Developing Novel Plant-Based Probiotic Beverages: A Study on Viability and Physicochemical and Sensory Stability.

Consumer demand for plant-based functional foods, especially probiotic beverages, has increased due to their health benefits and suitability as dairy-free alternatives. This study assessed, through a factorial combination, the stability of plant-based extracts (avocado, ginger, and tropical) individually inoculated with three commercial strains (, , ) and stored under refrigerated conditions during both primary (PSL) and secondary shelf life (SSL). Product shelf life was defined by probiotic viability, considering the functional threshold (≥6 log CFU/mL), which was maintained across all formulations throughout the storage period.

Promising Dietary Supplements with Potential Senotherapeutic Effects: Aqueous Extracts from Enzymatically Hydrolysed Hemp Seed Cake Flour and Hemp Seed Protein Concentrate.

In the present study, the primary by-products of the hemp-seed oil process-hemp seed cake flour and hemp seed protein concentrate-underwent enzymatic hydrolysis using proteases and carbohydrases, either individually or in combination. The effectiveness of these enzymatic treatments in releasing bioactive compounds was evaluated by assessing the antioxidant and anti-inflammatory properties of the aqueous extracts of both hydrolysed and untreated hemp by-products. The aim was to explore their potential senotherapeutic properties and promote their application as dietary supplements.

Characterization of Aroma, Sensory Properties, and Consumer Acceptability of Honey from L.

The increasing scarcity of traditional nectar sources due to climate change has led beekeepers to explore alternative floral sources. This study investigates the volatile profile, sensory characteristics, and consumer acceptability of monofloral honey derived from L., a drought-resistant Mediterranean plant.

Essential Oil Emulsion from Caper ( L.) Leaves: Exploration of Its Antibacterial and Antioxidant Properties for Possible Application as a Natural Food Preservative.

This study explored, for the first time, the chemical composition and in vitro antioxidant and antibacterial activities of a caper leaf essential oil (EO) emulsion for possible food applications as a natural preservative. The EO was extracted by hydrodistillation from the leaves of growing wild in the Aeolian Archipelago (Sicily, Italy) and exhibited a pungent, sulphurous odour. The volatile fraction of the emulsion, analysed by SPME-GC-MS, consisted of over 100 compounds and was dominated by compounds with recognised antibacterial and antioxidant properties, namely dimethyl tetrasulfide (18.

Preliminary Assessment of Occurrence, Potential Origin, and Human Health Risk of Volatile Organic Compounds in Uncontrolled Springs, North Morocco.

In recent years, with the drastic increase in worldwide pollution rates, considerable attention has been paid to the volatile organic compounds (VOCs) that might lead to serious health problems, e.g., cancer.

Innovative Process for Dried Caper ( L.) Powder Production.

This research aimed to develop a new time, energy, and cost-saving production process for obtaining dried powder from floral buds. Four different trials, including dry salting with 40% NaCl (for 10 days and 40 days) and brine salting with 18% NaCl (at room temperature for 3 days and at 60 °C for 6 h), were carried out, and two different air-drying temperatures (40 and 50 °C) were used. The effects on chemical and sensory characteristics were investigated and compared with traditional undried caper samples.

Volatile composition, antidiabetic, and anti-obesity potential of leaf and flowering top extracts.

Context: Ten. (Brassicaceae) is an edible plant with very limited available information. Previous studies have demonstrated the polyphenolic profile and the antioxidant and cytotoxic properties of the leaf and flowering top hydroalcoholic extracts.

Technological, Nutritional, and Sensory Characteristics of Enriched with Hemp Seed Flour.

Hemp seed flour (HSF) is a by-product of the hemp oil production process and is a valuable source of protein, dietary fiber, minerals, and vitamins. In line with sustainable food production and a circular economy, this research aimed to utilize HSF as fortifying ingredient in the production of , a typical Italian potato-based fresh pasta, and to investigate the effects of the addition on the quality and consumers' acceptability of the enriched products. Three formulations have been developed using 5-20% HSF in substitution of soft wheat flour.

Phenolic and Volatile Composition and Antioxidant Properties of the Leaf Extract of subsp. () Growing Wild in Sicily (Italy).

In continuation of research conducted on species of the spontaneous flora of Sicily (Italy) belonging to the Brassicaceae family, subsp. was selected. It is an edible species utilized in Sicilian traditional medicine.

Varietal Aromas of Fortified Wines from Different Moscato Var. ( L.) under the Same Pedoclimatic Conditions.

L. cv. Moscato includes different varieties mainly used to produce sweet wines, such as fortified wines.

Odor Emissions from Raw Meat of Freshly Slaughtered Cattle during Inspection.

Raw meat of Freshly Slaughtered Cattle (FSC) is characterized by a very weak odor defined as slightly sweet, which could interfere in off-odor assessment during post-mortem inspection by an official veterinarian. Despite this, no information is reported in the literature on the volatiles which are emitted by FSC meat. Thus, this research aimed to study the volatile profile of raw cattle meat at different times within 24 h of slaughtering.

Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing.

In the last decade, several preventive strategies were considered to mitigate the chemical hazard accumulation in food products. This work aimed to study the effect of different sugars on the development of the main chemical hazard in cookies. For this purpose, model biscuits prepared using sucrose, fructose, and glucose were baked at different temperatures (150, 170, and 190 °C) and for different times (from 5 to 45 min), and the levels of α-dicarbonyl compounds, such as 3-deoxyglucosone (3-DG), glyoxal (GO) and methylglyoxal (MGO), 5-hydroxymethylfurfural (HMF), and furanic aromatic compounds were monitored.

Phytochemical Constituents, Antioxidant Activity, and Toxicity Assessment of the Aerial Part Extracts from the Infraspecific Taxa of () Endemic to Sicily.

In a project designed to investigate the specific and infraspecific taxa of endemic to Sicily (Italy) as new potential sources of bioactive compounds in this work, the infraspecific taxa of were studied, namely, subsp. and subsp. .

Phytochemical Profile and Antioxidant Activity of the Aerial Part Extracts from Matthiola incana subsp. rupestris and subsp. pulchella (Brassicaceae) Endemic to Sicily.

As part of a project aimed at investigating the Matthiola taxa endemic to Sicily (Italy), this study focused on Matthiola incana, an edible species used in the traditional medicine of various countries. Herein, the characterization of phenolic and volatile compounds, the antioxidant capacity in vitro (1,1-diphenyl-2-picrylhydrazil (DPPH), reducing power and Fe chelating activity assays) and the toxicity test (Artemia salina lethality bioassay) of the hydroalcoholic extracts from the aerial parts of M. incana subsp.

Aroma compounds in mini-watermelon fruits from different grafting combinations.

Background: In recent years, mini-watermelons have increased in popularity. To maintain production and quality standards, various agronomic techniques have been applied. For the Cucurbitaceae family, grafting technique has been used to improve resistance to abiotic stresses, crop productivity and fruit qualitative characteristics.

Phytochemical Characterization and Biological Activities of a Hydroalcoholic Extract Obtained from the Aerial Parts of Matthiola incana (L.) R.Br. subsp. incana (Brassicaceae) Growing Wild in Sicily (Italy).

This study aimed to characterize the phenolic and the volatile constituents and to establish the antioxidant potential and the toxicity of a hydroalcoholic extract obtained from the leaves and flower buds of Matthiola incana (L.) R.Br.

Phytochemical Findings Evidencing Botanical Origin of New Propolis Type from North-West Argentina.

Propolis samples from north-west Argentina (Amaicha del Valle, Tucumán) were evaluated by palynology, FT-IR spectra, and RP-HPTLC. In addition, the volatile fraction was studied by HS-SPME-GC/MS. The botanical species most visited by Apis mellifera L.

Determination of furan and furan derivatives in baby food.

A Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) method was developed and validated for the simultaneous determination of furan, 2-methylfuran, 2-ethylfuran, 2-butylfuran, 2-pentylfuran, 2-acetylfuran, furfural and furfuryl alcohol in jarred baby food. The method was specific for the analytes. Good precision was obtained both in terms of intra-day repeatability (RSD ≤ 5.

Volatile emerging contaminants in melon fruits, analysed by HS-SPME-GC-MS.

The aim of this research was to develop and validate a headspace-solid phase micro-extraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method for the determination of volatile emerging contaminants in fruit. The method showed good precision (RSD ≤ 14%) and satisfactory recoveries (99.1-101.

Leaf removal and wine composition of Vitis vinifera L. cv. Nero d'Avola: the volatile aroma constituents.

Background: Defoliation is a cultural practice for crop management in grapevines and the benefits effects have been demonstrated. Here, the influence of 'early' leaf removal on the quality of Nero d'Avola wines was evaluated. Particular attention has been given to the volatile constituents responsible for the wine aroma but also to the total amount of polyphenolic compounds, anthocyanins and flavonoids.