Study of olive pomace antioxidant dietary fibre powder throughout gastrointestinal tract as multisource of phenolics, fatty acids and dietary fibre

Supplementary data to this article can be found online at https://doi. org/10.1016/j.foodres.2020.110032.Pulp-enriched powder (POPP) was obtained from olive pomace solid fraction, a derived from the new value chain established for olive by-products. As a multifunctional powder, POPP retains several bioactive compounds (fatty acids, dietary fibre and phenolics) under potential synergic interaction, even more, reactive throughout the digestion. So, in this study, the potential multifunctionality of POPP was evaluated after the gastrointestinal tract. A significant loss of phenolics occurred during oral digestion (62.48 %). However, the potential role of dietary fibre as phenolics carrier and its possible liberation in the stomach allowed recovering a significant amount of phenolics (77.11 %) and a bioaccessibility index of at least 50 % (mainly for tyrosol and its glucoside). POPP also provides high content of dietary fibre mainly insoluble fibre (69.68 g/100 g dry weight) linked to a substantial amount of bound phenolics (7.63 mg of gallic acid equivalents/g fibre dry weight), with a positive effect on the fatty acids bioaccessibility [decreased the saturated (5-6 %) and facilitated the unsaturated fatty acids bioaccessibility (4-11%)]. PCA analysis became evident the negative effect of simulated gastrointestinal digestion upon POPP as mainly linked to phenolics loss. Despite all negative effects of the simulated digestion on POPP bioactive composition, phenolics and unsaturated fatty acids showed to be bioaccessible in significant amount, and the amount of bound phenolics associated to fibre retained in the colon have the potential to exert gut health benefits.Tˆania B. Ribeiro thanks the Fundação para a Ciência e Tecnologia (FCT), Portugal and Association BLC3 – Technology and Innovation Campus, Centre Bio R&D Unit for the PhD Grant SFRH/BDE/108271/2015. This work was supported by the project “Biological tools for adding and defending value in key agro-food chains (bio – n2 – value)”, n◦NORTE-01-0145-FEDER-000030, funded by Fundo Europeu de Desenvolvimento Regional (FEDER) and TransfereEmpreende, n◦NORTE-02-0651-FEDER-000081 under Programa Operacional Regional do Norte - Norte2020. We would also like to thank the scientific collaboration of the project UID/Multi/50016/2019 and local olive pomace producers from Tr ́as-os-Montes region of Portugalinfo:eu-repo/semantics/publishedVersio

Structural characterization and release profile of omega-3 fatty-acids encapsulated in nanoemulsions

Omega-3 (-3) fatty-acids are functional compounds with various benefits such as reduction of cardiovascular diseases. However, these fatty acids degrade quickly, present low water solubility and an unpleasant aroma, which make essential their encapsulation. The encapsulation (e.g. nanoemulsion production) process can change structural properties, which can affect the behavior of the system when applied to food matrices and within the gastrointestinal tract. The objective of this work was to characterize oil-in-water bio-based nanoemulsions with -3 using lactoferrin as a natural emulsifier, when submitted to different drying processes. Nanoemulsions were produced using high-pressure homogenization (5 cycles, 20,000 psi) using 2 % (w/w) lactoferrin and 5 % (w/w) -3. Nanoemulsions were dried by nanospray-drying (Nano Spray dryer B-90HP, Buchi) and freeze-drying methods. Physical and morphological properties were evaluated using dynamic light scattering (DLS) and transmission electron microscopy (TEM), respectively. Circular dichroism (CD) and FTIR-ATR were used to assess possible structural and chemical changes after dry treatments. Moreover, -3 release profile was studied in ethanol (20 % and 50 % (v/v)) at 25 ºC (simulation of food matrices) and at pH 7.4 and pH 2 at 37 ºC (simulation of different gastrointestinal phases). DLS results showed that original size (170 nm) and zeta-potential (+30 mV) of nanoemulsions was not achieved after nanospray-drying process probably caused by protein agglomeration. CD and FTIR-ATR results revealed lactoferrin structural modifications after drying processes as well as a reduction of -helix and -sheet content, being this effect more evident on nanospray-drying samples. FTIR-ATR results showed shifts of the amide I and amide II bands in both drying processes samples. At 20 % ethanol, -3 began to release after 48h which could allow nanoemulsions incorporation in food products such as ice cream and mayonnaise. This work provides useful information to design nanoemulsions aiming lipophilic compound encapsulation for food applications.info:eu-repo/semantics/publishedVersio

Profile of Bound Phenolic Compounds from Olive Pomace

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Incorporation of olive pomace ingredients in yoghurt as source of fibre and hydroxytyrosol: bioactivity and stability of throughout gastrointestinal digestion

Tânia I. B. Ribeiro thanks the Fundação para a Ciência e Tecnologia (FCT), Portugal for the PhD Grant SFRH/BDE/108271/2015, the financial support of BLC3 Association – Technology and Innovation Campus and the mentoring of Frulact and Comendador Arménio Miranda.info:eu-repo/semantics/publishedVersio

Total and sustainable valorisation of olive pomace using a fractionation approach

Olive pomace management represents a great concern to the olive oil industry. This work focused on the development of a “zero waste” strategy for olive pomace based on a fractionation approach resulting in the obtention of different value-added fractions. The physicochemical composition of edible fractions obtained (liquid and pulp) was analysed. The potential use as a solid biofuel of the non-edible fraction (stones) was evaluated. High amounts of hydroxytyrosol (513.61–625.76 mg/100 g dry weight) were present in the liquid fraction. Pulp fraction was demonstrated to be a good source of fibre (53–59% dry weight) with considerable antioxidant activity both from free and bound phenolics. The stones fraction exhibited substantial high heating values (18.65–18.94 megajoule (MJ/kg). All these results support the added value of the olive pomace fractions combining the biofuel potential from the stones fraction and the functional food ingredients’ potential both from liquid and pulp fractions. The present methodology seems to be a feasible whole valorisation approach to achieve the circularity in the olive oil sector, prioritising obtaining high over low added-value products.This research was funded by National Funds from FCT—Fundação para a Ciência e a Tecnologia, through the project MULTIBIOREFINERY-SAICTPAC/0040/2015 (POCI-01-0145-FEDER-016403) and the project “Biological tools for adding and defending value in key agro-food chains (bio-n2-value)”, nº NORTE-01-0145-FEDER-000030, funded by Fundo Europeu de Desenvolvimento Regional (FEDER), under Programa Operacional Regional do Norte-Norte2020. We would also like to thank the scientific collaboration under the FCT project UID/Multi/50016/2019.info:eu-repo/semantics/publishedVersio

Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: Antioxidant activity and stability throughout gastrointestinal digestion

Liquid-enriched powder (LOPP) and pulp-enriched powder (POPP) obtained from olive pomace were incorporated into yoghurt, not only, to increase its content in dietary fibre, hydroxytyrosol and unsaturated fatty acids, but also to understand the lipids-phenolics interaction by simultaneous incorporation of olive oil. POPP (2%) and LOPP (1%) addition to yoghurt allowed fulfilling the condition of being a source of fibre and provided 5 mg of hydroxytyrosol and derivatives in a standard yoghurt (120 g), respectively. Yoghurts unsaturated fatty acids profile was positively influenced by the addition of only POPP and olive oil + LOPP or + POPP. All OP powder-fortified yoghurts exhibited higher total phenolic content and antioxidant activity than the control (p<0.05). After in vitro digestion the bioaccessibility of total phenolics (more 25.58%) and hydroxytyrosol (more 68.71%) in LOPP-yoghurts was improved by the addition of olive oil. In conclusion, OP powders´ incorporation gave additional and essential healthy properties to yoghurt.Tânia I. B. Ribeiro thanks the FCT - Fundação para a Ciência e Tecnologia (FCT - Fundação, Portugal and Association BLC3 – Technology and Innovation Campus, Centre Bio R&D Unit for the PhD Grant SFRH/BDE/108271/2015. This work was supported by National Funds from Fundo Europeu de Desenvolvimento Regional (FEDER), under Programa Operacional Temático Competitivdade e Internacionalização – COMPETE 2020, through the project 3i Bioeconomy project POCI-01-0246-FEDER-026758, and FCT - Fundação para a Ciência e a Tecnologia through the project MULTIBIOREFINERY - SAICTPAC/0040/2015 (POCI-01-0145-FEDER-016403). We would also like to thank the scientific collaboration under the FCT project UID/Multi/50016/2019.info:eu-repo/semantics/publishedVersio

Transient neonatal hyperthyroidism

Graves’ disease is the main cause of hyperthyroidism in women of childbearing age. It occurs by the presence of serum immunoglobulins which stimulate the thyrotropin receptor (TRAbs) and may cross the placenta. It has serious consequences when uncontrolled, leading to fetal and/or neonatal hyperthyroidism or hypothyroidism. The authors describe the case of a newborn from a mother with poorly controlled Graves’ disease during pregnancy. He had an uneventful early neonatal period but developed hyperthyroidism in the second week of life. He was treated for two days with propranolol to manage tachycardia and metimazol during 4 months, with favourable clinical and laboratory outcome. During pregnancy, it is essential to control thyroid function and TRAbs in women with Graves’ disease. Newborns should be screened for thyroid function at birth and must have a regular follow up as it allows the diagnosis of transient hyperthyroidism or hypothyroidism and its early treatment, avoiding short and long term complications. Based on this case and literature review, the authors present a proposal of protocol in infants born to mothers with Graves’ disease

Impact of vacuum cleaning on indoor air quality

Vacuum cleaning can be a household source of particulate matter (PM) both from the vacuum motor and from settled dust resuspension. Despite the evidence of this contribution to PM levels indoors, the effect of this source on PM composition is still unknown. In this study, four vacuum cleaners (washable filter bag less, wet, bagged and HEPA filter equipped robot) were tested for the emission rate of particulate mass and number. The detailed PM chemical characterisation included organic and elemental carbon, metals and organic speciation. PM10 emission rates from bagged vacuum operation were much higher (207 ± 99.0 μg min−1) compared with the ones obtained from wet (86.1 ± 16.9 μg min−1) and washable filter bag less vacuums (75.4 ± 7.89 μg min−1). Particle (8–322 nm) number emission rates ranged from 5.29 × 1011 (washable filter bag less vacuum) to 21.2 × 1011 (wet vacuum) particles min−1. Ratios of peak to background levels indicate that vacuuming can elevate the ultrafine particle number concentrations by a factor ranging from 4 to 61. No increase in PM mass or number concentrations was observed during the HEPA filter equipped vacuum operation. The increase in copper and elemental carbon PM10 contents during vacuuming suggested motor emissions. Organic compounds in PM10 included alkanes, PAHs, saccharides, phenolics, alcohols, acids, among others. However, it was not possible to establish a relationship between these compounds and vacuuming due to the vast array of possible household sources. The cancer risks associated with metals and PAH inhalation were negligible.publishe

Ohmic heating in a food application: quality evaluation of cloudberry jam

New techniques for food processing are areas of interest for the food industry and ohmic heating is an example of a new technique where there are many possible applications in the food area. The aim of this work was to characterize and compare quality aspects of high quality cloudberry jam with 70 weight-% berries produced on one hand by traditional batch processing technique and on the other hand by ohmic heating in a continuous process. Sensory analysis was performed on the two jams by a trained panel. In order to investigate the consumer opinions in different countries a consumer study was performed including 402 consumers from the four countries Sweden, Portugal, Ireland and Slovakia. Rheological properties of the jam were also measured. The results showed that there were no significant differences for any of the sensory attributes between the jam produced by traditional technique and the jam produced by ohmic heating. The results from the consumer study showed that in all four countries, the appearance, odour, flavour, texture, aftertaste and overall quality of both jams were liked to the same extent. However, differences in liking cloudberry jam differed between the participating countries. The Swedish and the Portuguese consumers were in general giving higher scores on the liking of the cloudberry jams than the Slovakian and Irish consumers. There were no differences found between the two jams according to the rheological properties of the samples. The results indicated that it was possible to maintain the same quality of cloudberry jam produced by ohmic heating as of cloudberry jam produced in a traditional way

Effect of industrial and domestic ash from biomass combustion, and spent coffee grounds, on soil fertility and plant growth: experiments at field conditions

An experimental study was conducted at field conditions in order to evaluate the effect of application of ash from biomass combustion on some soil fertility characteristics and plant growth. Application of 7.5 Mg ha-1 industrial fly ash (IA), domestic ash (DA), and a 50:50 mix of domestic ash (DA) and spent coffee grounds (SCG) was made in different soil parcels. Lolium perenne seeds were sown and the grown biomass was harvested and quantified after 60 days. Soil samples from each parcel were also collected after that period and characterized. Both soil and grown biomass samples were analyzed for Ca, Mg, Na, K, P, Fe, Mn, Zn, and Al contents. Soil pH was determined before and after amendment. All applications rose significantly soil pH. Domestic ash, whether combined with coffee grounds or not, proved to be efficient at supplying available macronutrients Ca, Mg, K, and P to the soil and also reducing availability of Al (more than industrial ash). However, it inhibited plant growth, even more when combined with spent coffee grounds. As regards to elemental abundance in plant tissue, both domestic ash treatments reduced Ca and enhanced Al contents, unlike industrial ash, which proved less harmful for the load applied in the soil. Hence, it was possible to conclude that application load should be a limiting factor for this management option for the studied materials.publishe