Correlation of rheology and oral tribology with sensory perception of commercial hazelnut and cocoa-based spreads.

This study examined the effects of spread formulation and the structural/lubricant properties of six different commercial hazelnut and cocoa spreads on sensory perception. Rheology, tribology, and quantitative descriptive analysis (QDA) was assessed by also evaluating the correlation coefficients between the quality descriptor and the rheological and textural parameters. The viscosity was evaluated at different temperatures to better simulate conditions before and after ingestion.

Ready-to-Use Supplementary-Food Biscuit Production with Low-Cost Ingredients for Malnourished Children in Sub-Saharan Africa.

In Africa, the number of children under 5 years old who suffer from stunting and wasting are, respectively, 61.4 and 12.1 million, and to manage situations like these, emergency food products like RUTF and RUSF (ready-to-use therapeutic/supplementary food) are very useful.

Development of Coated PLA Films Containing a Commercial Olive Leaf Extract for the Food Packaging Sector.

A commercial olive leaf extract (OL), effective against , , , and , was added to three different coating formulations (methylcellulose, MC; chitosan, CT; and alginate, ALG) to produce active polylactic acid (PLA) coated films. Evaluation of these coated PLA films revealed significant inhibition of growth, particularly with the MC and CT formulations exhibiting the highest inhibition rates (99.7%).

Ozone-activated lignocellulose films blended with chitosan for edible film production.

This work focuses on the influence of ozone pretreatment on the fractionation and solubilization of sugarcane bagasse and soda bagasse pulp fibers in sodium hydroxide/urea solution, as well as the application of regenerated cellulose for producing edible films. The methodology involved pretreating lignocelluloses with ozone for 20 to 120 min before dissolving in sodium hydroxide/urea solution. The influence of the pretreatment conditions on cellulose dissolution yield was investigated.

A Potentially Ecosustainable Hazelnut/Carob-Based Spread.

Commercial cocoa and hazelnut-based sweet spreads typically present a poor nutribiochemical level due to their ingredients and recipes, while nowadays, there is the need of developing sustainable food products addressing both an improved nutritional and environmental profile. The aim of this work was then to develop an innovative hazelnut/carob-based spread with potential high sustainability and nutritional profile, including the exploitation of grape-processing residues (grape skin flour and grapeseed oil) and carob pulp as cocoa surrogate. Rheological (rotational/oscillatory), oxidative, and thermal features of the spread were assessed and compared with two commercial nut-cocoa-based products.

Effect of different fibre addition on cookie dough and texture.

Different commercial fibres from bamboo (BAM), cocoa (COC), psyllium (PSY), chokeberry (ARO) and citrus (CIT) were characterized for technological (oil- and water-holding capacity, solubility and bulk density) and physical (moisture, colour and particle size) features and added to a cookie recipe. The doughs were prepared using sunflower oil and white wheat flour was substituted with 5% (w/w) of the selected fibre ingredient. The attributes of the resulting doughs (colour, pH, water activity and rheological tests) and cookies (colour, water activity, moisture content, texture analysis and spread ratio) were compared to control doughs and to cookies made with refined flour and whole flour formulation.

The Chemical Variability, Nutraceutical Value, and Food-Industry and Cosmetic Applications of Citrus Plants: A Critical Review.

fruits occupy an important position in the context of the fruit trade, considering that both fresh fruits and processed products are produced on a large scale. Citrus fruits are recognized as an essential component of the human diet, thanks to their high content of beneficial nutrients such as vitamins, minerals, terpenes, flavonoids, coumarins and dietary fibers. Among these, a wide range of positive biological activities are attributed to terpenes and flavonoids derivatives.

Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch.

Durum wheat spaghetti samples prepared with increasing levels of resistant starch (RS) from debranched waxy rice starch (DWRS; i.e., 0, 5, 10, 15 g/100 g w/w) were analyzed for chemical composition, quality and sensory parameters and in vitro starch digestion.

Chemical composition and bioactivity of oilseed cake extracts obtained by subcritical and modified subcritical water.

Recovery of bioactive compounds from biowaste is gaining more and more interest in circular economy models. The oilseed cakes are usually insufficiently exploited by most technologies since they represent valuable matrices abundant in proteins, minerals, and phytochemicals, but their use is mostly limited to feed ingredients, fertilizers or biofuel production. This study was thus focused on the exploration of new valorization pathways of oilseed cakes by subcritical water, representing a safe and economic alternative in the creation of value chains.

Do biodegradable food packaging films from agro-food waste pay off? A cost-benefit analysis in the context of Europe.

Bio-based polymers are increasingly attracting attention as a solution to reducing the consumption of non-renewable resources and curbing the accumulation of fossil-based plastic waste. In this study, we analyze the economics of a new packaging film based on a polylactic acid-polyhydroxybutyrate blend (PLA-PHB), with PHB obtained from agro-industrial residues (potato peels). We model various sizes of biorefineries using the new biotechnology in Europe.

Interaction between Fish Skin Gelatin and Pea Protein at Air-Water Interface after Ultrasound Treatment.

The interaction between fish skin gelatin (FG) and pea protein isolate (PPI) was investigated at the air-water interface (A-W) before and after a high intensity (275 W, 5 min) ultrasound treatment (US). We analyzed the properties of the single protein suspensions as well as an equal ratio of FG:PPI (MIX), in terms of ζ-potential, particle size, molecular weight, bulk viscosity and interfacial tension. The foaming properties were then evaluated by visual analysis and by Turbiscan Tower.

Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates.

This study determined the physicochemical properties (apparent viscosity (η), turbidity (A), particle size and molecular mass distribution) of hydrolysates generated from whey protein concentrate (WPC), milk protein concentrate (MPC) and sodium caseinate (NaCN), following incubation with Debitrase HYW20™ and Prolyve™ at 50 °C, pH 7.0 for 1 and 4 h, before and after heat inactivation (80 °C for 10 min). The degree of hydrolysis (DH) increased with incubation time, giving values of 6.

Citrus Peel Extracts for Industrial-Scale Production of Bio-Based Active Food Packaging.

The thermal stability of four different commercial citrus peel extracts was tested and improved by an encapsulation process with β-cyclodextrins in a spray-dryer. All extracts after the encapsulation process maintained a good antioxidant capacity, with an apparent loss in total phenolic compounds of around 20-25%. In addition, all samples showed good antimicrobial activity (MIC 5-0.

Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils.

In this work, extra-virgin olive oil (EVO)- and sunflower oil (SFO)-based oleogels were structured using rice bran wax (RBW) at 10% by weight (/). Bamboo fiber milled with 40 (BF), 90 (BF) and 150 (BF) µm of average size was added as a structuring agent. The effect of fiber addition and cooling temperature (0, 4, and 25 °C) on thermal and structural parameters of achieved gels was assessed by rheological (both in rotational and oscillatory mode), texture, and differential scanning calorimetry tests.

Rheological and tribological characterization of different commercial hazelnut-based spreads.

Five commercial hazelnut/cocoa spreads with different compositions were tested by rheology/tribology. The impact of each formulation on the structural/lubricant performances was investigated. Rotational/oscillatory rheology was chosen to assess material behavior during flow.

Functional Nanocomposite Films of Poly(Lactic Acid) with Well-Dispersed Chitin Nanocrystals Achieved Using a Dispersing Agent and Liquid-Assisted Extrusion Process.

The development of bio-based nanocomposites is of high scientific and industrial interest, since they offer excellent advantages in creating functional materials. However, dispersion and distribution of the nanomaterials inside the polymer matrix is a key challenge to achieve high-performance functional nanocomposites. In this context, for better dispersion, biobased triethyl citrate (TEC) as a dispersing agent in a liquid-assisted extrusion process was used to prepare the nanocomposites of poly (lactic acid) (PLA) and chitin nanocrystals (ChNCs).

Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory Evaluations.

Gluten-free (GF) pasta samples containing rice flour replaced with 0, 5, 10, 15 g/100 g (/) of a resistant starch ingredient from annealed sorghum starch (annRS) were formulated. The highest total dietary fiber and RS contents ( < 0.05) were measured in uncooked pasta with 15 g/100 g of annRS addition (15-annRS).

Genome-Assisted Characterization of , and Strains Isolated from Sorghum as Starters for Sourdough Fermentation.

Sourdough fermentation of bakery products is a well-established and widespread technique to confer an added value to the resulting food. In recent decades, gluten-free raw materials have gained more attention due to the diffusion of food disorders such as coeliac disease, but, at the same time, they present difficult manipulation and scarce technological properties because of the absence of gluten. For this reason, the present work was aimed at selecting starter cultures for sourdough application that are isolated from fermentation of sorghum flour.

Effects of the intake of craft or industrial beer on serum homocysteine.

Beer is a source of folate, vitamin B and B, molecules involved in the pathways of homocysteine (HCY), a risk factor for cardiovascular disease. This research evaluated if a consumption of craft or industrial beer could reduce serum HCY. In a randomised cross-over study, 12 men (28.

Investigating patterns of millennials' interest in gluten-free beer in Poland: A question of beer price and alcohol content.

The quality perception of gluten-free beer was explored using conjoint analysis with a panel of Polish millennials (n = 200; aged 20 to 35), who were given 64 gluten-free beer concepts to evaluate and score on a 9-point scale of interest (1 = not interested at all; 9 = extremely interested). The constituent factors of the beer concepts were alcohol content, color, type of malt, price, drinking location and occasion, bottle size, label claims, type of farming, type of brewer, and bottle closure. Consumers judged price (38.

Walnut paste: oxidative stability and effect of grape skin extract addition.

Walnut paste, obtained by roasting and grinding of kernels, was characterized and supplemented with encapsulated grape skin extract aiming to evaluate its potential effect on oxidative stability and/or antioxidant capacity. Based on the oxidation induction period in screening trials 5000 ppm (w/w) extract addition was selected as effective in inhibiting oxidation processes. Walnut paste with and without 5000 ppm grape skin extract were maintained for 15 days at 60 °C, simulating 2 year storage at 20 °C, based on an estimated activation energy of 80,327 kJ/mol for walnut lipid oxidation.

Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract.

Grape pomace is one of the major waste products generated by the wine-making process and it contains seeds and skins still rich in bioactive compounds. Skins can be separated from the seeds and valorised for the recovery of antioxidant extracts with different potential applications. The aim of this study was to evaluate the influence of the addition of an extract obtained from waste grape skins and encapsulated in maltodextrins on the antioxidant properties and sensory acceptability of whole wheat cocoa biscuits.

The effect of L. essential oil and different packaging systems on the photo-oxidative stability of extra-virgin olive oil.

This study was performed to determine the effect of the addition of L. essential oil (EO) (at 0.01% v/v) and of the packaging material (brown and transparent glass or PET) on the oxidative stability of Algerian extra-virgin olive oil (EVOO) stored for 90 days at 25 ± 2 °C under continuous exposure to fluorescent light (~ 900 lux).

Effects of an acid/alkaline treatment on the release of antioxidants and cellulose from different agro-food wastes.

The present investigation was aimed to evaluate the release of both antioxidants and cellulosic fibre from different agro-food wastes. Cost-effective and easily available agro-food residues (brewers' spent grains, hazelnut shells, orange peels and wheat straw) were selected and submitted to a double-step acid/alkaline fractionation process. The obtained acid and alkaline liquors were analysed for total phenols content and antioxidant capacity.

Waste grape skins: evaluation of safety aspects for the production of functional powders and extracts for the food sector.

Skin powders and aqueous alcohol extracts were obtained from waste marcs from different grape varieties (Barbera, Nebbiolo, Pinot Noir, Chardonnay, Moscato and Müller-Thurgau). Both skins and extracts were analysed for the content of chemical contaminants: ochratoxin A (OTA), biogenic amines (BIAs), pesticides and metals. OTA was detected in low concentrations in Barbera, Moscato and Nebbiolo skins, but only in Barbera and Moscato extracts.