Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products

We evaluated the bread making ability of meals composed of re-milled semolina and either 100 g/kg or 200 g/kg of i) residuals of the second and third debranning steps of durum wheat (DB), ii) the micronized and air-classified thin fraction obtained from the same residuals (MB), or iii) coarse bran obtained from conventional roller milling of non-debranned durum wheat (B). Dietary fibers, proteins, total soluble phenolic compounds, ferulic acid, and antioxidant activity were significantly higher (P < 0.05) in MB and DB than B. The addition of by-products to re-milled semolina lowered the alveograph W and increased the P/L ratio, with stronger effects at higher doses. Particularly negative were the effects of B on P/L and farinograph dough-development time. Bread containing 100 g/kg of MB did not show significant differences (P < 0.05) in specific volume, crumb hardness, resilience, and chewiness with pure re-milled semolina bread but had higher dietary fiber, phenolics and antioxidant activity

From Embryo to Adult Life: Differential Expression of Visual Opsins in the Flatfish Solea senegalensis Under Different Light Spectra and Photoperiods

Visual photoreceptors in fish are usually adjusted to the light environment to ensure the highest efficiency and best adaptation. In the Senegalese sole, metamorphosis determines migration from pelagic to benthic habitats, with marked differences in both light intensity and spectrum. Here, we analysed the ontogeny of six visual photopigments, namely, rod opsin (rh1), short wavelength-sensitive (sws1 and sws2), medium wavelength-sensitive (rh2.3 and rh2.4), and long wavelength-sensitive (lws) cone opsins, in sole specimens maintained in light-dark cycles of white (LDW), blue (LDB), red (LDR), and continuous white (LL) lights by using RT-qPCR and in situ hybridisation. Most of the opsins displayed a similar developmental expression pattern under all tested conditions. However, lower transcripts were detected under LDR and LL compared to LDW and LDB. A significant increase in gene expression was detected before and after metamorphosis, reaching minimum transcript levels at hatching and during metamorphosis. Interestingly, green opsins (rh2.3 and rh2.4) displayed a significant increase only before metamorphosis, with their expression remaining low during and after metamorphosis. The rod opsin and short-, medium-, and long-wavelength sensitive cone opsins were detected in retinal photoreceptors of the sole from pre-metamorphic to adult stages by in situ hybridisation. In adults, the short-wavelength cone opsins (sws1 and sws2) were found in single cones, whereas the medium- (rh2.4) and long-wavelength (lws) cone opsins were present in double cones. The results obtained by in situ hybridisation in the retina of developing sole, in terms of number of positive cells and/or intensity of labelling, were consistent with the ontogenetic transcript patterns found by RT-qPCR, suggesting that most of the visual opsin expressions detected in the whole specimens could correspond to retinal expression. Taken together, our results pointed out that the ontogeny of the Senegalese sole is accompanied by remodelling in opsin gene expression, with the green-cone opsins being the most abundant photopigments in pre-metamorphosis and rod opsin the dominant visual photopigment from the completion of metamorphosis onwards. These results enlarge our knowledge of flatfish metamorphosis and ecology and provide useful information to develop light protocols adapted to different ontogenetic stages that could improve welfare and production in sole aquaculture

Antioxidant and anti-inflammatory properties of tomato fruits synthesizing different amounts of stilbenes.

Resveratrol, a plant phenolic compound, is found in grapes and red wine, but is not widely distributed in other common food sources. The pathway for resveratrol biosynthesis is well characterized. Metabolic engineering of this compound has been achieved in tomato plants (Lycopersicon esculentum Mill.) in order to improve their nutritional value. Tomato plants synthesizing resveratrol were obtained via the heterologous expression of a grape (Vitis vinifera L.) cDNA encoding for the enzyme stilbene synthase (StSy), under the control of the fruit-specific promoter TomLoxB. The resulting LoxS transgenic plants accumulated trans-resveratrol and trans-piceid, in particular in the skin of the mature fruits. Quantitative analyses carried out on LoxS fruits were compared with those of a tomato line constitutively expressing the stsy gene (35SS). The LoxS fruits contained levels of trans-resveratrol that were 20-fold lower than those previously reported for the 35SS line. The total antioxidant capability and ascorbate content in transformed fruits were also evaluated, and a significant increase in both was found in the LoxS and 35SS lines. These results could explain the higher capability of transgenic fruits to counteract the pro-inflammatory effects of phorbol ester in monocyte-macrophages via the inhibition of induced cyclo-oxygenase-2 enzyme

The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers.

In a future scenario where the world population will have doubled by 2050, legumes will be playing an important role in human nutrition since they are an inexpensive, protein-rich food source. In order to increase legume consumption, innovative solutions are needed to meet the needs of modern consumers. In this context, the aim of this study has been to set up pre-cooked legume-based burgers that couple high nutritional value and good sensory features and to evaluate their chemical, nutritional and textural profile, as well as the consumers acceptance based on the type of cereal used. The proposed legume-based burgers were characterized by fatty-acid and amino acid profile fulfilling the dietary guidelines. Mono-unsaturated fatty acids accounted for about 61% of the total fatty acids, so that more than 20% of the total energy values of the burgers were provided by MUFA. Moreover, fiber content was comprised between 5.58% and 7.88% of fresh matter, so as to meet the requirements for ‘high fiber’ and/or for ‘source of fiber’ nutritional claims. Through a careful choice of the ingredient ratios we achieved a good level of consumer's appreciation, with scores higher than 6.5 for all the parameters considered, indicating good possibilities for industrial upscaling

Sviluppo di burger a base di legumi

Le leguminose, dopo i cereali, rappresentano le colture alimentari più diffuse nel mondo e, in un futuro che prevedrà un forte incremento della popolazione mondiale, esse giocheranno un importante ruolo nella nutrizione umana in quanto fonte di proteine a basso costo. In considerazione delle esigenze dei consumatori moderni, che richiedono alimenti caratterizzati da elevata praticità d’uso e buone caratteristiche sensoriali, è nata l’idea di formulare, produrre e caratterizzare da un punto di vista chimico e nutrizionale, un burger precotto a base di legumi. La preliminare valutazione sensoriale ha evidenziato il positivo apprezzamento per il burger prodotto, con punteggi medi superiori a 6,5 per tutti i descrittori esaminati e con differenze che risultavano legate soprattutto all’età dei consumatori. Da un punto di vista chimico e nutrizionale, il burger era caratterizzato da un elevato contenuto in fibre e da un profilo in acidi grassi ed aminoacidi in linea con le più recenti linee guida per una sana e corretta alimentazione. Infine, il contenuto medio percentuale di fibre (pari a 6,4%) era sufficiente per poter applicare, secondo la vigente normativa, il claim nutrizionale “ad alto contenuto di fibre