Co-products from the agro-food industry can be used as a novel and natural ingredients in the reformulation of traditional foods to reduce the use of synthetic additives or improve their final quality. The aim of the study was to enrich pork liver pâté with persimmon flour co-products at two concentrations, 3 and 6% and to compare their total cholesterol (HPLC), fatty acid (GC) phenolic compounds (HPLC) profiles and lipid oxidation (TBARS assay) after in vitro digestion (INFOGEST consensus method) with the control pâté. The cholesterol content in pâté samples was significantly reduced in a dose-dependent way (control> pate 3%> pate 6%; 98±8; 89±3; 68±11 mg/100g pâté, respectively), probably due to the fibre-cholesterol interactions. Gallic and caffeic acids, glycosylated gallic acid and coumaric and quercetin were detected in the enriched pâtés. The sum of all these compounds was 74 and 239 µg/g pâté in the pâtés with 3 and 6% of persimmon flour, respectively. Oleic, palmitic and linoleic acids were the majority fatty acids found in all pâtés. The increase of lipid oxidation after in vitro digestion was higher in control pâté than in enriched pâtés. In conclusion, the enrichment of pâté with persimmon flours caused a reduction in their total cholesterol content and lipid oxidation after in vitro digestion, without modifications in their fatty acid profile to what the phenolic compounds could be contributing.

Common beans (Phaseolus vulgaris) represent the most consumed worldwide and produced grain legume for direct human consumption, due to their rich nutritional and functional value. Concomitantly, over the past few years, innovative methodologies and approaches have been developed, which improves the quality evaluation of food products, in order to replace conventional analysis, reducing the use of chemicals, saving time and minimizing sample handling.
The main objectives of this work are the characterization of beans and the study of their uses in the enrichment of food products, with added value for the agrifood chain. Linked to these objective it is also envisaged the development of new methods, for the determination of relevant compounds present in bean cultivars, using Fourier Transform Infrared Spectroscopy (FTIR), through the multivariate analysis.
Navy, black and pink eyed cultivars are the most promising protein and amino acids sources, which can be used for nutritional enrichment. Red kidney and arikara yellow cultivars offer the best functional proprieties due to their higher phytochemical composition, in vitro antioxidant activity and individual phenolic compounds. We also found that the FTIR techniques are suitable for the evaluation of an array of relevant macro compounds, as well as compounds present in low concentrations.
In conclusion, the results of this work state a progress in the knowledge of the nutrients, phytochemicals and in vitro antioxidant activity of each cultivar and their potential for food applications, besides proofing the suitability of the innovative and eco-friendly FTIR methodology as a routine method in laboratories and food industry.

The use of Torulaspora delbrueckii has been repeatedly proposed to improve wine's organoleptic quality. However, this yeast has lower efficiency in completing wine fermentation than Saccharomyces cerevisiae since it has less fermentation capability and greater sensitivity to SO₂, ethanol, and CO₂ pressure. Therefore, the completion of fermentation is not guaranteed when must or wine is single-inoculated with T. delbrueckii. To solve this problem, new strains of T. delbrueckii with enhanced resistance to winemaking conditions were obtained. A genetic study of four wine T. delbrueckii strains was done. Spore clones free of possible recessive growth-retarding alleles were obtained from these yeasts. These spore clones were used to successively isolate mutants resistant to SO₂, then those resistant to ethanol, and finally those resistant to high CO₂ pressure. Most of these mutants showed better fermentation capability in base wine than the parental strain, and some of them approached the fermentation capability of S. cerevisiae.

Sweetcorn (Zea mays var. rugosa) is very closely related to starchy maize (Zea mays var. indentata), with the major genetic difference being a supersweet mutation, such as brittle1 or shrunken2. These mutations reduce conversion of sugar to starch, both as kernels mature on the plant, and during postharvest storage. In contrast to maize, sweetcorn is harvested when kernels are tender and physiologically immature. Consequently, sweetcorn is actively respiring when it is harvested, with sugar being utilised as a substrate for metabolism. Reducing respiration rate during postharvest storage subsequently minimises sugar loss and maintains kernel sweetness. Although most sweetcorn is yellow or white, we have recently developed purple sweetcorn by the inclusion of an active anthocyanin biosynthesis pathway. Anthocyanin is not only responsible for the purple colour, but has also been associated with a number of health benefits. As this product is novel, there is currently no information on changes in anthocyanin or sugar concentration during postharvest storage. The current study reports the effect of common domestic storage temperature (4 °C) and ambient temperature (23 °C) on these key quality characteristics of purple sweetcorn over a two-week period. Storage of purple sweetcorn for 14 days at room temperature significantly increased (P<0.05) kernel anthocyanin concentration from 51 mg/100g FW at day 0 to 99 mg/100g FW, and decreased sugar concentration from 128 mg/g FW to 30 mg/g FW. By contrast, at 4 °C, no significant change in anthocyanin concentration was observed, and the rate of decline in sugar concentration was significantly reduced, declining to only 113 mg/g FW after 14 days. In general, although storage at ambient temperature can induce a significant increase in anthocyanin concentration in purple sweetcorn, this would have to be manipulated carefully so as not to cause a decline in sugars that would significantly affect flavour.

Rice bran requires a stabilization process to prevent the rapid development of rancidity upon rice milling. Common stabilization methods usually take a long time or are harsh which leads to decrease in rice bran quality (e.g. nutritional and sensory properties). Microwave vacuum drying is a potential stabilization method for rice bran to generate heat at a lower temperature and to allow rapid mass and energy transfer for increased drying rate, thus retaining quality. This study aimed to evaluate the effects of various stabilization methods i.e. dry heating (DH), microwave heating (MH), vacuum drying (VD), and microwave vacuum drying (MVD) on the quality and antioxidant properties of rice bran oils. It was observed that MVD and VD resulted in better rice bran color retention, as reflected in their low total color difference values (ΔE) of 0.67 and 1.94, respectively, from unstabilized rice bran. Oil extraction yield was significantly increased (p<0.05) by MVD (9.34 g oil/100 g bran) and DH (8.74 g oil/100 g bran) compared to unstabilized rice bran (7.71 g oil/100 g bran). Stabilization of rice bran by MVD, DH and MH resulted in significantly lower (p<0.05) free fatty acid (FFA) contents of 11.15-13.71%, and peroxide values (PV) of 12.28-15.33 meq/kg oil in extracted oils. Total antioxidant capacities of rice bran oil samples, determined using DPPH (184.58-188.45 mg TE/100 g) and ABTS (7.74-92.04 mg TE/100 g) assays, were not significantly different (p>0.05). Likewise, % scavenging activities of extracted oils from different bran samples evaluated by DPPH (75.32-76.85 %) and ABTS (76.36-81.01 %) assays, had no significant differences (p>0.05). These results suggest that MVD is an efficient rice bran stabilization method which provides similar oil qualities produced using traditional stabilization methods.

Sesame (Sesamum indicum L.) is an important oil crop whose cultivation is distributed all over the world. In this context, the present study describes the metabolic profiling of the oil extracted from the Egyptian cultivar of sesame ‘Giza 32’, (SG32). It was performed using a reversed-phase high-performance liquid chromatography diode array detection, with a core-shell column, and coupled with quadrupole-time-of-flight-mass spectrometry (RP-HPLC-DAD-QTOF-MS) and tandem MS/MS. The characterization of the metabolites was based on their retention time, UV spectra, accurate mass spectrometry (MS), and MS/MS data along with a comparison with standards whenever possible and relevant literature. In this way, 86 characterized compounds belong to several classes namely, phenolic acids (hydroxybenzoic acids & hydroxycinnamic acids), flavonoids, lignans, organic acids, and amino acids. Surprisingly, 64 metabolites previously characterized in SG32 cake were passed in the oil and hence contribute to its antioxidant potential. Further studies are needed to figure out the presence of such phenolics after oil refining.

In order to study the relationship between mannoprotein structures and their effect on wine properties, in a preview study, some mutants of S.cerevisiae with altered and known N-oligosaccharide structure were constructed. In this research, we have made preliminary studies to find the optimal conditions to use mixed cultures of killer yeasts, with high fermentative efficiency and sensitive mutant strains.

Mutant yeasts were spread in YEPD-methylene blue plates and killer yeasts drop on top. The assays were done at two pHs (3,5 and 4) and two temperatures (13 and 25^oC).

Single mutants used: mnn1, mnn2, mnn3, mnn5, mnn6, mnn9 y mnn10. Double mutants used: mnn1mnn2, mnn1mnn6, mnn1mnn9, mnn1mnn10, mnn2mnn6, mnn2mnn10, y mnn6mnn10.

As killer strains, we used yeasts that produce different killer toxins: K1, K2, K28 Klus, Kbarr1, and Kbarr2. The differences between these toxins are the mechanism of action (unknown in some cases), the degree of toxicity, and optimal temperature and pH of action.

The results suggest that the susceptibility of a strain to a toxin is usually greater the more damaged its cell wall is. It is particularly clear in the case of K1 and K2 toxins. Strains with a more exposed surface charge (mnn1 mutation) are more sensitive than those without it (mnn6). Concerning temperatures, no significant differences were observed, although, in some cases, the effects of the toxin were slightly more intense at 25ºC (Klus and Kbarr1).

Acknowledgments: Projects GR18117 y IB16132 (Consejería de Economía, Ciencia y Agenda Digital, Junta de Extremadura), project AGL2017-87635-R (Ministerio de Economía, Industria y Competitividad, Agencia Estatal de Investigación, Gobierno de España) and Fondo Europeo de Desarrollo Regional (FEDER).

In our laboratory, we are trying to establish the relationship between the structure and size of mannoproteins and their effects when they are added in winemaking. For that purpose, we use non-transgenic mutants of S.cerevisiae with defects in mannoproteins synthesis, named mnn (mannan defective). These mutants were obtained by random mutagenesis, but it is unknown the exact mutation in the gene which causes the protein inactivation. So far, it has only been identified in the case of mnn3.

To complete the characterization of mnn mutants, in this study we are sequenced the altered genes in each of them.

MNN1: located at chromosome V (YER001W), 2289 bp. It encodes an integral membrane protein with alpha-1,3-mannosyltransferase activity.

MNN2: located ay chromosome II (YBR015C), 1794 bp. It encodes an integral membrane protein with alpha-1,2-mannosyltransferase activity over mannoses joined by alpha-1,6.

MNN5: located at chromosome V(YJL186W), 1761 bp. It encodes an integral membrane protein with alpha-1,2-mannosyltransferase activity over some mannoses joined by alpha-1,2.

MNN6: located at chromosome XVI (YPL053C), 1341 bp. It encodes an integral membrane protein with mannosylphosphate transferase activity.

MNN9: located at chromosome XVI (YPL050C), 1188 bp. It encodes an integral membrane protein which is part of a complex involved in external chain elongation.

MNN10: located at chromosome IV (YDR245W), 1182 bp. It encodes an integral membrane protein which is part of a complex involved in external chain elongation.

As expected, in most cases are point mutations with different effects: missense mutations, nonsense mutations or frameshift mutations.

In the last few years, the mnn mutants have been widely characterized phenotypically. With this study, the genotypic characterization is completed.

Acknowledgments: Projects GR18117 y IB16132 (Consejería de Economía, Ciencia y Agenda Digital, Junta de Extremadura), project AGL2017-87635-R (Ministerio de Economía, Industria y Competitividad, Agencia Estatal de Investigación, Gobierno de España) and Fondo Europeo de Desarrollo Regional (FEDER).

Virgin coconut oil (VCO) is known to have functional properties. It is important to maintain its quality such as its sensory properties, especially during storage. The study evaluated the effects of elevated temperature storage (i.e. 35°C, 40°C, 45°C) on the aroma of three differently processed (i.e. fermented, centrifuged, expeller-pressed) VCO. Stored samples were evaluated by seven (7) trained panelists at various sampling days based on a Q₁₀ of 2 for hydrolytic rancidity. Freshly prepared fermented and centrifuged VCO samples had predominantly acid and nutty aromas, respectively. Expeller-pressed VCO was perceived to have latik (aroma associated with cooked sweet coagulated coconut milk) notes. Changes in the distinguishing aroma characteristic of each VCO sample exhibited polynomial behavior during storage in all elevated temperatures. Results imply that during the initial stages of storage, aroma perception increased followed by a decline which may be due to the volatilization of the aroma compounds. Further, rancid aroma intensity of samples surprisingly decreased, except for expeller-pressed VCO stored at 35°C. This observation may also be attributed to the volatilization of the free fatty acids generated during storage. This should be investigated further as this has an implication on the storage requirements of VCO.

Snacks are foods that are not included in the main daily meals but, in recent decades, they have been displacing some of the main meals. Some snacks have been considered as highly processed foods with high-density energy with low nutritional value. Fortunately, this vision of snacks has been changing. The objective of this work was to study snack consumption and also analyze which consumers' preferences are considered as healthy in snacks and meat snacks.

An online survey was conducted with 234 consumers (Spain, Colombia, Ecuador, and Mexico) where they were asked about which type of snacks they consumed, the main characteristics that they look for in these types of foods, and what they consider a healthy snack should have. Regarding meat snacks, they were asked about the type of meat snack consumed and the characteristics of these types of snacks, and which features they considered to be an ideal healthy meat snack.

The results show that the most consumed snacks are fruits (67.9%), dairy (53.8%), nuts or seeds (53%), cookies (31.2%), meat snacks (28, 6%), pastry products (27.4%), vegetables and chocolate (25.2%), sandwiches (20.5%), popcorn and chips (19.7%) and cereal bars (13.7%). The most important characteristics that consumers look for in these products are: (i) do not require preparation; (ii) can be consumed anywhere, and (iii) can be consumed at any time, all of them included in the comfort dimension. When the consumers were asked about aspects related to health, consumer answered: (a) made with ingredients that improve health (30.2%); (b) low sugar levels (27.4%); (c) low-fat content (12.8%); (d) high content of vitamins and minerals (7.7%); (d) high protein content (7.2%) and (e) high fiber content (6.4%). The most consumed meat snacks are dehydrated (cured and uncured) meat products such as ham, loin, jerky, etc. (53.8%), cooked sausages (39.7%), dry-cured meat (fuet, chorizo, etc..) (31.2%), nuggets (25.2%) and meat sticks (14.5%). Regarding healthy aspects, the most valued properties were: high protein content and low salt content.

Snack consumption viewed under healthy and comfort characteristics determines which type of snacks are purchased. The high protein content of dehydrated meat snacks is the main aspect considered by consumers, as healthy.