Food and Public Health最新文献_第3页

Supercritical Technology Applied to the Production of Bioactive Compounds: Research Studies Conducted at LASEFI from 2009 to 2013 超临界技术在生物活性化合物生产中的应用:2009 - 2013年在LASEFI进行的研究

Food and Public Health Pub Date : 2014-01-01 DOI: 10.5923/j.fph.20140402.04

G. Zabot, Moysés N. Moraes, M. Meireles

{"title":"Supercritical Technology Applied to the Production of Bioactive Compounds: Research Studies Conducted at LASEFI from 2009 to 2013","authors":"G. Zabot, Moysés N. Moraes, M. Meireles","doi":"10.5923/j.fph.20140402.04","DOIUrl":"https://doi.org/10.5923/j.fph.20140402.04","url":null,"abstract":"This paper presents a review of the scientific research studies conducted in the period from 2009 to 2013 at LASEFI (Laboratory of Supercritical Technology: Extraction, Fractionation and Identification of Vegetal Extracts) - Department of Food Engineering (DEA)/School of Food Engineering (FEA), University of Campinas (UNICAMP)/Brazil. The current research projects revolve around the use of supercritical fluids in several areas. One of these projects covers the production and encapsulation of micro- and nano-bioactive compounds using Supercritical Antisolvent (SAS) and Supercritical Fluid Extraction from Emulsions (SFEE) techniques. Another project is focused on obtaining anthocyanins, carotenoids, flavonoids, volatile oils and tocotrienols by applying supercritical technology. The experiments involve the determination of process parameters and the chemical characterization of the extracts. The hydrolysis of agroindustrial co-products using sub/supercritical water + CO2 for sugar production and second generation ethanol production are also performed. Recently, a home-made multipurpose system containing two extractors of 1 L each with different shapes was assembled to evaluate the influence of the bed geometry on the kinetic extraction yields and on the chemical composition of the extracts. In yet another project, online processes that produce and encapsulate vegetal extracts of high added value are coupled with supercritical fluid extraction (SFE) of bioactive compounds in continuous mode. These projects are performed using SFE extraction systems equipped with 0.005 L - 5 L extractors, 1 hydrolysis systems containing a 0.05 L reactor and 1 micronization systems containing a 0.65 L reactor. In the past 4 years, 57 articles and over 100 conference papers (full length and abstracts) have been published. A large number of botanic matrices have been selected for study due to their functional properties and their potential applications in the food and pharmaceutical industries.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"76 1","pages":"36-48"},"PeriodicalIF":0.0,"publicationDate":"2014-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78044715","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 6

Food hygiene and Safety Practices among Street Food Vendors: An Assessment of Compliance, Institutional and Legislative Framework in Ghana 食品卫生和安全实践在街头食品摊贩:合规性的评估，制度和立法框架在加纳

Food and Public Health Pub Date : 2014-01-01 DOI: 10.5923/J.FPH.20140406.08

I. Monney, D. Agyei, Badzi Saviour Ewoenam, Campaore Priscilla, Stephen Nyaw

{"title":"Food hygiene and Safety Practices among Street Food Vendors: An Assessment of Compliance, Institutional and Legislative Framework in Ghana","authors":"I. Monney, D. Agyei, Badzi Saviour Ewoenam, Campaore Priscilla, Stephen Nyaw","doi":"10.5923/J.FPH.20140406.08","DOIUrl":"https://doi.org/10.5923/J.FPH.20140406.08","url":null,"abstract":"This cross sectional study assesses compliance with eight food hygiene and safety principles among 200 randomly selected food vendors in two study locations in Ghana; Bibiani and Dormaa Ahenkro. Compliance levels were ranked according to a 5-point Likert scale based on calculated compliance scores. It also examines existing institutional and legislative framework for regulating the activities of food vendors in Ghana. Data collection was based primarily on extensive field observation and complemented by face-to-face interviews using structured questionnaires and in-depth interview with an experienced health official. The study observed a marginally good (overall compliance (OC) score = 0.67, on a 0 to 1scale) compliance with the food hygiene and safety principles with clear disparities between the two study areas: compliance at Dormaa-Ahenkro was relatively higher (OC-score = 0.71) than Bibiani (OC-score = 0.62). The pattern of compliance levels depicts very good compliance with medical screening (C-score = 0.91) but poor compliance with use of protective clothing (C-score=0.38). Statistically significant associations (p<0.05) were observed between majority (80%) of the food hygiene and safety principles and the study areas. The study identified weak institutional capacities; logistical constraints; overlapping and duplicated institutional responsibilities; inconsistent local bye-laws as key features of existing institutions and legislations, and proposes capacity building and harmonisation of institutional roles and legislations.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"34 1","pages":"306-315"},"PeriodicalIF":0.0,"publicationDate":"2014-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86377534","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 47

New starches are the trend for industry applications: a review. 新型淀粉是工业应用的趋势:综述。

Food and Public Health Pub Date : 2014-01-01 DOI: 10.5923/j.fph.20140405.04

Á. L. Santana, M. Meireles

引用次数: 133

Supercritical Fluid Extraction of Beta-ecdysone from Brazilian Ginseng (Pfaffia glomerata) Roots 超临界流体萃取巴西人参根中β -蜕皮激素的研究

Food and Public Health Pub Date : 2014-01-01 DOI: 10.5923/j.fph.20140402.08

I. C. Debien, M. Meireles

引用次数: 7

Applications of Supercritical Fluids in Latin America: Past, Present and Future Trends 超临界流体在拉丁美洲的应用:过去、现在和未来趋势

Food and Public Health Pub Date : 2014-01-01 DOI: 10.5923/j.fph.20140403.11

Moysés N. Moraes, G. Zabot, A. Angela

{"title":"Applications of Supercritical Fluids in Latin America: Past, Present and Future Trends","authors":"Moysés N. Moraes, G. Zabot, A. Angela","doi":"10.5923/j.fph.20140403.11","DOIUrl":"https://doi.org/10.5923/j.fph.20140403.11","url":null,"abstract":"Latin America possesses expansive natural resources, which has attracted scientists from several areas to study means of improving the use of these resources. Supercritical fluids have been used for such purposes in many technological applications. Therefore, this paper provides an overview of Latin America scientific findings on supercritical technologies. Web of Science and Scopus were used as reference databases to search for information dated from 2004-2013. The Latin-American studies were classified into 6 main areas: extraction & mathematical modeling (57%), emerging applications (15%), thermodynamics & fundamentals (9%), reviews & perspectives (8%), reactions in supercritical media (7%) and analytical applications (4%). A compilation of scientific documents from 1994-2003 indicates that supercritical technology has progress greatly over the last 10 years in the major scientific countries in Latin America, such as Brazil, Argentina, Chile, Mexico and Colombia. These advances are associated with the development of new research subjects. Emerging applications, such as micronization and the encapsulation of nanoparticles, adsorption processes, gas sensors development, power generation and bioresidue hydrolyzation, are reported.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"15 1","pages":"162-179"},"PeriodicalIF":0.0,"publicationDate":"2014-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84390165","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

Encapsulation of Food Compounds Using Supercritical Technologies: Applications of Supercritical Carbon Dioxide as an Antisolvent 用超临界技术包封食品化合物:超临界二氧化碳作为抗溶剂的应用

Food and Public Health Pub Date : 2014-01-01 DOI: 10.5923/j.fph.20140405.06

E. K. Silva, M. Meireles

引用次数: 40

A simplified model to describe the kinetic behavior of supercritical fluid extraction from a rice bran oil byproduct. 描述米糠油副产物超临界流体萃取动力学行为的简化模型。

Food and Public Health Pub Date : 2013-01-01 DOI: 10.5923/j.fph.20130304.05

S. P. Jesus, M. N. Calheiros, H. Hense, M. Meireles

{"title":"A simplified model to describe the kinetic behavior of supercritical fluid extraction from a rice bran oil byproduct.","authors":"S. P. Jesus, M. N. Calheiros, H. Hense, M. Meireles","doi":"10.5923/j.fph.20130304.05","DOIUrl":"https://doi.org/10.5923/j.fph.20130304.05","url":null,"abstract":"The mathematical modeling of the overall extraction curve (OEC) was performed using experimental data of supercritical flu id extraction (SFE) fro m a byproduct of the rice bran oil (RBO) industry. The soapstock derived fro m the RBO deacidification process was used as raw material because it contains a significant amount of γ-ory zanol, wh ich is a valuable natural antio xidant. The main goal of this work was to describe the OEC by a simplified model using the kinetic data obtained for the SFE fro m rice bran oil soapstock (RBOS). The global y ield isotherms (GYI) were used to select the best operational conditions (temperature and pressure) based on the extract ion yield and the γ-oryzanol content of the obtained extract. The OEC was fitted to four simplified models and the kinetic parameters which characterize the constant extraction rate (CER) were estimated. The highest values for the extraction yield (12.5 %, w/w), the γ-oryzanol content (16 %, w/w), and the γ-ory zanol recovery rate (55 %, w/ w) were found at 30 M Pa/333K. The proposed spline model presented the best fit to experimental data and quantitatively described the OEC. The estimated time span of the CER period (tCER) was 70 min and the corresponding solvent to feed (S/F) ratio and extraction yield were 23 and 9.4 %, respectively.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"65 1","pages":"215-222"},"PeriodicalIF":0.0,"publicationDate":"2013-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80360157","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 28

Microbiological and Physico-Chemical Quality of Smoked Shrimp, An Expanding Food Condiment in Beninese Local Markets 烟熏虾是一种正在贝宁地方市场上发展的食品调味品

Food and Public Health Pub Date : 2013-01-01 DOI: 10.5923/J.FPH.20130306.03

Euloge Y. Kpoclou, V. Anihouvi, P. Azokpota, M. Soumanou, G. Daube, C. Douny, F. Brose, M. Scippo, D. Hounhouigan

{"title":"Microbiological and Physico-Chemical Quality of Smoked Shrimp, An Expanding Food Condiment in Beninese Local Markets","authors":"Euloge Y. Kpoclou, V. Anihouvi, P. Azokpota, M. Soumanou, G. Daube, C. Douny, F. Brose, M. Scippo, D. Hounhouigan","doi":"10.5923/J.FPH.20130306.03","DOIUrl":"https://doi.org/10.5923/J.FPH.20130306.03","url":null,"abstract":"Entire Smoked Shrimp (ESS) and Smo ked Shrimp Powder (SSP) are two food condiments widely used in Beninese local cooking practices. Twelve samples of each product collected fro m local markets were evaluated for safety assessment using standard methods. Regarding the microb iological status of the samples, the Enterobacteriaceae were detected in 83% and 75% of ESS and SSP respectively, whereas 25% of samples of each product were found to contain E. coli. Pathogenic bacteria such as S. aureus and Salmonella were absent. Except 8% and 17% of SSP sample exceeding the maximal limit o f 10 6 UFC/g for Aerobic Mesophilic Bacteria and 10 4 UFC/g Enterobacteriaceae respectively, all the other samples were within the acceptable limits. Water activ ity values were low, ranging between 0.54±0.01 for SSP and 0.61±0.01 for ESS, showing a potential microbial stability. Considering the chemical hazards, 15 EU priority polycyclic aro mat ic hydrocarbon (PAHs) were detected in the samp les examined with median Benzo(a) pyrene and PAH4 contents (91 μg kg -1 and 490 μg kg -1 respectively) exceeding the European maximal limit (5.0 μg kg -1 and 30 μg kg -1 ). This study showed that smoked shrimps may be generally safe fro m a microbiolog ical point of view, but they constitute a large source of exposure to possible carcinogenic PAHs.","PeriodicalId":12412,"journal":{"name":"Food and Public Health","volume":"9 1","pages":"277-283"},"PeriodicalIF":0.0,"publicationDate":"2013-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88443363","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 10

Extraction of Polyphenols and Anthocyanins from the Jambul (Syzygium cumini) Fruit Peels 番荔枝果皮中多酚和花青素的提取

Food and Public Health Pub Date : 2013-01-01 DOI: 10.5923/j.fph.20130301.02

D. Santos, R. N. Cavalcanti, M. Rostagno, C. Queiroga, M. Eberlin, M. Angela, A. Meireles

引用次数: 34

Obtaining antioxidants from botanic matrices applying novel extraction techniques. 应用新型提取技术从植物基质中提取抗氧化剂。

Food and Public Health Pub Date : 2013-01-01 DOI: 10.5923/j.fph.20130304.04

Moysés N. Moraes, G. Zabot, J. M. Prado, M. Meireles

引用次数: 33