General principles for the risk assessment of “other substances” in food supplements and energy drinks. Report of the Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics and the Panel on Nutrition, Dietetic Products, Novel Food and Allergy of the No...more
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Different varieties of fruit juices and beverages are available globally and there has been an increased consumption of fruit juices and beverages due to consumer awareness of nutritional and health benefits. Juice extracts are produced... more
Different varieties of fruit juices and beverages are available globally and there has been an increased consumption of fruit juices and beverages due to consumer awareness of nutritional and health benefits. Juice extracts are produced from various parts of plants including leaves, fruits a nd flowers. Hibiscus sabdiriffa (Roselle) is one such plant whose flowers are used to prepare juices. The roselle extract has a unique red colour, good flavour, low sugar and high acidic content . The acidity makes the juice sour hence the need for addition of sweetening products. A study was conducted on the formulation of roselle extract -tropical fruit blends aimed at establishing its physiochemical, mineral and antioxidant composition. Dried roselle calyces at a ratio of 1:10 (dried roselle calyces: water ) were extracted at 50 o C for 30 minutes. The roselle extracts were blended at various proportions of fruit (mango, papaya and guava) juices. Physiochemical, mineral composition and antiox...
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Faggruppen for tilsetningsstoffer, aroma, matemballasje og kosmetikk, Vitenskapskomiteen for mattrygghet (VKM), har fått i oppdrag av Mattilsynet å risikovurdere «andre stoffer», deriblant lecitin. Siden European Food Safety Authority... more
Faggruppen for tilsetningsstoffer, aroma, matemballasje og kosmetikk, Vitenskapskomiteen for mattrygghet (VKM), har fått i oppdrag av Mattilsynet å risikovurdere «andre stoffer», deriblant lecitin. Siden European Food Safety Authority (EFSA) nylig har publisert en omfattende risikovurdering av lecitin (EFSA, 2017) er VKMs uttalelse basert på denne vurderingen fra EFSA
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The Norwegian Scientific Committee for Food Safety (Vitenskapskomiteen for mattrygghet, VKM), Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics, has at the request of the Norwegian Food... more
The Norwegian Scientific Committee for Food Safety (Vitenskapskomiteen for mattrygghet, VKM), Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics, has at the request of the Norwegian Food Safety Authority (Mattilsynet) conducted a risk assessment of the intense sweeteners aspartame, acesulfame K and sucralose and the preservative benzoic acid from soft drinks, “saft”, nectar and flavoured water. The risk assessment includes exposure assessments and the calculated exposures are compared to the acceptable daily intake (ADI) for the respective sweeteners and benzoic acid. VKM was also requested to compare the current calculated intake of aspartame, acesulfame K and benzoic acid to the calculated intake reported by VKM in 2007 (from the VKM report «Impact on health when sugar is replaced with intense sweeteners in soft drinks, «saft» and nectar») (VKM, 2007). Exposure calculations were made for four different scenarios with varying concen...
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Research Interests: Medicine and Coenzyme Q
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Research Interests: History and Food Science
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Microalgal biomass is widely studied for its possible application in food and human nutrition due to its multiple potential health benefits, and to address raising sustainability concerns. An interesting field whereby to further explore... more
Microalgal biomass is widely studied for its possible application in food and human nutrition due to its multiple potential health benefits, and to address raising sustainability concerns. An interesting field whereby to further explore the application of microalgae is that of beer brewing, due to the capacity of some species to accumulate large amounts of starch under specific growth conditions. The marine species Tetraselmis chui is a well-known starch producer, and was selected in this study for the production of biomass to be explored as an active ingredient in beer brewing. Cultivation was performed under nitrogen deprivation in 250 L tubular photobioreactors, producing a biomass containing 50% starch. The properties of high-starch microalgal biomass in a traditional mashing process were then assessed to identify critical steps and challenges, test the efficiency of fermentable sugar release, and develop a protocol for small-scale brewing trials. Finally, T. chui was successful...
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The composition of apples varies with both cultivar and horticultural practice. Knowledge about the chemical composition of different cultivars in particular sugars, organic acids, nitrogen compounds and polyphenols is essential, since... more
The composition of apples varies with both cultivar and horticultural practice. Knowledge about the chemical composition of different cultivars in particular sugars, organic acids, nitrogen compounds and polyphenols is essential, since they are directly related to the progress of fermentation monitoring and the organoleptic qualities of produced ciders. Fifteen apple cultivars grown in two locations in Norway were investigated for their chemical composition, including polyphenol profiles. The nitrogen content varied from 43.2 to 171.4 mg N/L between the cultivars, and the sum of free amino acids varied from 42.4 to 924.5 mg/kg. Asparagine, aspartic acid and glutamic acid were the dominating amino acids. Flavanols, consisting of catechins and procyanidins, were the dominating polyphenols, followed by hydroxycinnamic acids. The cultivar Bramley Seedling was highest in the sum of polyphenols by HPLC (1838 mg/L) and relatively low in nitrogen content (75 mg N/L). Summerred was lowest in...
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Different parameters in cider processing were evaluated using different cultivars of Norwegian-grown table apples measuring the quality of cider. Seven different apple cultivars were mixed into four different apple juice mixtures. In this... more
Different parameters in cider processing were evaluated using different cultivars of Norwegian-grown table apples measuring the quality of cider. Seven different apple cultivars were mixed into four different apple juice mixtures. In this experiment, we evaluated the maturation of the apples along with commercial cider yeast and spontaneous alcoholic fermentation. Other parameters were fermentation temperature and filtration along with content of polyphenols, organic acids and volatile compounds that was analysed as an effect of the fermentation process. Succinic acid was the major organic acid in apples and ciders. The different apple juice mixtures did not reveal pyruvic and acetic acids but they appeared in relatively high amount in the ciders. The level of citric acid increased from apple to cider. Chlorogenic acid was the major polyphenolic compound found from 13-109 mg L-1 in the apple juice mixtures and between 27-200 mg L-1 in the ciders. The higher alcohol 3-methyl-1-butano...
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The aim of this work was to examine the effect of blanching or soaking in different acid solutions on the acrylamide content in potato crisps. Furthermore, the effects of a shorter frying time and a lower frying temperature combined with... more
The aim of this work was to examine the effect of blanching or soaking in different acid solutions on the acrylamide content in potato crisps. Furthermore, the effects of a shorter frying time and a lower frying temperature combined with a postdrying were investigated. Soaking or blanching of potato slices in acidic solutions decreased the pH of potato juice and increased the extraction of amino acids and sugars. Potato crisps obtained after such pretreatments were characterized by lower acrylamide content. The most effective extraction of free amino acids and sugars as well as the largest decrease of acrylamide content (90%) in crisps was obtained when potato slices were soaked in acetic acid solution for 60 min at 20 degrees C. Shorter frying time followed by postdrying resulted in low-moisture potato crisps. Furthermore, the postdrying treatment gave a decreases in acrylamide content of approximately 70% when potato slices were fried at 185 degrees C and approximately 80% when potato slices were fried at 160 degrees C. Effective ways of decreasing acrylamide content in crisps production have been found. Crisps with low acrylamide content and good sensory quality can be obtained either by blanching in acetic acid as pretreatment or by a short frying followed by postdrying.
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... it was 1 : 1.4 [8]. The fatty acid composition of non-polar lipids differed from that of polar lipids mostly in lower contents of C16:O (by about 6%) and C18: 1 (by about lo%), and higher content of C18:2 (by about 4%) (Table 4).... more
... it was 1 : 1.4 [8]. The fatty acid composition of non-polar lipids differed from that of polar lipids mostly in lower contents of C16:O (by about 6%) and C18: 1 (by about lo%), and higher content of C18:2 (by about 4%) (Table 4). Similar relationships were reported by Beringel; De La ...
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... to humans (Group 2A) (IARC, 1994), and the substance is considered as a genotoxic carcinogen without any lower safe limit (Friedman, 2003). ... This is in contrast to the results reported by other researchers (Haase, Matthäus &... more
... to humans (Group 2A) (IARC, 1994), and the substance is considered as a genotoxic carcinogen without any lower safe limit (Friedman, 2003). ... This is in contrast to the results reported by other researchers (Haase, Matthäus & Vosmann, 2003; Pedreschi, Kaack & Granby, 2004 ...
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ABSTRACT
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Brassica vegetables are the predominant dietary source of glucosinolates (GLS) that can be degraded in the intestinal tract into isothiocyanates, which have been shown to possess anticarcinogenic properties. The effects of pilot-scale... more
Brassica vegetables are the predominant dietary source of glucosinolates (GLS) that can be degraded in the intestinal tract into isothiocyanates, which have been shown to possess anticarcinogenic properties. The effects of pilot-scale long-term boiling on GLS in white cabbage (Brassica oleracea L. ssp. capitata f. alba cv. 'Bartolo') was experimentally determined and mathematically modeled. Cabbage was boiled, resulting in a dramatic decrease of 56% in the total GLS levels within the plant matrix during the first 2 min. After 8-12 min of boiling, the decrease progressed to over 70%. Progoitrin had an exceptionally higher decline rate in comparison to all other GLS. As boiling progressed the concentration of all GLS continued to decrease at a lower rate for the remaining cooking period. A mathematical model was used to describe the concentration profile of the GLS in the plant matrix, based on leaching of GLS to the water phase due to cell lysis and thermal degradation of the GLS both in the plant matrix and in the water phase. The model described the concentration profiles very well. Estimated lysis and degradation rate constants for white cabbage differed from those reported in the literature for red cabbage. The degradation rate constants found were significantly higher in the plant matrix when compared to those in the water phase for all GLS. Identification of the kinetics of decline of GLS during cooking can aid in designing processing and preparation methods and determining the conditions for the optimal effects of ingestion of Brassicaceae toward cancer prevention.
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The effects of adding amino acids on the content of acrylamide in potato crisps, French fries, flat breads, and bread crusts were investigated. Addition of glycine or glutamine during blanching of crisps reduced the amount of acrylamide... more
The effects of adding amino acids on the content of acrylamide in potato crisps, French fries, flat breads, and bread crusts were investigated. Addition of glycine or glutamine during blanching of crisps reduced the amount of acrylamide by approximately 30% compared to no addition. No effect was found in French fries. Addition of glycine during doughmaking significantly reduced acrylamide in both flat breads and bread crusts. In bread crusts the reduction of acrylamide ranged from 50 to >90% depending on the baking condition. In flat breads the reduction varied between 60 and >95%.
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Research Interests: Microbiology, Probiotics, Kinetics, Food, Industrial Biotechnology, and 22 moreHigh Energy Density Physics, Food Microbiology, Humans, Maize, Animals, Lactobacillus, Infant, Weaning, Dairy, Milk, Clinical Sciences, Fermentation, Zea mays, Carbohydrate metabolism, Food Sciences, Health Food, Lactic Acid, Hydrogen-Ion Concentration, Bifidobacterium, Lactobacillus Acidophilus, Biochemistry and cell biology, and Organic Acid
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... 2008). Detection was carried out at 227 nm and quantification was according to Tian, Rosselot, and Schwartz (2005). Identification was facilitated by using the ion trap in a similar manner to Bennett, Mellon, and Kroon (2004). All ...