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The objective of this study was to examine the inhibition of the activity of enzymes associated with development of the metabolic syndrome by peptide fractions received from simulated gastrointestinal digestion and absorption of heat-treated edible insects. The inhibitory activities of insect-derived peptides were determined against key enzymes relevant to the metabolic syndrome such as the angiotensin-converting enzyme (ACE), pancreatic lipase, and α-glucosidase. After the in vitro absorption process, all hydrolysates showed high inhibitory activity; however, the most effective metabolic syndrome-inhibitory peptides were received after separation on Sephadex G10. The best results were found for peptide fractions obtained from Schistocerca gregaria. The highest enzymes inhibitory activities were obtained for peptide fractions from S. gregaria: boiled for ACE (IC50 3.95 µg mL−1), baked for lipase (IC50 9.84 µg mL−1), and raw for α-glucosiadase (IC50 1.89 µg mL−1) S. gregaria, respectively. Twelve sequences of peptides from the edible insects were identified and their chemical synthesis was carried out as well. Among the synthesized peptides, the KVEGDLK, YETGNGIK, AIGVGAIR, IIAPPER, and FDPFPK sequences of peptides exhibited the highest inhibitory activity. Generally, the heat treatment process applied to edible insects has a positive effect on the properties of the peptide fractions studied.

The influence of faba bean seed fermentation on the release of bioactive peptides after digestion in gastrointestinal conditions was investigated. The molecular mass of protein detected by SDS-PAGE was in the range from 6.5 to 97 kDa. The highest degree of protein hydrolysis (98.72%) was noted for protein obtained from seeds fermented for 3 h at 37 °C. The hydrolyzate of seeds fermented for 7 days at 30 °C was characterized by the highest peptide content (4.78 mg/mL). The highest ACE-inhibitory and antiradical against ABTS·+ activity were noted for a peptide fraction obtained from a sample fermented for 3 days at 30 °C (IC50 = 1.01 and 0.99 mg/mL, respectively). The sample obtained after 3-h fermentation at 22 °C was characterized by the highest LOX inhibitory activity (IC50 = 0.54 mg/mL). The lowest IC50 value was determined for fractions obtained from seeds fermented for 3 h and 7 days at 37 °C, and the value was not significantly different (0.92 and 0.89 mg/mL, respectively). The peptide fraction obtained from seeds fermented for 3 days at 30 °C with the highest potential for inhibition of metabolic syndrome development was separated on Sephadex G10 and peptide sequences were identified by LC-MS/MS.

The aim of this study was to characterize wheat cookies enriched with 0.5% and 1.0% of Hypericum perforatum L. (St. John’s wort, SJW) and determine their pro-health properties in vitro after hydrolysis in simulated gastrointestinal conditions. The results indicated that 1.0 SJW was characterized by the highest content of polyphenols, flavonoids, and phenolic acids (2.32 mg mL−1, 4.93 µg mL−1, and 12.35 µg mL−1, respectively). The enriching cookies had no effect on water absorption capacity (WAC) and oil absorption capacity (OAC). After in vitro hydrolysis, the highest peptide content was noted in 1.0 SJW (0.52 mg mL−1), and the bioactive compounds were characterized by high potential bioaccessibility (PAC), but poor bioavailability (PAV). The addition of SJW increased the ACE, α-amylase, and LOX inhibitory effect, but reduced the inhibition of pancreatic lipase. The highest antioxidant activity was noted for 1.0 SJW. The results showed that only 0.5 SJW and 1.0 SJW had slight antimicrobial activity against E. coli ATCC 25922 and B. cereus ATCC 14579 with MIC = 12.5 mg mL−1. Fractions with molecular mass &lt, 3.0 kDa were characterized with the highest p-coumaric acid content. The results show that SJW cookies had a higher content of bioactive compounds and more potent anti-metabolic syndrome effects.

The phenolic and antioxidant potential of potentially bioaccessible fractions of lentil sprouts was studied. Sprouts were cocultivated with a probiotic to obtain a new functional product and further stored in cool conditions. The fraction obtained after buffer extraction and gastric digestion had higher content of phenolics compared to the control (by 20% and 46%, respectively), however, a 9% decrease was observed in samples obtained after gastrointestinal digestion. After gastrointestinal digestion, the highest content of phenolics (278 µg/g d.w.) was determined in the fresh control sprouts. Compounds neutralizing ABTS and hydroxyl radicals, chelating metal ions, and exhibiting strong reducing power were effectively released after gastrointestinal digestion (e.g., the values of the gastrointestinal digestibility index for chelating power and ability to quench hydroxyl radicals significantly exceeded 1 in all studied samples). It was proved that the enrichment of sprouts with a probiotic and further storage significantly improved the antioxidant potential, compared to the fresh control sprouts, an increase by 45% and 10% was determined after the gastric and gastrointestinal digestion, respectively. Lentil sprouts enriched with L. plantarum 299v may be a new functional product characterized by the high antioxidant capacity of the potentially bioaccessible fraction.

The aim of the study is to characterise biologically active hydolysates and peptide fractions obtained from vacuum-packed string beans (Phaseolus vulragis L.) (PB). Unpacked beans were a control sample. The influence on human squamous carcinoma cell line SCC-15 (ATCC CRL-1623) was determined. Packed bean (PB) and unpacked bean (UB) extracts were found to exert no effect on the tongue squamous carcinoma cells. The results of the study indicated that the packing process contributed to the retention of protein, soluble dietary fibre, and free sugar (2.36, 3.5, and 1.79 g/100 d.m., respectively). PB was characterised by higher antioxidant activity (expressed as neutralisation of 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS ABTS•+) and 2,2-diphenyl-1-picrylhydrazyl (DPPH·) free radicals) as well as Fe2+ chelation and reducing power (IC50 = 54.56, 0.46, 3.85 mg mL−1; 0.088 A700/peptide content, respectively) than the UB samples before hydrolysis. The hydrolysis process enhanced these properties. The IC50 value of lipase and α-amylase inhibitory activity of the hydrolysates obtained from UB was reduced. The PB and UB fractions exhibited a certain level of antimicrobial activity against S. aureus and E. coli. Candida albicans were not sensitive to these peptide fractions.

The aim of this study was to determine the cytotoxic properties, influence on enzyme activity involved in metabolic syndrome, and antimicrobial activity of synthetic peptides with GQLGEHGGAGMG, GEHGGAGMGGGQFQPV, EQGFLPGPEESGR, RLARAGLAQ, YGNPVGGVGH, and GNPVGGVGHGTTGT sequences. Peptides have no cytotoxic effect on cells. The highest inhibitory effect on angiotensin converting enzyme I was noted for peptide GT-14 (IC50 = 525.63 &micro, g/mL). None of the tested peptides had an influence on &alpha, glucosidase. The highest &alpha, amylase and lipase inhibitory activity was noted for GG-12 (IC50 = 56.72 and 60.62 &micro, g/mL, respectively). The highest lipoxidase inhibitory activity was determined for peptide ER-13 (IC50 = 84.35 &micro, g/mL). Peptide RQ-9 was characterized by the highest COX inhibitory activity (0.31 and 4.77 &micro, g/mL for COX-1 and COX-2, respectively). Only peptide RQ-9 inhibited S. enteritidis ATCC 4931 growth (42%&ndash, 48%) in all tested concentrations (15.62&ndash, 250 mg/mL).

The aim of this study was to determine the effect of heat treatment of edible insects on antioxidant and anti‐inflammatory activities of peptide fractions from hydrolysates obtained by in vitro gastrointestinal digestion thereof. Identification of bioactive peptides from the edible insects and their chemical synthesis were carried out as well. The highest antiradical activity against ABTS•⁺ and DPPH• was noted for the peptide fraction from the Gryllodes sigillatus protein preparation (EC₅₀ value 2.75 and 6.91 μg mL⁻¹, respectively). This fraction exhibited the strongest LOX and COX‐2 inhibitory activity (IC₅₀ value 0.13 and 0.26 μg mL⁻¹, respectively). The peptide fraction from the Tenebrio molitor protein preparation showed the highest Fe²⁺ chelating ability (EC₅₀ value 2.21 μg mL⁻¹) and the highest reducing power (0.198). The heat treatment process has a positive effect on the antioxidant and anti‐inflammatory properties of peptides. All identified and synthesised peptides from insect protein showed antioxidant and anti‐inflammatory activity.

This study investigated the functional properties of three species of edible insects: Gryllodes sigillatus, Schistocerca gregaria, and Tenebrio molitor. The water and oil holding capacity, solubility, and foaming and emulsion properties were evaluated. The protein solubility showed minimum values at pH 5. The highest water and oil holding capacity was noticeable for the T. molitor protein preparation (3.95 g/g) and for the G. sigilltus protein preparation (3.33 g/g), respectively. The G. sigillatus protein preparation also showed the highest foaming capacity, foam stability, and emulsion activity (99.0%, 92.0%, and 72.62%, respectively), while the protein preparation from S. gregaria exhibited the highest emulsion stability (51.31%). This study has shown that whole insects and protein preparations thereof can be suitable for development of new food formulations.

BACKGROUND Berry juices are a rich source of phenolic compounds exhibiting antioxidant activity. Unfortu- nately, polyphenols and especially anthocyanins are degraded during storage. METHODS The levels of total phenolic compounds, phenolic acids, flavonoids, and antho- cyanins as well as antioxidant activity (radical scavenging ability against DPPH and ABTS+• and chelating power Fe2+) were determined in raspberry juices (obtained after enzymatic treatment with three commercial pectinolytic enzyme preparations) and syrups (obtained by the addition of sucrose at concentrations of 30% and 70%) during storage. RESULTS During the five-month storage of juices and syrups at room temperature, there was significant re- duction in the level of phenolic compounds, in particular anthocyanins (up to 95% in relation to the initial content). Storage of raspberry juices and syrups also resulted in a reduction in antioxidant activity. CONCLUSIONS The enzymatic treatment of the raspberry mash generally increased the losses of anthocyanins. The addition of sugar to fruit juices only slightly reduced these losses.

Summary Walnut kernels were coated with carboxymethyl cellulose (CMC)-based emulsion with and without l-ascorbic acid (AA). The thickness of the coatings formed on the walnuts ranged from 12 to 360 μm. The results obtained from the thiobarbituric acid-reactive substance analysis showed that the coating retarded lipid oxidation in walnuts during long-term storage. The antioxidative action of the CMC-based coating was not enhanced by incorporation of AA. On the other hand, the coating with AA slightly delayed hydrolytic rancidity of walnuts. More smooth and homogenous surface of walnuts coated with AA led to higher gloss. The acidifying/reductive action of AA lightened the colour of walnuts. Coating (dipping and drying) resulted in partial loss of aromaticity of walnuts.

The potential bioaccessibility and bioavailability of phenolics, caffeine and antioxidant activity of wheat bread enriched with green coffee were studied. Supplementation enhanced nutraceutical potential by improving phenolic content and lipid protecting capacity. The simulated-digestion-released phenolics (mainly caffeic acid, syringic acid and vanillic acid) from bread, also caused significant qualitative changes (chlorogenic acids were cleaved and significant amounts of caffeic acid and ferulic acid were determined). Compared to the control, for the bread with 1% and 5% of the functional component the contents of phenolics were 1.6 and 3.33 times higher. Also, an approximately 2.3-fold increase in antioxidant activity was found in bread containing 5% of the supplement. The compounds responsible for antioxidant potential have high bioaccessibility but poor bioavailability. The qualitative composition of the phenolic fraction has a key role in developing the antioxidant potential of bread; however, caffeine and synergism between antioxidants are also important considerations.

The main objective of this study was to assess the efficacy of a coating composed of carboxymethylcellulose (CMC), candelilla wax and potassium sorbate (KS) as a post-cold-storage treatment to prevent fungal infections in pears stored under simulated retail display conditions. Moreover, the effect of coating on the physiology and biochemistry of pears was investigated. The coating was very effective against Botrytis cinerea and Monilinia fructigena, while Rhizopus nigricans was the most resistant to KS. The KS-free coating also delayed the fungal growth rate, probably due to modification of the gaseous atmosphere within the fruit tissues. Coated pears showed slower ripening than the uncoated samples, as indicated by unaffected green skin color and inhibited loss of firmness. Unfortunately, coating induced anaerobic respiration and the symptoms of superficial scald in pears. Overall, the results showed that KS can be added into a coating formulation to control fungal growth; however, CMC-based emulsion is not a suitable carrier for KS, when coating is intended to be applied to pears exposed to postharvest cold storage.

The aim of this work was to compare the effect of increasing concentrations of anhydrous milk fat (AMF), candelilla wax (CNW), lecithin (LEC) and oleic acid (OLA) on the physicochemical and morphological properties of sorbitol-plasticized pea protein isolate (PPI) edible emulsion films. The lipids were incorporated into film-forming solutions at 0, 0.5, 1.0, 1.5, and 2.0%. It was found that among the tested lipids, only AMF and CNW reduced water vapour permeability (WVP) of the films, most likely due to their ability to increase film surface hydrophobicity. The greatest effect on the WVP reduction was achieved with CNW. The WVP of PPI films incorporated with 2.0% CNW was 2.5 times lower than that of the control. The incorporation of lipids into PPI films caused an increase in oxygen permeability. LEC destroyed the continuous structure of film matrix and caused an increase in film wettability and solubility. Increasing the amount of lipids in the films led to a decrease in mechanical strength. CNW-added films tended to have the best toughness properties. Unlike the solid lipids, OLA did not reduce the film transparency and showed a plasticizing effect, making the films more extensible. The addition of 2.0% OLA caused phase separation leading to the formation of discontinuity zones during film drying. Films with CNW had remarkably higher transparency compared to those of containing other solid lipids. All the resulting films were effective UV barriers. Surface microstructure of the emulsion films was influenced by the lipid type and lipid volume fraction.

Background. Coff ee is important source of natural antioxidants in the diet, such as phenolic compounds, alkaloids, mainly caff eine, diterpenes (cafestol and kahweol) and Maillard reaction products formed during roasting. Material and methods. In aqueous and methanolic extracts of coff ee (Coff ea arabica L.) roasted using traditional techniques from Brazil (B), Colombia (C), Ethiopia (E), Kenya (K) and coff ee roasted using an industrial technique from Brazil (T), the phenolic and caff eine content as well as antioxidant properties were determined. Results. Comparing the results from water and methanolic extracts it should be noted that the highest amount of phenolics was determined for a methanolic extract of coff ee roasted using the industrial technique (650.96 mg GAE/g DW) and a water extract of Kenya coff ee (461.63 mg GAE/g DW). Caff eine content was on aver- age two times higher in all methanolic extracts than in water extracts. The radical scavenging activity of aque- ous extracts was found to be higher than methanolic extracts. The highest antioxidant scavenging activity was determined for C (EC 50 = 1.16 mg DW/ml) and E (EC 50 = 1.3 mg DW/ml) water extracts. Compared to water extracts methanolic extracts showed signifi cantly higher reducing power, ability to chelate Fe 2+ , inhibition of linoleic acid peroxidation and inhibition of lipoxygenase. Conclusions. This study demonstrated that the methanolic extracts obtained from diff erent types of coff ee exhibit potential anti-infl ammatory and antioxidant properties. The highest antioxidant activity was shown by traditionally roasted coff ees from Colombia and Ethiopia.

The aim of this study was to determine the nutritive value of edible insects and their in vitro cytotoxicity assays. The content of protein, fat, carbohydrates, ash, fiber, minerals, amino acids, and fatty acids in adult cricket (Gryllodes sigillatus), larvae of mealworm (Tenebrio molitor), and adult locust (Schistocerca gregaria) were analyzed. The protein content ranged from 52.35 to 76%. The fat percentage was in the range of 12.97–24.7%. Energy contribution varied from 1821 to 1896 kJ/100 g. Their amino acid profile was compared with the WHO/FAO/UNU Pattern (WHO, 2007). The highest degree of hydrolysis (DH) was noted in baked Gryllodes sigillatus (37.76%). All species were very rich in magnesium, copper, iron, and zinc and the mineral content was compared to recommended daily intakes (mg/day). The hydrolysates from raw, cooked, and baked insects were significantly stimulated or inhibited proliferation of human skin fibroblasts CRL-2522.

Summary This study presents the effect of heat treatment of chickpea seeds on biological activity of peptides obtained by in vitro gastrointestinal digestion. The most significant antiradical activity against ABTS+• expressed as IC50 value was observed for 3.5- to 7-kDa peptide fraction from TC hydrolysate (41.01 μg mL−1). In turn, peptide fraction of 3.5–7.0 kDa obtained from raw chickpea seeds hydrolysate showed the highest antiradical activity against DPPH• and Fe2+ chelating activity with IC50 value of 20.94 and 52.53 μg mL−1, respectively. The highest Cu2+ chelating activity was observed for peptides obtained from TC hydrolysate (IC50 = 56.60 μg mL−1). Peptide fraction

Minimal inhibitory concentration (MIC) of chitosan lactate (CHL) was tested against bacteria and phytopathogenic fungi. Then, the structural, physicochemical and antimicrobial properties of films based on CHL, oxidized potato starch (OPS), and gelatin (GEL) were investigated. With the exception of Rhizopus nigricans, CHL was effective against the target organisms. Gram-positive bacteria (Staphylococcus aureus and Bacillus cereus) were more sensitive to CHL than Gram-negative bacteria (Pectobacterium carotovorum and Escherichia coli). Cryo-SEM images showed total miscibility between the polymers in the blends and the ATR-FTIR spectra revealed that there was an interaction among the polymeric components. Pure CHL films displayed the highest moisture content (25.51%), water vapor permeability (48.78gmmm(-2)d(-1)kPa(-1)), and the lowest tensile and puncture strength (2.00 and 1.45MPa, respectively) among the studied films. CHL50/GEL50 films had lower permeability, higher mechanical strength, and lower elongation compared to CHL50/OPS50 films. Films obtained from CHL and CHL50/GEL50 were completely water-soluble and did not show sorbitol recrystallization. The incorporation of CHL into OPS and GEL films did not affect their transparency and improved UV-blocking capacity. CHL films were the only ones that exhibited antibacterial efficiency. Antifungal activities against Alternaria alternata and Monilinia fructigena were detected for CHL and CHL50/GEL50 films.

This paper investigates changes in the anti-inflammatory and antioxidative activity of anthocyanins from purple basil (Ocimum basilicum L.) leaves induced by arachidonic acid (AA), jasmonic acid (JA) and β-aminobutyric acid (BABA). The anthocyanins content was significantly increased by all elicitors used in this study; however, no increase was observed in the antioxidant activity of the analyzed extracts. Additionally, a significant decrease by about 50% in the ability to chelate Fe(II) was noted. Further, an increase in the potential anti-inflammatory activity of basil anthocyanins was observed after treatment with each the abiotic elicitor. The IC50 value for lipoxygenase inhibition was almost twice as low after elicitation as that of the control. Also, cyclooxygenase inhibition by anthocyanins was stimulated by abiotic elicitors, except for JA-sample. Additionally, HPLC-analysis indicated that elicitation with AA, JA and BABA caused increases in content most of all anthocyanin compounds.

This study investigated the effect of heat treatment of edible insects on antioxidant and anti-inflammatory activities of peptides obtained by in vitro gastrointestinal digestion and absorption process thereof. The antioxidant potential of edible insect hydrolysates was determined as free radical-scavenging activity, ion chelating activity, and reducing power, whereas the anti-inflammatory activity was expressed as lipoxygenase and cyclooxygenase-2 inhibitory activity. The highest antiradical activity against DPPH• (2,2-diphenyl-1-picrylhydrazyl radical) was noted for a peptide fraction from baked cricket Gryllodes sigillatus hydrolysate (IC50 value 10.9 µg/mL) and that against ABTS•+ (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical) was the highest for raw mealworm Tenebrio molitor hydrolysate (inhibitory concentration (IC50 value) 5.3 µg/mL). The peptides obtained from boiled locust Schistocerca gregaria hydrolysate showed the highest Fe2+ chelation ability (IC50 value 2.57 µg/mL); furthermore, the highest reducing power was observed for raw G. sigillatus hydrolysate (0.771). The peptide fraction from a protein preparation from the locust S. gregaria exhibited the most significant lipoxygenase and cyclooxygenase-2 inhibitory activity (IC50 value 3.13 µg/mL and 5.05 µg/mL, respectively).

The purpose of this study was to compare the effects of increasing concentrations of ascorbate ions (AIs, 0-100mM) in the form of ascorbic acid (AA) and sodium ascorbate (SA) on the properties of edible oxidized potato starch films. The browning reactions were faster in the SA-added films than in those of AA-added. In, turn, AA recrystallized faster than its sodium salt. The highest concentration of SA increased the water vapor permeability of the films. The mechanical strength and stiffness of the films gradually decreased with the increase of AI content. Fourier-transform infrared spectroscopy spectra suggested that addition of SA provoked a more intensive structural changes in the films than AA. X-ray diffraction showed that 25 and 50mM AI-added films exhibited higher crystanility than the control. The films with AA and SA did not differ in terms of dissolving behavior, ability to release AI, and consequently, antioxidant activity.

The study was focused on determination of the effect of cool storage on the polyphenol profile and antioxidant capacity of potentially bioaccessible phenolics from control and probiotic-rich soybean sprouts. Malonyl glycitin and malonyl genistin were found to be the dominant isoflavones in the sprouts. The contents of the isoflavones after cold storage were generally equal or higher than in the fresh sprouts. The highest reducing power was determined for the potentially bioaccessible fraction from the probiotic-rich sprouts (9.9 mg TE/g, approx. a 4-fold increase compared to the control). The storage positively influenced the reducing potential; after gastric digestion, there was a 61% and 59% increase for the control and probiotic-rich sprouts, respectively. The addition of probiotic bacteria did not increase the phenolic content; however, it improved the antioxidant capacity. Importantly, the antioxidants in the proposed sprouted food were characterized by high storage stability. Soybean sprouts enriched with L. plantarum can be recommended for consumers who prefer new functional foods with pro-health properties.

The overall research objective was to compare the effects of increasing concentrations of candelilla wax (CnW) on the physicochemical and morphological properties of edible films based on different biopolymers: carboxymethyl cellulose (CMC), oxidized potato starch (OPS), soy protein isolate (SPI), and gelatin (GEL). The findings are discussed in terms of the stability of emulsion formulations. CnW was incorporated into film-forming solutions at 0, 0.5, 1.0, 1.5, and 2.0%; sorbitol and Tween 40 were used as the plasticizer and surfactant, respectively. It was found that, with the exception of GEL films, wax incorporation significantly decreased the WVP of the films (from 11.1 to 41.7% compared to the controls). Regardless of the wax concentration used, OPS films had the lowest WVP compared to other films. GEL-based films, in turn, were characterized by the highest mechanical resistance and elongation. The incorporation of CnW decreased both all the analyzed tensile parameters and the puncture strength of the films. Generally, as CnW concentration increased, the transparency and redness of the films decreased, while UV blocking ability and yellowness increased. The 0.5% CnW addition was the most effective in improving water barrier properties, and simultaneously had the lowest impact on the other physical properties of films. For OPS, SPI, and GEL films, sorbitol recrystallization was observed over time. Wax accelerated the sorbitol crystal growth process. CMC films, in contrast to those obtained using other polymers, were completely water soluble and did not exhibit sorbitol crystallization. The emulsion films differed from the wax-free in their surface characteristics.

Some physical, technological, nutritional, and nutraceutical determinants of six spelt varieties were evaluated. The grains were characterized by similar grain hardness and gave similar breakage patterns on a hammer mill and relatively low grinding energy requirements. The highest protein content was determined for Spelt I.N.Z. and Schwabenkorn (155 mg/g db), whereas the lowest was for Ceralio (98 mg/g db). The total starch content in tested cultivars averaged about 500 mg/g db; however, significant differences were observed for resistant and potentially bioavailable starch. The highest starch digestibility was observed for Ostro, Schwabenspelz, and Spelt I.N.Z. (about 45%), whereas the lowest was for Ceralio (about 33%). Chemically extractable total phenolic compounds content did not differ between cultivars. When flavonoids contents were compared, however, significant differences were observed; their contents ranged from 0.61 to 2.12 mg/g db (Spelt I.N.Z. and Schwabenkorn, respectively). The ab...

Effects of glycerol (Gly) (3–7% w/w) and sorbitol (Sor) (4–8% w/w) concentration, pH (7.0, 9.0, 11.0) and heating (90C, 20 min) of film-forming solutions (FFS) on the tensile strength (σmax), elongation at break (eb), elastic modulus (EM) and puncture strength (PS) of pea protein isolate (PPI) films were investigated in this study. The films plasticized with Sor exhibited significantly higher σmax, EM, PS and lower eb, in comparison with Gly-plasticized films. Incorporation of higher Gly and Sor amounts in the films led to decreases in σmax, EM and PS but did not affect eb. An increase of pH value from 7.0 to 11.0 resulted in improved σmax of Gly-plasticized films, while for films with Sor, this effect was not observed. In turn, eb and PS of the films were significantly increased by alkalization of FFS, regardless of the plasticizer type. Generally, an improvement in mechanical strength of PPI films produced from heated FFS was observed. X-ray diffraction analyses of Gly- and Sor-plasticized PPI films did not show any differences in their internal structure. Practical Applications Edible films may be used as selective barriers to gasses, carriers of antimicrobial agents or agents improving appearance and handling of many different food groups. Most studies suggest their application as edible coatings that may prolong the shelf life of unprocessed plant and animal products. Other possible uses include wraps and separation layers; pouches, bags, food casings, and labels; drug coatings, capsules and microcapsules; paper coatings. The Sor-plasticized PPI films can be promising materials for the applications, e.g., in the fields of fruit and vegetables quality preservation. Because of Sor recrystallization, these films are not suitable for low-water activity food, especially if stored for a long duration at ambient conditions.

BACKGROUND The use of lentil sprouts as bioreactors for obtaining low-processed food with modified composition and biological activity was studied. Special emphasis was placed on the nutritional quality. Sprouts metabolism was elicited with 20 mmol L−1 and 200 mmol L−1 H2O2. The polyphenolics content and antioxidative abilities at different germination stages of lentil were studied. RESULTS Both sprouting and elicitation significantly influenced the nutritional and nutraceutical quality of sprouts. In comparison to control conditions both treatments gave an increase in caffeic, salicylic acid and genistein contents in 4-day-old sprouts and p-hydroxybenzoic, chlorogenic, o-coumaric, p-coumaric acids and naringenin, (+)-catechin contents for 6-day-old sprouts. Elicitation significantly increased the ability to prevent lipid against peroxidation. The antioxidant potential was the most effectively elevated in 6-day-old sprouts. Elicitation caused a significant decrease in protein content associated with a significant elevation in the non-protein nitrogen content. Induction of sprout metabolism caused a decrease of bioavailable starch and subsequent elevation of resistant starch content. CONCLUSION The significantly elevated antioxidant potential, high content of resistant starch and low starch bioaccessibility of sprouts elicited with H2O2 indicated that this technology allows the production of functional food products with particular characteristics. © 2013 Society of Chemical Industry

The nutraceutical potential of Chenopodium quinoa Leaves (ChL) was assessed through analyses of their phenolic content, elucidation of the effect of ChL phenolic compounds on cancer cell properties and estimation of their antioxidative activity, bioaccessibility and bioavailability in vitro. Considerable amounts of ferulic, sinapinic and gallic acids, kaempferol, isorhamnetin and rutin were observed in the chemical ChL extract and were linked with its inhibitory effect on prostate cancer cell proliferation, motility and cellular competence for gap junctional communication. Both extracts, chemical and obtained after simulated digestion, exerted an inhibitory effect on lipoxygenase activity, paralleled by their considerable chelating, antioxidative, antiradical and reducing power. These observations indicate that phenolic ChL compounds may exert a chemopreventive and anticarcinogenic effect on oxidative stress and ROS-dependent intracellular signaling via synergic effects. The relatively high potential bioaccessibility and bioavailability of the compounds probably responsible for these effects demonstrates the suitability of ChL for dietary supplementation.

The aim of the study was to investigate the effect on the antioxidant properties and sensory value of bread of adding ground onion skin (OS). For a determination of bioaccessibility and bioavailability in vitro the human gastrointestinal tract model was used. OS contained mastication-extractable quercetin (4.6 mg/g). Quercetin from OS was highly bioaccessible during in vitro conditions, but only approximately 4% of quercetin released during simulated digestion was bioavailable in vitro. The antioxidant potential of bread with OS was significantly higher than the activity noted in the control. In particular, OS addition significantly fortificated bread with bioaccessible lipid oxidation preventers and compounds with reducing and chelating abilities. The 2-3% OS addition caused significant improvement of antioxidant abilities (further increases in the OS supplement did not increase the activity of bread). Sensory evaluation showed that replacement of wheat flour in bread with up to 3% OS powder gave satisfactory consumer acceptability.