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In this paper we introduce the notion of parabolic $\alpha$-Riesz flow, for $\alpha\in(0,d)$, extending the notion of $s$-fractional heat flows to negative values of the parameter $s=-\frac{\alpha}{2}$. Then, we determine the limit behaviour of these gradient flows as $\alpha \to 0^+$ and $\alpha \to d^-$. To this end we provide a preliminary $\Gamma$-convergence expansion for the Riesz interaction energy functionals. Then we apply abstract stability results for uniformly $\lambda$-convex functionals which guarantee that $\Gamma$-convergence commutes with the gradient flow structure.

We propose nonlinear semi-discrete and discrete models for the elastic energy induced by a finite systems of edge dislocations in two dimensions. Within the dilute regime, we analyze the asymptotic behavior of the nonlinear elastic energy, as the core-radius (in the semi-discrete model) and the lattice spacing (in the purely discrete one) vanish. Our analysis passes through a linearization procedure within the rigorous framework of Gamma-convergence.

We propose nonlinear semi-discrete and discrete models for the elastic energy induced by a finite systems of edge dislocations in two dimensions. Within the dilute regime, we analyze the asymptotic behavior of the nonlinear elastic energy, as the core-radius (in the semi-discrete model) and the lattice spacing (in the purely discrete one) vanish. Our analysis passes through a linearization procedure within the rigorous framework of Gamma-convergence.

We prove finite crystallization for particles in the plane interacting through a soft disc potential, as originally shown by C. Radin \cite{Radin_soft}. We give an alternative proof that relies on the geometric decomposition of the energy proved in \cite{DLF1}, and that is based on showing that any minimizer has at least as many boundary points as the canonical ``spiral'' configuration.

In this paper we introduce the notion of parabolic $α$-Riesz flow, for $α\in(0,d)$, extending the notion of $s$-fractional heat flows to negative values of the parameter $s=-\fracα{2}$. Then, we determine the limit behaviour of these gradient flows as $α\to 0^+$ and $α\to d^-$. To this end we provide a preliminary $Γ$-convergence expansion for the Riesz interaction energy functionals. Then we apply abstract stability results for uniformly $λ$-convex functionals which guarantee that $Γ$-convergence commutes with the gradient flow structure.

We introduce a weak notion of $2\times 2$-minors of gradients of a suitable subclass of $BV$ functions. In the case of maps in $BV(\mathbb{R}^2;\mathbb{R}^2)$ such a notion extends the standard definition of Jacobian determinant to non-Sobolev maps. We use this distributional Jacobian to prove a compactness and $\Gamma$-convergence result for a new model describing the emergence of topological singularities in two dimensions, in the spirit of Ginzburg-Landau and core-radius approaches. Within our framework, the order parameter is an $SBV$ map $u$ taking values in $\mathbb{S}^1$ and the energy is made by the sum of the squared $L^2$ norm of $\nabla u$ and of the length of (the closure of) the jump set of $u$ multiplied by $\frac 1 \varepsilon$. Here, $\varepsilon$ is a length-scale parameter. We show that, in the $|\log\varepsilon|$ regime, the Jacobian distributions converge, as $\varepsilon\to 0^+$, to a finite sum $\mu$ of Dirac deltas with weights multiple of $\pi$, and that the corresponding effective energy is given by the total variation of $\mu$.

We present a variational theory for lattice defects of rotational and translational type. We focus on finite systems of planar wedge disclinations, disclination dipoles, and edge dislocations, which we model as the solutions to minimum problems for isotropic elastic energies under the constraint of kinematic incompatibility. Operating under the assumption of planar linearized kinematics, we formulate the mechanical equilibrium problem in terms of the Airy stress function, for which we introduce a rigorous analytical formulation in the context of incompatible elasticity. Our main result entails the analysis of the energetic equivalence of systems of disclination dipoles and edge dislocations in the asymptotics of their singular limit regimes. By adopting the regularization approach via core radius, we show that, as the core radius vanishes, the asymptotic energy expansion for disclination dipoles coincides with the energy of finite systems of edge dislocations. This proves that Eshelby's kinematic characterization of an edge dislocation in terms of a disclination dipole is exact also from the energetic standpoint., Comment: 47 pages

We describe the emergence of topological singularities in periodic media within the Ginzburg–Landau model and the core-radius approach. The energy functionals of both models are denoted by Eε,δ, where ε represent the coherence length (in the Ginzburg–Landau model) or the core-radius size (in the core-radius approach) and δ denotes the periodicity scale. We carry out the -convergence analysis of Eε,δ as ε → 0 and δ = δε → 0 in the | log ε| scaling regime, showing that the -limit consists in the energy cost of finitely many vortex-like point singularities of integer degree. After introducing the scale parameter λ = min 1, lim ε→0 | log δε| | log ε| (upon extraction of subsequences), we show that in a sense we always have a separation-of-scale effect: at scales smaller than ελ we first have a concentration process around some vortices whose location is subsequently optimized, while for scales larger than ελ the concentration process takes place “after” homogenization.

This paper deals with the limit cases for $s$-fractional heat flows in a cylindrical domain, with homogeneous Dirichlet boundary conditions, as $s\to 0^+$ and $s\to 1^-$\,. To this purpose, we describe the fractional heat flows as minimizing movements of the corresponding Gagliardo seminorms, with respect to the $L^2$ metric. First, we provide an abstract stability result for minimizing movements in Hilbert spaces, with respect to a sequence of $\Gamma$-converging uniformly $\lambda$-convex energy functionals. Then, we provide the $\Gamma$-convergence analysis of the $s$-Gagliardo seminorms as $s\to 0^+$ and $s\to 1^-$\,, and apply the general stability result to such specific cases. As a consequence, we prove that $s$-fractional heat flows (suitably scaled in time) converge to the standard heat flow as $s\to 1^-$, and to a degenerate ODE type flow as $s\to 0^+$\,. Moreover, looking at the next order term in the asymptotic expansion of the $s$-fractional Gagliardo seminorm, we show that suitably forced $s$-fractional heat flows converge, as $s\to 0^+$\,, to the parabolic flow of an energy functional that can be seen as a sort of renormalized $0$-Gagliardo seminorm: the resulting parabolic equation involves the first variation of such an energy, that can be understood as a zero (or logarithmic) Laplacian.

We describe the emergence of topological singularities in periodic media within the Ginzburg-Landau model and the core-radius approach. The energy functionals of both models are denoted by $E_{\varepsilon,\delta}$, where $\varepsilon$ represent the coherence length (in the Ginzburg-Landau model) or the core-radius size (in the core-radius approach) and $\delta$ denotes the periodicity scale. We carry out the $\Gamma$-convergence analysis of $E_{\varepsilon,\delta}$ as $\varepsilon\to 0$ and $\delta=\delta_{\varepsilon}\to 0$ in the $|\log\varepsilon|$ scaling regime, showing that the $\Gamma$-limit consists in the energy cost of finitely many vortex-like point singularities of integer degree. After introducing the scale parameter (upon extraction of subsequences) $$ \lambda=\min\Bigl\{1,\lim_{\varepsilon\to0} {|\log \delta_{\varepsilon}|\over|\log{\varepsilon}|}\Bigr\}, $$ we show that in a sense we always have a separation-of-scale effect: at scales less than $\varepsilon^\lambda$ we first have a concentration process around some vortices whose location is subsequently optimized, while for scales larger than $\varepsilon^\lambda$ the concentration process takes place "after" homogenization.

N-acylphosphatidylethanolamines (NAPEs), N-acylethanolamines (NAEs) and Endocannabinoids (ECs) are bioactive molecules that participate to the hedonic and homeostatic phenomena underpinning food intake. NAEs and ECs have a wide range of biochemical effects and derive from hydrolysis of NAPEs. NAEs and ECs are involved in different biological pathways since they are agonists of cannabinoid receptor-1 (CB1), transient receptor potential vanilloid 1 (TRPV1) and the peroxisome proliferator-activated receptor-α (PPAR-α). Moreover, NAEs are also able to link GPR119 which is expressed on cells in the small intestine, colon and stomach. The receptors are involved in food intake and in blood glucose control due to the regulation from the gastrointestinal tract (GIT) of GLP-1 secretion. Although NAPEs, NAEs and ECs are compounds widespread in nature, only few studies reported the amount of ECs and NAEs in some food products. The gut microbiota is able to control levels of ECs in both the gut and the adipose tissue in obese mice. In humans, a relationship between the changes in the gut microbiota and in the ECs system tone is not yet demonstrated. The studies described in this PhD thesis investigated the presence of NAPEs, NAEs and ECs in foods and tested their bioaccessibility in the oral cavity during food mastication in vivo and in the GIT in vitro to evaluate their potential availability to activate the receptors present on the alimentary canal mucosa. In the chapter 2 the concentration of NAPEs, NAEs and ECs in foods of different origin was assessed and the daily intakes upon a Mediterranean (MD), Vegetarian (VD) and Western diet (WD) were calculated. Data showed that NAPEs and NAEs were more abundant in vegetal than in animal food products. The estimated daily intake of NAPEs was in the order of hundreds milligrams with abundance being in MD=VD>WD. The intake of NAEs and ECs were in the order of hundreds or tens micrograms; the abundance of NAEs was in MD=VD>WD, while that of ECs was in MD=WD>VD. In the chapter 3 a sham feeding study was described. It showed the concentration of NAEs in stimulated saliva of healthy normal weight subjects. Interestingly, salivary concentration of NAEs increased upon food mastication compared to the mastication of a parafilm piece (stimulated saliva). The concentration of NAEs in the oral cavity within the first hours after food mastication was influenced by the type of dietary fiber (3% of β-glucan or whole-wheat bran) used for the preparation of biscuits. In the chapter 4 another sham feeding study was described. It aimed at evaluating the influence of individual nutritional status on bioaccessibility (release in saliva) of NAPEs and NAEs upon mastication of three biscuits differing for amount and type of fat. To this purpose three types of biscuits were prepared with 8% of extravirgin olive oil (EVOB), 8% of palm oil (PALMB) and without added fat (CONB). Data showed that the obese (OB) subjects had a higher release of NAPEs in unstimulated saliva than normal weight (NW) subjects, while the concentration of NAEs in both unstimulated saliva and stimulated saliva was higher in OB than in NW subjects. During the mastication of biscuits a higher concentration of salivary NAPEs and NAEs than a no food condition in both NW and OB subjects was found. In the chapter 5 the bioaccesibility of NAEs and ECs along the gastrointestinal tract in vitro using Simulator of the Human Intestinal Microbial Ecosystem (SHIME®) simulating both physiological conditions and the microbial ecosystem found in the ascending (AC), transverse (TC) and descending (DC) colon was assessed. To this purpose we prepared two different diets: Mediterranean (MD) and Western diet (WD) and the supernatants deriving from the different phase of colon were analyzed by HRMS analysis to measure NAEs and ECs. Data showed that the diets did not influence the concentration of these compounds, but the microbiota composition could influence the release of compounds in the colon phase. Considering the results obtained from the experiments performed in this PhD thesis it is possible to conclude that: 1) NAPEs, NAEs and ECs are present in many food products at different concentrations. 2) In vivo studies showed that these compounds are released from food matrix during the mastication and that other food components (fibers and fats) as well as the individual nutritional status of individuals may influence both the delivery of these compounds from the food (bioaccessibility) as well as their persistence in the oral cavity after eating; this might influence liking of food and subsequent food intake. 3) During in vitro digestion with SHIME® the concentration of NAPEs, NAEs and ECs was hypothesized to be majorly influenced by the microbiota composition inside the system acting on the biosynthesis and degradation of NAEs and ECs arriving into the colon, independently from the diet. Specifically designed studies are necessary to elucidate better the influence of enzymatic activity of NAPE-PLD and FAAH at different sites of the alimentary canal and in the gut microbiota to ascertain the metabolic fate of dietary NAPEs, NAEs and ECS in vivo and to possibly find dietary strategy to modulate the concentration of these bioactive compounds at intestinal level.

We consider low energy configurations for the Heitmann-Radin sticky discs functional, in the limit of diverging number of discs. More precisely, we renormalize the Heitmann-Radin potential by subtracting the minimal energy per particle, i.e., the so called kissing number. For configurations whose energy scales like the perimeter, we prove a compactness result which shows the emergence of polycrystalline structures: The empirical measure converges to a set of finite perimeter, while a microscopic variable, representing the orientation of the underlying lattice, converges to a locally constant function. Whenever the limit configuration is a single crystal, i.e., it has constant orientation, we show that the $��$-limit is the anisotropic perimeter, corresponding to the Finsler metric determined by the orientation of the single crystal.

We propose and analyze a generalized two dimensional $XY$ model, whose interaction potential has $n$ weighted wells, describing corresponding symmetries of the system. As the lattice spacing vanishes, we derive by $��$-convergence the discrete-to-continuum limit of this model. In the energy regime we deal with, the asymptotic ground states exhibit fractional vortices, connected by string defects. The $��$-limit takes into account both contributions, through a renormalized energy, depending on the configuration of fractional vortices, and a surface energy, proportional to the length of the strings. Our model describes in a simple way several topological singularities arising in Physics and Materials Science. Among them, disclinations and string defects in liquid crystals, fractional vortices and domain walls in micromagnetics, partial dislocations and stacking faults in crystal plasticity.

We consider a variational model for two interacting species (or phases), subject to cross and self attractive forces. We show existence and several qualitative properties of minimizers. Depending on the strengths of the forces, different behaviors are possible: phase mixing or phase separation with nested or disjoint phases. In the case of Coulomb interaction forces, we characterize the ground state configurations.

Dislocations are line defects in the periodic structure of the crystals. In this thesis, we focus the variational analysis of the elastic energy induced by a finite family of dislocations. Moreover, we study the dynamics of a finite system of screw dislocations.

In this work, the use of supercritical carbon dioxide, a nontoxic solvent, was proposed to extract bioactive compounds from Juglans regia L. green husk and was compared to other traditional techniques based on solvents such as ethanol, methanol and water. Supercritical CO2 was combined with ethanol as an organic modifier at a rate of 20% of the total flow to achieve greater extraction of polar compounds. The extracts were characterised in terms of extraction yields, antioxidant activity, total polyphenol content, phenolic acids, juglone, volatile organic compounds and antifungal activity. The results showed that the extracts obtained with supercritical CO2 were rich in polyphenols (10750 mg GAE/100 g) and juglone (1192 mg/100 g) and exerted high antioxidant activity and antifungal activity compared with the tested fungi. Walnut green husk is not just a food industry waste but also an important economic source of bioactive compounds that could be used for food active packaging.

Spent coffee grounds (SCG) contain bioactive compounds. In this work, given the increasing demand to valorize waste and use green technologies, SCG were submitted to extraction by carbon dioxide (CO2) in supercritical and liquid conditions. The extraction parameters were varied to obtain the maximum yield with the maximum antioxidant activity. The use of supercritical and liquid CO2 with 5% ethanol for 1 h provided yields (15 and 16%, respectively) comparable to those obtained by control methods for 5 h and extracts with high total polyphenolic contents (970 and 857 mg GAE/100 g oil, respectively). It also provided extracts with DPPH (3089 and 3136 μmol TE/100 g oil, respectively) and FRAP (4383 and 4324 μmol TE/100 g oil, respectively) antioxidant activity levels higher than those of hexane extracts (372 and 2758 μmol TE/100 g oil, respectively) and comparable to those of ethanol (3492 and 4408 μmol TE/100 g oil, respectively). The SCG extracts exhibited linoleic, palmitic, oleic, and stearic acids (predominant fatty acids) and furans and phenols (predominant volatile organic compounds). They were also characterized by caffeine and individual phenolic acids (chlorogenic, caffeic, ferulic, and 3,4-dihydroxybenzoic acids) with well-known antioxidant and antimicrobial properties; therefore, they could be used in the cosmetic, pharmaceutical, and food sectors.

The butyric acid content produced by three Lactobacillus plantarum (Lactiplantibacillus plantarum) strains (FP37, FP38 and FP48) deposited as probiotic strains was determined. The experimentation was carried out to evaluate whether the production of butyric acid was due to lipolytic activity for the presence of specific lipases or was related to the fermentation of saccharides. Therefore, the three strains were inoculated in different substrates with and without the addition of fat (tributyrin). The free butyric acid contents were determined by gas chromatography after distilling each culture medium. The results showed that butyric acid production occurred mainly in the substrates supplemented with fat and therefore it was linked to the activity of specific L. plantarum lipase. The L. plantarum FP48 strain produced the highest amount of butyric acid in fat substrates and could be a useful strain in the development of dairy products with functional properties.

Tomato waste is characterized by high amounts of bioactive compounds, such as carotenoids, polyphenols and essential fatty acids. In this work, oleoresins were produced from tomato waste (skins + seeds) and skins using carbon dioxide under liquid and supercritical conditions. The use of ethanol as a co-solvent was also evaluated. Compositions of the oleoresins were analysed and compared to oleoresin obtained by means of an organic solvent, which was used as the control. Oleoresin extraction from the waste by liquid and supercritical CO2 provided the highest yields (12.5-12.9%). The extracts obtained from the skins with supercritical CO2 without ethanol had the highest content of α- and γ-tocopherols (80 and 575 mg/100 g oleoresin, respectively), while lycopene and β-carotene were found at 205 and 75 mg/100 g oleoresin, respectively. The highest quantity of polyphenols (9305 mg GAE/100 g oleoresin) was found in the oleoresin extracted from skin by supercritical CO2with ethanol. All oleoresins were characterized by a high antioxidant activity, which improved with the synergy of carotenoids, tocopherols and polyphenols.

Pyroglutamic acid (pGlu) influences the aromatic and sensory properties of foods and has several benefits for human health. The presence and kinetics of pGlu formation in fermented milk samples were investigated from a chemical point of view. Plain yoghurt, kefir and other probiotic fermented milk products available on the market were analysed to quantify lactic acid and pGlu. The pGlu concentrations in fermented milks ranged from 51.65 to 277.37 mg 100 g-1 dry matter. Laboratory-scale fermented milk was produced, and samples were taken at different times of fermentation and storage to construct the kinetics curve. At the beginning of the fermentation process, pGlu was already present in UHT milk (188.69 mg 100 g-1 dry matter) used to elaborate fermented milk, and its content increased not only during fermentation but during storage as well, reaching up to 403.56 mg 100 g-1 dry matter after 30 days.

Rocket species are rich in nutrients with well-known bioactive activity, but their content depends on several factors, such as plant–UV radiation interaction. In this work, we measured the production of nutritional elements in wild rocket (Diplotaxis tenuifolia L.) leaves as a function of exposure to UV-B radiation by adopting a combined approach. The wild rocket plants were grown under three greenhouse cover films (A, B, and C) having different transmittivity to UV-B and the fresh-cut leaves were exposed to UV-B in postharvest for 45, 150, 330, and 660 s. The content of chlorophyll, carotenoids, phenolic compounds, ascorbic acid, and the antioxidant activity were determined. Chlorophyll, carotenoids, and total phenolic content were significantly increased by the combination of Film C and treatment with UV-B for 45 s. The predominant phenolic compounds were kaempferol, isorhamnetin, and quercetin. Film C also elicited an increase in ascorbic acid (the most abundant antioxidant compound in the range 374–1199 per 100 g of dry matter) and antioxidant activity. These findings highlighted an increase in bioactive compound content in the wild rocket when it was cultivated under Film C (diffused light film with a tailored UV-B transmission dose) and treated with UV-B radiation for 45 s postharvest, corresponding to an energy dose of 0.2 KJ m−2.

“Sfogliatella riccia napoletana” is a typical pastry from Naples (Italy), traditionally produced using lard. In the bakery industry, palm oil is widely used to replace lard in order to obtain products without cholesterol, but it is currently under discussion, which is mostly related to the sustainability of its cultivation. Therefore, in this work, lard was replaced with palm oil-free vegetable blends composed of sunflower oil, shea butter, and coconut oil in different percentages. Traditional pastries produced with lard and pastries produced with palm oil were used as controls. Moisture, aw, free acidity, peroxide value, fatty acids, total polar compounds, and global acceptability were determined in the obtained pastries. The results indicated that the use of a vegetable oil blend composed of 40% sunflower oil, 40% shea butter, and 20% coconut oil minimized the formation of oxidized compounds (peroxides and total polar compounds) during cooking and produced a product with a moisture content very similar to that of the traditional pastry that was appreciated by consumers.

Sourdough is an old example of a natural starter composed of a mixture of flour, water, and metabolites and is produced by naturally occurring lactic acid bacteria and yeasts that influence bread aroma. In this work, four types of sourdough were used to prepare bread: one sourdough with yeast beer and three with bacteria and yeasts. The physicochemical parameters (pH, moisture, water activity, and organic acids) of the bread and sourdoughs were assessed. Lactic, acetic, and succinic acids were found in considerable amounts in sourdoughs and the corresponding breads. The fermentation quotient (molar ratio between lactic and acetic acid) ranged from 0.39 to 3.4 in sourdoughs. Lactic acid was prevalent in all types of bread and showed the highest value in bread made from sourdough with a 1.5 bacteria/yeast ratio (8722.24 mg/kg). Moreover, volatile organic compounds were identified in bread samples. Alcohols, aldehydes, and acetic acid were mainly found. The alcohol concentration ranged from 140.88 to 401.20 ng/g. Aldehydes ranged from 185.01 to 454.95 ng/g, and acetic acid ranged from 91.40 to 173.81 ng/g. Bread prepared from sourdough with a 1.5 bacteria/yeast ratio showed a considerable amount of alcohols and acetic acid.

Campania, due to its pedo-climatic conditions and to its large varietal heritage, is able to produce oils with high typicity, each different from the other. In this study a “minor” autochthonous cultivar of Campania “Oliva Bianca” was analyzed. In autumn 2020, on drupes from trees belonging to the Campania germplasm collection a varietal characterization through physical, chemical and chromatic parameters at the harvest was carried out. Phenolic compounds profile, fatty acids composition and volatile organic compounds have been investigated in the resulting oil. Quality indices, organoleptic and sensory qualities (panel test) were also determined on the oil. Drupe weight was 4.31 g, flesh/pit ratio was 3.68 and the accumulation of oil content at harvest in drupes was 18.63% FW. The drupes showed high anthocyanins content equal to 116.10 mg/kg. In the oil studied, the secoiridoids represented the 82.25% of total phenolic compounds, the concentration of oleic acid was 74.82% and the most present volatile compound was trans-2-hexenal (72.30%). High secoiridoid derivatives concentrations such as oleuropein (85.93 mg/kg) and ligstroside (122.43 mg/kg) aglycones were showed. This study showed a good content of qualitative and quantitative parameters of “Oliva Bianca” oil and drupe, that can have important beneficial effects on human health.

Seed inoculation of forage crops by arbuscular mycorrhizal fungi (AMF) generally results in higher profitability, but also modifies the chemical composition of silage in terms of increased biomass, protein, and dry matter. Raw milk aroma is affected by the type of feed. This work investigated the influence of ensiled forage obtained by seed inoculation with AMF on the volatile fractions and fatty acid composition of milk. Two experiments were carried out: in the first, buffaloes were fed maize silage, and in the second, cows were fed sorghum silage. The volatile fractions of milk were quantified by headspace solid-phase micro-extraction (HS-SPME), combined with gas chromatography&ndash, mass spectrometry (GC-MS), and fatty acids by gas chromatography (GC). The ensiled forage obtained with AMF increased saturated fatty acids (SFAs), and decreased monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) in both experiments. The volatile fraction in milk samples obtained from bovines fed mycorrhizal ensiled forage showed an increase of free fatty acids and ketones, responsible for cheesy and fruity odors. Aldehydes, responsible for green and grassy notes, increased only in the milk from buffaloes fed ensiled maize. Our results suggest that inoculation of maize and sorghum seed with AMF, combined with a low rate of fertilizers, leads to ensiled forage that could slightly affect the FA profile and odor quality of milk.

The primary objective of this study was to evaluate the impact of the amount and type of food dietary fiber on salivary concentrations of N-acylethanolamines (NAEs) and glucose upon food mastication and in the post-prandial phase. Three types of biscuits enriched with 3% barley β-glucan (βGB) or whole-wheat bran (WWBB) or without dietary fiber (control, CB) were developed. A crossover randomized human study was carried out by collecting saliva samples from eighteen healthy and fasting participants in a resting condition, upon mastication of parafilm and one of the three biscuits. Subsequently, the amount of biscuits consumed in an ad-libitum breakfast was measured and post-prandial saliva samples, blood glucose, appetite, and food liking were collected over the following 2 h. Salivary concentration of oleoylethanolamide (OEA) and linoleoylethanolamide (LEA) significantly increased during all biscuits mastication compared to food-free conditions, with OEA increasing more (~ 138 folds) than LEA (~ 7 folds). Subjects consumed always 75 g of biscuits at breakfast. Salivary OEA peaked at 15 min and returned to baseline concentration at 60 min after consumption of all types of biscuits whereas LEA peaked only after WWBB. Fifteen minutes after βGB consumption all NAE levels were significantly lower than those after WWBB. No difference of biscuit type on post prandial blood glucose was recorded. Results demonstrated that NAEs were released in saliva during biscuit mastication, independently from dietary fiber composition. The type of dietary fiber could influence the persistence of NAEs in saliva over 30 min after consumption. Future studies will clarify the mechanisms behind these findings and the role of salivary NAEs in food liking and appetite cues after food consumption.