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Obesity is defined as abnormal or excessive body fat accumulation that may have negative effects on health. Healthy diet induces a balance of gut microbiota, helping in turn to combat this metabolic disorder. Amaranth is well known because of its beneficial properties on health, but its effects on microbiota profile are still unknown. The aim of this study was to analyse the changes of gut microbiota...
In the baby kiwifruit food chain, the extent of losses caused by high perishability of the edible skin is a barrier for these fruit’s position in the fresh market. Thus, maintaining the overall quality in the warehouse is fundamental for the market channel. The wrapping technique with a stretch film represents a fine opportunity for maintaining fruit quality. Hortgem Rua® and Hortgem Tahi® cultivars...
Whey protein (WP) is a highly nutritious, commercially available alternative food source that is used primarily as a food supplement by athletes and physically active individuals to provide them with essential amino acids and bioactive peptides, and additional benefits have been attributed to WP consumption. In this context, the objective of this review was to explore current evidence regarding the...
In the present study, the effects of intermittent microwave-vacuum drying on the “Deveci” pear in terms of the drying kinetics, mineral content, protein content, rehydration ratio, color, energy, specific energy and microstructure were investigated. According to the drying treatments, increased microwave power (100 and 200 W) and vacuum (200 and 400 mmHg) applications provided higher drying rates...
Nutritional quality parameters of eight commercially important bivalve species (Arca noae, Flexopecten glaber, Limaria tuberculata, Mimachlamys varia, Modiolus barbatus, Mytilus galloprovincialis, Ostrea edulis and Solen marginatus) from the Ionian Sea (Southern Italy, Mediterranean Sea), were determined. The meat yield and lipid nutritional quality indices (atherogenic index, thrombogenicity index...
Natural phenolic compounds are recognized as bioactive ingredients in food but can also have a role as effective alternatives to synthetic antioxidants in stability improvement of foods prone to oxidation, such as edible oils. This study aimed at the preparation and HPLC-DAD characterization of phenolic extracts from Vaccinium corymbosum L. (raw, pasteurized, freeze-dried and treated with high-intensity...
Cooking oil deteriorates with repeated thermal exposure, resulting in appearance change and formation of oxygen radicals. Consumption of the deteriorated oil causes oxidative stress related to lipid metabolism. This study evaluated the effects of palm (Elaeis guineensis Jacq.) oil on hepatic histology, redox status, and cytochrome P450 (CYP) profiles. Adult female mice were orally given purified water...
The inactivation and sublethal injury of two strains of Listeria innocua (one collection strain and one wild strain isolated from beetroot juice) suspended in beetroot juice and in model solutions, after high hydrostatic pressure (HHP) were investigated. Changes within the population assessed by plating count methods of both L. innocua strains suspended in a buffer pH 4.0 were more noticeable than...
The presence of gluten is considered fundamental for successful breadmaking. However, the ingestion of gluten by susceptible individuals has been associated with the development of gluten-related disorders such as celiac disease, wheat allergy, and non-celiac gluten sensitivity. The elimination of gluten from cereal-based baked products has a detrimental effect on the breadmaking process and sensory...
The formation of acrylamide (ACR) and hydroxymethylfurfural (HMF) at different time and temperature combination in plum purée derived from two species was investigated. An optimized method for reducing ACR and HMF formation in thermally-treated plum purée was developed using a Central Composite Design model. Precursors of contaminants and their in uence on the heating of plum purée were evaluated...
This manuscript presents results of the qualitative characteristics of strawberry cloudy juice and beverages with the addition of 0.2% and 0.3% of carboxymethylcellulose (CMC), guar gum (GG), locust bean gum (LBG), and xanthan gum (XG). Fresh products were evaluated with reference to their sensory quality (5-point scale). Changes in L*a*b* parameters and in the stability of anthocyanins (ultra-performance...
The present study aimed to decompose perilla seed meal (PSM) proteins via enzymatic degradation and to evaluate the functional properties of the resulting enzymatic hydrolysate and peptide fractions for the utilization of PSM, a by-product in the production of perilla seed oil. PSM protein hydrolysate was fractionated based on molecular weight using an ultra ltration system, and the physical properties...
Rapeseed meal is produced in large quantities as a by-product of vegetable oil production. To enhance the utility and profitability of the rapeseed meal, it was treated with ethanol and used for concomitant preparation of two protein-rich ingredients, namely protein isolate (PI) and acid soluble protein (ASP). Their functional properties were evaluated in response to two boundary concentrations of...
The aim of this study was to develop models based on Linear Discriminant Analysis (LDA), Classi cation and Regression Trees (C&RT), and Arti cial Neural Network (ANN) for the prediction of the botanical origin of honeys using their physicochemical parameters as well as their antioxidative and thermal properties. Also Principal Component Analysis (PCA) and Cluster Analysis (CA) were performed as...
The aim of this study was to develop models based on Linear Discriminant Analysis (LDA), Classi cation and Regression Trees (C&RT), and Arti cial Neural Network (ANN) for the prediction of the botanical origin of honeys using their physicochemical parameters as well as their antioxidative and thermal properties. Also Principal Component Analysis (PCA) and Cluster Analysis (CA) were performed as...
Chickpea our, mainly from non-sprouted chickpeas, serves as an alternative to wheat ours. Sprouting legumes may improve antioxidant potential, but sensory effects of sprouting chickpeas for our are largely unknown. This study evaluated sensory effects of up to 40% substitution of Sprouted Chickpea Flour (SCF) and Non-Sprouted Chickpea Flour (NSCF) in pasta. Total phenolics and antioxidant potential...
The aim of this study was to compare the effects of chicory root inulinrich meal (containing a polyphenolic fraction as well) and pure fructooligosaccharides (FOS) on necrotic colitis induced with trinitrobenzenesulfonic acid (TNBS) in Wistar rats. Both chicory preparations signi cantly reduced the pH value of colonic digesta and favourably lowered the caecal activity of bacterial -glucuronidase as...
Colored grains are rich sources of anthocyanins that could play an important role in the prevention of various diseases associated with oxidative stress. Bearing in mind that cereals are widely grown crops, anthocyanins-rich colored grains could be used as a functional food ingredient that provides health benefits to a large part of human world’s population. This study investigated composition and...
This study aimed to determine seasonal differences in the composition of bacterial microbiota and volatile organic compounds (VOCs) in SwissDutch-type cheese (manufactured between 2012 and 2014). Bacterial diversity and VOCs (acetaldehyde; ketones: acetone, diacetyl, acetoin; alcohols: methanol, ethanol; esters: ethyl acetate, ethyl propionate, ethyl butyrate; fatty acids: acetic acid, propionic acid,...
This study aimed to determine seasonal differences in the composition of bacterial microbiota and volatile organic compounds (VOCs) in SwissDutch-type cheese (manufactured between 2012 and 2014). Bacterial diversity and VOCs (acetaldehyde; ketones: acetone, diacetyl, acetoin; alcohols: methanol, ethanol; esters: ethyl acetate, ethyl propionate, ethyl butyrate; fatty acids: acetic acid, propionic acid,...
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