The Experts below are selected from a list of 1500 Experts worldwide ranked by ideXlab platform
Francisco J Morales - One of the best experts on this subject based on the ideXlab platform.
-
process contaminants in battered and breaded Foods prepared at public food service establishments
Food Control, 2020Co-Authors: Marta Mesias, Cristina Delgadoandrade, Francisco J MoralesAbstract:Abstract Acrylamide is a process contaminant already regulated in Europe whereas the toxicological effects of certain heat-induced furan derivatives such as hydroxymethylfurfural (HMF) and furfural are still under revision. Acrylamide, HMF and furfural content were evaluated in 113 Coated fried Foods provided by food services (restaurants and school canteens). Sampling included battered and breaded Foods intended for frying and were grouped according to meat-products (ham & cheese, chicken nuggets), fish-products (fish sticks, fish fillets), seafood (squid rings), vegetables (onion rings), and doughs (croquettes). Acrylamide ranged between 23.8 and 130.4 μg/kg, HMF between 0.11 and 16.07 mg/kg, and furfural between 0.01 and 1.04 mg/kg. Presence of these compounds was mostly restricted to the outer part of Foods (coating material), since browning reactions are sped up in the crust. Onion rings showed a significantly higher concentration than the other samples being studied. Home-style (freshly made) chicken nuggets exhibited significantly lower acrylamide content than frozen par-fried nuggets from an industrial source. This finding suggests that increasing the complexity of the formulation of the coating through the introduction of ingredients or additives aimed at improving palatability might lead to the development of heat induced process contaminants. As a consequence, the increase of harmful compounds during thermal treatment of Coated food should be carefully considered during the industrial formulation of coatings. Although the recent Regulation 2017/2158 for acrylamide does not mention specific values or mitigation strategies for Coated Foods, its contribution to daily acrylamide exposure within the population must not be dismissed. This study involves the first systematic prospective evaluation of process contaminants in real operative conditions at food services in Spain.
Marta Mesias - One of the best experts on this subject based on the ideXlab platform.
-
process contaminants in battered and breaded Foods prepared at public food service establishments
Food Control, 2020Co-Authors: Marta Mesias, Cristina Delgadoandrade, Francisco J MoralesAbstract:Abstract Acrylamide is a process contaminant already regulated in Europe whereas the toxicological effects of certain heat-induced furan derivatives such as hydroxymethylfurfural (HMF) and furfural are still under revision. Acrylamide, HMF and furfural content were evaluated in 113 Coated fried Foods provided by food services (restaurants and school canteens). Sampling included battered and breaded Foods intended for frying and were grouped according to meat-products (ham & cheese, chicken nuggets), fish-products (fish sticks, fish fillets), seafood (squid rings), vegetables (onion rings), and doughs (croquettes). Acrylamide ranged between 23.8 and 130.4 μg/kg, HMF between 0.11 and 16.07 mg/kg, and furfural between 0.01 and 1.04 mg/kg. Presence of these compounds was mostly restricted to the outer part of Foods (coating material), since browning reactions are sped up in the crust. Onion rings showed a significantly higher concentration than the other samples being studied. Home-style (freshly made) chicken nuggets exhibited significantly lower acrylamide content than frozen par-fried nuggets from an industrial source. This finding suggests that increasing the complexity of the formulation of the coating through the introduction of ingredients or additives aimed at improving palatability might lead to the development of heat induced process contaminants. As a consequence, the increase of harmful compounds during thermal treatment of Coated food should be carefully considered during the industrial formulation of coatings. Although the recent Regulation 2017/2158 for acrylamide does not mention specific values or mitigation strategies for Coated Foods, its contribution to daily acrylamide exposure within the population must not be dismissed. This study involves the first systematic prospective evaluation of process contaminants in real operative conditions at food services in Spain.
Sibel Tunc - One of the best experts on this subject based on the ideXlab platform.
-
a method for the measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh Foods
Food Chemistry, 2003Co-Authors: Erol Ayranci, Sibel TuncAbstract:Abstract A method involving the flow of O 2 and N 2 gasses from the two sides of an edible film coupled with a simple wet chemical analysis at the end, was developed to measure the oxygen permeability of edible films. The proposed method was employed to determine the oxygen permeability of methyl cellulose (MC)-based edible films of various composition with the aim of finding the optimum composition for minimising oxidative degradation of Foods. The effects of the presence of stearic acid (SA), ascorbic acid (AA) and citric acid (CA), in varying amounts in the film composition, on the oxygen permeability (OP) of MC based edible films were examined. The OP increased with increasing SA content of the film and decreased with the inclusion of AA or CA in the film composition. The films, with various compositions and with the measured oxygen permeabilities, were then applied to mushrooms ( Agaricus bisporus ) and cauliflower ( Brassica botrytis ). It was found, from the analysis of these Coated Foods, that the coatings containing antioxidants slowed the browning reactions and reduced the vitamin C loss in both Foods, the effects being greater in cauliflower. Moreover, the moisture loss of Coated Foods was less than that of unCoated.
Olga Martín-belloso - One of the best experts on this subject based on the ideXlab platform.
-
Nanoemulsions as edible coatings
Current Opinion in Food Science, 2017Co-Authors: Alejandra Acevedo-fani, Robert Soliva-fortuny, Olga Martín-bellosoAbstract:Edible coatings are used to preserve food quality but may serve to immobilize active ingredients on the food surface. Nanoemulsions are effective systems for encapsulating lipophilic active ingredients since the reduction of droplet size increases their solubility, stability and may enhance their biological activity. Therefore, this review aims to highlight the most important aspects in designing food nanoemulsions for active substances delivery and the recent advances in their application as edible coatings. Up to date, research studies confirm that nanoemulsion-based edible coatings can enhance the transport of antimicrobial substances to solid Foods extending their shelf life. However, future studies should be oriented to assess the impact of nanoemulsions on the organoleptic properties of Coated Foods and their potential toxicity.
Cristina Delgadoandrade - One of the best experts on this subject based on the ideXlab platform.
-
process contaminants in battered and breaded Foods prepared at public food service establishments
Food Control, 2020Co-Authors: Marta Mesias, Cristina Delgadoandrade, Francisco J MoralesAbstract:Abstract Acrylamide is a process contaminant already regulated in Europe whereas the toxicological effects of certain heat-induced furan derivatives such as hydroxymethylfurfural (HMF) and furfural are still under revision. Acrylamide, HMF and furfural content were evaluated in 113 Coated fried Foods provided by food services (restaurants and school canteens). Sampling included battered and breaded Foods intended for frying and were grouped according to meat-products (ham & cheese, chicken nuggets), fish-products (fish sticks, fish fillets), seafood (squid rings), vegetables (onion rings), and doughs (croquettes). Acrylamide ranged between 23.8 and 130.4 μg/kg, HMF between 0.11 and 16.07 mg/kg, and furfural between 0.01 and 1.04 mg/kg. Presence of these compounds was mostly restricted to the outer part of Foods (coating material), since browning reactions are sped up in the crust. Onion rings showed a significantly higher concentration than the other samples being studied. Home-style (freshly made) chicken nuggets exhibited significantly lower acrylamide content than frozen par-fried nuggets from an industrial source. This finding suggests that increasing the complexity of the formulation of the coating through the introduction of ingredients or additives aimed at improving palatability might lead to the development of heat induced process contaminants. As a consequence, the increase of harmful compounds during thermal treatment of Coated food should be carefully considered during the industrial formulation of coatings. Although the recent Regulation 2017/2158 for acrylamide does not mention specific values or mitigation strategies for Coated Foods, its contribution to daily acrylamide exposure within the population must not be dismissed. This study involves the first systematic prospective evaluation of process contaminants in real operative conditions at food services in Spain.