38 research outputs found
Hen Performance and Egg Quality as affected by Dietary Oregano Essential Oil and a-tocopheryl Acetate Supplementation
No full textIdentifying oil species in oil mixtures
No full textDetection of adulteration of non-processed vegetable oil with lesser value seed oils (classic example is hazelnut in virgin olive oil) has been in the centre of scientific attention for many years and several chemical methods were proposed. The recent EC Regulation 1169/2011, however, introduces necessity for different analytical method in a more complicated matrix. From the end of 2014, food businesses required to declare the composition of the refined oil mixture in the food product label. This creates a gap since there is no analytical method currently available to perform such analysis. In the first phase the work focused on 100% oil blends of various oil species of palm oil (and derivatives), sunflower and rapeseed oil before expanding to foodstuffs. Chromatographic methods remain highly relevant although suffer from various limitations which derive from natural compositional variation. Modern multivariate techniques based on machine learning algorithms, however, when applied in FTIR, Raman spectroscopic data have a strong potential in tackling the problem
A new analytical approach for the detection of palm oil in vegetable oil blends
No full textThe new Food Information Regulation (1169/2011), dictates that in a refined vegetable oil blend, the type of oil must be clearly identified in the package in contract with current practice where is labelled under the generic and often misleading term “vegetable oil”. With increase consumer awareness in food authenticity, as shown in the recent food scandal with horsemeat in beef products, the identification of the origin of species in food products becomes increasingly relevant. Palm oil is used extensively in food manufacturing and as global demand increases, producing countries suffer from the aftermath of intensive agriculture. Even if only a small portion of global production, sustainable palm oil comes in great demand from consumers and industry. It is therefore of interest to detect the presence of palm oil in food products as consumers have the right to know if it is present in the product or not, mainly from an ethical point of view. Apart from palm oil and its derivatives, rapeseed oil and sunflower oil are also included. With DNA-based methods, the gold standard for the detection of food authenticity and species recognition deemed not suitable in this analytical problem, the focus is inevitably drawn to the chromatographic and spectroscopic methods. Both chromatographic (such as GC-FID and LC-MS) and spectroscopic methods (FT-IR, Raman, NIR) are relevant. Previous attempts have not shown promising results due to oils’ natural variation in composition and complex chemical signals but the suggested two-step analytical procedure is a promising approach with very good initial results
The contents of proteins and phospholipids in cloudy (veiled) virgin olive oils
No full textExtra virgin olive oil is produced in the form of
Edible Insects in Mixed-Sourced Protein Meals for Animal Feed And Food: an EU focus
Full text linkDespite insects being nutritious and a sustainable protein source, entomophagy is not widely accepted by Western consumers. After EFSA's positive risk assessment report, few species can be legally farmed and processed in the EU under measures set out in Novel Foods regulation 2015/2283. This review summarizes scientific progress in the applications of insects as feed and complementary proteins in foods during the past five years including legislative frameworks covering this trajectory. Despite numerous opportunities presented, insects farming still faces challenges such as gaps in legislative policies, high initial R&D costs, and high costs involved in Life Cycle Assessment. As with other novel foods, insect production requires new value chains and attention to standardization, food safety-related issues, certification for mass production, and consumer acceptance. Therefore, the roles of public sector, scientific community, local authorities, and legislative bodies are extremely important in increasing awareness of sustainability implications and benefits of insects as food and feed.<br/
Coffee and tea bioactive compounds
No full textCoffee and tea are the most consumed beverages among the globe after water regarding their desirable organoleptic characteristics and well-demonstrated health benefits. A great number of the minor compounds present in coffee and tea have shown considerable bioactive potential; they can reduce inflammation by influencing metabolic processes and prevent cardiovascular diseases (CVD). These compounds regarding the coffee beans are the phenolic compounds (mainly chlorogenic acid and its derivatives), methylxanthines (mainly caffeine but also theophylline and theobromine), diterpenes (cafestol and kahweol), and trigonelline (the precursor of nicotinic acid). The concentration of them can differ significantly depending on the type of the bean and the processing they undergo. Regarding the bioactive compounds that can be found in tea leaves, the polyphenols (catechins in green tea, oxidized polyphenols such as theaflavins in black tea), l-theanine, and caffeine are the most abundant. Although there is only one type of tea leaves from which all types of tea are produced (e.g., black tea, green tea, and oolong tea), the production process for each tea type differs to a great extent providing every tea type with unique bioactive composition and therefore unique health benefits. This book chapter will define the differences in the chemical composition of different coffee and tea types, and it will summarize the findings of literature regarding their bioactive potential. According to these findings, moderate consumption of coffee (up to three cups per day) and tea (three to six cups per day) can maximize their effect on the prevention of inflammatory conditions and CVD
The use of untargeted Near-Infrared (NIR) spectroscopy to predict the quality and oxidation status of black tea during oxidation.
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The effect of ensiling on the nutritional composition and fermentation characteristics of brown seaweeds.(under preparation for ANIMALS)
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