Sequential steps of the incorporation of bioactive plant extracts from wild Italian Plantago coronopus L. and Cichorium intybus L. leaves in fresh egg pasta

The application of bioactive extracts from Cichorium intybus L. and Plantago coronopus L. species were incorporated as a functional ingredient in fresh egg pasta (Fettuccine). In that sense, a pasta making procedure was accessed using different concentrations of the plant extracts (0.25–0.63 mg/g), drying times (20–420 min) and drying temperatures (40–90 ◦C; only for P. coronopus enriched pasta), to screen an optimal factor selection in the pasta making procedure and to enhance the bioactive properties of the final product. In the chemical characterisation of the plant extracts, twenty-five phenolic compounds were tentatively identified (twenty compounds belonging to phenolic acid and phenylpropanoid classes and five belonging to the flavonoid sub-class) and a strong synergy between the plant extract concentration and the drying time was showed. The analysed antioxidant properties were enhanced by the phenolic compounds of the extracts and a new functional food with higher bioactive quality was developed.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2020); the national funding by FCT, P.I., through the institutional scientific employment program-contract for L. Barros, and C. Pereira contracts and for B. Melgar (NORTE-06-3559-FSE-000188) contracts through the individual program-contract. This work is supported by: European Investment Funds by FEDER/COMPETE/POCI–Operacional Competitiveness and Internationalization Programme, under Project POCI-01-0145-FEDER- 006958 and National Funds by FCT – Portuguese Foundation for Science and Technology, under the project UID/AGR/04033/2013.info:eu-repo/semantics/publishedVersio

Differences in the phenolic composition and nutraceutical properties of freeze dried and oven-dried wild and domesticated samples of Sanguisorba minor Scop

Recent studies have dealt about the phenolic compounds and the nutraceutical properties of Sanguisorba minor Scop and about the possibility of their domestication to standardise the plant production. However, it is also known that the storage conditions can affect the bioactive compounds present in plants. Thus, wild (W) and domesticated (F1, F2, F3) S. minor samples were exposed to different drying methods (oven-drying at 60 °C until constant weight named OD or freeze-drying until constant weight named FD) and studied for their content in phenolic compounds, antioxidant, antimicrobial, cytotoxic and anti-inflammatory properties. In general, OD samples showed the highest nutraceutical properties and the highest content in phenolic compounds. The most abundant phenolic compounds in both drying methods were kaempferol-3-O-glucoside and caffeoyl ester, with some differences between wild and domesticated samples. Wild samples showed higher antimicrobial and cytotoxic activity than domesticated ones, except for the OD F3 and FD F2 samples that reported cytotoxicity against HeLa cells. This study provides important information to choose the most adequate methodology to retain phenolic compounds and nutraceutical properties of S. minor species. Further researches are necessary to standardise the domestication of the studied wild species and verify the highest efficiency of the OD method.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2020). L. Barros and C. Calhelha also thank the national funding by FCT – Foundation for Science and Technology, P.I., through the institutional scientific employment program-contract for their contracts, and Sandrina A. Heleno thanks to the national funding by FCT, P.I., through the individual scientific employment program-contract. The authors are also grateful to FEDER-Interreg España-Portugal programme for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P and to European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project Norte-01- 0145-FEDER-000042: GreenHealth.info:eu-repo/semantics/publishedVersio

Effect of Grafting on the Production, Physico-Chemical Characteristics and Nutritional Quality of Fruit from Pepper Landraces

Grafting is a widely utilized agronomical technique to improve yield, disease resistance, and quality of fruit and vegetables. This work aims to assess the effect of grafting and fruit ripening on the production, physico-chemical characteristics, and nutritional quality of fruit from Spanish local pepper landraces. Landraces “Cuerno,” “Sueca,” and “Valencia” were used as scions, and “NIBER®” as the rootstock. Two ripening stages of the fruits were sampled: green and red. Grafting improved the yield and marketable quality and did not negatively influence the physico-chemical and nutritional characteristics of the fruit. It was noteworthy that the bioactive compound contents and antioxidant capacity were more related to maturity stage and genotype, and red fruit had a higher antioxidant capacity than green fruit. However, in all the scions, grafting significantly enhanced lycopene content in both red and green fruit. Another important effect of grafting was the volatile compound composition evidenced by discriminant analyses, which was characterized for the first time in the fruit of these landraces. The rootstock and scion combination could be a way to improve not only the production, but also the fruit quality of pepper

Valutazione del profilo igienico di kebab commercializzato nelle province toscane di Pisa, Livorno, Lucca e Grosseto

La globalizzazione dei mercati ha favorito la circolazione di prodotti alimentari etnici provenienti da diversi Paesi; il loro consumo è sempre più diffuso anche in Italia, sia per la maggiore presenza di immigrati, che per il numero in crescita di ristoranti ed esercizi commerciali di vendita al dettaglio. Il kebab, tipico prodotto del Medio Oriente, è un rotolo di carne, di solito di tacchino o pollo, impilato su uno spiedo rotante dove avviene la cottura. Alla carne, servita sia nel piatto che nel panino, vengono aggiunti altri ingredienti quali insalata, cipolle, pomodori, salse e spezie varie. Scopo del presente lavoro di tesi è la valutazione delle caratteristiche igieniche di kebab commercializzato in 50 esercizi di vendita al dettaglio delle province toscane di Pisa (25), Livorno (15), Lucca (7) e Grosseto (3), per ognuno dei quali sono stati analizzati 2 campioni, costituiti rispettivamente da un panino e da sola carne. Le analisi hanno riguardato i principali microrganismi indicatori di igiene e patogeni: Enterobacteriaceae, Escherichia coli, Enterococcus spp., stafilococchi coagulasi positivi, Salmonella spp., Yersinia enterocolitica e Listeria monocytogenes. Dalle analisi svolte è emerso che il 19% dei campioni mostravano cariche elevate (>105 UFC/g) di stafilococchi coagulasi positivi, il 14% di Enterobacteriaceae e il 24% di enterococchi. La presenza di E. coli è stata evidenziata in un numero limitato di campioni (6%) e sempre con valori modesti (105 UFC/g per più microrganismi). In conclusione, se dai risultati conseguiti emerge una discreta qualità igienica del kebab commercializzato in Toscana, testimoniata dall’assenza dei patogeni presi in esame e dai bassi valori di contaminanti nella maggior parte dei campioni, ne deriva anche la necessità di un miglioramento delle condizioni igieniche degli esercizi di vendita, oltre che dell’acquisizione, da parte degli operatori del settore, di una maggiore consapevolezza nell’applicazione di tutte le misure necessarie a prevenire eventuali pericoli legati a questo tipo di prodotto, anche in considerazione del fatto che il kebab è oggi un alimento molto richiesto e diffuso

Effect of pre- and post-harvest treatments on quality, organoleptic and nutraceutical properties of wild edible plants

Wild traditional species of edible plants are considered a new source of bioactive compounds by consumers. A tentative to extend the knowledge about the wild edible plants was developed in the present thesis. Two promising species were selected by a preliminary screening: Sanguisorba minor Scop. and Rumex acetosa L. After the cultivation in hydroponic system, the two species were subjected to two consecutive cuts during the cultivation and were then stored as fresh-cut products and a metabolomic approach was utilized to evaluate the effect of the cut. The most representative class of flavonoids found in S. minor was flavones and, among them, apigenin, baicalein and 7,4’-dihydroxyflavone resulted the most representative. Three terpenoids with antimicrobic activity and two phenylpropanoid glycosides were isolated for the first time by R. acetosa species. During the cold storage (4 °C) of fresh-cut leaves of these species, the pattern of vitamin C content and antioxidant activity was constant and high, to indicate the retention of the nutraceutical value but also of the organoleptic characteristic of fresh-cut produce which did not turn brown. S. minor reported higher nutraceutical values when compared with common vegetables as well as with R. acetosa. After a further screening, a total of five species were selected, included the two species previously selected. The five species were analyzed when collected as wild or subjected to different growing techniques in terms of phytochemicals and nutraceutical properties, but also sensory profile. Plants grown in the open field showed nutraceutical and sensory profiles similar to those wild-collected. Finally, the most promising species in the research project, the S. minor species, was evaluated in terms of phenolic composition and nutraceutical properties, once subjected to different drying techniques (freeze- and oven-drying techniques). In the research project, it was successfully demonstrated that hydroponic cultivation could be a useful tool in the production of plant foods with an optimized bioactive content and health promoting properties. In addition, the potential of wild plants and S. minor, in particular, as a valuable source of nutraceuticals in the diet either in unprocessed or processed form was demonstrated

Effect of superheated steam and conventional steam roasting on nutraceutical quality of several vegetables

The superheated steam technology (SHST) is a heat treatment that involves a heated saturated steam. To date, the use as cooking technology has not been evaluated in depth in terms of retention of phytochemicals. In this study, the use of SHST was compared with a conventional saturated steam (CS) oven in order to evaluate their impact on different vegetables (tomato fruits, spinach leaves and artichoke inflorescences). At biochemical level, phenolic compounds, total ascorbic acid content, some specific antioxidant compounds and, consequently, the antioxidant activity have been evaluated. Results reported a decrease of bioactivity in the tomato cooked samples (in both the heat treatments) when compared with the fresh sample. Instead, spinach leaves and artichoke inflorescences reported an increase of phytochemicals and antioxidant activity in CS or SHS samples when compared with fresh ones. Few differences in the content of bioactive compounds were observed after the use of the CS or SHS technology. Further analyses are required to verify the differences between the use of superheated or conventional steam on vegetables

Microbiological quality of ethnic ready-to-eat foods sold in Tuscany: preliminary results

In recent years, consumers who enjoy ethnic foods have increased in number and ethnic restaurants have become popular in Europe and also in Italy. From 2011 to 2014, this catering sector grew by 1.6%. It counts about 190,000 throughout the country and this number is expected to grow [1]. The aim of this study was to evaluate the microbiological quality of some ethnic ready-to-eat foods retailed in Tuscany. From September 2016 to March 2017, 185 food samples were collected from take-away shops in 4 Tuscany provinces (LI, LU, PI, PO). The samples included various types of ready-to-eat foods that were stored precooked for reheating on demand: 101 Chinese foods (47 pig/beef meat, 34 fish, 17 poultry meat and 3 eggs), 70 kebabs (35 sandwiches and 35 meat alone) and 14 Turkish or Indian foodstuff (8 poultry meat and 6 mixed meat). The food samples were analyzed within 4 hours after they were purchased. The analyses were focused on the main safety and hygiene indicator microorganisms. Enterobacteriaceae, Escherichia coli, coagulase-positive staphylococci (CPS), Salmonella spp., Listeria monocytogenes and Yersinia enterocolitica were investigated using the methods prescribed by the relevant ISO standards. All samples were negative for Salmonella spp. and L. monocytogenes. Y. enterocolitica was isolated from one Chinese sample, a fish soup. As concern CPS, 82/185 samples (44.32%) presented bacterial counts under detectable limit, 84/185 (45.40%) between 102 and 105 CFU/g and 19/185 (10.27%) above 105 CFU/g. Regarding Enterobacteriaceae 102/185 samples (55.13%) showed bacterial counts under detectable limit, 63/185 (34.05%) between 102 and 105 CFU/g and 20/185 (10.81%) exceeding 105 CFU/g. For E. coli, 168/185 samples (90.81%) presented bacterial counts under detectable limit and 17/185 (9.19%) between102 and 105 CFU/g. A percentage of 4.86% samples showed bacterial counts above 105 CFU/g for both CPS and Enterobacteriaceae, specifically 6 Chinese foods (2 pig/beef meat, 2 poultry meat, 2 fish) and 3 kebab sandwiches. The results of this investigation show that all samples except one resulted negative for major bacterial pathogens, in accordance with studies of other authors [2;3]; besides many samples presented low bacterial contamination. However, few samples showed high bacterial contamination, especially for Enterobacteriaceae and CPS. Although final heating reduces the levels of microorganisms present in foods, it can’t inactivate any toxins if present. Hence, preliminary results suggest the need to improve good hygiene practices in take-away restaurants, in particular handling in ready-to-eat products. [1] http://www.coldiretti.it/News/Pagine/612----6-Settembre-2015.aspx; [2] Catellani et al. Survey on the microbiological quality of Chinese food preparations. Vet Res Commun. 2010 34 Suppl 1, 183-7; [3] Nassi et al. Döner kebab retailed on the Lucca area: results of surveillance activity. A.I.V.I. Marzo 2010 n.7

Potassium Bioaccessibility in Uncooked and Cooked Plant Foods: Results from a Static In Vitro Digestion Methodology

Hyperkalemia is a major concern in chronic kidney disease and in end-stage renal disease, representing a predictor of hospitalization and mortality. To prevent and treat hyperkalemia, dietary management is of great clinical interest. Currently, the growing use of plant-based diets causes an increasing concern about potassium load in renal patients. The aim of this study was to assess the bioaccessibility of potassium in vegetables, concerning all aspects of the plants (fruit, flower, root, tuber, leaf and seed) and to what extent different boiling techniques affect potassium content and bioaccessibility of plant-based foods. Bioaccessibility was evaluated by an in vitro digestion methodology, resembling human gastro-intestinal tract. Potassium content was higher in seeds and leaves, despite it not being possible to define a common “rule” according to the type of organ, namely seed, leaf or fruit. Boiling reduced potassium content in all vegetables excluding carrot, zucchini, and cauliflower; boiling starting from cold water contributed to a greater reduction of the potassium content in potato, peas, and beans. Bioaccessibility after in vitro digestion ranged from 12 (peas) to 93% (tomato) regardless of species and organs. Higher bioaccessibility was found in spinach, chicory, zucchini, tomato, kiwi, and cauliflower, and lower bioaccessibility in peas. Potassium from leaf resulted in the highest bioaccessibility after digestion; as a whole potassium bioaccessibility in the fruits and vegetables studied was 67% on average, with differences in relation to the different organs and species. Further, considering the method of boiling to reduce potassium content, these data indicate that the effective potassium load from plant-based foods may be lower than originally expected. This supports the clinical advices to maintain a wide use of plant-based food in the management of renal patients

Spinach-strawberry (Chenopodium capitatum (L.) Asch.) as a functional food: leaves, fruits or both?

Spinach-strawberry (Chenopodium capitatum (L.) Asch.) is an interesting species for the edibility of both its leaves and fruits. No information is available about its cultivation and the nutraceutical value of plant organs. The present work evaluated plant growth and yield performances of this species grown in controlled environment, and, at the same time, the nutraceutical value of the edible organs (leaves and fruits) was assessed through the analysis of total phenolic, total flavonoid, total ascorbic and the main pigments content as well as the total antioxidant capacity. Fruits of spinach-strawberry plants are also rich in known pigments, namely betalains, whose nutraceutical value is well-defined, whilst their ecological role is still under debate. The total phenolic, total flavonoid, total ascorbic acid content and antioxidant activity in fruits and leaves resulted lower than those of other leafy vegetables as spinach, even though the growth and yield performances make this species promising in an urban agriculture context. However, the nutraceutical value of spinach-strawberry leaves and fruits may be enhanced through agronomic management, increasing value of this species as a "new" functional food

Suitability of Hydroponically‐Grown Rumex acetosa L. as Fresh‐Cut Produce

Sorrel (Rumex acetosa L.) is a perennial wild herb appreciated as a folk medicine and for use in folk‐traditional cuisines, and its nutraceutical properties are increasingly known and studied. Nowadays, there is a lack of knowledge about the possibility of using this species as fresh‐cut produce, and no reports have investigated the physiological/biochemical changes of sorrel leaves upon storage. To test the aforementioned, sorrel seedlings were cultivated in a floating system and two consecutive harvests took place: the first cut at 15 days (C1) and second cut at 30 days (C2) after sowing. Fresh‐cut sorrel leaves from C1 and C2 were stored in plastic boxes at 4 °C for 15 days and chlorophylls, carotenoids, total phenols, flavonoids, ascorbic acid, and antioxidant capacity were evaluated during the storage period. During storage, sorrel leaves from the same cut did not show significant changes in total phenolic content and antioxidant capacity, which represents a positive outcome for the maintenance of the nutraceutical value of this species. For this reason, sorrel may be a very promising species as a “new” fresh‐cut leafy vegetable. However, some differences were observed between the two cuts, especially in the total flavonoid and the total ascorbic acid contents. While promising, further research will be necessary to standardize the yield and the nutraceutical content of this species in different cuts, which will be necessary to introduce and promote sorrel to consumers