β-glucan derived from cereal sources are high in soluble dietary fiber and can be used as thickeners, texture enhancers, stabilizers, and fat substitutes in foods. Due to its pronounced viscosity, ...β-glucan has physiological activity in the body, such as decreasing the glycemic index of foods and reducing the incidence of cardiovascular disease in people. This review focuses on the characteristics of cereal β-glucans, extraction methods, and causes of degradation, while presenting the most relevant and recent applications in foods. Today, there is an abundant amount of information regarding extraction and characterization of β-glucans. However, studies on the degradation and application of fiber are more recent and warrant review. The incorporation of β-glucan has worked well in high carbohydrate foods (e.g., pasta and snacks), but there are still challenges with its inclusion in protein-rich foods (e.g., dairy and meat products). After a comprehensive search and an objective point of view of these aspects, the primary challenges with the incorporation of β-glucan in foods are the inclusion of sufficient amounts of dietary fiber to have a significant nutritional contribution, the combination with other ingredients and other components of the food (evaluated synergistically or antagonistically), and the new incorporation of β-glucan in foods without their degradation during processing.
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•Phosphates provide important function to processed meat systems.•Replacement of phosphates in processed meats requires innovative approaches.•Alternative ingredients struggle to ...replicate the function of inorganic phosphates.•Pairing novel processing techniques with alternative ingredients may be promising.
Meat and meat products provide high levels of nutrition and many health benefits to consumers, yet a controversy exists regarding the use of non-meat additives, such as the inorganic phosphates that are commonly used in meat processing, and particularly their relationship to cardiovascular health and kidney complications. Inorganic phosphates are salts of phosphoric acid (e.g., sodium phosphate, potassium phosphate, or calcium phosphate), whereas organic phosphates are ester compounds (e.g., the phospholipids found in cell membranes). In this sense, the meat industry remains active in its efforts to improve formulations for processed meat products with the use of natural ingredients. Despite efforts to improve formulations, many processed meat products still contain inorganic phosphates, which are used for their technological contributions to meat chemistry including improvements in water-holding capacity and protein solubilization. This review provides a thorough evaluation of phosphate substitutes in meat formulations and other processing technologies that can help eliminate phosphates from the formulations of processed meat products. In general, several ingredients have been evaluated as replacements for inorganic phosphates with varying degrees of success such as plant-based ingredients (e.g., starches, fibers, or seeds), fungi ingredients (e.g., mushrooms and mushroom extracts), algae ingredients, animal-based ingredients (e.g., meat/seafood, dairy, or egg materials), and inorganic compounds (i.e., minerals). Although these ingredients have shown some favorable effects in certain meat products, none have exactly matched the many functions of inorganic phosphates, so the support of extrinsic technologies, such as tumbling, ultrasound, high-pressure processing (HPP), and pulsed electric field (PEF), may be necessary to achieve similar physiochemical properties as conventional products. The meat industry should continue to investigate ways to scientifically innovate the formulations of, and the technologies used in, processed meat products while also listening to (and acting upon) the feedback from consumers.
Background: β-glucans (1-3: 1-4) are soluble fibers applied to foods due to their technological properties and their beneficial effects on health. The functional properties of β-glucans can be lost ...during the extraction and purification processes. The high viscosity of β-glucans is related to a high molecular weight and its physiological properties in the intestine. Therefore, to characterize the fiber after its extraction and purification is fundamental to understand its possible applications in foods. Objectives: Characterize β-glucans extracted (EβG) and compare them with three commercial β-glucans (CβG-A, CβG-B and CβG-C) to identify its possible applications in foods and to evaluate if enzymatic purification affects molecular and structurally the β-glucans. Methods: Barley β-glucans were extracted (EβG), characterized by chemical analyzes, rheological behavior, and color, and compared to three commercial β-glucans samples. Then, the extract was purified and its structural and molecular characteristics were calculated. Results: EβG contained 64.38 ± 3.54% of β-glucans, high starch contamination (12.70 ± 1.73%), high content of calcium (8894 mg/kg), pseudoplastic behavior, and dark color (L = 52.77 ± 0.7).All commercial samples showed low starch contamination, lighter color, and Newtonian behavior. After purification starch and protein contamination decreased (0.85 ± 0.46% and 5.50 ± 0.12% respectively), increased the content of βG (69.45 ± 0.81%) and increased brightness (L = 92.60 ± 1.70). Purified β-glucans (PβG) showed a molar weight of 690 ± 1.6 kDa and species with degree polymerization 3 (DP3) to 11 (DP11) were identified on the structure. Conclusions: EβG extracts before purification present high viscosity and two commercial β-glucans had low fiber content. The enzymatic purification process was effective and to allow maintaining the high molar mass of PβG. Finally, in the samples extracted and purified the main structures were species with DP3 and DP4.
The hazard analysis and critical control point (HACCP) system allows for guaranteeing provision of safe food to consumers.
This article is intended to explain the principal aspects of implementing ...the HACCP system in production of Tenebrio molitor meal, which may be used as food for humans and animals.
Several microorganisms which are biological hazards were found to be associated with this meal, and a variety of allergens as well as chemical and physical hazards were identified during production of the larvae. These hazards are a risk principally when the processor receives the Tenebrio larvae. Hazards identified may be avoided by implementing preventive measures, and eliminated or reduced during processing through a variety of strategies presented in this document. Specifically, during grinding of the larvae, physical hazards may occur due to pieces of metal from the mill, as well as biological hazards due to exposition of the larvae's intestines, which in turn exposes other microorganisms that may survive grinding. Several Critical Control Points (CCPs) were identified during the various stages of processing Tenebrio molitor larvae, and parameters of control and their critical limits were established. Monitoring systems for maintaining CCPs within acceptable limits were determined and corrective actions proposed in case a CCP is surpassed.
We conclude that those hazards associated with production of Tenebrio molitor meal may be controlled through effective implementation of the HACCP system.
Four Colombian achira (Canna edulis sp.) starch ecotypes were characterised, and their physicochemical, thermal, microstructural and paste properties were compared. Proximate composition, pH, total ...starch, amylose content, amylopectin content, colour, paste clarity, water retention properties, granule size, crystal structure, and thermal and pasting properties were evaluated. Moisture content, protein content, water absorption and swelling power were greatest (P < 0.05) for “Negra” and “Morada” but “Negra”had more lipid and higher solubility (P < 0.05). The brightest (L* >92) ecotypes (“Nativa” and “Morada”), in addition to ecotype “Negra”, had superior paste clarity compared with ecotype “Verde”. All four ecotypes presented a B-type X-ray pattern and large grain size (>30 μm); only “Morada” presented 40.30% medium-sized-grains. Ecotypes “Nativa” and “Negra” showed the greatest thermal transition temperature, whereas, ecotypes “Verde” and “Morada” had the highest peak viscosity. Each ecotype showed unique properties and specific behaviour that are worth exploring in various applications.
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•Four Colombian achira (Canna edulis sp.) starch ecotypes were characterised showed specific behaviour for applications in culinary.•Achira starch ecotype Morada could be used for products with a softer consistency.•All the ecotypes presented a B-type X-ray pattern and large grain size.•Verde and Morada achira starch ecotypes had the greatest peak viscosity.
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•First study of acrylamide consumption and exposure margin in Bogota, Colombia.•Acrylamide consumption in Colombia and other countries was compared.•Foods consumed by the Bogota ...population in Colombia have high acrylamide content.
Acrylamide is a food contaminant that is formed during processes such as frying, baking and roasting. According to the International Agency for Research on Cancer (IARC), acrylamide is a possible carcinogenic compound in humans. In this work, 257 food samples were analyzed in Colombia to determine the acrylamide content. Samples of potato chips, french fries, bread, cookies, coffee, panela, fried banana and traditional fritters (such as egg or cheese pies) were prepared and analyzed following the Total Diet Study methodology. The highest acrylamide content was found in potato chips with 635 μg/kg and panela with 521 μg/kg. The calculation of margin of exposure was made by combining the analytical results of composition with consumption data. The highest average exposure in the group of adults was 0.30 μg/kg body weight (b.w.) per day in adults from 19 to 30 years old; for children, the highest exposure was 0.92 μg/kg b.w. per day in children from 2 to 3 years old. These exposure values indicate that acrylamide is a public health concern for the Bogota population.
In this study, the effect of extrusion temperature and screw speed on the nutritional properties of the extrudates was evaluated by using a response surface methodology. The total, soluble, insoluble ...dietary fiber, beta‐glucan, resistant starch, and total starch contents were evaluated through enzymatic assays. The processing parameters affected the content of all constituents of the flour mixture, except for beta‐glucan. The total starch content, insoluble dietary fiber, and resistant starch were significantly decreased with increasing temperature and screw speed (until 13, 12, and 97%, respectively). The extrusion parameters had a positive effect on total dietary fiber content (increased this parameter up to 29%) when compared with the raw material, that is, oat and rice blend, causing changes from the insoluble to soluble dietary fibers. In the electron microscopic analysis, the structure of all extrudates showed to be homogeneous and compact with irregular surfaces.
Practical applications
The processing of oats by using extrusion‐cooking technique is challenging due to the high lipid and fiber content. For this reason, expansion agents such as rice or corn flours are commonly mixed to the oats before processing. In addition to changing rheological, physical and chemical properties of the raw materials, the extrusion operating conditions may lead to loss of food nutritional properties. In this study, we used the response surface methodology to understand which processing conditions maximize the food nutritional value. The selection of an optimum operating condition in terms of energy efficiency and thermal quality represent a relevant requirement for the current food industry. The content of β‐glucan was preserved regardless of the processing condition while the insoluble and soluble fiber ratio was significantly affected by screw speed. Once low temperatures could be used for preparing fiber‐rich oat flour, a reduction in energy consumption from the process is expected.
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