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The ability to manipulate and customize the genetic code of living organisms has brought forth the production of genetically modified organisms (GMOs) and consumption of genetically modified (GM) foods. The potential for GM foods to improve the efficiency of food production, increase customer satisfaction, and provide potential health benefits has contributed to the rapid incorporation of GM foods into the American diet. However, GM foods and GMOs are also a topic of ethical debate. The use of GM foods and GM technology is surrounded by ethical concerns and situational judgment, and should ideally adhere to the ethical standards placed upon food and nutrition professionals, such as: beneficence, nonmaleficence, justice and autonomy. The future of GM foods involves many aspects and trends, including enhanced nutritional value in foods, strict labeling laws, and potential beneficial economic conditions in developing nations. This paper briefly reviews the origin and background of GM foods, while delving thoroughly into 3 areas: (1) GMO labeling, (2) ethical concerns, and (3) health and industry applications. This paper also examines the relationship between the various applications of GM foods and their corresponding ethical issues. Ethical concerns were evaluated in the context of the code of ethics developed by the Academy of Nutrition and Dietetics (AND) that govern the work of food and nutrition professionals. Overall, there is a need to stay vigilant about the many ethical implications of producing and consuming GM foods and GMOs.

Summary The efficiency of pulsed UV light (PL) for inactivation of E. coli K12 on hard‐cooked eggs was investigated. Temperature, colour and texture were recorded to determine adverse effects on quality. Distance from the quartz window (5.5, 9.5 cm) and time (1–30 s) was set as the experimental variables. Results indicated that E. coli K12 viability decreased at closer distances and increased time (P < 0.05). Bacterial populations were reduced to 3.54 log CFU per egg and 3.23 log CFU per egg after 15 and 20 s at 5.5 cm and 9.5 cm, respectively. Scanning electron micrographs revealed the existence of photophysical mechanisms, bacterial overlapping and internalisation interfering inactivation. Treated samples experienced slight thermal increases (6–9 °C) contributing to the preservation of colour and texture, not significantly different from untreated samples (P > 0.05). Our findings support the use of PL to enhance the safety of hard‐cooked eggs although bacterial shadowing may have significant implications on treatment efficiency.

As a novel technology for food safety risk mitigation, pulsed light (PL) has been shown effective in surface decontamination of fresh blueberries in literature. However, little is known about the effects of PL on the antioxidant capacity and quality characteristics of fresh blueberries. Fresh blueberries from a local farm were treated with PL for 30, 60, 90 and 120 s. Results show that PL exposure enhanced the antioxidant activity (ORAC) and total phenolic content of fresh blueberries 50 and 48% respectively, relative to the control. Pulsed light also significantly increased the total anthocyanin contents, which may be due to the upregulation of Phenylalanine Ammonium Lyase (PAL) enzymes. There was no significant difference (P ≤ 0.05) in the soluble solids, pH, titratable acidity, firmness, color and mass of the fresh blueberries within 120 s PL exposure. In conclusion, PL illumination enhanced the antioxidant capacity of fresh blueberries while maintaining other quality characteristics.

Blueberry wines may have a multitude of health benefits, but few studies have quantified the health-enhancing antioxidants, total phenols, anthocyanins and flavonoids in blueberry wines, especially the Southern highbush blueberry wine, in comparison to grape wines and fruit liquors. This study was initiated to fill such a gap by measuring the antioxidant capacity and key phytonutrients of Southern highbush blueberry wine as compared to red, Rose and white wines and fruit liquors. The Oxygen Radical Absorbance Capacity (ORAC) of the Southern highbush blueberry wine tested in this study ranged from 18.54 to 25.48 mmol TE/L, with an average of 22.57 ± 2.92 mmol TE/L. This was higher than the ORAC values of over 80% of the red wines and 100% of the Rose and white wines reported in literature. A majority of the red wines were higher, but all the Rose and white wines and most fruit liquors were lower in total phenolic content than the Southern highbush blueberry wine. Anthocyanin contents of the blueberry wines were generally comparable to those of the red wines. Results show that blueberry wines could be more potent than most red, Rose and white wines in health enhancement and disease prevention from the antioxidant perspective.

Recently, a new trend called cold brewing gained popularity in the tea and coffee beverage industry. Cold brew and hot brew black tea may have different sensory qualities and antioxidant levels because of their polyphenolic properties and brewing processes. The objectives of this study were to determine antioxidant properties and polyphenolic content of commercial brands of cold brew and hot brew black tea. The total phenolic content of the cold brew tea was determined to be 0.19 mg/mL gallic acid equivalents/100 g and hot brew tea was 0.43 mg/mL gallic acid equivalents/100 g when assayed by Folin-Ciocalteu&rsquo;s reagent method. The total flavonoid content of the cold brew tea was 0.40 mg/mL catechin equivalents/100 g and hot brew was 1.01 mg/mL catechin equivalents/100 g. Moreover, antioxidant capacity of cold brew and hot brew black tea was analyzed where their ability to scavenge DPPH radicals was 86.3% and 88.1% respectively. There was a significant difference in total phenolic content between hot brew and cold brew (p = 0.004). Similarly, there was a significant difference in total flavonoid between cold brew and hot brew (p = 0.004). Additionally, there was a significant difference in DPPH scavenging activity between cold brew and hot brew (p = 0.016). Overall, it can be concluded that although cold brew tea contained a lower amount of phenolics and flavonoids as compared to hot brew tea, they both were able to scavenge DPPH radicals in nearly same capacity.

Mauby bark (Colubrina arborescens) is commonly used to make a beverage,&ldquo;Mauby&rdquo;, in the Caribbean and is believed to possess antiglycemic, antilipidemic, and anticarcinogenic properties. However, limited studies have been conducted to substantiate the compounds present that may confer these benefits. Therefore, the objectives of this research were to quantify the total polyphenolic content and evaluate the antioxidant capacity of Mauby bark extracts brewed in water at 30, 45, and 60 minutes. In the extracts, the Total Flavonoid Content (TFC) ranged from 1.93 - 3.17 mg CE/mL and the Total Phenolic Content (TPC) ranged from 2.10 mg &plusmn; 0.11 GAE/mL (45 minutes) - 2.36 mg &plusmn; 0.067 GAE/mL (30 minutes). Moreover, their antioxidant activity was assessed using the 2,2 Diphenyl 1-Picrylhydrazyl (DPPH) and&nbsp; Ferric Reducing Antioxidant Power (FRAP) assays. The DPPH scavenging activity observed from Mauby extracts ranged from 75% &plusmn; 4.02 (30 minutes) to 83% &plusmn; 0.66 (60 minutes) and the FRAP values ranged from 6.29&plusmn; 0.84 (30 minutes) to 6.90 &plusmn; 1.54 mM FeSO4 equivalents/ 0.2 mL Mauby extract (45 minutes). Although, polyphenolic content at 30 minutes was greater than 60 minutes of brewing for TFC (p &lt; 0.001) and TPC (p = 0.002), the scavenging activity was greater at 60 minutes than 30 minutes (p = 0.014) while antioxidant power was not affected by brewing time (p = 0.736). In summary, brewing the bark at 60 minutes was observed to provide the highest antioxidant activity.