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[Display omitted] • Valorization of the chestnut shell with bioactive pigments was performed. • Optimization of color and bioactive properties of the chestnut shell were carried out through CCD and RSM. • Characterization of bioactive content of chestnut shell. • Melanin pigments in the chestnut shell were characterized. The objective of this study is to find optimum conditions to valorize chestnut shell bioactive compounds with coloring pigments through microwave-assisted extraction. With this aim, response surface methodology with central composite design was used. Microwave power (800 W), extraction time (12 min) and solvent concentration (NaOH: 0.115 mol/L) were determined as the optimum conditions to maximize the responses like color value, total phenolic content and total antioxidant capacity. In the optimized extract (OE), characterization of brown melanin like pigments were assessed by Spectrophotometer, Fourier Transform Infrared Spectrometer and major phenolics were identified as; gallic acid, ellagic acid, protocatechuic acid, catechin, and epicatechin as 0.53, 0.48, 0.46, 0.46, 0.14 mg/g dried weight (dw) by High Performance Liquid Chromatography, respectively. In terms of antibacterial activity, OE inhibited the growth of Staphylococcus aureus. Consequently, chestnut shells were successfully processed into natural coloring agents that were possessing strong brown color properties as well as high bioactive potential. [ABSTRACT FROM AUTHOR]

• Chestnut shells extract valorized as a promising nutraceutical ingredient. • Total phenolics improved during in-vitro digestion. • Hydroxybenzoic, phenylpropanoic, and phenylacetic acids identified upon digestion. • Proven bioactivity on α-amylase, acetylcholinesterase, and antioxidant enzymes. • Multivariate analysis predicted the role of phenolics in extract bioactivity. Chestnut (Castanea sativa) shells (CS) are an undervalued antioxidant-rich by-product. This study explores the impact of in-vitro digestion on the bioaccessibility, bioactivity, and metabolic profile of CS extract prepared by Supercritical Fluid Extraction, aiming its valorization for nutraceutical applications. The results demonstrated significantly (p < 0.05) lower phenolic concentrations retained after digestion (38.57 µg gallic acid equivalents/mg dry weight (DW)), reaching 30% of bioaccessibility. The CS extract showed antioxidant/antiradical, hypoglycemic, and neuroprotective properties after in-vitro digestion, along with upmodulating effects on antioxidant enzymes activities and protection against lipid peroxidation. The metabolic profile screened by LC-ESI-LTQ-Orbitrap-MS proved the biotransformation of complex phenolic acids, flavonoids, and tannins present in the undigested extract (45.78 µg/mg DW of total phenolic concentration) into hydroxybenzoic, phenylpropanoic, and phenylacetic acids upon digestion (35.54 µg/mg DW). These findings sustain the valorization of CS extract as a promising nutraceutical ingredient, delivering polyphenols with proven bioactivity even after in-vitro digestion. [ABSTRACT FROM AUTHOR]

45% is the preferred substitution rate of chestnut flour as it improves the nutritional and maintains storage quality of chiffon cake. [Display omitted] • Chestnut flour improved the nutritional and storage properties of chiffon cake. • Cake with 45% and 50% substitution rate had lower predicted glycemic index. • Acetate/propionate ratio and F/B value were significantly decreased. • The relative abundance of propionate and butyrate producing bacteria increased. • Substitution rate of 45% induced higher free water retention and resilience. Developing fresh cake product with rich nutrition and high quality has become a hot spot in food industry. In this study, whole chestnut flour as a high-quality dietary source was successfully substituted for cake flour in the production of chestnut chiffon cake with 40–55% substitution rate, and its application prospects were further evaluated through studying nutritional and storage properties. The results showed that chestnut chiffon cake with 45% and 50% substitution rate could significantly increase the resistant component, scavenging activity and ferric reducing antioxidant power, surprisingly decrease predicted glycemic index to 54.05–57.28, and reduce the acetate/propionate ratio and Firmicutes/Bacteroidetes value for human gut microbiota as well. Comparatively, chestnut chiffon cake with 45% substitution rate had more application potential due to its higher free water retention at day 7 and higher resilience throughout the storage time. Overall, this study could provide valuable information for the development of modern nutritional cake industry. [ABSTRACT FROM AUTHOR]

[Display omitted] • Evaluating the sensory quality of chestnuts by intelligent sensory techniques and GC-MS. • Packaging methods contributed largely to the overall sensory quality of chestnuts. • Intelligent sensory technology proved useful value in the sensory evaluation of chestnuts. • Combining multiple methods enhanced the sensory quality evaluation of chestnuts. Chestnuts are known for their unique flavor and nutritional value. However, the flavor changes in chestnuts after processing remain unclear. Multi-intelligent sensory technologies and headspace solid-phase microextraction-arrow gas chromatography-mass spectrometry (HS-SPME-Arrow-GC-MS) combined with multivariate statistical analysis were applied to evaluate the effect of packaging and heat sterilization procedures on the sensory quality of chestnuts. The results showed that the significant variations (p < 0.05) between the different chestnut processing methods were revealed via the electronic eye (E-eye), electronic nose (E-nose), and electronic tongue (E-tongue). The packaging had a more significant influence on the sensory quality of the chestnuts than heat sterilization procedures. HS-SPME-Arrow-GC-MS identified 83 volatile compounds. The processed chestnuts exhibited higher aldehyde, ester, and alkene concentrations, while N 2 packaging was more favorable to flavor elicitation and retention. Therefore, combining intelligent sensory techniques with GC-MS can rapidly determine the chestnut quality and guide industrial production. [ABSTRACT FROM AUTHOR]

• Browning only occurred on the cut edge of fresh-cut Chinese water chestnut (CWC). • High pressure CO2 (HPCD) treatment at 2 and 4 MPa inhibited browning in fresh-cut CWC. • HPCD maintained membrane integrity and retarded enzymatic browning in surface tissue. • The increase of flavonoids content in surface tissue was inhibited by 2 MPa HPCD. • HPCD increased antioxidant enzyme activity and antioxidants content of inner tissue. Fresh-cut Chinese water chestnut (CWC) was treated with high pressure CO 2 (HPCD) to inhibit the browning reactions, and the underlying mechanism was investigated in this study. Results showed that HPCD at 2 MPa pressure significantly inhibited lipoxygenase activity and enhanced superoxide dismutase activity, leading to decreased malondialdehyde and H 2 O 2 contents in surface tissue. Moreover, HPCD could reduce total phenols/flavonoids content of surface tissue. Compare with control, homoeriodictyol, hesperetin, and isorhamnetin contents of 2 MPa HPCD-treated samples on day 10 were reduced by 95.72%, 94.31%, and 94.02%, respectively. Furthermore, HPCD treatment enhanced antioxidant enzyme activities, and improved the O 2 – scavenging ability and reducing power of inner tissue. In conclusion, by regulating ROS and membrane lipid metabolism, HPCD treatment with appropriate pressure could retard the biosynthesis of flavonoids and enzymatic oxidation of phenolic compounds in surface tissue, and enhance antioxidant activity of inner tissue, thereby, delaying the quality deterioration of fresh-cut CWC. [ABSTRACT FROM AUTHOR]

• Amylose content influenced the pasting and gel properties of cooked chestnut starch. • Pasting properties, springiness and chewiness negatively related to amylose content. • Amylose content positively affected the cohesiveness and stringiness of starch gel. The quality of starchy foods is highly correlated with their amylose content. After boiling or roasting, the amylose content in cooked chestnut starch decreased to 16.6–26.8%, which was significantly lower than that of raw chestnut starch (26.6–28.1%). After cooking, the pasting temperature and peak time increased, while the breakdown, peak viscosity, final viscosity and setback of starches decreased. The amylose content showed a negative correlation with the pasting characteristics of the starch gel of cooked chestnut. The amylose content negatively affected the springiness and chewiness of starch gel, and positively correlated with its cohesiveness and stringiness. The freeze-thaw stability of starch from cooked chestnut was lower than that of raw chestnut. The amylose content was negatively correlated with freeze-thaw stability and positively correlated with the solubility of starch. The results demonstrated that amylose plays an important role in the pasting and gel texture properties of starch during cooking. [ABSTRACT FROM AUTHOR]

The crystallinity is of importance for in vitro digestibility of starch. Six chestnut cultivars were selected to study the relationship between the crystallinity and in vitro digestibility of chestnut starch during thermal processing. After heat treatment, the total starch and amylose content remained unchanged or decreased, but the amount of damaged starch increased significantly ( P  < 0.05). Thermal processing enhanced the short-range ordered structure of starch and reduced its relative crystallinity. Thermal processing also decreased the resistant starch (RS) content, but a high RS content (57.2–67.9% of total starch) still remained in cooked chestnut starch. The relative crystallinity was negatively correlated with the estimated glycemic index (eGI) ( r  = −0.6416), and positively correlated with RS content ( r  = 0.6189). Accordingly, by altering the relative crystallinity and damage degree of chestnut starch, thermal processing changed the overall starch fractions and eGI, which can affect the overall in vitro digestibility. [ABSTRACT FROM AUTHOR]

The ethanol extract of the commercial tannin Tan’Activ C, (from Castanea sativa wood), employed in oenology, was subjected to chromatography on XAD-16 affording fractions X1–X5, evaluated for total phenols content (GAE), antioxidant activity (DPPH, ORAC), and hypoglycemic activity (α-glucosidase inhibition). Fraction X3 showed GAE, radical scavenging activity, and α-glucosidase inhibition higher than those of the Castanea sativa extract, and was subjected to chromatography on Sephadex LH-20 to obtain fractions S1–S7, analyzed by HPLC/ESI-MS/MS and 1 H NMR to identify the main active constituents. In fractions with higher antioxidant activity, gallic acid ( 4 ), grandinin ( 5 ), valoneic acid dilactone ( 9 ), 1,2,3-tri- O -galloyl-β-glucose ( 14 ), 3,4,6-tri- O -galloyl-β-glucose ( 15 ) and galloyl derivative of valoneic acid dilactone ( 21 ) were identified as the major constituents. The highest hypoglycemic activity was found in fractions S6 and especially S7; the major constituents of these fractions are valoneic acid dilactone ( 9 ), three tetragalloyl glucose isomers ( 16 – 18 ) and 1,2,3,4,6-penta- O -galloyl-β-glucose ( 23 ), previously reported as α-glucosidase inhibitors. [ABSTRACT FROM AUTHOR]

• Extrusion with starch-GG-FA interactions slowed down retrogradation and digestibility. • Extrusion coupling GG destroyed the helix and crystalline structures of starch. • Extrusion coupling FA promoted the helix and V-type crystalline structures of starch. • Interactions between GG and starch were weakened after FA addition in ternary system. • Mechanism of interactions on starch retrogradation and digestibility was revealed. Molecular interactions among starch and multiple-components during food processing determine the retrogradation properties and digestibility of starch. Here, the effects of starch-guar gum (GG)-ferulic acid (FA) molecular interactions on retrogradation properties, digestibility and ordered structural changes of chestnut starch (CS) under extrusion treatment (ET) were investigated by structural analysis and quantum chemistry. Due to the entanglement behaviors and hydrogen bond interactions, GG could inhibit the formation of helical and crystalline structures of CS. When FA was introduced simultaneously, FA could weaken the interactions between GG and CS as well as enter the spiral cavity of starch to increase the single/double helix and V-type crystalline structures while reducing A-type crystalline. Based on the above structural changes, ET with starch-GG-FA molecular interactions resulted in resistant starch content of 20.31% and anti-retrogradation rate of 42.98% for 21-day storage. Overall, the results could provide basic data for creation of chestnut-based food with higher value. [ABSTRACT FROM AUTHOR]

• Phenolic composition and bioactivities of Turkish chestnut honeys were investigated. • The presence of 16 phenolic compounds in chestnut honeys was detected by HPLC-DAD. • Chemometric analysis (PCA and HCA) was used to classification the chestnut honeys. • The phenolic composition depends on the botanical origin of chestnut honeys. The objective of this study was to investigate the phenolic composition and biological properties of chestnut honeys of 41 stations in Turkey's the Black Sea and Marmara regions. A total of sixteen phenolic compounds and organic acids were detected using HPLC-DAD and levulinic, gallic, protocatechuic, vanilic, trans -cinnamic acids and (4-hydroxyphenyl) ethanol were identified in all studied chestnut honeys. Antioxidant activities were measured by ABTS•+, β-carotene-linoleic acid, CUPRAC, DPPH•, and metal chelating assays. Antimicrobial activities were carried out against gram positive, gram negative bacteria and Candida species using well diffusion test. Anti-inflammatory activities were evaluated against COX-1 and COX-2 whereas enzyme inhibitory activities were assessed on AChE, BChE, urease, and tyrosinase. The chemometric classification of chestnut honeys were carried out using PCA and HCA and it was seen that some phenolic compounds contributed significantly to the classification of chestnut honeys from various geographical origin. [ABSTRACT FROM AUTHOR]

Near-infrared (NIR) diffuse reflectance spectroscopy was used to evaluate the quality of fresh chestnuts, which can be affected by mildew, water, and levels of water-soluble sugars. The NIR spectra were determined and then modeling was performed including principal component analysis – discriminant analysis (PCA-DA), soft independent modeling of class analogy (SIMCA), linear discriminant analysis (LDA), and partial least squares (PLS) methods. LDA model was better than PCA-DA model for the discrimination of normal and mildewed chestnuts, and the accuracy rates of calibration and validation were 100% and 96.37%, respectively. Normal and mildewed chestnuts were easily distinguished by the SIMCA classification and showed only 4.7% overlap. A PLS model was established to determine the water and water-soluble sugars in chestnuts. The R 2 of calibration and validation were all higher than 0.9, while the root mean square errors (RMSE) were all lower than 0.05, indicating that the established models were successful. [ABSTRACT FROM AUTHOR]

Physicochemical parameters, sugar composition and botanical origin were determined in four monofloral honeys, chestnut, fennel, tajinaste, and Teide broom honeys, abundantly produced in Tenerife Island. All the parameters were within the established intervals in Europe for each type of honey. Large differences between the four monofloral honeys were observed, being the chestnut honeys with most of differential characteristics. Linear discriminant analysis on the physicochemical parameters and sugar composition allows to distinguishing the four types of honeys analysed. [ABSTRACT FROM AUTHOR]

The effect of sourdough fermentation combined with chestnut flour was investigated for improving technological and nutritional quality of gluten-free bread during 5 day shelf life by means of chemico-physical and nutritional properties. Sourdough fermentation by itself and with chestnut flour reduced volume of loaves and heterogeneity in crumb grain. Sourdough technology allowed increasing crumb moisture content with no significant variations during shelf-life. Chestnut flour darkened crumb and crust while no effects on colour were observed for sourdough. Sourdough and/or chestnut flour addition caused a significant increase in crumb hardness at time 0 while a significant reduction of staling was observed only at 5 days, even if a decrease in amylopectin fusion enthalpy was observed. The percentage of hydrolysed starch during in vitro digestion was significantly reduced by sourdough fermentation with a presumable lower glycaemic index. [ABSTRACT FROM AUTHOR]

The regulation effect of flavonoid structure on the retrogradation of chestnut starch came from hydrogen bond interaction between starch and different flavonoids. [Display omitted] • The retrogradation of starch was retarded by flavonoid addition combined with HMT. • The starch retrogradation was retarded by disturbing long-ranged ordered structures. • Retardation effect of starch retrogradation varied with the structure of flavonoids. • The retardation of retrogradation came from starch-flavonoid interactions. • EC had the best inhibitory effect on retrogradation of chestnut starch. With the concern of rapid retrogradation of chestnut starch, the effect of heat-moisture treatment (HMT) with flavonoids on the retrogradation of chestnut starch was studied. The retrogradation of starch could be inhibited by HMT combined with flavonoid addition up to 65.88%. Flavonoids with different structures showed significant differences in retarding retrogradation, which followed the order of epicatechin>epicatechin gallate>oligmeric proanthocyanidins. Structural analysis, infrared spectra and theoretical calculations showed that hydrogen bond interactions between starch and flavonoids retarded starch retrogradation by inhibiting the aggregation of starch molecules to form crystalline and aggregation structures. The retarding effect of flavonoids was related to their steric hindrance, flexibility and phenolic hydroxyl number. Epicatechin with minor steric hindrance and more flexibility favored its hydrogen bond interactions with starch, leading to the best retardation effect of starch retrogradation. This study would provide a theoretical and experimental basis for creating high-quality chestnut products. [ABSTRACT FROM AUTHOR]

[Display omitted] • Chestnut shells extract induced in-vivo antioxidant effects in rats. • Metabolic profiling by LC-ESI-TQ-Orbitrap-MS was done for chestnut shell. • 52 phenolic compounds and metabolites were identified in blood serum. • Potential mild hypolipidemic and hypoglycemic effects were determined. • Histological analysis revealed no structural changes or toxicity signs. Chestnut (Castanea sativa) shells (CSS) are a source of bioactive compounds with well demonstrated in-vitro antioxidant properties. Nevertheless, no in-vivo studies have already evaluated this effect. This study evaluated the effects of the oral daily administration of an eco-friendly CSS extract (50 and 100 mg/kg per body weight (b.w.)) to rats regarding in-vivo antioxidant activity, glucose and lipids levels, and metabolomic profiling of polyphenols by LC-ESI-LTQ-Orbitrap-MS. The results demonstrated the in-vivo antioxidant properties in the animals liver, kidney and blood serum, as well as protective effects against hemolysis and rising of blood glucose and lipids levels. New insights on metabolomic profiling of polyphenols proved their absorption and further biotransformation by phase I (hydrogenation and hydroxylation) and II reactions (glucuronidation, methylation and sulfation). This is the first study that attempted to validate a novel nutraceutical ingredient extracted from CSS by in-vivo assays, corroborating the outcomes screened by in-vitro assays. [ABSTRACT FROM AUTHOR]

• The coatings suppressed respiration rate of water chestnut. • The coatings suppressed weight loss of water chestnut. • The coatings maintained firmness of water chestnut. • The coatings suppressed the decrease in soluble solid content in water chestnut. • The coatings suppressed browning and increased likeness of water chestnut. This study explored the effects of coatings based on glutathione-loaded cactus Opuntia dillenii polysaccharide (ODP) on the preservation of freshly cut Chinese water chestnut. Freshly cut Chinese water chestnut samples were treated with one of the three dipping solutions, namely, distilled water (control), 0.4 % glutathione (treatment-1) or 1 % ODP + 0.4 % glutathione (treatment-2) and stored at 3 °C for 10 days. All treatments suppressed respiration rate, weight loss and decreases in firmness and browning and increased soluble solid content and likeness score compared with the control (P < 0.05). In terms of sensory quality, treatment-2 extended the shelf life of the freshly cut Chinese water chestnut at least by 6 days compared with the control group. Results verified that treatment with ODP-based coatings incorporated with glutathione may be a promising method for preserving freshly cut Chinese water chestnut. [ABSTRACT FROM AUTHOR]

The odorants compounds of aged wine brandies comprise compounds deriving from the wood, from the distillate and from the reactions that occur inside the barrel. The aim of this work was to study the kinetics of the odorant compounds of a wine brandy during two years of ageing in two ageing systems. The odorant compounds in the analysed brandies changed significantly over the time, but with different evolution patterns. The wood related compounds increased over time, with the highest increase in the first months of ageing. The kinetics of cis, trans-β -methyl-γ-octalactone, acetovanillone and of seven volatile phenols are established for the first time in brandies. Moreover, a significant effect of the ageing system was found on the kinetics of the wood related compounds. These results pointed out the interest of these compounds as a tool to discriminate different ageing technologies. [ABSTRACT FROM AUTHOR]

[Display omitted] • A reinforced starch film with chestnut shells polysaccharides was developed. • Elongation, tensile strength, and elasticity modulus were optimized by RSM. • The optimum composition was 10% w/w r.s. fibers and 50% w/w r.s. glycerol. • Lignin was not a good reinforcement component of starch film. • The reinforced film had improved mechanical, optical and physical properties. Chestnut (Castanea sativa) shells, generated from the peeling process of the fruit, contains appreciable amounts of lignin and cellulose. In this work, a starch-based film reinforced with these polysaccharides was developed. Response Surface Methodology was employed to optimize the composition of the film with improved elongation, tensile strength, and elasticity modulus properties. The optimal film was characterized regarding structural, optical barrier and thermal properties. The optimum composition was obtained with 10% (w/w) fibers and 50% (w/w) glycerol; the elongation responses, tensile strength and modulus of elasticity reached values of 34.19%, 7.31 N and 4.15 N, respectively. The values of tension strength and modulus of elasticity were approximately 3.5 times higher than those obtained for the control film. The reinforced film was opaque and exhibited improved water solubility, UV-barrier capacity, and thermal stability compared to control. The optimized starch film based on chestnut shells fibers' has the potential to produce biodegradable food packaging with improved properties. [ABSTRACT FROM AUTHOR]

• Unique nutrient composition of chestnut was introduced. • Phychemical properties and nutritional functions of main ingredients in chestnut were reviewed. • The application of chestnut especially in food system were summarized. • The major challenges and future perspective of chestnut are discussed.. As the requirements of modern society change, the demand for versatile food, which is not only nutritious but easily processed and preserved, is increasing. Chestnut, with vast economic value, is important in daily life and research. Compositionally, besides starch, chestnuts are also rich in protein, essential lipids, and various other compounds that scarce in other popular nuts. Using chestnuts to develop new functional foods is promising, but the most significant is to control of nutrition functions and excellent product quality simultaneously. Considering the economic and nutritional value of chestnuts, here we discussed the physicochemical characteristics and application to highlight its preservation, food safety, incipient, and novel usage while postulating forthcoming advances as well revealing research shortages. This review provides a comprehensive understanding of the nutritional values of chestnuts and theoretical guidance for future research and development of chestnut-based products. [ABSTRACT FROM AUTHOR]

• Castanea mollissima is an outstanding species that represents a valuable natural resource for the global populations. • Castanea mollissima shells were highlighted as remarkable sources of functional ingredients with promising applications in food and nutraceutical fields. • The botanical characteristics, nutritional compositions, biological activities and processing technology of the whole chestnut were critically evaluated. • Investigations on quality evaluation and sustainable utilization of Castanea mollissima are expected. Castanea mollissima BL. is an outstanding species that represents a valuable woody food resource due to consumers' salient beliefs in the health benefits of chestnut consumption. Besides chestnut kernel, the discarded shells of chestnut were highlighted as remarkable sources of functional ingredients with promising applications in food, nutraceutical, pharmaceutical and industrial raw materials, mainly as natural antioxidants and effective prebiotics. Phytochemical studies reported not only antioxidant and antimicrobial activities, but also anti-inflammatory, anticancer, hypolipidemic, hypoglycemic and neuroprotective activities. This review aims to summarize the botanical characteristics, nutritional compositions, biological activities and comprehensive utilization of the whole C. mollissima , emphasizing the value of sustainable use in the recovery of bioactive compounds and their potential applications in food and other industries. It will provide a reference for the further development of C. mollissima in the field of multi-functional food and will inspiring investigations on the comprehensive utilization of chestnut and their by-products. [ABSTRACT FROM AUTHOR]

Tannin of chestnut ( Castanea sativa Mill .) wood, commonly used in winemaking was characterised with a spectroscopy qualitative approach that revealed its phenolic composition: several vibrational diagnostic bands assigned using the Attenuated Total Reflectance-Infrared Spectroscopy, and fragmentation patterns obtained using the Laser-Desorption–Ionization Time-of-Flight technique evidenced polygalloylglucose, e.g. castalagin/vescalagin-like structures as the most representative molecules, together with sugar moieties. The implication of these findings on winemaking application and the potential influence of the chemical structure on the sensory properties of wine are discussed. [ABSTRACT FROM AUTHOR]

Chestnut fruits, being poor of simple sugars and consisting mainly of fibers and starch, are among the constituents of Mediterranean diet. While numerous studies report on content of proteins and amino acids in chestnut, no one has appeared so far on betaines, an important class of nitrogen compounds ubiquitous in plants for their protective action in response to abiotic stress. In this study, we analyzed by HPLC–ESI-tandem mass spectrometry, in fruits and flours of varieties of chestnut cultivated in Italy, the composition of betaines and ammonium compounds intermediates of their biosynthesis. Besides the parent amino acids, the compounds quantified were choline, glycerophosphocholine, phosphocholine, glycine betaine, N -methylproline, proline betaine (stachydrine), β-alanine betaine, 4-guanidinobutyric acid, trigonelline, N , N , N -trimethyllysine. Interestingly, some uncommon derivatives of pipecolic acid, such as N -methylpipecolic acid, 4-hydroxypipecolic acid and 4-hydroxy- N -methylpipecolic acid were identified for the first time in chestnut samples and characterized by MS n tandem mass spectrometry. [ABSTRACT FROM AUTHOR]

The inhibitory effect and associated mechanisms of salicylic acid (SA) on the browning of fresh-cut Chinese chestnut were investigated. Shelled and sliced chestnuts were immersed in different concentrations of an SA solution, and the browning of the chestnut surface and interior were inhibited. The activities of polyphenol oxidase (PPO) and peroxidase (POD) extracted from chestnuts were measured in the presence and absence of SA. SA at concentrations higher than 0.3 g/L delayed chestnut browning by significantly inhibiting the PPO activity ( P < 0.01), and the POD activity was not significantly affected ( P > 0.05). The binding and inhibition modes of SA with PPO and POD, determined by AUTODOCK 4.2 and Lineweaver–Burk plots, respectively, established SA as a competitive inhibitor of PPO. [ABSTRACT FROM AUTHOR]

This study develops a new method to produce more complex wines by means of an indirect diffusion of wood aromas from yeast cell-walls. An exogenous lyophilized biomass was macerated with an ethanol wood extract solution and subsequently dried. Different times were used for the adsorption of polyphenols and volatile compounds to the yeast cell-walls. The analysis of polyphenols and volatile compounds (by HPLC/DAD and GC–MS, respectively) demonstrate that the adsorption/diffusion of these compounds from the wood to the yeast takes place. Red wines were also aged with Saccharomyces cerevisiae lees that had been impregnated with wood aromas and subsequently dried. Four different types of wood were used: chestnut, cherry, acacia and oak. Large differences were observed between the woods studied with regards to their volatile and polyphenolic profiles. Sensory evaluations confirmed large differences even with short-term contact between the wines and the lees, showing that the method could be of interest for red wine making. In addition, the results demonstrate the potential of using woods other than oak in cooperage. [ABSTRACT FROM AUTHOR]

Highlights: [•] Different honeys are produced in different parts of Turkey. [•] The known honeys are pine, citrus and chestnut honey. [•] Various flower honeys are produced in these and other regions. [•] Composition of honey changes according to plant source of nectar. [Copyright &y& Elsevier]

[Display omitted] • Novel information on the influence of oxygen and chestnut wood on hydrolysable tannins. • LC-ESI-HRMS/MS analysis of WS produced under distinct ageing technologies. • Hydrolysable tannins formation/degradation pathways in WS ageing. • Alternative technologies using micro-oxygenation for sustainable wine spirits' ageing. This research was focused on identifying gallotannins and ellagitannins degradation pathways to better understand their behavior in complex media such as wine spirits (WS). A WS was aged with chestnut wood staves with three levels of micro-oxygenation, nitrogen, and using wooden barrels. Gallotannins and ellagitannins were identified by LC-ESI-HRMS/MS using a Q-TOF in samples collected at 8, 21, 60, 180, 270, and 365 days of ageing, allowed comparing their relative abundances according to the ageing technology. It was established for the first time, the importance of oxygen in gallotannins and ellagitannins formation/degradation pathways in WS and shading light into the explanation for the steady increase of gallic and ellagic acid contents on WS during ageing. The results also highlighted the presence of penta- O -galloyl-β- d -glucose, tetra- O -galloyl-β- d -glucose, tri- O -galloyl-β- d -glucose, di- O -galloyl-β- d -glucose, and mono- O -galloyl-β- d -glucose, 2,3-(S)-hexahydroxydiphenoyl-β- d -glucose, pedunculagin, isomers vescalagin/castalagin and two products stemming from ethanol-promoted oxidation of castalagin/vescalagin and vescalin/castalin, in the composition WS aged with chestnut wood. [ABSTRACT FROM AUTHOR]

Highlights: [•] The tannin composition of commercial chestnut bark samples was studied. [•] A rapid HPLC-DAD/ESI-MS method was developed. [•] The main tannins and other phenols were identified and quantified. [•] 1-O-galloyl castalagin was tentatively identified in chestnut bark samples. [Copyright &y& Elsevier]

Highlights: [•] Grape seed, chestnut and tea extract reduced lipid oxidation. [•] Natural antioxidants permits obtain more attractive products for the consumers. [•] By-products could be used in meat industry as natural antioxidants. [ABSTRACT FROM AUTHOR]

Highlights: [•] Volatile profile in wine aged with cherry, chestnut, acacia, ash and oak wood was studied. [•] 2,4-Dihydroxybenzaldehyde was exclusive of acacia wines, ethyl-2-benzoate of cherry wines. [•] Quantitative differences allow a good classification of all wines regarding wood species. [•] Aged wines showed clear different intensities in aromatic and gustative characteristics. [•] Wines aged in oak were the best valuated but the differences were not always significant. [ABSTRACT FROM AUTHOR]

Highlights: [•] Polyphenols in wines ageing with cherry, chestnut, acacia, ash and oak wood were studied. [•] Wines aged with cherry, chestnut and acacia woods showed nonanthocyanic phenolic markers. [•] Taxifolin, aromadendrin, naringenin and isosakuranetin were exclusive of cherry wines. [•] Valoneic acid dilactone was exclusive of chestnut wines and 15 compounds of acacia wines. [•] Wood specie and ageing method (chips or barrels) determine the remainder phenolic evolution. [ABSTRACT FROM AUTHOR]

Highlights: [•] Extrusion cooking increased phenolic and flavonoid contents of chestnut. [•] Antioxidant properties of extruded chestnuts increased. [•] Extrusion cooking reduced the tannin content of chestnut. [•] Extruded chestnuts have the ability to suppress the growth of Pseudomonas aeruginosa. [Copyright &y& Elsevier]

Highlights: [•] Microbial dynamics along sourdoughs natural fermentation were evaluated by a polyphasic approach. [•] The impact of fermentation on volatile organic compounds formation was evaluated by means of GC/MS. [•] PCA on VOCs profiles pointed out the effect of microbial fermentation on sourdoughs. [Copyright &y& Elsevier]

[Display omitted] • Long term effect of thymol chitosan nanoparticles (TMO-CSNPs) were evaluated in the preservation of chestnut quality. • TMO-CSNPs reduce the loss of soluble sugar and starch by limiting the chestnut's metabolism. • TMO-CSNPs can significantly inhibit the growth of molds and yeasts during the storage. • TMO-CSNPs prolong the storage time of the chestnuts by inhibiting spoilage. Thymol (TMO) was loaded into chitosan nanoparticles (CSNPs) to inhibit chestnuts decay during storage. Three chestnut treatments were evaluated, including the CK (uncoated control), CSNPs (coated with chitosan nanoparticles), and TMO-CSNPs (coated with thymol-loaded chitosan nanoparticles). Quality assessments of chestnuts were conducted periodically for up to 180 days, which included starch content, amylase activity, water content, respiration rate, weight loss rate, microbiological indicators, decay rate, and quality evaluation. Results indicated that TMO-CSNPs had significantly less nutrient loss in soluble sugar (10.61%) and starch content (27.72%) compared with CK, which was attributed to low metabolic activities as evident in low amylase activity and respiration rate. Moreover, TMO-CSNPs significantly inhibited the growth of mold and yeast (4.17 log CFU g−1 on day 180) and kept the lowest decay rate (5.33%). This study demonstrates the potential of food nanomaterial as an alternative strategy to promote food security and supply chain resilience. [ABSTRACT FROM AUTHOR]

• ELISA and LFIA developed using anti-amandin antibodies detect traces of almond. • This is the first LFIA reported based on amandin detection as the target protein. • ELISA method has higher sensitivity compared to the faster LFIA format. • Heat processing influences the detection of amandin by ELISA and LFIA. Almond (Prunus dulcis) represents a potential allergenic hazard that should be included in Allergen Control Plans. In this study, sandwich ELISA and lateral flow immunoassay (LFIA), using amandin (Pru du 6) as the target protein, were developed to detect almond in processed food and validated according to international guides. ELISA could detect 2 ng/mL and LFIA 30 ng/mL of pure amandin. No cross-reactivity was found on a panel of 50 food commodities with the exception of Pecan nut, Brazil nut and chestnut for which the cross-reactivity was lower than 0.02%. Furthermore, ELISA and LFIA were able to detect 0.12 and 0.70 ppm of almond protein in foods spiked with almond extract whereas 0.20 and 2.0 ppm could be detected in baked cookies incurred with almond, respectively. Both techniques could be applied for food manufacturers and control agencies for monitoring the presence of almond traces in food and working surfaces. [ABSTRACT FROM AUTHOR]

• PEN/PET bottles are made by blending polyethylene terephthalate and polyethylene naphthalate. • PEN/PET bottles possessed significant gas barrier properties. • PEN/PET bottles could prevent losses of VC, SOD, and TPC during beverage storage. • PEN/PET bottles extend the shelf life of chestnut rose beverages by 70 days at 4 °C. The shelf life of chestnut rose beverage is largely dependent on packaging method and storage temperature. In this study, we investigated the effects of packaging beverages in bottles made of either polyethylene terephthalate (PET) or PEN (polyethylene naphthalate)/PET and storage temperature (4, 25, 37, and 55 ℃) on the shelf life of chestnut rose beverage. The physicochemical parameters and enzyme activity of beverages were evaluated, and we found that at 4 °C, the vitamin C, superoxide dismutase, and total polyphenol contents of beverages stored in PEN/PET bottles increased by 9.95 ± 0.49%, 2.86 ± 0.13%, and 3.23 ± 0.09% respectively, compared to beverages in ordinary PET bottles. In addition, other characteristic indicators including total soluble solids, browning index, and color value were also significantly improved. A shelf-life model was established based on the Arrhenius equation, and it will help distributors and consumers to determine the storage time and optimal shelf life of chestnut rose beverage. [ABSTRACT FROM AUTHOR]

Abstract: Total phenols (TPC) and antioxidant properties were determined in chick-pea, green and red lentils and sweet chestnut flours, in both aqueous-organic extracts and their residues, by the Folin Ciocalteau method and by the FRAP assay, respectively. Plant lignans were quantified in flours by means of HPLC. In addition, the FRAP of plant lignans (secoisolariciresinol, lariciresinol, isolariciresinol, pinoresinol, matairesinol), their mixture and enterolignans (enterodiol and enterolactone) were determined. In all flours, the highest TPC values were found in the residue. Specific and varietal significant differences were observed in all parameters. The highest TPC (737.32 and 1492.93mg/100gd.w.) and FRAP (140.32 and 101.25μmol/gd.w.) values were reached by green lentils in both aqueous-organic extract and residue, respectively. Sweet chestnuts had the highest total lignans (980.03μg/100gd.w.). It was also found that the plant lignans standards have a higher antioxidant activity than enterolignans standards and that matairesinol has the highest activity. [Copyright &y& Elsevier]

Abstract: The volatile profile of nine monocultivar chestnut flours, obtained from fruits grown in Italy (Parma province), was characterised by a head-space solid-phase microextraction (HS-SPME) coupled with GC–MS technique. The volatile fraction was composed of 44 main compounds belonging to different classes, mainly aldehydes, ketones, alcohols, furans and terpenes. Aldehydes, in particular hexanal, are the most abundant components. In order to better understand the origin of the different volatile compounds during the drying and milling processes, samples of fresh fruit were also analysed by the same technique and the data obtained were statistically and critically compared in order to get a picture of the volatile evolution in chestnut from fresh fruit to flour. Finally, the nine monocultivar flours were chemometrically classified on the basis of the main odour descriptors associated with the volatile fingerprinting. [Copyright &y& Elsevier]

Abstract: Fifty Corsican “chestnut grove” honeys were certified by melissopalynological analysis. Castanea sativa was strongly overrepresented and was accompanied mainly by Rubus sp., Quercus ilex, Anthyllis hermanniae, Myrtus communis, Genista sp., Erica arborea, Cistus creticus, and Fraxinus ornus. Headspace solid-phase microextraction was performed to investigate the volatile composition of Corsican chestnut catkins and chestnut grove honeys. The main compounds of the chestnut catkins were acetophenone (21.5%), methyl salicylate (13.4%), nonanal (10.9%), and linalool (7.5%), whereas the major constituents of the honeys were 2-aminoacetophenone (11.4%), benzaldehyde (10.8%), acetophenone (7.0%), nonanoic acid (5.9%), octanoic acid (5.0%), and 3-furaldehyde (4.9%). By entering the aromatic intensity, the relative frequency of C. sativa, Rubus sp., and A. hermanniae pollens, and the physicochemical parameters as discriminate variables, principal component analysis (PCA) and cluster analysis (CA) showed that the distribution of Corsican “chestnut grove” honeys correlates with climatic events and/or honeybee foraging behaviours. [Copyright &y& Elsevier]

Abstract: The antioxidant properties of different ecotypes of chestnut nut (cv. Judia) were studied. Total phenolics and flavonoids were also determinated. Total phenolics amount ranged from 9.6mg/g of GAE (hottest ecotype, Murça) to 19.4mg/g of GAE (coldest ecotype, Valpaços). Gallic and ellagic acid were the predominant compounds and Valpaços had the highest values while, Murça had the lowest ones. The antioxidant capacity of ethanolic extracts were evaluated through several biochemical essays: ABTS (2,2′-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid)) and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging activity, FRAP (ferric reducing/antioxidant power) and inhibition of oxidative haemolysis in erythrocytes. In order to evaluate the antioxidant efficiency of each ecotype, the EC50 values were calculated. Once again Valpaços revealed the best antioxidant properties, presenting much lower EC50 values. Climatic conditions influence seems to be a limiting factor for production of phenolic compounds and consequently for the antioxidant properties of chestnut nuts. [Copyright &y& Elsevier]

Abstract: The composition of volatile and semi-volatile compounds of chestnut (Castanea sativa Mill.) was studied and compared to oak wood species frequently used in cooperage (Quercus alba, Quercus petraea, Quercus robur and Quercus pyrenaica) to evaluate its aromatic potential. Chestnut was found to be a suitable wood for use in ageing processes, based on the large, diverse number of detected compounds (e.g., lactones, furanic compounds, terpenes, lignin derivatives and triterpenic compounds). Chestnut wood possessed high levels of volatile phenols and phenolic aldehydes, specifically vanillin and its derivatives. Each wood species exhibited a characteristic, quantifiable composition of volatile compounds, and therefore, the sensorial profile of each wood species is expected to be different. The levels of certain volatile compounds were also useful for discriminating among the studied wood species. [Copyright &y& Elsevier]

Abstract: This study investigated and compared the polyphenols content, the antioxidant activity, the mineral and trace elements concentrations of raw chestnuts, chestnuts subjected to different cooking methods and cured chestnuts. The aim was to verify the quality of raw fruit and the changes induced from treatments, such as roasting, boiling and curing. The total polyphenol content and the antioxidant activity decreased in cured and heat-treated chestnuts, when compared to raw material, in the following order: cured>roasted>boiled shelled>boiled unshelled fruits. Specific phenolic compounds showed significant effects of cooking treatments, while the concentrations of minerals (Ca, K, Mg, and Na) and trace elements (As, Cd, Cu, Fe, Hg, Mn, Ni, Pb and Zn) also varied. [Copyright &y& Elsevier]

Abstract: In this work the total vitamin C contents (ascorbic acid+dehydroascorbic acid) and antioxidant activity of raw and cooked chestnuts was evaluated. The vitamin C contents of raw chestnuts varied significantly between the different cultivars (cv) studied and it varied from 400mg/kg dry weight (cv Lada) to 693mg/kg dry weight (cv Martaínha). The different cultivars behave differently during the cooking process concerning the loss of vitamin C. A significant decrease in the vitamin C content of the chestnuts was observed, 25–54% for the boiling process and 2–77% for the roasting process. Boiled and roasted chestnuts can be good sources of vitamin C since it may represent 22.4%, 16.2%, 26.8% and 19.4%, respectively, of the recommended dietary intake for an adult man and woman. The cooking process significantly changed the antioxidant activity of the chestnuts. A difference was observed between the cultivars during the cooking processes, concerning the antioxidant activity. For the raw chestnuts the variation in vitamin C content of the chestnuts explains 99% of the antioxidant activity variation but for the roasted and boiled chestnuts this percentage significantly decreases to 51% and 88%, respectively. Although a high antioxidant activity is still present in the cooked chestnuts, the cause for this antioxidant activity is less dependent on the vitamin C content of the chestnuts, probably due to the conversion of ascorbic acid to dehydroascorbic acid. The increase in gallic acid during the cooking process, presumably transferred from the peels to the fruit, also contributes to the high antioxidant activity observed for the cooked chestnuts. [Copyright &y& Elsevier]

Abstract: Oxidative stress plays a central role in the onset of diabetes which is characterised by progressive pancreatic β-cell failure. We studied the ability of phenolic extracts prepared from chestnut leaf, catkin and spiny burs to prevent oxidative stress-induced β-cell (Rin-5F) death. The Rin-5F cell death was induced by treatment with the diabetogenic agent streptozotocin (STZ) and the protective effects of the chestnut extracts were assessed after cells treatment with a STZ/extracts mixture. The chestnut extracts increased cell viability by protecting DNA from oxidative damage and by enhancing the natural antioxidant system. Moreover, the chestnut extracts had a significant impact on the cell’s redox-status which was observed as an increase in the levels of reduced glutathione. Chestnut extracts were capable of inhibiting lipid peroxidation, which was manifested as a lowering of malondialdehyde levels. We concluded that chestnut extracts increased cell viability after STZ treatment as a result of their antioxidative properties. [ABSTRACT FROM AUTHOR]

Abstract: The aim of this research was to study the processing effects (roasting and boiling) on primary and secondary metabolite composition of fruits from the following chestnut (Castanea sativa Mill.) cultivars (cvs.) of three Protected Designation of Origin (PDO) areas in the Trás-os-Montes e Alto Douro region (Portugal): PDO Terra Fria (cvs. Aveleira, Boaventura, Côta, Lamela and Trigueira), PDO Padrela (cvs. Judia, Lada, Longal and Negra) and PDO Soutos da Lapa (cvs. Longal and Martaínha). The cooking processes significantly (p <0.0001) affected primary and secondary metabolite composition of the chestnuts. Roasted chestnuts had higher protein contents, insoluble and total dietary fibre and lower fat contents whilst boiled chestnuts had lower protein, but higher fat contents. Cooking increased citric acid contents, especially in roasted chestnuts. On the other hand, raw chestnuts had higher malic acid contents than cooked chestnuts. Moreover, roasted chestnuts had significantly higher gallic acid and total phenolics contents, and boiled chestnuts had higher gallic and ellagic acids contents, when compared to raw chestnuts. The present data confirms that cooked chestnuts are a good source of organic acids and phenolics and have low fat contents, properties that are associated with positive health benefits. [Copyright &y& Elsevier]

Abstract: The effects of chestnut inner shell extract (CISE) on hepatic steatosis and lipid metabolism in mice fed high-fat diet (HFD) were evaluated. Hepatic triacylglycerol and plasma lipid levels decreased significantly in CISE-administered mice compared to control group. Relative mRNA expression levels for lipogenic genes SREBP-1c, FAS, ACCs, ACAT, and HMG-CoA were significantly decreased in CISE-administered mice (P <0.05). CISE suppressed FAS and HMG-CoA reductase activity and increased CPT activity. To determine the active compound of CISE, the fractionation of CISE have conducted and resulted in the isolation of scoparone and scopoletin, as main compounds contained in CISE. Based on these results, we speculate that the inhibitory effect on hepatic steatosis of CISE containing scoparone and scopoletin may be the result of suppression of lipid synthesis and the acceleration of fatty acid oxidation in mice fed HFD, suggesting that CISE may be beneficial in preventing hepatic steatosis. [Copyright &y& Elsevier]

Abstract: Hardening is an important physiological disorder of chestnut fruit during storage. In this study, polysaccharides of chestnut (PCs) at 0%, 50% and 100% degrees of hardening (DH) were extracted and then sequentially fractionated using 40% and 80% ethanol in order to obtain PCs I and II. For fresh chestnut, arabinose, fructose, glucose and galactose were the main monosaccharides of PCs I and II. Significantly positive correlations (P <0.01) existed between xylose, galactose, arabinose contents and DH, while significantly negative correlations (P <0.01) were present between glucose, fructose contents and DH for both PCs I and II. The appearance in hardening of chestnut fruit was accompanied with decreases in the contents of 1,3-fructose, 1,3- and 1,6-glucose, and increases of 1,4-arabinose, 1,6-galactose and 1,3-xylose. The results confirmed that cell wall degradation of chestnut induced the structural changes in PCs I and II, which further led to the occurrence of hardening. [Copyright &y& Elsevier]

Abstract: The crystalline, thermal and textural properties of chestnut starches (CSs I–V) at 0%, 25%, 50%, 75% and 100% degrees of hardening (DHs) were investigated in this work. CS I had a structure of C-type crystallinity. With the increase of DH, more B-type crystalline regions and amylose–lipid complexes were formed. The gelatinisation temperature of CS and melting temperature of amylose–lipid complexes were not significantly changed as DH increased. However, a significant (P< 0.05) increase of ΔH was observed for CS V. The texture analysis indicated that CS V had a lower firmness, adhesiveness and a higher cohesiveness than CS I. The correlation test confirmed the significant correlations between ΔHs of gelatinisation and melting of amylose–lipid complexes, firmness, adhesiveness, cohesiveness and DH. All the results indicated that degradation of CS should be one of important mechanisms for the hardening of chestnut, especially in the late period of hardening. [Copyright &y& Elsevier]

Abstract: Honeys from specified botanical sources often command a premium price due to their organoleptic or pharmacoactive properties. To prevent the fraudulent marketing of honey, analytical techniques are required to confirm its origin. NMR spectroscopy has been used to identify biomarkers of botanical and geographical origin for European honey. One-dimensional 1H NMR spectra were acquired from 374 authentic European honeys collected during 2years, with the majority of these (220) taken from the island of Corsica. Biomarkers of sweet chestnut, Corsican spring Maquis and Arbousier (strawberry-tree) honeys were identified. Kynurenic acid was found to be a biomarker of sweet chestnut honey. α-Isophorone and 2,5-dihydroxyphenylacetic acid were confirmed as markers of strawberry-tree honey. Additional compounds specific to strawberry-tree and Corsican spring Maquis honey were partially characterised. [Copyright &y& Elsevier]

Abstract: Quorum sensing (QS) inhibitory activity of 29 unifloral honeys was evaluated using the bacterial model Cromobacterium violaceum. The tested honeys were able to inhibit the production of acyl-homoserine lactones (AHLs) produced by C. violaceum at 0.1g/ml. However, chestnut and linden honey samples showed the highest inhibitory activity, while orange and rosemary were less effective in inhibiting QS. When honey samples from the same floral origin obtained from different geographical regions were compared, they showed similar QS inhibitory activity. Thus, one of the factors which influence the inhibitory activity could be derived from the floral origin, independently of the geographic location. It was observed that unifloral honey samples showed “non-peroxide” anti-QS activity, which was not linearly correlated with total and individual phenolic compounds. The obtained results showed that the preservative properties of honey could be due to both the antimicrobial properties and the QS inhibitory capacity. [Copyright &y& Elsevier]

Abstract: A collaboratively trial tested isotope dilution liquid chromatographic method with positive electrospray ionisation tandem mass spectrometry for the analysis of acrylamide in bakery ware and potato products has been extended to the determination of acrylamide in roasted chestnuts and chestnut-based foods. As chestnuts have a similar composition to potatoes, considerable amounts of acrylamide can be expected, especially in roasted chestnut products. This paper presents the concentrations of acrylamide in 31 different chestnut samples (fresh, roasted, flour, cooked, glazed) that were collected in nine European countries during 2005/2006. The influence of the roasting time on the acrylamide content was also experimentally investigated. A test portion was extracted after homogenisation with water and isotopically labelled acrylamide was added. The extract was centrifuged and the supernatant was cleaned-up in two consecutive solid phase extraction steps. The final extract was analysed by high performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS). An HPLC column based on graphitised carbon was applied for chromatographic separation. Acrylamide concentrations in purchased roasted chestnuts were in the range of <8–1278μg/kg whereas only low amounts (<4–159μg/kg) were found in chestnut products. However, the median acrylamide content of the commercial roasted chestnut samples was 90μg/kg. The influence of the roasting time on the acrylamide content in roasted chestnuts was evaluated too. As with roasted and fried potato products, the roasting time has a significant influence on the acrylamide formation. Therefore, the consumers might be exposed to significant amounts of acrylamide by eating roasted chestnuts, especially when a batch remains in the roasting vessel for too long time. [Copyright &y& Elsevier]