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Archive for the ‘News’ Category

Making crisps healthier

17 Feb 2012

Salt from crisps is only released into the mouth 20 seconds after chewing begins, by which time, the crisp has been swallowed. © Shutterstockd.

An investigation by UK scientists into how salt is released from crisps (known as potato chips in the US) as you eat them could lead to a healthier crisp that tastes just as good.

Ian Fisk and Tian Xing from the University of Nottingham found that a large proportion of the salt in crisps is only released into the mouth 20 seconds after chewing, by which time the crisp may have already been swallowed. Fisk says that this salt burst is underexploited, but it could open doors to salt reduction in snack foods.

Excess salt in the diet has been linked to high blood pressure and cardiovascular disease, so reducing salt in processed foods is a goal for health authorities and food companies alike. ‘Our current aim is to develop a series of technologies that accelerates the delivery of salt to the tongue by moving the “burst” from 20 seconds to within the time that you normally chew and swallow,’ says Fisk. Scientists could then increase the flavour using less salt.

This article has been featured in the UK press (see the Daily Mail and Daily Express stories).

You can hear Ian Fisk talk about the research on BBC Radio 4: listen to the recording here.

Read the full story in Chemistry World

Link to journal article
Salt release from potato crisps
Xing Tian and Ian D. Fisk
Food Funct., 2012, Advance Article
DOI: 10.1039/C2FO10282J

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Food & Function Issue 2 Now Online

03 Feb 2012

Food & Function issue 2 is now online, read the full issue here. The front cover artwork represents an article from Joe Vinson on the total polyphenol content of nuts, demonstrating that walnuts contain the highest levels and show the most inhibition of lower density lipoprotein oxidation. This article was highlighted previously so for more information read the blog post or the full article ‘Nuts, especially walnuts, have both antioxidant quantity and efficacy and exhibit significant potential health benefits’.

The inside front cover artwork is provided by Paul Lewandoswki and highlights his article ‘Fructose containing sugars modulate mRNA of lipogenic genes ACC and FAS and protein levels of transcription factors ChREBP and SREBP1c with no effect on body weight or liver fat’. This study from a team based in Australia and New Zealand demonstrates that fructose modulates mRNA of lipogenic proteins and expression of transcriptional regulators with no change in body weight or liver fat.

Keep up to date with the latest developments from Food & Function by signing up for free table of contents alerts and monthly e-newsletters!

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First issue of 2012 now online!

09 Jan 2012

Food & Function Volume 3, Issue 1 is now online, this issue is completely free to access (upon registration). You can keep up to date with the latest developments from Food & Function by signing up for free table of contents alerts and our monthly e-newsletter ‘food for thought’.

The front cover of this issue presents a review article from Uri Lesmes and co-workers at Technion – Israel Institute of Technology, ‘Development of oral food-grade delivery systems: Current knowledge and future challenges’. There has, in recent years, been an increasing interest in the development of new and efficient oral food delivery systems as tools to prevent disease and promote human health and well-being, and although considered to be still in its infancy, this promising field of research is likely to infiltrate into real products through rational design. In order for such efforts to materialize into real products some challenges still need to be met and are discussed in this review which summarises the key concepts of food delivery systems, their characterization and their evaluation. In particular, evaluation of their performance within the human gastrointestinal tract is discussed.

Read the full article by clicking on the title below and read the full issue here:

Development of oral food-grade delivery systems: Current knowledge and future challenges
Revital Cohen Benshitrit, Carmit Shani Levi, Sharon Levi Tal, Eyal Shimoni and Uri Lesmes
Food Funct., 2012, 3, 10-21 DOI: 10.1039/C1FO10068H

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Volumes 1 & 2 of Food & Function free to access

05 Jan 2012

As Food & Function enters its 3rd year of publication we are pleased to announce that volumes 1 & 2 are now free to access (upon registration). The Journal has published some excellent work from top researchers in the field over the past two years; simply visit our website to read it all for free.

To get you started here are the 10 most downloaded articles since our launch in October 2010.

Espresso coffees, caffeine and chlorogenic acid intake: potential health implications
Thomas W. M. Crozier, Angelique Stalmach, Michael E. J. Lean and Alan Crozier
Food Funct., 2012, Advance Article, DOI: 10.1039/C1FO10240K

Anti-inflammatory activity of natural dietary flavonoids
Min-Hsiung Pan, Ching-Shu Lai and Chi-Tang Ho
Food Funct., 2010, 1, 15-31, DOI: 10.1039/C0FO00103A

Review of in vitro digestion models for rapid screening of emulsion-based systems
David Julian McClements and Yan Li
Food Funct., 2010, 1, 32-59, DOI: 10.1039/C0FO00111B

Comparison of the polyphenolic composition and antioxidant activity of European commercial fruit juices
Gina Borges, William Mullen and Alan Crozier
Food Funct., 2010, 1, 73-83, DOI: 10.1039/C0FO00008F

Transcription profiles of LPS-stimulated THP-1 monocytes and macrophages: a tool to study inflammation modulating effects of food-derived compounds
Wasaporn Chanput, Jurriaan Mes, Robert A. M. Vreeburg, Huub F. J. Savelkoul and Harry J. Wichers
Food Funct., 2010, 1, 254-261, DOI: 10.1039/C0FO00113A

Red wine: A source of potent ligands for peroxisome proliferator-activated receptor γ
Alfred Zoechling, Falk Liebner and Alois Jungbauer
Food Funct., 2011, 2, 28-38, DOI: 10.1039/C0FO00086H

Bioactive peptides derived from milk proteins and their health beneficial potentials: an update
Ravinder Nagpal, Pradip Behare, Rajiv Rana, Ashwani Kumar, Manoj Kumar, Sanu Arora, Fransesco Morotta, Shalini Jain and Hariom Yadav
Food Funct., 2011, 2, 18-27, DOI: 10.1039/C0FO00016G

Inhibition of advanced glycation endproduct formation by foodstuffs
Chi-Hao Wu, Shang-Ming Huang, Jer-An Lin and Gow-Chin Yen
Food Funct., 2011, 2, 224-234, DOI: 10.1039/C1FO10026B

Mechanisms underlying the cholesterol-lowering properties of soluble dietary fibre polysaccharides
Purnima Gunness and Michael John Gidley
Food Funct., 2010, 1, 149-155, DOI: 10.1039/C0FO00080A

Expression of carotenoid biosynthetic pathway genes and changes in carotenoids during ripening in tomato (Lycopersicon esculentum)
Kanakapura Krishnamurthy Namitha, Surya Narayana Archana and Pradeep Singh Negi
Food Funct., 2011, 2, 168-173, DOI: 10.1039/C0FO00169D

Volume 1 Issue 1

Volume 2 Issue 1

Volume 3 Issue 1

Keep up to date with the latest developments from Food & Function by signing up for free table of contents alerts and monthly e-newsletters!

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All clear for tiny capsules of goodness

03 Jan 2012

Israeli scientists have created nanocapsules based on natural food materials and loaded them with hydrophobic vitamins and other nutraceuticals (health-promoting micronutrients). The nanocapsules can be added to drinks as a health benefit without making them cloudy and they protect the sensitive nutraceuticals from degradation, which have been problems in the past.

Yoav Livney and his team from the Technion, Israel Institute of Technology, in Haifa, used the Maillard reaction to create protein-saccharide conjugate nanocapsules. This natural reaction, which causes the typical browning of food during baking and cooking, has been used to make similar conjugates to encapsulate hydrophobic nutrients, but the resulting capsules were large and turned liquids cloudy.

Vitamin D and epigallocatechin gallate (an antioxidant found in green tea) were loaded into nanocapsules to be added to drinks to deliver health benefits

Read the full story in Chemistry World

Link to journal article
Maillard-conjugate based core–shell co-assemblies for nanoencapsulation of hydrophobic nutraceuticals in clear beverages
Gilad Markman and Yoav D. Livney
Food Funct., 2012, Advance Article, DOI: 10.1039/C1FO10220F

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Make the most of the last month of free access to Food & Function

05 Dec 2011

Free online access to Food & Function will finish at the end of 2011, but there is still time to take a look at all the articles we’ve published so far free of charge.

Don’t know where to start? Why not take a look at some of the top accessed articles over the last year:

Anti-inflammatory activity of natural dietary flavonoids
Min-Hsiung Pan, Ching-Shu Lai and Chi-Tang Ho
Food Funct., 2010, 1, 15-31, DOI: 10.1039/C0FO00103A

Review of in vitro digestion models for rapid screening of emulsion-based systems
David Julian McClements and Yan Li
Food Funct., 2010, 1, 32-59, DOI: 10.1039/C0FO00111B

Inhibition of advanced glycation endproduct formation by foodstuffs
Chi-Hao Wu, Shang-Ming Huang, Jer-An Lin and Gow-Chin Yen
Food Funct., 2011, 2, 224-234, DOI: 10.1039/C1FO10026B

Safety assessment of plant food supplements (PFS)
Suzanne J. P. L. van den Berg, Lluis Serra-Majem, Patrick Coppens and Ivonne M. C. M. Rietjens
Food Funct., 2011, 2, 760-768, DOI: 10.1039/C1FO10067J

Conjugated quercetin glucuronides as bioactive metabolites and precursors of aglycone in vivo
Junji Terao, Kaeko Murota and Yoshichika Kawai
Food Funct., 2011, 2, 11-17, DOI: 10.1039/C0FO00106F

If you would like to continue to receive access to Food & Function in 2012 please contact our sales team and ask for a quote.

You can keep up to date with the latest articles and developments from Food & Function by signing up for free table of contents alerts and e-newsletters. Additionally, why not consider submitting your next manuscript to the journal?

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Food & Function article recieves extensive press coverage

02 Dec 2011

An article published in Food & Function this week by Professor Alan Crozier and colleagues at the University of Glasgow received extensive coverage in the mainstream UK media yesterday following a press release from the RSC. The article shows that caffeine levels in espresso coffees purchased from coffee shops vary extensively and some are well above the recommended daily allowance set by the Food Standards Agency unwittingly putting those at risk from excessive caffeine consumption, such as pregnant women and those with liver disease, at risk.

The article received coverage in a number of UK newspapers including The Guardian, The Daily Telegraph, The Mirror and The Daily Mail. It was also covered on television news outlets including Channel 4 and the BBC. Why not visit the BBC website where you can see Professor Crozier speaking about his research.

Read the full article by clicking on the title below:

Espresso coffees, caffeine and chlorogenic acid intake: potential health implications
Thomas W. M. Crozier, Angelique Stalmach, Michael E. J. Lean and Alan Crozier
Food Funct., 2012, Advance Article, DOI: 10.1039/C1FO10240K, Paper

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Food & Function Blog

Archive for the ‘News’ Category

Top ten most accessed articles in January

Making crisps healthier

Food & Function Issue 2 Now Online

Top ten most accessed articles in December

First issue of 2012 now online!

Volumes 1 & 2 of Food & Function free to access

All clear for tiny capsules of goodness

Top ten most accessed articles in November

Make the most of the last month of free access to Food & Function

Food & Function article recieves extensive press coverage

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