Journal articles: 'Food matrices'

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Youn, Su-Min, and Soo-Jin Choi. "Food Additive Zinc Oxide Nanoparticles: Dissolution, Interaction, Fate, Cytotoxicity, and Oral Toxicity." International Journal of Molecular Sciences 23, no. 11 (May 28, 2022): 6074. http://dx.doi.org/10.3390/ijms23116074.

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Food additive zinc oxide (ZnO) nanoparticles (NPs) are widely used as a Zn supplement in the food and agriculture industries. However, ZnO NPs are directly added to complex food-matrices and orally taken through the gastrointestinal (GI) tract where diverse matrices are present. Hence, the dissolution properties, interactions with bio- or food-matrices, and the ionic/particle fates of ZnO NPs in foods and under physiological conditions can be critical factors to understand and predict the biological responses and oral toxicity of ZnO NPs. In this review, the solubility of ZnO NPs associated with their fate in foods and the GI fluids, the qualitative and quantitative determination on the interactions between ZnO NPs and bio- or food-matrices, the approaches for the fate determination of ZnO NPs, and the interaction effects on the cytotoxicity and oral toxicity of ZnO NPs are discussed. This information will be useful for a wide range of ZnO applications in the food industry at safe levels.

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Cano-Sarmiento, C., D. I. Téllez-Medina, R. Viveros-Contreras, M. Cornejo-Mazón, C. Y. Figueroa-Hernández, E. García-Armenta, L. Alamilla-Beltrán, H. S. García, and G. F. Gutiérrez-López. "Zeta Potential of Food Matrices." Food Engineering Reviews 10, no. 3 (April 5, 2018): 113–38. http://dx.doi.org/10.1007/s12393-018-9176-z.

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BLAIS, BURTON W., and LUCILLE PHILLIPPE. "Detection of Hazelnut Proteins in Foods by Enzyme Immunoassay Using Egg Yolk Antibodies." Journal of Food Protection 64, no. 6 (June 1, 2001): 895–98. http://dx.doi.org/10.4315/0362-028x-64.6.895.

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An enzyme immunoassay (EIA) was developed for the detection of hazelnut proteins in foods. This assay used inexpensive chicken egg yolk antibodies in a sandwich EIA format for the immunospecific capture and detection of hazelnut proteins present in a variety of different food matrices. The assay was able to detect less than 1 ppm of hazelnut protein in most of the foods tested and did not exhibit any appreciable cross-reactivity with other nuts or food matrices. This assay will be a useful tool for the food industry and regulatory agencies that wish to test foods for the presence of undeclared hazelnut allergens.

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HE, XIAOHUA, SIXIN LU, LUISA W. CHENG, REUVEN RASOOLY, and JOHN MARK CARTER. "Effect of Food Matrices on the Biological Activity of Ricin." Journal of Food Protection 71, no. 10 (October 1, 2008): 2053–58. http://dx.doi.org/10.4315/0362-028x-71.10.2053.

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A cell-free translation assay was applied for the quick detection of ricin in food samples. Three economically important foods—ground beef, low-fat milk, and liquid chicken egg—were tested. The results indicated that ground beef had very little matrix effect on the assay, whereas low-fat milk and liquid chicken egg showed clear interference on the protein translation. A simple dilution in phosphate-buffered saline (PBS) effectively eliminated the translational inhibition from these foods. The concentrations inhibiting 50% of luciferase translation derived from the current study were 0.01 nM for the pure ricin A chain, 0.02 nM for pure ricin, and 0.087 nM for crude ricin in PBS. In most cases, the half inhibitory concentration values for ricin in food matrices were significantly lower than for those in PBS buffer, suggesting that some components in these food matrices might potentiate the activity of ricin. Thermal stability tests indicated that the ricin A chain was the least stable among the three forms of ricin in all matrices measured. The thermal stability of pure and crude ricins varied depending on the matrices. The specific activities of ricin in PBS buffer were confirmed by a neutralization test with ricin-specific and nonspecific antibodies. This study demonstrates that the cell-free translation assay is a rapid and sensitive method for detection of biologically active ricin toxin in ground beef, low-fat milk, and liquid chicken egg and that food matrices can greatly affect the thermal stability of ricin.

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Williams, Jackson, Andrew J. McKune, and Nenad Naumovski. "Sorbets as Functional Food Products, Unexplored Food Matrices, Their Challenges, and Advancements." Applied Sciences 13, no. 21 (November 1, 2023): 11945. http://dx.doi.org/10.3390/app132111945.

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Functional foods and beverages are becoming one of the leading food products on the global market today. This is predominately due to the consumer, industry and research-related interests in the use of food-derived products for the management of several chronic conditions. The diversity of currently available functional food products also provides an opportunity for the use of fruit-based sorbets as a carrier of functional ingredients. Therefore, the aim of this literature review is to explore the use of sorbets as a functional food product, which is one commercial method that can be utilized to provide health benefits, extend the shelf life of foods, and preserve nutrients and improve taste. Firstly, we provide an overview of sorbets as a functional food matrix, their development and implications for the absorption of functional ingredients in humans. We discuss the developmental considerations of functional foods, such as the technical conditions and physicochemical and organoleptic properties through which functional foods can provide beneficial health effects. These include product stability, metabolism of the functional food ingredient, its interactions with the food matrix and limitations related to its production. There is a paucity of clinical data that investigate the long-term health effects of products claiming additional functional benefits. Given the extensive potential benefits of functional bioactive food compounds and their heavy prevalence in the market, extensive research and further regulation is needed to ensure health recommendations for large populations in longitudinal clinical studies warranting any functional claim.

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Torres-Maravilla, Edgar, Vianey Méndez-Trujillo, Natalia C. Hernández-Delgado, Luis G. Bermúdez-Humarán, and Diana Reyes-Pavón. "Looking inside Mexican Traditional Food as Sources of Synbiotics for Developing Novel Functional Products." Fermentation 8, no. 3 (March 13, 2022): 123. http://dx.doi.org/10.3390/fermentation8030123.

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Currently, emerging alimentary alternatives are growing, leading to the consumption of natural products including bio, fermented, and traditional foods. The studies over functional properties of food matrices and their derived compounds have resulted in the development of new functional alimentary items. However, most of the population still has limited access to, and information about, suitable foods. Analyzing traditional fermented products, we found fermented food matrices containing beneficial bacteria, with the possibility of exerting effects on different substrates enhancing the bioavailability of short-chain fatty acids (SFCAs), antioxidants, among other food-derived products. Maize (Zea mays L.), agave varieties, nopal (Opuntia ficus-indica), and beans (Phaseolus vulgaris L.) were key foods for the agricultural and nutritional development of Mesoamerica. We believe that the traditional Mexican diet has relevant ingredients with these functionalities and their association will allow us to develop functional food suitable for each population and their current needs. In this review, the functional properties of maize, agave, nopal, and frijol are detailed, and the functional food innovation and development opportunities for these food matrices are analyzed, which may be an important precedent for future basic and applied research.

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Rakhshi, Elham, Francoise Nau, Manon Hiolle, and Juliane Floury. "Pepsin diffusion in complex food matrices." Journal of Food Engineering 324 (July 2022): 111011. http://dx.doi.org/10.1016/j.jfoodeng.2022.111011.

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Bersier, Louis-Félix, Carolin Banašek-Richter, and Marie-France Cattin. "QUANTITATIVE DESCRIPTORS OF FOOD-WEB MATRICES." Ecology 83, no. 9 (September 2002): 2394–407. http://dx.doi.org/10.1890/0012-9658(2002)083[2394:qdofwm]2.0.co;2.

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Fu, Y. C., C. H. Tong, and D. B. Lund. "Moisture Migration in Solid Food Matrices." Journal of Food Science 68, no. 8 (October 2003): 2497–503. http://dx.doi.org/10.1111/j.1365-2621.2003.tb07051.x.

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Hutchings, Scott C., Kylie D. Foster, John E. Bronlund, Roger G. Lentle, Jim R. Jones, and Marco P. Morgenstern. "Mastication of heterogeneous foods: Peanuts inside two different food matrices." Food Quality and Preference 22, no. 4 (June 2011): 332–39. http://dx.doi.org/10.1016/j.foodqual.2010.12.004.

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Mälkki, Y. "Collaborative Testing of Methods for Food Analysis." Journal of AOAC INTERNATIONAL 69, no. 3 (May 1, 1986): 403–4. http://dx.doi.org/10.1093/jaoac/69.3.403.

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Abstract The complex composition of foods makes their analysis difficult. Results of collaborative tests with food materials often show greater coefficients of variation than with other matrices. Some critical points in collaborative testing of foods are discussed.

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TAYLOR, STEVE L., JULIE A. NORDLEE, SHYAMALI JAYASENA, and JOSEPH L. BAUMERT. "Evaluation of a Handheld Gluten Detection Device." Journal of Food Protection 81, no. 10 (September 21, 2018): 1723–28. http://dx.doi.org/10.4315/0362-028x.jfp-18-184.

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ABSTRACT A portable, handheld gluten detection device, the Nima sensor, is now available for consumers wishing to determine if gluten is present in food. By U.S. regulation, gluten-free foods should contain <20 ppm of gluten. Thirteen gluten-free foods (muffins, three different types of bread, three different types of pasta, puffed corn snack, ice cream, meatballs, vinegar and oil salad dressing, oatmeal, and dark chocolate) were prepared; each food was spiked on a weight to weight basis with gluten levels of 0, 5, 10, 20, 30, 40, and 100 ppm before processing or preparation. Unprocessed and processed foods were tested with the handheld gluten sensor and by two gluten-specific enzyme-linked immunosorbent assays (ELISAs) on the basis of the R5 and G12 monoclonal antibodies, respectively. The portable gluten detection device detected gluten in all food types at the 30-ppm addition level, failing to detect gluten in only 5 (6.4%) of 78 subsamples. At the 20-ppm addition level, the portable gluten detection device failed to detect gluten in one type of pasta but detected gluten residues in 63 (87.5%) of 72 other subsamples. The device was able to detect gluten at the 10-ppm addition level in 9 of the 13 food matrices (41 of 54 subsamples, 75.9%) but not in the three types of pasta and the puffed corn snack. The gluten-sensing device did not perform reliably at the 5-ppm addition level in 11 of 13 food matrices (exceptions: ice cream and muffins). In contrast, the ELISA methods were highly reliable at gluten addition levels of ≥10 ppm in all food matrices. The portable gluten detection device yielded a low percentage of false-positive results (4 of 111, 3.6%) in these food matrices. Thus, this handheld portable gluten sensor performed reliably in the detection of gluten in foods having ≥20 ppm of added gluten with only 18 (5.9%) of 306 failures, if results of the one type of pasta are excluded. The device worked with greater reliability as the gluten levels in the foods increased.

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Donovan, Sharon M., and Olivier Goulet. "Introduction to the Sixth Global Summit on the Health Effects of Yogurt: Yogurt, More than the Sum of Its Parts." Advances in Nutrition 10, no. 5 (September 1, 2019): 913S—916S. http://dx.doi.org/10.1093/advances/nmz017.

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ABSTRACTFoods are not only a collection of individual components but are complex matrices. The food matrix is defined by the USDA as “the nutrient and nonnutrient components of foods and their molecular relations.” The matrix of a food is an important factor in evaluating its nutritional and health contributions to the consumer. Dairy foods are a complex mix of various nutrients and other components, which together form the food matrix. There are three main types of dairy food matrices: liquid (milk, some fermented milks), semi-solid (yogurt, some fresh cheeses), and solid (most cheeses). The nutritional value of dairy foods is determined by their nutrient composition and matrix structure, which can affect digestibility and the bioavailability of nutrients. Additionally, a number of studies have shown that the health effects of dairy products, of similar nutrient content, vary by their matrix.

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Wang, Bang Ping, Zhen Xing Li, Ravindra Pawar, Xiao Fei Wang, and Hong Lin. "PCR-Based Detection of Traces of Potentially Allergenic Soybean (Glycine max) in Food Matrices." Advanced Materials Research 343-344 (September 2011): 618–24. http://dx.doi.org/10.4028/www.scientific.net/amr.343-344.618.

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As an important source of food ingredients, it is necessary for soybean detection in foods because it was reported as one of the “big 8” food allergens. In this report, a PCR-based method was developed enabling the detection of even small traces of potentially allergenic soybean traces in food products. Soybean-specific primer was designed based on Gly m Bd 28K, one of the major allergens in soybean. The assay was applied to a wide range of food matrices and the detection limit was 0.01% (100ppm) for spiked peanut and whole milk samples, while it was 0.001% (10ppm) for skim milk, wheat and mung bean samples. It seems enough for soybean allergen detection in food matrices according to the threshold of soybean.

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JIN, YUQIAO, SHANNON R. PICKENS, IAN M. HILDEBRANDT, STEPHEN J. BURBICK, ELIZABETH M. GRASSO-KELLEY, SUSANNE E. KELLER, and NATHAN M. ANDERSON. "Thermal Inactivation of Salmonella Agona in Low–Water Activity Foods: Predictive Models for the Combined Effect of Temperature, Water Activity, and Food Component." Journal of Food Protection 81, no. 9 (July 30, 2018): 1411–17. http://dx.doi.org/10.4315/0362-028x.jfp-18-041.

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ABSTRACT Salmonella can survive in low-moisture, high-protein, and high-fat foods for several years. Despite nationwide outbreaks and recalls due to the presence of Salmonella in low-moisture foods, information on thermal inactivation of Salmonella in these products is limited. This project evaluated the impact of water activity (aw), temperature, and food composition on thermal inactivation of Salmonella enterica serovar Agona in defined high-protein and high-fat model food matrices. Each matrix was inoculated with Salmonella Agona and adjusted to obtain a target aw, ranging from 0.50 to 0.98. Samples were packed into aluminum test cells and heated (52 to 90°C) under isothermal conditions. Survival of Salmonella Agona was detected on tryptic soy agar with 0.6% yeast extract. Complex influences by food composition, aw, and temperature resulted in significantly different (P < 0.05) thermal resistance of Salmonella for the conditions tested. It was estimated that the same point temperatures at which the D-values of the two matrices at each aw (0.63, 0.73, 0.81, and 0.90) were identical were 79.48, 71.28, 69.62, and 38.42°C, respectively. Above these temperatures, the D-values in high-protein matrices were larger than the D-values in high-fat matrices at each aw. Below these temperatures, the inverse relationship was observed. A correlation between temperature and aw existed on the basis of the level of fat or protein in the food, showing that these compositional factors must be accounted for when predicating thermal inactivation of Salmonella in foods.

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Lucarini, Fiorella, Rocco Gasco, and Davide Staedler. "Simultaneous Quantification of 16 Bisphenol Analogues in Food Matrices." Toxics 11, no. 8 (August 2, 2023): 665. http://dx.doi.org/10.3390/toxics11080665.

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Exposure to bisphenol analogues can occur in several ways throughout the food production chain, with their presence at higher concentrations representing a risk to human health. This study aimed to develop effective analytical methods to simultaneously quantify BPA and fifteen bisphenol analogues (i.e., bisphenol AF, bisphenol AP, bisphenol B, bisphenol BP, bisphenol C, bisphenol E, bisphenol F, bisphenol G, bisphenol M, bisphenol P, bisphenol PH, bisphenol S, bisphenol Z, bisphenol TMC, and tetramethyl bisphenol F) present in canned foods and beverages. Samples of foods and beverages available in the Swiss and EU markets (n = 22), including canned pineapples, ravioli, and beer, were prepared and analyzed using QuEChERS GC-MS. The quantification method was compared to a QuEChERS LC-MS/MS analysis. This allowed for the selective and efficient simultaneous quantitative analysis of bisphenol analogues. Quantities of these analogues were present in 20 of the 22 samples tested, with the most frequent analytes at higher concentrations: BPA and BPS were discovered in 78% and 48% of cases, respectively. The study demonstrates the robustness of QuEChERS GC-MS for determining low quantities of bisphenol analogues in canned foods. However, further studies are necessary to achieve full knowledge of the extent of bisphenol contamination in the food production chain and its associated toxicity.

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Ramírez-Torres, GI, N. Ontiveros, V. López-Teros, GM Suarez-Jiménez, and F. Cabrera-Chávez. "FOOD MATRICES FOR THE DELIVERY OF ANTIHYPERTENSIVE PEPTIDES IN FUNCTIONAL FOODS." Biotecnia 20, no. 3 (September 7, 2018): 165–69. http://dx.doi.org/10.18633/biotecnia.v20i3.723.

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Many food-derived peptides with antihypertensive activity have been reported. However, a reduced number of studies have been conducted to prove in vivo the efficacy of most of the currently reported antihypertensive peptides. Thus, just a few of these bioactive peptides are utilized as supplements or ingredients for functional foods production. In addition to in vivo evaluations, another challenging task is the delivery of bioactive peptides in physiological conditions, but studies about this topic are scarce. Notably, some proteins are able to form gels that have different characteristics related to the pH of the environment. Bioactive peptides can be entrapped into such gels structure and be released in different physiological environments (e. g. low pH in the stomach and neutral in the intestine). Thus, the selection of macronutrients could play a critical role in the design of food matrices intended to be used as containers and releasers of antihypertensive peptides.

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Tallent, Sandra M., Jennifer M. Hait, Ann M. Knolhoff, Reginald W. Bennett, Thomas S. Hammack, and Timothy R. Croley. "Rapid Testing of Food Matrices forBacillus cereusEnterotoxins." Journal of Food Safety 37, no. 1 (June 7, 2016): e12292. http://dx.doi.org/10.1111/jfs.12292.

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Marcial-Coba, Martín Sebastián, Susanne Knøchel, and Dennis Sandris Nielsen. "Low-moisture food matrices as probiotic carriers." FEMS Microbiology Letters 366, Supplement_1 (January 9, 2019): i49—i59. http://dx.doi.org/10.1093/femsle/fnz006s.

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ABSTRACT To exert a beneficial effect on the host, adequate doses of probiotics must be administered and maintaining their viability until consumption is thus essential. Dehydrated probiotics exhibit enhanced long-term viability and can be incorporated into low-moisture food matrices, which also possess high stability at refrigeration and ambient temperature. However, several factors associated with the desiccation process, the physicochemical properties of the matrix and the storage conditions can affect probiotic survival. In the near future, an increased demand for probiotics based on functionally dominant members of the gut microbiome (‘next-generation probiotics’, NGP) is expected. NGPs are very sensitive to oxygen and efficient encapsulation protocols are needed. Strategies to improve the viability of traditional probiotics and particularly of NGPs involve the selection of a suitable carrier as well as proper desiccation and protection techniques. Dehydrated probiotic microcapsules may constitute an alternative to improve the microbial viability during not only storage but also upper gastrointestinal tract passage. Here we review the main dehydration techniques that are applied in the industry as well as the potential stresses associated with the desiccation process and storage. Finally, low- or intermediate-moisture food matrices suitable as carriers of traditional as well as NGPs will be discussed.

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Laakso, Päivi. "Analysis of sterols from various food matrices." European Journal of Lipid Science and Technology 107, no. 6 (June 2005): 402–10. http://dx.doi.org/10.1002/ejlt.200501134.

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Mills, E. N. Clare, Karine Adel-Patient, Hervé Bernard, Marc De Loose, Nathalie Gillard, Anne-Catherine Huet, Collette Larré, et al. "Detection and Quantification of Allergens in Foods and Minimum Eliciting Doses in Food-Allergic Individuals (ThRAll)." Journal of AOAC INTERNATIONAL 102, no. 5 (September 1, 2019): 1346–53. http://dx.doi.org/10.1093/jaoac/102.5.1346.

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Abstract Risk-based approaches to managing allergens in foods are being developed by the food industry and regulatory authorities to support food-allergic consumers to avoid ingestion of their problem food, especially in relation to the traces of unintended allergens. The application of such approaches requires access to good quality data from clinical studies to support identification of levels of allergens in foods that are generally safe for most food-allergic consumers as well as analytical tools that are able to quantify allergenic food protein. The ThRAll project aims to support the application of risk-based approaches to food-allergen management in two ways. First, a harmonized quantitative MS-based prototype reference method will be developed for the detection of multiple food allergens in standardized incurred food matrices. This will be undertaken for cow’s milk, hen’s egg, peanut, soybean, hazelnut, and almond incurred into two highly processed food matrices, chocolate and broth powder. This activity is complemented by a second objective to support the development and curation of data on oral food challenges, which are used to define thresholds and minimum eliciting doses. This will be achieved through the development of common protocols for collection and curation of data that will be applied to allergenic foods for which there are currently data gaps.

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DAY, J. B., and R. C. WHITING. "Development of a Macrophage Cell Culture Method To Isolate and Enrich Francisella tularensis from Food Matrices for Subsequent Detection by Real-Time PCR." Journal of Food Protection 72, no. 6 (June 1, 2009): 1156–64. http://dx.doi.org/10.4315/0362-028x-72.6.1156.

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Francisella tularensis is a gram-negative bacterium that can cause gastrointestinal or oropharyngeal tularemia in humans from ingestion of contaminated food or water. Despite the potential for accidental or intentional contamination of foods with F. tularensis, there are no techniques currently available to detect this organism in specific food matrices. In this study, a macrophage cell culture system is combined with real-time PCR to identify F. tularensis in food matrices. The method utilizes a mouse macrophage cell line (RAW 264.7) as host for the isolation and intracellular replication of F. tularensis. Exposure of macrophages to F. tularensis–contaminated food matrices results in uptake and intracellular replication of the bacteria, which can be subsequently detected by real-time PCR analysis of the DNA released from infected macrophage cell lysates. Macrophage monolayers were exposed to infant formula, liquid egg whites, and lettuce contaminated with varying quantities of F. tularensis. As few as 10 CFU/ml (or CFU per gram) F. tularensis was detected in infant formula and lettuce after 5 h postinfection. As few as 10 CFU/ml F. tularensis was detected in liquid egg whites after 18 h postinfection. Intracellular F. tularensis could also be isolated on Mueller-Hinton medium from lysates of macrophages infected with the bacteria in infant formula, liquid egg whites, and lettuce for subsequent confirmatory identification. This method is the first to successfully identify F. tularensis from select food matrices.

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Ma, Lukai, Guoqin Liu, Weiwei Cheng, Xinqi Liu, Huifan Liu, and Qin Wang. "Matrix-mediated distribution of 4-hydroxy-2-hexanal (nonenal) during deep-frying of chicken breast and potato sticks in vegetable oil." Food & Function 10, no. 11 (2019): 7052–62. http://dx.doi.org/10.1039/c9fo01878f.

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Esposito, Giovanna, and Marzia Pezzolato. "Current State-of-the-Art Spectroscopic and Chromatographic Techniques Utilized in Food Authenticity and Food Traceability." Foods 13, no. 1 (December 19, 2023): 3. http://dx.doi.org/10.3390/foods13010003.

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Hu, Xiaochun, Huilin Li, Jingying Yang, Xintao Wen, Shuo Wang, and Mingfei Pan. "Nanoscale Materials Applying for the Detection of Mycotoxins in Foods." Foods 12, no. 18 (September 15, 2023): 3448. http://dx.doi.org/10.3390/foods12183448.

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Trace amounts of mycotoxins in food matrices have caused a very serious problem of food safety and have attracted widespread attention. Developing accurate, sensitive, rapid mycotoxin detection and control strategies adapted to the complex matrices of food is crucial for in safeguarding public health. With the continuous development of nanotechnology and materials science, various nanoscale materials have been developed for the purification of complex food matrices or for providing response signals to achieve the accurate and rapid detection of various mycotoxins in food products. This article reviews and summarizes recent research (from 2018 to 2023) on new strategies and methods for the accurate or rapid detection of mold toxins in food samples using nanoscale materials. It places particular emphasis on outlining the characteristics of various nanoscale or nanostructural materials and their roles in the process of detecting mycotoxins. The aim of this paper is to promote the in-depth research and application of various nanoscale or structured materials and to provide guidance and reference for the development of strategies for the detection and control of mycotoxin contamination in complex matrices of food.

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Strazza, Karen, Julia Jordan, Kate Ferriola-Bruckenstein, Heather Kane, John Whitehill, Emily Teachout, and Ben Yarnoff. "Approaches for Implementing Healthy Food Interventions in Settings With Limited Resources: A Case Study of Sodium Reduction Interventions in Emergency Food Programs Addressing Food Insecurity." American Journal of Health Promotion 36, no. 3 (December 3, 2021): 487–96. http://dx.doi.org/10.1177/08901171211056121.

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Purpose This study describes how recipients of the Centers for Disease Control and Prevention funded Sodium Reduction in Communities Program (SRCP) worked with emergency food programs to improve access to healthy food to address chronic conditions. Design SRCP recipients partnered with emergency food programs to implement sodium reduction strategies including nutrition standards, procurement practices, environmental strategies, and behavioral economics approaches. Setting SRCP recipients and emergency food programs in Washington County and Benton County, Arkansas and King County, Washington. Subjects SRCP recipient staff, emergency food program staff, and key stakeholders. Measures We conducted semi-structured interviews with key stakeholders and systematic review of program documents. Analysis Data were analyzed using effects matrices for each recipient. Matrices were organized using select implementation science constructs and compared in a cross-case analysis. Results Despite limited resources, emergency food programs can implement sodium reduction interventions which may provide greater access to healthy foods and lead to reductions in health disparities. Emergency food programs successfully implemented sodium reduction interventions by building on the external and internal settings; selecting strategies that align with existing processes; implementing change incrementally and engaging staff, volunteers, and clients; and sustaining changes. Conclusion Findings contribute to understanding the ways in which emergency food programs and other organizations with limited resources have implemented public health nutrition interventions addressing food insecurity and improving access to healthy foods. These strategies may be transferable to other settings with limited resources.

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Gómez-López, Vicente M., Eric Jubinville, María Isabel Rodríguez-López, Mathilde Trudel-Ferland, Simon Bouchard, and Julie Jean. "Inactivation of Foodborne Viruses by UV Light: A Review." Foods 10, no. 12 (December 18, 2021): 3141. http://dx.doi.org/10.3390/foods10123141.

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Viruses on some foods can be inactivated by exposure to ultraviolet (UV) light. This green technology has little impact on product quality and, thus, could be used to increase food safety. While its bactericidal effect has been studied extensively, little is known about the viricidal effect of UV on foods. The mechanism of viral inactivation by UV results mainly from an alteration of the genetic material (DNA or RNA) within the viral capsid and, to a lesser extent, by modifying major and minor viral proteins of the capsid. In this review, we examine the potential of UV treatment as a means of inactivating viruses on food processing surfaces and different foods. The most common foodborne viruses and their laboratory surrogates; further explanation on the inactivation mechanism and its efficacy in water, liquid foods, meat products, fruits, and vegetables; and the prospects for the commercial application of this technology are discussed. Lastly, we describe UV’s limitations and legislation surrounding its use. Based on our review of the literature, viral inactivation in water seems to be particularly effective. While consistent inactivation through turbid liquid food or the entire surface of irregular food matrices is more challenging, some treatments on different food matrices seem promising.

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Martinez-Velasco, José D., Annamaria Filomena-Ambrosio, and Claudia L. Garzón-Castro. "Technological tools for the measurement of sensory characteristics in food: A review." F1000Research 12 (March 27, 2023): 340. http://dx.doi.org/10.12688/f1000research.131914.1.

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The use of technological tools, in the food industry, has allowed a quick and reliable identification and measurement of the sensory characteristics of food matrices is of great importance, since they emulate the functioning of the five senses (smell, taste, sight, touch, and hearing). Therefore, industry and academia have been conducting research focused on developing and using these instruments. In this review, several of these technological tools are documented, such as the e-nose, e-tongue, artificial vision systems, and instruments that allow texture measurement (texture analyzer, electromyography, others). These allow us to carry out processes of analysis, review, and evaluation of food to determine essential characteristics such as quality, composition, maturity, authenticity, and origin. The determination of these characteristics allows the standardization of food matrices, achieving the improvement of existing foods and encouraging the development of new products that satisfy the sensory experiences of the consumer, driving growth in the food sector.

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Naviglio, Daniele, and Monica Gallo. "Application of Analytical Chemistry to Foods and Food Technology." Foods 9, no. 9 (September 15, 2020): 1296. http://dx.doi.org/10.3390/foods9091296.

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Foods are a mixture of substances capable of supplying the human body with nutrients, which, once metabolized, are used mainly for the production of energy, heat, replenishment, and growth material for organs and tissues, ensuring the normal performance of vital functions necessary for growth of the human body. Therefore, the study of the chemical composition of foods and the properties of their constituents helps to define their nutritional and commodity values. Furthermore, it allows for evaluation of the chemical modifications that the constituents of the food undergo following the treatments (Food Technology) to which they are subjected. Analytical chemistry is the branch of chemistry based on the qualitative and quantitative determination of compounds present in a sample under examination. Therefore, through its application, it is possible to determine the quality of a product and/or its nutritional value, reveal adulterations, identify the presence of xenobiotic substances potentially harmful to human health (heavy metals, IPA, pharmaceuticals, etc.). Furthermore, some foods, in particular those of plant origin, contain numerous substances, secondary metabolites, with huge beneficial effects for human health. These functional components can be taken both through a correct diet, but also obtained from different food matrices by technological or biotechnological processes for the formulation of both functional foods and/or nutraceutical products. This Special Issue brings together 10 original studies and two comprehensive reviews on the above topics, in particular: (i) processes of extraction, identification, and characterization of biologically active compounds from different food matrices, (ii) overview of the main techniques applied for the determination of food colors, (iii) newer and greener solid-liquid extraction techniques.

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Kaman, Kelsey, and Stephanie Leeds. "The impact of food matrices on egg allergenicity." Journal of Food Allergy 3, no. 2 (September 1, 2021): 56–58. http://dx.doi.org/10.2500/jfa.2021.3.210007.

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Background: Although many studies show the impact of high and prolonged heating on allergenicity, scarce research exists that examined the impact of the food matrix effect. We presented a case that demonstrates the need for further investigation into this field. Case: An 8-month-old breast-fed girl with a history of moderate eczema presented with concern for food allergy. At 7 months old, she seemed to have difficulty with nursing after consumption of peanut butter, and her pediatrician recommended further avoidance. On presentation to allergy, she had not yet consumed eggs; therefore, skin testing was obtained for both peanut and egg. Her skin testing result to peanut was negative, whereas to egg was elevated at 5/20 mm. To further support clinical decision-making, blood work was obtained, and the egg white specific immunoglobulin E (IgE) value was elevated to 1.33 kU/L. It was recommended to the family to pursue home introduction of peanut and return for oral challenge to baked egg. At 14 months old, the patient returned for oral challenge and successfully tolerated one-half of a muffin. She was discharged with instructions to continue consumption of one-half of a muffin ideally three or more times a week, which the parents reported she continued to tolerate. Conclusion: When the patient was 24 months old, the mother decided, without consultation, to introduce banana-chocolate chip muffins. With the first two ingestions, she developed immediate urticaria. On the third consumption, she developed anaphylaxis, which required epinephrine, with rapid improvement. The patient subsequently returned to regular consumption of standard egg muffins (as well as bananas and chocolate individually), which she continued to tolerate. Based on our patient’s ability to tolerate baked egg muffins without banana but significant reaction to baked egg muffins with banana, a potential explanation is that the addition of banana disrupted the egg-wheat matrix. This report points toward a continued need to investigate the role food matrices play on the allergenicity of foods. Furthermore, this case demonstrated the importance of adhering to allergist-prescribed recipes to prevent allergic reactions.

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WANG, RUNDONG, LIJUN SUN, YALING WANG, YIJIA DENG, YING LIU, DEFENG XU, HUANMING LIU, RIYING YE, and RAVI GOONERATNE. "Pathogenicity of Vibrio parahaemolyticus in Different Food Matrices." Journal of Food Protection 79, no. 2 (February 1, 2016): 288–93. http://dx.doi.org/10.4315/0362-028x.jfp-15-298.

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ABSTRACT The pathogenicity and virulence factors of Vibrio parahaemolyticus in four food matrices—shrimp, freshwater fish, pork, and egg-fried rice—were compared by measuring the thermostable direct hemolysin activity and total hemolytic titer. Significantly high thermostable direct hemolysin and also hemolytic titers (P < 0.05) were produced by V. parahaemolyticus in egg-fried rice > shrimp > freshwater fish > pork. Filtrates of V. parahaemolyticus in shrimp given intraperitoneally induced marked liver and kidney damage and were highly lethal to adult mice compared with filtrates of V. parahaemolyticus in freshwater fish > egg-fried rice > pork. From in vitro and in vivo pathogenicity tests, it seems the type of food matrix has a significant impact on the virulence of V. parahaemolyticus. These results suggest that hemolysin may not necessarily be the only virulence factor for pathogenicity of V. parahaemolyticus. This is the first report that shows that virulence factors produced by V. parahaemolyticus in seafood such as shrimp are more toxic in vivo than in nonseafood.

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Oganesyants Lev Arsenovich, Khurshudyan Sergei Azatovich, Galstyan Aram Genrikhovich, Semipyatny Vladislav Konstantinovich, Ryabova Anastasia Evgenievna, Vafin Ramil Rishadovich, Nurmukhanbetova Dinara Erikovna, and Assembayeva Elmira Kuandykovna. "BASE MATRICES – INVARIANT DIGITAL IDENTIFIERS OF FOOD PRODUCTS." NEWS of National Academy of Sciences of the Republic of Kazakhstan 6, no. 432 (December 15, 2018): 6–15. http://dx.doi.org/10.32014/2018.2518-170x.30.

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Tomar, Maharishi, Rakesh Bhardwaj, Reetu Verma, Sumer Pal Singh, Anil dahuja, Veda Krishnan, Rekha Kansal, Vijay Kumar Yadav, Shelly Praveen, and Archana Sachdev. "Interactome of millet-based food matrices: A review." Food Chemistry 385 (August 2022): 132636. http://dx.doi.org/10.1016/j.foodchem.2022.132636.

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Roos, Yrjö H. "Phase transitions and structure of solid food matrices." Current Opinion in Colloid & Interface Science 3, no. 6 (December 1998): 651–56. http://dx.doi.org/10.1016/s1359-0294(98)80095-2.

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Jooken, Etienne, Ruis Amery, Tom Struyf, Barbara Duquenne, Jan Geuns, and Boudewijn Meesschaert. "Stability of Steviol Glycosides in Several Food Matrices." Journal of Agricultural and Food Chemistry 60, no. 42 (October 11, 2012): 10606–12. http://dx.doi.org/10.1021/jf302261j.

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Samavati, Vahid, Zahra Emam-Djomeh, and Mohammad Amin Mohammadifar. "Rheological Scaling Methods in Food Matrices Containing Stabilizer." Journal of Dispersion Science and Technology 34, no. 12 (November 14, 2013): 1797–806. http://dx.doi.org/10.1080/01932691.2013.764484.

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Saludes, M., M. Troncoso, and G. Figueroa. "Presence of Listeria monocytogenes in Chilean food matrices." Food Control 50 (April 2015): 331–35. http://dx.doi.org/10.1016/j.foodcont.2014.08.008.

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Kourti, Dimitra, Michailia Angelopoulou, Panagiota Petrou, and Sotirios Kakabakos. "Optical Immunosensors for Bacteria Detection in Food Matrices." Chemosensors 11, no. 8 (August 3, 2023): 430. http://dx.doi.org/10.3390/chemosensors11080430.

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Optical immunosensors are one of the most popular categories of immunosensors with applications in many fields including diagnostics and environmental and food analysis. The latter field is of particular interest not only for scientists but also for regulatory authorities and the public since food is essential for life but can also be the source of many health problems. In this context, the current review aims to provide an overview of the different types of optical immunosensors focusing on their application for the determination of pathogenic bacteria in food samples. The optical immunosensors discussed include sensors based on evanescent wave transduction principles including surface plasmon resonance (SPR), fiber-optic-, interferometric-, grating-coupler-, and ring-resonator-based sensors, as well as reflectometric, photoluminescence, and immunosensors based on surface-enhanced Raman scattering (SERS). Thus, after a short description of each transduction technique, its implementation for the immunochemical determination of bacteria is discussed. Finally, a short commentary about the future trends in optical immunosensors for food safety applications is provided.

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Pamunuwa, Geethi K., and Sanka N. Atapattu. "Chemiluminescence methods for antioxidant analysis in food matrices." Journal of Chromatography Open 4 (November 2023): 100096. http://dx.doi.org/10.1016/j.jcoa.2023.100096.

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Zhou, Jinru, Qinqin Qi, Chong Wang, Yifan Qian, Guangming Liu, Yanbo Wang, and Linglin Fu. "Surface plasmon resonance (SPR) biosensors for food allergen detection in food matrices." Biosensors and Bioelectronics 142 (October 2019): 111449. http://dx.doi.org/10.1016/j.bios.2019.111449.

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Manousi, Natalia, George Zachariadis, Eleni Deliyanni, and Victoria Samanidou. "Applications of Metal-Organic Frameworks in Food Sample Preparation." Molecules 23, no. 11 (November 6, 2018): 2896. http://dx.doi.org/10.3390/molecules23112896.

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Food samples such as milk, beverages, meat and chicken products, fish, etc. are complex and demanding matrices. Various novel materials such as molecular imprinted polymers (MIPs), carbon-based nanomaterials carbon nanotubes, graphene oxide and metal-organic frameworks (MOFs) have been recently introduced in sample preparation to improve clean up as well as to achieve better recoveries, all complying with green analytical chemistry demands. Metal-organic frameworks are hybrid organic inorganic materials, which have been used for gas storage, separation, catalysis and drug delivery. The last few years MOFs have been used for sample preparation of pharmaceutical, environmental samples and food matrices. Due to their high surface area MOFs can be used as adsorbents for the development of sample preparation techniques of food matrices prior to their analysis with chromatographic and spectrometric techniques with great performance characteristics.

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Surareungchai, Suwimol, Chaleeda Borompichaichartkul, Chitsiri Rachtanapun, Nutthachai Pongprasert, Pongphen Jitareerat, and Varit Srilaong. "Comparison of Risk Assessment Schemes in GHPs and HACCP, FSMA Preventive Controls for Human Food, ISO 22000, and GFSI Recognized Standards with Risk Scoring Guidance in General Use with Fresh Produce." Horticulturae 8, no. 2 (February 21, 2022): 181. http://dx.doi.org/10.3390/horticulturae8020181.

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The intention of this qualitative research study was to provide a basic risk concept by comparing food risk assessment schemes and preparing general food risk scoring guidance for developing a simple and reliable practical fruit and vegetable qualitative food safety risk matrices for fresh produce entrepreneurs. These practical food safety risk matrices were verified using FDA fruit and vegetable food safety risk data. The FDA data were converted to a qualitative risk matrix referring to the fruit and vegetable 3 × 3 qualitative food safety risk matrix reference model. Other common qualitative risk matrix models, namely 3 × 3, 4 × 3, and 5 × 5, were constructed based on probability and severity scores for each hazard, as given in the FDA data. These were designated as practical fruit and vegetable 3 × 3, 4 × 3, and 5 × 5 qualitative food safety risk matrix models. The results of these models were compared with the fruit and vegetable 3 × 3 reference model. The two best compatible models are the 5 × 5 and 3 × 3 qualitative food safety risk matrix models. A preference test from focus group containing 12 participants showed good satisfaction overall, indicating that the practical fruit and vegetable 3 × 3, 4 × 3, and 5 × 5 qualitative food safety risk matrix models are useful for entrepreneurs. Understanding of basic risk concepts and verified scientific referencing of food safety risk matrices can improve entrepreneur’s risk assessment. This can be performed by using practical–scientific food safety risk matrices.

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Burns, Malcolm, Gordon Wiseman, Angus Knight, Peter Bramley, Lucy Foster, Sophie Rollinson, Andrew Damant, and Sandy Primrose. "Measurement issues associated with quantitative molecular biology analysis of complex food matrices for the detection of food fraud." Analyst 141, no. 1 (2016): 45–61. http://dx.doi.org/10.1039/c5an01392e.

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Álvarez-Castillo, Estefanía, Sonia Oliveira, Carlos Bengoechea, Isabel Sousa, Anabela Raymundo, and Antonio Guerrero. "A Circular Economy Approach in the Development of Superabsorbent Polymeric Matrices: Evaluation of the Mineral Retention." Sustainability 15, no. 15 (August 7, 2023): 12088. http://dx.doi.org/10.3390/su151512088.

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This manuscript focuses on the production of polymeric matrices enriched in minerals and antioxidant compounds. The biopolymers employed are obtained from different by-products of the agro-food industry (porcine plasma protein, pea protein concentrate and soy protein isolate), which helps to revalorize them. Two different manufacturing techniques are employed to produce these matrices: 3D-printing and injection molding. Bioactivity was enhanced through immersion of the samples in magnesium glutamate and iron lactate solutions. To incorporate these minerals and bioactive compounds into the matrices, two additional stages are required: (1) an immersion stage in a mineral/bioactive containing solution, which allows simultaneous removal of the glycerol employed as plasticizer and entrapment of the minerals and bioactive compounds; and (2) a subsequent freeze-drying stage. Matrices produced through these manufacturing processes were assessed through water uptake capacity, mineral analysis, bioactivity and color measurements. The studied matrices have great potential in the food industry, as the threshold for claiming a significant mineral content was reached after the immersion stage. The presence of bioactive compounds could avoid the degradation of these matrices when food processing includes stages at relatively high temperatures.

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Md Noh, Mohd Fairulnizal, Rathi Devi-Nair Gunasegavan, Norhayati Mustafa Khalid, Vimala Balasubramaniam, Suraiami Mustar, and Aswir Abd Rashed. "Recent Techniques in Nutrient Analysis for Food Composition Database." Molecules 25, no. 19 (October 6, 2020): 4567. http://dx.doi.org/10.3390/molecules25194567.

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Food composition database (FCD) provides the nutritional composition of foods. Reliable and up-to date FCD is important in many aspects of nutrition, dietetics, health, food science, biodiversity, plant breeding, food industry, trade and food regulation. FCD has been used extensively in nutrition labelling, nutritional analysis, research, regulation, national food and nutrition policy. The choice of method for the analysis of samples for FCD often depends on detection capability, along with ease of use, speed of analysis and low cost. Sample preparation is the most critical stage in analytical method development. Samples can be prepared using numerous techniques; however it should be applicable for a wide range of analytes and sample matrices. There are quite a number of significant improvements on sample preparation techniques in various food matrices for specific analytes highlighted in the literatures. Improvements on the technology used for the analysis of samples by specific instrumentation could provide an alternative to the analyst to choose for their laboratory requirement. This review provides the reader with an overview of recent techniques that can be used for sample preparation and instrumentation for food analysis which can provide wide options to the analysts in providing data to their FCD.

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Henri, Clémentine, Benjamin Félix, Laurent Guillier, Pimlapas Leekitcharoenphon, Damien Michelon, Jean-François Mariet, Frank M. Aarestrup, Michel-Yves Mistou, René S. Hendriksen, and Sophie Roussel. "Population Genetic Structure of Listeria monocytogenes Strains as Determined by Pulsed-Field Gel Electrophoresis and Multilocus Sequence Typing." Applied and Environmental Microbiology 82, no. 18 (May 27, 2016): 5720–28. http://dx.doi.org/10.1128/aem.00583-16.

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ABSTRACTListeria monocytogenesis a ubiquitous bacterium that may cause the foodborne illness listeriosis. Only a small amount of data about the population genetic structure of strains isolated from food is available. This study aimed to provide an accurate view of theL. monocytogenesfood strain population in France. From 1999 to 2014, 1,894L. monocytogenesstrains were isolated from food at the French National Reference Laboratory forL. monocytogenesand classified according to the five risk food matrices defined by the European Food Safety Authority (EFSA). A total of 396 strains were selected on the basis of different pulsed-field gel electrophoresis (PFGE) clusters, serotypes, and strain origins and typed by multilocus sequence typing (MLST), and the MLST results were supplemented with MLST data available from Institut Pasteur, representing human and additional food strains from France. The distribution of sequence types (STs) was compared between food and clinical strains on a panel of 675 strains. High congruence between PFGE and MLST was found. Out of 73 PFGE clusters, the two most prevalent corresponded to ST9 and ST121. Using original statistical analysis, we demonstrated that (i) there was not a clear association between ST9 and ST121 and the food matrices, (ii) serotype IIc, ST8, and ST4 were associated with meat products, and (iii) ST13 was associated with dairy products. Of the two major STs, ST121 was the ST that included the fewest clinical strains, which might indicate lower virulence. This observation may be directly relevant for refining risk analysis models for the better management of food safety.IMPORTANCEThis study showed a very useful backward compatibility between PFGE and MLST for surveillance. The results enabled better understanding of the population structure ofL. monocytogenesstrains isolated from food and management of the health risks associated withL. monocytogenesfood strains. Moreover, this work provided an accurate view ofL. monocytogenesstrain populations associated with specific food matrices. We clearly showed that some STs were associated with food matrices, such as meat, meat products, and dairy products. We opened the way to source attribution modeling in order to quantify the relative importance of the main food matrices.

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Kukurová, K., Z. Ciesarová, A. Bednáriková, and L. Marková. "Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 2009): S425—S428. http://dx.doi.org/10.17221/956-cjfs.

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The aim of the work was to compare the impact of different salts such as monovalent and divalent chlorides, hydrogencarbonates, phosphates and lactate on acrylamide formation in cereal model system during baking at 190°C for 9 min. Ammonium hydrogencarbonate promoted acrylamide production significantly. On the other hand, other inorganic salts lowered acrylamide content. Calcium chloride was the most effective with near to 90% acrylamide elimination ability. Sodium acid pyrophosphate, sodium as well as potassium dihydrogen phosphate were also very effective and brought about 75% acrylamide content decrease, followed by calcium lactate, sodium chloride and potassium chloride causing 40–45% of acrylamide elimination and finally sodium and potassium hydrogen carbonates that achieved 30% reduction of acrylamide.

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Ghini, Veronica, Leonardo Tenori, Francesco Capozzi, Claudio Luchinat, Achim Bub, Corinne Malpuech-Brugere, Caroline Orfila, Luigi Ricciardiello, and Alessandra Bordoni. "DHA-Induced Perturbation of Human Serum Metabolome. Role of the Food Matrix and Co-Administration of Oat β-glucan and Anthocyanins." Nutrients 12, no. 1 (December 27, 2019): 86. http://dx.doi.org/10.3390/nu12010086.

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Docosahexaenoic acid (DHA) has been reported to have a positive impact on many diet-related disease risks, including metabolic syndrome. Although many DHA-enriched foods have been marketed, the impact of different food matrices on the effect of DHA is unknown. As well, the possibility to enhance DHA effectiveness through the co-administration of other bioactives has seldom been considered. We evaluated DHA effects on the serum metabolome administered to volunteers at risk of metabolic syndrome as an ingredient of three different foods. Foods were enriched with DHA alone or in combination with oat beta-glucan or anthocyanins and were administered to volunteers for 4 weeks. Serum samples collected at the beginning and end of the trial were analysed by NMR-based metabolomics. Multivariate and univariate statistical analyses were used to characterize modifications in the serum metabolome and to evaluate bioactive-bioactive and bioactive-food matrix interactions. DHA administration induces metabolome perturbation that is influenced by the food matrix and the co-presence of other bioactives. In particular, when co-administered with oat beta-glucan, DHA induces a strong rearrangement in the lipoprotein profile of the subjects. The observed modifications are consistent with clinical results and indicate that metabolomics represents a possible strategy to choose the most appropriate food matrices for bioactive enrichment.

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de Carvalho, Nelson Mota, Diana Luazi Oliveira, Célia Maria Costa, Manuela Estevez Pintado, and Ana Raquel Madureira. "Strategies to Assess the Impact of Sustainable Functional Food Ingredients on Gut Microbiota." Foods 12, no. 11 (May 31, 2023): 2209. http://dx.doi.org/10.3390/foods12112209.

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Nowadays, it is evident that food ingredients have different roles and distinct health benefits to the consumer. Over the past years, the interest in functional foods, especially those targeting gut health, has grown significantly. The use of industrial byproducts as a source of new functional and sustainable ingredients as a response to such demands has raised interest. However, the properties of these ingredients can be affected once incorporated into different food matrices. Therefore, when searching for the least costly and most suitable, beneficial, and sustainable formulations, it is necessary to understand how such ingredients perform when supplemented in different food matrices and how they impact the host’s health. As proposed in this manuscript, the ingredients’ properties can be first evaluated using in vitro gastrointestinal tract (GIT) simulation models prior to validation through human clinical trials. In vitro models are powerful tools that mimic the physicochemical and physiological conditions of the GIT, enabling prediction of the potentials of functional ingredients per se and when incorporated into a food matrix. Understanding how newly developed ingredients from undervalued agro-industrial sources behave as supplements supports the development of new and more sustainable functional foods while scientifically backing up health-benefits claims.

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Martínez-Sánchez, Ascensión, Martha Patricia Tarazona-Díaz, Antonio García-González, Perla A. Gómez, and Encarna Aguayo. "Effect of high-pressure homogenization on different matrices of food supplements." Food Science and Technology International 22, no. 8 (July 9, 2016): 708–19. http://dx.doi.org/10.1177/1082013216642887.

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There is a growing demand for food supplements containing high amounts of vitamins, phenolic compounds and mineral content that provide health benefits. Those functional compounds have different solubility properties, and the maintenance of their compounds and the guarantee of their homogenic properties need the application of novel technologies. The quality of different drinkable functional foods after thermal processing (0.1 MPa) or high-pressure homogenization under two different conditions (80 MPa, 33 ℃ and 120 MPa, 43 ℃) was studied. Physicochemical characteristics and sensory qualities were evaluated throughout the six months of accelerated storage at 40 ℃ and 75% relative humidity (RH). Aroma and color were better maintained in high-pressure homogenization-treated samples than the thermally treated ones, which contributed significantly to extending their shelf life. The small particle size obtained after high-pressure homogenization treatments caused differences in turbidity and viscosity with respect to heat-treated samples. The use of high-pressure homogenization, more specifically, 120 MPa, provided active ingredient homogeneity to ensure uniform content in functional food supplements. Although the effect of high-pressure homogenization can be affected by the food matrix, high-pressure homogenization can be implemented as an alternative to conventional heat treatments in a commercial setting within the functional food supplement or pharmaceutical industry.

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Journal articles on the topic 'Food matrices'

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