Search Results (11)

Background and Objectives: In clinical practice and research, it is necessary to use a standardized measurement tool to accurately determine dietary adherence in adults with celiac disease. The aim of this study is to validate the Celiac Dietary Adherence Test (CDAT) in the Turkish patients with celiac disease. Methods: The CDAT was translated using forward-backward translation method, reviewed by experts, and tested for comprehensibility. The final revised version of the CDAT was completed by 97 adults diagnosed with celiac disease and following a gluten-free diet. Construct validity was assessed using exploratory factor analysis (EFA) and confirmatory factor analysis (CFA). Reliability was evaluated via internal consistency (Cronbach’s alpha) and test–retest reliability (Pearson correlation) after re-administration within 2 weeks. Results: Exploratory factor analysis yielded a Kaiser-Meyer-Olkin (KMO) value of 0.69, with Bartlett’s test of sphericity being significant (p < 0.001). EFA indicated a single-factor structure, explaining 55% of the total variance. CFA showed acceptable fit indices for the model (χ²/df = 1.45, CFI = 0.93, TLI = 0.90, RMSEA = 0.07, GFI = 0.94, AGFI = 0.88). Reliability analyses indicated Cronbach’s alpha of 0.70, and a test–retest correlation of 0.92. Items 5 and 6 were removed from the Turkish version of the CDAT because their factor loadings were below 0.40. Conclusions: The Turkish CDAT is valid and reliable for rapid, standardized assessment of adherence to a gluten-free diet in adults with celiac disease. Full article

Considering the high stability of water-in-oil (W/O) emulsions, contamination from emulsified pollutants poses a long-term risk to the environment. In this study, hybrid membranes composed of wheat gluten amyloid fibrils (WGAFs) and zein nanoparticles (ZNPs) were prepared and used as a separator to remove emulsified W/O droplets from the oily phase. ZNPs and WGAFs were synthesized through antisolvent method and fibrillation process. Next, a ZNP-functionalized wheat gluten AF/methyl cellulose (ZNP-WGAF/MC) hybrid membrane was fabricated, and its properties were investigated via various analytical techniques. Lastly, the separation efficiency of the ZNP-WGAF/MC hybrid membrane for various W/O emulsions was assessed using microscopy and light scattering. The formation of ZNPs or WGAFs was first verified via spectroscopic and microscopic methods. Our results indicated that the ZNP-WGAF/MC hybrid membranes were synthesized via chemical crosslinking coupled with the casting method. Furthermore, the incorporation of either WGAFs or ZNPs was found to improve the thermal stability and surface hydrophobicity of membranes. Finally, the separation efficiency of the ZNP-WGAF/MC hybrid membranes for various W/O emulsions was determined to be ~87–99%. This research demonstrates the potential of harnessing three-dimensional membranes composed of plant protein-based fibrils and nanoparticles to separate emulsified W/O mixtures. Full article

The specific detection of serum IgE antibodies specific to allergens (sIgE Abs) that can crosslink the plural high-affinity IgE receptor (FcεRIα) molecules on the surface of mast cells or basophils with a multivalent allergen can reduce the false-positive diagnoses observed in chemiluminescent and fluorescence enzyme immunoassays for type-I allergic patients. In this study, we detected sIgE Abs to the egg-allergen ovalbumin (OVA) and the wheat-allergen gluten in the sera of rats sensitized with each allergen using an amplified luminescence proximity homogeneous assay by crosslinking (AlphaCL). OVA and gluten were reacted with each sIgE Ab in the sera. Then, acceptor and donor beads labeled with the human FcεRIα were added to the reacted solution. The luminescence intensity for anti-OVA IgE Abs in the sera with the removal of IgG Abs was observed in five of seven (71.4%) of the sensitized rats, whereas no signals were observed in any of the unsensitized rats. The AlphaCL could also detect anti-gluten sIgE Abs in the sera of sensitized rats, but not of unsensitized rats. In conclusion, we successfully detected sIgE Abs in the sera of rats sensitized to two allergens using the AlphaCL. This detection method has the potential to be used as a new diagnostic tool for type-I allergic patients. Full article

Legumes, rich in protein, fiber, and micronutrients, are increasingly popular in pulse-based and gluten-free foods despite global consumption stagnating at 21 g/day due to taste, low protein digestibility, anti-nutrients, and long cooking times. Bean resistance to cooking causes textural defects like the hardshell and hard-to-cook phenomena. The pectin–cation–phytate hypothesis explains why soaking beans in sodium salts reduces cooking time by enhancing pectin solubility in water. Gradoli Purgatory beans (GPB), from Italy′s Latium region, were malted, reducing phytic acid by 32% and oligosaccharides by 63%. This study evaluated the hardness of cooked GPB seeds in various conditions, including decorticated or malted states, using a modified standard method. Cooking at 98 °C for 7–75 min on an induction hob with a water-to-seed ratio of 4 g/g was tested. Soaking was applied before cooking for conventional seeds only, followed by texture analysis. Conventional GPBs were adequately cooked if their cotyledons disintegrated upon pressing, requiring a force peak of 250 to 220 N and cooking times of 52 to 57 min. Malted, decorticated, and split GPBs cooked similarly to raw decorticated and split ones, with times of 32 and 25 min, respectively. Faster cooking was due to bean coat removal and splitting, not chemical changes. Sodium or potassium carbonate/bicarbonate at 1–2 g/L improved cooking efficiency, with 2 g/L of sodium carbonate reducing cooking time to 13 min. Higher concentrations caused non-uniform cooking. Cooking malted, decorticated, and split GPBs in sodium-carbonated water reduced greenhouse gas emissions from 561 to 368 g CO_2e/kg, meeting the demand for eco-friendly and nutritionally enhanced plant protein sources. Full article

The co-occurrence of aflatoxin B1 (AFB1) and zearalenone (ZEN) in grain-based food and animal feed poses significant health risks to humans and animals due to their potent mutagenic, cytotoxic, and carcinogenic properties. Conventional physical and chemical methods are insufficient for effectively detoxifying multiple mycotoxins present in food and feed. In this study, we evaluated the capability of Bacillus subtilis ZJ-2019-1 (B. subtilis ZJ-2019-1) to simultaneously degrade AFB1 and ZEN while optimizing reaction to enhance degradation efficiency. The localization of active ingredients from B. subtilis ZJ-2019-1 was determined using high-performance liquid chromatography (HPLC). Our findings demonstrated that B. subtilis ZJ-2019-1 eliminated 60.88% of AFB1 and 33.18% of ZEN within 72 h at a concentration of 10 mg/L at 37 °C (pH 7.0) and exerted greater activity under alkaline conditions. The autoclaved and boiled supernatants of B. subtilis ZJ-2019-1 exhibited significant enhancement in the degradation of AFB1 and ZEN, achieving degradation rates of 79.85% and 100%, respectively, at a concentration of 1 mg/L within 48 h at 37 °C. Moreover, the crude enzymes from B. subtilis ZJ-2019-1 showed maximum degradation rates for AFB1 (100%) and ZEN (94.29%) within 72 h at 70 °C. Additionally, divalent cations (such as Co²⁺, Fe²⁺, Mn²⁺, and Ni²⁺) significantly augmented the activity of crude enzymes from B. subtilis ZJ-2019-1 towards mycotoxin degradation. Furthermore, when applied to corn gluten meals, B. subtilis ZJ-2019-1 strain effectively detoxify 66.08% of AFB1 and 22.01% of ZEN, surpassing the efficacy of a commercial detoxification agent on the market (34.17% for AFB1 and 2.28% for ZEN). Collectively, these findings indicated that B. subtilis ZJ-2019-1 is a promising candidate for the simultaneous removal of multiple mycotoxins in food and feed, while addressing health concerns associated with harmful mycotoxins. Full article

Celiac disease (CD) is the chronic immune-mediated enteropathy of the small bowel, manifesting when exposure to gluten occurs in genetically predisposed individuals. Nowadays, the only treatment considered safe for CD is a gluten-free diet (GFD). However, one of the problems faced by celiac patients is the cross-contamination of gluten-free food when preparing meals, in addition to utensils, surfaces and equipment. This study aimed to evaluate cross-contamination in gluten-free products and strategies for removing gluten from cross-contamination in cooking environments. The selection of papers for this integrative review was carried out by searching different databases. Gluten cross-contamination is a global concern for celiac patients in food environments. Although some practices are positive, such as gluten labeling on processed food in several countries, it is crucial to promote good practices in food services around the world. Only a few studies showed effective results in removing gluten from surfaces and utensils; furthermore, sampling was limited, making it difficult to identify appropriate procedures to reduce cross-contamination. The variation in contamination in different kitchen environments also highlighted that celiac patients must continue paying attention to the methods used to prepare gluten-free food. More research is needed, especially into methods of removing gluten from surfaces and utensils, to ensure food safety for celiac patients in many food environments. Full article

The modification of flours by ultrasound (US) treatments requires excess water to suspend the sample to be treated, which must be removed after treatment to recover the ultrasonicated flour. The aim of this study was to determine the influence that the water removal method has on the final characteristics of US-treated gluten-free flours (rice, brown tef, corn and quinoa). US treatment parameters were constant, and two water removal methods were studied: freeze-drying and centrifugation + drying. The elimination of water by centrifugation resulted in the loss of solubilized compounds from the treated flours, which led to important differences between the final characteristics of US-treated flours. Ultrasonication resulted in the reduction of flours’ particle size and modification of their color parameters. Techno-functional properties were modified by US treatment, where the water removal method was more influential in whole grain samples (brown tef and quinoa). Few differences were found in thermal properties among pairs of US-treated samples, indicative that the effect caused to starch was mainly attributed to ultrasonication conditions than to the drying method. The water removal method markedly influenced the pasting properties of US-treated flours, resulting in lower profiles when freeze-drying was applied and higher profiles when flours were retrieved by centrifugation. Gels made with tef, corn and quinoa presented reduced tan(δ)₁ values after sonication, while gels made with rice did not show any modification. The water removal method is a decisive step in US treatments, defining the final characteristics of the treated matter, and having a great influence in the modification attributed to ultrasonication. Full article

Adequate supply of minerals in the diet is necessary for the proper functioning of the human body. In recent years gluten-free diet, which rigorous forms may lead to deficiencies of mineral components (especially Mg, Mn, Zn and Cu), is becoming more and more popular. Buckwheat grains do not contain gluten, and their nutritional value is very high. They are often consumed in the form of groats, which are obtained from roasted and dehulled seeds. The purpose of the work was to determine how conducting the buckwheat groats production in industrial conditions affects the content and availability of magnesium, manganese, zinc and copper. The results indicated that husk removal had a particularly adverse effect on the total manganese content and its amount released by enzymatic digestion, whereas it had a positive effect on the post-digestion zinc level by increasing it by nearly half. Hydrothermal processes especially affected the release of analysed elements simulated by the in vitro method, and the extent of changes depended on the processing parameters. It was shown that bioaccessibility of minerals may be increased by treating buckwheat at a lower temperature for a short time, which has a particularly beneficial effect on the manganese and magnesium. Treating grains at a higher temperature reduces the bioaccessibility of all analysed elements, which was particularly noted for zinc and copper. Based on the obtained results, it should be stated that buckwheat groats should be a regular part of human diet, because they are a good source of easily digestible mineral compounds. Their consumption should be especially considered by people on a rigorous gluten-free diet, as they can prevent mineral deficiencies associated with its use. Full article

Celiac disease (CD) is an immune-mediated gluten-sensitive enteropathy. Currently, it affects around 1% of world population, but it is constantly growing. Celiac patients have to follow a strict gluten-free (GF) diet. Beer is one of the most consumed beverages worldwide, but it is not safe for people with CD. It has a gluten content usually above the safe threshold (20 ppm), determined by the official method for hydrolyzed foods (R5-competitive-ELISA). The demand on the market for GF beers is increasingly growing. This review aims to provide a comprehensive overview of different strategies to produce GF beer, highlighting strengths and weaknesses of each approach and taking into account technological and sensory issues. GF cereals or pseudocereals have poor brewing attitudes (if used as main raw material) and give the beer unusual flavour. Instead, enzymatic treatments allow traditional brewing process followed by gluten content reduction. A survey on 185 GF-producing breweries (both industrial and craft) from all over the world have been considered to assess which approach is most used. Beers brewed with GF cereals and pseudocereals (used in well-balanced proportions) are more common than gluten-removed (GR) beers, obtained by enzymatic treatment. Full article

The rheological and microstructural aspects of the dough samples prepared from wheat flour and different levels of tomato seed flour (TSF) were investigated by rheology methods through the Mixolab device, dynamic rheology and epifluorescence light microscopy (EFLM). The Mixolab results indicated that replacing wheat flour with TSF increased dough development time, stability, and viscosity during the initial heating-cooling cycle and decreased alpha amylase activity. The dynamic rheological data showed that the storage modulus G’ and loss modulus G” increased with the level of TSF addition. Creep-recovery tests of the samples indicated that dough elastic recovery was in a high percentage after stress removal for all the samples in which TSF was incorporated in wheat flour. Using EFLM all the samples seemed homogeneous showing a compact dough matrix structure. The parameters measured with Mixolab during mixing were in agreement with the dynamic rheological data and in accordance with the EFLM structure images. These results are useful for bakery producers in order to develop new products in which tomato seed flour may be incorporated especially for wheat flours of a good quality for bread making and high wet gluten content. The addition of TSF may have a strength effect on the dough system and will increase the nutritional value of the bakery products. Full article

The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to increasing consumer demand for gluten-free products with quality characteristics similar to wheat bread. The replacement of gluten in cereal-based products remains a challenge for scientists, due to its unique role in network formation, which entraps air bubbles. When gluten is removed from a flour, starch is the main component left. Starch is used as gelling, thickening, adhesion, moisture-retention, stabilizing, film forming, texturizing and anti-staling ingredient. The extent of these properties varies depending on the starch source. The starches can additionally be modified increasing or decreasing certain properties of the starch, depending on the application. Starch plays an important role in the formulation of bakery products and has an even more important role in gluten-free products. In gluten-free products, starch is incorporated into the food formulation to improve baking characteristics such as the specific volume, colour and crumb structure and texture. This review covers a number of topics relating to starch; including; an overview of common and lesser researched starches; chemical composition; morphology; digestibility; functionality and methods of modification. The emphasis of this review is on starch and its properties with respect to the quality of gluten-free products. Full article