Vergleich unterschiedlicher Extraktionsmethoden bei der Bestimmung von Vitamin E und Carotinoiden in Lebensmitteln

Die Extraktion ist eine häufig eingesetzte Methode um einzelne Bestandteile (z.B. Makro- und Mikronährstoffe) aus unterschiedlichen Probematerialien (z.B. Lebensmittel) zu erhalten. Die erhaltenen Extrakte können danach direkt analysiert werden. Die Methode zum Herauslösen von fettlöslichen Vitaminen, die aktuell am Department für Ernährungswissenschaften angewandt wird, ist eine modifizierte Fest-Flüssig-Extraktionsmethode nach Folch et al. (1957). Um fettlösliche Substanzen aus Lebensmitteln lösen zu können, ist ein organisches Extraktionsmittel notwendig. Das verwendete Lösungsmittel Chloroform ist allerdings im Gespräch, gesundheitlich bedenklich zu sein. Daher wird versucht, von diesem Extraktionsmittel Abstand zu nehmen und eine Alternative zu finden. Das Lösungsmittel sollte die Analyten in quantitativ gleichwertiger Form wie Chloroform herauslösen können und auch gut zu handhaben sein. Bei der Extraktion muss allerdings auch mit Verlusten des Analyten gerechnet werden. Schon bei der Probenvorbereitung kann es, beispielsweise wie bei Gefriertrocknung der Probe, zu Verlusten kommen. Durch Einsatz von Filtern ist genauso mit Verlusten zu rechnen, wie auch durch die Verwendung von Natriumsulfat. Ebenso soll die Art und Dauer der Einwirkzeit des Lösungsmittels überprüft werden, um eventuelle Verluste aufgrund zu kurzer Einwirkzeiten festzustellen. Im Rahmen dieser Diplomarbeit sollten eventuelle Vitamin-Verluste während einer Fest-Flüssig-Extraktion und der Probenvorbereitung aufgedeckt werden und eine Alternative zum derzeit verwendeten Lösungsmittel Chloroform gefunden werden

Effect of feeding Alphitobius diaperinus meal on fattening performance and meat quality of growing-finishing pigs

A total of 48 piglets with an average weight of 26 kg were allocated to 4 experimental groups of 12 animals, balanced according to litter, sex and weight, and fattened on feed containing 0, 3, 6, or 9% of Alphitobius diaperinus meal (ADM) replacing soybean meal (SOY) as protein source. The control feed contained 10.7% SOY while in the 9% ADM feed SOY was completely replaced. Feed was accessible ad libitum in transponder-controlled feeders. Feed consumption and fattening performance records started when the animals reached 35 kg. The 3-way crossbred animals (Landrace x Large White sows mated to Duroc, Pietrain, or Large White sire line bores) were slaughtered at a target carcass weight of 86 kg. No linear effect of ADM on daily gain and feed consumption was found. No effect on lean meat content nor on any of the meat quality traits was observed. The content of polyunsaturated fatty acids (PUFA) in the backfat increased with increasing amount of ADM in the feed. It is concluded that ADM may replace SOY in pig feed without exerting detrimental effects on growth performance, carcass composition and meat quality except for a higher PUFA-content in the adipose tissue

Yuck, This Biscuit Looks Lumpy! Neophobic Levels and Cultural Differences Drive Children’s Check-All-That-Apply (CATA) Descriptions and Preferences for High-Fibre Biscuits

Food neophobia influences food choice in school-aged children. However, little is known about how children with different degrees of food neophobia perceive food and to what extent different sensory attributes drive their liking. This paper explores liking and sensory perception of fibre-rich biscuits in school-aged children (n = 509, age 9–12 years) with different degrees of food neophobia and from five different European countries (Finland, Italy, Spain, Sweden and United Kingdom). Children tasted and rated their liking of eight commercial biscuits and performed a Check-All-That-Apply task to describe the samples and further completed a Food Neophobia Scale. Children with a higher degree of neophobia displayed a lower liking for all tasted biscuits (p < 0.001). Cross-cultural differences in liking also appeared (p < 0.001). A negative correlation was found between degree of neophobia and the number of CATA-terms used to describe the samples (r = −0.116, p = 0.009). Penalty analysis showed that degree of food neophobia also affected drivers of biscuit liking, where particularly appearance terms were drivers of disliking for neophobic children. Cross-cultural differences in drivers of liking and disliking were particularly salient for texture attributes. Further research should explore if optimizing appearance attributes could be a way to increase liking of fibre-rich foods in neophobic children

Liking and description of pasta sauces with varying mealworm content

Entomophagy is directly connected with culture, explaining why it is commonly rejected in Western countries. Due to increased meat consumption in recent years with its associated negative impacts on health and sustainability, the development of products based on alternative protein sources has become urgent. The larval form of Tenebrio molitor (mealworm) has the potential to substitute meat as it requires less resources and produces less emissions compared to other forms of meat production. Therefore, in this project we have aimed to develop pasta sauces with differing mealworm contents based on a common meat sauce and to test the acceptance with 91 consumers in Austria. Three sauces (100% mealworm, 50% mealworm and 50% meat, 100% meat) were developed and tested using a 9-point hedonic scale for acceptance, and the CATA (Check-All-That-Apply) method was integrated to also receive descriptive information. The analysis of the liking data revealed that the liking for the hybrid sauce with meat and mealworm content was comparable to the meat sauce (6.9 ± 1.8. vs. 6.5 ± 1.8, p > 0.05). Less liked was the sauce with the highest mealworm content (5.7 ± 1.8, p < 0.05). The CATA analysis demonstrated the strongest positive effects on the mean in terms of how much the products were liked for the attribute "fleshy" (0.8). On the other hand, the attributes "brownish" (-0.9) or "mushy" (-1.0) had the strongest negative effects on the mean of the liking of products. We have seen that meat cannot be substituted by mealworm immediately and completely. The results suggest a stepwise substitution and the further adaptation of products regarding the (negative and positive effecting) attributes to increase consumer acceptance

Yuck, This Biscuit Looks Lumpy! Neophobic Levels and Cultural Differences Drive Children's Check-All-That-Apply (CATA) Descriptions and Preferences for High-Fibre Biscuits

Food neophobia influences food choice in school-aged children. However, little is known about how children with different degrees of food neophobia perceive food and to what extent different sensory attributes drive their liking. This paper explores liking and sensory perception of fibre-rich biscuits in school-aged children (n = 509, age 9-12 years) with different degrees of food neophobia and from five different European countries (Finland, Italy, Spain, Sweden and United Kingdom). Children tasted and rated their liking of eight commercial biscuits and performed a Check-All-That-Apply task to describe the samples and further completed a Food Neophobia Scale. Children with a higher degree of neophobia displayed a lower liking for all tasted biscuits (p < 0.001). Cross-cultural differences in liking also appeared (p < 0.001). A negative correlation was found between degree of neophobia and the number of CATA-terms used to describe the samples (r = -0.116, p = 0.009). Penalty analysis showed that degree of food neophobia also affected drivers of biscuit liking, where particularly appearance terms were drivers of disliking for neophobic children. Cross-cultural differences in drivers of liking and disliking were particularly salient for texture attributes. Further research should explore if optimizing appearance attributes could be a way to increase liking of fibre-rich foods in neophobic children

Intake of Fibre-Associated Foods and Texture Preferences in Relation to Weight Status Among 9-12 Years Old Children in 6 European Countries

Plant foods, rich in fibre, can offer textures that children find difficult to orally manipulate, resulting in low preferences but are important for a healthy diet and prevention of overweight in children. Our aim was to investigate preferences for food texture, intake of fibre-associated foods and the relation to BMI. Three hundred thirty European children (9-12 years, 54% female) indicated their texture preferences using the Child-Food-Texture-Preference- Questionnaire (CFTPQ), and their parents responded on fibre-associated food consumption and anthropometric information. BMI was significantly lower for children with higher intake of wholegrain alternatives of common foods; in addition to being significantly influenced by country and the wearing of a dental brace. Overall BMI-for-age-percentiles (BMI_pct) were negatively associated with the consumption of wholegrain cereals, white pasta and wholemeal products and positively associated with the intake of legumes and white biscuits. In males, BMI_pct were negatively associated with wholegrain products and dried fruits, and in females, positively with legume consumption. A few country-related associations were found for BMI_pct and wholegrain biscuits, seeds and nuts and refined products. No overall correlation was found between BMI_pct and the texture preference of soft/hard foods by CFTPQ, except in Austria. We conclude that this study revealed evidence of a connection between fibre-associated foods and children's BMI at a cross-cultural level and that sex is an important determinant of fibre-associated food intake and the development of overweight in childhood

A cross-cultural study on odor-elicited life stage-associations

Associative conceptualization plays an important role in how we perceive and interact with our environment. Particularly odor associations can be highly vivid and often long-lasting due to their close connection with our episodic memory and emotions. Based on the findings of a study conducted in Austria in 2017, this work was carried out to investigate odor-elicited life stage-associations (OELSA) in seven nations and to identify potential similarities and differences in conceptualizing odor impressions across these nations. A total of 1144 adults (aged 21–60) from Austria, Australia, Germany, Switzerland, Thailand, USA, and Vietnam participated in this study. Nine odors (vanilla, orange, lemon, mint, coconut, basil, rose, anise, and hay) were presented to the participants, and they were asked to answer questions about their spontaneous associations with life stages. The results indicate the existence of OELSA in all investigated nations. For example, vanilla was predominantly assigned to children in all nations, while hay was primarily assigned to elder people. While most of the investigated odors were most frequently associated with adults, some significant differences in OELSA were observed between the different nationalities. For instance, mint was more frequently associated with children by Australian participants compared to participants from all other nations, while coconut was more strongly associated with children by the Vietnamese participants compared to all other participants. The results of this study demonstrate the existence of consistent life stage-related associations elicited by certain odors across different nations and cultures and, at the same time points to differences in life stage-related association with certain odors between the nations. Since this work was not designed to identify the reasons for these differences, we can only make assumptions about the potential underlying causes for these behaviors

Im Endeffekt gewinnt der Ehrenamtliche : Spannungsfelder im Rahmen der Zusammenarbeit von haupt- und ehrenamtlichen RettungssanitäterInnen am Beispiel der Bezirksstelle Rotes Kreuz Wiener Neustadt

FH Campus Wien, Masterstudiengang "Sozialwirtschaft und Soziale Arbeit", Masterarbei

Evaluierung von Projekten der Gesundheitsförderung im Spannungsfeld zwischen Auftragsforschung & kritisch-reflexivem Feedback

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Endbericht Evaluierung "fit4life"

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