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Background: Asteraceae family, of which Pulicaria genus, plays a remarkable role in the development of drugs used in modern medicine. Leaf extracts of Pulicaria odora harvested in Bejaia were evaluated for their antioxidant and antimicrobial activities. Methods: HCl method at three different wavelengths 280, 320 and 360 nm was carried out for total phenolics content and characterized by ultra-performance liquid chromatography (UPLC) analysis. Antimicrobial activity was evaluated using four bacterial strains (Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Listeria innocua) and three molds (Aspergillus flavus, Aspergillus niger and Trichoderma reesei). Four antioxidant tests (ORAC, ABTS, DPPH and FRAP) were performed. Results: The extracts had high total polyphenols (305 mg catechin equivalents [CE]), flavonols (56 mg quercetin equivalents [QE]), tannins (77 mg CE) and tartaric acids (38 mg caffeic acid equivalents [CAE]) per g dry matter contents. UPLC analysis of the 70 % ethanol extracts showed abundant phenolic acids (protocatechuic, chlorogenic and caffeic acids). Pulicaria odora extracts exhibited good antimicrobial activity against bacterial (~18 mm inhibition zones) and molds (11.3-17.3 mm) strains. Conclusion: All extracts displayed good antioxidant activity and effective antimicrobial activity, which allow its use as a conservative agent or therapeutic remedy.

The aim of this paper was to investigate effects of inulin and ultrasonic homogenization on particle size distribution and microstructure of oil-in-water emulsion gels stabilized by psyllium husk were investigated. The emulsion gel was assessed their utility in meat puree prepared for people with dysphagia. The results showed that increasing inulin percentage resulted in reduced particle size and improved emulsion stability with the optimum at 20% w/w inclusion. Ultrasonic homogenization further enhanced the emulsion stability by reducing the size of emulsion droplet and improving encapsulation of emulsion droplet. Increasing inulin concentrations in the emulsion gels added into purees also corresponded with decreasing total expressible fluid (TEF). The stability of puree against the action of carbohydrate-hydrolyzing enzymes (α-amylase and α-glucosidase) was improved with the addition of emulsion gels. Therefore, these developed emulsion gels could be beneficial in formulating modified-texture food prepare for people with dysphagia.

Background: Olive (Olea europaea L.) and carob (Ceratonia siliqua L.), which contain considerable amounts of phenolic compounds, are the most important nutritional and therapeutic plants in the Mediterranean basin. Objectives: The goal of this work is to revalue carob and olive leaves as key sources of polyphenols, hence increasing the value of waste goods. objective: The goal of this work is to revalue carob and olive leaves as key sources of polyphenols, hence increasing the value of waste goods. Methods: In this study, aqueous acetone or ethanol (80% v/v) extracts of olive (O. europaea L. cultivar aimel) and carob (C. siliqua L.) leaves from Algeria were evaluated for phenolic content, and the extracts were characterized by reverse-phase high-performance liquid chromatography-electrospray ionization mass spectrometry (HPLC-ESI-MS). Discussion/Results: The total phenolic content of olive and carob leaf extracts ranged from 5.6 to 23 mg GAE/g. The use of HPLC-ESI-MS to investigate phenolics revealed that the extracts included a variety of phenolic compounds, including 23 compounds in olive leaf extracts and 17 compounds in carob leaf extracts. In olive and carob, the major phenolic components are oleuropein and myricetin rhamnoside, respectively. Conclusion: According to our findings, olea europaea and Ceratonia siliqua appear to be rich suppliers of natural chemicals. These plants have a lot of potential in terms of medications and functional foods. conclusion: Olea europaea and Ceratonia siliqua appear to be rich suppliers of natural chemicals, according to our findings. This plant has a lot of potential in terms of medications and functional foods.

The culinary quality of carioca beans is related to their market value and consumer acceptability. The depreciation of the cooking/technological quality of the product occurs mainly because of the integument browning and the longer cooking time of the grains, which are influenced by the storage time and conditions. The loss of culinary quality reduces the market value of carioca beans because consumers reject darkened grains that are attributed to a longer cooking time. As a result, cooking time (resistance to cooking), the color of the integument, and the texture of the cooked beans are determinant factors in the acceptance of carioca bean cultivars. The browning of the grain integument and the cooking time mainly depends on the environmental conditions, storage time, the tegument of each genotype, and the chemical and physical properties of the cotyledons. Therefore, this review aims to survey the scientific literature on the extrinsic and intrinsic factors that affect the culinary quality of carioca beans.

The beneficial effects of sesame seeds are of great interest for the conception of healthy dairy products such as probiotic stirred yogurt. We investigated the effects of adding raw or roasted sesame seeds on the probiotic viability, quality parameters and consumers acceptability of stirred yogurt during 28 days cold storage (4 °C). All yogurts were analyzed for microbial counts (starter culture and probiotic), pH, titratable acidity, proteolytic activity, syneresis and antioxidant activity. Yogurts containing sesame seeds showed the highest probiotic counts, proteolytic activity, radical scavenging activity high titratable acidity, and low pH. Raw and roasted sesame can selectively impact probiotic growth with limited effect on yogurt starter culture especially at long cold storage (14-28 days). Yogurts enriched with roasted sesame had higher sensory acceptability compared to control and probiotic yogurts. Roasted sesame can be successfully incorporated to improve probiotic viability and sensory properties of stirred yoghurt, as well as to improve the antioxidant properties.

Probiotics and prebiotics are popular among consumers worldwide as natural approaches to prevent gastrointestinal diseases. The effects of their consumption on the gastrointestinal system have been extensively investigated. Recently, the efficacy of probiotics and prebiotics has been evaluated against naturally developing microbiome imbalance in the human body, such as in the oral cavity, skin, female urogenital tract, and respiratory tract. This review examines the scientific data related to the effects of probiotics on the treatment of diseases occurring in the oral cavity. Probiotics can effectively prevent and treat some infectious diseases in the oral cavity, such as halitosis and periodontitis, and can reduce the development of dental caries and the concentration of harmful bacteria, according to clinical studies. The results of this meta-analysis also suggest the use of probiotics to treat halitosis and periodontitis. However, the evidence may be inconclusive due in part to the use of a wide range of probiotics, non-standardized study design, small population size, poor quality reports, and inconsistent data. Therefore, future studies should homogenize terms and definitions for primary and secondary outcomes, increase the number of volunteers/patients in in vitro tests and clinical studies, and include an evaluation of the combined use of pre- and probiotics.

Odd chain fatty acids (C15:0 and C17:0) from dairy fat as well as odd chain phenolic lipids (alkylresorcinols) from whole grain are commonly reviewed as candidate biomarkers for dietary analysis and their ingestion are inversely related to chronic disease risks. Therefore, low levels of dietary intake of these odd chain molecules may be related to higher risk of physiological states that cause chronic diseases or mortality. It is a prerequisite to examine and understand their main role in beneficial health effects in disease prevention. We propose odd chain fatty acids (OC-FA) and most importantly odd chain phenolic lipids (OC-PL) as potential essential dietary compounds since they play key roles in physiological mechanisms. This review evaluates potential roles of OC-FA and OC-PL in mitigating chronic diseases in vitro and in vivo studies to support our hypothesis for odd chain molecules as essential dietary lipids. Further studies are needed to investigate the relationship between reduced intake of OC-FA and OC-PL containing foods and susceptibilities to chronic diseases.

This chapter aims to discuss the macronutrients present in pulses. Pulses are an excellent source of protein, carbohydrates, dietary fiber, and other minor components such as vitamins, minerals, and phytochemicals. Researchers have demonstrated that pulses could prevent or manage chronic health issues such as diabetes, cardiovascular disease, and obesity and contribute to overall health and wellness. This chapter focuses on the current knowledge around major nutrients including certain classes of proteins, carbohydrates, and lipids. Considerable genetic variation has been reported in the chemical composition of pulses both between and within species. Nevertheless, many efforts and further studies are still needed in order to disclose the mechanism(s) underlying the legume protein/peptide effects; to identify and characterize novel biological activities often “hidden” inside the polypeptide chains, and to establish clear dose–response relationships in order to calibrate the preparation and use as functional foods.

The regular, moderate consumption of tree nuts (almonds, cashews, hazelnuts, macadamias, pecans, pistachios, walnuts, and others) is associated with reduced risk of chronic degenerative diseases, in the context of a healthy diet and lifestyle. The global tree nuts market is poised to reach 15,856 kilotons in 2022, with the Asia-Pacific region accounting for the largest share of over 55% of the worldwide market. The South American (Latin American: LATAM) region consumption grew at a higher rate during the forecast period due to increased tree nut production. Tree nut production results in a considerable amount of by-products (skin or testa, hard shell, green leafy cover, hull, leaf, etc.). Nut by-products are rich sources of phytochemicals with multifunctional properties (antioxidant and free radical-scavenging activities, anticarcinogenic, antimutagenic, and antiproliferative effects). Thus their inclusion in the diet can be an inexpensive strategy to promote health and reduce the risk of major diseases in the population.

High temperature, moisture content and radiation conditions, common in the tropics, accelerate the physiological post-harvest disorders in beans, affect integument color and bean hardness. This study explored the darkening and hardening mechanisms in carioca type beans during storage. The contrasting genotypes for bean darkening and hardening (BRS Estilo and BRS Pontal: rapid darkening and hardening; BRSMG Madreperola and CNFC 10467: slow darkening and partially resistant to hardening; and a Canadian genotype of the Pinto Bean type resistant to darkening (negative control)) were evaluated right after harvest and after six months storage at 20.3 ± 0.2 °C and 78.9 ± 6.0% RH, with respect to their physicochemical, biochemical and morphological attributes. All the samples hardened with time, but the velocity of darkening did not always parallel the degree of hardening of the beans (that increase linearly with time), which indicates that the color of the bean integument was not a safe indicator to predict the culinary quality of carioca beans. During storage, the SOD (superoxide dismutase) activity and LP (lipid peroxidation) in the cotyledon increased, and the increase was more significant in the integument of the rapid-darkening genotypes. The oxidative stress detected in the beans apparently started in the green bean formation phase, continuing during post-harvest, especially for the rapid-darkening beans. Quantification of the bivalent ions in the bean fractions, together with the degree of membrane damage was positively associated with bean darkening, independent of the group. Thus, aging of the carioca beans could be triggered by a complex mechanism involving diverse intrinsic factors in different degrees according to the genotype and the post-harvest period, but some parameters could serve as indicators, as cooking time, hardness and color, to differentiate between rapid and slow darkening beans.

Background Cocoa Pod Husk (CPH) is the main by-product from the coca industry constituting 67–76% of the cocoa fruit weight. This waste represents an important, and challenging, economic, environmental renewable opportunity, since ten tons of wet CPH are generated for each ton of dry cocoa beans. Scope and approach This review highlights the value that can be added to this industrial co-product to generate new pharmaceutical, medical, nutraceuticals or functional food products. Key findings and conclusions The quality and functionality of cocoa pod husk (CPH) has being improving through processing (fermentation, enzymatic hydrolysis, and combustion, among others), guiding to their use as source of volatile fragrance compounds, lipase extraction, skin whitening, skin hydration and sun screening, ruminants’ food, vegetable gum, organic potash, antibacterial and nanoparticles synthesis with antioxidant and larvicidal activities. However, their exploration to produce high-value-added products, specially for the food industry, is limited as well as their potential health benefits. Cocoa pod husk, the main by-product from cacao industry (up to 76%), is an abundant, inexpensive, and renewable source of bioactive compounds like dietary fiber, pectin, antioxidant compounds, minerals and theobromine, justifying their valorization. This review highlights the value addition that can be achieved with this valuable industrial co-product to generate new pharmaceutical, medical, nutraceuticals or functional food products.

Human gut flora-mediated non-digestible fraction of spent coffee grounds (hgf-NDSCG) was evaluated for its chemopreventive effect and molecular mechanisms involved on human colon adenocarcinoma HT-29 cell survival using two different microbiota source [lean (L) and overweight (OW)]. The source of human gut flora (hgf) (L or OW) affected the pH of hgf-NDSCG only minimally, but linearly reduced those of hgf-inulin. The variability between lean and overweight microbiota was characterized by the metabolism and/or bioaccessibility of different phenolic metabolites, their intermediate and end products as well as by variable time courses. Apoptosis of colon cancer HT-29 cells depended on the microbiota source with the lean microbiota expressing a low lethal concentration 50 (LC50/L-hgf-NDSCG=13.5%). We demonstrate that NDSCG and its colonic metabolite from lean microbiota induced HT-29 cell apoptosis by reducing catalase and 8-iso-prostaglandin F2α as biomarkers of in vivo oxidative stress as the primary mechanism underlying its overall chemoprotection against colon cancer.

Bioactive compounds and antioxidant activity were evaluated from industrial Jalapeno pepper byproducts and simulated non processed byproducts from two Mexican states (Chihuahua and Sinaloa) to determine their value added potential as commercial food ingredients. Aqueous 80% ethanol produced about 13% of dry extract of polar compounds. Total phenolic content increased and capsaicin and dihydrocapsaicin decreased on scalding samples (80 °C, 2 min) without affecting ascorbic acid. The major phenolic compounds, rutin, epicatechin and catechin comprised 90% of the total compounds detected by HPLC of each Jalapeno pepper byproducts. ORAC analysis showed that the origin and scalding process affected the antioxidant activity which correlated strongly with capsaicin content. Although scalding decreased capsaicinoids (up to 42%), phenolic content by (up to 16%), and the antioxidant activity (variable). Jalapeno pepper byproduct is a good source of compounds with antioxidant activity, and still an attractive ingredient to develop useful innovative products with potential food/non-food applications simultaneously reducing food loss and waste.

Fruits are an important part of the human diet and a major source of bioactive compounds (BCs) with human health benefits. Among different BCs present in fruits are polyphenols, carotenoids and some vitamins (C), which are all correlated with antioxidant potential of fruits. In the last thirty years, the genetic improvement of fruit trees has mainly been driven by productivity issues and consumers preference; the quality traits have only recently been recognized as important as the commercial ones. The nutraceutical characterization has become one issue to address when dealing with genetic improvement of fruits. The content of BCs in fruits can vary depending on different factors, primarily due to the genetic base, and the environmental conditions where fruit trees are cultivated. Effects of light, temperature, cultural practices, nutrient management, elicitors and biostimulants are presented here as outcomes on how research can contribute to enhance and improving sustainable crop production.

The prebiotics and probiotics market is constantly growing due to the positive effects of its consumption on human health, which extends beyond the digestive system. In addition, the synbiotic products market is also expanding due to the synergistic effects between pre- and probiotics that provide additional benefits to consumers. Pre- and probiotics are being evaluated for their effectiveness to treat and prevent infectious diseases in other parts of the human body where microbial communities exist. This review examines the scientific data related to the effects of pre- and probiotics on the treatment of diseases occurring in the skin, female urogenital tract, and respiratory tract. The evidence suggests that probiotics consumption can decrease the presence of eczema in children when their mothers have consumed probiotics during pregnancy and lactation. In women, probiotics consumption can effectively prevent recurrent urinary tract infections. The consumption of synbiotic products can reduce respiratory tract infections and their duration and severity. However, the outcomes of the meta-analyses are still limited and not sufficiently conclusive to support the use of probiotics to treat infectious diseases. This is largely a result of the limited number of studies, lack of standardization of the studies, and inconsistencies between the reported results. Therefore, it is advisable that future studies consider these shortcomings and include the evaluation of the combined use of pre- and probiotics.

Background The production and consumption of cherries has increased recently due to consumer awareness of their health benefits, since they are rich in polyphenolics (namely anthocyanins and hydroxycinnamic acids). Global sweet cherry production increased over the last 16 years from 1.9 to 2.32 million tons, with Turkey, USA, Iran, as the main producers. Sour cherry production has been static during the same period at around 1.1–1.3 million tons concentrated in Europe, with the Russian Federation as the predominant producer. Scope and approach This review presents a comprehensive survey of the current literature on sweet and sour cherries, from the origin and distribution of the fruit crop to their antioxidant and health properties. Moreover, possible further investigations are highlighted after summarizing the existing body of knowledge. Key findings and conclusions Sweet cherries are mostly consumed fresh, and are also highly perishable, whereas sour cherries are most frequently processed. Sweet cherries are appreciated for their organoleptic aspects, such as taste, texture and color, whereas processed sour cherries are recognized for their higher bioactive content. Both sweet and sour cherries exert beneficial health effects to counteract oxidative stress, reduce inflammation, modulate blood glucose, and enhance cognitive function. Sour cherries supplementation in particular, has been reported to benefit in recovery from exercise-induced muscle damage. The health benefits derived from consuming cherries should increase this fruit tree crop cultivation and improve the agricultural practices and food processing technology to provide consistent and reliable supply of these fruits.

Carotenoid (astaxanthin or lycopene) emulsions obtained by high pressure homogenization were investigated for their physical, oxidative and storage stability and biological fate on an in vitro digestion model of bioaccessibility. Emulsion stability evaluated at various processing environments (20-50°C, 2-10 pH, 0-500 mM NaCl, and 0-35 days storage at 25°C) depended on carotenoid and homogenization pressures (5, 10, 100 MPa). Trolox increased the oxidative stability of nanoemulsions (100 MPa) and acted synergistically with BHT in increasing the stability of lycopene nanoemulsion. Intestinal digestibility depended on homogenization pressures with the fastest release and lower amount of free fatty acids observed at 100 MPa. Carotenoid nanoemulsions (100 MPa) were partially (66%) digested and highly bioaccessible (>70%). Therefore, nanoemulsions provide an effective and stable system for efficient astaxanthin or lycopene delivery and bioavailability in foods, beverages, nutraceuticals and/or other agriproducts.

Cranberry (Vaccinium macrocarpon) fruits are known for their high polyphenolics content making them a rich source of antioxidants. These polyphenolics have been reported to promote human health and are gaining attention for their antimicrobial activities against foodborne pathogens. We investigated the antimicrobial activity of an ethanolic extract (#FC111-1) prepared from cranberry pomace against Listeria spp. Many polyphenolics were identified in this extract which could be responsible for growth-inhibitory effects against 12 Listeria strains including L. monocytogenes. The minimum inhibitory concentration (MIC) of #FC111-1 determined in cation adjusted Muller Hinton broth (CAMHB) was approximately 2 mg/mL for 11 (91.7%) of these strains. The inclusion of 2–8 mg/mL (1–4 × MIC) of #FC111-1 decreased (>3 log10) viable bacterial cells of all Listeria strains in CAMHB over a 24 h period, while dose-dependently reducing bacterial salt tolerance, bacterial bile-salt hydrolase activity, bacterial biofilm formation capacity, and increasing cell-membrane permeability. The #FC111-1 extract (0.4 and 0.8% concentrations) had no effect on L. monocytogenes survival in a cooked chicken-breast meat model, highlighting the influence of protein-rich matrices on antibacterial activity and the need to consider the role of food composition when using extracts or polyphenolics from cranberry fruits to improve food-safety.

Circulating levels of branched chain amino acids (BCAAs) correlate strongly with type 2 diabetes (T2D). The correlation may be associated with insulin-resistance factors independent of glycemic markers currently used in the diagnosis and monitoring of diabetes. This can revolutionize the thought process and methodology not only in diabetes treatment, but also in its advance screening and prevention with BCAAs used as biomarkers and targets for treatment. Whether insulin resistance is the cause or result of BCAAs imbalances requires further investigation. Although the overall diet is important, the role of specific diets targeting the gut microbiome composition and hormone secretion affecting BCAA absorption and metabolism will be explored. Generic diet modifications apparently induce only negligible changes in the intrinsic genetic make-up of the gut and BCAA levels but influence specific modulation of the gut microbiome. This genetic make-up is indeed similar among T2D patients independent of numerous variables including obesity. Short-chain fatty acids (SCFAs), the primary end-products of non-digestible carbohydrates (NDC) fermentation, mediate metabolic imbalances through gut microbiota and gut hormone secretion. This review focuses on extensive evidence gathered using diverse methodologies on the strong parallel correlation between BCAA levels and insulin resistance. Furthermore, the role of specific diets particularly SCFAs as mediators of the stubbornly fixed intrinsic genetic make-up of gut microbiota will be scrutinized to delineate BCAA levels and insulin resistance in T2D.

Dry bean (Phaseolus vulgaris L.) is a staple food for many regions of the world and processing enables consumption and incorporation of this nutrient dense food in daily diets. The International Food Information Council (IFIC) has described a continuum of five processing levels; from minimally processed to prepared foods/meal; whereas three categories (groups), minimally processed, processed and ultra-processed; have been categorized by some epidemiologists. Ultra-processed and some processed foods are considered unhealthy by many North American consumers, health professionals, and policy makers. Post-harvest processing of dry beans, essential for ensuring high quality for food preparation, storage, and food safety, is highlighted in this review. Details are also provided for technologies with minimal energy foot print, as well as novel processes for development of functional food ingredients from dry beans in regards to compositional, and nutritional changes, and their impact on human health and wellness.

Spent coffee ground (SCG) contains large amounts of organic compounds (i.e. fatty acids, amino acids, polyphenols, minerals and polysaccharides) that justify its valorization. Earlier innovation explored the extraction of specific components such as oil, flavor, terpenes, and alcohols as value-added products. However, by-products of coffee fruit and bean processing can also be considered as potential functional ingredients for the food industry. There is an urgent need for practical and innovative ideas to use this low cost SCG and exploit its full potential increasing the overall sustainability of the coffee agro-industry.

Changes in kefir storage (4 °C, 28 days) were evaluated every week in response to pulse (whole faba bean [Vicia faba L. minor] and its dehulled fractions – hulls and cotyledon; whole chickpea [Cicer arietinum L.] and its crude mucilage) supplementation. Each supplement offered different profile of microbial count that was optimal at 14 days refrigerated storage. Bacterial growth was insignificant for faba bean hull (8.26–8.45 UFC/ml) and cotyledon (8.54–8.51UFC/ml) supplemented kefirs between 7 and 21 days storage. Titratable acidity (TTA) of kefirs decreased for the first week then increased with storage time at different rates for each supplement. Kefir pH decreased linearly with storage time differing significantly among samples after 14 days storage. Inulin and other supplementations improved lactate production and increased proteolytic activity with fermentation time. Antioxidant activity of kefir depended solely on the phenolic content and antioxidant activity of the supplements independent of storage time. The high antioxidant activity of the faba bean hull (13.03 μmol trolox eq/g kefir) supplemented kefir probably reflects its high phenolic content (57.53 mg gallic acid/g sample). Moreover, pulse supplements were superior to commercial inulin in maintaining kefir stability during refrigerated storage., This work was financially supported by Food Science and Nutrition Program, Carleton University, Ottawa, Ontario, Canada. The internship grant of Ph.D student Linda Ould Saadi from Abderrahmane Mira University, Bejaia, Algeria, is gratefully acknowledged. The authors would like to thank Dr Mehri HadiNizhad for her help and support in this investigation. One of us (FH) thanks to Natural Science and Engineering Research council (NSERC) of Canada for financial support in the form of Engage grant (grant number: 47866015), Food Science and nutrition Program at Carleton University.

Bioactive compounds and antioxidant activity were evaluated from industrial Jalapeño pepper byproducts and simulated non processed byproducts from two Mexican states (Chihuahua and Sinaloa) to determine their value added potential as commercial food ingredients. Aqueous 80% ethanol produced about 13% of dry extract of polar compounds. Total phenolic content increased and capsaicin and dihydrocapsaicin decreased on scalding samples (80 °C, 2 min) without affecting ascorbic acid. The major phenolic compounds, rutin, epicatechin and catechin comprised 90% of the total compounds detected by HPLC of each Jalapeño pepper byproducts. ORAC analysis showed that the origin and scalding process affected the antioxidant activity which correlated strongly with capsaicin content. Although scalding decreased capsaicinoids (up to 42%), phenolic content by (up to 16%), and the antioxidant activity (variable). Jalapeño pepper byproduct is a good source of compounds with antioxidant activity, and still an attractive ingredient to develop useful innovative products with potential food/non-food applications simultaneously reducing food loss and waste.

Six cold press oil extracted from high oleic and linoleic Mexican safflower varieties resistant/tolerant to Ramularia carthami were evaluated for their composition, physicochemical characteristics and antioxidant activity. High oleic varieties were rich in oleic (65-78%), linoleic (9-15%), palmitic (2-5%) and stearic (3-5%) acids, whereas high linoleic oils contained 76-79% linoleic, 6-9% oleic, palmitic 6-10% and 3-5% stearic acids. Calculated oxidative stability was highly associated with monounsaturated fatty acid content. High linoleate safflower oils had significantly (p < 0.05) higher b*, ∆E, absorbance (K232 and K272), conjugated diene, triene, peroxide and totox values, total phenolics and ORAC antioxidant activity than high oleate oils. Oil characteristics were strongly correlated with their fatty acid profile, particularly the monounsaturated/polyunsaturated ratio. Total phenolic content was moderately associated with the antioxidant activities of safflower oils (r = 0.714 and 0.540, p < 0.001 for DPPH and ORAC, respectively).

BACKGROUND Heat pretreatment is considered the first step in grain milling. This study therefore evaluated microwave and micronization heat treatments in improving the dehulling characteristics, phenolic composition and antioxidant and α-amylase activities of bean cultivars from three market classes. RESULTS Heat treatments improved dehulling characteristics (hull yield, rate coefficient and reduced abrasive hardness index) depending on bean cultivar, whereas treatment effects increased with dehulling time. Micronization increased minor phenolic components (tartaric esters, flavonols and anthocyanins) of all beans but had variable effects on total phenolic content depending on market class. Microwave treatment increased α-amylase inhibitor concentration, activity and potency, which were strongly correlated (r2 = 0.71, P < 0.0001) with the flavonol content of beans. Heat treatment had variable effects on the phenolic composition of bean hulls obtained by abrasive dehulling without significantly altering the antioxidant activity of black and pinto bean hulls. Principal component analysis on 22 constituents analyzed in this study demonstrated the differences in dehulling characteristics and phenolic components of beans and hulls as major factors in segregating the beneficial heat treatment effects. CONCLUSION Heat treatment may be useful in developing novel dietary fibers from beans with variable composition and bioactivity with a considerable range of applications as functional food ingredients. © 2013 Society of Chemical Industry

The US Department of Agriculture’s MyPyramid guidelines introduced a near doubling of the dietary recommendations for vegetables including dry beans—an important food staple in many traditional diets that can improve public health and nutrition. Populations with high legume (peas, beans, lentils) consumption have a low risk of cancer and chronic degenerative diseases. Common beans (Phaseolus vulgaris L.) are known as a rich, reliable source of non-digested compounds like fiber, phenolics, peptides and phytochemicals that are associated with health benefits. Emerging evidence indicates that common bean consumption is associated with reduced cancer risk in human populations, inhibiting carcinogenesis in animal models and inducing cell cycle arrest and apoptosis in cell cultures. Fiber may reduce the risk of premature death from all causes, whereas the whole non-digestible fraction from common beans exhibits anti-proliferative activity and induces apoptosis in vitro and in vivo colon cancer. The mechanisms responsible for this apparently protective role may include gene-nutrient interactions and modulation of proteins’ expression. This review investigates the potential health benefits and bioactivity of beans on tumor inhibition, highlighting studies involving functional compounds, mainly non-digestible fractions that modulate genes and proteins, thereby, unraveling their preventive role against the development of cancer.

BACKGROUND As flavor is a prerequisite for palatability of new crop varieties, 13 Canadian-grown, low-tannin faba bean genotypes were evaluated for volatile components isolated with headspace solid-phase microextraction, and analyzed with gas chromatography–mass spectrometry. RESULTS A total of 45 volatiles consisting of aldehydes, aromatic hydrocarbons, alcohols, ketones and alkanes represented on average 57, 15, 14, 5 and 4.5% of the total peak area, respectively. Total extractable volatiles were highly location dependent, whereas 10 headspace volatiles (1-pentanol, 1-hexanol, pentanal, (E)-2-heptenal, 2-ethylfuran, 2-pentylfuran, acetone, 2-butanone, 2-heptanone and 3-octen-2-one) were genotype specific and/or regulated by environmental conditions. Multivariate data analysis performed on the functional group of the volatiles using principal component analysis and cluster analysis demonstrates that the total extractable volatiles were the major factor segregating faba bean genotypes. CONCLUSION The solid-phase microextraction technique proved to be a rapid and effective method for routine evaluation of faba bean volatile profile that may be applicable in a screening/plant breeding program. © 2013 Society of Chemical Industry

Two faba bean (Vicia faba L.) subspecies major and minor and lentil seeds grown in Algeria were separated into cotyledons and hulls. These fractions, together with their corresponding whole seeds, were extracted with two solvents, aqueous (70%) acetone and (80%) ethanol, and evaluated for antioxidant activity in relation to their phenolic contents. Acetone selectively extracted tannins from faba beans. The hulls always exhibited high antioxidant activity, measured using the reducing power (RP), antiradical activity (DPPH) or oxygen radical absorbance capacity (ORAC) assays. Aqueous ethanol (80%) extract of lentil hulls exhibited high antioxidant and anti-inflammatory activities preferentially inhibiting 15-LOX (IC(50), 55 μg/ml), with moderate COX-1 (IC(50), 66 μg/ml) and COX-2 (IC(50), 119 μg/ml) inhibitory effects on the COX pathway, whereas faba bean hull extracts exerted relatively mild LOX inhibitory activity.

New carioca bean cultivars are being introduced into the market necessitating their evaluation under trade conditions, which often require storage under ambient conditions. We therefore evaluated the darkening and hardening processes of six carioca bean genotypes each representing regular and slow darkening trait during storage under ambient conditions for five months to elucidate their relationship as a breeding strategy. Storage time adversely affected color characteristics (L*, a*, b*, C* and ΔE) depending on bean genotype, whereas hardness and resistance to cooking increased during storage independent of the lignification process. Bean darkening and hardening occurred during storage at different intensities in each genotype and were not always correlated. BRSMG-Madrepérola, a slow darkening genotype, was unaffected (resistant to storage conditions), whereas BRS-Pontal with regular tegument darkening, was highly susceptible to storage conditions reflected in extended cooking time and darkening (low L* values). Principal component and cluster analyses on 8 constituents analyzed in this study demonstrate the difference in color characteristics, cooking time and hardness as major factors in segregating the bean genotypes. Seed coat color is an important but inappropriate single parameter for predicting the resistance to cooking or hardness induced by storage of carioca beans under ambient conditions. Development of carioca bean genotypes resistant to storage conditions is essential in reducing food losses during postharvest.

Mucilage (M) and soluble protein (SP) extracted from chia seed and flaxseed were used as encapsulating material for two probiotic bacteria: Bifidobacterium infantis and Lactobacillus plantarum by spray drying. Probiotic survival and viability after spray drying and during storage were evaluated. B. infantis and L. plantarum displayed high survival (⩾98%) after encapsulation with mixtures of maltodextrin (MD) combined with M and SP from flaxseed (MD:FM:FSP - 7.5:0.2:7.5%, w/w/w) and chia seed (MD:CM:CSP - 7.5:0.6:7.5%, w/w/w), respectively. These ternary blends protected the probiotics and enhanced their resistance to simulated gastric juice and bile solution. Probiotics encapsulated with the ternary blends incorporated in instant juice powder exhibited high viability (>9Log10CFU/g) after 45days refrigerated storage. Encapsulation with the ternary blends reduced particle size of the probiotic powders thereby offering additional functional benefits. Our results reveal that chia seed and flaxseed are excellent sources of probiotic encapsulating agents.