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Different commercial fibres from bamboo (BAM), cocoa (COC), psyllium (PSY), chokeberry (ARO) and citrus (CIT) were characterized for technological (oil- and water-holding capacity, solubility and bulk density) and physical (moisture, colour and particle size) features and added to a cookie recipe. The doughs were prepared using sunflower oil and white wheat flour was substituted with 5% (w/w) of the selected fibre ingredient. The attributes of the resulting doughs (colour, pH, water activity and rheological tests) and cookies (colour, water activity, moisture content, texture analysis and spread ratio) were compared to control doughs and to cookies made with refined flour and whole flour formulation. The selected fibres consistently impacted dough rheology and, consequently on, the spread ratio and the texture of the cookies. While the viscoelastic behaviour of the control dough made with refined flour was maintained in all sample doughs, adding fibre decreased loss factor (tan δ), except for ARO-added dough. Substitution of wheat flour with fibre decreased the spread ratio except for the PSY addition. The lowest spread ratio values were observed for CIT-added cookie, which were similar to whole flour cookies. The addition of phenolic-rich fibres positively affected the in vitro antioxidant activity of the final products. [ABSTRACT FROM AUTHOR]

Summary: Considering the high interest in using pulses in the production of staple foods, including pasta, this study aimed at investigating the effect of pre‐gelatinisation on the overall quality of pasta from red lentils. Pre‐gelatinized flours showed a lower gelatinisation temperature (up to about 57 °C vs. about 65 °C) and higher retrogradation tendency than native flour. Such changes resulted in higher water absorption capacity (up to 1.23 vs. 0.98 g g−1) and higher farinographic torque, but did not impact the cooking quality. Conversely, the resistant starch content of cooked pasta decreased (from 14.79 to 10.4 g/100 g total starch) and the starch hydrolysis index increased (from 48.28 to 67.71) when pre‐gelatinised flours were used. In conclusion, pre‐gelatinisation impacted starch, hydration and the mixing properties of red lentils flours, without compromising the cooking behaviour of the related pasta. [ABSTRACT FROM AUTHOR]

Pasta, a staple food worldwide consumed, was fortified with maqui (Aristotelia chilensis) berry powder (MBP) and the effect of MBP inclusion was evaluated concerning technological, nutritional, and sensory properties. Fresh pasta samples were formulated by replacing 0, 7.5, and 15 g 100 g−1 of durum wheat semolina with MBP. The inclusion of MBP did not affect the moisture content, but the water activity decreased in the fortified samples, while pH values decreased with increasing MBP levels in the recipe. The pasta fully cooking time and the swelling index were reduced, while the cooking loss and the firmness increased with increasing MBP levels. In addition, MBP increased the total dietary fiber, ash, and phenol contents, along with the in vitro antioxidant activities. The starch hydrolysis index and the predicted glycemic index of cooked fresh pasta decreased along with the increase of MBP addition. The MPB addition to fresh pasta could represent a valuable strategy for increasing its nutritional value, maintaining pasta's technological properties without affecting the sensory acceptability. [ABSTRACT FROM AUTHOR]

The amount of amylose within a food may elicit lower glycemic and insulin postprandial responses and thus potentially modulate the satiating effect. In this context, the effect of biscuits formulated with high amylose starch (HAS) flour on satiety-related sensations and food intake was studied. Three types of biscuits were produced: control biscuit (CRT, 0% of HAS), Amy-25 (25% HAS), and Amy-50 (50% HAS). Fifteen healthy volunteers were enrolled to conduct two in vivo experiments. In experiment 1, volunteers consumed biscuits ad libitum and their sensations of satiety and food intake were evaluated. In experiment 2, volunteers received a quantity of biscuits equivalent to the 20% of the daily estimated energy requirements, and both satiety-related sensations and food intake were checked at subsequent meal. The Amy-50 significantly reduced food intake at subsequent meal (p ˂ 0.05), compared to Amy-25 and CRT. The satiety-related sensations were not significantly affected in both experiments, excepted for intra-meal hunger variation induced by Amy-25 which resulted significantly higher (p ˂ 0.05) than Amy-50 and CRT. These findings support the need to reformulate carbohydrate rich foods commonly consumed in a dietary context, to provide consumers healthier alternatives to prevent and tackle obesity and related chronic diseases. [ABSTRACT FROM AUTHOR]

Dried powder from Moringa oleifera L. leaves (MOLP) could be considered a promising naturally gluten-free (GF) ingredient to be added in the formulation of GF food products aiming to improve the overall nutritional characteristics. In this work, GF biscuits were formulated by replacing a commercial GF flour mix with 0, 5, 10, and 15 g/100 g of MOLP. Chemical composition, physical and textural characteristics, starch pasting properties, and the in vitro starch digestibility were considered. Adding MOLP increased the amount of protein and total dietary fibre. Even at the lowest MOLP-substitution level, the biscuits had a total dietary fibre content > 6 g/100 g dry matter. Differences in the chemical composition might account for differences in starch properties in terms of pasting behaviour and in vitro digestibility. Using MOLP decreased the in vitro starch hydrolysis index of biscuits, the lowest value (69.3) obtained at the greatest MOLP inclusion level. In addition, an increase in the resistant starch content was reported, passing from 1.1 to 2.7 g/100 g dry matter for GF biscuits containing 0 to 15 g/100 g of MOLP. Colour, spread ratio, and hardness were affected by MOLP inclusion. Biscuits containing 15 g/100 g of MOLP were characterized by the highest hardness value (41.9 N). Substitution level of 10 g/100 g should be considered the threshold level for obtaining a product with similar spread ratio than the control. [ABSTRACT FROM AUTHOR]

The purpose of this study was to observe, in a rat animal model, the short and medium term effects of vegan (VEG) or omnivorous (OMNI) diets with different energy partition between nutrients (zone or classic). Six different diets were administered, for 72 days to 120 growing male Sprague-Dawley rats: (i) VEG zone diet; (ii) VEG classic diet; (iii) OMNI zone diet; (iv) OMNI classic diet; (v) OMNI zone diet with added fibre and (vi) OMNI classic diet with added fibre. Zone diets (high protein and low carbohydrates), resulted in better growth , feed efficiency, lower blood glucose and insulin responses. VEG diets have lowered cholesterol blood level. Histopathological analysis evidenced no damage to liver and kidney tissue by the intake of any of the diet types. Further longer animal and human duration studies should be performed to exclude detrimental effect of higher protein diet. [ABSTRACT FROM AUTHOR]

Interest in using polyphenols as modulators of the activity of starch digestive enzymes is increasing. The main purpose of this study was to investigate the role of phenolic compounds characterising pigmented maize flours in the modulation of in vitro starch digestibility. Flours from three different pigmented maize varieties were evaluated under cooking conditions and compared to common yellow maize (YM). The untargeted metabolomics-based approach comprehensively annotated around 300 phenolic compounds, with a high distribution of anthocyanins and phenolic acids (in free and bound fractions of maize samples) and significant differences across genotypes. Following in vitro starch digestion, the cooked pigmented maize flours showed higher resistant starch content (from 5.1 to 6.9 g /100 g dry matter), as well as lower starch hydrolysis index (HI) when compared to YM flour, with the “Rostrato Rosso” maize having the lowest HI ( i.e., 61). Coherently, multivariate statistics following metabolomics showed the discrimination potential of anthocyanins' profile after cooking, characterising the “Rostrato Rosso” during in vitro digestion. These findings might be related to the modulation of enzyme activity by phenolic compounds during in vitro digestion. Therefore, the use of pigmented maize flours might help in the formulation of gluten-free foods with slowly digestible starches by exploiting the wide phenolic composition of these matrices. [ABSTRACT FROM AUTHOR]

In an effort to increase the nutritional value of common gluten-free (GF) cereal-based foods, GF cookies using alfalfa seed flour (ASF), at different substitution levels to common rice flour (0% as control, 15%, 30% and 45% w/w), were produced. Crude protein, total dietary fibre, total polyunsaturated, total n -3 and n -6 fatty acid contents increased linearly (p < 0.05) by raising the substitution levels of rice with ASF. The hardness, the total phenolic content, the in vitro antioxidant capacity and the resistant starch increased linearly (p < 0.05), whereas the starch hydrolysis index decreased linearly (p < 0.05) by raising the substitution levels of rice flour with ASF. Despite the fact that ASF-substituted GF cookies had inferior sensory attributes compared to the control, the score given by the panellists remained at fairly good levels for all tested parameters, showing acceptability of the substituted GF cookies. [ABSTRACT FROM AUTHOR]

Commercially available gluten-free ( GF) cereal-based foods are generally characterised by a lower nutritional quality than their gluten-containing counterparts, relatively lower resistant starch ( RS) content, along with higher glycaemic index ( GI) often being reported. To overcome this nutritional imbalance, extensive research has been conducted to investigate the preparation of a new generation of staple GF products. This review reported the main strategies currently adopted in GF cereal-based food recipes to formulate products with overall slowly digestible starch properties. They are mainly obtained by the utilisation of alternative ingredients to be incorporated into standard food formulation (including native starch and GF flours) or by technological treatments that may contribute to impact starch digestibility. Considering data from in vitro digestion trials, indications suggested that, aiming to obtain a RS content of about 5% (dry weight) and lowering the in vitro GI values, the minimum high amylose starch (amylose >60%) replacement level in GF bread and cookie formulations should be in the order of 20% by weight of total flours. Overall, with respect to un-substituted GF foods, two- to three-times higher RS contents, along with a parallel in vitro GI decrease (up to −50%), were obtained for GF pasta and ready-to-eat snacks enriched with legume flours at inclusion levels from 40% to 100% by weight of total flours. The use of flours from pseudocereals ( e.g., quinoa, amaranth and buckwheat) with and without sourdough did not always guarantee favourably slowly digestible starch GF foods. [ABSTRACT FROM AUTHOR]

• High-amylose wheat flours (HAWF) exhibit a beneficial hypoglycaemic potential. • HAWF improved the microflora fermentative performance. • HAWFs showed a differential profile involving primary and specialized metabolites. • HAWF fermentates contain high levels of high-bioaccessibility bioactive compounds. • This approach opens new perspectives in the design of wheat-based functional foods. Wheat flour is one of the most prevalent foodstuffs for human consumption, and novel strategies are underway to enhance its nutritional properties. This work evaluated wholegrain flours from bread wheat lines with different amylose/amylopectin ratios through in vitro starch digestion and large intestine fermentation. High-amylose flours presented a higher resistant starch content and lower starch hydrolysis index. Moreover, UHPLC-HRMS metabolomics was carried out to determine the profile of the resulting in vitro fermentates. The multivariate analysis highlighted distinctive profiles between the flours derived from the different lines compared to the wild type. Peptides, glycerophospholipids, polyphenols, and terpenoids were identified as the main markers of the discrimination. The high-amylose flour fermentates showed the richest bioactive profile, containing stilbenes, carotenoids, and saponins. Present findings pave the way toward applying high-amylose flours to design novel functional foods. [ABSTRACT FROM AUTHOR]

Cooking by boiling dry pasta could have varying degrees of influence on nutritional and functional components. In the present study, its effect on total phenolic content and antioxidant capacity, as well as on the comprehensive profile of free and bound phenolics, was investigated in six commercial gluten-free (GF) pasta products. Overall, the heat treatment caused a significant reduction (P < 0.01) of the total phenolic content as well as FRAP reducing power and ORAC radical scavenging, with significant differences among the pasta samples considered. The highest values were recorded in free phenolic fraction remaining in black rice (41 mg gallic acid equivalents 100 g − 1 and 25 mmol Trolox Equivalents 100 g − 1 ) and quinoa (24 mg gallic acid equivalents 100 g − 1 and 14 mmol Trolox Equivalents 100 g − 1 ) cooked GF pasta. Significant correlations (P < 0.01) could be found between total phenolics and both the antioxidant capacity assays performed. UHPLC-ESI/QTOF-MS mass profiling allowed confirming the spectrophotometric results, while identifying the amount of free and bound fractions. Among phenolic classes, lignans exhibited the highest decrease during the cooking process, followed by stilbenes and flavonoids. However, phenolic acids and other phenolics showed the highest stability. Furthermore, cooking by boiling strongly lowered the bound-to-free ratio of phenolic compounds, by an averaged factor ranging from 14-folds for flavonoids to 5-folds for other classes of phenolics. [ABSTRACT FROM AUTHOR]

Experimental gluten-free (GF) rice cookies were formulated with 100% rice flour (CTR) or by substituting 50% of rice flour with native waxy rice starch (WRS) or with three different resistant starch (RS) ingredients obtained from debranched, annealed or acid and heat-moisture treated WRS (RS a , RS b and RS c , respectively). Chemical composition, in vitro starch digestibility and physical and textural characteristics were carried out. Among cookies, RS a -cookies had the highest total dietary fibre content, the lowest rapidly digestible starch and the highest RS contents. All the three RS preparations have proved effective in increasing the proportion that tested as RS with respect to native WRS. However, the estimated RS loss for each applied RS ingredients caused by the baking process followed the order of RS a < RS c < RS b . Last, the lowest vitro glycaemic index value was measured for RS a -cookies. Among cookies, differences in colour and hardness were reported. The partial replacement of commercial rice flour with RS a could contribute to formulate GF cookies with higher dietary fibre content and likely slowly digestible starch properties more than equivalent amounts of RS b and RS c . [ABSTRACT FROM AUTHOR]

One of the current tendencies in nutrition is to support the consumption of slowly digestible cereal-based foods with appreciable resistant starch (RS) content. Therefore, experimental cookies were formulated with normal amylose white wheat flour (NAWW) and increasing levels of high-amylose maize starch flour (HAMS) represented by substitution ratio of 0, 25 and 50% on a total flour (NAWW + HAMS) basis. Chemical composition, in vitro starch digestibility and sensory evaluation were investigated. Dietary fibre and total starch increased ( p < 0.05) when the level of HAMS increased in the recipe for cookies. Both RS and slowly digestible starch (SDS) increased ( p < 0.05), whereas rapidly digestible starch (RDS) fraction decreased ( p < 0.05) when the level of HAMS increased in the formulation. The rate of starch hydrolysis (k) and the predicted glycaemic index (pGI) decreased ( p < 0.05) when the HAMS increased in the composite, whereas no difference was reported in the sensory profile and in the overall acceptability of cookies. The higher levels of SDS and RS along with the lower RDS, pGI and k values indicated that the substitution of NAWW with HAMS contributed to formulate cookies with favourably SDS properties without affecting selected sensory characteristics. [ABSTRACT FROM AUTHOR]

Gluten free 'tagliatelle' were prepared with teff flour and increasing levels (0, 20 and 40%, w/w; indicating control, T20 and T40, respectively) of a new developed white-seeded low phytic acid and lectin free ( ws+lpa+lf) common bean flour. On a dry matter (DM) basis, total starch decreased ( p < 0.05) from 72.2 to 65.1 and 60.2%, while protein and dietary fibre increased ( p < 0.05) from 9.9 to 13.3% and 16.5% and from 8.5 to 11.8% and 15.7% for control, T20 and T40, respectively. The chemical score of protein increased ( p < 0.05) from 46 for control to 65 for T40. The colour was influenced ( p < 0.05) by bean inclusion, whereas no difference was reported for texture properties. The ws+lpa+lf bean inclusion increased ( p < 0.05) the resistant starch content (from 6.6% DM for control to 18.6% DM for T40) while decreased from 60 for control to 39 for T40 ( p < 0.05) the in vitro glycaemic index. The partial replacement of teff flour with bean flour can favourably be used in gluten free pasta formulation. [ABSTRACT FROM AUTHOR]

BACKGROUND To investigate corn silage fermentative quality, a principal factor analysis was carried out on a database consisting of 196 corn silages sampled from the core, lateral and apical parts of silo feed-out face and characterised by 36 variables. Eleven principal factor components ( PCs) were retained and interpreted. Two PCs were related to chemical and digestibility variables; four PCs were characterised by end-products associated with clostridia, heterolactic, homolactic or aerobic fermentations; two PCs were associated with mycotoxins produced by Penicillium roqueforti or by Aspergillus fumigatus and Fusarium spp., while three PCs explained ensiling procedures adopted to store corn silages. RESULTS Lower ( P < 0.05) yeast or mould counts and greater ( P < 0.05) aerobic stability were measured in core than in peripheral samples. Excluding PCs related to ensiling procedures, other PCs were able to predict microbiological counts, aerobic stability or biogenic amine content as verified by multiple linear regression analysis. Based on these results, several corn silage quality index calculations were computed by using a summative equation approach in which different PCs as well as diverse relative weights multiplying each PCs were combined. To compute definitive index calculation, only PCs explaining clostridia, heterolactic and homolactic fermentations were used with relative weights of 30%, 50% and 20%. CONCLUSIONS The new proposed fermentative quality index was highly correlated to parameters related to corn silage fermentative quality, such as microbiological counts, aerobic stability or biogenic amines and it properly discriminated well- and poorly preserved forages. © 2015 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Ruminant diets include cereals, protein feeds, their by-products as well as hay and grass, grass/legume, whole-crop maize, small grain or sorghum silages. Furthermore, ruminants are annually or seasonally fed with grazed forage in many parts of the World. All these forages could be contaminated by several exometabolites of mycotoxigenic fungi that increase and diversify the risk of mycotoxin exposure in ruminants compared to swine and poultry that have less varied diets. Evidence suggests the greatest exposure for ruminants to some regulated mycotoxins (aflatoxins, trichothecenes, ochratoxin A, fumonisins and zearalenone) and to many other secondary metabolites produced by different species of Alternaria spp. (e.g., AAL toxins, alternariols, tenuazonic acid or 4Z-infectopyrone), Aspergillus flavus (e.g., kojic acid, cyclopiazonic acid or β-nitropropionic acid), Aspergillus fuminatus (e.g., gliotoxin, agroclavine, festuclavines or fumagillin), Penicillium roqueforti and P. paneum (e.g., mycophenolic acid, roquefortines, PR toxin or marcfortines) or Monascus ruber (citrinin and monacolins) could be mainly related to forage contamination. This review includes the knowledge of mycotoxin occurrence reported in the last 15 years, with special emphasis on mycotoxins detected in forages, and animal toxicological issues due to their ingestion. Strategies for preventing the problem of mycotoxin feed contamination under farm conditions are discussed. [ABSTRACT FROM AUTHOR]

The use of rice/leguminous blend may be nutritionally convenient in gluten free product manufacturing. Gluten free spaghetti was prepared with rice flour and different concentrations of bean flour (included at levels of 0%, 20% and 40%, w/w) derived from a new developed white-seeded low phytic acid and lectin free ( ws + lpa + lf ) bean cultivar. Protein, ash and dietary fibre contents increased linearly ( P < 0.05) while total starch decreased quadratically ( P < 0.05) with the inclusion of ws + lpa + lf bean flour. The colour of spaghetti was influenced ( P < 0.05) by ws + lpa + lf bean inclusion. With respect to 0% spaghetti, the inclusion of ws + lpa + lf bean increased linearly ( P < 0.05) the optimal cooking time and the water absorption capacity, without affecting cooking loss and texture properties. The ws + lpa + lf bean inclusion increases quadratically ( P < 0.05) the resistant starch content, while decreasing quadratically ( P < 0.05) the in vitro glycemic index. The partial replacement of rice flour with bean flour can favourably be used in gluten free spaghetti formulation. [ABSTRACT FROM AUTHOR]

In pig nutrition, the analysis of starch is merely focused on assessing total quantity. However, indications suggest that a certain fraction of starch, defined as resistant starch (RS), can escape digestion in the upper gastrointestinal tract therefore passing into the large bowel where can act as fermentative substrate. Nutritionally RS, along with other non-starch polysaccharides and non-digestible oligosaccharides, is regarded as non-digestible carbohydrate. As for humans, the concept of RS has gained increasing attention also in pig nutrition. As a consequence, research to obtain a deeper knowledge on how different RS levels and types may affect energy metabolism, nutrient availability, pig performance and induce positive effects on pigs through fermentation has progressed recently. Therefore, this review comprises updated data on: (i) factors related to the RS content in feed; (ii) systemic effects of RS from various sources in pigs; (iii) aspects associated to the RS fermentation process and role of RS in the pig large intestine; (iv) possible implications of RS on the environmental load of pig facilities. Since the digestibility of starch is compromised in the early period after weaning, the present discussion will be mainly restricted to older animals (especially growing pigs). [ABSTRACT FROM AUTHOR]

The present study investigated in a practical farm condition the response of two commercial maize hybrids (maturity class FAO rating 700) grown for silage production on chemical composition and digestibility of whole maize plant as consequence of a severe water irrigation reduction. Based on different irrigation applications, water restricted (WR) and fully irrigated (FI) plots received 50 and 200 mm of irrigation water, respectively. A split-plot factorial arrangement in a randomised complete block design with two main plots (WR and FI) and two sub-plots (hybrid A and B) with 12 replications/ treatment was performed. Studied parameters were dry matter (DM) yield, harvest index (HI), chemical composition, rumen in situ DM and neutral detergent fibre disappearance (DMD and NDFD, respectively), indigestible NDF (iNDF), 7h in vitro starch degradability (7hIVSD) and net energy (NE) for lactation content. Total DM and grain yields, HI and chemical composition differed (P<0.05) between FI and WR crops and only slight differences were recorded between hybrids. When compared to FI plants, WR had lower starch and higher fibre contents (P<0.05). Higher DMD (59.2 vs 56.4% DM) and NDFD (61.0 vs 58.4% NDFOM) were measured for FI with respect to WR crops, whereas iNDF was about 36% higher (P<0.05) in WR than FI. Lastly, WR plants had a lower NE content than FI plants (P<0.05). Our research showed that a drastic reduction in water irrigation negatively affected whole plant yield, chemical composition and nutrient availability of forage maize. [ABSTRACT FROM AUTHOR]

Dietary starch from feed grains represent the major energy-yielding sources in diets for large animals and starch effective digestion has a great impact on animal energy intake for meeting the substantial energy requirement to improve meat or milk productions. In general, site, extent and rate of starch digestion are affected by intrinsic and external factors that can be interrelated and are thus not easily defined. As a consequence, research to obtain a deeper knowledge on how starch chemical and structural compositions may affect starch digestion potential of feed grains and therefore their nutritional value has progressed recently. The objectives of this review are: (1) to give an overview on inherent starch primary structures and interactions with other compounds within feed grains; (2) to discuss factors affecting starch digestion potential in feed grains; (3) to explore starch digestion mechanism, and linkages with animal performances, both for swine and ruminants. The criticism of methods commonly used to estimate starch digestibility from feed grains for swine and ruminants are also discussed. [ABSTRACT FROM AUTHOR]

Hydrophobic prolamins are endosperm storage proteins accounting for about 40% of the total protein in most cereal seeds. Despite the absence of a reference method, several procedures have been periodically published to quantify prolamins in cereals. The aim of this study was to compare a conventional fractionation assay (LND) vs three other methods: one based on sequential extractions (HAM) and two rapid turbidimetric procedures (L&H andDRO). Prolamins were extracted in duplicate on barley, corn and wheat samples. For the turbidimetric prolamin evaluation in barley and wheat, a universally available purified gliadin, as alternative to purified zein, was also tested as standard reference material (SRM). The extraction prolamin values were different among grain types (P<0.01) and methods (P<0.01) without interaction (P>0.05). LND agreed sufficiently well both with HAM and with L&H methods (R2=0.664 and R2=0.703, respectively, P<0.01). On all tested cereals, LND and L&H gave similar prolamin extraction values (P>0.05), whereas a higher prolamin quantification was obtained using HAM (P<0.05). Overall, DRO did not provide similar comparison and performance parameters with respect to other method comparisons. The effect of changing purified zein with purified gliadin was noteworthy only for L&H, both for wheat and barley samples (P<0.01). Considering the increasing attention of animal nutritionists on prolamins, our results could get useful information for routine laboratory analysis. [ABSTRACT FROM AUTHOR]

• 100% raw yellow lentil flour can be processed into pasta. • Both conventional extrusion and extrusion-cooking led to good quality pasta. • Extrusion-cooking led to pasta with better texture than conventional process. • Extrusion-cooking promoted greater starch gelatinization and reorganization. • The different processes may promote differences in the in vitro starch digestion. The effects of conventional extrusion (CV) and extrusion-cooking (EC) were investigated on 100% yellow lentils (YL). Both the extrusion processes led to pasta with good cooking quality (cooking loss: 7.0–7.1 g/100 g, firmness: 530–608 N), even in overcooking (cooking loss: 7.7–7.9 g/100 g, firmness: 418–513 N). Contrary to what is known for gluten-free cereals, CV is effective in producing pasta from native YL with no need for a pre-gelatinization step. However, pasta from EC showed a higher compression energy (2898 versus 2448 N*mm). In this sample, starch presented a higher degree of gelatinization (75.5 versus 57.6 g/100 g) and lower enthalpy (0.97 versus 1.07 J/g). At the same time, EC promoted a more compact structure that required higher temperature for melting (66.49 versus 63.16 °C) and showing pasting properties (79.1 versus 74.7 °C). Thus, by selecting suitable extrusion conditions it is possible to improve the cooking behavior of 100% pulse pasta. [ABSTRACT FROM AUTHOR]

Summary: Wheat‐based vegan muffins were formulated with increasing levels (0, 5 and 10 g per 100 g substitutes to flour) of dried grape pomace powder obtained after distillation (DGPP). The DGPP‐muffins showed a greater (P < 0.05) total dietary fibre and a lower (P < 0.05) total starch content to the control. The inclusion of DGPP influenced (P < 0.05) both the batter's rheological properties and the baked muffins' technological characteristics, including the baking loss, the volume, the firmness, the spread ratio and the colour. The in vitro antioxidant activity and the phenolic content increased (P < 0.05) following DGPP inclusion. The untargeted phenolic profiling by UHPLC‐HRMS revealed an (P < 0.05) increase of several phenolic classes (i.e. free and bound fractions) following the inclusion of DGPP in the recipe. Flavonoids, mainly anthocyanins, were the most abundant compounds. A quantitative descriptive sensory analysis detected the DGPP‐vegan muffins showed good sensory acceptability. The vegan muffin with 5 g per 100 g of DGPP obtained the highest overall acceptability score by the panellists. [ABSTRACT FROM AUTHOR]

Development of gluten-free (GF) pasta with improved nutritional attributes is one of the main trends in the gluten-free pasta industry. Considerable interest lays in introducing legume-based ingredients into traditional corn/rice GF formulations. This work aims to fortify multi-cereal (corn-rice) GF pasta with chickpea to investigate how different chickpea addition levels affect its quality and in vitro starch digestibility. Chickpea significantly increased pasta protein and dietary fibre contents to a level that supports the "source" or "high" fibre/protein content claims. Chickpea addition induced darkening, softening, adhesiveness decrease and solid loss reduction compared to the control. In addition, chickpea substitution significantly modified the in vitro starch digestion, which showed increasing resistant starch and decreasing slowly digestible starch contents suggesting potential mitigation of postprandial glucose response in vivo. Reformulating GF pasta with chickpea flour should, therefore, be considered as an effective tool to improve the corn–rice-based GF products' nutritional profile. [ABSTRACT FROM AUTHOR]

• Pigmented sorghum (PS) flours were abundant in flavonoids and phenolic acids. • Cooked PS flours had greater resistant starch (RS) content than white sorghum (WS) flour. • Polyphenols modulated the in vitro starch digestibility after cooking. • Anthocyanins and procyanidins discriminated PS vs WS flours during in vitro digestion. • Kafirins, flavonoids, RS and hydrolysis index values were strongly correlated. Polyphenols from five pigmented sorghum (PS) flours were in vitro evaluated as possible modulators of starch digestibility. White sorghum (WS) flour was used as control. Untargeted metabolomics depicted the phenolic composition of raw and cooked flours (obtained through heating at 100 °C for 30 min in water) highlighting differences in flavonoids and phenolic acids. Raw PS flours were characterized by greater tannin and kafirin contents when compared to WS, and, after cooking, PS flours had greater resistant starch (from 4.2 to 21.4 g /100 g dry matter), and lower starch hydrolysis index (HI) with respect to cooked WS. Multivariate statistics showed that flavonoids characterizing PS were the most discriminant compounds during the in vitro digestion. In addition, kafirin and total tannins content (on raw ingredients) along with the anthocyanin profiles (on cooked samples) were negative correlated with HI. Therefore, PS flours might be good candidates for the formulation of functional foods. [ABSTRACT FROM AUTHOR]

In an effort to promote the formation of resistant starch (RS), four different modification methods are applied to isolated white sorghum (WS) starch by subjecting the latter to heat‐moisture treatment (RSa), annealing (RSb), hydrolysis through pullulanase debranching enzyme (RSc), and dual autoclaving‐cooling cycles (RSd). Functional and physicochemical properties, individual RS content, and the behavior after cooking in terms of apparent RS retention (aRSr) of samples (i.e., WS, RSa, RSb, RSc, and RSd) are compared. Differences in thermal and pasting properties, in the ratio of ordered starch to amorphous starch, along with lower solubility and swelling power values, and greater water absorption capacity are measured in the four RS ingredients when compared to native WS starch. All the four modification methods prove to be similarly effective in increasing the amount of RS with respect to native WS starch, with an average 30% increase. However, based on the aRSr values, analyses revealed that the greater heat stability after cooking was obtained for RSb (93.7%) and decreased in the order of RSb>RSc>RSa = RSd>WS. Present results shed light on the properties of modified WS starch as a potential heat‐stable source of RS for food applications. [ABSTRACT FROM AUTHOR]

Lectins, phytic acid and condensed tannins exert major antinutritional effects in common bean when grains are consumed as a staple food. In addition, phaseolin, i.e., the major storage protein of the bean seed, is marginally digested when introduced in the raw form. Our breeding target was to adjust the nutrient/antinutrient balance of the bean seed for obtaining a plant food with improved nutritional value for human consumption. In this study, the seeds of twelve phytohaemagglutinin-E-free bean lines carrying the mutations low phytic acid, phytohaemagglutinin-L-free, α-Amylase inhibitors-free, phaseolin-free, and reduced amount of condensed tannins, introgressed and differently combined in seven genetic groups, were analyzed for their nutrient composition. Inedited characteristics, such as a strong positive correlation (+0.839 **) between the genetic combination "Absence of phaseolin + Presence of the α-Amylase Inhibitors" and the amount of "accumulated iron and zinc", were detected. Three lines carrying this genetic combination showed a much higher iron content than the baseline (+22.4%) and one of them in particular, achieved high level (+29.1%; 91.37 µg g−1) without any specific breeding intervention. If confirmed by scientific verification, the association of these genetic traits might be usefully exploited for raising iron and zinc seed content in a bean biofortification breeding program. [ABSTRACT FROM AUTHOR]

Macroscopic and microscopic food structural characteristics play an important role in product's technological properties and nutritional attributes. The effects of macroscopic (pasta shape, PS) and microscopic (flour particles, FP) structural attributes were independently investigated in gluten-free (GF) chickpea-corn-rice short pasta (50% chickpea) considering cooking quality, physicochemical attributes, thermal properties, in vitro digestibility of starch (IVSD) and protein (IVPD). Different PS (rigatoni, fusilli, fusilli piccolo, caserecce, gnocchetti sardi) and different chickpea FP (conventional, precooked, fine, coarse) were considered. With regards to PS effect, rigatoni-shaped pasta differed significantly from other PS having the longest cooking time, a harder and less adhesive texture, the highest gelatinization enthalpy, the lowest IVPD, and higher resistant starch content. The chickpea FP modulated the flour pasting properties and slightly impacted both pasta cooking quality and nutritional characteristics regarding IVSD and IVPD. This work suggested that pasta structural attributes, especially PS, can modify pasta cooking quality, physicochemical, and nutritional characteristics and should, therefore, be considered in rational product design to provide food products with desired properties. • Macro- and micro-structural attributes affected pasta technological and nutritional properties. • Pasta shape can significantly affect gluten free pasta quality and nutritional digestibility. • Pasta flour particles shape slightly impacted pasta cooking quality and in vitro starch and protein digestibility. • Small pasta shape (fusilli piccoli) had higher in vitro protein digestibility but a lower resistant starch content. [ABSTRACT FROM AUTHOR]

Abstract The fate of polyphenols from edible tree nuts was investigated using a simulated in vitro intestinal fermentation system. The digested food matrix was fermented for 48 h and the changes in the phenolic profiles were evaluated by both untargeted UHPLC-QTOF and targeted UHPLC-Orbitrap mass spectrometry. The untargeted metabolomics approach allowed us to monitor the comprehensive changes in phenolic profiles from 0 up to 48 h of in vitro fermentation. Multivariate statistics (i.e., orthogonal projection to latent structures discriminant analysis) applied to this untargeted data allowed us to identify the most discriminating phenolic metabolites and to further understand the colonic transformation pathways involved. In particular, 13 putatively identified compounds derived from flavonoids, lignans and phenolic acids were found to have the highest discrimination potential. Six phenolic metabolites were then quantified by means of targeted metabolomics (using a UHPLC-Orbitrap). These metabolites included 3,4-dihydroxyphenylacetic acid, 4-hydroxybenzoic acid, hippuric acid, caffeic acid, protocatechuic acid and protocatechuic aldehyde. Using the targeted data, a clear matrix effect was observed over time, with an increase of some phenolic metabolites moving from 8 to 48 h of in vitro fermentation. Based on these data, catabolic pathways for colonic microbial degradation of flavonoids, hydroxycinnamic acids, tyrosols and lignans are proposed. Our findings show that edible tree nuts deliver polyphenols to the colon, where several microbial transformations occur that lead to smaller phenolic metabolites being observed. Furthermore, we found that the combined use of targeted and untargeted metabolomics can be particularly effective for investigating the fate of polyphenols in the large intestine. Graphical abstract Unlabelled Image Highlights • Edible tree nuts are rich in free and bound phenolic compounds. • Untargeted metabolomics traces phenolic metabolites during in vitro fermentation • Six phenolic metabolites were quantified by using targeted metabolomics. • 3,4-Dihydroxyphenylacetic and protocatechuic acids are the most abundant metabolites. • Catabolic pathways for degradation of nut polyphenols in the colon are proposed. [ABSTRACT FROM AUTHOR]

A bioaccessibility study of polyphenols after in vitro simulated large intestine fermentation was carried out on edible nuts. Raw nuts were also analysed for total phenolic content and antioxidant potential, considering both bound and free phenolics. The highest phenolic content was found in walnuts, followed by pistachios extracts (596.9 and 410.1 mg gallic acid equivalents 100 g −1 , respectively). Consistently, the total antioxidant capacity was highest in walnuts (3689.7 μM trolox equivalents 100 g −1 ) followed by peanuts and pistachios (3169.6 and 2990.1 μM trolox equivalents 100 g −1 , respectively). Data showed high correlations between total phenolics and both antioxidant activities. The metabolomics-based phenolic profile depicted during in vitro fermentation showed a degradation of higher-molecular-weight phenolics over 48 hours of faecal fermentation, with a concurrent increase in low-molecular-weight compounds (hydroxybenzoic and hydroxycinnamic acids, alkylphenols, and tyrosols). Our findings indicate that nuts deliver polyphenols into the colon, with bioaccessibility values not negligible for alkylphenols, tyrosols and phenolic acids. [ABSTRACT FROM AUTHOR]

Metallic nanoparticles (MNPs) are becoming widespread environmental contaminants. They are currently added to several food preparations and cause a fast-growing concern for human health. The present work aims to assess the impact of zinc oxide (ZnO), titanium dioxide (TiO 2), and silver (Ag) nanoparticles (NPs) on the human gut metabolome and microbiome. Water samples spiked with two different concentrations of each MNPs were subjected to in-vitro gastrointestinal digestion and in-vitro large intestine fermentation. The effects of the treatments were determined through 16 S amplicon sequencing and untargeted metabolomics. Multi-omics data integration was then applied to correlate the two datasets. MNPs treatments modulated the microbial genera Bifidobacterium , Sutterella , Escherichia and Bacteroides. The treatments, especially the lower concentrations of Ag and ZnO, caused modulation of indole derivatives, peptides, and metabolites related to protein metabolism in the large intestine. Notably, these metabolites are implicated in ulcerative colitis and inflammatory bowel disease. TiO 2 NPs treatment in all concentrations increased E.coli relative abundance and decreased the abundance of B. longum. Moreover, for TiO2 , an enrichment in proinflammatory lipid mediators of arachidonic acid metabolites, such as prostaglandin E2 and leukotrienes B4, was detected. For all metals except TiO 2, low NP concentrations promoted differentiated profiles, thus suggesting that MNPs aggregation can limit adverse effects on living cells. [Display omitted] • Ag and ZnO increased relative E. coli and B.vulgatus abundance and proteolytic activity. • Low concentrations of TiO 2 and Ag, increased relative E. coli abundance and proteolytic activity. • Low concentrations of TiO 2 reduced B. longum relative abundance. • TiO 2 treatment manifested a pro-inflammatory reaction. • Low concentration of Ag and ZnO had a pronounced impact on microbiome and metabolome. [ABSTRACT FROM AUTHOR]

• Yellow maize, quebracho and violet rice extracts were abundant in total phenolics. • Increased resistant starch fractions were associated with post-in vitro digestion. • Low bioaccessibility was observed for phenolic acids during in vitro digestion. • Matrix-related cellular bioavailability rates where observed. Polyphenols are multifaceted bioactive compounds, but little is known about their real impact on human health after consumption. In this work, the phenolic profiling of quebracho, yellow maize, and violet rice extracts was comprehensively investigated, together with the impact of in vitro digestion and colonic fermentation on the bioaccessibility and bioavailability of these phytochemicals. The different matrices showed distinct profiles, potentially influencing in vitro starch digestion under cooking conditions. Furthermore, after the extracts underwent in vitro gastrointestinal digestion and faecal fermentation, phenolics exhibited a differential bioaccessibility trend at every digestion level, with matrix-dependent behaviour. The bioavailability results suggest that polyphenols are metabolised during colonic fermentation, mainly into tyrosols, phenolic acids, and lignans, which are partially absorbed by Caco-2 cells. By combining metabolomics with in vitro cellular methods, this research provides new insights into the fate of these phytochemicals in the gut, yielding comprehensive data on their consumption in food matrices. [ABSTRACT FROM AUTHOR]

This study aims to provide information on the behaviour and biopersistence rate (BP) of metallic nanoparticles (Ag-NPs, TiO 2 -NPs, ZnO-NPs) naturally occurring in canned seafood and subjected to static in vitro digestion. Single particle ICP-MS analysis was performed to determine NPs distribution and concentrations in oral, gastric, and intestinal digests. Depending on the conditions of the digestive phase and the sample matrix, the phenomena of agglomeration and dispersion were highlighted and confirmed by Dynamic Light Scattering (DLS) technique. In standard suspensions, Ag-NPs had lower biopersistence (BP) than ZnO and TiO 2 -NPs (BP 34%, 89% and >100%, respectively). Among Ag-NPs and TiO 2 -NPs naturally present in the food matrix, those in canned tuna were more degradable than those in canned clam (BP Ag-NPs 36% vs. > 100%; BP TiO 2 -NPs 96% vs. > 100%), while BP ZnO-NPs showed high biopersistence in both seafood matrix (>100%). The biopersistence rates were higher than the recommended limit set by European Food Safety Authority (EFSA) (12%), referred to nanotechnologies to be applied in the food and feed chain, thus the investigated naturally occurring NPs cannot be considered readily degradable. • This study investigates the behaviour of NPs after entering the gastrointestinal tract. • The biopersistence rate of Ag-NPs, TiO2-NPs, and ZnO-NPs was evaluated. • The phenomena of agglomeration and dispersion depend on the conditions of the digestion phase and the sample matrix. • Biopersistence rates are higher than the limit set by EFSA (12%). • NPs are stable under gastrointestinal conditions and cannot be considered as readily degradable. [ABSTRACT FROM AUTHOR]

The characterization of phenolic fingerprints in common gluten-free flours is still scarce. Total phenolic and anthocyanin contents, antioxidant capacity and the entire phenolic profile were investigated for extracts from chickpea, sorghum, quinoa, black rice, lentil, amaranth, brown rice, oat and white rice flours, using soft wheat flour as a comparison. The highest phenolic content was found in black rice, followed by quinoa extracts (147.9 and 87.2 mg gallic acid equivalents 100 g −1 , respectively). Consistently, antioxidant capacity was highest in black rice and quinoa flours (34 mmol trolox equivalents 100 g −1 ), while anthocyanins were highest in black rice flour. Data showed a high correlation between phenolic content and both reducing and scavenging activities, with Pearson’s coefficient of 0.90 and 0.91, respectively. Although the entire phenolic profile was diverse and differed among flours, these represent a valuable source of health-promoting compounds, mainly belonging to flavonoids, phenolic acids and lignans. [ABSTRACT FROM AUTHOR]

BACKGROUND A survey on 68 dairy farms was carried out to evaluate the ensiling procedures adopted to store corn silage. Samples from core, lateral and apical zones of the feed-out face of silos were analysed. A principal factor analysis ( PFA) was carried out on the entire database (196 silage samples and 36 variables) and 11 principal factor components ( PCs) were retained and interpreted. RESULTS Ensiling procedures influenced the area exposed to risk of air penetration. Cores had higher dry matter, starch and lactic acid content or lower pH, fibre, propionate and butyrate concentrations than peripheral samples ( P < 0.05). The highest ( P < 0.05) mycophenolic acid and roquefortina C concentrations were detected in lateral samples. Chemical and digestibility variables loaded on two PCs; four PCs were characterized by end-products associated with clostridia, heterolactic, homolactic and aerobic fermentations; two PCs were associated with mycotoxins, whereas three PCs explained ensiling procedures. CONCLUSION The main quality traits of corn silages differed throughout the entire silo face. Minimization of the area exposed to risk of air penetration represents the best strategy to preserve the nutritional value and safety of corn silages. PFA allowed a clusterization of original variables into 11 PCs, appearing able to discriminate well and poorly preserved corn silages. © 2015 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Microgreens constitute natural-based foods with health-promoting properties mediated by the accumulation of glucosinolates (GLs) and phenolic compounds (PCs), although their bioaccessibility may limit their nutritional potential. This work subjected eight Brassicaceae microgreens to in vitro gastrointestinal digestion and large intestine fermentation before the metabolomics profiling of PCs and GLs. The application of multivariate statistics effectively discriminated among species and their interaction with in vitro digestion phases. The flavonoids associated with arugula and the aliphatic GLs related to red cabbage and cauliflower were identified as discriminant markers among microgreen species. The multi-omics integration along in vitro digestion and fermentation predicted bioaccessible markers, featuring potential candidates that may eventually be responsible for these functional foods' nutritional properties. This combined analytical and computational framework provided a promising platform to predict the nutritional metabolome-wide outcome of functional food consumption, as in the case of microgreens. [Display omitted] • Brassicaceae microgreens are good sources of bioactive compounds. • Glucosinolates and phenolic compounds varied significantly across microgreen species. • Arugula specifically exhibited a great content of flavonoids and stilbenes. [ABSTRACT FROM AUTHOR]

• Locust, cricket, and mealworm powders were abundant in bioactive compounds. • Following a 5% inclusion, mealworm-burgers showed the higher sensory acceptability. • Cricket powder (CP) reduced the accumulation of heterocyclic amines following cooking. • Dipeptides, such as glutaminylarginine, are biomarkers of in vitro digested CP-burgers. • A potential enzyme modulating activity was recorded for CP-burgers at intestinal level. Mealworm (MWP), migratory locust (LP), and house cricket (CP) are novel foods recently authorized by the European Commission. This work tested their powders as meat extenders at 5% inclusion in beef burgers. Insect powders were abundant in phenolics, recording the highest values in LP (1184.9 μg/g). The sensory analysis highlighted a higher visual and olfactory acceptability for MWP-burgers, followed by CP- and LP-burgers, whereas the texture of cooked burgers remained unaffected. Following pan-cooking, MWP-burgers and control exhibited comparable chemical profiles, while a significant down-accumulation of the heterocyclic amine 2-Amino-3,8-dimethylimidazo[4,5- f ]quinoxaline was observed in CP-burgers. In vitro gastrointestinal digestion highlighted metabolomic trends like control for MWP- and LP-burgers. In contrast, a reduced accumulation of lipids and increased content of dipeptides like glutaminylarginine (possibly acting as enzyme modulators) was observed for the CP-burgers. [ABSTRACT FROM AUTHOR]

BACKGROUND: Grape pomace (GP), a wine‐making by‐product rich in dietary fiber (DF) and total phenolic compounds (TPC), is a potential functional ingredient in the fortification of baked goods. RESULTS: In the present study, fortified breadsticks samples were obtained by replacing wheat flour with 0, 5 and 10 g 100 g−1 of powdered GP (GPP). The GPP inclusion affected the rheological properties of the doughs by increasing the water absorption and tenacity (P) at the same time as reducing the extensibility (L), with a significant increase in the P/L value and a decrease in the swelling index (G) value and deformation energy (W). Textural characteristics of breadsticks were influenced by the GPP addition, showing a reduction in hardness and fracturability as the amount of GPP increased in the recipe. The GPP fortified breadsticks exhibited decreased pH, volume and specific volume values compared to the control. The TPC and the antioxidant capacity increased in GPP fortified breadsticks, whereas the increased amount of DF allowed the products to benefit from the claim 'high fiber content' at the highest level of GPP inclusion. The sensory evaluation revealed that GPP addition increased wine odor, acidity, bitterness, astringency and hardness, and decreased the regularity of alveolation and friability. Finally, the GPP fortified products achieved good sensorial acceptability. CONCLUSION: GPP improved the nutritional values of fortified breadsticks and changed the rheology of dough and breadsticks' technological properties without affecting sensory acceptability. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND The effect of a water-saving irrigation regime on yield, chemical composition, rumen in situ dry matter disappearance ( DMD) and neutral detergent fiber disappearance ( NDFD), along with 7 h in vitro starch degradability (7 h IVSD), in maize hybrids selected for whole-plant silage making was investigated. A plot experiment was conducted in a continental climate location and four commercial maize hybrids ( FAO class 700) were used in a completely randomized design with a factorial arrangement of irrigation treatments (fully irrigated ( FI) and water-saving regime ( WS)) and four replicates/treatment. The total amount of irrigation water was 494 mm in FI plots and 367 mm in WS plots, the latter achieved by skipping irrigations at vegetative growth stage, silking and blistering. RESULTS Whole-plant yield, chemical composition, DMD, NDFD and 7 h IVSD slightly differed among hybrids and were not influenced by irrigation treatments. Plant dry matter content was lower in FI than WS plots (320 vs. 341 g kg−1, respectively; P < 0.05). Differences among hybrids were recorded for starch and acid detergent fiber contents ( P < 0.05). CONCLUSIONS The lack of differences on yield and nutritive value in tested maize hybrids grown under different water supply suggests the water-saving regime could be suitable for an optimal use of available water in maize management. © 2013 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

[Display omitted] • Different gums distinctively interact with A. melanocarpa phenolics. • Locust bean gum increased the bioaccessibility of low-molecular-weight phenolics. • Gellan and guar gums enhanced phenolic acids bioaccessibility. • Xanthan and locust bean gum displayed the larger modulation of microbiota. This study aimed to determine how the addition of gellan, guar, locust bean, and xanthan gums affected the polyphenol profile of Aronia melanocarpa puree and the human gut microbiota after in vitro gastrointestinal digestion and large intestine fermentation. The different gums distinctively affected the content and bioaccessibility of phenolics in Aronia puree, as outlined by untargeted metabolomics. The addition of locust bean gum increased the levels of low-molecular-weight phenolics and phenolic acids after digestion. Gellan and guar gums enhanced phenolic acids' bioaccessibility after fermentation. Interactions between digestion products and fecal bacteria altered the composition of the microbiota, with the greatest impact of xanthan. Locust bean gum promoted the accumulation of different taxa with health-promoting properties. Our findings shed light on the added-value properties of commercial gums as food additives, promoting a distinctive increase of polyphenol bioaccessibility and shifting the gut microbiota distribution, depending on their composition and structural features. [ABSTRACT FROM AUTHOR]

BACKGROUND Pasta is a staple food that is consumed worldwide and is an excellent product for the addition of ingredients rich in bioactive compounds. The fortification of pasta with such compounds could represent a healthy choice for consumers. RESULTS: In this study, fresh pasta was formulated by replacing durum wheat semolina with 0, 5, 10, and 15 g 100 g−1 of dried Moringa oleifera leaf powder (MOLP), rich in fibers, minerals, and antioxidant compounds. Increasing levels of MOLP influenced the technological and nutritional properties of wheat‐based fresh pasta. Moringa oleifera reduced the optimum cooking time, the swelling index and firmness, while increasing the cooking loss and adhesiveness. From a nutritional viewpoint, the inclusion of MOLP enhanced the phenol content, the antioxidant activity, and the mineral content of fresh pasta. The products obtained had good sensorial acceptability and can make several nutritional claims due to MOLP richness minerals. CONCLUSIONS: The fortification of fresh pasta with MOLP could represent a valuable strategy to increase the nutritional value of the product, preserving pasta technological properties without affecting sensory acceptability. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

[Display omitted] • Pectins and pectinase impact on polyphenols of cherry laurel puree was studied. • The fate of polyphenols along in vitro digestion and fermentation was modulated. • Pectins differentially protected polyphenols from digestion-derived degradation. • Pectinase improved polyphenols content facilitating their release from the fiber. • The pectic residues from pectinase digestion enhanced the human microbiota profile. Interactions between dietary fiber and phenolic compounds in foods can influence their gastrointestinal fate. This study aimed to examine the effect of four types of pectin on the polyphenols of cherry laurel puree and human gut microbiota during a simulated in vitro gastrointestinal digestion and large intestine fermentation. Results revealed that the combined addition of different pectins and pectinase to cherry laurel puree significantly affected the content and bioaccessibility of phenolics. The addition of pectins and pectinase distinctively impacted the phenolic subclasses in both raw and post-digested/fermented cherry laurel puree, suggesting differential interactions due to structural features. Both pectins and pectinase modulated the composition of fecal microbiota after in vitro fermentation, increasing bacterial diversity following pectinase treatment. The combined addition of pectins followed by pectinase had differential impacts on polyphenol bioaccessibility and gut microbiome diversity, hence having a potential outcome in terms of human health. [ABSTRACT FROM AUTHOR]

• Pigmented gluten-free flours are abundant in phenolic compounds. • Metabolomics was used to investigate phenolic metabolites during in vitro fermentation. • Five phenolic metabolites were quantified using targeted metabolomics. • 3,5-Dihydroxybenzoic and 4-hydroxybenzoic acids were the most abundant metabolites. • Catabolic pathways for the degradation of flour polyphenols in the colon are proposed. In this work, 18 gluten-free flours (prepared from cereals, pseudocereals and legumes), differing in pigmentation, were screened for their phenolic profiles, cooked and, then, subjected to digestion and large intestinal fermentation in vitro. A combined targeted/untargeted metabolomic approach was used to elucidate the microbial biotransformation processes of polyphenols following digestion. This preliminary work demonstrated an increase in 3,5-dihydroxybenzoic acid (on average from 0.67 up to 1.30 μmol/g dry matter) throughout large intestinal fermentation of pseudocereals (esp. quinoa), due to their high alkylresorcinol contents. Isoflavones were converted into equol- or O -desmethylangolensin- derivatives, whereas anthocyanins were degraded into lower-molecular-weight phenolics (i.e., protocatechuic aldehyde and 4-hydroxybenzoic acid, with the latter exhibiting the highest increase over time). A decreasing trend was observed for antioxidant activities (i.e., FRAP and ORAC values) moving from digested to faecal fermented samples. These findings highlight that gluten-free flours are able to deliver bioaccessible polyphenols to the colon. [ABSTRACT FROM AUTHOR]

Alfalfa seed flour (ASF) at different inclusion levels (0% as control, 30% and 45% w/w) was used to prepare rice flour-based gluten-free (GF) cookies (CK). Samples underwent a simulated in vitro digestion and fermentation process. The comprehensive changes in the phenolic profiles were evaluated during 48 h of fermentation by means of untargeted UHPLC-QTOF mass spectrometry followed by multivariate statistics. Furthermore, the modifications in microbial profile and the production of short chain fatty acids (SCFA) were investigated. Cookies presenting 30% (30-CK) and 45% (45-CK) ASF possessed the greater total phenolic content when compared to the control, being 0.42 and 0.56 mg/g versus 0.15 mg/g, respectively. The orthogonal projection to latent structure discriminant analysis, applied to untargeted metabolomics-based data, showed a clear modulation of the profile in phenolic metabolites over time (from 8 up to 48 h of in vitro fermentation). In this regard, the in vitro fermentation of 30-CK and 45-CK resulted in the maximum increase in lignans and phenolic acids, whose bioaccessibility at 24 h of in vitro fermentation was 16.2% and 12.2%, respectively. In addition, the metagenomic sequencing approach allowed to identify in Clostridiaceae , Ruminococcaceae , Lachnospiraceae and Streptococcaceae the most represented bacterial populations during the in vitro fermentation. A greater total SCFA production (p <.05) was recorded overtime for all ASF-enriched cookies when compared to the control. Therefore, ASF proved to be an excellent alternative to common non-wheat cereal flours (such as pseudocereals or legumes) for improving possible health-promoting properties in GF cookie formulation. Unlabelled Image • Gluten-free cookies were prepared with blends of rice and alfalfa seed flours (ASF). • Cookies underwent a simulated in vitro digestion and fermentation process. • Increasing levels of ASF determined a change in the total phenolic content. • Phenolic metabolites, microbial community and SCFA were affected by ASF inclusion. • Lignans bioaccessibility during fermentation was higher for ASF-enriched cookies. [ABSTRACT FROM AUTHOR]

Highlights • Phenolic profile and antioxidant properties were evaluated in gluten-free flours. • Violet rice flour possessed the highest phenolic content and antioxidant activity. • Total anthocyanins and antioxidant properties were highly correlated. • Multivariate statistics discriminated botanical and food ingredient categories. Abstract The interest in gluten-free (GF) products increases together with the increase in gluten-sensitive people. However, GF foods might have decreased nutritional quality as compared to the gluten containing counterparts. In this work, an investigation of the phenolic and antioxidant profile in 18 GF flours belonging to legumes, cereals and pseudocereals was achieved. Significant differences could be observed across samples. Total phenolic content was highest in violet rice flours, whereas total anthocyanins were highest in violet, nerone, and black rice flours. FRAP and ORAC antioxidant activities were correlated to phenolic contents and found to be higher in violet rice flours. Metabolomics highlighted a wide diversity in phenolics, with flavonoids (197 compounds ascribable to anthocyanins, flavones, flavanones, isoflavonoids, flavonols, and flavanols), phenolic acids (74 compounds belonging to hydroxycinnamics, hydroxybenzoics, and hydroxyphenylacetics), and tyrosol derivatives the most represented. Finally, OPLS-DA multivariate statistics outlined flavonoids, furofurans and phenolic acids as the most discriminant phenolics. [ABSTRACT FROM AUTHOR]

This study evaluated the predicted glycemic index (pGI) in former food products (FFPs), and in two pig compound feeds formulated with or without the inclusion of FFPs. Six samples of FFPs and two pig compound feeds were used. FFPs were based on bakery and confectionary ex-food, while the pig compound feed was formulated by substituting 30% of cereals with FFPs (Feed FFP30%). All samples were analysed using an in vitro Englyst assay that simulates gastric and small intestinal digestion, and which has been proposed to determine the hydrolysis index (HI) and predict the glycemic index (pGI) of cereal-based foods introduced into pig diets. Corn meal, heat processed wheat and a conventional pig compound feed (Feed CTR) were included as control feed ingredients. In the assay, white bread was used as reference material. The results differentiated between two main groups of samples, namely: low HI samples with an HI lower than 100 including corn meal, Feed CTR, Feed FFP30%, flaked wheat and FFP4; and high HI samples including all the other FFPs tested. The same classification can be adopted for pGI. Thus combining HI and pGI results suggests that most of the FFPs tested in the present study were characterised by a high glycemic index potential which seems to be linked to the starch/sugars HI. The inclusion of FFPs in a commercial compound feed, and its effect on HI and pGI, merit further investigations. Ex-Food are food waste biomasses upgraded to feed ingredients; they are characterised by quick carbohydrates digestion and high glycemic index. [ABSTRACT FROM AUTHOR]

Highlights • Use of inoculant improved the aerobic stability of maize silage. • Minor differences in fermentative traits characterized low- or high-density silages. • Acetic acid and 1,2-propanediol were higher in inoculated silages. • The inoculant reduced the concentration of some mycotoxins in silages. • Similar mycotoxin concentrations were observed among low- or high-density silages. Abstract We examined the effectiveness of a combined inoculant of hetero-fermentative Lactobacillus buchneri LB1819 and homo-fermentative Lactococcus lactis O224 on quality of maize silage at two different densities. The four treatments were: CTR-LD, untreated at low-density (132 ± 6 kg DM/m3); CTR-HD, untreated at high density (186 ± 6 kg DM/m3); TRT-LD, inoculated at low density; and TRT-HD, inoculated at high density. The 5 replicates for each treatment were ensiled in 20-L plastic jars and the inoculant was applied at a rate of 250,000 CFU/g ensiled forage. The fermentation profile, aerobic stability, and DM losses were measured after 2, 4, 8, 16, and 32 days of ensiling, and the chemical composition, microbial counts, and concentrations of mycotoxins were assessed in the 32 day samples. Data measured once during experiment were analyzed according to a completely randomized design (CRD), with a 2 × 2 factorial arrangement of treatments (i.e., inoculation, density, and their interaction). Data measured at different time points were analyzed according to a CRD, with a 2 × 2 × 5 factorial arrangement of treatments (i.e., inoculation, density, length of ensiling, and their first or second order interactions). The lactic acid concentration increased (P < 0.05) with the duration of ensiling, with no differences among treatments (overall means on day 2 and day 32: 26.7 and 50.9 g/kg DM, respectively). Aerobic stability was greatest (P < 0.05) in the TRT-HD silage at 32 days. After 32 days of ensiling, soluble crude protein was greater in the CTR-HD and TRT-LD silages than the CTR-LD and TRT-HD silages (P < 0.05, inoculation × density interaction). The treatments had similar chemical parameters, yeast and mould counts (overall mean: 4.53 log 10 CFU/g and 1.59 log 10 CFU/g, respectively). The overall concentration of aflatoxin B 1 was 0.412 μg/kg DM. The CTR groups had higher concentrations of fumonisin B 2 (413 vs. 278 μg/kg DM, P < 0.05) and roquefortine C (22.81 vs. 3.39 μg/kg DM, P < 0.05) than the TRT groups. Conversely, the CTR groups had lower concentrations of fusaric acid than the TRT groups after 32 days (2849 vs. 4162 μg/kg DM, P < 0.05). Both CTR and Lactobacillus buchneri LB1819 and Lactococcus lactis O224 treated samples at a high silage density increased the aerobic stability after 32 days of ensiling (P < 0.05, day × density interaction). Results indicated that inoculation and use of a greater silage density enhanced the fermentation and aerobic stability of maize silage. [ABSTRACT FROM AUTHOR]

Abstract The purpose of this preliminary study was to discriminate the chemical fingerprints of Protected Designation of Origin (PDO) Grana Padano cheeses from non-PDO “Grana-type” cheeses by means of an untargeted metabolomic approach based on ultra-high-pressure liquid chromatography coupled to quadrupole time-of-flight mass spectrometer (UHPLC/QTOF-MS). Hierarchical cluster analysis and Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA) allowed discriminating PDO vs. non-PDO cheeses. Lipids (fatty acids and their derivatives, phospholipids and monoacylglycerols), amino acids and oligopeptides, together with plant-derived compounds were the markers having the highest discrimination potential. It can be postulated that Grana Padano value chain, as strictly defined in the PDO production specification rules, can drive the biochemical processes involved in cheese making and ripening in a distinct manner, thus leaving a defined chemical signature on the final product. These preliminary findings provide the basis for further authenticity studies, aiming to protect the designation of origin of PDO Grana Padano cheese by applying a comprehensive foodomics-based approach. Graphical abstract Unlabelled Image Highlights • The untargeted profile of PDO and non-PDO Grana Padano cheeses was investigated. • Multivariate statistics discriminated samples from both productions. • Lipids, oligopeptides and plant-derived compounds were the best discriminants. • Untargeted metabolomics could be a valuable tool for PDO cheeses authenticity. [ABSTRACT FROM AUTHOR]

The fate of phenolic compounds, along with short-chain fatty acids (SCFAs) production kinetics, was evaluated on six different commercial gluten-free (GF) pasta samples varying in ingredient compositions, focussing on the in vitro faecal fermentation after the gastrointestinal digestion. A general reduction of both total phenolics and reducing power was observed in all samples, together with a substantial change in phenolic profile over 24 h of faecal fermentation, with differences among GF pasta samples. Flavonoids, hydroxycinnamics and lignans degraded over time, with a concurrent increase in low-molecular-weight phenolic acids (hydroxybenzoic acids), alkylphenols, hydroxybenzoketones and tyrosols. Interestingly, discriminant analysis also identified several alkyl derivatives of resorcinol as markers of the changes in phenolic profile during in vitro fermentation. Furthermore, degradation pathways of phenolics by intestinal microbiota have been proposed. Considering the total SCFAs and butyrate production during the in vitro fermentation, different fermentation kinetics were observed among GF pasta post-hydrolysis residues. [ABSTRACT FROM AUTHOR]