Poor mechanical of the fish gelatin film has severely limited its application in food industry. To solve this problem, the titanium (Ti4+) was incorporated with proanthocyanidin (PA) polymer, dimer and monomer respectively, then applied as crosslinkers to improve the quality of the gelatin film. Results showed that, film crosslinked by PA incorporated with Ti4+ showed significantly better mechanical properties than crosslinked by PA or Ti4+ along, which indicated coordination effects during crosslinking. Furthermore, polymerization degree (PD) of the PA were shown to have positive impact on the crosslinking reactions, the higher the PD of the PA, the better the properties were shown by films. To explain these observed coordination effects, ATR-FTIR, X-ray diffraction spectrum and fluorescence spectrometry were used to investigate the crosslinking reaction, and PA-Ti4+ chelating reaction were found to responsible for the coordination. Results from high-performance size exclusion chromatography- evaporative light scattering detector (HPSEC-ELSD) and zeta sizer analysis indicated the coordination crosslinking effects were positively related with the PD of the PA. The antioxidant ability, hydrophobicity and morphrology were also improved by the PA-Ti4+ coordination effect. The results will provide useful information for developing high-quality gelatin edible film.

Non-destructive measurement systems for the quality evaluation of packed food is becoming an increasingly important topic, as quality standards of food are constantly increasing, whereas the amount of packed food also rises. On the other hand, sustainability and the reduction of food waste are gaining importance. In Europe, about 88 million tons of food are wasted per year (European Parliament 2017), from which a high proportion are meat or meat products – probably often due to an expired shelf-life or use-by date.

It is known from previous studies that the amount of oxygen decreases in a characteristic way while the amount of carbon dioxide increases upon spoilage of products in high oxygen modified atmosphere packaging (MAP), due to the respiration of the spoilage microorganisms.

This presentation will link these topics by introducing a work using non-destructive measurement systems to evaluate oxygen and carbon dioxide concentrations in MAP packages of poultry. The development of the composition of the modified atmosphere during storage could be correlated with microbiological and sensory spoilage. From the results it could be concluded whether the kinetics of the gas concentration can be used for shelf-life prediction. For determination of oxygen concentrations, an optical measurement system based on fluorescence quenching integrated into the food packaging was used. Measurement of carbon dioxide concentrations was done by laser spectroscopy in the infrared. It allows the measurement on different packaging types, without adjustments for geometry and transmittance. During a storage time of 15 days, the gas atmosphere was evaluated continuously, while total viable count and a simultaneous optical and olfactory sensory evaluation by a previously trained sensory panel were performed in parallel.

It will be shown that these novel approaches have the potential to reduce food waste and to improve product quality in retail and industry.

Background: The prevalence of obesity, cardiovascular and metabolic diseases in Lebanon has attained alarming rates. Studies have shown a positive effect of adherence to Mediterranean diet (MedDiet) on the prognosis of chronic diseases and obesity.

Method: The aim of this cross-sectional study is to assess the adherence to MedDiet among 1030 Lebanese adults (32.4% men, aged ≥ 18 years). The adherence to MedDiet was assessed using a 14-points MedDiet adherence screener (MEDAS) (3). Descriptive analysis and Chi-square test were used to characterize the participants’ adherence and its statistical association with gender, age, education, income, and province. All the calculations were made using IBM SPSS Statistics v.24.

Results: 67.6% of the participants were females, well-educated (university students and graduates) (83.5%), earning very low-income (< 200 $ per month) (79.86%), and residents of the provinces of North (42.5%) and Mount Lebanon (42.5%). The population showed low-to-moderate commitment to the physical lifestyle (≤ 3 times weekly) and a low adherence to the Mediterranean Diet (60.8%, mean adherence 8/14 <9). The evaluation of the survey questions with gender showed a statistical association (P < 0.05) with questions on consumption of wine, fish, and preference of chicken over meat and consumption of vegetables simmered with olive oil only. The university students and graduates showed a higher statistical difference (P < 0.05) with consumption of olive oil, adequate consumption of vegetables, legumes and vegetables simmered with olive oil than the less-educated people. Middle-age adults (age >45) showed also, a statistical difference (P < 0.05) with questions on olive oil consumption and legumes than the younger ones. The residents of the North province showed a higher statistical difference (P < 0.05) with questions on consumption of olive oil, wine, and legume and preference of chicken over meat than the other provinces.

Conclusion: Mean adherence to the MedDiet among adults in Lebanon was not sufficiently adequate and was lower than a healthy score. National awareness about MedDiet should be spread among adult population to increase the adherence which can be reflected positively on their health. Improvement in foods’ consumption is needed to increase MedDiet adherence in this sample of adults.

Mandarin cultivars (Citrus reticulata) represent 22% of the total citrus fruit crops¹. Mandarin fruit residues (peel, seeds, and pulp) are usually discarded without regard to potential nutritional and commercial value. Mandarin peels are an abundant source of natural flavonoids² and other antioxidants. The aim is to determine the polyphenols content and antioxidant capacity from hybrid mandarins peel from Valencia province (Spain). A 33 samples of hybrid mandarins (´Clemenvilla`, ´Nadorcott` and ´Ortanique`), procured by citrus farmers of the province of Valencia (Spain), were selected. Fresh mandarin peel extracts were prepared by ultrasound assisted extraction (400 W, 80% v/v duty cycle, 40 ºC) at 30 min employing ethanol 50% (v/v) as solvent in 1:10 (w/v) solid-liquid ratio. Total polyphenols (TP), and total flavonoids (TF) content were determined by spectrophotometry<sup>3</sup> and, 2,2-diphenyl-1-picrylhydryzyl (DPPH) and Trolox equivalent antioxidant capacity (TEAC) assays<sup>3,4</sup> were employed to determine the antioxidant capacity. Before the chromatographic analysis, C<sub>18</sub> cartridges (200 mg) were employed for the Solid Phase Extraction clean-up process<sup>5</sup>. A ultra-performance liquid chromatography system coupled with a quadrupole time-of-flight mass spectrometer was used to identify and quantify the main polyphenols in samples. TP and TF content varied according to the mandarin variety (p<0.05). TP was higher in ´Ortanique` samples (1155±171 mg GAE/100 g), while ´Clemenvilla` samples had the highest values of TF (90 ± 16 mg catechin/100 g). ´Clemenvilla` and ´Ortanique` extracts showed the highest antioxidant capacity by DPPH (14±4.8 mmol Trolox/100 g) and TEAC (32±3.8 mmol Trolox/100 g) assays, respectively. The main polyphenol present in samples was hesperidin being higher in ´Nadorcott` peel (72±7.0 µg/g). Narirutin and rutin were higher in ´Ortanique` and ´Clemenvilla` peel (33±6.3 and 7.3±3.8 µg/g, respectively). Analyzed mandarin peels are an important source of polyphenol compounds with high antioxidant capacity. Results suggest that hesperidin, narirutin and rutin are the main polyphenols in hybrid mandarin peel.

Lactic acid bacteria (LAB) are responsible for the cheese fermentation process, but they can also act as biopreservatives and promoters of desirable organoleptic characteristics (such as texture and aroma).

In this sense, the objective of this work was to select LAB strains for potential application in cheese manufacture. For this, isolation and characterisation of strains with antibacterial activity and attractive technological properties, such as proteolytic and acidifying capacities, were carried out from four batches of goat’s raw milk cheeses, surveyed in Portugal. The antimicrobial activity was evaluated against L. monocytogenes (LM), S. aureus (SA) and S. enterica ser. Typhimurium (SALM) by the spot-on-lawn assay.

In total, 232 LAB strains (97 from MRS agar and 135 from M17 agar) were isolated. Antimicrobial tests at 37 °C revealed that 98%, 100% and 100% of LAB isolated in MRS agar presented antagonism against LM, SA and SALM, respectively. In contrast, only 13.3% and 28.1% of LAB isolated in M17 agar revealed antagonism against LM and SALM, respectively (no antagonism was observed against SA).

After selecting isolates with considerable antimicrobial activity at 37 °C (distance between halo circumference and LAB colony limit greater than 5 mm for SA, or 8 mm for LM and SALM), 84 strains (58 from MRS agar and 26 from M17 agar) were subjected to the spot-on-lawn assay at 10 °C. Furthermore, their acidifying and proteolytic capacities were also analysed.

From this subset, all LAB isolated from MRS and M17 agar maintained their antimicrobial activity. Overall, LAB isolated from M17 agar presented greater proteolytic and acidifying capacity (pH < 5.3 after 6 h) than LAB isolated from MRS agar.

These outcomes indicate that application of indigenous LAB selected in this study may prevent pathogen growth (biopreservation potential) and contribute to the development of attractive organoleptic properties in cheeses.

Introduction: Polyphenols are abundant plant metabolites with bioactive properties. Conventional extractions are associated with toxic organic solvents. One alternative is the use of Natural Deep Eutectic Solvents (NADES). This work measured Total Polyphenols (TP) and Total Antioxidant Capacity (TAC) of 5 NADES orange peel extracts, comparing its results with a conventional solvent and checking its stability.

Materials and methods: Extraction from orange peel was performed by magnetic stirring. Five NADES (Choline Clorure:Glucose [ChCl:Glu] 2:1, Choline Clorure:Citric Acid [ChCl:CitAc] 2:1, Citric Acid:Glucose [CitAc:Glu] 1:1, Choline Clorure:Glycerol [ChCl:Gly] 3:1 and Glucose:Glycerol [Glu:Gly] 3:1) were selected from a previous bibliographic search (1-4), based on the best TP extraction (5) and TAC results (6) of NADES, and mixed with water (70%) to improve the polarity property. The tests were compared with ethanol-water [EtOH-H₂O] (50%, v:v). The extracts stability, at 4 ºC for 4 weeks, has been verified as well. And, DPPH and Folin-Ciocalteau methods were used, respectively, for TAC and TP determinations.

Results and discussion: The highest TP extraction and TAC were obtained using ChCl:CitAc (5180mg GAE/100g dry matter) and ChCl:Gly (52% DPPH reduction), respectively. EtOH-H₂O extract results (4680mg GAE/100g and 29% DPPH reduction) were lower than most of NADES extracts. In addition, TP retention was similar in all extracts 95-80%. TAC retention was 98-78% except EtOH-H₂O extract (44%). After 15 days, all extracts presented significative differences (p<0.05) with a decrease of TP content and reduction in TAC measurement. Other studies which mixed NADES with 70-80% of water, obtained 5200mg GAE/100g fresh weight in the extraction of TP (1) and 59% DPPH reduction (7). The results were comparable to the present study.

Conclusion:

Tested NADES with high water content provided better extraction efficiency of polar bioactive compounds than the conventional solvent used.

After preparation, 15 days was estimated as useful time for the extracts.

References:

1. Panić, M., Andlar, M., Tišma, M., Rezić, T., Šibalić, D., Cvjetko Bubalo, M., & Radojčić Redovniković, I. (2021). Natural deep eutectic solvent as a unique solvent for valorisation of orange peel waste by the integrated biorefinery approach. Waste Management, 120, 340-350.
2. Zhou, P., Wang, X., Liu, P., Huang, J., Wang, C., Pan, M., & Kuang, Z. (2018). Enhanced phenolic compounds extraction from Morus alba L. leaves by deep eutectic solvents combined with ultrasonic-assisted extraction. Industrial Crops and Products, 120, 147-154.
3. Xie, Y., Liu, H., Lin, L., Zhao, M., Zhang, L., Zhang, Y., & Wu, Y. (2019). Application of natural deep eutectic solvents to extract ferulic acid from Ligusticum chuanxiong Hort with microwave assistance. RSC Advances, 9(39), 22677-22684.
4. Mouratoglou, E., Malliou, V., & Makris, D. P. (2016). Novel Glycerol-Based Natural Eutectic Mixtures and Their Efficiency in the Ultrasound-Assisted Extraction of Antioxidant Polyphenols from Agri-Food Waste Biomass. Waste and Biomass Valorization, 7(6), 1377-1387.
5. Georgé, S., Brat, P., Alter, P., & Amiot, M. J. (2005). Rapid Determination of Polyphenols and Vitamin C in Plant-Derived Products. Journal of Agricultural and Food Chemistry, 53(5), 1370–1373.
6. Brand-Williams, W., Cuvelier, M.E, Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT Food Science and Technology, 28(1), 25-30
7. Jeong, K. M., Zhao, J., Jin, Y., Heo, S. R., Han, S. Y., Yoo, D. E., & Lee, J. (2015). Highly efficient extraction of anthocyanins from grape skin using deep eutectic solvents as green and tunable media. Archives of Pharmacal Research, 38(12), 2143-2152

Biomass represents a natural source of valuable components with potential application in many industries. Recently, it has been demonstrated that vineyard pruning residues can be used as a potential source of bioactive compounds, namely polyphenols [1,2]. In this study, an experimental design approach was used to optimize the total phenolic content and antioxidant activity of vine-canes from Touriga Nacional variety. Subcritical water extraction (SWE) was employed, and the independent parameters studied were extraction temperature (150-280 °C) and time (20-50 min). A central composite design was used to evaluate the influence of extraction parameters in achieving higher recovery of phenolics, as well as higher antioxidant activities (by FRAP and ABTS assays). The optimal extraction conditions were 33 min and 280 °C, revealing a high total phenolic content (229 ± 23 mg gallic acid equivalents/g dw), as well as a high antioxidant activity by the FRAP and the ABTS assays (228 ± 20 and 236 ± 11 mg ascorbic acid equivalents/g dw, respectively). The extract also displayed strong in vitro neuroprotective effects, inhibiting several brain enzymes involved in neurodegeneration: acetylcholinesterase (IC50 = 290.5 µg/mL), butyrylcholinesterase (IC50 = 244.0 µg/mL), tyrosinase (IC50 = 1459.0 µg/mL) and monoamine oxidase B (~53.4 % of inhibition at 1000 µg/mL). The phenolic composition determined by HPLC-DAD revealed the presence of compounds belonging to different families, with gallic acid (118 ± 6 mg/100 g dw), catechin (468 ± 23 mg/100 g dw) and quercetin (153 ± 8 mg/100 g dw) being the major contributors to the demonstrated antioxidant properties of the produced vine-cane extracts. The extracts were evaluated regarding the presence of 14 organochlorine pesticides and the absence of these compounds was confirmed. The results proved that SWE can be a useful extraction technique for obtaining phenolic compounds from vineyard pruning residues, which can be further safely applied to food or cosmetic industries creating an added value to this residue. Acknowledgements: This research was funded by FCT/MCTES through national funds (UIDB/50006/2020 and UIDP/50006/2020.). This work was also financed by the FEDER Funds through the Operational Competitiveness Factors Program—COMPETE and by National Funds through FCT within the scope of the project “PTDC/BII-BIO/30884/2017—POCI-01-0145-FEDER-030884”. OD is thankful for the research grant from project PTDC/BII-BIO/30884/2017—POCI-01-0145-FEDER-030884. MMM (CEECIND/02702/2017), EFV (CEECIND/03988/2018), VCF (SFRH/BPD/109153/2015), FR (CEECIND/01886/2020), CG (CEECIND/03436/2020) and AFP (CEECIND/01614/2020) are grateful for the financial support financed by national funds through FCT—Fundação para a Ciência e a Tecnologia, I.P. and to REQUIMTE/LAQV. The supply of the vineyard pruning is acknowledged to Sogrape, S.A. [1] Moreira MM, Rodrigues F, Dorosh O, Pinto D, Costa PC, Švarc-Gajić J,Delerue-Matos C. Molecules, 2020, 25, 2969. [2] Dorosh O, Moreira MM, Pinto D, Peixoto AF, Freire C, Costa P, Rodrigues F, Delerue-Matos C. Foods, 2020, 9, 872.

The effects of heat-treatment and the addition of tarragon essential oil on physical and mechanical properties of films prepared with 5% whey protein isolate (WPI) and 5% glycerol were investigated in this study. Heat-treatment of the film-forming solution caused increases in thickness, moisture content, swelling degree, water vapor permeability (WVP), b*-value, ΔE*-value, transmittance values in the 200–300 nm region, transparency, and puncture resistance of the film, but decreases in water solubility, L*-value, a*-value, transmittance values in the 350–800 nm region, and puncture deformation. When incorporated with tarragon essential oil, heat-treated films have the potential to be used as antimicrobial food packaging. The addition of tarragon essential oil in film-forming solution caused increases in moisture content, solubility in water, WVP, a*-value, b*-value, ΔE*-value, and transparency of the film, decreases in L*-value, transmittance values in the range of 600-800 nm, respectively variations in swelling degree, transmittance values in the range of 300-550 nm, puncture resistance, and puncture deformation. Nevertheless, different tendencies were noticed in UNT- and HT films with regards to transparency, light transmittance, puncture resistance, and puncture deformation. Based on these findings, HT films show improved physical and mechanical properties; therefore, are more suitable for food-packaging applications.

Introduction: Over the last decade, the proven health-promoting abilities of different food classes, especially wild foods originated from unpolluted areas (i.e. mountains) gain the attention of consumers and food industry. It is well known that, mushrooms are consumed as a delicacy for their texture and flavor and have an important nutritional value due to their high protein, essential amino acids and fibers content but a low fat content at the same time and proved to be effective mainly as antioxidants and antimicrobial agents.

Aims: In this study, five Romanian wild edible mushrooms varieties (A. bisporus, P. ostreatus, B. edulis, C. cibarius, L. pipperatus) were screened regarding their physicochemical properties, volatile profile and phenolic compounds.

Materials and Methods: The nutritional value of the mushroom sample was analyzed using AOAC procedures concerning the composition in proteins, fat, ash, carbohydrates and energy. The analysis of volatile compounds was carried out on a GCMS QP-2010 model gas chromatograph - mass spectrometer and the phenolic acids identification and quantification were done by high-performance liquid chromatography coupled with mass spectrometry (HPLC-MS).

Results: The experimental results revealed that regardless the mushrooms species, 4-Hydroxybenzoic acid and cinnamic acid were the main phenolic compound present in all selected species. The main volatile compounds identified by the gas chromatography-mass spectrometry were hexanal, benzaldehyde and dodecanoic acid.

Conclusion: According to the obtained results, the fruiting bodies of selected Romanian mushrooms are a rich source of bioactive molecules indicating that they may be further exploited as functional ingredients in the composition of innovative food products.

Acknowledgement: This work was supported by the grant of Ministry of Research and Innovation, CNCS-UEFISCDI, project number PN-III-P1-1.1-PD-2019-0475

First isolated in 219 via hydrodynamic cavitation of waste orange peel (WOP) directly on semi-industrial scale (30 kg of WOP in 120 L water) [1] and subsequently also from waste lemon [2] and grapefruit [3] peel, IntegroPectin is the name we gave to a new citrus pectin series derived from (organically grown) fruit biowaste derived from citrus juice industrial production via hydrodynamic cavitation.

Rich in adsorbed citrus terpenes [4] and citrus flavonoids [5] concentrated at the surface of the pectic polysaccharide after freeze drying the aqueous solution after cavitation, these pectins have a different structure in comparison to commercial citrus pectin, and distinctly higher biological activity. For instance, lemon and grapefruit IntegroPectin share a powerful abtibacterial activity against Gram-positive and Gram-negative ubiquitous pathogenic bacteria such as Staphylococcus aureus and Pesudomonas aeruginosa [3], with grapefruit IntegroPectin being bactericidal (and not only bacteriostatic) for both strains at low concentration. Conventionally extracted citrus pectin has antioxidant activity [6], but the antioxidant activity of lemon IntegroPectin measured by its ORAC (Oxygen Radical Absorbance Capacity) exceeding 122.000 μmol TE/100g [2], amounts to 60% of the most powerful natural antioxidant extract known so far, namely freeze-dried olive mill waste water which has ORAC of 201,100 μmol TE/100g.

Lemon IntegroPectin, furthermore, is a powerful mito- and neuroprotective agent [7], whereas grapefruit IntegroPectin is also an antiproliferative and neuroprotective substance [8], properties which are entirely absent in commercial citrus pectin. In this lecture we will present the latest outcomes of an intense research activity carried out in collaboration with researchers based at Palermo’s University and Palermo’s CNR. The conclusions are of significant relevance to food scientists and food industry practitioners since pectin is now the third most important in terms of market value (and by far the most versatile) hydrocolloid used by the food industry [9].

References

[1] F. Meneguzzo, C. Brunetti, A. Fidalgo, R. Ciriminna, R. Delisi, L. Albanese, F. Zabini, A. Gori, L. Beatriz dos Santos Nascimento, A. De Carlo, F. Ferrini, L. M. Ilharco, M. Pagliaro, Real-scale integral valorization of waste orange peel via hydrodynamic cavitation, Processes 2019, 7, 581. doi:10.3390/pr7090581

[2] D. Nuzzo, L. Cristaldi, M. Sciortino, L. Albanese, A. Scurria, F. Zabini, C. Lino, M. Pagliaro, F. Meneguzzo, M. Di Carlo, R. Ciriminna, Exceptional antioxidant, non-cytotoxic activity of integral lemon pectin from hydrodynamic cavitation, ChemistrySelect 2020, 5, 5066. doi:10.1002/slct.202000375

[3] A. Presentato, E. Piacenza, A. Scurria, L. Albanese, F. Zabini, F. Meneguzzo, D. Nuzzo, M. Pagliaro, D. Chillura Martino, R. Alduina, R. Ciriminna, A new water-soluble bactericidal agent for the treatment of infections caused by Gram-Positive and Gram-Negative bacterial strains, Antibiotics 2020, 9, 586. doi:10.3390/antibiotics9090586

[4] A. Scurria, M. Sciortino, A. Presentato, C. Lino, E. Piacenza, L. Albanese, F. Zabini, F. Meneguzzo, D. Nuzzo, M. Pagliaro, D.F. Chillura Martino, R. Alduina, G. Avellone, R. Ciriminna, Volatile compounds of lemon and grapefruit IntegroPectin, Molecules 2021, 26, 51. doi:10.3390/molecules26010051

[5] A. Scurria, M. Sciortino, L. Albanese, D. Nuzzo, F. Zabini, F. Meneguzzo, R. Alduina, A. Presentato, M. Pagliaro, G.Avellone, R. Ciriminna, Flavonoids in lemon and grapefruit IntegroPectin, Preprints 2021, 2021020620. doi:10.20944/preprints202102.0620.v1

[6] S.T. Minzanova, V.F. Mironov, D.M. Arkhipova, A.V. Khabibullina, L.G. Mironova, Y.M. Zakirova, V.A. Milyukov, Biological activity and pharmacological application of pectic polysaccharides: a review, Polymers 2018, 10, 1407. doi:10.3390/polym10121407

[7] D. Nuzzo, P. Picone, C. Giardina, M. Scordino, G. Mudò, M. Pagliaro, A. Scurria, F. Meneguzzo, L. M. Ilharco, A. Fidalgo, A. Presentato, R. Alduina, R. Ciriminna, V. Di Liberto, New neuroprotective effect of lemon IntegroPectin on neuronal cellular model, Antioxidants 2021, 10, 669. doi:10.3390/antiox10050669

[8] D. Nuzzo, M. Scordino, A. Scurria, C. Giardina, F. Giordano, F. Meneguzzo, G. Mudò, M. Pagliaro, P. Picone, A. Attanzio, S. Raimondo, R. Ciriminna, V. Di Liberto Neuroprotective, antioxidant and antiproliferative activity of grapefruit IntegroPectin on SH-SY5Y cells, bioRxiv 2021, 07.21.453202. doi:10.1101/2021.07.21.453202

[9] D. Seisun, N. Zalesny, Strides in food texture and hydrocolloids, Food Hydrocoll. 2021, 117, 106575. doi:10.1016/j.foodhyd.2020.106575