Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production.

The use of sourdough for bread production involves fermentation, which is dominated by lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or through a food matrix containing microorganisms to initiate sourdough fermentation. Sourdough is used as leavening agent for bread making, and metabolites produced by LAB and yeast confer a specific aroma and flavor profile to bread, thus improving its sensory attributes.

Tocopherols as antioxidants in lipid-based systems: The combination of chemical and physicochemical interactions determines their efficiency.

Lipid oxidation is a major concern in the food, cosmetic, and pharmaceutical sectors. The degradation of unsaturated lipids affects the nutritional, physicochemical, and organoleptic properties of products and can lead to off-flavors and to the formation of potentially harmful oxidation compounds. To prevent or slow down lipid oxidation, different antioxidant additives are used alone or in combination to achieve the best possible efficiency with the minimum possible quantities.

Investigation on the Double CutOff Phenomenon Observed in Protocatechuic Acid and Its Alkyl Esters under Various CAT-Based Assays.

A strange cutoff phenomenon of a series of protocatechuic acid alkyl esters had been noticed using the conjugated autoxidizable triene (CAT) assay. Two parabolic shapes of antioxidant activities of protocatechuic acid alkyl esters described as ″the double cutoff effect″ have been speculated as a result of an oxidative driving force generated in the aqueous phase. The aim of this research was to investigate the double cutoff effect using various types of oxidation driving forces in different CAT-based assays.

Identification and quantification of phytoprostanes and phytofurans of coffee and cocoa by- and co-products.

Phytoprostanes (PhytoPs) and phytofurans (PhytoFs) are isoprostanoids that result from the peroxidation of α-linolenic acid and are biomarkers of oxidative stress in plants and humans. These compounds exhibit several interesting biological activities (e.g.

Biomolecules extraction from coffee and cocoa by- and co-products using deep eutectic solvents.

Background: Coffee pulp (CP), cocoa husk (CH), and pod husk (CPH) are the main agro-residues from coffee and cocoa industries. They are sources of useful biomolecules, such as phenolic compounds, fibers, and alkaloids, among others. In this study, different compositions of deep eutectic solvents (DES) were investigated as a green and sustainable extraction media, with respect to their extraction capacity.