Although there have been many studies on the analysis methods, production mechanism, and toxicity of acrolein in foods, there is a lack of analysis data for various foods, especially vegetables and fruits. This study is significant in detecting acrolein by distinguishing more than 100 food samples into four matrices using a validated acrolein analysis method developed. Analytical method of acrolein was established by solid phase extraction (SPE) with high performance liquid chromatography tandem mass spectrometry (LC-MS/MS). Linearity (R2), limit of detection (LOD), limit of quantitation (LOQ), accuracy and precision for analytical method of acrolein, were > 0.99, 0.14–1.73 ug/kg, 0.43–5.24 ug/kg, 82.12 –119.30 % and 0.52–12.11 RSD % of intra, inter-day.

Food products were classified into a total of 4 matrixes by characteristic such as fatty solid, non fatty solid (with high and low water content) and fatty liquid. Acrolein was detected in 89 out of 102 foods such as agricultural food, meet products, sea foods and processed foods resulting in a detection rate of 96.08%.

The ethanolic extracts of habanero pepper contain two main groups of bioactive compounds: carotenoids, responsible for its characteristic color, and capsaicinoids, which give it its pungency. However, these compounds are sensitive to heat and oxidation, leading to their degradation over time. An alternative to protect these valuable compounds is the microencapsulation. This process involves using biopolymers to create a protective wall around the bioactive components, through of techniques like spray drying. The temperature and relative humidity are considered essential factors for preserving the integrity of the bioactive compounds during storage. Then, the objective of this research was to determine the critical storage conditions for the microcapsules. In this study, maltodextrin (MD) and a mixture with precipitated silica in a 95:5 w/w ratio (MDSP) were used as wall materials, and the spray drying was coupled with a heat pump in a closed loop configuration. The water adsorption isotherms and glass transition temperature were used to construct state diagrams (SD) using various mathematical models. The monolayer values, which indicate the point of maximum stability, were found in 6.17 and 6.76 g of water/100 g d.s. for MD and MDSP, respectively. The SD revealed critical water activity values (a_WC) of 0.49 for MD and 0.41 for MDSP. When both samples were stored at aw>0.4 (a_WC) the samples underwent physical transformations and, in addition, exhibited the greatest total color change, ΔE > 8. While those stored below a_WC, presented the smallest change, ΔE<4, consistent with the state diagrams.

The production of high-quality rum requires a carefully controlled fermentation process, which is determined by the physicochemical and nutritional properties of the molasses used as a substrate. The flavor, aroma, and alcohol content of the final product are heavily influenced by the composition of molasses. This paper presents the results of an extensive analysis of molasses, a byproduct of sugar production that has various applications in food and feed industries. The physicochemical properties and nutritional composition of molasses were investigated using a range of analytical techniques including Brix, moisture content, pH, total ash content, total dissolved solids, crude protein, sugar content, total nitrogen, free amino acids, amino acids, mineral content, vitamins, and organic acids. The study analyzed molasses samples obtained from three painted concrete constructed storage wells at the Bundaberg Distilling Company. The results indicated that the molasses samples possessed a substantial sugar concentration, with sucrose being the most abundant, ranging from 35.02 – 35.27% w/w. These findings support the traditional use of molasses in rum fermentation and use as an alternative feedstock for the synthesis of various value-added chemicals. The pH of the molasses was slightly acidic, and the total ash content was relatively high ranging from 8.76 – 13.55 % w/w, indicating the presence of mineral salts. Mineral content varied among the samples, but all three contained significant levels of sodium, phosphorus, potassium, calcium, and magnesium. All the samples contained essential amino acids and vitamins, but their levels varied. The molasses also contained varying levels of different organic acids, including acetic, propanoic, aconitic, formic, valeric, lactic, citric, and malic acids. The analysis revealed significant differences in ash content, nitrogen compounds, and minerals between storage wells, indicating inherent variability between batches. However, key fermentable sugars did not significantly differ between samples, and blending or standardization is recommended to minimize batch-to-batch variation prior to fermentation. This study provides valuable information on the composition and quality of molasses, which can be used to optimize its utilization in rum fermentation and various other applications.

Berry fruit seeds should be treated as a valuable waste product of fruit industry. In the following study oils from cranberry, black currant, red currant, strawberry and chokeberry seeds were extracted by conventional and pressurized liquid extraction. The quality of oils was assessed by determining oxidative stability (onset and maximum time of induction) with the use of pressure differential scanning calorimetry, fatty acids composition by gas chromatography and health indices, such as atherogenicity, thrombogenicity and hypocholesterolemic indexes. Additionally, health-promoting index was calculated. It was found that fatty acid profile was not affected when pressurized liquid extraction was used. Major fatty acid in the studied oils was linoleic acid ranging from 36% for cranberry seed oil to 69% for chokeberry seed oil, followed by α-linolenoic acid in case of cranberry, strawberry and redcurrant seed oils or by oleic acid for chokeberry and blackcurrant seed oils. The oxidative stability of fats extracted with the use of pressurized solvent was significantly lower, comparing to oils obtained in conventional extraction process e.g., maximum induction time for conventionally extracted chokeberry seed oil was 40.74 ± 0.66 min and 9.24 ± 0.57 min when pressurized liquid extraction was applied. The studied oils had low values of atherogenicity and thrombogenicity indexes, what with combination with high values of hypocholesterolemic index allow to qualify them for high nutritional quality oils. However, further studies, regarding process optimization in order to obtain oils with improved quality, mainly better oxidative stability, is needed.

For a substantial portion of the global human population, rice is the most significant and primary cereal crop. 20% of the calories consumed globally come from rice, which is essential for the existence of more than 3.5 billion people (Shakoori et al., 2018). One of the most crucial aspects of growing grain production is the application of pesticides, including pre- and post-emergence herbicides, insecticides, and fungicides, at different phases of cultivation. However, the use of these pesticides has an impact on the soil and water. In addition to regularly used pesticides, a significant concern is the presence of not allowed pesticides in rice, which is why Good Manufacturing Practice (GMP) is crucial (Kresse et al., 2019; Shakoori et al., 2018). For this reason, there is an increasing interest in the development methodologies to detect pesticides residues in food and feed samples.

In the present study, a method was developed and validated to determine 121 pesticide residues in rice, according to the guidance document SANTE/11312/2021 (SANTE, 2021). QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) was chosen as the pesticide extraction method and the extract was analyzed by ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS). The linear ranges of the calibration curves were between 5–100, 10–100 or 20-100 µg/L, depending on the pesticide. The limit of quantification was 5, 10, or 50 µg/kg. The methodology was shown to be precise and accurate (recovery 70.02 - 119.08%.) and was applied to commercial samples of rice.

Press cakes are pomace that is a by-product of pressing oil from oilseeds. Due to the high content of the lipid fraction, protein, carbohydrates and minerals, press cakes are used, among others, in the production of animal feed, and in recent years there is talk about the use of oil cakes/meals in human nutrition. Press cake can also be a good component of microbiological media. The aim of this study was the assessment of selected press cakes (linseed, rapeseed, hemp, safflower and camelina) in the context of their potential use as a lipid source in the biosynthesis of green note aroma compounds with the use of Yarrowia lipolytica yeast. For this purpose, the lipid fraction of press cakes was analyzed for unsaturated fatty acids and the activity of lipoxygenase - a key enzyme in the synthesis of green note aroma compounds. Due to the fact that lipoxygenase activity significantly depends on the acidity of the extraction medium and the presence of phenolic compounds, buffers with different pH (from 2 to 9) were used in the analysis and the content of polyphenols in individual extracts was determined.

Chromatographic analysis (GC) of the lipid fraction showed that the hemp and safflower cakes had the highest content of polyunsaturated fatty acids. PUFAs accounted for 68% and 73% of the total lipid fraction, respectively. Hemp cake extracts were also characterized by the highest lipoxygenase activity, at the level of approx. 76.4 ± 1.2 U/ml, with the lowest content of phenolic compounds (1.2 mg of chlorogenic acid/ml of the extract). It has been shown that it is worth undertaking optimization studies on the valorization of selected press cakes aimed at the use of the lipid fraction and oxidative activity of press cakes, which in combination with the activity of microorganisms can give promising results in the biosynthesis of green note aroma compounds.

In recent years, scientific research has focused on studying Andean roots and tubers due to their attractive agricultural and nutritional qualities; however, as they contain high moisture, it is imperative to dehydrate them to extend their useful life. Likewise, the analysis of dry food's drying kinetics and food stability (in terms of water activity) is essential to control moisture removal and marketing progress. The drying process carried out in this study (65ºC for 8 hours) showed three clear stages: adaptation, the drying period at a constant speed, and a third stage with a gradual drop in the drying rate. The experimental data were satisfactorily adjusted to seven mathematical models, highlighting the Page model since it presented higher coefficient of determination values. Likewise, the estimated mean error and percentage of relative mean deviation values were less than 1 in this model. The isotherms showed a type II sigmoidal shape, representing the samples are hygroscopic due to the structural changes suffered by the matrix during the process. Finally, the GAB model showed a higher coefficient of determination. All the Andean tubers and tuberous root flours must be dried until reaching a humidity below 10 g_water/g_{dry mass} and stored in environments with a relative humidity lower than 60% to remain stable for longer.

Bamboo (Phyllostacys edulis, Poaceae) shoot is a traditional delicacy in several countries. Many studies have demonstrated that shoot was the ideal food being of low fat, high dietary fibres and rich in mineral content. and several bioactive compounds [1]. This study aimed to compare the effect of different modified atmosphere packaging (MAP) on the postharvest shelf-life of fresh bamboo shoots during storage of 28 days at 4°C. For this purpose, fresh shelled bamboo shoots were pre-treated in a chlorinated water solution and then and subsequently dried and packaged in MAP using heat-sealable polyamide and polyethylene (PA/PE) trays. The tested gas mixtures are 2%O₂, 5%CO₂, 93%N₂ (ATM1), and 3% O₂, 7% CO₂, 90 % N₂ (ATM2). The effects of MAP systems were assessed by the changes of their chemical physical parameters (moisture content, water activity, pH, respiration rate and firmness). CIELab colorimetric parameters and microbial growth test were also assessed. The total phenol content (TPC) and radical scavenging activity evaluated by DPPH and ABTS test were also done [2,3]. Results showed that after 28 days of storage a_w values of 0.957 and 0.950 for ATM1 and ATM2, were recorded. At the end of storage period significant variations of the colorimetric parameters are observable between the apical portion of the shoot and the basal one regardless of the MAP applied. Shoots packaged in ATM1 showed a greater microbiological decay particularly evident after 28 days of storage. As regards TPC, a fluctuating trend was observed with a reduction in the first 7 days of storage followed by an increase. A linear reduction in radical scavenging activity was evidenced during samples storage independently by the typology of MAP applied.

[1] Sindhal, P.; Bal, L.M.: Satya, S.; Sudhakar, P.; Naik, S.N. Bamboo Shoots: a Noval Source of Nutrition and Medicine. Critical Reviews in Food Science and Nutrition, 2013, 53, 517-534. https://doi.org/10.1080/10408398.2010.531488. [2] Sicari, V.; Romeo, R.; Leporini, M.; Pellicanò, T.; Tundis, R.; Loizzo, M.R. Comparison of traditional hot water and vacuum assisted blanching methods on the physico-chemical quality parameters and antioxidant activity of zucchini (Cucurbita pepo L.) slices. Journal of Food Measurement and Characterization, 2022, 16, 281-294. https://doi.org/10.1007/s11694-021-01158-4. [3] Leporini, M.; Loizzo, M.R.; Sicari, V.; Pellicanò, T.M.; Reitano, A.; Dugay, A.; Deguin, B.; Tundis, R. Citrus × clementina Hort. Juice Enriched with Its By-Products (Peels and Leaves): Chemical composition, in vitro bioactivity, and impact of processing. Antioxidants, 2020, 9, 298. https://doi.org/10.3390/antiox9040298

Chayote (Sechium edule) is an underutilized Cucurbitacea in Portugal, presenting an interesting nutritional and phytochemical composition. The application of green-extraction techniques to recover valuable bioactive compounds and further investigation on the phytochemical profile of chayote peels is required to promote its sustainable use in food, cosmetic and pharmaceutical sectors.

This study aimed to determine the optimal ultrasound-assisted extraction (UAE) conditions for recovering carotenoids, phenolic compounds, and antioxidant capacity from chayote peel. A response surface methodology using the Box-Behnken design was employed to investigate the impact of ethanol percentage, extraction time, temperature, and ultrasonic power on the recovery of total carotenoid and antioxidant capacity. Chayote peel extracts were also prepared by maceration (ME) and microwave-assisted extraction (MAE) using the same time and temperature conditions optimized by UAE.

Results showed that 37% ethanol, 55 °C and 224 W, for 30 min were the optimal UAE to maximize the recovery of total phenolics (406 mg GAE/100 g DW) and antioxidant compounds (FRAP value of 82.83 mg AAE/100 g DW and ABTS value of 319 mg AAE/100 g DW). The extraction of carotenoids from chayote peel (38 mg/100 g DW) was maximised using 75% ethanol, 35 °C and 168 W, for 30 min. At the same temperature and time conditions, UAE showed greater extraction efficiency of total phenolics and carotenoids than ME and MAE. The HPLC analysis of the extracts showed that tocopherol esters were the main class of carotenoids, followed by retinol esters and a-tocopherol. Moreover, 26 compounds were also identified in the chayote peel extracts by HPLC analysis; the phenolic acids (mostly represented by 4-hydroxyphenilacetic acid, ferulic acid, gallic acid and protocatechuic acid) accounted for 71% of the total compounds quantified, followed by 21% of flavonols (mostly represented by myricetin).

This study reveals the potential of UAE as an effective green extraction technique to recover bioactive compounds from chayote peel, for food, pharmaceutical and cosmetic applications.

Up to now, although there are many studies regarding potential synbiotic combinations in bread, there are limited studies in the literature based on baked goods (cake, biscuit/cookie/cracker) and other cereal-based solid foods (CB-SF) such as pasta/noodle, breakfast cereal, and waffle. The inulin followed by β-glucan is the primary directly-utilized prebiotic source in potential synbiotic combinations in CB-SF.On the other hand, the most commonly used probiotic bacteria in potential synbiotic combinations in CB-SF are Lactobacillus acidophilus, Levilactobacillus brevis, Lacticaseibacillus casei, Limosilactobacillus fermentum, Lactiplantibacillus plantarum, and Lacticaseibacillus rhamnosus, which belong to Lactobacillaceae family. Moreover, Saccharomyces boulardii and Bacillus coagulans were also utilized in the use of synbiotic combinations in cake and pasta formulations, respectively. However, generally, no viable probiotics from Lactobacillaceae were detected in CB-SF after baking/cooking. Therefore, the most utilized wall materials which have the prebiotic potential for preparing co-encapsulated probiotic bacterial strains to enhance their stability and viability throughout producing, storing, and handling processes in CB-SF are high-amylose maize starch, chitosan, and some hydrocolloids such as pectin, κ-carrageenan, gum arabic, guar gum, xanthan gum, acacia gum, methylcellulose, and carboxymethylcellulose. Moreover, probiotic inclusion with edible films/coating which have prebiotic potential could be another way to meet the recommended probiotic levels in CB-SF. In addition, there are some promising results regarding the hypocholesterolemic effect of synbiotic combinations in CB-SF. In this regard, the following studies should focus not only on the viability of probiotics with prebiotics but also on the nutritional, technological, and sensorial properties and effects on human health of CB-SF regarding their synbiotic potential.