Search Results (40)

Food allergies are becoming more common globally. The strict elimination diet, as the main approach so far, has a negative impact on different areas of the lives of children suffering from food allergies, as well as on their caregivers. Oral immunotherapy (OIT), which consists of ingesting small, gradually increasing amounts of food allergens, is a promising approach. Although efficient, this approach is accompanied by frequent adverse reactions (AR), some of which are as severe as anaphylaxis. It seems that, generally, slow dose escalation, as well as low maintenance doses with longer durations, make OIT safer, especially in children with severe food allergies. Furthermore, less allergenic forms of allergens, such as baked milk or egg, also contribute to OIT safety. Adjuvant therapy in combination with OIT has the potential to improve OIT efficiency and safety. Treatment with monoclonal antibodies such as omalizumab and dupilumab in combination with OIT is promising. While both could improve efficiency, omalizumab seems to have a better effect on safety. Interferon γ shows promising results. In contrast, the effect of probiotics and vitamin D supplementation in combination with OIT is still controversial, and new trials about their synergistic effect are needed. Full article

In recent years, mass spectrometry has played a key role as a confirmatory method to unequivocally identify multiple allergens, increasing the level of protection of allergic consumers. Despite advances made in methods of development, food processing still represents a critical issue in terms of the detection and accurate quantification of allergens due to chemical/structural modifications that can occur on the protein moiety or interferences of matrix compounds that might impair their final detection. Based on the multi-allergen MS/MS method devised within the ThrAll project, in this paper, we investigated the applicability of the developed method for the detection of traces of allergenic ingredients including egg, milk, soy, almond, hazelnut, peanuts, and sesame in two different kind of food matrices, namely cookies and rusks. The products were produced at laboratory scale in a food pilot plant that underwent different technological and thermal treatments. The challenge was to validate, in these extensively processed foods, the selected proteotypic peptide-markers capable of tracing the culprit ingredients in baked goods despite the processing the foods had undergone for their production. To accomplish this goal, the multi-target method developed on a low-resolution MS platform was transferred to a high-resolution MS system, and the pre-identified markers were also checked and validated on the new platform in order to be considered robust markers able to be indistinctly used on both types of platforms. Finally, the sensitivity of the method in terms of the Limit of Detection (LOD) and Limit of Quantification (LOQ) was calculated and the effect of the processing conditions on allergens detection in both baked goods was also investigated. Full article

During food quality control, NIR technology enables the rapid and non-destructive determination of the typical quality characteristics of food categories, their origin, and the detection of potential counterfeits. Over the past 20 years, the NIR results for a variety of food groups—including meat and meat products, milk and milk products, baked goods, pasta, honey, vegetables, fruits, and luxury items like coffee, tea, and chocolate—have been compiled. This review aims to give a broad overview of the NIRS processes that have been used thus far to assist researchers employing non-destructive techniques in comparing their findings with earlier data and determining new research directions. Full article

Fresh highland barley is difficult to store, leading to a lack of commercial products. To address these problems, the research investigated the effect of different heat treatments (steaming <SFB>, microwaving <MFB>, baking <BFB>, and cooking <CFB>) on the quality of fresh highland barley, and used pretreated fresh highland barley as material, combined with the milk tea market, to design and optimize the preparation process of fresh highland barley tapioca pearl and milk tea BOBA. The results showed that the different heat treatments reduced the content of ash and starch significantly, and SFB and MFB decreased the digestibility of fresh highland barley (P < 0.05). In particular, SFB had a significantly higher overall score for fresh barley than the other treatments, with the highest sensory evaluation for aroma, elasticity, and the overall taste of the grain, and the eGI value was the lowest (58.64). The optimal preparation process of fresh highland barley tapioca pearl and milk tea BOBA was designed and optimized by the L₉(34) orthogonal test. The optimal tapioca pearl formula contained the following: apioca starch content of 36%, cooking time of 2.5 min, and erythritol stevia content of 1.5%. The optimal milk tea BOBA formula contained the following: sodium alginate content of 1.3%, erythritol stevia content of 0.6%, and calcium lactate content of 2.2%. This not only improves the comprehensive utilization rate of fresh highland barley, but also provides the accessory food, ensuring a lower eGI and increasing the healthiness and diversity of milk tea. Full article

Background: Cow’s milk allergy (CMA) is one of the most common and complex food allergies affecting children worldwide and, with a few exceptions, presents in the first few months of life. Baked-milk-containing diets are well tolerated in the majority of milk-allergic children and allow dietary restrictions to be relaxed. In addition, the early introduction of tolerated forms of allergenic foods to an infant’s diet in small amounts may enhance the outgrowth of their milk allergy through oral tolerance induction. The methods of milk introduction vary widely across the globe. Methods: We convened an expert group to develop a comprehensive milk ladder based on the calculated milk protein content of Indian foods. To validate the milk ladder, the foods chosen for the ladder were analyzed and the ladder was re-evaluated based on the cooked milk protein content. Results: Combining expert consensus and validation of milk protein content, we created the world’s first milk ladder containing Indian foods. This is the first ladder that provides information on the timing and temperature of cooking, with validated milk protein content. Conclusions: This is the first milk ladder based on the unique features of Indian food habits built by the consensus of Indian experts along with international collaboration with laboratory quantification of milk protein in each step. We believe the “The Indian Milk Ladder” will be a very helpful tool for pediatricians helping manage CMA in children as well as their parents and caregivers, not only in India, but in countries world-wide where these foods are commonly consumed. Full article

A baked gluten-free pastry was formulated using milk kefir, rice, and different amounts of carob pulp flour, i.e., 20% (B₁) and 40% (B₂). In all cases, B₂ showed the most remarkable antioxidant properties in terms of total phenolic, phenolic acid, and flavonoid content, as well as scavenging activity both in aqueous and organic media. This trend was observed over a 6-day storage time. Lower cohesive interactions among dough aggregate domains were recorded as the carob pulp flour amount increased. At the same time, rigidity decreased in the order B₀ > B₁ > B₂ as confirmed by lower textural properties shown by the carob-added samples. Sensory analysis recorded overall acceptability for both B₁ and B₂, with sweetness, cocoa, gingerbread, and rye aroma as predominant descriptors. The glycemic index determination confirmed a better score for B₂ and revealed a medium GI value (62), in comparison with high GIs recorded for B₁ and B₀ (115 and 100, respectively). Full article

Worldwide, around 385 thousand babies are born each day. Many of them cannot be breastfed because of several physiological problems of the mothers. Galactogogues remain the most natural and prolific way to improve both milk quantity and quality. Various herbs are traditionally used to increase lactation, but the best known are fennel (Foeniculum vulgare L.) and anise (Pimpinella anisum L.). The main objective of the present study was to obtain some special and nutritious ready-to-eat products from pureed sweet potato (Ipomoea batatas L.) fortified with aqueous extracts from the aforementioned galactogogues herbs. Two different types of thermal treatment, steaming and baking, were investigated to obtain healthy and safe-for-consumption purees. Steam convection had a lower impact, compared with hot air convection, on the content of bioactive compounds among all samples. Among all samples, sweet potato puree with fennel aqueous extract, processed by steaming, (EFCA) showed the highest content of β-carotene (1.27 ± 0.11 mg/g DW), lycopene (0.59 ± 0.07 mg/g DW), and total carotenoids (1.38 ± 0.11 mg/g DW); the cooking loss registered statistically significantly lower values in the case of steam convection. These reports might potentially generate novel ready-to-eat foods used as meals and as well as lactation adjuvants. Full article

Effects of two foods with bioactive constituents (black tea brew, BTB and grape seed powder, GSP) on lipid digestibility was studied. Lipolysis inhibitory effect of these foods was examined using two test foods (cream and baked beef) with highly different fatty acid (FA) composition. Digestion simulations were performed either using both gastric and pancreatic lipase, or only with pancreatic lipase according to the Infogest protocol. Lipid digestibility was assessed based on the bioaccessible FAs. Results showed the triacylglycerols containing short- and medium-chain FAs (SCFA and MCFA) are non-preferred substrates for pancreatic lipase; however, this is not characteristic for GL. Our findings suggest that both GSP and BTB primarily affect the lipolysis of SCFAs and MCFAs, because the dispreference of pancreatic lipase towards these substrates was further enhanced as a result of co-digestion. Interestingly, GSP and BTB similarly resulted in significant decrease in lipolysis for cream (containing milk fat having a diverse FA profile), whereas they were ineffective in influencing the digestion of beef fat, having simpler FA profile. It highlights that the characteristics of the dietary fat source of a meal can be a key determinant on the observed extent of lipolysis when co-digested with foods with bioactive constituents. Full article

In recent years, novel food is becoming an emerging trend increasingly more demanding in developed countries. Food proteins from vegetables (pulses, legumes, cereals), fungi, bacteria and insects are being researched to introduce them in meat alternatives, beverages, baked products and others. One of the most complex challenges for introducing novel foods on the market is to ensure food safety. New alimentary scenarios drive the detection of novel allergens that need to be identified and quantified with the aim of appropriate labelling. Allergenic reactions are mostly caused by proteins of great abundance in foods, most frequently of small molecular mass, glycosylated, water-soluble and with high stability to proteolysis. The most relevant plant and animal food allergens, such as lipid transfer proteins, profilins, seed storage proteins, lactoglobulins, caseins, tropomyosins and parvalbumins from fruits, vegetables, nuts, milk, eggs, shellfish and fish, have been investigated. New methods for massive screening in search of potential allergens must be developed, particularly concerning protein databases and other online tools. Moreover, several bioinformatic tools based on sequence alignment, motif identification or 3-D structure predictions should be implemented as well. Finally, targeted proteomics will become a powerful technology for the quantification of these hazardous proteins. The ultimate objective is to build an effective and resilient surveillance network with this cutting-edge technology. Full article

IgE-mediated cow’s milk protein allergy (CMPA) is one of the most prevalent food allergies in early childhood. Though the cornerstone of management involves the strict avoidance of milk products while awaiting natural tolerance, research increasingly shows that the rates of resolution are slowing down. Therefore, there is a need to explore alternative pathways to promote tolerance to cow’s milk in pediatric populations. This review aims to combine and appraise the scientific literature regarding the three CMPA management methods: avoidance, the milk ladder, and oral immunotherapy (OIT) and their outcomes in terms of efficacy, safety, and immunological effects. Cow’s milk (CM) avoidance virtually protects against allergic reaction until natural tolerance occurs, with hypoallergenic substitutes available in the market, but accidental ingestion represents the main issue for this strategy. Introduction to baked milk using the milk ladder was designed, with most CMPA patients successfully completing the ladder. Similar to baked milk treatment, many OIT protocols also demonstrated decreased IgE and increased IgG4 levels post protocol, as well as a reduction in wheal size diameter. Though these strategies are shown to be safe and effective in CMPA, future clinical trials should compare the safety and effectiveness of these three management strategies. Full article

Forests remain an important resource in Iran, as most of the livelihood activities of local communities, especially in the semi-arid environment of the Zagros forests, are dependent on forest resources. The aim of this study was to identify the type and extent of forest dependency. Semi-structured interviews and questionnaires were used to collect data from 170 households in Central Zagros. Results show that using firewood for fuel and non-fuel uses, harvesting edible and medicinal plants, agriculture and horticulture, and livestock grazing were the main forest livelihood activities undertaken by the households in the study area. On average, each household harvested 18.08 cubic meters of oak per year for water heating (bathing), baking bread, heating, cooking, heating milk and buttermilk, agricultural tools, house building, warehouses and shelters, fencing, branches for livestock, charcoal and harvesting firewood for sale. Of rural households, 72% used edible plants, and 86% used medicinal plants. Age, job, residence status, number of livestock, crop farming and household size were found to be correlated with forest dependency. Findings from this study contribute broadly to an integrated understanding of the bio-human dimensions of forest ecosystems, with specific reference to the study area. Full article

Due to the effect of climate change, wheat flour qualities with extremely high dough extensibility or dough strength are becoming more common, which impairs the production of selected wheat products such as pastries. The aim of this study was to investigate the effect of sorghum, millet, amaranth, or buckwheat addition to such a strong gluten common wheat flour (Triticum aestivum) on its rheological and baking properties. Raw materials were analyzed chemically (ash, protein, fat, starch, total dietary fiber) and physically (water absorption index, water solubility index, and pasting properties). Selected rheological analyses (Farinograph® and Extensograph^®) were carried out on wheat blends, including up to 30% alternative grains. The baking properties of the blends were evaluated on standard bread and sweet milk bread recipes. Results showed that low amounts (5%) of sorghum and millet improved the dough stability of the high-gluten wheat flour. For optimum dough extensibility, additions of 30% sorghum, 15% millet, or 20% amaranth were needed. The use of gluten-free grains increased bread volume and decreased crumb firmness of the sweet milk breads when added at lower levels (5–15%, depending on the grain). In conclusion, cereal blending is a supportive tool to mitigate the effects of ongoing climate change and can enhance biodiversity and nutrition. Full article

The utilization of plant by-products as functional food ingredients has received increasing attention in the last decade. One such by-product generated during milk thistle oil pressing is oilseed cakes, which could be used as a novel food ingredient. Therefore, the study aimed at investigating the effects of the addition of milk thistle oilseed cake (MTOC) flour fractions obtained via dry sieving, differing in particle size (unsieved; coarse: >710 µm; medium: 315–710 µm; and fine: <315 µm), on the quality of gluten-free bread and stability of silymarin during breadmaking. The 10% addition of the fractions into gluten-free bread increased the protein, fibre, fat, ash and silymarin content. The breads with the coarse fraction had the highest content of fibre, whereas the breads with the fine fraction excelled in protein, fat and ash content. The medium fraction was characterized as the richest source of silymarin, whilst the fine fraction was the poorest. Silymarin constituents were slightly released during dough rising but also partially decomposed during baking; moreover, silydianin was the most susceptible and degraded the most. The enriched breads had better sensory and textural properties compared to the control bread. The results suggest that MTOC flour fractions can improve the potential health benefits and nutritional profile of gluten-free bread. Full article

Muffins are sweet, high-calorie baked products with a typical porous structure and high volume, which confer a spongy texture. Because of this texture and good taste, these products are highly valued by consumers. However, muffins have low nutritional value. The aim of this study was to develop a technology of muffins as a functional product with hepatoprotective activity using defatted milk thistle powder (DMTP). The incorporation of this dietary supplement was carried out by the partial replacement of flour in the classic formulation. Physico-chemical and sensory analyses were performed to evaluate muffins with and without defatted milk thistle seed powder. The moisture sorption isotherms of the porous structure were determined by the gravimetric method with a MacBen microbalance over a 0.05–1.0 water activity range, and the data were fitted to Brunauer–Emmet–Teller (BET) and Guggenheim–Anderson–de Boer (GAB) models. It was established that the addition of milk thistle powder reduces baking, increases the drying out of products and the water-holding capacity, and increases the volume and crumb density of muffins. The microstructure of the muffins was examined using a moisture sorption isotherm. The moisture sorption isotherms of muffin samples presented a sigmoid shape and belong to type II of classification. The hysteresis loops of the samples are almost the same, which indicates similar structural data. The capacity of the monolayer according to the BET models varied in the range of 1.63–2.15 mmol/g of the dried sample, showing a slightly decreasing trend for muffins with DMTP. The GAB model accurately fits the adsorption isotherms in the water activity range from 0.05 to 0.88. The sensory results from a consumer evaluation indicate that both samples were characterized by the traditional pleasant appearance of the muffin, without visible flaws and with a pleasant taste and a good flour aroma. The result is a muffin with the same texture and sensory characteristics but as a potential functional food. Full article

Antiradical potential (ARP) is an important measure of food safety. In addition, it directly or indirectly affects the rate of occurrence of a number of human pathologies. Using a photocolorimetric analysis of DPPH (2,2-diphenyl-1-picrylhydrazyl) solutions, we estimated the antiradical potential of food raw materials, food concentrates, biologically active substances, and wild plants. We conducted approximately 1500 analyses of almost 100 food products selected from 11 food groups: vegetables, milk, meat, fish, cereals and bread, drinks (including tea and coffee), etc. With a confidence interval (CI) of 95%, the average values for animal products range from 15.87 to 18.70 ascorbic acid equivalents per gram of dry matter. For plant materials, the range is 474.54–501.50 equivalents when wild herbs are included and 385.02–408.83 equivalents without taking herbs into account. The antiradical potential of the biologically active substances we studied ranged from 706.84 to 847.77 equivalents per gram of dry matter, which makes it possible to use some of the components to repair products with low ARP values, for example, bread and baked goods, confectionery, milk and dairy products, carbonated drinks, and juice. In this study, a low ARP value is associated with a reduction in the shelf life of products and a deterioration in their organoleptic properties; therefore, we propose using ARP as an important reference for describing the quality of food products and raw food materials. Full article