Academic literature on the topic 'Vegetable protein fining'

Producing wines within an acceptable range of astringency is important for quality and consumer acceptance. Astringency can be modified by fining during the winemaking process and the use of vegetable proteins (especially potato proteins) as fining agents has gained increasing interest due to consumers’ requirements. The research presented was the first to investigate the effect of a potato protein dose on the kinetics of tannin and phenolic removal compared to gelatin for two unfined Cabernet Sauvignon wines. To further understand the results, the influence of the wine matrix and fining parameters (including pH, ethanol concentration, sugar concentration, temperature, and agitation) were tested according to a fractional 25-1 factorial design on one of the Cabernet Sauvignon wines using potato proteins. The results from the factorial design indicate that potato protein fining was significantly influenced by wine pH, ethanol concentration, fining temperature as well as an interaction (pH × ethanol) but not by sugar content or agitation. Insights into the steps required for the optimisation of fining were gained from the study, revealing that potato protein fining efficiency could be increased by treating wines at higher temperatures (20 °C, rather than the conventional 10–15 °C), and at both a lower pH and/or alcohol concentration.

The chemical composition of wine is known to be influenced by multiple factors including some viticulture practices and winemaking processes. 1H-NMR metabolomics has been successfully applied to the study of wine authenticity. In the present study, 1H-NMR metabolomics in combination with multivariate analysis was applied to investigate the effects of grape maturity and enzyme and fining treatments on Cabernet Sauvignon wines. A total of forty wine metabolites were quantified. Three different stages of maturity were studied (under-maturity, maturity and over-maturity). Enzyme treatments were carried out using two pectolytic enzymes (E1 and E2). Finally, two proteinaceous fining treatments were compared (vegetable protein, fining F1; pea protein and PVPP, fining F2). The results show a clear difference between the three stages of maturity, with an impact on different classes of metabolites including amino acids, organic acids, sugars, phenolic compounds, alcohols and esters. A clear separation between enzymes E1 and E2 was observed. Both fining agents had a significant effect on metabolite concentrations. The results demonstrate that 1H-NMR metabolomics provides a fast and robust approach to study the effect of winemaking processes on wine metabolites. These results support the interest to pursue the development of 1H-NMR metabolomics to investigate the effects of winemaking on wine quality.

AbstractObjectiveTo verify the previously untested assumption that eating more salad enhances vegetable intake and determine if salad consumption is in fact associated with higher vegetable intake and greater adherence to the Dietary Guidelines for Americans (DGA) recommendations.DesignIndividuals were classified as salad reporters or non-reporters based upon whether they consumed a salad composed primarily of raw vegetables on the intake day. Regression analyses were applied to calculate adjusted estimates of food group intakes and assess the likelihood of meeting Healthy US-Style Food Pattern recommendations by salad reporting status.SettingCross-sectional analysis of data collected in 2011–2014 in What We Eat in America, the dietary intake component of the National Health and Nutrition Examination Survey.ParticipantsUS adults (n 9678) aged ≥20 years (excluding pregnant and lactating women).ResultsOn the intake day, 23 % of adults ate salad. The proportion of individuals reporting salad varied by sex, age, race, income, education and smoking status (P<0·001). Compared with non-reporters, salad reporters consumed significantly larger quantities of vegetables (total, dark green, red/orange and other), which translated into a two- to threefold greater likelihood of meeting recommendations for these food groups. More modest associations were observed between salad consumption and differences in intake and likelihood of meeting recommendations for protein foods (total and seafood), oils and refined grains.ConclusionsStudy results confirm the DGA message that incorporating more salads in the diet is one effective strategy (among others, such as eating more cooked vegetables) to augment vegetable consumption and adherence to dietary recommendations concerning vegetables.

The objective of this study was to examine the association between nutritional status and dietary intake in community-dwelling older adults with heart failure (HF). A cross-sectional analysis of NHANES III data was conducted. The analytic sample was comprised of n = 445 individuals aged 50+ years with congestive HF (54.4% male, 22.9% non-Hispanic Black, 43.8% low-income). Nutritional status was measured using the Prognostic Nutritional Index (PNI). Participants were classified by PNI quintiles with lower PNI scores indicating lower nutritional status. Participants in quintile 5 showed significantly greater intakes of energy, protein, vegetables, magnesium, zinc, copper, potassium, red meat, saturated fat, and sodium. In multivariate analyses, increased intake of red meat (β = 0.253, p = 0.040) and vegetables (β = 0.255, p = 0.038) was associated with significantly better nutritional status. In the absence of comprehensive nutritional guidance for HF patients, it appears that small increases in energy, protein (red meat), and vegetable consumption are associated with improved nutritional status.

AbstractBackgroundEvidence suggesting that a diet high in fruits and vegetables may be beneficial to bone health has sparked interest in the potential benefit of a vegetarian diet. However, other studies have raised a question regarding the adequacy of protein in such a diet.ObjectiveThe aim of the present study was to take a whole foods approach in examining the effects of foods high in protein on the risk of wrist fracture (WF) in a cohort with a significant proportion consuming a meat-free diet.DesignA cohort study of women who completed two lifestyle surveys 25 years apart.SubjectsOne thousand eight hundred and sixty-five peri- and postmenopausal women at the time of the first survey.ResultsThere was a significant interaction between meat consumption and foods high in vegetable protein. Among vegetarians, those who consumed the least vegetable protein intake were at highest risk for fracture. However, increasing levels of plant-based high-protein foods decreased WF risk, with a 68% reduction in risk (hazard ratio (HR) = 0.32, 95% confidence interval (CI) 0.13–0.79) in the highest intake group. Among those with lowest vegetable protein consumption, increasing meat intake decreased the risk of WF, with the highest consumption decreasing risk by 80% (HR = 0.20, 95% CI 0.06–0.66).ConclusionsThe finding that higher consumption frequencies of foods rich in protein were associated with reduced WF supports the importance of adequate protein for bone health. The similarity in risk reduction by vegetable protein foods compared with meat intake suggests that adequate protein intake is attainable in a vegetarian diet.

Purpose Fruits and vegetables (FVs) are a good source of substances that contributed to bone health. However, the relation of FVs consumption with inflammation and bone biomarkers is inconsistent. Thus, this paper aims to assess the association of FVs intake with inflammation and bone biomarkers in older adults. Design/methodology/approach This cross-sectional study was performed on 178 older adults in Tehran, with a mean age of 67.04. Biochemical measurements including serum osteocalcin, high sensitivity c-reactive protein, 25-hydroxyvitamin D 25(OH) D, parathormone and urine terminal telopeptide of Type I collagen (u-CTx) was done. The intake of FVs was calculated using a validated quantitative food frequency questionnaire. Findings Pearson correlation coefficients showed a positive relation between serum osteocalcin and total vegetables (r = 0.167, p = 0.026), juices group (r = 0.155, p = 0.035), starchy vegetables (r = 0.205, p = 0.006) and other vegetable group (r = 0.161, p = 0.032) even after controlling of potential confounders. Analysis of covariance showed that total vegetable were significantly associated with serum osteocalcin (p = 0.041) and PTH levels (p = 0.028). Additionally, no evidence of a significant relationship between total fruit intake and test variables was observed. However, subgroup analyses demonstrated a significant association between citrus fruits and serum 25(OH) D (p = 0.017). A significant relation between starchy vegetable and urine CTx-I was reported (p = 0.016). Moreover, other vegetable subgroup was strongly associated with serum osteocalcin (p = 0.003). Originality/value The results of this paper may provide insight for clinical interventions and also important to make policy for prevention or easing bone disorders and general inflammation related to fruit and vegetable intake.

AbstractObjectiveTo examine the relationship between dietary cruciferous vegetable intake and selected tumour biomarkers for histone acetylation (H3K9ac, H3K18ac, HDAC3 and HDAC6), proliferation (Ki-67) and cell-cycle regulation (p21) from breast tissue.DesignThe study used baseline data of women recruited to participate in a clinical trial of sulforaphane supplement. Dietary cruciferous vegetable intake was collected through a validated Arizona Cruciferous Vegetable Intake Questionnaire. Breast tissue was obtained from biopsy samples. Spearman correlations were calculated between intake of specific cruciferous vegetables and biomarkers. Tissue biomarkers were log2-transformed to obtain approximate normality. Linear regression analyses were conducted to examine associations between cruciferous vegetable intake and biomarkers adjusting for age and use of non-steroidal anti-inflammatory drugs. False discovery rate (FDR) was used to account for multiple comparisons.SettingClinical trial baseline.SubjectsFifty-four women who had abnormal mammogram findings and were scheduled for breast biopsy.ResultsMean intake of total cruciferous vegetables from all food sources was 81·7 (sd 57·3) g/d. Mean urinary total sulforaphane metabolites was 0·08 (sd 0·07) µm/mm creatinine. Total cruciferous vegetable intake was inversely associated with Ki-67 protein expression in breast ductal carcinoma in situ (DCIS) tissue (β=−0·004; se=0·001; FDR q value=0·03), but not in benign or invasive ductal carcinoma (IDC) tissue. No association was found for other biomarkers measured (HDAC3, HDAC6, H3K9, H3K18 and p21) in all tissues examined (benign, DCIS and IDC).ConclusionsThe present study sought to provide additional evidence for the potential role of sulforaphane in histone acetylation and cell proliferation. Here, we report that total cruciferous vegetable intake is associated with decreased cell proliferation in breast DCIS tissue.

Purpose The purpose of this paper is to examine how consumers’ concern for food safety and income levels influence vegetable consumption patterns and expenditure in Tamale, Ghana. Design/methodology/approach Using data from a survey of 300 urban consumers, quantile regression analyses are used to examine how food safety consciousness, income and other factors influence vegetable expenditure across different quantiles. Findings Whereas protein-rich foods take smaller proportion, vegetables and cereals take more than half of the household food budget. Poor households spend greater proportion of income on food relative to wealthier households, although absolute amounts spent on food takes the opposite direction. Engel’s law applies to composite food expenditure and individual food classes. Bennett’s law applies to various food groups, with high-income households showing high dietary diversity than middle- and low-income households. Food safety consciousness and income groupings significantly influence vegetable expenditure at various quantiles. Expenditure of food safety conscious and high-income consumers are positioned on higher quantiles. Research limitations/implications The findings suggest a potential for agribusiness investors to develop safer vegetable niche markets in the study area. Originality/value The study is the first to analyze vegetable consumption in Ghana with a focus on food safety consciousness, income levels and consumers’ location.

The quest to improving the nutritional quality of a growing population is critical. Nutritional quality is lacking in terms of which vegetable will yield the desired nutrient. This research investigates the nutritional quality of some wild edible vegetables and their effect on rats. Four different delicacies were prepared with two novel vegetables - Adenia cissampeloides (ACD) and Arthropteris palisoti (APD) plants. The mineral and vitam profiles in these vegetables were determined using standard methods. Twenty four weanling rats with weight ranging from - 43.99 to 81.49 g, were randomly designated into four groups (n = 6). Two groups of the experimental rats were fed with the formulated experimental diets, while the other two groups were fed with protein-free (casein) and basal diets. Carbohydrate, protein, vitamins C and E were significant at p < 0.05 in the two wild vegetables; the mineral composition showed significance at p < 0.05 for delicacies with low Na+ content while Ca2+ concentration was significantly high in ACD and APD. Mg2+ was high in ACD while Phosphorus concentration was high in APD. The ACD-fed rats had a higher value (2.37 ± 0.01 %) compared to APD (2.18 ± 0.01). The reference group consumed more food (97.06 ± 14.70 g) followed by the basal group (88.98 ± 10.61), ACD (43.89 ± 14.34), and APD (42.02 ± 7.98), respectively. There was no significant differences (p ˃ 0.05) observed in the body weight changes, protein efficiency ratio, net protein utilization, net protein retention, true digestibility, fecal and carcass protein levels in all the groups. Findings suggest that nutrients in these vegetables are of good quality to benefit the user hence it is recommended in routine diet preparations.

Astringency is an important mouthfeel factor driving wine quality, complexity and consumer preferences. Wine astringency is mainly perceived due to the interactions between polyphenols in wine and salivary proteins during consumption. The wine industry has invested heavily in the analysis of wine phenolic composition and its effects on flavour/mouthfeel. However, our understanding regarding the relationships between specific phenolic fractions/compounds and their respective astringent mouthfeel and sub-qualities (e.g. grippy, puckering), as well as novel and improved techniques for measuring astringency perception and modification of wine astringency levels, are still limited. This thesis comprises a number of studies to investigate these research gaps. The findings of these studies are contained within the thesis chapters two through to and inclusive of chapter five. These are presented here as two published, peer-reviewed papers, one submitted manuscript and one unsubmitted work written in a short research communication format following the introductory chapter one and are outlined in the following summary. Firstly, in an attempt to improve methods to examine human astringency perception and elucidate the different yet more subtle astringent sub-qualities caused by different chemical parameters (basic wine composition and phenolic profiles), a modified progressive profiling was explored. Dynamic astringency profiles of 13 Australian commercial red wines and 2 roses made from 1 1 grape varieties were generated using a trained, modified progressive profiling sensory panel. Overall astringency intensity and 6 sub-qualities: pucker, mouth coat, dry, grippy, adhesive and graininess defined by the panel were rated at six time periods (lasting 10 seconds each), with 20 second gaps between each period. Wine composition and phenolic profiles were also determined to establish correlations with mouthfeel attributes. This alternative sensory methodology enabled dynamic and quantitative intensity measurement of astringent attributes, providing enhanced understanding of the chemical basis of subtle wine astringent sub-quality differences. Secondly, due to consumer demand for non-animal-derived processing aids, the efficacy of potato proteins to manipulate astringent compounds in red wine and the steps required for its optimisation of fining were investigated. This represented the first study to examine the potato protein dose-response kinetics of tannin and phenolic compound removal for two unfined Cabernet Sauvignon wines. Testing the influence of wine matrix and fining parameters (including pH, ethanol concentration, sugar concentration, temperature, and agitation) were according to a fractional 25- 1 factorial design. Insights into potato proteins' optimal use revealed that fining efficiency could be increased by treating wines at higher than usual cellar temperatures (20 °C), and at both a lower pH and/or alcohol concentration. Thirdly, an investigation of a new grape-must polyphenol extraction technique: Accentuated-Cut-Edges (ACE) revealed its capacity for modifying wine astringency. This study reported the effect of the ACE technique on non-volatile chemical composition of Shiraz wine (basic wine chemistry, colour, phenolic components and polysaccharides) and sensory profiles (using rate-all-that-apply and modified progressive profiling) for the first time. Furthermore, any potential improvement provided by ACE for the pre-fermentation water addition to must to reduce alcohol was investigated. The ACE technique increased the intensities of adhesiveness and graininess, which partly overcame the impact of water addition on the astringent sensation. Fourthly, as the experimental Shiraz wines for the ACE study were produced in smallscale fermentation batches (25kg), an investigation at the industrial scale was warranted. Therefore, two pilot commercial wines (ACE with 5-day skin contact and NOACE with 8 days on skins) were produced in 2018 by the Corio le winery at industry scale (averaged 2.45 tonnes for each treatment) and were chemically analysed and underwent sensory profiling in 2019 alongside the ACE research wines in Chapter four. It was a preliminary experiment investigating the feasibility of ACE grape must extraction technique on Shiraz wines at an industry scale. This study indicated that ACE could potentially be used by the wine industry to combat one of the challenges of climate change, vintage compression, caused by climate change, by pressing wine ferments earlier, freeing up tank space for other wines. In conclusion, the research contained in this thesis provides advanced insights and alternative tools for researchers and the wine industry. Uncovering what components impact wine astringency, knowing how to better evaluate perceived wine astringency along with its sub-qualities and modify this important wine sensory attribute with a more informed approach, will enhance the capability of wine producers to better cope with some of the ramifications of climate change such as higher alcohol levels and vintage compression, target product style and quality plus meet consumer expectations.
Thesis (Ph.D.) -- University of Adelaide, Schools of Agriculture, Food and Wine, 2020

The use of biopolymers instead of synthetic polymers for food packaging has become a recent trend since it successfully solves the global issue of plastic waste due to their biodegradability, biocompatibility and renewability. Moreover, edible packaging has gained the attention of the current research world. Thus, the natural polymer sources applicable in forming edible packaging materials, such as polysaccharides, proteins and lipids, are studied. Seaweed, referred to as marine macroalgae, is a rich source of polysaccharides. Different types of polysaccharides can be identified in the three main varieties of seaweed, carrageenan and agar in red algae, alginate, laminaran and fucoidan in brown algae, while ulvan is the major polysaccharide in green algae. The film-forming properties of these seaweed-based polysaccharides are enhanced due to their colloidal nature; meanwhile, the abundance and the low cost make them more applicable in edible packaging. Several modifications were carried out to achieve packaging materials with better mechanical and barrier properties. Hence, this chapter discusses the current applications of seaweed-based polysaccharides in edible packaging with improved properties in different sections such as fruits, vegetables and meat industries by analyzing recent research findings.

Que voulons-nous manger?—What do we want to eat? The French government posed this question in 2000 as part of a Ministry of Agriculture project on l’Etats Generaux de l’Alimentation (EGA), or the “General State of Food.” It also recruited thousands of citizens to respond in surveys, discussion groups, and a national colloquium, which were all duly recorded, analyzed, and interpreted by market researchers. Described as an effort to promote debate and dialogue around the French public’s “true” food concerns, the EGA seemed an extraordinary overture from a government not known for soliciting public opinion on policy matters (Marris 1999). But then, it was an extraordinary time. In the previous five years, mad cows, dioxin chickens, and listeria had found their way into the French food supply; opposition to genetically modified organisms (GMOs) had mushroomed into a major political crisis; a millennial shipwreck off the Brittany coast had dumped huge quantities of potential carcinogens into some of the country’s richest fishing waters. Media coverage of these affairs had played up the roles of government officials who were either corrupt, incompetent, disingenuous, or simply unable or unwilling to address questions about possible food risks (Jaillette 2000; Mamère and Narbonne 2001). The government badly needed to show that it was listening, and that it could protect the public’s health. Yet the EGA findings, while inconclusive in many respects, did show that alleviating public anxieties about the food supply would take more than stricter safety measures (Joly and Marris 2001). For the French were concerned not only about mad cow disease and listeria, but also the loss of their culinary patrimony. In particular, they feared that globalization would force upon them the travesties of “Anglo-Saxon” food culture, from Big Macs to biotech maize. France’s fresh produce importers would probably find the EGA’s findings old but ironic news. After all, the importers had helped to globalize one prominent part of the French diet, namely fresh produce. For much of the past century France, unlike Britain, had produced much of its own fruit and vegetable supply.

Scientific evidence shows that dietary patterns are associated with the risk of IBD, particularly among unhealthy and Western dietary patterns. However, Western dietary patterns are not exclusive to Western countries, as Jordanians are steadily moving towards a Western lifestyle, which includes an increased consumption of processed foods. This study aims to investigate the association between dietary patterns and the risk factors for IBD cases among Jordanian adults. This case-control study was conducted between November 2018 and December 2019 in the largest three hospitals in Jordan. Three hundred and thirty-five Jordanian adults aged between 18–68 years were enrolled in this study: one hundred and eighty-five IBD patients who were recently diagnosed with IBD (n = 100 for ulcerative colitis (UC) and n = 85 for Crohn’s disease (CD)) and 150 IBD-free controls. Participants were matched based on age and marital status. In addition, dietary data was collected from all participants using a validated food frequency questionnaire. Factor analysis and principal component analysis were used to determine the dietary patterns. Odds ratios (OR) and their 95% confidence interval (CI) were calculated using a multinomial logistic regression model. Two dietary patterns were identified among the study participants: high-vegetable and high-protein dietary patterns. There was a significantly higher risk of IBD with high-protein intake at the third and fourth quartiles in the non-adjusted model as well as the other two adjusted models. In contrast, the high-vegetable dietary pattern shows a significantly protective effect on IBD in the third and fourth quartiles in all the models. Thus, a high-vegetable dietary pattern may be protective against the risk of IBD, while a high-protein dietary pattern is associated with an increased risk of IBD among a group of the Jordanian population.

The art of bookbinding requires not only skills in the old craft of bookbinding but also materials that can transform a simple book into a high-quality artistic product. Due to its unique properties, leather still remains the first-choice material in the case of art and archival bindings. However, the long-term durability of modern leather is not known since there is little commercial interest in long periods of durability and the market of leather for art, design and archival purposes is very small. It is worth noting that deterioration is influenced by the manufacturing technology, and especially by the chemical ingredients used in the various steps of leather making, from dehairing to tanning and finishing. It is therefore very likely that modern and contemporary artworks made of/with modern leather undergo faster degradation than ancient and medieval artworks. Thus, leather finishing is very important for both artistic and sustainable points of view. In fact, finishes with special effects such as antique, bicolour, printed, cracked, waxy are highly sought for vegetable tanned leather used for artistic and luxury bookbinding, archival bookbinding and restoration purposes. The evolving leather finishing technology of chrome-free leather (i.e. vegetable tanned leather) has enabled us to protect and improve the quality, look and feel of leather and to make it suitable for contemporary art bindery.

The concept of food as medicine is not new. The use of foods to prevent and/or treat certain diseases can be found in ancient drawings and writings. The most famous statement came from Hippocrates, who said “Let food be thy medicine.” It is the position of the Academy of Nutrition and Dietetics to recognize that although all foods provide some level of physiological function, the term, “functional foods” is defined as whole foods along with fortified, enriched, or enhanced foods that have a potentially beneficial effect on health when consumed as part of a varied diet regularly at effective levels based on significant standards of evidence. The most prominent results indicated that high total intake of fruits and vegetables, and some of their specific subgroups including berries, citrus, and green leafy vegetables, may promote higher levels of optimism and self-efficacy, as well as reduce the level of psychological distress, ambiguity, and cancer fatalism, and protect against depressive symptoms. Flavonoids are a class of organic polyphenolic compounds found in varying concentrations in plant-based whole foods such as berries, tea, cocoa, soybeans, and grains. Recent studies suggest that flavonoids can be beneficial to both cognitive and physiological health. As such, long term chronic supplementation with flavonoids has been investigated extensively, particularly concerning cognitive ageing and related neurodegenerative disorders. Less attention has been given to the acute effect of flavonoids on cognitive outcomes, within the immediate 0–6 h post ingestion. Therefore, the general recommendation to consume at least 5 portions of fruit and vegetables a day may be beneficial also for mental health. Immediate cognitive enhancement is often desirable in academic and work environments, such as during an exam or assessment. Besides, support a positive role for the nutrients EPA, DHA, magnesium, alpha-tocopherol, and folic acid, either alone or in combination with drugs, in the preservation of normal brain function and mental well-being. In this study, the effects of consumption of some functions on mood, cognitive function and mental health were investigated. Scientific findings support the combination of micro and macronutrients in a balanced and varied diet along with a healthy lifestyle for the maintenance of normal brain function, improvement of mental abilities, concentration, memory and alertness. Food components actively participate in the generation of nerve impulses by influencing neurotransmitters that activate different parts of the brain, thereby regulating our mental abilities, emotions and mood.

Following preliminary observations by one of the collaborating scientists on this project and the completion of a 1-year, BARD-supported feasibility study (IS-1908-90F), this 3-year BARD project has been executed. The main objectives of the research were to elucidate biochemical and pathological aspects of UV-induced resistance in fruits and vegetables, to characterize physical and biological variables of induced resistance and delay of ripening, and to explore the application of the treatment as a control practice of postharvest diseases and shelf-life extension of fruits and vegetables. Our findings, which are detailed in numerous joint publications, have shown that the effect of UV-C light on induction of resistance and delay of ripening is a general one and of wide oddurrence. Apart from surface sterilization of the commodity, the reduction of decay of different fungi has been associated with and induced resistance phenomenon which gradually builds up within 24 to 48 hours after the UV treatment and can be reversed by visible light. In citrus, induced resistance has been associated with increased activity of the enzymes phenylalanine ammonia-lyase and peroxidase, and with the levels of endglucanase and chitinase. In tomato, resistance was correlated with the production of high levels of tomatine. Our study of some molecular aspects of the induced resistance in grapefruit has revealed the induction of a cDNA which represents a gene encoding for an isoflavone reductase-like protein that, in legumes, has been associated with phytoalexin biosynthesis. This gene was cloned and sequenced. Delay of ripening was associated in tomato with inhibition of ethylene production, carotenoid synthesis, and chlorophyll degradation and with the presence of high levels of polyamines. In peach fruit epiphytic populations of a yeast increased following the UV treatment. Pilot-size treatment and packing lines were constructed in the US and Israel to test the application of the UV treatment on a semi-commercial scale. Although effective in reduction of decay and delay of ripening, a number of problems will have to be addressed before practical application of this methodology can be realized. The main issues are associated with the temporal and variable response to the treatment, and its relationship to the maturity and date of harvest of the commodity.