Technological Progress in Food Processing

Potential benefits of insect protein in preventing overweight and obesity

2024-10-09T09:29:05+00:00

Obesity in children and adolescents is one of the most serious health challenges of the 21st century, and the number of overweight and obese people is steadily increasing. Entomophagy, the consumption of insects, has been proposed as an alternative protein source with economic and environmental advantages over traditional meat production. Edible insects have a high nutritional value. They are rich in protein, recommended fats, vitamins and minerals. Studies show that insect protein can slow weight gain, improve immune response, reduce inflammation and benefit energy metabolism. Despite the challenges of promoting and accepting insect protein, its health and environmental benefits could make it an important part of a balanced diet in the future. Including insects in the diet may help to overcome obesity-related health problems, as they are rich in high-quality, highly digestible protein, potentially helping to control body weight and reduce the risk of obesity-related diseases. However, this requires continued research, especially clinical research, and education and outreach campaigns are key to breaking down cultural barriers and increasing the acceptance of insect proteins, especially in European countries without a tradition of insect protein consumption.

Assessment of nutritional knowledge among parents of 6-year-old children: food allergies and intolerances

2024-11-07T08:47:59+00:00

Correct nutrition in early childhood plays an important role in the development of the body as the intensive process of physical and cognitive development continues. During this period, meeting nutritional requirement depends largely on parents. However, this challenge is complicated by the increasing incidence of food allergies and intolerances, which affect approximately 8% of children. The aim of this study was to assess parents' knowledge of nutrition, with a particular focus on food allergies and intolerances.

The study was conducted using an electronic questionnaire that included socio-demographic questions about general and specific nutritional knowledge and food allergies and intolerances. The responses of 240 parents of children aged six years who answered all the questions were included in the analysis.

The analysis showed that 71% of parents had very good general nutritional knowledge. However, parents of children with allergies showed a significantly higher detailed understanding of nutrition, especially in areas related to allergen identification. Compared to parents of healthy children, they were also better at selecting allergen-free foods. At the same time, the results of the study reveal significant gaps in the nutritional knowledge of parents of healthy children, highlighting the need for nutritional education in this population group.

Analysis of the physicochemical and health-promoting properties of milk thistle seeds oil

2024-11-12T10:21:26+00:00

Milk thistle (Silybum marianum L. Gaertn) is the Asteraceae family`s extensively distributed herbaceous plant. Its seeds are famous for their medicinal and industrial potential due to their lipid fraction, rich in valuable fatty acids, and bioactive compounds, including silymarin and polyphenolics.

The study aimed to evaluate the chemical composition and antioxidant properties of commercial milk thistle seed oil. The fatty acid profile, triacylglycerol distribution, thermal property, and antioxidant activity were analyzed.

Research on the physicochemical properties of Polish cold-pressed oil from milk thistle seeds has shown that this oil is a valuable source of unsaturated fatty acids, mainly linoleic (49.83 ± 0.02%) and oleic (27.36 ± 0.11%). Beneficial nutritional and health values characterize it, but due to the high value acid number (4.43 ± 0.14 mg KOH/g) and low polyphenol content (0.559 ± 0.004 mg GAE/g), it is unstable, quickly turns rancid, and loses its sensory properties.

Influence of temperature and brewing time on the total polyphenol content in tea

2024-12-02T09:04:11+00:00

In a standard daily diet tea is a crucial source of antioxidant compounds - polyphenols. On average, Poles drink 2-3 cups of tea each day. Its regular consumption may prevent cardiovascular and metabolic disorders. The objective of the study was to compare the total polyphenol content (TPC) in various types of tea infusions, prepared at different temperatures (T=70/100°C) and brewing time (t=2/10 minutes). Black and green teas in both options, organic and conventional, were tested. TPC was measured using the Folin-Ciocalteu spectrophotometric method and expressed as gallic acid equivalents (mg GAE/g of the sample). Each tea extract was assayed three times independently. In the organic types of teas, the highest TPC was found in green tea (95.65±3.96 mg GAE/g of the sample) brewed at 100°C for 10 minutes, while the lowest in black tea (51.65±2.39 mg GAE/g of sample) brewed at 70°C for 2 minutes. Among conventional teas the highest TPC was noted also in a green tea (91.83±2.29 mg GAE/g of the sample) brewed at 100°C/10 minutes and the lowest in black tea (48.88±2.20 mg GAE/g of the sample) at 70°C/2 minutes. Longer brewing time increased TPC in organic teas (in both, black and green) and in conventional black tea (p<0.05), whereas higher temperature increased TPC only in organic teas (black and green) (p<0.01).

Science and technology partnership: application of computational fluid dynamics to predict the turkey meat protein denaturation process in the context of a healthy diet for children and adolescents

2024-10-24T10:23:18+00:00

In the current era marked by increased consumer awareness and advancements in food technology, the quality of turkey meat has emerged as a focal point, particularly in promoting healthy diets for children and adolescents. As parents seek nutritious and appealing food options for younger consumers, understanding protein denaturation becomes critical for enhancing meat texture, juiciness, and overall sensory experience. This study explores the application of Computational Fluid Dynamics to predict and optimize the denaturation of turkey meat proteins during thermal processing. By utilizing CFD, this research models heat and mass transfer dynamics involved in cooking turkey meat, providing insights that can optimize cooking conditions to preserve nutritional value while improving sensory qualities. The results indicated optimal thermal treatment conditions—161.28°C, 60.31% air humidity, and 17.58 rpm fan speed. Laboratory validations confirmed that the predicted denaturation of myosin and actin aligned closely with experimental results, underscoring the efficacy of CFD as a predictive tool. However, a notable discrepancy was observed in collagen denaturation, suggesting areas for further refinement in modeling. Overall, this work illustrates the potential of CFD in food science, enabling the development of high-quality, safe, and sustainable turkey meat products that fulfill the nutritional needs of children and adolescents.

Organic food from the perspective of parents of children with autism spectrum disorders

2024-10-24T10:13:00+00:00

The number of children diagnosed with autism spectrum disorder (ASD) is increasing worldwide. Children with ASD often have impaired detoxification capacity, gastrointestinal problems and food intolerances. A well-balanced diet based on organic foods can play a significant role in alleviating both metabolic and psychological symptoms. The aim of this study was to explore the opinions and attitudes of parents of children with ASD towards organic foods. The study was conducted between June 2021 and May 2022 using a survey method, among 96 respondents. Those who were more knowledgeable about proper nutrition (19% of respondents) and those who used special diets for their children (45%) were more likely than the other respondents to believe that organic foods could improve the functioning of children with ASD. These parents were also characterized by a better knowledge of organic food (definition, labelling). The most important factors when choosing organic food were health considerations, chemical content and simple product composition. The main source of information about organic food was the Internet (88%) and the most common place to buy was a specialist shop (43%). Parents who purchased organic food most frequently chose vegetables and fruit (69%) and eggs (65%). The main reasons respondents gave for not purchasing organic food are the high price and a lack of trust towards producers and certification bodies. In light of the collected data, it seems justified to take actions aimed at raising parents' knowledge of proper diet and nutrition, which could result in increased consumer awareness of organic food.