The use of Nannochloropsis sp. as a source of omega‐3 fatty acids in dry pasta: chemical,technological and sensory evaluation

Nannochloropsis is a microalga characterised by having high amounts of eicosapentaenoic acid (EPA), a fatty acid known for its health benefits. The aim of this study was to elaborate dry pasta with a significant contribution of EPA using Nannochloropsis sp., without affecting the quality product and with good consumer acceptance. Technological quality was analysed in terms of cooking properties and texture profile. Cooked pasta was characterised through proximal composition, phenolic compound, fatty acid content and sensorial analysis. It was possible to replace up to 30% of wheat flour with microalgae without affecting the technological quality of pasta and with a significant contribution of EPA to the daily diet (0.237 g per 100 g pasta). The incorporation of 10% and 20% Nannochloropsis in pasta formulation allowed to decrease the n6:n3 ratio from 25:1 to 5:1 and 2:1, respectively. Therefore, the microalgae are an interesting ingredient to increase EPA consumption in products like pasta, while the sensory evaluation confirms the possibility towards a commercial approach.     

Evaluation of the effect of processing on cocoa polyphenols: antiradical activity,anthocyanins and procyanidins profiling from raw beans to chocolate

The content and composition of anthocyanins and procyanidins in fermented cocoa beans (from different geographic origins: Ecuador, Cameroon, Ivory Coast, Ghana and Nigeria), roasted nibs, cocoa mass and chocolate were determined, beside the determination of the total antiradical capacity. Concerning geographic origin, cocoa beans and processed products from Ecuador showed the highest levels of anthocyanins, followed by Nigeria and Cameroon. Generally, as cocoa beans were further processed, the levels of anthocyanins and flavan‐3‐ols decreased. The largest observed losses of phenolics occurred during roasting. A progressive decreasing trend in polyphenol concentration was observed in the other processed samples as well. Despite the original content of polyphenols in raw cocoa beans, technological processes imply a significant impact on cocoa quality, confirming the need of specific optimisation to obtain high value chocolate.     

新型微聚合物技术在提高木浆和非木浆滤水和留着方面的应用

新一代阳离子和阴离子微聚合物（Micropolymer）已经问世。这种微聚合物不合挥发性有机化合物（VOC）和烷基酚聚氧乙烯醚（APE）。将这种新的微聚合物与线型的聚丙烯酰胺一起使用或者和无机微粒技术（如胶体硅和可润胀矿物质）协同使用,可以显著提高滤水、纤维留着和灰分留着。这种协同使用适合用于原料为木浆或非木浆的高加填文化纸、超级压光纸和低加填的新闻纸。尤其是当阳离子微聚合物与聚丙烯酰胺一起应用在未漂包装纸种的生产中时,会显著提高滤水性能。     

Validation of the performance of a GMO multiplex screening assay based on microarray detection

A new screening method for the detection and identification of GMO, based on the use of multiplex PCR followed by microarray, has been developed and is presented. The technology is based on the identification of quite ubiquitous GMO genetic target elements first amplified by PCR, followed by direct hybridisation of the amplicons on a predefined microarray (DualChip^® GMO, Eppendorf, Germany). The validation was performed within the framework of a European project (Co-Extra, contract no 007158) and in collaboration with 12 laboratories specialised in GMO detection. The present study reports the strategy and the results of an ISO complying validation of the method carried out through an inter-laboratory study. Sets of blind samples were provided consisting of DNA reference materials covering all the elements detectable by specific probes present on the array. The GMO concentrations varied from 1% down to 0.045%. In addition, a mixture of two GMO events (0.1% RRS diluted in 100% TOPAS19/2) was incorporated in the study to test the robustness of the assay in extreme conditions. Data were processed according to ISO 5725 standard. The method was evaluated with predefined performance criteria with respect to the EC CRL method acceptance criteria. The overall method performance met the acceptance criteria; in particular, the results showed that the method is suitable for the detection of the different target elements at 0.1% concentration of GMO with a 95% accuracy rate. This collaborative trial showed that the method can be considered as fit for the purpose of screening with respect to its intra- and inter-laboratory accuracy. The results demonstrated the validity of combining multiplex PCR with array detection as provided by the DualChip^® GMO (Eppendorf, Germany) for the screening of GMO. The results showed that the technology is robust, practical and suitable as a screening tool.     

Application of inductively coupled plasma–mass spectrometry for trace element characterisation of equine meats

A validated and accredited analytical method of inductively coupled plasma–mass spectrometry was used to determine the levels of 22 trace elements in 52 equine meat samples collected during 2015. Greater amounts of Zn, Fe, and Ca were found with mean values of over 25 µg g^?1. Levels of non-essential trace elements, that is, Pb, Cd, Hg, and As, were generally low (mean values lower than 11.3 ng g^?1). Equine gender and geographic origin of meats (Italy and Poland) were compared, with no significant differences being found, whereas equine meats could be differentiated from bovine through a multivariate approach. As regards trace element accumulation, evaluated considering slaughter age, Zn, Fe, Ca, and Cr showed greater increase. Finally, a good correlation was obtained between two pairs of trace elements, Zn/Fe (r = 0.82) and Ca/Fe (r = 0.87).     

Enhancement of phenolic compounds content and antioxidant activity of strawberry (Fragaria × ananassa) juice by block freeze concentration technology

The aim of this study was to evaluate the effects of freeze concentration of strawberry juice on content of total phenolic, anthocyanins content and antioxidant activity of the concentrated fluid and the ice obtained. An increase in the values of phenolic content was observed in the concentrate fraction for all the freeze concentration stages (five stages). The process efficiency presented a reduction when compared with the first stage, and however, the average efficiency remained around 65% in all the stages. The concentration of pelargonidin‐3‐O‐glycoside present in samples was increased in all stages. Furthermore, the antioxidant activity of the concentrated fluid of each stage, measured by DPPH and ABTS methods, was significantly higher in comparison with the juice feed. Also, antioxidant activity can be correlated with the content of pelargonidin‐3‐O‐glycoside presented in the strawberry juice. Freeze concentration can be considered a good alternative for improving the antioxidant activity of strawberry juice.     

How meaty? Detection and quantification of adulterants,foreign proteins and food additives in meat products

The worldwide consumption of meat is increasing, especially in developing countries. Many studies have correlated a diet characterised by high intake of processed red meats with a risk of colorectal cancer, stroke, coronary heart diseases and diabetes. Moreover, the quality and safety of meat products may be compromised by several admitted and not admitted procedures (i.e. addition of food additives and/or foreign proteins). For these reasons, the topic ‘meat products’ quality and safety’ has gained much in importance during last few years. In this review, the recent advances in the field of analytical methods for the evaluation of meat adulteration due to the addition of foreign proteins and food additives are reported, compared and critically evaluated. Moreover, the most representative monitoring practices, developed worldwide, related to meats adulteration are described and discussed.     

Improved Extraction and Sample Cleanup of Tri-glycoalkaloids α-Solanine and α-Chaconine in Non-denatured Potato Protein Isolates

Glycoalkaloids in potato-derived products result in bitter taste and potentially toxic effects at high intakes. Generally, extraction of glycoalkaloids prior to HPLC analysis is carried out by dilute acetic acid. For most potato-derived extracts including heat-coagulated potato proteins, this extraction method is sufficient to achieve satisfying tri-glycoalkaloid (TGA) recoveries. Soluble potato proteins obtained by non-denaturing processes show different requirements for glycoalkaloid extraction. TGA extraction was optimized for two commercially available native potato protein isolates and compared to heat-coagulated potato protein. The highest TGA levels were determined in the extract when extraction was carried out at 40 °C by at least 5 % acetic or propionic acid supplemented with 20 mM Na-1-heptanesulfonate (HSA). Addition of HSA results in substantially improved TGA extraction and induces precipitation of soluble protein which enhanced sample cleanup. On the contrary, extraction of TGA from coagulated potato protein in the presence of HSA showed a reduced TGA extraction efficiency. This improved TGA extraction procedure for soluble non-denatured potato protein isolates results in reliable quantification of bitter tasting and toxic glycoalkaloid levels. This contributes to a non-bitter and safe use of the nutritional and functional benefits of this plant protein in food applications.     

Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta

The objective of this study was to evaluate the effect of the incorporation of spirulina on technological and nutritional quality of dried pasta. Wheat flour was substituted by spirulina biomass at three levels: 5, 10 and 20 g/100 g, and a sample without spirulina biomass was made as control. The technological quality was analyzed in terms of cooking properties and texture profile, while pasta surface was observed by confocal microscopy. In addition, protein content, in vitro protein digestibility, phenolic compound content and in vitro antioxidant activity were the major bio-functional characteristics measured. An in vitro starch digestion was performed in order to estimate the glycemic index. Only pasta with 20 g of spirulina / 100 g of flour did slightly modify technological quality parameters; microstructure studies revealed the impact of spirulina addition, resulting in a more heterogeneous surface. The glycemic index was not affected by the addition of spirulina. The incorporation of spirulina resulted in an increase of protein content; however, protein digestibility was reduced as microalgae content increased. Pasta with spirulina exhibited high phenolic compounds content and antioxidant activity compared to control pasta, which could be used to enhance the nutritional profile of the product.