Chemical Characteristics and Nutritional Properties of Hybrid Palm Oils

Nutritional guidelines and environmental issues are adversely affecting palm oil’s image among consumers. However, hybrid palm oils are currently receiving increasing attention because of their interesting chemical characteristics and nutritional properties. Interspecific hybridization Elaeis oleifera × E. guineensis (O×G) has been originally exploited with the main aim of developing disease-resistant varieties. However, available literature data contribute to reinforcing the idea that interspecific hybrid O×G palm oil could be a potential substitute for other vegetable oils rich in monounsaturated fatty acids (i.e., high oleic sunflower and safflower oils). The chapter aims to review current knowledge on various aspects of hybrid palm oil chemical composition (fatty acids, triacylglycerols, partial glycerides, unsaponifiable matter components) and their changes during fruit ripening. The nutritional attributes of hybrid palm oils are compared with the ones of conventional African palm oils

Clotting Properties of Onopordum tauricum (Willd.) Aqueous Extract in Milk of Different Species

Plant proteases used in cheesemaking are easily available and could increase the acceptability of cheeses, otherwise hindered by ethical issues (e.g., religions, dietary habits, aversion to genetically engineered food and food ingredients). The milk clotting potential ofOnopordum tauricum(Willd.) aqueous extract as an alternative to animal rennet was assessed for the first time in milk of different species (ewe, goat, cow). Among the aerial anatomical parts, i.e., receptacle, leaves, stems, and flowers, only the latter ones showed clotting properties. A response surface methodology (RSM) was used to explore the effects of three independent variables (temperature, pH, volume of coagulant) on the milk clotting activity (MCA) of the flower extract. A second-order polynomial model adequately described the experimental data and predicted a temperature value of 55 degrees C, a pH value of 4.9-5.7, and a volume of coagulant of 300-500 mu L (added to 5 mL of milk) as optimal conditions to maximize the MCA. At a 35 degrees C temperature and natural milk pH of 6.7-6.8, the estimated MCA of theO. tauricumextract was 72-87, 69-86, and 75-151, in goat's, ewe's, and cow's milk, respectively. In comparison, the MCA of calf rennet was 5.4-4.9, 3.3-14.7, and 4.9-16.7 times higher than that of the plant extract in goat's, ewe's, and cow's milk, respectively

Assessment of lipid oxidation and microbial decontamination of sardine (Sardina pilchardus) fillets processed by plasma-activated water (PAW)

Plasma activated water (PAW) is emerging as a mild and environmentally friendly technology for microbial and chemical decontamination of food. The aim of this work was to evaluate the degree of oxidation of lipids of sardine tissue treated by PAW generated with a pulsed corona discharge. The effect of PAW on the natural microflora of the fish was also evaluated. Under the adopted experimental conditions, PAW was able to reduce the number of mesophilic aerobes and Pseudomonas spp. by 0.22 and 0.20 log units, respectively, but no increase in shelf life was observed at chilling temperatures compared to water washing. A loss of polyunsaturated fatty acids (PUFAs) and an increase in volatile oxidation products derived from the cleavage of PUFA hydroperoxides were observed at the longest treatment duration. Twelve cholesterol oxidation products (COPs) were identified in sardine lipids, but no significant differences in total COPs content were observed between PAW processed and control samples. Free radical mediated oxidation pathways led to the most abundant COPs, but a significant contribution of non-radical pathways was also observed. Further studies are needed to better understand the low efficiency of PAW in microbial decontamination of proteinaceous materials

Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring

none13noIn this study, the microbiota of ready-to-eat surströmming from three Swedish producers were studied using a combined approach. The pH values of the samples ranged between 6.67±0.01 and 6.98±0.01, whereas their aw values were between 0.911±0.001 and 0.940±0.001. The acetic acid concentration was between 0.289±0.009 g/100 g and 0.556±0.036 g/100 g. Very low concentrations of lactic acid were measured. Viable counting revealed the presence of mesophilic aerobes, mesophilic lactobacilli and lactococci as well as halophilic lactobacilli and lactococci, coagulase-negative staphylococci, halophilic aerobes and anaerobes. Negligible counts for Enterobacteriaceae, Pseudomonadaceae and total eumycetes were observed, whereas no sulfite-reducing anaerobes were detected. Listeria monocytogenes and Salmonella spp. were absent in all samples. Multiplex real-time PCR revealed the absence of the bont/A, bont/B, bont/E, bont/F, and 4gyrB (CP) genes, which encode botulinic toxins, in all the samples analyzed. Metagenomic sequencing revealed the presence of a core microbiota dominated by Halanaerobium praevalens, Alkalibacterium gilvum, Carnobacterium, Tetragenococcus halophilus, Clostridiisalibacter, and Porphyromonadaceae. Psychrobacter celer, Ruminococcaceae, Marinilactibacillus psychrotolerans, Streptococcus infantis and Salinivibrio costicola were detected as minority OTUs. GC-MS analysis of volatile components revealed the massive presence of trimethylamine and sulfur compounds. Moreover, 1,2,4-trithiolane, phenols, ketones, aldehydes, alcohols, esters and long chain aliphatic hydrocarbons were also detected. The data obtained allowed pro-technological bacteria, which are well-adapted to saline environments, to be discovered for the first time. Further analyses are needed to better clarify the extent of the contribution of either the microbiota or autolytic enzymes of the fish flesh in the aroma definition.restrictedLuca Belleggia, Lucia Aquilanti, Ilario Ferrocino, Vesna Milanović, Cristiana Garofalo, Francesca Clementi, Luca Cocolin, Massimo Mozzon, Roberta Foligni, M. Naceur Haouet, Stefania Scuota, Marisa Framboas, Andrea OsimaniBelleggia, Luca; Aquilanti, Lucia; Ferrocino, Ilario; Milanovic, Vesna; Garofalo, Cristiana; Clementi, Francesca; Cocolin, Luca; Mozzon, Massimo; Foligni, Roberta; Naceur Haouet, M.; Scuota, Stefania; Framboas, Marisa; Osimani, Andre

Cheesemaking with plant coagulants obtained from local wild flora of Marche region

ABSTRACT The aim of this doctoral thesis was to characterize the technological properties of the proteases found in raw aqueous extracts (CE) from wild flora of the Marche region, (Carlina achantifolia All.Subsp. Achantifolia). Microbiological dynamics, physico-chemical parameters, and volatile components (aroma) of cheese (“Caciofiore della sibilla”) obtained by using vegetable coagulants, were also studied. CE prepared from separate anatomical parts of the thistle plant were compared with calf rennet and tested at different temperatures, concentrations of CaCl2 and storage conditions. Analyses showed that the calf coagulant had the highest milk clotting activity (MCA) whereas vegetable coagulants had lower milk clotting times. The optimal MCA of CE was observed at a temperature of 55-60 °C. MCA of the flower extracts was greater than that of the stems. Addition of CaCl2, in the range of concentration experimented, had a positive effect on the clotting activity of extracts. The amount of enzymes (CE) used was very discriminating for MCA. Storage at -20 °C had no effect on MCA. The volatile components of the aqueous extracts obtained from Carlina achantifolia All. and of the cheese sampled different times of ripening were also quantified and partially identified by SPMEGC- MS. The number of volatile compounds identified in the flower aroma were greater than the stems. Many compounds identified in the early stages of the ripening were not detected in the final product. Other compounds were identified in all cheese samples but exhibited higher levels in the ripe cheese . The impact of vegetable rennet on bacterial dynamics and on the overall diversity showed a great difference in the bacterial composition in the cheese while the contribution of the vegetable coagulant to the cheese fungal diversity had a marginal or no contribution

Brewing Quality of Hop Varieties Cultivated in Central Italy Based on Multivolatile Fingerprinting and Bitter Acid Content

The brewing value of hops is mainly affected by the content and composition of humulones (α-acids) and essential oil. Interest in hop plantations is increasing more and more in Italy, in parallel with the rising number of microbreweries and brewpubs, which are strongly oriented towards local production chains. In this context, a selection of 15 international hop varieties were grown, under the same conditions, in an experimental field in the Marche region, Central Italy, with the aim of assessing their suitability for beer production. A multivariate analysis approach to experimental data showed a high content of α- and b-acids and myrcene in the Centennial, Brewer’s Gold, Sterling, Cascade, Nugget, and Columbus varieties; a consistently lower percentages of humulones and a predominance of sesquiterpene hydrocarbons in the cultivars Mount Hood, Northern Brewer, Northdown, Galena, Willamette, and Fuggle; and a desirable high α-acids content and a sesquiterpene-type aroma in cultivars Chinook, Yeoman, and Hallertau. Further studies are needed to assess the environmental adaptability and the yield performance of hop plants in the pedoclimatic conditions of the Central Italy hills

Comparison between fatty acid profiles of old and modern varieties of T. turgidum and T. aestivum : A case study in central Italy

Old and modern tetraploid (Triticum turgidum ssp. durum and Triticum turgidum ssp. turanicum) and hexaploid (Triticum aestivum ssp. aestivum) varieties collected in the Marche region (Central Italy) were compared for fatty acid profile of whole grain flour through linear discriminant analysis. Two independent trials were carried out in 2015 and 2016: the first analyzed grain samples collected from organic farmers (old varieties) or wheat storage facilities (modern varieties), the second using grain produced by an experimental field trial, aimed to compare old and modern varieties under identical agronomic and environmental conditions. Multivariate analysis demonstrated that both the most and the least represented fatty acids provided an effective discrimination not only between the main groups (turgidum vs aestivum) but also between old and modern varieties within each main group of wheats. Four fatty acids (arachidic, oleic, vaccenic and linolenic) were included in discriminant analysis models of both 2015 and 2016 data sets. Results were consistent between the two years of trial suggesting that the cultivation system (organic or conventional) could influence but did not prevent the discrimination between the old and modern varieties, since the same trend in classification was observed for both tetraploid and hexaploid groups of varieties

Can insects save humanity?

With an increase in the global population and the need to avail new arable land, there is a need to look for alternative farming systems that are sustainable. The production of protein from macro-farming units is becoming unsustainable. To add to this demeanor is the food waste debacle. The present review evaluates the insect industry holistically from the growth of the insects to harvesting and processing, to using insects in food waste reduction, to the production of bioactive ingredients from insects, to food safety issues regarding entomophagy, and to consumer acceptance of the insects. The authors highlight the potential of using insects as future food and feed component and evaluate the stronger sustainability of protein production through insect farming. Entomophagy is a global culinary trend dominant in Africa, America, and Asia. With increased migration, the use of insects has to be seriously evaluated in markets not readily accepting them. The use of insects in the feed also offers a potential for sustainable protein utilisation, considering that soybean protein and fishmeal are becoming difficult to use as a protein source due to costs and unsustainable production methods. The future for the insect industry looks positive from all fronts