Bioconversion of Cheese Whey and Food By-Products by into Fucoxanthin and n-3 Lc-PUFA through a Biorefinery Approach.

This study investigates the potential of utilizing three food wastes: cheese whey (CW), beet molasses (BM), and corn steep liquor (CSL) as alternative nutrient sources for the cultivation of the diatom , a promising source of polyunsaturated eicosapentaenoic acid (EPA) and the carotenoid fucoxanthin. The CW media tested did not significantly impact the growth rate of ; however, CW hydrolysate significantly enhances cell growth. BM in cultivation medium enhances biomass production and fucoxanthin yield.

Effect of Salt Addition and Fermentation Time on Phenolics, Microbial Dynamics, Volatile Organic Compounds, and Sensory Properties of the PDO Table Olives of Gaeta (Italy).

'Oliva di Gaeta' is almost certainly the most important and well-known PDO denomination for table olives in Italy. Their production is based on a specific two-stage trade preparation called the 'Itrana' method. In this work, we investigated how variations in the duration of the initial water fermentation (i.

Functional ice cream health benefits and sensory implications.

The increased interest in foods which improve human health and nutrition has led to the need for academia and food industry to invest in the development of innovative and functional ice cream. Since ice cream is the most popular frozen dairy product, it shows good potential to help people improve their diets by reducing the intake of certain nutrients associated with the increased risk of obesity and other related diseases. Moreover, it supplies beneficial and essential components.

Formulation of New Media from Dairy and Brewery Wastes for a Sustainable Production of DHA-Rich Oil by .

Mozzarella stretching water (MSW) is a dairy effluent generated from mozzarella cheese production that does not have a real use and is destined to disposal, causing environmental problems and representing a high disposal cost for dairy producers. Spent brewery yeast (SBY) is another promising food waste produced after brewery manufacturing that could be recycled in new biotechnological processes. is an aquatic protist known as producer of bioactive lipids such as omega 3 long chain polyunsaturated fatty acids (ω3 LC-PUFA), in particular docosahexaenoic acid (DHA).

An Endophytic Fungi-Based Biostimulant Modulates Volatile and Non-Volatile Secondary Metabolites and Yield of Greenhouse Basil ( L.) through Variable Mechanisms Dependent on Salinity Stress Level.

Salinity in water and soil is one of the major environmental factors limiting the productivity of agronomic and horticultural crops. In basil ( L., Lamiaceae) and other species, information on the plant response to mild salinity levels, often induced by the irrigation or fertigation systems, is scarce.

Particle size and variety of coffee used as variables in mitigation of furan and 2-methylfuran content in espresso coffee.

In this study, the concentration of furan and 2-methylfuran in espresso coffee (EC) obtained from Arabica and Robusta coffee varieties was determined as a function of specific particle size. The particle size and coffee variety significantly influenced the level of furan and 2-methylfuran. In Arabica variety, furan and 2-methylfuran level increased with increasing particle size.

Sustainable production of food grade omega-3 oil using aquatic protists: Reliability and future horizons.

Biotechnological production of omega-3 polyunsaturated fatty acids (PUFAs) has become a commercial alternative to fish oil in the past twenty years. Compared to PUFA production by fatty fishes, that from microorganisms has increased due to its promising sustainability and high product safety and to increasing awareness in the expanding vegan market. Although autotrophic production by microalgae seems to be more sustainable in the long term, to date most of the microbial production of omega-3 is carried out under heterotrophic conditions using conventional fermentation technologies.

Olive oil from the 79 A.D. Vesuvius eruption stored at the Naples National Archaeological Museum (Italy).

Using a range of chromatographic, spectroscopic, and mass spectrometric analytical techniques, we characterized one of the "edible items" found at the Vesuvius archeological sites and guarded at the National Archaeological Museum of Naples (MANN) in Naples, Italy. We authenticated the specimen contained in a glass bottle (Mann-S1 sample) as originally olive oil and mapped the deep evolution throughout its 2000 years of storage. Triacylglycerols were completely hydrolyzed, while the resulting (hydroxy) fatty acids had partly condensed into rarely found estolides.

Understanding the Morpho-Anatomical, Physiological, and Functional Response of Sweet Basil to Isosmotic Nitrate to Chloride Ratios.

Sweet basil ( L.) is a leafy green with a short-production cycle that is emerging as a model species among aromatic plants. Modulating the mineral composition of the nutrient solution has proved to be a valuable tool to uncover the mechanisms and responses that higher plants adopt in relation to the availability of mineral nutrients.

Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-Flavours.

In this study, the influence of phenolic compounds on the sensory scores attributed to extra virgin olive oil (EVOO) by panel test was investigated. Two model olive oils (MOOs) with identical concentrations of volatile compounds, differing only in the amount of biophenols (297 vs. 511 mg kg), were analysed by two official panels and by SPME-GC/MS.

Volatile compounds, physicochemical and sensory characteristics of Colatura di Alici, a traditional Italian fish sauce.

Background: The present study reports for the first time the physical, chemical and sensory characterization of a traditional fish sauce from Italy, called 'Colatura di Alici', which is considered to be the direct descendant of the ancient roman sauce 'Garum'.

Results: Among the volatile compounds, carboxylic acids, aldehydes, sulphuric compounds and pyrazines were identified. The most abundant compounds identified were 3-methyl-butanoic acid, nonanal and 3-methyl-butanal.

Sensory evaluation and volatile compounds of an alternative ready-to-use therapeutic food for malnourished children.

Ready-to-use therapeutic foods (RUTFs) are special foods used to encourage rapid weight gain in 5-year-old malnourished children, avoiding hospitalization. The factors affecting sensory characteristics and acceptability of RUTFs have been not adequately described. The aim of this work was to evaluate both the sensory properties and volatile compounds of four alternative RUTFs, varying in soy and sorghum, icing sugar, and oil content.

Effects of Inclusion of Fresh Forage in the Diet for Lactating Buffaloes on Volatile Organic Compounds of Milk and Mozzarella Cheese.

This paper aimed to assess the effects of feeding fresh forage on volatile organic compounds (VOCs) of buffalo milk and mozzarella cheese. Sixteen lactating buffaloes were equally allotted into two groups fed diets containing (experimental (Exp) group) or not (control (Ctl) group) 20 kg/d of fresh sorghum. Milk from the groups was separately collected and transformed in the traditional 'Mozzarella di Bufala Campana' Protected Denomination of Origin (PDO).

Real-life anti-vascular endothelial growth factor treatment for age-related macular degeneration and diabetic macular edema in an Italian tertiary referral hospital.

Purpose: To study the real-life outcomes of intravitreal anti-vascular endothelial growth factor treatment in patients affected by age-related macular degeneration and diabetic macular edema in an Italian tertiary referral hospital over a 2-year follow-up.

Methods: Patients with confirmed diagnosis of age-related macular degeneration or diabetic macular edema and 2 years of follow-up were retrospectively analyzed. They underwent a loading dose of three monthly anti-vascular endothelial growth factor injections, with re-treatment performed following a "pro-re-nata" regimen.

Biochemical composition and in vitro digestibility of Galdieria sulphuraria grown on spent cherry-brine liquid.

The aim of this work was to valorise an industrial food by-product and to produce a microalgal biomass rich in phytochemicals at high added value for food and nutraceutical applications. The biochemical composition, in vitro digestibility and antioxidant activity of Galdieria sulphuraria biomass grown heterotrophically on standard medium (SM) and on spent Cherry-Brine Liquid (sCBL) were assessed and compared. The biomass produced in sCBL was characterized by a lower content of proteins and lipids, while showing an increase in carbohydrates and polyphenols (5.

Consumers' Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae-A Narrative Review.

The presence of some healthy phytochemicals in food can be paired with high bitterness, and consumers have a widespread avoidance toward bitter-tasting food. This causes a gap between preferences and healthy needs of consumers. Therefore, this review collected insights from literature belonging to different discipline domains in order to have a broad view of the current state-of-the-art about biochemical aspects and consumers' perceptions and preferences toward foods with an enhanced bitter taste.

Volatile Organic Compound and Fatty Acid Profile of Milk from Cows and Buffaloes Fed Mycorrhizal or Nonmycorrhizal Ensiled Forage.

Seed inoculation of forage crops by arbuscular mycorrhizal fungi (AMF) generally results in higher profitability, but also modifies the chemical composition of silage in terms of increased biomass, protein, and dry matter. Raw milk aroma is affected by the type of feed. This work investigated the influence of ensiled forage obtained by seed inoculation with AMF on the volatile fractions and fatty acid composition of milk.

The role of phenolic compounds on olive oil aroma release.

In this study, atmospheric pressure chemical ionisation-mass spectrometry (APCI-MS) was successfully applied to understand the effect of phenolic compounds on the release of olive oil aroma compounds. Eight aroma compounds were monitored under in-vivo and in-vitro dynamic conditions in olive oil with and without the addition of virgin olive oil (VOO) biophenols. Three model olive oils (MOOs) were set up with identical volatile compounds concentrations using a refined olive oil (ROO).

Use of odorant series for extra virgin olive oil aroma characterisation.

Background: Extra virgin olive oil (EVOO) volatile composition is mainly used as a means of characterisation and authentication, especially for protected denomination of origin (PDO) products. This work investigated the volatile compounds from 25 EVOOs from four Spanish (Cornicabra, Manzanilla Castellana, Picual and Manzanilla Cacereña) and four Italian (Ortice, Ravece, Nocellara del Belice and Itrana) cultivars in terms of odour activity value (OAV). Forty-seven volatile compounds were analysed by solid phase microextraction gas chromatography/mass spectrometry (SPME-GC/MS).

Extra virgin olive oil aroma release after interaction with human saliva from individuals with different body mass index.

Background: The interindividual variability observed in saliva characteristics raises the question of its relationship with variability in fat sensory perception, particularly in aroma compounds. In the present study, which aimed to measure aroma release from different individuals, eleven key aroma compounds of extra virgin olive oil (EVOO) were monitored and quantified in dynamic headspace after an in vitro interaction between EVOO and human saliva. Therefore, 60 individuals were studied from those who were normal weight (NW), overweight (OW) and obese (O).

Engineering design and prototype development of a full scale ultrasound system for virgin olive oil by means of numerical and experimental analysis.

The aim of the virgin olive oil extraction process is mainly to obtain the best quality oil from fruits, by only applying mechanical actions while guaranteeing the highest overall efficiency. Currently, the mechanical methods used to extract virgin oils from olives are basically of two types: the discontinuous system (obsolete) and the continuous one. Anyway the system defined as "continuous" is composed of several steps which are not all completely continuous, due to the presence of the malaxer, a device that works in batch.

Fruit position within the canopy affects kernel lipid composition of hazelnuts.

Background: The aim of this research was to study the variability in kernel composition within the canopy of hazelnut trees.

Results: Kernel fresh and dry weight increased linearly with fruit height above the ground. Fat content decreased, while protein and ash content increased, from the bottom to the top layers of the canopy.

Evaluation of anaerobic digestates from different feedstocks as growth media for Tetradesmus obliquus, Botryococcus braunii, Phaeodactylum tricornutum and Arthrospira maxima.

In this paper, two freshwater microalgae (Tetradesmus obliquus and Botryococcus braunii), a marine diatom (Phaeodactylum tricornutum) and a photosynthetic cyanobacterium (Arthrospira maxima) were investigated for their ability to grow on liquid digestates (LDs). Three LDs were obtained from anaerobic digestion of different organic wastes: zootechnical (ZW LD), vegetable biomass (VW LD) and the organic fraction of municipal solid wastes (MW LD). All the strains showed the same growth performance on VW LD as on the respective standard media (SM), while ZW LD was efficient only for growth of T.

Physical and oxidative stability of functional olive oil-in-water emulsions formulated using olive mill wastewater biophenols and whey proteins.

The present paper reports on the use of phenolic extracts from olive mill wastewater (OMW) in model olive oil-in-water (O/W) emulsions to study their effect on their physical and chemical stability. Spray-dried OMW polyphenols were added to a model 20% olive O/W emulsion stabilized with whey protein isolate (WPI) and xanthan gum, in phosphate buffer solution at pH 7. The emulsions were characterised under accelerated storage conditions (40 °C) up to 30 days.

Influence of olive oil phenolic compounds on headspace aroma release by interaction with whey proteins.

The release of volatile compounds in an oil-in-water model system obtained from olive oil-whey protein (WP) pairing was investigated by considering the effect of phenolic compounds. Human saliva was used to simulate mouth conditions by retronasal aroma simulator (RAS) analysis. Twelve aroma compounds were quantified in the dynamic headspace by SPME-GC/MS.