Phenols, Flavors, and the Mediterranean Diet.

Phenols or phenolics are a class of compounds that have one or more hydroxyl groups attached to a 6-carbon aromatic ring, they occur as plant secondary metabolites, having in common the antioxidant activity. Their average daily intake varies widely around the world. Many researchers consider coffee, tea, wine, cocoa products, fruits and vegetables as the main sources of polyphenols in different diets. However, spices and culinary herbs have been referred to as the foods richest in polyphenols. Despite spices and culinary herbs are used in small amounts as seasonings, their contribution to the dietary supply of phytonutrients should not be disregarded. A diet rich in a variety of polyphenols (and other phytonutrients) has potential health benefits, namely in the prevention of chronic diseases and cancer. In addition, flavor and color are the most important factors for the selection of food by consumers. A multitude of endogenous food compounds, including phenolics, are involved in food flavor. The presence of phenolic compounds in the food matrix has been mainly associated with the perception of bitter taste and tactile sensation of astringency. However, these compounds can also impact the color and aroma notes of fruits and vegetables. Thus, understanding the sensory impact of these substances and relationships with consumers' approaches towards phenolic-rich fruits and vegetables may help find strategies to increase the consumption of such foods. A well-known example of a tasty, healthy and sustainable dietary model is the Mediterranean Diet. In this study, we summarize the dietary intake of some polyphenols from different dietary patterns around the world and the contribution of natural phenolic compounds to the flavor of food and beverages, in particularly those associated to the Mediterranean Diet.

Studies on the Determination of Antioxidant Activity and Phenolic Content of Plant Products in India (2000-2017).

Background: Ayurveda, the traditional Indian therapeutic system, involves herbs and spices as drug ingredients and a kind of food intake regulation. The health and curative aspects of plant products are often ascribed to their antimicrobial and antioxidant activities (AA). However, it seems somewhat possible to correlate the AA of herbal extracts or plant isolates with their phenolic contents (PC). Objective: Indian researchers have carried out some tests for the determination of AA and PC of plant products that are worth mentioning. Methods: Among the herbal analysis techniques, the important contributions of Indians and people of Indian origin in this field include the remarkable separation of phenolic compounds, including the use of reversed-phase columns, on-line HPLC, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay to effectively screen and identify antioxidant compounds from herbal extracts, and other chromatographic, spectrographic, and spectroscopic techniques, in the analysis of complex biological matrices. Results: The aim of this paper is to present an overview of such arguments with reference to herbal drugs and food intake regulation for specific ailments. Conclusions: The lack of uniformity in the use of test protocols for antioxidant assays (particularly using the DPPH free radical) and differences in in vitro mechanisms of antiradical activity and in vivo metabolism of polyphenols have been the issues associated with these experiments that have been raised by researchers in the period from 2000 onward.

Antimicrobial Substances for Food Packaging Products: The Current Situation.

Antimicrobial substances are widely used in many anthropic activities, including sanitary and military services for the human population. These compounds are also known to be used in food production, agricultural activities, and partially correlated industrial sectors. However, there are concerns regarding the link between the abuse of antimicrobial agents in these ambits and the possible detection of antibiotic-resistant microorganisms. Modern food and beverage products are generally found on the market as prepackaged units, with several exceptions. Consequently, positive and negative features of a specific food or beverage should be considered as the result of the synergic action of different components, including the container (or the assembled sum of packaging materials). At present, the meaning of food container also includes the creation and development of new packaging materials that are potentially able to interact with the contained food. "Active" packaging systems can be realized with antimicrobial substances. On the other hand, a careful evaluation of risks and advantages correlated with antimicrobial agents is needed because of possible negative and/or unexpected failures.