Search

This study compared the meat quality of Sicilian and Landrace pigs breeds and supported these results with biochemical and histological measurements on the samples collected from the m. Longissimus Dorsi, at the level of the 8th thoracic vertebra, before electrical stimulation. Twenty clinically healthy swine, 10 male (5 for each pig breed) and 10 female (5 for each pig breed), were slaughtered at 1 year of age at a body mass of 135±10 kg and 150±10 respectively for Sicilian and Landrace pigs. Particularly on the muscle considered the morphometric characteristics of FG (fast glycolytic), FOG (fast oxidative glycolytic) and SO (slow oxidative) fibre types and their percentage were determined. Measurements related to myofibrillar fragmentation, sarcomere length and connective tissue properties gave convincing support. Sicilian pig produced more tender meat than Landrace, mainly due to favourable calpain-to-calpastatin ratios. [ABSTRACT FROM AUTHOR]

The aims of this study were to examine the effects of myosin heavy chain (MHC) isoforms on Cinta Senese meat and sensory quality. The research was carried out on 65 pigs and muscle samples characteristics such as MHC isoform, meat quality, fatty acid composition, and sensory were evaluated. The results demonstrated that MHC slow isoform content was significantly correlated with pH24h (r=0.25, P<0.05) and drip loss (r=-0.31, P<0.005), whereas the content of MHC isoforms was only weakly correlated with fatty acids. Sensory evaluation was done by a trained panel test and the results shown that the MHC fast/slow ratio was correlated with the juiciness (r=-0.32, P<0.005), off-flavor (r=0.33, P<0.01), and tenderness attributes (r=-0.42 to -0.46). We therefore conclude that the content of MHC isoforms can be one of the most important factors for examination of overall quality of Cinta Senese pigs. [ABSTRACT FROM AUTHOR]

In order to determine sensory preference and value of fresh beef steak differing in aging technique, this study evaluated two aging methods: dry and wet; a quality grade on physicchemical traits of instrumental tenderness, color, and sensory properties of Longissimus dorsi beef muscle of Marchigiana bovine, correlated to calpain proteolytic activity too. Dry-aged loins had higher (P < 0.0001) weight loss than wet aged loins. Wet aged loins had higher (P < 0.01) L* values than dry aged loins. Warner-Blatzer shear force of steaks was not affected (P > 0.05) by aging method. We made a sensory panel evaluation too that showed no effect (P > 0.05) of aging method on myofibrillar tenderness, juiciness, connective tissue amount, overall tenderness or off flavor intensity. [ABSTRACT FROM AUTHOR]

A description of the pelvic limb musculature of ostrich (Red Neck) is given. Muscle tissues were obtained from muscle iliotibialis lateralis pars preacetabularis, muscle femorotibialis medius and muscle fibularis longus. The histochemical results revealed the presence of two types of fibres: slow-twitch fibres (type I) and fast-twitch intermediate fibres (type IIA). A higher incidence of type I compared to type IIA fibres in muscle iliotibialis lateralis pars preacetabularis and muscle femorotibialis medius was noticed. The immunohistochemical results revealed that in this species calpain/calpastatin system was localized in various parts of the muscles, although μ-calpain and m-calpain totally disappeared at 4 days post-mortem. Calpastatin and p-94 were present during all the period considered (0, 2 days, 4 days and 6 days post-mortem). In this study changes in enzymatic activities of μ and m-calpain were observed, particularly the activity of μ and m-calpain decrease rapidly during post mortem storage. [ABSTRACT FROM AUTHOR]

The increasing population, food demand, waste management concerns, and the search for sustainable alternatives to plastic polymers have led researchers to explore the potential of waste materials. This study focused on a waste of pine nut processing referred to in this paper as pine nut skin. For the first time, its nutritional profile, potential bioactive peptide, contaminants, and morphological structure were assessed. Pine nut skin was composed mainly of carbohydrates (56.2%) and fiber (27.5%). The fat (9.8%) was about 45%, 35%, and 20% saturated, monounsaturated, and polyunsaturated fatty acid, respectively, and Omega-9,-6, and -3 were detected. Notably, oleic acid, known for its health benefits, was found in significant quantities, resembling its presence in pine nut oil. The presence of bioactive compounds such as eicosapentaenoic acid (EPA) and phytosterols further adds to its nutritional value. Some essential elements were reported, whereas most of the contaminants such as heavy metals, polycyclic aromatic hydrocarbons, rare earth elements, and pesticides were below the limit of quantification. Furthermore, the in silico analysis showed the occurrence of potential precursor peptides of bioactive compounds, indicating health-promoting attributes. Lastly, the morphological structural characterization of the pine nut skin was followed by Fourier Transform Infrared and solid-state NMR spectroscopy to identify the major components, such as lignin, cellulose, and hemicellulose. The thermostability of the pine nut skin was monitored via thermogravimetric analysis, and the surface of the integument was analyzed via scanning electron microscopy and volumetric nitrogen adsorption. This information provides a more comprehensive view of the potential uses of pine nut skin as a filler material for biocomposite materials. A full characterization of the by-products of the food chain is essential for their more appropriate reuse.

Coffee, one of the most widely consumed beverages in the world, is commercialized as powder and beans in different types of packaging and extracted through several methods. In this regard, the present study focused on evaluating the concentration of two of the most used phthalates in plastic materials (bis(2-ethylhexyl)phthalate (DEHP) and di-butyl phthalate (DBP)) in coffee powder and beverages to assess their migration from different packaging and machines. Furthermore, the levels of exposure to these endocrine disruptors in regular coffee consumers were estimated. Samples of packaged coffee powder/beans ( n = 60) from different forms of packaging (multilayer bag, aluminum tin, and paper pod) and coffee beverages ( n = 40) that were differently extracted (by professional espresso machine (PEM), Moka pot (MP), and home espresso machine (HEM)) were analyzed by extraction of the lipid fraction, purification, and determination by gas chromatography-mass spectrometry (GC/MS). Risk due to consumption of coffee (1-6 cups) was assessed based on tolerable daily intake (TDI) and incremental lifetime cancer risk (ILCR). No significant differences emerged in DBP and DEHP concentrations among different types of packaging (multilayer, aluminum, and paper), whereas higher levels of DEHP were reported in beverages extracted by PEM (6.65, 2.58-11.32) than by MP (0.78, 0.59-0.91) and HEM (0.83, 0.62-0.98). The presence of higher DEHP levels in coffee beverages than in coffee powder may be due to its leaching through machine components. However, the levels of PAEs did not exceed the specific migration limits (SMLs) set out for food contact materials (FCM), and exposure to PAEs from coffee beverages was low, justifying the small risk due of its consumption. Consequently, coffee can be considered a safe beverage for exposure to some phthalic acid esters (PAEs).

The coffee supply chain is characterized by a complex network with many critical and unsustainable points producing a huge amount of waste products. Among these, coffee silverskin (CS), the only by-product of the coffee roasting phase, has an interesting chemical profile that suggests potential use as a food ingredient. However, few data on its safety are available. For this reason, the purpose of the study was to assess the occurrence of chemical and biological contaminants in CS, and the resulting risk due to its potential consumption. Essential, toxic, and rare earth elements, polycyclic aromatic hydrocarbons (PAHs), process contaminants, ochratoxin A (OTA), and pesticides residues were analyzed in three classes of samples ( Coffea arabica CS, Coffea robusta CS, and their blend). Furthermore, total mesophilic bacteria count (TMBC) at 30 °C, Enterobacteriaceae, yeasts, and molds was evaluated. The risk assessment was based upon the hazard index (HI) and lifetime cancer risk (LTCR). In all varieties and blends, rare earth elements, pesticides, process contaminants, OTA, and PAHs were not detected except for chrysene, phenanthrene, and fluoranthene, which were reported at low concentrations only in the arabica CS sample. Among essential and toxic elements, As was usually the most representative in all samples. Microorganisms reported a low load, although arabica and robusta CS showed lower contamination than mixed CS. Instead, the risk assessment based on the potential consumption of CS as a food ingredient did not show either non-carcinogenic or carcinogenic risk. Overall, this study provides adequate evidence to support the safety of this by-product for its potential use in functional foods.

Acrylamide (also known as 2-propenamide) (AA) is a toxicant that develops in food during high-temperature cooking, and its occurrence is common in biscuits and baked snacks. AA is known for its in vivo neurotoxic and carcinogenic effects, and it is considered a potential carcinogen for humans. Infants may be exposed to AA as early as during weaning through baked food such as biscuits. This study set out to ascertain the concentration of AA in food products intended for infants to assess the dietary exposure to this food contaminant. AA levels were determined through GC/MS and bromination, and dietary exposure was evaluated by a probabilistic method based on Monte Carlo simulation. The results showed that the probability of a carcinogenic exposure is 94%, 92%, and 87%, respectively, for 6-, 12-, and 18-months infants, suggesting the need to delay the introduction of baked products in the diet of weaned infants. It should be noted, however, that these conclusions were drawn considering the biscuits as the primary source of exposure.

This study assesses the PAH and heavy metal levels in muscle of warty crabs (Eriphia verrucosa), from the northern coast of the Campania region improving the data on toxic contaminants in this crustacean. The results showed a minimal PAH contamination; the mean concentrations were as follows: 0.2, 1.6 and 1.7 μg kg -1 wet weight (ww) for BaP, PAH4 and PAH6, respectively. Regarding the levels of the two PAHs not included in the European regulations, the BkF mean concentration was 0.1 μg kg -1 ww, while DahA was detected only in 10.7% of samples. Pb and Cr were also detected at low levels with mean values of 0.068 and 0.468 mg kg -1 ww, respectively; instead, high As levels, with a mean value of 5.021 mg kg -1 ww, were found. Considering the EWIs and the ILCRs calculated in this study, the PAH, Pb and Cr contamination levels found in the edible part of the crabs resulted safe for human consumption. Contrariwise, the ILCR calculated for the As exceeded the acceptable level of cancer risk, although the calculation did not refer to the inorganic form which is the only one recognized as carcinogenic. Hence, this study shows that warty crabs can accumulate environmental contaminants in their muscle tissue representing an important route of exposure to these toxics for the local population that regularly consumes them. This finding highlights the importance of monitoring the presence of these pollutants in crabs and in general in all fish and seafood in order to ensure food safety for consumers., (© 2021. The Author(s).)

Acrylamide (AA) is a neo-formed toxic compound that develops in foods during cooking at temperatures above 120 °C. AA shows in vivo neurotoxic and carcinogenic effects, and it is potentially carcinogenic for humans. Its occurrence is common in baked food, such as bread and similar products. This study set out to analyze bread and sweets from the Italian market to evaluate the effects of the benchmark thresholds set by EU Regulation 2017/2158 and to ascertain the exposure of the Italian population to AA, across three age groups, through the consumption of baked products, according to the margin of exposure (MOE) approach. Two hundred samples were tested, and the content of AA ranged from 31 to 454 µg/kg for bread and products thereof and from 204 to 400 µg/kg for the sweets category. The exposure data did not show any neurotoxic health concern, whereas the MOE related to the carcinogenic endpoint is well below the minimum safety value of 10,000.

Acrylamide is a toxic compound that develops during the roasting process of coffee beans. According to literature, the levels of acrylamide in coffee vary with the percentage of Robusta type in the mix and with the time-temperature parameters during the roasting process. Therefore, this study aimed to find the best roasting conditions in order to mitigate acrylamide formation. Two types of roasted coffee (Arabica and Robusta) were analyzed through GC-MS and two clean-up methods were compared. The best roasting conditions were optimized on an industrial scale and the median levels of acrylamide decreased from the range 170-484 µg kg -1 to 159-351 µg kg -1 , after the optimization of roasting parameters. Therefore, the choice of the best conditions, according to the percentage of Robusta type in the finished product, could be an efficient mitigation strategy for acrylamide formation in coffee, maintaining the manufacturer's requirements of the finished product., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

Biogenic amines (BAs) are involved in physiological processes. Foods where typically high levels of BAs occur are fermented food and beverage. This work set out to evaluate the occurrence of BAs in red and white wines, and to also ascertain the dietary exposure to BAs among consumers. Besides, a case report of a probable histamine intoxication upon ingestion of contaminated wine was described. The samples were analyzed through derivatization with dansyl chloride and HPLC-UV detection. Red wines showed higher levels of BAs, especially putrescine (PUT) and histamine (HIS), than white wines (median concentrations of 7.30 and 2.45 mg/L, respectively). However, results of our investigation showed that the dietary exposure to BAs through the consumption of wine (red and white) were lower than the recommended maximum levels for the acute exposure to HIS and tyramine (TYR). In contrast, the levels of BAs in wine on tap were much higher than in bottled wine and close to recommended values. The levels of HIS, TYR, and PUT in tap wine of 9.97, 8.23, and 13.01 mg/L, respectively, were associated with histamine-mediated symptoms in six young individuals after consumption of about three glasses of wine. The overall results and multivariate analysis confirm that red wine shows a higher concentration of BAs than white wine, especially putrescine and histamine. This finding is attributable to the malolactic fermentation that is common for most red wine production. It is also evident that incorrect preservation processes can lead to an increase in BA levels, probably due to the action of bacteria with high decarboxylase activity. The exposure values, although below the toxicity thresholds, could lead to histamine-mediated symptoms in susceptible individuals, also according to the case report discussed in this study., Competing Interests: The authors declare no conflicts of interest.

Aflatoxins are fungal metabolites found in feeds and foods. When the ruminants eat feedstuffs containing Aflatoxin B1 (AFB1), this toxin is metabolized and Aflatoxin M1 (AFM1) is excreted in milk. International Agency for Research on Cancer (IARC) classified AFB1 and AFM1 as human carcinogens belonging to Group 1 and Group 2B, respectively, with the formation of DNA adducts. In the last years, some epidemiological studies were conducted on cancer patients aimed to evaluate the effects of AFB1 and AFM1 exposure on cancer cells in order to verify the correlation between toxin exposure and cancer cell proliferation and invasion. In this review, we summarize the activation pathways of AFB1 and AFM1 and the data already reported in literature about their correlation with cancer development and progression. Moreover, considering that few data are still reported about what genes/proteins/miRNAs can be used as damage markers due to AFB1 and AFM1 exposure, we performed a bioinformatic analysis based on interaction network and miRNA predictions to identify a panel of genes/proteins/miRNAs that can be used as targets in further studies for evaluating the effects of the damages induced by AFB1 and AFM1 and their capacity to induce cancer initiation.

Three muscles were analyzed, Longissimus dorsi, Semimembranosus and Caput longum Tricipitis brachii taken from nine cow buffaloes, by examining the histochemical and morphometrical characteristics of different muscle fibres types and their distribution inside the examined muscles. Cross sectional area, perimeter, maximum and minimum diameter of about 200 fibres were measured for each muscle, and fast-twitch glycolytic fibres (FG), fast-twitch oxidative-glycolytic fibres (FOG), slow-twitch oxidative fibres (SO) were histochemically differentiated. The data have been elaborated with the SPSS software. The variance analysis indicates that there are not significant differences about dimensions between FG and FOG fibres, while the average values of transversal section area and perimeter are greater than the oxidative fibres in all examined muscles. The Semimembranosus muscle in comparison to the Longissimus dorsi and to the Caput longum Tricipitis brachii muscles has muscle fibres with the smallest value of transversal section area and perimeter. The balanced distribution and intense myofibrillar adenosine triphosphatose and succinic dehydrogenase activities of the three fibres types in Caput longum Tricipitis brachii muscle can be justified by the function performed by this muscle which, together with the other heads of the Triceps brachii acts essentially as extensor of the forearm in fact, differences in the dimensions of the different fibre types inside the three examined muscles have been underlined; this fact can be justified for every muscle performs different motor functions.