Deoxynivalenol (DON) is the most frequently detected mycotoxin in beer. This study represents a comprehensive assessment of DON occurrence in beers from the Italian market. Seventy-two craft and industrial beer samples were tested using the RIDASCREEN DON® ELISA method. DON was found in all samples. The average DON contamination was 34.3 ug/L (range: 6.1-111.2 ug/L). The highest contamination level was found in a wheat-based sample. Our study determined that wheat-based beers have a higher DON contamination than barley-based beers. Further studies are needed to verify the role of single ingredients on the risk of DON accumulation in beers.

Escherichia coli has been detected in a variety of foods, particularly in salad vegetables, such as diced cucumbers. However, it is difficult to control this pathogen in salad vegetables, because they are consumed without additional preparation or cooking. Thus, the objective of this study was to develop dynamic models to describe the kinetic behavior of E. coli in diced cucumber. The diced cucumber was inoculated with E. coli, and stored at 10°C, 20°C, 25°C, and 30°C; cells counts were then performed using Petrifilm™ plates. The Baranyi model was used to calculate lag phase duration (LPD; h) and maximum specific growth rate (µmax.; log CFU/g/h). These parameters were then fitted to a polynomial model, as a function of temperature, and a subsequent dynamic model was developed in accordance with these primary and secondary models. The performance of the model was evaluated by comparing predicted data with observed data to calculate the root mean square error (RMSE). As temperature increased, LPD decreased, but µmax increased. The secondary model effectively described the temperature effect on LPD and µmax, where R2 equaled 0.972-0.983. In the validation stage, an RMSE value of 0.272 suggested that model performance was appropriate to predict cell counts in diced cucumber, and these predictions remained appropriate under changing temperatures. These results indicate that E. coli can grow rapidly in diced cucumber at high storage temperatures, and present a useful dynamic model for describing the kinetic behavior of E. coli in this vegetable.

Our study deals with the protective effect of gelatin-acacia as a wall material on Elaeagnus mollis oil (EMO), the core material with over 45% polyunsaturated fatty acids. We found that 2.0% of the gelatin-acacia complex was an ideal concentration for facilitating the microencapsulation of EMO. The ideal ratio of EMO/wall materials would be 1:1. As a result, the microencapsulated EMO successfully underwent the spray-drying treatment because of close hydrogen bonding between EMO and the gelatin-acacia complex. Moreover, no spoilage was observed for the heated EMO microcapsules during storage.

A choice experiment was conducted in Piedmont, Italy, to define purchasing preferences and behaviours of Grappa consumers. A total of 667 individuals were interviewed at different points of Grappa purchase/consumption. The most important attributes considered during Grappa purchase by consumer were defined using the Best-Worst Scaling methodology. The Latent Class Analysis was employed to identify consumer clusters characterized by different Grappa preferences and consumption styles. For Piedmont consumers, Grappa choice was related to previous experience, product knowledge and origin. Conversely, consumers considered alcohol content and packaging the two least important factors to be considered during purchase. The lClass analysis allowed the identification of four clusters of Grappa consumers that were described in function of socio-demographic variables.

Fossa cheese samples were ripened for 90 days in two different pits and analysed to evaluate the influence of the environment on the chemical and nutritional characteristics. The significant changes were recorded only for certain parameters, particularly the contents of fatty acids and volatile molecules. In the fatty acid profiles, the sum of monounsaturated fatty acids showed a significant decrease in the mature cheeses due to a strong decrease in oleic acid. Even the sum of polyunsaturated fatty acids and the ratio between the sums of saturated fatty acids and polyunsaturated fatty acids decreased after ripening in both pits. HP-SPME-GC/MS analysis allowed the identification of 77 volatile compounds that increased in the cheese samples during ripening. The results of this study indicated that there are substantial differences between the chemical and chemical/physical parameters, and certain fatty acids of the just curdled cheese samples and the cheese ripened in the two pits showed different geological-geochemical parameters.

The aim of the study was to analytically evaluate the total content of vitamin C and polyphenols as well as the antioxidant potential of daily food rations planned for athletes. Chemical analyses showed that an average food ration for women (2,120.1 kcal, 90.8 g protein, 53.1 g fat and 354.0 g carbohydrates) contained 5.5±2.6 mg vitamin C and 20.1±4.1 mg polyphenols in 100 g fresh mass. An average food ration for men (2,648.8 kcal, 112.5 g protein, 63.1 g fat and 447.4 g carbohydrates) contained 5.6±1.4 mg vitamin C and 22.9±8.1 mg polyphenols in 100 g fresh mass. The antioxidant potential of an average ration for women expressed as reducing power (FRAP index) in 100 g fresh mass was 8.2±0.7 mmol Fe+2, and for men, 8.9 ±0.9 mmol Fe+2. The antioxidant potential of an average ration prepared for women and men expressed as antiradical activity against DPPH in 100 g fresh mass was respectively: 2.7±02 mmol and 2.7±0.4 mmol Trolox equivalent. Balanced food rations rich in products with high nutrient density can ensure the appropriate intake of vitamin C and polyphenols and high antioxidant potential of the diet.

The effect of ultrasound exposure time (15 and 30 min) at 130 W and 40 kHz on the physicochemical, functional, and nutritional properties of a safflower protein isolate (SPI) was evaluated. The moisture content, bulk density, and aw of the SPI were significantly (P < 0.05) decreased by ultrasound compared to the untreated control. In contrast to the control, the SPI exposed to ultrasound for 30 min had increased protein solubility (by 9.7% and 3.7% at pH 6 and 7, respectively), least gelation concentration (by 2.0% at pH 6), and oil absorption capacity (by 3.0%). No significant differences (P < 0.05) were observed in amino acid composition, chemical score, or predicted protein efficiency ratio of the control and the SPI exposed to ultrasound. Ultrasound treatment would benefit the application of SPI in the food industry for ground meat formulations, meat substitutes and extenders, doughnuts, baked goods, and soups.

The essential oil variability in aerial parts of Aloysia triphylla, collected from four different Tunisian regions was assessed. In addition, total polyphenols, flavonoids, and condensed tannins as well as antioxidant, antibacterial, and antifungal activities of methanolic extract and essential oils were determined. Chromatographic analysis of Aloysia triphylla essential oils showed the predominance of monoterpene aldehydes represented mainly by neral and geranial. RP-HPLC analysis of Aloysia triphylla methanolic extract revealed the predominance of p-coumaric acid among the 15 phenolic acids identified. Antiradical activity was region-dependent and the methanolic extract of Kairouan sample had the strongest activity. Concerning the reducing power, the methanolic extract of Kairouan, Siliana, Kairouan, and Gabes samples were less active than the positive control. Siliana sample showed the least ability to prevent the bleaching of B-carotene, whereas Kairouan sample exhibited the strongest activity. Obtained results of antimicrobial and antifungal activities showed that Aloysia triphylla essential oil was endowed with important antibacterial and antifungal properties. Overall, based on its methanolic extract and essential oil features, Aloysia triphylla may be considered as a valuable source of new multipurpose products for industrial, cosmetic, and pharmaceutical utilization.

This study aimed to evaluate the effect of erythorbic acid (EA), sodium erythorbate (SE) and kojic acid (KA) to control the pulp browning of minimally processed (MP) ‘Royal Gala’ apples. Physicochemical and sensorial properties of MP apples were evaluated during a shelf life testing. SE and EA resulted in the highest levels of phenolic compounds, antioxidant activity and PPO and POD inhibition. Sensorial analysis results revealed that SE and EA treatments preserved the flavor, odor, color, succulence, firmness and overall quality of MP apples for up to 9 days. In conclusion, both SE and EA are suitable antibrowning agents for MP ‘Royal Gala’ apples.

In this study, our aim was to investigate the effect of process parameters such as the microwave power (450-800 W), system pressure (12.40–31.20 kPa) and drying time (0-25min) on the drying kinetics, quality characteristics and heating uniformity indices during the microwave vacuum (MV) drying of artichokes. The microwave power was found to be more influential than the system pressure, and variations resulted in different drying characteristics. The effective diffusion coefficients were found to range from 2.279×10-6-3.454×10-6 m2/s and 3.600×10- -6.297×10-m2/s for the first and second falling rate periods, respectively. Reducing microwave power and system pressure resulted in higher uniformity in temperature distributions. However, the average temperatures deviated slightly from the targeted drying temperatures at high microwave power. The highest shrinkage coefficient (0.3705±0.0233) and rehydration ratio (3.82±0.091) values were obtained at 800 W and 12.4 kPa. MV drying preserved the fresh colour characteristics of artichokes, and it could be used as an alternative to conventional drying.