Search results for "EAD"

The quality of wheat bread with ultrasonicated and fermented by-products from plant drinks production

2021

During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other…

2017

The genus Dipsacus is characterized by a remarkable bidirectional flowering sequence and a rare phyllotactic pattern. Considering that flower initiation and flowering sequence may be interconnected, we document the development of the head meristem in Dipsacus fullonum. Our results indicate a gradual change in the geometry of the head meristem beginning with a dome shaped stage, continuing with a remarkable widening in the middle part of the head meristem and ending in a spindle-like form. Quantitative data confirm that meristem expansion is higher in the middle part than at the base of the meristem. Likewise, the size of the flower primordia in the middle part of the young head is significa…

Managing for resilience: an information theory-based approach to assessing ecosystems

2016

Ecosystems are complex and multivariate; hence, methods to assess the dynamics of ecosystems should have the capacity to evaluate multiple indicators simultaneously. Most research on identifying leading indicators of regime shifts has focused on univariate methods and simple models which have limited utility when evaluating real ecosystems, particularly because drivers are often unknown. We discuss some common univariate and multivariate approaches for detecting critical transitions in ecosystems and demonstrate their capabilities via case studies. Synthesis and applications. We illustrate the utility of an information theory-based index for assessing ecosystem dynamics. Trends in this inde…

Development of a Bioactive Sauce Based on Oriental Mustard Flour with Antifungal Properties for Pita Bread Shelf Life Improvement

2019

Ochratoxin A (OTA) is a mycotoxin produced in the secondary metabolism of fungus belonging to the genus Aspergillus and Penicillium. In this study, the employment of oriental mustard flour (OMF) as an ingredient in a packaged sauce was evaluated for the generation in situ of the antimicrobial compound allyl isothiocyanate (AITC) in order to preserve pita bread contaminated with Penicillium verrucosum VTT D-01847, an OTA producer, in an active packaging system. Four different concentrations (8, 16, 33 and 50 mg/g) were tested. Mycelium formation, mycotoxin production, AITC absorbed by the food matrix, and volatilization kinetics were studied for each concentration. The results obtained were …

Interspecific variation of inflorescence scents and insect visitors in Allium (Amaryllidaceae: Allioideae)

2019

Allium is a large monocotyledonous genus, with many species of high economic importance. Knowledge of the pollination biology and the chemical ecology of pollination in this genus is far from being complete. We studied flower visitors of some Allium species in their native habitat and how these interaction partners communicate by olfactory cues. Floral volatiles of five Mediterranean species were investigated by dynamic headspace and thermal desorption-gas chromatography/mass spectrometry (TD-GC/MS). Floral visitors were observed and captured. The physiological activity of scent components in antennae of flower visitors and congeneric species was tested by gas chromatographic/electroantenno…

Aflatoxins and A. flavus Reduction in Loaf Bread through the Use of Natural Ingredients

2018

In this study, the antifungal activity of yellow mustard (YMF) and oriental mustard (OMF) meal extracts against 14 strains of fungi was tested on a solid medium. The results obtained with the YMF were next confirmed in liquid medium determining the minimum inhibitory concentration (MIC) and the minimum fungicide concentration (MFC). Finally, the use of YMF as a natural preservative to extend the useful life of bread was evaluated. Breads with different concentrations of YMF (2, 4, 6 and 8 g/kg) were prepared and contaminated with Aspergillus flavus ISPA 8111 and Penicillium nordicum CECT 2320. For 10 days the formation of mycelium was observed, and after that the fungal growth and the mycot…

Active packaging with antifungal activities.

2016

International audience; There have been many reviews concerned with antimicrobial food packaging, and with the use of antifungal compounds, but none provided an exhaustive picture of the applications of active packaging to control fungal spoilage. Very recently, many studies have been done in these fields, therefore it is timely to review this topic. This article examines the effects of essential oils, preservatives, natural products, chemical fungicides, nanopartides coated to different films, and chitosan in vitro on the growth of moulds, but also in vivo on the mould free shelf-life of bread, cheese, and fresh fruits and vegetables. A short section is also dedicated to yeasts. All the ap…

First data on microflora of loggerhead sea turtle (Caretta caretta) nests from the coastlines of Sicily (Italy)

2020

ABSTRACT Caretta caretta is threatened by many dangers in the Mediterranean basin, but most are human-related. The purposes of this research were: (i) to investigate microflora in samples from six loggerhead sea turtle nests located on the Sicilian coast and (ii) to understand microbial diversity associated with nests, with particular attention to bacteria and fungi involved in failed hatchings. During the 2016 and 2018 summers, 456 eggs and seven dead hatchling from six nests were collected. We performed bacteriological and mycological analyses on 88 egg samples and seven dead hatchlings, allowing us to isolate: Fusarium spp. (80.6%), Aeromonas hydrophila (55.6%), Aspergillus spp. (27.2%) …

Functional diversity of different vegetation types does not respond homogeneously to change over time after conservation translocation from a rural l…

2019

Abstract The anthropogenic impact on natural environments and the loss of species diversity along with changes in functional diversity call for effective steps to ensure habitat conservation. The functional diversity in particular has suffered in recent decades due to investment and land use changes. The translocation of whole turfs of certain vegetation plots prior to being destroyed is one possible solution for maintaining habitat functional diversity. In the presented paper, we analyse the functional changes in adaptive, regeneration and urbanity plant traits for meadow, heath and fen that were translocated from a rural site to a post-industrial site in a city. After five years of monito…

Microbiological, chemical and sensory aspects of bread supplemented with different percentages of the culinary mushroom Pleurotus eryngii in powder f…

2018

Pleurotus eryngii (DC.) Quél. powder was used in bread production. Three dough trials (0, 5 and 10% of mushroom) were obtained with commercial baker's yeast. P. eryngii powder was first tested against several yeast species; 10% P. eryngii trial was characterised by the highest pH and total titratable acidity. P. eryngii did not influence negatively the fermentation process, since all trials reached yeast levels of 10 8 CFU g −1 . Mushroom powder decreased bread height and softness, increased crust redness and crumb void fraction and cell density and, although the breads were scored diverse, the overall assessment was comparable. The final breads provided higher concentrations of thiamin, ri…