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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]

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 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]

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]

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]

[Display omitted] • Rind percentage in grated Parmigiano Reggiano (PR) cheese should not exceed 18% (w/w). • Foodomics successfully discriminated PR grated cheese according to different ripening stages and rind inclusions. • 4-hydroperoxy-2-nonenal was a marker of both ripening and anomalous rind inclusion (>18%). • An alpha-S1 casein proteolytic product was a marker of anomalous rind inclusion. • The ripening time had a hierarchically higher impact than rind inclusion on the chemical profiles observed. Parmigiano Reggiano is a hard cheese with a Protected Designation of Origin (PDO) certification that also applies to the grated product. The percentage of rind in grated Parmigiano Reggiano is regulated by the PDO production Specification and must not exceed the limit of 18% (w/w). The present study evaluates the potential of an untargeted foodomics approach to detect anomalous inclusions of rind in grated Parmigiano Reggiano cheese. In particular, a combined metabolomics and peptidomics approach was used to detect potential markers of counterfeits (rind > 18%). In the framework of realistic food integrity purposes, non-Parmigiano Reggiano grated samples and different ripening times were also considered. Untargeted metabolomics allowed detecting 347 compounds, with a prevalence of amino acids and peptide derivatives, followed by fatty acyls and other compounds (such as lactones, ketones, and aldehydes) typically related to proteolysis and lipolysis events. Overall, the unsupervised multivariate statistics showed that the ripening time plays a hierarchically higher impact than rind inclusion in determining the main differences in the chemical profiles detected. Interestingly, supervised statistics highlighted distinctive markers for ripening time and rind inclusion, with only 16 common discriminant compounds being shared between the two conditions. The best markers of rind inclusion > 18% were 2-hydroxyadenine (VIP score = 1.937; AUC value = 0.83) and the amino acid derivatives argininic acid (VIP score = 1.462; AUC value = 0.75) and 5-hydroxyindole acetaldehyde (VIP score = 1.710; AUC value = 0.86). Interestingly, the medium-chain aldehyde 4-hydroperoxy-2-nonenal was a common marker of both ripening time and anomalous rind inclusion (>18%), likely arising from the lipid oxidation processes. Finally, among potential marker peptides of rind inclusion, the alpha-S1 casein proteolytic product (F)FVAPFPEVFGK(E) could be identified. [ABSTRACT FROM AUTHOR]

• Untargeted metabolomics discriminated bulk milk from dairy cows following different feeding regimens. • Corn silage clearly produced different chemical profiles in milk compared to hay and forage. • Lipids and secondary metabolites (such as polyphenols) were the most discriminant compounds. • Untargeted metabolomics could promote the quality and traceability of milk and milk-derived products. The feeding system represents one of the main factors driving raw milk composition, thus determining differences in nutritional value and technological properties. In this preliminary study, untargeted metabolomics with ultra-high-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UHPLC-QTOF) coupled with both unsupervised and supervised multivariate statistics was used to investigate the chemical profile of bulk milk collected from dairy cows (n = 103) following different feeding regimens, being corn silage (MS-FS, n = 51), hay (H-FS, n = 35) and a mixed ration consisted in fresh forage and hay (MR-FS, n = 17). Overall, a total of 1686 metabolites was identified by means of UHPLC-QTOF, with significant differences (p < 0.05) between the three feeding regimens under investigation. The metabolites detected mainly belonged to lipids (mainly glycerophospholipids and triglycerides), followed by oligopeptides, steroid derivatives, and secondary metabolites (such as phenolic compounds and terpenoids). Interestingly, multivariate statistics applied to the metabolomics data revealed intriguing differences in the discriminant markers detected. The markers identified included both feed-derived (such as phenolic metabolites) but also animal-derived compounds (such as fatty acids). Therefore, our results provide comprehensive insights into the metabolomics profile of different bulk milk samples, suggesting also an indirect influence of feeding regimens on its chemical signature. [ABSTRACT FROM AUTHOR]