Heterocyclic aromatic amines in doner kebab : quantitation using an efficient microextraction technique coupled with reversed-phase high-performance liquid chromatography

The safety of doner kebab as a traditional Middle East tasty food can threaten via the formation of dangerous compounds such as heterocyclic aromatic amines during heat process. In this regard, the current investigation was devoted to measuring of 4 HAAs (2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), and 2-amino-3-methylimidazo[4,5-f]quinoline (IQ)) in doner kebab samples with an innovative microextraction technique combined with high-performance liquid chromatography. The limit of detection was in the range of 4.8 and 5.3 ng/g, while relative standard deviations were between 6.5% and 8.3%, and recoveries were calculated in the range of 89%-97%. The most and the least total mean values of HAA levels were 13.30 ng/g for MeIQx and 5.0 ng/g for IQ. The proposed method showed a high capability to extract trace amount of HAAs from a complex matrix such as doner kebab. Also, this technique is easy, high sensitive, selective, accurate and efficient81889

Is the Staple Food Consumed Changes in Diabetics can Affect the Quality of Life? A Parallel Randomized Controlled Trial.

Backgrounds: Diabetes is one of the chronic diseases that need continual medical care and self-care education, as well as nutritional therapy as an integral part of dietary management. This study was carried out to investigate the effect of bulk bread formulated with portulaca oleracea on quality of life (QOL) in patients with type 2 diabetes. Methods: This parallel randomized controlled trial was conducted on 104 patients with type 2 diabetes. Participants received bulk bread containing 10% portulaca powder for 8 weeks (intervention group); the control group used their normal daily bread.  The quality of life score was estimated in both groups by the use of the Short-form 36-Item (SF-36) questionnaire before the intervention, and 8 weeks after dietary intervention, the quality of life score between both groups was compared. The significant level was set at 0.05. Results: The difference in the mean score of quality of life of the studied units in different dimensions of physical function, role limitation due to physical problems, role limitation due to emotional problems, physical pain, social function, energy and vitality, mental health, general health, and overall quality of life showed that  there was a significant difference in the mean in all dimensions and quality of life, except mental health, was observed in the case group after the intervention. The mean difference in quality of life in different dimensions before and after the intervention in the intervention group is significant. Conclusions: According to the results, it was revealed that consumption bulk bread formulated with portulaca oleracea can promote the quality of life in patients with type 2 diabetes. So, it can be concluded that portulaca oleracea as a functional plant can be found in bread as a new treatment and prevention method in patients with diabetes. Keywords: Bread, Portulaca oleracea, Quality of life, Type 2 diabetes.&nbsp

Is the Staple Food Consumed Changes in Diabetics can Affect the Quality of Life? A Parallel Randomized Controlled Trial.

Backgrounds: Diabetes is one of the chronic diseases that need continual medical care and self-care education, as well as nutritional therapy as an integral part of dietary management. This study was carried out to investigate the effect of bulk bread formulated with portulaca oleracea on quality of life (QOL) in patients with type 2 diabetes. Methods: This parallel randomized controlled trial was conducted on 104 patients with type 2 diabetes. Participants received bulk bread containing 10% portulaca powder for 8 weeks (intervention group); the control group used their normal daily bread.  The quality of life score was estimated in both groups by the use of the Short-form 36-Item (SF-36) questionnaire before the intervention, and 8 weeks after dietary intervention, the quality of life score between both groups was compared. The significant level was set at 0.05. Results: The difference in the mean score of quality of life of the studied units in different dimensions of physical function, role limitation due to physical problems, role limitation due to emotional problems, physical pain, social function, energy and vitality, mental health, general health, and overall quality of life showed that  there was a significant difference in the mean in all dimensions and quality of life, except mental health, was observed in the case group after the intervention. The mean difference in quality of life in different dimensions before and after the intervention in the intervention group is significant. Conclusions: According to the results, it was revealed that consumption bulk bread formulated with portulaca oleracea can promote the quality of life in patients with type 2 diabetes. So, it can be concluded that portulaca oleracea as a functional plant can be found in bread as a new treatment and prevention method in patients with diabetes. Keywords: Bread, Portulaca oleracea, Quality of life, Type 2 diabetes.&nbsp

Fabrication and characterization of a pH-sensitive intelligent film incorporating dragon fruit skin extract

A novel intelligent pH-sensing indicator based on gelatin film and anthocyanin extracted from dragon fruit skin (Hylocereus polyrhizus) (DFSE) as a natural dye was developed to monitor food freshness by the casting method. Anthocyanin content of DFSE was 15.66 ± 1.59 mg/L. Dragon fruit bovine gelatin films were characterized by Fourier transform infrared spectroscopy (FTIR) and observed by a scanning electron microscope (SEM). Moisture content, mechanical properties, water solubility, water vapor permeability (WVP), light transmittance, color, and pH-sensing evaluations were evaluated for potential application. FTIR spectroscopy revealed that the extracted anthocyanin could interact with the other film components through hydrogen bonds. When the extract was added, films showed a smooth and clear surface as observed by SEM. The addition of anthocyanin increased the moisture content, thickness, and water solubility of the films, but decreased the WVP and light transmittance of films. Also, the incorporation of 15% v/v DFSE decreased the tensile strength from 17.04 to 12.91 MPa, increasing the elongation at break from 91.19% to 107.86%. The films showed higher ΔE with increasing DFSE content, which indicated that the film had good color variability. A significant difference in the color of the films was observed with exposure to different pH buffer solutions. The findings demonstrated that gelatin film incorporated with DFSE could be used as a visual indicator of pH variations to monitor the freshness of foods during storage time

High-Barrier and Light–protective Bionanocomposite Film Based on Rye Starch/nanorod-ZnO for Food Packaging Applications

Improving food quality, nutritional value and biodegradability are the reasons for developing edible films. Fine-dispersed starch-based nanobiocomposites were provided by adding nanorod-ZnO as fillers to aqueous starch. In this work, the impact of ZnO nanorod (ZnO-N) filler on the barrier properties and UV transmission of biofilms based on rye starch was studied.The solutions containing nanoadditives were homogenized by ultrasound waves and embedded in rye starch at various levels(1 - 5% w/w dried solid). Starch films were prepared by casting method with nanoparticles and plasticizers. Biofilms containing 5% ZnO-N had 0% UV transmittance. Active films were able to absorb Near Infrared spectra. After applying ZnO-N to the bionanocomposite film no new bond has emerged. Regarding barrier characterization, rye starch film with 5% ZnO-N showed better barrier properties than neat films, mainly by the gravimetric method, starch films containing 5% ZnO-N and control samples were 1.6 ± 0.02 and 1.18± 0.01 g/mPah, respectively

Assessment of Nutritional and Antioxidant Activity of Sport Drink Enriched with Spirulina platensis

In this study, a sports drink was prepared with the addition of different concentrations of Spirulina platensis (0.05%, 0.125%, and 0.25% w/w). Spirulina biomass was extracted by ethanol, ethanol/water, and water and added to a sports drink. During storage time (21 days, 4°C), the chemical properties of these drinks such as antioxidant activity, ascorbic acid, and total sugar were evaluated. The lowest and highest amount of total sugar also was observed in the control sample, and sports drink containing 0.25% aqueous extract, respectively. After 21 days of storage, total sugar decreased by 40%, 27.25% and 38% for samples containing 0.25% alcoholic, water and hydroalcoholic extracts. The ascorbic acid content of sports drinks was significantly higher (p < 0.05) in the treatment sample in the comparison with control sample. Content of ascorbic acid was highest in sports drinks containing 0.25% aqueous extract and decreased (up to 1.3mg/100cc) with storage. The addition of spirulina increased the antioxidant activity of the sports drink. Among the sports drinks containing alcoholic, water and hydroalcoholic extracts, minimum control of free radicals, respectively pertained to the samples containing 0.05% of Spirulina extract (18.31, 23.33 and 22.11) after 21 days of storage. Also, the antioxidant properties of the sports drink samples decreased during storage time. According to the findings of this research, the addition of spirulina extract to sports drinks improves their nutritional and antioxidant characteristics

Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin

Background: Studies indicate a 30% increase in demand for all types of food and non-food grade gelatins in the world. The largest volume of gelatin production comes from mammal sources (cows and pigs). Nowadays, health, cultural, and religious concerns have arisen due to consumption of mammalian gelatin. This has prompted scientists to look for non-mammal sources that closely resembles the desirable physicochemical, functional, and sensory characteristics of mammalian gelatins. Non-mammalian gelatin from poultry and fish by-products are also gaining importance in food industry. Over the past decade, poultry production has increased by about 37.34%. Poultry by-products have good potential for replacing mammalian sources for gelatin extraction. Scope and approach: This paper reviews in detail the fundamental properties of poultry gelatins (PG), including rheological, functional and physicochemical properties. This study provides a perspective on their potential food, pharmaceutical, medical and industrial applications. Key findings and conclusions: The highest quality PG was extracted through acid treatments. PG extracted in this way exhibited favorable rheological, fat replacement, film formation, foaming, emulsifying and sensory properties, and nutritional quality. PG films showed better barrier properties than mammal-origin gelatin, making them ideal for food and medical applications. The amino acids composition of PG, especially the imino acid and hydrophobic amino acids, which determine the physicochemical and functional properties of gelatin, are higher than gelatin obtained from mammals and fish that classifies them in the upper Bloom category

Application of Poultry Gelatin to Enhance the Physicochemical, Mechanical, and Rheological Properties of Fish Gelatin as Alternative Mammalian Gelatin Films for Food Packaging

This study aimed to describe the properties of cold-water fish gelatin (FG) blended with poultry gelatin (PG) for a production of a sachet containing olive oil. To find a desirable film, the different ratio of FG-PG-based films were characterized in terms of mechanical properties. As the proportion of PG in PG-FG-based increased, the tensile strength and young’s modulus were increased, and the elongation at break and heat seal strength of the films were decreased. The 50-50 film had favorable characteristics to use as a sachet. The amount of acid index and peroxide of the oil stored in the sachets after 14 days showed that there is a significant difference (p < 0.05) between the films. The barrier properties of the films including the water vapor permeability and oxygen permeability of films were increased from 1.21 to 4.95 × 10⁻¹¹ g m ⁻¹ Pa ⁻¹ s ⁻¹ and 48 to 97 cm³ mµ/m² d kPa, respectively. Dark, red, yellow, and opaque films were realized with increasing PG. Fourier transform infrared (FTIR) spectra approved a wide peak of approximately 2500 cm⁻¹. The rheological analysis indicated that, by adding PG, viscosity, elastic modulus (G´) and loss modulus (G´´) were increased significantly (p < 0.05) about 9.5, 9.32 and 18 times, respectively. Therefore, an easy modification of FG with PG will make it suitable for oil sachet packaging applications for the food industry

Determination of Biologically Active Polyamines in Turkey Breast Meat by HPLC and Derivatization with Dansyl Chloride

BacBackground and Objectives: polyamines (putrecsine, spermidine and spermine) are widespread components, which can be found in most of the foods like meat, fruits, vegetables, cheese and wine. Studies show that reducing the level of polyamines in cells may help to slow down some cancer processes; however, dietary polyamines may be required in wound healing, and for growth, maturation and regeneration of the intestinal mucosa. The aim of the present study is determination of biologically active polyamines by HPLC, and finding the best method of their derivatization. Materials and Methods: Three different methods of derivatization and gradient elution were tested. Two wavelengths (225 and 254 nm) were applied to find the best way of detecting and analyzing the polyamines. The best method was chosen according to the good and sharp peaks. Results: Results from different experiments suggested that the best condition for derivatization of polyamines is when the samples are put in warm water bath (40ºC) for nearly 1 hour. Additionally, acetonitrile (90%) and water HPLC-grade were chosen as mobile phases, and 254 nm was determined as the appropriate wavelength. Conclusions: The proposed method and condition are good, fast and reliable that can be applied for analyzing and detecting the biologically active polyamines in turkey meat samples by HPLC. Keywords: Polyamines, Turkey breast meat, Dansyl chloride, HPL