Fish is a good source of nutrients for humans but can pose a risk to human health because of the possible presence of some xenobiotics such as heavy metals and persistent organic contaminants. Constant monitoring is needed to minimize health risks and ensure product quality and consumer safety. The aim of the present study was to use atomic absorption spectrometry to determine the concentrations of some heavy metals (Hg, Pb, and Cd) in tuna packaged in different kinds of packages (cans or glass) in various countries (Italy and elsewhere). Concentrations of Cd and Hg were within the limits set by European Commission Regulation (EC) No 1881/2006 and in many samples were below the detection limit. Pb concentrations exceeded European limits in 9.8% of the analyzed samples. These results are reassuring in terms of food safety but highlighted the need to constantly monitor the concentrations of heavy metals in fish products that could endanger consumer health.
Water-in-oil-in-water (WlOW) double emulsions are systems where a water-in-oil emulsion (W/O) is dispersed in a second aqueous phase. The W/O emulsion exists in the suspending aqueous medium as oil globules containing smaller water droplets.In this work, a selection of both materials and procedures has been made in order to obtain an optimal formulation of a W / O W food emulsion for both yield and rheological properties.The rheological properties of W/OW emulsions have been studied by means of both steadyshear and oscillatory measurements, and appeared to be similar to those of a simple O N emulsion having the same volume fraction of dispersed phase, but lower oil content. This is of great interest to the food industry, since producing double emulsions with the same texture as simple ones, but a lower oil content, helps to formulate reduced-calorie foods.
Samples of two potato cultivars (Agria and Merit), cultivated either conventionally or organically, were analysed to evaluate their suitability to transformation into powder. Agria cultivar potatoes from the conventional farming were selected as the most suitable for drying process both for their high-dry matter and good nutritional value. Blanching resulted in the most effective treatment to prevent potato browning. The potato powder was obtained by means of a drum dryer using different process parameters (temperature, time and product thickness) to minimise thermal damage on the final product. The effects of these different processes were evaluated by analysing some quality indicators, as final moisture, nutrients (carbohydrates, proteins and amino acids) and colour of the powder, and rheological properties of the rehydrated puree. The results of such analyses showed that the lower the process temperature, the better the powder quality.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.