Raspberry Pomace as a Good Additive to Apple Freeze-Dried Fruit Bars: Biological Properties and Sensory Evaluation.

This study investigated the impact of adding raspberry pomace to the phenolic content and biological properties of freeze-dried apple/raspberry bars. The bars were prepared by replacing apple puree with raspberry pomace (5-50%), and their phenolic compounds were assessed using ethanol and buffer extracts. This work also explored the potential bioaccessibility of phenolic compounds in enriched bars through a simulated digestion process (digest).

Natural Solutions to Antimicrobial Resistance: The Role of Essential Oils in Poultry Meat Preservation with Focus on Gram-Negative Bacteria.

The increase in antimicrobial resistance (AMR) is a major global health problem with implications on human and veterinary medicine, as well as food production. In the poultry industry, the overuse and misuse of antimicrobials has led to the development of resistant or multi-drug resistant (MDR) strains of bacteria such as spp., and spp.

Omega 3 Blends of Sunflower and Flaxseed Oil-Modeling Chemical Quality and Sensory Acceptability.

Oil blending is increasingly utilized to improve and model the characteristics of enriched oils. This study aims to investigate the effect of blending refined sunflower oil (rich in essential omega 6 fatty acids) with cold-pressed flaxseed oil (a source of essential omega 3 fatty acids) on the fatty acid composition, quality, color, and sensory characteristics of the resulting oils. Principal component analysis (PCA) showed that the optimal fatty acid composition was achieved in the sample with 20% sunflower oil and 80% flaxseed oil (20S/80F).

Emerging alternative food protein sources: production process, quality parameters, and safety point of view.

The rise in the global population has increased the demand for dietary food protein. Strategies to maximize agricultural and livestock outputs could strain land and freshwater supply and contribute to substantial negative environmental impacts. Consequently, there has been an emphasis on identifying alternative sources of edible proteins that are more sustainable, sustainable, ethical, and healthy.

Stable and Promiscuous Galactose Oxidases Engineered by Directed Evolution, Atomistic Design, and Ancestral Sequence Reconstruction.

Galactose oxidase (GOase) is a versatile biocatalyst with a wide range of potential applications, ranging from synthetic chemistry to bioelectrochemical devices. Previous GOase engineering by directed evolution generated the M-RQW mutant, with unprecedented new-to-nature oxidation activity at the C6-OH group of glucose, and a mutational backbone that helped to unlock its promiscuity toward other molecules, including secondary alcohols. In the current study, we have used the M-RQW mutant as a starting point to engineer a set of GOases that are very thermostable and that are easily produced at high titers in yeast, enzymes with latent activities applicable to sustainable chemistry.

Effect of ultrasonication on OSA esterified surface modification of sorghum (Sorghum bicolor (L.) Moench) starch.

The present study investigates the effect of ultrasonication (US) amplitude (30 %, 50 %, and 70 %, time- 45 min) followed by octenyl succinic anhydride (OSA, 3 %) esterification on morphological, structural, functional, and rheological properties of sorghum starch. The increase in US amplitudes significantly (p < 0.05) increased the degree of substitution (DS) of esterified starch (0.

Dielectric spectroscopy and TD-NMR investigation for assessing water solid dynamics in normal and wooden breast chicken.

Dielectric Spectroscopy (DS) and TimeDomain-Nuclear Magnetic Resonance (TD-NMR) were exploited to investigate water and solid dynamics in chicken's Pectoralis major muscles having macroscopically normal appearance (N) and affected by Wooden Breasts (WB) abnormality. 147 PMM were collected and classified as macroscopically normal (N) (N=74) or Wooden Breast (WB) (N=73) based on their visual appearance and manual palpation. Protons' T (transverse relaxation time), and dielectric properties were carried out.

A Comprehensive Review on Preparation of Silver Nanoparticles from a Bacteriocin for the Natural Preservation of Food Products.

Food preservation aims to maintain safe and nutritious food for extended periods by inhibiting microbial growth that causes spoilage and poses health risks. Traditional chemical preservatives like sodium sulfite, sodium nitrite, sodium benzoate, tBHQ and BHA have raised concerns due to potential carcinogenicity, genotoxicity and allergies with long-term consumption. As a natural alternative, bacteriocins have emerged for food preservation.

Fermented black chokeberry (Aronia melanocarpa (Michx.) Elliott) products - A systematic review on the composition and current scientific evidence of possible health benefits.

Black chokeberry (Aronia melanocarpa (Michx.) Elliott) is recognized for its potential health benefits, largely attributed to its high phenolic content. However, many phenolic compounds possess a low bioavailability, potentially limiting their beneficial effects.

Turmeric products: Evaluation of curcumin and trace elements.

Turmeric (Curcuma longa L.) is valued for its coloring properties, flavor enhancement, functionality, as well as antioxidant and anti-inflammatory effects, which help prevent various diseases. This study aimed to evaluate the levels of curcumin and trace elements (Cr, Co, Ni, As, Mo, Cd, Sb, Ba, Hg, and Pb) in 30 samples of turmeric capsules.

Comprehensive analysis of Amazonian oil and fats with different fatty composition: Murumuru fat (Astrocaryum murumuru), cupuassu fat (Theobroma grandiflorum), and pracaxi oil (Pentaclethera macroloba).

Amazon is the largest Brazilian biome and has a vast diversity of oilseed species. This work highlighted three of its natural riches, the murumuru (Astrocaryum murumuru) fat, cupuassu (Theobroma grandiflorum) fat, and pracaxi (Pentaclethera macroloba) oil obtained from the seeds of the fruits of these species. It was aimed at a comprehensive evaluation of the chemical and physicochemical properties of these Amazonian products, deepening the knowledge on their quality parameters for products and processes design.

A comprehensive review on influence of millet processing on carbohydrate-digesting enzyme inhibitors and implications for diabetes management.

Millets, often overlooked as food crops, have regained potential as promising stable food sources of bioactive compounds to regulate blood sugar levels in the diabetic populace. This comprehensive review delves into various millet varieties, processing methods, and extraction techniques aimed at isolating bioactive compounds. The review elucidates the inhibitory effects of millet-derived bioactive compounds on key enzymes involved in carbohydrate metabolism, such as α-amylase and α-glucosidase.

Optimization of pretreatments to enhance quality characteristics and storage period of kinnow (Citrus reticulata Blanco) using response surface methodology.

An investigation was carried out to evaluate the impact of pretreatments viz. wax coating, hot water dipping, and fungicide treatment on quality characteristics of kinnow. In the present study, a trial was conducted to extend the shelf life of kinnow fruits by maintaining the initial quality characteristics with three wax-to-water dilution ratios (1:1, 1:2, 1:3), hot water dipping at 56 °C with varying time (40, 60, 80 s) along with fungicide treatment at various concentration (150, 200, 250 ppm).

Season-dependent variation in the contents of glucosinolates and S-methyl-l-cysteine sulfoxide and their hydrolysis in Brassica oleracea.

Brassica vegetables contain glucosinolates and S-methyl-l-cysteine sulfoxide, which can be enzymatically hydrolyzed to form bioactive compounds. Glucosinolate hydrolysis can result in formation of health-promoting isothiocyanates, however, often less desirable nitriles and epithionitriles are formed due to presence of specifier proteins. Also, S-methyl-l-cysteine sulfoxide yields beneficial volatile organosulfur compounds (VOSC), such as S-methyl methanethiosulfinate.

The Influence of Fermentation Technology on the Functional and Sensory Properties of Hemp Bread.

In this work, the type of fermentation and baking technology used to make hemp bread was investigated. The physicochemical composition of flour and bread, the protein nutritional quality, fatty acids profile, texture, consumer acceptance, analysis of volatile compounds using an electronic nose and chemical compounds using an electronic tongue were determined. Differences in protein and total dietary fiber content were observed in the obtained breads.

Antioxidant Activity of Anthocyanins and Anthocyanidins: A Critical Review.

Anthocyanins are the main plant pigments responsible for the color of flowers, fruits, and vegetative organs of many plants, and are applied also as safe food colorants. They are efficient antioxidants. In this review, the reactivity of anthocyanins and their aglycones, anthocyanidins, in the main antioxidant assays, and their reactions with reactive oxygen and nitrogen species, effects of interactions with other compounds and metal ions on the antioxidant activity of anthocyanins and the electrochemical properties of anthocyanins are presented.

Risk Classification of Food Incidents Using a Risk Evaluation Matrix for Use in Artificial Intelligence-Supported Risk Identification.

Foodborne illnesses and mortalities persist as a significant global health issue. The estimates that one out of every ten individuals becomes ill following the consumption of contaminated food. However, in the age of digitalization and technological progress, more and more data and data evaluation technologies are available to counteract this problem.

Comparative Evaluation of Camelina Seed Oils Obtained by Cold-Pressing and Solvent Extraction.

This study aimed to analyze the physicochemical properties and nutritional quality of oil extracted from the camelina seed genotypes NS Zlatka and NS Slatka, grown in Serbia, using both Soxhlet extraction with -hexane and the cold-pressing technique. Extraction technique did not have an effect on oil yield. Camelina oils exhibited satisfactory physicochemical characteristics, which were influenced by the extraction methods.

Biogenic amines and bacterial spoilage in Plant-Based grill sausage alternatives.

Vegan and vegetarian diets are increasing in popularity. Consequently, the supply and demand of plant-based meat alternatives has increased steadily over the past few years. However, scientific research on spoilage processes for such products is still inadequate as compared to research on traditional meat products.

Concentrating Cocoa Polyphenols-Clarification of an Aqueous Cocoa Extract by Protein Precipitation and Filtration.

The seeds of L. are rich in antioxidant flavonoids such as flavan-3-ols, which are valued for their health benefits. In this context, it is of interest to improve flavanol content in cocoa extracts.

Ornamental Barberry Twigs as an Underexploited Source of Berberine-Rich Extracts-Preliminary Research.

Berberine is a natural substance obtained from the roots of common barberry which, due to its strong pharmacological activity, is a commonly tested ingredient of dietary supplements. However, ornamental barberries, which are widely available, have not been considered as a source of berberine so far. The research aimed to check whether the ornamental barberry leaves and twigs could be used as an easily accessible raw material for obtaining natural berberine-rich extract with biological activity.

Reducing fumonisin contamination in Brazilian maize: The impact of Codex standards and regulatory frameworks.

Fumonisins are mycotoxins produced primarily by the Fusarium fujikuroi species complex in maize, and contamination poses significant health risks and economic implications. This review explores Brazil's comprehensive approach to reducing fumonisin contamination in maize, particularly the strategies adopted by the Brazilian Surveillance Agency (ANVISA), thanks to its participation in and the work of the Codex Committee on Contaminants in Foods (CCCF). Through collaborative efforts with several stakeholders, Brazil has successfully reduced fumonisin levels over the past thirty years, improving food safety for its population and exports.

Selenium micro-encapsulation: Innovative strategies for supplementing plant-based beverages.

Selenium (Se) is an essential micronutrient for humans, and one of the new strategies to increase its intake is to fortify foodstuff with Se-bioaccessible species. This study aimed to produce Se-microparticles (selenate, selenite and Se-organic) using combined methods of microencapsulation; fortify commercial plant-based beverages (PBBs); evaluate the stability of microparticles; and estimate the bioaccessibility of Se and its contribution to the Recommended Daily Intake (RDA). Samples and bioaccessible fractions were submitted to acid digestion and Se levels (total and bioaccessible) were quantified by ICP-MS.

Exploring the potential of sorghum with reference to its bioactivities, physicochemical properties and potential health benefits.

Sorghum, belonging to the family, is a widely consumed grain, particularly in Africa. Sorghum grains have been used in traditional African diets for centuries. These grains, along with their products, are known for their high nutritional value and possess various bioactive properties, including antioxidant, anti-obesity, anti-diabetic, anti-cardiovascular, anti-inflammatory, antimicrobial, and anticancer activities.