Search

Extra virgin olive oil (EVOO), grape seeds (GS) and pomegranate seeds (PS) are very popular for human consumption because of their nutraceutical properties. A co-milling of olives with GS or PS was carried out with the aim of a preliminary study of the lipidic and phenolic characteristics of the obtained vegetable oils, also during their shelf life. Results show that the use of GS and PS in the olive co-milling enriches the oil in healthy compounds, such as punicic acid and γ-tocopherol. However, the co-milling process must be re-evaluated, since the compositional profile of the co-milled oils is just slightly different from EVOO. The oxidative state of the oils obtained suggests the use of a protective packaging combined with small containers in order to ensure a rapid consumption. With an appropriate formulation the co-milled oils could bring health-positive compounds and, simultaneously, raw materials could be valorised.

This study intended to examine whether the volatile compounds, oxidation stabil-ity and fatty acid profile of soybean oil are influenced by the refining process meth-ods and conditions. To that end, an electrostatic field as a non-thermal technology was used for refining soybean oil so as to resolve the drawbacks of the industrial soybean oil refining as a complex and time-consuming process resulting in the loss of bioactive compounds in the oil due to high heat exposure. Having estimated the optimum operating condition using response surface methodology (RSM), the re-searchers investigated the effects of electrode number, electrode distance, voltage, clay, and electrolyte concentration on the volatile compounds (by HS–SPME-GC/MS), oxidation stability (by titration) and fatty acids profile (by GC) of soybean oil. The results indicated that, although the electrostatic field reduced volatile compounds (36.50%), peroxide value (45.27%) and free fatty acid content (34.17%) of soybean oil, no change was observed in the fatty acid profile and tocopherol content of soybean oil. Moreover, the electrostatic field outperformed the industrial oil refining process in terms of the elimination of off-flavor causing agents in crude soybean oil.Novelty impact statement: Electrostatic field reduced free fatty acids and peroxide value by 34.17% and 45%, respectively, and tocopherols content was not affected by the electrostatic field. Deodorization is carried out without applying the vacuum and high temperature and volatile compounds were further reduced compared to the industrial method. Electrostatic field can be useful for developing of eco-friendly oil refining processes.

Bergamot (Citrus × bergamia) is mainly cultivated in Calabria area (Italy) for its essential oil that is widely used in cosmetics, food and medicine. The harvest season (November to February) affects the quality of essential oil, consequently the aim of our study was to evaluate the composition of volatile fractions at different harvesting stages. Two different cultivars, Femminello and Fantastico, were collected in November, December and January and their volatile compounds composition was determined by SPME GC/MS. Fourty‐two compounds were identified. Monoterpenes were the preponderant group; limonene was the most representative compound with similar concentrations in the varieties and at the three harvesting times. β‐Ocimene, β‐mircene and α‐terpinene showed higher concentration in Femminello than Fantastico, while trans‐α‐bergamotene, α‐pinene and citronellal were mostly concentrated in Fantastico. The concentration of β‐pinene in Fantastico and Femminello was higher in December and January, respectively, and γ‐terpinene concentration was higher in Femminello in November and January and in Fantastico in December. Linalool was the most preponderant monoterpene alcohol with a significantly higher concentration in Femminello than in Fantastico, but without significant differences during ripening. cis‐γ‐Bisabolene was the most preponderant sesquiterpene; it was more concentrated in Fantastico than in Femminello and showed a significantly higher concentration in December and January than in November. Linalyl and neryl acetate were the most abundant esters, with a significantly higher concentration in Fantastico. Fantastico seems to be the variety that produces higher volatile organic compounds in essential oil; moreover, the volatile compound concentration was higher at the second and third harvest time.

Lipolysis of PDO Parmigiano Reggiano cheese from different dairies was studied to evaluate the effect of sodiumchloride (NaCl) reduction on the lipidic fraction. The total and individual free fatty acid and diglyceride contents were determinedfor two groups of samples, normal NaCl content (1.50% p/p) and reduced NaCl content (1.37% p/p). In addition, fat, water, NaCl, and cholesterol contents were also determined. The NaCl content was 9.01% higher in the normal NaCl group than in the reduced NaCl group. The most abundant fatty acid was palmitic acid, followed by oleic, myristic, and stearic acid, which altogether accountedfor approximately 75% of the total content. Cheese with a normal NaCl content presented concentrations of C8:0 and C18:0 higher than those of reduced NaCl samples, while the latter showed a higher proportion of C10:0, C14:1c, and C16:0. The total free fatty acid and diglyceride contents were higher in the reduced NaCl samples, so a 9.01% reduction in the concentration of this component could accelerate the lipolysis process. On the contrary, the free fatty acid composition profile was similar in both groups. Fil: Salaberría, Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina. Universidad Nacional del Sur. Departamento de Ingeniería Química; Argentina Fil: Marzocchi, Silvia. Universidad de Bologna; Italia Fil: Bortolazzo, Elena. Centro Ricerche Produzioni Animali Reggio Emilia; Italia Fil: Carrin, Maria Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina. Universidad Nacional del Sur. Departamento de Ingeniería Química; Argentina Fil: Caboni, Maria Fiorenza. Universidad de Bologna; Italia

Tyrosyl oleate (TO), synthesized using oleic acid and tyrosol, was added to the original receipt of tarallini, to evaluate its antioxidant effectiveness. Lipid oxidation in control sample and samples with 1%, 4%, and 7% of TO at different storage times (0, 15, 30, 37, and 45 days) was evaluated. Accelerated oxidation analysis showed that the control sample took more than four times to complete the oxidation compared tarallini with TO. The control sample and tarallini with 1% of TO exceeded the peroxide value limit after 30 days of storage and the other two final products after 45 days. The control sample registered a oxidized fatty acid concentration higher than all the samples formulated with TO. The concentration of volatile compounds from lipid oxidation in tarallini with TO showed a lower concentration than the control sample. All the determinations carried out confirm, for the first time, that TO can counteract lipid oxidation in a real lipid system.

The food waste reduction through an efficient recovery of its valuable building molecules has become an important topic with a positive effect on the economy and the environment. In this work, the revalorization of slaughterhouse calf fleshing meat through its enzymatic hydrolysis is proposed. The proteolytic activity of 11 enzymes was initially screened and the four most efficient enzymes (papain, trypsin, pancreatin, and bromelain) were selected. The molecular profiling of the different protein/peptide fractions by the Linear Trap Quadrupole-OrbiTrap technique showed compositional differences due to the specificity of the enzymes’ cleavage sites. In order to find a potential reuse of these hydrolysates, the analysis of antioxidant and, for the first time on fleshing meat hydrolysates, of anti-tyrosinase activities, was performed. Papain-digested samples were those showing the highest inhibition activity of tyrosinase enzyme (55.6%) as well as the highest antioxidant activity (3.52 g TEAC/L). In addition, the composition analysis of the lipid fraction was performed. The mono-unsaturated fatty acids resulted to be the most abundant lipid in all the samples with the exception of pancreatin-treated hydrolysates in which poly-unsaturated fatty acids were predominant. The present results seemed to support a possible valorization of isolated fractions from calf fleshing by-products, as food or feed ingredients, by the implementation of fraction isolation within the meat-processing pipeline.

Wheat is a major component in the human diet with an impact on nutritional health due to its significant intake. The aim of this study was to evaluate the quality of Albanian wheat by analysing chemical and nutrition parameters and understanding the health impact of the components in wheat flour. Five winter wheat cultivars grown during the year 2017 - 2018 on experimental fields of Agriculture Technology Transfer Center (ATTC) in Lushnja were analysed. Protein content (%N x 5.7) was determined by the Kjedahl method and lipid content was evaluated by Soxhlet extraction method utilizing n-hexane as solvent. The starch content was analyzed following the Megazyme Starch determination procedure (Megazyme International, Ireland, Ltd). The determination of the total content of tocopherols (TP) and tocotrienols (TT) in the five wheat cultivars was carried out using the High Performance Liquid Chromatography (HPLC) analysis. A descriptive statistical analysis was performed for result elaboration. The analysis of variance (ANOVA) and Principal Component Analysis (PCA) was performed using StatSoft Statistica 10.0 software and the significant differences were calculated according to post - hoc Tukey’s (HSD) test at p ˂ 0.05. All cultivars showed higher level of protein content ranging from 11.39% to 12.38% and the starch content ranging from 58% to 62%. Statistical results indicated that the protein content was significantly affected by the wheat cultivars. ɑ-Tocopherol and ß-tocotrienol were the most abundant compounds in all samples, ranging, from 9.8 mg/kg DW to 15.6 mg/kg DW and from 8.1 mg/kg to 12.7 mg/kg DW, respectively. The daily requirement of vitamin E calculated in whole flour ranges from 14.7% to 26%.By selecting the suitable wheat cultivars with high vitamin E content, we can contribute to increasing the content of vitamin E in Albanian wheat flour and supporting the problems of vitamin E deficiency in the human diet.

Egg products are one of the main ingredients used in bakery industries, and they contain cholesterol. Cholesterol su ers several chemical changes during the food processes, allowing some potentially toxic compounds called cholesterol oxidized products (COPs). Thus, the aim of this work was to study the evolution of lipid oxidation from eggs to egg products, and to evaluate the influence of egg products on COPs formation in biscuits formulated with them. The results confirmed that spray-drying technology improves the cholesterol oxidation 2.6 times compared to pasteurized eggs. Biscuit samples showed a COPs content that is strictly related to the egg products used. Samples formulated with spray-dried eggs noticed lower amounts of COPs compared to those formulated with pasteurized eggs. It is important to stress that COPs composition was di erent between the two samples, underlining that the kinetic of COPs formation is dependent on the type of egg products., Spanish Ministry of Economy and Competitiveness (MINECO) RYC-2015-18795

Parmigiano&ndash, Reggiano (PR) is a worldwide known Italian, long ripened, hard cheese. Its inclusion in the list of cheeses bearing the protected designation of origin (PDO, EU regulation 510/2006) poses restrictions to its geographic area of production and its technological characteristics. To innovate the Parmigiano&ndash, Reggiano (PR) cheese manufacturing chain from the health and nutritional point of view, the output of defatted PR is addressed. Two defatting procedures (Soxhlet, and supercritical CO2 extraction) were tested, and the obtained products were compared in the composition of their nitrogen fraction, responsible for their nutritional, organoleptic, and bioactive functions. Free amino acids were quantified, and other nitrogen compounds (peptides, proteins, and non-proteolytic aminoacyl derivatives) were identified in the extracts and the mixtures obtained after simulated gastrointestinal digestion. Moreover, antioxidant and angiotensin converting enzyme (ACE) inhibition capacities of the digests were tested. Results obtained from the molecular and biofunctional characterization of the nitrogen fraction, show that both the defatted products keep the same nutritional properties of the whole cheese.

The aim of this study was to investigate the effects of different type of leavening agents (ammonium bicarbonate—A, cream of tartar—B, grape-based leavening agent—C, baking powder—D) on the structural (also after soaking), physico-chemical and other quality characteristics of biscuits made with the same formulation. The major changes observed between samples were related to their textural properties, volatile profile and sensory characteristics. The presence of ammonium bicarbonate in sample A, gave arise to a biscuit with the most homogeneous surface appearance, the less hard structure and highest fracturability and spread, that promoted their greater milk uptake during soaking. The B and C biscuits, made with baking powder having tartaric acid, were characterized by a crisper texture and lower sensory overall acceptability. The presence in formulation of baking powders made with cream of tartar (B) and ammonium bicarbonate (A) mostly influenced the biscuit volatile profiles. Biscuit sample obtained with the most common baking powder (diphosphates powder) showed in general intermediate characteristics between A and B–C samples. Results obtained in this study demonstrate that a lot of final properties of biscuits can be strongly influenced by the type of leavening agents used in formulation. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-020-04418-1) contains supplementary material, which is available to authorized users.

Brewers' spent grain (BSG) is the most abundant by-product obtained from beer production. However, it contains some bioactive compounds such as phenolic compounds, therefore, the valorization of BSG is important to recovery these compounds and reused them as functional ingredients in food industry. Therefore, in this work, pulsed electric field (PEF) has been used as extraction pre-treatment. PEF parameters such as electric field strength E (0.5, 1.5, 2.5 kV/cm), frequency (50, 100, 150 Hz) and total time of treatment (5, 10, 15 s) were optimized in order to maximize the content of flavan-3-ols, flavonoids, phenolic acid derivates and total free phenolic compounds. Optimal conditions to the maximum value of total free phenolic compounds were the following: 2.5 kV/cm, 50 Hz and 14.5 s. Concentrations of total free and bound phenolic compounds from BSG under these PEF optimum conditions were 2.7 and 1.7 times, respectively, higher than in case of the extraction without PEF pre-treatment, indicating an improvement in the phenolic recovery with the use of PEF as a pre-treatment in brewers spent grain samples.

Buckwheat is a rich source of phenolic compounds that have shown to possess beneficial effect to reduce some diseases due to their antioxidant power. Phenolic compounds are present in the free and in the bound form to the cell wall that are concentrated mainly in the outer layer (hull and bran). Hull is removed before the milling of buckwheat to obtain flours. In order to evaluate the phenolic composition in dehulled buckwheat milling fractions, it was carried out a determination of free and bound phenolic compounds in dehulled whole buckwheat flour, light flour, bran flour, and middling flour by high-performance liquid chromatography-mass spectrometry (HPLC&ndash, MS). The most abundant free phenolic compounds were rutin and epiafzelchin&ndash, epicatechin-O-dimethylgallate, whereas the most abundant bound phenolic compounds were catechin and epicatechin in all buckwheat flours. Besides, the highest content of free phenolic compounds was obtained in bran flour (1249.49 mg/kg d.w.), whereas the greatest bound phenolic content was in middling (704.47 mg/kg d.w.) and bran flours (689.81 mg/kg d.w.). Thus, middling and bran flours are naturally enriched flours in phenolic compounds that could be used to develop functional foods.

Because of the impossibility to consume food of animal origin, vegan consumers are looking for substitutes that could enrich their diet. Among many substitutes, fermented nut products are made from different nut types and obtained after soaking, grinding, and fermentation. Although other fermented vegetable products have been deeply investigated, there are few data about the fermentative processes of nut‐based products and the microbial consortia able to colonize these products are not yet studied. This study characterized a hand‐made vegan product obtained from cashew nut. Lactic acid bacteria responsible for fermentation were identified, revealing a succession of hetero‐ and homo‐fermentative species during process. Successively, some lactic acid bacteria isolates from the home‐made vegan product were used for a pilot‐scale fermentation. The products obtained were characterized and showed features similar to the home‐made one, although the microbiological hazards have been prevented through proper and rapid acidification, enhancing their safety features. Spontaneous fermented products are valuable sources of microorganisms that can be used in many food processes as starter cultures. The lactic acid bacteria isolated in this research can be exploited by industries to develop new foods and therefore to enter new markets. The use of selected starter cultures guarantees good organoleptic characteristics and food safety (no growth of pathogens).

Colostrum provides the initial intake of several nutrients required for the development and survival of newborn; however, its composition is highly variable during lactation. Literature on changes of lipid and sugar compounds during goat lactation is scarce; the present study was therefore conducted to assess changes in the main lipid and sugar compounds of goat colostrum during the first four days of lactation. Different analytical techniques were used, including liquid and gas-chromatography coupled to different detectors. While fat and protein content decreased, increasing amounts of lactose were detected during lactation. Long chain fatty acids and triacylglycerol, tocopherols and cholesterol were most abundant in the first days after parturition; however, phospholipids increased during lactation. Finally, oligosaccharide were significantly affected by lactation time; their content drastically decreased after 48 h of lactation. However, the high content of oligosaccharide promotes goat colostrum as a good functional ingredient.

Infant cereals (IC) are normally the first food provided when the complementary feed period starts. Various IC formulations are available, containing different types and compositions of cereals and other ingredients. The aim of our study is to determine the influence of IC formulation on Maillard reaction products, including furan and acrylamide. The composition of free and bound phenols was also obtained. The furan content detected ranged from 10.3 to 19.5 μg kg−1, and that of acrylamide from inappreciable to 92.4 μg kg−1, with a mean value of 70.5 μg kg−1; for both compounds, the lowest values were obtained for rice IC. Levels of furosine, glucosylisomaltol and acrylamide were mainly influenced by the cereal composition, while those of furan and hydroxymethylfurfural (HMF) were influenced both by cereal composition and by other ingredients. Phenolic composition was strongly influenced by the additional ingredients in the formulation; the largest fraction was that of free phenols. Taking into account the furan and acrylamide exposure, no risk for furan intake was observed; however, significant amounts of acrylamide are ingested when IC with gluten are used.

The effect of egg products and drying temperatures on dried egg pasta quality has been considered. Two diagrams of temperature and three egg products were used to develop dried egg pasta. Analyses of furosine and color indexes have been carried out on pasta samples to evaluate the impact of ingredients and drying temperatures on pasta quality. The results confirmed that high drying temperatures caused higher nutritional losses compared with low drying temperatures; in fact, these samples showed a furosine content from 3.3 to 4.7 times higher than the other ones. In addition, the cholesterol oxidation increased 1.6–2 times when high temperature was applied. The only exception has been noticed on pasta formulated with eggs from hens bred with organic method; in fact, the higher tocopherols amounts in these egg products compared with egg products from conventional breeding limited the cholesterol oxidation.

In the present study, two different diameter (small and large) Milano-type dry fermented sausages were industrially produced to evaluate the effect of two different LAB starter cultures (Lactobacillus sakei and Pediococcus pentosaceus) on biogenic amines (BAs) content, proteolysis, and lipolysis taking place during both fermentation and ripening. With regard to BAs, putrescine and tyramine were mostly found in fermented sausages having large diameter and those inoculated with P. pentosaceus/S. xylosus exhibited significantly higher accumulation of these compounds. Overall, the small size sausages showed a more pronounced proteolysis taking place during processing. In addition, aside from the distinctive electrophoretic bands detected with both starter cultures, a more pronounced proteolysis and a faster protein hydrolysis was observed in salami inoculated with P. pentosaceus/S. xylosus. As for lipolysis, a significantly higher amount of diacylglycerols was observed at the end of ripening in the sausages inoculated with L. sakei/S. xylosus, which concurrently exhibited an increased D32, D34, and D36 series. The results of the present study confirms profound differences in BAs concentration, proteolysis, and lipolysis. These findings are strictly dependent on the starter cultures, which demonstrates that the choice of an appropriate starter optimized for peculiar products and processes should be the key factor to improve safety and quality features of traditional fermented sausages.

Over the past years, researchers and food manufacturers have become increasingly interested in olive polyphenols due to the recognition of their biological properties and probable role in the prevention of various diseases such as inflammatory bowel disease. Olive pomace, one of the main by-products of olive oil production, is a potential low-cost, phenol-rich ingredient for the formulation of functional food. In this study, the aqueous extract of olive pomace was characterized and used to supplement human intestinal cell in culture (Caco-2). The effect on the cell metabolome and the anti-inflammatory potential were then evaluated. Modification in the metabolome induced by supplementation clearly evidenced a metabolic shift toward a “glucose saving/accumulation” strategy that could have a role in maintaining anorexigenic hormone secretion and could explain the reported appetite-suppressing effect of the administration of polyphenol-rich food. In both basal and inflamed condition, supplementation significantly reduced the secretion of the main pro-inflammatory cytokine, IL-8. Thus, our data confirm the therapeutic potential of polyphenols, and specifically of olive pomace in intestinal bowel diseases. Although intervention studies are needed to confirm the clinical significance of our findings, the herein reported results pave the road for exploitation of olive pomace in the formulation of new, value-added foods. In addition, the application of a foodomics approach allowed observing a not hypothesized modulation of glucose metabolism.

The lipid characterization of storage fat, subcutaneous fat and bone marrow, originated from three different bovine categories, calf, young bull and cow, was carried out in order to develop a re-use of these by-products. After the lipid extraction, the compositions in fatty acids, triacylglycerols and cholesterol were determined by GC-FID. A total of 25 fatty acids were identified in all by-products; the oleic acid was the preponderant component, followed by palmitic, stearic, palmitoleic, linoleic and myristic acid. The long chain triacylglycerols (T48, T50 and T52) were the main products, especially in the cow's by-products. The subcutaneous fat of all animals showed the highest cholesterol content, whereas it was present in low amount in the others. Phospholipids were analysed in bone marrow of all the animals and phosphatidylcholine was the most abundant compound. Because of the high fat content and essential fatty acids and the low cholesterol amount, storage fat and bone marrow could represent a valuable lipid resource in food and pharmaceutical industry.

This work reports a novel approach to generate a new group of tyrosol-based amphiphilic lipid alkylsuccinylated tyrosol by lipase-catalyzed succinylation of tyrosol with alkylsuccinic anhydrides of varying alkyl chain lengths, in high yields (80–95%). The structures of the compounds were confirmed by MS, FTIR & 1H NMR; and their properties were characterized by Temperature-Ramp FTIR, DSC & CMC measurements. The synthesized compounds integrate water-soluble phenylethanoid and hydrophobic alkyl into one molecule thus are endowed with dual functions: retaining the antioxidant property of tyrosol and entailing tyrosol with new surface-active property. The DPPH activity of tyrosol (13.77%) was significantly enhanced by 2-dodecen-1-ylsuccinylated tyrosol (16.01%). Compared to tyrosol-based emulsions (76.63%), the lipid oxidation is reduced to 21.57% and 42.32% in 2-octen-1-ylsuccinylated/2-dodecen-1-ylsuccinylated tyrosol emulsions, respectively. This work brings new members to the library of functional lipid excipients and open a novel and effective synthetic pathway for derivation of phenyl alcohols.

Background: Seed oil and flours have been attracting the interest of researchers and industry, since they contain various bioactive components. We monitored the effects of ripening on lipids, monomeric flavan-3-ols, proanthocyanidins and tocols concentration in seed extracts from organically cultivated cv. Sangiovese vines.; Results: Linoleic acid was the most abundant fatty acid, followed by oleic, palmitic and stearic acids. The tocols detected were α-tocopherol, α-tocotrienol and γ-tocotrienol. The proanthocyanidins degree of polymerisation ranged from dimers to dodecamers; moreover, monomeric flavan-3-ols and polymeric proanthocyanidins were detected. Total flavan-3-ols (monomers, oligomers and polymers) concentration in grape seeds decreased during ripening.; Conclusions: Fatty acids reached the highest level in post-veraison. The concentration of these compounds varied considerably during ripening. Capric acid has been found for the first time in grape seeds. α-Tocopherol and γ-tocotrienol decreased during ripening, while α-tocotrienol increased. The HPLC analysis with fluorimetric detection, conducted for the first time on cv. Sangiovese, revealed that the concentration of flavan-3-ols monomers, oligomeric proanthocyanidins and polymers greatly changed during ripening. These results suggest that the timing of bunch harvest plays a crucial role in the valorisation of grape seed flour. © 2016 Society of Chemical Industry.; © 2016 Society of Chemical Industry.

Avocado is a tropical fruit increasingly cultivated around the world due to global interest and rising consumption. Thus, there is also a surge in avocado by-products that needs assessment. The aim of this work is to compare the phenolic profile of avocado pulp, peel and seed when the fruit is at optimal ripeness for consumption and when overripe. Two analytical techniques were used: (1) HPLC-DAD-ESI-QTOF-MS was used for the first time to determine phenolic and other polar compounds in avocado peel and seed. Phenolic compounds quantified with these methods were in higher concentration in overripe than in pulp and seed of optimally ripe fruit. (2) HPLC-FLD-MS was used to specifically determine flavan-3-ols. Procyanidins to degree of polymerization 13 have been quantified singularly here for the first time. In addition, A- and B-type procyanidins from the degree of polymerization 2 to 6 were differentiated and quantified. The procyanidin concentration increased after ripening probably due to the release of tannins linked to cell-wall structures. Because of this situation and the presence of A-type procyanidins, avocado peel and seed from overripe fruit, the main by-products of avocado processing, hold interest for developing functional foods, nutraceuticals and cosmetics.

Fractionation processes based on physical separation are a good strategy to produce enriched cereal flours. Therefore, the aim of this work is to evaluate the suitability of sieving of buckwheat flours to produce protein and phenolic (especially rutin) enriched fractions. Because of that, dehulled whole buckwheat flour (GSTQ) was sieved obtaining fractions with a particle size of 215 &micro, m, 160 &micro, m, 85 &micro, m, and 45 &micro, m (GS215, GS160, GS85, and GS45). For that purpose, the determination of protein, ash, and total starch content and free and bound phenolic compounds was carried out. The highest content of total phenolic compounds was obtained in GS215 (3118.84 mg Kg&minus, 1 d.w.), followed by GS160 (2499.11 mg Kg&minus, 1 d.w.), GS85 (989.46 mg Kg&minus, 1 d.w.), GSTQ (983.15 mg Kg&minus, 1 d.w.), and GS45 (481.31 mg Kg&minus, 1 d.w.). Therefore, the phenolic content decreased with the particle size decrease from 215 &micro, m to 45 &micro, m. Besides, there were no significant differences between the total phenolic content in GS85 and GSTQ. The fraction with 215 &micro, m reported the highest protein and mineral salt content and presented rutin amounts four times higher than GSTQ.

Nowadays, the strong demand for adequate nutrition is accompanied by concern about environmental pollution and there is a considerable emphasis on the recovery and recycling of food by-products and wastes. In this study, we focused on the exploitation of olive pomace as functional ingredient in biscuits and bread. Standard and enriched bakery products were made using different flours and fermentation protocols. After characterization, they were in vitro digested and used for supplementation of intestinal cells (Caco-2), which underwent exogenous inflammation. The enrichment caused a significant increase in the phenolic content in all products, particularly in the sourdough fermented ones. Sourdough fermentation also increased tocol concentration. The increased concentration of bioactive molecules did not reflect the anti-inflammatory effect, which was modulated by the baking procedure. Conventionally fermented bread enriched with 4% pomace and sourdough fermented, not-enriched bread had the greatest anti-inflammatory effect, significantly reducing IL-8 secretion in Caco-2 cells. The cell metabolome was modified only after supplementation with sourdough fermented bread enriched with 4% pomace, probably due to the high concentration of tocopherol that acted synergistically with polyphenols. Our data highlight that changes in chemical composition cannot predict changes in functionality. It is conceivable that matrices (including enrichment) and processing differently modulated bioactive bioaccessibility, and consequently functionality.

Brewing spent grains (BSGs) are the main by-product from breweries and they are rich of proanthocyanidins, among other phenolic compounds. However, literature on these compounds in BSGs is scarce. Thus, this research focuses on the establishment of ultrasound-assisted extraction of proanthocyanidin compounds in brewing spent grains using a sonotrode. To set the sonotrode extraction up, response surface methodology (RSM) was used to study the effects of three factors, namely, solvent composition, time of extraction, and ultrasound power. Qualitative and quantitative analyses of proanthocyanidin compounds were performed using HPLC coupled to fluorometric and mass spectrometer detectors. The highest content of proanthocyanidins was obtained using 80/20 acetone/water (v/v), 55 min, and 400W. The established method allows the extraction of 1.01 mg/g dry weight (d.w.) of pronthocyanidins from BSGs; this value is more than two times higher than conventional extraction., This project was supported by the University of Granada (project PPJI2017.16).

Various innovative materials are already present on the market, but there is scarce knowledge on their performances when used in real food system. In this study, two innovative packaging materials were investigated for the evaluation during storage of biscuits formulated with sunflower oil and compared to a traditional one. To this aim, three different flexible and composite film containing a metalized plastic layer and a paper layer were used. The control included orientated polypropylene (OPP), while the innovative materials contained poly-lactic acid or OPP with a pro-oxidant additive, ethylene vinyl acetate. The physical (moisture, water activity, hardness/crispness) and chemical (peroxide value, conjugated dienes and trienes, and hexanal and nonanal formation) changes of biscuits were monitored during accelerated storage (35°C and 50% of relative humidity for 105days). Packaging materials did not have significant impact on textural quality of biscuits. Instead remarkable differences were observed during storage in the evolution of different lipid oxidation compounds, moisture content and water activity among differently packed biscuits. A new ecofriendly packaging showed the best performances in terms of physico-chemical quality of biscuits. The obtained results provide useful information for industrial application.

Grape seeds are a copious part of the grape pomace produced by wine and juice industry and they represent an interesting source of phenolic compounds. Proanthocyanidins (PAs) are the main class of grape seed phenols and are important dietary supplements for their well-known beneficial properties. In this study enriched extracts obtained from Chardonnay and Pignoletto grape seeds were characterized for their proanthocyanidins and other minor phenolic compounds content and composition. Seed PAs were fractionated using Sephadex LH-20, using different ethanol aqueous solutions as mobile phase and analysed by normal phase HPLC-FLD-ESI-MS. Monomers, oligomers up to dodecamers and polymers were recorded in all samples. For both cultivars, the extracts showed a high content in PAs. The determination of other phenolic compounds was carried out using a HPLC-QqQ-ESI-MS and Chardonnay samples reported a greater content compared to Pignoletto samples. Contrary to PAs fraction, extracts obtained with ethanol/water 50/50 (v/v) presented a significant higher phenolic content than the others., This project was supported by University of Granada (project PPJI2017.16).

Human milk (HM) provides healthy full-term infants with all their nutritional requirements during the first 6 months of life. Fatty acids (FA) and cholesterol derived from HM have many physiological functions in the neonate, including brain myelination, brain function and visual development. HM samples from mothers delivering prematurely (n = 15) and at term (n = 30) were collected. For pre-term mothers, longitudinal HM samples were collected up to 14 weeks post-partum. Thirty-six individual FA were identified and quantified in human milks by fast GC-FID analysis. HM from pre-term mothers had higher contents of saturated FA and long chain-polyunsaturated FA compared to HM from term mothers. The cholesterol content of full-term HM was significantly higher (p

Cherimoya (Annona cherimola) is a tropical fruit, native to inter-Andean valleys from Peru and Ecuador. The main cherimoya growing in the Mediterranean basin is the coast of Granada–Malaga (Spain), the so-called Costa Tropical. Recently, the number of studies related to economic exploitation of seeds and other by-products proceeding from new oleaginous vegetable sources has increased. Therefore, the aim of this work was to characterize the lipid fraction of the edible portion of the cherimoya and its by-products. Different fatty acids were identified in pulp, seed, and skin. The major fatty acids were palmitic, oleic, linoleic, and α-linolenic. On the other hand, α-tocopherol was identified in seeds and peel. Moreover, three different phospholipids were identified. Finally, β-sitosterol was the principle sterol in all samples and, to our knowledge, γ-sitosterol was identified only in pulp and peel of cherimoya for the first time.

The quality of 10 buckwheat honeys, collected from Italian and est European beekeepers declaring to produce monofloral honey, were evaluated by means of their pollen, physicochemical, phenolic and volatile composition data. The results of the traditional analyses and in particular electrical conductivity, optical rotation, pH and sugar composition revealed some poorly pure samples that could not fit in the buckwheat tipology. Honey volatiles, analysed by solid phase microextraction (SPME) and gas chromatography– mass-spectrometry (GC/MS), showed more than 100 volatile compounds, most of them present in all honey samples but with quantitative variation. Besides many furfural derivates, 3-methylbutanoic acid was the main volatile compound found in most of honeys. Also the presence of 2- and 3-methylbutanal and pheynalcetaldehyde confirmed the typical buckwheat aroma of some studied samples, corroborating physicochemical data. The HPLC phenolic profile was similar across the samples and phydroxybenzoic and p-coumaric acids proved to be the main components.

Potato processing generates large amounts of by-products, which include potato peels and the outer layers of flesh, which contain phenolic compounds. The purpose of this study was to establish an extraction method for phenolic compounds from industrial potato by-products by using response surface methodology (RSM). Box-Behnken design (BBD) was performed to optimize the extraction conditions of phenolic compounds considering different extraction temperature, ratios of ethanol/water, time of extraction and sample/solvent ratio. The optimum extraction conditions were obtained with ethanol/water 55/45 (v/v) by ultrasound bath during 35 min at 35 °C and 1/10 sample/solvent ratio. The best conditions were applied to determine the phenolic content in five potato by-products. The analyses by HPLC-DAD-ESI-MS showed that chlorogenic acid accounted for a 49.3–61% of the total phenolic compounds. Positive Pearson correlations between HPLC data and antioxidant activity confirmed that the phenolic compounds had significant antioxidant properties.

This study demonstrated the role of buckwheat flour in improving phenolic compounds in white wheat bread. Three bread samples were obtained by using different buckwheat levels (10, 20 and 30%) in formulations. HPLC-ESI-MS was used to detect the presence of free and bound phenolic compounds in bread loaf, crust and crumb. The phenolic profile changed thanks to the addition of buckwheat flour; in fact, flavan-3-ols and flavonols compounds (i.e. rutin, catechin, etc.) were identified in enriched buckwheat. As expected, the phenolic content increased proportionally to buckwheat flour quantity in bread formulations. The total free phenolic amounts ranged from 109 to 235 mg/kg d.w. in control bread and 30% enriched buckwheat bread, respectively. Bread crusts showed the highest total free and bound phenolic content; however, flavan-3-ols, flavonols and flavones are more concentrated in crumb than crust. Moreover, enriched breads showed higher in vitro antioxidant properties (evaluated by DPPH and ABTS assays) than control one.