Cruciferous sprouts (Brassicaceae) are rich in glucosinolates/isothiocyanates (GSL/ITC), as health-promoters and also characteristic components for their organoleptic quality. The GSL/ITC are involved in the prevention and modulation of different pathological conditions (e.g. cancer, respiratory problems, metabolic and neurological disorders).

For the production of edible sprouts, only recently, the use of LED lights is growing in popularity as solution for indoor production and as sustainable system for the future of food supply. With this in mind, the aim of this study was to obtain edible sprouts of cruciferous species elicited by the use of LED lighting and natural hormones (Methyl-Jasmonate) as strategy to obtain naturally-functional fresh foods.

Seeds of cruciferous varieties (broccoli, red radish, red cabbage, and white mustard) were sanitized and aerated for 24h and allowed to grow for 2 more days in the dark. The 3-day old sprouts were grown under 18/6 h photoperiod under environmental controlled conditions using LED lights and Methyl-Jasmonate sprayed elicitor (250 µM MeJA). The efficiency in germination and biomass production as well as the phytochemical composition (GSL profiling) by HPLC-DAD-ESI-MSn analyses were carried out.

The preliminary evaluation of the data showed differences in terms of fresh weight production at harvest, depending on the variety and the growth conditions. The identification of GSL in these sprouts revealed qualitative differences according to variety and suggested the possibility of using specific GSL as markers for varieties: glucoraphanin (GRA) in broccoli; glucoraphenin (GRE) and Dehydro-Erucin (DH-ERN) in red radish; hydroxybenzyl-GLS (GSB) in white mustard, and glucoerucin (GER) in red cabbage. The effects of the LED lighting and the use of elicitor (MeJA) is a promising tool for increasing GSLs/ITCs contents in cruciferous sprouts, rendering a healthier fresh foods or ingredients for developing new functional products.

In an increasingly globalized world, extra virgin olive oil quality and authenticity is an important issue in order to assure consumer’s protection, prevent unfair competition and disrupt the national economy by a false declaration of origin. Hence, the recognition of EVOO authenticity is of great interest in terms of commercial and quality aspect. The objective of this study was to evaluate and discriminate monovarietal extra virgin olive oils of the two dominant olive cultivar, Lianolia Kerkyras and Koroneiki, produced in the coastline part of Western Greece, based on their chemical characteristics followed by statistical and chemometric analysis in order to identify possible markers for authenticity purpose. A total of 104 olive oil samples were collected. Both cultivars had an overall high quality profile as far as their basic qualitative parameters is concerned. Olive oils of cv. Koroneiki are characterized by a higher concentration in the mono-unsaturated oleic acid and the saturated stearic acid compared to cv. Lianolia Kerkyras, while a clearly higher concentration in the poly-unsaturated linoleic acid was observed in olive oils of cv. Lianolia Kerkyras. In addition, olive oil samples of cv. Koroneiki showed a clear lower total sterols concentration with a percentage of 40,9% not surpassing the required EU Regulatory limit of 1000 mg/kg, an observation which strengthens previous published results of our research group and depicts an overall “special characteristic” of cv. Koroneiki. As far as, the profile of the individual sterols is concerned, Lianolia Kekryras samples exhibited higher mean value for the major sterol, β-sitosterol and lower mean value for the rest most abundant sterols compared to the relative values of Koroneiki olive oils. Analysis of variance and principal component analysis of the GC- analyzed olive oil samples showed substantial compositional differences in their fatty acid and sterolic profile demonstrating a strong botanical effect, indicating those compositional markers as possible authenticity tools.

White sesame flour resulting after seed oil extraction is an edible residue, which may become a novel alternative of healthy products due to its high polyphenols content, compounds with many beneficial effects for human health. In the present study, the antioxidant properties of sesame flour were characterize in human cells in vitro. The hepatic cell line HepG2 was treated for 24h with degreased sesame flour extracts or pinoresinol, one of the main polyphenols of this flour. After, oxidative stress was induced by H₂O₂ exposure. Cell viability and reactive oxygen species amount were measured by flow cytometry. Antioxidant enzyme activity of glutathione peroxidase (GPx), reductase (GR) and Catalase (Cat) were determined by spectrophotometry. Results showed that pinoresinol decreased H₂O₂ oxidative effects up to a 40%, rising Cat and GR activity without compromising cellular viability. Sesame flour extracts mayor dose decreased H₂O₂ stress induction up to 46% yet it increased cell death levels. Also, sesame flour raised a 100% Cat and GPx activity. These findings suggest that sesame flour has antioxidant properties through antioxidant enzymes activity modulation. Since pinoresinol is one of the mayor polyphenols of sesame flour, this industrial residue might be a potential source for functional foods with health benefits.

The long-term frozen storage deteriorates the quality of hilsa fish (Tenualosa ilisha), which is famous for its delicious taste and flavors. Vacuum packaging may retain the flavor and quality of hilsa fish. To this end, biochemical and microbiological analyses were used to assess the quality of hilsa fishes under whole & not sealed pack, whole & vacuum pack, dressed & not sealed pack, and dressed & vacuum pack at a monthly interval during nine months of storage at -18°C. There were no significant differences (p> 0.05) in the values of pH, free fatty acids (FFA), total volatile base nitrogen (TVB-N), and aerobic plate count (APC) among the treatments, and the values remained within the acceptable limit in the storage period. However, thiobarbituric acid reactive substances (TBARS) were significantly (p< 0.05) lower in samples under vacuum (whole & dressed) compared to unsealed pack. TBARS values did not cross the acceptable limit for vacuum pack samples in nearly the entire storage period but exceeded for unsealed pack samples within the first month. It is assumed that the vacuum packaging reduced the secondary oxidation of fatty fish like hilsa during the frozen storage, which can ensure a year-round supply of quality hilsa fish without altering the distinctive taste and flavor.

Coffee pulp is a by-product generated during coffee processing, producing environmental pollution when discarded to rivers. Currently, the revalorization of coffee by-products is being studied due to its high potential as new value-added food ingredients. This work aimed to study the chemical composition and functional properties of coffee pulp, including antioxidant, hypoglycemic and hypocholesterolemic properties, as well as to validate the safety of coffee pulp as a novel food ingredient.

Coffee pulp composition was assessed following the standard methods (AOAC). Determination of dietary fiber (DF), including the soluble and insoluble fraction, was performed using enzymatic-gravimetric and chemical methods. Total phenolic compounds and in vitro antioxidant capacity were analyzed by Folin-Ciocalteu and ABTS, respectively. Physicochemical properties measured included bulk density, water holding capacity, oil holding capacity, water absorption capacity, swelling capacity, emulsifying activity, foaming capacity, and gelation capacity. Hypolipidemic (cholesterol and bile salts binding and lipase inhibition capacities) and hypoglycemic (glucose adsorption and the inhibition of α-amylase, glucose diffusion, and starch hydrolysis) were investigated using in vitro techniques. Acute and subchronic oral toxicity experiments were carried out following OECD Test Guidelines 452 and 408 (5 male and 5 female C57BL/6 mice per group, vehicle/coffee pulp) to assess the food safety of coffee pulp flour.

Coffee pulp showed a high content of DF (51.2%), highlighting the fraction of insoluble dietary fiber (88.9%) compared with soluble dietary fiber (11.1%). Proteins (9.2%) and lipids (2.6%) were considered a min fraction. Coffee pulp presented a high content of phenolic compounds (40.6 mg/g), of which 29% were linked to DF, giving coffee pulp its antioxidant potential (102.3 mg Trolox eq/g). The by-product showed adequate water and oil retention and gelling properties. Coffee pulp reduced the absorption of cholesterol (84%) and bile salts (85%), inhibited pancreatic lipase (64%), and presented the capacity to diminish the diffusion of glucose (34%). The acute and subchronic toxicity tests revealed that the intake of coffee pulp did not cause significant lesions in isolated vital organs (liver, spleen, and kidney) nor changes in histological parameters, guaranteeing the safety of this new food ingredient.

The results obtained motivate the use of coffee pulp as a novel ingredient with a high content of antioxidant dietary fiber, and great potential to be safely incorporated functional foods with beneficial health properties.

In dairy processing environments, many bacterial species adhere and form biofilms on surfaces and equipment, leading to foodborne illness and food spoilage. Among them, Listeria monocytogenes and Pseudomonas spp. could be present in mixed-species biofilms with increased resistance to disinfectants and antimicrobials. This study aimed to evaluate the interactions between L. monocytogenes and P. fluorescens in dual-species biofilms simulating dairy processing conditions, as well as the capability of P. fluorescens in co-culture to produce the blue pigment in a cheese model system. The biofilm-forming capability of single- and mixed-cultures were evaluated on polystyrene (PS) and stainless steel (SS) surfaces at 12°C for 168 h. Biofilm biomass was assessed by crystal violet staining, and the planktonic and sessile cells were quantified in terms of CFU. The biofilms were also observed through Confocal Laser Scanning Microscopy (CLSM) analysis.

Results showed that only P. fluorescens was able to form biofilm on PS. Moreover, in dual-species biofilm at the end of the incubation time (168 h at 12°C), a lower biomass compared to P. fluorescens mono-species was observed on PS. On SS, the biofilm cell population of L. monocytogenes was higher in the dual-species than in mono-species, particularly at 48 h of incubation. The production of blue pigment by P. fluorescens in a cheese model system was revealed both in single- and co-culture after 72 h of incubation (12°C), confirmed also by CLSM results, showing agglomeration, probably linked to the blue pigment.

Our study highlights that the interactions between the two species can influence biofilm formation (biomass and sessile cells) but not the capability of P. fluorescens to produce blue pigment.

Smoothies are a popular and convenient way for bioactive compounds consumption from fruits and vegetables such as, total phenolics, carotenoids and flavonoids, being the preservation treatment an important action to guarantee the safety and extension of shelf-life. The main goal of this study was to evaluate the impact of heat treatment (HT) on smoothie prepared with “Fuji “apple (41%), pineapple (31%), cabbage (8%), pumpkin (10% ) and banana (10%), by response surface methodology (RSM), where the temperature (70 – 100 ºC) and treatment time (0.5 – 10.5 min), were the dependent variables.

After optimization of HT conditions, a validation assay was performed to guarantee the minimal changes on colour and reduction of 90 % of polyphenoloxidase enzyme (PPO). Antioxidant activity (FRAP, DPPH, ABTS), total phenolics content (TPC), pH and solids soluble content, were also analysed. Predicted models of colour parameters (L*, a*, ºh) and PPO enzymatic activity, were found to be significant (P < 0.05) with regression coefficients (R²) of 0.84, 0.86, 0.92 and 0.97, respectively. From the RSM-generated model, the HT conditions that ensure a minimal green loss of smoothie and inactivation of PPO enzyme were 85 ºC during 7 min. In the validation study, these conditions were tested and proved to be sufficient to achieve the main goals. In heat treated smoothie, an increase of TPC (10%) and antioxidant capacity (ABTS: 50%, DPPH: 17%, FRAP: 13%) was attained.

This study demonstrated that RSM was efficient to select the optimal conditions of HT, and improved the important attributes that influence product quality and consumer´s health (TPC and antioxidant capacity).

Alheira is a traditional non-ready-to-eat sausage produced mainly in Northern Portugal. Made of poultry, pork or game meat, bread and seasonings, it is a very sought-after meat product in Portuguese cuisine due to its organoleptic properties. The objective of this study was to evaluate the associations between some relevant physicochemical and microbiological attributes of alheiras produced by different regional producers. Finished products from 8 regional factories amounting to 40 samples were analysed. Counts of mesophiles, lactic acid bacteria (LAB on MRS and M17 agar), Staphylococcus aureus, Clostridium spp. and Salmonella spp., as well as pH, water activity (a_W), moisture, ashes and protein content were determined. Principal Component Analysis (PCA) of these variables was conducted to construct quality maps. Three meaningful components were extracted, accounting for 63% of data variability. PCA1 (26% of data) was positively associated with LAB, mesophiles and S. aureus, characterising therefore longer fermentation. PCA2 (22%) correlated negatively with moisture, a_W and positively with Clostridium, and thus has been linked to greater dehydration of these sausages. PCA3 (15%) correlated positively with pH and protein content, implying the use of more meat in the formulation. Projection of samples in the three-dimensional space allowed the differentiation of three clusters of factories: one made up of 4 factories that represent microbiologically safe alheiras of lower pH and higher LAB. Another quality cluster of 3 factories describes meat-rich alheiras of higher pH and ash content. A third cluster of one factory was identified representing drier alheiras with higher incidence of pathogenic bacteria. This preliminary work has identified three quality factors (axes) underpinning the variability in artisanal alheiras: duration of fermentation, extent of dehydration and proportion of meat in formulation; and has also highlighted the need to implement better microbiological control and process standardisation during the production of artisanal alheiras.

The Hyptis genus, comprising about 400 species, has been reported to have a diverse range of biological activities, being widely used in Brasilien folk medicine. The aim of this study is to evaluate, compare and discuss the anti-acetylcholinesterase activity of three methanolics extracts from Hyptis leaves’: Hyptis marrubioides (Hm), Hyptis pectinate (Hp) and Hyptis suaveolens (Hs). Among these species, Hs has been the most studied, mainly regarding its antioxidant activity, there being no studies addressing Hm extracts. Inhibition of AChE, the key enzyme in the breakdown of acetylcholine, may be considered as one of the treatment approaches against several neurological disorders including Alzheimer’s. To our knowledge, no studies have been reported regarding anti-AChE activity of Hyptis species.

AChE activity was measured using a modified 96-well microplate assay based on Ellman’s method. IC50 values were calculated for Hm, Hp and Hs methanolic extracts using physostigmine as a positive control. % AChE inhibition = [(Ac – Abc) – (As -Abs)]/ (Ac – Abc) x 100 (Ac = absorbance of the control; Abc = absorbance of the control blank; As = absorbance of the sample; Abs = absorbance of the sample blank). IC50 values were obtained from the graphical curves % AChE inhibition versus Hyptis extracts concentration, via non-linear regression analysis.

The extracts exhibited a dose-dependent AChE % inhibition with IC50 values lower for Hm (45,21 ± 1,672 µg/mL) than the other extracts:IC50 (Hp) = 66,30 ± 3,560 µg/mL and IC50 (Hs) = 68,05 ± 2,994 µg/mL. IC50 (physostigmine) = 6,480x10^-11 ± 7,586x10^-12 mg/mL. One-way ANOVA statistics revealed a significant difference between Hm and the other extracts (p < 0,0001) and no significant difference between Hp and Hs methanolic extracts.

Flavonoids has been considered a prominent source of anti-AD compounds, because of their potential AChE inhibitory activity allied to the well-known antioxidant activity and low toxicity. Accordingly, we have recently reported the phenolic profile and antioxidant activity of Hm, Hp and Hs species, containing mainly quercetin, luteolin, and rosmarinic acid derivatives. Given the present results, studies regarding the role of these Hyptis extracts in neurological disorders progression are warranted.

This work is financed by INTERACT - ISAC project, no. NORTE-01-0145-FEDER-000017, co-financed by the European Regional Development Fund (ERDF) through NORTE 2020 (North Regional Operational Program 2014/2020).

Spanish-style green olives are the most important trade preparation of table olives with great economic importance in the international market. As fermented product, olives are characterized by a wide variety of volatile compounds due to microbial metabolism, resulting in the development of the organoleptic characteristics of the final product and especially flavor. In the present study, the volatile profile of Conservolea and Halkidiki cultivars, processed as green olives by the Spanish method, was elucidated. Specifically, olives after fermentation were packaged in multi-laminated pouches and stored at room temperature for 12 months. Solid phase micro-extraction (SPME) was used for the isolation of volatile components, which were further determined by gas chromatography coupled to mass spectrometry (GC–MS). Eighty-nine compounds were identified, including several aldehydes, ketones, acids, terpenes, esters and alcohols. More specifically, the main volatile compounds of both cultivars were acetic acid, propanoic acid, ethanol, 2-butanol and 1-propanol, whereas several esters were found in high concentrations as well (ethyl acetate, ethyl propanoate, n-propyl acetate, propyl propanoate). However, there were some quantitative differences between the two varieties regarding some of the identified substances. Higher concentrations of 2-butanol were found in the Halkidiki cultivar, whereas the content of ethyl propanoate was higher in the Conservolea cultivar. Furthermore, differences in the quantities of some volatile compounds over time were observed. In particular, acetic acid, propanoic acid, ethanol, 1-propanol as well as all the aforementioned esters, showed a gradual increase in their concentration during storage.

Acknowledgement: This research has been co-financed by the European Union and Greek national funds through the Operational Program Competitiveness, Entrepreneurship and Innovation, under the call RESEARCH – CREATE – INNOVATE (project code: T1EDK-04110)