1,721,043 research outputs found
Corrigendum: Metabolic Food Waste and Ecological Impact of Obesity in FAO World's Region (Frontiers in Nutrition, (2019), 6, 10.3389/fnut.2019.00126)
No full textIn the original article, there was a mistake in the legend for Figure 2 as published. It was not written as millions of kg in MFW(kgCO2eq). The correct legend appears below. Figure 2. Metabolic Food Waste corresponding to Excess Body Fat from FBS commodities in overweight and obese population expressed as (A) GHG emission, MFW(millions kgCO2eq); (B) water consumed, MFW(millions m3); and (C) land used, MFW(millions m2). EU, Europe; NAO, North America and Oceania; LA, Latin America; IA, Industrialized Asia; NAWCA, North Africa, West and Central Asia; SSEA, South and Southeast Asia; SSA, Sub-Saharan Africa. In the original article, there was an error in Table 1 as published. It was written MFW(tons of food) instead of MFW(kg of food). The correct title appears below. Table 1. Metabolic Food Waste [MFW(kg of food)] corresponding to Excess Body Fat by BMI categories (OW, Overweight; OB, Obesity). In the original article, there was an error. The values of MFW(tons of food) were expressed in gigatons instead of millions of tons. Corrections have been made to the Abstract: The overall impact of MFW(tons of food) in the world corresponds to 140.7 million tons associated to overweight and obesity. Between the different regions, EUis responsible of the greatest amount of MFW(tons of food) volume (39.2 million tons), followed by NAO (32.5 million tons)
Antioxidant activities in vitro of water and liposoluble extracts obtained by different species of edible insects and invertebrates
Full text linkA new global interest in entomophagy, the practice of eating insects, and invertebrates, arise from the impellent necessity of preserving agriculture resources and to obtain a drastic reduction of the ecological impact of animal food on the planet. The composite nutritional content, direct consequences of a plant-based feeding, associated with the undoubtedly ecological properties, suggest for insects a role as sustainable and functional foods. We aim to investigate the ability of water and liposoluble extracts, obtained by 12 commercially available edible insects and two invertebrates, to display an antioxidant effect in vitro. Results show that water-soluble extracts of grasshoppers, silkworm, and crickets display the highest values of antioxidant capacity (TEAC), 5-fold higher than fresh orange juice, while evening cicada, giant water bugs, Thai zebra tarantula, and black scorpions have negligible values. Grasshoppers, African caterpillars, and crickets have the highest levels of reducing power (FRAP), double than fresh orange juice. Grasshoppers, black ants, and mealworms contain the highest levels of total polyphenols, while Thai zebra tarantula, black scorpions, and giant water bugs are positioned at the bottom of the ranking. The liposoluble fraction of silkworm, evening cicada, and African caterpillars shows highest level of TEAC, twice than olive oil, while Thai zebra tarantula, palm worm, and black ants are placed at the bottom of the ranking. Edible insects and invertebrates represent a potential source of antioxidant ingredients with an efficiency related to their taxonomy and eating habits. More evidences are needed in order to understand if the practice of eating insects and invertebrates might contribute to modulate oxidative stress in humans
Oxidomics to Explore the Radical Scavenging Activity of Olive Oil Phenolic Compounds in O/w Emulsions.
No full textApplications of compounds recovered from olive mill waste
No full textThe chapter presents the state-of-the-art on the utilization of phenolic compounds derived from olive mill waste as ingredients in food products. A general introduction regarding the olive oil production chain is presented, focusing on the three main waste streams (olive leaves, olive mill wastewater, and olive pomace), which are well detailed from the chemical composition, bioactive profile, and recovery methods point of view. Encapsulation strategies are discussed in order to provide innovative knowledge regarding the stabilization of polyphenols extract recovered by olive wastes. The latest results of the studies regarding the exploitability of valuable compounds recovered from by-products are deeply discussed, and consumer acceptance of olive oil by-products used as a food ingredient is presented
Does the Harvest Type Affect Olive Health? Influence of the Harvesting System and Storage Time on the Chemical, Volatile and Sensory Qualities of Extra Virgin Olive Oils
No full textWith the aim of investigating the effect of bruising and its development during the postharvest time, olive fruits (Frantoio and Moraiolo), manually and mechanically harvested, were stored in climatic chambers at two different temperatures (5 °C and 18 °C) for five days. Visual observations highlighted changes in the olive peel with discoloration in the damaged areas and tissue bruising. Olive fruit polyphenols, volatile organic compounds (VOCs) and other oil quality parameters (phenolic content, free acidity and peroxide index) and sensory assessment were evaluated. Analyses were carried out on fruits and experimental extra virgin oils at harvesting and after 5 days of fruit storage. The results highlight that low-temperature storage (5 °C for 5 days) may contribute to the maintenance of high olive oil quality, and the quality of olives stored at room temperature drastically decreases after 5 days of storage. Moreover, mechanical harvesting, compared to manual harvesting, does not seem to affect the final oil quality, at least at harvesting, but seems to determine differences in the long-term storage period. Finally, the samples stored at 18 °C showed a quality deterioration with the development of sensorial defects
Encapsulation of phenols recovered from olive by-products into alginate microspheres by emulsification/internal gelation
No full textStability and tribological properties of oil-in-water emulsions stabilized with native corn starch and olive leaves phenolic extracts
No full textIn this work, the tribological behaviour of o/w model emulsions stabilized by native corn starch particles in association with a surface-active olive leaf phenolic extract (OLE) was studied. Preliminarily, starch particles were submitted to a high-pressure homogenization pre-treatment and were then separated, by sedimentation, into small (<5 μm, centered on 2.5 μm) and large (<50 μm, centered on 17 μm) particles. Oil-in-water emulsions (10 % dispersed phase, w/v) were prepared using native corn starch particles in the presence of OLE as an emulsifier and characterized for particle size, microstructure and tribological behaviour. OLE and starch particles were both needed for system structuration, providing stability with different mechanisms. OLE triggered oil droplet formation acting as a low molecular weight emulsifier, while starch particles played a different role in the stabilization of the emulsions based on their size: the small starch particles provide stability by adsorbing onto the o/w interface, while the large particles provide stability by forming an interconnected network in the continuous phase, which embedded OLE-stabilized oil droplets. The tribological study showed that emulsions stabilized by small particles showed higher friction coefficients. In these emulsions, the stable emulsion droplets provided particle lubrication. In emulsions stabilized by large particles, lower friction coefficients were observed, which was due to the low stability of the oil droplets. The oil droplets could easily coalesce under flow, causing the formation of an oil film, which was more efficient in lowering the friction coefficient than the oil droplets stabilized with smaller particles. Such findings demonstrated that the size of starch particles played an important role in the stabilization mechanism of the emulsions as well as of their lubrication properties, and can be used to control different properties of emulsions
Colloidal properties and stability of olive oil-in water emulsions stabilized by starch particles
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Effect of heat treatment on phenolic composition and radical scavenging activity of olive leaf extract at different pH conditions‐a spectroscopic and kinetic study
No full textBACKGROUND: The present study focused on the effect of isothermal treatment (5–90 °C) and pH (2.0–6.0) of aqueous olive leaf phenolic extract solutions on the kinetics of degradation of single and total phenolic compounds and radical scavenging activity, with the objective of predicting and optimizing the thermal treatments in foods enriched with olive leaf extracts. RESULTS: The major compound, oleuropein, showed higher degradation at low pH 2.0 and temperature-dependent reaction rates, which fitted well a first-order kinetic model, with an estimated activation energy of 98.03 ± 0.08 kJ mol−1. Oleuropein hydrolysis resulted in a zero-order increase in hydroxytyrosol concentration at same pH (Ea = 71.59 ± 1.5 kJ mol−1), whereas a 100-fold slower degradation rate was observed at higher pH. Verbascoside was only degraded at pH 6.0, also following first-order kinetics. These changes in oleuropein and hydroxytyrosol concentrations led to significant changes in fluorescence maximum intensities centered around 315 and 360 nm and in the 425–500 nm spectral zone for samples at pH 6.0, which could be associated with verbacoside degradation. Conversely, analysis of total phenolic content and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity showed little changes, indicating a rather constant overall reducing capacity of the resulting pool of compounds after thermal treatments. CONCLUSION: The present study can contribute to the knowledge related to oleuropein and phenolic fraction degradation as a result of matrix (pH) and processing. The kinetic parameters obtained could be applied for predicting and optimizing the thermal treatments in foods and drinks enriched with olive leaf extracts
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