Application of near (NIR) infrared and mid (MIR) infrared spectroscopy as a rapid tool to classify extra virgin olive oil on the basis of fruity attribute intensity

A sensory analysis of 112 virgin olive oils was performed by a fully trained taste panel. The samples were divided in “defective” and “not defective” on the basis of their olfactory attributes. Then, the “not defective” samples were classified into “low”, “medium” and “high” according to the fruity aroma intensity perceived by assessors. All samples were also analysed by FT-NIR and FT-IR spectroscopy and processed by classification methods (LDA and SIMCA). The results showed that NIR and MIR spectroscopy coupled with statistical methods are an interesting technique compared with traditional sensory assessment in classifying olive oil samples on the basis of the fruity attribute. The prediction rate varied between 71.6% and 100%, as average value. The spectroscopic methods, combined with chemometric strategies, could represent a reliable, cheap and fast classification tool, able to draw a complete fingerprint of a food product, describing its intrinsic quality attributes, that include its sensory attributes.     

Twenty-five years of total antioxidant capacity measurement of foods and biological fluids: merits and limitations

This review summarises 25 years of investigations on antioxidants research in foods and biological fluids and critically analyses the merits and limitations of using the total antioxidant capacity (TAC) measurement in the metabolomic era. An enormous bulk of knowledge was produced regarding the antioxidant capacity of foods and large TAC databases were developed. A direct link between a food TAC value and any health benefit is erroneous and has led to several cases of consumer deception. However, the striking epidemiological evidence associating a high dietary TAC with some disease prevention and the availability of well-constructed TAC databases deserve attention and must be taken into account to establish the usefulness of measuring TAC in both foods and biological samples. The in vivo TAC measurement, usually performed in plasma, is influenced by many external factors, such as dietary habits, as well as environmental and behavioural factors, which are integrated towards homeostatic control by fine physiological mechanisms with high inter-individual variability. Therefore, plasma TAC cannot be considered as a unique biomarker of individual antioxidant status. However, the combined evaluation of plasma TAC with known markers of disease, individual metabolism, inflammation and genetics, as well as with markers of gut microbiota composition and activity, may lead to the identification of populations that are more responsive to food/diet TAC. In this framework, the appropriate use of TAC measurement both in food and in vivo can still provide support for the interpretation of complex phenomena and be a tool for sample screening when making a quick decision toward in-depth research investigations. © 2018 Society of Chemical Industry     

Suitability of selected autochthonous lactic acid bacteria cultures for Pecorino Sardo Dolce cheese manufacturing: influence on microbial composition,nutritional value and sensory attributes

The use of an autochthonous starter culture made up by Streptococcus thermophilus, Lactococcus lactis subsp. lactis, Lactobacillus plantarum and Lactobacillus casei in the production of experimental Pecorino Sardo Dolce PDO resulted in a high presence of presumptive mesophilic lactococci and lactobacilli, ~10 log colony‐forming units (cfu), and in significantly higher amount of total free amino acids and free fatty acids, 195.1 vs 178.9 and 328.6 vs 191.8 mg/100 g of experimental vs control cheese (made using a commercial starter) respectively. The experimental cheese also displayed better sensory properties such as taste and aftertaste.     

An integrated look at the effect of structure on nutrient bioavailability in plant foods

The true bioavailability of a nutrient being intrinsically coupled to the specific food matrix in which it occurs remains poorly considered in nutrition science. During digestion, the food matrix and, in particular, the structure of food modulate the extent and kinetics to which nutrients and bioactive compounds make themselves available for absorption. In this perspective, we describe an integrated look at the effect of structure on nutrient bioavailability in plant foods. Based on this integrated look, cell wall integrity and the particle size of the plant material during its transit in the small intestine determine the bioavailability of plant nutrients; in turn, cell wall integrity and particle size are determined by the level of oral processing and, accordingly, what subsequently escapes digestion in the upper intestine and is utilized by colon microbiota. Ultimately, the effect on nutrient digestion is linked to food structure through each step of digestion. A consideration of the structure rather than just the composition of foods opens up possibilities for the design of healthier foods. © 2018 Society of Chemical Industry     

Nutritional aspects of gluten‐free products

In recent years, gluten‐free (GF) goods have become popular, fuelling a growing market, as they not only cater to individuals with medical needs but also to consumers who seek a GF diet. In their development, it is pivotal to pay attention to nutritional quality. This review aims to provide some insights on the nutritional quality of GF products, focusing on major concerns and the strategies to overcome them. In order to mimic the viscoelastic properties of gluten, a large number of flours and starches and other ingredients have been used. Therefore the different mixtures of these ingredients bring a wide difference in the nutritional composition of GF foods with respect to gluten‐containing counterparts. Several GF foodstuffs contain more fat, including saturated, and salt but fewer minerals and vitamins than their equivalents with gluten. The increased fibre content and improved technological processes have positively affected the glycaemic responses from these goods. However, in order to improve their nutritional quality, wholemeal GF cereals and pseudocereals with high nutritive value should replace the low‐nutritional GF flours and consequently the technological processes would be optimized. The improvement of the nutritional quality of GF products, and in turn that of the GF diet, should also be aimed at lowering the risk of later chronic degenerative disorders, especially for infants and young children. © 2015 Society of Chemical Industry