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Successful vitamin D fortification strategies in f

Successful vitamin D fortification strategies in foods require appropriate selection of the vitamin D form, food matrix, and delivery systems. Cholecalciferol and ergocalciferol are the natural forms of vitamin D and these are typically used as a template to produce vitamin D analogues. Analogues of vitamin D are synthesized by modifying the side groups of the parent molecules, which causes changes in their molecular and physicochemical properties (e.g., melting point, solubility) for tailored purposes. Food matrix and processing conditions are reported to alter the stability and bioavailability of vitamin D and should therefore be optimised. For this, it is crucial to be fully aware of the composition, structure, physicochemical and sensorial properties of the food or beverage to be fortified. It is often necessary to tailor the properties of a delivery system to a particular food matrix. Consequently, information from the form of vitamin D and the food matrix are to be used to establish the desired properties of the particles in a colloidal delivery system. To date, lipid-, polymer-, and amphiphile-based systems are the most discussed and applied ones. Successful cases of vitamin D delivery systems incorporated into various target food products include casein micelles in yoghurt, protein nanoparticles in mayonnaise and starch-based nanoparticles in milk. Yogurt+ by @nomadicdairy, a range of twenty yogurts and yogurt drinks across four formats that are fortified with vitamin D, is a great example of this growing practice.

#fortifiedfoods #vitamind #vitamins #cholecalciferol #yoghurt #health #lifestyle

The phenomenon of glass transition temperature (Tg

The phenomenon of glass transition temperature (Tg) is key to study the stability of food products. It can be applied as an integrated approach along with water activity and physical and chemical changes in food in processing and storage to determine the food stability. Tg is strongly associated with the changes during agglomeration crystallization, caking, sticking, collapse, oxidation reactions, nonenzymatic browning, and microbial stability of food system. Differential scanning calorimetry (DSC) and nuclear magnetic resonance (NMR) are among the various techniques utilised to determine the glass transition temperature.

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#foodstorage #foodpreservation #foodsafety #foodchemistry #biotechnology #foodscience

Migration is a health issue and is a legal problem

Migration is a health issue and is a legal problem in most countries. In an attempt to harmonize legislation, the EU (European Union) and the FDA (Food and Drugs Administration) initiated global control through positive lists of substances that can be used, while restricting substances with toxic potential. The general purpose of the legislation is to ensure consumer safety. Until robust mathematical models (simulation) manage to effectively predict and evaluate migration, chemical analysis will be irreplaceable. Various analytical methods have been developed to analyze the migrants in the food.

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#packaging #polymerchemistry #foodpackaging #packagingdesign #efsa #foodsafety

The classical symptoms of chilling injury are surf

The classical symptoms of chilling injury are surface pitting, discoloration, internal breakdown, failure to ripen, growth inhibition, wilting, loss of flavor, and decay. Chilling injury is distinct from freezing injury as there is no development of ice crystals in the cells in chilling injury. The biochemical and physiological basis of CI development is still unknown. A complex interplay of different metabolic pathways is thought to be involved (lipid metabolism, oxidative stress, dehydrins, osmoprotectants, metallothioneins, defence responses etc.).

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#postharvest #farmer #agriculture #agricultura #biochem #fruitscience #fruit

Communicating your research among other scientists

Communicating your research among other scientists working in the same field and receiving good feedback in the form of an award is one of the best experiences I have ever felt. It is surely not an easy thing, but certainly it makes you feel like you are doing progress and that an academic career is in fact worth it. The Institute of Food Science and Technology (IFST) made this occurrence possible, thanks to their Travel Bursary Program. This initiative intends to support attendance to conferences or meetings related to all areas of food science and technology. In my case, as my research is strongly focused on carbohydrate chemistry, I applied in order to orally communicate my research at The 5th EPNOE Association Junior Scientist Meeting in Portugal, and I was deeply thankful when I discovered that the Institute awarded me the full expense I requested for this event. This opportunity allowed me communicate my research with other scientists working in the same field. I learnt a lot, increased my network of contacts and friends, and was even awarded a prize! This was the Best Pitch Communication by Public Vote, an award sponsored by Lenzing Group. Access to my latest blog post to find out about my entire experience at EPNOE through the link in the bio.

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#ifst #epnoe #carbohydratesresearch #carbohydratepolymers #foodsciencephd

The numerous hydroxyl groups (-OH) on the surface

The numerous hydroxyl groups (-OH) on the surface of Fe3O4 MNPs can provide coupling sites for various modifiers, forming versatile nanocomposites for applications in the energy, biomedicine, and environmental fields. With the development of science and technology, the potential of nanotechnology in the food industry has also gradually become prominent. Within food industry, MNPs are mainly used for the microextraction of food components due to their low cost, high concentration factors, and low detection limits. the microextraction of food components due to their low cost, high concentration factors, and low detection limits. The facile preparation of MNPs for food applications has allowed the diversification of its applications. For instance, pesticides, heavy metals, drugs, compounds produced during food processing, adulterants, among others. For more content like this visit the link in bio.

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#magneticnanoparticles #foodsafety #nanoscience #foodnanotechnology

Generally, the production of flatbread (FB) can be

Generally, the production of flatbread (FB) can be regarded as a sustainable food system as (1) can be obtained from cereals other than wheat, as well as pseudo cereals and pulses. (2) Require short baking times. (3) Can wrap around food or serve as a spoon. (4) They allow the transportation with little encumbrance and reduced energy impact, and (5) if baked to dryness, their shelf life increase abruptly. A recent study stablished a database based on nine Mediterranean countries with information on 143 distinct FB types, which demonstrates their high versatility and adaptability based on the ingredients, concentrations and production approaches. For more content like this visit the link in bio.

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#flatbread #sustainablebaking #flourquality #verticaloven #breadculture #foodscience

Nuclear magnetic resonance (NMR) spectroscopy is o

Nuclear magnetic resonance (NMR) spectroscopy is one of the most powerful and versatile analytical techniques that can be applied to liquid and/or solid materials and has become increasingly popular in the field of food science for the evaluation and the analysis of several foods. However, despite its increasing popularity among food scientists, NMR is still an underutilized approach due to its high cost, and the lack of NMR expertise by many food scientists. In this blog post, we discuss how this instrument operates, and how it is being implemented in the food sector by corporations such as Bruker, Oxford Instruments, and Magritek Ltd. Access to my latest blog post through the link displayed in the coments.

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#analyticalchemistry #foodchemistry #NMR #NMRspectroscopy #foodscience

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