Ascorbic acid also known as vitamin C (C 6 H 8 O 6 ) is a potent water soluble antioxidant and is naturally found in high amounts in fruits and vegetables. It is a six carbon compound related to glucose. It is an essential nutrient in the human diet as it helps in the absorption of iron, calcium and folic acid and maintenance of the connective tissues and bones, hence prevention of scurvy and a major component of cold Determination of vitamin C and total phenolic in fresh and freeze dried blueberries and the antioxidant capacity of their extracts Allan Shivembe and Delia Ojinnaka* School of Applied Sciences, London South Bank University, Borough Road, London SE1 0AA, UK AbstractBerries are often tagged 'super fruits' and command premium prices due to their purported high concentration of antioxidants and vitamin C. This study sets out to support or dispute the above assertion through a comparative analysis of the total phenolic and vitamin C in cultivated fresh (variety; Draper, Duke and Brigatta) and freeze dried blueberry coupled with the determination of the antioxidant capacity of their extracts. DCPIP, Folin-Ciocalteu and DPPH assays were used. The total phenolic content ranged from 262.64 to 287.96 mgGAE/100 gms in the fresh berries and was 426.06 mgGAE/100 gms in the freeze dried samples. The amount phenolic content of the freeze dried blueberries is significantly higher than in the fresh blueberries. Thus the apparent antioxidant health benefit of the freeze dried berries outweighs that of the fresh berries. The fresh samples had an average measurement of 10.9 mg/100 gms of vitamin C with a small variance and the total antioxidant activity ranged from 28% to 49%.

The ubiquitous nature and regular occurrence of microplastics and nanoplastics in the food chain and environment have made them topical subject for investigations. The subject is widely researched but a small group study focusing on ethnic black British is sparse. Thus, the paper aimed to assess the consumers' perception of the control system, environmental and food safety threats of micro-nanoplastics through a critical review and an online survey restricted to the mentioned demography. The review and focus group survey with 72 respondents, demonstrated a general awareness of the environmental detriments of plastics, microplastics and nanoplastics but not the food safety threat. Reduction of the use of plastics, especially single use plastics was overwhelmingly supported, with over 80% being in favour, In all cases, the standard deviation was low and the coefficient of variation is less than one (CV>=1). Awareness studies remain key driver to consumer's perception.

No abstract

Purpose The purpose of this conceptual paper was to introduce the risk–benefit approach to bakery products in relation to their acrylamide content. Acrylamide is a compound which gives rise to risks of cancer, and several mitigating procedures have been in place for various products and processes. This paper concentrated on bakery products and took a risk–benefit approach in relation to acrylamide. Design/methodology/approach Papers published in peer-reviewed journals were reviewed. A combination of keywords such as acrylamide, bakery products and risk/benefit were used to find sources. Additional sources, such as governmental and non-governmental organisations documents, were also used when relevant. After looking at the main characteristics of acrylamide, the potential benefit of bread was also looked at. The paper summarises known information on acrylamide and looks at the risk and benefit of bakery products in relation to this compound. Findings The risk analysis approach can be extended to include benefits so that a balanced conclusion can be reached whether a product is an acceptable part of the diet or not. Exposure to acrylamide was a function of the product type and preparation/process. Bakery products were a source of many nutrients, and the risk regarding acrylamide may be controlled by careful product and process design. Originality/value There was contradictory information regarding how unsafe acrylamide is. In this paper, the risk–benefit approach has been qualitatively used to weigh both the risks and benefits of the bakery product category.

No abstract