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This study was aimed to unravel the effect of raw materials (barley and wheat), wheat concentration (0, 25, 40, and 100 %), wheat species (common and durum), beer style (Blanche and Weiss), and yeast (US-05 and WB-06) on the chemical composition, volatiles, and sensory profile of wheat craft beers by using a multivariate statistical approach. Beer samples were analysed for their composition, volatiles and sensory profile and data were processed using unsupervised multivariate analyses, PLS regression and a multi-omics approach using multi-block PLS-DA. Multi-block variable sparsification was used as an embedded dimension reduction step. The adopted multi-omics approach permitted to correctly classify beers with different styles and wheat concentration, and to accurate classify (95 % accuracy) beers according to yeast type. Wheat species was of lower importance since it permitted a classification with 49 % accuracy which increased to 74 % in Blanche beers, thus suggesting that malting flattened differences determined by wheat species., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)

The individual and combined effect of sodium chloride and hydroxytyrosol on the colloidal properties and the chemical and physical stability of olive oil-in-water emulsions was explored by multivariate statistical analysis. Sodium chloride affected the dispersion degree of the emulsions causing an increase of droplet size and inducing flocculation phenomena; however, during storage, the presence of hydroxytyrosol, when added in combination with 2% and 5% of NaCl, retarded samples physical destabilization. A protective effect of salt on lipid hydroperoxides, over storage, was highlighted, mainly at the highest concentrations used. The analysis of volatile organic compounds allowed to identify different oxidation patterns as a consequence of NaCl addition and hydroxytyrosol; moreover, by applying a multivariate statistical approach, it was possible to highlight a positive effect of both NaCl and hydroxytyrosol over the reduction of some oxidation volatiles., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

Nowadays, the interest in ancient wheat is increasing and this trend point towards the local production of crops and is connected to sustainability. In this study, two ancient wheat (Solina and Cappelli) and four modern (common and durum) varieties were cultivated in experimental fields sited at three different altitudes for three consecutive years in the Abruzzo region. The six wheat varieties were analysed by solid phase microextraction coupled with gas chromatography-mass spectrometry and a chemometric approach. 149 compounds, most of which are odor active, were identified in 109 wheat samples. Heritage wheat varieties showed a volatile organic compounds (VOCs) profile different from modern varieties along with a characteristic set of odor types. An 82% of correct classification was achieved for heritage wheat varieties. VOCs with floral and herbal odors were the most important odor scents for Solina classification, whereas waxy odor was the most important for Cappelli discrimination., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

The aroma of craft beers is recognized to affect their overall acceptability and drinkability. Raw materials can affect the volatile organic compounds (VOCs) of beers and their aroma. The VOCs profile of wheat craft beers produced with wheat (Triticum aestivum, L.) of different origin (variety and cultivation site) in increasing concentration was analysed. PLS2 analysis evidenced that wheat concentration is the main factor affecting VOCs profile, whilst the effect of variety (Vittorio and Solina) and altitude of cultivation (70, 500 and 1,200 m a.s.l.) on VOCs variance was lower. PLS-DA permitted to differentiate beers obtained with the two varieties for their VOCs profile: 2-Ethylhexanol, a cultivar specific indicator, was found in beers made with Solina., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

A deeper knowledge of the causes of volatile organic compounds (VOCs) variance in wheat is crucial for quality improvement and control of its derivatives. The VOCs profile of common and durum wheat kernels grown in different fields sited at different altitudes over two years was analysed and 149 compounds were identified by gas chromatography-mass spectrometry. Principal component analysis evidenced that the year of cultivation was the highest source of VOCs variance. The effects of wheat origin, as described by the cultivation site, its elevation, and species were further investigated by PLS-DA, that permitted to correctly classify wheat of different origin on the basis of its VOCs profile. The importance of the different effects was investigated by multidimensional test and resulted: year of cultivation > field of cultivation > species > altitude. Findings suggest that environmental conditions are more important than species in the determination of the VOCs variance of wheat., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

The cultivation of crops at high elevations in response to climate changes leads to modifications in the volatile organic compounds (VOCs) profile. The VOCs profile of common and durum wheat grown in different fields sited at three different elevations over two years was analysed. Partial least square analysis (PLS2) evidenced the effect of altitude on VOCs variance that was hidden among others (cultivation year, species, farm) not correlated with it. PLS1 analysis was further carried out using VOCs as explanatory variables and altitude as dependent variable to find the linear combination of VOCs able to continuously predict the altitude of samples. Selected VOCs, related to biotic, abiotic and oxidative stress conditions, could describe the changes in VOCs profile of wheat induced by altitude increase. Furthermore, common and durum wheat showed different responses to stress at high altitude. These results could be considerably useful for wheat product classification and authentication., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

Food volatile organic compounds (VOCs) analysis is a useful tool in authentication and classification processes, but, to date, the analysis of wheat VOCs is still little explored. In this study a method of analysis based on solid phase microextraction coupled with gas chromatography-mass spectrometry was optimized by testing different types of fibers, sample preparation methods and amounts, extraction temperatures and times, desorption times and oven programs. The analysis was applied to six wheat cultivars harvested in different areas, and permitted to identify 158 VOCs, of which 98 never found before. A principal component analysis performed on the dataset showed that the area of cultivation accounted for the highest source of variability. Partial least squares analysis permitted to correctly classify wheats based on their cultivation area and species, and to identify the most discriminant VOCs. These results are promising for the study of the influence of geographical origin on wheat quality., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

The aim was to study the in vitro starch digestibility, the free and bound polyphenol profile and their bioaccessibility and antioxidant activity during in vitro gastrointestinal digestion of durum wheat semolina spaghetti added with two types of persimmon flour concentrates ("Rojo Brillante" flour and "Triumph" flour) at two concentrations (3 and 6%). Results obtained showed that persimmon flour improves the polyphenol profile of spaghetti by addition gallic acid and coumaric acid-o-hexoside, and increasing 2-fold and around 3-fold its content in spaghetti with 3% and 6% persimmon flours, respectively. Cooked process and digestion affected more to free polyphenol content than bound. Furthermore, 3% persimmon flour enriched spaghetti reduce kinetic of starch digestion, while 6% enriched spaghetti increased it. In conclusion, persimmon flours (Rojo Brillante and Triumph) at low concentrations could be used to develop spaghetti with more polyphenol content and less starch digestibility than traditional spaghetti., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

The effect of pre-treatment (dipping and vacuum impregnation in lemon juice solution), freezing and frozen storage (FS) on single and total polyphenols (free and conjugated) content and antioxidant activity (AOA) of organic and conventional apples, was investigated. Fresh organic and conventional fruits showed different profiles of free and conjugated polyphenols while their total phenolic content and AOA were similar. Organic and conventional apple tissues showed different physiological responses to physical stresses described by changes in phenolic profiles. Vacuum impregnation in lemon juice affected the polyphenols extractability of both the organic and conventional apples and favored their enrichment with bioactive compounds (AOA = +11.5%). FS decreased the single and conjugated polyphenols content of the pre-treated apple samples and the effect was different between organic and conventional fruits. After FS, not pre-treated organic apples showed a lower AOA reduction than the conventional ones (-13% vs -25%), while no differences were found on pre-treated samples., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

The effect of olive oil phenolic content and pattern on the physical properties and stability of olive oil mayonnaise-like emulsions has been investigated. Mayonnaises were formulated with either naturally phenolic-rich extra virgin olive oils or purified olive oil artificially enriched with a phenolic-rich olive extract and pure oleuropein. Mayonnaises were characterized by droplet size distribution, microstructure, textural properties and flow behaviour. The addition of phenolic extracts significantly affected the dispersion degree of the corresponding mayonnaise-like emulsions, their microstructure and physical stability especially in the systems prepared with purified olive oil treated with pure oleuropein and the highest olive phenolic extract concentration. The viscosity and back-extrusion analyses evidenced that the systems characterized by a relatively high content of phenolics, either natural or by addition, presented lower yield stress and viscosity indices and were easier to deform and to break. This study confirms the main role of olive phenolic compounds, and in particular that of oleuropein, in the dispersion state, and physical properties of emulsions with main effects on their quality and stability., (Copyright © 2016 Elsevier Ltd. All rights reserved.)

The effect of roasting on the content of flavanols and proanthocyanidins and on the antioxidant activity of cocoa beans was investigated. Cocoa beans were roasted at three temperatures (125, 135 and 145 °C), for different times, to reach moisture contents of about 2 g 100 g(-1). Flavanols and proanthocyanidins were determined, and the antioxidant activity was tested by total phenolic index (TPI), ferric reducing antioxidant power (FRAP) and total radical trapping antioxidant parameter (TRAP) methods. The rates of flavanol and total proanthocyanidin loss increased with roasting temperatures. Moisture content of the roasted beans being equal, high temperature-short time processes minimised proanthocyanidins loss. Moisture content being equal, the average roasting temperature (135 °C) determined the highest TPI and FRAP values and the highest temperature (145 °C) determined the lowest TPI values. Moisture content being equal, low temperature-long time roasting processes maximised the chain-breaking activity, as determined by the TRAP method., (Copyright © 2014 Elsevier Ltd. All rights reserved.)

The effect of water mobility on horseradish peroxidase (HRP) activity in solutions was investigated by measuring water activity (aw), freezable water content, (1)H proton transverse relaxation time and water self-diffusivity determined by nuclear magnetic resonance. The effect of system mobility as described by viscosity and glass transition temperature (T'g) was also studied. The aw and viscosity of aqueous solutions were modulated using ligands (glucose, sorbitol and trehalose) and a thickener (maltodextrin). The effectiveness of a solute in the inhibition of HRP activity was better related to its ability to reduce the mobility of the system than to its water mobility depleting effect. The relationship among viscosity and peroxidase activity was influenced by the type of enzyme but not by the substrate. Bovine lactoperoxidase activity was hindered by viscosity changes more than HRP activity (tested in the same system) due to the higher molecular weight of the former enzyme., (Copyright © 2013 Elsevier Ltd. All rights reserved.)

Raw carrots and carrots blanched in water and in 4% trehalose and maltose solutions at 75°C for 3 (A) and 10 min (C) and at 90°C for 3 (B) and 10 min (D) were frozen and stored at -18°C for eight months. The effects of heating conditions and exogenous added sugars on the mechanical properties and microstructure of the vegetable after blanching and during frozen storage were studied. By scanning electron microscopy (SEM) analysis no significant differences were observed among samples A and B water-blanched and raw carrot while a thermo-protective effect due to the sugars addition was evidenced in sample D, undergone to the most severe thermal treatment. Freezing and frozen storage determined several fractures on both raw and blanched carrots due to ice crystals formation and re-crystallisation. The cryo-protective effect of the sugars on the vegetable microstructure was observed only in the 'over-blanched' sample D. The mechanical properties of carrots were affected by blanching which caused a hardness decrease but after freezing and one month of frozen storage, all samples showed a further dramatic reduction of hardness. Only samples characterised by a pectinesterase residual activity showed a softening also after one month of frozen storage likely for a competitive effect of the thermo-protective ability of trehalose on this enzyme. The exogenous trehalose was able to limit the hardness loss of carrots undergone to B, C and D blanching pre-treatments., (Copyright © 2013 Elsevier Ltd. All rights reserved.)

The Amazonian Croton lechleri stem bark essential oil was tested for its anti-mutagenic potential by performing the Ames test against heterocyclic amines (HCAs), in continuing research on applicative functional profile of this phytocomplex as food ingredient (Rossi et al., 2011). Salmonella typhimurium strain TA98 was used with and without metabolic activation (S9 mix). The anti-mutagenic properties was assayed with the following HCAs: 2-amino-3-methylimidazo-[4,5-f]quinoline (IQ), 2-amino-3,4-dimethylimidazo-[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo-[4,5-f]quinoxaline (MeIQx), the imidazoles 2-amino-6-methyldipyrido-[1,2-a:3',2'-d]imidazole (Glu-P-1) and 2-aminodipirydo-[1,2-a:3',2'-d]imidazole (Glu-P-2). All HCAs with S9 induced mutagenicity at 10(-10) mol/plate. Without S9, IQ and MeIQ showed mutagenicity at 10(-8) mol/plate, MeIQx and Glu-P-1 at 10(-5) mol/plate, while Glu-P-2 was inactive. In presence of HACs (10(-9) mol/plate), C. lechleri essential oil was tested for mutagen-protective properties (concentration range: 0.01-0.10 mg/plate) taking the Highest Uneffective Dose (HUD) as threshold reference. With S9 mix, C. lechleri essential oil displayed a significant reduction of revertants at 0.05 mg/plate, from 21% to 34%. The essential oil showed mutagen-protective efficacy against IQ and MeIQ tested as direct mutagens (10(-7) mol/plate), with a revertants percentage reduction of 39% and 40%, respectively. No anti-mutagen capacity was noted for MeIQx and Glu-P-1 (10(-5) mol/plate). Since HACs are known as possible colon and liver cancer inducers, C. lechleri essential oil was tested for its cytotoxicity and anti-proliferative capacity against LoVo and HepG2 cancer cell lines showing IC50 of 74.95±0.05 μg/ml (LoVo) and 82.28±0.03 μg/ml (HepG2), displaying a promising role of this essential oil as a functional food ingredient with interesting mutagen preventing properties., (Copyright © 2013 Elsevier Ltd. All rights reserved.)