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Investigating food insecurity measurement globally to inform practice locally: a rapid evidence review
Emma Beacom, Sinéad Furey, Lynsey Hollywood & Paul Humphreys
doi : 10.1080/10408398.2020.1798347
Volume 61, Issue 20, Pages 3319-3339
The objective of this review was to examine the methods used to measure food insecurity (FI) globally, to inform considerations relating to adopting a novel, or reviewing an existing, FI measurement approach in developed countries. Considerations for measurement are examined with particular applicability to the United Kingdom (UK) which has recently announced adoption of the US Household Food Security Survey Module (HFSSM) as an indicator to facilitate annual FI monitoring. This study uses a Rapid Evidence Assessment (REA) methodological approach to systematically review the literature on FI measurement and considers: geographical jurisdiction, methodological approach, sampling strategy, FI indicator(s) used, and implications for measurement. Results found that the majority of papers reviewed emanate from North America with the US Household Food Security Scale Module (HFSSM) and its various adapted forms being the most commonly reported indicator. FI is becoming a key concern within developed countries with a range of indicators being used to report on the severity of the issue. This paper provides a contribution to knowledge by: (i) identifying various approaches to FI measurement and commonalities of existing measurement approaches; (ii) providing a summation of the methodologies and findings of studies relating to FI measurement, and associated implications for measurement, (iii) providing a justification evidenced by the literature for the adoption of the HFSSM in the UK; and (iv) assessing the methodological usefulness of a REA review. Understanding the components of robust FI indicators and their effectiveness can help inform existing and novel measurement approaches to ensure that data collected on FI are meaningful and thereby useful to inform future policy work in this area.
Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese
Marcello Alinovi, Germano Mucchetti, Lars Wiking & Milena Corredig
doi : 10.1080/10408398.2020.1798348
Volume 61, Issue 20, Pages 3340-3360
When thinking of the freezing process in dairy, products consumed in frozen state, such as ice creams come to mind. However, freezing is also considered a viable solutions for many other dairy products, due to increasing interest to reduce food waste and to create more robust supply chains. Freezing is a solution to production seasonality, or to extend the market reach for high-value products with otherwise short shelf life. This review focuses on the physical and chemical changes occurring during freezing of milk, curds and cheeses, critical to maintaining quality of the final product. However, freezing is energy consuming, and therefore the process needs to be optimized to maintain product’s quality and reduce its environmental footprint. Furthermore, the processing steps leading to the freezing stage may require some changes compared to traditional, fresh products. Unwanted reactions occur at low water activity, and during modifications such as ice crystals growth and recrystallization. These events cause major physical destabilizations of the proteins due to cryoconcentration, including modification of the colloidal-soluble equilibrium. The presence of residual proteases and lipases also cause important modifications to the texture and flavor of the frozen dairy product.
Current trends in sample preparation by solid-phase extraction techniques for the determination of antibiotic residues in foodstuffs: a review
Seyed Amin Khatibi, Samin Hamidi & Mohammad Reza Siahi-Shadbad
doi : 10.1080/10408398.2020.1798349
Volume 61, Issue 20, Pages 3361-3382
The presence of antibiotic residues in foodstuff has been of growing concern in recent years. They are associated with several adverse effects on human health such as the transmission of antibiotic-resistant pathogenic bacteria through the contaminated food, weakness of the immune system, allergic or toxic reactions and imbalance of the gut microbiota. Therefore, monitoring of the levels of antibiotic residues in animal-derived food is necessary to guarantee the safety of food products as well as the public health. Since the residual antibiotics in the foodstuff are in trace levels which are often lower than the limits of detection of analytical instruments, the sample preparation before the analysis is very important. This step is an essential part of an analytical process, especially for the extraction of chemical residues from a sample, preconcentration of the extract and elimination of any matrix interferences that may affect the selectivity, sensitivity and the overall performance of the analytical methods. Solid-phase extraction (SPE) is one of the most widely used techniques for the sample preparation that provides an efficient and reproducible method for selective concentration of target analytes in complex matrices. The objective of this research was to provide an updated overview of the recent trends in SPE techniques over the past five years. Different variations of this method, including solid-phase microextraction, stir bar sorptive extraction, matrix solid-phase dispersion, micro-solid-phase extraction, dispersive micro solid-phase extraction, magnetic solid-phase extraction, and molecularly imprinted solid-phase extraction are also given in the present study. The review is focused on recent developments and innovations in the SPE which tries to improve the efficiency, safety and performance of sample preparation.
The effect of fasting and energy restricting diets on markers of glucose and insulin controls: a systematic review and meta-analysis of randomized controlled trials
Somaye Fatahi, Ali Nazary-Vannani, Mohammad Hassan Sohouli, Zeinab Mokhtari, Hamed Kord-Varkaneh, Vihan Moodi, Shing Cheng Tan, Teck Yew Low, Fernando Zanghelini & Farzad Shidfar
doi : 10.1080/10408398.2020.1798350
Volume 61, Issue 20, Pages 3383-3394
Inconsistencies exist with regard to influence of fasting and energy-restricting diets on markers of glucose and insulin controls. To address these controversial, this study was conducted to determine the impact of fasting diets on fasting blood sugars (FBSs), insulin, homeostatic model assessment insulin resistance (HOMA-IR) and hemoglobin A1c (HbA1c) levels. A comprehensive systematic search was carried out in electronic databases, i.e., Scopus, PubMed, and Web of Science through June 2019 for RCTs that investigated the impact of fasting and energy-restricting diets on circulating FBS, insulin, HOMA-IR and HbA1c levels from. Weighted mean difference (WMD) with the 95% CI were used for estimating combined effect size. The subgroup analysis was applied to specify the source of heterogeneity among articles. Pooled results from 30 eligible articles with 35 arms demonstrated a significant decrease in FBS (WMD): ?3.376?mg/dl, 95% CI: ?5.159, ?1.594, p?<?0.001), insulin (WMD: ?1.288 ?U/ml, 95% CI: ?2.385, ?0.191, p?=?0.021), HOMA-IR (WMD: ?0.41?mg/dl, 95% CI: ?0.71, ?0.10, p?=?0.01) levels following fasting or energy-restricting diets. Nevertheless, no significant changes were observed in serum HbA1c levels. The subgroup analyses showed that overweight or obese people with energy restricting diets and treatment duration >8 weeks had a greater reduction in FBS, insulin and HOMA-IR level compared with other subgroups. The evidence from available studies suggests that the fasting or energy-restricting diets leads to significant reductions in FBS, insulin and HOMA-IR level and has modest, but, non-significant effects on HbA1c levels.
Effectiveness of beetroot juice derived nitrates supplementation on fatigue resistance during repeated-sprints: a systematic review
Daniel Rojas-Valverde, Jaqueline Montoya-Rodríguez, Christian Azofeifa-Mora & Braulio Sanchez-Urena
doi : 10.1080/10408398.2020.1798351
Volume 61, Issue 20, Pages 3395-3406
In recent decades, the search for non-doping substances that enhance sports performance has increased. Ergogenic aids such as beetroot juice (BRJ) and BRJ rich in nitrates (NO3?) are widely used to cause physiological benefits that may lead to physical improvements. Therefore, the purpose of this systematic review was to explore the knowledge reported to date on the NO3? derived from BRJ intake effect on fatigue resistance during repeated sprints. A digital search was conducted following systematic review guidelines, and 18 studies met inclusion criteria from a total of 209 articles. In a third of the selected studies, the consumption of beet juice rich in NO3? contributes to an increase in nitrites in plasma that led to the rise in peak power, mean power, number of sprint repetitions, total work and time to task failure, and causes a decrease in fatigue index and sprints times. Some different dose has been proposed for both chronic and acute protocols. It seems that a chronic intake of ?5–6?mmol of NO3? in 70?ml of BRJ, twice a day, for a minimum of 3–6?days could lead to a fatigue resistance improvement during repeated sprints. Besides, acute intake of NO3? 2.5–3?h before physical exertion or a dose of 250?ml/d to 500?ml/d of BRJ could lead to similar effective results. This systematic review presents some improvements (1.2–5.38%) in fatigue resistance during repeated sprints when consuming BRJ derived NO3?. The in-field practical meaning of these results should be explored.
Emerging techniques assisting nixtamalization products and by-products processing: an overview
Aurea K. Ramírez-Jiménez & Roberto Castro-Muñoz
doi : 10.1080/10408398.2020.1798352
Volume 61, Issue 20, Pages 3407-3420
The production of worldwide nixtamalized products has increased in Latin American countries over the last years. For a better maize handling and exploitation of its nutritional elements, maize is subjected to a nixtamalization pretreatment protocol, which produces meaningful chemical, nutritional and quality changes in maize and its derived products, but large amounts of its primary by-product, well-known as ‘nejayote’, are also produced. Importantly, nejayote is usually discarded into the urbanized sewage with minimal treatment. Today, according to the recent research reports, new emerging techniques and protocols have been implemented to improve the nixtamalization products and by-products processing. New valorization approaches and biotechnological developments (including biotransformations) toward the reuse of nejayote have been developed according to its considerable content of biomolecules. Therefore, the goal of this paper is to provide a comprehensive review of the main development works at assisting nixtamalization products and by-products processing. Herein, particular attention is paid to experimental insights dealing with the valorization of nejayote.
Benefits of turmeric supplementation for skin health in chronic diseases: a systematic review
Isabella Rosa da Mata, Sheila Rosa da Mata, Rafaella Camara Rocha Menezes, Larissa Slongo Faccioli, Kathleen Krüger Bandeira & Simone Morelo Dal Bosco
doi : 10.1080/10408398.2020.1798353
Volume 61, Issue 20, Pages 3421-3435
The skin is a physical barrier that protects the body from the external environment. Through its immune system, it limits the attack of environmental threats. Unregulated immune reactions, however, can cause chronic inflammatory skin diseases, requiring that effective treatment routes be sought. Turmeric, a root originated from Southeast Asia, has a number of therapeutic benefits, including anti-inflammatory activity. The aim of this review was to evaluate the effects of turmeric oral supplementation in the treatment of chronic inflammatory skin diseases. Through PubMed, Scopus, and Web of Science databases, clinical studies examining the relationship between turmeric, curcumin, and skin health in humans until September 2019 were systematically searched. Evidence analysis were performed using robust tools to evaluate the risk of bias (RoB 2.0), (ROBINS-I) and methodological quality (GRADE) of the included studies. A total of eleven studies were included. The skin conditions examined include psoriasis, pruritus, oral lichen planus, facial redness, as well as types of skin cancers. Overall, therapeutic benefits for skin health have been observed through oral turmeric supplementation. The current published studies, nevertheless, are limited, requiring continuity and improvement in the intervention methodology employed.
Ice-binding proteins: a remarkable ice crystal regulator for frozen foods
Xu Chen, Xiaodan Shi, Xixi Cai, Fujia Yang, Ling Li, Jinhong Wu & Shaoyun Wang
doi : 10.1080/10408398.2020.1798354
Volume 61, Issue 20, Pages 3436-3449
Ice crystal growth during cold storage presents a quality problem in frozen foods. The development of appropriate technical conditions and ingredient formulations is an effective method for frozen food manufacturers to inhibit ice crystals generated during storage and distribution. Ice-binding proteins (IBPs) have great application potential as ice crystal growth inhibitors. The ability of IBPs to retard the growth of ice crystals suggests that IBPs can be used as a natural ice conditioner for a variety of frozen products. In this review, we first discussed the damage caused by ice crystals in frozen foods during freezing and frozen storage. Next, the methods and technologies for production, purification and evaluation of IBPs were summarized. Importantly, the present review focused on the characteristics, structural diversity and mechanisms of IBPs, and the application advances of IBPs in food industry. Finally, the challenges and future perspectives of IBPs are also discussed. This review may provide a better understanding of IBPs and their applications in frozen products, providing some valuable information for further research and application of IBPs.
Relevance and perspectives of the use of chitosan in winemaking: a review
Antonio Castro Marín, Donato Colangelo, Milena Lambri, Claudio Riponi & Fabio Chinnici
doi : 10.1080/10408398.2020.1798871
Volume 61, Issue 20, Pages 3450-3464
Chitosan is a natural polymer that has quite recently been approved as an aid for microbial control, metal chelation, clarification, and reduction of contaminants in enology. In foods other than wine, chitosan has also been evidenced to have some other activities such as antioxidant and antiradical properties. Nevertheless, the actual extent of its activities in must and wines has not been fully established. This review aimed to gather and discuss the available scientific information on the efficacy of chitosan as a multifaceted aid in winemaking, including antimicrobial, chelating, clarifying and antioxidant activities, while summarizing the chemical mechanisms underlying its action. Attention has been specifically paid to those data obtained by using unmodified chitosan in wine or in conditions pertinent to its production, intentionally excluding functionalized polymers, not admitted in enology. Unconventional utilizations together with future perspectives and research needs targeting, for example, the use of chitosan from distinct sources, production strategies to increase its efficacy or the potential sensory impact of this polysaccharide, have also been outlined.
Bioactive compounds and nutritional composition of Swiss chard (Beta vulgaris L. var. cicla and flavescens): a systematic review
Magda Gamba, Peter Francis Raguindin, Eralda Asllanaj, Francesco Merlo, Marija Glisic, Beatrice Minder, Weston Bussler, Brandon Metzger, Hua Kern & Taulant Muka
doi : 10.1080/10408398.2020.1799326
Volume 61, Issue 20, Pages 3465-3480
Swiss chard (Beta vulgaris L. var. cicla or flavescens) is a green leafy vegetable whose bioactive compounds have been studied due to its effects on health. We systematically reviewed the nutritional profile and bioactive composition of Swiss chard and reported their concentrations. Four main databases were searched for studies analyzing the chemical composition of Swiss chard. Screening, selection of articles, and data extraction were carried out by two independent reviewers. Twenty-eight articles of 1102 records identified by bibliographic search met our inclusion criteria for final analysis. We found a total of 192 chemical compounds categorized into 23 groups. The cicla variety was the most studied, and nutrients and phytochemicals were reported mainly on leaves. Betalains with 20% of the reported data, fats (16%), flavonoids (11%), non-flavonoid phenolics (11%), terpenes and derivatives (8%), carbohydrates (7%), and minerals (6%) were among the most reported categories. Swiss chard leaves have the highest content of fiber, sodium, magnesium, flavonoids, and vitamin C, while stems are high in potassium. Swiss chard should be considered a source of nutrients and phytochemicals, and further research is needed on identifying and quantifying other bioactive compounds and understanding their impact on health.
Stimulation of brown adipose tissue by polyphenols in extra virgin olive oil
L. Melguizo Rodríguez, R. Illescas-Montes, V. J. Costela-Ruiz & O. García-Martínez
doi : 10.1080/10408398.2020.1799930
Volume 61, Issue 20, Pages 3481-3488
Obesity is one of the main public health problems of the 21st century resulting from an imbalance between calorie intake and energy expenditure. Currently, the search for new treatments against this pathology has become a priority. One of the therapeutic strategies against obesity could be the activation of brown adipose tissue through different molecules such as the phenolic compounds of extra virgin olive oil (EVOO). The objective of this review was to provide an update of scientific knowledge on the relationship between EVOO phenolic compounds and brown adipose tissue.
