Dietary Intake Assessment of Pre-Packed Graviera Cheese in Greece and Nutritional Characterization Using the Nutri-Score Front of Pack Label Scheme

Gravieras are ‘gruyere’ type hard cheeses with a variety of different products and the second highest consumption in Greece. In this study, we present a dietary intake assessment and a nutritional characterization of pre-packed graviera products sold in the Greek market using Nutri-Score Front of Pack Label (FoPL). The nutrient contents of 92 pre-packed graviera products were combined with daily individual consumption data extracted from the Hellenic National Nutrition Health Survey (n = 93), attempting to evaluate the contribution of graviera’s consumption to the Greek diet. The analysis of nutrients’ intake as a Reference Intake (RI) percentage ranked saturated fat first on the nutrients’ intake list, with RI percentage ranging from 36.1 to 109.2% for the 95th percentile of consumption. The respective % RI for energy, total fat, carbohydrates, sugars, proteins and salt ranged from 12.7–20.7%, 21.6–50.4%, 0–3.1%, 0–6.1%, 37–57.1% and 6.3–42%. Nutri-Score classified 1% of the products to C—light orange class, 62% to D—orange and 37% to E—dark orange, while no products were classified to A—dark green or B—green classes. The comparison between the Nutri-Score classification and the nutrients’ intake assessment, also separately conducted within the classes, showed a higher salt intake after the consumption of products classified as D—orange and E—dark orange.     

Rheological Study of Synovial Fluid Obtained from Dogs: Healthy,Pathological, and Post-Surgery,after Spontaneous Rupture of Cranial Cruciate Ligament

In the present study synovial fluid (SF) obtained from the stifle joint of healthy adult dogs and of dogs after cranial cruciate ligament rupture was analyzed regarding its rheological characteristics according to the condition of the joint. The viscoelastic and shear flow properties were measured at 25 and 38 °C. The results showed that the healthy SF exhibits practically temperature independent viscosity curve and satisfactory viscoelastic characteristics, i.e. G′ > G′′, over frequencies of 0.05–5 Hz, and characteristic relaxation time λ of the order of magnitude of 100 s. Creep measurements demonstrate that the zero shear viscosity was in the range of 10–100 Pa s. In shear flow viscosity measurements, by increasing [(g)\dot] \dot{\gamma } from 10⁻⁴ s⁻¹ up to 10³ s⁻¹, non-Newtonian shear thinning behavior was observed and the viscosity values were decreased from 10³ to 0.1 Pa s. On the contrary, in pathological conditions of cranial cruciate ligament rupture (CCLR), the measured viscosity was found drastically reduced, i.e. between 100 and 10 mPa s. The CCLR synovial fluid, similar to healthy SF, exhibits insignificant temperature dependence. The present study showed also that about one week after a surgery for CCLR repair the SF exhibits non-Newtonian behavior of dilute polymers. After two weeks from the operation, however, the rheological behavior converges to the one of healthy SF.     

Labelling Assessment of Greek “Quality Label” Prepacked Cheeses as the Basis for a Branded Food Composition Database

A labelling assessment study of Greek prepacked “quality label” cheeses was conducted with a view to provide an overview of the whole category. In total, 158 prepacked products belonging to 19 “quality label” cheeses were identified in the Greek market. Among them, Feta had the highest share followed by Kasseri, Graviera Kritis, Kefalograviera and Ladotyri Mitilinis with 81, 16, 15, 11 and 9 products found in the market, respectively. For the rest of the 14 cheeses, the share was limited, ranging from 1 to 4. All labelling indications, nutritional information, claims and other labelling data were recorded and analysed in relation to their compliance against European food law requirements. The results of the analysis showed that for only 6 of the 19 cheeses, all products fully complied with EU labelling legislation. Among the 14 mandatory labelling requirements, the lowest overall compliance was observed for allergens declaration (65%). The analysis of the nutritional data showed a remarkable variability between cheeses and products. Differences in the nutritional characteristics were more pronounced among soft, semi-hard, hard and whey cheese. The above data were entered into an archival database. Application of global harmonisation and standardisation guidelines and tools lead to the initialisation of a branded food composition database (BFCD), conceptualising a specialised database for “quality label” foods.