The interesting nutritional value and abundance of brewer´s spent grain (BSG) may be adequate for its use as a sustainable functional ingredient. The aim of the present work was to enhance BSG bioactive properties, along with studying the BSG bread technological feasibility by rheological properties evaluation. To optimize the release of BSG bioactive compounds, an enzymatic hydrolysis was carried out using a composite central design, varying alcalase and cellulase percentage. Multiple regression (MR) and response surface methodology (MSR) were performed evaluating total polyphenol content (TPC), ABTS and ORAC as response variables, showing a positive effect for alcalase % and non-significant for cellulase %. The optimal conditions (0.1% alcalase) was used as BSG flour (FBSG) for the development of the functional bread (BBSG), substituting 20% w/w of wheat flour. The nutritional and bioactive characterization of the breads showed BBSG presented higher fiber content (>6%), TPC and antioxidant activity than control bread (CB). Breads’ physicochemical characteristics were analyzed by measuring the parameters of volume, color and texture. Regarding volume, BBSG presented a significant decrease (p<0.05) (1890.4±6.9 cm³) with respect to CB (2359.5±106.5 cm³), and also presented a significant increase (p <0.05) in the development of brown/reddish tones in the crumb, which reflected in L and a parameters (53.62 and 6.10 respectively) compared to CB (75.70 and -0.16 respectively). Texture analysis showed BBSG chewiness (6.85±0.13 Kg) and cohesiveness (0.608±0.027) did not present significant differences (p>0.05) with CB. On the other hand, the BBSG parameters of resilience (27.5±2.3), and rubberiness (7.63±0.16 Kg.m.s^-2) were increased while elasticity (89.81±0.067) decreased. In conclusion, a sustainable "high fiber content" and antioxidant bread was obtained presenting suitable rheological properties as wheat flour bread. Further studies on sensory profile and acceptability of the novel food should be addressed in order to evaluate the consumers' perception on rheological parameters.

Flavonoids are one of the most important metabolites in plants and they have important biological functions. Conventional extraction of this bioactive compounds has been used with organic solvents, but most of them are toxic and pollute the environment. As an alternative for organic solvents, natural deep eutectic solvents (NaDEs) have received more attention. The aim of this study was optimized and compare four different NaDEs for the extraction of flavonoids in orange peels. To optimize the extraction of flavonoids using NaDEs and magnetic stirring, a Response Surface Methodology (RSM) design was developed. Four different NaDEs systems with two components were obtained and examined in their corresponding molar ratios. Five levels were used for the optimization: solid-liquid ratio, extraction time and water content in NaDEs. Water content in NaDEs has significant impact on the extraction efficiency. The result showed the highest extraction was with Choline chloride: fructose (NaDEs-1) and 50% of NaDEs with a yield of 194.71± 4.58 mg/100g of dry matter. High water content can affect the hydrogen bonding interactions, which limit the solvent interaction with target components. However, without water was observed a yield reduction because the high viscosity of the NaDES. In all the cases the extraction with 85% of NaDEs extracted the minors yields of flavonoids. The optimum conditions of flavonoids extraction with NaDEs-1 were 50% of NaDEs, solid: liquid ratio of 1:25 and extraction time of 23 min. Based on literature the use of NaDEs for flavonoids extraction can improved the extraction yields by 7.0% in comparison with a traditional extraction with ethanol. The results demonstrate that the use of NaDEs is and efficient and ecofriendly alternative to extract flavonoids from orange peels and the variables studied had significant effects on measured responses.

The widespread of antimicrobial resistance has drawn the public’s attention worldwide. The presence of ESBL E. coli in fresh produce and other food represents a growing problem involving food safety and has become a global food safety issue. This study was aimed to determine the prevalence of ESBL producing E. coli in raw vegetables (lettuce and bean sprouts) from hypermarkets and wet markets and to establish the antibiogram of the isolates. In this study, a total of 179 samples (95 samples of lettuce and 84 samples of bean sprouts) were collected from hypermarkets and wet markets. The most-probable-number analysis and multiplex polymerase chain reaction (MPN-mPCR) was used to detect and quantify the ESBL producing E. coli in raw vegetable samples. The prevalence rate of ESBL producing E. coli in lettuce and bean sprouts were 62.11% (59/95) and 64.29% (54/84), respectively, with a microbial load range of <3 to >1100 MPN/g. The predominant ESBL gene detected in this study was bla_SHV. A total of 15 isolates of ESBL producing E. coli recovered from the samples were tested with antibiotic susceptibility test (AST) with different antibiotic classes. All isolates were found susceptible to cefepime, piperacillin/tazobactam, and meropenem. A total of nine ESBL producing E. coli strains showed multidrug resistance. In conclusion, the high prevalence rate of ESBL producing E. coli in raw vegetables showed that raw vegetables could act as a potential vehicle to transmit ESBL producing E. coli to the human population.

Enrichment of bread with Lycium barbarum (goji) puree

Monica Rosa Loizzo^1,*, Antonio Mincione², Rosa Tundis¹ and Vincenzo Sicari²

¹Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Arcavacata di Rende (CS), Italy. (Email: [email protected])

²Department of Agraria, University “Mediterranea” of Reggio Calabria, Salita Melissari, Feo di Vito, Reggio Calabria (RC), 89124, Italy

Abstract

With a great variety of foods on the market, the consumer’s responsibility is choose food that can allow him to maintain his state of health and prevent chronic diseases. For this reason, several functional foods classified as fortified or enriched foods are developed In fact, the functional food market size is estimated to reach $267,924.4 million by 2027 [1]. Functional foods are able to provide essential nutrients such as vitamins, minerals and bioactive substances. The opportunities for incorporating these bioactive constituents into bread have grown rapidly as bread is the staple food in many countries. Lycium barbarum (goji) berries are a source of phytochemicals with important biological functions and are designated as super-fruits [2]. The aim of the study was to add goji puree at different percentages (50 and 70%) to the bread dough. To evaluate the characteristics of bread enriched in goji puree, chemical-physical, sensory, rheological analysis and radical scavenging activity test were carried out [3,4] The best results were obtained with the sample enriched with 50% of goji puree (B50G) that showed a total phenol content of 42.07 mg gallic acid equivalent /100 g bread and am ABTS radical scavenging activity of 833.48 µmol Trolox/ 100g bread. Bread sensory profile was identified by a trained panel using quantitative descriptive analysis, showing significant differences compared to the untreated sample in crust and crumb colour and for structural crunchiness, while olfactory and gustatory descriptors did not differ significantly. Furthermore, the enriched product is characterized by a higher content of bioactive substances with particular references to phenolic compounds and by an interesting antioxidant activity. The absence of substantial changes on the sensory profile will represent another fundamental and appreciated aspect by the consumers. Collectively, our results demonstrated the potential health properties of this enriched bread.

[1] Functional Food Market by Ingredient (Probiotics, Minerals, Proteins & Amino Acids, Prebiotics, & Dietary Fibers, Vitamins and Others), Product (Bakery & Cereals, Dairy Products, Meat, Fish & Eggs, Soy Products, Fats & Oils and Others), Application (Sports Nutrition, Weight Management Clinical Nutrition, Cardio Health, and Others): Global Opportunity Analysis and Industry Forecast 2021–2027, (https://www.alliedmarketresearch.com/functional-food-market, access 24 June 2021); [2] Yao, R.; Heinrich, M.; Weckerle, C.S. (2015). The genus Lycium as food and medicine: A botanical, ethnobotanical and historical review. J. Ethnopharmacol., 212, 50-66. https://doi.org/ 10.1016/j.jep.2017.10.010. Epub 2017 Oct 16. PMID: 29042287. [3] Carullo, G.; Scarpelli, F.; Belsito, E.L.; Caputo, P.; Oliviero Rossi, C.; Mincione, A.; Leggio, A.; Crispini, A.; Restuccia, D.; Spizzirri, U.G.; Aiello, F. Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation. Foods 2020, 9, 1569. https://doi.org/10.3390/foods9111569; [4] Sicari, V.; Pellicanò, T.M.; Laganá, V.; Poiana, M. (2018). Use of orange by‐products (dry peel) as an alternative gelling agent for marmalade production: Evaluation of antioxidant activity and inhibition of HMF formation during different storage temperature. J. Food Proces. Preserv. 42. e13429. 10.1111/jfpp.13429.

Taiwan’s rural areas are currently facing important food problems and the dilemma of human inheritance. Based on the United Nations’s belief that rural women must be empowered, they are a key force in promoting agricultural and rural development, as well as food security and nutrition, by harming the environment and improving the poor. Food security and livelihoods and production activities that revitalize production and sustained economic growth have made important contributions to sustainable development. They are also important and active in the implementation of employment policies, social integration, regional and rural development, agriculture and environmental protection. Through the reflection and verification of basic theories and theories, this research conducts research on the value of structural rural food preparation and innovation. This research uses the in-depth focus group interview method and questionnaire survey method to focus on the women's home economics groups in the Taiwan Farmers Association to analyze the business model of food preparation and inheritance. The results of the study show that there are five dimensions in the business model of agricultural food preparation and inheritance of women's home economics groups. The contribution of this research is as follows: In response to the threat of the COVID-19 pandemic and changes in rural food in Taiwan, this research has constructed an indicator model of rural food preparation and innovation value. It can be used as an important reference for the inheritance and development of Taiwan's agriculture and food.