The use of secondary plant raw materials with high nutritional value in the bakery and confectionery technologies is an important area in the development of novel products, because it ensures maximum usage of the natural potential of the feedstock.

The defatted meals of wheat germ and rosehip, which are by-products of the low-temperature CO₂-extraction of the corresponding oils, are interesting for the development of healthy bread. It was found that meals of wheat germ and rosehip content dietary fiber (23.8 and 60.4 g/100g), polyphenols (567 and 3850 mg GA/100 g DW), vitamins E, B_1, PP, β-carotene, minerals potassium, calcium, magnesium, etc. Wheat germ meal is composed of 37 g/100g of biologically valuable protein as well. Adding 10% wheat germ flour along with 5% rosehip flour to rye-wheat dough resulted in a significant increase in nutritional value of bread. The structural-mechanical properties of bread are improved due to the strengthening of gluten under the action of ascorbic acid contained in the rosehip meal (47 mg/100 g).

The large quantities of grape pomace are accumulated in the process of making wine. We have chosen grape seed powders extracted from pomace of grape grown in southern regions of Ukraine as enriching additives for butter biscuits (15-20%) and confectionery glaze (5-7%). Powders are a rich source of health-promoting polyphenols (3000-3300 mg/100g routine equivalent) such as hydroxybenzoic acids, stilbenes, flavonols, flavanols, etc. A significant amount of antioxidants helps to slow down the oxidation of confectionery fats in products. The color and dispersion of grape seed powder is similar to cocoa powder. It allows recommending grape seed powder as an alternative to cocoa powder in confectionery technologies.

Mushrooms have been traditionally used in medicine worldwide among which Laetiporus sulphureus, as an edible mushroom, possess various medicinal properties, such as antioxidative and anticancer. Present study was conducted to evaluate effects of L. sulphureus ethyl-acetate extract (LSEA) on cancer cells viability and concentration of superoxide anion radicals (O₂˙ˉ), nitrites (NO₂ˉ) and reduced glutathione (GSH), as well as its antimigratory potential. Colorectal cancer (HCT-116) and cervical adenocarcinoma (HeLa) cell lines were used and cell viability was assessed by MTT test, while the determination of redox status parameters was done using NBT, Griess and GSH methods. Antimigratory potential was analyzed by Scratch assay 24 h after treatment with two selected sublethal concentrations (10 and 50 μg/mL). For purpose of MTT and redox status analysis, LSEA was applied in 6 different concentrations, for 24 h. Our results showed no significant cytotoxicity of LSEA on HCT-116 and HeLa cells. However, their redox status parameters were affected, whereat LSEA elevated both ROS and RNS in HCT-116 cells, while the GSH level remained almost unchanged. On the other side, HeLa cells were more sensitive to LSEA that was able to trigger production of O₂˙ˉ and NO₂ˉ, especially at higher doses (250 and 500 µg/mL). Regardless, the level of GSH was only slightly heightened by LSEA in this cell line. Moreover, extract attenuated motility of both tested cell lines in both applied concentrations, however its higher concentration (50 µg/mL) had stronger antimigratory effect. LSEA had better effect on motility of HeLa cells by supressing it for more than 50% in higher concentration that also induced significant prooxidative effect in these cells. Due to its promising pre-clinical efficacy, the usefulness of this edible mushroom should be taken into consideration for further studies, esspecially in prevention of cancer.

Sciforum-048643

Background: Food safety is a scientific discipline describing the handling, preparation, and storage of food in ways that prevent foodborne illnesses. It is an utmost health concern and a significant challenge in both low-income and industrialized countries. The main objective of the study was to assess the prevalence of food safety practices and associated factors among food handlers in public food establishments in the Batu Town of Central Oromia. There were also no available data and sufficient study documents to justify food safety practices among communities in the Batu Town of Central Oromia, Ethiopia.

Methods: Community-based cross-sectional study design was conducted on 302 food handlers working in the 151 public food establishments in Batu Town. The simple random sampling technique was used to select a representative sample. Structured and semi-structured questionnaires were used after pretested on 5% of the total sample. Data normality was checked using histogram, Q-Q plot, Shapiro WilkTest, and Goodness of fit using Hosmer and Lemeshow Test. Data were entered into Epi info version 7.0 and exported to SPSS version 21 software for analysis. Descriptive statistics were used to describe the characteristics of study participants. A bivariable logistic regression analysis was done to detect out confounder. All variables with a p-value <0.25 during bivariable analysis were entered into multiple logistic regression models to control any confounders. Odds ratio along with 95%CI were estimated to measure the strength of the association between predictive and outcome variables. Summary statistics significant was declared at p-value <0.05.

Results: proportion of food safety practice was 176(58%) of which 52% had good knowledge and 126(47%) of the study participants had poor food safety practice. Those who had training on food safety practice were 3.1 more likely to keep food hygiene than those who didn’t get training with (AOR 3.10, 95%CI (1.30, 7.38), Those who had good knowledge on food safety practice were 3.90 times higher than odds of food safety practice as compared to those who had poor knowledge on food safety practice (AOR =3.897, 95%CI (2.28, 6.70). Those who had training on food safety practice were 3.1 more likely to keep food hygiene than those who didn't train on food safety practice with AOR 3.10, 95%CI (1.30,7.38), P-value0.01. Regarding food handlers, those who had good knowledge of food safety had 3.90times higher odds of food safety practice as compared to those who had poor knowledge of food safety practice [AOR =3.897, 95%CI (2.28, 6.70)

Conclusion: The study indicated that food safety practice was low. Therefore, further study is needed using larger sample size, and better study design.

Keywords: Food safety practice, factors, public food establishments, Batu town, Ethiopia

Farm-to-Fork SMART LABEL for increasing consumer trust and ensuring support for local milk and dairy producers

The COVID pandemic has modified the consumer perception towards food, more and more attention being given to natural and local ingredients, with low or no preservatives added and raw or poorly processed products, as a way to support good immunity. In a highly globalised world, where food value chains are often long and complicated, consumers find there is a gap between the level of information they want from the animal product in order to make an informed purchase decision. As consumer tastes and environmental challenges evolve, the industry becomes ever more diverse and resourceful. Today’s consumer is more interested in the raw materials used to obtain the processed products, final product freshness and quality, sustainability, authenticity, transportation, shelf life, and even how recyclable the packaging is. SMART LABELS have been used successfully by big food companies, but their use in the traditional agri-food production system is relatively unknown. Their use may boost the demand for milk and dairy products produced locally or regionally by sharing information about the dairy product value chain during the life-cycle of the product, nutritional specifications, health oriented attributes and even recipes in which the product may be used. The aim of the present study was assess weather the use of smart labels (quick response codes and thermochromic indicator) may increase increase consumer trust towards locally produced animal origin products, while facilitating the development of an interactive connection between consumers and local producers, where consumers are able to give feedback, ask questions and contribute actively to the development of other the products and services.

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.

The health-promoting properties of extra virgin olive oil (EVOO) on human chronic diseases with oxidative cellular damage and inflammatory background, like diabetes type 2 and cardiovascular diseases, are well-documented. These positive outcomes are usually linked to the EVOO polyphenols, including phenolic alcohols hydroxytyrosol and tyrosol, their secoiridoid precursors such as the glycosides oleuropein and lisgtroside, their aglicons, olecanthal and oleacein. Additionally, oleacein, the main antioxidant polyphenol in EVOO, is believed to be the main responsible for the anti-inflammatory activity. However, from the oral administration (food) to the site of action (cells of the immune system), EVOO polyphenols can undergo several biotransformation processes, and the anti-inflammatory activity of their metabolites remains essentially unclear. In this work, the anti-inflammatory potential of oleacein, hydroxytyrosol and their main known metabolites was assessed using RAW 264.7 macrophages challenged with lipopolysaccharide (LPS). Results showed that oleacein and hydroxytyrosol (0-100 µM) significantly decreased the generation of ^٠NO and L-citrulline by LPS-stimulated macrophages. Despite the lower activity, the hydroxytyrosol acetate sulfate was also able to reduce the cellular levels of ^٠NO and L-citrulline. In contrast, hydroxytyrosol sulfate and glucuronide did not show significant anti-inflammatory effect. In addition, hydroxytyrosol acetate also showed anti-inflammatory capacity, but induced some toxicity at concentrations above 50 mM. Since the parental compounds, oleacein and hydroxytyrosol, with the free catecholic moiety, shows better anti-inflammatory activity, this feature seems to be important for the observed activity. However, it has been described that conjugated metabolite may behave as carriers of bioactive compounds in plasma, which may deconjugate in situ in target tissues, releasing the more bioactive parental compound, which is the final effector. Therefore, further studies are still needed for completely understand the bioavailability and bioactivity of EVOO polyphenols in vivo and to relate this bioactivity with the polyphenolic composition of EVOO.

Every year food industry produces a great amount of waste, mainly in citric industry, where 18% of the citric fields are made for industrial processes¹. Conventionally organic solvents, such as methanol or dichloromethane, have been used for the extraction of bioactive compounds from plants and vegetables. Lately an alternative to organic solvents, Natural Deep Eutectic Solvents (NADES), have increased².

Four combinations of NADES were made. The mixtures were determinated by their molar mass, where choline chloride (ChChl), betaine (Bet) and L-proline (L-P) acted as hydrogen bond acceptor and fructose (Fruc), malic acid (MA), citric acid (CA) and glycerol (Gly) acted as hydrogen bond donor. The NADES were mixed with different amount of water (10 up to 85%).

Total polyphenols (TP) were determined in orange peel. Firstly, it was crushed to obtain the highest extraction. Different concentration (ratio solid/liquid) and extraction time were defined, and it was carried out by magnetic stirring and heating to 45±5ºC. The amount of TP was measured in fresh orange peel, then the values were calculated in dry sample.

Results show that at concentrations of 1g/5ml using ChChl:Fruc, ChCHl:Gly and Bet:CA the largest amount of TP was extracted. Indeed, ChChl:Fruc extracted 6530 mgGAE/100g at 50% in water and for 30 minutes. The sample extracted with ChChl:Gly had its greatest extraction at 10% in water and during 19 minutes of extraction (1657 mgGAE/100g). In the case of samples extracted with Bet:CA, the best conditions were obtained during 30 minutes and 12% of NADES in water (10257 mgGAE/100g). The L-P:MA mixture at 50% in water, ratio 1g/17ml and 30 minutes extracted the largest amount of TP (4294 mgGAE/100g). The extraction of TP using organic solvents (methanol) gave lower results (955 mgGAE/100g)³, being able to conclude that NADES could be an eco-friendly alternative to extract TP from orange peel.

Acknowledgement: This work was funded by the Spanish Ministry of Science and Innovation - State Bureau of Investigation (PID2019-111331RB-I00/AEI/10.13039/501100011033)

1. Anticona M, Blesa J, Frigola A, Esteve MJ. High biological value compounds extraction from citruswaste with non-conventional methods. Foods.2020; 9(6): 811.
2. Dai Y, van Spronsen J, Witkamp GJ, Verpoorte R, Choi YH. Natural deep eutectic solvents as new potential media for green technology. Anal Chim Acta. 2013; 5(766):61–8.
3. Irkin R, Dogan S, Degirmenioglu N, Diken E, Guldas M. Phenolic content, antioxidant activities and stimulatory roles of citrus fruits on some lactic acid bacteria. Arch Biol Sci. 2015;67(4):1313–21.

Indigenous Lactococcus lactis enriched raisins were incorporated in fresh curd cheese in wet, thermally dried, and freeze-dried form to produce a novel probiotic dairy product. Probiotic properties of Lactococcus lactis LL16 were evaluated in previous studies. Thus in this study the viability of L. lactis cells was assessed in the cheeses during storage at 4 °C for 1, 7, and 14 days and the effect of the added enriched raisins on physicochemical parameters, microbiological characteristics, sugar content, aromatic profile and sensory acceptance of cheeses were evaluated. Results showed that the nature of L. lactis LL16 (free or immobilized cells), the support (raisins/immobilized cells on raisins) and the nature of immobilized cultures on raisins (wet or dried) had a significant (p < 0.05) effect on cheese pH, moisture, and lactococci counts. Immobilized L. lactis cells maintained viability at necessary levels (> 6 cfu/g) during storage and significantly increased the acceptability of cheese. Control cheeses were the least acceptable, while cheese samples with L. lactis and raisins, which had the highest lactococci counts, expressed the highest scores in overall sensory acceptability among all samples. Only the addition of thermally dried raisins with immobilized L. lactis LL16 cells resulted in an increased cheese sensory acceptability by the end of the storage. This finding might me influenced by a significant increase in total sugars and volatile compounds in this sample. Overall, the addition of raisins enhanced the volatile profile of cheeses with 2-furanmethanol, 1-octanol, 3-methylbutanal, 2-methylbutanal, 2-furancarboxaldehyde, 1-(2-furanyl)-ethanone, 5-methyl-2-furancarboxaldehyde. The obtained results are encouraging for the production of novel fresh cheeses with improved sensorial and probiotic characteristics on industrial and/or small industrial scale. This project has received funding from European Regional Development Fund (project No 01.2.2-LMT-K-718-01-0032) under grant agreement with the Research Council of Lithuania (LMTLT).Indigenous Lactococcus lactis enriched raisins were incorporated in fresh curd cheese in wet, thermally dried, and freeze-dried form to produce a novel probiotic dairy product. Probiotic properties of Lactococcus lactis LL16 were evaluated in previous studies. Thus in this study the viability of L. lactis cells was assessed in the cheeses during storage at 4 °C for 1, 7, and 14 days and the effect of the added enriched raisins on physicochemical parameters, microbiological characteristics, sugar content, aromatic profile and sensory acceptance of cheeses were evaluated. Results showed that the nature of L. lactis LL16 (free or immobilized cells), the support (raisins/immobilized cells on raisins) and the nature of immobilized cultures on raisins (wet or dried) had a significant (p < 0.05) effect on cheese pH, moisture, and lactococci counts. Immobilized L. lactis cells maintained viability at necessary levels (> 6 cfu/g) during storage and significantly increased the acceptability of cheese. Control cheeses were the least acceptable, while cheese samples with L. lactis and raisins, which had the highest lactococci counts, expressed the highest scores in overall sensory acceptability among all samples. Only the addition of thermally dried raisins with immobilized L. lactis LL16 cells resulted in an increased cheese sensory acceptability by the end of the storage. This finding might me influenced by a significant increase in total sugars and volatile compounds in this sample. Overall, the addition of raisins enhanced the volatile profile of cheeses with 2-furanmethanol, 1-octanol, 3-methylbutanal, 2-methylbutanal, 2-furancarboxaldehyde, 1-(2-furanyl)-ethanone, 5-methyl-2-furancarboxaldehyde. The obtained results are encouraging for the production of novel fresh cheeses with improved sensorial and probiotic characteristics on industrial and/or small industrial scale. This project has received funding from European Regional Development Fund (project No 01.2.2-LMT-K-718-01-0032) under grant agreement with the Research Council of Lithuania (LMTLT).

There are numerous studies showing that dietary habits may be associated with diabetes, but results are inconsistent. Besides, relationship between diabetes and certain foods and dietary factors is still complex and unclear. The aim of this work was to assess the relationship between dietary habits and diabetes mellitus prevalence in the Serbian population. This research was designed as a secondary analysis of database provided by the National Health Survey conducted in Serbia in 2013. We performed multivariable logistic regression, where the independent variable was the diet, and the results presented as odds ratios (OR) with 95% confidence intervals (CIs). Association between diet and diabetes mellitus prevalence was evaluated separately among men and women. The study sample consisted of 14,623 participants, 6759 (46.2%) men and 7864 (53.8%) women. Prevalence of diabetes mellitus was 8.4%, significantly more frequent in women (8.8%) than in men (7.9%), p=0.049. The use of vegetable oil was significantly associated with diabetes mellitus in both men (OR=1.35, 95% CI=1.08-1.68; p=0.008) and in women (OR=1.49, 95% CI=1.21-1.82; p=0.000). The use of margarine for food preparation was associated with a lower prevalence of diabetes mellitus only in men (OR=0.22, 95% CI=0.05-0.93; p=0.039). Bread consumption was associated with a higher prevalence of diabetes mellitus in both sexes (p <0.05). Fruit consumption was associated with a lower prevalence of diabetes mellitus in men (p <0.01), but no association was found in women. No association was found between milk and fish intake and the prevalence of diabetes mellitus in either males or females. Consequently, adherence to a healthy dietary pattern at the population and individual level should be encouraged.

Beer has been generally recognized as a microbiologically stable beverage. However, deviations in the brewing process may occur due to the activity of lactic acid bacteria (LAB). The growth of LAB during the brewing process implies a competition for nutrients with yeasts, causing decreased ethanol yields. Moreover, quality degradation caused by LAB spoilage can be observed due to the production of off-flavors (high indications of diacetyl and lactic acid), changes in color and excessive turbidity. This study aims at the microbiological investigation of non-pasteurized beer products, before and after filtration, as well as the detection and molecular identification of these threats. Sampling was performed at selected points of a beer production line on industrial scale to determine the population of Total Viable Count, yeasts and LAB. The samples are classified in the "Lager" category, fermented using strains of Saccharomyces pastorianus. The sampling points included the pre- and post- filtration step, the buffer line, the filling tank, the packaged but non-pasteurized product and the packaged pasteurized product to confirm the effectiveness of heat treatment. Samples were collected in two different batch productions. The results showed that the population of LAB was relatively low. Before filtration, levels were 1.52 log CFU / mL and 3.44 log CFU / mL in the first and second batch respectively. Absence of LAB (<1.0 log CFU / mL) was observed afterwards in all sampling points. A total of 86 LAB colonies were isolated and subjected to molecular analysis to characterize the biodiversity of this microbial group. The molecular technique applied was rep-PCR using the GTG5 as primer. The detection of the rep-PCR products was undertaken by the PFGE technique, followed by grouping of the strains using the Bionumerics software and finally selecting 20 representative isolates for sequencing.