Hyperglycemia is a significant risk factor in metabolic syndrome, contributing to the development of cardiovascular diseases and diabetes mellitus. Hyperglycemia increases ROS (reactive oxygen species) production by glucose oxidation and protein glycosylation, leading to cell damage. Our previous studies have highlighted the antioxidant properties of wine pomace products (wWPP), a co-product of winemaking, and their ability to modulate oxidative stress. The objective of this study was to evaluate the protective effect of wWPP against oxidative stress in hyperglycemic Caco-2 cells. They were treated with 1.5 μg GAE/mL of wWPP bioaccesible fractions, obtained from gastrointestinal digestion (WPGI) and colonic fermentation (WPF), under normoglycemic or hyperglycemic (35 mM glucose) conditions. After 24 h of treatment, cell viability, oxidative stress biomarkers and the expression of transcription factors and enzymes involved in cellular oxidation balance were evaluated. Hyperglycemia induced a 30% reduction in cell viability, which was restored to normoglycemic levels by WPF treatment. The bioaccessible fractions were able to counteract hyperglycemia induced oxidative stress in intestinal cells, as evidenced by significant decreases in carbonyl groups and MDA levels (10 and 40% respectively). Furthermore, hyperglycemia induced NF-κB overexpression was also significantly reduced by WPGI and WPF pre-treatment (between 15 and 53%), modulating the redox activity. In conclusion, the bioaccessible fractions of wWPP, particularly WPF, demonstrated significant potential in mitigating hyperglycemia-induced oxidative stress and enhancing cell viability in Caco-2 cells.

The consumption of food supplements in Latin America represents 7% of the world, as reported by the Latin American Alliance of Responsible Nutrition (ALANUR) in 2021. Developing high-quality Andean grains supplements could be interesting for enhancing the country's food security.

A supplement has been developed that contains high-quality protein and carbohydrates sourced from a blend of precooked quinoa and amaranth flours. Additionally, it includes omega-3 and omega-6 fatty acids derived from microencapsulated sacha inchi and chia oils, along with vitamins and minerals. The process for obtaining the precooked flours involved cooking at 75C for 12min, followed by drying in a tray dryer at 70C for 8-9 hours, grinding in a disk mill, and sieved to achieve a particle size of 150 µm. Pasta tests were conducted using RVA and DSC to check their gelatinization. The supplement´s composition adheres to the mandatory nutrient requirements specified by the Ecuadorian standard NTE INEN1334-2, 2011. Moreover, the supplement satisfies sensory criteria related to taste and consistency.

To evaluate the impact of the processing on nutrient attributes, assessing their bioaccessibility becomes significant. To accomplish this, the static in vitro digestion method was employed, both before and after the digestion process. The digestion protocol involves the following steps: oral phase with amylase, gastric phase with pepsin, and intestinal phase with pancreatin. The resulting digest was subsequently centrifuged and filtered. The apparatus utilized consisted of a reactor equipped with precise controls for temperature, pH, and agitation.

The in vitro digestibility percent for the supplement shake was determined to be 96.7 % (IVD). Essential amino acids were quantified through HPLC analysis with a fluorescence detector. As a result, lysine and histidine exhibited the highest bioaccessibility values of 97% and 79%, respectively, while methionine had the lowest value of 32%. The remaining amino acids showed intermediate values.

The purpose of this study was to determine the extraction of hydrolysate protein from waste materials (rice grain and rice beverages) in order to increase the value of domestic raw materials. The goal was to create protein beverage products containing rice protein hydrolysates that are customized to the needs of athletes for post-workout muscle restoration. Carbohydrates were extracted from rice paste using an amylase enzyme, followed by protein extraction using the Protease G6 enzyme. The E/S SL ratio, temperature, and time were investigated, with the extraction taking place at a pH of 7.0. The Central Composite Design approach was used in the experimental design to change the extraction conditions. The protein concentration and the concentration levels were determined. The concentration data were then submitted to 95 percent confidence level Analysis of Variance (ANOVA) to find significant differences. To visualize the relationship between protein concentration and the interaction between the E/S SL ratio, temperature, and extraction duration, a contour plot was generated. The results showed that increasing enzyme proportions and temperatures between 50 and 60 degrees Celsius boosted protein concentration. Lower E/S SL ratios and longer extraction times enhanced protein concentration. An E/S, SL ratio of 5%, a temperature of 52 degrees Celsius, and an extraction time of 180 minutes were shown to be ideal conditions for extracting protein from rice grains utilizing Protease G6 enzyme. The final protein content was 3.14 g/100 ml. These findings suggested that Protease G6 can be a viable alternative for developing rice protein beverages for athletes and health-conscious individuals.

Chefs often say “You eat with your eyes first.”. This means that, while taste, smell, and vision are distinct senses, visual stimuli generate expectations through learned associations, and these expectations exert cognitive top-down influences that can and sometimes do alter assessments of taste and flavour. This study investigates the intangible values associated with the visual assessment of high-end pastry cakes among individuals from diverse food cultures. Using word association, the study explored the emotions, sensations, and impressions evoked by the visual representation of five high-end pastry cakes. Thematic content analysis was conducted to interpret and group the evoked words into dimensions. Across all cultures, "Organoleptic properties" emerged as the most highly rated dimension, aligning with expectations for food product visual assessments.

Foodborne diseases are global public health concerns; therefore, food protection against bacterial spoilage and contamination is vital in the food sector [1]. Since spice essential oils (EOs) are necessary flavouring food ingredients possessing antimicrobial activity in the vapour phase, they have been suggested as active agents in antimicrobial atmosphere packaging, such as stickers, absorbent pads, and emission sachets. Although the antibacterial properties of vapours of EOs of individual spices are very well-known [2], the growth-inhibitory effects of their mixtures, traditionally used in cousins worldwide, have not been fully explored yet.

The study aimed to determine minimum inhibitory concentrations (MICs) of EOs hydrodistilled from spice mixtures (Tunisia Bharat and Mulling spice) and their ingredients (Cinnamomum cassia, Laurus nobilis, Myristica fragrans, Pimenta dioica, Piper nigrum, Rosa × damascena, and Syzygium aromaticum) against foodborne bacterial pathogens (Bacillus cereus, Enterococcus faecium, Listeria monocytogenes, Salmonella enterica Typhimurium and Streptococcus bovis) in liquid and vapour phase using broth-microdilution volatilization method in vitro [3].

Tunisia Bharat and Mulling spice EOs produced the most potent antibacterial effect (MIC = 256 µg/mL) in liquid and vapour phases against B. cereus as well as against S. bovis and L. monocytogenes, respectively. In addition, EO of C. cassia, a primary ingredient of Tunisia Bharat and Mulling spice, showed an excellent inhibitory effect (128-256 µg/mL) against Bacillus cereus in both phases, which as per our previous findings (≥ 256 µg/mL) [4]. These findings suggest that EO from Tunisia Bharat is a promising source of volatile antibacterial agents that can be used for further research and development of new products in natural food preservatives.

This study developed a predictive model for Escherichia coli survival in Amlou, a Moroccan almond-honey-argan oil spread, focusing on argan oil, sugar, and peptone concentrations. Based on the Doehlert matrix design, relationships were established between these ingredients and death rate (DR) and survival period (SP). Sugar affected DR, while argan oil and peptone influenced SP. The DR model demonstrated a RMSE of 0.0095 and SEP of 22.22%, confirming its accuracy. This work offers valuable insights for food producers about E. coli’s behavior in Amlou-like foods.

The aim of this study was to compare ultrasound-assisted extraction (USAE) with probe and USAE with bath, using different solvents (ethanol:water), on the extraction of total phenolic compounds (TPC) from tomato pomace and lemon peels by-products:. The TPC after USAE with probe ranged from 1.2- to 3.1-fold and from 1.1- to 2.0-fold more than USAE with bath in tomato and lemon by-products, respectively. The solvent with the highest extraction of TPC from tomato pomace was 100 % ethanol (between 1.2- and 2.6-fold more than the other solvents) while the best solvent in lemon peel was 100% water (between 1.1- and 2.0-fold more). USAE with probe demonstrated to be a clean, efficient, and a green technology for the extraction of TPC from tomato and citrus by-products.

The COVID-19 pandemic has notably influenced eating and lifestyle behaviors, prompting shifts in dietary habits. This study examines lockdown effects on eating patterns and health risks. Lazio, Italy faced multiple lockdown phases, impacting activities and prompting containment. Studies revealed mixed diet changes during short-term lockdowns, yet long-term impacts remain understudied. The study aims to assess lockdown effects on eating habits and health risks through pre-and-post lockdown questionnaires. Data on eating behaviors, food habits, and taste were gathered pre-and-post lockdowns from a Rome obesity center. Ethical standards were followed, and 1256 individuals participated. All participants were contacted between May and July 2021, with the request to repeat the same online test. 118 participants agreed and were included in this study. A structured questionnaire covered meals, food groups, favorite dishes, and activity. Dietary history and body composition assessments were performed. Analysis demonstrated significant shifts in food consumption patterns. Cereals and raw vegetable intake rose, while legume consumption decreased. Drinking habits changed, but alcohol intake remained steady. The study highlighted changes in diet and lifestyle, including reduced eating out and sleep disturbances. Physical activity remained stable, with more morning sports. The study uncovers COVID-19 lockdowns’ impacts on eating habits and health risks, enriching our understanding of prolonged quarantine effects on food supply and security.

Edible Bird’s Nest (EBN) is a valuable and nutritious food tonic made from the saliva of Swiftlet birds. EBN has been consumed for centuries due to its high nutritional value. Proteins are the main nutrient in EBN. However, studies investigating the functional proteins in EBN are still limited. Therefore, the present study aims to characterize the functional proteins from EBN using proteomic-based techniques. In addition, the molecular characteristics of the functional proteins were analyzed using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The results showed that 0.951 ± 0.03 mg/mL of functional proteins were successfully extracted from the EBN. Several distinct protein bands in the range of 35–135 kDa were profiled from the EBN. Using ultrahigh performance liquid chromatography coupled with quadrupole time-of-flight tandem mass spectrometry (UHPLC-Q-TOF-MS-MS), a total of 51 proteins were identified from the EBN. The protein sequences were processed in the BIOPEP database to predict the potential biological activity of EBN proteins. The prediction results suggest that the EBN proteins potentially possess antioxidant, anti-inflammatory, immunostimulatory, antitamnestic, antihypertensive (angiotensin converting enzyme (ACE) inhibitors), antidiabetic (alpha-glucosidase inhibitors, alpha-amylase inhibitors, dipeptidyl peptidase IV inhibitors) and antithrombotic properties. The antioxidant properties [DPPH scavenging activity (20.84% ± 3.43) and ABTS scavenging activity (31.49% ± 1.66)] and anti-inflammatory properties [inhibition of nitric oxide (NO) production (21.30% ± 4.41) and inhibition of albumin denaturation (25.30% ± 0.32)] were experimentally validated. In conclusion, the results suggest that functional proteins from EBN are potentially functional ingredients in the nutraceutical and food industries.

Nigella sativa, an annual herbaceous flowering plant of the Ranunculaceae family, is considered an important medicinal plant due to the presence of several bioactive compounds in its seeds, including both volatile and non-volatile compounds. The cultivation of numerous genotypes of N. sativa are witnessed in different parts of the world with varying compositions of such chemical compounds. Since the variation in composition determines the quality grade of the seeds, this study was carried out to explore the compositional variation of twelve different genotypes of N. sativa cultivated in Central Queensland, Australia. The results showed total phenolic content (TPC), FRAP and CUPRAC (antioxidants), and thymoquinone in the range of 291–529 mg GAE/100 g DW, 703–966 mg TE/100 g DW, 2533–3416 mg TE/100 g DW, and 219–349 mg/100 g DW, respectively. The highest value of TPC, thymoquinone, FRAP and CUPRAC was observed in genotype AVTKS#E, AVTKS#F, AVTKS#4 and AVTKS#D, respectively. The lowest value of TPC and FRAP was observed in genotype AVTKS#24 and the CUPRAC and thymoquinone was lowest in genotype AVTKS#23 and AVTKS#1, respectively. Monomeric anthocyanins were absent in the methanolic seed extracts of all nigella genotypes. There was a strong positive correlation among the TPC, CUPRAC and FRAP. However, despite thymoquinone being reported as a strong antioxidant in the literature, there was no significant correlation of thymoquinone with TPC or CUPRAC, and only a weak positive correlation with FRAP. Overall, the genotypes with comparatively higher value of thymoquinone, TPC and antioxidant capacity (both, FRAP and CUPRAC) showed particular potential for breeding programs.