Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co‐products

The effects of the inclusion of industrial broccoli co‐products namely stalks and leaves into bread on physicochemical and nutritional properties were evaluated. Incorporation of powdered broccoli co‐products at a concentration of 2% (w/w) into bread formulations resulted in decreased weight and specific volumes when compared to the control (p < 0.05). Broccoli‐containing breads showed an increased green hue and a higher crust and crumb color intensity (p < 0.05). Incorporation of broccoli co‐products into bread formulations significantly increased the total phenolic content and antioxidant capacity of the breads (p < 0.05). The overall acceptance and appearance of the breads were not affected by broccoli incorporation. The phenolic content and antioxidant capacity of the three formulations increased after the gastric and intestinal phases of digestion when compared to the initial stage, measured from a methanol:water extract (p < 0.05). Results obtained herein could open novel commercial opportunities for food processors and reduce the amount of food discarded as waste.This work was supported by the CERCA Programme of Generalitat de Catalunya. T. Lafarga is in receipt of Juan de la Cierva contract awarded by the Spanish Ministry of Economy and Competitiveness (FJCI-2016-29541). I. Aguiló-Aguayo thanks the Spanish Ministry of Economy and Competitiveness and the European Social Fund for the Postdoctoral Senior Grant Ramon y Cajal (RYC-2016-19949). Authors thank Congelados de Navarra S.A.U (Navarra, Spain) for kindly providing broccoli processing co-products

Pseudomonas graminis strain CPA-7 differentially modulates the oxidative response in fresh-cut ‘Golden delicious’ apple depending on the storage conditions

The oxidative response in fresh-cut antioxidant-treated‘Golden delicious’apples during chilling storage wasdifferentially modified by the biopreservative bacteriumPseudomonas graminisCPA-7 depending on the storageconditions (passive modified atmosphere packaging (MAP) or air). Results showed that inoculation with CPA-7had no influence on fruit quality parameters in any of the conditions tested. During thefirst 24 h both in air andin MAP, ascorbate peroxidase (APX) activity triplicated the initial level in response to CPA-7, reaching up to 4-fold the activity of non-inoculated fruit (control). From 24 h of storage in MAP, polyphenol oxidase (PPO)activity was sharply enhanced in response to CPA-7 attaining values up to 8-fold higher than that of the controlat the end of the experiment, yet it was not paired to an increase in browning incidence. Concomitantly, at 24 hof storage in MAP, CPA-7 suppressed peroxidase (POX) and catalase (CAT) activities. Subsequently, after 3 d insuch conditions, superoxide dismutase (SOD) and PPO activities were almost duplicated in the presence of CPA-7compared to the control. On the other hand, when stored in air, POX showed a biphasic induction in response toCPA-7 after 1 d and 6 d of incubation. On day 6, this enzyme duplicated its activity in inoculated samplescompared to the control regardless of storage conditions. Inoculation with CPA-7 led to the slowdown of thedecline of antioxidant capacity in air, which contrasted with the response upon MAP conditions. These resultssuggest that CPA-7 may trigger the activation of the fruit defense-response thereby mitigating its oxidativedamage. Such activation may play a role as a putative biocontrol mechanism against foodborne pathogen in-fections.info:eu-repo/semantics/acceptedVersio

Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐products

The effects of the inclusion of broccoli co‐products into crackers on the bioaccessibility as well as their overall physical and nutritional quality were evaluated. Crackers were formulated using a 12.5 or 15.0% flour substitution level. Broccoli‐containing crackers presented higher specific volume and spread ratio and lower weight and specific volume than control crackers (P < 0.05). Crackers containing broccoli co‐products showed an increased green hue and a higher colour intensity (P < 0.05). Incorporation of broccoli co‐products into crackers significantly increased the total phenolic content and antioxidant capacity (P < 0.05). A simulated gastrointestinal digestion suggested that the amount of phenolic and antioxidant compounds released during digestion might be higher than what could be expected from common water‐organic extracts. The incorporation of broccoli co‐products into baked crackers would not only reduce the amount of food discarded as waste but also promote health and open novel commercial opportunities to food processors.This work was supported by the CERCA Programme of Generalitat de Catalunya. T. Lafarga is in receipt of Juan de la Cierva contract awarded by the Spanish Ministry of Economy and Competitiveness (FJCI‐2016‐29541). I. Aguiló‐Aguayo thanks the Spanish Ministry of Economy and Competitiveness and to the European Social Fund for the Postdoctoral Senior Grant Ramon y Cajal (RYC‐2016‐19949). Authors thank Congelados de Navarra S.A.U (Navarra, Spain) for providing broccoli processing co‐products and Silvia Villaró for her technical assistance

Pseudomonas graminis strain CPA-7 differentially modulates the oxidative response in fresh-cut ‘Golden delicious’ apple depending on the storage conditions

The oxidative response in fresh-cut antioxidant-treated ‘Golden delicious’ apples during chilling storage was differentially modified by the biopreservative bacterium Pseudomonas graminis CPA-7 depending on the storage conditions (passive modified atmosphere packaging (MAP) or air). Results showed that inoculation with CPA-7 had no influence on fruit quality parameters in any of the conditions tested. During the first 24 h both in air and in MAP, ascorbate peroxidase (APX) activity triplicated the initial level in response to CPA-7, reaching up to 4-fold the activity of non-inoculated fruit (control). From 24 h of storage in MAP, polyphenol oxidase (PPO) activity was sharply enhanced in response to CPA-7 attaining values up to 8-fold higher than that of the control at the end of the experiment, yet it was not paired to an increase in browning incidence. Concomitantly, at 24 h of storage in MAP, CPA-7 suppressed peroxidase (POX) and catalase (CAT) activities. Subsequently, after 3 d in such conditions, superoxide dismutase (SOD) and PPO activities were almost duplicated in the presence of CPA-7 compared to the control. On the other hand, when stored in air, POX showed a biphasic induction in response to CPA-7 after 1 d and 6 d of incubation. On day 6, this enzyme duplicated its activity in inoculated samples compared to the control regardless of storage conditions. Inoculation with CPA-7 led to the slowdown of the decline of antioxidant capacity in air, which contrasted with the response upon MAP conditions. These results suggest that CPA-7 may trigger the activation of the fruit defense-response thereby mitigating its oxidative damage. Such activation may play a role as a putative biocontrol mechanism against foodborne pathogen infections