Chemical composition, and antioxidant and antimicrobial activities of three hazelnut (Corylus avellana L.) cultivars.

Hazelnut (Corylus avellana L.) is a very popular dry fruit in the world being consumed in different form and presentations. In the present work, three hazelnut cultivars (cv. Daviana, Fertille de Coutard and M. Bollwiller) produced in Portugal, were characterized in respect to their chemical composition, antioxidant potential and antimicrobial activity. The samples were analysed for proximate constituents (moisture, fat, crude protein, ash), nutritional value and fatty acids profile by GC/FID. Antioxidant potential was accessed by the reducing power assay, the scavenging effect on DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals and b-carotene linoleate model system. Their antimicrobial capacity was also checked against Gram positive (Bacillus cereus, B. subtilis, Staphylococcus aureus) and Gram negative bacteria (Pseudomonas aeruginosa, Escherichia coli, Klebsiella pneumoniae) and fungi (Candida albicans, Cryptococcus neoformans). Results showed that the main constituent of fruits was fat ranging from 56% to 61%, being the nutritional value around 650 kcal per 100 g of fruits. Oleic was the major fatty acid varying between 80.67% in cv. F. Coutard and 82.63% in cv. Daviana, followed by linoleic, palmitic, and stearic acids. Aqueous hazelnut extract presented antioxidant activity in a concentration-dependent way, in general with similar behaviour for all cultivars. Hazelnut extracts revealed a high antimicrobial activity against Gram positive bacteria (MIC 0.1 mg/ mL) showing a good bioactivity of these fruits

Changes in kernel chemical composition during nut development of three Italian hazelnut cultivars

This research focused on the variation of the kernel and pellicle (seed coat) constituents during nut growth, from early development to maturity.Material and methods. Nuts of three hazelnut cultivars widely grown in Italy: \u2018Tonda Gentile Romana\u2019, \u2018Tonda di Giffoni\u2019 and \u2018Nocchione\u2019. were randomly sampled weekly, from the same trees, starting from the first week of July 2007 (day of the year: DOY = 186) until the beginning of September (DOY = 249), at harvest time. Oil content increased continuously during the development of the kernel, from 30\u201335 g 100 g 121 dry weight (DW) at the beginning of July, to 61\u201368 g 100 g 121 DW in the first week of September. Total monounsaturated fatty acids were the main group of fatty acids in the oil and oleic acid was the most predominant one, showing slight variations depending on the cultivar and kernel growth stage. Nitrogen content in the kernel decreased continuously during development, from 4.2 g 100 g 121 DW to 2.9 g 100 g 121 DW on average among the cultivars. Soluble sugars, mainly sucrose, showed a wide fluctuation until late July, and the content observed in the mature seed was about 5 g 100 g 121 DW in all cultivars. The organic acids, mainly represented by malic acid, showed a large decrease during the early stages (July), and reached on average a content of about 0.3\u20130.4 g 100 g 121 DW at the mature stage. Starch content for all cultivars was highest at the first sampling date, then decreased rapidly, coinciding with the initial kernel expansion stage. Starch levels then increased to a second peak in early August, then rapidly decreased again, followed by a gradual decline up to the time of nut ripening. The total phenol content was mainly concentrated in the pellicle and showed wide variation during the nut development both in the kernel and pellicle. The complexity of these dynamics can explain the different kernel taste in immature and mature states, and highlights the possibilities of optimizing the orchard management and harvesting time

Sustainability vs. Quality in gilthead seabream (Sparusaurata L.) farming: are trade-offs inevitable?

European aquaculture industry should be at the forefront of sustainable development, providing healthy and safe food of the highest quality to the consumer, through an environmentally sound approach. The purpose of this review was to explore in what way the current drive for sustainability has affected what the consumer perceives as quality in fish, specifically in gilthead seabream, one of the most important farmed species in the Mediterranean. It focuses on nutritional aspects such as fish meal and fish oil replacement, quality tailoring through finishing strategies, the influence of different farming systems and the effect of slaughter stress on seabream quality. In general, fish meal and fish oil replacement with vegetable ingredients will result in changes in the fatty acid profile of the fillets, and consequently the potential health benefits seabream offers to the consumer. While organoleptic properties suffer little change, the impact of these ingredients on welfare has not been fully investigated. Further studies are also needed to evaluate the effect of land animal ingredients on seabream quality. In either case, although finishing strategies to restore essential fatty acids are not completely effective, seabream can still retain a high nutritional value. Information on the use of dietary supplements as finishing strategies is still extremely scarce. Regarding fish welfare, the high densities practised in intensive production systems pose concerns which warrant further research in this area. Furthermore, new alternatives for common harvesting and slaughter methods are needed to improve welfare, as traditional methods are clearly stressful.FCT, Portugal [SFRH/BD/40886/2007, SFRH/BD/41392/2007]info:eu-repo/semantics/publishedVersio

Effect of partial fat replacement by hazelnut oil microcapsules in beef burger formulations on physicochemical properties, fatty acid composition, and sensory attributes

This study was conducted to evaluate the effects of partial use of hazelnut oil microcapsules (HOM) instead of animal fat on beef burgers. For this purpose, the burgers were prepared with the replacement levels of 10%, 25%, and 50% of animal fat by HOM. The incorporation of HOM decreased lipid content (from 13.42% to 9.23%) in the burgers. Lipid reformulation improved the fatty acid profiles. The saturated fatty acid content, atherogenic index, and thrombogenic index of burgers decreased from 43.11% to 29.69%, 0.59 to 0.33, and 1.26 to 0.73, respectively. The replacement level of 50% resulted in the lowest thiobarbituric acid reactive substances value. No changes were measured for hardness and gumminess up to the replacement level of 25%. According to these findings, the use of HOM as an animal fat substitute can enhance the nutritional and cooking characteristics and fatty acid profiles of the burgers without affecting sensory acceptability. Novelty impact statement Hazelnut oil microcapsules (HOM) were used for the first time as a fat substitute in burgers. The use of HOM improved the fatty acid profiles and decreased the lipid oxidation of burgers. Consequently, fat replacement with HOM could be an alternative approach to reduce fat content and manipulate the fatty acid profile of the burgers

Antioxidant activity, total phenolics and flavonoids contents: should we ban in vitro screening methods?

As many studies are exploring the association between ingestion of bioactive compounds and decreased risk of non-communicable diseases, the scientific community continues to show considerable interest in these compounds. In addition, as many non-nutrients with putative health benefits are reducing agents, hydrogen donors, singlet oxygen quenchers or metal chelators, measurement of antioxidant activity using in vitro assays has become very popular over recent decades. Measuring concentrations of total phenolics, flavonoids, and other compound (sub)classes using UV/Vis spectrophotometry offers a rapid chemical index, but chromatographic techniques are necessary to establish structure-activity. For bioactive purposes, in vivo models are required or, at the very least, methods that employ distinct mechanisms of action (i.e., single electron transfer, transition metal chelating ability, and hydrogen atom transfer). In this regard, better understanding and application of in vitro screening methods should help design of future research studies on ‘bioactive compounds’

Effects of spoilage on nitrogen and carbon stable isotopes signatures of the clam Ruditapes decussatus

Fish and seafood products are highly susceptible to post-mortem spoilage due to autolytic reactions at start, then microbiological activity and eventually oxidative reactions. Chemical and microbiological parameters are usually used to assess quality and make decisions for protecting public health, but they lack precision in defining which spoilage pathway is occurring at each moment. The objective of this work was to assess the effects of spoilage reactions on nitrogen and carbon stable isotopes in the grooved carpet shell clam, Ruditapes decussatus, and compare them to biochemical indicators of seafood deterioration, in order to better understand the relations between the different spoilage pathways during commercial storage conditions. Clams were kept in a refrigerator at 5 ºC, to simulate normal commercial storage conditions, and sampled in the beginning of the experiment, and after eight, ten and twelve days. Moisture, condition index, percentage edibility, total volatile basic nitrogen (TVB-N), pH, nitrogen and carbon percentages and stable isotopes were determined for each sampling moment. Stable isotope analyses were performed using a Costech Elemental Analyzer (ECS 4010) coupled to a ThermoFinnigan Delta V Advantage. Stable isotopes analysis, especially for nitrogen, proved to be a good tool for the study of clam deterioration. Nitrogen stable isotopes results showed a relation with other spoilage indicators, such as pH and TVB-N, and allowed identifying spoilage specific pathways, such as amino acids decarboxylation and production of volatile nitrogen compounds.info:eu-repo/semantics/publishedVersio

Ultrasound-assisted extraction of antioxidant phenolic compounds from Lavandula angustifolia flowers using natural deep eutectic solvents: An experimental design approach

In this study, the green extraction of antioxidant phenolic compounds from Lavandula angustifolia was investigated using ultrasound-assisted extraction coupled with natural deep eutectic solvents (NADESs). One variable at a time, fractional factorial design, steepest ascent/descent method, and central composite design were used to optimize the extraction conditions. Eighteen NADESs based on choline chloride, organic acids, and sugars were tested by one variable at a time approach. The NADES composed of choline chloride and glycerol with a molar ratio of 1:2 showed higher extraction performance than other NADESs and benchmark solvents (70 % ethanol and 80 % methanol). After solvent selection, other extraction parameters including ultrasound amplitude (20-100 %), temperature (40-70 degrees C), time (5-30 min), liquid to solid ratio (10-50 mL/g), and water content in NADES (10-50 %) were screened using fractional factorial design. Subsequently, the steepest ascent/descent method was applied to approach the suitable level of the selected parameters. Finally, response surface methodology was used to determine the optimal extraction conditions. The optimum conditions were ultrasound amplitude of 60 %, temperature of 60 degrees C, time of 17.5 min, liquid to solid ratio of 31.7 mL/g, and water content in NADES of 33.5 % with the predicted phenolic content of 50.50 mg gallic acid equivalent/g, flavonoid content of 35.79 mg catechin equivalent/g, antioxidant capacity (AC)(DPPH )of 41.60 mg Trolox equivalent (TE)/g, AC(ABTS) of 77.13 mg TE/g, and AC(CUPRAC) of 163.33 mg TE/g. Phenolics and volatiles were analyzed by HPLC and GC-MS, respectively. The results showed a sustainable, green, and effective extraction of antioxidant phenolic compounds from L. angustifolia.Unit of the Scientific Research Projects of Nigde Omer Halisdemir University [TGT2021/2-LUTEP]This study was a part of H.A.'s Ph.D. thesis and was supported by the Unit of the Scientific Research Projects of Nigde Omer Halisdemir University (TGT2021/2-LUTEP)

Biochemical and functional properties of indigenous Australian herbal infusions

The phytochemical profile, organic acid content, minerals, various antioxidant assays and consumers acceptability of indigenous Australian herbal infusions namely gulban (Melaleuca citrolens), anise myrtle (Syzygium anisatum), and lemon myrtle (Backhousia citriodora) were compared with a commercial green tea (Camellia sinensis). Total phenolic content and catechin derivatives were higher in green tea as compared to indigenous herbal infusions (P < 0.05). Phytochemical profiles showed high levels of caffeine in green tea, but, it was not found in herbal infusions (P < 0.05). Australian indigenous herbal infusions were a good source of calcium and magnesium compared to green tea (P < 0.05). Oxalic acid was higher in green tea, whereas gulban and anise myrtle infusions were rich in citric acid (P < 0.05). Antioxidant activities of green tea and gulban herbal infusions were comparable (P ≥ 0.05). Overall liking scores were higher for herbal infusions compared to green tea (P < 0.05). Indigenous Australian herbal infusions particularly gulban has a potential to become a successful commercial herbal beverage

Yumurta Kabugunda Salmonella Enteritidis'in Dekontaminasyonu: Bakteriyofaj ve Levülinik Asit-Sodyum Dodesil Sülfatin Etkinliginin Degerlendirilmesi

The majority of food infections caused by consumption of egg and egg products are caused by Salmonella enterica subspecies enterica serovar Enteritidis. In this study, the inhibitory effect against S. Enteritidis was determined by dipping the eggshell into Salmonella-specific bacteriophage SE-P47 and levulinic acid (LVA) plus sodium dodecyl sulfate (SDS) solutions (0.5% LVA+0.05% SDS, 1% LVA+0.05% SDS and 2% LVA+0.5% SDS) separately for 10 minutes. The treatments of phage and 2% LVA+0.5% SDS reduced S. Enteritidis below the detectable level on eggshell (at 2.76, 3.22, 4.48 and 5.30 log CFU/cm2inoculum levels). After the treatment of 1% LVA+0.05% SDS, 1.94 and 0.89 log reductions were obtained at 4.48 and 5.30 log CFU/cm2inoculum levels, respectively, while S. Enteritidis decreased below the detectable number at 2.76, 3.22 log CFU/cm2inoculum levels. Although the lowest antibacterial activity was observed in the treatment of 0.5% LVA+%0.05 SDS, the decrease in the number of S. Enteritidis detected in all samples except 5.30 log CFU/cm2 inoculum level was found to be significant compared to the control sample. The results indicated that the combination of LVA and SDS, and especially SE-P47 phage alone had good potential efficacy for Salmonella decontamination on eggshell. © 2024 Sidas Medya A.S.. All rights reserved

Encapsulation of SE-P47 phage specific to Salmonella Enteritidis and evaluation of its stability

This study was conducted to encapsulate the bacteriophage SE-P47 target to Salmonella Enteritidis by extrusion method and to examine its stability. Screening and optimization of effective factors in the encapsulation process were performed using fractional factorial design and face-centered central composite design, respectively. The optimum Na-alginate concentration and the ratio of coating material to phage for the encapsulation of SE-P47 phage were 1.5% (v/v) and 2:1, respectively. At the optimum encapsulation point, the highest encapsulation efficiency (98.52%), smallest capsule size (1.28 mm), and highest phage titer were achieved. When exposed to heat treatment at 80 degrees C for 30 min, pH 2 and simulated gastric fluid (pH 2.0) for 120 min, the encapsulated phage maintained almost its stability, but the free (non-encapsulated) phage almost lost its activity. Phage release from beads in simulated intestinal fluid reached 100% in 4 h. In addition, free and encapsulated phage completely maintained their activity for 12 months at 4 and 25 degrees C. The Salmonella phage encapsulated in this study exhibits high stability in harsh conditions. Thus, this encapsulated phage has the potential to be used as a biocontrol agent or therapeutic purposes in the food chain.NIGDE OMER HALISDEMIR UNIVERSITYNo Statement Availabl