Shelf-life Assessment of Food Undergoing Oxidation\u2013A Review

Oxidation is the most common event leading to the end of shelf life of microbiologically stable foods. Thus, a reliable shelf-life assessment is crucial to verify how long the product will last before it becomes oxidized to an unacceptable level to the consumers. Shelf-life assessment strategies of foods and beverages suffering oxidation are critically discussed focusing on definition of the acceptability limit, as well as the choice of the proper oxidative indicators, and methodologies for shelf-life testing. Testing methodologies for shelf-life determination under actual and accelerated storage conditions are considered, highlighting possible uncertainties, pitfalls, and future research needs. \ua9 2016, Copyright \ua9 Taylor & Francis Group, LLC

Technological and consumer strategies to tackle food wasting

Around one-third of the globally produced food is annually discarded worldwide. This amount would be able to satisfy ten times the need of undernourished people. If nothing is done, the mass of discarded food could further rise, compromising the right to food of future generations. Almost all food discards are nowadays disposed of or used for energy recovery. Strategies for recovery of value-added compounds have also been proposed. However, more sustainable options are available. In this context, food science skills are required to develop novel approaches that could allow both reducing disposal of discards and preventing their generation. Effective technological strategies are expected to directly reduce food loss within the production chain but also to drive consumer towards more sustainable choices and behaviours. This review paper summarizes recent developments in possible technological and consumer strategies to tackle food wasting. To this aim, after defining, classifying and quantifying food discards, reasons and responsibilities of discard generation are analysed in the light of the current regulatory efforts. Based on this survey, an overview of possible interventions is provided, underlying their synergistic effects on waste reduction/prevention at industrial and domestic levels

Effect of temperature in domestic refrigerators on fresh-cut Iceberg salad quality and waste

The evolution of different quality parameters (firmness, weight loss, colour changes, microbial counts, consumer rejection) of packed fresh-cut Iceberg salad was assessed at 4, 8 and 12 \ub0C to simulate domestic refrigerators running at different conditions. The increase in storage temperature did not affect salad firmness and weight loss but increased colour changes, microbial growth and consumer rejection. A survey among Italian consumers was also carried out and demonstrated that fresh-cut salad was mainly consumed within the first 5 days after purchasing. Consumer rejection data were combined with data relevant to the distribution of salad consumption over the days following product purchase, to estimate salad wasting risk. When salad was stored at 4 and 8 \ub0C, estimated wasted packages within the expiration date (7 days) were < 1%. By contrast, 13% of the packages was estimated to be wasted within 7 days of storage at 12 \ub0C. Quantification of wasting risk is a necessary information to identify efficient and sustainable interventions to tackle food waste. \ua9 2017 Elsevier Lt

Power ultrasound decontamination of wastewater from fresh-cut lettuce washing for potential water recycling

The decontamination effect of pulsed and continuous power ultrasound, provided at either controlled or uncontrolled temperature regimes, was studiedwith reference to nativemicroflora and inoculated pathogenic bacteria in wastewater obtained by fresh-cut lamb's lettuce washing. Results showed that decontamination efficacy increased with increasing specific energy and was higher when ultrasound treatment was provided under uncontrolled temperature regime. Continuous ultrasound supplied without temperature control allowed to achieve 3.2 Log reductions of native microflora during 20 min treatment, while 5 Log reductions of inoculated Listeria monocytogenes, Escherichia coli and Salmonella enterica were attained within 5 min of ultrasonication. The heat generated during continuous ultrasound accounted for approximately 58% of the total decontamination effect against L. monocytogenes, while it contributed for 100% to E. coli and S. enterica inactivation. Industrial relevance: The application of power ultrasound combined with in situ generated heat could represent an effective tool for water decontamination and recycling in the fresh-cut industry. In addition, besides safety requirements, this technology would also meet cost-effectiveness criteria and existing standards

Effetto di diversi interventi tecnologici sulle proprietà antiossidanti di derivati agrumari

Recent studies clearly indicate the existence of a highly negative correlation between intake of fruits and vegetable and the development of degenerative diseases. A number of bio-active constituents of these foods, such as the natural antioxidants, may account for these effects. Although many studies have been carried out to elucidate how antioxidants act in protecting health, little is known about the influence of processing and storage on content, activity and bio-availability of these compounds. It is worth considering that most of fruits and vegetables are subjected to processing and storage, prior to consumption. In this paper results on changes of overall antioxidants properties of the aqueous phase of some citrus derivatives upon different processing and storage conditions are shown. Results indicate that, despite a considerable loss of ascorbic acid, the overall antioxidant properties of the products were scarcely affected by the different technological operations adopted. The possible role of phenols compounds in maintaining high values of antioxidant activity is elucidated. Recenti studi indicano l'esistenza di una correlazione inversa tra consumo di frutta ed ortaggi ed insorgenza di patologie degenerative. Questi effetti sono stati atbibuiti alla presenza, in tali alimenti, di una complessa serie di molecole bioattive, tra cui gli antiossidanti naturali. Sebbene esistano numerosi studi sui meccanismi alla base dell'azione protettiva di tali sostanze antiossidanti, ben poco è noto sull'influenza dei processi di trasformazione e conservazione sul contenuto, attività e biodisponibilità di questi composti. Tali aspetti risultano di grande interesse in considerazione del fatto che gran parte della frutta e degli ortaggi subisce un qualche intervento conservativo o di trasformaazione, anche di minima intensità, prima del consumo. In questo lavoro vengono presentati i risultati relativi alIo studio sui cambiamenti delle proprietà antiossidanti della frazione idrosolubile di alcuni derivati agrumari sottoposti a trattamenti di trasformazione e conservazione ad intensità crescente. I risultati sembrano indicare come i diversi interventi tecnologici applicati abbiano una scarsa influenza sulle proprietà antiossidanti originarie di questi prodotti benché, in talune condizioni tecnologiche si sia verificata una drastica riduzione del contenuto di acido ascorbico

Exploitation of \u3ba-carrageenan aerogels as template for edible oleogel preparation.

In the current research, oleogels were prepared by using \u3ba-carrageenan aerogels as template. In particular, hydrogels containing increasing concentration (0.4, 1.0, and 2.0% w/w) of \u3ba-carrageenan were firstly converted into alcoholgel and subsequently dried by using supercritical CO2 to obtain aerogels. The latter were porous and structurally stable materials with high mechanical strength. The polymer content affected the aerogel structure: increasing the initial k-carrageenan concentration a coarser structure with larger polymer aggregates was obtained. However, the aerogel obtained at intermediate polymer concentration resulted the firmest one, probably due to the formation of a less aerated and more isotropic structure. Aerogels demonstrated a reduced capacity of water vapor sorption, remaining glassy and porous at room temperature at relative humidity lower than 60%. Aerogels showed a good capacity of oil absorption. The maximum oil loading capacity (about 80%) was obtained for aerogel containing the highest \u3ba-carrageenan content. Thus, it can be concluded that aerogels based on the structuring of water soluble polymers have potential as material for oil absorption and delivery. \ua9 2017 Elsevier Lt

The Oxidative state of LDL is the major determinant of anti/prooxidant effect of coffee on Cu²⁺ catalysed peroxidation

Antioxidants exert contrasting effect on low density lipoprotein (LDL) oxidation catalysed by metals, acting as pro-oxidants under select in vitro conditions. Through our study on the effect of coffee on LDL oxidation, we identified the parameters governing this phenomenon, contributing to the comprehension of its mechanism and discovering significant implications for correct alimentary recommendations. By measuring conjugated diene formation, we have analysed the quantitative and qualitative effects exerted by an extract of roasted coffee on LDL oxidation triggered by copper sulphate. When the relative effects of different coffee concentrations were plotted against the lag time (LT) of control LDL (C-LDL), the apparently random experimental data arranged in sensible patterns: by increasing the LT the antioxidant activity of coffee decreased progressively to become prooxidant. The critical LT, at which coffee switches from antioxidant to prooxidant, increased by increasing coffee concentration. Also the contrasting results obtained following a delayed addition of coffee to the assay, arranged in a simple pattern when referred to the LT of C-LDL: the prooxidant effect decreased to become antioxidant as the LT of C-LDL increased. The dependence of coffee effect on the LT of C-LDL was influenced by LDL but not by metal catalyst concentration. These novel findings point to the oxidative state of LDL as a major parameter controlling the anti/prooxidant effect of coffee and suggest the LT of C-LDL as a potent analytical tool to express experimental data when studying the action exerted by a compound on LDL oxidation

Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread

In this research, the effectiveness of pomegranate seed oil oleogel as a partial replacement of fat phase in chocolate spread was studied. Monoglyceride (MG), beeswax (BW) and propolis wax (PW) have been used as structuring agents at 5 g/100 g concentration to gel pomegranate seed oil. The oleogels were then combined with palm oil at 1:1 ratio. Different techniques, including polarized light microscopy, synchrotron XRD, mechanical analyses, and oil binding capacity were used to study the physical and mechanical properties of the palm oil-oleogel systems and chocolate spreads. Results highlighted that MG, BW and PW chemical nature led to the formation of different crystalline network in palm oil-oleogel systems. Chocolate spreads containing palm oil-oleogels showed an increase in the mechanical parameters in the order of PW < BW < MG. This trend might be attributed to the chemical composition of oleogelators and physical bonds formed in the samples. During storage, crystal transformation in MG and structural reorganization in waxes (PW and BW) samples showed a gradual decrease and increase in hardness, respectively. These findings could provide useful information in the application of pomegranate seed oil oleogel for novel confectionery products engineering

Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability

The potential of nanoemulsion delivery systems to carry silybin from silymarin extract was studied. To this purpose, sunflower oil, extra virgin olive oil and castor oil were used to prepare silymarin loaded nanoemulsions. The effect of oil type on the silybin solubility and i. n vitro bioaccessibility was evaluated. Moreover, the changes in particle size, silybin concentration, oxygen consumption and hydroperoxide concentration were studied in nanoemulsions during storage at 20\ub0C. Results showed that silybin can be successfully incorporated into physically stable nanoemulsions prepared with the different oils. The oil type slightly influenced the silybin invitro bioaccessibility, while it affected the nanoemulsion particle size as well as silybin stability during storage. In particular, silybin underwent degradation, showing lower stability in extra virgin oil and sunflower oil than in castor oil. Results also showed that the presence of the silymarin extract containing silybin did not affect the oxidation kinetics of the carrier oils. \ua9 2015 Elsevier Ltd