Incidents and potential adverse health effects of serious food fraud cases originated in Asia

Food fraud has long been regarded as a major issue within the food industry and is associated with serious economic and public health concerns. Economically motivated adulteration, the most common form of food fraud, has consequences for human health, ranging from mild to life-threatening conditions. Despite the potential harm and public health threats posed by food fraud, limited information on incidents causing illness has been reported. Enhancing the food control system on the Asian continent has become crucial for global health and trade considerations. Food fraud databases serve as valuable tools, assisting both the food industry and regulatory bodies in mitigating the vulnerabilities associated with fraudulent practices. However, the availability of accessible food fraud databases for Asian countries has been restricted. This review highlights detrimental food fraud cases originating in Asian countries, including sibutramine in dietary supplements, plasticizer contamination, gutter oil, and the adulteration of milk. This comprehensive analysis encompasses various facets, such as incident occurrences, adverse health effects, regulatory frameworks, and mitigation strategies

Novel exopolysaccharide produced from fermented bamboo shoot-isolated Lactobacillus fermentum

This study aimed at providing a route towards the production of a novel exopolysaccharide (EPS) from fermented bamboo shoot-isolated Lactobacillus fermentum. A lactic acid bacteria strain, with high EPS production ability, was isolated from fermented bamboo shoots. This strain, R-49757, was identified in the BCCM/LMG Bacteria Collection, Ghent University, Belgium by the phenylalanyl-tRNA synthetase gene sequencing method, and it was named Lb. fermentum MC3. The molecular mass of the EPS measured via gel permeation chromatography was found to be 9.85 × 104 Da. Moreover, the monosaccharide composition in the EPS was analyzed by gas chromatography–mass spectrometry. Consequently, the EPS was discovered to be a heteropolysaccharide with the appearance of two main sugars—D-glucose and D-mannose—in the backbone. The results of one-dimensional (1D) and two-dimensional (2D) nuclear magnetic resonance spectroscopy analyses prove the repeating unit of this polysaccharide to be [→6)-β-D-Glcp-(1→3)-β-D-Manp-(1→6)-β-D-Glcp-(1→]n, which appears to be a new EPS. The obtained results open up an avenue for the production of novel EPSs for biomedical applications

Risk assessment of exposure to benzoic acid and benzene from consumption of functional drinks

This study aims to determine content and conduct exposure assessments of benzene and benzoic acid in functional beverages. A total of 47 functional drink products were purchased from convenience stores in Bangkok, Thailand. Benzene and benzoic acid contents were determined by high-performance liquid chromatography (HPLC) and gas chromatography–mass spectrometry (GC–MS), respectively. Risk characterisations of exposures to benzoic acid were assessed by hazard quotient. Margin of exposure and cancer risk approaches were used for exposure assessment of benzene. The results showed that benzoic acid levels ranged from 74–229 mg L−1 complying with Thai food standards and the Codex Alimentarius. Benzene concentrations varied between 0.60–551 μg L−1, and 14 samples (30%) had concentrations above the limit of 10 μg L−1 recommended by World Health Organization. Regularly high consumption of vitamin C-enriched drinks containing benzoic acid results in high exposure to benzene with attendant cancer risk. To reduce health risks, drinks containing benzoic acid as a preservative should not be fortified with vitamin C

Edible insects : environmentally friendly sustainable future food source

Meeting the increasing consumer demand for affordable, sustainable and nutritious food is a great challenge. The rapidly growing population will have unprecedented demand for meat and meat-based products. The livestock sector is a significant contributor to greenhouse gas emissions and a major user of land and water resources. Excessive animal farming adversely affects the environment, accelerating climate change. This review article emphasises on edible insects as an alternative and sustainable food source. Edible insects can transform a wide variety of organic products, including agricultural and food wastes, into high-quality proteins with essential amino acids. Edible insect oil contains healthy fatty acids such as lauric acid, oleic acid and omega-3 and 6 commonly found in coconut oil, olive oil and fish oil with health benefits. Substitution of edible insects in some food products with low nutritional value can increase protein content up to 100%. Farming edible insects can be an effective solution to food waste management which is a global problem

Mechanisms of oil uptake during deep frying and applications of predrying and hydrocolloids in reducing fat content of chips

Deep frying resulting in high-fat content is extensively used in the food industries and domestic households, becoming an integral diet globally. The physical and chemical changes and oil uptake contributes to the unique taste and texture of fried food. Consumptions food high in fat is a health concern due to the increasing rate of obesity and cardiovascular diseases. Consumer awareness has led food industries to aim at fat reduction while maintaining the organoleptic properties of fried foods. This article review recent findings in reducing fat content emphasising on pretreatments. Modification of product surface was proven to lower fat content, reducing moisture content by 10% after predrying results in 54% fat reduction, while hydrocolloids coating in potato chips reduces fat content by 57% after deep frying. Although current technology, vacuum frying and air frying have a promising result in using less oil, the initial cost is high

Effects of food gums and pre-drying on fat content of fabricated fried chips

Deep-frying contributes to the unique taste and texture of fried products. However, they are low in nutritional value. Food industries actively trying to find ways to reduce the fat content while maintaining organoleptic properties of fried foods. In this work, effects of pre-drying and adding food gums on the moisture and fat contents of chips were evaluated. The chips were pre-dried for 60 and 90 min, and gellan gum, guar gum, methylcellulose and xanthan gum were added at the concentration of 0.25, 0.75, 1 and 2 % w/w. The xanthan gum was the most effective gum for fat reduction. The addition of 0.25 % w/w xanthan gum and at 90 min pre-drying reduced the fat content from 20 % (control) to 15 % w/w. The results also indicated that the reduction of moisture content after frying was not affected by the type of gums but the method of pre-drying

Effects of different processing methods on the antioxidant and antimicrobial properties of honey : a review

The use of honey as a food and a medicine date back to prehistoric times. Uses include treating wounds, cuts, burns, coughs and colds. The antioxidant and antibacterial properties of honey are believed to be responsible for its medicinal properties. Honey is usually processed before consumption. Honey is subjected to thermal processing, which adversely affects its quality. Honey can also be processed by non-thermal methods, such as high-pressure processing, ultrasonication, irradiation and microwave processing. In this review, the effects of thermal and non-thermal processing methods on the antioxidant and antibacterial properties of honey have been summarised. Thermal processing and microwave processing of honey adversely affect the antioxidant and antimicrobial activities of honey. In contrast to other non-thermal processing methods, high-pressure processing and gamma irradiation have no effect on the antibacterial activity or antioxidant properties of honey. Ultrasound processing increases antioxidant activity of honey

Effect of extraction techniques on the quality of coconut oil

Coconut oil (Cocos nucifera L.) has a unique role in the diet as an important physiologically functional food. The health and nutritional benefits that can be derived from consuming coconut oil have been recognized in many parts of the world for centuries. The aim of this study was to compare the quality parameters of coconut oil under different common extraction techniques. Six different techniques of coconut oil extraction were employed to produce virgin coconut oil (VCOs) and refined coconut oil (RCO). VCOs were produced using enzymatic, chilling and thawing, centrifugation, natural-fermentation and induced-fermentation processes. The highest oil yield (83%) was from RCO and also RCO had a significantly higher peroxide value (1.06 meq/kg oil) than VCO samples. Antioxidant activity of RCO was significantly (p<0.5) lower than those of VCO samples, with induced-fermentation having the highest antioxidant activity of 28.3%. Interestingly, enzymatic extraction resulted in higher quantity of short-chain triglycerides. Although, there was no method which could result significantly in high quantity of all the tested parameters, induced-fermentation showed relatively high oil yield and antioxidant activity

Effect of goji berry on the formation of extracellular senile plaques of Alzheimer's disease

BACKGROUND: Alzheimer's disease (AD) is the most common neurodegenerative disease and a major source of morbidity and mortality. Currently, no therapy nor drug can cure or modify AD progression, but recent studies suggest that nutritional compounds in certain foods can delay or prevent the onset of AD. Diets with high antioxidants is one of the examples which is believed to influence AD pathogenesis through direct effect on amyloid beta levels. Compared to other fruits and vegetables, goji berry (GB) has high levels of polyphenolic substances with antioxidant activities which have shown some positive effects on cognitive function while its mechanism on neuroprotection is yet to be explored. We investigated whether GB would decrease the quantity of amyloid beta in cell culture model of AD. OBJECTIVE: To assess the protective effects of GB against amyloid beta toxicity in M17 cells using different techniques. METHODS: Goji berry powder (GBP) at different concentrations was treated with 20 μM amyloid beta-induced neuronal cells. MTS assay (3-(4,5-dimethylthiazol-2-yl)-5-(3-carboxymethoxy-phenyl)-2-(4-sulfophenyl)-2H-tetrazolium), bicinchoninic acid (BCA) assay, Western blot analysis, enzyme-linked immunosorbent assay (ELISA) and atomic force microscopy (AFM) were performed to identify how GB affected amyloid beta. RESULTS: MTS assay indicated that GBP significantly increased cell viability up to 105% when GBP was at 1.2 μg/ mL. Western blot showed significant reduction of amyloid beta up to 20% in cells treated with 1.5 μg/ mL GBP. GBP at 1.5 μg/ mL was the most effective concentration with 17% reduction of amyloid beta in amyloid beta-induced neuronal cells compared to control (amyloid beta only) based on ELISA results. AFM images further confirmed increasing GBP concentration led to decreased aggregation of amyloid beta. CONCLUSION: GB can be a promising anti-aging agent and warrants further investigating due to its effect on reduction of amyloid beta toxicity

Role of phenolic acid, tannins, stilbenes, lignans and flavonoids in human health : a review

Phytonutrients such as phenolics play important roles in health and well-being. The main phenolic compounds include phenolic acid, tannins, stilbenes, lignans and flavonoids. Phenolic compounds in plants distributed in the tissues, cell walls and subcellular compartments have biological activities, including antioxidant, chemopreventive, neuroprotective, cardioprotective and immunomodulatory properties. Citrus fruits, herbs and cereals are a few examples of flavonoid sources with biological functions. This article reviews recent findings in some common groups of phenolics and their role beneficial to human effects. Regular consumption of various plant sources which possess phenolic acids, tannins, stilbenes, lignans and flavonoids can reduce oxidative stress, cancer, cardiovascular disease and slow the progression of memory loss