Conradsenbailey8209

Simulated gastrointestinal digestion of flour released some phenolics (catechin, phenolic acids) that were ligated to proteins, and they significantly incremented the ORAC and ABTS activity of most of the extracts. Isoquercetin/rutin, quercetin and kaempferol remained after digestion. Extracts from the digested protein isolate presented differences in the composition and lower ORAC and/or ABTS activities for some of them. The study of the effect of the simulated gastrointestinal digestion process on bioaccessibility and on antioxidant activity (an aspect that, to our knowledge, has not been previously studied on amaranth polyphenols) yielded promising results, which suggest that amaranth flour is a potential antioxidant functional ingredient.In recent years, almond has been considered as one of the most common alternative plant-based protein sources due to its nutritional attributes and health benefits. However, almond protein has a lower digestibility compared with the animal protein. The objective of this study is to investigate the impact of pulsed high-intensity ultrasound on the secondary structure of the almond protein. The changes in the in-vitro protein digestibility (IVPD %) are also evaluated to investigate the relationship between the structure and digestibility of the almond protein. The secondary structures were analyzed using Fourier-transform infrared spectroscopy (FT-IR) and circular dichroism (CD) spectroscopy. IPA-3 FT-IR analysis showed a slight relocation in the ordered and unordered structures in the ultrasonicated almond protein compared to the control. CD spectroscopy revealed that ultrasound resulted in the restructuring of α-helices into β-sheets. However, upon treating the almond protein for 16 min, a slight recovery in α-helices was observed. Moisture content was found to affect the secondary structure orientations of almond protein significantly. Although the IVPD% change was not statistically significant, it was found to be increasing slightly with processing duration and was dependent on protein secondary structure.Uvaia is a Brazilian native species whose fruit has few studies on the nutritional composition and antioxidant properties. In this study, we evaluated for the first time the proximate composition, mineral content, carbohydrate profile, identification of organic compounds, and determination of antioxidant properties in two fractions of this fruit (edible fraction and seed). Edible fraction showed the highest content of ash, lipids, proteins, total fibers, minerals mainly K and Mg (1557.61 and 124.40 mg 100 g-1, respectively), and carbohydrates such as fructose, sucrose, glucose (123.08; 64.40; and 42.39 mg g-1, respectively), and maltotetraose (G4). From the ESI-LTQ-XL-MS/MS analysis, it was possible to identify 22 compounds in the edible fraction and 16 compounds in the uvaia seed, including organic acids, phenolic acids and flavonoids. On the other hand, uvaia seed had the highest content of total phenolics, flavonoids and antioxidant capacity. These results suggest that this fruit has great potential to be used in industry, with emphasis on making food with functional claims.New foods development is always challenging, and including consumers' opinion during the design process is crucial to increase a successful welcome of the product in the market. During the present study, a whole product design and development process is described, including consumers' insights collected from focus groups, a national online survey, and a final sensory consumer study of the developed vegetable dip. The aim of the study was to determine if some of the extrinsic properties of a product developed using discarded parts of fruits and vegetables had an impact on the final product acceptance, or if the intrinsic properties were the main drivers of the acceptance. The experimental design included four focus groups to study consumers' ideas about products made with sustainable ingredients and which may have health benefits. Then, a national survey was conducted to test the best messages associated to the new food. A vegetable dip was developed, using consumers' insights, and a consumer study was conducted to test the impact of three different messages associated with the product. Results of the survey showed three consumers' segments with different interests on the concepts associated with the products, being two of the clusters potential consumers of the new vegetable dip. Results of the consumer study showed that, although consumers belonged to these segments in which the extrinsic properties seemed to be important, the 3 tested messages were similarly accepted.Edible oils have long been considered to have a protective effect on bacteria from thermal inactivation, but the mechanism for this effect remains unclear. Our recent study suggests that the water activity (aw) of oil decreases exponentially with increasing temperature. Therefore, in thermal processing, the aw of the bacteria inside oil may also decrease making the bacteria more resistant to heat. To validate this hypothesis, the equilibrium aw of bacteria (Enterococcus faecium NRRL B2354, or E. faecium) in peanut oil samples, with different initial aw (0.93, 0.75, 0.52 & 0.33) at room temperature, were measured at elevated temperatures up to 80 °C. Meanwhile, the thermal resistances of E. faecium in these samples were also tested at 80 °C. Results indicate that the aw of the bacteria-in-oil systems changed in the same manner as that of pure peanut oil; it decreased exponentially with temperature from 0.93, 0.75, 0.52 & 0.33 (at ~23 °C) to 0.36, 0.30, 0.21 & 0.13 (at 80 °C), respectively. This confirmed that bacterial cells experienced desiccation in oil during the thermal treatments. The thermal death rates of E. faecium in peanut oil samples followed first-order kinetics. The D80 value (time needed to achieve 1-log reduction at 80 °C) increased exponentially with the reduced aw at 80 °C, from 87 min at aw 0.36 to 1539 min at aw 0.13. A graphical comparison (logD80 vs. high-temperature aw) showed a similarity between the thermal resistance of E. faecium in oil and that in dry air, which supports the hypothesis that oil protects bacteria from thermal treatments through desiccation.