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Exploring geographical influences on physicochemical characteristics of honey: the Montesinho Natural Park scenario

FOOD QUALITY AND SAFETY 2024年第8期8卷 451-460页

作者： Soares, Sonia Magalhaes, Leandro Moreira, Manuela M. Rede, Diana Fernandes, Virginia Cruz Viegas, Olga Pinto, Edgar Almeida, Agostinho Azevedo, Rui Delerue-Matos, Cristina inst politecn porto Inst Super Engn Porto REQUIMTE LAQV Rua Dr Antonio Bernardino Almeida 431 P-4249015 Porto Portugal Univ porto Fac Ciencias Nutricao & Alimentacao REQUIMTE LAQV Porto Portugal Escola Super Saude REQUIMTE LAQV Porto Portugal Univ porto REQUIMTE LAQV Dep Ciencias Quim Fac Farm Porto Portugal

Objectives In recent years, there has been a substantial increase in the global consumption of honey, driven by the high demand for natural products that offer health benefits. Consequently, consumers show a preference for honey, recognised for its superior quality, namely honey with a Protected Designation of Origin (PDO) or honey produced in protected areas, as it is associated with superior attributes and characteristics. Portugal is one of the leading countries in the production of PDO honey, with Montesinho Natural Park (MNP) being an excellent example of high-quality Portuguese honey, known for its distinctive attributes. However, environmental threats pose a double challenge, leading to a decline in honey production and compromising its overall quality. This study aimed to assess the specific physicochemical parameters and nutritional characteristics of MNP honey and investigate their correlation with the different locations of *** and Methods MNP honey samples (n=13) were obtained from local producers or purchased at supermarkets. Standard physicochemical parameters, such as 5-hydroxymethylfurfural, diastase activity, moisture and ash content, free acidity, electrical conductivity and pH, were determined according to honey legislation. Additionally, colour parameters, protein, low-molecular-weight carbohydrates (mono- and disaccharides), and mineral content were *** The results obtained were consistent with the requirements outlined in the legislation and those described in the literature. The results suggest that geographical factors within the park and boundaries do not contribute to variations in the analysed *** A significant level of homogeneity was evident in all parameters evaluated among the MNP honey samples. This is the first comprehensive study of the physicochemical properties of honey from various apiaries within the MNP.

关键词： Honey MNP physicochemical properties honey quality geographical influences

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Reuse of fruits and vegetables biowaste for sustainable development of natural ingredients

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FOOD BIOSCIENCE 2023年第3期53卷 295-304页

作者： Oliveira, Tatiane C. G. Caleja, Cristina Oliveira, M. Beatriz P. P. Pereira, Eliana Barros, Lillian inst politecn Braganca Ctr Invest Montanha CIMO Campus Santa Apolonia P-5300253 Braganca Portugal inst politecn Braganca Lab Associado Sustentabilidade & Tecnol Regioes M Campus Santa Apolonia P-5300253 Braganca Portugal Univ porto Fac Farm Dept Ciencias Quim REQUIMTE Rua Jorge Viterbo Ferreira 228 P-4050313 Porto Portugal inst politecn Braganca Ctr Invest Montanha CIMO Campus Santa Apolonia P-5300253 Braganca Portugal

Considering the annual waste in the food sector that occurs throughout the value chain, it is important to establish strategic measures to reduce, value and reintroduce them into the industrial sector. Additionally, the constant search for the development of sustainable strategies to promote safe and healthy products for consumers has gained great prominence. Biowastes from fruits and vegetables present in their composition an excellent source of compounds of interest, which can be reused in different technological routes, providing added value in the industrial, socioeconomic and therapeutic sectors. In particular, the phenolic compounds present in fruit and vegetable biowastes, have bioactive and preservative characteristics that are excellent candidates for the development of natural ingredients that can be substitutes for synthetic preservatives. As the list of identified phenolic compounds is extensive and accessible, the interest in these compounds is gaining more and more prominence, since the use of ingredients of synthetic origin is being delayed by actions harmful to the health of the consumer. Phenolic compounds, in addition to having preservative capacity, such as antioxidant and antimicrobial capacity, are also known for their anti-inflammatory, anticancer, antidiabetic, antiallergic and other biological properties, which increases the interest in their use in functional and nutraceutical preparations. Based on this, this review gathers information on the impacts that the exacerbated generation of fruit and vegetable waste can generate in the environmental, economic and social sectors, as well as lists different ways of reusing these wastes, highlighting the characteristics of phenolic compounds.

关键词： Biowaste Circular economy Phenolic compounds Bioactivity Preservative ingredients

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Contributions of agaves to human health and nutrition

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FOOD BIOSCIENCE 2023年第3期53卷 305-324页

作者： Santiago-Martinez, Adonicam Perez-Herrera, Aleyda Martinez-Gutierrez, Gabino A. Meneses, Maria E. inst politecn Nacl Ctr Interdisciplinario Invest Desarrollo Integral Unidad Oaxaca Hornos Ave 1003 Xoxocotlan 71230 Oaxaca Mexico Consejo Nacl Human Ciencias & Tecnol CONAHCYT Insurgentes Sur Ave 1582 Mexico City 03940 DF Mexico Colegio Postgrad Campus PueblaBlvd Forjadores Puebla 205 Puebla 72760 Mexico

The Agave genus has played a key role in the food security of communities at the local and regional level for millennia. The use and knowledge of these plants led to the development of the oldest agricultural centres in America. Therefore, a review of the literature on the ethnic and cultural particularities of the use of agave species in food and current knowledge on their nutritional contribution to the human diet is presented. 56 species of agaves with food uses were registered by 55 ethnic groups in the American continent. Of this total, 23 species also have a medicinal purpose. The number of agave species used by these ethnic groups shows an important agromorphological diversity. People collect and cultivate agaves to use their stem and foliar bases, the floral scape, the flowers and flower buds, the leaves, and the sap to prepare different foods. In many cases these foods help them survive in adverse conditions. The contribution of agaves to human nutrition has been studied from nutraceutical components such as saponins, inulin, fructans, phenolic compounds and antioxidants, dietary fiber, amino acids, and minerals. In the face of global climate change, agaves represent a strategic biological resource for the world, making their use, conservation and study a priority. Agave products will continue to show their health benefits. Human use of agaves aids diversification of the genus while contributing to the well-being and permanence of a variety of cultures.

关键词： Agave Edible Food Nutraceutical Health

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Insight into the role of lactic acid bacteria in the development of a novel fermented pistachio (Pistacia vera L.) beverage

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FOOD BIOSCIENCE 2023年第3期53卷 2782-2791页

作者： Di Renzo, Tiziana Osimani, Andrea Marulo, Serena Cardinali, Federica Mamone, Gianfranco Puppo, Cecilia Garz, Antonela G. Drago, Silvina R. Laurino, Carmine Reale, Anna Natl Res Council CNR ISA Inst Food Sci Via Roma 64 I-83100 Avellino Italy Univ politecn Marche Dipartimento Sci Agrarie Alimentari Ambientali D3A via Brecce Bianche I-60131 Ancona Italy CIDCA UNLP CONICET 47 & 116 S N RA-1900 La Plata Argentina Univ Nacl Litoral Inst Tecnol Alimentos CONICET Fac Ingn Quim 1 Mayo 3250 RA-3000 Santa Fe Argentina

This study aimed to assess the fermentability of a pistachio-based beverage. The effects of lactic acid fermen-tation on the odor profile and the stability of the beverage were also assessed. To this end, a procedure for obtaining a pistachio beverage was developed, and the nutritional composition of the beverage was obtained. The beverage was characterized by a high content of fiber (2.9%), fat (4.6%), and protein (2%), and contained high amounts of K and Mg. For the experiment, 43 cultures of the following lactic acid bacteria were used: Companilactibacillus paralimentarius, Companilactibacillus kimchi, Levilactibacillus brevis, Lactiplantibacillu pentosus, Lactiplantibacillus plantarum, Lactiplantibacillus paraplantarum, Latilactobacillus curvatus, Leuconostoc pseudome-senteroides, and Furfurilactobacillus rossiae. The cultures were evaluated for the following technological charac-teristics: i) growth and acidifying activity, ii) production of exopolysaccharides;iii) presence of histidine decarboxylase (hdcA) gene;iv) antimicrobial activity against Listeria innocua. The cultures were used in model pistachio-based fermentations to assess their ability to grow and acidify. The odor profile of the beverage after 24 h fermentation was assessed using an electronic nose system (E-nose). The pistachio-based beverage resulted an optimal substrate for lactic acid bacteria that reached loads between 8 and 10 log CFU/mL and acidified the beverage to pH values between 4 and 5.5. In the beverage, viable counts of all cultures remained above 8 log CFU/mL after 30 days of storage at 4 degrees C. The E-nose analysis represented a valid screening method to evaluate the effects of the fermentative activity of microbial starters on the qualitative characteristics of this novel food matrix.

关键词： Pistachio of Bronte E-nose Volatile compounds EPS Food fermentation

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Journey to the morpho-textural traits, microbiota, and volatilome of Ciauscolo PGI salami

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FOOD BIOSCIENCE 2023年第3期53卷 911-928页

作者： Osimani, Andrea Belleggia, Luca Botta, Cristian Ferrocino, Ilario Milanovic, Vesna Cardinali, Federica Haouet, M. Naceur Garofalo, Cristiana Mozzon, Massimo Foligni, Roberta Aquilanti, Lucia Univ politecn Marche Dipartimento Sci Agr Alimentari & Ambientali Via Brecce Bianche I-60131 Ancona Italy Univ Turin Dept Agr Forest & Food Sci Largo Paolo Braccini 2 I-10095 Grugliasco Torino Italy Ist Zooprofilatt Sperimentale Umbria & Marche Via Salvemini Perugia Italy

Two independent manufacturing batches of naturally fermented Ciauscolo PGI salami were studied from the day of production to the end of ripening (20 days). The microbiota compositional shift of samples was studied through culture-dependent and metataxonomic analysis. Analyses of physico-chemical, morpho-textural, and volatilome traits were also carried out. Latilacobacillus sakei was the dominant species from t5, together with Dellaglioa algida and Leuconostoc carnosum. Among eumycetes, Cladosporium cladosporioides, Debaryomyces hansenii, Kurtzmaniella zeylanoides, and Malassezia restricta/globosa were the most abundant taxa occurring in all samples. Candidate starter or adjunct cultures of Lat. sakei were isolated and characterized for: i) acidification performance;ii) enzymatic activity;iii) production of exopolysaccharides;iv) production of bacteriocins;v) quantification of the hdcA gene of Gram-positive bacteria. The 44 Lat. sakei cultures showed a suitable acid production capacity, together with the capability to cope with the main environmental stresses occurring in fermented sausages. For most of the isolates, strong aminopeptidase activity (leucine arylamidase and the valine arylamidase) was observed. Moreover, the majority of isolates showed the in vitro production of sucrosedependent exopolysaccharides. No Lat. sakei isolates positive for the hdcA gene were observed. Based on these evidences, a few candidate starter or adjunct cultures, with potential use for product safety and quality improvement, were highlighted, namely Lat. sakei C5, C7, C11, C31, C45, C48, C53, C55, and C60. In the analyzed Ciauscolo PGI samples, 53 volatile substances were fully or tentatively identified;among these, spicesderived components (black pepper and garlic cloves) were constantly detected throughout the whole ripening time.

关键词： Fermented sausages Metataxonomic analysis Latilactobacillus sakei Acidification performances Enzymatic activity

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Dynamic buckling in lamina plates reinforced by CNTs in each layer using exact solution

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International Journal of Hydromechatronics 2018年第3期1卷 2-2页

作者： M.Cinefra politecn Torino Dept Mech Engn Corso Duca Abruzzi 24 I-10129 Turin Italy

In this work,dynamic buckling of a rested lamina nanocomposite plate is *** plates are armed with single walled carbon nanotubes(SWCNTs)to obtain their effective characteristic;Mori-Tanaka model is *** to sinusoidal shear deformation theory(SSDT),the equations of governing are obtained using Hamilton's principal and energy *** calculating the dynamic stability region(DIR)of the structure Bolotin's and Navier's methods are *** influences of number and orientation angle of layers volume percent of SWCNTs,geometrical parameters and elastic medium of plates are shown on the DIR of *** show that enhancing volume percent of SWCNTs increases the resonance ***,the accuracy of this study is compared with other works.

关键词： a rested lamina nanocomposite plate characteristic Mori-Tanaka

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