Effect of parboiling on physical and chemical characteristics and non-enzymatic browning of emmer (Triticum dicoccon Schrank)

Parboiling is a popular technology applied to rice to increase its milling yield, nutritional value and resistance to spoilage by insects and mould. This process was applied to Triticum dicoccon Schrank to induce physical, chemical and organoleptic modifications in order to increase its use and product diversification.     

A Maltose Biosensor for Determining Gelatinized Starch in Processed Cereal Foods

A reliable method for the quantitative determination of gelatinized starch in processed cereal foods was developed. It consists of an electrochemical biosensor based on amyloglucosidase and glucose oxidase enzymes co‐immobilized on a Pt electrode surface, and a third enzyme, α‐amylase, added in solution. Analytical parameters such as time, temperature, and enzyme units were optimized. The degree of starch gelatinization was determined in different processed cereal foods using the biosensor method and the results were commensurate to those obtained with the reference method. The biosensor methods showed good accuracy (r² = 0.9629; relative error <12%) and comparable precision (RSD <5%). This electrochemical system is rapid, reliable, inexpensive, user‐friendly for unskilled operators, and can be a valid alternative to the methods traditionally used for gelatinized starch analysis.     

Furosine: a suitable marker for assessing the freshness of royal jelly

Fifteen commercial samples of royal jelly, consisting of 10 imported samples, and 5 samples of known origin obtained freshly harvested from beekeepers, were analyzed for protein, lysine, and furosine content. In addition, a commercial sample of royal jelly, at the beginning of its commercial shelf life, was stored for 10 months both at 4 degrees C and at room temperature in order to assess the development of the Maillard reaction (furosine) and relative nutritional damage (blocked lysine). The commercial royal jelly products contained different amounts of furosine, ranging from 37.1 to 113.3 mg/100 g protein, evidence of different storage times and conditions. The average furosine content of the royal jelly samples of known origin and harvesting was significantly lower than that of the imported samples (41.7 versus 73.6 mg/100 g protein, respectively). With regard to shelf life, furosine content increased significantly from 72.0 mg/100 g protein to 500.8 mg/100 g protein after 10 months of storage at room temperature, while it increased to a much lower level (100.5 mg/100 g protein) when the royal jelly was stored at 4 degrees C. However, nutritional damage, expressed as blocked lysine (calculated indirectly from the furosine content), was minor or negligible, 11.9 and 2.3% of total lysine, in samples stored at room temperature and at 4 degrees C, respectively. Lysine was determined by an innovative procedure based on high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD). The results showed that furosine is a suitable index for assessing the quality and freshness of royal jelly.     

Development of functional spaghetti enriched in bioactive compounds using barley coarse fraction obtained by air classification

Barley byproducts obtained by air classification have been used to produce a different barley functional spaghetti, which were compared to different commercial whole semolina samples. Total, insoluble, and soluble fiber and β-glucan contents of the barley spaghetti were found to be greater than those of commercial samples. Furthermore, it was proved that barley spaghetti reached the FDA requirements, which could allow these pastas to deserve the health claims "good source of dietary fiber" and "may reduce the risk of heart disease". When the barley coarse fraction was used, a flavan-3-ols enrichment and an increase of antioxidant activity were reported, while commercial samples showed the absence of flavan-3-ols and a higher presence of phenolic acids and tannins. Whole semolina commercial spaghetti had a significantly higher content of phenolic acids than semolina spaghetti samples. Besides, it was observed that when vital gluten was added to the spaghetti formulation, phenolic compounds were blocked in the gluten network and were partially released during the cooking process.     

Storage stability assessment of freeze-dried royal jelly by furosine determination

The effect of freeze-drying and the assessment of the storage stability of freeze-dried royal jelly (RJ) were investigated by the determination of furosine and blocked lysine. The level of furosine in the RJ samples collected from cells at different times (1, 2, and 3 days after grafting) showed that the Maillard reaction had already occurred in the hive as indicated by the increase in furosine: from 9.6 to 20.8 mg/100 g of protein. Freeze-dried RJ was more prone to the early stage of the Maillard reaction than fresh RJ, as confirmed by the significantly higher furosine values found after 12 months, both at 4 degrees C (253.4 versus 54.9 mg/100 g of protein) and at room temperature (884.3 versus 332.5 mg/100 g of protein). After 18 months at room temperature, the lyophilized samples reached a furosine level of 1440.4 mg/100 g of protein, which corresponded to the blocked lysine levels, amounting to 24% of total lysine.     

Microencapsulation of Phenolic Extracts from Cocoa Shells to Enrich Chocolate Bars

Plant Foods for Human Nutrition - Cocoa bean shells were subjected to green extraction technologies, based on the absence of toxic organic solvents, to recover polyphenols; the extract was then...