Proceedings

Poster Session

1 pages, 175 KiB

Open AccessAbstract

Stability of Chocolates Enriched with Cocoa Shell during Storage

by Veronika Barišić, Ante Lončarić, Ivana Flanjak, Antun Jozinović, Stela Jokić, Drago Šubarić, Jurislav Babić, Borislav Miličević and Đurđica Ačkar

Proceedings 2021, 70(1), 3; https://doi.org/10.3390/foods_2020-08534 - 23 Nov 2020

Viewed by 1176

Abstract

The stability of chocolate is mainly influenced by cocoa butter re-crystallization during storage, shown through fat bloom (appearance of white layers of cocoa butter on chocolate surface). The aim of this study was to examine the influence of cocoa shell addition on stability [...] Read more.

The stability of chocolate is mainly influenced by cocoa butter re-crystallization during storage, shown through fat bloom (appearance of white layers of cocoa butter on chocolate surface). The aim of this study was to examine the influence of cocoa shell addition on stability of dark and milk chocolate over a one-year storage period. Dark and milk chocolates were produced in a ball mill. Four chocolates were produced, two with the addition of cocoa shell (5% in milk and 15% in dark) and two control chocolates without the addition. The effect of cocoa shell on chocolate stability was examined by determining total color change and whiteness index (calculated from parameters L*, a* and b* determined using chromameter), total polyphenol content (TPC) (using the Folin–Ciocalteau method) and thermo-physical properties (using differential scanning calorimetry). Total color change and whiteness index were lower in chocolates with cocoa shell than in control samples. Over a period of one year, milk and dark chocolate with cocoa shell had lower enthalpy. Total polyphenol content in all chocolates did not change significantly through the storage period, although chocolates with cocoa shell had lower TPC because part of the cocoa liquor was replaced with cocoa shell. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

2 pages, 132 KiB

Open AccessAbstract

Effect of Time and Legume Type on Germination-Induced Proteolysis of Lentils and Faba Beans

by Sara Bautista-Expósito, Elena Peñas, Albert Vanderberg, Juana Frias and Cristina Martínez-Villaluenga

Proceedings 2021, 70(1), 4; https://doi.org/10.3390/foods_2020-07823 - 10 Nov 2020

Cited by 1 | Viewed by 959

Abstract

Legumes are alternative protein sources that have been successfully used to develop diverse meatless foods. Although these plant-based products have a lower impact on the environment than equivalent animal-based products, they have lower protein digestibility. Germination could be a useful bioprocess to enhance [...] Read more.

Legumes are alternative protein sources that have been successfully used to develop diverse meatless foods. Although these plant-based products have a lower impact on the environment than equivalent animal-based products, they have lower protein digestibility. Germination could be a useful bioprocess to enhance protein digestibility in legumes, although its effect at different times of seedling development has been little studied in lentils and faba beans. This work investigated the effect of germination time (4 and 6 days after full seed imbibition) on the proteins of three types of Canadian lentils (“gray zero tannin”, G; “caviar black”, B; and “red dehulled”, D) and faba beans (“zero vicin/convicin”, F). Germination increased total nitrogen (4–14% increase) and total levels of some amino acids: Asp in all the sprouts studied; Ser, Pro, Ala, Cys, His and Lys in G; and Met and Tyr in B. A concurrent degradation of the 7S and 11S globulin subunits, the accumulation of peptides below 20 kDa and free essential and non-essential amino acids (4- to 6-fold increase) were observed after germination in all the legumes studied. These effects were attributable to the increased protease activity observed after sprouting. Trypsin inhibitory activity was lower in legume sprouts, except for D, where a small increase was detected. Time, legume type and their interaction showed significant effects on the parameters studied. Germination effects were generally more remarkable at longer stages of seedling development. Among the legumes studied, D showed a differential behavior characterized by a faster protein degradation and release of small peptides, probably due to its higher protease activity as indicated by principal component analysis. These results evidence the positive effects of germination on the protein digestibility of different lentil types and faba beans. The protein quality of plant-based foods could be improved through the selection of legume species with higher germination-induced proteolytic rates and optimized germination times. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

2 pages, 136 KiB

Open AccessAbstract

Red Algae as Source of Nutrients with Antioxidant and Antimicrobial Potential

by María. Carpena, Cristina Caleja, Paula García-Oliveira, Carla Pereira, Marina Sokovic, Isabel C. F. R. Ferreira, Jesús Simal-Gandara, Lillian Barros and Miguel A. Prieto

Proceedings 2021, 70(1), 5; https://doi.org/10.3390/foods_2020-07646 - 9 Nov 2020

Viewed by 1291

Abstract

Seaweeds have been consumed since ancient times in different cultures, especially in Asian regions. Currently, several scientific studies have highlighted the nutritional value of algae as well as their biological properties. The present work was directed towards the determination of the nutritional composition [...] Read more.

Seaweeds have been consumed since ancient times in different cultures, especially in Asian regions. Currently, several scientific studies have highlighted the nutritional value of algae as well as their biological properties. The present work was directed towards the determination of the nutritional composition (ash, protein, fat, carbohydrate content and energy value), the organic acids content, and also the antioxidant and antimicrobial activity of three typical red algae from Galicia: Chondrus crispus, Mastocarpus stellatus and Gigartina pistillata. The nutritional profile was determined by the methods described by AOAC, while organic acids were determined by UPFLC-PDA. The antioxidant activity was assessed using two in vitro assays: TBARS and OxHLIA. At last, antimicrobial activity was tested against two Gram (−), three Gram (+) and three fungus species. The results showed a similar nutritional composition among the three algae, with a low-fat content and a high content of proteins, carbohydrates and energy. Finally, in vitro assays showed significant antioxidant capacity of the three algae and antimicrobial potential against all the tested microorganisms. Thus, the study shows the potential of red algae to be part of the human diet, due to their nutritional content and bioactive properties, acting as antioxidant and antimicrobial agents. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

1 pages, 129 KiB

Open AccessAbstract

Development of Sliced Bread with Better Nutritional Quality: Optimization of Wheat Flour Replacement with Germinated Pseudocereals for Doughs with Better Rheological Properties

by Luz María Paucar-Menacho, Williams Esteward Castillo-Martinez, Wilson Daniel Simpalo Lopez, Lourdes Esquivel-Paredes and Cristina Villaluenga

Proceedings 2021, 70(1), 12; https://doi.org/10.3390/foods_2020-07806 - 10 Nov 2020

Viewed by 1126

Abstract

The incorporation of germinated grains in food formulation is an increasing trend, due to its superior nutritional quality and health-promoting properties as compared to their ungerminated counterparts. The aims of this study were: (1) to improve the nutritional properties of sliced bread by [...] Read more.

The incorporation of germinated grains in food formulation is an increasing trend, due to its superior nutritional quality and health-promoting properties as compared to their ungerminated counterparts. The aims of this study were: (1) to improve the nutritional properties of sliced bread by the replacement of wheat flour (WF) with germinated quinoa (GQF), kiwicha (GKF), and cañihua (GCF) flours; and (2) to optimize composition of flour blends using a Simplex Centroid Mixture Design (SCMD), the desired function methodology and performing the screening of rheological parameters in bread doughs (development time, stability time, resistance to extension, gelatinization temperature, and maximum gelatinization). Bioactive compounds (total phenolic compounds, TPC; gamma-aminobutyric acid, GABA) and antioxidant activity (oxygen radical absorbance capacity, ORAC) of flours from germinated grains was performed. A total of 14 flour blends formulations based on GQF (5–15%), GCF (5–15%), and WF (80–90%) blends or GKF (5–15%), GCF (5–15%), and WF (80–90%) were included in the SCMD to determine the optimal dough that guarantees a sliced bread with technological and sensory quality. TPC, GABA, and ORAC in flours of germinated pseudocereals ranged from 72–134 mg gallic acid equivalents/100 g, 100–217 mg/100 g, and 448–3395 mg trolox equivalents/100 g, respectively. The results indicated that the substitution levels influence the rheological properties of WF doughs (control). Highest desirability values were observed for doughs produced from the following two flour blends: 87.6% (WF), 5% (GKF), and 7.4% (GCF); and 84.6% (WF), 5% (GQF) and 10.4% (GCF). This investigation clearly indicates that germinated pseudocereal grains could be used to produced sliced breads with higher nutritional quality and acceptable technofunctional properties. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

1 pages, 143 KiB

Open AccessAbstract

Edible Halophytes—A Novel Source of Functional Food Ingredients?

by Sukirtha Srivarathan, Anh Dao Thi Phan, Yasmina Sultanbawa, Olivia Wright and Michael E. Netzel

Proceedings 2021, 70(1), 28; https://doi.org/10.3390/foods_2020-07822 - 10 Nov 2020

Cited by 2 | Viewed by 1371

Abstract

In recent years, edible halophytes have received more attention due to their ability to tolerate a wide range of salinities. In Australia, halophytes are used in a broad range of applications by Indigenous communities—in traditional cuisine, as livestock feed, and for soil bioremediation. [...] Read more.

In recent years, edible halophytes have received more attention due to their ability to tolerate a wide range of salinities. In Australia, halophytes are used in a broad range of applications by Indigenous communities—in traditional cuisine, as livestock feed, and for soil bioremediation. However, very limited scientific information is available on the nutritional profiles and potential bioactivity of halophyte species. Therefore, the present study assessed the nutrient and phytochemical composition of Australian-grown Seapurslane (SP) (Sesuvium portulacastrum), Old Man Saltbush (SB) (Atriplex nummularia), and Seablite (SBL) (Suaeda arbusculoides) to better understand their nutritional value and potential bioactivity. SB and SP contained more (p < 0.05) fibre than commercial Australian baby spinach (same plant family) which was used as a reference (41.5 vs. 40.4 vs. 33.4 g/100 g dry weight (DW)). Furthermore, these plants can be considered as valuable sources of essential minerals (Ca, Fe, Mg and Na) and trace elements; specifically, SBL had the highest content of Ca and Fe. SB had the highest protein (20.1 g/100 g DW) and fat (2.7 g/100 g DW) content compared to the other studied halophytes. The fatty acid profile consisted mainly of palmitic, stearic, oleic, linoleic, and α-linolenic acids. A strong antioxidant capacity (total phenolic content and DPPH radical scavenging capacity) indicated that (poly) phenolic compounds are most likely the predominant phytochemicals in this species. These initial results are promising and suggest that Australian indigenous edible halophytes may have the potential to be utilized as functional food ingredients. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

2 pages, 158 KiB

Open AccessExtended Abstract

Phenolic Profile of Fruit Industry Byproducts Determined by LC–DAD–MS/MS

by Letricia Barbosa-Pereira, Mariana A. Andrade, Cássia H. Barbosa, Fernanda Vilarinho, Ana Sanches-Silva, Ana Rodriguez-Bernaldo de Quirós and Raquel Sendón

Proceedings 2021, 70(1), 31; https://doi.org/10.3390/foods_2020-07821 - 10 Nov 2020

Viewed by 997

Abstract

The bioconversion of fruit by-products into new functional and clean label ingredients/additives represents a sustainable approach with great potential for application in the food sector [...] Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

1 pages, 140 KiB

Open AccessAbstract

Antioxidant Properties of White Sesame (Sesamum indicum L.) Flour on Human Liver Cells In Vitro

by Maria Eugenia Sabatino, Agustín Lucini Mas, Martin Gustavo Theumer, Marcela Martinez, Daniel Wundelin and Maria Verónica Baroni

Proceedings 2021, 70(1), 39; https://doi.org/10.3390/foods_2020-07620 - 9 Nov 2020

Viewed by 1045

Abstract

White sesame (Sesamum indicum L.) flour, an edible residue resulting from seed oil extraction, may become a novel alternative of healthy products due to its high polyphenols content—compounds with many beneficial effects for human health. In the present study, the antioxidant properties [...] Read more.

White sesame (Sesamum indicum L.) flour, an edible residue resulting from seed oil extraction, may become a novel alternative of healthy products due to its high polyphenols content—compounds with many beneficial effects for human health. In the present study, the antioxidant properties of sesame flour were characterized in human cells in vitro. The hepatic cell line HepG2 was treated for 24 h with degreased sesame flour extracts or pinoresinol—one of the main polyphenols of this flour. Then oxidative stress was induced by H2O2 exposure. Cell viability and reactive oxygen species amount were measured by flow cytometry. Antioxidant enzyme activity of glutathione peroxidase (GPx), reductase (GR) and catalase (CAT) were determined by spectrophotometry. Results showed that pinoresinol decreased H2O2 oxidative effects by up to a 40%, increasing CAT and GR activity without compromising cellular viability. The largest dose of sesame flour extracts decreased H2O2 stress induction by up to 46%, but increased cell death levels. Additionally, sesame flour raised CAT and GPx activity by 100%. These findings suggest that sesame flour has antioxidant properties through antioxidant enzyme activity modulation. Since pinoresinol is one of the major polyphenols of sesame flour, this industrial residue might be a potential source for functional foods with health benefits. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

2 pages, 153 KiB

Open AccessExtended Abstract

The Impact of Galactooligosaccharides on the Bioavailability of Sterols: A Randomized, Crossover, Double-Blind Clinical Trial

by Virginia Blanco-Morales, Ramona de los Ángeles Silvestre, Amparo Alegría and Guadalupe Garcia-Llatas

Proceedings 2021, 70(1), 40; https://doi.org/10.3390/foods_2020-07808 - 10 Nov 2020

Viewed by 927

Abstract

The hypocholesterolemic effect of milk-based fruit beverages enriched with plant
sterols (PS) has previously been demonstrated, obtaining a beneficial effect on the serum
inflammatory status as well [1]. [...] Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

2 pages, 159 KiB

Open AccessExtended Abstract

The Influence of Galactooligosaccharide Addition to a Plant Sterol-Enriched Beverage upon Plant Sterol Colonic Metabolization: A Clinical Trial

by Virginia Blanco-Morales, Amparo Alegría and Guadalupe Garcia-Llatas

Proceedings 2021, 70(1), 42; https://doi.org/10.3390/foods_2020-07809 - 10 Nov 2020

Viewed by 886

Abstract

The consumption of milk-based fruit beverages enriched with plant sterols (PSs) has previously showed a cholesterol-lowering effect in postmenopausal women [1]. [...] Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

1 pages, 150 KiB

Open AccessAbstract

Phytochemical Profiles and Potential Health Benefits of Helicteres hirsuta Lour.

by Hong Ngoc Thuy Pham, Quan Van Vuong, Michael C. Bowyer and Christopher J. Scarlett

Proceedings 2021, 70(1), 43; https://doi.org/10.3390/foods_2020-07804 - 10 Nov 2020

Cited by 2 | Viewed by 2086

Abstract

Helicteres hirsuta Lour. (H. hirsuta) has been traditionally used as a folk medicine for treating a range of common diseases. It has been used in furuncle treatment, pain relief, dysentery, measles, flu, antimalaria and antiobesity treatments in some Asian countries, revealing [...] Read more.

Helicteres hirsuta Lour. (H. hirsuta) has been traditionally used as a folk medicine for treating a range of common diseases. It has been used in furuncle treatment, pain relief, dysentery, measles, flu, antimalaria and antiobesity treatments in some Asian countries, revealing that this plant material contains important bioactive compounds which are linked with health benefits and/or can act as therapeutic agents. Hence, many attempts have been made to isolate and identify the key bioactive compounds present in H. hirsuta and conduct in vitro tests to investigate their biological activities. We recently revealed that H. hirsuta leaf has a high total phenolic content (TPC: 192.6 mg gallic acid equivalents (GAE)/g) and total flavonoid content (TFC: 215.2 mg catechin equivalents (CE)/g). The stem of H. hirsuta also had high contents of TPC and TFC (212.6 mg GAE/g and 280.1 mg CE/g, respectively). The results also revealed that phenolic compounds from this plant had a strong positive correlation with antioxidant capacity including DPPH, ABTS radical scavenging activity and ferric reducing antioxidant power (R² range of 0.78 and 0.99), which are known to link with diverse bioactivities including antioxidant, antimicrobial, anticancer, antiobesity and antidiabetic effects. Additionally, H. hirsuta leaf and stem were found to contain high levels of saponins (808.0 and 347.5 mg escin equivalents/g, respectively), that were determined using colorimetric assay. Several individual compounds have been identified in the extracts of H. hirsuta, including rutin, methyl caffeate, 5,8-dihydroxy-7,4-dimethoxyflavone, isoscutellarein 4-methyl ether 8-O--d-glucopyranoside, 4,4-sulfinylbis(2(tert-butyl)-5-methylphenol), 7-O-methylisoscutellarein, 7,4-di-O-methylisoscutellarein, six lignans (pinoresinol, medioresinol, syringaresinol, boehmenan, boehmenan H and trans-dihydrodiconiferyl alcohol), betulinic acid, 3-O-trans-caffeoylbetulinic acid, 3-benzoylbetulinic acid, betulinic acid methyl ester, lupeol, 3β-O-acetylbetulinic acid, simiarenol, stigmasterol and β-sitosterol. The derived extracts and isolated compounds from this plant have been shown to inhibit the growth of various cancer cell lines in vitro and offer a promising source of active compounds against other health problems including obesity, diabetes and malaria. Further studies on the mechanisms of bioactive compounds from this plant are suggested to elucidate their mechanisms of action for health benefits. In addition, more in vivo tests associated with clinical trials are also needed to validate and confirm their effects for further development of nutraceutical and pharmaceutical products from this plant material. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

1 pages, 150 KiB

Open AccessAbstract

Effects of Fruit Maturity on Physicochemical Properties, Sugar Accumulation and Antioxidant Capacity of Wild Harvested Kakadu Plum (Terminalia ferdinandiana)

by Anh Dao Thi Phan, Maral Seidi Damyeh, Saleha Akter, Mridusmita Chaliha, Michael E. Netzel, Daniel Cozzolino and Yasmina Sultanbawa

Proceedings 2021, 70(1), 48; https://doi.org/10.3390/foods_2020-07819 - 10 Nov 2020

Cited by 1 | Viewed by 1340

Abstract

Terminalia ferdinandiana (Kakadu plum), belonging to the family Combretaceae, is endemic to Australia and has a long history of traditional medicinal applications and food cuisine by the Australian Indigenous people. This study investigated the effects of maturity stages on the morphology, physicochemical parameters [...] Read more.

Terminalia ferdinandiana (Kakadu plum), belonging to the family Combretaceae, is endemic to Australia and has a long history of traditional medicinal applications and food cuisine by the Australian Indigenous people. This study investigated the effects of maturity stages on the morphology, physicochemical parameters (total soluble solids (TSS), total acid content (TAC), and pH), soluble sugar profile and antioxidant capacity of Kakadu plum (KP) fruits that were wild harvested from different trees and classified into four different maturity stages (immature to mature). TSS and TAC were determined by standard assays/procedures, main sugars by UHPLC–MS/MS and antioxidant capacity (total phenolic content (TPC) and DPPH free radical scavenging capacity) by spectrophotometry. The results showed that soluble sugars (glucose, sucrose and fructose) ranging from 1.3 to 17.7% dry weight (DW), TSS (17.0–52.7% DW) and TAC (1.3–6.7% DW) increased with maturity. However, antioxidant capacity (TPC in the range of 7.4–21.9% DW and DPPH free radical scavenging capacity from 22 to 76% inhibition at the extract concentration of 20 g·L⁻¹) did not follow the same trend as the one observed for soluble sugars, TSS and TAC. These differences were associated with the tree-to-tree variability as a consequence of the wild harvest condition. This study provides important information to both the KP industry and Indigenous enterprises regarding the selection of the appropriate maturity stage to harvest KP fruit to target for different markets (e.g., low-sugar vs. high-sugar fruit). Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

2 pages, 117 KiB

Open AccessAbstract

Drying of Grape Pomace by Conventional and Intermittent Processes: Mathematical Modeling and Effect on the Phenolic Content and Antioxidant Activity

by Barbara Borges, Rafael Defendi, Lillian Barros and Joana S. Amaral

Proceedings 2021, 70(1), 96; https://doi.org/10.3390/foods_2020-08010 - 12 Nov 2020

Viewed by 1338

Abstract

During wine production, a large amount of waste (grape pomace) is generated, corresponding to about 31.7 kg per 100 L produced. This material is considered a rich source of bioactive compounds and therefore is of interest to several industries. However, grape pomace is [...] Read more.

During wine production, a large amount of waste (grape pomace) is generated, corresponding to about 31.7 kg per 100 L produced. This material is considered a rich source of bioactive compounds and therefore is of interest to several industries. However, grape pomace is susceptible to microbial degradation due to its high moisture content; thus, drying is frequently considered to be an essential process for grape pomace conservation and stabilization. Drying allows for a better conservation, easier storage due to the lower volume and improves product stability. However, drying conditions such as temperature and time may affect grape pomace bioactive potential. As drying requires a high energy consumption, an alternative for reducing the energy costs is the use of intermittent operation—i.e., operating with transient inputs of air conditions, such as the supply temperature. Intermittent drying, in addition to promoting lower energy consumption, also enables less damage to heat-sensitive materials. Thus, in the present work modeling of the drying process of grape skins from red wine grape pomace was performed at temperatures of 40, 55 and 70 °C, for drying in both the conventional and in the intermittent modes with tempering periods of 5 and 10 min. Moreover, total phenolic compounds, total flavonoids and antioxidant activity (DPPH and reducing power assays) were determined by spectrophotometric methods before and after the drying process at the proposed conditions. Modeling results for conventional operation showed that, among the eight models tested for the conventional drying, the one that best suited the experimental data was the approximation of diffusion model. For the intermittent drying operation, equations were deduced based on mass and energy balance that led to a fit with a maximum global deviation of 10% in comparison to experimental data. After extracting the same amount of sample (fresh and after different drying processes) with hydroethanolic solution (80%, v/v), results expressed in dry basis of grape pomace samples showed that conventional drying had the highest impact on lowering the content of bioactive compounds and antioxidant activity. Among the drying conditions assayed, the one that allowed the highest amounts of bioactive compounds to be maintained was the 5 min tempering period performed at 40 °C, corresponding to losses of 20.6% and 14.5% for total phenolic compounds and total flavonoids, respectively, when compared to the grape pomace sample before drying (162 mg gallic acid equivalents/g pomace, dry weight and 82 mg catechin equivalents/g pomace, d.w.). The present work showed that intermittent drying can provide grape pomace samples with higher contents of bioactive compounds and higher antioxidant activity when compared to conventional drying performed at the same temperature. Moreover, it provided information regarding the application of mathematical modeling to grape pomace drying, showing that these models can be applied to drying optimization studies. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

2 pages, 159 KiB

Open AccessExtended Abstract

Recovery of Phenolic Compounds from Edible Algae Using High Hydrostatic Pressure: An Optimization Approach

by Antía G. Pereira, María Carpena, Paula García-Oliveira, Cecilia Jiménez-López, Catarina Lourenço-Lopes, Anxo Carreira-Casais, Javier Echave, Paz Otero, Maria Fraga-Corral, Patri Gullón, Lillian Barros, Isabel C.F.R. Ferreira, Miguel A. Prieto and Jesus Simal-Gandara

Proceedings 2021, 70(1), 110; https://doi.org/10.3390/foods_2020-07824 - 10 Nov 2020

Cited by 1 | Viewed by 918

Abstract

Algae are not only of high ecological, but also of great economic importance [...] Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

Research

Jump to: Poster Session

4 pages, 617 KiB

Open AccessProceeding Paper

Comparative ANN-TLBO and RSM Optimisation Approach for Bioactive Potential of Microwave Convective Dried Mango (Mangifera indica)

by Tanmay Sarkar, Molla Salauddin, Sudipta Kumar Hazra and Runu Chakraborty

Proceedings 2021, 70(1), 1; https://doi.org/10.3390/foods_2020-07608 - 9 Nov 2020

Viewed by 1055

Abstract

The mango (Mangifera indica) is a rich source of antioxidants like phenolic acids and flavonoids. Polyphenol oxidase (PPO) and polyphenol peroxidase (POD) enzymes oxidize mono and diphenols, and thus the antioxidant potential diminishes. For cost-effective and sustainable preservation of this sub-tropical [...] Read more.

The mango (Mangifera indica) is a rich source of antioxidants like phenolic acids and flavonoids. Polyphenol oxidase (PPO) and polyphenol peroxidase (POD) enzymes oxidize mono and diphenols, and thus the antioxidant potential diminishes. For cost-effective and sustainable preservation of this sub-tropical climacteric fruit, microwave convective dehydration is a prospective choice. Drying operations deactivate PPO and POD. Microwave convective drying was done at 100–300 W of power in a temperature range of 40–80 °C, with a total soluble solid content of 20–30 °B and a puree load of 0.4–0.6 g/cm² to investigate the effect of the process parameters on the total phenolic content (TPC) of the final product. Response surface methodology (RSM) was employed to optimize the TPC value. Furthermore, an artificial neural network (ANN) with the back propagation-feed forward modeling approach was adopted for the experimental results obtained, teaching–learning-based optimization (TLBO) was then employed to acquire the optimized drying condition for samples with the maximum TPC value. The optimized process conditions obtained from both methods were virtually compatible. From RSM analysis, the maximum TPC value of 13.36 mg GAE/100 g was observed at a 170.27 W power level, 57.84 °C oven temperature, 0.60 g/cm² of puree load and 29.05 °B total soluble solid content, whereas from the ANN-TLBO technique, 14.29 mg GAE/100 g of TPC was attained for the following combination of drying parameters: 175.08 W, 57.15 °C, 0.60 g/cm² and 29.25 °B. The ANN-TLBO approach predicted a more optimized result (TPC value) in comparison with the RSM method. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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7 pages, 774 KiB

Open AccessProceeding Paper

Development of Microencapsulation Method of Gamma-Decalactone

by Jolanta Małajowicz, Aleksandra Jedlińska, Katarzyna Samborska and Amr Edris

Proceedings 2021, 70(1), 2; https://doi.org/10.3390/foods_2020-07660 - 9 Nov 2020

Cited by 1 | Viewed by 1096

Abstract

Microencapsulation is a technique that is increasingly used to encapsulate fragrances. It offers a valuable method to protect aromas against degradation in technological processes and during storage, which extends the usefulness of the aroma in the production and processing of food products. The [...] Read more.

Microencapsulation is a technique that is increasingly used to encapsulate fragrances. It offers a valuable method to protect aromas against degradation in technological processes and during storage, which extends the usefulness of the aroma in the production and processing of food products. The aim of this research was to develop a microencapsulation method of gamma-decalactone, a cyclic ester with the scent of peach, which is used as a food additive. The carrier used for microencapsulation was an emulsion consisting of rapeseed oil, maltodextrin and gum Arabic. In this work, optimization of the carrier composition was performed in order to obtain a stable emulsion. The effect of inlet air temperature (80 °C, 180 °C) during spray drying on the powder quality parameters was then analyzed. In the final stage, the gamma-decalactone content in the obtained powders was evaluated. The results showed that emulsions based on colza oil and gum Arabic are a good carrier for the microencapsulation of gamma-decalactone. The use of high pressure during homogenization results in better fragmentation and homogenization of the emulsion. Drying at a higher inlet air temperature (180 °C) contributes to a more efficient microencapsulation process in that more aroma is encapsulated inside the capsules with less adhering to their surface. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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7 pages, 478 KiB

Open AccessProceeding Paper

Effect of Heat Treatment on Smoothie Quality by Response Surface Methodology

by Joaquina Pinheiro, Diana I. Santos, Elsa M. Gonçalves, Marta Abreu and Margarida Moldão-Martins

Proceedings 2021, 70(1), 6; https://doi.org/10.3390/foods_2020-07626 - 9 Nov 2020

Cited by 1 | Viewed by 1586

Abstract

Smoothies are a popular and convenient way for to consume bioactive compounds from fruits and vegetables such as total phenolics, carotenoids and flavonoids, with the preservation treatment being an important action to guarantee the safety and extension of shelf-life. The main goal of [...] Read more.

Smoothies are a popular and convenient way for to consume bioactive compounds from fruits and vegetables such as total phenolics, carotenoids and flavonoids, with the preservation treatment being an important action to guarantee the safety and extension of shelf-life. The main goal of this study was to evaluate the impact of heat treatment (HT) on smoothie prepared with “Fuji “apple (41%), pineapple (31%), cabbage (8%), pumpkin (10%) and banana (10%), by response surface methodology (RSM), where the temperature (70–100 °C) and treatment time (0.5–10.5 min), were the dependent variables. After optimization of HT conditions, a validation assay was performed to guarantee the minimal changes on color and reduction of 90% of polyphenoloxidase enzyme (PPO). Antioxidant activity (Ferric reducing antioxidant power assay (FRAP), DPPH, ABTS), total phenolics content (TPC), pH and solids soluble content were also analyzed. Predicted models of color parameters (L*, a*, ºh) and PPO enzymatic activity were found to be significant (p < 0.05) with regression coefficients (R²) of 0.84, 0.86, 0.92 and 0.97, respectively. From the RSM-generated model, the HT conditions that ensure a minimal green loss of smoothie and inactivation of PPO enzyme was at 85 °C over 7 min. In the validation study, these conditions were tested and proved to be sufficient to achieve the main goals. In the heat-treated smoothie, increases in TPC (10%) and antioxidant capacity (ABTS: 50%, DPPH: 17%, FRAP: 13%) were attained. This study demonstrated that RSM was efficient to select the optimal conditions of HT and improve the important quality properties that influence the product quality and the potential consumer’s health (TPC and antioxidant capacity). Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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7 pages, 254 KiB

Open AccessProceeding Paper

Emerging Nanomaterial Applications for Food Packaging and Preservation: Safety Issues and Risk Assessment

by Sofia Agriopoulou, Eygenia Stamatelopoulou, Vasiliki Skiada, Panagiotis Tsarouhas and Theodoros Varzakas

Proceedings 2021, 70(1), 7; https://doi.org/10.3390/foods_2020-07747 - 10 Nov 2020

Cited by 2 | Viewed by 2077

Abstract

The contribution of nanomaterials to the development of food packaging systems has been enormous in last years. Nanomaterial is defined as material having one or more dimensions in the range of 1–100 nm. Nano-sized materials change their optical, magnetic, electrical, and other properties, [...] Read more.

The contribution of nanomaterials to the development of food packaging systems has been enormous in last years. Nanomaterial is defined as material having one or more dimensions in the range of 1–100 nm. Nano-sized materials change their optical, magnetic, electrical, and other properties, and for this reason are widely used in food packaging. Nanoparticles (NPs), nanocomposites (NCs), nanoclays (NCs), nanoemulsions (NEs), nanosensors (NSs), and nanostructures (NSTs) are some of the important nanomaterials that have been used in food packaging and preservation. Nanomaterials can offer solutions in food packaging and preservation through active and smart packaging, edible coatings, and the development of a wide range of capable nanosystems. Therefore, nanomaterials can be considered as important tools and efficient options for controlling, limiting, and improving safety parameters and food quality that are highly desirable in food technology. Innovative nanomaterials even achieve real-time food quality monitoring, providing an efficient option in food preservation applications. The toxicological risk posed by the use of nanomaterials in food packaging, particularly the case of edible nano-packaging, is significantly linked to the migration phenomenon as well as the occurrence of toxic effects on the exposed human body. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

7 pages, 231 KiB

Open AccessProceeding Paper

Comparing the Antimicrobial Actions of Greek Honeys from the Island of Lemnos and Manuka Honey from New Zealand against Clinically Important Bacteria

by Maria Gkoutzouvelidou, Georgios Panos, Maria Nefertiti Xanthou, Alexandros Papachristoforou and Efstathios Giaouris

Proceedings 2021, 70(1), 8; https://doi.org/10.3390/foods_2020-07716 - 10 Nov 2020

Cited by 2 | Viewed by 1665

Abstract

Honey is a natural food that has a long history as a traditional medicine because of its many biological characteristics, including antimicrobial, antioxidant, anti-tumor and anti-inflammatory properties. In this study, the antimicrobial actions of eight different honeys from Lemnos island (north-eastern Greece) plus [...] Read more.

Honey is a natural food that has a long history as a traditional medicine because of its many biological characteristics, including antimicrobial, antioxidant, anti-tumor and anti-inflammatory properties. In this study, the antimicrobial actions of eight different honeys from Lemnos island (north-eastern Greece) plus manuka honey (from New Zealand, UMF 30+, licensed in many countries as topical medical preparation) were evaluated against ten clinically relevant bacteria, including five Gram-positive (Staphylococcus aureus, S. epidermidis, Enterococcus faecalis, Listeria monocytogenes and Bacillus cereus) and five Gram-negative (Salmonella enterica serovars Enteritidis and Typhimurium, Escherichia coli O157:H7, Vibrio parahaemolyticus and Pseudomonas aeruginosa). To achieve this, an agar-well diffusion assay measured the diameter of inhibition zones (mm) of two selected concentrations for each honey (25 and 12.5% v/v). The minimum inhibitory and bactericidal concentrations (MIC and MBC) of each sample were also calculated and compared against two representative bacterial species (S. Typhimurium and S. aureus) using microdilution and agar spot methods, respectively. The pH, water activity, and pollen-grain content of each honey were also determined. Results revealed that all the Lemnos honeys presented antibacterial action, which for some samples was superior to that of manuka, highlighting their potential for exploitation as natural antimicrobial systems for use in foods and medicine. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

6 pages, 355 KiB

Open AccessProceeding Paper

Valorization of Kiwi by-Products for the Recovery of Bioactive Compounds: Circular Economy Model

by Franklin Chamorro, María Carpena, Bernabé Nuñez-Estevez, Miguel A. Prieto and Jesus Simal-Gandara

Proceedings 2021, 70(1), 9; https://doi.org/10.3390/foods_2020-07647 - 9 Nov 2020

Cited by 3 | Viewed by 2812

Abstract

Currently, agricultural production generates large amounts of organic waste, both from the maintenance of farms and crops, and from the industrialization of the product. Generally, these wastes are accumulated in landfills or burned, sometimes causing environmental problems. However, many scientific studies suggest that [...] Read more.

Currently, agricultural production generates large amounts of organic waste, both from the maintenance of farms and crops, and from the industrialization of the product. Generally, these wastes are accumulated in landfills or burned, sometimes causing environmental problems. However, many scientific studies suggest that these residues are rich in bioactive compounds, so these matrices could be revalued for their use in food, cosmetic, or pharmaceutical industries. In this way, the circular and sustainable economy is favored, while obtaining products with high added value. In this case, this approach is applied to the residues generated from kiwi production, since numerous studies have shown the high content of kiwi in bioactive compounds of interest, such as phenolic compounds, vitamins, and carotenoids. These compounds have been reported for their antioxidant, anti-inflammatory, and antimicrobial activities, among other beneficial properties for health such as its use as prebiotic. Therefore, this article reviews the potential of residues derived from industrial processing and agricultural maintenance of kiwi as promising matrices for the development of new nutraceutical, cosmetic, or pharmacological products, obtaining, at the same time, economic returns and a reduction of the environmental impact of this industry, attaching it to the perspective of the circular economy. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 400 KiB

Open AccessProceeding Paper

Exhausted Olive Pomace Phenolic-Rich Extracts Obtention: A First Step for a Biorefinery Scheme Proposal

by Irene Gómez-Cruz, Inmaculada Romero, María del Mar Contreras, Carmen Padilla-Rascón, Florbela Carvalheiro, Luis C. Duarte and Luisa B. Roseiro

Proceedings 2021, 70(1), 10; https://doi.org/10.3390/foods_2020-07612 - 9 Nov 2020

Cited by 3 | Viewed by 1688

Abstract

The exhausted olive pomace (EOP) is the main residue generated year-round after the extraction of the residual oil contained in the olive pomace. Due to its chemical composition, EOP is an interesting bioresource for the production of bioenergy and high added-value products. Therefore, [...] Read more.

The exhausted olive pomace (EOP) is the main residue generated year-round after the extraction of the residual oil contained in the olive pomace. Due to its chemical composition, EOP is an interesting bioresource for the production of bioenergy and high added-value products. Therefore, the purpose of this study was to evaluate the extraction of antioxidants from EOP using sequential ultrasound-assisted extraction (UAE) and maceration with constant stirring. Water and 70% acetone were used as solvents. The total phenolic content was determined by the Folin–Ciocalteu method, the antioxidant capacity was investigated and the phenolic extracts were also characterized. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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4 pages, 311 KiB

Open AccessProceeding Paper

Milk Microbiota: A Source of Antimicrobial-Producing Bacteria with Potential Application in Food Safety

by Alexandre Lamas, Laura Sanjulián, Alberto Cepeda, Cristina Fente and Patricia Regal

Proceedings 2021, 70(1), 11; https://doi.org/10.3390/foods_2020-07720 - 10 Nov 2020

Cited by 2 | Viewed by 1305

Abstract

Antimicrobial and biocide resistance is a major public health problem today. Therefore, one of the main scientific challenges nowadays is the search for alternatives to these substances. One of these potential alternatives are the bacteriocins. Microbiota are a potential source of bacteriocin-producing bacteria [...] Read more.

Antimicrobial and biocide resistance is a major public health problem today. Therefore, one of the main scientific challenges nowadays is the search for alternatives to these substances. One of these potential alternatives are the bacteriocins. Microbiota are a potential source of bacteriocin-producing bacteria that need to be studied. In this study, a total of 40 samples of human milk and 10 samples of cow milk were collected from healthy individuals and stored at −20 °C until use. Colonies isolated from these samples that showed antimicrobial activity against Lactobacillus delbrueckii ssp. bulgaricus in the overlaid assays were selected. Well diffusion assays were carried out with the cell-free supernatant (CFS) from these colonies neutralized to pH and inhibition zones were recorded. The activity against eight common bacterial pathogens was evaluated. A total of 32 colonies with potential antimicrobial activity were isolated. The neutralized CFS of 10 strains showed antimicrobial activity against at least one pathogen tested in the well diffusion assays. Eight of the 10 CFS inhibited the growth of Staphylococcus aureus. These CFS also showed activity against Staphylococcus epidermidis, Streptococcus agalactiae, Pseudomonas aeruginosa , L. monocytogenes, Clostridium perfringens and Clostridioides difficile. The next steps of the research will be 16s rRNA sequencing to identify the species of isolates and mass spectrometry to determine the antimicrobial product produced by isolation. Finally, this study demonstrated that milk microbiota are a potential source of new producing bacteriocin bacteria that can be used in the formulation of new food products. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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5 pages, 313 KiB

Open AccessProceeding Paper

Postharvest Storage of Reddish-Purple Sweetcorn: Changes in Anthocyanin, Starch and Sugar Content during Ambient and Refrigerated Storage

by Hung T. Hong and Tim J. O’Hare

Proceedings 2021, 70(1), 13; https://doi.org/10.3390/foods_2020-07728 - 10 Nov 2020

Viewed by 966

Abstract

Reddish-purple sweetcorn has recently been developed by our laboratory through the inclusion of an active anthocyanin biosynthesis pathway in white sweetcorn. Anthocyanin is not only responsible for the reddish-purple colour of the kernels, but has also been associated with a number of health [...] Read more.

Reddish-purple sweetcorn has recently been developed by our laboratory through the inclusion of an active anthocyanin biosynthesis pathway in white sweetcorn. Anthocyanin is not only responsible for the reddish-purple colour of the kernels, but has also been associated with a number of health benefits. As this product is novel, there is currently no information on changes in anthocyanin, starch or sugar concentration during postharvest storage. The current study reports the effect of a common domestic storage temperature on these key quality characteristics of reddish-purple sweetcorn over a two-week period. Storage of reddish-purple sweetcorn for 14 days at 23 °C significantly increased (p < 0.05) kernel anthocyanin concentration in half of the cobs from 36.4 mg/100 g at day 0 to 62.8 mg/100 g fresh weight (FW), and concurrently decreased sugar from 116.6 mg/g to 27.0 mg/g FW. By contrast, at 4 °C, no significant change in anthocyanin was observed, and the rate of decline in sugar concentration was significantly reduced, declining 20% after 14 days. Although storage at ambient temperature appears to be able to induce a significant increase in anthocyanin concentration, this would have to be manipulated carefully so as not to cause a decline in sugars that would significantly affect sweetness, an important attribute of sweetcorn. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 231 KiB

Open AccessProceeding Paper

Quality Assessment of Avocado Pulp Oils during Storage

by Rita Brzezińska, Agata Górska, Kinga Gotowicka, Joanna Bryś, Ewa Ostrowska-Ligęza and Magdalena Wirkowska-Wojdyła

Proceedings 2021, 70(1), 14; https://doi.org/10.3390/foods_2020-07694 - 9 Nov 2020

Cited by 1 | Viewed by 1827

Abstract

Recently, consumers’ awareness is becoming a crucial aspect driving the food industry to develop new products with high nutritional value. The oil industry explores the use of less well-known plant materials such as avocado fruit which is a rich source of bioactive compounds. [...] Read more.

Recently, consumers’ awareness is becoming a crucial aspect driving the food industry to develop new products with high nutritional value. The oil industry explores the use of less well-known plant materials such as avocado fruit which is a rich source of bioactive compounds. The objective of this study was to assess the quality and oxidative stability of avocado pulp oils during a 2-month storage period. Two avocado varieties, Hass and Reed, were selected and oil extraction was performed with the use of hexane. The extent of oxidative deterioration and oil stability were tested by measuring the acid value and peroxide value. The PDSC method was applied to evaluate the oxidative induction time. The composition of fatty acids and their distribution in internal (sn-2) and external (sn-1 and sn-3) positions in triacylglycerols were also analyzed. The acid value and the peroxide value of fresh extracted avocado oils reached approximately 0.6 mg KOH g⁻¹ fat and 5 meq O2 kg⁻¹ fat, respectively. Generally, during avocado oil storage both the acid values and the peroxide values were in accordance with Codex Alimentarius requirements (the limit for acid value is 4 mg KOH g⁻¹, while for peroxide value it is 15 meq O2 kg⁻¹). The Hass avocado pulp oil was characterized by a higher value of the oxidative induction time, about 111 min, compared to the oil extracted from Reed avocado pulp (61 min). The GC analysis revealed that avocado pulp oil could be considered a source of monounsaturated fatty acids. The dominant fatty acid found in this group was oleic acid with a percentage share of above 60%. In accordance with the results of fatty acids distribution in triacylglycerol molecules, the main fatty acids in the sn-2 position were linoleic acid and oleic acid and their percentage share in this item was up to 59% and 34%, respectively. It was also noticed that after a 2-month storage period, the acid value and the peroxide value increased about 7-fold and 2-fold, the oxidative induction time decreased about 2-fold and the percentage shares of fatty acid groups changed. In conclusion, the results obtained in this research indicate that storage period has a significant impact on avocado pulp oil quality. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

6 pages, 486 KiB

Open AccessProceeding Paper

Effect of Resistant Maltodextrin on Bioactive Compounds of Pasteurized Orange Juice

by Elías Arilla, Javier Martínez-Monzó, Purificación García-Segovia and Marta Igual

Proceedings 2021, 70(1), 15; https://doi.org/10.3390/foods_2020-07689 - 9 Nov 2020

Cited by 1 | Viewed by 1151

Abstract

Resistant maltodextrin (RMD) is a water-soluble fermentable functional fiber. RMD is a satiating prebiotic, a reducer of glucose and triglycerides in the blood and a promoter of good gut health. It is being incorporated into food is more and more frequently. Therefore, it [...] Read more.

Resistant maltodextrin (RMD) is a water-soluble fermentable functional fiber. RMD is a satiating prebiotic, a reducer of glucose and triglycerides in the blood and a promoter of good gut health. It is being incorporated into food is more and more frequently. Therefore, it is necessary to study its possible effects on intrinsic bioactive compounds of food. The aim of this work was to evaluate the effect of RMD addition on the bioactive compounds of pasteurized orange juice with or without pulp. RMD was added in different concentrations: 0 (control sample), 2.5, 5 and 7.5%. This way, for a finished drink portion of 200 mL, 5, 10 or 15 g of RDM would be ingested, respectively; enough to display its prebiotic effect. Ascorbic acid and vitamin C were analyzed by HPLC, whereas total phenols, total carotenoids and antioxidant capacity were measured by spectrophotometry. Orange juice with pulp presented higher values of bioactive compounds and antioxidant capacity than orange juice without pulp. The addition of RMD before the juice pasteurization process protected phenols and carotenoids of the juice. The content of total phenols, total carotenoids, ascorbic acid and vitamin C after pasteurization were higher in samples with RMD, as was antioxidant capacity. Moreover, a higher protective effect of RMD was observed when its concentration in orange juice was higher. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 691 KiB

Open AccessProceeding Paper

Microbiological and Physicochemical Assessment of Artisanally Produced “Alheira” Fermented Sausages in Northern Portugal

by Sara Coelho-Fernandes, Odete Zefanias, Gisela Rodrigues, Ana Sofia Faria, Ângela Fernandes, Lillian Barros, Vasco Cadavez and Ursula Gonzales-Barron

Proceedings 2021, 70(1), 16; https://doi.org/10.3390/foods_2020-07627 - 9 Nov 2020

Cited by 3 | Viewed by 1780

Abstract

Alheira is a traditional non-ready-to-eat sausage produced mainly in northern Portugal. The objective of this study was to evaluate the associations between some relevant physicochemical and microbiological attributes of alheiras produced by different regional producers. Finished products from 8 regional factories amounting to [...] Read more.

Alheira is a traditional non-ready-to-eat sausage produced mainly in northern Portugal. The objective of this study was to evaluate the associations between some relevant physicochemical and microbiological attributes of alheiras produced by different regional producers. Finished products from 8 regional factories amounting to 40 samples were analyzed. Counts of mesophiles, lactic acid bacteria, Staphylococcus aureus, presumptive Clostridium perfringens, and Salmonella spp., as well as pH, water activity (a_W), and proximate analysis were determined. Principal component analysis (PCA) of these variables was conducted to construct quality maps. Three meaningful components were extracted, accounting for 63% of data variability. PC1 (26% data variability) was positively associated with LAB, mesophiles, and S. aureus, characterizing therefore longer fermentation. PC2 (22% data variability) correlated negatively with moisture, a_W and positively with C. perfringens, and thus has been linked to greater dehydration of sausages. PC3 (15% data variability) correlated positively with pH and protein content, implying the use of more meat in the formulation. This preliminary work has identified three quality factors underpinning the variability in artisanal alheiras; and has also highlighted the need to implement better microbiological control and process standardization during the production of artisanal alheiras. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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5 pages, 223 KiB

Open AccessProceeding Paper

Anti-Listerial Effect of 4-Hydroxyphenylpropanoic Acid Esters Synthesized by Lipase-Catalyzed Esterification

by Bartłomiej Zieniuk, Ewa Białecka-Florjańczyk and Agata Fabiszewska

Proceedings 2021, 70(1), 17; https://doi.org/10.3390/foods_2020-07700 - 10 Nov 2020

Cited by 3 | Viewed by 1193

Abstract

Listeria monocytogenes—A Gram-positive intracellular bacteria is one of the most virulent foodborne pathogens. A common strategy used to control the growth of bacteria in food is using food additives. However, many bacterial species are resistant to food preservatives, and bacterial resistance can [...] Read more.

Listeria monocytogenes—A Gram-positive intracellular bacteria is one of the most virulent foodborne pathogens. A common strategy used to control the growth of bacteria in food is using food additives. However, many bacterial species are resistant to food preservatives, and bacterial resistance can be natural or acquired. Therefore, there is a constant need to search for new compounds with antimicrobial properties. The purpose of the present study was to evaluate the efficiency of five (ethyl, butyl, hexyl, octyl, and decyl) esters of 4-hydroxyphenylpropanoic acid against L. monocytogenes PCM 2191. Esters were obtained in reactions catalyzed by Candida antarctica lipase B. Purified esters with structures confirmed by ¹H NMR were applied to determine minimal inhibitory concentrations (MIC) using the microdilution broth method. MIC values ranged 0.0625–16 mM. The results of this study have demonstrated the potential application of 4-hydroxyphenylpropanoic acid alkyl esters in inhibiting the growth of L. monocytogenes. Octyl 4-hydroxyphenylpropanoate proved to be the best antimicrobial agent and was used in a time-kill assay with different concentrations of 1 × MIC, 4 × MIC, and 16 × MIC. Three to nine log reduction of cell number were observed compared to control medium without any antimicrobial compound after 24 h, and the possibility of using octyl 4-hydroxyphenylpropanoate in food applications is worth further investigation. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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4 pages, 531 KiB

Open AccessProceeding Paper

Genetic Analysis of Mutant Strains of Saccharomyces cerevisiae with Defects in Mannoprotein Synthesis

by Patricia Gil, Alberto Martínez, Elena Palencia, Rocío Velázquez, Manuel Ramírez and Luis Miguel Hernández

Proceedings 2021, 70(1), 18; https://doi.org/10.3390/foods_2020-07735 - 10 Nov 2020

Viewed by 1555

Abstract

Mannan defective (mnn) mutants have constituted a fundamental tool in the study of the structure and biosynthesis of mannoproteins in Saccharomyces cerevisiae. They were isolated by the group of Dr. C.E. Ballou by random mutagenesis, and a selection method using [...] Read more.

Mannan defective (mnn) mutants have constituted a fundamental tool in the study of the structure and biosynthesis of mannoproteins in Saccharomyces cerevisiae. They were isolated by the group of Dr. C.E. Ballou by random mutagenesis, and a selection method using specific antibodies obtained against the wild-type strain. Initially, the mutants were characterized biochemically, and in subsequent years the genes in which they were mutated were identified. All of them encode membrane proteins that catalyze the transfer of mannoses to N-oligosaccharides, sometimes isolated or as part of complexes made up of several proteins. However, the specific mutation of each of these mutants has only been identified in the case of mnn3. In this work, we have completed the characterization of the mutants by sequencing the mutated genes in each of them. As expected, they are point mutations that involve the change of one amino acid for another in the mutated protein, or for a stop signal, resulting in a truncated protein. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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4 pages, 291 KiB

Open AccessProceeding Paper

Postprandial Bioactivity of Spread Cheese, Enhanced with Mountain Tea and Orange Peel Extract, in Healthy Volunteers. A Pilot Study

by Olga Papagianni, Thomas Loukas, Athanasios Magkoutis, Theodora Biagki, Charalampia Dimou, Charalampos Karantonis and Antonios Koutelidakis

Proceedings 2021, 70(1), 19; https://doi.org/10.3390/foods_2020-07671 - 9 Nov 2020

Cited by 4 | Viewed by 1811

Abstract

Post-prandial lipemia, glycemia and oxidative stress may affect the outcome of cardiovascular disease. It has been investigated that the enhancement of spread cheese with mountain tea (Sideritis sp.) and orange peel extract, may reduce post-prandial metabolic biomarkers in healthy volunteers. The purpose [...] Read more.

Post-prandial lipemia, glycemia and oxidative stress may affect the outcome of cardiovascular disease. It has been investigated that the enhancement of spread cheese with mountain tea (Sideritis sp.) and orange peel extract, may reduce post-prandial metabolic biomarkers in healthy volunteers. The purpose of the present pilot study was to investigate the possible post-prandial bioactivity of such a spread cheese. In the framework of cross-over design, nine healthy volunteers 20–30 years old, consumed a meal, rich in fat and carbohydrates (80 g white bread, 40 g butter and 30 g full fat spread cheese). After a week washout period, the same volunteers consumed the same meal with the spread cheese, enhanced with 6% mountain tea–dried orange peel extract. Blood sampling took place before, 1.5, 3 and 5 h after meal consumption. Total plasma antioxidant capacity, serum lipids, glucose, uric acid and anticoagulant activity were measured at each time point. There was a statistically significant increase in the antioxidant capacity of plasma 3 h after the meal consumption in the presence of cheese enhanced with extract, compared to the consumption of conventional cheese (p < 0.05). The increase rate of glucose and triglycerides showed a decreasing tendency, 1.5 h after eating the meal with the extract. The remaining biomarkers did not show statistically significant differences (p > 0.05). More studies in a larger sample are needed to draw safer conclusions about the effect of extract on metabolic biomarkers, such as oxidative stress, lipemia and glycemia. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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5 pages, 463 KiB

Open AccessProceeding Paper

A Greener and Faster Approach for Determination of Phenolic Compounds by Smartphone-Based Colorimetry

by Luís Claudio Martins, Anna Flavia de Souza Silva, Liz Mary Bueno de Moraes, Isabela Camargo Gonçalves, Bianca Bacellar Rodrigues de Godoy and Fábio Rodrigo Piovezani Rocha

Proceedings 2021, 70(1), 20; https://doi.org/10.3390/foods_2020-07655 - 9 Nov 2020

Cited by 5 | Viewed by 1614

Abstract

This work aims the development of an analytical alternative to determine phenolic compounds in fruits exploiting a greener microwave-assisted extraction and photometric detection by smartphone-based colorimetry. Acerola cherry (Malpighia emarginata) was selected as a model and the extraction was optimized by [...] Read more.

This work aims the development of an analytical alternative to determine phenolic compounds in fruits exploiting a greener microwave-assisted extraction and photometric detection by smartphone-based colorimetry. Acerola cherry (Malpighia emarginata) was selected as a model and the extraction was optimized by the Doehlert design, taking into account temperature, solvent composition, and extraction time. The Folin–Ciocalteau method was used to determine total phenolic content in the extracts, with a 5-fold reduction in reagent amount and waste generation. The optimal extraction was achieved with 17% v/v ethanol, at 38 °C, for 50 min. The total phenolic content determined by the proposed procedure (146 ± 4 mg GAE g⁻¹ dry weight) agreed with the reference procedure (145.0 ± 0.7 mg GAE g⁻¹ dry weight) at the 95% of confidence level. Due to these characteristics, the proposed approach is an alternative for screening fruits in research with bioactive compounds. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 371 KiB

Open AccessProceeding Paper

Influence of the Initial Cell Number on the Growth Fitness of Salmonella Enteritidis in Raw and Pasteurized Liquid Whole Egg

by Silvia Guillén, María Marcén, Ignacio Álvarez, Pilar Mañas and Guillermo Cebrián

Proceedings 2021, 70(1), 21; https://doi.org/10.3390/foods_2020-07661 - 9 Nov 2020

Cited by 1 | Viewed by 1455

Abstract

Salmonella growth and survival in egg and egg products has been widely studied. Nevertheless, there are some aspects that are still not fully known. Therefore, the objective of this work was to study the influence of the initial cell number on the growth [...] Read more.

Salmonella growth and survival in egg and egg products has been widely studied. Nevertheless, there are some aspects that are still not fully known. Therefore, the objective of this work was to study the influence of the initial cell number on the growth fitness of Salmonella in raw and pasteurized liquid whole eggs. Growth curves of Salmonella Enteritidis in raw and pasteurized liquid whole eggs, starting from different initial numbers, were obtained and fitted to the Baranyi and Roberts model. Results obtained revealed that in raw whole egg, lower initial numbers led to longer lag phases (λ) and lower maximum specific growth rates (μ_max). However, the application of thermal treatments of increasing intensity to the liquid egg—before inoculation with Salmonella cells—led to a progressive reduction of this effect. Supplementation assays with lysozyme and ovotransferrin revealed that these proteins would not be responsible for the decreased growth fitness of Salmonella cells when inoculated in raw egg at low concentrations. By contrast, addition of iron (0.020 g/L) to raw egg increased the growth fitness of Salmonella cells inoculated at a low initial dose but not at a high one. Thus, under these conditions the growth fitness of Salmonella was similar regardless of the initial dose and thermal history of the whole liquid egg, indicating the major role of iron bioavailability in the phenomenon observed. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 353 KiB

Open AccessProceeding Paper

Can Minerals Be Used as a Tool to Classify Cinnamon Samples?

by Anna Flavia S. Silva, Luís Cláudio Martins, Liz M. B. Moraes, Isabela C. Gonçalves, Bianca B. R. de Godoy, Sara W. Erasmus, Saskia van Ruth and Fábio R. P. Rocha

Proceedings 2021, 70(1), 22; https://doi.org/10.3390/foods_2020-07652 - 9 Nov 2020

Cited by 2 | Viewed by 1307

Abstract

Cinnamon (Cinnamomum zeylanicum) is a spice largely consumed worldwide, but there is still restricted information about its fingerprint. This work aimed to investigate the mineral composition as a possible marker for the classification of cinnamon samples. To this aim, the mineral [...] Read more.

Cinnamon (Cinnamomum zeylanicum) is a spice largely consumed worldwide, but there is still restricted information about its fingerprint. This work aimed to investigate the mineral composition as a possible marker for the classification of cinnamon samples. To this aim, the mineral composition (P, S, Mg, Ca, K, Cu, Zn, B, Fe, Al, Mn, and Si contents) of 56 ground cinnamon samples from different regions of the State of São Paulo, Brazil was determined by inductively coupled plasma optical emission spectroscopy (ICP OES). Principal component analysis was exploited for sample classification, and the microelements presented the best correlation: PC1, PC2, and PC3 explained 93% of the observed variance at 95% confidence level. Si, Al, Fe, and Cu presented the most significant contributions to cluster analysis. Samples were classified into six groups, in which those presenting C. zeylanicum were well clustered, and the samples acquired in bulk as well as those whose labels declared traces of grains and/or spices presented the highest variability. Thus, it was pioneeringly demonstrated the possibility of identifying C. zeylanicum in commercial cinnamon powders, using microelements as authenticity markers. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 222 KiB

Open AccessProceeding Paper

Nutritional and Physicochemical Characterization of Vegetable Fibres in Order to Obtain Gelled Products

by Ana Teresa Noguerol, Marta Igual and Mª Jesús Pagán-Moreno

Proceedings 2021, 70(1), 23; https://doi.org/10.3390/foods_2020-07686 - 9 Nov 2020

Cited by 1 | Viewed by 1050

Abstract

The aim of this research was to evaluate the nutritional and physicochemical properties of two combinations of vegetable fibres (FBPC: bamboo, Psyllium, and citric fibre, and FPESB: pea, cane sugar, and bamboo fibre) and the possibility of using them as a thickener or [...] Read more.

The aim of this research was to evaluate the nutritional and physicochemical properties of two combinations of vegetable fibres (FBPC: bamboo, Psyllium, and citric fibre, and FPESB: pea, cane sugar, and bamboo fibre) and the possibility of using them as a thickener or gelling agent in food. To determine the technological, nutritional, and physical parameters the following analyses were carried out: water holding capacity, water retention capacity, swelling, fat absorption capacity, solubility, particle size, moisture, hygroscopicity, water activity, bulk density, porosity, antioxidant activity, phenolic compounds, and minerals content. In addition, gels were prepared at concentrations 1 to 7% at 5 °C and analysed at 25 °C before and after a treatment at 65 °C for 20 min. Back extrusion test, pH, and colour were carried out. As results, both samples showed significant differences in all tested parameters. Hydration properties of FBPC were higher than in FPESB, but at the functional level, high values were found in FPESB. Moreover, FPESB was a source of minerals with an important content of Fe. In gels, significant differences in textural properties were found between samples and also due to the treatment used but further studies are needed to explore their use in the development of functional food products. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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5 pages, 304 KiB

Open AccessProceeding Paper

Mycotoxin Incidence in Pre-Harvest Maize Grains

by Bruna Carbas, Andreia Soares, Andreia Freitas, Ana Sanches Silva, Tiago Pinto, Eugénia Andrade and Carla Brites

Proceedings 2021, 70(1), 24; https://doi.org/10.3390/foods_2020-07667 - 9 Nov 2020

Cited by 3 | Viewed by 1289

Abstract

The occurrence of mycotoxins causes substantial reductions in maize (Zea mays L.) grain quality worldwide. The predominant mycotoxins found in maize grains are aflatoxins (AFB₁, AFB₂, AFG₁ and AFG₂), fumonisins (FB₁ and FB₂ [...] Read more.

The occurrence of mycotoxins causes substantial reductions in maize (Zea mays L.) grain quality worldwide. The predominant mycotoxins found in maize grains are aflatoxins (AFB₁, AFB₂, AFG₁ and AFG₂), fumonisins (FB₁ and FB₂), deoxynivalenol (DON), toxin T2 (T2), ochratoxin A (OTA) and zearalenone (ZEA). In Europe, the predominant mycotoxins originated by field contaminations are produced by mycotoxigenic fungi mainly belonging to the Fusarium genus. Accurate fungal identifications, mycotoxin detection and occurrence estimations are important, however, in Portugal, the knowledge about the incidence of mycotoxin types in pre-harvested maize grains and during their storage is still limited. The incidence of mycotoxins in maize grains is substantially influenced by the agricultural practices where the harvesting time is of upmost importance to minimize the risk of accumulation. The main objective of this work was to evaluate, for the first time, the incidence of different types of mycotoxins on maize grains harvested on three farms located in the Tagus Valley region of Portugal. For this purpose, grains from three harvesting dates were analyzed by UHPLC-ToF-MS. It was shown that fumonisins (FB₁ and FB₂) were the main mycotoxins in the samples analyzed. No other mycotoxins were detected. Among fumonisins, FB₁ was the most predominant. Additionally, our data also indicated that the risk of contamination by FB₁ and FB₂ increases with late harvesting. Therefore, a good knowledge of climatic conditions may lead to the establishment of adequate field practices, particularly, the forecast of an early harvesting time. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 640 KiB

Open AccessProceeding Paper

New Insights in the Quality of Phaseolus vulgaris L.: Nutritional Value, Functional Properties and Development of Innovative Tools for Their Assessment

by Bruna Carbas, Nelson Machado, Carla Brites, Eduardo A.S. Rosa and Ana I.R.N.A. Barros

Proceedings 2021, 70(1), 25; https://doi.org/10.3390/foods_2020-07726 - 10 Nov 2020

Viewed by 1528

Abstract

Common beans (Phaseolus vulgaris L.) globally represent the most consumed and produced grain legume for direct human consumption, due to their rich nutritional and functional value. Concomitantly, innovative methodologies and approaches have been developed, which improves the quality evaluation of food products, [...] Read more.

Common beans (Phaseolus vulgaris L.) globally represent the most consumed and produced grain legume for direct human consumption, due to their rich nutritional and functional value. Concomitantly, innovative methodologies and approaches have been developed, which improves the quality evaluation of food products, in order to replace conventional analysis, reduce the use of chemicals, save time, and minimize sample handling. The main objectives of this work are the characterization of beans and the study of their uses in the enrichment of food products, with added value for the agrifood chain. Linked to this objective is also envisaged the development of new methods, for the determination of relevant compounds present in bean cultivars, using Fourier Transform Infrared Spectroscopy (FTIR), through the multivariate analysis. Navy, black, and pink eyed cultivars are the most promising protein and amino acid sources, which can be used for nutritional enrichment. Red kidney and arikara yellow cultivars offer the best functional proprieties due to their higher phytochemical composition, in vitro antioxidant activity, and individual phenolic compounds. We also found that the FTIR techniques are suitable for the evaluation of an array of relevant macro compounds, as well as compounds present in low concentrations. In conclusion, the results of this work state a progress in the knowledge of the nutrients, phytochemicals, and in vitro antioxidant activity of each cultivar and their potential for food applications, besides proofing the suitability of the innovative and eco-friendly FTIR methodology as a routine method in laboratories and food industry. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 276 KiB

Open AccessProceeding Paper

Effect of Spray Drying on the Microencapsulation of Blueberry Natural Antioxidants

by Mariana S. Lingua, Virginia Salomón, María V. Baroni, Jesica E. Blajman, Luis María Maldonado and Roxana Páez

Proceedings 2021, 70(1), 26; https://doi.org/10.3390/foods_2020-07683 - 9 Nov 2020

Cited by 6 | Viewed by 1816

Abstract

Phenolic compounds obtained from blueberries have gained great attention due to their more effective bioactive roles in human health than those of whole berries. However, they are sensitive to environmental conditions and are therefore susceptible to degradation affecting their effectiveness. The microencapsulation of [...] Read more.

Phenolic compounds obtained from blueberries have gained great attention due to their more effective bioactive roles in human health than those of whole berries. However, they are sensitive to environmental conditions and are therefore susceptible to degradation affecting their effectiveness. The microencapsulation of these compounds by spray drying provides a solution to these problems. This work aimed to study the effect of spray drying on the microencapsulation of the blueberry phenolic compounds to optimize the production of a powder rich in stable polyphenols. The phenolic extract from blueberries was spray dried under different conditions of inlet air temperatures (140 and 160 °C) and encapsulating agent concentrations (20 and 30% w/v), using maltodextrin (14.7 dextrose equivalent). The drying yield, moisture content, water-solubility, total and surface phenolic content, and encapsulation efficiency of total phenolic were investigated. The results obtained showed that the different conditions evaluated influenced the drying yield, moisture content, surface phenolic content, and encapsulation efficiency of phenolic compounds. In this sense, the powders with the best characteristics were obtained with 30% w/v of maltodextrin at 160 °C inlet temperature. These powders, rich in blueberry polyphenols stabilized by microencapsulation, are easier to handle for application, so they could be used as functional food ingredients. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 250 KiB

Open AccessProceeding Paper

Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Formation of HCA of Beef Patties Studied by Response Surface Methodology

by Anna Judith Pérez-Báez, Martin Valenzuela-Melendres, Juan Pedro Camou, Gustavo González-Aguilar and Manuel Viuda-Martos

Proceedings 2021, 70(1), 27; https://doi.org/10.3390/foods_2020-07656 - 9 Nov 2020

Viewed by 1210

Abstract

Heterocyclic amines (HCA) are compounds formed by heating meat at a high temperature. Formation of HCA in meat products should be minimized by applying different approaches. The objective of this study was to investigate the effects of roselle extract (RE, 0%–1%), potato peel [...] Read more.

Heterocyclic amines (HCA) are compounds formed by heating meat at a high temperature. Formation of HCA in meat products should be minimized by applying different approaches. The objective of this study was to investigate the effects of roselle extract (RE, 0%–1%), potato peel flour (PP, 0%–2%), and beef fat (BF, 0%–15%) on the formation of HCA in beef patties using response surface methodology. IQx, IQ, MeIQx, MeIQ, 4,8-DiMeIQx, and PhIP were identified and quantified by HPLC. Values from 0 to 18.09 ng IQx, 0.20 to 11.66 ng IQ, 0.29 to 3.93 ng MeIQx, 0.19 to 11.51 ng MeIQ, 0.65 to 1.72 ng 4,8-DiMeIQx, and 1.87 to 14.7 ng PhIP per gram of sample were obtained. All models were significant (p < 0.05), with no lack of fit (p > 0.05) and showed a determination coefficient >0.70. Roselle extract had a negative linear effect on the formation of the total HCA, while PP and BF had a positive quadratic effect. The optimal formula that minimizes the formation of HCA included 0.80% RE, 0.85% PP, and 7.54% BF. Roselle extract and potato peel are foods that can be used as ingredients to minimize the formation of HCA in beef patties. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

13 pages, 1668 KiB

Open AccessProceeding Paper

UHT Treatment on the Stability of Faba Bean Protein Emulsion

by Malik Adil Nawaz, Tanoj Kumar Singh, Hema Jegasothy and Roman Buckow

Proceedings 2021, 70(1), 29; https://doi.org/10.3390/foods_2020-07742 - 10 Nov 2020

Cited by 2 | Viewed by 1772

Abstract

Faba beans are one of the most consumed legumes and an emerging source of edible legume-based protein. Efficacy of faba bean protein concentrate (available protein ~ 63%) during ultra-heat treatment (UHT) processing of homogenised oil-in-water (O/W) emulsion was assessed in the present study [...] Read more.

Faba beans are one of the most consumed legumes and an emerging source of edible legume-based protein. Efficacy of faba bean protein concentrate (available protein ~ 63%) during ultra-heat treatment (UHT) processing of homogenised oil-in-water (O/W) emulsion was assessed in the present study by using four different concentrations viz., FPC5 ~ 5%, FPC6 ~ 6%, FPC7 ~ 7%, and FPC8 ~ 8%. Additionally, the physicochemical properties of emulsion at various processing stages viz., coarse, homogenised, and UHT were also measured. Overall, this study showed the potential use of faba bean protein as a replica of soy protein in UHT processed legume-based beverages. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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4 pages, 376 KiB

Open AccessProceeding Paper

Applying Nanotechnology to Okara for Developing Soy Protein Gel-Based Foods

by Yuya Arai, Katsuyoshi Nishinari and Takao Nagano

Proceedings 2021, 70(1), 30; https://doi.org/10.3390/foods_2020-07798 - 10 Nov 2020

Viewed by 1196

Abstract

Okara, which is used in the production of tofu and soy milk, is rich in dietary fibers (DFs) and phytochemicals such as soy isoflavones and soyasaponins. Despite its nutritive value, okara is scarcely used as a food source, as the DFs in okara [...] Read more.

Okara, which is used in the production of tofu and soy milk, is rich in dietary fibers (DFs) and phytochemicals such as soy isoflavones and soyasaponins. Despite its nutritive value, okara is scarcely used as a food source, as the DFs in okara are mostly insoluble. Thus, improving the physicochemical properties of okara for various food applications is of great importance. Here, okara were atomized using a wet-type grinder (WG) that is used to produce nanocelluloses (NC). We treated 2 wt% okara with the WG by different passages (1, 3, and 5 times). The particle size distribution (PSD) and viscosity of WG-treated okara decreased and increased, respectively, with different passages. The five time-WG treated okara also dispersed in water homogeneously after 24 h, whereas untreated okara did not. The breaking stress and strain of soybean-protein-isolate gels increased upon the addition of WG-treated okara. This effect increased as the number of WG treatments increased. These results suggest that NC technology can improve the physicochemical properties of okara and is useful in the development of protein gel-based foods. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 774 KiB

Open AccessProceeding Paper

Edible Wild Flowers: An Innovative but Ancient Food

by Stefania Toscano, Valeria Rizzo, Giuseppe Muratore and Daniela Romano

Proceedings 2021, 70(1), 32; https://doi.org/10.3390/foods_2020-07751 - 10 Nov 2020

Cited by 3 | Viewed by 1419

Abstract

Edible flowers are often mentioned in connection with biologically active substances and their presence is today frequent in supermarkets. The main factor that determines their use is their appearance, so particular attention must be paid to the shelf life. Flowers must be protected [...] Read more.

Edible flowers are often mentioned in connection with biologically active substances and their presence is today frequent in supermarkets. The main factor that determines their use is their appearance, so particular attention must be paid to the shelf life. Flowers must be protected from desiccation and their quality must be preserved. Thus, the aims of this study were to evaluate the shelf life of the spontaneous edible flowers Glebionis segetum, Malva sylvestris, and Tropaeolum majus and Papaver rhoeas, and to detect the presence of major polyphenols. The flowers were packaged with polypropylene (PP) bags and then stored in a refrigerator at +4 ± 1 °C. Samples were tested in the dark and in the presence of light for 12 days. Gas composition, weight loss, and color were registered once the packages were opened; antioxidant activity, total phenols, and enzymatic analyses were performed. The light has a negative influence, the weight loss was limited, and the gas composition did not change significantly during shelf life, with variation in the studied samples. The highest variation in color parameters was found in control samples, whereas the extracts from G. segetum showed the highest antioxidant activity and polyphenol content; in addition, it was the most resistant but also had the highest weight loss. Furthermore, enzymatic results indicated the PP was the best packaging film if used in the dark. P. rhoeas was characterized by extreme fragility, M. sylvestris was not able to tolerate low temperatures, and T. majus changed its color progressively with time. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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7 pages, 320 KiB

Open AccessProceeding Paper

Fatty Acid and Sterol Profile of Nutmeg (Myristica fragrans) and Star Anise (Illicium verum) Extracted Using Three Different Methods

by Marko Obranović, Joanna Bryś, Maja Repajić, Sandra Balbino, Dubravka Škevin, Andrzej Bryś, Petra Tonković, Ana Marija Medved, Verica Dragović Uzelac and Klara Kraljić

Proceedings 2021, 70(1), 33; https://doi.org/10.3390/foods_2020-07687 - 9 Nov 2020

Cited by 1 | Viewed by 3409

Abstract

Nutmeg (Myristica fragrans) and star anise (Illicium verum) are popular spices worldwide originally from South East part of Asia. In addition to as food condiment, they have been used extensively in traditional medicine and lately as a subject of [...] Read more.

Nutmeg (Myristica fragrans) and star anise (Illicium verum) are popular spices worldwide originally from South East part of Asia. In addition to as food condiment, they have been used extensively in traditional medicine and lately as a subject of research in the field of pharmacology and medical sciences. Most research has been done on the subject of essential oils, especially for star anise, while data on seed oil properties are much scarcer. The main problem in the oil extraction of nutmeg is the hardness of the nut, while, for star anise seed, it is relatively low oil yield (around 10%). This presents a significant problem for screw press production and demands different methods of extraction for better oil yield and quality. The aim of this research was to compare three different methods of oil extraction with n-hexane agitation-assisted extraction (AAE), Soxhlet extraction (SE), and accelerated solvent extraction (ASE) at 25 and 100 °C and to compare the processes on the basis of invested time, oil yield, and fatty acid and sterol profile of the oils. The determination of fatty acid composition was carried out by GC–flame ionization detection (FID) analysis of fatty acid methyl esters, while the sterol composition was determined with GC–MS. The highest yield of oil was obtained using the Soxhlet method, while the best results combining time and yield were obtained with the ASE method at 100 °C. The main fatty acid in star anise seed oil was lauric acid (average 62.30%) with significant differences across extraction methods (p < 0.05), while myristic acid (average 75.69%) was the most abundant in all samples of nutmeg oil. The main sterol in all samples was β-sitosterol. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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7 pages, 439 KiB

Open AccessProceeding Paper

Optimization of Hydrocolloid Levels in Medium-Chain Triglyceride-Enriched Soymilk by Response Surface Methodology

by Irene Tonette Y. Villones and Benelyn D. Dumelod

Proceedings 2021, 70(1), 34; https://doi.org/10.3390/foods_2020-07815 - 10 Nov 2020

Cited by 1 | Viewed by 1317

Abstract

The application of medium-chain triglycerides (MCT) in food items can pave the way for its increased utilization and for consumers to avail of its benefits. Preliminary studies have indicated that soymilk enrichment with MCT requires the application of hydrocolloids. This study was conducted [...] Read more.

The application of medium-chain triglycerides (MCT) in food items can pave the way for its increased utilization and for consumers to avail of its benefits. Preliminary studies have indicated that soymilk enrichment with MCT requires the application of hydrocolloids. This study was conducted to determine the optimum levels of kappa-carrageenan (K), locust bean gum (L), and glycerine (G) in MCT-enriched soymilk using response surface methodology (RSM). Addition of 30 mL MCT per 500 mL soymilk formulation was based on consumer acceptance test (n = 51). Ranges of input variables were 0.025–0.063% (w/v) for K and L, and 1.0–2.0% (v/v) for G. Two-factor interaction (2FI), quadratic, and linear models which predicted the overall acceptability (OA), emulsion stability (ES), and product cost (PC), respectively, were generated: OA = 6.19 − 0.10K − 0.07L − 0.17G + 0.02KL + 0.21KG − 0.33LG; ES = 9.24 + 0.32K + 0.08L − 0.01G + 0.34KL − 0.21KG + 0.61LG − 0.08K² + 0.16L² + 0.16G²; PC = 299.62 + 0.37A + 0.40B + 0.67C. A hydrocolloid combination with 0.025% K, 0.025% L, and 1.0% G was predicted and selected as the “optimal” solution (di = 0.903). Model validation using the optimal and two suboptimal (0.059% and 0.062% K, 0.033% and 0.043% L, and 1.00% G) settings showed that the actual responses to both optimal (7.35 OA, 9.90 mL ES, and Php 292 PC) and sub-optimal solutions (6.80 and 5.98 OA, 10 mL ES, Php 293 PC) were within the 99% (α = 0.01) confidence and prediction intervals of the model. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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7 pages, 290 KiB

Open AccessProceeding Paper

Comparison of Microwave Vacuum Drying with Traditional Rice Bran Stabilization Methods: Impact on Extracted Oil Quality

by Mary Michelle Velasquez and Casiana Blanca Villarino

Proceedings 2021, 70(1), 35; https://doi.org/10.3390/foods_2020-07729 - 10 Nov 2020

Cited by 2 | Viewed by 1698

Abstract

Rice bran requires a stabilization process to prevent the rapid development of rancidity upon rice milling. Common stabilization methods usually take a long time or are harsh, which lead to a decrease in rice bran quality (e.g., nutritional and sensory properties). Microwave vacuum [...] Read more.

Rice bran requires a stabilization process to prevent the rapid development of rancidity upon rice milling. Common stabilization methods usually take a long time or are harsh, which lead to a decrease in rice bran quality (e.g., nutritional and sensory properties). Microwave vacuum drying is a potential stabilization method for rice bran that generates heat at a lower temperature and allows rapid mass and energy transfer leading to an increased drying rate, thus retaining quality. This study aimed to evaluate the effects of various stabilization methods, i.e., dry heating (DH), microwave heating (MH), vacuum drying (VD) and microwave vacuum drying (MVD), on the quality and antioxidant properties of rice bran oils. It was observed that VD and MVD resulted in better rice bran color retention. Oil extraction yield was significantly increased by MVD and DH compared to unstabilized rice bran. Stabilization of rice bran by MVD, DH and MH resulted in significantly lower free fatty acid content and peroxide values in extracted oils. Total antioxidant capacity and percentage of scavenging activities of rice bran oil samples, as determined using DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) assays, were not significantly different. These results suggest that MVD is an efficient rice bran stabilization method that provides similar oil qualities to those produced using traditional stabilization methods. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

5 pages, 207 KiB

Open AccessProceeding Paper

Food Safety and Food Waste in One Portuguese Public Hospital

by Carla Gonçalves, Ana Gomes, Alexandra Esteves, José António Silva and Cristina Maria Saraiva

Proceedings 2021, 70(1), 36; https://doi.org/10.3390/foods_2020-07673 - 9 Nov 2020

Cited by 1 | Viewed by 1177

Abstract

The present study aims to contribute to sustainable development goals by increasing knowledge of food safety and food waste of meals produced by the cook–chill system in hospital units. The food waste (FW) of meals served at lunch was evaluated for all new [...] Read more.

The present study aims to contribute to sustainable development goals by increasing knowledge of food safety and food waste of meals produced by the cook–chill system in hospital units. The food waste (FW) of meals served at lunch was evaluated for all new hospitalized patients with light diet (n = 17) and soft texture diet (n = 10), during their hospital stay, using the physical method by weighing for dish and the visual estimation method for the soup. Samples of each diet (light, n = 3; soft texture, n = 3) were also collected in four different moments (after cooked, after cold transportation, after refrigerated storage and after hot regeneration) for detection and enumeration of Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus and enumeration of Escherichia coli, Clostridium spp., Bacillus cereus, Enterobacteriaceae, total viable counts (TVC) at 30 °C, as well as pH, water activity, moisture, ashes and protein. The FW (%) of the light diet (n = 64) was 39.8 ± 6.3 in dish and 14.9 ± 5.4 in soup, and of the soft texture diet (n = 51) was 65.1 ± 9.0 in dish and 39.0 ± 5.8 in soup. Regarding the percentage of protein per meal, both light (8.73%) and soft (3.33%) diets presented on average values lower than those recommended by the WHO (10–15% protein). The value of different microorganisms varied along the production moments; however, the final products in the light diet (after hot regeneration) presented 1.34–1.73 log cfu/g of TVC. Counts of Bacillus cereus and Staphylococcus aureus were also obtained at low levels (less than 1 log cfu/g). Besides these results, the risk of foodborne diseases should be considered. The implementation of effective measures to increase food safety and reduce FW in hospital is crucial. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

7 pages, 532 KiB

Open AccessProceeding Paper

Phenolic Profile and Antioxidant Activity of Ethanolic Extract of Larrea cuneifolia Cav. Leaves

by Maria Emilia Lorenzo, Patricia Elizabeth Gómez, Eugenia Sabatino, Adrián Federico Segovia, Lara Carolina Figueroa and María Verónica Baroni

Proceedings 2021, 70(1), 37; https://doi.org/10.3390/foods_2020-07645 - 9 Nov 2020

Cited by 4 | Viewed by 1278

Abstract

The genus of the Zygophyllaceae family includes evergreen shrub species. Background highlights the antioxidant and anti-tumor activity of Larrea divaricate and nordihydroguayaretic acid (NDGA) due to their potential as a dietary supplement and food preservative, but little is known about Larrea cuneifolia. [...] Read more.

The genus of the Zygophyllaceae family includes evergreen shrub species. Background highlights the antioxidant and anti-tumor activity of Larrea divaricate and nordihydroguayaretic acid (NDGA) due to their potential as a dietary supplement and food preservative, but little is known about Larrea cuneifolia. The aim of this work was to determine the antioxidant characteristics of ethanolic extracts of L. cuneifolia leaves collected in the central valley of Catamarca (Argentina). Total polyphenols content (TP) was determined by Folin-Ciocâlteu and the phenolic profile by HPLC-PDA-QTOF. The antioxidant activity was measured by in vitro (FRAP, TEAC and DPPH) and cellular (HepG2 and Caco2 cells) assays. The phenolic compounds identified were mainly derivatives of NDGA and flavonols derivatives of quercetin, kaempferol, isorhamnetin and gossypetin. TP content and antioxidant activity exceeded the values reported for L. divaricata. With regard to cytotoxicity, an increase in this parameter could be observed with the increase in the concentration of polyphenols in both cell types. Furthermore, in cells exposed to H₂O₂, a significant decrease in reactive oxygen species (ROS) concentration was observed for HepG2 cells. This effect can be used to study compounds with bioactivity on tumor cells. L. cuneifolia is a species rich in phenolic compounds, with antioxidant properties, and is a potential source of bioactive compounds for the production of functional foods. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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5 pages, 863 KiB

Open AccessProceeding Paper

Co-Inocula Assays of Yeasts with “Killer” Pheno-Type and Sensitive Strains of Saccharomyces cere-visiae with Defects in Mannoprotein Synthesis

by Patricia Gil, Alberto Martínez, Joaquín Bautista, Rocío Velázquez, Manuel Ramírez and Luis Miguel Hernández

Proceedings 2021, 70(1), 38; https://doi.org/10.3390/foods_2020-07732 - 10 Nov 2020

Viewed by 991

Abstract

Yeast mannoproteins have been thoroughly studied in recent years due to their contribution to different properties of wines. Our working group has the aim to establish the possible relationship between the structure of the mannoprotein (size and charge) and its effect on wines. [...] Read more.

Yeast mannoproteins have been thoroughly studied in recent years due to their contribution to different properties of wines. Our working group has the aim to establish the possible relationship between the structure of the mannoprotein (size and charge) and its effect on wines. For this, we have different non-transgenic mutants that synthesize mannoproteins with altered but known structures (mnn mutants). We have constructed double mutants with each of the available single mutants, thus obtaining a very diverse collection of mannoproteins that differ in size and charge. Since the mutants are unable to complete wine fermentations satisfactorily, an alternative is to grow mutants in the laboratory, purify their mannoproteins and add them later to wines. Another option would be to use co-inocula of the mentioned mutants, together with “killer” wine yeast strains capable of killing the mutants. In this work, experiments were carried out to determine the behavior of different “killer” wine strains with each one of the defective mutants in mannoprotein synthesis. The yeast Torulaspora delbrueckii Killer (Kbarr1) has been proved to be especially suitable for making this type of co-inoculum. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 475 KiB

Open AccessProceeding Paper

Anxiolytic-Like Effects of Lupinus angustifolious Protein Hydrolysates in Alzheimer Model Mice

by Guillermo Santos-Sánchez, Eduardo Ponce-España, Ivan Cruz-Chamorro, Juan Carlos López, Ana Isabel Álvarez-López, Justo Pedroche, María Carmen Millán-Linares, Francisco Millán, Patricia Judith Lardone, Ignacio Bejarano, Juan Miguel Guerrero and Antonio Carrillo-Vico

Proceedings 2021, 70(1), 41; https://doi.org/10.3390/foods_2020-07685 - 9 Nov 2020

Viewed by 1377

Abstract

Alzheimer’s disease (AD), which is characterized by a devastating and progressive loss of memory, is the principal neurodegenerative disease in the elderly population worldwide. As a consequence, AD patients present neuropsychiatric symptoms, such as anxiety, causing sleeping difficulty, irritability, agitation, or aggressiveness. Previous [...] Read more.

Alzheimer’s disease (AD), which is characterized by a devastating and progressive loss of memory, is the principal neurodegenerative disease in the elderly population worldwide. As a consequence, AD patients present neuropsychiatric symptoms, such as anxiety, causing sleeping difficulty, irritability, agitation, or aggressiveness. Previous studies have demonstrated that a high-fat diet, in addition to exacerbating AD, aggravates anxiety. We have demonstrated that Lupinus angustifolius protein hydrolysates (LPHs) have anti-inflammatory and antioxidant effects, key factors for AD and anxiety. Thus, this study aimed to evaluate the potential effects of LPHs on spatial memory and anxiety of a preclinical model of AD. ApoE⁻^/⁻ mice fed with a western diet were intragastrically treated with LPHs (or a vehicle) for 14 weeks. Spatial memory and anxiety were then assessed through the Morris water maze and elevated plus maze, respectively. The results did not show significant differences in spatial memory between groups. However, a significant increase (p < 0.05) in time in open arms, center time, the number of crossings, and a reduction of anxiety behavior were observed in LPH-treated mice. This is the first study showing that an LPH treatment causes anxiolytic effects, pointing to LPHs as a potential component of future nutritional therapies. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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7 pages, 215 KiB

Open AccessProceeding Paper

Comparison of the Consumption of N-3 and N-6 Acids by Adults Following a Vegetarian and Traditional Diet

by Marcin Lukasiewicz, Agnieszka Filipiak-Florkiewicz, Adam Florkiewicz, Kinga Topolska, Gabriela Zięć and Barbara Czosnowska

Proceedings 2021, 70(1), 44; https://doi.org/10.3390/foods_2020-08471 - 18 Nov 2020

Cited by 2 | Viewed by 997

Abstract

The aim of this study was to compare the consumption of n-3 and n-6 acids by adults using a vegetarian and traditional diet. The study was conducted on a group of 170 adults (18–50 years old), including 94 respondents following a traditional diet [...] Read more.

The aim of this study was to compare the consumption of n-3 and n-6 acids by adults using a vegetarian and traditional diet. The study was conducted on a group of 170 adults (18–50 years old), including 94 respondents following a traditional diet (56 women and 38 men) and 76 people following a vegetarian diet (52 women and 24 men). The research used the method of a 24-h interview conducted four days a week (Monday, Wednesday, Friday, Sunday). The record included the quantity and quality of individual meals and drinks. The study showed that people consuming traditional diets fulfilled the demand for the fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) to a significantly higher degree than people following a vegetarian diet. Men preferring the traditional diet fulfilled the daily requirement for DHA and EPA acids significantly better than women. A reverse tendency was found among respondents who consumed a vegetarian diet. The supply of linolenic acid (LA) in the vegetarian diet exceeded the recommended daily amount (especially among men), whereas with the traditional diet it was too low in relation to the recommended values. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

6 pages, 225 KiB

Open AccessProceeding Paper

Chemical Profile and In Vitro Bioactivity of Vicia faba Beans and Pods

by Monica Rosa Loizzo, Marco Bonesi, Mariarosaria Leporini, Tiziana Falco, Vincenzo Sicari and Rosa Tundis

Proceedings 2021, 70(1), 45; https://doi.org/10.3390/foods_2020-07712 - 10 Nov 2020

Cited by 4 | Viewed by 1715

Abstract

Vicia faba L. (faba bean) (Fabaceae) is cultivated worldwide as a crop for human consumption. In this study, beans and pods were investigated for their phytochemical content and their potential nutraceutical properties as a strategy to counteract metabolic syndrome (MetS). Pods represent a [...] Read more.

Vicia faba L. (faba bean) (Fabaceae) is cultivated worldwide as a crop for human consumption. In this study, beans and pods were investigated for their phytochemical content and their potential nutraceutical properties as a strategy to counteract metabolic syndrome (MetS). Pods represent a faba bean industrial processing by-product. Pod ethanol extract showed the highest total phenol and flavonoid content. High Performance Liquid Chromatography (HPLC) analysis revealed that in both pods and bean, (+)-catechin and (−)-epicatechin were the two most abundant compounds. 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic) acid (ABTS), Ferric Reducing Antioxidant Power (FRAP), β-carotene bleaching were used to test V. faba antioxidant activity. The inhibition of alpha-amylase, alpha-glucosidase, and lipase was studied. Pod extract showed an ABTS radical scavenging ability (IC₅₀ value of 1.5 mg/mL) comparable to ascorbic acid (IC₅₀ value of 1.7 mg/mL) used as a positive control, whereas bean extract was the most active in protecting lipid peroxidation. A promising alpha-glucosidase inhibitory activity was also observed with the edible portion of faba beans (IC₅₀ value of 38.31 mg/mL). Collectively, our results demonstrated the potential health properties of V. faba edible and inedible portions. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 246 KiB

Open AccessProceeding Paper

Macroalgae as an Alternative Source of Nutrients and Compounds with Bioactive Potential

by Paula Garcia-Oliveira, Anxo Carreira-Casais, Cristina Caleja, Eliana Pereira, Ricardo C. Calhelha, Marina Sokovic, Jesus Simal-Gandara, Isabel C. F. R. Ferreira, Miguel Angel Prieto and Lillian Barros

Proceedings 2021, 70(1), 46; https://doi.org/10.3390/foods_2020-07648 - 9 Nov 2020

Cited by 9 | Viewed by 2142

Abstract

The consumption of macroalgae has increased in occidental countries, favored by the excellent nutritional properties of their food products and the bioactive properties attributed to them. The present work aims to analyze the nutritional values, the composition in fatty acids, organic acids and [...] Read more.

The consumption of macroalgae has increased in occidental countries, favored by the excellent nutritional properties of their food products and the bioactive properties attributed to them. The present work aims to analyze the nutritional values, the composition in fatty acids, organic acids and carotenoids of several macroalgae species: Codium tomentosum; Himanthalia elongata; Laminaria ochroleuca.; Saccharina latissima; Undaria pinnatifida; Porphyra sp. and Palmaria palmata. Furthermore, the antioxidant and antimicrobial properties were assessed. Regarding the composition of the macroalgae, the levels of proteins (which ranged between 6 and 30 g/100 g of dry weight (DW)) and the low levels of lipids (below 1 g/100 g DW for all the species) stand out. In the case of carotenoids, lycopene and chlorophyll a were detected in all samples. Regarding antioxidant activity, OxHLIA assay was employed. EC50 values varied between 1.7 and 650 µg/mL for L. ochroleuca and P. palmata. H. elongata presented the greatest antibacterial potential (0.5–2 mg/mL) while L. ochroleuca showed the best antifungal effects (2–4 mg/mL). These species have good nutritional values and present interesting bioactivities. Thus, the incorporation of this macroalgae into the daily diet could provide nutritional and health benefits to the consumers. In addition, they could be used as a source of compounds for the nutraceutical, cosmetic and pharmaceutical industries. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

3 pages, 215 KiB

Open AccessProceeding Paper

Folate in Red Rhapsody Strawberry—Content and Storage Stability

by Julius Rami, Caroline Dumler, Nadine Weber, Michael Rychlik, Gabriele Netzel, Hung Trieu Hong, Olivia Wright, Tim J. O’Hare and Michael E. Netzel

Proceedings 2021, 70(1), 47; https://doi.org/10.3390/foods_2020-07670 - 9 Nov 2020

Cited by 2 | Viewed by 1308

Abstract

Folate (Vitamin B9) is critical for a range of biological functions in adults and children, including DNA, protein and neurotransmitter synthesis. It is also essential for the healthy development of the fetus in early pregnancy and for the prevention of neural tube defects, [...] Read more.

Folate (Vitamin B9) is critical for a range of biological functions in adults and children, including DNA, protein and neurotransmitter synthesis. It is also essential for the healthy development of the fetus in early pregnancy and for the prevention of neural tube defects, such as spina bifida. Strawberries are considered a tasty and healthy fruit consumed all over the world and may potentially be an important dietary source of natural folates. However, the relative importance of strawberry as a dietary source will depend on the total folate concentration, vitamer profile, storage stability and bioavailability to humans. Red Rhapsody, an important commercial strawberry cultivar in Australia, was screened for its folate content and storage stability by stable isotope dilution assay (SIDA). Total folate content ranged from 90–118 μg/100 g fresh weight (fw), which was well above the value in the Australian Food Composition Database (39 μg/100 g fw). 5-Methyltetrahydrofolate, the biologically active form in humans, was the principal vitamer present. Furthermore, folate remained relatively stable during refrigerated (4 °C) storage (loss of only 28% after 14 days of storage). This information is relevant for consumers since the inherent perishability of strawberry fruit makes refrigerated storage common practice in Australian households. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 219 KiB

Open AccessProceeding Paper

Optimization of Ultrasound Assisted Extraction of Phenolic Compounds from Orange By-Product

by María del Carmen Razola-Díaz, Eduardo Jesús Guerra-Hernández, Celia Rodríguez-Pérez, Ana María Gómez-Caravaca, Belén García-Villanova and Vito Verardo

Proceedings 2021, 70(1), 49; https://doi.org/10.3390/foods_2020-07691 - 9 Nov 2020

Cited by 3 | Viewed by 1373

Abstract

Orange peel (OP) is the main by-product from orange juice industry. OP is a known source of bioactive compounds and is widely studied for its antioxidant, anti-inflammatory, anti-cancer, anti-rheumatic, anti-diabetic and cardioprotective activities. Thus, this research focuses on the establishments of ultrasound-assisted extraction [...] Read more.

Orange peel (OP) is the main by-product from orange juice industry. OP is a known source of bioactive compounds and is widely studied for its antioxidant, anti-inflammatory, anti-cancer, anti-rheumatic, anti-diabetic and cardioprotective activities. Thus, this research focuses on the establishments of ultrasound-assisted extraction of phenolic compounds in orange peel using a sonotrode; objective framed in the European SHEALTHY (non-thermal physical technologies to preserve healthiness of fresh and minimally processed fruit and vegetables) project. For this purpose, a Box Behnken design of 27 experiments was carried out with 4 independent factors (ratio ethanol/water, time (min), amplitude (%) and pulse (%)). Quantitative analyses of total phenolic compounds (TPC) were performed by Folin-Ciocalteu method and the antioxidant activity was measured by ABTS and DPPH methods. The validity of the experimental design was confirmed by ANOVA and the optimal sonotrode extraction conditions were obtained by response surface methodology. The optimal extracts were characterized by HPLC coupled to mass spectrometer detectors. The highest phenolic content and antioxidant activity was obtained using 45/55 ethanol/water (v/v), 35 min, amplitude 90% (110 W) and pulse 100%. The established method allows the extraction of 30.42 mg of gallic acid equivalents/g dry weight of total phenolic compounds from OP; this value suppose an increment up to 60% higher than conventional extraction. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

8 pages, 2004 KiB

Open AccessProceeding Paper

Functionalisation of Pectin by Ultra High Pressure Homogenisation

by Milena Zdravkovic, Edward Ebert, Chen Panz, Zoya Okun, Hans-Ulrich Endreß, Avi Shpigelman and Kemal Aganovic

Proceedings 2021, 70(1), 50; https://doi.org/10.3390/foods_2020-07752 - 10 Nov 2020

Viewed by 1329

Abstract

Pectin is well-known plant-based hydrocolloid extensively used in food and beverage industry for formation and/or enhancement of product texture and stability. Versatile functionalities of different pectin types (e.g., gelling, thickening, colloidal stabilization) are predetermined by their structure. The aim of this work was [...] Read more.

Pectin is well-known plant-based hydrocolloid extensively used in food and beverage industry for formation and/or enhancement of product texture and stability. Versatile functionalities of different pectin types (e.g., gelling, thickening, colloidal stabilization) are predetermined by their structure. The aim of this work was to explore possibility to alter structure of pectin by pilot-scale ultra-high dynamic pressure treatment, as a physical modification approach, and potentially enhance its functionality. High esterified unstandardized apple (AU) and citrus pectin (CU) solution (2.5% (m/m)) were treated by ultra-high pressure homogenizer (UHPH) at three different pressure levels and characterized with respect to their apparent viscosity, gelling behavior (gelation time, temperature and melting point), gel strength, molecular weight (MW) and on-line viscosity using size-exclusions chromatography coupled to refractive index, light scattering and online differential viscometer. The results indicated that UHPH impacted the MW in a source dependent manner. Treated CU and AU pectin exhibited a small decrease in the average MW and a more pronounced decrease in the intrinsic viscosity, likely due to more significant UHPH effect on the larger pectin molecules. In addition, the smaller (in volume) AU pectin presented a more compact conformation in solution. On the macroscopic level, those changes resulted in statistically significant decrease in apparent viscosity. UHPH CU pectin exerted decrease in gelation time and increase in gelation temperature, but not on statistically significant level. Even though treatment caused decrease in apparent viscosity of CU and AU pectin it had no effect on their respective gel strengths. From the obtained results, it can be concluded that UHPH process has a potential to modify the structure and flowing behavior of pectins, but further research is needed in order to elucidate all the changes in pectin functionality and potential benefits of this ubiquitous and multifunctional hydrocolloid treated by UHPH. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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11 pages, 483 KiB

Open AccessProceeding Paper

Microwave-Assisted Extraction of Phenolics from Hibiscus sabdariffa Flowers: Method Development and Validation

by Rohmah Nur Fathimah, Widiastuti Setyaningsih, Ceferino Carrera and Miguel Palma

Proceedings 2021, 70(1), 51; https://doi.org/10.3390/foods_2020-07681 - 9 Nov 2020

Cited by 2 | Viewed by 1699

Abstract

Phenolics are bioactive compounds already reported in Hibiscus sabdariffa (roselle). The present study reports the development and validation of the analytical microwave-assisted extraction (MAE) method for the determination of phenolic compounds in roselle flowers to establish their positive contribution to human health. Prior [...] Read more.

Phenolics are bioactive compounds already reported in Hibiscus sabdariffa (roselle). The present study reports the development and validation of the analytical microwave-assisted extraction (MAE) method for the determination of phenolic compounds in roselle flowers to establish their positive contribution to human health. Prior to the optimization, a study for identifying phenolic compounds revealed that chlorogenic acid, protocatechuic acid, caffeic acid, and rutin were presented in Roselle. Three factors affecting MAE, viz. temperature, solvent composition, and sample to solvent ratio, were optimized employing a Box-Behnken Design (BBD) in conjunction with response surface methodology (RSM). The maximum extraction recovery was achieved using the extraction temperature of 68 °C, solvent composition of 59% MeOH in water, and 20:1 solvent to sample ratio. The kinetics experiment confirmed full recoveries (92–119%) at 15 min. Subsequently, method validation showed a satisfactory result, including low detection limits from 0.219 mg L⁻¹ (caffeic acid) to 0.374 mg L⁻¹ (chlorogenic acid). Both precisions and accuracy met the acceptances by AOAC. Finally, the method was successfully applied to quantify phenolics in the two most common varieties of Roselle. Chlorogenic acid was found as the main phenolic compound in both varieties Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 404 KiB

Open AccessProceeding Paper

Bioactive Compounds, Antioxidant Activity and Growth Behavior in Lettuce Cultivars Grown under Field and Greenhouse Conditions

by Melisa Lanza Volpe, Verónica C. Soto Vargas, Anabel Morón and Roxana E. González

Proceedings 2021, 70(1), 52; https://doi.org/10.3390/foods_2020-07709 - 10 Nov 2020

Cited by 2 | Viewed by 1497

Abstract

Lettuce (Lactuca sativa L.) is one of the most important leafy greens worldwide. The nutritional value of its edible leaf depends on different factors including type and growing conditions. The aim was to determine the bioactive compounds content, antioxidant activity and growth behavior [...] Read more.

Lettuce (Lactuca sativa L.) is one of the most important leafy greens worldwide. The nutritional value of its edible leaf depends on different factors including type and growing conditions. The aim was to determine the bioactive compounds content, antioxidant activity and growth behavior of twenty-two lettuce genotypes, cultivated under field and greenhouse conditions. Total phenolic compound, chlorophylls, carotenoids, anthocyanin contents and antioxidant activities were analyzed by spectrophotometric methods. Data were analyzed by analysis of variance (ANOVA). Significant differences between bioactive compounds, antioxidant activity and growth behavior were found among cultivars and morphological types, for both growth conditions. Carotenoid and chlorophyll content was higher in greenhouse conditions for all genotypes. In field production, butterhead and iceberg lettuces showed lower content of these bioactive compounds. The red-pigmented Falbala cultivar from field production showed the highest level of polyphenols and anthocyanin. Meanwhile, in greenhouse conditions, the oak leaf cultivar Grenadine displayed the highest concentration of these phenolic compounds. The iceberg type lettuce showed the lowest percentages of antioxidant activity in both environments. The results showed the effect of growing conditions and the high variability in lettuce bioactive compounds content and antioxidant activity among the different types. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 463 KiB

Open AccessProceeding Paper

How Can the Combination of Pasta and Wine Affect the Digestibility of Polyphenols? A Simulated Digestion Study to Assess the Meal Antioxidant Properties

by Natalia S. Podio, Mariana S. Lingua, Daniel A. Wunderlin and María V. Baroni

Proceedings 2021, 70(1), 53; https://doi.org/10.3390/foods_2020-07679 - 9 Nov 2020

Viewed by 1116

Abstract

There is limited information about how the co-digestion of different food matrices can affect the digestibility, bioaccessibility, and, hence, the effectiveness of their health beneficial compounds, such as polyphenols. This work aimed to study the effect of the co-digestion of a whole-wheat pasta [...] Read more.

There is limited information about how the co-digestion of different food matrices can affect the digestibility, bioaccessibility, and, hence, the effectiveness of their health beneficial compounds, such as polyphenols. This work aimed to study the effect of the co-digestion of a whole-wheat pasta dish and a glass of red wine on their individual antioxidant properties. Thus, changes in the total polyphenol content by Folin Ciocalteu, phenolic profile by HPLC-ESI-MS/MS, and in vitro antioxidant capacity (AC) by ABTS and FRAP methods were evaluated before and after simulated gastrointestinal digestions. Additionally, a final step of dialysis was included to verify the fraction of polyphenols that are potentially bioaccessible. Separate digestions of pasta and wine were used as controls. The results showed that the co-digestion increased the AC of the bioavailable fraction (measured by ABTS) with respect to the sum of the individual digestions. Moreover, differences in the bioaccessibility of some phenolics were also found, with an increase of 4 compounds characteristic of pasta and 5 of wine. This study shows that the co-ingestion of pasta and wine improves the antioxidant properties of individual food/beverage, pointing out the importance of further studies on co-digestion with different combinations of food/beverages containing bio-active compounds. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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7 pages, 1150 KiB

Open AccessProceeding Paper

The Application of 13C NMR and Untargeted Multivariate Analysis for Classifying Virgin Coconut Oil

by Lolita G. Lagurin, Mark Joseph M. Garrovillas and Fabian M. Dayrit

Proceedings 2021, 70(1), 54; https://doi.org/10.3390/foods_2020-07718 - 10 Nov 2020

Cited by 2 | Viewed by 1378

Abstract

Virgin coconut oil (VCO) is produced from fresh mature coconut meat without the use of chemicals or high heat. VCO can be made using three processes: fermentation, centrifuge, and expeller. To determine quality, it is important to be able to differentiate control VCO [...] Read more.

Virgin coconut oil (VCO) is produced from fresh mature coconut meat without the use of chemicals or high heat. VCO can be made using three processes: fermentation, centrifuge, and expeller. To determine quality, it is important to be able to differentiate control VCO (fresh) from old VCO, refined bleached and deodorized coconut oil (RBDCO), and VCO which has been adulterated with RBDCO. Differentiating these types of samples has remained a challenge because of their chemical similarity. This study investigated the ability of 13C NMR and multivariate analysis to differentiate these different coconut oil samples. The methodology used the standard 13C NMR pulse sequence with broadband 1H decoupling with dioxane as the internal standard (IS). After pre-processing of the spectra (alignment, bucketing/binning, normalization with respect to dioxane IS peak), untargeted multivariate analyses, both unsupervised and supervised, were done on the bins of the 13C peaks. Principal components analysis (PCA), a linear unsupervised method, was able to differentiate control VCO (n = 57) from RBDCO (n = 21), adulterated VCO (n = 9), and old VCO (n = 11). Partial least squares–discriminant analysis (PLS–DA) was used as the supervised linear binary classifier. Using overall accuracy and AUC-ROC curves (by 100 cross validation and single validation using manual holdout), the supervised dataset with an optimized model gave performances that were 99%, 95%, and 80% improved in differentiating control VCO vs. RBDCO, old VCO, and adulterated VCO (one vs. one), respectively. Predictive ability (Q2 < 0.20) and overall accuracy (<0.80) were poor compared to the previous models for binary classifier models (one vs. rest) to differentiate among the three VCO processes. This may be due to the variations in production conditions and methods that different VCO producers use. We conclude that 13C NMR combined with linear techniques can be used to accurately differentiate fresh VCO from RBDCO, old VCO, and adulterated VCO. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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7 pages, 484 KiB

Open AccessProceeding Paper

Degradation Kinetic Modelling of Ascorbic Acid from Orange Juice

by Alina Soceanu, Nicoleta Matei, Simona Dobrinas and Viorica Popescu

Proceedings 2021, 70(1), 55; https://doi.org/10.3390/foods_2020-07693 - 9 Nov 2020

Cited by 2 | Viewed by 4689

Abstract

Vitamin C or ascorbic acid is a basic nutrient, a highly effective antioxidant, widely used as food additive. Therefore, quality control in food industry demands ascorbic acid determination methods. The purpose of this study was to determine vitamin C in natural orange juices [...] Read more.

Vitamin C or ascorbic acid is a basic nutrient, a highly effective antioxidant, widely used as food additive. Therefore, quality control in food industry demands ascorbic acid determination methods. The purpose of this study was to determine vitamin C in natural orange juices by spectrometric and voltammetric methods. Another goal was to determine the kinetic and thermodynamics activation parameters for ascorbic acid degradation in orange juices over time and at different temperatures. It was observed that during storage, ascorbic acid concentrations in orange juices were gradually decreased with time at a rate depending on storage temperature and type of orange juice. The reaction order was determined through integrated graphical analysis where the dependences of ln c_t/c₀ as a function of time reveals the high values for R², indicating that the kinetics of the degradation of AA follows first order reaction at both studied temperatures. For studied samples the loss of ascorbic acid was varied between 4.33% and 9.13%. Enthalpy variation (ΔH) and entropy variation (ΔS) of activation process were obtained from the Eyring–Polany model based on transition state theory. The values of activation energy ranged between 7289.24 kJmol⁻¹ and 15689.54 kJmol⁻¹. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 266 KiB

Open AccessProceeding Paper

Cytotoxic Effect of Cholesterol Metabolites on Human Colonic Tumor (Caco-2) and Non-Tumor (CCD-18Co) Cells and Their Potential Implication in Colorectal Carcinogenesis

by Mussa Makran, Gabriel López-García, Guadalupe Garcia-Llatas, Reyes Barberá, Amparo Alegría and Antonio Cilla

Proceedings 2021, 70(1), 56; https://doi.org/10.3390/foods_2020-07613 - 9 Nov 2020

Viewed by 1630

Abstract

Unabsorbed cholesterol, along with that of bile secretions and flaked colon cells, can be metabolized by colonic microbiota. The generated metabolites have been proposed as promoters of colorectal cancer (CRC). In this study, the cytotoxicity (MTT assay) of the main commercially available cholesterol-derived [...] Read more.

Unabsorbed cholesterol, along with that of bile secretions and flaked colon cells, can be metabolized by colonic microbiota. The generated metabolites have been proposed as promoters of colorectal cancer (CRC). In this study, the cytotoxicity (MTT assay) of the main commercially available cholesterol-derived metabolites (coprostanol, cholestanol, coprostanone, and cholestenone) on human colon cancer (Caco-2) and non-tumor (CCD-18Co) cells was evaluated at different physiologically relevant concentrations (9.4–300 µM) and incubation times (24–72 h). In general, the metabolites that most reduced cell viability were coprostanone (54–85% in Caco-2 and 20–81% in CCD- 18Co) and cholestenone (17–91% in Caco-2 and 14–81% in CCD-18Co). These two metabolites are the most hydrophobic, thus reflecting a possible relationship between hydrophobicity and cytotoxicity. Moreover, cholestenone (IC₅₀ at 72 h: 5 ± 1 µg/mL) should be considered cytotoxic on CCD- 18Co cells (non-tumor cells) since it shows an IC₅₀close to the one considered toxic (<4 µg/mL). Furthermore, CCD-18Co cells are more vulnerable to the cytotoxic effect of cholesterol metabolites. Possible compensatory responses, attenuating the reduction in cell viability caused by cholesterol metabolites, were observed, however these reactions could favor inflammation, resistance to apoptosis, and cellular proliferation, likely contributing to the development of CRC. In conclusion, cholesterol metabolites, mainly the most hydrophobic, could act as promoters of CRC through their cytotoxic activity. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

6 pages, 498 KiB

Open AccessProceeding Paper

Preliminary Discrimination of Commercial Extra Virgin Olive Oils from Brazil by Geographical Origin and Olive Cultivar: A Call for Broader Investigations

by Aline Gabrielle Alves de Carvalho, Lucía Olmo-García, Bruna Rachel Antunes Gaspar, Alegría Carrasco-Pancorbo, Vanessa Naciuk Castelo-Branco and Alexandre Guedes Torres

Proceedings 2021, 70(1), 57; https://doi.org/10.3390/foods_2020-07664 - 9 Nov 2020

Cited by 1 | Viewed by 1016

Abstract

Extra virgin olive oil (EVOO) production in Brazil has been recently established and is growing, but only a few studies have been published on the topic, particularly involving commercial EVOO samples. A preliminary discrimination of Brazilian EVOOs according to olive cultivar and region [...] Read more.

Extra virgin olive oil (EVOO) production in Brazil has been recently established and is growing, but only a few studies have been published on the topic, particularly involving commercial EVOO samples. A preliminary discrimination of Brazilian EVOOs according to olive cultivar and region of production was conducted. Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) were performed based on the results of recent published work by our research group on the evaluation of the quality parameters, the metabolic profile, and other typical features of commercial EVOOs from Brazil. One of the oleuropein aglycone isomers, linoleic acid, α-tocopherol, and free sterols were found to be the most discriminating variables within the models. PLS-DA also revealed the region of production as a significant factor in samples’ clustering. The present work provides a preview of Brazilian EVOOs typicity and discloses the urge for further investigations with a higher number of commercial samples, from different olive cultivars and production regions. The comprehensive definition of the identity of their chemical profiles could provide Brazilian oils with a significant added value, and possibly show distinctive features that could motivate the future establishment of protected designation of origin. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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7 pages, 807 KiB

Open AccessProceeding Paper

Evaluation of the Hypolipidemic Properties of Cocoa Shell after Simulated Digestion Using In Vitro Techniques and a Cell Culture Model of Non-Alcoholic Fatty Liver Disease

by Cheyenne Braojos, Vanesa Benitez, Miguel Rebollo-Hernanz, Silvia Cañas, Yolanda Aguilera, Silvia M. Arribas and Maria A. Martin-Cabrejas

Proceedings 2021, 70(1), 58; https://doi.org/10.3390/foods_2020-07669 - 9 Nov 2020

Cited by 3 | Viewed by 1531

Abstract

Obesity is closely associated with the increasing prevalence of non-alcoholic fatty liver disease (NAFLD). Due to the lack of proper pharmacological treatments for NAFLD, finding novel ingredients is necessary to reduce its incidence. Cocoa shell is a cocoa byproduct verified as a safe [...] Read more.

Obesity is closely associated with the increasing prevalence of non-alcoholic fatty liver disease (NAFLD). Due to the lack of proper pharmacological treatments for NAFLD, finding novel ingredients is necessary to reduce its incidence. Cocoa shell is a cocoa byproduct verified as a safe ingredient and a potential source of health-promoting compounds. Hence, this study’s main objective was to evaluate, after an in vitro simulated digestion, the hypolipidemic properties of the residual fraction of cocoa shell flour and the biological activity of the digested fractions of cocoa shell flour and extract in HepG2 cells. An in vitro static digestion (INFOGEST) of cocoa shell flour was used to establish the residual fraction’s capacity to bind cholesterol and bile salts and inhibit lipase. The results showed that digestion promoted the ability to bind cholesterol and bile salts of a residual fraction from a cocoa shell up to 65.2% and 90.5%. Moreover, digestion improved (1.6-fold, p < 0.05) the ability to inhibit lipase activity. The digested fractions of the flour and extract from the cocoa shell (50–250 µg/mL) significantly (p < 0.05) reduced the accumulation of fat (17–42%), triglycerides (9–38%), and cholesterol (11–54%) in HepG2 cells after NAFLD induction with palmitic acid (500 µM). In conclusion, digestion positively impacted the hypolipidemic properties of cocoa shells in vitro and enhanced their biological activity in cell culture models. Since cocoa shells might be used as a safe, novel ingredient to prevent hyperlipidemia and regulate lipid metabolism, future animal and clinical investigations will be necessary to confirm the effects observed. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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8 pages, 942 KiB

Open AccessProceeding Paper

Consumer Preferences for New Products: Eye Tracking Experiment on Labels and Packaging for Olive Oil Based Dressing

by Marco Fazio, Antonella Reitano and Monica Rosa Loizzo

Proceedings 2021, 70(1), 59; https://doi.org/10.3390/foods_2020-08124 - 13 Nov 2020

Cited by 5 | Viewed by 2014

Abstract

The product can be defined as a “basket of attributes” which provides the customer with the functional value specific to that class of product, as well as a set of secondary values (called benefits or services) which may be necessary or added. These [...] Read more.

The product can be defined as a “basket of attributes” which provides the customer with the functional value specific to that class of product, as well as a set of secondary values (called benefits or services) which may be necessary or added. These additional services differentiate the brands and may have determining influence on customer’s preferences. Within the “GLASOIL” project (ID CUP J77H18000280006) the research activity focused on the development of the new product (olive oil based dressing) as a whole through the evaluation of the basket of attributes. Once the main reference targets had been defined, the survey focused on the expectations and evaluations of potential customers with respect to the new product. Investigating consumer preferences, before a product is launched on the market, is fundamental for companies and makes it possible to reduce failure rates. Through the creation of a focus group, the preferences and opinions of potential consumers on a new olive oil-based condiment were investigated. From the results obtained, different combinations of packaging were elaborated, subsequently used as graphic stimuli to carry out tests with eye tracking, aimed at verifying the presence of possible weak points of the packaging before launching the product on the market. The results show that, for this specific type of product, consumers preferred a transparent package that makes the product visible inside, characterized by elegant lines and equipped with a drop breaking cap. On the label, on the other hand, consumers, in addition to the information required by law, wanted to see the origin of production and instructions on possible use. In conclusion, the analysis with eye tracking showed that images with elements such as a hand using the product, prove to be “winning”, as they attract the observer’s attention. Eye tracking analysis also confirmed that men and women look at the packaging and label differently. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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7 pages, 311 KiB

Open AccessProceeding Paper

Does Vacuum Packaging Retain the Quality of Hilsa Fish (Tenualosa ilisha) during Long-Term Frozen Storage?

by Sonia Khatun, Shaima Aktar, Zannatun Naeem, Md. Monjurul Hasan, Fawzia Adib Flowra, Md. Abul Bashar, Md. Tariqul Islam and Yahia Mahmud

Proceedings 2021, 70(1), 60; https://doi.org/10.3390/foods_2020-07621 - 9 Nov 2020

Viewed by 1867

Abstract

Long-term frozen storage deteriorates the quality of hilsa fish (Tenualosa ilisha), famous for its delicious taste and flavors. Vacuum packaging may retain the flavor and quality of hilsa fish. To this end, biochemical and microbiological analyses were used to assess the [...] Read more.

Long-term frozen storage deteriorates the quality of hilsa fish (Tenualosa ilisha), famous for its delicious taste and flavors. Vacuum packaging may retain the flavor and quality of hilsa fish. To this end, biochemical and microbiological analyses were used to assess the quality of hilsa fishes under whole without pack, whole with vacuum pack, dressed without pack, and dressed with vacuum pack, at a monthly interval during a year of frozen storage at −18 °C. There were no significant differences (p > 0.05) in the values of pH, free fatty acids (FFA), total volatile base nitrogen (TVB-N), and aerobic plate count (APC) among the treatments, and the values remained within the acceptable limit during the storage period. However, thiobarbituric acid reactive substances (TBARS) were significantly (p < 0.05) lower in samples under vacuum (whole and dressed) compared to samples without pack. TBARS values did not cross the acceptable limit for vacuum pack samples in nearly the entire storage period but were exceeded for samples without pack within the first month. It is assumed that the vacuum packaging reduced the secondary oxidation of fatty fish like hilsa during the frozen storage, which can ensure a year-round supply of quality hilsa fish without altering its distinctive taste and flavor. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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5 pages, 270 KiB

Open AccessProceeding Paper

Effect of Packaging on Microbial Survival and Physicochemical Characteristics of Non-Thermally Preserved Green Spanish-Style Olives

by Aikaterini Tzamourani, George Economou-Petrovits, Stavros Panagiotidis, George-John Nychas and Efstathios Z. Panagou

Proceedings 2021, 70(1), 61; https://doi.org/10.3390/foods_2020-07594 - 9 Nov 2020

Cited by 1 | Viewed by 1395

Abstract

Spanish-style green olives are among the main trade preparations in the international market. The purpose of this work was to investigate the effect of the modified atmosphere packaging of Spanish-style green olives in multi-layered pouches on the microbiological and physicochemical characteristics of olives. [...] Read more.

Spanish-style green olives are among the main trade preparations in the international market. The purpose of this work was to investigate the effect of the modified atmosphere packaging of Spanish-style green olives in multi-layered pouches on the microbiological and physicochemical characteristics of olives. Green pitted olives of cv. Conservolea and Halkidiki were packaged in high-barrier multi-layered pouches under modified atmospheres and stored at room temperature for 12 months. Microbiological (lactic acid bacteria (LAB), yeasts, and Enterobacteriaceae) and physicochemical changes (pH, acidity, salt content, texture and color) were monitored throughout storage together with sensory assessment. Results showed that the initial microbiota consisted of LAB (5.9–6.3 log CFU/g) and yeasts (4.8–5.3 log CFU/g). Yeasts started to decline and could not be detected after 90 days of storage. In the end, LAB dominated in populations exceeding 5.4 and 6.1 log CFU/g for cv. Halkidiki and Conservolea, respectively. No Enterobacteriaceae could be detected in both olive varieties. In addition, pH values increased gradually from 3.51 to 4.19, the mean acidity was ca. 0.2% (expressed as lactic acid) and the salt content fluctuated between 2.0–4.4%. Color parameters L* (luminance), a* (greenness/redness) and b* (yellowness/blueness) did not change during storage in both varieties. Texture analysis showed a decrease in olive hardness from 15–20 N to 8 N throughout storage. Sensory analysis revealed that cv. Halkidiki olives were crisper with increased fibrousness compared to cv. Conservolea. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 476 KiB

Open AccessProceeding Paper

Extraction, Chemical Characterization, and Antioxidant Activity of Bioactive Plant Extracts

by Beatriz Nunes Silva, Vasco Cadavez, Pedro Ferreira-Santos, José António Teixeira and Ursula Gonzales-Barron

Proceedings 2021, 70(1), 62; https://doi.org/10.3390/foods_2020-07739 - 10 Nov 2020

Cited by 2 | Viewed by 1568

Abstract

Natural extracts have been proposed as preservatives to increase the safety of various food products. In this work, the phytochemical and antioxidant profiles of French lavender, lemon balm, basil, tarragon, salvia, and spearmint extracts were studied. The results show that hydroethanolic extracts may [...] Read more.

Natural extracts have been proposed as preservatives to increase the safety of various food products. In this work, the phytochemical and antioxidant profiles of French lavender, lemon balm, basil, tarragon, salvia, and spearmint extracts were studied. The results show that hydroethanolic extracts may be more effective as biopreservatives if moderate temperatures are used in the extraction process, as they revealed higher phenolic content. More specifically, the results also show that lemon balm extracts present a great potential to be used as biopreservatives, due to their high-level phenolic and flavonoid contents and antioxidant activity. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 360 KiB

Open AccessProceeding Paper

Decontamination of Pig Carcasses with Organic Acids

by Maria Ciríaco, Márcio Moura-Alves, Rui Silva, Isabel Pinto, Cristina Maria Saraiva and Alexandra Esteves

Proceedings 2021, 70(1), 63; https://doi.org/10.3390/foods_2020-07649 - 9 Nov 2020

Cited by 1 | Viewed by 1367

Abstract

This study aims to evaluate the efficiency of two organic acids as decontaminants in pig carcasses. A mix of Salmonella Typhimurium and Salmonella Derby bacterial suspensions were inoculated in rind samples of about 25 cm² at two concentrations, 1.42 × 10⁵ [...] Read more.

This study aims to evaluate the efficiency of two organic acids as decontaminants in pig carcasses. A mix of Salmonella Typhimurium and Salmonella Derby bacterial suspensions were inoculated in rind samples of about 25 cm² at two concentrations, 1.42 × 10⁵ CFU/cm² (Suspension A) and 4.92 × 10⁶ CFU/cm² (Suspension B). Samples were decontaminated by spraying with one of two organic acids at each of two concentrations: 2% or 5% of lactic acid or citric acid. Five different times were analyzed, 30 min, 6, 12, 24, and 48 h. For each condition, three samples were used, totaling 120 samples, together with the 30 corresponding control samples. In control samples, an increase of 1.36 log CFU/cm² (Suspension A) and 1.43 log CFU/cm² (Suspension B) was obtained after 48 h. With the application of lactic acid (2% and 5%) and citric acid (2% and 5%), lower counts were obtained over time. According to the obtained counts, lactic acid (5%) presented better results. There was an increase of 0.51 log CFU/cm² (Suspension A) and 0.23 log CFU/cm² (Suspension B), over 48 h of storage. The results showed a bacteriostatic effect for lactic and citric acid for Suspension A and B. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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4 pages, 224 KiB

Open AccessProceeding Paper

A Promising Nutraceutical Eriodictyon californicum, a “Holy Herb,” with its Healing Abilities against Oxidative Stress

by Allie Richards and Savita Chaurasia

Proceedings 2021, 70(1), 64; https://doi.org/10.3390/foods_2020-07675 - 9 Nov 2020

Cited by 2 | Viewed by 1647

Abstract

Antioxidant-rich natural products can be included in the daily diet and represent a growing range of nutraceuticals. In search of effective nutraceutical agents, we studied the antioxidant potential of an herb, E. californicum, also known as yerba santa or “holy herb.” Ethanol [...] Read more.

Antioxidant-rich natural products can be included in the daily diet and represent a growing range of nutraceuticals. In search of effective nutraceutical agents, we studied the antioxidant potential of an herb, E. californicum, also known as yerba santa or “holy herb.” Ethanol extract of E. californicum leaves were screened for important classes of bioactive molecules. Total phenolic and flavonoid contents were quantified. Antioxidant capacity was evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay and ferric reducing/antioxidant power (FRAP) assay. To explore the mechanism of action for antioxidant activity, the effect of the extract was studied on superoxide and hydroxyl radicals. Qualitative studies determined the presence of saponins, phlobatannins, phenols, tannins, terpenoids, cardiac glycosides, and steroids, and flavonoids in yerba santa. The leaves were found to be rich in phenol content (78.58 ± 0.016 μg GAE/mg) and flavonoid content (6.76 ± 0.003 μg QE/mg). At a concentration of 1.0 mg/mL, the extract showed 93.39% inhibition of DPPH radicals, 57.36% inhibition of superoxide radicals, and 80.89% inhibition of hydroxyl radicals. This study reveals that E. californicum leaves are a rich source of antioxidants and can be used as a nutraceutical. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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8 pages, 321 KiB

Open AccessProceeding Paper

Critical Evaluation of Coffee Pulp as an Innovative Antioxidant Dietary Fiber Ingredient: Nutritional Value, Functional Properties, and Acute and Sub-Chronic Toxicity

by Silvia Cañas, Miguel Rebollo-Hernanz, Paz Cano-Muñoz, Yolanda Aguilera, Vanesa Benítez, Cheyenne Braojos, Andrea Gila-Díaz, Pilar Rodríguez-Rodríguez, Ignacio Monedo Cobeta, Ángel L. López de Pablo, Maria del Carmen González, Silvia M. Arribas and Maria A. Martin-Cabrejas

Proceedings 2021, 70(1), 65; https://doi.org/10.3390/foods_2020-07623 - 9 Nov 2020

Cited by 13 | Viewed by 3588

Abstract

Coffee pulp is a by-product generated during coffee processing, producing environmental pollution when discarded in rivers. The revalorization of coffee by-products is currently being studied due to their high potential as new value-added food ingredients. This work aims to explore the chemical composition [...] Read more.

Coffee pulp is a by-product generated during coffee processing, producing environmental pollution when discarded in rivers. The revalorization of coffee by-products is currently being studied due to their high potential as new value-added food ingredients. This work aims to explore the chemical composition and functional properties of coffee pulp and validate its safety for use as a novel food ingredient. Coffee pulp composition was assessed following the standard methods (AOAC). Physicochemical properties, total phenolic compounds (TPC), antioxidant capacity, hypoglycemic and hypolipidemic properties were determined using in vitro techniques. Acute and sub-chronic oral toxicity experiments were carried out following OECD Test Guidelines 452 and 408. Coffee pulp showed a high content of dietary fiber (51.2%), highlighting the insoluble fraction. Proteins (9.2%) and lipids (2.6%) were considered a min fraction. Coffee pulp presented high content of TPC (40.6 mg g⁻¹), of which 29% were linked to DF, giving coffee pulp its antioxidant potential (102.3 mg Trolox eq g⁻¹). The by-product showed good physicochemical properties. Coffee pulp reduced the absorption of cholesterol (84%) and bile salts (85%), inhibited pancreatic lipase (64%), and presented the capacity to diminish the diffusion of glucose (34%). The intake of coffee pulp did not cause significant lesions in vital organs. In conclusion, the coffee pulp could be used as a potential ingredient with beneficial health properties. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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7 pages, 412 KiB

Open AccessProceeding Paper

Effect of Foliar Pre-Harvest Calcium Application on the Mineral and Phytochemical Composition of Olive Oils

by Irene Gouvinhas and Ana Isabel Barros

Proceedings 2021, 70(1), 66; https://doi.org/10.3390/foods_2020-07662 - 9 Nov 2020

Cited by 1 | Viewed by 1070

Abstract

Background: Several studies have investigated the possibility of using nutrients supplied as fertilizers to improve yield, firmness or final olive fruit size, however, scarce are the studies about the effect of pre-harvest foliar calcium application rate on mineral, quality and phytochemical composition [...] Read more.

Background: Several studies have investigated the possibility of using nutrients supplied as fertilizers to improve yield, firmness or final olive fruit size, however, scarce are the studies about the effect of pre-harvest foliar calcium application rate on mineral, quality and phytochemical composition of olive oils, which is the main goal of this investigation. Methods: For this study, an organic calcium compound (at two rates: 20 g/tree and 40 g/tree) and control (water) were applied to olive trees of three different cultivars (Cobrançosa, Galega, and Picual) at three different moments in a certified olive orchard in Portugal. At the commercial maturity, the olive fruits were harvested and processed to obtain the monovarietal olive oils. Results: The calcium application did not reveal significant changes on the quality parameters of the monovarietal olive oils, remaining extra virgin olive oils, however, the analysis of Ca mineral content revealed a significant increase of this content for some olive oil cultivars. Furthermore, some phenolic compounds concentration of olive oils were improved with the Ca foliar application, in opposite of antioxidant activity that was negatively affected. Conclusions: This investigation comes to demonstrate the cultivar effect on the final phytochemical composition, as well as the effect that Ca mineral content effect on the biosynthesis of bioactive compounds. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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5 pages, 594 KiB

Open AccessProceeding Paper

The Quality and Glucosinolate Composition of Cruciferous Sprouts under Elicitor Treatments Using MeJA and LED Lights

by Lorena Hernández-Cánovas, Ángel Abellán-Victorio and Diego A. Moreno

Proceedings 2021, 70(1), 67; https://doi.org/10.3390/foods_2020-07615 - 10 Nov 2020

Cited by 5 | Viewed by 1622

Abstract

Background: Cruciferous sprouts (Brassicaceae) are rich in glucosinolates (GSL) as health-promoters involved in the prevention and modulation of different pathological conditions. Only recently has the use of LEDs been implemented in food production in order to reduce energy costs and to facilitate soil-less [...] Read more.

Background: Cruciferous sprouts (Brassicaceae) are rich in glucosinolates (GSL) as health-promoters involved in the prevention and modulation of different pathological conditions. Only recently has the use of LEDs been implemented in food production in order to reduce energy costs and to facilitate soil-less systems for producing edible sprouts. The aim of this research was to obtain cruciferous sprouts enriched in bioactive compounds (GSL) by means of soil-less production using LEDs and Methyl-Jasmonate as elicitors. Methods: Seeds of broccoli, red radish, red cabbage, and white mustard varieties for sprouting, were sanitized (2 h) and water imbibed (22 h) before sowing and growing in the dark (2 d). The 3-day old sprouts were transferred to growth chamber under 18/6 h photoperiod, with controlled relative humidity (60/80%) and LED lights (Experimental vs. Commercial) with spraying Methyl-Jasmonate (250 µM) as elicitor. The germination efficiency, biomass production, and GSL contents were analysed. Results: The LED treatments affected the fresh biomass production. The GSL analysis revealed qualitative differences and suggested the potential of using spe specific GSL as markers of every variety: glucoraphanin in broccoli; Dehydro-Erucin in radish; hydroxybenzyl-GLS in mustard, and glucoerucin in red cabbage. The combination of LED lighting and MeJA is a promising tool for increasing GSL contents in sprouts, rendering healthier fresh foods or ingredients for functional products. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 586 KiB

Open AccessProceeding Paper

Rapeseed Post-Frying Oil from Fish Fillets as a Carbon Source in Microbial Oil Synthesis

by Agata Fabiszewska, Katarzyna Wierzchowska, Agnieszka Górska and Bartłomiej Zieniuk

Proceedings 2021, 70(1), 68; https://doi.org/10.3390/foods_2020-07715 - 10 Nov 2020

Viewed by 1202

Abstract

Microbial oils, also called single-cell oils, are lipids synthesized by microorganisms exceeding 20% of the dry weight of the cell. The aim of this work was to investigate the possibility of applying a rapeseed post-frying oil from fish fillets as a carbon source [...] Read more.

Microbial oils, also called single-cell oils, are lipids synthesized by microorganisms exceeding 20% of the dry weight of the cell. The aim of this work was to investigate the possibility of applying a rapeseed post-frying oil from fish fillets as a carbon source in growth medium for Yarrowia lipolytica oleaginous yeast species in order to synthesize a microbial oil. The key contribution of this work is that the solution provides a sustainable method for valorization of post-frying waste oil. Shaken batch cultures were provided and the influence of triacylglyceride hydrolysis on yeast growth was evaluated. In conclusion, post-frying rapeseed oil seems to be an easily utilizable carbon source by yeast. Regardless of the method of lipid substrate pretreatment, the yeast strain preferentially accumulated oleic acid (C18: 1) from 52.07% to 66.62% and linoleic acid (C18: 2) from 12.98% to 24.10%. To the best of our knowledge, this is the first report of using the oxygen nanobubbles as an unconventional method of aerating the culture medium containing lipid carbon sources. The use of water oxygenated with nano-sized bubbles to prepare culture media resulted in obtaining a higher yield of biomass compared to the biomass yield in distilled water-based medium. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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7 pages, 424 KiB

Open AccessProceeding Paper

Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts

by Alberto Martínez, Rocío Velázquez, Emiliano Zamora, María L. Franco, Camille Garzo, Patricia Gil, Luis M. Hernández and Manuel Ramírez

Proceedings 2021, 70(1), 69; https://doi.org/10.3390/foods_2020-07756 - 10 Nov 2020

Viewed by 1133

Abstract

The killer strains of Torulaspora delbrueckii can be used to improve the dominance of this yeast during must fermentation. The present work analyzes its usefulness for traditional sparkling wine making. T. delbrueckii killer strain dominated base wine fermentation better than non-killer strains and [...] Read more.

The killer strains of Torulaspora delbrueckii can be used to improve the dominance of this yeast during must fermentation. The present work analyzes its usefulness for traditional sparkling wine making. T. delbrueckii killer strain dominated base wine fermentation better than non-killer strains and produced dried wines. The foam ability of T. delbrueckii base wines was very low compared to that of Saccharomyces cerevisiae. Significant positive correlations of foam parameters were found with some amounts of C₄–C₁₆ ethyl esters and proteins, and negative correlations with some antifoam alcohols. The organoleptic quality of T. delbrueckii base wines was considered unusual for cava making. While S. cerevisiae (single or mixed with T. delbrueckii) completed the second fermentation to produce dry sparkling wines with high CO₂ pressure, single T. delbrueckii did not complete this fermentation, leaving sweet wines with low CO₂ pressure. Death due to CO₂ pressure was much higher in T. delbrueckii than in S. cerevisiae, making any killer effect of S. cerevisiae on T. delbrueckii irrelevant. However, the organoleptic quality of cava inoculated with mixtures of the two yeast species was better than that of wine inoculated exclusively with S. cerevisiae, and no deterioration in the quality of the foam was observed. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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5 pages, 289 KiB

Open AccessProceeding Paper

Inflammation and Chronic Diseases: The Polar Lipid Link

by Ronan Lordan, Ioannis Zabetakis and Alexandros Tsoupras

Proceedings 2021, 70(1), 70; https://doi.org/10.3390/foods_2020-07598 - 9 Nov 2020

Cited by 1 | Viewed by 1606

Abstract

Cardiovascular diseases (CVD) are the leading cause of death globally. The focus of scientists and practitioners for decades has been on cholesterol levels and pharmacological ways to control them. Over the past few years, a new school of thought has emerged: inflammation is [...] Read more.

Cardiovascular diseases (CVD) are the leading cause of death globally. The focus of scientists and practitioners for decades has been on cholesterol levels and pharmacological ways to control them. Over the past few years, a new school of thought has emerged: inflammation is the underlying cause of chronic non-communicable diseases (NCDs) such as CVD. Therefore, the key to reducing the incidence of chronic diseases is to control the activities of various inflammatory mediators, such as platelet-activating factor (PAF), via diet, exercise, and healthy lifestyle choices. One proposal has been that the polar lipids (PL) present in foods can play a key role via their antithrombotic and anti-inflammatory bioactivities. In this paper, we present our latest views on PAF and how it is related to CVD, and we discuss the role of diet and PL against PAF-induced inflammation. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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5 pages, 193 KiB

Open AccessProceeding Paper

A Preliminary Study on the Incorporation of Quinoa Flour in Organic Pumpkin Creams: Effect on the Physicochemical Properties

by José Ángel Pérez-Álvarez, Carmen María Botella-Martínez, Casilda Navarro-Rodríguez de Vera, Estrella Sayas-Barberá, Manuel Viuda-Martos, Juana Fernández-López and Elena Sánchez-Zapata

Proceedings 2021, 70(1), 71; https://doi.org/10.3390/foods_2020-07609 - 10 Nov 2020

Cited by 1 | Viewed by 1193

Abstract

The COVID-19 pandemic strengthened food trends to consume healthier food products. Creams are a good option to produce healthy and tasty foods. Quinoa is an ingredient with a high potential in creams due to its nutritional and techno-functional properties. The aim of this [...] Read more.

The COVID-19 pandemic strengthened food trends to consume healthier food products. Creams are a good option to produce healthy and tasty foods. Quinoa is an ingredient with a high potential in creams due to its nutritional and techno-functional properties. The aim of this work was to evaluate the influence of the addition of organic quinoa flour (at three concentrations: 0, 3, and 6%) in organic pumpkin creams on their physicochemical properties during the storage time. These organic creams were elaborated according to the industrial procedures. pH, water activity (Aw), and colour (CIELAB) parameters were evaluated during storage time (0, 30, and 60 days). Quinoa flour addition increased the pH. Aw was not affected by quinoa addition. Lightness (L*) increased with the increase in quinoa concentration, on the contrary, redness (a*) and yellowness (b*) decreased. All the physicochemical parameters evaluated (pH, Aw, and colour coordinates) were stable during the storage time. The addition of quinoa flour to organic pumpkin creams is an interesting option to develop healthy new food products. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

5 pages, 233 KiB

Open AccessProceeding Paper

Persimmon Flour Co-Products as Novel Ingredients in the Reformulation of Pork Liver Pâté

by Raquel Lucas-González, José Ángel Pérez-Álvarez, Manuel Viuda-Martos and Juana Fernández-López

Proceedings 2021, 70(1), 72; https://doi.org/10.3390/foods_2020-07725 - 10 Nov 2020

Cited by 1 | Viewed by 1116

Abstract

Co-products from the agro-food industry can be used as novel and natural ingredients in the reformulation of traditional foods to reduce the use of synthetic additives or improve their final quality. The aim of this study was to enrich pork liver pâté with [...] Read more.

Co-products from the agro-food industry can be used as novel and natural ingredients in the reformulation of traditional foods to reduce the use of synthetic additives or improve their final quality. The aim of this study was to enrich pork liver pâté with persimmon flour co-products at two concentrations (3% and 6%) and to compare their total cholesterol (high-performance liquid chromatography (HPLC)), fatty acid (Gas Chromatography (GC)) phenolic compound (HPLC) profiles, and lipid oxidation (thiobarbituric acid-reactive substance (TBARS) assay) after in vitro digestion (INFOGEST consensus method) with the control pâté. The cholesterol content in pâté samples was significantly reduced in a dose-dependent way (control > pâté 3% > pâté 6%; 98 ± 8; 89 ± 3; 68 ± 11 mg/100 g pâté, respectively), probably due to the fiber and cholesterol interactions. Gallic, caffeic acids, glycosylated gallic acid, glycosylated coumaric acid, and glycosylated quercetin were detected in the enriched pâtés. The sum of all these compounds was 74 and 239 µg/g pâté in the pâtés with 3% and 6% of persimmon flour, respectively. Oleic, palmitic, and linoleic acids were the majority of fatty acids found in all pâtés. The increase of lipid oxidation after in vitro digestion was higher in the control pâté than in the enriched pâtés. In conclusion, the enrichment of pâté with persimmon flours caused a reduction in their total cholesterol content and lipid oxidation after in vitro digestion, without modifications in their fatty acid profile to what the phenolic compounds could be contributing. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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7 pages, 378 KiB

Open AccessProceeding Paper

Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurter-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts

by Anna Judith Perez-Baez, Juan Pedro Camou, Martin Valenzuela-Melendres, Raquel Lucas-Gonzalez and Manuel Viuda-Martos

Proceedings 2021, 70(1), 73; https://doi.org/10.3390/foods_2020-07690 - 9 Nov 2020

Cited by 2 | Viewed by 1367

Abstract

Frankfurters are the most widespread type of emulsified meat product in the world. However, they could be considered unhealthy due to their high-fat content (15–30%). The meat industry wishes to change the perception of these products by reformulating them. One strategy is increasing [...] Read more.

Frankfurters are the most widespread type of emulsified meat product in the world. However, they could be considered unhealthy due to their high-fat content (15–30%). The meat industry wishes to change the perception of these products by reformulating them. One strategy is increasing the content of compounds considered beneficial for human health. Thus, the aim of this study was to determine the chemical, physico-chemical, and sensorial properties of Frankfurter-type sausages added with roselle (Hibiscus sabdariffa L.), extracts. Frankfurter-type sausages were made following a traditional formula. Three different formulations were prepared. The original mixture was used as a control sample (CS). The other samples were formulated by adding roselle extract at 4.08% (FRE4) and 8.17% (FRE8). For proximate analysis, no statistical differences were found between FRE4 and FRE8 and CS. However, the residual nitrite levels decreased from 88.41 mg NaNO₂/kg in CS to 86.31 and 69.82 mg NaNO₂/kg in FRE4 and FRE8, respectively. Regarding the sensory analysis of the frankfurters, CS and FRE4 samples generally scored significantly higher than FRE8 for all the parameters considered. This study suggests that the reformulation of Frankfurter-type sausages using roselle extracts is feasible and represents a viable alternative to improve the safety and the nutritional composition of the product. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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7 pages, 239 KiB

Open AccessAbstract

Techno-Functional Properties of New Andean Ingredients: Maca (Lepidium meyenii) and Amaranth (Amaranthus caudatus)

by Miguel Angel Alarcón-García, Jose Angel Perez-Alvarez, Jairo Humberto López-Vargas and Maria Jesús Pagán-Moreno

Proceedings 2021, 70(1), 74; https://doi.org/10.3390/foods_2020-07744 - 10 Nov 2020

Cited by 5 | Viewed by 1143

Abstract

The use of flours derived from Andean products could be an alternative flour. Molecules with a potential beneficial effect on human health have been reported in maca (Lepidium meyenii) (dietary fibre, Mg, Ca, K, functional polysaccharides, etc.) and amaranth (Amaranthus [...] Read more.

The use of flours derived from Andean products could be an alternative flour. Molecules with a potential beneficial effect on human health have been reported in maca (Lepidium meyenii) (dietary fibre, Mg, Ca, K, functional polysaccharides, etc.) and amaranth (Amaranthus caudatus) (squalene, linoleic acid, P, Ca, K, Mg, dietary fibre, etc.). However, from an industrial point of view, these new ingredients must be characterized in their techno-functional properties. The objective of this work was to analyze the techno-functional parameters of the amaranth and maca flours (NW) and whole (W) flours, in terms of water holding capacity (WHC, g/g), oil holding capacity (OHC, g/g), swelling capacity (SC, mL/g), foaming capacity (FC, %) and emulsifying capacity (EC, mL). The particle size of flours was also analyzed. The results indicated that the highest values for WHC were obtained in maca flour (NW) with 2.45 g of retained water/g of sample. The highest values of OHC were observed for NW flours (around 1.02 g of absorbed oil/g of sample). Meanwhile, for the variables FC and EC, the highest values were obtained for amaranth (NW) with 16.67% and amaranth (W) with 139.44 mL, respectively. Therefore, the results obtained allow us to consider the incorporation of these types of flours to different food products, knowing their effect on WHC, OHC, EC, and pH, and therefore being able to modify the processes concerning the traditional ones. This is especially interesting in the case of the meat products elaboration process in which these parameters could be critical, with the addition of these type of flours. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 381 KiB

Open AccessProceeding Paper

Elucidation of the Volatilome of Packaged Spanish-Style Green Olives of Conservolea and Halkidiki Varieties Using SPME-GC/MS

by Alexandra Nanou, Athanasios Mallouchos and Efstathios Z. Panagou

Proceedings 2021, 70(1), 75; https://doi.org/10.3390/foods_2020-07629 - 9 Nov 2020

Cited by 6 | Viewed by 1199

Abstract

Olives are characterized by a wide variety of volatile compounds, which are primarily products of microbial metabolism that contribute to the organoleptic characteristics of the final product and especially to its flavor. The volatilome in Spanish-style processed green olives of Conservolea and Halkidiki [...] Read more.

Olives are characterized by a wide variety of volatile compounds, which are primarily products of microbial metabolism that contribute to the organoleptic characteristics of the final product and especially to its flavor. The volatilome in Spanish-style processed green olives of Conservolea and Halkidiki cultivars were analytically characterized. A solid phase micro-extraction (SPME) technique was used for the extraction of volatile components from the olive samples that were further identified and quantified by gas chromatography coupled to mass spectrometry (GC–MS). Eighty-eight (88) compounds were identified, including several aldehydes, ketones, acids, terpenes, but mainly esters and alcohols. Results showed that there were no significant differences in the qualitative composition of the volatile profiles between the two varieties. Acetic and propanoic acids, thymol, ethanol, 2-butanol, 1-propanol, ethyl acetate as well as ethyl propanoate were the most dominant compounds found in both cultivars. However, some quantitative differences were spotted between the two varieties regarding some of the identified volatile compounds. The quantity of 2-butanol was higher in the Halkidiki variety, while propanoic acid ethyl ester was found in higher amounts in the Conservolea variety. Furthermore, differences in the quantities of some volatile compounds over time were observed. Most of the identified compounds presented an increasing trend during storage. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 241 KiB

Open AccessProceeding Paper

Chia Oleogel as a Potential New Ingredient for Healthy Cooked Meat Sausages

by José Ángel Pérez-Álvarez, Alba Roldán-Verdú, Asunción Martínez-Mayoral, Estrella Sayas-Barberá, Casilda Navarro-Rodríguez de Vera, Manuel Viuda-Martos and Juana Fernández-Lopez

Proceedings 2021, 70(1), 76; https://doi.org/10.3390/foods_2020-07701 - 10 Nov 2020

Cited by 5 | Viewed by 1653

Abstract

Meat products reformulation is very complicated since the “charcuterie” is more than a technology. The addition of new ingredients is not an easy task; therefore, preliminary assays are carried out to determine their feasibility. Oleogels are “new ingredients” used to mimic fats and/or [...] Read more.

Meat products reformulation is very complicated since the “charcuterie” is more than a technology. The addition of new ingredients is not an easy task; therefore, preliminary assays are carried out to determine their feasibility. Oleogels are “new ingredients” used to mimic fats and/or modify the fatty acids profile. To evaluate the chia oleogel (COG) feasibility in Frankfurt-type cooked sausages (FTCS) processing, several physical and physicochemical parameters, CIELAB color space, 2-Thiobarbituric acid reactive substances (TBARS), moisture, fat, pH, water activity (Aw), and residual nitrite level (RNL), were determined. In a traditional FTCS formula, the COG was used to replace pork back fat (substitution level 0%, 25%, 50%, and 75%). In FTCS, RNL were not detected in COG samples. The 75% substitution with COG increased moisture content. COG addition increased pH. For Aw, COG addition decreased their values in FTCS. The 50% and 75% of COG substitution increased TBA values. FTCS fat content for COG-added samples showed values between 22.35 and 23.85 (g fat/100 g). Thus, the use of chia oleogels is feasible in an industrial process and can be a good source to reduce nitrite residual level. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

8 pages, 524 KiB

Open AccessProceeding Paper

Assessment of the Nutritional Value, Techno-Functional, and In Vitro Physiological Properties of Six Edible Insects

by Yolanda Aguilera, Miguel Rebollo-Hernanz, Irene Pastrana, Vanesa Benitez, Gerardo Alvarez-Rivera, Jose Luis Viejo and Maria A. Martin-Cabrejas

Proceedings 2021, 70(1), 77; https://doi.org/10.3390/foods_2020-08499 - 20 Nov 2020

Viewed by 1570

Abstract

The objective of this study was to evaluate the nutritional composition, techno-functional, and in vitro physiological properties of flours from six different insect species (mealworm, beetle, caterpillar, ant, locust, and cricket). The chemical composition of insects was evaluated following the standard methods (AOAC). [...] Read more.

The objective of this study was to evaluate the nutritional composition, techno-functional, and in vitro physiological properties of flours from six different insect species (mealworm, beetle, caterpillar, ant, locust, and cricket). The chemical composition of insects was evaluated following the standard methods (AOAC). Bulk density, water holding capacity, oil holding capacity, water absorption capacity, swelling capacity, emulsifying activity, foaming capacity, and gelation capacity were measured. In vitro antioxidant capacity was measured by the direct ABTS method. Hypoglycemic (glucose adsorption and the inhibition of α-amylase, glucose diffusion, and starch hydrolysis) and hypolipidemic (cholesterol and bile salts binding and lipase inhibition capacities) were investigated using in vitro methods. Insect flours exhibited a high content of protein (39.4%–58.1%) and fat (17.7%–50.1%) as main components, although the presence of chitin in ant samples was also highlighted. The techno-functional properties showed high oil holding, swelling, and emulsifying capacities in all insect flours analyzed, besides bulk density, hydration properties, and foaming capacity showing average values and no gelation capacity. Insects showed high antioxidant capacity (179–221 mg Trolox equivalents/g). Moreover, these edible insect flours revealed effective hyperglycemic and hyperlipidemic properties. Insect flours inhibited α-amylase activity (47.1%–98.0%) and retarded glucose diffusion (17.2%–29.6%) and starch hydrolysis (18.2%–88.1%). Likewise, they bound cholesterol and bile salts (8.4%–98.6%) and inhibited lipase activity (8.9%–47.1%). Hence, these insect flours might be of great interest to the food industry, being a healthy source of protein, exerting a positive impact on functional food properties, and potentially preventing the development of diseases associated with hyperglycemia and hyperlipidemia. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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5 pages, 196 KiB

Open AccessProceeding Paper

Ergosterol and Amino Acids Contents of Culinary-Medicinal Shiitake from Various Culture Conditions

by Ibrahima Diallo, Sylvie Morel, Manon Vitou, Alain Michel, Sylvie Rapior, Lonsény Traoré, Patrick Poucheret and Françoise Fons

Proceedings 2021, 70(1), 78; https://doi.org/10.3390/foods_2020-07702 - 10 Nov 2020

Cited by 4 | Viewed by 1705

Abstract

Lentinus edodes (shiitake) is an edible mushroom cultivated and marketed due to its nutritional and medicinal values. L. edodes is appreciated for its unique fragrant taste and its high dietetic potential. Its bioactive molecules explain its interest as medicinal mushroom. This mushroom can [...] Read more.

Lentinus edodes (shiitake) is an edible mushroom cultivated and marketed due to its nutritional and medicinal values. L. edodes is appreciated for its unique fragrant taste and its high dietetic potential. Its bioactive molecules explain its interest as medicinal mushroom. This mushroom can be grown using various substrates and culture conditions. Thus, our work focused on the comparison of chemical constituents (i.e., amino acids and ergosterol) of L. edodes fruit bodies cultivated in organic or nonorganic growing conditions in the French region of Occitanie. Sequential extraction was performed on freeze-dried fungal materials. Quantitative evaluation of amino acids was done using high performance thin layer chromatography. Assay of ergosterol was carried out using high performance liquid chromatography. For both ergosterol and amino acids, differences were highlighted between extracts (depending on the nature of the solvents) and between growing conditions (organic versus nonorganic). Extracts from organically produced shiitake contained the highest content of ergosterol, isoleucine and alanine. In conclusion, this work demonstrated that culture conditions influence the chemical profile of L. edodes as far as ergosterol and amino acids are concerned, which could improve nutrition and human health. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

8 pages, 764 KiB

Open AccessProceeding Paper

Antimicrobial Activity of Aqueous Plant Extracts as Potential Natural Additives

by Mariana C. Pedrosa, Jonata M. Ueda, Sandrina Heleno, Bruno Melgar, Marija Ivanov, Marina Soković, Marcio Carocho, Isabel C. F. R. Ferreira and Lillian Barros

Proceedings 2021, 70(1), 79; https://doi.org/10.3390/foods_2020-07595 - 9 Nov 2020

Cited by 2 | Viewed by 1623

Abstract

The 21st century has brought along many changes in how consumers look at food and perceive their diets. There is an increasing awareness towards what goes into manufacturing these foods, with an important concern being drawn towards food additives. While it is known [...] Read more.

The 21st century has brought along many changes in how consumers look at food and perceive their diets. There is an increasing awareness towards what goes into manufacturing these foods, with an important concern being drawn towards food additives. While it is known that additives are needed to preserve or change attributes of food, it is also widely understood that consumers prefer natural additives to artificial ones, and thus, the industry is looking for alternatives from plant sources. The extraction of five different plants (oregano (Origanum vulgare L.), rosemary (Rosmarinus officinalis L.), salvia (Salvia officinalis L.), lemon balm (Melissa officinalis L.), and basil (Ocimum basilicum L.)) was optimized for three extraction types, namely decoction, infusion, and cold hydroethanolic (80:20) ultrasound-assisted extraction. This optimization was carried out through a screening analysis to find the most important factors, using Design Expert, pending the analysis of phenolic compounds through HPLC-DAD-ESI/MS. The optimized variables used were temperature, time of extraction, and potency (ultrasound). The extraction with the highest phenolic content for each plant was then selected and screened for its antibacterial and antifungal activity, relying on the microdilution method against foodborne pathogens. The bacterial strains used were Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Escherichia coli, Salmonella typhimurium and Enterobacter cloacae, while the fungal strains were Aspergillus fumigatus, Aspergillus niger, Aspergillus versicolor, Penicillium funiculosum, Trichoderma viride, and Penicillium verrucosum var. cyclopium. Two synthetic and widely used preservatives, namely sodium benzoate (E211) and potassium metabisulfite (E224), were also screened against these contaminants to confirm the sensitivity of the microorganisms to these known artificial preservatives. Overall, the plant extracts showed a high inhibition of fungi, with all extracts showing lower minimum inhibition concentrations than both the synthetic preservatives, except for P. viridae, where E224 showed the same inhibition capacity. Regarding the antibacterial activity, the bacteria most sensitive to the extracts was B. cereus, for which all the extracts showed the same activity as E224. Lemon balm was the stronger extract, showing the same inhibition as E221 against B. cereus and E. cloacae. Overall, this work proves that plant extracts obtained though “green” and low-cost technologies can be alternatives to artificial food additives, due to showing the same, or, in some cases, better antimicrobial activity. Furthermore, a mixture of these extracts can result in synergistic effects and improve the antimicrobial activities. The next step of this work, which is ongoing, will focus on the determination of the efficacy of these extracts and their incorporation in muffins. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 1401 KiB

Open AccessProceeding Paper

Interactions between L. monocytogenes and P. fluorescens in Dual-Species Biofilms under Simulated Dairy Processing Conditions

by Francesca Maggio, Chiara Rossi, Clemencia Chaves-López, Annalisa Serio, Luca Valbonetti, Francesco Pomilio, Alessio Pio Chiavaroli and Antonello Paparella

Proceedings 2021, 70(1), 80; https://doi.org/10.3390/foods_2020-07625 - 9 Nov 2020

Viewed by 1017

Abstract

In dairy processing environments, many bacterial species form biofilms on surfaces and equipment. Among them, Listeria monocytogenes and Pseudomonas spp. could be present in mixed-species biofilms with increased resistance to disinfectants. This study aimed to evaluate the interactions between L. monocytogenes and P. [...] Read more.

In dairy processing environments, many bacterial species form biofilms on surfaces and equipment. Among them, Listeria monocytogenes and Pseudomonas spp. could be present in mixed-species biofilms with increased resistance to disinfectants. This study aimed to evaluate the interactions between L. monocytogenes and P. fluorescens in dual-species biofilms simulating dairy processing conditions as well as the capability of P. fluorescens to produce the blue pigment. The biofilm-forming capability of single- and mixed-cultures was evaluated on polystyrene (PS) and stainless steel (SS) surfaces at 12 °C for 168 h. Biofilm biomass was assessed by crystal violet staining, the planktonic and sessile cells were quantified in terms of Colony Forming Unit (CFU), and the carbohydrates were quantified by the anthrone method. The biofilms were also observed through Confocal Laser Scanning Microscopy (CLSM) analysis. Results showed that only P. fluorescens was able to form biofilms on PS. In dual-species biofilms at the end of the incubation time, a lower biomass compared to P. fluorescens mono-species was observed. On the SS, the biofilm cell population of L. monocytogenes was higher in the dual-species than in the mono-species, particularly after 48 h. Carbohydrates in the dual-species system were higher than those of the mono-species and were also revealed at 168 h. The production of blue pigment by P. fluorescens in the Ricotta-based model system was revealed in both single cultures and co-cultures and was confirmed by the CLSM results, showing agglomeration, probably linked to the blue pigment. Our study suggests that the interactions between the two species can influence biofilm formation, but not the capability of P. fluorescens to produce blue pigment. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 316 KiB

Open AccessProceeding Paper

Comparative Study on the Inhibition of Acetylcholinesterase Activity by Hyptis marrubioides, Hyptis pectinata, and Hyptis suaveolens Methanolic Extracts

by Vanessa Magalhães, Rejaine M. Rios, Fabiano G. C.P. Silva and Alberto C. P. Dias

Proceedings 2021, 70(1), 81; https://doi.org/10.3390/foods_2020-07628 - 9 Nov 2020

Cited by 1 | Viewed by 1333

Abstract

The inhibition of acetylcholinesterase (AChE), the key enzyme in the breakdown of acetylcholine, may be considered as one of the treatment approaches against several neurological disorders including Alzheimer’s. The purpose of this study is to evaluate, compare, and discuss the anti-acetylcholinesterase activity of [...] Read more.

The inhibition of acetylcholinesterase (AChE), the key enzyme in the breakdown of acetylcholine, may be considered as one of the treatment approaches against several neurological disorders including Alzheimer’s. The purpose of this study is to evaluate, compare, and discuss the anti-acetylcholinesterase activity of three methanolics extracts from Hyptis leaves: Hyptis marrubioides (Hm), Hyptis pectinate (Hp), and Hyptis suaveolens (Hs). AChE activity was measured using a modified 96-well microplate assay based on Ellman’s method. IC50 (half maximal inhibitory concentration) values were calculated for Hm, Hp, and Hs methanolic extracts using physostigmine as a positive control. All the extracts exhibited a dose-dependent AChE percent inhibition with IC50 values lower for Hm, followed by Hp and Hs. Several polyphenols (such as flavonoids and phenolic acids) have been considered a prominent source of anti-Alzheimer disease compounds because of their potential AChE inhibitory activity allied to their well-known antioxidant activity and low toxicity. The results obtained are discussed under the light of the available literature regarding the phytochemical composition and antioxidant activity of Hyptis spp. extracts. Further studies are warranted regarding the role of these Hyptis extracts in the progression of neurological disorders. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 307 KiB

Open AccessProceeding Paper

Meat Snacks Consumption: Aspects That the Consumer Looks for to Consider Them a Healthy Food

by Miguel Angel Alarcón-García, Jose Angel Perez-Alvarez, Jairo Humberto López-Vargas and Maria Jesús Pagán-Moreno

Proceedings 2021, 70(1), 82; https://doi.org/10.3390/foods_2020-07738 - 10 Nov 2020

Cited by 1 | Viewed by 1736

Abstract

In recent years, the consumption of snacks has increased substantially. Analysis of consumption trends of this kind of food through the use of surveys would allow matching of the supply to the demand. The objective of the present work was to study snacks [...] Read more.

In recent years, the consumption of snacks has increased substantially. Analysis of consumption trends of this kind of food through the use of surveys would allow matching of the supply to the demand. The objective of the present work was to study snacks and meat snacks consumption, and to analyze which consumers’ preferences of these products were considered as healthy. An online survey was conducted with 234 consumers where they were asked about which type of snacks they consumed, frequency of consumption, the main characteristics that they look for in these types of foods, and what they consider a healthy snack should have. The results showed that the most important motivations for acquisition and consumption of snacks were those related to convenience, while for meat snacks they were those related to acceptability, above convenience and sociability. The most consumed snacks were, in descending order: fruits, dairy, nuts/seeds, coffee, cookies, and meat snacks. More than 50% of the respondents consumed them from once a day to two to three times a week. As for meat snacks, the most consumed were dehydrated meats for most of those surveyed. For consumers, a healthy meat snack should be rich in protein and low in salt. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 517 KiB

Open AccessProceeding Paper

Microbial Deterioration of Portuguese Lamb Meat as Affected by Its Intrinsic Properties

by Gisela Rodrigues, Sara Coelho-Fernandes, Ana Sofia Faria, José M. Lorenzo, Ursula Gonzales-Barron and Vasco Cadavez

Proceedings 2021, 70(1), 83; https://doi.org/10.3390/foods_2020-07753 - 10 Nov 2020

Viewed by 1184

Abstract

In Portugal, the main autochthonous sheep breeds exploited for meat production are Churra Galega Bragançana (CGB) and Bordaleira de Entre Douro e Minho (BEDM). This study aimed to characterise the evolution of spoilage microorganisms in refrigerated vacuum-packed (VP) lamb meat from BEDM and [...] Read more.

In Portugal, the main autochthonous sheep breeds exploited for meat production are Churra Galega Bragançana (CGB) and Bordaleira de Entre Douro e Minho (BEDM). This study aimed to characterise the evolution of spoilage microorganisms in refrigerated vacuum-packed (VP) lamb meat from BEDM and CGB breeds and to elucidate how the intrinsic properties of meat can affect its microbial spoilage. Meat from the BEDM breed presented higher (p < 0.0001) populations of mesophiles, lactic acid bacteria, Pseudomonas spp. and psychrotrophic bacteria, since its higher ultimate pH (means: 5.77 for BEDM vs. 5.58 for CGB) accelerated spoilage rate (p < 0.0001). While water activity and protein content were not found to regulate microbial deterioration (p > 0.05), the growth of spoilage bacteria was exacerbated by higher moisture (p < 0.0001) and higher ash content (p < 0.001). On the contrary, a higher intramuscular fat content slowed down (p < 0.0001) the growth of spoilage bacteria in VP lamb meat. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 447 KiB

Open AccessProceeding Paper

Carotenoid Profiling of Orange-Coloured Capsicums: In Search of High-Zeaxanthin Varieties for Eye Health

by Rimjhim Agarwal, Hung T. Hong, Alice Hayward, Stephen Harper, Neena Mitter and Tim J. O’Hare

Proceedings 2021, 70(1), 84; https://doi.org/10.3390/foods_2020-07717 - 10 Dec 2020

Cited by 2 | Viewed by 1937

Abstract

Age-related macular degeneration (AMD) is the leading cause of blindness in developed countries, such as Australia. Lutein and zeaxanthin are the only two carotenoids found in the macular region of the eye. Studies have shown that an intake of 10 mg and 2 [...] Read more.

Age-related macular degeneration (AMD) is the leading cause of blindness in developed countries, such as Australia. Lutein and zeaxanthin are the only two carotenoids found in the macular region of the eye. Studies have shown that an intake of 10 mg and 2 mg per day of lutein and zeaxanthin, respectively, can reduce the rate of progression of AMD. The supply of these carotenoids can only be met through dietary sources or supplements, as these compounds cannot be synthesised by humans. Although lutein is relatively abundant in dietary sources, zeaxanthin has limited sources. In this study, eight orange and three red capsicum varieties were analysed for their carotenoid profiles by UHPLC-DAD-APCI-MS. It was observed that the principal carotenoid for seven of the orange varieties was zeaxanthin, and capsanthin for the three red varieties. One orange variety, which had a darker orange hue, had capsanthin and violaxanthin as its principal carotenoids instead of zeaxanthin. Zeaxanthin concentration (the principal carotenoid) in the seven orange varieties varied from 2.6 ± 0.5 mg/100 g to 25.27 ± 9.4 mg/100 FW, suggesting that as little as 7 g of the high-zeaxanthin line could meet the recommended daily dietary intake of 2 mg/person/day. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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14 pages, 1053 KiB

Open AccessProceeding Paper

Profile of Volatile Organic Compounds (VOCs) from Cold-Processed and Heat-Treated Virgin Coconut Oil (VCO) Samples

by Ian Ken D. Dimzon, Grace B. Tantengco, Noel A. Oquendo and Fabian M. Dayrit

Proceedings 2021, 70(1), 85; https://doi.org/10.3390/foods_2020-07723 - 10 Nov 2020

Cited by 1 | Viewed by 3443

Abstract

Virgin coconut oil (VCO) can be prepared with or without heat. Fermentation and centrifuge processes can be done without the use of heat (cold process), while expelling involves heat due to friction. Volatile organic compounds (VOCs) from VCO samples prepared using these three [...] Read more.

Virgin coconut oil (VCO) can be prepared with or without heat. Fermentation and centrifuge processes can be done without the use of heat (cold process), while expelling involves heat due to friction. Volatile organic compounds (VOCs) from VCO samples prepared using these three methods were collected using solid phase microextraction (SPME) and analyzed using gas chromatography–mass spectrometry (GC-MS). Twenty-seven VCO samples from nine VCO producers were analyzed. The VOCs from refined, bleached, and deodorized coconut oil (RBDCO) were also obtained for comparison. Fourteen compounds were found to be common in more than 80% of the VCO samples analyzed. These included: Acetic acid; C6, C8, C10, C12, and C14 fatty acids, and their corresponding delta-lactones; and C8, C10 and C12 ethyl carboxylates. Fourteen minor VOCs were likewise detected which can be grouped into five types: Carboxylic acids (formic acid, butanoic acid, benzoic acid, and pentadecanoic acid), ketones (acetoin, 2-heptanone), an alcohol (ethanol), aldehydes (acetaldehyde, hexanal, benzaldehyde), esters (ethyl acetate, methyl tetradecanoate), and hydrocarbons (n-hexane and toluene). Five pyrazines were detected in expeller VCO. Various hydrocarbons from C5 to C14 were noted to be higher in old RBDCO and VCO samples. There were variations in the VOCs within each VCO process as each producer used different processing times, temperatures, and drying procedures. Principal components analysis (PCA) was able to group the samples according to the process used, but there were overlaps which may be due to variations in the specific procedures used by the manufacturers. These results may help VCO manufacturers control their production processes. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 257 KiB

Open AccessProceeding Paper

The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity

by Joncer Naibaho, Małgorzata Korzeniowska, Aneta Wojdyło, Adam Figiel, Baoru Yang, Oskar Laaksonen, Maike Foste, Raivo Vilu and Ene Viiard

Proceedings 2021, 70(1), 86; https://doi.org/10.3390/foods_2020-08486 - 20 Nov 2020

Cited by 5 | Viewed by 1947

Abstract

This research aimed to conduct a comparison of 8 different forms of brewery spent grain (BSG) on their polyphenolic content and antioxidant capacity as part of their potential as a functional food ingredient. The BSGs were dried until they reached a stable weight, [...] Read more.

This research aimed to conduct a comparison of 8 different forms of brewery spent grain (BSG) on their polyphenolic content and antioxidant capacity as part of their potential as a functional food ingredient. The BSGs were dried until they reached a stable weight, grounded to pass through a 385 µm sieve and were vacuum packed in non-transparent packaging for further analysis. The results showed that BSG contained a high dietary fiber content which was dominated by a insoluble dietary fiber level of about 38.0–43.9% and a soluble dietary fiber content of about 3.9–9.6%. There were three groups of polyphenolic identified: flavan-3-ols, phenolic acids and flavonols at quantities of 362.1–1165.7 mg/kg, 65.8–122.5 mg/kg and 3.6–13.8 mg/kg, respectively. Antioxidant capacity was examined using an in vitro assessment: the 2,2′-Azinobis-(3-Ethylbenzthiazolin-6-Sulfonic Acid) (ABTS) capacity ranged from 0.086 to 0.241 mmol Trolox/100 g while the ferric reducing antioxidant potential (FRAP) capacity ranged from 0.106 to 0.306 µmol TE/100 g. In conclusion, BSG as a brewery waste can potentially be used as a functional food ingredient due to its properties. It is suggested that further studies are needed to explore BSG’s impact on the development of functional food products. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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8 pages, 224 KiB

Open AccessProceeding Paper

Application of Chia Seed Coproduct in Dry-Cured Sausages: Effect Upon Its Physicochemical Properties

by José Ángel Pérez-Álvarez, Javier García-Martín, Alba Roldán-Verdú, Asunción Martínez-Mayoral, Casilda Navarro-Rodríguez de Vera, Estrella Sayas-Barberá, Manuel Viuda-Martos and Juana Fernández-López

Proceedings 2021, 70(1), 87; https://doi.org/10.3390/foods_2020-07746 - 10 Nov 2020

Cited by 1 | Viewed by 1096

Abstract

Chia mucilage is a new ingredient with a lot of new applications and so its extraction from seeds generates a great amount of coproducts (CSWM), whose composition is suitable for the meat industry. In this work, the effect of the addition of CSWM [...] Read more.

Chia mucilage is a new ingredient with a lot of new applications and so its extraction from seeds generates a great amount of coproducts (CSWM), whose composition is suitable for the meat industry. In this work, the effect of the addition of CSWM and whole chia seeds (WCS) in a dry-cured sausage (DCS) upon its physicochemical properties has been evaluated (four processing days). Several concentrations of WCS and CSWM (0, 1.5, 3.0, and 4.5%) were added. pH, water activity (Aw), residual nitrite level (RNL), the 2-Thiobarbituric acid (TBA) assay and moisture content were determined. WCS and CSWM addition in DCS decreased the pH values in all the samples. For RNL, the values decreased along time without differences between samples. Although all the samples reached at day 4 a weight loss of 30% (industrial criteria for sausages commercialization), any of them reached Aw values to be considered as intermediate moisture foods (≤0.900). Samples with WCS showed lower TBA values than control. CSWM can be used as an ingredient for DCS showing the same effect upon its physicochemical properties than WCS and so it could be an interesting way to valorize this coproduct. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

5 pages, 940 KiB

Open AccessProceeding Paper

Multiple SERS Detection of Phenol Derivatives in Tap Water

by Anxo Carreira-Casais, Verónica Montes-García, Isabel Pastoriza-Santos, Miguel Ángel Prieto, Jesus Simal-Gandara and Jorge Pérez-Juste

Proceedings 2021, 70(1), 88; https://doi.org/10.3390/foods_2020-07755 - 10 Nov 2020

Cited by 2 | Viewed by 2190

Abstract

Phenol and some of its derivatives are products of the petrochemical industry. These compounds are characterized by their exceptional ability to persist in media and reach both food and water used by human beings. The consumption of these compounds has harmful effects on [...] Read more.

Phenol and some of its derivatives are products of the petrochemical industry. These compounds are characterized by their exceptional ability to persist in media and reach both food and water used by human beings. The consumption of these compounds has harmful effects on health, producing both acute and chronic effects—among the most prominent damages are teratogenicity, mutagenicity and carcinogenicity. Compounds such as phenol, ortho-cresol, and 1-napthol are listed by agencies such as the EPA. The aim of this work was the development of a rapid method for the simultaneous detection of these compounds in water samples. The method was based on the colorimetric reaction between phenol derivatives and Gibbs reagent, which forms indophenolates; using increased surface Raman spectroscopy together with statistical methods, SERS spectra were acquired, which were then analyzed. The developed method allows one to at least equalize the detection limits of the colorimetric method through UV–VIS spectroscopy and to discriminate among the three mixed phenols in at least binary aqueous samples. The major advantage of the method is the possibility of discriminating between phenol spectra quickly and easily. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 367 KiB

Open AccessProceeding Paper

Quality and Glycaemic Index of Wheat Bread with Different Shares of Chickpea Flour

by Gabriela Zięć, Halina Gambuś, Marcin Lukasiewicz, Florian Gambuś and Jagoda Karkoszka

Proceedings 2021, 70(1), 89; https://doi.org/10.3390/foods_2020-07651 - 9 Nov 2020

Cited by 2 | Viewed by 1035

Abstract

The aim of the work was to evaluate the quality, i.e., to determine the volume, calculate the total baking loss and yield, and also perform the organoleptic evaluation, of wheat bread with chickpea flour. Moreover, the purpose of the work was also the [...] Read more.

The aim of the work was to evaluate the quality, i.e., to determine the volume, calculate the total baking loss and yield, and also perform the organoleptic evaluation, of wheat bread with chickpea flour. Moreover, the purpose of the work was also the evaluation of the staling change process in bread; determination of the contents of chemical components, including protein, fat, ash and fibre; determination of the contents of micro and macroelements; and determination of the glycaemic index in vitro. The research material was wheat bread and wheat bread supplemented with different proportions of chickpea flour (10%, 15% and 30%). On the basis of the conducted research, it was found that the addition of chickpea flour significantly influenced all the quality characteristics, for example, by reducing the volumes of the loaves. In the organoleptic evaluation, the bread obtained quality class 1, with the exception of the bread with 30% chickpea flour. The chickpea–wheat breads, on the day of baking, were characterized by lower moisture than the wheat bread, and this trend continued throughout the storage period. In terms of nutrients and micro- and macroelements, the more the share of chickpea flour, the higher their contents. The values of the glycaemic index were similar among the breads supplemented with different proportions of chickpea flour, and for wheat bread, it was the biggest. Based on the study, it can be stated that bread with 10% and 15% shares of chickpea flour had quality similar to that of wheat bread, so chickpea flour can be recommended as an addition in order to enrich wheat bread. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 294 KiB

Open AccessProceeding Paper

Application of the Calorimetric Methods to the Characteristics of Seeds from Olives

by Andrzej Bryś, Joanna Bryś, Marko Obranović, Dubravka Škevin, Szymon Głowacki, Weronika Tulej, Ewa Ostrowska-Ligęza and Agata Górska

Proceedings 2021, 70(1), 90; https://doi.org/10.3390/foods_2020-07665 - 9 Nov 2020

Viewed by 1394

Abstract

The olive oil industry represents an important productive sector in the Mediterranean basin countries. Olive stone is an essential by-product generated in the olive oil extraction industries and it represents roughly 10% by weight of the olive fruit. The seeds of pickled olives [...] Read more.

The olive oil industry represents an important productive sector in the Mediterranean basin countries. Olive stone is an essential by-product generated in the olive oil extraction industries and it represents roughly 10% by weight of the olive fruit. The seeds of pickled olives are also a significant waste product. In the present study, we have investigated the possibility of the use of differential scanning calorimetry for the thermal characterization of seeds from green and black pickled olives from Croatia. The differential scanning calorimeter (DSC) with a normal pressure cell equipped with a cooling system was used to determine the thermal properties of seeds from olives. The following analyses were also performed: the determination of calorific values in a pressure bomb calorimeter, the determination of initial water content, the determination of changes of water content during drying at the temperatures of 30 °C, 50 °C and 80 °C, the determination of a percentage content of seeds mass to the mass of the whole olives, and the determination of ash content. Seeds from olives are characterized by very good parameters as a biomass. The analyzed olive seeds were characterized by low water content, low ash content, and a relatively high caloric value. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 246 KiB

Open AccessProceeding Paper

Comparison of Different Methods of Extraction for Pomegranate Seeds

by Joanna Bryś, Marko Obranović, Maja Repajić, Klara Kraljić, Dubravka Škevin, Andrzej Bryś, Agata Górska, Ewa Ostrowska-Ligęza and Magdalena Wirkowska-Wojdyła

Proceedings 2021, 70(1), 91; https://doi.org/10.3390/foods_2020-07657 - 9 Nov 2020

Cited by 2 | Viewed by 2280

Abstract

Pomegranate seed oil (PSO) has attracted considerable attention because of its potentially beneficial biological effects. This oil consists of a high content of polyunsaturated fatty acids, mainly conjugated type, punicic acid. Punicic acid has antioxidant and anticancer activity. The aim of this research [...] Read more.

Pomegranate seed oil (PSO) has attracted considerable attention because of its potentially beneficial biological effects. This oil consists of a high content of polyunsaturated fatty acids, mainly conjugated type, punicic acid. Punicic acid has antioxidant and anticancer activity. The aim of this research was to compare the properties of PSO obtained by cold extraction, Soxhlet extraction and Accelerated Solvent Extraction (ASE). The oxidative stability of oils from pomegranate was determined by using the calorimetric method. The determination of fatty acid composition was carried out by gas chromatographic analysis of fatty acid methyl esters. The positional distribution of fatty acids in the sn-2 and sn-1,3 positions of triacylglycerols (TAG) was based on the ability of the pancreatic lipase to selectively hydrolyze ester bonds in the sn-1,3 positions. Sterols composition was determined with GC-MS. The greatest amount of oil can be obtained using the Soxhlet method (12–15%) and the least by using the ASE method (10–11%), but the ASE oil is more diverse in terms of sterol content. All the extracted oils were rich in punicic acid (about 80%). In the external positions of TAG there is mainly punicic acid, while in the internal positions there are oleic and linoleic acids. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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4 pages, 212 KiB

Open AccessProceeding Paper

Alternative Grain Crops: Introducing the Kabog Millet from the Philippines as a Functional Food Ingredient

by Joan Oñate Narciso and Laura M. Nyström

Proceedings 2021, 70(1), 92; https://doi.org/10.3390/foods_2020-07740 - 10 Nov 2020

Viewed by 2070

Abstract

Cultivating ancient crops improves food security by diversifying our staple foods. An example of ancient Philippine crops is the kabog millet, an ecotype of Panicum miliaceum. Little is known about its nutritional quality; hence, the nutritional value of kabog millet was analyzed in [...] Read more.

Cultivating ancient crops improves food security by diversifying our staple foods. An example of ancient Philippine crops is the kabog millet, an ecotype of Panicum miliaceum. Little is known about its nutritional quality; hence, the nutritional value of kabog millet was analyzed in comparison to rice and to a reference millet sourced from local supermarkets in Switzerland. We found that whole grain kabog millet has a dietary fiber and ash content almost three times of black rice, protein levels almost double of white rice and 1.5 times higher than black rice, total phenolic acid content more than double than black rice and more than five times higher than the reference millet, and a total carotenoid content that is almost 2.5 times higher than the reference millet and almost five times higher than black rice. To assess the antioxidant activity, DPPH, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and Oxygen Radical Absorbance Capacity (ORAC) were used. The antioxidant activities of the whole kabog millet were significantly higher than the reference millet in all three assays. By giving attention to underutilized, ancient crops, we are not only saving biodiversity and our planet, but we are also breathing new life into these forgotten ancient treasures. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

7 pages, 360 KiB

Open AccessProceeding Paper

Fat Fraction Qualitative Characteristics for Oat-Based Products

by Agata Górska, Rita Brzezińska, Klaudia Chojnacka, Joanna Bryś, Ewa Ostrowska-Ligęza, Magdalena Wirkowska-Wojdyła and Karolina Dolatowska-Żebrowska

Proceedings 2021, 70(1), 93; https://doi.org/10.3390/foods_2020-07707 - 10 Nov 2020

Viewed by 1271

Abstract

Oat-based products are characterized by high fat content with a favorable fatty acid composition. It is of great importance to control the quality of fat fraction as an important indicator of food product safety. The aim of this study was to analyze fat [...] Read more.

Oat-based products are characterized by high fat content with a favorable fatty acid composition. It is of great importance to control the quality of fat fraction as an important indicator of food product safety. The aim of this study was to analyze fat isolated from whole grain oatmeal, mountain oatmeal, and instant oatmeal. We determined the composition of fatty acids and the distribution of fatty acids in triacylglycerol positions using gas chromatography. The oxidative stability of the tested fat was evaluated using pressure differential scanning calorimetry. Melting profiles were determined by differential scanning calorimetry. It was found that fat isolated from oat products is a rich source of unsaturated fatty acids. In the sn-2 position of triacylglycerols, the highest share of oleic acid was found. The fat was characterized by the highest proportion of linoleic acid in the sn-1,3 positions of the triacylglycerols. It was observed that the induction time of oxidation process of fat reached the values of 28.79 min–39.07 min in a test conducted at 120 °C and 5.84 min–7.37 min at 140 °C. The analyzed melting profiles showed the presence of peaks indicating the presence of low-melting triacylglycerols containing mainly unsaturated fatty acids. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 945 KiB

Open AccessProceeding Paper

Protective Antifungal Activity of Plantago major Extract Against the Phytopathogenic Fungi Phytophthora cinnamomi, Diplodia corticola and Colletotrichum Species

by Cláudia Ferreira and Rui Oliveira

Proceedings 2021, 70(1), 94; https://doi.org/10.3390/foods_2020-07678 - 9 Nov 2020

Cited by 4 | Viewed by 2022

Abstract

Synthetic fungicides for crops protection raise environmental and human concerns due to accumulation in edible vegetables, showing significant toxicity to humans, and in soil, groundwater and rivers, affecting ecological balance. In addition, they are prone to the development of resistant strains because of [...] Read more.

Synthetic fungicides for crops protection raise environmental and human concerns due to accumulation in edible vegetables, showing significant toxicity to humans, and in soil, groundwater and rivers, affecting ecological balance. In addition, they are prone to the development of resistant strains because of the single target-based mechanism of action. Plant extracts provide attractive alternatives, as they constitute a rich source of biodegradable secondary metabolites, such as phenols, flavonoids and saponins, which have multiple modes of antifungal action and a lower probability of the development of resistant fungi. This work has the objective of identifying plant extracts with antifungal activity, aiming to contribute to food safety and sustainable agricultural practices. We selected a saponin-containing plant, Plantago major, and extracted secondary metabolites with 50% (v/v) ethanol, dried by evaporation, and dissolved in water. For antifungal activity, the phytopathogenic fungi Colletotrichum acutatum, Colletotrichum gloeosporioides, Colletotrichum godetiae, Colletotrichum nymphaeae, Diplodia corticola and Phytophthora cinnamomi were selected because they affect fruits and vegetables, such as strawberry, almond, apple, avocado, blueberry and chestnut trees. The aqueous extract was incorporated into PDA medium at different concentrations and mycelial discs were placed in the center of each Petri dish. Growth was measured as the radial mycelial growth at 3, 6, and 9 days incubation at 25 °C in the dark. The maximum growth inhibition (32.2%) was obtained against P. cinnamomi with 2000 µg/mL extract followed by C. gloeosporioides (25.7%) on the sixth day and by C. godetiae and C. nymphaeae (21.1%) on the ninth day. Results show that P. major presents antifungal activity in all phytopathogenic fungi tested and the extract can be used to protect important crops, by inhibiting the development of fungal infections and promoting food security and a sustainable agriculture. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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7 pages, 341 KiB

Open AccessProceeding Paper

Instrumental and Sensory Properties of Cowpea and Whey Protein Concentrate-Fortified Extruded Rice Snacks

by Nadeesha Dilrukshi H.N., Damir D. Torrico, Margaret A. Brennan and Charles S. Brennan

Proceedings 2021, 70(1), 95; https://doi.org/10.3390/foods_2020-07704 - 10 Nov 2020

Viewed by 1340

Abstract

Consumers are being encouraged to increase their protein and fibre consumption through convenient and healthy food products. Six samples of extruded rice snacks were developed by substituting rice flour with cowpea flour and whey protein concentrate (WPC). Texture and colour were assessed instrumentally, [...] Read more.

Consumers are being encouraged to increase their protein and fibre consumption through convenient and healthy food products. Six samples of extruded rice snacks were developed by substituting rice flour with cowpea flour and whey protein concentrate (WPC). Texture and colour were assessed instrumentally, and sensory analysis was conducted by an untrained panel (N = 70) who rated overall liking using the nine-point hedonic scale, and a check-all-that-apply (CATA) question with 37 attributes and emotions. Hedonic scores of the texture, taste and overall liking were significantly different across samples (p < 0.05). The crispy and crunchy CATA attributes were associated with 10–15% cowpea and 5% WPC. Correlations between mechanical and sensory texture and colour were non-significant (p > 0.05). A principal component analysis (PCA) revealed the positive associations between the groups, crispiness and L* value, and hardness b* and a* values, respectively. The results of the present study will help to guide innovative high-protein and high-fibre plant food designs and formulations. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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5 pages, 319 KiB

Open AccessProceeding Paper

Influence of Incorporated Arthrospira (Spirulina) platensis on the Growth of Microflora and Physicochemical Properties of Feta-Type Cheese as Functional Food

by Antonia Terpou, Loulouda Bosnea, Marios Mataragkas and Giorgos Markou

Proceedings 2021, 70(1), 97; https://doi.org/10.3390/foods_2020-07659 - 9 Nov 2020

Cited by 2 | Viewed by 4280

Abstract

The prevalence of functional foods has increased within the industrial production era. In this context, microalgae (including cyanobacteria) have become an innovative and promising resource of nutritional supplements as they are commercially cultivated to produce valuable compounds, including protein, pigments, lipids, essential amino [...] Read more.

The prevalence of functional foods has increased within the industrial production era. In this context, microalgae (including cyanobacteria) have become an innovative and promising resource of nutritional supplements as they are commercially cultivated to produce valuable compounds, including protein, pigments, lipids, essential amino acids, monounsaturated and polyunsaturated fatty acids, carotenoids, steroids, and vitamins, among others. Specifically, Arthrospira (Spirulina) platensis, which has been recognized as safe (GRAS) for human consumption, provides important properties, such as anticancer and antihypertensive activity, immune system enhancement, high content of antioxidants, vitamins and trace elements, and it belongs to the category of superfoods. Concerning the above, the main target of the current study was to produce a novel functional feta-type cheese with incorporated Spirulina and study its effect on microflora and physicochemical properties of produced cheeses. Feta cheese was prepared with pasteurized sheep milk. The effects of supplemented Spirulina (0.25%) were studied during manufacture and storage (4 °C) of feta-type cheese for 60 days and compared with commercial feta cheese. Growth and viability of Lactobacilli and Lactococci were reported more often in cheese samples containing Spirulina and, as a result, the starter culture (lactic acid bacterial culture) used in feta cheese production is not disturbed, and can be even enhanced, by the presence of microalgae. Specifically, Spirulina showed a positive effect on the growth of Lactobacilli, while Lactococci viability was detected enhanced in cheese sample with incorporated Spirulina. In addition, no pathogenic microorganisms were detected after the 30th day of production. Finally, incorporation of Spirulina significantly affected the color and mouthfeel of produced cheeses, while higher moisture content was detected as the content of Spirulina increased. To conclude, Spirulina has great industrialization potential as an additive in dairy products, and especially ones produced by Lactobacilli as starter cultures, while enhancing products nutritional value in parallel. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 312 KiB

Open AccessProceeding Paper

Gelled Emulsions Based on Amaranth Flour with Hemp and Sesame Oils

by Carmen María Botella-Martínez, Juana Fernández-López, José Ángel Pérez-Álvarez and Manuel Viuda-Martos

Proceedings 2021, 70(1), 98; https://doi.org/10.3390/foods_2020-07713 - 10 Nov 2020

Cited by 3 | Viewed by 1130

Abstract

Gelled emulsion (GE) systems are one of the novel proposals for the reformulation of meat products with healthier profiles. The aim of this research was to obtain a better understanding of the impact of different oils in physicochemical properties, emulsion stability, and thiobarbituric [...] Read more.

Gelled emulsion (GE) systems are one of the novel proposals for the reformulation of meat products with healthier profiles. The aim of this research was to obtain a better understanding of the impact of different oils in physicochemical properties, emulsion stability, and thiobarbituric acid reactive substances (TBARs) level for two gelled emulsions based on amaranth flour with hemp oil (GAH) and amaranth flour with sesame oil (GAS). The characterization of these GE was carried out after 24 h in cooling of 4 °C (t0) and 15 days of freezing at −23 °C (t15). The spreadability was measured only at t0 and this revealed that the GAH sample had greater firmness and greater work of shear than the GAS sample. The GAS sample had a higher value of emulsion instability at t0, with an increase after freezing of 10% more. For the TBARs, the initial oxidation was higher for GAH, with 1.230 ± 0.074 mg for the ma/Kg sample, which after 15 days of freezing increased to 12% this amount. Between the emulsions studied, GAS has less consistence and emulsion stability than GAH, so it could be undesirable for some meat products. Thus, GE could be a potential alternative for their application in the development of functional foods. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 571 KiB

Open AccessProceeding Paper

Incorporation of Spirulina platensis on Traditional Greek Soft Cheese with Respect to Its Nutritional and Sensory Perspectives

by Loulouda Bosnea, Antonia Terpou, Eleni Pappa, Efthymia Kondyli, Marios Mataragas, Giorgos Markou and George Katsaros

Proceedings 2021, 70(1), 99; https://doi.org/10.3390/foods_2020-07600 - 10 Nov 2020

Cited by 10 | Viewed by 2052

Abstract

Spirulina platensis, the most popular microalgae species known for its high protein content and bioactive compounds such as phycocyanin and allophycocyanin, has been studied for cheese fortification. Incorporation of spirulina in dairy products poses major sensorial challenges due to its characteristic odor and [...] Read more.

Spirulina platensis, the most popular microalgae species known for its high protein content and bioactive compounds such as phycocyanin and allophycocyanin, has been studied for cheese fortification. Incorporation of spirulina in dairy products poses major sensorial challenges due to its characteristic odor and its insolubility in food formulation, thus limiting consumer acceptance. The main objective was the production of a novel spread cheese fortified with spirulina, so powdered spirulina was added at different concentrations (0.25, 0.5, and 1%), and the effect on physicochemical, microbiological, and sensory characteristics was assessed. Cheese samples were examined for pH, fat (Gerber-Van Gulik method), salt (Volhard method), protein (Kjeldahl), and moisture content by drying to constant weight at 102 ± 1 °C. Cheeses were also assessed organoleptically by five experienced panelists. Generally, the addition of spirulina slightly increased the protein content and affected the color of the cheeses. The cheeses achieved a good microbiological profile and were all characterized as acceptable for consumption by the panelists. However, the cheeses with 0.25 and 0.5% spirulina were mostly preferred by the evaluation panel due to the less intense characteristic odor and taste of spirulina. We conclude that it is possible to produce an acceptable spread cheese with the addition of spirulina without significant changes in the cheese production line. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 239 KiB

Open AccessProceeding Paper

Avocado-Derived Biomass: Chemical Composition and Antioxidant Potential

by Minerva C. García-Vargas, María del Mar Contreras, Irene Gómez-Cruz, Juan Miguel Romero-García and Eulogio Castro

Proceedings 2021, 70(1), 100; https://doi.org/10.3390/foods_2020-07750 - 10 Nov 2020

Cited by 9 | Viewed by 3508

Abstract

Avocado has become fashionable due to its great organoleptic and nutritional properties. It is consumed as a fresh product and it is also processed to obtain salad oil and guacamole. In all cases, the only usable portion is the pulp. Therefore, to be [...] Read more.

Avocado has become fashionable due to its great organoleptic and nutritional properties. It is consumed as a fresh product and it is also processed to obtain salad oil and guacamole. In all cases, the only usable portion is the pulp. Therefore, to be a more sustainable and profitable agribusiness, it is important to recognize which compounds from the peel and the stone waste can be converted into valuable bio-products. Therefore, their chemical composition was determined according to the National Renewable Energy Laboratory, the total phenolic content by the Folin-Ciocalteu method and the antioxidant properties by the FRAP and TEAC assays. The main components of the peel and stone were acid-insoluble lignin (35.0% and 15.3%, respectively), polymeric sugars (23.6% and 43.9%, respectively), and the aqueous extractives (15.5% and 16.9%, respectively). Both biomasses contain lipids and protein, but a minor proportion (<6%). The valorization of lignin and sugars is of interest given the high content; stones are a rich source of glucose (93.2% of the polymeric fraction), which could be used to obtain biofuels or derivatives of interest. The extractive fraction of the peel contained the highest number of phenolic compounds (4.7 g/100 g biomass), mainly concentrated in the aqueous fraction (i.e., 87%) compared to the ethanol one, which was subsequently extracted. It correlated with major antioxidant activity and, therefore, the peel can be applied to obtain antioxidants and water can be used as an environmentally friendly extraction solvent. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 293 KiB

Open AccessProceeding Paper

Evaluation of Starch Hydrolysis for Glycemic Index Prediction of Rice Varieties

by Cristiana Pereira, Regina Menezes, Vanda Lourenço, Teresa Serra and Carla Brites

Proceedings 2021, 70(1), 101; https://doi.org/10.3390/foods_2020-07643 - 9 Nov 2020

Viewed by 3986

Abstract

Rice consumed as white cooked polished grain has been considered a high glycemic index (GI) food, particularly compared with other starchy foods. However, the GI levels of rice based food can vary among different rice types and food processing technologies. Rice GI variation [...] Read more.

Rice consumed as white cooked polished grain has been considered a high glycemic index (GI) food, particularly compared with other starchy foods. However, the GI levels of rice based food can vary among different rice types and food processing technologies. Rice GI variation can be affected by several factors, such as rice variety, the genetic background of rice as well as due to crop edaphoclimatic conditions. The main difference in rice starch composition that influences GI is the amylose content. Besides the chemical composition of rice, the gelatinization characteristics and food processing can also contribute to starch retrogradation, thus increasing the level of resistant starch with a great influence on GI. To understand the glycemic response of rice types differing in amylose and viscosity profiles, four rice samples were analyzed and compared with standard and resistant HI-MAIZE corn starches. An in vitro enzymatic starch hydrolysis procedure was applied to estimate GI. The results indicate substantial differences in the starch hydrolysis of the two corn starches. Starch hydrolysis tended to be more rapid and efficient for ‘Waxy’ and ‘Ceres’ (intermediate-amylose) rice types than for ‘Maçarico’ (high-amylose rice). In addition, the data show that the Maçarico variety has the lowest estimated GI and the highest retrogradation rate compared with ‘Waxy’, ‘Ceres’ and ‘Basmati’ type. The results obtained reinforce the importance of knowing amylose content and viscosity profiles for the prediction of rice glycemic responses. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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7 pages, 505 KiB

Open AccessProceeding Paper

Observations on the Instrumental Measurements of Liquid Food Stickiness

by Seyed Mostafa Kazemeini and Andrew J. Rosenthal

Proceedings 2021, 70(1), 102; https://doi.org/10.3390/foods_2020-07714 - 10 Nov 2020

Cited by 1 | Viewed by 945

Abstract

While we encounter sticky liquids in our daily life and are able to discriminate between them, instrumental measurements of stickiness are difficult to match to those that relate to our perception. In this paper, we examine some of the factors that influence instrumental [...] Read more.

While we encounter sticky liquids in our daily life and are able to discriminate between them, instrumental measurements of stickiness are difficult to match to those that relate to our perception. In this paper, we examine some of the factors that influence instrumental measurements of stickiness in liquid foods. The shortcomings of using the maximum peak or the area under the curve are discussed, and a hitherto unused measure, the gradient of the force–distance curve, is suggested as a measure of tension per unit contact area. The zero-perimeter virtual probe, which compensates for the changing meniscus and mass of liquid below it, is introduced. This zero-perimeter approach allows us to extrapolate measures of stickiness such as the gradient of the force–distance curve or the area below that curve. Despite the zero-perimeter correction, there is still a speed dependency on results from instrumentally measured stickiness (for all indexes considered). The speed of the test is responsible for the type of failure (cohesive or adhesive) reported by other authors. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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13 pages, 830 KiB

Open AccessProceeding Paper

Effects of Process Parameters on the Color Quality of Anthocyanin-Based Colorants from Conventional and Microwave-Assisted Aqueous Extraction of Sweet Potato (Ipomoea batatas L.) Leaf Varieties

by Jin Mark D. G. Pagulayan, Aprille Suzette V. Mendoza, Fredelyn S. Gascon, Jan Carlo C. Aningat, Abigail S. Rustia and Casiana Blanca J. Villarino

Proceedings 2021, 70(1), 103; https://doi.org/10.3390/foods_2020-07741 - 10 Nov 2020

Cited by 2 | Viewed by 4196

Abstract

The study aimed to evaluate the effects of process parameters (time and raw material weight (RMW)) of conventional (boiling for 10–45 min) and microwave-assisted (2–8 min) aqueous extraction on the color quality (i.e., lightness (L*), chroma (C*), and hue ( [...] Read more.

The study aimed to evaluate the effects of process parameters (time and raw material weight (RMW)) of conventional (boiling for 10–45 min) and microwave-assisted (2–8 min) aqueous extraction on the color quality (i.e., lightness (L*), chroma (C*), and hue (H°) of anthocyanin –based colorants of red and Inubi sweet potato (Ipomoea batatas L.) leaves. Using response surface methodology, it was found that RMW and boiling time (BT) and microwave time (MT) generally had a significant (p < 0.05) effect on the color quality of the extract from both extraction methods. The effects were found to vary depending on the extraction method and variety of the leaves used. Both extraction methods produced a brown to brick-red extract from the Inubi variety that turned red-violet to pink when acidified. The red sweet potato leaves produced a deep violet colored extract that also turned red-violet when acidified. It is recommended that the anthocyanin content of the extracts be measured to validate the impact of the methods on the active agent. Nevertheless, the outcomes in this study may serve as baseline data for further studies on the potential of sweet potato leaf colorants (SPLC) as a colorant with functional properties. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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7 pages, 343 KiB

Open AccessProceeding Paper

Examining the Possibility of Improving the Properties of Sunflower Oil in Order to Obtain a Better Medium for the Process of Frying Food

by Ranko Romanić, Tanja Lužaić and Ksenija Grgić

Proceedings 2021, 70(1), 104; https://doi.org/10.3390/foods_2020-07748 - 10 Nov 2020

Cited by 3 | Viewed by 1600

Abstract

With the modern and accelerated way of life, frying has become an extremely common way of food preparation. In the frying process, hot oil or fat serves as a heat transfer medium. Ideal fat in all frying processes does not exist due to [...] Read more.

With the modern and accelerated way of life, frying has become an extremely common way of food preparation. In the frying process, hot oil or fat serves as a heat transfer medium. Ideal fat in all frying processes does not exist due to differences in the chemical composition of the product, process conditions, expected nutritive value, and shelf life of the final product. During frying, physical and chemical changes simultaneously occur changing the chemical composition of edible oils. The food is immersed in hot fat, in the presence of air, where the frying medium is directly affected by three agents: moisture from the food, atmospheric oxygen, and high temperature. Reactions that occur are hydrolysis, auto-oxidation, thermal oxidation, and thermal decomposition, and the products that occur affect various physical and chemical changes in fats, as well as in fried food. The quality and oxidative stability of vegetable oils or their resistance to changes caused by oxidative processes is the time during which oils can be protected from the (auto) oxidation process. Analytical methods used in practice to determine the oxidative stability of oils are accelerated oil oxidation test (Rancimat test and OSI index) and Schaal oven test. In this paper, the possibilities of improving refined sunflower oil in order to obtain oil with greater applications in the food frying process are examined. Standard refined sunflower oil, sunflower oil with altered fatty acid composition, as well as sunflower oil enriched with natural and synthetic antioxidants were tested. The obtained results were compared with palmolein, commonly used for food frying. Of the tested sunflower oils, high-oleic sunflower oil with an iodine value (IV) of 85 g/100 g, OSI index of 9.3, and total oxidation (TOTOX) index of 4.73, increased 6.66 times after exposure to frying proving to be the most similar to palmolein (IV = 57 g/100 g; OSI = 17.8; TOTOX = 7.60). Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 627 KiB

Open AccessProceeding Paper

Kumquat (Fortunella margarita): A Good Alternative for the Ingestion of Nutrients and Bioactive Compounds

by Clarice Silva e Souza, Pamella Cristine Anunciação, Ceres Mattos Della Lucia, Rosana Gonçalves Rodrigues das Dôres, Regina Célia Rodrigues de Miranda Milagres and Helena Maria Pinheiro Sant’Ana

Proceedings 2021, 70(1), 105; https://doi.org/10.3390/foods_2020-07590 - 9 Nov 2020

Cited by 4 | Viewed by 2490

Abstract

Citrus fruit is preferred in the choice of consumers. Kumquat (F. margarita) is an unconventional citrus of increasing consumer interest because of its exotic flavor, and its functional potential that offers health benefits to consumers. It is a fruit traditionally consumed [...] Read more.

Citrus fruit is preferred in the choice of consumers. Kumquat (F. margarita) is an unconventional citrus of increasing consumer interest because of its exotic flavor, and its functional potential that offers health benefits to consumers. It is a fruit traditionally consumed by whole fruit (peel and pulp), giving this fruit a distinctive flavor. For this reason, this study analyzed the physical, chemical, and nutritional characteristics of kumquat (peel and pulp). The physicochemical analysis was performed according to the Adolfo Lutz Institute. Analysis of moisture, ashes, macronutrients, and total dietary fiber was carried out according to AOAC. Minerals were analyzed by inductively coupled plasma optical emission spectrometry. Vitamins C and E, carotenoids and flavonoids were analyzed by HPLC. Phenolic compounds (Folin-Ciocalteu) and antioxidant capacity (DPPH) were determined by spectrophotometry. The kumquat had low pH, soluble solids content and low caloric value. It was a source of dietary fiber, minerals (K, Ca, P, Mg) and carotenoids; the most expressive was α-carotene (661.81 μg 100 g⁻¹). The ascorbic acid concentration was 2326.24 μg 100 g⁻¹. α-tocopherol (569.00 μg 100 g⁻¹) was the most expressive component of vitamin E. There was a presence of apigenin and eriodictyol. The fruit (peel and pulp) has a high concentration of total phenolic compounds (98.55 ± 1.93 mg GAE 100 g⁻¹) and good antioxidant capacity (62%) was found. Kumquat is a good source of fiber and vitamin A, and due to its antioxidant capacity and the presence of other essential and beneficial nutrients for a diet, consumption of kumquat can be suggested to complement the diet. This fruit is a viable food alternative, and its consumption should be encouraged, contributing a source of income, sovereignty, and food security. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 528 KiB

Open AccessProceeding Paper

Probiotic Lactobacillus Reuteri Growth Improved under Fucoidan Exposure

by Neus Ricós-Muñoz, Sergi Maicas and María Consuelo Pina-Pérez

Proceedings 2021, 70(1), 106; https://doi.org/10.3390/foods_2020-07724 - 10 Nov 2020

Cited by 1 | Viewed by 2114

Abstract

Allergy is the most common chronic disease in Europe and about 40% of the population suffers from it. Microbiota are closely linked to the immune system, with some probiotics characterized as beneficial, contributing to reductions in allergenic symptomatology. To ensure the predominance of [...] Read more.

Allergy is the most common chronic disease in Europe and about 40% of the population suffers from it. Microbiota are closely linked to the immune system, with some probiotics characterized as beneficial, contributing to reductions in allergenic symptomatology. To ensure the predominance of beneficial probiotics in the gut microbiota, the use of prebiotics is very important. Among the most important prebiotics are those of marine origin, particularly the fucoidan, a polysaccharide from brown algae (Phaeophyta). The effect of fucoidan on Lactobacillus reuteri in vitro growth behavior has been studied using turbidimetry, plate count and statistical analysis. The fucoidan revealed a significant prebiotic effect, increasing L. reuteri growth (≈2 Log10 cycles after 48 h exposure). The combination of the prebiotic effect of the fucoidan with the direct action that it exerts on allergy and other health problems make this molecule a promising nutraceutical for future use. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 207 KiB

Open AccessProceeding Paper

Advances in Processing, Quality, Safety, Authenticity, Nutrition, Health, and Oral Health of Extra Virgin Olive Oil

by Maria Antoniadou and Theodoros Varzakas

Proceedings 2021, 70(1), 107; https://doi.org/10.3390/foods_2020-07668 - 9 Nov 2020

Cited by 2 | Viewed by 1355

Abstract

Olive fruit exerts great socioeconomic impact. Many studies have shown the multiple benefits of healthy olive oil for the human body. The increase in consumption of extra virgin olive oil is mainly due to its unique sensory, nutritive qualities, biological properties, and health-promoting [...] Read more.

Olive fruit exerts great socioeconomic impact. Many studies have shown the multiple benefits of healthy olive oil for the human body. The increase in consumption of extra virgin olive oil is mainly due to its unique sensory, nutritive qualities, biological properties, and health-promoting effects. In this review paper recent advances in quality, safety, authenticity, processing, nutrition, health, and oral health of extra virgin olive oil (EVOO) have been discussed and outlined. Regarding safety, the effect of food safety management systems in EVOO has been reported along with the use of different tools such as FMEA and Ishikawa. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

5 pages, 287 KiB

Open AccessProceeding Paper

Antimicrobial Activity and Nutraceutical Potential of Tuscan Bee-Pollens on Oxidative and Endoplasmic Reticulum Stress in Different Cell-Based Models

by Morena Gabriele, Stefania Frassinetti and Laura Pucci

Proceedings 2021, 70(1), 108; https://doi.org/10.3390/foods_2020-07749 - 10 Nov 2020

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Abstract

Bee-pollen is an apiary product of great interest owing to its high nutritional and therapeutic properties. This study aimed to assess the cellular antioxidant activity and the antihemolytic effects of Castanea, Rubus, and Cistus bee-pollens on oxidized human erythrocytes. In addition, [...] Read more.

Bee-pollen is an apiary product of great interest owing to its high nutritional and therapeutic properties. This study aimed to assess the cellular antioxidant activity and the antihemolytic effects of Castanea, Rubus, and Cistus bee-pollens on oxidized human erythrocytes. In addition, the antimicrobial potential of each sample was tested on three Gram-negative and two Gram-positive bacteria. Finally, the effect of Castanea bee-pollen, showing better phytochemical content, was analyzed on human microvascular endothelial cells (HMEC-1) exposed to thapsigargin, used to induce endoplasmic reticulum stress (ER-stress). Our results showed good biological activities of all bee-pollen samples, which, under oxidative conditions, significantly improved the erythrocytes’ antioxidant activity and limited cell lyses. Moreover, all samples exerted antimicrobial activity with different selectivity among the tested microorganisms, with minimal inhibitory concentration values ranging from 5 to 10 mg/mL. Finally, thapsigargin treatment increased intracellular ROS (reactive oxygen species) production and up-regulated the expression of factors involved in the ER-stress and inflammatory pathways. Conversely, Castanea bee-pollen was effective in reducing gene overexpression, as well as the oxidation process arising from thapsigargin treatment, with a maximum protective effect at 10 µg/mL. In conclusion, bee-pollens, mainly Castanea species, represent good natural antibacterial and potential nutraceutical products useful in the prevention of free radical and ER-stress associated diseases. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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6 pages, 565 KiB

Open AccessProceeding Paper

Multivariate Analysis for the Classification of Chocolate According to its Percentage of Cocoa by Using Terahertz Time-Domain Spectroscopy (THz-TDS)

by Jimy Oblitas and Jorge Ruiz

Proceedings 2021, 70(1), 109; https://doi.org/10.3390/foods_2020-08029 - 12 Nov 2020

Cited by 2 | Viewed by 1437

Abstract

Terahertz time-domain spectroscopy is a useful technique for determining some physical characteristics of materials, and is based on selective frequency absorption of a broad-spectrum electromagnetic pulse. In order to investigate the potential of this technology to classify cocoa percentages in chocolates, the terahertz [...] Read more.

Terahertz time-domain spectroscopy is a useful technique for determining some physical characteristics of materials, and is based on selective frequency absorption of a broad-spectrum electromagnetic pulse. In order to investigate the potential of this technology to classify cocoa percentages in chocolates, the terahertz spectra (0.5–10 THz) of five chocolate samples (50%, 60%, 70%, 80% and 90% of cocoa) were examined. The acquired data matrices were analyzed with the MATLAB 2019b application, from which the dielectric function was obtained along with the absorbance curves, and were classified by using 24 mathematical classification models, achieving differentiations of around 93% obtained by the Gaussian SVM algorithm model with a kernel scale of 0.35 and a one-against-one multiclass method. It was concluded that the combined processing and classification of images obtained from the terahertz time-domain spectroscopy and the use of machine learning algorithms can be used to successfully classify chocolates with different percentages of cocoa. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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9 pages, 640 KiB

Open AccessProceeding Paper

Descriptive Aroma Changes in Selected Philippine Virgin Coconut Oil (VCO) during Storage at Elevated Temperatures

by Casiana Blanca J. Villarino, Airisse Rae P. Basinang, Mary Michelle M. Velasquez, Jin Mark DG. Pagulayan, Patricia Karol A. Ong and Ma. Concepcion C. Lizada

Proceedings 2021, 70(1), 111; https://doi.org/10.3390/foods_2020-07736 - 10 Nov 2020

Viewed by 4114

Abstract

Virgin coconut oil (VCO) is known to have functional properties. It is important to maintain its quality, such as its sensory properties, especially during storage. This study evaluated the effects of elevated temperature storage (i.e., 35 °C, 40 °C, and 45 °C) on [...] Read more.

Virgin coconut oil (VCO) is known to have functional properties. It is important to maintain its quality, such as its sensory properties, especially during storage. This study evaluated the effects of elevated temperature storage (i.e., 35 °C, 40 °C, and 45 °C) on the aroma of three differently processed (i.e., fermented, centrifuged, and expeller-pressed) VCO. Stored samples were evaluated by eight (8) trained panelists at various sampling days, based on a Q₁₀ of 2 for hydrolytic rancidity. Freshly prepared fermented and centrifuged VCO samples had predominantly acid and nutty aromas, respectively. Expeller-pressed VCO was perceived to have latik (aroma associated with cooked sweet, coagulated coconut milk) notes. Changes in the distinguishing aroma characteristic of each VCO sample exhibited polynomial behavior during storage in all elevated temperatures. The results imply that, during the initial stages of storage, aroma perception increased, followed by a decline, which may be due to the volatilization of the aroma compounds. Further, the rancid aroma intensity of samples surprisingly decreased, except for expeller-pressed VCO stored at 35 °C. This observation may also be attributed to the volatilization of the free fatty acids generated during storage. This should be investigated further, as this has an implication on the storage requirements of VCO. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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