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• Self-assembled heat-induced gels had higher mechanical strength. • Hydrophobic interactions had a greater role in self-assembled heat-induced gels. • Self-assembled cold-induced gels had better water retention and dense structure. • Whether or not heat treatment is used to form gels may play a more important role. • Self-assembled cold-induced gels could effectively load bioactive substances. Based on the findings of our previous studies, a comprehensive comparative investigation of the quality and formation mechanism of gels obtained from protein self-assemblies induced by different methods is necessary. Self-assembled heat-induced gels had higher gel mechanical strength, and hydrophobic interactions played a greater role. Whether or not heat treatment was used to induce gel formation may play a more important role than the effect of divalent cations on gel formation. Hydrogen bonds played an important role in all gels formed using different gelation methods. Furthermore, Self-assembled cold-induced gels were considered to can load bioactive substances with different hydrophilicity properties due to the high water-holding capacity and the smooth, dense microstructure. Therefore, β-lactoglobulin fibrous and worm-like self-assembled cold-induced gels as a delivery material for hydrophilic bioactive substances (epigallocatechin gallate, vitamin B 2) and amphiphilic bioactive substance (naringenin), with good encapsulation efficiency (91.92 %, 97.08 %, 96.72 %, 96.52 %, 98.94 %, 97.41 %, respectively) and slow-release performance. [ABSTRACT FROM AUTHOR]

Fatty acid (FA), carotenoid and vitamin contents of UK eggs were assessed for four production systems (caged (CA), free-range (FR), organic (OR) and extensive organic (EO)) as well as season. The impact of enforced housing, due to avian influenza, was also investigated. Production system did not alter vitamin D 3 , B 2 or B 9 content, but significantly influenced nutritionally desirable FA, carotenoid and vitamins A and E - concentrations decreased as production intensity increased, although for most, CA and FR did not differ significantly. Vitamin E and FA profiles for OR and EO were also similar, although carotenoids were higher in EO eggs. In contrast, FA, carotenoids, vitamins E and B 9 were consistent throughout the year, unlike vitamins A, D 3 and B 2 , which fluctuated with season; D and B 2 were higher in July than January and lower vitamin A was the only detected implication from enforced housing of FR and OR birds. • Fatty acid, carotenoid and vitamins in eggs from caged, free range and organic hens • Eggs from free range and caged systems were very similar • Nutrients in organic eggs were higher than free range and cage eggs • Vitamins A, E, B 9 , carotenoids and fatty acids were consistent throughout the year • Vitamin D and B 2 were higher in summer than winter [ABSTRACT FROM AUTHOR]

Differently colored foxtail millet (Setaria italica) cultivars were compared regarding their amylose, B-complex vitamin, vitamin E, and phenolic compositions, as well as the bioaccessibility of their phenolics in simulated in vitro digestion. Dark-colored foxtail millets contained more thiamine, pyridoxine, and tocopherols, but less riboflavin, than light-colored ones. Phenolics were more abundant in dark-colored cultivars. Insoluble bound fractions accounted for 75%–83% of the total phenolics, with ferulic acid detected as the most plentiful compound. The major bioaccessible phenolic was free ferulic acid, with 100%–120% bioaccessibility, depending on cultivar, followed by p -coumaric acid and isoferulic acid (50%–80%). These relatively high bioaccessibilities were likely due to the release of soluble conjugated or insoluble bound phenolics during digestion. However, the contents of other free phenolics were largely decreased following in vitro digestion, resulting in low bioaccessibility, which also means that the release from the conjugated and bound fractions was poor. • Improved phytochemical profiling of compounds in foxtail millet. • Dark-colored millets contain higher levels of conjugated and bound phenolics. • First report of conjugated and bound phenolics' bioaccessibility in foxtail millet. • Free ferulic acid was the major bioaccessible phenolics. [ABSTRACT FROM AUTHOR]

[Display omitted] • Di-Tyr is a protein crosslink produced by light-induced oxidation. • Formation of di-Tyr is detected in milk after 1-day light exposure. • Immune gold labelling evidenced presence of di-Tyr on casein micelles. • Formation of di-Tyr may change casein susceptibility to proteolysis. • No protein aggregation was observed in milk after 14-day light exposure. Formation of the protein crosslink di-Tyrosine was studied in PET-bottled pasteurized milk exposed to fluorescent light in a commercial display cabinet. An HPLC method with fluorescence detection was developed and intra-laboratory validated using pure di-Tyrosine synthesized on purpose. Di-Tyrosine was detected after 1-day lightening and increased up to 7 days, reaching around 250 and 320 µg/g protein in whole and partly skimmed milk, respectively. Afterward, a progressive decrease occurred. By transmission electron microscopy with specific immune gold labelling, presence of di-Tyrosine was observed for the first time on the surface of casein micelles of lightened milk. The crosslink formation, however, did not bring to protein aggregation phenomena detectable by laser light scattering measurements. Exposure to light also induced degradation of riboflavin and decrease of yellowness index. Di-Tyrosine proved to be a suitable indicator to evaluate the progress of protein oxidation in pasteurized milk during storage on the market. [ABSTRACT FROM AUTHOR]

[Display omitted] • A water-in-oleic acid-in-water multiple emulsion was successfully formulated. • The emulsion was stabilized by phosphatidylcholines and PPI-saccharide conjugates. • The phosphatidylcholine concentration was crucial for emulsion stability. • The conjugate enhanced the co-delivery efficiency of bioactive ingredients. Hydrophobic β-carotene and hydrophilic riboflavin offer a wide range of health benefits, but their limited stability and bioaccessibility pose challenges to their use in the food industry. This study developed a water-in-oleic acid-in-water (W/OA/W) emulsion. The effects of internal/external water phase emulsifiers were investigated on their microstructure, encapsulation efficiency, and stability. Only 0.05 wt% soybean-derived phosphatidylcholine was required as a lipophilic emulsifier to produce W/OA/W emulsions that can encapsulate both hydrophobic β-carotene and hydrophilic riboflavin. Compared to the commercial pea protein isolate (PPI), the PPI-xylooligosaccharide conjugate demonstrated superior performance as hydrophilic emulsifiers in stabilizing W/OA/W emulsions. The W/OA/W emulsion co-delivery system improved the thermal stability, light stability, and bioaccessibility of β-carotene, as well as the light stability of riboflavin. Overall, the W/OA/W emulsion holds great promise for application in natural food and for co-delivering hydrophobic and hydrophilic bioactive ingredients. [ABSTRACT FROM AUTHOR]

[Display omitted] • Fast-softening 'Cuixiang' kiwifruit showed higher polygalacturonase activities during softening. • Five metabolic modules mainly contribute to the quality differences of two cultivars. • 30 metabolites were indicative for ripening quality in both cultivars. • d -glucose, d -maltose, 2-hydroxybutyric acid, phenyllactate, and vitamin B2 were taken as key markers of kiwifruit quality. Research into variations between kiwifruit varieties particularly their softening quality during storage is important in improving kiwifruit quality. The potential reasons for ripening quality differences between 'Cuixiang' (CX) and 'Hayward' (HWD) kiwifruit were analyzed by physiology and metabolomic data combined with the random forests learning algorithm. The results showed that the storability difference between the two varieties mainly resulted from differences in polygalacturonase (PG) and β-galactosidase activities. The 1 °C slowed the fruit softening process of both varieties by decreasing their PG activities. A total of 368 metabolites were identified and amino acid, carbohydrate, cofactors and vitamins, as well as nucleotide metabolism are key metabolic modules that affect the ripening differences of CX and HWD kiwifruit. A total of 30 metabolites showed remarkable ability in distinguish the ripening quality of CX and HWD kiwifruit, in which d -glucose, d -maltose, 2-hydroxybutyric acid, phenyllactate, and vitamin B2 were noteworthy for their potential application on the evaluation of kiwifruit taste and nutritional value. These findings provide positive insights into the underlying mechanism of ripening quality differences between CX and HWD kiwifruit and new ideas for identifying key metabolic markers in kiwifruit. [ABSTRACT FROM AUTHOR]

• Effects of headspace conditions on artefactual benzene formation were scrutinized. • Low headspace temperature is essential for minimal risk of false positive results. • A reliable HS-GC/MS method for benzene monitoring in beverages was suggested. • Eight potential effectors for benzene formation were examined using DoE. • Individual and interactive effects of effectors were revealed using a FFD. A headspace sampling-gas chromatography/mass spectrometry (HS-GC/MS) method using mild HS conditions (40 °C, 30 min) was established, validated in terms of specificity, linearity (1.75–87.65 ng mL−1), precision (0.3–9.1% RSD), and accuracy (81.1–117.7%); and applied for the monitoring of 900 commercial beverage samples of six different types. These mild (low-temperature) conditions were compared with 1) optimized (high-temperature) conditions and 2) a liquid-phase microextraction method involving no heat treatment. This method was desirable because a high equilibrium temperature induced artefactual benzene formation from benzoate and ascorbic acid. In a 2 IV 8 - 3 fractional factorial design, eight variables—ascorbic acid, benzoate, benzaldehyde, Cu2+, Fe2+, riboflavin, pyridoxine, and heat treatment—were tested as potential factors affecting benzene formation. All variables except Fe2+ and pyridoxine significantly affected benzene formation, both individually and interactively. The present study suggests an accurate and reliable method for benzene analysis and provides strategies to prevent unintentional benzene formation in beverages. [ABSTRACT FROM AUTHOR]

[Display omitted] • Bi-PRF/CB/GCE was fabricated and used to determine metal ions for the first time. • The modified GCE shows satisfactory performance in the analysis of ions by DPASV. • Bi-PRF/CB/GCE performs well in terms of reproducibility and stability. • The modified electrode was used to detect Pb2+ and Cd2+ in different food samples. • A comparison of the electroanalytical method versus AAS was made for food samples. In this research, a poly (riboflavin)/carbon black-modified glassy carbon electrode (PRF/CB/GCE) is introduced as a novel electrochemical sensor toward Cd2+ and Pb2+ simultaneous measurement in presence of bismuth ions, applying differential pulse anodic stripping voltammetry (DPASV). Regarding the optimized conditions, the linear ranges were achieved from 0.5 to 600 nM for Cd2+ and Pb2+. The detection limit (LOD) was found to be 0.16 nM for Cd2+ and 0.13 nM for Pb2+. In order to perform the technique in real application, the proposed electrode was used to simultaneously detect ions in rice, honey, and vegetable samples with satisfactory recoveries – indicating that the sensor possesses good practicability to determine Cd2+ and Pb2+. Moreover, an atomic absorption spectrometry (AAS) was used in order to detect the concentration of ions as a reference technique in rice, honey, and vegetable samples. [ABSTRACT FROM AUTHOR]

Type I photo-oxidation generates Trp-(TrpN ) and Tyr-derived (TyrO ) radicals in proteins which can dimerize producing cross-links, or alternatively react with O 2 . It was therefore hypothesized that the O 2 concentration may have a significant effect on dye-photosensitized reactions. We studied photo-oxidation of α- and β-caseins induced by riboflavin (RF), a photosensitizing vitamin present in milk, under aerobic and anaerobic conditions. Triplet-state RF induced oxidative modifications on both caseins, and significant levels of cross-links. The extent of damage, and the yield of cross-links versus oxidized products, was dependent on the O 2 concentration. In the absence of O 2 , the overall extent of damage was decreased, but the yield of cross-linked products was significantly elevated. These cross-links are consistent with inter- and intra-molecular di-Tyr or di-Trp bridges. Alternative cross-links were detected in the presence of O 2 , consistent with pathways involving the reaction of protein radicals with O 2 or O 2 − . [ABSTRACT FROM AUTHOR]

Heat-induced color changes of crustaceans are commonly described as the release of astaxanthin. In this study on Crangon crangon , it was found that astaxanthin plays a minor role in the (dis)coloration. By LC-HRMS, two polar, process dependent pigments were found. One pigment was identified as riboflavin and one as drosopterin (level-2 certainty). Thermal treatments had highest effect on drosopterin concentration changes and were chosen as indicator for a kinetic study of heat-induced color changes. The kinetic data fitted a consecutive step model ( r 2  = 0.971), including a first step in which drosopterin was released ( k d,85°C  = 0.95 ± 0.09 min −1 ; Ea d  = 105 ± 4 kJ/mol) and a second step where drosopterin is degraded ( k b,85°C  = 0.02 ± 0.002 min −1 ; Ea b =  190 ± 15 kJ/mol). The kinetic model shows that shrimp should be heated at lower temperatures (<80 °C) than the heating temperatures used by fishermen (86–101 °C), creating opportunities for quality optimization. Therefore, this study delivers essential information needed in a comprehensive quality optimization study of the cooked brown shrimp. [ABSTRACT FROM AUTHOR]

Many food and feed additives result from fermentation of genetically modified (GM) microorganisms. For vitamin B2 (riboflavin), GM Bacillus subtilis production strains have been developed and are often used. The presence of neither the GM strain nor its recombinant DNA is allowed for fermentation products placed on the EU market as food or feed additive. A vitamin B 2 product (80% feed grade) imported from China was analysed. Viable B. subtilis cells were identified and DNAs of two bacterial isolates (LHL and LGL) were subjected to three whole genome sequencing (WGS) runs with different devices (MiSeq, 454 or HiSeq system). WGS data revealed the integration of a chloramphenicol resistance gene, the deletion of the endogenous riboflavin ( rib ) operon and presence of four putative plasmids harbouring rib operons. Event- and construct-specific real-time PCR methods for detection of the GM strain and its putative plasmids in food and feed products have been developed. [ABSTRACT FROM AUTHOR]

• Fifteen commercial tannins were screened for avoiding the light-struck taste (LST). • The tannins limited the degradation of methionine. • The content of volatile sulfur compounds was up to 10-folds lower with tannins. • Flavan-3-ols and tannic acid were related to DMDS and DMTS, and MeSH, under oxic condition. • Tannins can be a suitable tool to effectively prevent LST appearance. The light-struck taste (LST) is a fault occurring in white and rosé wines associated to the formation of volatile sulfur compounds (VSCs) due to the reactions between riboflavin (RF) and methionine (Met). We investigated the possible preventing effect of 15 commercial tannins of different origin in model wine added with RF and Met, under oxic and anoxic conditions, and submitted to standardized light-exposure. All the tannins limited the degradation of Met in comparison to the tannin-free samples. Lower concentrations of VSCs were found in presence of tannins even under anoxia, condition favouring their formation. The sniffing trials evidenced the minor perception of cooked cabbage note with added tannins. The multivariate analysis showed the presence of flavan-3-ols was related to the formation of DMDS and DMTS, while tannic acid was related to MeSH, both the behaviors occurring under oxic condition. The study highlighted the ability of tannins to prevent the LST. [ABSTRACT FROM AUTHOR]

• Application of green AgNPs synthesized by Rosa damascena mill L. anthocyanin extract as a new ingredient in nanoencapsulation process. • Co-nanoencapsulation of Rf and ecofriendly AgNPs in potato starch by freeze-drying method. • Rf Encapsulation efficiency enhancement in starch by adsorption of drug on aggregated AgNPs. • Nanoencapsulation improved thermal stability, antioxidant and antibacterial activities of nanocapsules compared to free encapsulates. • Strong association between AgNPs/Rf /starch nanocapsules and BSA under physiological conditions. Riboflavin (Rf), an externally supplied nutrient, is highly photosensitive, and should be protected from sunlight once used in food and pharmaceutical manufacturing. The applications of encapsulated Rf have recently developed due to their therapeutic properties. In this study, the use of green silver nanoparticles (AgNPs) synthesized by Rosa damascena mill L. extract to control the encapsulation efficiency of Rf in potato starch was demonstrated for the first time. Starch/Rf, Starch/AgNPs/Rf and Starch/AgNPs nanocapsules were characterized by Fourier-transform infrared, field emission scanning electron microscopy, differential scanning calorimetry, and brunauer-Emmett-Teller techniques. The obtained results showed that the presence of AgNPs reduces Rf nanocapsules size (from 340 to 327 nm), increases the encapsulation efficiency (21.14 ± 0.62 to 92.52 ± 1.32 %) and improves the thermal stability, antibacterial and antioxidant activities. Moreover, UV–vis spectroscopy demonstrated the stronger association of AgNPs/Rf and AgNPs/Rf/Starch nanocapsules with BSA under physiological conditions. [ABSTRACT FROM AUTHOR]

The influence of particle size and optical properties on the stability of fish oil-in-water emulsions to riboflavin-induced oxidation by blending different combinations of small (d = 44 nm) and large (d = 216 nm) lipid droplets was examined. Emulsion turbidity increased with increasing mean droplet diameter due to greater light scattering by larger particles. The influence of droplet size on the stability of the emulsions to riboflavin-induced lipid oxidation during storage at 20 or 37 °C was measured. At 37 °C, the rate of lipid hydroperoxide formation increased with decreasing droplet diameter, but there were no significant differences in propanal concentrations. At 20 °C, both peroxide and propanal values indicated that the rate of oxidation increased with decreasing droplet size. These data show that riboflavin was more effective at promoting oxidation in nanoemulsions containing small droplets because light was able to penetrate more easily and generate reactive oxygen species. [ABSTRACT FROM AUTHOR]

• Bioactive compound contents in brown rice improved after solid-state fermentation. • Solid-state fermentation increased dietary bioavailability of bioactive compounds. • Outer cortex was separated from starch endosperm after solid-state fermentation. • Solid-state fermentation had softening, peeling and dissolution act on brown rice. • Aspergillus oryzae and Lactiplantibacillus plantarum performed better than others. The effects of solid-state fermentation (SSF) with Lactiplantibacillus plantarum , Saccharomyces cerevisiae , Rhizopus oryzae , Aspergillus oryzae, and Neurospora sitophila were determined on the bioactive compound content and grain microstructure of brown rice (BR). After SSF, the β-glucan, arabinoxylans, γ-oryzanol, thiamine, riboflavin, phenolic, and flavonoid contents increased by 147, 11.2, 30.5, 16.9, 21.1, 76%, and 49.6%, respectively, indicating a marked increase in bioactive compound content. In addition, the water-soluble dietary fiber and arabinoxylan contents, and free phenolic and flavonoid contents significantly increased (p < 0.05). These changes were consistent with the microstructural changes observed after SSF, i.e., the outer cortex was rough, cracked, porous and separated from the starch endosperm, which was also cracked and porous; this should increase the dietary bioavailability of the bioactive compounds. SSF, especially with A. oryzae and Lb. plantarum , greatly enhanced the bioactive compound content in BR and has great potential in BR processing. [ABSTRACT FROM AUTHOR]

This study investigated the kinetics of immobilisation and release of riboflavin, amino acids and peptides from whey microbeads. Blank whey microbeads were placed in solutions of the compounds. As the volume of microbeads added to the solution was increased, the uptake of the compounds increased, to a maximum of 95% for the pentapeptide and 56%, 57% and 45% for the dipeptide, riboflavin and tryptophan respectively, however, the rate of uptake remained constant. The rate of uptake increased with increasing molecule hydrophobicity. The opposite was observed in the release studies, the more hydrophobic compounds had lower release rate constants ( k r ). When whey microbeads are used as sorbents, they show excellent potential to immobilise small hydrophobic molecules and minimise subsequent diffusion, even in high moisture environments. [ABSTRACT FROM AUTHOR]

• Characterized riboflavin phosphorescence in four cryosolvents at 77 K and above. • Average probe lifetimes were generated using a variety of fitting models. • Lifetime decreased with temperature in both the glass below and the melt above Tg. • Probe showed good sensitivity to β relaxations in glass and α relaxations at Tg. • Riboflavin sensitive to wide range of molecular motions in amorphous solid foods. The molecular mobility of amorphous excipients is important for the stability of biomaterials during preservation, facilitating matrix formulation and product design. Phosphorescence spectroscopy is a sensitive optical method to study molecular mobility. However, there is a need to expand the pool of probes available for analysis since molecules differ in sensitivity. This research explored the feasibility and limitations of using riboflavin as a phosphorescent probe for monitoring matrix molecular mobility. Phosphorescence decays of riboflavin in four amorphous cryosolvents (aqueous solutions of glycerol, ethanol, sucrose, and dextran) were collected at 77 K to capture its natural phosphorescence lifetime (estimated at 170 ms). Decays were also collected during ballistic heating to assess the sensitivity of riboflavin towards changes in matrix molecular mobility. Riboflavin exhibited good sensitivity towards matrix secondary relaxations in the glass, indicating that riboflavin has excellent potential as an edible phosphorescent probe for molecular mobility in food and pharmaceutical products. [ABSTRACT FROM AUTHOR]

Highlights: [•] Whey protein microbeads were successfully used as sorbents for encapsulation of peptides. [•] Encapsulation of the peptides by the microbeads occurred by a partitioning process. [•] The % encapsulation of amino acids and peptides increased with increasing molecule hydrophobicity. [ABSTRACT FROM AUTHOR]

Highlights: [•] The first study proposing simultaneous determination of caffeine, caramel and riboflavin by fluorescence spectrometry. [•] Synchronous fluorescence technique coupled with partial least squares was used. [•] LODs better than those obtained by conventional methods are reached. [•] The method provided comparable results with those found by HPLC reference method. [Copyright &y& Elsevier]

[Display omitted] • Photoinduced formation of sulfur compounds reaches 26% of absorbed photons. • Methional may not be sole intermediate in the formation of volatile sulfur species. • No wavelength or pH dependence for the formation of volatile sulfur species. • Disulfides are formed at early irradiation times. • Formation of a methionine dimer cation radical intermediate is plausible. The mechanism responsible for the appearance of the light-struck fault upon exposure of white wines and Champagnes to natural or artificial light is examined in light of new experiments involving methionine analogues. The latter show that the formation of volatile sulfur species upon irradiation of riboflavin in the presence of methionine in model wine solutions at pH 3 is not dependent on the existence of neighboring group stabilization of the sulfur-centered cation radical through a 5- or 6-membered cyclic intermediate. Instead, the formation of a dimer radical cation is proposed in agreement with the formation of oxidation products such as dimethyl disulfide at early reaction times and the observed steric effect upon product distribution. The limiting quantum yield for the release of sulfur atoms from a solution of methionine in model wine solutions at pH 3.5 containing riboflavin was found to be 0.26 (435 nm irradiation). No dependence of the quantum yield or product distribution on the irradiation wavelength was found over the range 365–90 nm. [ABSTRACT FROM AUTHOR]

• Nutritional composition of coffee silverskin (CSS) from arabica coffee. • Comprehensive assessment of macrominerals (7) and microminerals (23) in CSS. • Vitamin B 3 (2.51–3.07 µg/g) and vitamin B 2 (0.18–0.20 µg/g) are present in CSS. • Phytosterols analysis revealed high levels of β-sitosterol (77.1 ± 2.8 mg/kg). The present study assessed the nutritional composition of coffee silverskin (CSS) obtained from arabica roasted coffee. Following validated analytical methods, CSS resulted to be a high source of proteins (14.2 g/100 g) and dietary fibers (51.5 g/100 g). Moreover, the mineral analysis revealed high contents of calcium (1.1 g/100 g) and potassium (1.0 g/100 g). To date, this study provided the widest mineral profile of CSS with 30 minerals targeted including 23 microminerals with high levels of iron (238.0 mg/kg), manganese (46.7 mg/kg), copper (37.9 mg/kg), and zinc (31.9 mg/kg). Moreover, vitamins B 2 (0.18–0.2 mg/kg) and B 3 (2.5–3.1 mg/kg) were studied and reported for the first time in CSS. β-sitosterol (77.1 mg/kg), campesterol, stigmasterol, and Δ5-avenasterol, were also observed from the phytosterol analysis of CSS with a total level of 98.4 mg/kg. This rich nutritional profile highlights the potential values of CSS for innovative reuses in bioactive ingredients development. [ABSTRACT FROM AUTHOR]

• Photodegradation of wine aromatic precursors. • Volatile sulfur compounds in white and rosé wines exposed to lights. • LED technology to preserve wine quality. The effect of LEDs light on the formation of volatile sulfur compounds (VSCs) and the final sensory quality of white and rosé wines was evaluated. Thus, different commercial wines were exposed for ten days to three types of lights. All wine samples were analyzed throughout the exposure period to determine the usual oenological parameters together with some other chemical characteristics (color evolution; riboflavin, cysteine and methionine photodegradation), VSC amounts and sensory characteristics. The results showed that the wines exposed to ultraviolet light suffered greater degradation of the aromatic precursors, mainly riboflavin, and had higher concentrations of VSCs. Regarding LED lights, these produced minimal degradative effects. So that we can consider this type of light as an alternative to reduce the economic impact that currently occurs due to the photodegradation of bottled wines. [ABSTRACT FROM AUTHOR]

Highlights: [•] The contents of some B vitamins were different in 10 black soybean varieties. [•] The responses of riboflavin and thiamine were most similarly associated in the PCA loading plot. [•] Cotyledon colour factor differently affected the correlation responses. [ABSTRACT FROM AUTHOR]

Highlights: [•] Riboflavin protected the oil in the salad dressing from photo-oxidation. [•] Crystallisation peaks shifted to higher temperatures and enthalpies during storage. [•] Riboflavin reduced headspace oxygen, peroxide values and volatiles in the oil. [Copyright &y& Elsevier]

Highlights: [•] A recombinant protein from Bacteroides thetaiotaomicron is used to scavenge flavins. [•] Riboflavin could be extracted from bovine milk without prior sample preparation. [•] Most of the riboflavin is unspecifically bound to milk components. [•] FMN and FAD are only detectable in trace amounts after acid-treatment. [ABSTRACT FROM AUTHOR]

Highlights: [•] pH24h, nitrifyers and muscle types affected nutritional attributes of dry-cured ham. [•] Oxidative status of dry-cured ham was related to pH24h, nitrifyers addition and muscle types. [•] pH24h was the most important factor affecting dry-cured ham characteristics. [•] Curing salts and high pH24h decrease both nicotinamide and pyridoxine content. [Copyright &y& Elsevier]

Abstract: Effects of β-carotene on the oxidative stability of chlorophyll or riboflavin photosensitized oil-in-water (O/W) emulsions were determined by analysing the depleted headspace oxygen content, lipid hydroperoxides, fluorescence intensity, and headspace volatiles. As the concentration of β-carotene increased from 0 to 10, 100, and 1000μM, the oxidative stability of samples containing chlorophylls decreased in a concentration-dependent manner under light, indicating that β-carotene acted as a prooxidant. However, in riboflavin photosensitized O/W emulsions, 100 and 1000μM β-carotene inhibited lipid oxidation. Although β-carotene protected both photosensitisers in O/W emulsions, β-carotene displayed antioxidative or prooxidative properties, which depended on the polarity of the photosensitisers. The development of t-2-heptenal and 1-octen-3-ol increased greatly in chlorophyll sensitised O/W emulsions with an increase in β-carotene concentration, implying that more singlet oxygen oxidation occurred due to the higher levels of remaining chlorophylls. However, the content of t-2-heptenal and 1-octen-3-ol in the riboflavin sensitised O/W emulsions was not significantly correlated with the β-carotene concentration, which indicates that β-carotene in the lipid particles effectively quenched singlet oxygen. [Copyright &y& Elsevier]

Abstract: Pigmentation enhancement in a Chardonnay wine with high flavan-3-ol concentration was examined by irradiating the wine under controlled conditions. Heating the wine in darkness required temperatures in excess of 50°C before enhanced pigmentation became apparent. It was found that ultraviolet and, to a lesser extent, low wavelength visible light contributed to pigment production. The development of pigmentation depended on wine bottle glass colour: Flint>Arctic Blue>French Green>Antique Green. This is in agreement with the transmission characteristics of the bottles with even the darkest (Antique Green) allowing the transmission of some ultraviolet light. Riboflavin, when added to the wine, degraded rapidly when exposed to radiation <400nm. The degradation of riboflavin and the onset of colour development depended on the actual amounts as well as the ratio of riboflavin to flavan-3-ol, suggesting that a complex series of reactions are occurring. A degradation product of riboflavin may be contributing to the increase in absorbance in the visible region observed during light exposure. [Copyright &y& Elsevier]

Abstract: Riboflavin (vitamin B2) and its metabolite lumichrome were quantified in 117 samples from 11 unifloral honeys types (Arbutus unedo L., Asphodelus microcarpus Salzm. et Viv., Citrus spp., Eucalyptus spp., Hedysarum coronarium L., Castanea sativa L. honeydew, Mentha spp., Paliurus spina-christi., Salix spp., Salvia officinalis L., Satureja spp.). The quantification of these two compounds was performed by LC–DAD method which does not require sample purification. The proposed method in our study has low limits of detection and quantification, very good linearity in a large concentration range and very good precision. It allows simultaneous determination of 5-hydroxymethylfurfural (HMF) and known chemical biomarkers of unifloral honeys such as abscisic acid diastereomers, homogentisic acid, methyl syringate and kynurenic acid. No statistical correlation was observed between riboflavin and lumichrome content. Although, the concentration of vitamin B2 in honey may be too low (<6.1mg/kg) to generate interest in the field of nutrition, the presence of its main metabolite lumichrome may be useful to determine the botanical origin of certain unifloral honeys. In fact, the analysis of 11 unifloral honey types showed that Dalmatian sage (S. officinalis L.) honey is characterised by unusual high levels of lumichrome (20.2±2.6mg/kg). The botanical origin of lumichrome from sage flower was assessed by analysing bee-stomach extracts. Other analytical parameters, such as total phenols, antioxidant and antiradical activities, HMF and diastase activity were studied in Dalmatian sage honey. [Copyright &y& Elsevier]

Abstract: Antioxidant capacities of α-tocopherol, trolox, ascorbic acid, and ascorbyl palmitate at 0.01, 0.1, and 1.0mM in riboflavin photosensitized oil-in-water (O/W) emulsions were determined using headspace oxygen depletion, lipid hydroperoxide, and headspace volatile analyses. After 32h visible light irradiation, headspace oxygen in O/W emulsions without adding antioxidants, with 1.0mM α-tocopherol, trolox, ascorbic acid, and ascorbyl palmitate decreased to 18.50%, 18.85%, 16.01%, 17.92%, and 19.88%, respectively, whereas those samples in the dark were 20.74%. Trolox and ascorbic acid acted as prooxidants while their lipophilic counterparts, α-tocopherol and ascorbyl palmitate, respectively showed antioxidant properties. Similar antioxidative or prooxidative properties of the tested compounds can be observed in the results of lipid hydroperoxides and headspace volatiles. However, the prooxidant and antioxidant properties of the tested compounds were not clearly shown at 0.01 and 0.1mM concentration. Both the type and concentration of antioxidants influenced the antioxidant capacities in riboflavin photosensitized O/W emulsions. [Copyright &y& Elsevier]

Abstract: In this study, corn extrudates were produced from fortified corn flour by conventional and cold extrusion techniques at different barrel temperatures of 80, 110, 130 and 80°C, respectively, and feed moisture contents. Thiamine and riboflavin contents of extrudates were determined by HPLC. Thiamine contents of the samples produced at feed moisture contents 20% and 25% decreased as temperature increased. There was no significant difference between riboflavin contents of conventional extrudates produced at both feed moistures at 80 and 110°C barrel temperatures. However, riboflavin content of extrudates produced at 20% feed moisture was higher than the one produced at 25% feed moisture at 130°C. In cold extrusion, there was no significant difference between riboflavin contents of samples. The samples produced by CO2 injection had the lowest expansion index and uniform air cells. However, the samples produced by conventional extrusion had higher expansion index and size distributions of air cells were not uniform. [Copyright &y& Elsevier]

Abstract: Using a new type of DNA and carbon nano tube (CNT) mixed paste electrode using cyclic and square wave anodic stripping voltammetric (SWASV) methods, this study presents an assay of riboflavin (RF) under optimum conditions. Results of the experiment yielded a low working concentration range of nanograms with 1–10 and 10–170ngL−1 and 5–105μgL−1, at an accumulation time of 80s in a 0.1M H3PO4 electrolyte solution. A relative standard deviation of 30μgL−1 was observed at an accuracy level of 0.1164% (n =15) under optimum conditions. The detection limit (S/N) was pegged at 0.2ngL−1 (5.31×10−13 molL−1 RF). The proposed method was successfully applied to an actual human urine and drug sample, and can be applied to assays of other biological samples. [Copyright &y& Elsevier]

Abstract: Thermosonication (TS) of preheated (45°C) milk (0.1%, 1.5% and 3.5% fat) for 10min at an ultrasound frequency of 24kHz allowed the preparation of yoghurts with rheological properties superior to those of control yoghurts produced from conventionally heated milk (90°C for 10min). Texture profile analysis and flow curves showed that yoghurts from the TS milks had stronger gel structures which displayed higher water-holding capacities (WHC) and lower syneresis. Based on averaged data from a sensory panel (n =30), TS yoghurts showed superior texture and colour properties and samples with a fat content of 0.1% scored best in terms of overall acceptability. Retentions of water-soluble (thiamine and riboflavin) and fat-soluble (retinol and tocopherol) vitamins were similar in TS and conventionally prepared yoghurts. [Copyright &y& Elsevier]

Abstract: Antioxidant activities and the mechanism of water-soluble Trolox and ascorbic acid on the oxidation of riboflavin in milk were studied. Trolox or ascorbic acid at 0, 100, 250, 500, or 1000ppm was added to milk with or without added 50ppm riboflavin and stored under light at 27°C. Headspace oxygen was analysed by GC and Trolox, ascorbic acid, and riboflavin were determined by HPLC. The headspace oxygen of milk with added 50ppm riboflavin depleted faster than that of milk without added riboflavin (p <0.05). Trolox and ascorbic acid decreased during storage under light and riboflavin was completely destroyed within 24h. As the concentration of Trolox or ascorbic acid increased, the riboflavin loss decreased. Riboflavin, Trolox, and ascorbic acid competed to react with singlet oxygen which was formed in the presence of riboflavin under light. Trolox and ascorbic acid protected riboflavin in milk under light by reacting with singlet oxygen. [Copyright &y& Elsevier]

Abstract: The effects of 0, 100, 250, 500, 750 or 1000ppm Trolox and ascorbic acid on the singlet oxygen oxidation of aromatic amino acids viz. phenylalanine, tryptophan, tyrosine in the presence of 25ppm riboflavin were determined by measuring depleted headspace oxygen by gas chromatography and aromatic amino acid content by high performance liquid chromatography. The coefficients of variations (CVs) for headspace oxygen analysis and HPLC analysis of aromatic amino acids were 1.4% and 4.7%, respectively. Samples were stored under light (1000lux) at 30°C for 10h. Both Trolox and ascorbic acid acted as antioxidants. As the concentration of Trolox and ascorbic increased from 0 to 1000ppm, the head space oxygen depletion increased. This was due to the oxidation of Trolox and ascorbic acid along with amino acids in the presence of riboflavin. High performance liquid chromatography analysis of the samples clearly indicated that both Trolox and ascorbic acid minimised the degradation of phenylalanine, tryptophan, tyrosine significantly (p <0.05), but did not prevent their oxidation completely. Trolox acted as a better antioxidant than ascorbic acid in protecting phenylalanine, tryptophan and tyrosine. Type-I mechanism was mainly responsible for riboflavin photosensitised degradation of aromatic amino acids. [Copyright &y& Elsevier]

Abstract: Asian noodle products are a staple food in many countries, representing the end-use of approximately one eighth of all wheat produced globally. Relatively little has been published on the contribution of Asian noodles to dietary intakes of essential nutrients including the B group vitamins. Therefore, the aim of this study has been to investigate the factors influencing the retention of riboflavin in these products. The three most common styles of Asian noodles (white salted, yellow alkaline and instant) have been prepared under controlled laboratory conditions and riboflavin contents measured at each stage of processing. The stability varied markedly between the different styles with losses occurring at each step. Declines ranging from 27% to 38% of the initial riboflavin levels were found in fortified noodles prior to cooking. During boiling at the optimum temperature, further decreases occurred resulting in overall losses of 52–74% of the amounts incorporated into the various formulations. The presence of alkaline salts as ingredients appeared to be the primary factor influencing the extent of losses in the three styles. White salted and instant Asian noodles are effective vehicles for enhancing dietary intakes of riboflavin. [Copyright &y& Elsevier]

• Glucosinolates in broccoli juice with different treatments were identified. • The content of sulforaphane and sulforaphane-nitrile were ascertained. • The myrosinase activity in broccoli juice was evaluated. • Organic acids, vitamins, and amino acids of broccoli juice were profiled. To investigate the metabolism of bioactive compounds in broccoli juice fermented by animal- and plant-derived Pediococcus pentosaceus , levels of glucosinolates (GS), sulforaphane, and sulforaphane-nitrile; activity of myrosinase; and profiles of organic acids, vitamins, and amino acids were determined. Three aliphatic GS and four indolyl GS were identified. After fermentation by plant- and animal-derived P. pentosaceus , myrosinase activity, contents of total GS and sulforaphane nitrile, and levels of malic acid, acetic acid, ascorbic acid, and thiamine significantly decreased in pasteurized broccoli juice, whereas levels of sulforaphane, lactic acid, and citric acid significantly increased. Fermentation by plant-derived P. pentosaceus decreased levels of riboflavin and β-carotene and increased total levels of free amino acids, in contrast to the trends observed in broccoli juice after fermentation by animal-derived P. pentosaceus. This study indicates that P. pentosaceus may potentially be used in starter cultures to improve the nutritional and functional properties of fermented foods. [ABSTRACT FROM AUTHOR]

• Detection/quantification of vitamin B1 by spectrofluorimetric method was positive. • Detection/quantification of vitamin B2 by spectrofluorimetric method was positive. • This methodology is a very viable alternative in determining the B complex. This research aimed to study the validation of a viable and low-cost spectrofluorimetric method, capable of detecting and quantifying B vitamins in floral varieties of bee honey. The analyzes were performed using chemical and operational methods of pre-defined solutions and standards, performed in triplicate and the results expressed as mean ± standard deviation. The data were recorded in a Microsoft Office Excel spreadsheet (version 2013) and studied using the statistical program Bioestatic version 3.0. The calibration curves of the vitamins showed the linearity and precision of the method. Subsequently, a descriptive analysis of the data was performed, being considered normal in the Lilliefors normality tests. Finally, the data were subjected to Pearson's correlation test, showing positive and strong correlations, with r (Pearson) ranging from 0.7619 to 1. Honey had positive results regarding the detection and quantification of vitamins B1 and B2 through the spectrofluorimetric method. [ABSTRACT FROM AUTHOR]

Spoilage detection using Riboflavin. [Display omitted] • Riboflavin as an internal biomarker for milk quality. • Fluorescence emission of riboflavin can detect urea adulteration in milk. • Fluorescence emission of riboflavin can detect spoilage of milk. • Urea adulteration in range (0–80 mM) in milk can be detected. • Spoilage and urea adulteration produce a decline in riboflavin fluorescence. Milk is a common consumable in daily life due to its nutritional values. Ensuring milk's integrity and authenticity is a prime task for researchers and food industries by providing solutions to prevent spoilage and adulteration. We present a robust and reliable optical method to ensure milk quality through its constituent riboflavin as an internal biomarker. Riboflavin is a widely present constituent in several food matrices. This research demonstrates the characteristic fluorescence of riboflavin for checking spoilage and urea adulteration in real-time. The proposed method can even detect and quantify high urea adulteration levels up to 80 mM (i.e., eight times permissible standard value) with a LOD value of 9.3 mM. The linearity (0–80 mM) and high R2 value (0.98, 0.93) of riboflavin's fluorescence in pure and milk solutions, respectively present this strategy closely associated with fate of milk samples in terms of spoilage and adulteration. Thus, this optical method of riboflavin biosensing in real-time is intuitive and conclusive for determining milk quality. [ABSTRACT FROM AUTHOR]

• β-lg nanostructures were obtained by heating at 100 °C, 50 mmol.L-1 NaCl for 60 min. • The nanostructures of β-1 g have significant foam and emulsion stability. • TEM presents the fibril shape with ramifications and complex structure. • The nano β-lg allowed an efficient encapsulation of bioactives. Whey is a cheese co-product with high protein content used in the food industry due to its techno-functional properties and nutritive value. This study aims to optimize the production of β-lactoglobulin (β-lg) nanostructures, to characterize their techno-functional properties and stability, and to apply them as a carrier of bioactive molecules. Box-Behnken planning was applied to determine the best conditions to obtain the β-lg nanostructure, which consists in treatment at 100 °C in NaCl 50 mmol·L-1 for 60 min. TEM analysis showed a fibril structure in the observed nanostructures. The nanostructured systems formed foam and emulsion with higher stability than the systems composed of the native protein. The results for encapsulation efficiency of bioactive compounds were 96.50%, 89.04%, 67.78%, and 36.39% for quercetin, rutin, naringin, and vitamin B 2, respectively. Thus, β-lg nanostructure's great capacity to encapsulate hydrophobic molecules was verified. [ABSTRACT FROM AUTHOR]

[Display omitted] • A simple voltammetric methodology is developed for riboflavin detection. • Graphane oxide-reinforced hollow MnO 2 nanospheres are employed for signal enhancement. • Fast response and subnanomolar detection limit in riboflavin detection are achieved. • Successful application of this method in complicated food matrices analysis. A high-performance voltammetric methodology was developed to achieve ultra-sensitive detection of riboflavin, employing an electrode modified by graphene oxide-covered hollow MnO 2 spheres nanocomposite with high catalytic activity, large surface area, and hierarchical layered structure. Under the optimal conditions, the current responses of the oxidation peak located at −0.39 V showed a good linear relationship versus the concentration of riboflavin in the range of 1.0 nM–4.0 μM in acetate buffer (pH 5.4). The limit of detection was determined as 0.26 nM. Moreover, the proposed electrode exhibited high reproducibility (relative standard deviation of 1.7%, n = 10) and excellent stability (97.6% sensitivity within two months), which has been successfully applied to the quantification of riboflavin in complicated food matrices, with results in good accordance with those obtained by chromatography as a reference method, indicating it is an effective sensing platform for ultra-sensitive determination of riboflavin in practical applications. [ABSTRACT FROM AUTHOR]

Abstract: The aim of this study was first to optimise and validate a method using an enzyme-mixture to liberate protein- and phosphate-bound thiamin and riboflavin in food by the use of ultrasonication and HPLC, and second to include the quantitation of the vitamin B1 active compound 2-(1-hydroxyethyl)thiamin (HET). The enzyme-mixture consisted of α-amylase, proteinase, and phosphatase. The use of ultrasonication in the enzyme treatment enabled the results for vitamin B1 and B2 to be obtained in 1 day. In consequence of an incomplete release of phosphate-bound thiamin of some of the batches of enzymes used, thiamin was quantitated as the sum of thiaminmonophosphate and thiamin. The vitamin B1 active compound, HET was detected and quantitated separately. The standard deviations for the method were 3.7%, 4.7%, and 13.3% for thiamin, riboflavin, and HET, respectively. The relative bioactivity of HET is similar to the bioactivity of thiamin. In the samples of animal origin the content of HET represented 7–24% of the content of thiamin, while in dried yeast the content of HET was 37% of the content of thiamin. Quantitation of vitamin B1 in food by a post-column derivatisation is recommended to include separate quantitation of thiamin and HET. [Copyright &y& Elsevier]

Abstract: Effects of riboflavin-photosensitization on volatile formations were studied in linoleic acid model systems with sodium azide or D2O. Linoleic acid with riboflavin solution were stored under light or in the dark and volatiles were analyzed by a combination of solid phase microextraction (SPME), gas chromatography (GC), and mass spectrometry (MS). Riboflavin-photosensitization produced 27.9% more total volatiles than samples stored in the dark for 16h. Addition of sodium azide decreased the total volatiles by 28.4% compared to samples without sodium azide. Linoleic acid in D2O had higher increases in total volatiles than samples in H2O system. Decrease of total volatiles in samples with sodium azide and increase of total volatiles in D2O sample indirectly showed the presence of singlet oxygen in riboflavin-photosensitization. Hexanal, 2-heptenal, 1-octen-3-ol, 2-octenal, and 2,4-decadienal were greatly influenced by the addition of sodium azide and in D2O, which indicates that formation of these volatiles was related to singlet oxygen oxidation. Especially, 2-heptenal showed the highest peak area among volatiles under riboflavin-photosensitized linoleic acid for 16h. [Copyright &y& Elsevier]

Abstract: The effects of pulsed electric fields technology (15–40kV/cm; 0–700μs) and thermal processing (84°C and 95°C, 15–120s) were studied on an orange juice and milk mixed beverage fortified with water-soluble vitamins (biotin, folic acid, pantothenic acid and riboflavin) and angiotensin-I-converting enzyme (ACE) inhibitory peptides. The evaluation of the technologies was carried out from two points of view: effect of treatments and effect of storage (4°C, 81days). The results confirmed the stability of the vitamins and the ACE inhibitory activity after the PEF treatment and during storage. [Copyright &y& Elsevier]

The kinetics of riboflavin degradation in green gram whole (Vigna radiata L.), as well as in pure riboflavin solutions, at initial concentrations present in green gram were studied over a temperature range of 50–120 °C (steady state temperature process). Riboflavin degradation followed first order kinetics, where the rate constant increased with an increase in the temperature. The temperature-dependence of degradation was adequately modelled by the Arrhenius equation. The degradation kinetics of riboflavin, in normal open pan cooking, pressure-cooking and a newly developed and patented fuel-efficient `Eco-cooker'', were also studied (unsteady state heating process). A mathematical model, to predict the losses of riboflavin from the time–temperature data of the unsteady state heating/cooking process, has been developed using the steady state kinetic parameters obtained. The results indicate riboflavin degradation of a similar magnitude in all three modes of cooking used in the study. [Copyright &y& Elsevier]

To routinely assay the flavin contents in foodstuffs, a rapid and sensitive method was developed, in which the powerful separation capabilities of high-performance capillary electrophoresis (CE) were exploited. The method is based on a simple sample preparation, electrophoretic separation and laser induced fluorescence (LIF) detection. The average content of water-soluble riboflavin vitamers in raw natural products (i.e. vegetables, wheat flours and tomatoes) and baker''s yeasts was evaluated without interferences from the sample matrices. Such an accurate and highly sensitive CE-LIF technique represents a significant improvement over previous analytical methods in terms of sensitivity, simplicity and efficiency. Indeed, it is well suited to satisfy the demands for accurate and sensitive detection with minimal sample preparation and clean-up. [Copyright &y& Elsevier]

The effect of combination of riboflavin and fatty acid methyl esters on cholesterol photooxidation was studied. Samples containing both riboflavin and fatty acid methyl esters were exposed to light as 25 °C for 28 days. The various cholesterol oxidation products (COPs) were analyzed by gas chromatography–mass spectrometry (GC–MS), while riboflavin was determined by high-performance liquid chromatography (HPLC). Results showed that both riboflavin and fatty acid methyl esters could promote COPs formation and cholesterol degradation, and the degradation fits a first-order model. Riboflavin had a more pronounced effect than fatty acid methyl esters. 7-Keto was generated in highest amount, followed by 5,6β-EP, 3,5- cholestadien-7-one, 5,6α-EP, 7α-OH and 7β-OH. The formation of 3,5-cholestadien-7-one was probably due to dehydration of 7-keto through energy liberated during illumination. [Copyright &y& Elsevier]

• Cellulose acetate films were incorporated with lycopene, norbixin, and, zeaxanthin. • The storage conditions the stability of carotenoids. • The active films prolonged the preservation time of vitamin B 2. • The release test for lipophilic food simulant was evaluated for 10 days. • The work showed the potential application of natural antioxidants in packaging. In this work, cellulose acetate films were prepared with the incorporation of different carotenoids (lycopene, norbixin, and zeaxanthin). The effect of adding these natural antioxidants was evaluated through stability during storage under controlled conditions (temperature and light), degradation rate coefficient, release in food simulants and protective effect on oxidation of vitamin B 2. During storage at 25 °C or 40 °C the light showed a greater effect on the stability of the carotenoids, with significant increase in reaction constants (k) and decrease in half-life (t 1/2). The degradation of the carotenoids was followed by a variation in the color parameters and mechanical properties. The films with norbixin showed the highest barrier to the transmission of UV–Vis light, consequently preserving 72% of a vitamin B 2 stored under a photooxidative environment. Lycopene presented a higher release rate than norbixin and zeaxanthin to a fatty food simulant. [ABSTRACT FROM AUTHOR]

• Oil from fruits of small- and large-leaved lime constitutes a valuable source of biologically active compounds. • Linden oil is characterised by a high share of linoleic, oleic and palmitic acids. • Oil from small-leaved linden fruits contained greater amounts of tocochromanols, carotenoids and squalene. • Large-leaved lime oil had higher contents of phytosterols. The aim of this study was to analyse contents of phytosterols, carotenoids, tocochromanols and fatty acid composition in oil from nutlets of linden. Standard determination methods for these compounds were applied using liquid and gas chromatography. In the analysed oils from small and large-leaved lime the dominant acids included linoleic (53.1 and 54.1%), oleic (18.5 and 22.2%), palmitic (15.3 and 11.8%). Linden seed oil was characterised by very high contents of phytosterols (2–2.5 g/100 g). β-Sitosterol was the dominant phytosterol (80–83%). Additionally squalene was detected at 806 and 607 mg/100 g, respectively, for Tilia cordata and T. platyphyllos. It was found that linden seed oil contains tocopherols (93%) and tocotrienols (7%). In terms of tocochromanol contents this oil is surpassed only by wheat germ oil. In terms of the α-T equivalent these oils contain 95 (Tilia cordata) and 50.6 mg/100 g vitamin E (Tilia platyphyllos) [ABSTRACT FROM AUTHOR]