and beverages in the 95th percentile would result in a total intake of 622 μgF/d or 0.051 mg/kg/d. The fluoride concentrations of foods and beverages vary widely, and, if items in the 95th percentile of fluoride intake distribution are ingested, children could consume more fluoride than the recommended 0.05 mg/kg/d. Fluoride intake calculated in this study was higher than historically reported dietary levels. © 2017 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

Dietary intake variations from pre-conception to gestational period according to the degree of industrial processing: A Brazilian cohort.

PubMed

Alves-Santos, Nadya Helena; Eshriqui, Ilana; Franco-Sena, Ana Beatriz; Cocate, Paula Guedes; Freitas-Vilela, Ana Amélia; Benaim, Camila; Vaz, Juliana Dos Santos; Castro, Maria Beatriz Trindade; Kac, Gilberto

2016-10-01

To estimate food intake changes from pre-conception to gestational period according to the degree of food processing. Prospective cohort conducted in a public health care center in Rio de Janeiro with Brazilian pregnant women (n = 189). A food frequency questionnaire was applied at the first (5(th)-13(th)) and third (30(th)-36(th)) gestational trimesters. The food items were classified according to characteristics of food processing in four groups: unprocessed/minimally processed foods; sugar/fat; processed foods and ultra-processed foods. The variation of food intake according to the degree of processing between the pre-conception and gestational period was compared using paired Student's t-test. Linear regression models were performed to estimate the association of mother's characteristics on the variation of food group contribution to the total energy intake between periods. Total energy intake was 2415 (SD = 813) in the pre-conception and 2379 (750) kcal in the gestational period. We excluded women who had implausible total energy intake (<600 and >6000 kcal/day). The contribution of unprocessed/minimally processed food group to total energy intake during pregnancy when compared to the pre-conception period was higher [50.5 (14.1) vs. 48.8 (12.4), p-value = 0.048], while the caloric share of ultra-processed food group was lower [41.3 (14.6) vs. 43.1 (12.5), p-value = 0.032]. We observed a negative association of age (p-value = 0.009) and a positive association of pre-pregnancy BMI (p-value = 0.060) with the variation of ultra-processed food intake. Ultra-processed food intake decreased, while minimally/unprocessed food intake slightly increased from the pre-conception to gestational period. These results indicate potential for a larger improvement in the women's diet quality and that nutritional counseling interventions in pregnant women are still needed. Copyright © 2016 Elsevier Ltd. All rights reserved.

Sampling the food processing environment: taking up the cudgel for preventive quality management in food processing environments.

PubMed

Wagner, Martin; Stessl, Beatrix

2014-01-01

The Listeria monitoring program for Austrian cheese factories was established in 1988. The basic idea is to control the introduction of L. monocytogenes into the food processing environment, preventing the pathogen from contaminating the food under processing. The Austrian Listeria monitoring program comprises four levels of investigation, dealing with routine monitoring of samples and consequences of finding a positive sample. Preventive quality control concepts attempt to detect a foodborne hazard along the food processing chain, prior to food delivery, retailing, and consumption. The implementation of a preventive food safety concept provokes a deepened insight by the manufacturers into problems concerning food safety. The development of preventive quality assurance strategies contributes to the national food safety status and protects public health.

Designing a food tax to impact food-related non-communicable diseases: the case of Chile.

PubMed

Caro, Juan Carlos; Smith-Taillie, Lindsey; Ng, Shu Wen; Popkin, Barry

2017-08-01

The global shift towards diets high in sugar-sweetened beverages (SSBs) and energy dense ultra-processed foods is linked to higher prevalence of obesity, diabetes and most other noncommunicable diseases (NCDs), causing significant health costs. Chile has the highest SSB consumption in the world, very high junk food intake and very rapid increases in these poor components of the diet plus obesity prevalence. This study's purpose is to compare the effect of different tax schemes for SSBs and ultra-processed foods on nutrient availability, utilizing price-elasticities, which are estimated from a Quadratic Almost Ideal Demand System model, using the 2011-2012 Income and Expenditure survey. We take into account the high proportion of households not purchasing various food and beverage groups (censored nature of data). The food groups considered were: sweets and desserts; salty snacks and chips; meat products and fats; fruits, vegetables and seafood; cereals and cereal products; SSB ready-to-drink; SSB from concentrate; plain water, coffee and tea; and milk, which together represent 90% of food expenditures. The simulated taxes were: (1) 40% price tax on SSBs(22% above the current tax level); (2) a 5 cents per gram of sugar tax on products with added sugar; and (3) 30% price tax on all foods(27% above current tax levels) and beverages (12% above the current tax level) exceeding thresholds on sodium, saturated fat, and added sugar and for which marketing is restricted (based on a Chilean law, effective June 16 2016). Unhealthy foods are price-elastic (-1.99 for salty snacks and chips, -1.06 for SSBs ready-to-drink, and -1.27 for SSBs from concentrate), meaning that the change in consumption is proportionally larger with respect to a change in price. Results are robust to different model specification, and consistent among different socioeconomic sub-populations. Overall, the tax on marketing controlled foods and beverages is associated with the largest reduction in household purchases of sodium, added sugar, saturated fat and calorie purchases. Chile is unique in currently having instituted a small current SSB tax as well as marketing controls and front-of-package labeling of unhealthy foods and beverages. The design of a larger, more comprehensive tax to enhance the overall effect of these policies on healthier diets is a next critical step. This study shows that a large tax on the same foods and beverages already delineated as unhealthy by the marketing controls and front-of-pack labeling should prove to be more effective for promoting a healthier diet.

Designing a food tax to impact food-related non-communicable diseases: the case of Chile

PubMed Central

Caro, Juan Carlos; Smith-Taillie, Lindsey; Ng, Shu Wen; Popkin, Barry

2018-01-01

The global shift towards diets high in sugar-sweetened beverages (SSBs) and energy dense ultra-processed foods is linked to higher prevalence of obesity, diabetes and most other noncommunicable diseases (NCDs), causing significant health costs. Chile has the highest SSB consumption in the world, very high junk food intake and very rapid increases in these poor components of the diet plus obesity prevalence. This study’s purpose is to compare the effect of different tax schemes for SSBs and ultra-processed foods on nutrient availability, utilizing price-elasticities, which are estimated from a Quadratic Almost Ideal Demand System model, using the 2011–2012 Income and Expenditure survey. We take into account the high proportion of households not purchasing various food and beverage groups (censored nature of data). The food groups considered were: sweets and desserts; salty snacks and chips; meat products and fats; fruits, vegetables and seafood; cereals and cereal products; SSB ready-to-drink; SSB from concentrate; plain water, coffee and tea; and milk, which together represent 90% of food expenditures. The simulated taxes were: (1) 40% price tax on SSBs(22% above the current tax level); (2) a 5 cents per gram of sugar tax on products with added sugar; and (3) 30% price tax on all foods(27% above current tax levels) and beverages (12% above the current tax level) exceeding thresholds on sodium, saturated fat, and added sugar and for which marketing is restricted (based on a Chilean law, effective June 16 2016). Unhealthy foods are price-elastic (−1.99 for salty snacks and chips, −1.06 for SSBs ready-to-drink, and −1.27 for SSBs from concentrate), meaning that the change in consumption is proportionally larger with respect to a change in price. Results are robust to different model specification, and consistent among different socioeconomic sub-populations. Overall, the tax on marketing controlled foods and beverages is associated with the largest reduction in household purchases of sodium, added sugar, saturated fat and calorie purchases. Chile is unique in currently having instituted a small current SSB tax as well as marketing controls and front-of-package labeling of unhealthy foods and beverages. The design of a larger, more comprehensive tax to enhance the overall effect of these policies on healthier diets is a next critical step. This study shows that a large tax on the same foods and beverages already delineated as unhealthy by the marketing controls and front-of-pack labeling should prove to be more effective for promoting a healthier diet. PMID:29375180

Lost in processing? Perceived healthfulness, taste and caloric content of whole and processed organic food.

PubMed

Prada, Marília; Garrido, Margarida V; Rodrigues, David

2017-07-01

The "organic" claim explicitly informs consumers about the food production method. Yet, based on this claim, people often infer unrelated food attributes. The current research examined whether the perceived advantage of organic over conventional food generalizes across different organic food types. Compared to whole organic foods, processed organic foods are less available, familiar and prototypical of the organic food category. In two studies (combined N = 258) we investigated how both organic foods types were perceived in healthfulness, taste and caloric content when compared to their conventional alternatives. Participants evaluated images of both whole (e.g., lettuce) and processed organic food exemplars (e.g., pizza), and reported general evaluations of these food types. The association of these evaluations with individual difference variables - self-reported knowledge and consumption of organic food, and environmental concerns - was also examined. Results showed that organically produced whole foods were perceived as more healthful, tastier and less caloric than those produced conventionally, thus replicating the well-established halo effect of the organic claim in food evaluation. The organic advantage was more pronounced among individuals who reported being more knowledgeable about organic food, consumed it more frequently, and were more environmentally concerned. The advantage of the organic claim for processed foods was less clear. Overall, processed organic (vs. conventional) foods were perceived as tastier, more healthful (Study 1) or equally healthful (Study 2), but also as more caloric. We argue that the features of processed food may modulate the impact of the organic claim, and outline possible research directions to test this assumption. Uncovering the specific conditions in which food claims bias consumer's perceptions and behavior may have important implications for marketing, health and public-policy related fields. Copyright © 2017 Elsevier Ltd. All rights reserved.

Tracking microbial contamination in retail environments using fluorescent powder--a retail delicatessen environment example.

PubMed

Sirsat, Sujata A; Kim, Kawon; Gibson, Kristen E; Crandall, Phillip G; Ricke, Steven C; Neal, Jack A

2014-03-05

Cross contamination of foodborne pathogens in the retail environment is a significant public health issue contributing to an increased risk for foodborne illness. Ready-to-eat (RTE) processed foods such as deli meats, cheese, and in some cases fresh produce, have been involved in foodborne disease outbreaks due to contamination with pathogens such as Listeria monocytogenes. With respect to L. monocytogenes, deli slicers are often the main source of cross contamination. The goal of this study was to use a fluorescent compound to simulate bacterial contamination and track this contamination in a retail setting. A mock deli kitchen was designed to simulate the retail environment. Deli meat was inoculated with the fluorescent compound and volunteers were recruited to complete a set of tasks similar to those expected of a food retail employee. The volunteers were instructed to slice, package, and store the meat in a deli refrigerator. The potential cross contamination was tracked in the mock retail environment by swabbing specific areas and measuring the optical density of the swabbed area with a spectrophotometer. The results indicated that the refrigerator (i.e. deli case) grip and various areas on the slicer had the highest risk for cross contamination. The results of this study may be used to develop more focused training material for retail employees. In addition, similar methodologies could also be used to track microbial contamination in food production environments (e.g. small farms), hospitals, nursing homes, cruise ships, and hotels.

40 CFR 52.279 - Food processing facilities.

Code of Federal Regulations, 2012 CFR

2012-07-01

... 40 Protection of Environment 3 2012-07-01 2012-07-01 false Food processing facilities. 52.279... (CONTINUED) APPROVAL AND PROMULGATION OF IMPLEMENTATION PLANS California § 52.279 Food processing facilities... emissions from food processing facilities without any accompanying analyses demonstrating that these...

40 CFR 52.279 - Food processing facilities.

Code of Federal Regulations, 2014 CFR

2014-07-01

... 40 Protection of Environment 3 2014-07-01 2014-07-01 false Food processing facilities. 52.279... (CONTINUED) APPROVAL AND PROMULGATION OF IMPLEMENTATION PLANS California § 52.279 Food processing facilities... emissions from food processing facilities without any accompanying analyses demonstrating that these...

40 CFR 52.279 - Food processing facilities.

Code of Federal Regulations, 2011 CFR

2011-07-01

... 40 Protection of Environment 3 2011-07-01 2011-07-01 false Food processing facilities. 52.279... (CONTINUED) APPROVAL AND PROMULGATION OF IMPLEMENTATION PLANS California § 52.279 Food processing facilities... emissions from food processing facilities without any accompanying analyses demonstrating that these...

40 CFR 52.279 - Food processing facilities.

Code of Federal Regulations, 2013 CFR

2013-07-01

... emissions from food processing facilities without any accompanying analyses demonstrating that these... 40 Protection of Environment 3 2013-07-01 2013-07-01 false Food processing facilities. 52.279... (CONTINUED) APPROVAL AND PROMULGATION OF IMPLEMENTATION PLANS California § 52.279 Food processing facilities...

21 CFR 892.1950 - Radiographic anthropomorphic phantom.

Code of Federal Regulations, 2012 CFR

2012-04-01

... purposes to simulate a human body for positioning radiographic equipment. (b) Classification. Class I... 21 Food and Drugs 8 2012-04-01 2012-04-01 false Radiographic anthropomorphic phantom. 892.1950 Section 892.1950 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES...

21 CFR 892.1950 - Radiographic anthropomorphic phantom.

Code of Federal Regulations, 2014 CFR

2014-04-01

... purposes to simulate a human body for positioning radiographic equipment. (b) Classification. Class I... 21 Food and Drugs 8 2014-04-01 2014-04-01 false Radiographic anthropomorphic phantom. 892.1950 Section 892.1950 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES...

21 CFR 892.1950 - Radiographic anthropomorphic phantom.

Code of Federal Regulations, 2013 CFR

2013-04-01

... purposes to simulate a human body for positioning radiographic equipment. (b) Classification. Class I... 21 Food and Drugs 8 2013-04-01 2013-04-01 false Radiographic anthropomorphic phantom. 892.1950 Section 892.1950 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES...

21 CFR 892.1950 - Radiographic anthropomorphic phantom.

Code of Federal Regulations, 2010 CFR

2010-04-01

... purposes to simulate a human body for positioning radiographic equipment. (b) Classification. Class I... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Radiographic anthropomorphic phantom. 892.1950 Section 892.1950 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES...

21 CFR 892.1950 - Radiographic anthropomorphic phantom.

Code of Federal Regulations, 2011 CFR

2011-04-01

... purposes to simulate a human body for positioning radiographic equipment. (b) Classification. Class I... 21 Food and Drugs 8 2011-04-01 2011-04-01 false Radiographic anthropomorphic phantom. 892.1950 Section 892.1950 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES...

21 CFR 500.23 - Thermally processed low-acid foods packaged in hermetically sealed containers.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Thermally processed low-acid foods packaged in hermetically sealed containers. 500.23 Section 500.23 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT... Administrative Rulings and Decisions § 500.23 Thermally processed low-acid foods packaged in hermetically sealed...

21 CFR 500.23 - Thermally processed low-acid foods packaged in hermetically sealed containers.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Thermally processed low-acid foods packaged in hermetically sealed containers. 500.23 Section 500.23 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT... Administrative Rulings and Decisions § 500.23 Thermally processed low-acid foods packaged in hermetically sealed...

21 CFR 500.23 - Thermally processed low-acid foods packaged in hermetically sealed containers.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Thermally processed low-acid foods packaged in hermetically sealed containers. 500.23 Section 500.23 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT... Administrative Rulings and Decisions § 500.23 Thermally processed low-acid foods packaged in hermetically sealed...

21 CFR 500.23 - Thermally processed low-acid foods packaged in hermetically sealed containers.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 6 2013-04-01 2013-04-01 false Thermally processed low-acid foods packaged in hermetically sealed containers. 500.23 Section 500.23 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT... Administrative Rulings and Decisions § 500.23 Thermally processed low-acid foods packaged in hermetically sealed...

21 CFR 500.23 - Thermally processed low-acid foods packaged in hermetically sealed containers.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 6 2014-04-01 2014-04-01 false Thermally processed low-acid foods packaged in hermetically sealed containers. 500.23 Section 500.23 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT... Administrative Rulings and Decisions § 500.23 Thermally processed low-acid foods packaged in hermetically sealed...

National nutrition planning in developing countries via gaming-simulation.

PubMed

Duke, R D; Cary, R

1977-01-01

A nutrition game designed for the Food Policy and Nutrition Division of the Food and Agriculture Organization of the United Nations to aid in planning national nutrition education programs in Third World countries is described. The Simulated Nutrition System Game allows high-level ministerial staff in developing countries to discuss, via a common language created by SNUS I, the issues, problems, and complexities of national nutrition programs.

Is "processed" a four-letter word? The role of processed foods in achieving dietary guidelines and nutrient recommendations.

PubMed

Dwyer, Johanna T; Fulgoni, Victor L; Clemens, Roger A; Schmidt, David B; Freedman, Marjorie R

2012-07-01

This paper, based on the symposium "Is 'Processed' a Four-Letter Word? The Role of Processed Foods in Achieving Dietary Guidelines and Nutrient Recommendations in the U.S." describes ongoing efforts and challenges at the nutrition-food science interface and public health; addresses misinformation about processed foods by showing that processed fruits and vegetables made important dietary contributions (e.g., fiber, folate, potassium, vitamins A and C) to nutrient intake among NHANES 2003-2006 participants, that major sources of vitamins (except vitamin K) were provided by enrichment and fortification and that enrichment and fortification helped decrease the percentage of the population below the Estimated Average Requirement for vitamin A, thiamin, folate, and iron; describes how negative consumer perceptions and consumer confusion about processed foods led to the development of science-based information on food processing and technology that aligns with health objectives; and examines challenges and opportunities faced by food scientists who must balance consumer preferences, federal regulations, and issues surrounding food safety, cost, unintended consequences, and sustainability when developing healthful foods that align with dietary guidelines.

Quantitative assessment of human and pet exposure to Salmonella associated with dry pet foods.

PubMed

Lambertini, Elisabetta; Buchanan, Robert L; Narrod, Clare; Ford, Randall M; Baker, Robert C; Pradhan, Abani K

2016-01-04

Recent Salmonella outbreaks associated with dry pet foods and treats highlight the importance of these foods as previously overlooked exposure vehicles for both pets and humans. In the last decade efforts have been made to raise the safety of this class of products, for instance by upgrading production equipment, cleaning protocols, and finished product testing. However, no comprehensive or quantitative risk profile is available for pet foods, thus limiting the ability to establish safety standards and assess the effectiveness of current and proposed Salmonella control measures. This study sought to develop an ingredients-to-consumer quantitative microbial exposure assessment model to: 1) estimate pet and human exposure to Salmonella via dry pet food, and 2) assess the impact of industry and household-level mitigation strategies on exposure. Data on prevalence and concentration of Salmonella in pet food ingredients, production process parameters, bacterial ecology, and contact transfer in the household were obtained through literature review, industry data, and targeted research. A probabilistic Monte Carlo modeling framework was developed to simulate the production process and basic household exposure routes. Under the range of assumptions adopted in this model, human exposure due to handling pet food is null to minimal if contamination occurs exclusively before extrusion. Exposure increases considerably if recontamination occurs post-extrusion during coating with fat, although mean ingested doses remain modest even at high fat contamination levels, due to the low percent of fat in the finished product. Exposure is highly variable, with the distribution of doses ingested by adult pet owners spanning 3Log CFU per exposure event. Child exposure due to ingestion of 1g of pet food leads to significantly higher doses than adult doses associated with handling the food. Recontamination after extrusion and coating, e.g., via dust or equipment surfaces, may also lead to exposure due to the absence of pathogen reduction steps after extrusion or at consumer households. Exposure is potentially highest when Salmonella is transferred to human food that is left at growth-promoting conditions. This model can be applied to evaluate the impact of alternative Salmonella control measures during production, risk communication to consumers, and regulatory standards. Copyright © 2015 Elsevier B.V. All rights reserved.

Price and convenience: The influence of supermarkets on consumption of ultra-processed foods and beverages in Brazil.

PubMed

Machado, Priscila Pereira; Claro, Rafael Moreira; Canella, Daniela Silva; Sarti, Flávia Mori; Levy, Renata Bertazzi

2017-09-01

To evaluate the influence of convenience and price of ultra-processed foods and beverages on purchases at supermarkets. The study used data on food and beverage acquisition for household consumption from the Brazilian Household Budget Survey, performed in a random sample of 55,970 households between 2008 and 2009. Foods and beverages were categorized into four groups, according to characteristics of food processing. Retail stores were grouped into supermarkets and other food stores. Proportion of calories from foods and beverages purchased at supermarkets and other food stores, and respective mean prices (R$/1000 kcal), were calculated according to households' geographical and socioeconomic characteristics. Effect of convenience in household purchases at retail stores was expressed by the acquisition of several food items at the same store. The influence of convenience and prices of ultra-processed products on purchases at supermarkets was analyzed using log-log regression model with estimation of elasticity coefficients. The mean prices of foods and beverages purchased at supermarkets were 37% lower in comparison to other food stores. The share of ultra-processed foods and beverages in purchases made at supermarkets was 25% higher than at other food stores. An increase of 1% in prices of ultra-processed food items led to a 0.59% reduction in calorie acquisition at supermarkets (R 2  = 0.75; p < 0.001). On the other hand, an increase of 1% in the number of food items purchased at supermarkets resulted in 1.83% increase in calorie acquisition of ultra-processed foods and beverages (p < 0.001). Convenience and lower relative prices of food items purchased at supermarkets, in comparison to other food stores, are relevant to explain higher share of purchases of ultra-processed foods and beverages at supermarkets. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effects of food processing on polyphenol contents: a systematic analysis using Phenol-Explorer data.

PubMed

Rothwell, Joseph A; Medina-Remón, Alexander; Pérez-Jiménez, Jara; Neveu, Vanessa; Knaze, Viktoria; Slimani, Nadia; Scalbert, Augustin

2015-01-01

The Phenol-Explorer web database (http://www.phenol-explorer.eu) was recently updated with new data on polyphenol retention due to food processing. Here, we analyze these data to investigate the effect of different variables on polyphenol content and make recommendations aimed at refining estimation of intake in epidemiological studies. Data on the effects of processing upon 161 polyphenols compiled for the Phenol-Explorer database were analyzed to investigate the effects of polyphenol structure, food, and process upon polyphenol loss. These were expressed as retention factors (RFs), fold changes in polyphenol content due to processing. Domestic cooking of common plant foods caused considerable losses (median RF = 0.45-0.70), although variability was high. Food storage caused fewer losses, regardless of food or polyphenol (median RF = 0.88, 0.95, 0.92 for ambient, refrigerated, and frozen storage, respectively). The food under study was often a more important determinant of retention than the process applied. Phenol-Explorer data enable polyphenol losses due to processing from many different foods to be rapidly compared. Where experimentally determined polyphenol contents of a processed food are not available, only published RFs matching at least the food and polyphenol of interest should be used when building food composition tables for epidemiological studies. © 2014 The Authors Molecular Nutrition & Food Research Published by Wiley-VCH Verlag GmbH & Co. KGaA.

7 CFR 1000.19 - Commercial food processing establishment.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 9 2010-01-01 2009-01-01 true Commercial food processing establishment. 1000.19... FEDERAL MILK MARKETING ORDERS Definitions § 1000.19 Commercial food processing establishment. Commercial food processing establishment means any facility, other than a milk plant, to which fluid milk products...

7 CFR 1000.19 - Commercial food processing establishment.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 9 2012-01-01 2012-01-01 false Commercial food processing establishment. 1000.19... FEDERAL MILK MARKETING ORDERS Definitions § 1000.19 Commercial food processing establishment. Commercial food processing establishment means any facility, other than a milk plant, to which fluid milk products...

7 CFR 1000.19 - Commercial food processing establishment.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 9 2011-01-01 2011-01-01 false Commercial food processing establishment. 1000.19... FEDERAL MILK MARKETING ORDERS Definitions § 1000.19 Commercial food processing establishment. Commercial food processing establishment means any facility, other than a milk plant, to which fluid milk products...

7 CFR 1000.19 - Commercial food processing establishment.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 9 2013-01-01 2013-01-01 false Commercial food processing establishment. 1000.19... FEDERAL MILK MARKETING ORDERS Definitions § 1000.19 Commercial food processing establishment. Commercial food processing establishment means any facility, other than a milk plant, to which fluid milk products...

7 CFR 1000.19 - Commercial food processing establishment.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 9 2014-01-01 2013-01-01 true Commercial food processing establishment. 1000.19... FEDERAL MILK MARKETING ORDERS Definitions § 1000.19 Commercial food processing establishment. Commercial food processing establishment means any facility, other than a milk plant, to which fluid milk products...

Ultra-Processed Food Consumption and Chronic Non-Communicable Diseases-Related Dietary Nutrient Profile in the UK (2008⁻2014).

PubMed

Rauber, Fernanda; da Costa Louzada, Maria Laura; Steele, Eurídice Martínez; Millett, Christopher; Monteiro, Carlos Augusto; Levy, Renata Bertazzi

2018-05-09

We described the contribution of ultra-processed foods in the U.K. diet and its association with the overall dietary content of nutrients known to affect the risk of chronic non-communicable diseases (NCDs). Cross-sectional data from the U.K. National Diet and Nutrition Survey (2008⁻2014) were analysed. Food items collected using a four-day food diary were classified according to the NOVA system. The average energy intake was 1764 kcal/day, with 30.1% of calories coming from unprocessed or minimally processed foods, 4.2% from culinary ingredients, 8.8% from processed foods, and 56.8% from ultra-processed foods. As the ultra-processed food consumption increased, the dietary content of carbohydrates, free sugars, total fats, saturated fats, and sodium increased significantly while the content of protein, fibre, and potassium decreased. Increased ultra-processed food consumption had a remarkable effect on average content of free sugars, which increased from 9.9% to 15.4% of total energy from the first to the last quintile. The prevalence of people exceeding the upper limits recommended for free sugars and sodium increased by 85% and 55%, respectively, from the lowest to the highest ultra-processed food quintile. Decreasing the dietary share of ultra-processed foods may substantially improve the nutritional quality of diets and contribute to the prevention of diet-related NCDs.

Ultra-Processed Food Consumption and Chronic Non-Communicable Diseases-Related Dietary Nutrient Profile in the UK (2008–2014)

PubMed Central

Louzada, Maria Laura da Costa; Millett, Christopher; Monteiro, Carlos Augusto

2018-01-01

We described the contribution of ultra-processed foods in the U.K. diet and its association with the overall dietary content of nutrients known to affect the risk of chronic non-communicable diseases (NCDs). Cross-sectional data from the U.K. National Diet and Nutrition Survey (2008–2014) were analysed. Food items collected using a four-day food diary were classified according to the NOVA system. The average energy intake was 1764 kcal/day, with 30.1% of calories coming from unprocessed or minimally processed foods, 4.2% from culinary ingredients, 8.8% from processed foods, and 56.8% from ultra-processed foods. As the ultra-processed food consumption increased, the dietary content of carbohydrates, free sugars, total fats, saturated fats, and sodium increased significantly while the content of protein, fibre, and potassium decreased. Increased ultra-processed food consumption had a remarkable effect on average content of free sugars, which increased from 9.9% to 15.4% of total energy from the first to the last quintile. The prevalence of people exceeding the upper limits recommended for free sugars and sodium increased by 85% and 55%, respectively, from the lowest to the highest ultra-processed food quintile. Decreasing the dietary share of ultra-processed foods may substantially improve the nutritional quality of diets and contribute to the prevention of diet-related NCDs. PMID:29747447

Glucocorticoid Regulation of Food-Choice Behavior in Humans: Evidence from Cushing's Syndrome

PubMed Central

Moeller, Scott J.; Couto, Lizette; Cohen, Vanessa; Lalazar, Yelena; Makotkine, Iouri; Williams, Nia; Yehuda, Rachel; Goldstein, Rita Z.; Geer, Eliza B.

2016-01-01

The mechanisms by which glucocorticoids regulate food intake and resulting body mass in humans are not well-understood. One potential mechanism could involve modulation of reward processing, but human stress models examining effects of glucocorticoids on behavior contain important confounds. Here, we studied individuals with Cushing's syndrome, a rare endocrine disorder characterized by chronic excess endogenous glucocorticoids. Twenty-three patients with Cushing's syndrome (13 with active disease; 10 with disease in remission) and 15 controls with a comparably high body mass index (BMI) completed two simulated food-choice tasks (one with “explicit” task contingencies and one with “probabilistic” task contingencies), during which they indicated their objective preference for viewing high calorie food images vs. standardized pleasant, unpleasant, and neutral images. All participants also completed measures of food craving, and approximately half of the participants provided 24-h urine samples for assessment of cortisol and cortisone concentrations. Results showed that on the explicit task (but not the probabilistic task), participants with active Cushing's syndrome made fewer food-related choices than participants with Cushing's syndrome in remission, who in turn made fewer food-related choices than overweight controls. Corroborating this group effect, higher urine cortisone was negatively correlated with food-related choice in the subsample of all participants for whom these data were available. On the probabilistic task, despite a lack of group differences, higher food-related choice correlated with higher state and trait food craving in active Cushing's patients. Taken together, relative to overweight controls, Cushing's patients, particularly those with active disease, displayed a reduced vigor of responding for food rewards that was presumably attributable to glucocorticoid abnormalities. Beyond Cushing's, these results may have relevance for elucidating glucocorticoid contributions to food-seeking behavior, enhancing mechanistic understanding of weight fluctuations associated with oral glucocorticoid therapy and/or chronic stress, and informing the neurobiology of neuropsychiatric conditions marked by abnormal cortisol dynamics (e.g., major depression, Alzheimer's disease). PMID:26903790

Glucocorticoid Regulation of Food-Choice Behavior in Humans: Evidence from Cushing's Syndrome.

PubMed

Moeller, Scott J; Couto, Lizette; Cohen, Vanessa; Lalazar, Yelena; Makotkine, Iouri; Williams, Nia; Yehuda, Rachel; Goldstein, Rita Z; Geer, Eliza B

2016-01-01

The mechanisms by which glucocorticoids regulate food intake and resulting body mass in humans are not well-understood. One potential mechanism could involve modulation of reward processing, but human stress models examining effects of glucocorticoids on behavior contain important confounds. Here, we studied individuals with Cushing's syndrome, a rare endocrine disorder characterized by chronic excess endogenous glucocorticoids. Twenty-three patients with Cushing's syndrome (13 with active disease; 10 with disease in remission) and 15 controls with a comparably high body mass index (BMI) completed two simulated food-choice tasks (one with "explicit" task contingencies and one with "probabilistic" task contingencies), during which they indicated their objective preference for viewing high calorie food images vs. standardized pleasant, unpleasant, and neutral images. All participants also completed measures of food craving, and approximately half of the participants provided 24-h urine samples for assessment of cortisol and cortisone concentrations. Results showed that on the explicit task (but not the probabilistic task), participants with active Cushing's syndrome made fewer food-related choices than participants with Cushing's syndrome in remission, who in turn made fewer food-related choices than overweight controls. Corroborating this group effect, higher urine cortisone was negatively correlated with food-related choice in the subsample of all participants for whom these data were available. On the probabilistic task, despite a lack of group differences, higher food-related choice correlated with higher state and trait food craving in active Cushing's patients. Taken together, relative to overweight controls, Cushing's patients, particularly those with active disease, displayed a reduced vigor of responding for food rewards that was presumably attributable to glucocorticoid abnormalities. Beyond Cushing's, these results may have relevance for elucidating glucocorticoid contributions to food-seeking behavior, enhancing mechanistic understanding of weight fluctuations associated with oral glucocorticoid therapy and/or chronic stress, and informing the neurobiology of neuropsychiatric conditions marked by abnormal cortisol dynamics (e.g., major depression, Alzheimer's disease).

21 CFR 352.71 - Light source (solar simulator).

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 5 2010-04-01 2010-04-01 false Light source (solar simulator). 352.71 Section 352... Procedures § 352.71 Light source (solar simulator). A solar simulator used for determining the SPF of a... nanometers. In addition, a solar simulator should have no significant time-related fluctuations in radiation...

21 CFR 352.71 - Light source (solar simulator).

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 5 2011-04-01 2011-04-01 false Light source (solar simulator). 352.71 Section 352... Procedures § 352.71 Light source (solar simulator). A solar simulator used for determining the SPF of a... nanometers. In addition, a solar simulator should have no significant time-related fluctuations in radiation...

Cognitive processing of food rewards.

PubMed

Higgs, Suzanne

2016-09-01

Cues associated with tasty foods, such as their smell or taste, are strong motivators of eating, but the power of food cues on behaviour varies from moment to moment and from person to person. Variation in the rewarding value of a food with metabolic state explains why food cues are more attractive when hungry. However, cognitive processes are also important determinants of our responses to food cues. An urge to consume a tempting food may be resisted if, for example, a person has a longer term goal of weight loss. There is also evidence that responses to food cues can be facilitated or inhibited by memory processes. The aim of this review is to add to the literature on cognitive control of eating by reviewing recent evidence on the influence of working memory and episodic memory processes on responses to food cues. It is argued that processing of food information in working memory affects how much attention is paid to food cues in the environment and promotes the motivation to seek out food in the absence of direct contact with food cues. It is further argued that memories of specific recent eating episodes play an important role in directing food choices and influencing when and how much we eat. However, these memory processes are prone to disruption. When this happens, eating behaviour may become more cue-driven and less flexible. In the modern food environment, disruption of cognitive processing of food reward cues may lead to overconsumption and obesity. Copyright © 2015 The Author. Published by Elsevier Ltd.. All rights reserved.

Obesity and fast food in urban markets: a new approach using geo-referenced micro data.

PubMed

Chen, Susan Elizabeth; Florax, Raymond J; Snyder, Samantha D

2013-07-01

This paper presents a new method of assessing the relationship between features of the built environment and obesity, particularly in urban areas. Our empirical application combines georeferenced data on the location of fast-food restaurants with data about personal health, behavioral, and neighborhood characteristics. We define a 'local food environment' for every individual utilizing buffers around a person's home address. Individual food landscapes are potentially endogenous because of spatial sorting of the population and food outlets, and the body mass index (BMI) values for individuals living close to each other are likely to be spatially correlated because of observed and unobserved individual and neighborhood effects. The potential biases associated with endogeneity and spatial correlation are handled using spatial econometric estimation techniques. Our application provides quantitative estimates of the effect of proximity to fast-food restaurants on obesity in an urban food market. We also present estimates of a policy simulation that focuses on reducing the density of fast-food restaurants in urban areas. In the simulations, we account for spatial heterogeneity in both the policy instruments and individual neighborhoods and find a small effect for the hypothesized relationships between individual BMI values and the density of fast-food restaurants. Copyright © 2012 John Wiley & Sons, Ltd.

Wanting and liking: Separable components in problematic eating behavior?

PubMed

Polk, Sarah E; Schulte, Erica M; Furman, Celina R; Gearhardt, Ashley N

2017-08-01

Some individuals may have an addictive-like response to certain foods, possibly contributing to problematic eating. Highly processed foods, with added fats and/or refined carbohydrates, are suggested to be most associated with addictive-like eating. The incentive sensitization theory suggests that wanting (e.g. craving) may drive compulsive drug use rather than liking (e.g. enjoyment), but it is unknown whether highly processed foods elicit similar wanting and liking patterns as drugs of abuse, or whether individual differences exist. The current study examines the association of highly processed foods with craving and liking, and whether these relationships differ by food addiction symptomology, cognitive restraint, or body mass index (BMI). Participants (n = 216) reported craving and liking for 35 foods and completed the Yale Food Addiction Scale (YFAS) and Three Factor Eating Questionnaire (TFEQ). Highly processed foods were craved more overall. Craving of highly processed foods was predicted negatively by restraint and positively by YFAS score. Liking of highly processed foods was predicted negatively by restraint and positively by BMI. In conclusion, craving and liking appear distinct with respect to highly processed foods, and may be influenced by addictive-like eating, cognitive restraint, and BMI. This suggests that the incentive sensitization framework may also be relevant for problematic food consumption, especially for individuals reporting food addiction symptoms. Copyright © 2016 Elsevier Ltd. All rights reserved.

Food allergen selective thermal processing regimens may change oral tolerance in infancy.

PubMed

Kosti, R I; Triga, M; Tsabouri, S; Priftis, K N

2013-01-01

Food allergy can be considered a failure in the induction of oral tolerance. Recently, great interest has been focused on understanding the mechanisms and the contributing factors of oral tolerance development, hoping for new definitive interventions in the prevention and treatment of food allergy. Given that food processing may modify the properties and the nature of dietary proteins, several food processing methods could affect the allergenicity of these proteins and consequently may favour oral tolerance induction to food allergic children. Indeed, effective thermal food processing regimens of altering food proteins to reduce allergenicity have been recently reported in the literature. This article is mainly focused on the effect of selective thermal processing regimens on the main infant allergenic foods, with a potential clinical relevance on their allergenicity and therefore on oral tolerance induction. In the light of recent findings, the acquisition of tolerance in younger age and consequently the ability of young children to "outgrow" food allergy could be achieved through the application of selective thermal processing regimens on certain allergenic foods. Therefore, the ability of processed foods to circumvent clinical disease and at the same time to have an impact on the immune system and facilitate tolerance induction could be invaluable as a component of a successful therapeutic strategy. The opening in the new avenues of research in the use of processed foods in clinical practice for the amelioration of the impact on the quality of life of patients and possibly in food allergy prevention is warranted. Copyright © 2012 SEICAP. Published by Elsevier Espana. All rights reserved.

Food processors requirements met by radiation processing

NASA Astrophysics Data System (ADS)

Durante, Raymond W.

2002-03-01

Processing food using irradiation provides significant advantages to food producers by destroying harmful pathogens and extending shelf life without any detectable physical or chemical changes. It is expected that through increased public education, food irradiation will emerge as a viable commercial industry. Food production in most countries involves state of the art manufacturing, packaging, labeling, and shipping techniques that provides maximum efficiency and profit. In the United States, food sales are extremely competitive and profit margins small. Most food producers have heavily invested in equipment and are hesitant to modify their equipment. Meat and poultry producers in particular utilize sophisticated production machinery that processes enormous volumes of product on a continuous basis. It is incumbent on the food irradiation equipment suppliers to develop equipment that can easily merge with existing processes without requiring major changes to either the final food product or the process utilized to produce that product. Before a food producer can include irradiation as part of their food production process, they must be certain the available equipment meets their needs. This paper will examine several major requirements of food processors that will most likely have to be provided by the supplier of the irradiation equipment.

48 CFR 846.302-72 - Frozen processed foods.

Code of Federal Regulations, 2010 CFR

2010-10-01

... CONTRACT MANAGEMENT QUALITY ASSURANCE Contract Clauses 846.302-72 Frozen processed foods. The contracting officer shall insert the clause at 852.246-72, Frozen processed foods, in solicitations and contracts for... 48 Federal Acquisition Regulations System 5 2010-10-01 2010-10-01 false Frozen processed foods...

48 CFR 870.111-5 - Frozen processed food products.

Code of Federal Regulations, 2014 CFR

2014-10-01

... 48 Federal Acquisition Regulations System 5 2014-10-01 2014-10-01 false Frozen processed food... DEPARTMENT SUPPLEMENTARY REGULATIONS SPECIAL PROCUREMENT CONTROLS Controls 870.111-5 Frozen processed food products. (a) The following frozen processed food products must have a label complying with the Federal...

48 CFR 870.111-5 - Frozen processed food products.

Code of Federal Regulations, 2010 CFR

2010-10-01

... 48 Federal Acquisition Regulations System 5 2010-10-01 2010-10-01 false Frozen processed food... DEPARTMENT SUPPLEMENTARY REGULATIONS SPECIAL PROCUREMENT CONTROLS Controls 870.111-5 Frozen processed food products. (a) The following frozen processed food products must have a label complying with the Federal...

48 CFR 846.302-72 - Frozen processed foods.

Code of Federal Regulations, 2011 CFR

2011-10-01

... 48 Federal Acquisition Regulations System 5 2011-10-01 2011-10-01 false Frozen processed foods... CONTRACT MANAGEMENT QUALITY ASSURANCE Contract Clauses 846.302-72 Frozen processed foods. The contracting officer shall insert the clause at 852.246-72, Frozen processed foods, in solicitations and contracts for...

48 CFR 846.302-72 - Frozen processed foods.

Code of Federal Regulations, 2013 CFR

2013-10-01

... 48 Federal Acquisition Regulations System 5 2013-10-01 2013-10-01 false Frozen processed foods... CONTRACT MANAGEMENT QUALITY ASSURANCE Contract Clauses 846.302-72 Frozen processed foods. The contracting officer shall insert the clause at 852.246-72, Frozen processed foods, in solicitations and contracts for...

48 CFR 870.111-5 - Frozen processed food products.

Code of Federal Regulations, 2012 CFR

2012-10-01

... 48 Federal Acquisition Regulations System 5 2012-10-01 2012-10-01 false Frozen processed food... DEPARTMENT SUPPLEMENTARY REGULATIONS SPECIAL PROCUREMENT CONTROLS Controls 870.111-5 Frozen processed food products. (a) The following frozen processed food products must have a label complying with the Federal...

48 CFR 852.246-72 - Frozen processed foods.

Code of Federal Regulations, 2011 CFR

2011-10-01

... 48 Federal Acquisition Regulations System 5 2011-10-01 2011-10-01 false Frozen processed foods. 852.246-72 Section 852.246-72 Federal Acquisition Regulations System DEPARTMENT OF VETERANS AFFAIRS... Frozen processed foods. As prescribed in 846.302-72, insert the following clause: Frozen Processed Foods...

48 CFR 852.246-72 - Frozen processed foods.

Code of Federal Regulations, 2010 CFR

2010-10-01

... 48 Federal Acquisition Regulations System 5 2010-10-01 2010-10-01 false Frozen processed foods. 852.246-72 Section 852.246-72 Federal Acquisition Regulations System DEPARTMENT OF VETERANS AFFAIRS... Frozen processed foods. As prescribed in 846.302-72, insert the following clause: Frozen Processed Foods...

48 CFR 852.246-72 - Frozen processed foods.

Code of Federal Regulations, 2014 CFR

2014-10-01

... 48 Federal Acquisition Regulations System 5 2014-10-01 2014-10-01 false Frozen processed foods. 852.246-72 Section 852.246-72 Federal Acquisition Regulations System DEPARTMENT OF VETERANS AFFAIRS... Frozen processed foods. As prescribed in 846.302-72, insert the following clause: Frozen Processed Foods...

48 CFR 846.302-72 - Frozen processed foods.

Code of Federal Regulations, 2012 CFR

2012-10-01

... 48 Federal Acquisition Regulations System 5 2012-10-01 2012-10-01 false Frozen processed foods... CONTRACT MANAGEMENT QUALITY ASSURANCE Contract Clauses 846.302-72 Frozen processed foods. The contracting officer shall insert the clause at 852.246-72, Frozen processed foods, in solicitations and contracts for...

48 CFR 852.246-72 - Frozen processed foods.

Code of Federal Regulations, 2012 CFR

2012-10-01

... 48 Federal Acquisition Regulations System 5 2012-10-01 2012-10-01 false Frozen processed foods. 852.246-72 Section 852.246-72 Federal Acquisition Regulations System DEPARTMENT OF VETERANS AFFAIRS... Frozen processed foods. As prescribed in 846.302-72, insert the following clause: Frozen Processed Foods...

48 CFR 870.111-5 - Frozen processed food products.

Code of Federal Regulations, 2011 CFR

2011-10-01

... 48 Federal Acquisition Regulations System 5 2011-10-01 2011-10-01 false Frozen processed food... DEPARTMENT SUPPLEMENTARY REGULATIONS SPECIAL PROCUREMENT CONTROLS Controls 870.111-5 Frozen processed food products. (a) The following frozen processed food products must have a label complying with the Federal...

48 CFR 846.302-72 - Frozen processed foods.

Code of Federal Regulations, 2014 CFR

2014-10-01

... 48 Federal Acquisition Regulations System 5 2014-10-01 2014-10-01 false Frozen processed foods... CONTRACT MANAGEMENT QUALITY ASSURANCE Contract Clauses 846.302-72 Frozen processed foods. The contracting officer shall insert the clause at 852.246-72, Frozen processed foods, in solicitations and contracts for...

48 CFR 870.111-5 - Frozen processed food products.

Code of Federal Regulations, 2013 CFR

2013-10-01

... 48 Federal Acquisition Regulations System 5 2013-10-01 2013-10-01 false Frozen processed food... DEPARTMENT SUPPLEMENTARY REGULATIONS SPECIAL PROCUREMENT CONTROLS Controls 870.111-5 Frozen processed food products. (a) The following frozen processed food products must have a label complying with the Federal...

48 CFR 852.246-72 - Frozen processed foods.

Code of Federal Regulations, 2013 CFR

2013-10-01

... 48 Federal Acquisition Regulations System 5 2013-10-01 2013-10-01 false Frozen processed foods. 852.246-72 Section 852.246-72 Federal Acquisition Regulations System DEPARTMENT OF VETERANS AFFAIRS... Frozen processed foods. As prescribed in 846.302-72, insert the following clause: Frozen Processed Foods...

21 CFR 133.173 - Pasteurized process cheese food.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Pasteurized process cheese food. 133.173 Section... (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.173 Pasteurized process cheese food. (a)(1) A pasteurized...

Simulation of Food Folate Digestion and Bioavailability of an Oxidation Product of 5-Methyltetrahydrofolate

PubMed Central

Ringling, Christiane

2017-01-01

Generating bioavailability data from in vivo studies is time-consuming and expensive. In vitro simulation can help to investigate factors influencing bioavailability or facilitate quantifying the impact of such factors. For folates, an efficient deconjugation of polyglutamates to the corresponding monoglutamates is crucial for bioavailability and highly dependent on the food matrix. Therefore, the bioaccessibility of folates of different foodstuffs was examined using a simulated digestion model with respect to folate stability and the efficiency of deconjugation. For realistic simulated deconjugation, porcine brush border membrane was used during the phase of the simulated digestion in the small intestine. For a better understanding of folate behaviour during digestion, single folate monoglutamates were also investigated with this in vitro digestion model. The results for bioaccessibility were compared with data from a human bioavailability study. They support the idea that both stability and deconjugation have an influence on bioaccessibility and thus on bioavailability. Tetrahydrofolate is probably lost completely or at least to a high extent and the stability of 5-methyltetrahydrofolate depends on the food matrix. Additionally, 5-methyltetrahydrofolate can be oxidised to a pyrazino-s-triazine (MeFox), whose absorption in the human intestinal tract was shown tentatively. PMID:28862677

Simulation of Food Folate Digestion and Bioavailability of an Oxidation Product of 5-Methyltetrahydrofolate.

PubMed

Ringling, Christiane; Rychlik, Michael

2017-09-01

Generating bioavailability data from in vivo studies is time-consuming and expensive. In vitro simulation can help to investigate factors influencing bioavailability or facilitate quantifying the impact of such factors. For folates, an efficient deconjugation of polyglutamates to the corresponding monoglutamates is crucial for bioavailability and highly dependent on the food matrix. Therefore, the bioaccessibility of folates of different foodstuffs was examined using a simulated digestion model with respect to folate stability and the efficiency of deconjugation. For realistic simulated deconjugation, porcine brush border membrane was used during the phase of the simulated digestion in the small intestine. For a better understanding of folate behaviour during digestion, single folate monoglutamates were also investigated with this in vitro digestion model. The results for bioaccessibility were compared with data from a human bioavailability study. They support the idea that both stability and deconjugation have an influence on bioaccessibility and thus on bioavailability. Tetrahydrofolate is probably lost completely or at least to a high extent and the stability of 5-methyltetrahydrofolate depends on the food matrix. Additionally, 5-methyltetrahydrofolate can be oxidised to a pyrazino-s-triazine (MeFox), whose absorption in the human intestinal tract was shown tentatively.

Highly Processed and Ready-to-Eat Packaged Food and Beverage Purchases Differ by Race/Ethnicity among US Households.

PubMed

Poti, Jennifer M; Mendez, Michelle A; Ng, Shu Wen; Popkin, Barry M

2016-09-01

Racial/ethnic disparities in dietary quality persist among Americans, but it is unclear whether highly processed foods or convenience foods contribute to these inequalities. We examined the independent associations of race/ethnicity with highly processed and ready-to-eat (RTE) food purchases among US households. We determined whether controlling for between-group differences in purchases of these products attenuated associations between race/ethnicity and the nutritional quality of purchases. The 2000-2012 Homescan Panel followed US households (n = 157,142) that scanned their consumer packaged goods (CPG) food and beverage purchases. By using repeated-measures regression models adjusted for sociodemographic characteristics, we examined time-varying associations of race/ethnicity with processed and convenience food purchases, expressed as a percentage of calories purchased. We estimated associations between race/ethnicity and saturated fat, sugar, or energy density of total purchases with and without adjustment for processed and convenience food purchases. Compared with white households, black households had significantly lower purchases of highly processed foods (-4.1% kcal) and RTE convenience foods (-4.9% kcal) and had higher purchases of basic processed foods, particularly cooking oils and sugar (+5.4% kcal), foods requiring cooking/preparation (+4.5% kcal), and highly processed beverages (+7.1% kcal). Hispanics also had lower purchases of highly processed and RTE foods than whites. Blacks had CPG purchases with significantly higher median sugar (+2.2% kcal) and energy density (+72 kcal/1000 g), whereas Hispanics had purchases with lower saturated fat (-0.6% kcal) and energy density (-25 kcal/1000 g) than whites. Racial/ethnic differences remained significant after adjustment for processed and convenience food purchases. In our study, compared with white households, both black and Hispanic households had lower purchases of highly processed and RTE foods, yet had total CPG purchases with differing nutritional quality. Our findings suggest that highly processed convenience foods are associated with, but cannot fully explain, racial/ethnic disparities in the nutritional quality of CPG purchases. © 2016 American Society for Nutrition.

Highly Processed and Ready-to-Eat Packaged Food and Beverage Purchases Differ by Race/Ethnicity among US Households123

PubMed Central

Mendez, Michelle A

2016-01-01

Background: Racial/ethnic disparities in dietary quality persist among Americans, but it is unclear whether highly processed foods or convenience foods contribute to these inequalities. Objective: We examined the independent associations of race/ethnicity with highly processed and ready-to-eat (RTE) food purchases among US households. We determined whether controlling for between-group differences in purchases of these products attenuated associations between race/ethnicity and the nutritional quality of purchases. Methods: The 2000–2012 Homescan Panel followed US households (n = 157,142) that scanned their consumer packaged goods (CPG) food and beverage purchases. By using repeated-measures regression models adjusted for sociodemographic characteristics, we examined time-varying associations of race/ethnicity with processed and convenience food purchases, expressed as a percentage of calories purchased. We estimated associations between race/ethnicity and saturated fat, sugar, or energy density of total purchases with and without adjustment for processed and convenience food purchases. Results: Compared with white households, black households had significantly lower purchases of highly processed foods (–4.1% kcal) and RTE convenience foods (–4.9% kcal) and had higher purchases of basic processed foods, particularly cooking oils and sugar (+5.4% kcal), foods requiring cooking/preparation (+4.5% kcal), and highly processed beverages (+7.1% kcal). Hispanics also had lower purchases of highly processed and RTE foods than whites. Blacks had CPG purchases with significantly higher median sugar (+2.2% kcal) and energy density (+72 kcal/1000 g), whereas Hispanics had purchases with lower saturated fat (–0.6% kcal) and energy density (–25 kcal/1000 g) than whites. Racial/ethnic differences remained significant after adjustment for processed and convenience food purchases. Conclusions: In our study, compared with white households, both black and Hispanic households had lower purchases of highly processed and RTE foods, yet had total CPG purchases with differing nutritional quality. Our findings suggest that highly processed convenience foods are associated with, but cannot fully explain, racial/ethnic disparities in the nutritional quality of CPG purchases. PMID:27466605

21 CFR 892.5840 - Radiation therapy simulation system.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 8 2013-04-01 2013-04-01 false Radiation therapy simulation system. 892.5840... (CONTINUED) MEDICAL DEVICES RADIOLOGY DEVICES Therapeutic Devices § 892.5840 Radiation therapy simulation system. (a) Identification. A radiation therapy simulation system is a fluoroscopic or radiographic x-ray...

21 CFR 892.5840 - Radiation therapy simulation system.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 8 2012-04-01 2012-04-01 false Radiation therapy simulation system. 892.5840... (CONTINUED) MEDICAL DEVICES RADIOLOGY DEVICES Therapeutic Devices § 892.5840 Radiation therapy simulation system. (a) Identification. A radiation therapy simulation system is a fluoroscopic or radiographic x-ray...

Energy determination in industrial X-ray processing facilities

NASA Astrophysics Data System (ADS)

Cleland, M. R.; Gregoire, O.; Stichelbaut, F.; Gomola, I.; Galloway, R. A.; Schlecht, J.

2005-12-01

In industrial irradiation facilities, the determination of maximum photon or electron energy is important for regulated processes, such as food irradiation, and for assurance of treatment reproducibility. With electron beam irradiators, this has been done by measuring the depth-dose distribution in a homogeneous material. For X-ray irradiators, an analogous method has not yet been recommended. This paper describes a procedure suitable for typical industrial irradiation processes, which is based on common practice in the field of therapeutic X-ray treatment. It utilizes a measurement of the slope of the exponential attenuation curve of X-rays in a thick stack of polyethylene plates. Monte Carlo simulations and experimental tests have been performed to verify the suitability and accuracy of the method between 3 MeV and 8 MeV.

Mathematical model of organic substrate degradation in solid waste windrow composting.

PubMed

Seng, Bunrith; Kristanti, Risky Ayu; Hadibarata, Tony; Hirayama, Kimiaki; Katayama-Hirayama, Keiko; Kaneko, Hidehiro

2016-01-01

Organic solid waste composting is a complex process that involves many coupled physical, chemical and biological mechanisms. To understand this complexity and to ease in planning, design and management of the composting plant, mathematical model for simulation is usually applied. The aim of this paper is to develop a mathematical model of organic substrate degradation and its performance evaluation in solid waste windrow composting system. The present model is a biomass-dependent model, considering biological growth processes under the limitation of moisture, oxygen and substrate contents, and temperature. The main output of this model is substrate content which was divided into two categories: slowly and rapidly degradable substrates. To validate the model, it was applied to a laboratory scale windrow composting of a mixture of wood chips and dog food. The wastes were filled into a cylindrical reactor of 6 cm diameter and 1 m height. The simulation program was run for 3 weeks with 1 s stepwise. The simulated results were in reasonably good agreement with the experimental results. The MC and temperature of model simulation were found to be matched with those of experiment, but limited for rapidly degradable substrates. Under anaerobic zone, the degradation of rapidly degradable substrate needs to be incorporated into the model to achieve full simulation of a long period static pile composting. This model is a useful tool to estimate the changes of substrate content during composting period, and acts as a basic model for further development of a sophisticated model.

Enhancement of efficiency of storage and processing of food raw materials using radiation technologies

DOE Office of Scientific and Technical Information (OSTI.GOV)

Gracheva, A. Yu.; Zav’yalov, M. A.; Ilyukhina, N. V.

The work is dedicated to improvement of efficiency of storage and processing of food raw materials using radiation technologies. International practice of radiation processing of food raw materials is presented and an increase in the consumption of irradiated food products is shown. The prospects of using radiation technologies for the processing of food products in Russia are discussed. The results of studies of radiation effects on various food products and packaging film by γ radiation and accelerated electrons are presented.

Modified Atmosphere Packaging and Its Feasibility for Military Feeding Systems

DTIC Science & Technology

1994-12-01

must be taken in all food processing . There are special precautions for NAP foods because a MAP food will not be sterilized and contamination or...Food Engineering. October: 62-63. 3 Rice, J., 1989. Modified Atmosphere Packaging. Food Processing . March: 60-76. 4 Coulon, M., and P. Louis, 1989...Prepared Foods. May:131. 9 Rice, J., 1989. Gas-Emitting Wafers: A Cost Effective NAP Approach. Food Processing . September:42. 10 Rice, J., 1991

Norovirus Transmission between Hands, Gloves, Utensils, and Fresh Produce during Simulated Food Handling

PubMed Central

Aho, E.; Mikkelä, A.; Ranta, J.; Tuominen, P.; Rättö, M.; Maunula, L.

2014-01-01

Human noroviruses (HuNoVs), a leading cause of food-borne gastroenteritis worldwide, are easily transferred via ready-to-eat (RTE) foods, often prepared by infected food handlers. In this study, the transmission of HuNoV and murine norovirus (MuNoV) from virus-contaminated hands to latex gloves during gloving, as well as from virus-contaminated donor surfaces to recipient surfaces after simulated preparation of cucumber sandwiches, was inspected. Virus transfer was investigated by swabbing with polyester swabs, followed by nucleic acid extraction from the swabs with a commercial kit and quantitative reverse transcription-PCR. During gloving, transfer of MuNoV dried on the hand was observed 10/12 times. HuNoV, dried on latex gloves, was disseminated to clean pairs of gloves 10/12 times, whereas HuNoV without drying was disseminated 11/12 times. In the sandwich-preparing simulation, both viruses were transferred repeatedly to the first recipient surface (left hand, cucumber, and knife) during the preparation. Both MuNoV and HuNoV were transferred more efficiently from latex gloves to cucumbers (1.2% ± 0.6% and 1.5% ± 1.9%) than vice versa (0.7% ± 0.5% and 0.5% ± 0.4%). We estimated that transfer of at least one infective HuNoV from contaminated hands to the sandwich prepared was likely to occur if the hands of the food handler contained 3 log10 or more HuNoVs before gloving. Virus-contaminated gloves were estimated to transfer HuNoV to the food servings more efficiently than a single contaminated cucumber during handling. Our results indicate that virus-free food ingredients and good hand hygiene are needed to prevent HuNoV contamination of RTE foods. PMID:24951789

The share of ultra-processed foods and the overall nutritional quality of diets in the US: evidence from a nationally representative cross-sectional study.

PubMed

Martínez Steele, Euridice; Popkin, Barry M; Swinburn, Boyd; Monteiro, Carlos A

2017-02-14

Recent population dietary studies indicate that diets rich in ultra-processed foods, increasingly frequent worldwide, are grossly nutritionally unbalanced, suggesting that the dietary contribution of these foods largely determines the overall nutritional quality of contemporaneous diets. Yet, these studies have focused on individual nutrients (one at a time) rather than the overall nutritional quality of the diets. Here we investigate the relationship between the energy contribution of ultra-processed foods in the US diet and its content of critical nutrients, individually and overall. We evaluated dietary intakes of 9,317 participants from 2009 to 2010 NHANES aged 1+ years. Food items were classified into unprocessed or minimally processed foods, processed culinary ingredients, processed foods, and ultra-processed foods. First, we examined the average dietary content of macronutrients, micronutrients, and fiber across quintiles of the energy contribution of ultra-processed foods. Then, we used Principal Component Analysis (PCA) to identify a nutrient-balanced dietary pattern to enable the assessment of the overall nutritional quality of the diet. Linear regression was used to explore the association between the dietary share of ultra-processed foods and the balanced-pattern PCA factor score. The scores were thereafter categorized into tertiles, and their distribution was examined across ultra-processed food quintiles. All models incorporated survey sample weights and were adjusted for age, sex, race/ethnicity, family income, and educational attainment. The average content of protein, fiber, vitamins A, C, D, and E, zinc, potassium, phosphorus, magnesium, and calcium in the US diet decreased significantly across quintiles of the energy contribution of ultra-processed foods, while carbohydrate, added sugar, and saturated fat contents increased. An inverse dose-response association was found between ultra-processed food quintiles and overall dietary quality measured through a nutrient-balanced-pattern PCA-derived factor score characterized by being richer in fiber, potassium, magnesium and vitamin C, and having less saturated fat and added sugars. This study suggests that decreasing the dietary share of ultra-processed foods is a rational and effective way to improve the nutritional quality of US diets.

21 CFR 1271.220 - Processing and process controls.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Processing and process controls. 1271.220 Section 1271.220 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) REGULATIONS UNDER CERTAIN OTHER ACTS ADMINISTERED BY THE FOOD AND DRUG ADMINISTRATION HUMAN CELLS...

Suppliers solve processing problems

USDA-ARS?s Scientific Manuscript database

The year's IFT food expo showcased numerous companies and organizations offering solutions to food processing needs and challenges. From small-scale unit operations to commercial-scale equipment lines, exhibitors highlighted both traditional and novel food processing operations fro food product dev...

[Food prices in Brazil: prefer cooking to ultra-processed foods].

PubMed

Claro, Rafael Moreira; Maia, Emanuella Gomes; Costa, Bruna Vieira de Lima; Diniz, Danielle Pereira

2016-08-29

This study aims to describe the prices of food groups consumed in Brazil considering the nature, extent, and purpose of their processing. Data were obtained from the Brazilian Household Budget Survey for 2008-2009. The mean prices of the groups (natural, cooking ingredients, processed, and ultra-processed) and their respective food subgroups were estimated for Brazil according to income, region, and area. Natural products and cooking ingredients showed lower prices per calorie when compared to the other groups, suggesting an economic advantage to preparing meals at home when compared to replacing them with ultra-processed foods. Families with the highest income paid the highest prices for their food, while families in the Northeast and North regions and rural areas paid the lowest. While fresh foods (meat, milk, fruit, and vegetables) tend to cost more than ultra-processed foods, dry grains (like rice and beans) are a more economical alternative for adopting healthy eating practices.

The principles of high voltage electric field and its application in food processing: A review.

PubMed

Dalvi-Isfahan, Mohsen; Hamdami, Nasser; Le-Bail, Alain; Xanthakis, Epameinondas

2016-11-01

Food processing is a major part of the modern global industry and it will certainly be an important sector of the industry in the future. Several processes for different purposes are involved in food processing aiming at the development of new products by combining and/or transforming raw materials, to the extension of food shelf-life, recovery, exploitation and further use of valuable compounds and many others. During the last century several new food processes have arisen and most of the traditional ones have evolved. The future food factory will require innovative approaches food processing which can combine increased sustainability, efficiency and quality. Herein, the objective of this review is to explore the multiple applications of high voltage electric field (HVEF) and its potentials within the food industry. These applications include processes such as drying, refrigeration, freezing, thawing, extending food shelf- life, and extraction of biocompounds. In addition, the principles, mechanism of action and influence of specific parameters have been discussed comprehensively. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effects of reducing processed culinary ingredients and ultra-processed foods in the Brazilian diet: a cardiovascular modelling study.

PubMed

Moreira, Patrícia Vl; Hyseni, Lirije; Moubarac, Jean-Claude; Martins, Ana Paula B; Baraldi, Larissa G; Capewell, Simon; O'Flaherty, Martin; Guzman-Castillo, Maria

2018-01-01

To estimate the impact of reducing saturated fat, trans-fat, salt and added sugar from processed culinary ingredients and ultra-processed foods in the Brazilian diet on preventing cardiovascular deaths by 2030. A modelling study. Data were obtained from the Brazilian Household Budget Survey 2008/2009. All food items purchased were categorized into food groups according to the NOVA classification. We estimated the energy and nutrient profile of foods then used the IMPACT Food Policy model to estimate the reduction in deaths from CVD up to 2030 in three scenarios. In Scenario A, we assumed that the intakes of saturated fat, trans-fat, salt and added sugar from ultra-processed foods and processed culinary ingredients were reduced by a quarter. In Scenario B, we assumed a reduction of 50 % of the same nutrients in ultra-processed foods and processed culinary ingredients. In Scenario C, we reduced the same nutrients in ultra-processed foods by 75 % and in processed culinary ingredients by 50 %. Approximately 390 400 CVD deaths might be expected in 2030 if current mortality patterns persist. Under Scenarios A, B and C, CVD mortality can be reduced by 5·5, 11·0 and 29·0 %, respectively. The main impact is on stroke with a reduction of approximately 6·0, 12·6 and 32·0 %, respectively. Substantial potential exists for reducing the CVD burden through overall improvements of the Brazilian diet. This might require reducing the penetration of ultra-processed foods by means of regulatory policies, as well as improving the access to and promotion of fresh and minimally processed foods.

Contributions of processed foods to dietary intake in the US from 2003-2008: a report of the Food and Nutrition Science Solutions Joint Task Force of the Academy of Nutrition and Dietetics, American Society for Nutrition, Institute of Food Technologists, and International Food Information Council.

PubMed

Eicher-Miller, Heather A; Fulgoni, Victor L; Keast, Debra R

2012-11-01

Processed foods are an integral part of American diets, but a comparison of the nutrient contribution of foods by level of processing with the recommendations of the Dietary Guidelines for Americans regarding nutrients to encourage or to reduce has not been documented. The mean reported daily dietary intakes of these nutrients and other components were examined among 25,351 participants ≥2 y of age in the 2003-2008 NHANES to determine the contribution of processed food to total intakes. Also examined was the percent contribution of each nutrient to the total reported daily nutrient intake for each of the 5 categories of food that were defined by the level of processing. All processing levels contributed to nutrient intakes, and none of the levels contributed solely to nutrients to be encouraged or solely to food components to be reduced. The processing level was a minor determinant of individual foods' nutrient contribution to the diet and, therefore, should not be a primary factor when selecting a balanced diet.

Ultra-processed Food Intake and Obesity: What Really Matters for Health-Processing or Nutrient Content?

PubMed

Poti, Jennifer M; Braga, Bianca; Qin, Bo

2017-12-01

The aim of this narrative review was to summarize and critique recent evidence evaluating the association between ultra-processed food intake and obesity. Four of five studies found that higher purchases or consumption of ultra-processed food was associated with overweight/obesity. Additional studies reported relationships between ultra-processed food intake and higher fasting glucose, metabolic syndrome, increases in total and LDL cholesterol, and risk of hypertension. It remains unclear whether associations can be attributed to processing itself or the nutrient content of ultra-processed foods. Only three of nine studies used a prospective design, and the potential for residual confounding was high. Recent research provides fairly consistent support for the association of ultra-processed food intake with obesity and related cardiometabolic outcomes. There is a clear need for further studies, particularly those using longitudinal designs and with sufficient control for confounding, to potentially confirm these findings in different populations and to determine whether ultra-processed food consumption is associated with obesity independent of nutrient content.

Effect of processing technologies on the allergenicity of food products.

PubMed

Jiménez-Saiz, Rodrigo; Benedé, Sara; Molina, Elena; López-Expósito, Iván

2015-01-01

Heat treatment has been used since ancient times for food processing, first to ensure the safety of food and its storage, but also to transform its characteristics (in its raw form) and obtain new textures, flavors, or novel foods. However, the transformation experienced by food components when heated, or processed, can dramatically affect the allergenicity of food, either reducing or increasing it. To date, most of the articles published dealing with the changes in the potential allergenicity of food are focused on heat treatment and the Maillard reaction. However, it is also important to give prominence to other group of new technologies developed nowadays, such as high-pressure processing, microwaves and food irradiation. These techniques are not likely to replace traditional processing methods, but they are becoming attractive for the food industry due to different reasons, and it is expected in the near future to have different products on the market processed with these new technologies at an affordable cost. Moreover, other biochemical modifications, particularly enzymatic cross-linking of proteins, have attracted wide-spread attention and will be considered as well in this review, because of its great opportunities to induce protein modification and thus affect food allergenicity. Together with the effect of processing of food allergens, this review will place special attention on gastroduodenal digestion of processed allergens, which directly affects their allergenicity.

Ultra-processed foods and added sugars in the US diet: evidence from a nationally representative cross-sectional study

PubMed Central

Martínez Steele, Eurídice; Baraldi, Larissa Galastri; Louzada, Maria Laura da Costa; Moubarac, Jean-Claude; Mozaffarian, Dariush; Monteiro, Carlos Augusto

2016-01-01

Objectives To investigate the contribution of ultra-processed foods to the intake of added sugars in the USA. Ultra-processed foods were defined as industrial formulations which, besides salt, sugar, oils and fats, include substances not used in culinary preparations, in particular additives used to imitate sensorial qualities of minimally processed foods and their culinary preparations. Design Cross-sectional study. Setting National Health and Nutrition Examination Survey 2009–2010. Participants We evaluated 9317 participants aged 1+ years with at least one 24 h dietary recall. Main outcome measures Average dietary content of added sugars and proportion of individuals consuming more than 10% of total energy from added sugars. Data analysis Gaussian and Poisson regressions estimated the association between consumption of ultra-processed foods and intake of added sugars. All models incorporated survey sample weights and adjusted for age, sex, race/ethnicity, family income and educational attainment. Results Ultra-processed foods comprised 57.9% of energy intake, and contributed 89.7% of the energy intake from added sugars. The content of added sugars in ultra-processed foods (21.1% of calories) was eightfold higher than in processed foods (2.4%) and fivefold higher than in unprocessed or minimally processed foods and processed culinary ingredients grouped together (3.7%). Both in unadjusted and adjusted models, each increase of 5 percentage points in proportional energy intake from ultra-processed foods increased the proportional energy intake from added sugars by 1 percentage point. Consumption of added sugars increased linearly across quintiles of ultra-processed food consumption: from 7.5% of total energy in the lowest quintile to 19.5% in the highest. A total of 82.1% of Americans in the highest quintile exceeded the recommended limit of 10% energy from added sugars, compared with 26.4% in the lowest. Conclusions Decreasing the consumption of ultra-processed foods could be an effective way of reducing the excessive intake of added sugars in the USA. PMID:26962035

Assessment of a handheld fluorescence imaging device as a visual-aid for detection of food residues on processing surfaces

USDA-ARS?s Scientific Manuscript database

Contamination of food with pathogenic bacteria can lead to foodborne illnesses. Food processing surfaces can serve as a medium for cross-contamination if sanitization procedures are inadequate. Ensuring that food processing surfaces are correctly cleaned and sanitized is important in the food indust...

21 CFR 113.87 - Operations in the thermal processing room.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Operations in the thermal processing room. 113.87 Section 113.87 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION THERMALLY PROCESSED LOW-ACID FOODS PACKAGED IN HERMETICALLY SEALED...

21 CFR 133.174 - Pasteurized process cheese food with fruits, vegetables, or meats.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized process cheese food with fruits... HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.174 Pasteurized process cheese food...

21 CFR 133.174 - Pasteurized process cheese food with fruits, vegetables, or meats.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Pasteurized process cheese food with fruits... HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.174 Pasteurized process cheese food...

The impact of the Bolsa Família Program on food consumption: a comparative study of the southeast and northeast regions of Brazil.

PubMed

Sperandio, Naiara; Rodrigues, Cristiana Tristão; Franceschini, Sylvia do Carmo Castro; Priore, Silvia Eloiza

2017-06-01

The aim of this study was to evaluate the impact of the Bolsa Família Program (PBF) on food consumption in the northeast and southeast regions of Brazil. The database was obtained from the individual food consumption module of the Household Budget Survey conducted in 2008-09. Consumption was assessed through two food records. The food was categorized into four groups: fresh or minimally processed food; culinary ingredients; processed food; and ultra-processed food. To analyze the impact, the propensity score matching method was used, which compares the individual recipients and non-recipients of the PBF in relation to a group of socioeconomic characteristics. After the propensity score was calculated, the impact of the PBF was estimated through the nearest-neighbor matching algorithm. In both regions, more than 60% of the daily total calories consumed by PBF recipients came from foods that had not undergone industrial processing. The recipients of PBF had a low level of consumption of processed and ultra-processed food in both regions, and an increased level of consumption of fresh or minimally processed food in the northeast. The results indicate the importance of adopting intersectoral policies in parallel to the PBF in order to strengthen healthy eating practices.

The provision of ultra-processed foods and their contribution to sodium availability in Australian long day care centres.

PubMed

O'Halloran, Siobhan A; Lacy, Kathleen E; Woods, Julie; Grimes, Carley A; Campbell, Karen J; Nowson, Caryl A

2018-01-01

To categorize and assess all foods, beverages and ingredients provided over one week at Australian long day care (LDC) centres according to four levels of food processing and to assess the contribution of Na from each level of processing. Cross-sectional. Menus for lunch, morning and afternoon snacks were collected from LDC centres. The level of food processing of all foods, beverages and ingredients was assessed utilizing a four-level food processing classification system: minimally processed (MP), processed culinary ingredients (PCI), processed (P) and ultra-processed (ULP). A total of thirty-five menus (lunch, n 35; snacks, n 70) provided to 1-5-year-old children were collected from seven LDC centres. Proportions of foodstuffs classified as MP, PCI, P and ULP were 54, 10, 15 and 21 %, respectively. All lunches were classified as MP. ULP foods accounted for 6 % of morning snacks; 41 % of afternoon snacks. Mean daily amount of Na provided per child across all centres was 633 (sd 151) mg. ULP foods provided 40 % of Na, followed by P (35 %), MP (23 %) and PCI (2 %). Centres provided foods resulting in a mean total daily Na content that represented 63 % of the recommended Upper Level of Intake for Na in this age group. A significant proportion of ULP snack foods were included, which were the major contributor to total daily Na intake. Replacement of ULP snack foods with MP lower-Na alternatives is recommended.

Extrusion Processing of Raw Food Materials and by-products: A Review.

PubMed

Offiah, Vivian; Kontogiorgos, Vassilis; Falade, Kolawole O

2018-05-22

Extrusion technology has rapidly transformed the food industry with its numerous advantages over other processing methods. It offers a platform for processing different products from various food groups by modifying minor or major ingredients and processing conditions. Although cereals occupy a large portion of the extruded foods market, several other types of raw materials have been used. Extrusion processing of various food groups, including cereals and pseudo cereals, roots and tubers, pulses and oilseeds, fruits and vegetables, and animal products, as well as structural and nutritional changes in these food matrices are reviewed. Value addition by extrusion to food processing wastes and by-products from fruits and vegetables, dairy, meat and seafood, cereals and residues from starch, syrup and alcohol production, and oilseed processing are also discussed. Extrusion presents an economical technology for incorporating food processing residues and by-products back into the food stream. In contemporary scenarios, rising demand for extruded products with functional ingredients, attributed to evolving lifestyles and preferences, have led to innovations in the form, texture, color and content of extruded products. Information presented in this review would be of importance to processors and researchers as they seek to enhance nutritional quality and delivery of extruded products.

Overall migration and specific migration of bisphenol A diglycidyl ether monomer and m-xylylenediamine hardener from an optimized epoxy-amine formulation into water-based food simulants.

PubMed

Simal Gándara, J; López Mahía, P; Paseiro Losada, P; Simal Lozano, J; Paz Abuín, S

1993-01-01

The overall and specific migrations of BADGE n = 0 monomer and m-XDA hardener from a BEPOX LAB 889 (Gairesa internal code), epoxy system cured at room temperature, into three water-based food simulants are studied. Hydrolysis of BADGE n = 0 was observed in all of these simulants, giving more polar products. We thus propose changing the EEC Directives, which at present only legislate for levels of BADGE n = 0 monomer in the simulants, to include the hydrolysis products of BADGE monomers. Another alternative would be to express all the migration levels due to BADGE and its derived products in terms of BADGE itself.

An Inexpensive and Easy Ultrasound Phantom: A Novel Use for SPAM.

PubMed

Nolting, Laura; Hunt, Patrick; Cook, Thomas; Douglas, Barton

2016-04-01

Ultrasound models, commonly referred to as "phantoms," are simulation tools for ultrasound education. Commercially produced phantoms are available, but there are "homemade" alternatives such as raw poultry and gelatin molds. Precooked, processed meat, better known as SPAM (Hormel Foods Corporation, Austin, MN), can be used as an ultrasound phantom to teach several ultrasound applications. It is a versatile, hygienic, and easily manipulated medium that does not require refrigeration or preparatory work and can be easily discarded at the end of use. © 2016 by the American Institute of Ultrasound in Medicine.

Allergen immunoassays--considerations for use of naturally incurred standards.

PubMed

Taylor, Steve L; Nordlee, Julie A; Niemann, Lynn M; Lambrecht, Debra M

2009-09-01

The enzyme-linked immunosorbent assay (ELISA) offers many advantages for the detection of potentially hazardous allergenic food residues that might become adventitious components of other foods during the course of food production and processing. ELISAs detect proteins, and food allergens are proteins. ELISAs are sufficiently sensitive and specific for detection of food allergen residues. ELISAs can also be produced in formats that are compatible with the industrial food processing environment. However, ELISAs also have disadvantages that should be carefully evaluated and widely recognized. Various food-processing operations can have profound effects on the detectability of allergenic food residues. ELISAs detect intact proteins but protein hydrolysates evade detection in some ELISA formats. The residual proteins present in some ingredients derived from commonly allergenic sources may also not be easily detected with ELISAs because of the nature of the protein residues remaining, e.g. lipophilic. Processing operations can dramatically lower the solubility of proteins. In some food formulations, heat processing, in particular, induces chemical modifications that can affect antibody binding to epitopes in the ELISA. The use of naturally incurred standards where allergenic food residues are incorporated into various representative food matrices and then processed in a manner similar to "real-world" food processing can reveal some of the limitations of allergen ELISAs. Methods for the preparation of naturally incurred standards in chocolate, cookie, muffin, ice cream, pasta, frankfurter, and cream of potato soup are provided as examples.

StandFood: Standardization of Foods Using a Semi-Automatic System for Classifying and Describing Foods According to FoodEx2

PubMed Central

Eftimov, Tome; Korošec, Peter; Koroušić Seljak, Barbara

2017-01-01

The European Food Safety Authority has developed a standardized food classification and description system called FoodEx2. It uses facets to describe food properties and aspects from various perspectives, making it easier to compare food consumption data from different sources and perform more detailed data analyses. However, both food composition data and food consumption data, which need to be linked, are lacking in FoodEx2 because the process of classification and description has to be manually performed—a process that is laborious and requires good knowledge of the system and also good knowledge of food (composition, processing, marketing, etc.). In this paper, we introduce a semi-automatic system for classifying and describing foods according to FoodEx2, which consists of three parts. The first involves a machine learning approach and classifies foods into four FoodEx2 categories, with two for single foods: raw (r) and derivatives (d), and two for composite foods: simple (s) and aggregated (c). The second uses a natural language processing approach and probability theory to describe foods. The third combines the result from the first and the second part by defining post-processing rules in order to improve the result for the classification part. We tested the system using a set of food items (from Slovenia) manually-coded according to FoodEx2. The new semi-automatic system obtained an accuracy of 89% for the classification part and 79% for the description part, or an overall result of 79% for the whole system. PMID:28587103

StandFood: Standardization of Foods Using a Semi-Automatic System for Classifying and Describing Foods According to FoodEx2.

PubMed

Eftimov, Tome; Korošec, Peter; Koroušić Seljak, Barbara

2017-05-26

The European Food Safety Authority has developed a standardized food classification and description system called FoodEx2. It uses facets to describe food properties and aspects from various perspectives, making it easier to compare food consumption data from different sources and perform more detailed data analyses. However, both food composition data and food consumption data, which need to be linked, are lacking in FoodEx2 because the process of classification and description has to be manually performed-a process that is laborious and requires good knowledge of the system and also good knowledge of food (composition, processing, marketing, etc.). In this paper, we introduce a semi-automatic system for classifying and describing foods according to FoodEx2, which consists of three parts. The first involves a machine learning approach and classifies foods into four FoodEx2 categories, with two for single foods: raw (r) and derivatives (d), and two for composite foods: simple (s) and aggregated (c). The second uses a natural language processing approach and probability theory to describe foods. The third combines the result from the first and the second part by defining post-processing rules in order to improve the result for the classification part. We tested the system using a set of food items (from Slovenia) manually-coded according to FoodEx2. The new semi-automatic system obtained an accuracy of 89% for the classification part and 79% for the description part, or an overall result of 79% for the whole system.

Utilization of food outlets and intake of minimally processed and ultra-processed foods among 7 to 14-year-old schoolchildren. A cross-sectional study.

PubMed

Corrêa, Elizabeth Nappi; Retondario, Anabelle; Alves, Mariane de Almeida; Bricarello, Liliana Paula; Rockenbach, Gabriele; Hinnig, Patrícia de Fragas; Neves, Janaina das; Vasconcelos, Francisco de Assis Guedes de

2018-03-29

Access to food retailers is an environmental determinant that influences what people consume. This study aimed to test the association between the use of food outlets and schoolchildren's intake of minimally processed and ultra-processed foods. This was a cross-sectional study conducted in public and private schools in Florianópolis, state of Santa Catarina, southern Brazil, from September 2012 to June 2013. The sample consisted of randomly selected clusters of schoolchildren aged 7 to 14 years, who were attending 30 schools. Parents or guardians provided socioeconomic and demographic data and answered questions about use of food outlets. Dietary intake was surveyed using a dietary recall questionnaire based on the previous day's intake. The foods or food groups were classified according to the level of processing. Negative binomial regression was used for data analysis. We included 2,195 schoolchildren in the study. We found that buying foods from snack bars or fast-food outlets was associated with the intake frequency of ultra-processed foods among 11-14 years old in an adjusted model (incidence rate ratio, IRR: 1.11; 95% confidence interval, CI: 1.01;1.23). Use of butchers was associated with the intake frequency of unprocessed/minimally processed foods among children 11-14 years old in the crude model (IRR: 1.11; 95% CI: 1.01;1.22) and in the adjusted model (IRR: 1.11; 95% CI: 1.06;1.17). Use of butchers was associated with higher intake of unprocessed/minimally processed foods while use of snack bars or fast-food outlets may have a negative impact on schoolchildren's dietary habits.

Guest editorial, special issue on new food processing technologies and food safety

USDA-ARS?s Scientific Manuscript database

The microflora of foods is very significant to food producers, processors and consumers and the food manufacturers including distributors are responding to consumers’ demand for food products that are safe, fresher and convenient for use. In some cases foods may be improperly processed and/or contam...

21 CFR 170.19 - Pesticide chemicals in processed foods.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Pesticide chemicals in processed foods. 170.19 Section 170.19 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES General Provisions § 170.19 Pesticide...

21 CFR 170.19 - Pesticide chemicals in processed foods.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Pesticide chemicals in processed foods. 170.19 Section 170.19 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES General Provisions § 170.19 Pesticide...

21 CFR 170.19 - Pesticide chemicals in processed foods.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Pesticide chemicals in processed foods. 170.19 Section 170.19 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES General Provisions § 170.19 Pesticide...

21 CFR 170.19 - Pesticide chemicals in processed foods.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 3 2011-04-01 2011-04-01 false Pesticide chemicals in processed foods. 170.19 Section 170.19 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES General Provisions § 170.19 Pesticide...

Sandwich-Architectured Poly(lactic acid)-Graphene Composite Food Packaging Films.

PubMed

Goh, Kunli; Heising, Jenneke K; Yuan, Yang; Karahan, Huseyin E; Wei, Li; Zhai, Shengli; Koh, Jia-Xuan; Htin, Nanda M; Zhang, Feimo; Wang, Rong; Fane, Anthony G; Dekker, Matthijs; Dehghani, Fariba; Chen, Yuan

2016-04-20

Biodegradable food packaging promises a more sustainable future. Among the many different biopolymers used, poly(lactic acid) (PLA) possesses the good mechanical property and cost-effectiveness necessary of a biodegradable food packaging. However, PLA food packaging suffers from poor water vapor and oxygen barrier properties compared to many petroleum-derived ones. A key challenge is, therefore, to simultaneously enhance both the water vapor and oxygen barrier properties of the PLA food packaging. To address this issue, we design a sandwich-architectured PLA-graphene composite film, which utilizes an impermeable reduced graphene oxide (rGO) as the core barrier and commercial PLA films as the outer protective encapsulation. The synergy between the barrier and the protective encapsulation results in a significant 87.6% reduction in the water vapor permeability. At the same time, the oxygen permeability is reduced by two orders of magnitude when evaluated under both dry and humid conditions. The excellent barrier properties can be attributed to the compact lamellar microstructure and the hydrophobicity of the rGO core barrier. Mechanistic analysis shows that the large rGO lateral dimension and the small interlayer spacing between the rGO sheets have created an extensive and tortuous diffusion pathway, which is up to 1450-times the thickness of the rGO barrier. In addition, the sandwiched architecture has imbued the PLA-rGO composite film with good processability, which increases the manageability of the film and its competency to be tailored. Simulations using the PLA-rGO composite food packaging film for edible oil and potato chips also exhibit at least eight-fold extension in the shelf life of these oxygen and moisture sensitive food products. Overall, these qualities have demonstrated the high potential of a sandwich-architectured PLA-graphene composite film for food packaging applications.

Effect of Ultrasound Technology on Food and Nutritional Quality.

PubMed

Ojha, Kumari S; Tiwari, Brijesh K; O'Donnell, Colm P

2018-01-01

Ultrasound technology has been successfully demonstrated for several food processing and preservation applications. The majority of food processing applications reported refer to liquid foods. Ultrasound has been applied to solid foods in some niche applications, e.g., tenderization of meat, mass transfer applications, and drying. Similar to any other technology, ultrasound also has some positive and negative effects on food quality depending on the application and processing conditions employed. This chapter outlines various applications of ultrasound to food and its effect on food and nutritional quality. © 2018 Elsevier Inc. All rights reserved.

Computer aided analysis, simulation and optimisation of thermal sterilisation processes.

PubMed

Narayanan, C M; Banerjee, Arindam

2013-04-01

Although thermal sterilisation is a widely employed industrial process, little work is reported in the available literature including patents on the mathematical analysis and simulation of these processes. In the present work, software packages have been developed for computer aided optimum design of thermal sterilisation processes. Systems involving steam sparging, jacketed heating/cooling, helical coils submerged in agitated vessels and systems that employ external heat exchangers (double pipe, shell and tube and plate exchangers) have been considered. Both batch and continuous operations have been analysed and simulated. The dependence of del factor on system / operating parameters such as mass or volume of substrate to be sterilised per batch, speed of agitation, helix diameter, substrate to steam ratio, rate of substrate circulation through heat exchanger and that through holding tube have been analysed separately for each mode of sterilisation. Axial dispersion in the holding tube has also been adequately accounted for through an appropriately defined axial dispersion coefficient. The effect of exchanger characteristics/specifications on the system performance has also been analysed. The multiparameter computer aided design (CAD) software packages prepared are thus highly versatile in nature and they permit to make the most optimum choice of operating variables for the processes selected. The computed results have been compared with extensive data collected from a number of industries (distilleries, food processing and pharmaceutical industries) and pilot plants and satisfactory agreement has been observed between the two, thereby ascertaining the accuracy of the CAD softwares developed. No simplifying assumptions have been made during the analysis and the design of associated heating / cooling equipment has been performed utilising the most updated design correlations and computer softwares.

50 CFR 260.103 - Operations and operating procedures shall be in accordance with an effective sanitation program.

Code of Federal Regulations, 2010 CFR

2010-10-01

... cause contamination of foods by oil, dust, paint, scale, fumes, grinding materials, decomposed food... partially processed food ingredients shall not be stacked in such manner as to permit contamination of the... PROCESSED FISHERY PRODUCTS, PROCESSED PRODUCTS THEREOF, AND CERTAIN OTHER PROCESSED FOOD PRODUCTS INSPECTION...

Monitoring occurrence and persistence of Listeria monocytogenes in foods and food processing environments in the Republic of Ireland.

PubMed

Leong, Dara; Alvarez-Ordóñez, Avelino; Jordan, Kieran

2014-01-01

Although rates of listeriosis are low in comparison to other foodborne pathogenic illness, listeriosis poses a significant risk to human health as the invasive form can have a mortality rate as high as 30%. Food processors, especially those who produce ready-to-eat (RTE) products, need to be vigilant against Listeria monocytogenes, the causative pathogen of listeriosis, and as such, the occurrence of L. monocytogenes in food and in the food processing environment needs to be carefully monitored. To examine the prevalence and patterns of contamination in food processing facilities in Ireland, 48 food processors submitted 8 samples every 2 months from March 2013 to March 2014 to be analyzed for L. monocytogenes. No positive samples were detected at 38% of the processing facilities tested. Isolates found at the remaining 62% of facilities were characterized by serotyping and Pulsed Field Gel Electrophoresis (PFGE). A general L. monocytogenes prevalence of 4.6% was seen in all samples analyzed with similar rates seen in food and environmental samples. Differences in prevalence were seen across different food processors, food sectors, sampling months etc. and PFGE analysis allowed for the examination of contamination patterns and for the identification of several persistent strains. Seven of the food processing facilities tested showed contamination with persistent strains and evidence of bacterial transfer from the processing environment to food (the same pulsotype found in both) was seen in four of the food processing facilities tested.

Monitoring occurrence and persistence of Listeria monocytogenes in foods and food processing environments in the Republic of Ireland

PubMed Central

Leong, Dara; Alvarez-Ordóñez, Avelino; Jordan, Kieran

2014-01-01

Although rates of listeriosis are low in comparison to other foodborne pathogenic illness, listeriosis poses a significant risk to human health as the invasive form can have a mortality rate as high as 30%. Food processors, especially those who produce ready-to-eat (RTE) products, need to be vigilant against Listeria monocytogenes, the causative pathogen of listeriosis, and as such, the occurrence of L. monocytogenes in food and in the food processing environment needs to be carefully monitored. To examine the prevalence and patterns of contamination in food processing facilities in Ireland, 48 food processors submitted 8 samples every 2 months from March 2013 to March 2014 to be analyzed for L. monocytogenes. No positive samples were detected at 38% of the processing facilities tested. Isolates found at the remaining 62% of facilities were characterized by serotyping and Pulsed Field Gel Electrophoresis (PFGE). A general L. monocytogenes prevalence of 4.6% was seen in all samples analyzed with similar rates seen in food and environmental samples. Differences in prevalence were seen across different food processors, food sectors, sampling months etc. and PFGE analysis allowed for the examination of contamination patterns and for the identification of several persistent strains. Seven of the food processing facilities tested showed contamination with persistent strains and evidence of bacterial transfer from the processing environment to food (the same pulsotype found in both) was seen in four of the food processing facilities tested. PMID:25191314

Computer simulations of plasma-biomolecule and plasma-tissue interactions for a better insight in plasma medicine

NASA Astrophysics Data System (ADS)

Neyts, Erik C.; Yusupov, Maksudbek; Verlackt, Christof C.; Bogaerts, Annemie

2014-07-01

Plasma medicine is a rapidly evolving multidisciplinary field at the intersection of chemistry, biochemistry, physics, biology, medicine and bioengineering. It holds great potential in medical, health care, dentistry, surgical, food treatment and other applications. This multidisciplinary nature and variety of possible applications come along with an inherent and intrinsic complexity. Advancing plasma medicine to the stage that it becomes an everyday tool in its respective fields requires a fundamental understanding of the basic processes, which is lacking so far. However, some major advances have already been made through detailed experiments over the last 15 years. Complementary, computer simulations may provide insight that is difficult—if not impossible—to obtain through experiments. In this review, we aim to provide an overview of the various simulations that have been carried out in the context of plasma medicine so far, or that are relevant for plasma medicine. We focus our attention mostly on atomistic simulations dealing with plasma-biomolecule interactions. We also provide a perspective and tentative list of opportunities for future modelling studies that are likely to further advance the field.

Development of a foraging model framework to reliably estimate daily food consumption by young fishes

USGS Publications Warehouse

Deslauriers, David; Rosburg, Alex J.; Chipps, Steven R.

2017-01-01

We developed a foraging model for young fishes that incorporates handling and digestion rate to estimate daily food consumption. Feeding trials were used to quantify functional feeding response, satiation, and gut evacuation rate. Once parameterized, the foraging model was then applied to evaluate effects of prey type, prey density, water temperature, and fish size on daily feeding rate by age-0 (19–70 mm) pallid sturgeon (Scaphirhynchus albus). Prey consumption was positively related to prey density (for fish >30 mm) and water temperature, but negatively related to prey size and the presence of sand substrate. Model evaluation results revealed good agreement between observed estimates of daily consumption and those predicted by the model (r2 = 0.95). Model simulations showed that fish feeding on Chironomidae or Ephemeroptera larvae were able to gain mass, whereas fish feeding solely on zooplankton lost mass under most conditions. By accounting for satiation and digestive processes in addition to handling time and prey density, the model provides realistic estimates of daily food consumption that can prove useful for evaluating rearing conditions for age-0 fishes.

Bioactive Properties of Maillard Reaction Products Generated From Food Protein-derived Peptides.

PubMed

Arihara, K; Zhou, L; Ohata, M

Food protein-derived peptides are promising food ingredients for developing functional foods, since various bioactive peptides are released from food proteins. The Maillard reaction, which plays an important role in most processed foods, generates various chemical components during processing. Although changes of amino acids or proteins and reduced sugars by the Maillard reaction have been studied extensively, such changes of peptides by the Maillard reaction are still not resolved enough. Since food protein-derived peptides are widely utilized in many processed foods, it deserves concern and research on the changes of peptides by the Maillard reaction in foods during processing or storage. This chapter initially overviewed food protein-derived bioactive peptides. Then, Maillard reaction products generated from peptides are discussed. We focused particularly on their bioactivities. © 2017 Elsevier Inc. All rights reserved.

Listeria monocytogenes in Food-Processing Facilities, Food Contamination, and Human Listeriosis: The Brazilian Scenario.

PubMed

Camargo, Anderson Carlos; Woodward, Joshua John; Call, Douglas Ruben; Nero, Luís Augusto

2017-11-01

Listeria monocytogenes is a foodborne pathogen that contaminates food-processing environments and persists within biofilms on equipment, utensils, floors, and drains, ultimately reaching final products by cross-contamination. This pathogen grows even under high salt conditions or refrigeration temperatures, remaining viable in various food products until the end of their shelf life. While the estimated incidence of listeriosis is lower than other enteric illnesses, infections caused by L. monocytogenes are more likely to lead to hospitalizations and fatalities. Despite the description of L. monocytogenes occurrence in Brazilian food-processing facilities and foods, there is a lack of consistent data regarding listeriosis cases and outbreaks directly associated with food consumption. Listeriosis requires rapid treatment with antibiotics and most drugs suitable for Gram-positive bacteria are effective against L. monocytogenes. Only a minority of clinical antibiotic-resistant L. monocytogenes strains have been described so far; whereas many strains recovered from food-processing facilities and foods exhibited resistance to antimicrobials not suitable against listeriosis. L. monocytogenes control in food industries is a challenge, demanding proper cleaning and application of sanitization procedures to eliminate this foodborne pathogen from the food-processing environment and ensure food safety. This review focuses on presenting the L. monocytogenes distribution in food-processing environment, food contamination, and control in the food industry, as well as the consequences of listeriosis to human health, providing a comparison of the current Brazilian situation with the international scenario.

Charting Availability of Processed and Unprocessed Foods in School Neighbourhood Nutrition Environments in an Urban Australian Setting

PubMed Central

Oaken, Holly; Vaughan, Lisa; Fa'avale, Nicola

2017-01-01

School Neighbourhood Nutrition Environments (SNNEs) can facilitate or impede healthy eating. This study describes the SNNEs surrounding 6 Good Start Program (GSP) schools in 5 suburbs in Logan, Queensland. Relative density of healthy and unhealthy food outlets was calculated for SNNEs surrounding GSP (6) and non-GSP (10) schools within the 5 suburbs. Relative accessibility of minimally processed and highly processed food and drink in SNNEs of the 6 GSP schools was determined using shelf measurements of snack foods. Unhealthy outlets greatly outnumber healthy outlets (mean relative density 15.6%, median 19.1%). The majority of outlets stock predominantly highly processed food and drink. Study areas are dominated by unhealthy food outlets and highly processed food. PMID:28553361

The share of ultra-processed foods determines the overall nutritional quality of diets in Brazil.

PubMed

Louzada, Maria Laura da Costa; Ricardo, Camila Zancheta; Steele, Euridice Martinez; Levy, Renata Bertazzi; Cannon, Geoffrey; Monteiro, Carlos Augusto

2018-01-01

To estimate the dietary share of ultra-processed foods and to determine its association with the overall nutritional quality of diets in Brazil. Cross-sectional. Brazil. A representative sample of 32 898 Brazilians aged ≥10 years was studied. Food intake data were collected. We calculated the average dietary content of individual nutrients and compared them across quintiles of energy share of ultra-processed foods. Then we identified nutrient-based dietary patterns, and evaluated the association between quintiles of dietary share of ultra-processed foods and the patterns' scores. The mean per capita daily dietary energy intake was 7933 kJ (1896 kcal), with 58·1 % from unprocessed or minimally processed foods, 10·9 % from processed culinary ingredients, 10·6 % from processed foods and 20·4 % from ultra-processed foods. Consumption of ultra-processed foods was directly associated with high consumption of free sugars and total, saturated and trans fats, and with low consumption of protein, dietary fibre, and most of the assessed vitamins and minerals. Four nutrient-based dietary patterns were identified. 'Healthy pattern 1' carried more protein and micronutrients, and less free sugars. 'Healthy pattern 2' carried more vitamins. 'Healthy pattern 3' carried more dietary fibre and minerals and less free sugars. 'Unhealthy pattern' carried more total, saturated and trans fats, and less dietary fibre. The dietary share of ultra-processed foods was inversely associated with 'healthy pattern 1' (-0·16; 95 % CI -0·17, -0·15) and 'healthy pattern 3' (-0·18; 95 % CI -0·19, -0·17), and directly associated with 'unhealthy pattern' (0·17; 95 % CI 0·15, 0·18). Dietary share of ultra-processed foods determines the overall nutritional quality of diets in Brazil.

Trash-to-Gas: Converting Space Trash into Useful Products

NASA Technical Reports Server (NTRS)

Caraccio, Anne J.; Hintze, Paul E.

2013-01-01

NASA's Logistical Reduction and Repurposing (LRR) project is a collaborative effort in which NASA is determined to reduce total logistical mass through reduction, reuse and recycling of various wastes and components of long duration space missions and habitats. LRR is focusing on four distinct advanced areas of study: Advanced Clothing System, Logistics-to-Living, Heat Melt Compactor and Trash to Supply Gas (TtSG). The objective of TtSG is to develop technologies that convert material waste, human waste and food waste into high-value products. High-value products include life support oxygen and water, rocket fuels, raw material production feedstocks, and other energy sources. There are multiple pathways for converting waste to products involving single or multi-step processes. This paper discusses thermal oxidation methods of converting waste to methane. Different wastes, including food, food packaging, Maximum Absorbent Garments (MAGs), human waste simulants, and cotton washcloths have been evaluated in a thermal degradation reactor under conditions promoting pyrolysis, gasification or incineration. The goal was to evaluate the degradation processes at varying temperatures and ramp cycles and to maximize production of desirable products and minimize high molecular weight hydrocarbon (tar) production. Catalytic cracking was also evaluated to minimize tar production. The quantities of CO2, CO, CH4, and H2O were measured under the different thermal degradation conditions. The conversion efficiencies of these products were used to determine the best methods for producing desired products.

Trash to Gas: Converting Space Trash into Useful Products

NASA Technical Reports Server (NTRS)

Nur, Mononita

2013-01-01

NASA's Logistical Reduction and Repurposing (LRR) project is a collaborative effort in which NASA is determined to reduce total logistical mass through reduction, reuse and recycling of various wastes and components of long duration space missions and habitats. LRR is focusing on four distinct advanced areas of study: Advanced Clothing System, Logistics-to-Living, Heat Melt Compactor and Trash to Supply Gas (TtSG). The objective of TtSG is to develop technologies that convert material waste, human waste and food waste into high-value products. High-value products include life support oxygen and water, rocket fuels, raw material production feedstocks, and other energy sources. There are multiple pathways for converting waste to products involving single or multi-step processes. This paper discusses thermal oxidation methods of converting waste to methane. Different wastes, including food, food packaging, Maximum Absorbent Garments (MAGs), human waste simulants, and cotton washcloths have been evaluated in a thermal degradation reactor under conditions promoting pyrolysis, gasification or incineration. The goal was to evaluate the degradation processes at varying temperatures and ramp cycles and to maximize production of desirable products and minimize high molecular weight hydrocarbon (tar) production. Catalytic cracking was also evaluated to minimize tar production. The quantities of C02, CO, CH4, and H20 were measured under the different thermal degradation conditions. The conversion efficiencies of these products were used to determine the best methods for producing desired products.

Simplified TiO2 force fields for studies of its interaction with biomolecules

NASA Astrophysics Data System (ADS)

Luan, Binquan; Huynh, Tien; Zhou, Ruhong

2015-06-01

Engineered TiO2 nanoparticles have been routinely applied in nanotechnology, as well as in cosmetics and food industries. Despite active experimental studies intended to clarify TiO2's biological effects, including potential toxicity, the relation between experimentally inferred nanotoxicity and industry standards for safely applying nanoparticles remains somewhat ambiguous with justified concerns. Supplemental to experiments, molecular dynamics simulations have proven to be efficacious in investigating the molecular mechanism of a biological process occurring at nanoscale. In this article, to facilitate the nanotoxicity and nanomedicine research related to this important metal oxide, we provide a simplified force field, based on the original Matsui-Akaogi force field but compatible to the Lennard-Jones potentials normally used in modeling biomolecules, for simulating TiO2 nanoparticles interacting with biomolecules. The force field parameters were tested in simulating the bulk structure of TiO2, TiO2 nanoparticle-water interaction, as well as the adsorption of proteins on the TiO2 nanoparticle. We demonstrate that these simulation results are consistent with experimental data/observations. We expect that simulations will help to better understand the interaction between TiO2 and molecules.

Enhancing Student Learning in Food Engineering Using Computational Fluid Dynamics Simulations

ERIC Educational Resources Information Center

Wong, Shin Y.; Connelly, Robin K.; Hartel, Richard W.

2010-01-01

The current generation of students coming into food science and engineering programs is very visually oriented from their early experiences. To increase their interest in learning, new and visually appealing teaching materials need to be developed. Two diverse groups of students may be identified based on their math skills. Food science students…

Sample size allocation for food item radiation monitoring and safety inspection.

PubMed

Seto, Mayumi; Uriu, Koichiro

2015-03-01

The objective of this study is to identify a procedure for determining sample size allocation for food radiation inspections of more than one food item to minimize the potential risk to consumers of internal radiation exposure. We consider a simplified case of food radiation monitoring and safety inspection in which a risk manager is required to monitor two food items, milk and spinach, in a contaminated area. Three protocols for food radiation monitoring with different sample size allocations were assessed by simulating random sampling and inspections of milk and spinach in a conceptual monitoring site. Distributions of (131)I and radiocesium concentrations were determined in reference to (131)I and radiocesium concentrations detected in Fukushima prefecture, Japan, for March and April 2011. The results of the simulations suggested that a protocol that allocates sample size to milk and spinach based on the estimation of (131)I and radiocesium concentrations using the apparent decay rate constants sequentially calculated from past monitoring data can most effectively minimize the potential risks of internal radiation exposure. © 2014 Society for Risk Analysis.

[Interlaboratory Study on Evaporation Residue Test for Food Contact Products (Report 2)].

PubMed

Ohno, Hiroyuki; Mutsuga, Motoh; Abe, Tomoyuki; Abe, Yutaka; Amano, Homare; Ishihara, Kinuyo; Ohsaka, Ikue; Ohno, Haruka; Ohno, Yuichiro; Ozaki, Asako; Kakihara, Yoshiteru; Kobayashi, Hisashi; Sakuragi, Hiroshi; Shibata, Hiroshi; Shirono, Katsuhiro; Sekido, Haruko; Takasaka, Noriko; Takenaka, Yu; Tajima, Yoshiyasu; Tanaka, Aoi; Tanaka, Hideyuki; Nakanishi, Toru; Nomura, Chie; Haneishi, Nahoko; Hayakawa, Masato; Miura, Toshihiko; Yamaguchi, Miku; Yamada, Kyohei; Watanabe, Kazunari; Sato, Kyoko

2018-01-01

An interlaboratory study was performed to evaluate the equivalence between an official method and a modified method of evaporation residue test using heptane as a food-simulating solvent for oily or fatty foods, based on the Japanese Food Sanitation Law for food contact products. Twenty-three laboratories participated, and tested the evaporation residues of nine test solutions as blind duplicates. In the official method, heating for evaporation was done with a water bath. In the modified method, a hot plate was used for evaporation, and/or a vacuum concentration procedure was skipped. In most laboratories, the test solutions were heated until just prior to dryness, and then allowed to dry under residual heat. Statistical analysis revealed that there was no significant difference between the two methods. Accordingly, the modified method provides performance equal to the official method, and is available as an alternative method. Furthermore, an interlaboratory study was performed to evaluate and compare two leaching solutions (95% ethanol and isooctane) used as food-simulating solvents for oily or fatty foods in the EU. The results demonstrated that there was no significant difference between heptane and these two leaching solutions.

Effect of food on absorption of Dilantin Kapseals and Mylan extended phenytoin sodium capsules.

PubMed

Wilder, B J; Leppik, I; Hietpas, T J; Cloyd, J C; Randinitis, E J; Cook, J

2001-08-28

Because of phenytoin's narrow therapeutic index and nonlinear pharmacokinetics, food-induced alterations in absorption may markedly influence drug concentrations and, in turn, safety and effectiveness. Potential food-associated differences between 100-mg Mylan (Mylan Pharmaceuticals) extended-release phenytoin sodium capsules and Parke-Davis 100-mg Dilantin Kapseals were examined. A single-dose, two-way crossover study was conducted in 24 healthy subjects to determine the effect of a high-fat meal on the pharmacokinetics of both formulations. Pharmacokinetic parameters were estimated by noncompartmental methods. The impact of switching products on steady-state phenytoin concentrations was investigated through simulation using pharmacokinetic data previously obtained from 30 epileptic patients. Based on AUC(0-infinity), bioavailability of the Mylan product administered with food was 13% lower than that observed with Dilantin Kapseals. Simulations of substituting the Mylan product for Dilantin suggested that the 13% decrease in bioavailability would result in a median 37% decrease (range 19 to 58%) in plasma phenytoin concentrations when the drug is given with food; in 46% of patients, phenytoin concentrations would likely fall below the therapeutic range of 10 to 20 mg/L. Simulations of substituting Dilantin for the Mylan product suggested that the 15% increase in bioavailability would result in a median 102% increase (range 24 to >150%) in plasma phenytoin concentrations, with 84% of patients having phenytoin concentrations above the therapeutic range. Results suggest that when taking phenytoin sodium with food, product switches may result in either side effects or loss of seizure control.

Food structure: Its formation and relationships with other properties.

PubMed

Joardder, Mohammad U H; Kumar, Chandan; Karim, M A

2017-04-13

Food materials are complex in nature as it has heterogeneous, amorphous, hygroscopic and porous properties. During processing, microstructure of food materials changes which significantly affects other properties of food. An appropriate understanding of the microstructure of the raw food material and its evolution during processing is critical in order to understand and accurately describe dehydration processes and quality anticipation. This review critically assesses the factors that influence the modification of microstructure in the course of drying of fruits and vegetables. The effect of simultaneous heat and mass transfer on microstructure in various drying methods is investigated. Effects of changes in microstructure on other functional properties of dried foods are discussed. After an extensive review of the literature, it is found that development of food structure significantly depends on fresh food properties and process parameters. Also, modification of microstructure influences the other properties of final product. An enhanced understanding of the relationships between food microstructure, drying process parameters and final product quality will facilitate the energy efficient optimum design of the food processor in order to achieve high-quality food.

Migration and sensory properties of plastics-based nets used as food-contacting materials under ambient and high temperature heating conditions.

PubMed

Kontominas, M G; Goulas, A E; Badeka, A V; Nerantzaki, A

2006-06-01

Overall migration from a wide range of commercial plastics-based netting materials destined to be used as either meat or vegetable packaging materials into the fatty food simulant isooctane or the aqueous simulant distilled water, respectively, was studied. In addition, sensory tests of representative netting materials were carried out in bottled water in order to investigate possible development of off-odour/taste and discoloration in this food simulant as a result of migration from the netting material. Sensory tests were supplemented by determination of the volatile compounds' profile in table water exposed to the netting materials using SPME-GC/MS. Test conditions for packaging material/food simulant contact and method of overall migration analysis were according to European Union Directives 90/128 (EEC, 1990) and 2002/72 (EEC, 2002). The results showed that for both PET and polyethylene-based netting materials, overall migration values into distilled water ranged between 11.5 and 48.5 mg l(-1), well below the upper limit (60 mg l(-1)) for overall migration values from plastics-packaging materials set by the European Union. The overall migration values from netting materials into isooctane ranged between 38.0 and 624.0 mg l(-1), both below and above the European Union upper limit for migration. Sensory tests involving contact of representative samples with table water under refluxing (100 degrees C/4 h) conditions showed a number of the netting materials produced both off-odour and/or taste as well as discoloration of the food simulant rendering such materials unfit for the packaging of foodstuffs in applications involving heating at elevated temperatures. GC/MS analysis showed the presence of numerous volatile compounds being produced after netting materials/water contact under refluxing conditions. Although it is extremely difficult to establish a clear correlation between sensory off-odour development and GC/MS volatile compounds' profile, it may be postulated that plastics oxidation products such as hexanal, heptanal, octanal and 2,6 di-tert-butylquinone may contribute to off-odour development using commercially bottled table water as a food simulant. Likewise, compounds such as carbon disulfide, [1,1'-biphenyl]-2-ol and propanoic acid, 2 methyl 1-(1,1-dimethyl)-2-methyl-1,3-propanediyl ester probably originating from cotton and rubber components of netting materials may also contribute to off-odour/taste development.

Degree of food processing of household acquisition patterns in a Brazilian urban area is related to food buying preferences and perceived food environment.

PubMed

Vedovato, G M; Trude, A C B; Kharmats, A Y; Martins, P A

2015-04-01

This cross-sectional study examined the association between local food environment and consumers' acquisition of ultra-processed food. Households were randomly selected from 36 census tracts in Santos City, Brazil. Mothers, of varying economic status, who had children ages 10 or younger (n = 538) were interviewed concerning: their household food acquisition of 31 groups of food and beverages, perceptions of local food environment, food sources destinations, means of transportation used, and socioeconomic status. Food acquisition patterns were classified based on the degree of industrial food processing. Logistic regression models were fitted to assess the association between consumer behaviors and acquisition patterns. The large variety of fresh produce available in supermarkets was significantly related to lower odds of ultra-processed food purchases. After adjusting for sociodemographic characteristics, higher odds for minimally-processed food acquisition were associated with: frequent use of specialized markets to purchase fruits and vegetables (OR 1.89, 95% CI 1.01-2.34), the habit of walking to buy food (OR 1.58, 95% CI 1.08-2.30), and perceived availability of fresh produce in participants' neighborhood (OR 1.58, 95% CI 1.08-2.30). Acquisition of ultra-processed food was positively associated with the use of taxis as principal means of transportation to food sources (OR 2.35, 95% CI 1.08-5.13), and negatively associated with perceived availability of a variety of fruits and vegetables in the neighborhood (OR 0.57, 95% CI 0.37-0.88). The results suggest that interventions aiming to promote acquisition of less processed food in settings similar to Santos, may be most effective if they focus on increasing the number of specialized fresh food markets in local neighborhood areas, improve residents' awareness of these markets' availability, and provide appropriate transportation. Copyright © 2014 Elsevier Ltd. All rights reserved.

Modes of Disintegration of Solid Foods in Simulated Gastric Environment

PubMed Central

Kong, Fanbin

2009-01-01

A model stomach system was used to investigate disintegration of various foods in simulated gastric environment. Food disintegration modes and typical disintegration profiles are summarized in this paper. Mechanisms contributing to the disintegration kinetics of different foods were investigated as related to acidity, temperature, and enzymatic effect on the texture and changes in microstructure. Food disintegration was dominated by either fragmentation or erosion, depending on the physical forces acting on food and the cohesive force within the food matrix. The internal cohesive forces changed during digestion as a result of water penetration and acidic and enzymatic hydrolysis. When erosion was dominant, the disintegration data (weight retention vs. disintegration time) may be expressed with exponential, sigmoidal, and delayed-sigmoidal profiles. The different profiles are the result of competition among the rates of water absorption, texture softening, and erosion. A linear-exponential equation was used to describe the different disintegration curves with good fit. Acidity and temperature of gastric juice showed a synergistic effect on carrot softening, while pepsin was the key factor in disintegrating high-protein foods. A study of the change of carrot microstructure during digestion indicated that degradation of the pectin and cell wall was responsible for texture softening that contributed to the sigmoidal profile of carrot disintegration. PMID:20401314

Use of Biopolymers in Antimicrobial Food Packaging

USDA-ARS?s Scientific Manuscript database

Recent outbreaks of foodborne illness and food recalls continue to push for innovative ways to inhibit microbial growth in foods. As an additional hurdle to food processes, antimicrobial food packaging can play an important role in reducing the risk of pathogen contamination of processed foods. In...

Caffeinated Tube Food Effect on Pilot Performance During a 9-Hour, Simulated Nighttime U-2 Mission

DTIC Science & Technology

2006-10-01

Tube foods are the only foods that can be consumed during a U-2 mission due to the confining and encapsulating nature of required support equipment...Caffeinated (200 mg each) or placebo tube food was consumed at 00:00 and 04:00. Dependent measures assessed included standardized tests of cognitive...performance decrements were attenuated by 200 mg of caffeine in tube food consumed every 4 h, and in some cases, performance was improved beyond

Aluminium content of some processed foods, raw materials and food additives in China by inductively coupled plasma-mass spectrometry.

PubMed

Deng, Gui-Fang; Li, Ke; Ma, Jing; Liu, Fen; Dai, Jing-Jing; Li, Hua-Bin

2011-01-01

The level of aluminium in 178 processed food samples from Shenzhen city in China was evaluated using inductively coupled plasma-mass spectrometry. Some processed foods contained a concentration of up to 1226 mg/kg, which is about 12 times the Chinese food standard. To establish the main source in these foods, Al levels in the raw materials were determined. However, aluminium concentrations in raw materials were low (0.10-451.5 mg/kg). Therefore, aluminium levels in food additives used in these foods was determined and it was found that some food additives contained a high concentration of aluminium (0.005-57.4 g/kg). The results suggested that, in the interest of public health, food additives containing high concentrations of aluminium should be replaced by those containing less. This study has provided new information on aluminium levels in Chinese processed foods, raw materials and a selection of food additives.

Techno-economic evaluation of a tandem dry batch, garage-style digestion-compost process for remote work camp environments.

PubMed

Hayes, Alexander C; Enongene Ekwe, S; Mervin, Steve; Jenson, Earl

2016-12-01

The extraction of natural resources often involves housing workers in remote work camps far from population centres. These camps are prevalent in northern Alberta where they house approximately 40,000 workers involved in oil sands processing. The central, full-service cafeterias at these camps produce a significant quantity of food and cardboard waste. Due to their remote nature, these camps face high waste disposal costs associated with trucking waste long distances to the landfill. In this study, we investigated the techno-economic feasibility of on-site treatment of food and cardboard waste in a tandem dry batch, garage-style anaerobic digestion-compost process in which the waste material is converted into renewable energy used to heat the camp water supply and a nutrient-rich soil amendment for local land reclamation projects. Dry batch digestion and windrow composting pilot trials were performed on a simulated work camp waste in order to assess technical performance. The quality of the final compost was found to meet regulatory standards. A complete mass balance was then developed for a facility treating 3000 tonnes food waste and 435 tonnes waste cardboard annually. An economic assessment of such a facility was performed and, depending on the level of capital support and recognition of carbon credits for landfill methane mitigation, would require waste disposal costs to be between $115 and $195 CAD per tonne to meet financial criteria for project selection in Alberta's oil and gas industry. Copyright © 2016 Elsevier Ltd. All rights reserved.

Impact of data base structure in a successful in vitro-in vivo correlation for pharmaceutical products.

PubMed

Roudier, B; Davit, B; Schütz, H; Cardot, J-M

2015-01-01

The in vitro-in vivo correlation (IVIVC) (Food and Drug Administration 1997) aims to predict performances in vivo of a pharmaceutical formulation based on its in vitro characteristics. It is a complex process that (i) incorporates in a gradual and incremental way a large amount of information and (ii) requires information from different properties (formulation, analytical, clinical) and associated dedicated treatments (statistics, modeling, simulation). These results in many studies that are initiated and integrated into the specifications (quality target product profile, QTPP). This latter defines the appropriate experimental designs (quality by design, QbD) (Food and Drug Administration 2011, 2012) whose main objectives are determination (i) of key factors of development and manufacturing (critical process parameters, CPPs) and (ii) of critical points of physicochemical nature relating to active ingredients (API) and critical quality attribute (CQA) which may have implications in terms of efficiency, safety, and inoffensiveness for the patient, due to their non-inclusion. These processes generate a very large amount of data that is necessary to structure. In this context, the storage of information in a database (DB) and the management of this database (database management system, DBMS) become an important issue for the management of projects and IVIVC and more generally for development of new pharmaceutical forms. This article describes the implementation of a prototype object-oriented database (OODB) considered as a tool, which is helpful for decision taking, responding in a structured and consistent way to the issues of project management of IVIVC (including bioequivalence and bioavailability) (Food and Drug Administration 2003) necessary for the implementation of QTPP.

Regional Environmental Impacts of Biofuel Feedstock Production--Scaling Biogeochemical Cycles in Space and Time

NASA Astrophysics Data System (ADS)

Vanloocke, A.; Bernacchi, C.

2008-12-01

Recently there has been increasing socio-economic and scientific interest in the use of alternative sources of energy to offset the negative effects of current fossil fuel dependence and consequent greenhouse gas emissions. Currently, one of the most popular alternatives is to use ethanol produced from domestically grown crops for use as fuel in the transportation sector. In 2007, over 7.5 billion gallons of ethanol were produced in the U.S. from corn, a traditional food crop. Recent research indicates that it may be logistically impractical, ecologically counterproductive (i.e. a net carbon source), and economically devastating to produce ethanol from crops previously grown to produce food. The EBI (Energy Biosciences Institute, at University of California Berkley and University of Illinois Urbana-Champaign) is now conducting research to assess the ability of traditional crops as well as dedicated biofuel feedstocks (e.g. Panicum virgatum (switchgrass), Miscanthus x Giganteus (Miscanthus), and Saccharum spp (sugar cane)) to provide a productive and sustainable alternative to fossil fuel. This is an important step to take before implementing the large-scale growth necessary to meet U.S. energy needs .A process-based terrestrial ecosystem model, Agro-IBIS (Agricultural Integrated Biosphere Simulator) was adapted to simulate the growth of Miscanthus. The model was calibrated using data collected from sites at the University of Illinois south farms. Simulations indicated significant implications on the regional carbon and water budgets. Next this locally validated method will be extrapolated to simulate the regional scale growth of Miscanthus in the Midwestern U.S. and sugarcane in Brazil and a similar analysis will be conducted for switchgrass. The results should provide insight on optimal land-use decisions and legislation that regard meeting energy demands and mitigating climate change in the near future.

How the Food Processing Industry Is Diversifying Rural Minnesota. JSRI Working Paper.

ERIC Educational Resources Information Center

Fennelly, Katherine; Leitner, Helga

The diversification of rural Minnesota is largely the result of the restructuring of the food processing industry and its recruitment of low-wage laborers. The relocation and expansion of food processing plants into rural areas of Minnesota creates a demand for low-wage labor that can not be met locally. Food processing businesses attract…

Modeling the spatial and temporal population dynamics of the copepod Centropages typicus in the northwestern Mediterranean Sea during the year 2001 using a 3D ecosystem model

NASA Astrophysics Data System (ADS)

Carlotti, F.; Eisenhauer, L.; Campbell, R.; Diaz, F.

2014-07-01

The spatio-temporal dynamics of a simulated Centropages typicus (Kröyer) population during the year 2001 at the regional scale of the northwestern Mediterranean Sea are addressed using a 3D coupled physical-biogeochemical model. The setup of the coupled biological model comprises a pelagic plankton ecosystem model and a stage-structured population model forced by the 3D velocity and temperature fields provided by an eddy-resolving regional circulation model. The population model for C. typicus (C. t. below) represents demographic processes through five groups of developmental stages, which depend on underlying individual growth and development processes and are forced by both biotic (prey and predator fields) and abiotic (temperature, advection) factors from the coupled physical-biogeochemical model. The objective is to characterize C. t. ontogenic habitats driven by physical and trophic processes. The annual dynamics are presented for two of the main oceanographic stations in the Gulf of Lions, which are representative of shelf and open sea conditions, while the spatial distributions over the whole area are presented for three dates during the year, in early and late spring and in winter. The simulated spatial patterns of C. t. developmental stages are closely related to mesoscale hydrodynamic features and circulation patterns. The seasonal and spatial distributions on the Gulf of Lions shelf depend on the seasonal interplay between the Rhône river plume, the mesoscale eddies on the shelf and the Northern Current acting as either as a dynamic barrier between the shelf and the open sea or allowing cross-shelf exchanges. In the central gyre of the northwestern Mediterranean Sea, the patchiness of plankton is tightly linked to mesoscale frontal systems, surface eddies and filaments and deep gradients. Due to its flexibility in terms of its diet, C. t. succeeds in maintaining its population in both coastal and offshore areas year round. The simulations suggest that the winte-spring food conditions are more favorable on the shelf for C. t., whereas in late summer and fall, the offshore depth-integrated food biomasses represent a larger resource for C. t., particularly when mesoscale structures and vertical discontinuities increase food patchiness. The development and reproduction of C. t. depend on the prey field within the mesoscale structures that induce a contrasting spatial distribution of successive developmental stages on a given observation date. In late fall and winter, the results of the model suggest the existence of three refuge areas where the population maintains winter generations near the coast and within the Rhone River plume, or offshore within canyons within the shelf break, or in the frontal system related to the Northern Current. The simulated spatial and temporal distributions as well as the life cycle and physiological features of C. t. are discussed in light of recent reviews on the dynamics of C. t. in the northwestern Mediterranean Sea.

ENERGY INTAKE FROM ULTRA-PROCESSED FOODS AMONG ADOLESCENTS.

PubMed

D'Avila, Helen Freitas; Kirsten, Vanessa Ramos

2017-01-01

To evaluate the consumption of ultra-processed foods and related factors in adolescents. This is a cross-sectional study conducted with 784 adolescents (both sexes and aged between 12 and 19 years) from public and private schools in the municipality of Palmeira das Missões, Brazil. Food consumption was recorded by the semiquantitative questionnaire of frequency of food consumption and converted to energy (kcal/day). Foods were classified as minimally processed, group 1 (G1); processed foods, group 2 (G2); and ultra-processed foods, group 3 (G3). The variables evaluated were sex, socioeconomic class, color, physical activity, body mass index, and blood pressure levels. In the comparison of quantitative variables, the Mann-Whitney test and the Kruskal-Wallis H test were used. To adjust the differences between the groups, considering the effects of total calories, the covariance analysis test (ANCOVA) was applied. The median of the total energy consumption was 3,039.8 kcal, and that of ultra-processed foods was 1,496.5 kcal/day (49.23%). The caloric intake from foods in G1, G2, and G3 did not differ according to the skin color of the adolescents. Those belonging to socioeconomic classes C and D are the most frequent consumers of calories from G2 and G3 (p<0.001). Underactive teens consume fewer calories from minimally processed foods. Eutrophic adolescents present higher consumption of G3 foods (p<0.001) when compared to those who are overweight. The consumption of ultra-processed foods was associated with socioeconomic level, physical activity level, and nutritional status.

ENERGY INTAKE FROM ULTRA-PROCESSED FOODS AMONG ADOLESCENTS

PubMed Central

D’Avila, Helen Freitas; Kirsten, Vanessa Ramos

2017-01-01

ASTRACT Objective: To evaluate the consumption of ultra-processed foods and related factors in adolescents. Methods: This is a cross-sectional study conducted with 784 adolescents (both sexes and aged between 12 and 19 years) from public and private schools in the municipality of Palmeira das Missões, Brazil. Food consumption was recorded by the semiquantitative questionnaire of frequency of food consumption and converted to energy (kcal/day). Foods were classified as minimally processed, group 1 (G1); processed foods, group 2 (G2); and ultra-processed foods, group 3 (G3). The variables evaluated were sex, socioeconomic class, color, physical activity, body mass index, and blood pressure levels. In the comparison of quantitative variables, the Mann-Whitney test and the Kruskal-Wallis H test were used. To adjust the differences between the groups, considering the effects of total calories, the covariance analysis test (ANCOVA) was applied. Results: The median of the total energy consumption was 3,039.8 kcal, and that of ultra-processed foods was 1,496.5 kcal/day (49.23%). The caloric intake from foods in G1, G2, and G3 did not differ according to the skin color of the adolescents. Those belonging to socioeconomic classes C and D are the most frequent consumers of calories from G2 and G3 (p<0.001). Underactive teens consume fewer calories from minimally processed foods. Eutrophic adolescents present higher consumption of G3 foods (p<0.001) when compared to those who are overweight. Conclusions: The consumption of ultra-processed foods was associated with socioeconomic level, physical activity level, and nutritional status. PMID:28977317

Science, practice, and human errors in controlling Clostridium botulinum in heat-preserved food in hermetic containers.

PubMed

Pflug, Irving J

2010-05-01

The incidence of botulism in canned food in the last century is reviewed along with the background science; a few conclusions are reached based on analysis of published data. There are two primary aspects to botulism control: the design of an adequate process and the delivery of the adequate process to containers of food. The probability that the designed process will not be adequate to control Clostridium botulinum is very small, probably less than 1.0 x 10(-6), based on containers of food, whereas the failure of the operator of the processing equipment to deliver the specified process to containers of food may be of the order of 1 in 40, to 1 in 100, based on processing units (retort loads). In the commercial food canning industry, failure to deliver the process will probably be of the order of 1.0 x 10(-4) to 1.0 x 10(-6) when U.S. Food and Drug Administration (FDA) regulations are followed. Botulism incidents have occurred in food canning plants that have not followed the FDA regulations. It is possible but very rare to have botulism result from postprocessing contamination. It may thus be concluded that botulism incidents in canned food are primarily the result of human failure in the delivery of the designed or specified process to containers of food that, in turn, result in the survival, outgrowth, and toxin production of C. botulinum spores. Therefore, efforts in C. botulinum control should be concentrated on reducing human errors in the delivery of the specified process to containers of food.

Food Processing and the Mediterranean Diet

PubMed Central

Hoffman, Richard; Gerber, Mariette

2015-01-01

The benefits of the Mediterranean diet (MD) for protecting against chronic disorders such as cardiovascular disease are usually attributed to high consumption of certain food groups such as vegetables, and low consumption of other food groups such as meat. The influence of food processing techniques such as food preparation and cooking on the nutrient composition and nutritional value of these foods is not generally taken into consideration. In this narrative review, we consider the mechanistic and epidemiological evidence that food processing influences phytochemicals in selected food groups in the MD (olives, olive oil, vegetables and nuts), and that this influences the protective effects of these foods against chronic diseases associated with inflammation. We also examine how the pro-inflammatory properties of meat consumption can be modified by Mediterranean cuisine. We conclude by discussing whether food processing should be given greater consideration, both when recommending a MD to the consumer and when evaluating its health properties. PMID:26393643

Food Processing and the Mediterranean Diet.

PubMed

Hoffman, Richard; Gerber, Mariette

2015-09-17

The benefits of the Mediterranean diet (MD) for protecting against chronic disorders such as cardiovascular disease are usually attributed to high consumption of certain food groups such as vegetables, and low consumption of other food groups such as meat. The influence of food processing techniques such as food preparation and cooking on the nutrient composition and nutritional value of these foods is not generally taken into consideration. In this narrative review, we consider the mechanistic and epidemiological evidence that food processing influences phytochemicals in selected food groups in the MD (olives, olive oil, vegetables and nuts), and that this influences the protective effects of these foods against chronic diseases associated with inflammation. We also examine how the pro-inflammatory properties of meat consumption can be modified by Mediterranean cuisine. We conclude by discussing whether food processing should be given greater consideration, both when recommending a MD to the consumer and when evaluating its health properties.

International collaborative project to compare and monitor the nutritional composition of processed foods.

PubMed

Dunford, Elizabeth; Webster, Jacqui; Metzler, Adriana Blanco; Czernichow, Sebastien; Ni Mhurchu, Cliona; Wolmarans, Petro; Snowdon, Wendy; L'Abbe, Mary; Li, Nicole; Maulik, Pallab K; Barquera, Simon; Schoj, Verónica; Allemandi, Lorena; Samman, Norma; de Menezes, Elizabete Wenzel; Hassell, Trevor; Ortiz, Johana; Salazar de Ariza, Julieta; Rahman, A Rashid; de Núñez, Leticia; Garcia, Maria Reyes; van Rossum, Caroline; Westenbrink, Susanne; Thiam, Lim Meng; MacGregor, Graham; Neal, Bruce

2012-12-01

Chronic diseases are the leading cause of premature death and disability in the world with overnutrition a primary cause of diet-related ill health. Excess energy intake, saturated fat, sugar, and salt derived from processed foods are a major cause of disease burden. Our objective is to compare the nutritional composition of processed foods between countries, between food companies, and over time. Surveys of processed foods will be done in each participating country using a standardized methodology. Information on the nutrient composition for each product will be sought either through direct chemical analysis, from the product label, or from the manufacturer. Foods will be categorized into 14 groups and 45 categories for the primary analyses which will compare mean levels of nutrients at baseline and over time. Initial commitments to collaboration have been obtained from 21 countries. This collaborative approach to the collation and sharing of data will enable objective and transparent tracking of processed food composition around the world. The information collected will support government and food industry efforts to improve the nutrient composition of processed foods around the world.

High Throughput Multispectral Image Processing with Applications in Food Science.

PubMed

Tsakanikas, Panagiotis; Pavlidis, Dimitris; Nychas, George-John

2015-01-01

Recently, machine vision is gaining attention in food science as well as in food industry concerning food quality assessment and monitoring. Into the framework of implementation of Process Analytical Technology (PAT) in the food industry, image processing can be used not only in estimation and even prediction of food quality but also in detection of adulteration. Towards these applications on food science, we present here a novel methodology for automated image analysis of several kinds of food products e.g. meat, vanilla crème and table olives, so as to increase objectivity, data reproducibility, low cost information extraction and faster quality assessment, without human intervention. Image processing's outcome will be propagated to the downstream analysis. The developed multispectral image processing method is based on unsupervised machine learning approach (Gaussian Mixture Models) and a novel unsupervised scheme of spectral band selection for segmentation process optimization. Through the evaluation we prove its efficiency and robustness against the currently available semi-manual software, showing that the developed method is a high throughput approach appropriate for massive data extraction from food samples.

Radio frequency processing of food

USDA-ARS?s Scientific Manuscript database

The IFT 2016 food expo, which was home to 2,695 booths, was both exciting and educational for those who wished to learn more about food processing. From pumps to small-scale unit operations to commercial equipment, exhibitors highlighted both traditional and innovative food processing solutions for ...

Landmarks in the historical development of twenty first century food processing technologies.

PubMed

Misra, N N; Koubaa, Mohamed; Roohinejad, Shahin; Juliano, Pablo; Alpas, Hami; Inácio, Rita S; Saraiva, Jorge A; Barba, Francisco J

2017-07-01

Over a course of centuries, various food processing technologies have been explored and implemented to provide safe, fresher-tasting and nutritive food products. Among these technologies, application of emerging food processes (e.g., cold plasma, pressurized fluids, pulsed electric fields, ohmic heating, radiofrequency electric fields, ultrasonics and megasonics, high hydrostatic pressure, high pressure homogenization, hyperbaric storage, and negative pressure cavitation extraction) have attracted much attention in the past decades. This is because, compared to their conventional counterparts, novel food processes allow a significant reduction in the overall processing times with savings in energy consumption, while ensuring food safety, and ample benefits for the industry. Noteworthily, industry and university teams have made extensive efforts for the development of novel technologies, with sound scientific knowledge of their effects on different food materials. The main objective of this review is to provide a historical account of the extensive efforts and inventions in the field of emerging food processing technologies since their inception to present day. Copyright © 2017 Elsevier Ltd. All rights reserved.

Increasing consumption of ultra-processed foods and likely impact on human health: evidence from Brazil.

PubMed

Monteiro, Carlos Augusto; Levy, Renata Bertazzi; Claro, Rafael Moreira; de Castro, Inês Rugani Ribeiro; Cannon, Geoffrey

2011-01-01

To assess time trends in the contribution of processed foods to food purchases made by Brazilian households and to explore the potential impact on the overall quality of the diet. Application of a new classification of foodstuffs based on extent and purpose of food processing to data collected by comparable probabilistic household budget surveys. The classification assigns foodstuffs to the following groups: unprocessed/minimally processed foods (Group 1); processed culinary ingredients (Group 2); or ultra-processed ready-to-eat or ready-to-heat food products (Group 3). Eleven metropolitan areas of Brazil. Households; n 13,611 in 1987-8, n 16,014 in 1995-5 and n 13,848 in 2002-3. Over the last three decades, the household consumption of Group 1 and Group 2 foods has been steadily replaced by consumption of Group 3 ultra-processed food products, both overall and in lower- and upper-income groups. In the 2002-3 survey, Group 3 items represented more than one-quarter of total energy (more than one-third for higher-income households). The overall nutrient profile of Group 3 items, compared with that of Group 1 and Group 2 items, revealed more added sugar, more saturated fat, more sodium, less fibre and much higher energy density. The high energy density and the unfavourable nutrition profiling of Group 3 food products, and also their potential harmful effects on eating and drinking behaviours, indicate that governments and health authorities should use all possible methods, including legislation and statutory regulation, to halt and reverse the replacement of minimally processed foods and processed culinary ingredients by ultra-processed food products.

21 CFR 133.173 - Pasteurized process cheese food.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Pasteurized process cheese food. 133.173 Section 133.173 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific...

21 CFR 133.173 - Pasteurized process cheese food.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Pasteurized process cheese food. 133.173 Section 133.173 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific...

21 CFR 133.173 - Pasteurized process cheese food.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Pasteurized process cheese food. 133.173 Section 133.173 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific...

Energetic consequences of thermal and nonthermal food processing

PubMed Central

Carmody, Rachel N.; Weintraub, Gil S.; Wrangham, Richard W.

2011-01-01

Processing food extensively by thermal and nonthermal techniques is a unique and universal human practice. Food processing increases palatability and edibility and has been argued to increase energy gain. Although energy gain is a well-known effect from cooking starch-rich foods, the idea that cooking meat increases energy gain has never been tested. Moreover, the relative energetic advantages of cooking and nonthermal processing have not been assessed, whether for meat or starch-rich foods. Here, we describe a system for characterizing the energetic effects of cooking and nonthermal food processing. Using mice as a model, we show that cooking substantially increases the energy gained from meat, leading to elevations in body mass that are not attributable to differences in food intake or activity levels. The positive energetic effects of cooking were found to be superior to the effects of pounding in both meat and starch-rich tubers, a conclusion further supported by food preferences in fasted animals. Our results indicate significant contributions from cooking to both modern and ancestral human energy budgets. They also illuminate a weakness in current food labeling practices, which systematically overestimate the caloric potential of poorly processed foods. PMID:22065771

The impact of hunger on food cue processing: an event-related brain potential study.

PubMed

Stockburger, Jessica; Schmälzle, Ralf; Flaisch, Tobias; Bublatzky, Florian; Schupp, Harald T

2009-10-01

The present study used event-related brain potentials to examine deprivation effects on visual attention to food stimuli at the level of distinct processing stages. Thirty-two healthy volunteers (16 females) were tested twice 1 week apart, either after 24 h of food deprivation or after normal food intake. Participants viewed a continuous stream of food and flower images while dense sensor ERPs were recorded. As revealed by distinct ERP modulations in relatively earlier and later time windows, deprivation affected the processing of food and flower pictures. Between 300 and 360 ms, food pictures were associated with enlarged occipito-temporal negativity and centro-parietal positivity in deprived compared to satiated state. Of main interest, in a later time window (approximately 450-600 ms), deprivation increased amplitudes of the late positive potential elicited by food pictures. Conversely, flower processing varied by motivational state with decreased positive potentials in the deprived state. Minimum-Norm analyses provided further evidence that deprivation enhanced visual attention to food cues in later processing stages. From the perspective of motivated attention, hunger may induce a heightened state of attention for food stimuli in a processing stage related to stimulus recognition and focused attention.

Energetic consequences of thermal and nonthermal food processing.

PubMed

Carmody, Rachel N; Weintraub, Gil S; Wrangham, Richard W

2011-11-29

Processing food extensively by thermal and nonthermal techniques is a unique and universal human practice. Food processing increases palatability and edibility and has been argued to increase energy gain. Although energy gain is a well-known effect from cooking starch-rich foods, the idea that cooking meat increases energy gain has never been tested. Moreover, the relative energetic advantages of cooking and nonthermal processing have not been assessed, whether for meat or starch-rich foods. Here, we describe a system for characterizing the energetic effects of cooking and nonthermal food processing. Using mice as a model, we show that cooking substantially increases the energy gained from meat, leading to elevations in body mass that are not attributable to differences in food intake or activity levels. The positive energetic effects of cooking were found to be superior to the effects of pounding in both meat and starch-rich tubers, a conclusion further supported by food preferences in fasted animals. Our results indicate significant contributions from cooking to both modern and ancestral human energy budgets. They also illuminate a weakness in current food labeling practices, which systematically overestimate the caloric potential of poorly processed foods.

Nonthermal food processing alternatives and their effects on taste and flavor compounds of beverages.

PubMed

Ortega-Rivas, Enrique; Salmerón-Ochoa, Iván

2014-01-01

Food drinks are normally processed to increase their shelf-life and facilitate distribution before consumption. Thermal pasteurization is quite efficient in preventing microbial spoilage of many types of beverages, but the applied heat may also cause undesirable biochemical and nutritious changes that may affect sensory attributes of the final product. Alternative methods of pasteurization that do not include direct heat have been investigated in order to obtain products safe for consumption, but with sensory attributes maintained as unchanged as possible. Food scientists interested in nonthermal food preservation technologies have claimed that such methods of preserving foods are equally efficient in microbial inactivation as compared with conventional thermal means of food processing. Researchers in the nonthermal food preservation area also affirm that alternative preservation technologies will not affect, as much as thermal processes, nutritional and sensory attributes of processed foods. This article reviews research in nonthermal food preservation, focusing on effects of processing of food drinks such as fruit juices and dairy products. Analytical techniques used to identify volatile flavor-aroma compounds will be reviewed and comparative effects for both thermal and nonthermal preservation technologies will be discussed.

Antioxidant potential of banana: Study using simulated gastrointestinal model and conventional extraction.

PubMed

Bhatt, Anjali; Patel, Vinayak

2015-07-01

Most reports on fruit antioxidant capacities are based on extraction of antioxidants using polar solvents. In banana, little is known about the fate of bioactive compounds during the digestion process, particularly in the food matrix under the gastric and intestinal conditions. In the present study, an in vitro gastrointestinal digestion method was used to simulate physiological conditions of the stomach and small intestine to evaluate the actual antioxidant capacity of banana. The simulated gastrointestinal extracts showed significantly higher antioxidant properties. The total phenol content of the physiological enzymatic extract was higher by almost 150% than the methanolic extract. Similarly, the flavonoid and flavonol contents were higher in the physiological enzymatic extract by 330.6 and 141.7%, respectively as compared to methanolic extract. These differences were also noticed in the antioxidant capacity measurement parameters. From the results, it can be concluded that the conventional extracts underrate the antioxidant value of banana and that they may have much higher health significance, as an antioxidant in particular.

Signalling product healthiness through symbolic package cues: Effects of package shape and goal congruence on consumer behaviour.

PubMed

van Ooijen, Iris; Fransen, Marieke L; Verlegh, Peeter W J; Smit, Edith G

2017-02-01

Three studies show that product packaging shape serves as a cue that communicates healthiness of food products. Inspired by embodiment accounts, we show that packaging that simulates a slim body shape acts as a symbolic cue for product healthiness (e.g., low in calories), as opposed to packaging that simulates a wide body shape. Furthermore, we show that the effect of slim package shape on consumer behaviour is goal dependent. Whereas simulation of a slim (vs. wide) body shape increases choice likelihood and product attitude when consumers have a health-relevant shopping goal, packaging shape does not affect these outcomes when consumers have a hedonic shopping goal. In Study 3, we adopt a realistic shopping paradigm using a shelf with authentic products, and find that a slim (as opposed to wide) package shape increases on-shelf product recognition and increases product attitude for healthy products. We discuss results and implications regarding product positioning and the packaging design process. Copyright © 2016 Elsevier Ltd. All rights reserved.

21 CFR 352.71 - Light source (solar simulator).

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 5 2013-04-01 2013-04-01 false Light source (solar simulator). 352.71 Section 352... Procedures § 352.71 Light source (solar simulator). A solar simulator used for determining the SPF of a... of its total energy output contributed by nonsolar wavelengths shorter than 290 nanometers; and it...

Review of conventional and novel food processing methods on food allergens.

PubMed

Vanga, Sai Kranthi; Singh, Ashutosh; Raghavan, Vijaya

2017-07-03

With the turn of this century, novel food processing techniques have become commercially very important because of their profound advantages over the traditional methods. These novel processing methods tend to preserve the characteristic properties of food including their organoleptic and nutritional qualities better when compared with the conventional food processing methods. During the same period of time, there is a clear rise in the populations suffering from food allergies, especially infants and children. Though, this fact is widely attributed to the changing livelihood of population in both developed and developing nations and to the introduction of new food habits with advent of novel foods and new processing techniques, their complete role is still uncertain. Under the circumstance, it is very important to understand the structural changes in the protein as food is processed to comprehend whether the specific processing technique (conventional and novel) is increasing or mitigating the allergenicity. Various modern means are now being employed to understand the conformational changes in the protein which can affect the allergenicity. In this review, the processing effects on protein structure and allergenicity are discussed along with the insinuations of recent studies and techniques for establishing a platform to investigate future pathway to reduce or eliminate allergenicity in the population.

A minimally processed dietary pattern is associated with lower odds of metabolic syndrome among Lebanese adults.

PubMed

Nasreddine, Lara; Tamim, Hani; Itani, Leila; Nasrallah, Mona P; Isma'eel, Hussain; Nakhoul, Nancy F; Abou-Rizk, Joana; Naja, Farah

2018-01-01

To (i) estimate the consumption of minimally processed, processed and ultra-processed foods in a sample of Lebanese adults; (ii) explore patterns of intakes of these food groups; and (iii) investigate the association of the derived patterns with cardiometabolic risk. Cross-sectional survey. Data collection included dietary assessment using an FFQ and biochemical, anthropometric and blood pressure measurements. Food items were categorized into twenty-five groups based on the NOVA food classification. The contribution of each food group to total energy intake (TEI) was estimated. Patterns of intakes of these food groups were examined using exploratory factor analysis. Multivariate logistic regression analysis was used to evaluate the associations of derived patterns with cardiometabolic risk factors. Greater Beirut area, Lebanon. Adults ≥18 years (n 302) with no prior history of chronic diseases. Of TEI, 36·53 and 27·10 % were contributed by ultra-processed and minimally processed foods, respectively. Two dietary patterns were identified: the 'ultra-processed' and the 'minimally processed/processed'. The 'ultra-processed' consisted mainly of fast foods, snacks, meat, nuts, sweets and liquor, while the 'minimally processed/processed' consisted mostly of fruits, vegetables, legumes, breads, cheeses, sugar and fats. Participants in the highest quartile of the 'minimally processed/processed' pattern had significantly lower odds for metabolic syndrome (OR=0·18, 95 % CI 0·04, 0·77), hyperglycaemia (OR=0·25, 95 % CI 0·07, 0·98) and low HDL cholesterol (OR=0·17, 95 % CI 0·05, 0·60). The study findings may be used for the development of evidence-based interventions aimed at encouraging the consumption of minimally processed foods.

Enzymes- An Existing and Promising Tool of Food Processing Industry.

PubMed

Ray, Lalitagauri; Pramanik, Sunita; Bera, Debabrata

2016-01-01

The enzyme catalyzed process technology has enormous potential in the food sectors as indicated by the recent patents studies. It is very well realized that the adaptation of the enzyme catalyzed process depends on the availability of enzyme in affordable prices. Enzymes may be used in different food sectors like dairy, fruits & vegetable processing, meat tenderization, fish processing, brewery and wine making, starch processing and many other. Commercially only a small number of enzymes are used because of several factors including instability of enzymes during processing and high cost. More and more enzymes for food technology are now derived from specially selected or genetically modified microorganisms grown in industrial scale fermenters. Enzymes with microbial source have commercial advantages of using microbial fermentation rather than animal and plant extraction to produce food enzymes. At present only a relatively small number of enzymes are used commercially in food processing. But the number is increasing day by day and field of application will be expanded more and more in near future. The purpose of this review is to describe the practical applications of enzymes in the field of food processing.

Flexible querying of Web data to simulate bacterial growth in food.

PubMed

Buche, Patrice; Couvert, Olivier; Dibie-Barthélemy, Juliette; Hignette, Gaëlle; Mettler, Eric; Soler, Lydie

2011-06-01

A preliminary step in microbial risk assessment in foods is the gathering of experimental data. In the framework of the Sym'Previus project, we have designed a complete data integration system opened on the Web which allows a local database to be complemented by data extracted from the Web and annotated using a domain ontology. We focus on the Web data tables as they contain, in general, a synthesis of data published in the documents. We propose in this paper a flexible querying system using the domain ontology to scan simultaneously local and Web data, this in order to feed the predictive modeling tools available on the Sym'Previus platform. Special attention is paid on the way fuzzy annotations associated with Web data are taken into account in the querying process, which is an important and original contribution of the proposed system. Copyright © 2010 Elsevier Ltd. All rights reserved.

Local stability of a five dimensional food chain model in the ocean

NASA Astrophysics Data System (ADS)

Kusumawinahyu, W. M.; Hidayatulloh, M. R.

2014-02-01

This paper discuss a food chain model on a microbiology ecosystem in the ocean, where predation process occurs. Four population growth rates are discussed, namely bacteria, phytoplankton, zooplankton, and protozoa growth rate. When the growth of nutrient density is also considered, the model is governed by a five dimensional dynamical system. The system considered in this paper is a modification of a model proposed by Hadley and Forbes [1], by taking Holling Type I as the functional response. For sake of simplicity, the model needs to be scaled. Dynamical behavior, such as existence condition of equilibrium points and their local stability are addressed. There are eight equilibrium points, where two of them exist under certain conditions. Three equilibrium points are unstable, while two points stable under certain conditions and the other three points are stable if the Ruth-Hurwitz criteria are satisfied. Numerical simulations are carried out to illustrate analytical findings.

Nanotechnology in food processing sector-An assessment of emerging trends.

PubMed

Kalpana Sastry, R; Anshul, Shrivastava; Rao, N H

2013-10-01

Use of nanoscience based technology in the food industry is fast emerging as new area for research and development. Several research groups including private companies in the industry have initiated research programmes for exploring the wide scope of nanotechnology into the value chain of food processing and manufacturing. This paper discusses the current focus of research in this area and assesses its potential impacts. Using the developed relational database framework with R&D indicators like literature and patent documents for assessment of the potential of nanotechnology in food sector, a model to organize and map nanoresearch areas to the food processing sector was developed. The study indicates that the about five basic categories of nanotechnology applications and functionalities currently in the development of food sector, include food processing, packaging, nutraceuticals delivery, food safety and functional foods.

Evaluation of films for packaging applications in high pressure processing

NASA Astrophysics Data System (ADS)

Largeteau, A.; Angulo, I.; Coulet, J. P.; Demazeau, G.

2010-03-01

Food treatments implying high pressures used pre-packaging systems; consequently it appeared necessary to validate different packaging films able to be used in such processes. Two different packaging films from AMCOR FLEXIBLES have been evaluated: VIROFLEXAL: BOLSA 80 MICRAS, coextrusion PA/PE (20/60μm) RILTHENE: SEMI 20/60 MICRAS, laminate PA/PE (20/60μm) Three different physico-chemical characterizations have been developed for the evaluation of films behaviour after High Hydrostatic Pressure (HHP): (i) Mechanical properties (tensile strength and sealing strength), (ii) Oxygen permeability, (iii) Migration, through the contact with four food simulating liquids FSLs (water, acetic acid 3%, ethyl alcohol 10%, iso-octane). Two different pressures values (P = 400MPa and 500MPa) have been tested, with a duration of 15 min, at ambient temperature (+20°C) and only one pressure (P = 200MPa) for the experiments at low temperature (T = -20°C) with the same duration (15min). The selection of such values can be justified taking into account that experimental conditions as a temperature close to +20°C and a pressure between 400 and 500MPa are appropriated to inactivate bacteria and different others micro-organisms. Due to the efficiency of the association of hydrostatic pressure processing and low temperature (HHP/LT) [1, 2], the same films have been tested under high pressure processing (200MPa) but at negative temperature (-20°C).

Biofuels from food processing wastes.

PubMed

Zhang, Zhanying; O'Hara, Ian M; Mundree, Sagadevan; Gao, Baoyu; Ball, Andrew S; Zhu, Nanwen; Bai, Zhihui; Jin, Bo

2016-04-01

Food processing industry generates substantial high organic wastes along with high energy uses. The recovery of food processing wastes as renewable energy sources represents a sustainable option for the substitution of fossil energy, contributing to the transition of food sector towards a low-carbon economy. This article reviews the latest research progress on biofuel production using food processing wastes. While extensive work on laboratory and pilot-scale biosystems for energy production has been reported, this work presents a review of advances in metabolic pathways, key technical issues and bioengineering outcomes in biofuel production from food processing wastes. Research challenges and further prospects associated with the knowledge advances and technology development of biofuel production are discussed. Copyright © 2016. Published by Elsevier Ltd.

Development of an in-house fast real-time PCR method for detection of fish allergen in foods and comparison with a commercial kit.

PubMed

Herrero, Beatriz; Vieites, Juan M; Espiñeira, Montserrat

2014-05-15

Food allergy is recognised as an important human health problem. Fish represent one of the most important causes of food hypersensitivity reaction. Small amounts of the allergen can cause severe reactions in sensitive individuals, so correct labelling is essential to ensure the protection of consumers. The objective of the present work was to develop a reliable, sensitive and specific real-time PCR method for the detection of fish and traces of fish in all kind of products included those that have undergone aggressive treatments such as high temperature or pressure. This methodology was validated simulating products likely to contain this allergen and spiking them with fish cooking water. In addition, a comparison between the performance of in-house methodology and a commercial kit, both of them based on real-time PCR, was carried out. This work is relevant because it is the first, rapid real-time PCR method developed to date for the detection of fish in processed food products. The results obtained confirm the present assay is a useful tool in detecting fish and, therefore, minimising exposure and reducing incidences of allergic reaction to fish in contaminated products. Copyright © 2013 Elsevier Ltd. All rights reserved.

Development and characterization of cassava starch films incorporated with blueberry pomace.

PubMed

Luchese, Cláudia Leites; Garrido, Tania; Spada, Jordana Corralo; Tessaro, Isabel Cristina; de la Caba, Koro

2018-01-01

This work is focused on the development of renewable and biodegradable films by the valorisation of wastes from food processing industries, with the aim of contributing to the development of more sustainable films. In this context, different contents of blueberry pomace (BP) were incorporated into cassava starch (CS) film forming solutions and the functional properties of the films prepared by solution casting were investigated, specifically, thermal, optical and physicochemical properties. BP-incorporated films showed good barrier properties against light, indicating their beneficial effect to prevent food deterioration caused by UV radiation when these films are used for food packaging applications. These results were related to the presence of aromatic compounds in BP, which can absorb light at wavelengths below 300nm. Furthermore, all films maintained their structural integrity after immersion in water (24h) and the maximum swelling displayed was lower than 300%. Additionally, the release of active compounds from BP into food simulants (after 10days) showed higher migration into the acetic acid medium in comparison with the ethanol medium. Therefore, the incorporation of BP into CS film forming solution resulted in the improvement of film performance, suggesting the potential application of these films as active packaging. Copyright © 2017 Elsevier B.V. All rights reserved.

21 CFR 570.19 - Pesticide chemicals in processed foods.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 6 2013-04-01 2013-04-01 false Pesticide chemicals in processed foods. 570.19 Section 570.19 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS FOOD ADDITIVES General Provisions § 570.19 Pesticide...

21 CFR 570.19 - Pesticide chemicals in processed foods.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 6 2014-04-01 2014-04-01 false Pesticide chemicals in processed foods. 570.19 Section 570.19 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS FOOD ADDITIVES General Provisions § 570.19 Pesticide...

21 CFR 570.19 - Pesticide chemicals in processed foods.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Pesticide chemicals in processed foods. 570.19 Section 570.19 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS FOOD ADDITIVES General Provisions § 570.19 Pesticide...

21 CFR 570.19 - Pesticide chemicals in processed foods.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Pesticide chemicals in processed foods. 570.19 Section 570.19 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS FOOD ADDITIVES General Provisions § 570.19 Pesticide...

21 CFR 570.19 - Pesticide chemicals in processed foods.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Pesticide chemicals in processed foods. 570.19 Section 570.19 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS FOOD ADDITIVES General Provisions § 570.19 Pesticide...

Taste at first (person) sight: Visual perspective modulates brain activity implicitly associated with viewing unhealthy but not healthy foods.

PubMed

Basso, Frédéric; Petit, Olivia; Le Bellu, Sophie; Lahlou, Saadi; Cancel, Aïda; Anton, Jean-Luc

2018-06-12

Every day, people are exposed to images of appetizing foods that can lead to high-calorie intake and contribute to overweight and obesity. Research has documented that manipulating the visual perspective from which eating is viewed helps resist temptation by altering the appraisal of unhealthy foods. However, the neural basis of this effect has not yet been examined using neuroimaging methods. Moreover, it is not known whether the benefits of this strategy can be observed when people, especially overweight, are not explicitly asked to imagine themselves eating. Last, it remains to be investigated if visual perspective could be used to promote healthy foods. The present work manipulated camera angles and tested whether visual perspective modulates activity in brain regions associated with taste and reward processing while participants watch videos featuring a hand grasping (unhealthy or healthy) foods from a plate during functional magnetic resonance imagining (fMRI). The plate was filmed from the perspective of the participant (first-person perspective; 1PP), or from a frontal view as if watching someone else eating (third-person perspective; 3PP). Our findings reveal that merely viewing unhealthy food cues from a 1PP (vs. 3PP) increases activity in brain regions that underlie representations of rewarding (appetitive) experiences (amygdala) and food intake (superior parietal gyrus). Additionally, our results show that ventral striatal activity is positively correlated with body mass index (BMI) during exposure to unhealthy foods from a 1PP (vs. 3PP). These findings suggest that unhealthy foods should be promoted through third-person (video) images to weaken the reward associated with their simulated consumption, especially amongst overweight people. It appears however that, as such, manipulating visual perspective fails to enhance the perception of healthy foods. Their promotion thus requires complementary solutions. Copyright © 2018. Published by Elsevier Ltd.

Ultra-processed foods and added sugars in the US diet: evidence from a nationally representative cross-sectional study.

PubMed

Martínez Steele, Eurídice; Baraldi, Larissa Galastri; Louzada, Maria Laura da Costa; Moubarac, Jean-Claude; Mozaffarian, Dariush; Monteiro, Carlos Augusto

2016-03-09

To investigate the contribution of ultra-processed foods to the intake of added sugars in the USA. Ultra-processed foods were defined as industrial formulations which, besides salt, sugar, oils and fats, include substances not used in culinary preparations, in particular additives used to imitate sensorial qualities of minimally processed foods and their culinary preparations. Cross-sectional study. National Health and Nutrition Examination Survey 2009-2010. We evaluated 9317 participants aged 1+ years with at least one 24 h dietary recall. Average dietary content of added sugars and proportion of individuals consuming more than 10% of total energy from added sugars. Gaussian and Poisson regressions estimated the association between consumption of ultra-processed foods and intake of added sugars. All models incorporated survey sample weights and adjusted for age, sex, race/ethnicity, family income and educational attainment. Ultra-processed foods comprised 57.9% of energy intake, and contributed 89.7% of the energy intake from added sugars. The content of added sugars in ultra-processed foods (21.1% of calories) was eightfold higher than in processed foods (2.4%) and fivefold higher than in unprocessed or minimally processed foods and processed culinary ingredients grouped together (3.7%). Both in unadjusted and adjusted models, each increase of 5 percentage points in proportional energy intake from ultra-processed foods increased the proportional energy intake from added sugars by 1 percentage point. Consumption of added sugars increased linearly across quintiles of ultra-processed food consumption: from 7.5% of total energy in the lowest quintile to 19.5% in the highest. A total of 82.1% of Americans in the highest quintile exceeded the recommended limit of 10% energy from added sugars, compared with 26.4% in the lowest. Decreasing the consumption of ultra-processed foods could be an effective way of reducing the excessive intake of added sugars in the USA. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/

Advanced Manufacturing Systems in Food Processing and Packaging Industry

NASA Astrophysics Data System (ADS)

Shafie Sani, Mohd; Aziz, Faieza Abdul

2013-06-01

In this paper, several advanced manufacturing systems in food processing and packaging industry are reviewed, including: biodegradable smart packaging and Nano composites, advanced automation control system consists of fieldbus technology, distributed control system and food safety inspection features. The main purpose of current technology in food processing and packaging industry is discussed due to major concern on efficiency of the plant process, productivity, quality, as well as safety. These application were chosen because they are robust, flexible, reconfigurable, preserve the quality of the food, and efficient.

Development of new antioxidant active packaging films based on ethylene vinyl alcohol copolymer (EVOH) and green tea extract.

PubMed

Lopez de Dicastillo, Carol; Nerin, Cristina; Alfaro, Pilar; Catala, Ramon; Gavara, Rafael; Hernandez-Munoz, Pilar

2011-07-27

Ethylene vinyl alcohol copolymer (EVOH) films containing green tea extract were successfully produced by extrusion. The films were brown and translucent, and the addition of the extract increased the water and oxygen barrier at low relative humidity but increased the water sensitivity, the glass transition temperature, and the crystallinity of the films and improved their thermal resistance. An analysis by HPLC revealed that the antioxidant components of the extract suffered partial degradation during extrusion, reducing the content of catechin gallates and increasing the concentration of free gallic acid. Exposure of the films to various food simulants showed that the liquid simulants increased their capacity to reduce DPPH(•) and ABTS(•+) radicals. The release of green tea extract components into the simulant monitored by HPLC showed that all compounds present in the green tea extract were partially released, although the extent and kinetics of release were dependent on the type of food. In aqueous food simulants, gallic acid was the main antioxidant component released with partition coefficient values ca. 200. In 95% ethanol (fatty food simulant) the K value for gallic acid decreased to 8 and there was a substantial contribution of catechins (K in the 1000 range) to a greatly increased antioxidant efficiency. Kinetically, gallic acid was released more quickly than catechins, owing to its faster diffusivity in the polymer matrix as a consequence of its smaller molecular size, although the most relevant effect is the plasticization of the matrix by alcohol, increasing the diffusion coefficient >10-fold. Therefore, the materials here developed with the combination of antioxidant substances that constitute the green tea extract could be used in the design of antioxidant active packaging for all type of foods, from aqueous to fatty products, the compounds responsible for the protection being those with the higher compatibility with the packaged product.

Food matrix effects on in vitro digestion of microencapsulated tuna oil powder.

PubMed

Shen, Zhiping; Apriani, Christina; Weerakkody, Rangika; Sanguansri, Luz; Augustin, Mary Ann

2011-08-10

Tuna oil, containing 53 mg of eicosapentaenoic acid (EPA) and 241 mg of docosahexaenoic acid (DHA) per gram of oil, delivered as a neat microencapsulated tuna oil powder (25% oil loading) or in food matrices (orange juice, yogurt, or cereal bar) fortified with microencapsulated tuna oil powder was digested in simulated gastric fluid or sequentially in simulated gastric fluid and simulated intestinal fluid. The level of fortification was equivalent to 1 g of tuna oil per recommended serving size (i.e., per 200 g of orange juice or yogurt or 60 g of cereal bar). The changes in particle size of oil droplets during digestion were influenced by the method of delivery of the microencapsulated tuna oil powder. Lipolysis in simulated gastric fluid was low, with only 4.4-6.1% EPA and ≤1.5% DHA released after digestion (as a % of total fatty acids present). After sequential exposure to simulated gastric and intestinal fluids, much higher extents of lipolysis of both glycerol-bound EPA and DHA were obtained (73.2-78.6% for the neat powder, fortified orange juice, and yogurt; 60.3-64.0% for the fortified cereal bar). This research demonstrates that the choice of food matrix may influence the lipolysis of microencapsulated tuna oil.

Release and Removal of Microorganisms from Land-Deposited Animal Waste and Animal Manures: A Review of Data and Models.

PubMed

Blaustein, Ryan A; Pachepsky, Yakov A; Shelton, Daniel R; Hill, Robert L

2015-09-01

Microbial pathogens present a leading cause of impairment to rivers, bays, and estuaries in the United States, and agriculture is often viewed as the major contributor to such contamination. Microbial indicators and pathogens are released from land-applied animal manure during precipitation and irrigation events and are carried in overland and subsurface flow that can reach and contaminate surface waters and ground water used for human recreation and food production. Simulating the release and removal of manure-borne pathogens and indicator microorganisms is an essential component of microbial fate and transport modeling regarding food safety and water quality. Although microbial release controls the quantities of available pathogens and indicators that move toward human exposure, a literature review on this topic is lacking. This critical review on microbial release and subsequent removal from manure and animal waste application areas includes sections on microbial release processes and release-affecting factors, such as differences in the release of microbial species or groups; bacterial attachment in turbid suspensions; animal source; animal waste composition; waste aging; manure application method; manure treatment effect; rainfall intensity, duration, and energy; rainfall recurrence; dissolved salts and temperature; vegetation and soil; and spatial and temporal scale. Differences in microbial release from liquid and solid manures are illustrated, and the influential processes are discussed. Models used for simulating release and removal and current knowledge gaps are presented, and avenues for future research are suggested. Copyright © by the American Society of Agronomy, Crop Science Society of America, and Soil Science Society of America, Inc.

Controlled release of tocopherols from polymer blend films

NASA Astrophysics Data System (ADS)

Obinata, Noe

Controlled release packaging has great potential to increase storage stability of foods by releasing active compounds into foods continuously over time. However, a major limitation in development of this technology is the inability to control the release and provide rates useful for long term storage of foods. Better understanding of the factors affecting active compound release is needed to overcome this limitation. The objective of this research was to investigate the relationship between polymer composition, polymer processing method, polymer morphology, and release properties of active compounds, and to provide proof of principle that compound release is controlled by film morphology. A natural antioxidant, tocopherol was used as a model active compound because it is natural, effective, heat stable, and soluble in most packaging polymers. Polymer blend films were produced from combination of linear low density polyethylene (LLDPE) and high density polyethylene (HDPE), polypropylene (PP), or polystyrene (PS) with 3000 ppm mixed tocopherols using conventional blending method and innovative blending method, smart blending with a novel mixer using chaotic advection. Film morphologies were visualized with scanning electron microscopy (SEM). Release of tocopherols into 95% ethanol as a food simulant was measured by UV/Visible spectrophotometry or HPLC, and diffusivity of tocopherols in the polymers was estimated from this data. Polymer composition (blend proportions) and processing methods have major effects on film morphology. Four different types of morphologies, dispersed, co-continuous, fiber, and multilayer structures were developed by either conventional extrusion or smart blending. With smart blending of fixed polymer compositions, different morphologies were progressively developed with fixed polymer composition as the number of rod rotations increased, providing a way to separate effects of polymer composition and morphology. The different morphologies obtained using conventional and smart blending greatly affected tocopherol release. Strong correlation was observed between morphology and release rate: multilayer, slow release; co-continuous and fiber, moderate; disperse: fast release. Results indicate that morphology can be manipulated by polymer composition and processing method, and release rates of tocopherols are varied with polymer morphology. Manipulating polymer compositions and film morphologies may provide a means to control the release of tocopherols from food contact films.

21 CFR 120.24 - Process controls.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Process controls. 120.24 Section 120.24 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS Pathogen Reduction § 120.24 Process...

21 CFR 123.16 - Process controls.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Process controls. 123.16 Section 123.16 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FISH AND FISHERY PRODUCTS Smoked and Smoke-Flavored Fishery Products § 123.16 Process controls. In...

21 CFR 123.16 - Process controls.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Process controls. 123.16 Section 123.16 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FISH AND FISHERY PRODUCTS Smoked and Smoke-Flavored Fishery Products § 123.16 Process controls. In...

21 CFR 123.16 - Process controls.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Process controls. 123.16 Section 123.16 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FISH AND FISHERY PRODUCTS Smoked and Smoke-Flavored Fishery Products § 123.16 Process controls. In...

21 CFR 123.16 - Process controls.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Process controls. 123.16 Section 123.16 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FISH AND FISHERY PRODUCTS Smoked and Smoke-Flavored Fishery Products § 123.16 Process controls. In...

21 CFR 114.80 - Processes and controls.

Code of Federal Regulations, 2010 CFR

2010-04-01

... scheduled process and maintained in all finished foods. Manufacturing shall be in accordance with the... occur often enough to ensure that the container suitably protects the food from leakage or contamination... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Processes and controls. 114.80 Section 114.80 Food...

Utilizing food matrix effects to enhance nutraceutical bioavailability: increase of curcumin bioaccessibility using excipient emulsions.

PubMed

Zou, Liqiang; Liu, Wei; Liu, Chengmei; Xiao, Hang; McClements, David Julian

2015-02-25

Excipient foods have compositions and structures specifically designed to improve the bioaccessibility of bioactive agents present in other foods coingested with them. In this study, an excipient emulsion was shown to improve the solubility and bioaccessibility of curcumin from powdered rhizome turmeric (Curcuma longa). Corn oil-in-water emulsions were mixed with curcumin powder, and the resulting mixtures were incubated at either 30 °C (to simulate a salad dressing) or 100 °C (to simulate a cooking sauce). There was an appreciable transfer of curcumin into the excipient emulsions at both incubation temperatures, but this effect was much more pronounced at 100 °C. The bioaccessibility of curcumin measured using a simulated gastrointestinal tract model was greatly improved in the presence of the excipient emulsion, particularly in the system held at 100 °C. This effect was attributed to the higher initial amount of curcumin solubilized within the oil droplets, as well as that solubilized in the mixed micelles formed by lipid digestion. This study highlights the potential of designing excipient food emulsions that increase the oral bioavailability of lipophilic nutraceuticals, such as curcumin.

Sodium monitoring in commercially processed and restaurant foods.

PubMed

Ahuja, Jaspreet K C; Pehrsson, Pamela R; Haytowitz, David B; Wasswa-Kintu, Shirley; Nickle, Melissa; Showell, Bethany; Thomas, Robin; Roseland, Janet; Williams, Juhi; Khan, Mona; Nguyen, Quynhanh; Hoy, Kathy; Martin, Carrie; Rhodes, Donna; Moshfegh, Alanna; Gillespie, Cathleen; Gunn, Janelle; Merritt, Robert; Cogswell, Mary

2015-03-01

Most sodium in the US diet comes from commercially processed and restaurant foods. Sodium reduction in these foods is key to several recent public health efforts. The objective was to provide an overview of a program led by the USDA, in partnership with other government agencies, to monitor sodium contents in commercially processed and restaurant foods in the United States. We also present comparisons of nutrients generated under the program to older data. We track ∼125 commercially processed and restaurant food items ("sentinel foods") annually using information from food manufacturers and periodically by nationwide sampling and laboratory analyses. In addition, we monitor >1100 other commercially processed and restaurant food items, termed "priority-2 foods" (P2Fs) biennially by using information from food manufacturers. These foods serve as indicators for assessing changes in the sodium content of commercially processed and restaurant foods in the United States. We sampled all sentinel foods nationwide and reviewed all P2Fs in 2010-2013 to determine baseline sodium concentrations. We updated sodium values for 73 sentinel foods and 551 P2Fs in the USDA's National Nutrient Database for Standard Reference (releases 23-26). Sodium values changed by at least 10% for 43 of the sentinel foods, which, for 31 foods, including commonly consumed foods such as bread, tomato catsup, and potato chips, the newer sodium values were lower. Changes in the concentrations of related nutrients (total and saturated fat, total sugar, potassium, or dietary fiber) that were recommended by the 2010 Dietary Guidelines for Americans for reduced or increased consumption accompanied sodium reduction. The results of sodium reduction efforts, based on resampling of the sentinel foods or re-review of P2Fs, will become available beginning in 2015. This monitoring program tracks sodium reduction efforts, improves food composition databases, and strengthens national nutrition monitoring. © 2015 American Society for Nutrition.