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Stems are a major by-product of mushroom production. This study optimizes the transformation of Agaricus bisporus stems (ABS) and Pleurotus ostreatus stems (POS) into flour. ABS are attached to the peat, so, the process was divided into two steps. First, four cleaning methods were tested for ABS: pre-drying, brushing, abrasive peeling, and immersion in chlorinated water and brushing. Abrasive peeling was the most effective, showing the lowest color difference (9.18), total aerobic count (3.48 log cfu/g), and the highest profitability (1 kg/h). In the second step, ABS and POS were dried using a freeze-dryer, a dehydrator, and an oven. Dehydration resulted in stems with a lower browning index (24.57 in ABS and 29.95 in POS) than the oven, and a smaller energy consumption than the freeze-dryer. Finally, three dehydration temperatures (40, 50, and 60 °C) were compared. Dehydration at 50 °C resulted in faster moisture loss (24 h) and similar phenolic compound concentrations (3.35 and 7.69 mg GAE/100g fresh ABS and POS, respectively) than at 40 °C (32 h in ABS and 28 h in POS). In conclusion, the transformation of ABS and POS into flours requires processes that influence their chemical composition, physicochemical characteristics, and the profitability of their production. In this project, the optimal process involved cleaning ABS through abrasive peeling and dehydrating both ABS and POS at 50 °C for 24 h. [ABSTRACT FROM AUTHOR]

Conducting a literature review is a mandatory initial stage in scientific research on a specific topic. However, this task is becoming much more complicated in certain areas (such as food science and technology) due to the huge increase in the number of scientific publications. Different tools based on artificial intelligence could be very useful for this purpose. This paper addresses this challenge by developing and checking different tools applicated to an emerging topic in food science and technology: "hybrid meat products". The first tool to be applied was based on Natural Language Processing and was used to select and reduce the initial number of papers obtained from a traditional bibliographic search (using common scientific databases such as Web Science and Scopus) from 938 to 178 (a 87% reduction). The second tool was a project based on the interplay between Retrieval-Augmented Generation (RAG) and LLAMA 3, which was used to answer key questions relating to the topic under review ("hybrid meat products") but limiting the context to the scientific review obtained after applying the first AI tool. This new strategy for reviewing scientific literature could be a major advance on from the traditional literature review procedure, making it faster, more open, more accessible to everyone, more effective, more objective, and more efficient—all of which help to fulfill the principles of open science. [ABSTRACT FROM AUTHOR]

Pleurotus ostreatus, due to its saprophytic nature, can extract nutrients and bioactive compounds from the substrate on which it is grown. This study aimed to assess the effect of adding spent coffee grounds (SCG) and potato peel (PPW) in the wheat straw substrate formulation to grow over the production indicators, physicochemical, techno-functional, total chemical compounds, and antioxidant properties. Treatments were described as follows: T1, wheat straw at 100%; T2, wheat straw at 80% + 10% of SCG + 10% of PPW; T3, wheat straw at 70% + 15% of SCG + 15% of PPW; T4, wheat straw at 60% + 20% of SCG + 20% of PPW. After P. ostreatus growth, non-differences were found in production indicators for T1–T4, including biological efficiency, production rate, and yield. With respect to P. ostreatus dried powders, T1–T4 showed pH values near neutrality concerning soy protein (SP), and the color samples were beige. Also, T2 and T3 exert higher water-holding (WHC) values, while T1–T4 exert higher oil-holding (OHC) and emulsifying capacity (EC) values concerning SP, in dependence on the growth substrate. T1–T4 showed lower swelling (SC) and T1–T3 lower gelling capacity (GC) values. Regarding total chemical compounds and antioxidant properties of P. ostreatus extracts, growth substrate and solvent extraction have an effect on metabolite content and antiradical and reducing power properties. The multivariate analysis revealed that T2 water extracts exert the highest total tannin (TTC) and protocatechuic acid contents (PAC), as well as the highest antiradical (RCSA) and reducing power (RPA) values. In conclusion, this study demonstrated that using SCG and PPW as a partial substitute for substrate (what straw) enhances the physicochemical, techno-functional, and antioxidant activity of P. ostreatus. [ABSTRACT FROM AUTHOR]

Energy-dense foods are commonly rich in fat and simple sugars and poor in dietary fiber and micronutrients; regularly consuming them decreases the concentration and/or effect of anorexigenic hormones and may increase that of orexigenic ones, thereby decreasing satiety. In contrast, plant-derived phenolic-rich foods exert positive effects on satiety. In silico, in vitro, and in vivo investigations on some of most representative phenolic acids like chlorogenic acid (CGA), gallic acid (GA), ferulic acid (FA), and protocatechuic acid (PCA) have shown that they are able to modulate various hunger and satiety processes; however, there are few studies that show how their chemical structure contributes to achieve such effects. The objective of this review is to summarize how these phenolic acids can favorably modulate hormones and other satiety mediators, with emphasis on the chemical interactions exerted between the core of these compounds and their biological targets. The evidence suggests that they form interactions with certain hormones, their receptors, and/or enzymes involved in regulating hunger and satiety, which are attributed to their chemical structure (such as the position of hydroxyl groups). Further research is needed to continue understanding these molecular mechanisms of action and to utilize the knowledge in the development of health-promoting foods. [ABSTRACT FROM AUTHOR]

The aim of this research was to evaluate the effects of fat type and mango peel powder (MP) on the physicochemical properties of cooked beef patties during cold storage and after in vitro digestion. Beef patties were prepared with saturated beef fat (BF) and pre‐emulsified avocado oil (AO) or pre‐emulsified safflower oil (SO). MP was added at 0% or 1%. The treatments were as follows: T1 (BF, no added MP), T2 (AO, no added MP), T3 (SO, no added MP), T4 (BF + 1%MP), T5 (AO + 1%MP), and T6 (SO + 1%MP). Substituting saturated fat with AO and SO improved the fatty acid profile of beef patties. The addition of pre‐emulsified oils increased (p < 0.05) the L∗, a∗, and b∗ values. Moreover, the incorporation of MP in the meat formulation decreased (p < 0.05) lipid oxidation during cold storage. Adding MP to the meat formulation decreased (p < 0.05) lipid oxidation before and after in vitro digestion. Replacement of saturated fat with vegetable oils and incorporation of MP may be an alternative strategy to improve the quality of beef patties during cold storage and decrease lipid oxidation after in vitro digestion. [ABSTRACT FROM AUTHOR]

The aim of the current work was to compare the (poly)phenol profile (free, soluble-conjugate, and insoluble-bound) and antioxidant activity of date palm seed flour using different extraction methods (conventional vs. ultrasoundassisted extraction [UAE]) and to determine the most critical variables in the extraction of (poly)phenols through UAE using the Plackett-Burman design experiment. Using the Plackett-Burman design, seven factors, namely, ethanol concentration, liquid:solid ratio (mL/g), sonotrode, amplitude (%), extraction time, extractant pH, and extraction cycle, were studied. After the factors were studied using conventional extraction methods, 23 compounds were quantified, with protocatechuic acid and catechin being the predominant (poly)phenols. Furthermore, the distribution of (poly)phenols within the cell varied, with glycosylated quercetins and caffeoyl shikimic acids predominantly found in free forms. Ultrasound-assisted extraction demonstrated efficiency in extracting free and soluble-conjugate (poly)phenols. However, it showed limitations in extracting insoluble-bound (poly)phenols. Nevertheless, similar amounts of total (poly)phenols were shown after conventional extraction and UAE, that is, 259.69 ± 43.54 and 189.00 ± 3.08 mg/100 g date seed flour, respectively. The Plackett-Burman design revealed the liquid- solid ratio as a crucial factor affecting (poly)phenol extraction, with higher ratios yielding better results. The sonotrode choice also influenced the extraction efficiency, highlighting that the sonotrode with a smaller diameter but higher displacement amplitude showed the best polyphenol recovery and antioxidant activity values. The nature of (poly)phenols influenced the studied extraction variables differently, emphasizing the complexity of the extraction process. In this line, pure water was sufficient to extract flavan-3-ols after UAE, whereas ethanol was a crucial factor in extracting quercetin. These findings underscore the importance of optimizing extraction methods for maximizing (poly)phenol recovery from date palm seed flour for various applications in food and pharmacology industries. [ABSTRACT FROM AUTHOR]

The importance of bioactive compounds in agro-industrial by-products of plant origin lies in their direct impacts on human health. These compounds have been shown to possess antioxidant, anti-inflammatory, and antimicrobial properties, contributing to disease prevention and strengthening the immune system. In particular, the antimicrobial action of these compounds emerges as an important tool in food preservation, providing natural alternatives to synthetic preservatives and contributing to combating antimicrobial resistance. Using agro-industrial by-products of plant origin not only addresses the need to reduce waste and promote sustainability but also inaugurates a new era in the formulation of functional foods. From fruit peels to pulps and seeds, these by-products are emerging as essential ingredients in the creation of products that can promote health. Continued research in this area will unveil new applications and properties of these by-products and open doors to a food paradigm in which health and sustainability converge, paving the way to a healthier and more equitable future. The present review presents an overview of our knowledge of agro-industrial by-products and some of their more relevant health-promoting bioactivities. [ABSTRACT FROM AUTHOR]