Seaweeds in Food: Current Trends

Edible seaweeds are an excellent source of macronutrients, micronutrients, and bioactive compounds, and they can be consumed raw or used as ingredients in food products. However, seaweeds may also bioaccumulate potentially hazardous compounds for human health and animals, namely, heavy metals. Hence, the purpose of this review is to analyze the recent trends of edible seaweeds research: (i) nutritional composition and bioactive compounds, (ii) the use and acceptability of seaweeds in foodstuffs, (iii) the bioaccumulation of heavy metals and microbial pathogens, and (iv) current trends in Chile for using seaweeds in food. In summary, while it is evident that seaweeds are consumed widely worldwide, more research is needed to characterize new types of edible seaweeds as well as their use as ingredients in the development of new food products. Additionally, more research is needed to maintain control of the presence of heavy metals to assure a safe product for consumers. Finally, the need to keep promoting the benefits of seaweed consumption is emphasized, adding value in the algae-based production chain, and promoting a social algal culture

Effect of Drying Moisture Exposed Almonds on the Development of the Quality Defect Concealed Damage.

Concealed damage (CD), is a term used by the nut industry to describe a brown discoloration of kernel nutmeat that becomes visible after moderate heat treatments (e.g., roasting). CD can result in consumer rejection and product loss. Postharvest exposure of almonds to moisture (e.g., rain) is a key factor in the development of CD as it promotes hydrolysis of proteins, carbohydrates, and lipids. The effect of drying moisture-exposed almonds between 45 to 95 °C, prior to roasting was evaluated as a method for controlling CD in roasted almonds. Additionally, moisture-exposed almonds dried at 55 and 75 °C were stored under accelerated shelf life conditions (45 °C/80% RH) and evaluated for headspace volatiles. Results indicate that drying temperatures below 65 °C decreases brown discoloration of nutmeat up to 40% while drying temperatures above 75 °C produce significant increases in brown discoloration and volatiles related to lipid oxidation, and nonsignificant increases in Amadori compounds. Results also demonstrate that raw almonds exposed to moisture and dried at 55 °C prior to roasting, reduce the visual sign of CD and maintain headspace volatiles profiles similar to almonds without moisture damage during accelerated storage

Effect of Drying Moisture Exposed Almonds on the Development of the Quality Defect Concealed Damage.

Concealed damage (CD), is a term used by the nut industry to describe a brown discoloration of kernel nutmeat that becomes visible after moderate heat treatments (e.g., roasting). CD can result in consumer rejection and product loss. Postharvest exposure of almonds to moisture (e.g., rain) is a key factor in the development of CD as it promotes hydrolysis of proteins, carbohydrates, and lipids. The effect of drying moisture-exposed almonds between 45 to 95 °C, prior to roasting was evaluated as a method for controlling CD in roasted almonds. Additionally, moisture-exposed almonds dried at 55 and 75 °C were stored under accelerated shelf life conditions (45 °C/80% RH) and evaluated for headspace volatiles. Results indicate that drying temperatures below 65 °C decreases brown discoloration of nutmeat up to 40% while drying temperatures above 75 °C produce significant increases in brown discoloration and volatiles related to lipid oxidation, and nonsignificant increases in Amadori compounds. Results also demonstrate that raw almonds exposed to moisture and dried at 55 °C prior to roasting, reduce the visual sign of CD and maintain headspace volatiles profiles similar to almonds without moisture damage during accelerated storage

Caracterização dos bombeiros chilenos quanto aos fatores de risco de câncer: um estudo piloto

Firefighters (FF) are exposed to chemicals, some of them carcinogens. Recently, the International Agency for Research on Cancer has classified the FF occupation on Group 1, known to be carcinogenic to humans. In Chile, FF activity is mostly a volunteer- based occupation. The objective of this study was to characterize FFs from the Fire Department of Talcahuano, Chile in regards with cancer risk factors. A descriptive observational study was performed. Characterization of cancer risk factors (modifiable and non-modifiable) was determined by applying to participants an on-line self-administered survey that included demographics, occupational and safety health, and FF work-related questions. Descriptive statistics parameters and associations were established. A total of 364 FFs (33 women and 330 men) participated of the study. FF age range and mean were 18-72, and 36.3 years old, respectively. 30 % of FFs were smokers, 56 % drinkers, and 36.5 % sedentary. Also, 2.7 % of participants had been diagnosed with cancer. 31.5 % of formally employed FFs declared to be exposed to chemicals at the workplace. Of these, 26 % have also experienced exposures to at least one carcinogen agent. Additionally, 51.1 % of FFs experienced at least one acute symptom associated with fire-controlling activities. 87.1 % of FFs adhered to established gear decontamination and cleaning protocols. This pilot study characterized FFs in terms of modifiable and non-modifiable cancer risk factors, along with occupational exposures to chemicals in their formal employments. Finally, more research is needed in order to assess multiple cancer risk factors, including combined occupational exposures among volunteer FFs.Los bomberos se exponen constantemente a sustancias químicas dentro de las cuales algunas son carcinogénicas. Recientemente la Agencia Internacional para la Investigación sobre el Cáncer ha clasificado la ocupación bomberil en el grupo 1, actividad carcinogénica para los humanos. En Chile, la actividad bomberil es mayoritariamente voluntaria. El objetivo de este estudio fue caracterizar a los bomberos del Cuerpo de Bomberos de Talcahuano de Chile con relación a los factores de riesgo para cáncer. Se realizó un estudio observacional descriptivo. La caracterización de los factores de riesgo modificables y no modificables para cáncer fue determinada mediante una encuesta auto aplicada a los participantes del estudio. La encuesta incluyó aspectos demográficos, de salud y seguridad ocupacional y de actividades propias de la ocupación bomberil. Se establecieron parámetros estadísticos descriptivos y asociaciones entre variables. Un total de 364 bomberos (33 mujeres y 330 hombres) participaron del estudio. El rango de edad y el promedio fue de 18-72 y 36,3 años respectivamente. Un 30 % de los bomberos resultaron ser fumadores, un 56 % bebedores y un 36,5 % sedentarios. Un 2,7 % de los participantes había sido diagnosticado con cáncer al momento del estudio. El 31,5 % de los bomberos con trabajo formal declaró exponerse a sustancias químicas en el lugar de trabajo. Dentro de este grupo, un 26 % ha experimentado exposiciones ocupacionales a al menos un agente carcinogénico. El 51,1 % de los bomberos indicó haber desarrollado síntomas agudos asociados a la extinción de incendios. El 87,1 % de los participantes reconoció adherirse a los protocolos de descontaminación y limpieza de la vestimenta de trabajo. Este estudio piloto caracterizó a los bomberos participantes en relación con los factores de riesgo modificables y no modificables para cáncer en conjunto con la exposición ocupacional a sustancias químicas en los trabajos formales. Bajo este escenario, se hace necesario contar con más estudios que evalúen los múltiples factores de riesgo para cáncer, incluyendo las exposiciones ocupacionales combinadas en los bomberos voluntarios.Os bombeiros estão expostos a produtos químicos, alguns deles cancerígenos. Recentemente, a International Agency for Research on Cancer classificou a profissão de bombeiro no Grupo 1, reconhecidamente carcinogênica para humanos. No Chile, a atividade de bombeiro é principalmente uma ocupação voluntária. O objetivo deste estudo foi caracterizar os bombeiros do Corpo de Bombeiros de Talcahuano, Chile, em relação aos fatores de risco de câncer. Foi realizado um estudo observacional descritivo. A caracterização dos fatores de risco de câncer (modificáveis e não modificáveis) foi determinada pela aplicação aos participantes de uma pesquisa auto-administrada on-line que incluiu dados demográficos, saúde ocupacional e segurança e questões relacionadas ao trabalho do bombeiro. Parâmetros estatísticos descritivos e associações foram estabelecidos. Participaram do estudo 364 bombeiros (33 mulheres e 330 homens). A faixa etária e a média de idade dos bombeiros foram de 18 a 72 anos e 36,3 anos, respectivamente. 30 % dos bombeiros eram fumantes, 56 % etilistas e 36,5 % sedentários. Além disso, 2,7 % dos participantes foram diagnosticados com câncer. 31,5 % dos bombeiros com carteira assinada declararam estar expostos a produtos químicos no local de trabalho. Destes, 26 % também foram expostos a pelo menos um agente cancerígeno. Além disso, 51,1 % dos bombeiros experimentaram pelo menos um sintoma agudo associado às atividades de controle de incêndio. 87,1 % dos bombeiros aderiram aos protocolos estabelecidos de descontaminação e limpeza de equipamentos. Este estudo piloto caracterizou bombeiros em termos de fatores de risco de câncer modificáveis e não modificáveis, juntamente com exposições ocupacionais a produtos químicos em seus empregos formais. Finalmente, mais pesquisas são necessárias para avaliar múltiplos fatores de risco de câncer, incluindo exposições ocupacionais combinadas entre bombeiros voluntários

Quantification of amygdalin in nonbitter, semibitter, and bitter almonds (Prunus dulcis) by UHPLC-(ESI)QqQ MS/MS.

Amygdalin is a cynaogenic diglucoside responsible for the bitterness of almonds. Almonds display three flavor phenotypes, nonbitter, semibitter, and bitter. Herein, the amygdalin content of 20 varieties of nonbitter, semibitter, and bitter almonds from four primary growing regions of California was determined using solid-phase extraction and ultrahigh-pressure liquid chromatography electrospray triple-quadrupole mass spectrometry (UHPLC-(ESI)QqQ MS/MS). The detection limit for this method is ≤ 0.1 ng/mL (3 times the signal-to-noise ratio) and the LOQ is 0.33 ng/mL (10 times the signal-to-noise ratio), allowing for the reliable quantitation of trace levels of amygdalin in nonbitter almonds (0.13 mg/kg almond). Results indicate that amygdalin concentrations for the three flavor phenotypes were significantly different (p < 0.001). The mean concentrations of amygdalin in nonbitter, semibitter, and bitter almonds are 63.13 ± 57.54, 992.24 ± 513.04, and 40060.34 ± 7855.26 mg/kg, respectively. Levels of amygdalin ranged from 2.16 to 157.44 mg/kg in nonbitter, from 523.50 to 1772.75 mg/kg in semibitter, and from 33006.60 to 53998.30 mg/kg in bitter almonds. These results suggest that phenotype classification may be achieved on the basis of amygdalin levels. Growing region had a statistically significant effect on the amygdalin concentration in commercial varieties (p < 0.05)

Effect of Temperature and Moisture on the Development of Concealed Damage in Raw Almonds (Prunus dulcis).

Concealed damage (CD) is a brown discoloration of nutmeat that appears only after kernels are treated with moderate heat (e.g., roasting). Identifying factors that promote CD in almonds is of significant interest to the nut industry. Herein, the effect of temperature (35 and 45 °C) and moisture (<5, 8, and 11%) on the composition of volatiles in raw almonds (Prunus dulcis var. Nonpareil) was studied using HS-SPME-GC/MS. A CIE LCh colorimetric method was developed to identify raw almonds with CD. A significant increase in CD was demonstrated in almonds exposed to moisture (8% kernel moisture content) at 45 °C as compared to 35 °C. Elevated levels of volatiles related to lipid peroxidation and amino acid degradation were observed in almonds with CD. These results suggest that postharvest moisture exposure resulting in an internal kernel moisture ≥ 8% is a key factor in the development of CD in raw almonds and that CD is accelerated by temperature

Incorporation of <i>Limosilactobacillus fermentum</i> UCO-979C with Anti-<i>Helicobacter pylori</i> and Immunomodulatory Activities in Various Ice Cream Bases

Limosilactobacillus fermentum UCO-979C is a probiotic strain possessing anti-Helicobacter pylori and immunomodulatory activity. The aim of this work was to examine if this strain maintains its probiotic properties and its viability when added to dairy-based ice creams (cookies and cream, Greek yogurt, and chocolate with brownie) or to fruit-based ice creams (pineapple and raspberry) stored at −18 °C for 90 days. The probiotic anti-H. pylori activity using the well diffusion test, its immunomodulatory activity was measured using transforming growth factor beta 1 (TGF-β1) cytokine production by human gastric adenocarcinoma (AGS) cells, and its viability was measured using the microdrop technique. Assays were performed in triplicate. The L. fermentum UCO-979C strain maintained strong anti-H. pylori activity in dairy-based ice creams and mild activity in fruit-based ice cream. The production of pro-inflammatory cytokine TGF-β1 on AGS cells was higher in the probiotic recovered from Greek yogurt ice cream, maintaining a viability exceeding 107 colony-forming units/mL. The addition of the probiotic to ice creams did not significantly influence the physicochemical properties of the product. These data show the great potential of the L. fermentum UCO-979C strain in producing probiotic dairy-based and fruit-based ice creams