Biomedical Engineering Reference
In-Depth Information
Fig. 6.6
Reduction of
L. innocua
on meat surfaces treated by antimicrobial coatings and fi lms
containing chitosan, LAE and nisin. 2CHI10LAE: 0.389 mg/cm
2
of chitosan and 0.388 mg/cm
2
of
LAE; 2CHI25NIS: 0.389 mg/cm
2
chitosan + 486 IU/cm
2
; 5CHI10LAE: 1.94 mg/cm
2
chito-
san + 0.388 mg/cm
2
LAE; 5CHI25NIS: 1.94 mg/cm
2
chitosan + 486 IU/cm
2
nisin;
5CHI10LAE25NIS: 1.94 mg/cm
2
chitosan + 0.388 mg/cm
2
LAE รพ 486 IU/cm
2
nisin (Guo et al.
2014
)
6.5
Health Issues on Ready Meals Consumption
According to Chen (
2013
), the trends of ready meals can be categorized into three
main streams (1) Healthy: products are marked as organic, locally produced, vege-
tarian products, (2) Convenience: ready meals are sold in convenience stores, which
are also providing space for dining similar to restaurants. (3) Wide Varations: new
fl avors, exotic cuisine, consumers' selection (i.e. consumers can select their ingre-
dients), ethnic foods, and foods for elderly.
The current obesity epidemic has been linked to excessive consumption of added
sugars and fat in addition to the sedentary lifestyles. Fat and sugar provide dietary
energy at very low cost (Simone
2003
). Food intervention is a fi nancially sensible
way for prevention and treatment of diabetes. Extruded snack foods are considered
as high glycemic products. Brennan et al. (
2012
) studied the impact of dietary fi ber-
enriched ready-to-eat extruded snacks on the postprandial glycemic response of
non-diabetic patients. They reported that oat bran inclusion reduced
in vitro
starch
digestibility but not
in vivo
glycemic response. The inclusion of oat bran into the
snack products appeared to extend the glycemic response of individuals compared
to the control snack. This suggests that there is a possibility of prolonging glucose
release and potential effects on satiety responses. The positive effect in attenuating
glucose response means that psyllium fi ber could be a target for inclusion by the
snack food industry to effectively manipulate postprandial glucose response.
