► A new method for the quantification of five alternaria toxins (AT) was developed. ► The method, based on LC–APCI-MS, was optimised on different food matrices. ► Recovery rates were above 70%, ...except for dried basil and olives. ► Thirty out of 70 samples analysed were positive to one or more mycotoxins. ► AOH was the most common AT, found in 14 samples, followed by ALT, in 10 samples.
A new method for the detection of alternariol (AOH), alternariol monomethyl ether (AME), altenuene (ALT), tentoxin (TEN), and tenuazonic acid (TeA), five alternaria toxins (ATs) was developed by liquid chromatography–triple quadrupole mass spectrometry equipped with atmospheric pressure chemical ionisation (APCI). A single extraction was used to recover the five ATs by apple juices, beers, tomato sauces, olives and dried basil. Different Solid Phase Extractions (SPE) and clean-up were selected to optimise the purification step for each food matrix. Limits of detection and quantification were, respectively, in the range 0.16–12.31 and 0.54–41.04ngg−1. Recovery rates were generally above 70%, except for dried basil and olives. Thirty out of 70 samples analysed (7 apple juices, 14 beers and 9 tomato sauces) resulted positive to at least one alternaria toxin investigated. AOH was the most common AT (14 samples), followed by ALT (10 samples). The highest concentration of ATs was found in commercial apple juices (35.33ngg−1).
Background
Yeast extract spreads and tomato‐based sauces (i.e., ketchup) are consumed regularly by the Australian population. Therefore, there is a need to explore the contribution of these ...condiments to nutrient intakes among Australians.
Methods
The present study comprises a secondary analysis of data from the 2011–2012 Australian National Nutrition and Physical Activity Survey. Dietary intake data were undertaken for 12,153 Australians aged ≥ 2 years, using 24‐h recalls. Yeast extract spreads and tomato‐based sauces were categorised based on how they were defined in the Australian Food and Nutrient (AUSNUT) 2011–2013 database. Kruskal–Wallis H tests and the post‐hoc Dunn's test with Bonferroni correction were applied to test whether a significant difference existed in the percentage contribution of yeast extract spreads and tomato‐based sauces to intakes of select nutrients.
Results
In total, 19.6% (n = 2384) of the population sample consumed yeast extract spreads and/or tomato‐based sauces during the 24‐h recall. The percentage contribution of yeast extract spreads to daily intakes of sodium, potassium, thiamine, riboflavin, niacin, folate, magnesium, iron, zinc and iodine were significantly higher in line with a greater quantity of yeast extract spread consumed (p < 0.05). The percentage contribution of tomato‐based sauces to daily intakes of sodium, potassium, riboflavin, niacin, folate, beta‐carotene, magnesium, iron, zinc and iodine was increased significantly with a greater quantity of tomato‐based sauces consumed (p < 0.05).
Conclusions
Consumption of yeast extracts and tomato‐based sauces contribute to greater intake of key nutrients, such as B‐vitamins and beta‐carotene, and may assist in meeting key nutrient reference values. However, consumption of these sauces and condiments also resulted in greater intakes of sodium, contributing to population intakes exceeding recommendations. Reducing sodium content of frequently consumed condiments may potentially assist in lowering population intakes, at the same time as preserving intakes of other important nutrients.
The percentage contribution of yeast extract spreads to daily intakes of sodium, potassium, thiamine, riboflavin, niacin, folate, magnesium, iron, zinc and iodine was significantly higher in line with a greater quantity of yeast extract spread consumed. The percentage contribution of tomato‐based sauces to daily intakes of sodium, potassium, riboflavin, niacin, folate, beta‐carotene, magnesium, iron, zinc and iodine was increased significantly with a greater quantity of tomato‐based sauces consumed.
Key points
The majority of Australians consume sauces and condiments. Hence, the contribution of yeast extract spreads and tomato sauces to total sodium intakes was investigated using data from the national nutrition survey.
About one in eight Australians had consumed yeast extract spreads and one in 12 tomato‐based sauces in the previous 24 h, which contribution up to approximately 14% and 12% of total sodium intakes for the highest consumers.
Reformulation of condiments, particularly yeast extract and tomato‐based sauce, to a lower sodium content has the potential to lower population level intakes, especially for Australian who are frequent consumers.
The importance of reducing food loss and waste (FLW) has recently been emphasized at a European level with the amendment to the European Waste Framework Directive, according to which the effective ...reduction of food waste can be carried out by adopting a circularity approach that facilitates the transition to more sustainable management of materials. Likewise, the importance of concentrating on FLW produced within specific food supply chains has emerged as an effective starting point for quantifying the overall amount of wastage produced, emphasizing possible prevention actions as well as re-using and valorising waste. From this perspective, our study focuses on the tomato-sauce supply chain with a threefold aim. Firstly, to quantify the amount of FLW generated along the tomato-sauce supply chain from cultivation to retail; secondly, to understand the most important related causes; and thirdly, to assess if and to what extent FLW can be reused according to the Circular Economy (CE) approach. By adopting the Food Loss and Waste Accounting and Reporting Standard, the analyses focused on the production of the Barilla Tomato and Basil sauce in Italy, as well as the related inventory. It was revealed that this supply chain can be considered an example of a true circular economy, in which almost nothing is lost because more than 85% of the total FLW are valorized into alternative sectors or activities.
The extracts from Ulva lactuca have biological and nutritional values. The protein was 48.7 mg/g dry wt, soluble carbohydrate 43.9 mg/g dry wt, insoluble carbohydrate was 223 mg/g dry wt and lipid ...was 18.3 mg/g dry wt. Maximum antifungal activities of U. lactuca were observed with ulvan extract. The most predominant fungi in spoiled tomato sauce cans were Aspergillus flavus (33.6%), Rhizopus stolonifer (26.8%), and Fusarium oxysporium (22.3%). The minimal fungicidal inhibition concentration of ulvan extract against A. flavus and R. stolonifer were 10 mM and 15 mM, respectively. The colony deactivation of A. flavus and R. stolonifer by ulvan extract occurred was 91% and 89%, respectively, at 25 C after 72 h, but the deactivation occurred at 100% after 24 h at 4°C. Results affirmed the damaging effect on both tested fungal spores' walls and intercellular components. So, ulvan polysaccharide can be used as a natural preservative for raw or processed tomato sauce to increase its shelf life.
El consumo excesivo de sodio es causa importante de enfermedades no transmisibles incluyendo hipertensión. En esta investigación se evaluó una metodología sensorial para reducir el contenido de sodio ...en salsas de tomate y mayonesas, productos altamente consumidos en Costa Rica. Se caracterizaron, por triplicado, 16 salsas y 7 mayonesas comerciales para determinar los ingredientes más comunes y sus características físicoquímicas. Se comparó el contenido de sodio reportado en la etiqueta contra el valor determinado experimentalmente. Se formularon prototipos de ambos productos y se determinó el umbral de diferencia apenas perceptible (DAP) para el gusto salado utilizando el método de estímulo constante con 40 panelistas no entrenados (d'= 1, significancia de 0,05 y potencia de prueba de 0,95). Se contruyeron las curvas psicofísicas con concentraciones de sal entre 0,67% y 2,5% para salsa de tomate y 0,13% y 4,16% para mayonesa; obteniéndose DAPs de 0,51% y 0,26% respectivamente; equivalentes a 28,3% y 14,4% menos de sal en cada producto. Para la validación del umbral, se aplicó una prueba de discriminación 2-AFC con 40 panelistas comparando la formulación regular con la reducida en sodio. Los panelistas no detectaron diferencias significativas entre mayonesas (P>0,05) pero sí entre salsas (P<0,05), por lo que se aplicó una prueba de agrado con 112 consumidores y se determinó que la salsa reducida en sodio resultó de mayor o igual agrado que la contraparte. Estos resultados guiarían a la industria alimentaria regional hacia el mejoramiento del perfil nutricional de estos productos.
The excessive consumption of sodium is an important cause of noncommunicable diseases including hypertension. This research aimed, using a sensorial methodology, to reduce sodium content in tomato sauces and mayonnaise, highly consumed products in Costa Rica. A total of 16 commercial sauces and 7 mayonnaises were characterized to determine their most common ingredients and physicochemical properties. The sodium content reported in the labed was compared against values obtained experimentally. Prototypes for both products were developed and the threshold for the just noticiable difference (JND) for salty flavor was determined using the constant stimulus method with 40 panelists (d'= 1, 0.05 significance and a test power of 0,95). Psychophysical curves were built with salt concentrations between 0.67% and 2.5% for tomato sauce and 0.13% and 4.16% for mayonnaise; obtaining JNDs of 0.51% and 0.26% respectively; equivalent to 28.3% and 14.4% less salt in tomato and mayonnaise. To validate the threshold, a discriminatory 2-AFC test with 40 panelists was performed to compare the regular formulations against those reduced in sodium. Panelists did not detect significant differences among mayonnaises (P>0.05) but they did found differences between sauces (P<0.05). Thus, for tomato sauce a consumer liking test with 112 consumers was performed and it was found that sodium reduced tomato sauce was equally or more liked than its counterpart. These results guide the regional food industry towards the improval of the nutritional profile of both products.
•Different ingredients were added to tomato sauce.•Water status and physico-chemical properties of tomato sauce samples were studied.•Added ingredients modulated physico-chemical properties at ...different time-space levels.•Only 1H NMR parameters were able to differentiate ingredients in tomato sauce.
Different ingredients (guar, xanthan, carboxy methyl cellulose, locust bean gums, potato fiber, milk, potato and soy proteins) were added to tomato sauce to investigate their effect on its physico-chemical properties. The products were characterized in terms of colour, rheological properties (Bostwick consistency, flow behavior and consistency coefficient), water status (water activity, moisture content) and molecular mobility by 1H Nuclear Magnetic Resonance (NMR).
Water activity was significantly decreased only by the addition of potato fiber. Xanthan, locust bean, guar and carboxy methyl cellulose significantly enhanced Bostwick consistency and consistency coefficient. Type of ingredient and concentration significantly affected 1H NMR mobility indicators. Principal component analysis (PCA) indicated that only 1H NMR mobility parameters were able to differentiate the effect of milk protein, xanthan and potato fiber on tomato sauce properties. The information collected in this work provides information to intelligently modulate tomato sauce attributes and tailor its properties for specific applications.
Identifying and quantifying the beneficial molecules contained in nutraceuticals is essential to predict the effects derived from their consumption. This study explores a cheap and rapid method for ...quantifying lycopene content from a semi-solid matrix. In addition, it compares the in vitro effects of the extracts obtained from different tomato sauces available on the local market with Osteocol®, a patented tomato sauce from southern Italy. We performed a liquid extraction of lycopene using suitable solvents. The lycopene extracted was encapsulated in surfactant micelles and finally tested in vitro on Saos-2 cells. The effects exerted by lycopene on ALP and Wnt/β-catenin pathways were investigated by Western blotting. Hexane was found to be the best solvent for lycopene extraction. Spectrophotometrical and HPLC analyses showed similar trends. Osteocol® contained 39 ± 4 mg lycopene per 100 g of sauce, while the best commercial product contained 19 ± 1 mg/100 g. The Osteocol® lycopene extract increased ALP and β-catenin protein expressions in a dose-dependent manner, also showing statistically significant results (p < 0.05 respectively). In conclusion, despite both techniques showing similar final results, UV/VIS spectrophotometer is preferable to HPLC due to its cheap, rapid, and accurate results, as well as for the opportunity to analyze lycopene-loaded micelles. The extraction and release of lycopene to bone cells positively influences the differentiation of osteoblasts and increases the expression of the ALP and β-catenin proteins. As a consequence, as a lycopene-rich sauce, Osteocol® represents a useful supplement in the prevention of osteoporosis compared to its commercial competitors.
This study aimed to develop high quality, added value novel sauces with acid whey (AW) (liquid or powder) incorporation. Liquid pasteurized AW was substituted (partly 10%—totally 100%) for the water ...added in the tomato sauces. AW in powder, was partly substituted for the fat in white sauces and compared to conventional ones. Physicochemical (pH, Brix, viscosity, color), nutritional (proteins, lactose, minerals), microbiological and sensory evaluations were conducted for both developed sauces. Accelerated shelf-life tests were performed. Based on the quality and sensory characteristics deterioration, the optimal water substitution by AW was 70% w/w for tomato sauces and 10% w/w (AW in powder) for white sauces, without limiting their shelf life compared to the control ones for both cases. Both AW-substituted sauces were of high quality and of higher nutrients content compared to conventional products, improving their health promoting profile (tomato sauces: up to 3-fold increase; white sauces: up to 5-fold increase in calcium content; increase in essential amino acids content in both sauces due to AW addition).
Acidothermophilic bacteria like
Alicyclobacillus acidoterrestris and
Bacillus coagulans can cause spoilage of heat-processed acidic foods because they form spores with very high heat resistance and ...can grow at low pH. The objective of this work was to study the germination and inactivation of
A. acidoterrestris and
B. coagulans spores by high hydrostatic pressure (HP) treatment at temperatures up to 60
°C and both at low and neutral pH. In a first experiment, spores suspended in buffers at pH 4.0, 5.0 and 7.0 were processed for 10
min at different pressures (100–800
MPa) at 40
°C. None of these treatments caused any significant inactivation, except perhaps at 800
MPa in pH 4.0 buffer where close to 1 log inactivation of
B. coagulans was observed. Spore germination up to about 2 log was observed for both bacteria but occurred mainly in a low pressure window (100–300
MPa) for
A. acidoterrestris and only in a high pressure window (600–800
MPa) for
B. coagulans. In addition, low pH suppressed germination in
A. acidoterrestris, but stimulated it in
B. coagulans. In a second series of experiments, spores were treated in tomato sauce of pH 4.2 and 5.0 at 100 – 800
MPa at 25, 40 and 60
°C for 10
min. At 40
°C, results for
B. coagulans were similar as in buffer. For
A. acidoterrestris, germination levels in tomato sauce were generally higher than in buffer, and showed little difference at low and high pressure. Remarkably, the pH dependence of
A. acidoterrestris spore germination was reversed in tomato sauce, with more germination at the lowest pH. Furthermore, HP treatments in the pH 4.2 sauce caused between 1 and 1.5 log inactivation of
A. acidoterrestris. Germination of spores in the high pressure window was strongly temperature dependent, whereas germination of
A. acidoterrestris in the low pressure window showed little temperature dependence. When HP treatment was conducted at 60
°C, most of the germinated spores were also inactivated. For the pH 4.2 tomato sauce, this resulted in up to 3.5 and 2.0 log inactivation for
A. acidoterrestris and
B. coagulans respectively. We conclude that HP treatment can induce germination and inactivation of spores from thermoacidophilic bacteria in acidic foods, and may thus be useful to reduce spoilage of such foods caused by these bacteria.
► High pressure can induce germination of thermoacidophilic spores at low pH. ►
A. acidoterrestris germinates at < 100 MPa,
B. coagulans only at < 500 MPa. ► Germination at <500 MPa is enhanced at elevated temperature (25 – 60°C). ► Germination at 100 – 300 MPa is relatively temperature independent. ► Treatment at 600 MPa and 60°C can reduce thermoacidophilic spores by 2 - 3 log.
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