Effect of meat type and fat level on burger meat characteristics: A combined approach using imaging and sensory techniques.

This study aimed to evaluate the effect of fat level and meat cut type on burger meat through color, texture, image, and sensory analyses, and to explore the ability of the imaging technique as a complementary tool for consumer quality perception. For this purpose, burger meat samples were prepared by combining pork and beef meat (50/50%) with other nonmeat ingredients. The differences between samples were fat level: around 15 g fat/100 g (code HF) or 10.

Antimicrobial activity of essential oil components against Escherichia coli depends on the food components present in a food matrix.

Despite numerous studies evaluating the antimicrobial activity of essential oil components (EOCs) against different microorganisms, the effect of the composition of the matrix in which they are applied remains unexplored. Hence, the effect of different food components (i.e.

Importance of the origin, organic production and other extrinsic parameters in fruit and vegetable choices.

The aims of the present work were to evaluate consumers' perceptions and purchasing habits in relation to fruit and vegetables and to determine the importance of the production type, price and geographical origin of such products for consumers' purchasing decisions. For this purpose, an online consumer survey was conducted to determine Spanish people's opinions and consumption habits in relation to fruit and vegetables, especially those from organic farming. The survey also included a part to assess the importance that consumers attach to different extrinsic attributes in oranges and avocado pears (with a conjoint analysis), and a section to determine the participants' ethnocentrism.

Immobilization of Natural Antimicrobial Compounds on Food-Grade Supports as a New Strategy to Preserve Fruit-Derived Foods.

The use of natural antimicrobials in the food industry is being proposed as an eco-friendly postharvest technology to preserve fruit-derived foods. In this context, this systematic review aims to describe and discuss the application of naturally occurring antimicrobial compounds in the processing of fruit-derived foods by the PRISMA methodology. In a first step, the use of free natural antimicrobials was investigated as an approach to identify the main families of bioactive compounds employed as food preservatives and the current limitations of this dosage form.

Assessment of the attributes that most affect the choice of minced meat and hamburgers.

The objectives of this work were to identify the parameters that most influence Spanish consumers' choice of minced meat and hamburgers, and to determine the importance of different extrinsic attributes in meat products. A consumer survey was conducted by combining three methodologies: free listing task, rating the importance of different extrinsic attributes and a conjoint analysis. The free listing task showed that, of all the factors considered when selecting minced meat or hamburgers, price, expiration date, colour and appearance stood out.

Influence of free and immobilized chitosan on a defined human gut microbial ecosystem.

In this work, the influence of different forms of presentation of chitosan in the human gut microbiota with a defined bacterial community was evaluated. First, the susceptibility of individual gut bacterial isolates against chitosan was studied within a concentration range between 0.125 and 1 mg/mL.

Impact of food preservatives based on immobilized phenolic compounds on an in vitro model of human gut microbiota.

To address concerns about the biocompatibility of novel phenolic immobilization-based food preservatives, their impact on the composition and metabonomic profile of a defined community of human gut microbiota was evaluated. Three phenolics (eugenol, vanillin and ferulic acid) presented in two forms (free or immobilized on different supports) were tested at two concentration levels (0.5 and 2 mg/mL).

Studying process variables to obtain undisturbed shaped soft meat for people with poor oral health.

This study evaluated injection (I) and vacuum impregnation (VI) as the best methods to apply papain, and other important processing conditions (batch, aging and cooking conditions), to obtain soft meat (suitable for people with poor oral health) without disturbing its original shape. Two aging times were evaluated and four cooking conditions by immersion in soup. Meat samples were injected or vacuum-impregned (0.

Gated Organonanoclays for Large Biomolecules: Controlled Release Triggered by Surfactant Stimulus.

The low toxicity and high adsorption capacities of clay minerals make them attractive for controlled delivery applications. However, the number of controlled-release studies in the literature using clay minerals is still scarce. In this work, three different clays from the smectite group (Kunipia F, montmorillonite; Sumecton SA, saponite; and Sumecton SWN, hectorite) were successfully loaded with rhodamine B dye and functionalized with oleic acid as a gatekeeper to produce organonanoclays for active and controlled payload-release.

Automatic and non-targeted analysis of the volatile profile of natural and alkalized cocoa powders using SBSE-GC-MS and chemometrics.

A total of 56 key volatile compounds present in natural and alkalized cocoa powders have been rapidly evaluated using a non-target approach using stir bar sorptive extraction gas chromatography mass spectrometry (SBSE-GC-MS) coupled to Parallel Factor Analysis 2 (PARAFAC2) automated in PARADISe. Principal component analysis (PCA) explained 80% of the variability of the concentration, in four PCs, which revealed specific groups of volatile characteristics. Partial least squares discriminant analysis (PLS-DA) helped to identify volatile compounds that were correlated to the different degrees of alkalization.

Nanotechnology in the agri-food sector: Consumer perceptions.

The purpose of this work was to evaluate Spanish consumers' opinions on using nanotechnology in food processing and packaging. For this purpose, a literature review was carried out in the main research database to determine the most widespread uses of nanotechnology in the food industry and the most promising developments. Of all the nanotechnology uses in food, five areas of application were identified: developing new ingredients or additives, formulating new antimicrobial systems, and designing new processing methods, sensors and packaging with nanostructured materials.

In vivo toxicity assessment of eugenol and vanillin-functionalised silica particles using Caenorhabditis elegans.

The toxicological properties of different silica particles functionalised with essential oil components (EOCs) were herein assessed using the in vivo model C. elegans. In particular, the effects of the acute and long-term exposure to three silica particle types (SAS, MCM-41 micro, MCM-41 nano), either bare or functionalised with eugenol or vanillin, were evaluated on different biological parameters of nematodes.

Characterisation of chemical damage on tissue structures by multispectral imaging and machine learning procedures: Alkaline hypochlorite effect in C. elegans.

Multispectral imaging represents a powerful technique to maximise data collection and analysis for biological materials. It improves the exploitation and understanding of in vivo/vitro experiments. This work focused on testing the capability of multispectral imaging to characterise the tissue damage produced by alkaline hypochlorite on the body and eggs of the biological model C.

Safety evaluation of glucosylated steviol glycosides as a food additive in different food categories.

The EFSA Panel on Food Additive and Flavourings (FAF) assessed the safety of glucosylated steviol glycosides proposed for use as a new food additive in different food categories. Glucosylated steviol glycosides consist of a mixture of glucosylated steviol glycosides, containing 1-20 additional glucose units bound to the parent steviol glycosides. Glucosylated steviol glycosides consist of not less than 95% (on dry, dextrin-free, basis) of total steviol glycosides, comprised of glucosylated and parent steviol glycosides.

In vitro susceptibility of human gut microbes to potential food preservatives based on immobilized phenolic compounds.

The development of novel food preservatives based on natural antimicrobials such as phenolic compounds is increasing, but their safety should be established before use, including evaluating their impact on the gut microbiota. This work explored the influence of antimicrobial phenolics presented in different forms on selected human gut microbiota members through in vitro susceptibility tests. The bacteria tested exhibited a wide range of susceptibilities to phenolics depending on the molecule structure and mode of administration.

In vitro toxicological evaluation of mesoporous silica microparticles functionalised with carvacrol and thymol.

The cytotoxicity of carvacrol- and thymol-functionalised mesoporous silica microparticles (MCM-41) was assessed in the human hepatocarcinoma cell line (HepG2). Cell viability, lactate dehydrogenase (LDH) activity, reactive oxygen species (ROS) production, mitochondrial membrane potential (ΔΨm), lipid peroxidation (LPO) and apoptosis/necrosis analyses were used as endpoints. The results showed that both materials induced cytotoxicity in a time- and concentration-dependent manner, and were more cytotoxic than free essential oil components and bare MCM-41.

Effects of essential oil components exposure on biological parameters of Caenorhabditis elegans.

The extensive use of essential oil components in an increasing number of applications can substantially enhance exposure to these compounds, which leads to potential health and environmental hazards. This work aimed to evaluate the toxicity of four widely used essential oil components (carvacrol, eugenol, thymol, vanillin) using the in vivo model Caenorhabditis elegans. For this purpose, the LC value of acute exposure to these components was first established; then the effect of sublethal concentrations on nematodes' locomotion behaviour, reproduction, heat and oxidative stress resistance and chemotaxis was evaluated.

Relevant essential oil components: a minireview on increasing applications and potential toxicity.

Phenolic compounds carvacrol, thymol, eugenol, and vanillin are four of the most thoroughly investigated essential oil components given their relevant biological properties. These compounds are generally considered safe for consumption and have been used in a wide range of food and non-food applications. Significant biological properties, including antimicrobial, antioxidant, analgesic, anti-inflammatory, anti-mutagenic, or anti-carcinogenic activity, have been described for these components.

Secreted Enzyme-Responsive System for Controlled Antifungal Agent Release.

Essential oil components (EOCs) such as eugenol play a significant role in plant antimicrobial defense. Due to the volatility and general reactivity of these molecules, plants have evolved smart systems for their storage and release, which are key prerequisites for their efficient use. In this study, biomimetic systems for the controlled release of eugenol, inspired by natural plant defense mechanisms, were prepared and their antifungal activity is described.

Efficient reduction in vegetative cells and spores of Bacillus subtilis by essential oil components-coated silica filtering materials.

Inactivation of bacterial spores is a key objective for developing novel food preservation technologies. In this work, the removal properties of filtering materials based on silica microparticles functionalized with essential oil components (EOCs) (carvacrol, eugenol, thymol, and vanillin) against Bacillus subtilis, a spore-forming bacterium, in two liquid matrices were investigated. The viability of vegetative cells and spores after treatment was also evaluated.

Towards the Enhancement of Essential Oil Components' Antimicrobial Activity Using New Zein Protein-Gated Mesoporous Silica Microdevices.

The development of new food preservatives is essential to prevent foodborne outbreaks or food spoilage due to microbial growth, enzymatic activity or oxidation. Furthermore, new compounds that substitute the commonly used synthetic food preservatives are needed to stifle the rising problem of microbial resistance. In this scenario, we report herein, as far as we know, for the first time the use of the zein protein as a gating moiety and its application for the controlled release of essential oil components (EOCs).

to Model the Capacity of Ascorbic Acid to Reduce Acute Nitrite Toxicity under Different Feed Conditions: Multivariate Analytics on Behavioral Imaging.

Nitrocompounds are present in the environment and human diet and form part of vegetables and processed meat products as additives. These compounds are related to negative impacts on human and animal health. The protective effect of ascorbic acid has been demonstrated by some biological systems as regards several nitrocompounds.

Effect of Cooking on Protein Digestion and Antioxidant Activity of Different Legume Pastes.

Legumes are protein-rich foods that can be used to prepare pastes or pureed foods suitable for babies and the elderly. The aims of this study were the characterization of different legume pastes (from soybean, lentil, and pea) subjected to three processing methods (ordinary cooking, pressure cooking, and microwave) and the evaluation of protein digestion and antioxidant activity during simulated gastrointestinal digestion (GID). The different cooking methods of legumes led to differences in the physicochemical properties of the pastes, as well as on the textural and viscoelastic characteristics, except for soybean samples, despite all the pastes presenting elastic properties and weak gel behavior.

Chia (Salvia hispanica L.) seed mucilage as a fat replacer in yogurts: Effect on their nutritional, technological, and sensory properties.

Growing consumer demand for healthy and nutritious products has motivated scientists and food manufacturers to design novel dairy products with higher fiber levels and lower fat content that are free of chemical additives. Chia seed mucilage (CSM) is a healthy natural gel extensively used as a dietary source of soluble fiber, a bulking agent, and a fat replacer in a large variety of foods. In this study, we evaluated the effect of CSM on the nutritional, technological, and sensory properties of skimmed yogurts.

Evaluation of the influence of food intake on the incorporation and excretion kinetics of mesoporous silica particles in C.elegans.

The effect of the presence of food on the incorporation and excretion of silica particles was studied in this work using the biological model Caenorhabditis elegans and image analysis techniques. The experiment was based on two 24-hour phases: exposure and depuration. During exposure, nematodes were maintained for 24 h in liquid medium with silica particles, but some with and others without food.