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Summary: In the sports protein beverage market, the demand for plant‐based substitutes is rising. Sunflower press‐cake, a protein‐rich by‐product, offers a compelling alternative to traditional options like soy, pea, or rice proteins. With its natural allergen‐free composition, sunflower proteins are suitable for individuals with soy or nut allergies, broadening the market of allergen‐free protein products. This study focuses on the characterisation of micronized dehulled sunflower press‐cake (DSPC) and preliminary explores its valorization in a protein‐rich beverage. Micronization treatment was applied to the DSPC, since the reduction in particle size positively influences sensory attributes. The comprehensive analysis of micronized industrial DSPC revealed a high protein content (44.35 g/100 gDB), elevated polyphenol levels (33.75 mgGAE/gDB) and positive outcomes in water and oil holding capacities. However, proteins showed low in vitro digestibility (42.82%) and poor solubility (~10%). Additionally, the high phytate content (5.00 g/100 g) prompted consideration for nutritional implications, whether positive or negative. From the analysis of the volatile profile, the diverse array of compounds revealed the absence of off‐odours typically formed during autoxidation. In view of the potential application within a functional beverage formulation intended for athletes, four aqueous dispersions, featuring two different percentages of micronized DSPC (25% and 16% w/v) and pH levels (6.5 and 3.5), were prepared and tested for rheological properties. [ABSTRACT FROM AUTHOR]

In the frame of reformulating food products for valorizing underutilized crops and enhancing both the nutritional and sensory characteristics of traditional foods, this study explored the potential impact of sprouting on some features of couscous prepared from buckwheat. Specifically, the impact of two sprouting times (48 h and 72 h) and two enrichment levels (25% and 50%) on physical properties (bulk density, hydration properties), cooking behavior (e.g., texture), chemical features (e.g., total phenolic content, rutin and quercetin), antioxidant activity (DPPH assay), and sensory traits (by means of electronic nose, tongue, and eye) was considered. Results showed that the replacement of 50% of pre-gelatinized buckwheat flour with 72 h-sprouted buckwheat flour resulted in a couscous with a higher content of phenolic compounds (including rutin and quercetin) and antioxidant activity; the related values further increased upon cooking. Moreover, except for the hardness and gumminess that were worsened (i.e., their values increased), cohesiveness and resilience improved in the presence of sprouted buckwheat (i.e., their values increased). Finally, the overall sensory traits improved with the addition of 50% sprouted buckwheat, since both bitterness and astringency decreased in the reformulated couscous. [ABSTRACT FROM AUTHOR]

Spent coffee grounds (SCG) and spent tea leaves (STL) are leftovers of the two most diffused beverages all over the world, coffee and tea. Functional components commonly found within raw materials, i.e. caffeine and phenolic compounds such as chlorogenic acid, gallic acid, and catechin derivatives, are not fully extracted from coffee grounds and tea leaves during beverage preparation. Therefore, SCG and STL can be regarded as a source of bioactives to be valorised in the formulation of various functional foods and beverages. In the present study, ultrasound-assisted extraction (UAE) and conventional solvent extraction aimed at the recovery of natural antioxidants and caffeine from SCG and STL were compared. In particular, ethanol 60% (v/v) and boiling water were used as solvent media and the effects of two different ultrasound (US) waves amplitudes (80 and 152 μm) and treatment time (5 and 10 min) were investigated. This study closes a literature gap on UAE from SCG and STL using GRAS (Generally Recognized as Safe) solvents, in particular with water. US had an evident positive effect on the recovery of natural antioxidants when the solvent media was aqueous ethanol. In particular, applying the US treatment at 152 μm for 10 min, the total phenolic compounds content of SCG (24.01 ±0.01 mgGAE/gTS) and STL (243.67 ±12.36 mgGAE/gTS) extracts doubled and quadrupled, respectively. Likewise, caffeine recovery significantly increased after sonication up to 2.19 ±0.02 mg/gTS from SCG and up to 12.74 ±0.36 mg/gTS from STL. [ABSTRACT FROM AUTHOR]

Postharvest life of raspberries ( Rubus idaeus L.) is limited due to their high respiration rate, loss of firmness and freshness and susceptibility to fruit rot. The aim of this research was to evaluate the effects of various packaging solutions on physico-chemical, nutritional and aromatic properties of raspberries during storage at +4 °C up to 7 days. Plastic materials with low (LDPE) and high (LDPE/EVOH/LDPE) gas barrier, a biopolymeric film (PLA) with medium gas barrier and micro perforated stretch film (PVC) were used. The packaging material modified the composition of the atmosphere in the package, which depended on the combined action of the respiration activity of the fruit and the permeability of the material. Results showed that the most sensitive parameters for the assessment of raspberry decay were percentage of damaged berries, weight loss, fruit softening and the aromatic profile development, evaluated by an electronic nose; these parameters showed significant changes during storage and were influenced by the packing material. All samples showed a clear loss of firmness after 4 days of storage, which was maximally reduced in the case of LDPE/EVOH/LDPE and PLA packages. Raspberries stored in PVC packaging material had an aromatic development similar to the control, whereas berries stored in the medium and high barrier materials showed important changes in the aromatic profile, reflecting anaerobic metabolism of fruit. Soluble solids, pH, total phenolics and ascorbic acid did not change significantly; changes in colour and total anthocyanins were observed, with differences depending on the kind of packaging. [ABSTRACT FROM AUTHOR]

Osmo-air dehydration treatments are widely applied to fruits in order to prolong shelf-life, reduce packaging and logistic costs, and to improve both sensory and nutritional quality of the end products. In this work, osmo-air dehydration was applied to blueberries (Vaccinium corymbosum); blanched blueberries were dipped in sucrose (60 °Bx) and fructose/glucose (48.6 °Bx) osmotic solutions (a w = 0.90) for 24 h, and the osmotic exchanges were determined by mass balances (water loss, solid gain, sugar intake, changes in total phenolics and anthocyanins). Untreated and infused berries were subsequently air dried at 70 °C to final moisture content of 10–14%, and drying kinetics as well as compositional and morphological changes of berries were followed in the course of drying. Data show that the osmotic treatment causes significant losses in the antioxidant components (total phenolics, total and individual anthocyanins) and in the antioxidant activity. Losses in the antioxidant components also occur in the course of air drying, with similar kinetics in untreated and infused blueberries. Glucose/fructose infusion gives better results in terms of morphological changes, with lower shrinkage and wrinkling of the berries. [ABSTRACT FROM AUTHOR]

5-hydroxymethylfurfural (HMF) is formed during bread baking as a Maillard reaction product (MRP); it can exert toxicity and it is regarded as a potential health risk because of its high consumption levels in western diets. The aim of this study was to evaluate HMF formation in bread as a function of heat treatment intensity (HTI) and to investigate correlations between HMF and easily detectable browning indices. White breads were baked at 200 °C and 225 °C for different baking times for a total of 24 baking trials. Browning development was evaluated by reflectance colorimetric and computer vision colour analysis; MRP were quantified spectrophotometrically at 280, 360 and 420 nm and HMF was determined by HPLC. HMF concentrations varied from 4 to 300 mg/kg dw. Colour indices (100–L*) and Intensity mean resulted significantly correlated between each other (r = −0.961) and with MRP (r ≥ 0.819). The effects of the different HTI were visualized by principal component analysis and the data were used to evaluate the best fitting regression models between HMF concentration and other browning indices, obtaining models with high correlation coefficients (r > 0.90). [ABSTRACT FROM AUTHOR]

This study investigates the effects of three cooking methods (boiling, steaming and microwaving) on the nutritional and physical properties of cauliflowers, carrots and sweet potatoes; e-senses were applied to interpret the sensory characteristics according to physico-chemical aspects. The nutritional quality was evaluated by determining the concentrations of key components and the antioxidant activity; e-sense data, combined with texture parameters, were processed by a principal component analysis. The cooking method and time significantly influenced the quality of the three products. Boiling, which detrimentally affected ascorbic acid, total phenolic concentration and antioxidant activity, enhanced carotene accessibility. Steaming produced losses in ascorbic acid, increasing total phenolics and carotenoids. Microwaving resulted in minor changes in ascorbic acid concentrations, preserved carotenoids and increased total phenolics. The nutritional quality was better preserved or enhanced using shorter cooking times. The elaboration of the data collected by the e-senses showed a clear evolution according to the cooking method and time. The results helped to determine the cooking method that best preserves the nutritional properties of the vegetables, highlighting the applicability of rapid instrumental methods to interpret the evolution of sensory characteristics. [ABSTRACT FROM AUTHOR]

Abstract: This study aimed at characterizing the sensory quality of Italian PDO dry-cured Parma, San Daniele and Toscano hams, applying a multi-disciplinary approach. Ham sensory profile as well as physico-chemical, aromatic, morphological and textural characteristics was investigated. There was a great difference between Toscano ham and Parma and San Daniele hams, which were more similar even though differentiated. Toscano ham showed higher scores for pork-meat odor, saltiness, dryness, fibrousness and hardness; accordingly, this ham was described by a high NaCl content and by high values of instrumental hardness, cohesiveness, gumminess and chewiness. Parma ham was characterized by a cured flavor, whereas San Daniele ham showed a wider fatty area and higher pH values. Parma and San Daniele hams were also described by higher values of sweetness, RGB color values and water activity. Sensory characteristics evaluated by trained assessors were correlated to instrumental measures, indicating that instrumental devices can be effectively applied for dry-cured ham characterization. [Copyright &y& Elsevier]

Abstract: Antioxidant properties of foods and beverages have been widely studied; however, few data have been reported on the antioxidant capacity of soft drinks. Apart from fruit juice-based drinks, some of the most common soft drinks contain as a colouring agent one of the four caramel colours allowed in foods (E150 d). Caramels contain melanoidin compounds, which have been reported to contribute to the antioxidant powers of some foodstuff. This study aimed to ascertain the contribution to the antioxidant activity of some caramel-containing soft drinks, such as cola drinks, and chinotto, an original Italian soft drink. Some commercial caramel colours were analysed for main parameters, i.e. HMF (5-(hydroxymethyl)-2-furfural), residual glucose and fructose content, total reducing compounds by the Folin–Ciocalteau reagent, and the antioxidant activity by the FRAP and DPPH∗ methods. Similar analyses were performed on various soft drinks coloured with E150 d. The results showed that even if soft drinks have a lower antioxidant activity than other beverages such as tea, coffee or chocolate, they may contribute to the antioxidant pool assumed with the diet, since the antioxidant activity ranged from 0.2 for cola-like soft drinks to 1.0mmoles Trolox equivalent/l for chinotto drinks. [Copyright &y& Elsevier]

Abstract: A disposable, small scale and low-cost electrochemical “wall-jet” flow-cell was build up together with a graphite lead mounted onto a pencil holder able to modulate the current response by the control of the surface area of the electrode. The total phenolic content of different types of tea infusions was determined and compared with the conventional Folin–Ciocolteau method. An index of antioxidant power was also proposed and data were compared with those obtained by the DPPH* assay. [Copyright &y& Elsevier]

Abstract: Osmo–air dehydration treatments are widely applied to fruits in order to prolong shelf-life, reduce packaging and logistic costs, and improve both sensory and nutritional quality of the end products. In this work osmo–air dehydration was applied to blueberries (Vaccinium corymbosum), a fruit that is gaining increasing attention due to its high content of dietary antioxidants. In particular, the aim of this study was to investigate the performance of near infrared (NIR) spectroscopy as a tool for monitoring blueberry osmo and air dehydration processes. Blanched blueberries were dipped in sucrose and fructose+glucose osmotic solutions for 24h, and the osmotic exchanges were determined by mass balances (water loss, solid gain, sugar intake, changes in total phenolics and anthocyanins); NIR spectra were collected in order to study modifications due to the osmotic treatments. Untreated and infused berries were subsequently air-dried at 70°C to final moisture content of 10–14%. During drying chemical, nutritional and structural changes were monitored and NIR spectra were acquired on whole berries, using an optic probe working in diffuse reflectance. Spectral data were standardized, transformed into first derivative and processed by Principal Component Analysis. Results show that NIR spectroscopy was able to follow the osmotic and the air-drying processes and to discriminate untreated and osmo-dehydrated berries. Spectral differences reflect the main molecular modifications associated with water absorption bands due to OH stretch+OH bending and sugar absorption bands due to CH stretch+CH bending and OH stretch+OH bending. In order to investigate the variation of main constituents (sugars and water) involved in the osmo-dehydration process, two-dimensional correlation analysis of spectral data was also carried out. [Copyright &y& Elsevier]

Commercial tomato pulp was air-dried to two final moisture contents in order to obtain intermediate moisture pulp (IMP, 23% moisture) and dried pulp (DP, 9% moisture). IMP and DP were stored at 4, 20, and 37 degrees C for approximately 5 months; periodically samples were analyzed to evaluate heat and oxidative damage by measurement of color changes, total phenolics, rutin, lycopene and furosine concentrations, and antioxidant activity of the lipophilic extract. IMP and DP, despite different drying degree, had similar antioxidant activity; in fact, whereas lycopene was stable to drying treatments, ascorbic acid was totally degraded in both products. During storage, IMP and DP showed different behavior: IMP was more sensitive to degradation than DP, especially with regard to lycopene, rutin, and antioxidant activity degradation and to nonenzymatic browning. Effects of storage temperature varied with regard to different parameters: variations in rutin, furosine, and color indices were higher in products stored at higher temperatures, while lycopene and antioxidant activity of the lipophilic fraction were maximally degraded in products stored at 4 degrees C.