Search results for "Manufacturing engineering"

Comparative Chemical Composition and Bioactivity of Opuntia ficus‐indica Sanguigna and Surfarina Seed Oils Obtained by Traditional and Ultrasound‐Ass…

2018

This study investigates the seed oils obtained from two different varieties of Opuntia ficus-indica (Sanguigna and Surfarina) growing in Sicily, Italy. Soxhlet and ultrasound-assisted extraction procedures are used to obtain the seed oils. The fatty acid profile, γ-tocopherols, carotenoid content, and the bioactivity in terms of the antioxidant effects (using ABTS, DPPH, FRAP, and β-carotene bleaching tests), and carbohydrate-hydrolysing enzyme inhibitory activity (α-amylase and α-glucosidase) are determined. The extraction procedure does not significantly affect the fatty acid composition of the oil, but it does affect the tocopherol and carotenoid contents, as well as the antioxidant and …

Nutraceuticals in gummy candies form prepared from lacto-fermented lupine protein concentrates, as high-quality protein source, incorporated withCitr…

2018

New contribution to the knowledge of two species of culicids inhabiting a mountainous rural area of Spain: Aedes (Rusticoidus) refiki (Medschid, 1928…

2017

espanolEntre final de abril y principio de mayo de 2017, en un area de montana con altitudes superiores a 1.500 msnm, se capturaron dos especies de mosquitos (Diptera, Culicidae) poco comunes: Aedes (Rusticoidus) refiki y Aedes (Ochlerotatus) pullatus. Se recolectaron 626 ejemplares, con densidades larvarias mayoritarias de Ae. refiki (87%). Se describio una nueva asociacion larvaria entre ambas especies, hasta la fecha desconocida. Los culicidos se localizaron en un entorno habitualmente nevado en invierno, del Parque Natural del Alto Tajo (Guadalajara, Comunidad de CastillaLa Mancha) y en los Montes Universales (Teruel, Comunidad Auto- noma de Aragon). En consecuencia, se presentan como p…

Phospholipids in Human Milk and Infant Formulas: Benefits and Needs for Correct Infant Nutrition.

2015

The composition of human milk has served as a basis for the development of infant formulas, which are used when breastfeeding is not possible. Among the human milk nutrients, 50% of the total energetic value corresponds to fat, with a high level of fatty acids and 0.2-2.0% present in the form of phospholipids (PLs). The PL contents and fatty acid distribution in PL species have been investigated as bioactive elements for the production of infant formulas, since they offer potential benefits for the optimum growth and health of the newborn infant. The differences in the amount of PLs and in fatty acid distribution in PL species between human milk and infant formulas can imply biologically si…

Modulation of the nutritional value of lupine wholemeal and protein isolates using submerged and solid-state fermentation with Pediococcus pentosaceu…

2018

The influence of different factors (submerged and/or solid‐state fermentation, pediococci strain, lupine variety and protein isolation process) on the protein digestibility, total phenolic compounds (TPC) content and radical scavenging activity of Lupinus luteus and angustifolius wholemeal and protein isolates was evaluated. As safety factor, biogenic amines (Bas) formation was analysed. The Pediococcus pentosaceus strains No. 8, No. 9 and No. 10 are suitable starters for lupine wholemeal fermentation and both applied processes (fermentation and protein isolation) increase protein digestibility (by 10%). Higher TPC content in fermented wholemeal can be obtained, compare to isolates. In SMF …

Effect of high pressure on the antimicrobial activity and secondary structure of the bacteriocin nisin

2018

International audience; Effect of high pressure (HP) treatment on the antimicrobial properties and the structure of nisin was evaluated. Nisin solutions at pH 2.8 or 6.1 were treated by HP at 500 MPa – 10 min – 20 °C and their antimicrobial potency was determined. It appeared that HP clearly impacted the antimicrobial activity of nisin, with respective activity loss of 22.5% and 49.9% at pH 2.8 and 6.1. Structural analysis of nisin by circular dichroism and Fourier transform-infrared spectroscopies revealed that the decrease of nisin antimicrobial activity was likely due to the unfolding of the protein induced by HP. A loss of nisin β-turns structure, particularly significant at neutral pH,…

Identification of Novel Phosphopeptides After Simulated Digestion of αs2-casein by Tandem Mass Spectrometry

2006

Casein phosphopeptides (CPPs) are encrypted in αs1-, αs2-and β-casein (CN) and can be released by in vitro, in vivohydrolysis or food processing of dairy foods. Bovine αs2-CN contains two cluster sequences of anionic phosphoseryl and glutamyl residues SpSpSpEE in its structure (residues 8–12 and 56–63), which can modulate mineral bioavailability. In this study αs2-casein (αs2-CN) was subjected to simulated gastrointestinal digestion. CPPs released were sequenced by on-line reversed-phase high performance liquid chromatography coupled to electrospray ionisation tandem mass spectrometry (RP-HPLC-ESIMS/MS). Six novel αs2-CN derived CPPs, Three of them (αs2-CN(54–87)4P,αs2-CN(24–70)4P and αs2-…

Predictive shelf life model based on RF technology for improving the management of food supply chain: A case study

2016

The aim of this paper was the development of a Smart Logistic Unit (SLU) based on RF technology to support the management of the food supply chain, in order to guarantee the shelf life of products in agreement with logistic efficiency and system sustainability. For this purpose, the main parameters that influence the quality of perishable products were determined and a shelf life equation based on Volatile Organic Compounds (VOCs) was modelled. The levels of VOCs were gathered by the sensors allocated inside the SLU, which configures as the remote element of a system for identification and data transmission. The proposed model was then validated through an experimental test, simulating the …

Taste loss in the elderly: Possible implications for dietary habits.

2017

Aging may coincide with a declining gustatory function that can affect dietary intake and ultimately have negative health consequences. Taste loss is caused by physiological changes and worsened by events often associated with aging, such as polypharmacy and chronic disease. The most pronounced increase in elderly people's detection threshold has been observed for sour and bitter tastes, but their perception of salty, sweet, and umami tastes also seems to decline with age. It has often been suggested that elderly people who lose their sense of taste may eat less food or choose stronger flavors, but the literature has revealed a more complicated picture: taste loss does not appear to make el…

Alternative yeasts for winemaking: Saccharomyces non-cerevisiae and its hybrids

2017

Wine fermentation has not significantly changed since ancient times and the most traditional aspects are seen by the market as elements that uplift wine nuances and quality. In recent years, new trends have emerged from the sector in line with consumer preferences, and due to the effects of global climate change on grape ripening. In the first cases, the consumers are looking for wines with less ethanol and fruitier aromas and in the second cases the wineries want to reduce the wine alcohol levels and/or astringency. New yeast starters of alternative Saccharomyces species and their hybrids can help to solve some problems that wineries face. In this article we review several physiological an…