Changes in structure and aroma release from starch-aroma systems upon α-amylase addition

The influence of starch hydrolysis by α-amylase addition on structural properties and aroma release from starch-aroma systems was studied. A food model system composed of aqueous tapioca starch dispersion (4g dry starch/100g dispersion) and one aroma compound (menthone) was investigated. Structure breakdown and related changes in starch fraction (amylose) were measured by rheology and iodine-binding. Menthone release from the aroma-starch system in the headspace was followed by proton transfer reaction-mass spectrometry (PTR-MS) upon starch hydrolysis. A slightly higher viscosity was found for the starch-menthone system compared to the starch system without menthone upon α-amylase addition. One could hypothesise that menthone acts as a kind of nucleation agent for inducing structure build-up of starch segments, hindering starch degradation. An extensive aroma release from aroma-starch systems upon α-amylase addition was expected, but, instead, just a slight volatile increase was found after a starch hydrolysis time of 60min. It is suggested that aroma release is the result of several superimposed effects ranging from viscosity effects to interactions between aroma compounds and starch degradation product

Acrylamide in almond products

Acrylamide was determined in 86 different almond products, such as roasted almonds, almond-containing bakery products, raw almonds, and marzipan. The highest acrylamide concentrations were found in dark roasted almonds, while only moderate acrylamide contents were determined in bakery products. Roasting experiments under different process conditions showed that acrylamide increases with time and that temperature has a much stronger effect on acrylamide formation than time. During roasting reducing sugars are consumed faster and to a larger extent than free asparagine, suggesting that the content of reducing sugars may be a critical factor for acrylamide formation in roasted almonds. Acrylamide was found to decrease in roasted almonds during storage at room temperatur

Exploration of historical data and potential solution for the missing information in the Iberian sardine DEPM survey (SAREVA 0320) caused by the COVID-19 pandemic crisis.

This working document provides a description of methods explored to compensate the lack of data in ICES areas 9aN and 8c caused by the cancelation of sardine DEPM survey “SAREVA 0320”. After checking that sardine egg data obtained from the anchovy DEPM survey, delivered in a partial area of division 8c during May by AZTI Tecnalia (BIOMAN), were not adequate for extrapolating to the SAREVA surveyed area, alternative analysis were presented based on i) sardine eggs historic data from the CUFES sampler used in the acoustic Spanish surveys PELACUS and ii) spawning stock biomass data from the Portuguese survey PT-DEPM-PIL and the Spanish survey SAREVA. A methodological approach similar to those adopted in the last sardine assessment (ICES, 2020) to face the problem of the acoustic lack of data in 2020 in subdivisions 9aN and division 8c, is described, reasoned and suggested as a solution to face the lack of Spanish data for sardine stock assessment in 2020

Fortification of rice: technologies and nutrients

This article provides a comprehensive review of the currently available technologies for vitamin and mineral rice fortification. It covers currently used technologies, such as coating, dusting, and the various extrusion technologies, with the main focus being on cold, warm, and hot extrusion technologies, including process flow, required facilities, and sizes of operation. The advantages and disadvantages of the various processing methods are covered, including a discussion on micronutrients with respect to their technical feasibility during processing, storage, washing, and various cooking methods and their physiological importance. The microstructure of fortified rice kernels and their properties, such as visual appearance, sensory perception, and the impact of different micronutrient formulations, are discussed. Finally, the article covers recommendations for quality control and provides a summary of clinical trials

Punica granatum (Pomegranate) juice provides an HIV-1 entry inhibitor and candidate topical microbicide

BACKGROUND: For ≈ 24 years the AIDS pandemic has claimed ≈ 30 million lives, causing ≈ 14,000 new HIV-1 infections daily worldwide in 2003. About 80% of infections occur by heterosexual transmission. In the absence of vaccines, topical microbicides, expected to block virus transmission, offer hope for controlling the pandemic. Antiretroviral chemotherapeutics have decreased AIDS mortality in industrialized countries, but only minimally in developing countries. To prevent an analogous dichotomy, microbicides should be: acceptable; accessible; affordable; and accelerative in transition from development to marketing. Already marketed pharmaceutical excipients or foods, with established safety records and adequate anti-HIV-1 activity, may provide this option. METHODS: Fruit juices were screened for inhibitory activity against HIV-1 IIIB using CD4 and CXCR4 as cell receptors. The best juice was tested for inhibition of: (1) infection by HIV-1 BaL, utilizing CCR5 as the cellular coreceptor; and (2) binding of gp120 IIIB and gp120 BaL, respectively, to CXCR4 and CCR5. To remove most colored juice components, the adsorption of the effective ingredient(s) to dispersible excipients and other foods was investigated. A selected complex was assayed for inhibition of infection by primary HIV-1 isolates. RESULTS: HIV-1 entry inhibitors from pomegranate juice adsorb onto corn starch. The resulting complex blocks virus binding to CD4 and CXCR4/CCR5 and inhibits infection by primary virus clades A to G and group O. CONCLUSION: These results suggest the possibility of producing an anti-HIV-1 microbicide from inexpensive, widely available sources, whose safety has been established throughout centuries, provided that its quality is adequately standardized and monitored