Wheat bran, the residue of the production of wheat flour, is rich in dietary fibers (DFs). Despite its high DFs, brans are scarcely used as a food source as the DFs in brans have adverse effects on food texture. Thus, improving the physicochemical properties of brans for various applications in foods is of great importance. Here, brans were atomized using a wet-type grinder (WG) that is commonly used to produce nanocelluloses. We treated 5 wt% brans with the WG. The particle sizes observed by a scanning electron microscopy and viscosity of WG-treated brans decreased and increased, respectively, with passages. In addition, the WG-treated brans also dispersed in water homogeneously, whereas untreated brans did not. WG-untreated or treated brans were used to replace 5% wheat flour to prepare breads. As compared to untreated bran replaced bread, bread loaf volume and crumb hardness of WG-treated bran replaced bread were higher and lower respectively. On the in vitro enzymatic digestion of starch, rapidly digestible starch of WG-treated bran replaced bread decreased by 40% than that of untreated bran replaced bread. These results indicate the possibilities that the WG can improve the physicochemical properties of brans and are useful to develop breads with added brans.

Background: The consumption of meat has been increasing over the years worldwide, with very high consumption rates in richer countries, such as the United States for example, while, on the other hand, in the poorest countries the consumptions are very low. Studies have shown that people are trying to reduce meat consumption, due to the impact that meat production has on the environment and also because there is an increasing concern for the animal's well-being. Methods: This was a research conducted through a questionnaire survey, applied to a sample of Portuguese consumers through on-line tools, after informed consent. Results: From the participants in this survey 80% agree that the influence of meat consumption on human health depends on the amount consumed, 12% believe that it is beneficial while only 1% agree that meat has a harmful influence in health (7% did not express an opinion). Regarding knowledge, it was observed that 33% do not believe that cattle production is harmful to the environment; 51 % believed that red meat contributes to increase the blood cholesterol; 31% thought that red meat is richer in protein than white meat; 30% do not believe that pork meat is harmful to health. Regarding the pretences for meat in Portugal, chicken is the most preferred (33%), followed by turkey (27%), and then pork (18%). The least preferred meats are horse (2%), goat (4%), and sheep (6%). Conclusion: From this study was possible to conclude that people prefer white meat to pork or veal, and that there is a trend to reduce the consumption of red meats.

Mauritia flexuosa L.f. is a palm from the South American Amazon, from its fruits, pulp and oil are extracted with a high content of phenolic compounds and unsaturated fatty acids, respectively. Some extraction methodologies have been evaluated for the recovery of bioactive compounds from these fruits, however, there is a lack of information on the operating costs of extraction on an industrial scale. In the present study, two scenarios under standardized conditions were evaluated: (1) Conventional solvent extraction (CSE) with ethanol 80% for the recovery of phenolic-rich extracts and (2) Supercritical fluid extraction (SFE) using CO₂ (42 g CO₂/min) at 315.15 K and 20 MPa, followed by CSE to obtain oil and phenolic-rich extracts. The aim of this study was to compare the extraction yield and composition of each extract in both scenarios. Furthermore, an economic evaluation and sensitivity study was performed using SuperPro Designer 9.0 software, at an extraction volume of 2000 L. Similar extraction yields were obtained in both scenarios, however, 8.4 and 2.4 times more total phenolics and total flavonoids were extracted, respectively, using SFE+CSE. The cost of manufacturing (COM) was higher in SFE+CSE compared to CSE, US$ 193.38/kg and US$ 126.47/kg, respectively. Nevertheless, the net present value (NPV) was negative in CSE and US$ 193,979,000.00 in SFE+CSE. The sensitivity study showed that the cost of raw material (CRM) and fixed investment capital (FCI) were the main components of COM in both scenarios (89.22% and 10.10% in CSE, as well as 57.02% and 42.48% in SFE+CSE, respectively). In addition, SFE+CSE presented the highest efficiency of the extraction processes with a gross margin (GM), return on investment (ROI) and payback time (PBT) of 19.73%, 15.54% and 6.43 years, respectively. SFE+CSE was the most economically feasible process for obtaining bioactive compounds on an industrial scale from Mauritia flexuosa L.f.

Mutchayan is a traditionally fermented cooked dough consumed in northern Benin, derived from cereals (maize, millet or sorghum) flour and baobab fruit pulp, with potential health benefits. The present study aims to evaluate the physico-chemical, microbiological and nutritional changes of the mixed cooked sorghum dough and baobab pulp nectar, during the fermentation process. Mutchayan was then produced according to the traditional technology and samples were collected during the fermentation at 0, 6, 12, 24, 36, 48, 72, 96 and 120 hours. These samples were assessed through determinations of pH, titratable acidity, dry matter content and Brix value, total viable count, lactic acid bacteria, yeasts and molds, enterobacteriaceae, antioxidant capacity and vitamin C. Analysis of the fermentation process revealed on one hand a significant increase of lactic acid from 5.73±0.09 to 6.76±0.07 g/100g dw, of antioxidant capacity from 657.14±1.19 to 798.17±23.2 VCEAC mg/100g dw between 24 h and 120 h fermentation time, and on the other hand a significant decrease of vitamin C from 91.68±1.13 to 69.76±3.97 mg/100 dw between 0 and 24 h, of dry matter content from 18.68±0.09 to 16.72±0.05 g/100g and of Brix value from 7.28±0.32 to 5.1±0.42 °Brix (between 0 and 120 h), while no significant change was observed for the pH. Microbiological analysis revealed the presence of molds at the beginning of the fermentation, which growth was inhibited after 36 h, while the LAB and yeasts load increased. Yeasts and lactic acid bacteria were more and more detected from 24 to 120 h, being the predominant microorganisms of the fermentation process at the levels of 6-8 log₁₀ cfu/g. The identification of Mutchayan microbial ecology will contribute to understand their probiotic activities leading to the increase of antioxidant capacity and the control of undesirable microorganisms.

The Sicilian territory is characterized by many peculiarities both of environmental and biological nature that results in unique features in the cherry growing along the slopes of volcano Etna. Particular attention is paid to the typical varieties of sweet cherry 'Donnantonio' or 'Mastrantonio' which since 2011 is specifically included among those recognized in the disciplinary for the use of the “Ciliegia dell'Etna” DOP trademark.

The fruit of this cultivar is well known and appreciated by consumers for its specific characteristics: medium-large size, dark red skin, bright, sweet and crunchy, and very pleasant pulp. Moreover, they are an excellent source of many nutrients and phytochemicals, which contribute to a healthy diet.

Jam and jelly (10 kg each) were handcrafted produced from 'Mastrantonio' sweet cherry; using in both products’ agave syrup, which has a much lower glycemic index than common sugar. Therefore, jam was divided in two batches. The first part was kept as control (jam1) while to the second half of jam had locust bean gum (LBG) added to it as thickener (jam2). During jelly production, a part was cooked following the traditional recipe (jelly1) whereas in the other part an aliquot of lemon juice (jelly1) was added (during cooking). We decided to apply a discriminating sensory test, a paired-comparison preference test, an analytical method commonly used to identify if there are any perceptible differences between products (UNI ISO 5495, 2001). Randomized samples were evaluated by 30 judges, who indicated the best thickness between jams (α = 0.05; β = 0.3 pd = 40%) and the highest sweetness between jellies (α = 0.2; β = 0.1 pd = 40%); all participants were chosen among sweet cherry’s producer. Jam with the addition of LBG was statistically recognized as different and selected as the best choice for texture achieved; while between tested jellies any statistical difference was found.

Results underlined how the LBG use, although still not very common in traditional recipes, is a good thickener, as perceived by consumers, while for jelly, the test’s result highlighted how the aliquot of lemon juices added was not enough to induce a difference in consumers taste.

Abstract

Background: Wheat flour quality varies largely, affecting the quality of the final baked products. In order to fulfil the consumer’s demand for bakery products with high quality and extended shelf-life different types of improvers have been used in the bakery industry. This study aimed to investigate the effect of different bread improvers on rheological parameters of dough made from all-purpose wheat flour comparing that with strong, soft, extra-soft and pastry wheat flour.

Methods: One all-purpose wheat flour (control) was used in this study. As improvers of the control flour ascorbic acid (AA), citric acid (CA) and L-Cysteine (CYS) were used at levels of 30 and 60 ppm, 10 and 20 ppm, 20 and 40 ppm on flour base, respectively. These improvers are generally recognized as safe (GRAS) within the EU. The tested flours were analysed by determination of several dough rheological parameters on alveograph, farinograph and extensograph. One strong wheat flour, one soft wheat flour, one extra soft wheat flour and one pastry flour were used for comparative reasons in this study. All the flours were refined at 70% extraction.

Results: At the levels used, AA increased the dough tenacity (P) and decreased the dough biaxial extensibility (L) whereas the opposite was observed for CYS. On the other hand, CA addition did not significantly affect the dough tenacity but decreased biaxial extensibility. Extensograph measurements showed that the resistance to deformation was increased compared to control when AA and AC were added but decreased with the addition of CYS. Although the water absorption level was not affected by the addition of improvers the dough development time was decreased. AA increased the stability whereas CA and CYS decreased. Variations were observed due to the addition of improvers. They altered the rheology of the control dough but were not able to reassemble all the rheological characteristics of the commercial special flours used for comparative reasons in this study.

Conclusion: The addition of improvers significantly affected the rheology of the dough but the extent was dependent on the type of additive added as well as the level added. CYS was more effective in decreasing the energy required to expand the dough, decreasing the flour strength compared to AA and CA. Thus, depending on baker’s needs, the type and amount of additive added differed.

Aromatic plants have been used since antiquity as great potential source of therapeutics in folk medicine, and as preservatives in foods, because they contain many biologically active compounds.

Among all, the essential oils (EOs) are an important group of secondary metabolites that, even if not essential for plant survival, are significant for their allelopathic effects, either negative or positive, on microbes and environment.

From the chemical point of view, EOs are highly complex mixtures involving from several tens to hundreds of different types of volatile compounds such as terpenoids, oxygenated terpenes, sesquiterpenes, and hydrocarbons. EOs have been widely used for their virucidal, bactericidal, fungicidal, anticancer, antioxidant, antidiabetic activities and the biological properties of EOs are strictly linked to their chemical composition.

This study was carried out on the following commercial EOs: bergamot (Citrus bergamia), bitter orange (Citrus aurantium), clove (Eugenia caryophyllata), eucalyptus (Eucalyptus globulus), fennel (Foeniculum vulgare dulce), helichrysum (Helicrysum italicum), lavender (Lavandula officinalis), lemon (Citrus limon), oregano (Origanum vulgare), palmarosa (Cymbopogon martini), star anise (Illicium verum), tangerine (Citrus reticulate), tea tree (Melaleuca alternifolia), turmeric (Curcuma longa), yin yang chinese (mix of Eucalyptus aetheroleum, Cymbopogon citratus, Caryophylli aetheroleum, Mentha piperita, Pinus sylvestris, Salvia rosmarinus, Lavandula officinalis, Foeniculum vulgare, Salvia officinalis, Illicium verum, Mentha arvensis, Abies siberica), yin yang japanese (Mentha arvensis), ylang ylang(Cananga odorata).

The EOs were tested for determination in vitro of antioxidant activity (DPPH assay) and for sun protection factor (SPF) by means of UV-Vis spectrophotometry. These biological activities allowed us to evaluate their potential application as natural preservatives and active ingredients in foods, beverages, and cosmetics, as well as in galenic preparations.

As results, amongst the 17 EOs studied, clove showed the highest antioxidant activity with an EC₅₀ of 0.36 µL/mL, followed by yin yang chinese (5.35 µL/mL), oregano (11.58 µL/mL), and ylang ylang (12.71 µL/mL). Moreover, higher SPF values were recorded for bergamot (9.74), star anise (9.28), fennel (9.10), bitter orange (8.96), ylang ylang (8.41), and clove (8.26),

Overall, clove and ylang ylang EOs resulted the best potential candidates as natural preservatives, being showed the highest health-promoting values, because at the same time they have provided protection against oxidative stress, as well as fighting free radicals that may form after sun radiation exposure.

BBackground: Organic farming is well developed all over the world and it is increasingly gaining supporters either by adhering to greener production techniques or by consuming the products thereby produced. Methods: In this scope a questionnaire has been developed to investigate the consumption habits and the commercialization of organic products. The questionnaire was approved by Ethical Committee and applied to a sample of Portuguese participants during summer 2020, under Covid-19 restrictions. Results: Based on the obtained results, organic farming is known by the majority of respondents and a large part of them consume organic foods, mostly in the category fruits and vegetables, with less expression in meat or dairy products. The reasons that lead to consuming organic products are related to the preservation of the environment, to the concern to help local producers and eliminate harmful substances such as pesticides from diet, thus contributing for an improved health. It was also observed that consumers purchase these products essentially in specialized physical stores, in supermarkets and in hypermarkets. Although the majority consume organic foods, there is still a small percentage of consumers who do not, and for those the reasons invoked for not consuming are essentially associated to the high prices of these products when compared to those from conventional agriculture. Conclusion: This research allowed concluding that during covid-19 pandemic the participants in this survey were more favourable to choosing fruits and vegetables from organic farming rather than from conventional agriculture, while for other types of food products was not observed a strong preference for organic farming.

In recent years, children’s health conditions have been negatively affected due to the high consumption of saturated fats, salt, and sugar-added food products. The delivery of bioactive compounds through functional confections might provide health benefits, together with prebiotic effects derived from fiber-rich food products. This research aimed to design and characterize mango bagasse (MB)-added confection, evaluating its probiotic effect in vitro and its sensory acceptance in children (52 children, aged 6-12 years). A 3^k factorial design was used to test 9 formulations considering agar and gelatin as factors, and the resulting formulation was mixed with MB and water (1:3, 1:4, and 1:5 MB:water). Texture profile analyses were used to select suitable mixtures for the sensory assessment. Formulations with the highest acceptance were used for shelf-life analysis, proximal and nutraceutical composition. The prebiotic effect in vitro was assessed in a qualitative test using L. reuteri, L. helveticus, and L. rhamnosus GG strains after bacterial growth kinetics, dextrose, and lactate production. The confection with 8 % Agar and 30 % gelatin (w/w) in a 1:4 and 1:5 MB:water proportions were selected since they exhibited the lowest hardness (11.14-14.70 N) and springiness (3.46-3.65 mm). After sensory evaluation, there were no differences (p>0.05) in flavor, color, chewiness, and overall liking between both formulations. Up to 17.70 % of total carbohydrates from 1:4 formulation was total dietary fiber, and gallic acid, mangiferin, and (+)-catechin were the primary identified polyphenols in the 1:4 confection. Proper shelf-life conditions (aw, reducing sugars, and color) were maintained after evaluation at 45 ºC for 4 weeks. The selected formulation stimulated growth from all Lactobacillus strains (up to 2.0, optical density: 600 nm) with decreasing glucose and lactate production after 24 h. Results suggested that MB-added confections functional products, sensory accepted by children, with prebiotic potential.

The aim of this study was to develop inclusions formed by γ-cyclodextrin (γ-CD) and three isothiocyanates (ITCs), including benzyl isothiocyanate (BITC), phenethyl isothiocyanate (PEITC) and 3-methylthiopropylisothiocyanate (MTPITC) to improve their controlled release for inhibition of Staphylococcus aureus (S. aureus). These inclusion complexes were characterized using X-ray diffraction, Fourier-transform infrared, thermogravimetry and scanning electron microscopy (SEM), providing appropriate evidence to confirm the formation of inclusion complexes. Preliminary evaluation of the antimicrobial activity of the different inclusion complexes, carried out in vitro by agar diffusion, showed that such activity lasted 5-7 days longer in γ-CD-BITC, in comparison with γ-CD-PEITC and γ-CD-MTPITC. The biofilm formation was less in S. aureus treated with γ-CD-BITC than that of BITC by using crystal violet quantification assay and SEM. The expression of virulence genes, including sarA, agr, cp5D, cp8F, clf, nuc, and spA, showed sustained downregulation in S. aureus treated with γ-CD-BITC for 24 h by quantitative real-time polymerase chain reaction (qRT-PCR). Moreover, the growth of S. aureus in cooked chicken breast treated with γ-CD-BITC and BITC was predicted by the Gompertz model. The lag time of γ-CD-BITC was 1.3-2.4 times longer than that of BITC, and correlation coefficient (R²) of the secondary models was 0.94-0.99, respectively. These results suggest that BITC has a more durable antibacterial effect against S. aureus after encapsulation by γ-CD.