Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production.

The increasing demand for superfoods has resulted in an increase in chia seeds consumption. The reintroduction of this ancient crop in agriculture is useful to ensure food security since it can grow in high-stress conditions. The current study aimed to characterize chia seeds, cold-pressed oil, and defatted cake (the oil extraction by-product) to improve their value and to meet consumer's expectations (low-fat products). Chia seeds presented a significantly higher energy value than cake (444 vs. 284 kcal/100 g, respectively) due to fat removal (33 vs. 7%). The cake showed higher contents of total minerals (6 vs. 5%), protein (27 vs. 18%), and fiber (48 vs. 38%) in comparison to the seeds, and was hence considered a promising food ingredient. The major fatty acid in oil, seeds, and cake was α-linolenic acid (62-66%), and the vitamin E content was 409, 200, and 44 mg/kg, respectively. The major amino acid in the seeds and cake was glutamic acid (49 vs. 36 mg/g). The oil had a low oxidative stability (1 h), and the total phenolics content was 1.3 mg gallic acid equivalents/100 g. Chia cake incorporation in food formulations will follow consumer's interests, and the obtained oil can be used to improve the oil supply for different applications. This approach adds value to the concept of "one health" since it includes the culture, the environment, and the consumers.

Effect of Different Time/Temperature Binomials on the Chemical Features, Antioxidant Activity, and Natural Microbial Load of Olive Pomace Paste.

Olive pomace is a by-product from olive oil production that can be further processed to obtain olive pomace paste. In this work, the influence of different time/temperature binomials (65 °C/30 min; 77 °C/1 min; 88 °C/15 s; and 120 °C/20 min) on the nutritional quality, chemical composition, and efficiency on control/elimination of natural microbial load of olive pomace paste was ascertained. The treatments significantly impacted the contents of ash, fat, vitamin E, phenolics (including hydroxytyrosol), flavonoids, and antioxidant activity, but not the fatty acids profile. The binomial 88 °C/15 s showed the greatest potential since it better preserved the phytochemical and antioxidant properties as well as the protein and fiber contents. This binomial is also faster and easy to be implemented at an industrial level, allowing the obtention of a safe functional ingredient to satisfy consumers' demands for novel sustainable products, simultaneously, responding to food safety and food security concerns.

Agri-Food Surplus, Waste and Loss as Sustainable Biobased Ingredients: A Review.

Ensuring a sustainable supply of food for the world's fast growing population is a major challenge in today's economy, as modern lifestyle and increasing consumer concern with maintaining a balanced and nutritious diet is an important challenge for the agricultural sector worldwide. This market niche for healthier products, especially fruits and vegetables, has increased their production, consequently resulting in increased amounts of agri-food surplus, waste, and loss (SWL) generated during crop production, transportation, storage, and processing. Although many of these materials are not utilized, negatively affecting the environmental, economic, and social segments, they are a rich source of valuable compounds that could be used for different purposes, thus preventing the losses of natural resources and boosting a circular economy. This review aimed to give insights on the efficient management of agri-food SWL, considering conventional and emerging recovery and reuse techniques. Particularly, we explored and summarized the chemical composition of three worldwide cultivated and consumed vegetables (carrots, broccoli and lettuce) and evaluate the potential of their residues as a sustainable alternative for extracting value-added ingredients for the development of new biodynamic products.

Opuntia ficus-indica (L.) Mill.: A Multi-Benefit Potential to Be Exploited.

Consumer interest in foods with enhanced nutritional quality has increased in recent years. The nutritional and bioactive characterization of fruits and their byproducts, as well as their use in the formulation of new food products, is advisable, contributing to decrease the global concerns related to food waste and food security. Moreover, the compounds present in these raw materials and the study of their biological properties can promote health and help to prevent some chronic diseases. Opuntia ficus-indica (L.) Mill. (prickly pear) is a plant that grows wild in the arid and semi-arid regions of the world, being a food source for ones and a potential for others, but not properly valued. This paper carries out an exhaustive review of the scientific literature on the nutritional composition and bioactive compounds of prickly pear and its constituents, as well as its main biological activities and applications. It is a good source of dietary fiber, vitamins and bioactive compounds. Many of its natural compounds have interesting biological activities such as anti-inflammatory, hypoglycemic and antimicrobial. The antioxidant power of prickly pear makes it a good candidate as an ingredient of new food products with fascinating properties for health promotion and/or to be used as natural extracts for food, pharmaceutic or cosmetic applications. In addition, it could be a key player in food security in many arid and semi-arid regions of the world, where there are often no more plants.

Exploring Gunnera tinctoria: From Nutritional and Anti-Tumoral Properties to Phytosome Development Following Structural Arrangement Based on Molecular Docking.

Gunnera tinctoria, an underexplored invasive plant found in Azores, Portugal, was studied regarding its nutritional, antioxidant, and antitumoral properties. Higher antioxidant activity was found in baby leaves, followed by adult leaves and inflorescences. A phenolic fraction of the plant was enriched using adsorbent resin column chromatography (DiaionTM HP20LX, and Relite EXA90). Antitumoral effects were observed with the enriched fractions in breast (MCF-7) and pancreatic (AsPC-1) cancer cell lines, being more pronounced in the latter. To improve protection and membrane absorption rates of phenolic compounds, nano-phytosomes and cholesterol-conjugated phytosomes coated with natural polymers were loaded with the enriched fraction. The particles were characterized, and their physiochemical properties were evaluated and compared. All samples presented anionic charge and nanometer size in relation to the inner layer and micrometer size regarding the external layers. In addition, the molecular arrangement of phenolics within both types of phytosomes were studied for the first time by molecular docking. Polarity and molecular size were key factors on the molecular arrangement of the lipid bilayer. In conclusion, G. tinctoria showed to be an interesting source of nutrients and phenolic compounds with anti-tumoral potential. Moreover, phytosome loading with these compounds can increase their stability and bioavailability having in view future applications.

Fresh-Cut Bell Peppers in Modified Atmosphere Packaging: Improving Shelf Life to Answer Food Security Concerns.

The influence of modified atmosphere packaging (MAP, 10% O2 and 45% CO2) on the quality characteristics of fresh-cut green, red and yellow bell peppers (Capsicum annuum L. var annuum) was investigated. Packaging film bags (Krehalon MLF40-PA/PE) with fresh-cut bell peppers were stored for up to 17 days at 5 °C. The in-package O2 level ranged between 10 and 15%, respecting the current recommendations for fresh-cut vegetable products. Initial CO2 levels were higher than commonly used (from 5 to 10%), decreasing progressively over time due to the permeability of the selected polyethylene film. At the end of the storage period, they stabilized between 2 and 5%. A small variation in texture, moisture, titratable acidity, pH and microbial growth was observed during the storage period, as well as a good color retention and sensory properties maintenance. Negligible losses in the antioxidant activity and bioactive compounds (total phenol, flavonoid, anthocyanin and carotenoid content) were noted at the end of the study. Sensory analysis showed that panelists could not detect significant differences among sampling periods. A PCA with predictive biplots confirmed the existence of significant correlations. The products retain their initial characteristics without severe loss of quality until at least the 17th storage day. Given the current commercial shelf life of fresh-cut bell peppers, ranging from 9 to 14 days, the described treatment enabled an increase of at least 3 days (20%) of the products shelf life, reducing food waste and contributing to food security.

Influence of Olive Pomace Blending on Antioxidant Activity: Additive, Synergistic, and Antagonistic Effects.

Food innovation is moving rapidly and comprises new categories of food products and/or ingredients with a natural and ecological origin. Monocultivar olive pomaces, individually or combined, can be a source of natural bioactive compounds suitable for food or cosmetic applications. This work aimed to assess the phenolics content and antioxidant activity of four monocultivar olive pomaces (Arbosana, Koroneiki, Oliana, and Arbequina) and forty-nine blends prepared with different proportions of each. Additive, synergistic, and antagonistic effects were studied. Among the monocultivar pomaces, Koroneiki and Arbosana were the richest in total phenolics (~15 mg gallic acid eq./g). Most of the interactions found in the blends were additive or synergistic, while very few antagonistic effects were observed. The best results were obtained for those blends where the Koroneiki variety predominated: (i) 90% Koroneiki, 4.75% Oliana, 3.75% Arbequina, 1.5% Arbosana; (ii) 65% Koroneiki, 29% Oliana, 3.25% Arbequina, 2.75% Arbosana; and (iii) 85% Koroneiki, 8.75% Arbequina, 3.5% Arbosana, 2.75% Oliana. In sum, these combinations can be advantageous in comparison to the individual use of monocultivar pomaces, presenting a higher potential to be used as functional ingredients or for bioactive compounds extraction, having in view the obtention of natural preservatives or food/cosmetic formula enhancers.

Bovine Milk Allergens: A Comprehensive Review.

Cow milk allergy is one of the most common food allergies in early childhood and often persists through adult life, forcing an individual to a complete elimination diet. Milk proteins are present in uncounted food products, such as cheese, yogurt, or bakery item, exposing allergic persons to a constant threat. Many efforts have been made to overcome this global problem and to improve the life quality of allergic individuals. First, proper and reliable food labeling is fundamental for consumers, but the verification of its compliance is also needed, which should rely on accurate and sensitive analytical methods to detect milk allergens in processed foods. At the same time, strategies to reduce milk allergenicity, such as immunotherapy or the use of food processing techniques to modify allergen structure, have to be extensively studied. Recent research findings on the applicability of food processing, such as heat treatment, fermentation, or high pressure, have revealed great potential in reducing milk allergenicity. In this review, significant research advances on cow milk allergy are explored, focusing on prevalence, diagnosis, and therapy. Molecular characterization of cow milk allergens and cross-reactivity with other nonbovine milk species are described, as well as the effects of processing, food matrix, and digestibility on milk allergenicity. Additionally, analytical methods for the detection of milk allergens in food are described, from immunoassays and mass spectrometry methods for protein analysis to real-time polymerase chain reaction for DNA analysis.

Advances on the molecular characterization, clinical relevance, and detection methods of Gadiform parvalbumin allergens.

Gadiform order includes several fish families, from which Gadidae and Merlucciidae are part of, comprising the most commercially important and highly appreciated fish species, such as cod, pollock, haddock, and hake. Parvalbumins, classified as calcium-binding proteins, are considered the main components involved in the majority of fish allergies. Nine and thirteen parvalbumins were identified in different fish species from Gadidae and Merlucciidae families, respectively. This review intends to describe their molecular characterization and the clinical relevance, as well as the prevalence of fish allergy. In addition, the main protein- and DNA-based methods to detect fish allergens are fully reviewed owing to their importance in the safeguard of sensitized/allergic individuals.

A Comprehensive Review on the Main Honey Authentication Issues: Production and Origin.

Honey is a highly consumed natural product, not only for its taste and nutritional value, but also for its health benefits. Owing to characteristics that are essentially or exclusively related to the specific region or particular local environment and flora, honey can be classified as a premium product generally perceived as a high-quality and valued product because of its desirable flavor and taste. Consequently, honey has been a target of adulteration through inappropriate/fraudulent production practices and mislabeling origin. Globally, authentication of honey covers 2 main aspects: the production, with main issues related to sugar syrup addition, filtration, thermal treatment, and water content; and the labeled origin (geographical and/or botanical) and "organic" provenance. This review addresses all those issues, focusing on the approaches to detect the different types of honey adulteration. Due to the complex nature of honey and to the different types of adulteration, its authentication has been challenging and prompted the development of several advanced analytical approaches. Therefore, an updated, critical, and extensive overview on the current and advanced analytical methods targeting markers of adulteration/authenticity, including nontarget fingerprint approaches will be provided. The most recent advances on molecular, chromatographic, and spectroscopic methodologies will be described, emphasizing their pros and cons for the identification of botanical and geographical origins.

Hazelnut Allergens: Molecular Characterization, Detection, and Clinical Relevance.

In last few years, special attention has been given to food-induced allergies, in which hazelnut allergy is highlighted. Hazelnut is one of the most commonly consumed tree nuts, being largely used by the food industry in a variety of processed foods. It has been regarded as a food with potential health benefits, but also as a source of allergens capable of inducing mild to severe allergic reactions in sensitized individuals. Considering the great number of reports addressing hazelnut allergens, with an estimated increasing trend, this review intends to assemble all the relevant information available so far on the following main issues: prevalence of tree nut allergy, clinical threshold levels, molecular characterization of hazelnut allergens (Cor a 1, Cor a 2, Cor a 8, Cor a 9, Cor a 10, Cor a 11, Cor a 12, Cor a 14, and Cor a TLP) and their clinical relevance, and methodologies for detection of hazelnut allergens in foods. A comprehensive overview of the current data about the molecular characterization of hazelnut allergens is presented, relating to biochemical classification and biological function with clinical importance. Recent advances in hazelnut allergen detection methodologies are summarized and compared, including all the novel protein-based and DNA-based approaches.

Adulteration of Dietary Supplements by the Illegal Addition of Synthetic Drugs: A Review.

In the last few years, the consumption of dietary supplements, especially those having plants as ingredients, has been increasing due to the common idea that they are natural products posing no risks to human health. In the European Union and the United States, dietary supplements are legally considered as foods/special category of foods, thus are not being submitted to any safety assessment prior to their commercialization. Among the issues that can affect safety, adulteration by the illegal addition of pharmaceutical substances or their analogs is of major concern since unscrupulous producers can falsify these products to provide for quick effects and to increase sales. This review discusses the various classes of synthetic drugs most frequently described as being illegally added to dietary supplements marketed for weight loss, muscle building/sport performance and sexual performance enhancement. Information regarding regulation and consumption is also presented. Finally, several conventional and advanced analytical techniques used to detect and identify different adulterants in dietary supplements and therefore also in foods, with particular emphasis on plant food supplements, are critically described. This review demonstrates that dietary supplement adulteration is an emerging food safety problem and that an effective control by food regulatory authorities is needed to safeguard consumers.

In silico peptide prediction for antibody generation to recognize 5-enolpyruvylshikimate-3-phosphate synthase (EPSPS) in genetically modified organisms.

For the prospective immunorecognition of 5-enolpyruvylshikimate-3-phosphate synthase (CP4-EPSPS) as a biomarker protein expressed by transgenic soybean, an extensive in silico evaluation of the referred protein was performed. The main objective of this study was the selection of a set of peptides that could function as potential immunogens for the production of novel antibodies against CP4-EPSPS protein. For this purpose, the protein was in silico cleaved with trypsin/chymotrypsin and the resultant peptides were extensively analyzed for further selection of the best candidates for antibody production. The analysis enabled the successful proposal of four peptides with potential immunogenicity for their future use as screening biomarkers of genetically modified organisms. To our knowledge, this is the first attempt to select and define potential linear epitopes for the immunization of animals and, subsequently, to generate adequate antibodies for CP4-EPSPS recognition. The present work will be followed by the synthesis of the candidate peptides to be incubated in animals for antibody generation and potential applicability for the development of an immunosensor for CP4-EPSPS detection.

Vaginal suppositories containing Lactobacillus acidophilus: development and characterization.

OBJECTIVE: The aim of this study was to develop and characterize suppositories for vaginal delivery of Lactobacillus acidophilus. METHODS: Formulations were performed in order to select suitable excipients based on suppository formation feasibility and cytotoxicity. Solid body and hollow-type suppositories were prepared by melting and molding using poly(ethylene glycol) (PEG) 400 and 4000 or Witepsol (WIT) H12 as excipients. L. acidophilus was incorporated in the molten mass before molding solid body suppositories or added as suspension into the cavity of hollow-type suppositories and sealed molten excipients. Cytotoxicity of the selected excipients was evaluated by 3-(4,5-dimethylthiazol-2-yl)-5-(3-carboxymethoxyphenyl)-2-(4-sulfophenyl)-2H-tetrazolium and lactate dehydrogenase assays against VK2/E6E7, HEC-1-A and HeLa cells. Suppositories were characterized regarding organoleptic characteristics, mass uniformity, disintegration, breaking strength and L. acidophilus in vitro release. RESULTS: PEG 400, PEG 4000 and WIT H12 showed the absence of toxicity when tested using three different vaginal cell lines. Obtained vaginal suppositories presented uniform and mild texture, a content of about 1 × 10(8) colony-forming units, completely disintegrated in simulated vaginal environment in less than 60 min and provided sustained in vitro release of L. acidophilus. Release studies further demonstrated that incorporation of freeze-dried bacteria did not result in significant loss of viable bacteria, thus supporting that vaginal suppositories may possess good properties to promote the replacement of the vaginal flora in situations of urinary tract infection. CONCLUSION: Hollow-type suppositories showed to be promising delivery vehicles for vaginal delivery of probiotics.

High-Value Compounds in Papaya By-Products (Carica papaya L. var. Formosa and Aliança): Potential Sustainable Use and Exploitation.

BACKGROUND: Food waste is a global and growing problem that is gaining traction due to its environmental, ethical, social, and economic repercussions. Between 2022 and 2027, the worldwide papaya market is expected to have a huge increase, meaning a growth in organic waste, including peels and seeds. Thus, this study evaluated the potential use of peels and seeds of two mature papaya fruits as a source of bioactive compounds, converting these by-products into value-added products. Proximate analysis (AOAC methods), mineral content (ICP-MS), free sugars (HPLC-ELSD), fatty acid composition (GC-FID), vitamin E profile (HPLC-DAD-FLD), and antioxidant activity (DPPH and FRAP assays) were evaluated. RESULTS: Both by-products showed high total protein (20-27%), and dietary fiber (32-38%) contents. Papaya peels presented a high ash content (14-16%), indicating a potential application as a mineral source. 14 fatty acids were detected, with α-linolenic acid (30%) as the most abundant in the peels and oleic acid (74%) in the seeds. Both by-products showed high antioxidant activity. CONCLUSION: Papaya by-products display great potential for industrial recovery and application, such as formulation of new functional food ingredients.

Algae Incorporation and Nutritional Improvement: The Case of a Whole-Wheat Pasta.

Algae contain high-quality proteins, dietary fiber, minerals, and phenolic compounds, making them promising alternative ingredients. Since pasta is consumed worldwide, it can be an effective vehicle for incorporating algae. This study compares the nutritional and antioxidant composition of whole-wheat pasta without and with enrichment of an algae mixture (containing Himanthalia elongata and Spirulina) and ascertains the influence of the cooking procedure on their features. Spirulina and H. elongata were also analyzed in parallel for comparison purposes. Macronutrients, chlorides and salt, total and free amino acid profiles, and antioxidant properties (total phenolic content and ferric reducing antioxidant power) were analyzed using AOAC, Mohr's, high performance liquid chromatography with fluorescence detection, and spectrophotometric methods, respectively. The results show a significant increase in fat (70.4%), protein (29.7%), ash (26.5%), and total amino acid (except for serine, tryptophan, isoleucine, and threonine) contents in the raw algae-enriched pasta. The antioxidant activity was also higher (4.15 versus 3.68 g ferrous sulfate eq./g dw, respectively). After cooking, protein, dietary fiber, total amino acids (except threonine) and antioxidant activity were stable in the algae-enriched pasta. Thus, algae can be an excellent ingredient for food applications with health benefits.

Bioactive Potential and Chemical Composition of Coffee By-Products: From Pulp to Silverskin.

Processing the coffee cherry into roasted beans generates a large amount of by-products, which can negatively impact the environment. The aim of this study was to analyze the bioactive potential and chemical composition of different coffee by-products (pulp, husk, parchment, silverskin, defective beans, and green coffee sieving residue) having in mind their bioactive potential for health and well-being. The coffee by-products showed a distinct nutritional composition. The content of ash, protein, fat, and total dietary fiber was significantly higher (p < 0.05) in coffee pulp (10.72% dw), silverskin (16.31% dw), defective beans (8.47% dw), and parchment (94.19% dw), respectively. Defective beans and the sieve residue exhibited a higher content of total phenolics (6.54 and 5.11 g chlorogenic acid eq./100 g dw, respectively) as well as higher DPPH• scavenging activity (3.11 and 2.85 g Trolox eq./100 g, respectively) and ferric-reducing antioxidant power (17.68 and 17.56 g ferrous sulfate eq./100 g dw, respectively). All the coffee by-products considered in this study are sources of caffeine and chlorogenic acids, in particular 5-caffeoylquinic acid (5.36-3787.58 mg/100 g dw, for parchment and defective beans, respectively). Thus, they can be recycled as functional ingredients for food, cosmetic and/or pharmaceutical industries, contributing to the social, economic, and environmental sustainability of the coffee industry.

Brazilian berry waste as a source of bioactive compounds: grumixama (Eugenia brasiliensis Lam.) as a case study.

Grumixama, Eugenia brasiliensis Lam., is a Brazilian berry little explored commercially and scientifically. However, local small producers market this fruit in the form of frozen pulp, which generates bioresidues, composed of seeds and peels. With the view to propose strategies for valuing grumixama, this study aimed to determine the chemical composition and assess the bioactivities of the hydroethanolic extracts of the whole residue (GR), seed (GS) and peel (GP) fractions of E. brasiliensis. From the results, GP had the highest concentration of organic acids (oxalic, malic, ascorbic and citric acids), total tocopherols, condensed tannins, anthocyanins, and other flavonoids. On the other hand, GS showed the highest content of monounsaturated fatty acids and hydrolysable tannins, whereas GR displayed a mixture of compounds detected in each of its parts. Regarding the bioactivities, low extract concentrations were required in two in vitro antioxidant assays, namely TBARS (EC50 = 0.90-1.34 µg mL-1) and OxHLIA (IC50 = 21-65 µg mL-1). Furthermore, GP had the highest inhibition activity of cellular oxidation in the CAA assay (80 ± 0.6%), while GS showed the highest anti-inflammatory activity via nitric oxide production inhibition (EC50 = 98.0 ± 0.5 µg mL-1). All samples induced cell growth inhibition of the tested tumor cells (GI50 = 14.7-186 µg mL-1) besides antibacterial and antifungal effects at low concentrations, but all samples were harmful to normal cells at moderate concentrations (GI50 = 145-268 µg mL-1). Therefore, E. brasiliensis residue could be a good source of bioactive compounds to be used in several areas. However, additional studies are needed to confirm its safety as well as to unravel the mechanisms behind its biological activities.

Insights into the Chemical Composition and In Vitro Bioactive Properties of Mangosteen (Garcinia mangostana L.) Pericarp.

The industrial processing of mangosteen (Garcinia mangostana L.) generates high amounts of waste, as ~60% of the fruit is formed by an inedible pericarp. However, its pericarp has been explored as a source of xanthones; nevertheless, studies addressing the recovery of other chemical compounds from such biomass are still scarce. Hence, this study intended to elucidate the chemical composition of the mangosteen pericarp, including fat-soluble (tocopherols and fatty acids) and water-soluble (organic acids and phenolic compound non-xanthones) compounds present in the following extracts: hydroethanolic (MT80), ethanolic (MTE), and aqueous (MTW). In addition, the antioxidant, anti-inflammatory, antiproliferative and antibacterial potentials of the extracts were assessed. The mangosteen pericarp showed a composition with seven organic acids, three tocopherol isomers, four fatty acids and fifteen phenolic compounds. Regarding the extraction of phenolics, the MT80 was the most efficient (54 mg/g extract), followed by MTE (19.79 mg/g extract) and MTW (4.011 mg/g extract). All extracts showed antioxidant and antibacterial activities; however, MT80 and MTE extracts were more efficient than MTW. Only MTW did not show anti-inflammatory properties, whereas MTE and MT80 showed inhibitory activities towards tumor cell lines. Notwithstanding, MTE showed cytotoxicity towards normal cells. Our findings support the idea that the ripe mangosteen pericarp is a source of bioactive compounds, although their recovery is dependent on the extraction solvent.

Lipid fraction quality of milk produced by Minhota (Portuguese autochthonous breed) compared to Holstein Friesian cow's.

BACKGROUND: Minhota and Holstein Friesian cows (15 from each breed) were selected from several farms located in the north of Portugal, all under similar feeding regime. Milk samples from individual cows were collected once a month, during one year, to take into account different lactation stages and feeding seasonal changes. RESULTS: Holstein milk was found to have higher content of total polyunsaturated fatty acids, omega-6, and trans fatty acids, while Minhota milk had significantly higher monounsaturated fatty acids content. No statistical differences were observed for omega-3 and saturated fatty acids contents, mostly due to the high dispersion observed in Minhota milk samples. The average amount of conjugated linoleic acid was higher in Minhota breed, but the high dispersion of values reduced the statistical significance. Cholesterol content, expressed as mg kg(-1) of fat, was higher in Holstein than in Minhota milk. CONCLUSION: The results indicate that Minhota milk has important nutritional qualities that deserve attention, but the wide individual variation found within animals from this breed suggests a high genetic variability. Following this, the selection of some of these animals for intensive milk production could improve milk quality.