Determination of GMO soy products in processed food from Bosnian market

Čosić, Amar; Karić, Ajdina; Šabanović, Kanita; Šutković, Jasmin; Yıldırım, Ahmet

doi:10.37868/bes.v1i1.id112

Cited by 3 publications

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“…Genetically modified soya beans account for 82% of the overall crop. Soya is grown all over the world and is a nutrient-dense food that is also a good source of protein, providing vital dietary amino acids [ 7 ]. According to Mazumder and Begum [ 8 ], soya milk contains significant amounts of essential and branched-chain amino acids.…”

Section: Introductionmentioning

confidence: 99%

Turmeric-Fortified Cow and Soya Milk: Golden Milk as a Street Food to Support Consumer Health

Idowu-Adebayo

Fogliano

Linnemann

2022

Foods

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We studied plant-based milk from soya beans as a means to release and convey the bound antioxidants in turmeric to benefit consumer health. This was compared to cow milk as a carrier because soya milk consumption as an alternative to cow milk is increasing globally. Hence, turmeric paste was added to milk to investigate the release of turmeric antioxidants when changing the matrix (cow vs. soy), the amount of turmeric paste (0%, 2%, and 6%), and the effect of heating (with and without). Proximate, physicochemical, and mineral analysis were carried out for all samples. The total phenol content (TPC) and total antioxidant activity were measured using Folin–Ciocalteu and Quencher methods. Protein ranged from 2.0% to 4.0%, and minerals ranged from 17.8 to 85.1, 0.37 to 0.53, and 0.29 to 0.30 mg/100 mL for calcium, iron, and zinc, respectively. TPC ranged from 0.01 to 0.147 GAE (g/kg) and antioxidant activity from 7.5 to 17.7 TEAC (mmol Trolox/kg sample). Overall, turmeric added nutritional and chemical value to all the samples with and without heat treatment. However, turmeric-fortified soya milk samples showed the highest protein, iron, zinc, TPC, and antioxidant activity. This study identified a cheap, additional nutrient source for developing-countries’ malnourished populations by utilizing soya bean milk to produce golden milk.

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Section: Introductionmentioning

confidence: 99%

Turmeric-Fortified Cow and Soya Milk: Golden Milk as a Street Food to Support Consumer Health

Idowu-Adebayo

Fogliano

Linnemann

2022

Foods

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“…En el 100% de las muestras de productos alimenticios industrializados que tienen soya como principal ingrediente se detectaron secuencias transgénicas; por lo que es razonable presumir que la soya es genéticamente modificada. Este porcentaje es superior a los obtenidos en Bosnia y Herzegovina 42,86% (14) , en Egipto 92,31% (15) y en Malasia 93,85% (10) , e igual a los obtenidos en Irán (16) y Turquía (17) . Estos reportes demuestran que en países de diferentes continentes es elevada la comercialización y consumo de alimentos industrializados de soya que tienen componentes transgénicos.…”

Section: Discussionunclassified

“…Detectamos la soya transgénica Roundup Ready en la mayoría de las muestras (66,67%). Estos resultados son diferentes a lo reportado en en Bosnia-Herzegovina en el 42,86% de las muestras (14) , en Irán en el 95% (20) , en Nigeria en el 39,7% (19) y en Turquía en el 100% (17) . Estos hallazgos evidencian la comercialización y consumo masivo, en diversas partes del mundo, de productos alimenticios industrializados que contienen la soya transgénica Roundup Ready.…”

Section: Discussionunclassified

“…En todos los casos, se contravino lo que establece el Código de Protección y Defensa del Consumidor del Perú (Ley N° 29571, 2011). Situación similar se presentó en Bosnia y Herzegovina (14) , Brasil (34) , Costa Rica (23) , Egipto (15) , Irán (16) y Turquía (9) . Lo que pone en evidencia la poca importancia que se está dando a un problema discutible de trascendencia mundial.…”

Section: Discussionunclassified

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Detección de indicadores de transgenicidad y de soya transgénica en alimentos industrializados expendidos en Lima Metropolitana

Vergaray,

Méndez,

Guevara

et al. 2024

An Fac med

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Introducción. El consumo de alimentos industrializados que contienen organismos genéticamente modificados (OGM) se ha incrementado notablemente. Desde su inicio ha generado crecientes controversias debido a que se considera de riesgo para la salud. En Perú se carece de información científica sobre los OGM en alimentos industrializados. Objetivo. Detectar y cuantificar molecularmente los indicadores de transgenicidad P35S y TNOS, y la soya transgénica Roundup Ready en alimentos industrializados de soya; y verificar su mención en la etiqueta. Métodos. Analizamos 30 muestras, para extraer el ADN utilizamos los kits Dneasy Mericon Food y Dneasy Power Soil. Para la detección y cuantificación de las secuencias transgénicas usamos la técnica PCR en tiempo real con los kits Mericon. Resultados. Detectamos transgenicidad en el 100% de las muestras y soya Roundup Ready en el 66,7%. El número de copias/mL o g de muestra osciló entre 1,21E+0 y 8,88E+7. En el etiquetado del 93,3% de las muestras no hubo referencia a componentes transgénicos. Conclusión. Los hallazgos evidencian la urgente necesidad de que la legislación vigente se actualice de acuerdo con los conocimientos científicos y el desarrollo socioeconómico del país, protegiendo la salud y el derecho a la información de la población.

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The Protein Composition Changed the Quality Characteristics of Plant-Based Meat Analogues Produced by a Single-Screw Extruder: Four Main Soybean Varieties in China as Representatives

Lyu

Meng

et al. 2022

Foods

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Plant-based meat analogues (PBMs) are increasingly interesting to customers because of their meat-like quality and contribution to a healthy diet. The single-screw extruder is an important method for processing PBMs, and the characteristics of the product are directly affected by the composition of the raw materials; however, little research focuses on this issue. To explore the effect of protein composition on the quality characteristics of PBMs produced by a single-screw extruder, four soybean varieties used in China (Heihe 43 (HH 43), Jiyu 86 (JY 86), Suinong 52 (SN 52), and Shengfeng 5 (SF 5)) were selected. The 11S/7S ratios for these varieties ranged from 1.0: 1 to 2.5: 1 in order to produce PBMs with different protein compositions. The structure, processing, nutrition, and flavor characteristics were explored to analyze their differences. The results showed that protein composition affected the structure of PBMs, but the correlation was not significant. Meanwhile, a lower 11S/7S ratio (HH 43) did not prove to be a favorable characteristic for the processing of PBMs. From the perspective of nutrition and flavor, it seems acceptable to use a moderate 11S/7S ratio (JY 86 and SN 43) to produce PBMs. This study proved that the protein composition of raw materials affects the characteristics of PBM products produced by a single-screw extruder. To produce PBMs of higher quality, soybeans with a markedly different 11S/7S ratio should not be selected.

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Determination of GMO soy products in processed food from Bosnian market

Cited by 3 publications

References 0 publications

Turmeric-Fortified Cow and Soya Milk: Golden Milk as a Street Food to Support Consumer Health

Turmeric-Fortified Cow and Soya Milk: Golden Milk as a Street Food to Support Consumer Health

Detección de indicadores de transgenicidad y de soya transgénica en alimentos industrializados expendidos en Lima Metropolitana

The Protein Composition Changed the Quality Characteristics of Plant-Based Meat Analogues Produced by a Single-Screw Extruder: Four Main Soybean Varieties in China as Representatives

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