Exploring the potential of black soldier fly live larvae as a sustainable protein source for laying hens: A comprehensive study on egg quality.

Live insect larvae were recently proposed for use in laying hens in intensive chicken farming as an innovative form of environmental enrichment. This study aimed to evaluate the effect of laying hen age and feeding with live Black Soldier Fly larvae (BSFL) on egg quality attributes, i.e.

The Effect of Thermal Processes on the Organoleptic and Nutraceutical Quality of Tomato Fruit ( L.).

The present study investigated the changes in the organoleptic characteristics, nutraceuticals, and antioxidant activity of tomato fruits subjected to different thermal processes: tomato sauce (80 °C for 30 min), blanching treatment (100 °C for 10 s), and the superheated steam method (SHS; 100 °C for 7 min) compared with fresh tomato fruit. Even though SHS negatively modified the color of the product (L* -7% than fresh tomatoes), it was the only technology able to increase the antioxidant activity compared with fresh tomatoes (e.g.

H NMR profiling and chemometric analysis for ripening and production characterization of Grana Padano cheese.

Grana Padano (GP) cheese is a renowned PDO Italian cheese whose nutritional characteristics and market price are influenced by the ripening stage. In this work, it was demonstrated that the combined use of untargeted H NMR profiling and chemometric analysis can be used as a powerful tool to quantitatively characterize GP ripening and production, focusing on both aqueous and lipid fractions. An initial exploratory analysis revealed substantial variations in the aqueous fraction attributable to aging time, year and season of production.

H-NMR Approach for the Discrimination of PDO Grana Padano Cheese from Non-PDO Cheeses.

Protected Designation of Origin cheeses are products with high-quality standards that can claim higher prices on the market. For this reason, non-PDO cheeses with lower quality can be mislabeled as PDO or mixed with it for economic gain especially when the product is in a shredded form. Luckily, the production of PDO cheese is subjected to strict procedural specification rules that result in a product with a defined profile of its metabolites, which can be used for authentication purposes.

faecal fermentation of breads and its effect on the human gut health.

Spontaneous fermentation of flour enhances the nutritional potential of this hybrid cereal. However, the effect of consumption of sourdough bread (SDB) on gut health remains to be elucidated. This study investigated the effect of digestion and faecal fermentation of SDB compared to that of traditional baker's yeast (BYB) bread.

Improvement of Caciotta-like cheese nutritional value by means of enrichment with blackcurrant () and Cornelian cherry ().

Introduction: In this study, we supplemented models of Caciotta-like cheese with blackcurrant () and Cornelian cherry (), as they have a high content of polyphenols, known as phytochemicals associated with health benefits. We evaluated the microbial composition, organoleptic aspects, total phenolic content, and chemical composition of model cheeses enriched with blackcurrant and Cornelian cherry.

Methods: Two different suppliers have been tested: a conventional and an organic one.

Microbial and metabolic characterization of organic artisanal sauerkraut fermentation and study of gut health-promoting properties of sauerkraut brine.

Sauerkraut is a traditionally fermented cabbage, and recent evidence suggests that it has beneficial properties for human health. In this work, a multi-disciplinary approach was employed to characterize the fermentation process and gut health-promoting properties of locally produced, organic sauerkraut from two distinct producers, SK1 and SK2. 16S rRNA metataxonomics showed that bacterial diversity gradually decreased as fermentation progressed.

Nuclear magnetic resonance spectroscopy in extra virgin olive oil authentication.

Extra virgin olive oil (EVOO) is a high-quality product that has become one of the stars in the food fraud context in recent years. EVOO can encounter different types of fraud, from adulteration with cheaper oils to mislabeling, and for this reason, the assessment of its authenticity and traceability can be challenging. There are several officially recognized analytical methods for its authentication, but they are not able to unambiguously trace the geographical and botanical origin of EVOOs.

NMR spectroscopy in wine authentication: An official control perspective.

Wine authentication is vital in identifying malpractice and fraud, and various physical and chemical analytical techniques have been employed for this purpose. Besides wet chemistry, these include chromatography, isotopic ratio mass spectrometry, optical spectroscopy, and nuclear magnetic resonance (NMR) spectroscopy, which have been applied in recent years in combination with chemometric approaches. For many years, H NMR spectroscopy was the method of choice and achieved official recognition in the detection of sugar addition to grape products.

Evidence of Strict Stereospecificity in the Structure of sn-1,2-Diacyl-3-Acetyl-Glycerols from Euonymus maximowiczianus Seeds Using Nuclear Magnetic Resonance Spectroscopy.

Asymmetric, optically active sn-1,2-diacyl-3-acetyl-glycerols (AcDAG) have been known to scientists for several decades. However, to date, the problem of their structure has not been definitely resolved, which has led to a vast diversity of terms used for their designation in the literature. Using two-dimensional nuclear magnetic resonance, we have investigated AcDAG from the mature seeds of Euonymus maximowiczianus, from which we have been able to both identify a correlation of the methyl group in acetic acid residue with protons at the carbon atom at sn-3 position in the glycerol residue of the AcDAG molecule and, for the first time, demonstrate that this correlation is observed exclusively with one carbon atom at the α-position, but not with two as would have been expected in case of a racemic mixture.

The Relationship Between Endogenous β-Glucuronidase Activity and Biologically Active Flavones-Aglycone Contents in Hairy Roots of Baikal Skullcap.

Here, we examine the relationship between contents of principal flavones in hairy roots of Scutellaria baicalensis with the activity of the β-glucuronidase (sGUS) enzyme during a culturing cycle. Using RP-HPLC, we show that the highest contents of aglycones, baicalin and wogonin is observed at the growth days 8, 14, and 71 and reach 45, 41, and 62% (based on the total weight of hairy roots of the Baikal skullcap), correspondingly. Their accumulation is accompanied by increase of the sGUS activity, which we determined fluorometrically.