A bitter-less chocolate-A dream come true?

Who does not like chocolates and chocolate flavored products? Unfortunately its consumption is self limiting because of the high degree of bitter taste associated with pure chocolates. The chocolate that is in the market to day contains only a fraction of the cocoa components and is loaded with sugar and fat to make it smooth and tasty. During the last 2-3 decades tons of research papers have been published proclaiming the health benefits of phytochemical substances like antioxidants in cocoa, creating fresh demand for chocolate products containing more and more cocoa solids and less and less fat and sugar. There are technological constraints in making a good quality chocolate without fat and sugar though the so called bitter chocolate versions boasting of up to 90% cocoa are marketed by some companies, especially in the US and Europe, though they are severely bitter to taste, accepted by many consumers as an avoidable necessity to derive the health benefits of cocoa. Now comes the news about a private initiative to prepare high cocoa content chocolates with practically no bitterness which is a welcome development, if the reports are true. Read further about the emergence of this new avatar of chocolate.   

"According to The Independent, a researchers have announced a "medicinal chocolate"; a variety cuts fat and sugar levels down from an average of 75 per cent to a mere 35 per cent. We have long known the benefits of cacao, a superfood rich in antioxidants. It can lower blood pressure, improve health of the liver, protect the nervous system, reduce risk of a stroke, prevent artery clogging, and even diminish excess appetite. It can often be found in weight loss supplements for this reason. However,it's also incredibly bitter.Most chocolates you buy will balance this out with fat and sugar, which effectively cancels out many of these benefits. Until now. Kuka Xoco, the firm that developed this new chocolate, have used an obscure herb from the Andes as a de-bittering agent. The Independent reports that even a few micrograms of the plant can completely remove the bitterness from large amounts of cacao. Gregory Aharonian, the firm's chief scientist, said this discovery "eliminates the need for sugar, sweeteners and much of the fat in chocolate, unleashing the medical benefits of cacao". He said the company's longer-term goal is to get the fat and sugar levels down to just 10%. By removing the unhealthy aspects of chocolate, it could actually be transformed into a medicine, turning chocolate into a health food industry. If chocolate manufacturers can remove as much fat and sugar as they can, Mr Aharonian believes the chocolate industry could double its profits by becoming a health food industry".

What is not clear in this development is whether use of a de-bittering agent as being reported will have any adverse impact on the healthiness of the product.. After all most anthocyanins which have antioxidant properties are supposed to be bitter to taste and hence this question. Probably the action of the secretive herbal ingredient discovered by the innovators needs to be elucidated further before coming to any conclusion regarding the true potential of this discovery. Enzymes like Naringinase are known to be deployed for debittering of citrus juice commercially but here the processor is not too much concerned about the fate of Naringin decomposed by the enzyme. But in the case of chocolates if debittering using the herb destroys procyanidins and flavanoids present in cocoa, will the resulting final product be as healthy as its original counterpart? Further detailed studies are called for before one talks of commercialization of this technology.

V.H.POTTY
http://vhpotty.blogspot.com
http://foodtechupdates.blogspot.com

PURPLE TOMATOES-WILL THE CONSUMER ACCEPT IT?

Every consumer identifies red color with tomato and brighter the color, more appealing is the produce to most consumers. Can any consumer reconcile to a color other than red when it comes to tomatoes? Wine ripened tomatoes, though cost a little more, are much sought after because of the natural ripening process while still attached to the plant whereas ethylene ripened fruits are a pale shadow of naturally ripened tomato. There are also hybrid varieties that is firmer in texture and easily amenable to stand the rigors of transport over long distances but it appears they are incapable of ripening fully to the glorious red color. Industry is pulled between its desire to please the consumer on one hand and ground realities vis-a-vis handling, packing, storage, distribution and marketing on the other hand  that may entail significant losses through rotting. If the latest development in tomato breeding is any indication scientists are about to launch a new variety of tomato with a purple color and extraordinarily tough texture that can withstand long journeys with almost 100% more shelf life! The GM route adopted by the researchers to create this variety may be some what controversial but if their safety is proved beyond a shadow of doubt, it may be a win-win situation for both the consumer and the produce industry. Here is a take on this new development which will have significant impact on health of the population.

In research to be published in Current Biology, Martin and colleagues studied tomatoes enriched in anthocyanin, a natural pigment that confers high antioxidant capacity. The purple GM tomatoes have already been found to prolong the lives of cancer-prone mice and in the latest findings they also more double the normal shelf life of tomatoes from an average of 21 days to 48 days. "Post-harvest losses due to rotting are such a serious problem for growers and supermarkets that even an increased shelf life of one day would make an enormous difference to them," said Yang Zhang, lead author from the John Innes Centre. One way to improve shelf life is to pick tomatoes early when they are still green and induce them to ripen artificially with ethylene. However, this results in loss of flavour. Another method is to grow varieties that never fully ripen, but these also never develop a full flavour. In the current study, anthocyanins were found to slow down the over-ripening process that leads to rotting and softening, achieving a tomato with a long shelf life and full flavour. The purple tomatoes were also less susceptible to one of the most important post harvest diseases, grey mould caused by Botrytis cinerea.

Anthocyanins are well known antioxidants with far reaching health benefits and the new variety of purple tomato will go a long way to protect humans from diseases like cancer if the rat studies are duplicated in humans through clinical trials. Though the exact procedure in evolving this new variety has not been revealed, it is safe to assume that the same will be patented. One crucial question that will throw a spanner on the commercial success of purple tomato is whether the consumers will accept a GM product if there is transparency in labeling. Probably it may take some years before purple tomato starts adoring the dining table, at least in that GMO loving country, America!  

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

"SPACE" JUICE-SPIN OFF FROM SPACE EXPLORATION PROGRAMS

Recent splashing of a news item in popular media regarding the effectiveness of a fruit juice blend evolved by NASA in the US for consumption by their astronauts during space travel in improving the health of human skin created lot of excitement among people concerned with the progressive deterioration of skin during the aging process. Of course the cosmetic industry is also interested in marketing products that can improve skin health without use of chemicals having any side effects. NASA's interest was, of course, not keeping their astronauts young but to protect them from the ill effects of radiation encountered in outer space. The juice blend named AS10, probably because it has about 10 fruit juices mixed in some proportion to make use of the high antioxidant properties exhibited by the fruits from which juice is extracted and these fruits containing high levels of anthocyanins are known to have excellent anti oxidant properties as measured by in vitro studies. These fruits include Cupuacu, acai, acerola, prickly pear, yumberry , grape and pomegranate besides some vegetables and green tea extract. Though this product was being used in space flights, its civilian use has not yet been established so far. Probably it is a question of time before an entirely new industry is spawned around this innovative product. Here is a take on this development about which lot will be heard in the coming days.

"These startling images may prove that a fruit drink developed by Nasa to protect astronauts from radiation can rejuvenate the skin. A groundbreaking study has shown that the concoction, known as AS10, dramatically reduces wrinkles, blemishes and sun damage after four months. Visia photographs – which reveal the condition of the skin below the surface by using different types of light exposure – were taken of 180 participants at the start of the trial, and again after four months of drinking two shots of AS10 a day. By the end UV spots were reduced by 30 per cent and wrinkles by 17 per cent. AS10 was developed as a nutritional supplement for astronauts to protect them from the damaging effects of high levels of radiation outside the Earth's atmosphere. The drink contains a blend of fruits including cupuacu (a Brazilian fruit from the cacao plant family), acai, acerola, prickly pear and yumberry, which all provide vitamins and phytochemicals – compounds known to block the harmful effects of radiation. Other ingredients are grape, green tea, pomegranate and vegetables. Radiation particles alter oxygen molecules in the body to create reactive oxygen species (ROS) – so-called 'free radicals' which damage cells in a process known as oxidative stress. This process has been linked to diseases such as cancer and Alzheimer's. The toxic molecules are also thought to play a role in the skin ageing process. ROS are created naturally within the body as cells generate energy, but also through environmental factors such as chemicals and ultraviolet light from the sun – the strongest stress to skin. Mobile phone radiation, cigarette smoke and alcohol also generate ROS. Space-age: AS10 was developed in conjunction with Nasa for the Astronaut Programme to ensure they received enough fruit and vegetables 'Think of them as little Pac-men taking bites out of molecules that are essential for cells to function,' says Dr Aaron Barson, the nutritional scientist from Utah who carried out the AS10 study after patients reported dramatic improvement from the drink.AS10 is thought to improve skin condition because the drink's large quantities of antioxidants ward off oxidative stress, allowing the skin to heal naturally. Antioxidants attach themselves to ROS and neutralise them before they cause damage.  Dr Barson says: 'The skin is the first body tissue to be exposed to UV rays and we know it is sensitive to oxidative stress. Our study shows it greatly benefits from a reduction in this stress. The effects of oxidative stress on the skin can be quickly modified and the skin can heal itself by drinking AS10.' Dr Barson suggests that the results may have been even better had the trial been conducted during the winter, when exposure to ultraviolet light would have been less.  A second, larger study is planned this summer to investigate for how long the effects last and whether skin condition reaches a plateau or deteriorates once the drink is no longer consumed.  The main drawback is the high price of the drink. The women in the trial drank a sherry glass – 60ml – of AS10 a day. At £30 per 750ml bottle, the cost was just under £300 over the four months. Cosmetic dermatologist Dr Sam Bunting says: 'The Visia scans show a marked improvement in the level of UV spots, which represent sun damage beneath the surface of the skin. The kind of interventions that might deliver this level of improvement are glycolic skin peels, which use acids to strip away layers of skin, retinoids, high-potency Vitamin C and hydroquinone with the use of sun block on a daily basis. 'If these changes were due to AS10, this would be of great interest as UV is responsible for 80 per cent of the skin changes we associate with ageing.' She adds that although AS10 might well do what it claims, a critical appraisal of the methods in the study would be required to back this up. Cosmetic dermatologist Dr Mervyn Patterson, of Woodford Medical, agrees. He says: 'These images show a reduction in the degree of pigmentation on the skin caused by UV exposure. This could be due to the drink.' But he says daily use of sunscreen with UVB/UVA sun protection factor of 50+ could deliver results on a par with AS10. 'It is more likely to protect the skin, resulting in reductions in redness and pigmentation and a subtle reduction in wrinkles.'"

Scientifically the principle based on which this product was designed is sound as most of the fruits used contain large amounts of the colored pigments anthocyanins which are known to have high antioxidant properties. There are a number of variants among anthocyanins and each fruit has a compliment of these phytochemicals in different proportions with varying properties and their absorption across the intestine and further metabolism remain unclear. Probably this may the reason why multiple sources of anthocyanins are used to formulate this juice product. As the report suggests the existing data may not be sufficient to make any definite  health claims and much more studies need to be carried out with large scale clinical trials to conclusively establish the beneficial effect of AS10. Also not clear is whether this product is curative in nature or can be a preventive material that can ensure continued health benefits if taken regularly. The cosmetic products industry which has a plethora of products under the Sun-screen category may not be immediately interested unless AS10 is dried without adversely affecting its beneficial properties, for easy incorporation into cream type of consumer friendly product for external application. One of the imponderable factors that may come in the way of successful marketing of AS10 is its manufacturing cost which at present is considered exorbitant for most consumers. Probably increased volume of production by the organized sector may bring down the cost significantly if the product establishes itself as a reliable health oriented product with long term benefits.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

  

IS THIS REALLY A MIRACLE SUBSTANCE?-THE PLANT ANTHOCYANINS

Even those consumers not well versed with food and nutrition know that colored fruits are best for their health if consumed in sufficient quantities every day as a part of a balanced diet. Scientists have known for quite some time that these colored fruits have the health protecting phytochemicals coming under the category of Anthocyanins which consist of over three hundred different and distinct chemical entities. These substances are often referred to as miracle chemicals capable of doing wonders in human body. The problem in translating the current knowledge for benefiting consumer health lies in delivering adequate quantities through daily diet as the concentration of Anthocyanins in fruits is not considered sufficient calling for high level of consumption which is not practical. Isolation of Anthocyanins is not difficult but preserving their effectiveness is handicapped by their vulnerability to decompose easily. Now comes the news that some researchers in the US have been able to make stabilized Anthocyanin concentrates that can be shelf stable for a period as long as an year. Litterarily making them into a nutraceutical ingredient for use by the food industry for enhancing the health credentials of a variety of processed food products, the innovation may spur further interest in exploiting such plant substances for the benefit of the humanity.

"From fighting cancer to fighting wrinkles, the uber-healthy compound that gives red and purple fruits and vegetables their brilliant color will hit store shelves within a year as a new ingredient in food products and cosmetics, a lead scientist at the N.C. Research Campus says. Dr. Mary Ann Lila announced Monday in Kannapolis that N.C. State University and Rutgers University scientists have figured out a way to extract and stabilize the natural substance, called anthocyanins, and sell it to food, healthcare and pharmaceutical companies. "The thing that's so exciting about anthocyanins is that they almost seem too good to be true," said Lila, director of N.C. State's Plants for Human Health Institute in Kannapolis. Anthocyanins provide a wide range of health benefits, from preventing chronic disease to improving the appearance of skin. For years, people have consumed cranberry juice to cure urinary tract infections, thanks to the anthocyanins in cranberries. Now, people who don't want the sugar in cranberry juice or don't like the tart taste instead can eat food containing the powdery, all-natural substance, Lila said".

How far this development will help the food industry is a matter of conjecture though the scientists concerned are upbeat about the prospects of their innovation becoming a major breakthrough for the growth of the well being food industry in the coming years. There is still some uncertainties regarding the bioefficacy of these preparations as no long term human trials have been performed to confirm the real impact on the health. Also to be kept in mind is the effect of artifacts that might be formed during the extraction process and the difficulty in getting products consistent in quality from batch to batch. Even if the products get the GRAS status eventually, the industry should not be allowed to make claims with out valid scientific evidence.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com