Scientific Evidence on Functional Food and Its Commercial Communication: A Review of Legislation in Europe and the USA
This study aims at understanding how scientific evidence to substantiate nutrition and health claims in food commercial communication is regulated in Europe and the USA. A literature review was performed on the scientific evidence required by the European Food Safety Authority and the US Food and Drug Administration to substantiate food nutrition and health claims. Studies published in Scopus, Medline, Scirus, and Google Scholar from 2007 to 2012 were reviewed as well as documents released by both agencies. A total of 38 documents met our inclusion criteria out of 743 documents initially identified during our search. These...
Source: Journal of Food Science - October 19, 2018 Category: Food Science Authors: Cristina Gonz ález‐Díaz,
Diana Gil‐González,
Carlos Álvarez‐Dardet Tags: Concise Reviews & Hypotheses in Food Science Source Type: research
Scientific Evidence on Functional Food and Its Commercial Communication: A Review of Legislation in Europe and the USA
Journal of Food Science, EarlyView. (Source: Journal of Food Science)
Source: Journal of Food Science - October 19, 2018 Category: Food Science Authors: Cristina Gonz ález‐Díaz,
Diana Gil‐González,
Carlos Álvarez‐Dardet Source Type: research
Characterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes
Journal of Food Science, EarlyView. (Source: Journal of Food Science)
Source: Journal of Food Science - October 19, 2018 Category: Food Science Authors: Huanhuan Li,
Liyong Luo,
Mengjun Ma,
Liang Zeng Source Type: research
Tagatose as a Potential Nutraceutical: Production, Properties, Biological Roles, and Applications
AbstractNutraceuticals are gaining importance owing to their potential applications in numerous sectors including food and feed industries. Among the emerging nutraceuticals,d‐tagatose occupies a significant niche because of its low calorific value, antidiabetic property and growth promoting effects on beneficial gut bacteria. Asd‐tagatose is present in minute quantities in naturally occurring food substances, it is produced mainly by chemical or biological means. Recently, attempts were made for bio‐production ofd‐tagatose usingl‐arabinose isomerase enzyme to overcome the challenges of chemical process of produc...
Source: Journal of Food Science - October 18, 2018 Category: Food Science Authors: Sohini Roy,
Jayaram Chikkerur,
Sudhir Chandra Roy,
Arindam Dhali,
Atul Puroshtam Kolte,
Manpal Sridhar,
Ashis Kumar Samanta Tags: Concise Reviews & Hypotheses in Food Science Source Type: research
Fruit Bagasse Phytochemicals from Malpighia Emarginata Rich in Enzymatic Inhibitor with Modulatory Action on Hemostatic Processes
In this study, extracts from acerola bagasse (AB) were characterized by HPLC, and evaluated according to its modulatory action on phospholipases A2 and proteases involved in processes such as inflammation and blood clotting. Snake venoms were used as biological tools once they have high functional and structural homology between their enzymes and human enzymes. Two types of extracts were prepared from AB: aqueous and methanolic. These extracts, evaluated at different proportions (venom:extract, w:w), significantly inhibited the phospholipase activity induced by the venoms ofBothrops moojeni, Bothrops atrox (11% to 31%), an...
Source: Journal of Food Science - October 18, 2018 Category: Food Science Authors: Tamara R. Marques,
Pedro Henrique S. Cesar,
Mariana A. Braga,
Silvana Marcussi,
Angelita D. Corr êa Tags: Health, Nutrition, & Food Source Type: research
UPLC ‐MS2 Profiling of Blackthorn Flower Polyphenols Isolated by Ultrasound‐Assisted Extraction
In this study, ultrasound ‐assisted extraction (UAE) was optimized in order to establish fast and effective method for production of crude blackthorn flower extract rich in polyphenols. UPLC‐MS2 analysis showed 28 different phenolic compounds belonging to the classes of hydroxycinnamic acids, flavonol glycosides, and flavanols with quercetin and kaempferol glycosides in the highest concentrations, implicating high potential of blackthorn flowers ’ extract for use in food and pharmaceutical industries. (Source: Journal of Food Science)
Source: Journal of Food Science - October 18, 2018 Category: Food Science Authors: Ivona Elez Garofuli ć,
Zoran Zorić,
Sandra Pedisić,
Mladen Brnčić,
Verica Dragović‐Uzelac Tags: Food Chemistry Source Type: research
Effects of Manufacturing Processing Conditions on Retronasal ‐Aroma Odorants from a Milk Coffee Drink
In conclusion, the BAS process using INF sterilization is superior for manufacturing RTD milk coffee that retains odor characteristics similar to targeted homemade milk coffee.Practical ApplicationReady ‐to‐drink milk coffee beverages produced using conventional blending‐before‐sterilization methods do not retain their original coffee flavor following adjustment of the pH of the coffee during manufacturing. The use of newly developed blending‐after‐sterilization methods, by contrast, pr oduces ready‐to‐drink milk coffee with an aroma more similar to that of homemade milk coffee, as demonstrated using an ana...
Source: Journal of Food Science - October 18, 2018 Category: Food Science Authors: Michio Ikeda,
Masayuki Akiyama,
Yuta Hirano,
Kazuhiro Miyaji,
Yasunori Sugawara,
Yuriko Imayoshi,
Hisakatsu Iwabuchi,
Takeshi Onodera,
Kiyoshi Toko Tags: Food Chemistry Source Type: research
Impact of Interfacial Composition on Emulsion Digestion Using In Vitro and In Vivo Models
This study explored the influence of different emulsification layers as mono ‐ and bilayers on lipid digestion by usingin vitro andin vivo digestion methods. The monolayer emulsion of rapeseed oil contained whey proteins and the bilayer emulsion, whey proteins and carboxymethyl cellulose. Thein vitro digestion using human gastrointestinal enzymes showed that the lipid digestion as free fatty acids was slowed down in the bilayer emulsion compared with the monolayer. Droplet size was still low in the gastric phase and pseudoplasticity was well preserved (even though viscosity decreased) duringin vitro gastrointesti...
Source: Journal of Food Science - October 18, 2018 Category: Food Science Authors: Ernesta Malinauskyt ė,
Jovita Ramanauskaitė,
Milda Keršienė,
Ina Jasutienė,
Daiva Leskauskaitė,
Tove G. Devold,
Gerd E. Vegarud Tags: Health, Nutrition, & Food Source Type: research
Impact of Interfacial Composition on Emulsion Digestion Using In Vitro and In Vivo Models
Journal of Food Science, EarlyView. (Source: Journal of Food Science)
Source: Journal of Food Science - October 18, 2018 Category: Food Science Authors: Ernesta Malinauskyt ė,
Jovita Ramanauskaitė,
Milda Keršienė,
Ina Jasutienė,
Daiva Leskauskaitė,
Tove G. Devold,
Gerd E. Vegarud Source Type: research
Tagatose as a Potential Nutraceutical: Production, Properties, Biological Roles, and Applications
Journal of Food Science, EarlyView. (Source: Journal of Food Science)
Source: Journal of Food Science - October 18, 2018 Category: Food Science Authors: Sohini Roy,
Jayaram Chikkerur,
Sudhir Chandra Roy,
Arindam Dhali,
Atul Puroshtam Kolte,
Manpal Sridhar,
Ashis Kumar Samanta Source Type: research
Effects of Manufacturing Processing Conditions on Retronasal ‐Aroma Odorants from a Milk Coffee Drink
Journal of Food Science, EarlyView. (Source: Journal of Food Science)
Source: Journal of Food Science - October 18, 2018 Category: Food Science Authors: Michio Ikeda,
Masayuki Akiyama,
Yuta Hirano,
Kazuhiro Miyaji,
Yasunori Sugawara,
Yuriko Imayoshi,
Hisakatsu Iwabuchi,
Takeshi Onodera,
Kiyoshi Toko Source Type: research
UPLC ‐MS2 Profiling of Blackthorn Flower Polyphenols Isolated by Ultrasound‐Assisted Extraction
Journal of Food Science, EarlyView. (Source: Journal of Food Science)
Source: Journal of Food Science - October 18, 2018 Category: Food Science Authors: Ivona Elez Garofuli ć,
Zoran Zorić,
Sandra Pedisić,
Mladen Brnčić,
Verica Dragović‐Uzelac Source Type: research
Fruit Bagasse Phytochemicals from Malpighia Emarginata Rich in Enzymatic Inhibitor with Modulatory Action on Hemostatic Processes
Journal of Food Science, EarlyView. (Source: Journal of Food Science)
Source: Journal of Food Science - October 18, 2018 Category: Food Science Authors: Tamara R. Marques,
Pedro Henrique S. Cesar,
Mariana A. Braga,
Silvana Marcussi,
Angelita D. Corr êa Source Type: research
Probiotic Properties of Lactobacillus Plantarum LRCC5193, a Plant ‐Origin Lactic Acid Bacterium Isolated from Kimchi and Its Use in Chocolates
This study involves an investigation of the probiotic properties of lactic acid bacteria isolated from Kimchi, and their potential applications in chocolate.Lactobacillus plantarum—LRCC5193 (LP‐LRCC5193) demonstrated a significantly higher degree of heat, acid, and bile acid tolerance compared to other Kimchi isolates. The intestinal adhesion assay also revealed that 84.2 log percentage of LP‐LRCC5193 adhered to the Caco‐2 cells after 2 h of incubation. Furthermore, t he lyophilized LP‐LRCC5193 maintained 92.9 log percentage and 97.2 log percentage survival rate within artificial stomach juice (pH 2.5, pepsin 0.0...
Source: Journal of Food Science - October 16, 2018 Category: Food Science Authors: Jung ‐hoon Lim,
Seok‐min Yoon,
Pei‐Lei Tan,
Siyoung Yang,
Sae‐hun Kim,
Hyun‐jin Park Tags: Food Engineering, Materials Science, & Nanotechnology Source Type: research
Acetylated Distarch Phosphate/Chitosan Films Reinforced with Sodium Laurate ‐Modified Nano‐TiO2: Effects of Sodium Laurate Concentration
AbstractNano ‐titanium dioxide (TiO2) was modified with the surfactant sodium laurate (SL) via ultrasonic microwave ‐assisted technology to improve the dispersion of TiO2 in polymer matrices. As revealed by Fourier transform infrared spectroscopy, X ‐ray diffraction, and scanning electron microscopy analyses, SL was well adsorbed onto the TiO2 surface through chemical bonding, resulting in SL ‐modified TiO2 (TiO2‐SLx). The hydrophobicity and dispersibility of TiO2‐SLx increased significantly compared to unmodified nano‐TiO2. With an increase in the SL concentration from 5% to 15%, the agglomeration of TiO2‐...
Source: Journal of Food Science - October 16, 2018 Category: Food Science Authors: Yuanyuan Wu,
Shuai Li,
Jingxin Song,
Bingxue Jiang,
ShanShan Chen,
Huimin Sun,
Xinxin Li Tags: Food Engineering, Materials Science, & Nanotechnology Source Type: research
