The activity of Pleurotus ostreatus extracts against pathogenic fusaria

A P. ostreatus strain, appreciated as food and for the production of nutraceuticals, was grown on a commercial substrate, dried at low temperature (<40\ub0C) and grinded in order to produce a mushroom powder. The bioactivity of the water extract conserved at 4\ub0C in the dark was then assessed on F. graminearum, F. culmorum and F. musae at different time points from production (4 hrs, 40 days, 4 months). Moreover, the effect of the extracts on trichothecene type B production was measured exploiting a F. graminearum isolate expressing GFP-tagged trichodiene synthase. This allowed to monitor the first step of toxin production using a microplate fluorimeter. While mycelial growth of F. graminearum and F. culmorum was completely blocked at 3 mg/ml, mycelial growth of F. musae was inhibited at 90%. MIC50 was measured for F. graminearum and F. culmorum at 300 micrograms/mL. A loss of the bioactivity of P. ostreaus water extract on fungal growth was observed at 40 days (-30%) and of a further -30% at 4 months. A preliminary study on the biological activities of the extract identified a strong protease activity associated to low molecular weight proteins. Their bioactivity decreased over storage time in accordance with a decreased proteolytic activity. The P. ostreatus extract modulates trichothecene production independently from the protease activity, even at concentration where no mycelium inhibition was observed (down to 0.75 micrograms/mL). Studies on the genetic determinants of the protease activity as well as the compounds able to modulate trichothecene production are ongoing

Sensory evaluation of gluten-free breads assessed by a trained panel of celiac assessors

An increase in celiac consumers has caused an increasing interest of food companies in research and development of substitute products, which may exhibit higher sensory acceptability. Although specific gluten-free breads (GFBs) have been developed, little is known about the sensory profile of such products. The purpose of the present study was to apply the sensory profiling method to the six most consumed gluten-free breads in the Italian market in order to identify sensory descriptors that can best characterize these products. Sensory evaluation was combined with chemical and physical measurements. Products were evaluated by ten trained celiac assessors who identified 17 descriptors for appearance, aroma, taste and texture. The most significant variables in discriminating among samples were the sensory descriptors Porosity, crust and crumb Color, Softness by hand and mouth, Cheese odor, Corn odor and Fermented odor, Sweet, Salty, Adhesive and Rubbery) and the instrumental parameters associated to crust and crumb color and texture. A good correlation between sensory and instrumental measurements was observed. The dentification of the most relevant sensory features of GFB could facilitate the setting up of new formulations of bakery products that interpret at best the hedonic dimension of this increasing target of consumers

Effect of Pleurotus ostreatus powder addition in vegetable soup on ß-glucan content, sensory perception and acceptability

Pleurotus ostreatus is an edible mushroom with interesting nutritional properties, which is able to grow on agri-food waste and could in turn be used as an ingredient for food fortification. However, new food products have to face with the growing consumer consciousness about what they eat and hedonic responses, which represent a key factor in determining food preference and choices. The aim of this study was to design a vegetable-based product (a pumpkin and carrot soup) added with increasing concentration of P. ostreatus powder rich in \u3b2-glucans, which are fibers with demonstrated bioactivity in humans, and to obtain a sensory description of these fortified products to find the desirable and undesirable sensory properties that affect their acceptance. A total of 109 subjects (women N = 52; men N = 57; age = 36.1 \ub1 14.4 years) evaluated five samples of pumpkin and carrot soup added with increasing concentrations of mushroom powder (0%, 2%, 4%, 6%, and a hidden control at 0%) for liking and sensory properties by means of the check-all-that-apply method. Results showed that creaminess, orange color, mild odor, and taste were positively related to vegetable soups liking, whereas strong taste, dark color, and mushroom odor described the less liked samples. Sample added with 2% of mushroom powder obtained comparable liking scores to the unmodified sample, while liking decreased with increasing concentration of P. ostreatus powder. The present results demonstrated that it is possible to fortify a vegetable soup with P. ostreatus powder developing well-accepted foods by consumers. This product could be used to implement an everyday dietary intervention of \u3b2-glucans over a long-term period.check\u2010all\u2010that\u2010apply; fiber; liking; mushroom; sensory perceptio

Formulation of a dry green tea-apple product : study on antioxidant and color stability

A dry apple product enriched with green tea (GT) extract was designed as a novel food to deliver relevant amounts of catechins. The target water activity (aw) range between 0.11 and 0.32 was chosen for the GT-fortified apple, since it corresponds to low water mobility and, consequently, maximum stability of dehydrated apples. The GT-fortified product and a control dehydrated apple product were stored in air, at 30 \u25e6C, and evaluated for color, antioxidant contents (monomeric flavan 3-ols, total procyanidins, ascorbic acid, chlorogenic acid and dihydrochalcones), ferric reducing/antioxidant power (FRAP), and 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl radical (DPPH) scavenging capacity. After 1 mo of storage at the lowest aw level (0.11), the GT-fortified product retained 80 and 100% of the initial contents of the monomeric flavan 3-ols and total procyanidins, respectively. With increasing aw level to 0.32, the stability of antioxidants slowly decreased. The addition of GT to the apple product increased the FRAP value and the DPPH scavenging capacity by 3.6-fold and 4.6-fold respectively, which remained almost unchanged during storage. The GT-fortified product was similar in color to commercially available dehydrated apples. Results highlighted some advantages of using dehydrated apples as a target for green tea fortification, which deserve further trials to investigate potential applications for fortification of other dehydrated fruits

The collateral impact of COVID-19 emergency on neonatal intensive care units and family-centered care: Challenges and opportunities

The ongoing Coronavirus disease 2019 (COVID-19) pandemic is disrupting most specialized healthcare services worldwide, including those for high-risk newborns and their families. Due to the risk of contagion, critically ill infants, relatives and professionals attending neonatal intensive care units (NICUs) are undergoing a profound remodeling of the organization and quality care. In particular, mitigation strategies adopted to combact the COVID-19 pandemic may hinder the implementation of family-centered care within the NICU. This may put newborns at risk for several adverse effects, e.g., less weight gain, more nosocomial infections, increased length of NICU stay as well as long-term worse cognitive, emotional, and social development. This article aims to contribute to deepening the knowledge on the psychological impact of the COVID-19 on parents and NICU staff members based on empirical data from the literature. We also provided evidence-based indications on how to safely empower families and support NICU staffs facing such a threatening emergency, while preserving the crucial role of family-centered developmental care practices

Sustainable recovery of grape skins for use in an apple beverage with antiglycation properties

An apple puree formulated with red grape skins was developed on pilot scale as a new beverage with antiglycation properties. The addition level of grape skins was selected by a liking test with 70 consumers. The selected formulation was a fibre source and delivered grape anthocyanins, flavonols and flavanols resulting in ~ twofold higher antiglycation activity than the apple puree. Pasteurisation (3-D in the target microorganism Alicyclobacillus acidoterrestris) did not affect the antiglycation activity, which decreased by 30% upon sterilisation. Storage for 1 month in the temperature range 15\u201335 \ub0C affected the contents of anthocyanins, monomeric, dimeric and oligomeric flavanols, while chlorogenic acid, flavonols and dihydrochalcones were stable. About 90% antiglycation activity was retained after one-month storage at 15 \ub0C. The use of red grape skin as ingredient could represent an opportunity for the apple processing industry to develop a value-added product

Acceptance of a New Food Enriched in β-Glucans among Adolescents: Effects of Food Technology Neophobia and Healthy Food Habits

The aim of the present study was to evaluate adolescents' acceptability of a novel flat bread modified by substituting a part of the wheat flour content with a Pleurotus ostreatus powder rich in \u3b2-glucans, which can potentially provide health benefits. The effects of food technology neophobia and adolescents' food habits on hedonic perception of the developed product was also investigated. Two hundred and two adolescents (age range: 13-18 years; girls: 49.5%; boys: 50.5%) evaluated their liking of two flat breads, one with mushroom powder added and one control sample with only wheat flour. Sample acceptance was studied in relation to age, gender, neophobic traits and healthy food habits. The results showed that, even if the sample with mushroom powder added was generally well accepted, there were different hedonic responses among adolescents according to their food technology neophobia level and healthy habits. In particular, adolescents with a low food technology neophobia level and healthy eating behavior mostly appreciated the sample with mushroom powder added, whereas subjects with neophobic and unhealthy eating behavior gave comparable hedonic scores to the two samples. Moreover, a negative correlation was found between food technology neophobia level and healthy food habits. In conclusion, it is possible to develop a \u3b2-glucan-enriched product appreciated by adolescents using a sustainable ingredient. The developed product may be used to achieve the daily recommended intake of \u3b2-glucans by adolescents

Circular reuse of bio-resources : the role of Pleurotus spp. in the development of functional foods

The basidiomycetes fungi belonging to the genus Pleurotus could make an important contribution to sustainable functional food design because they possess an elevated protein content with a valuable essential amino acid scoring pattern, a unique dietary fibre profile, mainly comprised of branched \u3b2-glucan, high levels of some vitamins of the B group, vitamin D, Fe, Zn, Cu, Se and some bioactive mycochemicals, while the Na and fat contents are low. Moreover, Pleurotus spp. can grow efficiently on various clean byproducts of food processing, such as wheat straw, wheat stalk and spent beer grain, thus representing a sustainable food source. This review illustrates the compositional variability of Pleurotus spp. grown on various by-products, in order to clarify its potential ability to address the needs of populations with endemic nutritional deficiencies as well as those populations at risk or affected by some chronic diseases. The perspectives for Pleurotus applications in functional foods decisively depend on consumers\u2019 acceptability. Hence, the sensory properties of Pleurotus spp. are also clarified herein. Lastly, the three main strategies of functional food development using Pleurotus spp. are summarized, namely its use as a fortifying agent, high-cost protein replacer and prebiotic ingredient

Effect of Vitamin D2 Fortification Using Pleurotus ostreatus in a Whole-Grain Cereal Product on Child Acceptability

Vitamin D2 deficiency is one of the most common micronutrient insufficiencies among children. Few foods, mainly those derived from animal sources, naturally contain this vitamin. The basidiomycete mushroom Pleurotus ostreatus could be used as an innovative and sustainable ingredient for food fortification with vitamin D2. This study was aimed at exploring children\u2019s acceptance of a whole-cereal-based product (breadsticks) combined with increasing concentrations of P. ostreatus powder rich in vitamin D2. The food neophobia trait (fear of trying unfamiliar and new food) on sample acceptability was also investigated. One hundred and three children (47 girls and 56 boys, aged 9\u201311 years) were recruited, and breadstick-liking was studied in relation to gender and neophobic traits. Results showed that the samples enriched in vitamin D2 were well accepted by children even if liking decreased with increasing concentration of mushroom powder. Generally, neophilic subjects gave higher liking scores compared with the neophobic ones, especially for the modified samples. New, well-accepted fortified products could be developed using an adequate concentration of mushroom powder to deal with the increasing vitamin D2 deficiency among children