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Official stable isotope databases, based on the analysis of (D/H)The analyses were performed by isotope ratio mass spectrometry and site-specific natural isotope fractionation by nuclear magnetic resonance, in accordance with the official methods of the International Organization of Grapes and Wine. The comparison shows the tendency of some stable isotope ratios of hybrid varieties, in particular (D/H)For the first time, and from an isotopic point of view, the present study investigates the wine obtained from hybrid varieties, showing that further attention should be paid to their interpretation, on the basis of the database established according to the European Regulation 2018/273. © 2022 Society of Chemical Industry.

The impact of diet on the microbiota composition and the role of diet in supporting optimal mental health have received much attention in the last decade. However, whether whole dietary approaches can exert psychobiotic effects is largely understudied. Thus, we investigated the influence of a psychobiotic diet (high in prebiotic and fermented foods) on the microbial profile and function as well as on mental health outcomes in a healthy human population. Forty-five adults were randomized into either a psychobiotic (n = 24) or control (n = 21) diet for 4 weeks. Fecal microbiota composition and function was characterized using shotgun sequencing. Stress, overall health and diet were assessed using validated questionnaires. Metabolic profiling of plasma, urine and fecal samples was performed. Intervention with a psychobiotic diet resulted in reductions of perceived stress (32% in diet vs. 17% in control group), but not between groups. Similarly, biological marker of stress were not affected. Additionally, higher adherence to the diet resulted in stronger decreases in perceived stress. While the dietary intervention elicited only subtle changes in microbial composition and function, significant changes in the level of 40 specific fecal lipids and urinary tryptophan metabolites were observed. Lastly, microbial volatility was linked to greater changes in perceived stress scores in those on the psychobiotic diet. These results highlight that dietary approaches can be used to reduce perceived stress in a human cohort. Using microbiota-targeted diets to positively modulate gut-brain communication holds possibilities for the reduction of stress and stress-associated disorders, but additional research is warranted to investigate underlying mechanisms, including the role of the microbiota.

Abstract In a context where the commercial and nutritional interest in insect chitin is always increasing, an accurate and precise method to quantify this biopolymer, especially in food/feed, is required. In addition, quantification of insect crude protein through nitrogen determination is normally overestimated due to the presence of chitin. In this work, for the first time, an RP-UPLC-ESI/MS method for the simultaneous quantification in insects of chitin, as glucosamine (GlcN), and protein, as total amino acids, is presented. The method is based on acid hydrolysis and derivatization of amino acids and GlcN with the AccQ Tag reagent. Method was optimized and validated in terms of linearity, LOD and LOQ, intraday and inter-day repeatability, and accuracy. A hydrolysed commercial chitin was selected as reference standard for calibration. The instrumental LOD and LOQ correspond respectively to a concentration of 0.00068 mM and 0.00204 mM. The intraday precision satisfied the Horwitz ratio. Data from inter-day precision showed the necessity to perform the analysis within 1 week utilizing standard calibration solutions freshly prepared. A matrix effect was observed, which suggested the necessity to use an internal calibration curve or to work in a particular concentration range of GlcN. The chitin and protein content in black soldier fly (Hermetia illucens) and lesser mealworm (Alphitobius diaperinus) were found in agreement with results obtained by independent methods. The optimized method was also tested on two different commercial food supplements, suggesting its applicability on a wide range of matrices. This newly developed method proved to be simple, more accurate, and faster if compared to methods which separately analyse chitin and protein content.

In this work, milk samples collected in a cohort of intensive dairy farms of the Po Valley (Italy) were screened for their (poly)-phenolic profile to check the occurrence of phenolic metabolites of biological interest. The selected dairy farms were previously classified on the basis of their cow feeding system, considering the utilization of corn silage as the main ingredient of the rations. Overall, ultra-high-pressure liquid chromatography coupled with mass spectrometry using an Orbitrap analyzer, followed by unsupervised and supervised statistics, allowed identifying clear different phenolic distributions in the milk samples. Accordingly, a great variability in the phenolic profiles of the different milk samples was observed, with two main phenolic clusters outlined by the unsupervised hierarchical clustering approach and not fully correlated to the nutritional strategy considered. The variables’ importance in the projection approach allowed selecting the most important metabolites, resulting in samples’ discrimination. Among the most discriminative compounds, we found phenolic metabolites (such as hippuric acid and 4-hydroxyhippuric acid), followed by lignans (such as enterolactone) and isoflavonoids (such as equol and O-desmethylangolensin). Taken together, our findings suggested that both the feeding systems and the ability of dairy cows to process parent phenolic compounds were the main factors providing the final (poly)-phenolic profile of the milk samples. Future targeted and ad hoc studies appear of great interest to evaluate the potential biological effects of these compounds on cow health.

Various key economic sectors of the National and Sicilian economy, in addition to contributing to the economic growth also cause a considerable production of waste which today are a problem both for companies then for the environment. For this reason, there is considerable interest in this waste and in the possibility of their reuse to extract bioactive molecules with added value, all in accordance with the objectives of the Blue Economy. In this regard, it has already been demonstrated that from the production waste of various economic sectors it is possible to obtain bioactive molecules with anticancer, antimicrobial, cosmetic, antioxidant and nutraceutical properties (Mauro et al., 2022). If we focus on farm animals and the feed used, it is known that the latter can be a source of antioxidants which help the body to prevent the harmful effects of free radicals and metabolic products. In this context, polyphenolic compounds (e.g. flavonoids) showed important antioxidant activities in vitro, although it seems that these are poorly absorbed in the intestine and their tissue concentrations are too low to contribute to the antioxidant defense (Surai, 2013). In light of all this, within the SMILING Project a study concerned the possibility of reusing wine production waste (pomace and grape seeds, the cause of the production of considerable quantities of waste) rich in fatty acids, triglycerides and polyphenols (Di Stefano et al., 2021; 2022) in the feeding of broiler chickens by evaluating the possi- ble effects of these diets on the animal’s health status also in terms of antioxidant capacity. Three experimental sets were carried out and concerned the administration of three different types of diets: Grape marc (0%, 3% and 6%), Grape seeds (0%, 3% and 6%) and a mix of grape marc and grape seed (0 and 3%). At the end of the experimental times, biomarkers typical of the evaluation of the state of health of the organisms were used for the preliminary analyzes of the blood and meat samples. Significant effects were observed in all diets depending on the concentration administered. Probably the phenolic content of the flours used contributes to the improvement of the health of the farmed animals.

One of the main objectives of recent years is to characterize and valorize by-products of agri-food industries, as new sources of bioactive components, from the perspective of a circular economy and a biorefinery approach both for environmental and economic reasons. Hemp flour, obtained from Cannabis sativa seeds, is an example of promising bio-sustainability raw material with a high nutritional value that can be obtained from industrial by-products. From C. sativa seeds is obtained an oil rich in fatty acids, mainly linoleic and α-linolenic acids [1]. After oil extraction, seeds can be ground to obtain edible flour. Foods fortified with these “non-wheat flours” would have an additional supply of fiber, minerals, proteins, and polyphenols, thus increasing the final product’s nutritional and beneficial properties. The objective of this work was to study chemical qualities (polyphenolic profile, amino acids, total phenolic content (TPC), antiradical capacity and fatty acids) of hemp flour, for the possible preparation of functional foods. The phenolic profile, determined by UHPLC- ESI/QTOF-MS, showed a greater presence of bound phenols compared to the free ones [2]. Bound phenolic, are covalently bound to cell wall structural components and rod-shaped structural proteins, and in addition to their antioxidant activity, have important effects on the growth inhibition of cancer cells, and in the regulation of the microbiota [3]. The main free phenolic component highlighted was cannaflavin C and the main bound phenolic components were protocatechuic acid, caffeic acid, hydroxycinnamic acid and cannaflavin C. Among the amino acids, hemp flour contains a high presence essential aminoacids (15.9 g/100g). Gliadin and glutenin are completely absent, for this reason, hemp flour is suitable for people with celiac disease. High values of TPC and antiradical activity have been also highlighted. Although the hemp seeds were previously subjected to oil extraction, hemp flours retain about 8% of oil, and the fatty acids present in the largest amount were linoleic acid (53.6%) followed by α-linolenic acid (15.5%) denoting a high nutritional level.

Curcuminoid complex, a mixture of curcumin, demethoxycurcumin and didemethoxycurcumin, is one of the most popular antioxidants of natural origin, and it has a multitude of other health benefits. It is threatened by the proliferation of counterfeit products on the market containing synthetic curcuminoids whose addition is difficult to identify as they present the three curcuminoid forms in the correct ratios. Consequently, the necessity to detect this fraudulent practice is escalating. Carbon-14 analysis is the most effective available method, but it is also expensive and difficult to implement. This paper describes the first attempt to characterize natural curcuminoids and their synthetic form, used as an adulterant, through the analysis of stable isotope ratios of carbon and hydrogen (expressed as δ13C and δ2H). Carbon values greater than −28.6‰ and hydrogen values greater than −71‰ may indicate the addition of synthetic curcuminoids to the natural ones.

Moringa (Moringa oleifera Lam.), the so-called ‘miracle tree’, has emerged as an excellent source of nutrients and functional components also in food applications. In this regard, Moringa is worldwide cultivated for its nutritional properties and for a variety of end-uses. The different portions of this plant (leaves, pods, seeds) have been widely studied for their antioxidant, anti-inflammatory, and antihyperglycemic activities. Most of the functional activities reported in the literature are strictly related to its high content of polyphenols, bioactive peptides, carotenoids, and glucosinolates. Besides, a great interest is emerging towards the exploitation of Moringa as a value-added ingredient for both bakery and meat products. On these bases, considering the more recent literature about M. oleifera plant, this short review aims to highlight the different biological and potential food applications of M. oleifera parts and/or extracts as a source of bioactive compounds able to provide health-promoting properties.

While the demand for Spirulina dietary supplements continues to grow, product inspection in terms of authenticity and safety remains limited. This study used the stable isotope ratios of light elements (C, N, S, H, and O) and the elemental composition to characterize Spirulina dietary supplements available on the Slovenian market. Forty-six samples were labelled as originating from the EU (1), non-EU (6), Hawaii (2), Italy (2), Japan (1), Portugal (2), Taiwan (3), India (4), and China (16), and nine products were without a declared origin. Stable isotope ratio median values were –23.9‰ (–26.0 to –21.8‰) for δ13C, 4.80‰ (1.30–8.02‰) for δ15N, 11.0‰ (6.79–12.7‰) for δ34S, –173‰ (– 190 to –158‰) for δ2H, and 17.2‰ (15.8–18.8‰) for δ18O. Multivariate statistical analyses achieved a reliable differentiation of Hawaiian, Italian, and Portuguese (100%) samples and a good separation of Chinese samples, while the separation of Indian and Taiwanese samples was less successful, but still notable. The study showed that differences in isotopic and elemental composition are indicative of sample origins, cultivation and processing methods, and environmental conditions such that, when combined, they provide a promising tool for determining the authenticity of Spirulina products.

Celiac disease (CD) is an autoimmune disease. To date, the only universally recognized treatment for CD is the gluten-free diet (GFD). Despite the GFD, a state of inflammation and oxidative stress could remain at the intestinal level of celiac patients. Several components of the diet, such as phenolic compounds with known antioxidant properties, could play a protective role in the inflammatory state of patients with CD. The objective of this study was the characterization of the phenolic profile and the antioxidant capacity of pigmented cereals (rice and corn) from the Italian market and farms. Different in vitro methods were applied: Folin–Ciocalteu assay, pH differential method, DPPH assay, TEAC assay, and High-Performance Thin Layer Chromatography technique. According to the results, pigmented varieties are possible valuable sources of phenolic compounds and anthocyanins with high antioxidant activity. They could be used as alternative ingredients for the formulation of gluten-free products.

Aroma is an identifying characteristic of wines and is of crucial importance for the consumer appreciation. Among all odour-active compounds, some key molecules appear only after ageing and give a strong contribution to both identity and added value of the wine bottle. Methyl salicylate (MeSA) is an odorant which usually appears after ageing and could provide an increase in fruity aromas and freshness. This odour-active ester can be found mainly bound to one or more carbohydrates, forming a glycoside. In wines, the hydrolysis of glycosides contributes to the aroma evolution of wine. In our previous works, MeSA was found in relevant content, both in bound and free form, in some genetically related Italian varieties such as Trebbiano di Lugana, Trebbiano di Soave (both employed in the production of Lugana wines), and Verdicchio. In this research, a straightforward filter-and-shot LC-MS/MS method was used for the determination of 7 different MeSA glycosides in 246 samples representative of 18 different monovarietal Italian white wines. MeSA glycosides were found in relevant concentrations in Verdicchio and Lugana wines, whereas they were determined for the first time in all others. Results were in accordance with the literature since Lugana and Verdicchio emerged for the total amount of glycosides, together with Erbaluce, whose richness was not known to date. This trend was observed for all analytes, with stronger intensity, especially in MeSA–glucoside, MeSA–gentiobioside and MeSA–violutoside. The triglycosylated form was not detected in any case. The same trend was also observed for the free form, whose value was not above the olfactory threshold for any sample. MeSA in all its forms also showed a qualitative trend, with MeSA - glucoside and MeSA–primeveroside emphasised in richer cultivars with also a characteristic pattern. The knowledge of the concentration of MeSA glycosides could be considered a potential predictor of the potential evolution of white wines towards balsamic like nuances

23 Páginas.-- 4 Figuras.-- 4 Tablas, Background: Over the last two decades, the demand for meat-free food has increased for health, environmental, and animal welfare reasons. Thus, research on the value of vegetable compounds as beneficial agents for human health has gained much attention. In particular, great interest has been shown in protein hydrolysation since this food technology facilitates the release of encrypted peptides with biological activities. In this sense, during the last 10 years, the biological activities of Lupinus spp. protein hydrolysates (LPHs) have been extensively studied. Scope and approach: The aim of this review is to address all studies (in silico, in vitro, and in vivo) in which the biological activities (antioxidant, anti-inflammatory, etc.) of LPHs were described, both the whole hydrolysate and the derived peptides. Moreover, the physicochemical characteristics of LPH peptides are evaluated, and challenges and future perspectives for their fast application have been discussed. Key findings and conclusions: LPHs exert many important biological effects in both the in vitro and in vivo systems. The main activities of LPHs described are antioxidant, immunomodulatory, hypotensive, hypoglycemic, and hypolipidemic. These findings point to LPHs as a possible new nutraceutical for human health, capable of preventing or treating some chronic diseases such as diabetes, dyslipidemia, and atherosclerosis. Finally, the development of a new generation of nanonutraceuticals to improve the metabolic stability and bioactivity of LPHs has been discussed., This work was funded by the Spanish Government, Ministerio de Economía y Competitividad (AGL2012-40247-C02-01 and AGL2012-40247-C02-02), the Andalusian Government Ministry of Health PC-0111-2016-0111, PEMP 0085–2020 (co-financed with FEDER funds, call Resolution of 7 July 2021 of the General Secretary for Research, Development and Innovation in Health, which calls for grants to finance research, development and innovation in biomedicine and health sciences in Andalusia by 2021), and the PAIDI Program from the Andalusian Government (CTS160). ICC was supported by a postdoctoral fellowship from Consejería de Transformación Económica, Industria, Conocimiento y Universidades (Junta de Andalucía) (DOC_00587/2020). GSS was supported by a FPU grant from Ministerio de Educación, Cultura y Deporte (Gobierno de España) (FPU16/02339). AIAL was funded by Consejería de Salud (Junta de Andalucía) (PI-0136-2019 and PEMP 0085–2020).

The predominant source of alcohol in the diet is alcoholic beverages, including beer, wine, spirits and liquors, sweet wine, and ciders. Self-reported alcohol intakes are likely to be influenced by measurement error, thus affecting the accuracy and precision of currently established epidemiological associations between alcohol itself, alcoholic beverage consumption, and health or disease. Therefore, a more objective assessment of alcohol intake would be very valuable, which may be established through biomarkers of food intake (BFIs). Several direct and indirect alcohol intake biomarkers have been proposed in forensic and clinical contexts to assess recent or longer-term intakes. Protocols for performing systematic reviews in this field, as well as for assessing the validity of candidate BFIs, have been developed within the Food Biomarker Alliance (FoodBAll) project. The aim of this systematic review is to list and validate biomarkers of ethanol intake per se excluding markers of abuse, but including biomarkers related to common categories of alcoholic beverages. Validation of the proposed candidate biomarker(s) for alcohol itself and for each alcoholic beverage was done according to the published guideline for biomarker reviews. In conclusion, common biomarkers of alcohol intake, e.g., as ethyl glucuronide, ethyl sulfate, fatty acid ethyl esters, and phosphatidyl ethanol, show considerable inter-individual response, especially at low to moderate intakes, and need further development and improved validation, while BFIs for beer and wine are highly promising and may help in more accurate intake assessments for these specific beverages.

Stilbenoids are anti-inflammatory and antioxidant compounds, with resveratrol being the most investigated molecule in this class. However, the actions of most other stilbenoids are much less studied. This study compares five monomeric (resveratrol, piceatannol, pterostilbene, pinostilbene, and trimethoxy-resveratrol) and two dimeric (dehydro-δ-viniferin and trans-δ-viniferin) stilbenoids for their capability to modulate the production of bacteria-induced cytokines (IL-12, IL-10, and TNF-α), as well as lipopolysaccharide (LPS)-induced reactive oxygen species (ROS), in murine bone marrow-derived dendritic cells. All monomeric species showed dose-dependent inhibition of E. coli-induced IL-12 and TNF-α, whereas only resveratrol and piceatannol inhibited IL-10 production. All monomers, except trimethoxy-resveratrol, inhibited L. acidophilus-induced IL-12, IL-10, and TNF-α production. The dimer dehydro-δ-viniferin remarkably enhanced L. acidophilus-induced IL-12 production. The contrasting effect of resveratrol and dehydro-δ-viniferin on IL-12 production was due, at least in part, to a divergent inactivation of the mitogen-activated protein kinases by the two stilbenoids. Despite having moderate to high total antioxidant activity, dehydro-δ-viniferin was a weak inhibitor of LPS-induced ROS formation. Conversely, resveratrol and piceatannol potently inhibited LPS-induced ROS formation. Methylated monomers showed a decreased antioxidant capacity compared to resveratrol, also depending on the methylation site. In summary, the immune-modulating effect of the stilbenoids depends on both specific structural features of tested compounds and the stimulating bacteria.

Gas sensors play an important role in many areas of human life, including the monitoring of production processes, occupational safety, food quality assessment, and air pollution monitoring. Therefore, the need for gas sensors to monitor hazardous gases, such as ammonia, at low operating temperatures has become increasingly important in many fields. Sensitivity, selectivity, low cost, and ease of production are crucial characteristics for creating a capillary network of sensors for the protection of the environment and human health. However, developing gas sensors that are not only efficient but also small and inexpensive and therefore integrable into everyday life is a difficult challenge. In this paper, we report on a resistive sensor for ammonia detection based on thin V2O5 nanosheets operating at room temperature. The small thickness and porosity of the V2O5 nanosheets give the sensors good performance for sensing ammonia at room temperature (RT), with a relative change of resistance of 9.4% to 5 ppm ammonia (NH3) and an estimated detection limit of 0.4 ppm. The sensor is selective with respect to the seven interferents tested; it is repeatable and stable over the long term (four months). Although V2O5 is generally an n-type semiconductor, in this case the nanosheets show a p-type semiconductor behavior, and thus a possible sensing mechanism is proposed. The device’s performance, along with its size, low cost, and low power consumption, makes it a good candidate for monitoring freshness and spoilage along the food supply chain.Keywords: gas sensor; vanadium pentoxide; ammonia; nanosheet; room temperature; food quality