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Traditional Mediterranean plant-based dishes could allow tackling malnutrition while preserving the cultural heritage. To determine the effect of the cooking method on mineral bioavailability, the content in minerals and chelators of Mloukhiya, a Mediterranean dish based on jute leaves ( Corchorus olitorius ) that contains also meat, was monitored during the whole cooking process. Mineral bioaccessibility was assessed by measuring in vitro dialyzability. Model equation was also used to estimate mineral bioavailability. Comparison of Mloukhiya samples collected at different cooking time points showed that the dish total mineral content did not change despite the exchanges between sauce and meat during cooking. However, iron bioavailability decreased, because 58% of heme iron was degraded after 5 h of cooking and non-heme iron showed poor bioaccessibility (1.2%), mainly due to its high content of phenolic compounds. The bioaccessibility of other minerals (zinc, calcium, magnesium and potassium) was high, indicating that the food matrix had no or little effect. The mineral bioavailability values predicted by using mathematical models were of the same order of magnitude as the bioaccessibility values. [ABSTRACT FROM AUTHOR]

The aim of this research work was to compare the effect of different apple processing methods on textural properties at equal water content (100% db dry basis). Pre-dried samples were treated by instant controlled pressure drop (DIC), completely frozen and thawed. In order to reach a final water content level of 100% db, the samples were post dried or rehydrated. DIC and freezing increased drying and rehydration rates. A combination of DIC and freezing showed less important effects on sorption isotherms and drying/rehydration kinetics. Freezing had significant detrimental effect on firmness for high initial water content samples. This effect disappeared and firmness kept constant regardless of the initial water content once sample initial water content is lower than 115% db. Significant initial water content effect appeared after freezing/thawing for DIC untreated samples. However, by inserting DIC prior to freezing, the textural effect of final water content became insignificant after freezing/thawing. [ABSTRACT FROM AUTHOR]

The present study investigated the Interval Starting Accessibility Drying (ISAD) process with the main objective to optimize the main processing parameters, i.e. the active time (toN) and the tempering time (toFF)> which ranged between 5 to 30 s and 1 to 3 min, respectively. ISAD performances were compared with continuous airflow drying for several quality parameters and energy consumption. The modulation of the time related operating conditions allowed rewetting the surface after each tempering time in a total way with toN= 5s-and toFF=2 or 3min. ISAD significantly affected (p<0.05) the effective drying time and the energy saving which reached as much as 87.26% compared to continuous drying when toN= 5s and toFF =3 min. The processes did not significantly impact the shrinkage, rehydration capacity or total color change. However, drying processes notably influenced the content of polyphenols and carotenoids. The optimal conditions of combined optimized responses were toN = 5 s of toFF = 2.52 min with a desirability D= 0.924. [ABSTRACT FROM AUTHOR]

Highlights: [•] We prepared W/O/W emulsions containing magnesium ions in the inner aqueous droplets. [•] Magnesium delivery was due to diffusion phenomena. [•] The rate of magnesium release was lowered by increasing the inner droplet fraction. [•] Such evolution could reflect the increasing tortuosity of the diffusion pathways. [ABSTRACT FROM AUTHOR]

Abstract: The objectives of this work are to study the effect of salting time, salt concentration and temperature on moisture and salt transfers within Sardinella aurita fillets. Temperature rise as well as brine concentration increase (from 5 to 20°C and from 15 to 26.5% NaCl, respectively) accelerated water exudation and salt diffusion in the sardine fillets. Salt and moisture apparent diffusivities evolution as a function of concentration were determined by a mathematical treatment without fixing any mathematical relationship between values of diffusivity and concentration. Moisture apparent diffusivity increased from 2.40×10−10 to 1.90×10−8 m2/s with fillets moisture content increase (from 0.35 to 3.00g/gdb, i.e. 25.9–75% w/w). For a salt content range from 0.16 to 12.80g NaCl/100g water, salt apparent diffusivity was relatively constant. Hence, sardine fillets water diffusivity is more related to moisture content than salt diffusivity to brine concentration. [Copyright &y& Elsevier]