Assessment of the Accuracy of Nutrition Label and Chemical Composition of Plant-Based Milks Available on the Italian Market

Lo Turco, Vincenzo; Sgrò, Benedetta; Albergamo, Ambrogina; Nava, Vincenzo; Rando, Rossana; Potortì, Angela Giorgia; Di Bella, Giuseppa

doi:10.3390/foods12173207

Cited by 6 publications

(4 citation statements)

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“…For many significant geographical areas of the world, milk, dairy products, and even so-called plant "milks" (made from soy, almond, oat, or rice) constitute a significant food segment [17]. As a result, they can be suitable for macroalgae supplementation or as "vector" foods, with similar concerns being noted in other food categories like pasta, baked goods, and snacks [18].…”

Section: Introductionmentioning

confidence: 99%

Potential for Saccharina latissima Flour as a Functional Ingredient in the Baking Sector

Oprea,

Tolstorebrov,

Claussen

et al. 2023

Foods

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The healthy “superfood” sector is currently quickly developing in Europe, and grocery stores are increasingly stocking macroalgae food supplements. Due to its high amount of protein, fiber, and minerals, numerous studies have demonstrated that seaweed has a significant potential for usage as a functional ingredient in the food sector. The aim of the current study was to evaluate the rheological (ICC 173 standard method) and chemical potentials of using Saccharina latissima flour in the bread sector. The calcium level of S. latissima flour was found to be 8236 mg/kg, the magnesium level was 6041 mg/kg, the K concentration was 62,088 mg/kg, the iron content was 35.23 mg/kg, the P content was 2263 mg/kg, and the I content was 12,530 mg/kg, significantly higher values than those of wheat flour. The antioxidant properties of the algae powder used were highlighted by the analysis of the total polyphenol content and its antioxidant activity (DPPH method). Four bread samples, which were compared with the control sample entirely made of wheat flour in order to evaluate their potential, were made, using a replacement degree from 1.5% to 6% of S. latissima. Rheological analyses were completed using the ICC 173 standard method, as well as sensorial analysis, where a panel of assessors’ evaluations compared the sensory properties of samples with 1.5–6% of S. latissima flour to a control sample manufactured with flour type 650. It was concluded that sample A1 (1.5% algae flour) has sensorial properties similar to those of the control sample, and, for the other samples, the properties began to degrade with the increase in the amount of algae flour. Textural analyses performed during 96 h of storage show that the firmness and gumminess increase with the addition of algae flour and over time. The conclusions indicated that samples comprising 4.5% and 6% of S. latissima are unsatisfactory from a rheological and sensory perspective, while samples having 1.5% and 3% of S. latissima can be viewed as sources of fiber and minerals.

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Section: Introductionmentioning

confidence: 99%

Potential for Saccharina latissima Flour as a Functional Ingredient in the Baking Sector

Oprea,

Tolstorebrov,

Claussen

et al. 2023

Foods

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“…From this, it can be inferred that SBs made from these grains will probably have high concentrations of these metals. Both studies by Rubio et al (2021) in Spain [ 9 ] and by Turco et al (2023) [ 55 ] in Italy, reported Pb levels of 10 µg/L in SB; meanwhile, Fioravanti et al (2023) [ 56 ] found levels under the LOQ in all their analyzed samples except one, which exhibited a level of 7.2 µg/kg. Therefore, the values determined in our study where similar to the ones found in these other works.…”

Section: Discussionmentioning

confidence: 99%

“…Regarding SBs, Zhao et al’s work (2014) [ 23 ] noted high Cd concentrations in soy grains, while both Rubio et al (2021) and Turco et al (2023) [ 9 , 55 ] reported a Cd concentration of 4 µg/L in SBs. In turn, Fioravanti et al (2023) [ 56 ] reported values below the LOQ.…”

Section: Discussionmentioning

confidence: 99%

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Metals in Cow Milk and Soy Beverages: Is There a Concern?

Andrade,

Ribeiro,

dos Santos

et al. 2023

Toxics

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Nowadays, there is an increased consumption of plant-based protein beverages like soy beverages (SBs) as substitutes for cow milk (CM). Both accumulate toxic metals like lead (Pb), cadmium (Cd), and manganese (Mn), which, although essential, are neurotoxic at high levels. Metals can also perturb the normal development of children. This work aimed to evaluate these metal concentrations in CM and SB purchased on the Portuguese market. After validation of the method, linearity of calibration curves, work range, detection and quantification limits, and selectivity, metals were determined in 14 CM and 14 SB brands using atomic absorption spectrometry. The values were compared between CM and SB and with permissible limit values. Soy beverages had significantly (p < 0.05) higher concentrations of Cd (5.6 ± 4.2 µg/L) and Mn (117.4 ± 30.3) µg/L) than CM (2.15 ± 1.84 µg/L and 5.93 ± 1.21 µg/L, respectively); the Pb concentrations in CM (19.3 ± 12.1 µg/L) were not significantly (p > 0.05) higher than in SB (13.4 ± 9.6 µg/L). These values were similar to other studies and close to but under permissible limit values. Nevertheless, due to the toxicity and bioaccumulation of metals, the fact that these foods are routinely ingested by all ages, mainly children, and represent key ingredients in many processed foods, including baby foods, we suggest strict surveying of metal levels in CM and SBs.

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