The chestnut industry generates large quantities of by-products, including the chestnut shell, which is a source of phenolic compounds. In this study, MIC (minimum inhibitory concentration) of chestnut shell extract was determined by the disk diffusion method. The chestnut shell was freeze-dried and milled. The extract was obtained by ultrasound assisted technique using water 70% : etanol 30% (v/v) and subsequently lyophilized. Muller-Hinton plates were inoculated with ~10⁵ CFU/mL of microorganisms. Sterile paper discs (6 mm) were placed on the inoculated culture medium and impregnated with 10 µL of each extract. Seven concentrations of extract between 0.3% and 2.1% were tested. The plates were incubated for 24h at 37ºC. The antibacterial efficacy of the extracts was indicated by a halo formed around the paper disk. The work was carried out in triplicate. Halos were found at 1.5%, 1.8% and 2.1% on Listeria monocytogenesATCC 7973 (8.32±0.06 mm for 2.1%), Enterococcus faecalis 19433 (8.94 ±0.41 mm for 2.1%), and Staphylococcus aureus ATCC (10.26±0.19 mm at 2.1%). For the remaining microorganisms no halos were observed. The tested extract showed antimicrobial activity, demonstrating potential for the control of pathogens in the food industry.

The composition and ratio of volatile compounds in soy sauce have a major impact on its organoleptic properties.Considering the important influence of long-term (3 months) moromi fermentation on the aroma formation of the soy sauces from different materials (soybean, Rice, Black Bean, Wheat, Wheat flour, and mungbean), the volatile compounds of 24 samples in total, taken from three different stages of moromi fermentation, were analyzed by solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS). The results showed a total of 77 volatile compounds, including acids (4), alcohols (14), phenols (6), aldehydes (12), esters (26), ketones (5), furan(one)s (5), and pyrazine (5), and the majority of the compounds were common. Among all samples, The highest amount of volatile compounds (5528.58 ± 1308 µg/L) was detected in the moromi made from the combination of soybean, black bean, and wheat flour on the first month of fermentation, and the sample that had the lowest amount of volatile compounds (63.25 ± 1.70 µg/L) was detected in the moromi sample from the combination of soybean and wheat flour on day 0. During the three months of moromi fermentation, the relative contents of acids, alcohols, phenols, aldehydes, esters, ketones, furan(one)s, and pyrazines changed gradually. Finally, the total presence of volatile compounds identified in the 24 samples increased from 0 days to one month and from month to month perfectly.

Today, researchers have developed new heat transfer fluids that have high thermal conductivity heat capacity, and low viscosity for food applications. Because the thermal conductivity of nanoparticles is higher than base fluids (water, ethylene glycol, and so on), Nanofluids (NFs) have high performance in heat transfer operations. In this study, the aim was to determine the effect of NFs used in heat transfer equipment on the heat transfer coefficient with Analysis of Covariance (ANCOVA) which is an optimization test. For heat transfer modeling of tomato juice, it was evaluated the effect of alumina content in NFs on Reynolds Number (Re) and overall heat transfer coefficient. For heat transfer modeling of milk, it was assessed the effect of carbon nanotube content in NFs on Peclet Number (Pe) and convective heat transfer coefficient. As a result, it was determined that Re and alumina content have crucial importance on heat transfer of tomato juice regarding their p-values. However, in milk production heat transfer, carbon nanotubes had no crucial importance.

Inulin, is a molecule namely a functional dietary fiber from non-digestible carbohydrate-based, and was generally utilized in pasta formulations at concentrations or replacement ratios of 0.5%–20%. The optimum cooking time and swelling index of inulin-added pasta were nearly range between 5.0–14.0 min and 1.5–2.6 g/g, respectively. The protein content was generally decreased, whereas dietary fiber was increased with the addition of inulin to pasta formulations. Therefore, lower starch hydrolysis and glycemic index could be achieved with inulin enrichment in pasta. However, there is still needed more in vitro and in vivo digestion studies to evaluate its beneficial effects on human health.

Pumpkin (Cucurbita moschata) undergoes several cooking processes before consumption, leading to alterations in both its physical attributes and chemical composition. Therefore, the objective of this work is to evaluate the effect of different cooking treatments (convection oven, steaming, microwaving, and boiling) on bioactive compounds and antioxidant activity in different pumpkin cultivars: Cuyano INTA, Dorado INTA, Paquito INTA and Cokena INTA. The results showed high variability in the concentration of bioactive compounds and antioxidant activity between the cultivars (p<0.001). The stability of bioactive compounds and antioxidant activity after cooking was found to be genotype x cooking treatment interaction dependent (p<0.001). Nevertheless, the free radical scavenging activity exhibited by cooked pumpkins was found to be high, in the range of 69.93 to 256.44 µM Trolox g^-1 fw.

Chickpea (Cicer arietinum L.) is a significant pulse crop in Australia, with an industry value of over AU $1.3 billion. However, there are few studies investigating the levels of health-benefiting constituents in desi chickpea, and the impacts of variety, growing location and season on these constituents. This study aimed to study the levels of health-benefiting constituents in desi chickpea, including 97 samples of Australian desi chickpea, comprising 18 varieties, grown in a range of field trials across four Victorian locations and 3 growing seasons. Various physical characteristics and phytochemical composition were determined in the samples, including 100-seed weight, colour, moisture content, total phenolic content (TPC), ferric reducing antioxidant potential (FRAP), cupric reducing antioxidant potential (CUPRAC) and total monomeric anthocyanin content (TMAC). The screening results showed a significant difference in TPC, TMAC, and FRAP among different desi varieties, suggesting there may be variation in their potential health benefits. Furthermore, the growing location and growing season significantly impacted all analytes. Correlation analysis revealed a number of significant correlations, including a moderate positive correlation between the b* colour and the antioxidant capacity and total phenolic content. This work provides the first detailed insight into the range of phenolic and antioxidant contents found in Australian desi chickpea, and the impact that genotype, location and season can have.

Rainbow trout (O. mykiss) is rich in proteins and its production is high. Serrano chili peppers (C. annuum L.) have capsaicinoids which participate in the prevention of different illnesses. The aim of this work was to evaluate the effect of Serrano chili microcapsules addition on the physicochemical properties and sensory acceptance of a rainbow trout pâté. Pâté with microcapsules had 23.16, 5.94, and 73.07% of protein, fat, and moisture content, respectively. Color measurement showed a redness tendency (a* = 7.5 and b* = 22.3) with a luminosity of 78%. During sensory analysis pâté was rated positively meaning a feasible acceptance.

Antioxidants are known to play a crucial role in maintaining cellular health by neutralizing harmful free radicals. Among various dietary sources of antioxidants, wheat-based products, particularly flours, have gained significant attention due to their potential health benefits. Durum wheat, a widely cultivated species, serves as a primary ingredient in numerous food products. However, limited research has been conducted to assess the antioxidant activity of flours obtained from durum wheat varieties. In this study, we aimed to comparatively evaluate the antioxidant and antiplatelet potential of flours from 22 selected durum wheat varieties cultivated in Greece. We focused on three major parameters for antioxidant activity measurement: total phenolic content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and ferric reducing antioxidant power (FRAP). The total phenolic content was determined using the Folin-Ciocalteu method, while the DPPH and FRAP assays were employed to assess the ability of flours to scavenge free radicals and reduce ferric ions, respectively. Antiplatelet activity was evaluated by the platelet activating factor inhibition assay (PAF) in platelet rich plasma. Analysis of the data revealed notable differences in total phenolics, antioxidant and antiplatelet activities among the tested samples. The total phenolic content ranged from 624.0 + 3.5 to 950.0 + 5.3 μg of gallic acid equivalent/g flour with the variety Zeta E having the highest content. Antioxidant activities based on the DPPH and FRAP assays ranged from 0.56 + 0.02 to 2.26 + 0.08 and 1.93 + 0.02 to 3.65 + 0.03 μmol of trolox equivalent/g flour respectively with the varieties Marco Aurelio and Zeta E exerting the highest antioxidant activities in DPPH and FRAP, respectively. In addition, the IC50 values for antiplatelet activity ranged from 0.72 + 0.21 to 3.06 + 0.17 in mg of flour, with the variety of Zoi exhibiting the highest antiplatelet activity. Overall, this comparative evaluation highlights the differences of antioxidant and antiplatelet activities among flours obtained from 22 different durum wheat varieties cultivated in Greece. The results from this study aid in the selection of wheat varieties with superior antioxidant and antiplatelet capacities for use in bakery food formulation and dietary recommendations.

Consumers are faced with a multitude of hazards that may be present in the foodstuffs they consume. Legislation in the agri-food industry is the set of strict rules to be followed at all steps in the process of releasing products. Quality assurance in Algeria is essentially based on legislation framed by the law on fraud repression and consumer protection, together with the health law, the phytosanitary law, the veterinary law. In accordance with the international standards such as Codex Alimentarius, the ISO standards, also the international legislation the Basic General Food Law (EC 178/2002), and the hygiene package, as well as HACCP requirements. Public authorities must take all necessary measures to guarantee safe and healthy food products. The State, through its services, is the guarantor of public health

In the present work, the effect of the Flash Vacuum-Expansion (FVE) process on the recovery of total phenolic content (TPC) from entire coffee peel was evaluated. The resulting extracts were microencapsulated by spray drying using maltodextrin (MD10) and arabic gum (GA). The FVE increased TPC by 20.97% in the ethanolic extracts. The use of MD10 allowed to obtain smaller particles, less hygroscopic, and with better color and flow properties, as well as a higher concentration of TPC. Both powders were considered microbiologically stable, based on humidity and water activity.