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Sandra Munera-Picazo,1 Marina Cano-Lamadrid,1 María Concepción Castaño-Iglesias,2 Francisco Burló,1 Ángel A Carbonell-Barrachina11Food Quality and Safety Group, Department of Agro-Food Technology, Universidad Miguel Hernández, Orihuela, 2Servicio de Pediatría, Hospital Universitario San Juan de Alicante, Alicante, SpainAbstract: Rice is a staple food for over half of the world population, but there is some concern about the occurrence of arsenic (As) in this cereal and the possible overexposure to this metalloid. Recently, the Codex Alimentarius Commission established a maximum limit of 200 µg kg–1 for inorganic arsenic (iAs) in rice. Because the maximum content of As in water has been reduced to 10 µg L–1, intoxication through rice and rice-based products can be considered an important source of As poisoning. The chronic effects of this iAs exposure can be lung and bladder cancer, skin lesions, or other noncarcinogenic diseases. There is clear evidence of high levels of iAs in rice and rice-based products. Different solutions for the reduction of As intake are proposed at different levels: 1) during the plant-growing process through agronomic practices, 2) pretreatment of rice before its use in the food industry, 3) optimization of the conditions of unit operations during processing, and 4) by cooking.Keywords: arsenic speciation, food safety, dietary exposure, Oryza sativa

Background: Quality properties of 14 saffron samples from Iran, Spain, and Türkiye were compared., Results: Significant differences were observed between anthocyanins, volatile compounds, fatty acids, total phenolic content, and antioxidant activity of saffron samples (P < 0.05). Besides, significant differences in color parameters were observed. Moreover, a total of 13 volatile compounds were identified in the saffron samples using. headspace-solid-phase microextraction-gas chromatography-mass spectrometry, safranal and α-isophorone being the two predominant aroma compounds. Regarding fatty acids, significant differences were seen in the fatty acid profiles of saffron samples (P < 0.05), while linoleic acid was the most concentrated fatty acid. In terms of sensory properties, different concentrations of safranal, α-isophorone and 4-ketoisophorone may lead to significant differences in the odor and taste attributes of saffron samples (P < 0.05)., Conclusion: Changes in corm origin along with climate and agricultural conditions may affect the quality characteristics of saffron cultivated in different geographical areas to a significant degree. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry., (© 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.)

The aim of this study was to determine the profile and contents of carotenoids, tocols and B1 and B2 vitamins in different parts of two wild edible plants (WEPs), Diplotaxis erucoides and Oxalis pes-caprae . Results showed interesting amounts of these bioactive compounds in the leaves, with intakes higher than the Recommended Daily Allowance (RDA) for vitamin A and vitamin E after consumption of 100 g. Diplotaxis erucoides and Oxalis pes-caprae leaves evidenced high amounts of carotenoids, such as lutein (about 8 mg/100 g and 5 mg, respectively) and β-carotene (about 8 mg/100 g and 4 mg/100 g, respectively). Even when not present at high amounts, the investigated plants can also contribute to the daily intake of thiamine and riboflavin. The rich profile and high contents of bioactive compounds in these WEPs clearly justify their potential use as food ingredients in a healthy and sustainable modern cuisine and in the development of new functional foods.

(1) Background: Oxalis pes-caprae L. is a plant considered within the group of so-called Wild Edible Plants (WEPs). The particularity of these plants is that they grow only with the natural resources at their disposal. Unfortunately, these types of plants are undervalued, being regularly uprooted from the fields. (2) Methods: Therefore, this study aimed to valorize the Oxalis pes-caprae plant, analyzing the proximate composition (sugars, organic acids, minerals, amino acids profile, fatty acids content, and volatile profile) of the plant shoots (flower, leaves, and stem) to demonstrate the full potential of this WEP. (3) Results: The results showed that Oxalis pes-caprae can be considered a natural source of minerals; furthermore, 19 essential and non-essential amino acids were found. Regarding the fatty acid profile, flowers are an important source of linoleic acid, and leaves present a high amount of α-linolenic acid. (4) Conclusions: Therefore, this research provides new information that reaffirms the capacity of Oxalis pes-caprae L. (WEP) to be a plant with great future progression due to its nutritional quality since it could be used in the food, nutritional, or pharmaceutical fields. Further research must be conducted to assay the biomass production and the costs of recommending farmers not to destroy this plant in their fields.

Volcanic eruptions can have long-lasting negative effects on nearby environments and communities, especially those relying on agriculture. The Tungurahua and Sangay volcanoes in Ecuador's highlands pose a significant risk to the region's agricultural economy and inhabitants. The most recent eruption of the Tungurahua volcano spanned from September 1999 to March 2016. Volcanic ash is known to contain both non-essential and essential elements for plant growth, but excessive amounts of the latter can also be toxic and disrupt physiological processes. Additionally, the use of pesticides and fertilizers introduces additional elements to agricultural soils, which can potentially transfer to edible plants and raise health concerns for consumers. Despite this, little is known about the impact of the Tungurahua volcano's latest eruption on soil deposition of micronutrient and heavy metals and their potential transfer to the food chain. To address this knowledge gap, we conducted a study to explore the impact of the Tungurahua volcano's latest eruption on soil deposition of Cd, Cr, Ni, Pb, As, Fe, Cu, Mn, and Zn, as well as the physicochemical characteristics of cultivated and uncultivated soil samples and vegetables in the cantons most affected by volcanic ash. According to our findings, the physicochemical properties, micronutrient, and heavy metal concentrations of both cultivated and uncultivated soils differ and, in some cases, exceeded the maximum limits established, which could affect the health of the soil as well as of human beings through the trophic chain. This study provides valuable information for monitoring the chemical and physical properties of soil and vegetables in areas affected by the Tungurahua volcanic activity and agriculture, aiding in understanding their impact on the environment, agriculture, and potential health risks associated with locally grown crops in rural Ecuadorian communities., 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 Inc. All rights reserved.)

Hemp is used as a source of fiber, oil and bioactive substances including volatile and cannabinoid-containing substances. This paper presents, for the first time, results on the evaluation of drying methods (convective, vacuum-microwave and combined convective pre-drying and vacuum-microwave finishing drying) of hemp leaves on the qualitative and quantitative changes in secondary metabolites, including essential oils, cannabinoids and sterols. A ranking and descriptive test of hemp leaves was also performed. Drying kinetics was presented using three models, including logarithmic, Midilli and modified Page. The SPME-Arrow technique was used to determine 41 volatile compounds, of which caryophyllene, β-myrcene and α-humulene were dominant in dried and fresh leaves. Regarding the essential oils obtained, 64 were identified, with caryophyllene, humulene epoxide II and limonene being the dominant ones. For preserving the highest amount of oils, the best method was the convective pre-drying followed by vacuum-microwave finishing drying (CD60-VMD) combined method, where the retention of volatile compounds was 36.08%, whereas the CD70 and 240-VMD methods resulted in the highest loss of 83%. The predominant cannabinoids in fresh hemp leaves were CBDA 6.05 and CBD 2.19 mg g -1 . Drying caused no change in the cannabinoid profile of the plant material. β-Sitosterol, campesterol and lupeol were dominant in the phytosterol and triterpene fractions. No changes in either quality or quantity were observed in any of the variants found.

This research aimed to chemically synthesize and evaluate the antiproliferative and anti-inflammatory potential of ozopromide (OPC), a novel compound recently isolated from O. vulgaris ink. After chemical synthesis, OPC structural characterization was confirmed by COSY2D, FTIR, and C-/H-NMR. OPC inhibited the growth of human breast (MDA-MB-231), prostate (22Rv1), cervix (HeLa), and lung (A549) cancerous cells, being the highest effect on the latter (IC 50 : 53.70 μM). As confirmed by flow cytometry, OPC induced typical apoptosis-derived morphological features on A549 cells, mostly at early and late apoptosis stages. OPC generated a dose-dependent effect inhibiting IL-6 and IL-8 on LPS-stimulated peripheral mononuclear cells (PBMCs). A major affinity of OPC to Akt-1 and Bcl-2 proteins in silico agreed with the observed pro-apoptotic mechanisms. Results suggested that OPC has the potential to alleviate inflammation and be further studied for anticancer activity. Marine-derived food products such as ink contains bioactive metabolites exhibiting potential health benefits., 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 © 2023 Elsevier Ltd. All rights reserved.)

The quality of food, considering increasing consumer demands and competition among producers, is a highly important issue. Quality concerns are also applicable to the odor quality of herbs and spices (HSs). Meanwhile, HSs commonly are graded based on their essential oils (EOs) content and analysis; but does the instrumental analysis really provide general information about the HSs sensory quality? Three chemotypes of Mentha spp. were used in the present study. From samples diversified by convective drying at different temperatures, EOs were hydrodistillated and analyzed by enantioselective GC-MS; moreover, the source plant material's volatile profile was analyzed by the HS-SPME technique. The instrumental analysis was confronted with the results of the sensory panel. Changes in enantiomeric composition were observed during the drying process, although no clear correlations or trends could be found for individual chiral components. Furthermore, even with significant differences in particular volatiles' contribution to plants' EOs and their volatile profiles, judges were not able to match the sample EOs and plant samples with sufficient effectiveness (~40%). Based on those results, we suggest that volatile enantiomeric distribution does not have an actual influence on odor quality and that the sensory analysis should not be replaced with instrumental analysis, which cannot predict general sensory quality.

The ability of additives to reduce the formation of acrylamide in simulated sugar cane syrups was investigated. Organic acids, B vitamins, and inorganic salts were added individually and in combination to simulated thickened cane juice, and the mixtures were heated at 120 °C for 30 min. Calcium chloride (1%), citric acid (0.1%), and vitamin B3 (0.1%) were the most effective individual additives from each chemical family. The effects of CaCl 2 (0-1%), citric acid (0-0.125%), and vitamin B3 (0-0.1125%), when added in combination, on the concentrations of acrylamide and hydroxymethylfurfural (HMF) were studied using a Box-Behnken design. Combinations of all three additives lowered the acrylamide production, but only the combination of citric acid and vitamin B3 had a significant synergistic effect. However, all these additives stimulated the production of HMF, and no significant interactive effect between pairs of additives on HMF production was observed. Calcium chloride stimulated the formation of HMF most strongly. These results indicate that certain combinations of these additives effectively reduce acrylamide formation, but they also lead to an increase in the formation of HMF in sugar syrup.

There is a little information about the effect of corn process conditions on the bioactive compounds of tortillas during gastrointestinal digestion. Tortillas elaborated with traditional and extrusion nixtamalization process were subjected to in vitro digestion. Extracts recovered from digestion were employed to determine the changes in phytochemicals, bioaccesibility and antioxidant capacity (DPPH, ABTS and FRAP). Digestion contributed to a greater solubilization of phenolic compounds in raw corn and tortillas, especially in the intestinal phase (311.4-583.2 mg GAE/100 g). With bioaccessibility indexes of 162.83 to 960.7 %. Intestinal phase affected the content of anthocyanins, reaching a lower bioaccessibility value than the found in undigested samples (17.90-29.91 %). Even though the traditional white tortilla showed the highest bioaccessibility values, blue tortilla showed a higher antioxidant activity in different phases of digestion. Both tortillas could function as prebiotic agents in the large intestine. Corn-based products are valuable as part of a healthy diet., 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. Published by Elsevier Ltd.)

(1) Background: Wild Edible Plants (WEPs) are plants that grow without human help, by simply using the available resources. These types of plants are undervalued, because there is a lack of knowledge about their bioactive composition and nutritional/functional potential. (2) Scope and Approach: The main aim of this review is to fully identify the potential uses and importance of WEPs in certain regions based on (i) their sustainability, because they grow with their own resources, (ii) their content of bioactive compounds and consequently nutritional and functional value, (iii) their socio-economic relevance, and (iv) their ability to be useful in the agri-food industry in the short term. (3) Results: This review found evidence that a consumption of between 100 and 200 g of some of these WEPs can cover up to 50% of the recommended daily intake of proteins and fiber, being also a natural source of macro- and micro-minerals. Regarding their bioactive composition, most of these plants contain phenolic compounds and flavonoids, which determine their antioxidant capacity. (4) Conclusions: These reported results clearly demonstrate the high potential of the WEPs from a nutritional, economic and social point of view; although further studies are needed to gather deeper scientific information about their potential role in the socio-economic sustainability of specific groups of farmers worldwide.

Nuts are widely consumed worldwide, mainly due to their characteristic flavor and texture, ease of consumption, and their functional properties. In addition, consumers increasingly demand natural or slightly processed foods with high quality. Consequently, non-thermal treatments are a viable alternative to thermal treatments used to guarantee safety and long shelf life, which produce undesirable changes that affect the sensory quality of nuts. Non-thermal treatments can achieve results similar to those of the traditional (thermal) ones in terms of food safety, while ensuring minimal loss of bioactive compounds and sensory properties, thus obtaining a product as similar as possible to the fresh one. This article focuses on a review of the main non-thermal treatments currently available for nuts (cold plasma, high pressure, irradiation, pulsed electric field, pulsed light, ultrasound and ultraviolet light) in relation to their effects on the quality and safety of nuts. All the treatments studied have shown promise with regard to the inhibition of the main microorganisms affecting nuts (e.g., Aspergillus , Salmonella , and E. coli ). Furthermore, by optimizing the treatment, it is possible to maintain the organoleptic and functional properties of these products.

Shelled walnuts are considered a microbiologically low-risk food but have been linked to some outbreaks, and a treatment aiming to decrease this risk is desirable. Pulsed light (PL) may be an alternative, providing it does not seriously impair their quality. This work assessed the impact of PL on some quality attributes of walnuts. To do this, measurements of rancidity, volatiles, total phenols, antioxidant activity, and descriptive sensory analysis were carried out on untreated and PL (43 J/cm2)-treated kernels. PL had no statistically significant (p > 0.05) effects on TBARS, peroxide value, total phenols, and antioxidant activity but significantly increased the concentration of volatiles related to green/herbaceous odors and decreased compounds related to fruity and citrus odors. The descriptors nut overall, walnut odor and flavor, and aftertaste were given statistically significantly (p < 0.05) higher scores, while descriptors woody odor and sweet received lower scores; 16 other traits such as all those related to color, texture, and rancidity were unaffected. No significant (p > 0.05) effects on total phenols and antioxidant activity in general were observed during the course of PL treatment. It can be concluded that PL technology may be used in shelled walnuts with only mild effects on their quality; a storage study must be carried out in order to determine the effect of PL treatment on its shelf-life.

Fondillón is a naturally sweet red wine, protected within the Alicante Denomination of Origin (Alicante, Spain) and recognized by the European Union in its E-Bacchus database. The aims of this study were ( i ) to evaluate the degree of consumer acceptance and satisfaction towards Fondillón , ( ii ) to establish key drivers controlling consumer satisfaction, and ( iii ) to establish a general profile of the typical Fondillón consumer. The experiment consisted of three complementary studies: ( i ) a descriptive sensory analysis of five Fondillón samples representing all samples being marketed, ( ii ) an affective test using wine consumers ( n = 100), and ( iii ) an online questionnaire to identify the main characteristic of a Fondillón consumer ( n = 294). The main consumption drivers were good balance, intense floral and fruity notes, and long aftertaste. The current typical Fondillón consumer is a 42-52 year-old man, with a higher education level, with a 25,000-50,000 euros/year income, and who drinks it mainly at home. The online study showed that 50% of respondents do not consume Fondillón because they do not know it, because it is very expensive, or because it is not so easy to find. Therefore, producers should improve their communication campaigns and distribution networks as key parts of their marketing strategies regarding Fondillón .

Background: Acrylamide in foods has been widely studied because of its possible carcinogenicity. Most of the foods investigated were prepared using low moisture and high temperature conditions. Non-centrifugal sugars (NCSs), which have been promoted as 'non-chemical' natural sweeteners, contain precursors of acrylamide and their production processes involved prolonged heating. The acrylamide content in 32 commercial NCSs from coconut, cane and palmyra palm purchased in Asian countries was investigated. Additionally, syrups (80  o Brix) produced from coconut and palmyra raw saps and cane juice were prepared by evaporation with prolonged heating (2.5 h to reach 100 °C, 1 h to increase to 110 °C, held at 110 °C for 30 min). The compositions and contents of sugars, amino acids and minerals, as well as the physical characteristics of the raw saps, juice and syrups, were determined., Results: The acrylamide content of these 32 products ranged from < 15 to 4011 μg kg -1 . The raw saps and juice were mildly acidic (pH 5.14-5.66) and similar values were observed for their syrups (4.73-5.73). The contents of sucrose, fructose and glucose in the saps and juice from these plants were similar, whereas their compositions varied with respect to amino acids. The variation of the ornithine content was significant, demonstrating a striking influence on the extent of acrylamide formation (867-1564 μg kg -1 ) in the syrups prepared from these materials., Conclusion: The present study emphasizes the importance of a careful monitoring and control of the critical steps invloved in the manufacturing process of NCSs (particularly the evaporation phase), aiming to protect the health and safety of consumers. © 2021 Society of Chemical Industry., (© 2021 Society of Chemical Industry.)

Underutilized marine food products such as cephalopods' ink could be sources of bioactive compounds providing health benefits. This study aimed to assess the anti-proliferative and anti-inflammatory effects from Octopus vulgaris ink extracts (hexane-, ethyl acetate-, dichloromethane- (DM), and water extracts) using human colorectal (HT-29/HCT116) and breast (MDA-MB-231) cancer cells, and LPS-challenged murine RAW 264.7 cells. Except by ethyl-acetate, all of the extracts exhibited anti-proliferative effects without being cytotoxic to ARPE-19 and RAW 264.7 cells. Among DM fractions (F1/F2/F3), DM-F2 showed the highest anti-proliferative effect (LC 50  = 52.64 μg/mL), inducing pro-apoptotic morphological disruptions in HCT116 cells. On RAW 264.7 cells, DM-F2 displayed the lowest nitrites reduction and up-regulation of key-cytokines from the JAK-STAT, PI3K-Akt, and IL-17 pathways. Compared to control, DM-F2 increased IL-4 and decreased NF-κB fluorometric expression in peripheral blood mononuclear cells (PBMCs). Metabolomic analysis of DM-F2 highlighted hexadecanoic acid and 1-(15-methyl-1-oxohexadecyl)-pyrrolidine as the most important metabolites. These compounds also exhibited high in silico binding affinity (-4.6 to -5.8 kcal/mol) to IL-1α, IL-1β, and IL-2. Results suggested the joint immuno-modulatory and anti-proliferative effect derived from selected compounds of underutilized marine food products such as ink. This is the first report of such biological activities in extracts from O. vulgaris ink., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

Background: Water scarcity is currently affecting many areas of the world, reaching worrying levels in drought areas such as southern Spain. To cope with this issue, researchers in the agricultural sector have implemented deficit irrigation strategies intended to reduce water consumption by increasing fruit quality. Almond is among the most popular tree nuts worldwide and also the most nut cultivated in Spain. Almond consumption, together with other nuts, has been widely associated with improvements in cardiovascular health, metabolic syndrome and diabetes owing to their bioactive compounds such as polyphenols. Water deficit strategies generate hydroSOStainable almonds, raised under water stress conditions, with high content of bioactive compounds. The aim of this work was to study the relationship between water stress, color and polyphenols in hydroSOStainable almonds. For this, instrumental color, total phenolic content and phenolic compounds were measured and correlated using Pearson's correlation., Results: The results showed a strong relationship between water stress, color and polyphenols of almonds, showing that increasing water stress in plants up to ~100 MPa × day values of stress integral increase the polyphenols in almonds, leading to a reddish color., Conclusion: Finally, this research demonstrated that implementing water-saving strategies help to improve the phenolic content and color of hydroSOStainable almonds and also that isorhamnetin-3-O-rutinoside, isorhamnetin-3-O-glucoside and kaempferol-3-O-glucoside could be important markers of hydroSOStainable almonds (cv. Vairo). Besides, hydroSOStainable almonds could be an important source of phenols, providing 25% of the estimated total polyphenolic daily intake. © 2020 Society of Chemical Industry., (© 2020 Society of Chemical Industry.)

Background: Obesity and type 2 diabetes mellitus are the most extended current chronic diseases and also Alzheimer pathology which is a progressive degenerative neurological disorder. Therefore, finding effective enzyme inhibitors responsible for the development of these diseases are essential. Therefore, the aim of this study was to investigate the impact of fruit purée (Cydonia oblonga, Ziziphus jujube and Malus domestica) and pomegranate juice cultivar ('Mollar de Elche' and 'Wonderful') of dried pomegranate sheets (DS) on the inhibition of enzymes associated with metabolic (α-amylase, α-glucosidase, and pancreatic lipase activity), and neurological disorder (acetylcholinesterase and butyrylcholinesterase activity). Quality properties (colour coordinates, texture properties and sensory characteristics) of DS were also studied. In addition, it was researched the effect of storage conditions (4 months at 4 and 20 °C) on phenolic content., Results: DS from jujube had the highest antioxidant capacity and were characterized by the highest storage stability with respect to phenolic compounds. The α-amylase and α-glucosidase half maximal inhibitory concentration (IC 50 , in mg mL -1 ) inhibition of DS ranged from 107 to 216 and from 55.2 to values indicating no effect, respectively. The inhibition toward pancreatic lipase (IC 50  < 5 mg mL -1 ), acetylcholinesterase (ranged 9.15-22.2%) and butyrylcholinesterase (ranged 20.6-48.6%) was increased with the presence of total flavonoids and hydroxycinnamic acids content (identifying mainly in DS from quinces). It is noteworthy that none of the samples presented off-flavour notes, supporting the high quality of the products., Conclusion: DS can be an innovative supplement to a diet as a snack used in the prevention of neurological changes and disorders of carbohydrate and lipid metabolism. © 2020 Society of Chemical Industry., (© 2020 Society of Chemical Industry.)

Coriandrum sativum L. is a medicinal and aromatic plant spread around the world, with beneficial properties that are well recognized. Both coriander seeds and leaves are used for pharmaceutical and flavoring purposes. Even though coriander seeds tend to be more popular, the leaves are receiving a consistently growing interest, especially because of popularization of Mexican, Northern African, and Indian cuisines. This increased attention brings about the necessity for providing the product with guaranteed quality, which will retain its valuable characteristics, even after post-harvest treatment. For this reason, it is highly necessary to determine reliable protocols for cilantro preservation, which usually include drying procedures; in order to identify the optimal drying treatments, a spectrum of drying techniques-convective, vacuum-microwave, and a combination of convective and vacuum-microwave-were evaluated. Cilantro-based dried products were examined from the perspectives of volatile organic constituent composition and sensory quality. After headspace solid-phase microextraction-GC/MS analysis and sensory tests, the results demonstrate that convective drying at 70 °C for 120 min followed by vacuum-microwave drying at 360 W and convective drying at 70 °C were the optimal drying methods for preserving cilantro aroma quality, while convective drying at 70 °C for 120 min followed by convective finishing drying at 50 °C decreased cilantro aroma quality.

Cancer is a noncommunicable disease of rising worldwide concern. Marine food products such as Octopus vulgaris ink (OI) could be sources of compounds addressing these concerns. This study aimed to evaluate the antimutagenic, cytoprotective, antiproliferative, proapoptotic, and antioxidant capacity of OI extracts on human cancer cell lines (22Rv1, HeLa, A549). The ARPE-19 cell line was used as a reference human cell line to evaluate the ink's cytotoxicity. The water extract exhibited the highest antimutagenic and cytoprotective effect, but the dichloromethane extract (DM) showed the lowest half lethal concentration against 22Rv1 cells. Structural elucidation of purified DM fractions (F1, F2, F3) identified an unreported compound, N-(2-ozoazepan-3-yl)-pyrrolidine-2-carboxamide (OPC). DM-F2 showed high antiproliferative effect (LC 50 = 27.6 µg/mL), reactive species modulation, early-apoptosis induction (42.9%), and nuclei disruption in 22Rv1 cells. In silico analysis predicted high OPC affinity with Cyclin D1 (-6.70 kcal/mol), suggesting its potential impact on cell cycle arrest. These results highlight the antimutagenic, cytoprotective, and antiproliferative potential health benefits derived from underutilized marine food products such as OI. Further investigations at in vitro or in vivo levels are required to elucidate mechanisms and health benefits from OI. PRACTICAL APPLICATION: O. vulgaris ink is an underutilized marine natural product that could be a source of biological compounds with potential health benefits such as antioxidant activity and cancer prevention., (© 2021 Institute of Food Technologists®.)

Brettanomyces bruxellensis is a wine spoilage yeast that could be inactivated by pulsed light (PL); however, this technology may induce changes in the quality of this alcoholic drink. The present research aimed to determine the potential of PL to inactivate B. bruxellensis inoculated in white wine and to assess the effect of this technology on the color and aromatic profile of the wine. For this, a cocktail of B. bruxellensis strains was inoculated into the wine and its inactivation by PL was determined and fitted to a microbial inactivation model. Along with this, the effect of PL on instrument-measured color, and the volatile compounds of the wine were evaluated by GC/MS and descriptive sensory analysis, respectively. B. bruxellensis was inactivated according to the Geeraerd model including the tail effect, with a maximum inactivation of 2.10 log reduction at 10.7 J/cm 2 ; this fluence was selected for further studies. PL affected wine color but the total color difference was below the just noticeable difference at 10.7 J/cm 2 . The concentration of 13 out of 15 volatile compounds decreased due to the PL, which was noticeable by the panel. It is not clear if these compounds were photolyzed or volatilized in the open reactor during treatment. In conclusion, PL is able to inactivate B. bruxellensis in white wine but the treatment impairs the volatile profile. The use of a closed reactor under turbulent flow is recommended for disaggregating yeast clumps that may cause the tailing of the inactivation curve, and to avoid the possible escape of volatile compounds during treatment.

Currently, poverty, climate change, environmental pollution and the depletion of natural resources have generated a greater concern for sustainability. The objective is the survival of the human species and the persistence of all components of the biosphere. To achieve sustainability, human participation is essential; sustainable consumption depends on consumers' perceptions of sustainability and how they affect their behavior. The aim of this study was to understand consumers' perceptions and attitudes towards food sustainability based on country, age, gender, income and education level. An online survey was carried out in countries in Europe, America and Asia. Consumers were asked questions organized into food categories. The results showed that consumers' attitude towards sustainability is understood differently in each country, even within the same food category. Consumers with lower education level showed the lowest knowledge and concern about food sustainability. Older generations were less aware of sustainability and its related problems. While income level presented unclear results, gender did not affect attitude towards food sustainability. Therefore, to achieve a sustainable future, raising awareness among the population is increasingly necessary. Consequently, segmenting training campaigns according to the group they are aimed at will provide a greater impact and, therefore, greater awareness.

HydroSOStainable almonds are harvested from trees cultivated under controlled water stress by using a regulated deficit irrigation (RDI) strategy. The aim of this study was to investigate consumers' perception to select the best roasting temperature for the hydroSOStainable almonds and its correlation with volatile compounds, descriptive sensory attributes, instrumental color, and texture. Thirty-five volatile compounds were identified and the key compounds for the roasting process were 2,5-dimethylpyrazine, furfural, and trimethyl pyrazine. Pyrazines, furans and, in general, volatiles were higher in hydroSOStainable almonds than in control. Instrumental color and trained panel showed that almonds roasted at 190 °C presented intense color and burnt notes in both irrigation treatments, while almonds roasted at 150 °C were under-roasted. Principal component analysis (PCA) grouped together the samples of the same irrigation treatment, but separated samples roasted at different temperatures. Partial least square regression (PLS) results indicated that consumers overall liking was positively linked to specific volatiles (alkanes, alcohols, aldehydes, and furans) and sensory attributes (sweetness, roasted, almond ID, nutty, hardness, and crispiness), but, negatively correlated with pyrazines, bitterness, astringency, woody, and burnt flavor notes. Penalty analysis showed that almonds roasted at 150 and 190 °C were penalized due to low roasted aroma and soft almonds, and over-roasted samples with too intense color and burn notes, respectively. While no penalization being found for almonds roasted at 170 °C. Overall, roasting at 170 °C for 10 min in a convective oven were the optimum conditions for roasting Vairo almonds. PRACTICAL APPLICATION: This research describes the link between physicochemical and sensory analysis of roasted almonds giving evidence about possible sensory quality markers. Besides, it provides valuable information for the food industry to produce roasted almonds that meet consumer demands and for the agricultural sector by encouraging reduction of irrigation water consumption by almond trees., (© 2020 Institute of Food Technologists®.)

Currently, consumers increasingly demand healthy foods, such as "vegetable drinks" made from nuts and cereals. In this scenario, the potential use of pistachios, grown under conventional and regulated deficit irrigation conditions (hydroSOStainable), to prepare fermented beverages was evaluated. This work addressed three important aspects: (i) water savings, (ii) use of noncommercial products, and (iii) expansion of the offer of vegetable drinks. Two commercial cultures of lactic acid bacteria (MA400 and MY800) and two sugars (glucose and fructose) were tested. Fermented drinks were evaluated by analyzing the following parameters: microbial counts, pH, titratable acidity, CIE (L * , a * , and b * ) color, and total fatty acid, volatile and sensory profiles; all parameters were evaluated at 1, 15, and 30 days of cold storage (4 °C). Pistachio-based beverages proved to be excellent substrates for the growth and survival of lactic acid bacteria. The fatty acid profile was not affected by the studied factors. However, the volatile profile was more complex for the treatments conventional-MY800 (80 µg/L) and hydroSOS-MA400 (72 µg/L). HydroSOS beverages fermented with MA400 culture were less sour and had higher intensity of umami and pistachio flavor; however, hydroSOS pistachios fermented with MY800 culture had lower pistachio odor intensity. All tested factors can be considered suitable for the preparation of fermented pistachios-based beverages, considering both technological and quality aspects., (© 2020 Institute of Food Technologists®.)

Drying is known as the best method to preserve fruits, vegetables, and herbs, decreasing not only the raw material volume but also its weight. This results in cheaper transportation and increments the product shelf life, limiting the food waste. Drying involves the application of energy in order to vaporize and mobilize the moisture content within the porous products. During this process, the heat and mass transfer occurs simultaneously. The quality of dehydrated fruits, vegetables, and aromatic herbs is a key problem closely related to the development and optimization of novel drying techniques. This review reports the weaknesses of common drying methods applied for fruits, vegetables, and aromatic herbs and the possible options to improve the quality of dried products using different drying techniques or their combination. The quality parameters under study include color, bulk density, porosity, shrinkage, phytochemicals, antioxidant capacity, sugars, proteins, volatile compounds, and sensory attributes. In general, drying leads to reduction in all studied parameters. However, the behavior of each plant material is different. On the whole, the optimal drying technique is different for each of the materials studied and specific conditions must be recommended after a proper evaluation of the drying protocols. However, a novel or combined technique must assure a high quality of dried products. Furthermore, the term quality must englobe the energy efficiency and the environmental impact leading to production of sustainable dried products.

The World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) constantly emphasize the importance of increasing fruit and vegetable consumption; these natural products help in the prevention of major diseases. Smoothies are a simple and convenient way of doing so; thus, their demand is constantly growing and their market is becoming important for the food industry. Therefore, the objective of this research was to determine Millennial consumer opinion towards novel fruit- and vegetable-smoothies available on the retail market. Napping ® , descriptive sensory analysis, and consumer studies were conducted. Napping ® results group samples into four clusters of smoothies; the main grouping factor was the type of fruit and the percentage of vegetables. Penalty analysis showed that smoothies need improvement mainly dealing with sweetness, bitterness, and vegetable flavors. Millennial consumers formed a homogeneous sensory group in which the overall liking was negatively correlated with the level of sweetness, and earthy, carrot, beetroot, and pear flavors. The key liking drivers were sourness and notes of mango, banana, and peach flavors. This research is a new insight into the perception of smoothies, provides comprehensive knowledge for the food industry, and can guide the design of new healthy smoothies.

Pistachio ( Pistacia vera L.) is a drought-tolerant species grown under the semiarid conditions of the Mediterranean basin. For this reason, it is essential to make an exhaustive quantification of yield and quality benefits of the kernels because the regulated deficit irrigation will allow significant water savings with a minimum impact on yield while improving kernel quality. The goal of this scientific work was to study the influence of the rootstock, water deficit during pit hardening, and kernel roasting on pistachio ( P. vera , cv. Kerman) fruit yield, fruit size, and kernel content of fatty acids phytoprostanes (PhytoPs) and phytofurans (PhytoFs) for the first time. Water stress during pit hardening did not affect the pistachio yield. The kernel cultivar showed a lower oleic acid and a higher linoleic acid contents than other cultivars. Kernels from plants grafted on the studied rootstocks showed very interesting characteristics. P. integerrima led to the highest percentage of monounsaturated fatty acids. Regarding the plant oxylipins, P. terebinthus led to the highest contents of PhytoPs and PhytoFs (1260 ng/100 g and 16.2 ng/100 g, respectively). In addition, nuts from trees cultivated under intermediate water deficit during pit hardening showed increased contents of the 9-series F 1 -phytoprostanes and ent -16( RS )-9- epi -ST-Δ 14 -10-phytofuran. However, roasting of pistachios led to PhytoP degradation. Therefore, plant cultivar, deficit irrigation, rootstock, and roasting must be considered to enhance biosynthesis of these secondary metabolites. New tools using agricultural strategies to produce hydroSOS pistachios have been opened thanks to the biological properties of these prostaglandin-like compounds linking agriculture, nutrition, and food science technology for further research initiatives.

The biological activity of chocolates gains more and more attention of consumers. Its antioxidant properties depend, among other factors, mainly on the origin of cocoa and the characteristics that this origin gives to the final product. Therefore, the aim of the study was to measure and compare the total content of polyphenols, antioxidant activity, and key odorants of commercial chocolates made from blend cocoa with single-origin ones. The highest content of polyphenols was found in 90% blend cocoa chocolate and single-origin samples, while the lowest content was exhibited by 100% chocolate from blend cocoa mass. The highest antioxidant activity measured by 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) and ferric reducing antioxidant power (FRAP) assays was observed in the sample of chocolate with 90% cocoa solids from blend mass, followed by single-origin chocolates. A high positive correlation between ABTS assay and the total polyphenol and phenolic acids' content, as well as among the total content of polyphenols, flavonoids, and phenolic acids was found. Mineral composition analysis showed that dark chocolate is a valuable source of some elements, especially Mg, Fe, and Zn. Potentially toxic elements were not detected or below permitted limits. Moreover, it was noticed that the main volatile compound in all tested samples was acetic acid, but pyrazines were considered the most important group of chocolate odorants.

The effect of different drying techniques (freeze, convective, vacuum-microwave and combined drying) on the drying kinetics, the phytochemical compounds and sensory characteristics in loquat cultivar 'Algar' was studied. The convective drying resulted in the highest amount of total hydroxycinnamic acids (5077 mg/kg wet weight (ww)), with 3-caffeoyl quinic acid and 5-caffeoyl quinic acid being the greatest carotenoids. The highest values of total carotenoids were obtained by the freeze-drying technique (2601 mg/kg ww), followed by all convective treatments and vacuum-microwave at 360 W. The highest carotenoid was β-carotene. The ABTS +• (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) and FRAP (Ferric Ion Reducing Antioxidant Power) values ranged from 2.04 up to 3.27 mmol Trolox/100 g ww, and from 1.89 up to 2.29 mmol Trolox/100 g ww, respectively. As expected, the color difference of freeze-dried samples was the lowest (7.06), similar to combined drying conditions (9.63), whilst the highest value was found after convective drying (37.0). All treatments were sensory acceptable (no off-flavors). However, still, further research is needed to fully optimize these studied drying treatments because the freeze-dried sample still had higher carotenoid content and better instrumental color parameters. Although recently the impact of microwave drying has been studied, this is the first work comparing phytochemical composition of loquat fruit under the different drying methods mentioned above.

To increase the intake of fruits and vegetables-especially among young people-the food industry is trying to develop new, easy-to-eat and long-shelf-life products, such as smoothies. Nowadays, consumers are choosing their foods based not only on nutritional/functional properties (content of polyphenols, vitamins, minerals, among others), but also on sensory attributes. The aim of this study was to investigate the volatile composition by HS-SPME and the sensory profile by descriptive sensory analysis of novel smoothies prepared by blending fig, jujube or quince purée with pomegranate juices (cv. Mollar de Elche or Wonderful ) at two ratios purée:juice (40:60 or 60:40). Twenty-three volatile compounds were identified by GC-MS and classified as alcohols, aldehydes, esters, furans, ketones, terpenes and terpenoids. Among volatile compounds, the five predominant ones in the studied smoothies were: (i) 5-HMF (30.6%); (ii) 3-hexen-1-ol (9.87%); (iii) hexanal (9.43%); (iv) 1-hexanol (8.54%); and (v) 3-octanone (7.67%). Fig smoothies were sweet and had flavor and volatiles related to fig, pomegranate, and grape. While jujube products were bitter and had jujube and pear notes. Finally, quince smoothies were consistent, sour and had quince, apple and floral notes. Thus, the type of fruit purée used clearly determined the flavor of the final product. The smoothies prepared with Mollar de Elche pomegranate juice were characterized by having high intensity of pear odor/aroma and consistency, and the Wonderful smoothies were characterized by lower consistency and more intense pomegranate aroma and sourness.

Diabetic men are at a higher risk of erectile dysfunction (ED). A tropical plant, clove (Syn. Eugenia caryophyllata, Caryophyllus aromaticus L., Syzygium aromaticum (L.) Merr. & L.M. Perry) from the Myrtaceae family has displayed aphrodisiac activity. The present research aimed to investigate the impacts of clove essential oil (CEO) and the ingredient of CEO, eugenol (E) on ED in diabetic rats. We divided Sprague-Dawley rats into control and diabetic groups. Erectile function was evaluated before and after CEO and E intracavernosal injection. CEO- and E-induced relaxation responses were investigated in isolated corpus cavernosum (CC) using various inhibitors. The intracavernous administration of CEO and E restored erectile responses in diabetic rats. CEO and E induced remarkable relaxation in all groups. CEO- and E-induced relaxation responses were partially inhibited after pre-contraction with KCl. Tetraethylammonium and glibenclamide inhibited the relaxation response to CEO. Glibenclamide inhibited maximum relaxation to E. The inhibitors of nitric oxide synthase (NOS), soluble guanylyl cyclase and nifedipine did not change CEO- and E-induced relaxation responses. The current results suggest that CEO and the major compound of the essential oil, E improved diabetes-induced ED in rats, and CEO caused CC relaxation via K + channels independently NO signalling pathway., (© 2020 Blackwell Verlag GmbH.)

Background: The combination of the nutritional profile of almond milk with the benefits of probiotic bacteria is an interesting development to meet the demand for sustainable and health-promoting food. Almond milk inoculated with probiotic Lactobacillus plantarum (ATCC8014) was spray dried and the almond, its milk, and powders were characterized physicochemically. Samples were characterized in terms of bacterial survival before and after atomization. Bacterial viability and total fatty acid changes were studied during 8 months' storage at 4 and 22 °C., Results: Results showed adequate physicochemical properties and an optimal bacterial survival rate, maintaining almost the same values before and after the spray-drying operation. A decrease was observed in the cell viability for samples stored at 4 °C. However, the cell count was maintained above the minimum level suggested (10 7 living cells) to allow potential probiotic functionality for 8 months. On the other hand, the count cell of powders stored at 22 °C was below the minimum level required after 6 months. The fatty acids profile was not significantly (P > 0.05) affected by storage time and temperature., Conclusion: A new almond-based-product with probiotics was developed to meet consumer demands. Almond nutrients were recovered from almond milk powder and were found to be a good source of K and high in Mg and in monounsaturated fat. The viability of bacteria was assured during 8 months of storage at 4 °C and up to 6 months for samples stored at 22 °C. © 2020 Society of Chemical Industry., (© 2020 Society of Chemical Industry.)

The Fondillón is a wine made from overripe grapes of the Monastrell variety, which is characterized by a high alcohol content and a minimum barrel ageing of 10 years. The objective of this study was to analyze the Fondillón volatile composition, key aroma-active compounds, sensory profile and phenolic composition. Fifty-four volatile compounds were identified, quantified and classified as alcohols, esters, acids, aldehydes, lactones, phenols, hydrocarbons and ketone. From these compounds, 22 aroma-active compounds were identified, with phenylethyl alcohol, diethyl succinate and ethyl lactate having the highest flavor dilution factor. The Fondillón wines were characterized by having high intensity of alcohol, fruity and toasted odor and flavor notes, and long aftertaste. Besides, 25 phenolic compounds were also identified and quantified; the phenolic acids (gallic, protocatechuic and syringic acids) were the predominant phenolic compounds., 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.)

There is an upward trend towards reducing or suppressing additives in foods, as well as reducing the use of E-numbers in labels providing clean label foods. Therefore, the development of confectionary products based exclusively on natural ingredients with antioxidant properties may offer valuable solutions to the confectionery industry. Fruit juices and purées may provide functional and organoleptic properties in jelly candies in a natural way. The consumption of pomegranate fruit and derivative products has increased due to their association with health benefits. The aim of this study was to determine consumer insights about pomegranate-based jellies, cultivar " Mollar de Elche ", as affected by formulation (100% pomegranate juice or 50%-50% pomegranate juice-apple purée) and type of sweetener (sugar or honey), and to link affective and descriptive data from sensory studies. The most valued quality parameter of pomegranate products, red color (measured by the green-red coordinate, a *), was not negatively affected by jelly preparation. It was determined that the main liking drivers for pomegranate jellies were intense red color and high brightness. The results might be used by pomegranate processing companies to improve their manufacturing protocols and to develop successful products meeting consumer demands and needs. The formulation containing 20% gelatin, pure " Mollar de Elche " pomegranate juice, 1% citric acid, and sucrose as sweetener provided the best quality of jellies in terms of color, texture, antioxidant capacity, and sensory attributes.

Citrus limon (L.) Burm is an important crop that grows between latitudes 30° North and 30° South, the main producers being China, the USA, Mexico, India, Brazil, and Spain. In Spain, lemon grows mainly in Mediterranean areas such as Murcia, Valencia, and Andalucía. The most cultivated varieties are "Fino" and "Verna". In this study, five varieties of lemon, "Verna", "Bétera", "Eureka", "Fino 49", and "Fino 95" were evaluated on different rootstocks: three new Forner-Alcaide ("FA13", "FA5", "FA517"), Citrus macrophylla, Wester, and Citrus aurantium L. Hydrodistillation was used to obtain essential oil from fresh peels and then the volatile profile was studied by gas chromatography-mass spectrometry (GC-MS). A total of 26 volatile compounds were identified, limonene being the main one followed by β-pinene, γ-terpinene, sabinene, and α-pinene. The results revealed that Forner-Alcaide rootstocks ("FA5" > "FA517" > "FA13") proved to be the best rootstocks for the aroma quality as they led to high volatile contents, followed by C. aurantium and C. macrophylla . Among the other varieties, the most aromatic one was "Eureka". The whole trend was as follows (in decreasing order): "Eureka" > "Bétera" > "Fino 95" > "Verna" > "Fino 49".

Climate change, the increase in world population, and the intensification of urban and industrial activities, will cause a shortage of water for agriculture. This situation requires conscientious studies to manage water deficits without affecting the quality of the crops. In this study, regulated deficit irrigation (RDI) strategies and three rootstocks ( P. atlantica , P. integerrima , and P. terebinthus ) were applied to pistachio cultivation to study the quality of fruits obtained based on the morphological, functional, aroma, and their sensory properties. The results obtained demonstrated that RDI T1 (during phenological phase II of cultivation the stem water potential was maintained around -1.5 MPa) led to pistachios with same morphological properties, total polyphenol content, antioxidant activity, volatile composition, sensory properties, better profile of fatty acids, and being the favorite ones for international consumers, as compared to pistachios obtained under full irrigation treatments. On the other hand, when P. integerrima was used, pistachios obtained had the highest weight, the lowest content of sucrose and the best functional properties., Competing Interests: The authors declare no conflict of interest.

This research analyzed the volatile composition of the fruits pulp of six prickly pear cultivars (NT, NE, NO, NA, FR, and ORI) growing in Spain, by headspace solid-phase microextraction and gas chromatography (GC-MS and GC-FID). A total of 35 compounds were isolated, identified, and quantified, with aldehydes, alcohols, and terpenes being the predominant chemical families, and esters, ketones, linear hydrocarbons, and terpenoids being also found. Nonanol, 2,6-nonadienal, 1-hexanol, 2-hexenal, and D-limonene were the predominant compounds. NT and FR cultivars showed the highest concentration of total volatile compounds. On the other hand, NE and NO cultivars presented the lowest concentration. Future studies on sensory evaluation are required to determine the sensory quality of the fruits of these Spanish cultivars., (© 2020 Institute of Food Technologists®.)

Background: Modern agriculture allows farmers to choose among different cultivars of the same fruit to fulfill their agronomic needs and consumers' demands; however, there are only a few studies that describe and compare key functional and sensory properties of different pistachio cultivars. The main objective of this study was to compare eight pistachio cultivars by analyzing key functional properties (phenolic compounds, polymeric procyanidins, antioxidant activity, and inhibition of α-amylase and β-glucosidase), aromatic compounds with gas chromatography-mass spectrometry (GC-MS), and by examining their sensory properties with a trained panel., Results: A combination of LC-PDA-MS-QTof (liquid chromatography photodiode array quadrupole time-off flight mass spectrometry) and electrospray ionization was used to determine two phenolic acids, nine flavonols, one anthocyanin, and three flavan-3-ols in pistachio cultivars, with a total concentration ranging from 500 to 6065 mg 100 g -1 dry weight (dw). The total polymeric procyanidins concentrations oscillated between 348 and 5919 mg 100 g -1 dw, (-)-epicatechin being the major monomer contributor. Pinene was the most abundant volatile compound (∼200 mg kg -1 dw), and, in the sensory analysis of samples, 23 sensory attributes were found to differ significantly among the cultivars., Conclusion: The cultivar 'Larnaka' stood out as having the best functional profile (high polyphenolic content, high antioxidant activity, and high values of α-amylase and β-glucosidase inhibition), and the cultivars 'Kastel' and 'Kerman' showed the most attractive sensory properties, mainly the most intense flavor. © 2019 Society of Chemical Industry., (© 2019 Society of Chemical Industry.)

Pistachio nuts are included among the foods with the highest antioxidant capacity. Stressed cultivating conditions, such as the use of regulated deficit irrigation (RDI), are expected to create a plant response that might increase the production of secondary metabolites. Fruits that are obtained under RDI treatments are commonly called hydroSOS products. The aim of this work was to study the influence of using different rootstocks ( P. atlantica , P. integerrima , and P. terebinthus ) and two RDI treatments on the antioxidant (ABTS, ferric reducing antioxidant power (FRAP), and DPPH), antimutagenic (Ames test), and cytotoxicity (MTT assay in five human cell lines) activities of pistachios. P. terebinthus showed the best antioxidant activity, and the RDI treatments maintained and improved the antioxidant properties of pistachios. Neither the rootstock nor the RDI had significant impact on the antimutagenic potential of pistachios. The nut extracts had no toxic effect on non-cancerous cells and the application of RDI did not reduce their cytoprotective capacity. Furthermore, neither rootstock nor RDI treatments affected the ability of the pistachio extracts of preventing the oxidative damage by H 2 O 2 . The application of RDI strategies, in addition to allowing irrigation water saving, led to obtaining pistachios with the same or even better biofunctional characteristics as compared to fully irrigated pistachios.

The aim of the study was to analyze potential health-promoting components of caper flower buds ( Capparis spinosa L.) at six stages of development in two cultivars. Polyphenol compounds (flavonols, hydroxycinnamic acids, flavan-3-ols) were identified by Liquid Chromatography- quadrupole Time-of-Flight -Mass Spectrofotometer/Mass Spectrofotometer (LC-qTOF-MS/MS) and quantified by Ultra Performance Liquid Chromatography-Photodiode Array-Fluorescence Detector (UPLC-PDA-FL). Moreover, antioxidant properties (ABTS+•, FRAP, and ORAC), anti-diabetic potential (α-amylase and α-glucosidase), and anti-aging activity (acetylcholinesterase (AChE) and butyrylcholinesterase (BuChE)) of the buds were examined. Total phenolic compounds in the investigated caper varied from 10,720 to 3256 mg/100 g dry weight (DW), and depended on a genotype and growing stage of caper flowers. Among six different growing stages, the one named 'nonpareilles' was characterized by significantly higher content of polyphenols than the remaining five stages. The flavonols in caper flowers represented a mixture of different glycosylated quercetin, kaempferol, myricetin, and isorhamnetin derivatives, accounting for 38%-67%, 15%-36%, 4%-7%, and 0.8%-3%, respectively, of total flavonols,. Their contents strongly depended on the growth stage. 'Nonpareilles' and 'surfines' were richer in flavonols than 'fines' and 'gruesas'. Of the six investigated growth stages, 'nonpareilles' accumulated the greatest amounts of bioactive compounds that correlated with antioxidant and anti-diabetic properties, and were more potent BuChE than AChE inhibitors.

The fatty acid methyl esters (FAMEs) profiles of fruit peel and pulp of 4 Spanish cultivars of Ziziphus jujuba were studied. The FAMEs profile of the cultivar 'GAL' was studied under two farming practices, (i) organic, 'GAL-E' and conventional, 'GAL-T'. Eleven FAMEs were identified, the predominant ones were cis-palmitoleic acid (pulp) and oleic and palmitic acid (peel). When comparing the FAMEs profiles between organic and conventional 'GAL' peel jujube fruits, the 'GAL-E' (organic) presented a higher unsaturated/saturated ratio than the 'GAL-T' cultivar (conventional), while this relationship in the pulp was the opposite. The 'DAT' cultivar was interesting for its high palmitoleic acid content while the 'GAL-E' and 'GAL-T' cultivars had high contents of oleic, palmitic and linoleic acids. The LDA (linear discriminant analysis) model showed that the FAMEs contents could be used to discriminate the studied cultivars, and the agricultural practice, because all groups were clearly separated with no overlaps., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

HydroSOStainable table olives (cultivar Manzanilla) are produced from olive trees grown under regulated deficit irrigation (RDI) strategies. Olives produced by RDI are known to have a higher content of some bioactive compounds (e.g. polyphenols), but no information about consumer acceptance (or liking) have been reported so far. In this study, the volatile composition, the sensory profile and the consumer opinion and willingness to pay (at three locations) for HydroSOStainable table olives produced from three RDI treatments and a control were studied. Volatile composition was affected by RDI, by increasing alcohols, ketones and phenolic compounds in some treatments, while others led to a decrease in esters and the content of organic acids. Descriptive sensory analysis (10 panelists) showed an increase of green-olive flavor with a decrease of bitterness in the HydroSOStainable samples. Consumers (study done with 100 consumers in 2-rural and 1-urban locations; n total = 300), after being informed about the HydroSOStainable concept, preferred HydroSOStainable table olives to the conventional samples and were willing to pay a higher price for them (52% 1.35-1.75 € and 32% 1.75-2.50 € as compared to the regular price of 1.25 € for a 200 g bag). Finally, green-olive flavor, hardness, crunchiness, bitterness, sweetness and saltiness were defined as the attributes driving consumer acceptance of HydroSOStainable table olives.

Marine bioactive compounds have been found in very different sources and exert a very vast array of activities. Squid skin, normally considered a discard, is a source of bioactive compounds such as pigments. Recovering these compounds is a potential means of valorizing seafood byproducts. Until now, the structure and molecular properties of the bioactive pigments in jumbo squid skin (JSS) have not been established. In this study, methanol-HCl (1%) pigment extracts from JSS were fractionated by open column chromatography and grouped by thin-layer chromatography in order to isolate antioxidant pigments. Antioxidant activity was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH ● ) and 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS ●+ ) radical scavenging assays and ferric reducing power (FRAP) assay. Fractions 11-34 were separated and grouped according to flow rate values (F1-F8). Fractions F1, F3, and F7 had the lowest IC 50 against ABTS ●+ per milligram, and fractions F3 and F7 showed the lowest IC 50 in the FRAP assay. Finally, fraction F7 had the highest DPPH ● scavenging activity. The chemical structure of the F7 fraction was characterized by infrared spectroscopy, 1 H nuclear magnetic resonance, and electrospray ionization-mass spectrometry. One of the compounds identified in the fraction was xanthommatin (11-(3-amino-3-carboxypropanoyl)-1-hydroxy-5-oxo-5H-pyrido[3,2-a]phenoxazine-3-carboxylic acid) and their derivatives (hydro- and dihydroxanthommatin). The results show that JSS pigments contain ommochrome molecules like xanthommatin, to which the antioxidant activity can be attributed.

True lavender flowers ( Lavandula angustifolia Mill.) is a critical source of essential oils and a flavouring agent used in numerous industries like foods, cosmetics and pharmaceuticals. Its main volatile constituents are linalool and linalyl acetate, which are commonly considered as main odour-active constituents (OACs). Nevertheless, the quality of true lavender flowers is highly dependent on its post-harvest treatment, mainly the preservation method. Recognising that drying is the most frequently used preservation method, the influence of various drying methods, including convective drying (CD) at 50, 60 and 70 °C, vacuum-microwave drying (VMD) with powers 240, 360 and 480 W and combined convective pre-drying at 60 °C followed by vacuum-microwave finish-drying with power 480 W (CPD-VMFD), on the quality of true lavender flowers was verified. The evaluation of influence was carried out by HS-SPME(HS, solid-phase microextraction), GC-MS, GC-MS-O (gas chromatography-mass spectrometry-olfactometry) techniques. Moreover, the sensory panel has assessed the sample odour quality. As a result, the optimal drying methods regarding the requirements for products were established. Overall, for total essential oil recovery, CD at 50 °C is the optimal drying method, while for odour quality concerning the sensory panel evaluation, VMD with power 360 W combined CPD-VMFD and CD at 50 °C is the optimal drying method., Competing Interests: The authors declare no conflict of interest.

The influence of full irrigation, double-regulated (RDI) and sustained deficit irrigation (SDI) treatments on almond quality was assessed by analyzing different parameters: sugars, organic acids, antioxidant activity, total phenolic content (TPC), and volatile compounds. Almond quality studies for plants submitted to water stress are scarce, and it is essential to understand the biochemical responses of plants to water stress in maintaining fruit yield and quality. Citric acid, sucrose, antioxidant activity, and TPC were not affected by the application of studied deficit irrigation strategies (DI). An increase in malic acid and a decrease in glucose was observed for stressed samples (T3 and T4), while a higher number of total volatiles compounds was found for moderate RDI (T2). Using deficit irrigation strategies, the almond yield and quality was not changed, and in fact, some parameters, such as glucose and key volatile compounds, slightly increased under moderate RDI. This finding might encourage farmers to implement these strategies and contribute to sustainable agriculture., Competing Interests: The authors declare no conflict of interest.

The use of deficit irrigation techniques on olive orchards is the main trend aiming to optimize water savings while improving functional and sensory characteristics of oils from trees under deficit irrigation techniques. The brand hydroSOStainable has been defined for crops produced under water restriction conditions. HydroSOStainable olive oils obtained under two new regulated deficit irrigation and one sustained deficit irrigation treatments in "Arbequina" olive trees were evaluated by analyzing quality parameters, antioxidant activity, total phenol content, fatty acid profile, volatile compounds, and sensory descriptors. Results showed that some of these irrigation strategies improved the phenol content at "moderate" stress levels, slightly enriched the fatty acid profile (~3.5% increased oleic acid and simultaneously decreased saturated fatty acids), and increased some key volatile compounds and also several key sensory attributes. Therefore, hydroSOStainable olive oil may be more attractive to consumers as it is environmentally friendly, has a higher content of several bioactive compounds, and has improved sensory characteristics as compared to control (fully irrigated) oils.

Arsenic intake in the world is linked with drinking water and food; the main sources of inorganic As (i-As) exposure in food are rice and rice-based products. The consumption of rice in Ecuador is 53.2 kg year -1 and it is the most commonly used cereal for the preparation of many popular dishes especially for subjects with celiac disease. Objectives of this research were: (i) to determine the content of i-As in foods widely consumed by Ecuadorians with celiac disease, (ii) to calculate the i-As dietary intake, and (iii) to model and predict the health risks of the population under study as a result of their exposure to i-As from rice-based food. The estimated daily intakes of Ecuadorian children (below 3 years of age) and adults were established at 0.52 and 0.55 μg kg -1 body weight d -1 , respectively. These values were above the lower BMDL 01 value established for i-As established by the EFSA; consequently, it can be concluded that health risk cannot be excluded for the Ecuadorian population with celiac disease.

Background: Three treatments of regulated deficit irrigation (RDI) were assayed on olive trees for table olive production. RDI provides hydroSOStainable crops. The effect of RDI treatments on the quality of raw and table olives was determined based on their: weight, pit weight, fruit/pit ratio, size, texture, colour, mineral content, antioxidant activity, total phenol content and organic acid and sugar profile., Results: HydroSOStainable olives showed the most attractive shape and colour: highest fruit weight, roundest fruit, hardest texture and a lightest and greenest colour than control olives. Minerals, antioxidants, phenols and organic acids and sugars of hydroSOStainable olives were similar to control olives. After processing to table olives, calcium, potassium, antioxidants and phenols contents decreased, whereas sugars and organic acids profiles changed in both types of olives., Conclusions: HydroSOStainable table olives offer environmental and quality advantages over control olives given the reduced use of fresh water and favourable morphological traits, which are more attractive for consumers. © 2018 Society of Chemical Industry., (© 2018 Society of Chemical Industry.)

Fresh water availability is considered highly risky because it is a finite resource, and a deficiency in water leads to numerous economic and environmental issues. Agriculture is one of the main consumers of fresh water in practices such as irrigation and fertilization. In this context, the main objectives of this study were (i) to determine the descriptive sensory profiles of four almond types grown using different irrigation strategies and (ii) to study their acceptance in a cross-cultural study (Romania and Spain). Consumers' willingness to pay for hydroSOS almonds was also evaluated. The four irrigation strategies evaluated were a control sample, two samples grown under regulated deficit irrigation strategies (RDI), and a sample grown under a sustained deficit irrigation strategy (SDI). The main conclusion was that neither descriptive nor affective sensory results showed significant differences among treatments. These findings should encourage farmers to reduce their water usage by demonstrating that sensory quality was not significantly affected by any of the studied treatments, compared to the control. Regarding willingness to pay, both Spanish and Romanian consumers were willing to pay a higher price for the hydroSOS almonds.