Prevalence and distribution of Legionella in municipal drinking water supply systems in Madrid (Spain) and risk factors associated.

The presence and concentration of Legionella in drinking water supply systems, in hot water (DHW) for human consumption in public buildings in Madrid with potential health risk was studied. Sampling covered a total of 1695 DHW samples and 30 cold water (DCW) as a control taken in the 21 districts of the city over a period of 14 years (2007-2020). The detection and quantification of Legionella was carried out by plate culture and quantitative qPCR.

Pasteurization Modifies the Sensorial Attributes and Nutritional Profile of Orange Pulp By-Product.

After orange processing, different by-products are generated, i.e., peels, seeds and pulps.

High Hydrostatic Pressure Assisted by Celluclast Releases Oligosaccharides from Apple By-Product.

A novel and green procedure consisting of high hydrostatic pressure (HHP) aided by a commercial cellulase (Celluclast) has been applied to valorise the apple by-product, a valuable source of dietary fibre but mainly composed by insoluble fibre. Optimal conditions for solubilisation of dietary fibre were first determined at atmospheric pressure as 2% (/) of substrate concentration and 20 Endo-Glucanase Units of cellulase. Monitoring of polysaccharides and oligosaccharides released from apple by-product was carried out by means of a newly validated HPLC method with refractive index detector.

Potential fat-lowering and prebiotic effects of enzymatically treated okara in high-cholesterol-fed Wistar rats.

This study evaluates the effect of the lipid profile on serum, liver and faeces, and the potential prebiotic effect of diets supplemented with enzymatically treated okara (okara(ET)) in high-cholesterol fed Wistar rats. Triglyceride levels were significantly reduced in the serum (p < 0.01) and liver (p < 0.

Broad bean and pea by-products as sources of fibre-rich ingredients: potential antioxidant activity measured in vitro.

Background: By-products generated during the processing of plant food can be considered a promising source of dietary fibre as a functional compound. The dietary fibre composition, soluble sugars and antioxidant activity of the extractable polyphenols of pea and broad bean by-products have been analysed in this study.

Results: Total dietary fibre using AOAC methods plus hydrolysis (broad bean pod: 337.