1,721,177 research outputs found
Fermentation of pomegranate matrices with Hanseniaspora valbyensis to produce a novel food ingredient
Full text linkWe aimed to develop a large-scale consumption food, added with fermented pomegranate matrices, to be able to meet consumer's needs. Chemical composition, antioxidant activity, and microbiota of pomegranate were analysed. Yeasts dominated (ca. 5 log cfu/g) the matrices. Among four Hanseniaspora valbyensis strains able to ferment pomegranate, S-L1 caused the highest increase in mineral in seeds (e.g., 162 mg of K/100 g of fermented seeds vs. 104 mg of K/100 g of unfermented seeds). Then, we designed a granola snack supplemented with pomegranate seeds flour (PSF) and compared: G-FS, granola containing fermented PSF; G-US, supplemented with unprocessed PSF; G-C, conventional granola. Compared to G-C, the use of PSF increased antioxidant activity of the snack (ca. 60% DPPH∙ scavenging activity vs. ca. 40% activity of G-C). The highest contents of minerals were expected in G-FS and G-C, compared to G-US, while lower energetic values were expected for the two fortified snacks. Fermentation of seeds with H. valbyensis S-L1 also improved acceptability of fortified snack (score on 1–9 scale: 6.3), making it more similar to the control (7.5) and more appreciated than G-US (4.9). The results could intrigue industries searching for novel foods, with improved nutritional quality and sustainability
Functional, nutritional, and sensory quality of mixed flours-based breads as compared to durum wheat semolina-based breads
Full text linkIncreasing preference of consumers and bakers towards bread manufactured with mixed flours and/or sourdough drove us to investigate about influence of flours and sourdough on crumb grain, chemical, sensory, and in vitro glycaemic index (GI) and antioxidant activity of bread. To this aim, we produced and compared six experimental breads: three were based on a mixture of flours (soft wheat, durum wheat semolina, barley, oat, rye, and buckwheat); three were semolina-based breads. Two different sourdoughs (wheat or mixed flours) were assessed. Compared to semolina breads, those containing a mixture of flours showed higher specific volume. The use of sourdough led to increased concentrations of total free amino acids (FAA). Mixed flours bread with addition of mixed flours sourdough was rich in some essential FAA and amino acid derivative bioactive gamma-aminobutyric acid. Type of flours had higher influence than sourdough addition on volatile organic compounds. All the mixed flours breads, although showing profiles of volatile organic compounds differing from those of semolina breads, resulted acceptable. In addition, they had lower GI and higher antioxidant activity than semolina breads. Type of flours had much higher impact on GI and antioxidant activity than sourdough
Letter: The potential success of long-term therapy of chronic delta hepatitis with peginterferon alfa
No full textZearalenone and reproductive function in farm animals
No full textAbstract: Farm animals are exposed to zearalenone through the feed because of the widespread occurrence of this mycotoxin in cereals and clinical reproductive disorders due to mycotoxin effects are often reported in farm animal species. This review describes the metabolism, the mechanistic aspects, the clinical reproductive symptoms and the in
vitro effects on functional parameters of oocytes and sperm cells induced by zearalenone and its derivatives in farm animals. The studies on in vitro effects allow to understand the action mechanisms of mycotoxins and, sometime, to explain the in vivo symptoms. The impairment of semen quality and female reproductive function induced by zearalenone could be a factor responsible for the reproductive failure in farm animals
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