The objective of this work was to study the effect of osmotic drying, using different hypertonic solutions (sucrose and sodium chloride), on physicochemical characteristics of pansies (Viola Ö wittrockiana). The same treatments were applied to lettuce to compare the behavior of flowers with other vegetables. Pansies’ superhydrophobic surface structure, called papillae, increased the resistance to exchanges with hypertonic solutions. No weight loss was observed after most treatments (sucrose: between 2.2 and 6.8 %; NaCl: between -23.0 % and 1.5 %), aw maintained high values (> 0,94) and monomeric anthocyanins were preserved (fresh 0.10 and 0.19 mg Cy-3glu/g fresh matter for 20%/1 h in NaCl and 60%/1 h in sucrose). When applying more drastic conditions, as sodium chloride for more than 1 hour, undesirable textural and color changes were observed. For lettuce, all treatments caused osmotic dehydration, weight loss (ranged between -9.3 to -30.3 % for 80%/1 h in sucrose and 15%/1 h in NaCl) and a reduction in aw (< 0,97) and carotenoids, with sodium chloride causing more damage in visual appearance than sucrose. Therefore, immersion in osmotic solutions can be applied to lettuce but the desired effect was not achieved for pansies due to the morphological structure of the flowers’ epidermis.

Water activity is considered an important factor in assessing the stability of food. Understanding the relationship between water activity and equilibrium moisture content (moisture sorption isotherm) benefits food processing in terms of modeling of drying and estimation of shelf life. In addition, glass transition helps to quantify molecular mobility which helps in determining the stability of food. The aim of this study was to determine the moisture sorption isotherm and thermal characteristics of freezedried tuna. These characteristics will help in determining the monolayer moisture and glassy state of the product, at which food is considered most stable. Moisture sorption isotherm at 20 oC and thermal characteristics (over a wide temperature range i.e. from -90 to 250 oC) of freeze-dried tuna flesh were measured. Isotherm data were modeled by BET (Brunauer-Emmett-Teller) and GAB (GuggenheimAnderson–De Boer) models. The GAB and BET monolayer water values were determined as 0.052 and 0.089 g g−1 dry-solids (dry-basis), respectively. In the case of samples at moisture contents above 0.10 g g−1 (wet basis), DSC (Differential Scanning Calorimetry) thermograms showed two-step state changes (i.e. two glass transitions), one exothermic peak (i.e. molecular ordering) and another endothermic peak (i.e. solids-melting). However, the sample at moisture content of 0.046 g g−1 showed three-step state changes (i.e. three glass transitions). The multiple glass transition could be explained by the natural heterogeneity of tuna flesh and inhomogeneity due to molecular incompatibility of the different compositions. The moisture content did not affect the first glass transition temperature nor the exothermic peak (p>0.05), whereas the third glass transition temperature decreased (i.e. plasticized) with increasing moisture content (p<0.05). The solids-melting peak temperature decreased, and enthalpy increased with decreasing moisture content (p<0.05).

Currently, nanoencapsulation of bioactive compounds is promising, and is one of the methods that has been proven very effective. The development of food-grade nanoemulsions is in a state of constant innovation due to the interesting features that this method of encapsulation has, such as small droplet size, kinetic stability and appearance. With this technology, it is possible to control some food properties, such as texture, taste and stability. In this article, we present a review of the most commonly used methods in the creation of nanoemulsions, the recent developments of these dispersions, the relevant applications of nanoemulsions in food matrices, the most commonly used food-grade materials and the functionality of nanoemulsions, which are designed primarily to encapsulate compounds with biological activity. Nanoemulsions have been shown to be effective in preventing degradation and improving the bioavailability of bioactive compounds, such as oil-soluble vitamins, antimicrobials, flavours and antioxidants. At the end of this article, facts of interest about acceptance issues and nanotechnology regulatory policies in the food industry are presented.

The purpose of the study was to evaluate the effects of Syrian Kaissy olive oil (SKOO) adulteration and long storage periods on the basic quality indices namely, peroxide value (PV), acid value (AV), and absorbance of UV (K232, K270, ∆K and R (K232/K270) values). This study revealed that the quality indexes, including AV, PV, K232, K270 and ∆K values, of all SKOO specimens increased with increasing storage time. It was revealed that the K232, K270 and ∆K values of SKOO specimens stored for 1 and 2 years remained under the limits, established by International Olive Council (IOC), of 2.5, 0.22 and 0.01 units, respectively. While in some cases, the K232, K270 and ∆K values exceeded their respective limits after 8, 9 and 10 years of storage. The index of R (K232/K270) decreased with time of storage.

The increase in relative level of education and the growing middle-class income earners in Nigeria have made packaged food items attractive to consumers. These foods provide handy, nutritious and convenient food for consumers; however, they also come with public health concerns. From a policy perspective, food labelling can gauge consumers’ response to the safety conditions of packaged food. However, understanding consumers’ awareness and the use of food label information has attracted little research attention in many developing countries in sub-Saharan Africa. In this study, we investigated consumers’ awareness of the use of food safety labels in Lagos state, Nigeria. We used primary data collected using pretested structured questionnaire from 220 food shoppers who bought pre-packaged foods. A two-stage sampling technique was used to select the respondents. Consumers’ awareness and use of food safety information was revealed using descriptive statistics; Ordinal Regression Analysis was used to examine the socioeconomic factors determining the frequency of reading food safety labels. We found evidence of the influence of socioeconomic characteristics on how consumers read food labels. The study therefore recommends that there should be continuous awareness campaigns on the importance of food labels in ensuring safety and food producers should make sure their food labels are legible.

The influence of early lactation on chemical composition and the concentration of antimicrobial proteins of donkey’s milk produced in Cyprus were investigated. Milk samples from 10 female donkeys in their first season of lactation were collected at 7, 15 and 30d postpartum. The average contents of donkey milk gross composition were 1.40% protein, 0.16% fat and 8.74% total solids. Results showed that lactation had a significant negative effect on protein concentration, while total solid concentration showed an increased followed by a decrease. Composition of antimicrobial proteins also showed a significant decreased during lactation period except from lactoferrin which showed an increase. On the other hand, throughout the lactation, pH and fat were constant.

Traditional Greek yogurt-based salad Tzatziki is one of the most popular ready-to-eat deli salads in Greece. The objective of this study was to estimate the microbial stability of Tzatziki, with and without chemical preservatives, using a rapid method. Determination of the microbial count was carried out using the bioluminescence method (ATP) and traditional microbiological analysis, plate-counting method (CFU) in various batches of the final product of Tzatziki. The results showed that the Tzatziki salad without preservatives initially gave higher relative light units (RLU) values (79,532) than the same salad with preservatives (43,198) because the potassium sorbate and the sodium benzoate, used the in recipe, appeared to suspend the action of microorganisms. After incubation in two different substrates, MacConkey and Sabouraud, the Tzatziki salad without preservatives gave higher RLU values (9,488 and 16,176, respectively) than the salad with preservatives (12,780 and 12,005, respectively). In the two selective substrates, differences appeared between the two methods of microbial count (RLU and CFU). While RLU values were roughly at the same level, the CFU values presented significant differences (p < 0.05). It was also shown that there was a strong correlation (R 2 = 0.93-0.95) between bacterial counts estimated by traditional CFU and ATP methods. As expected, the dominant microbial population in Tzatziki was Lactobacillus spp., originated from yogurt. Coliforms and yeasts were not able to survive in this environment. Generally, according to the results, Greek traditional Tzatziki salad was a microbial stable product and the bioluminescence method could be a rapid method to determine its microbial state. 

The aim of this work was to study the effect of UV-C radiation on ultrasound assisted extraction (UAE) of cherry tomato bioactive compounds. Cherry tomatoes were exposed to two UV-C radiation doses (0.5 and 1.0 J cm−2 ) and stored at 20 ± 0.5 oC for 7 days. Next, they were lyophilized, and the bioactive compounds were extracted by UAE at 20 KHz. To evaluate the effectiveness of the extraction process of the bioactive compounds, a CCRD (central composite rotational design) was used together with RSM (response surface methodology), for extraction times from 4 to 12 minutes and concentrations (g of lyophilized product / L of ethanol) of 1:10, 1:20 and 1:30. The extracts obtained from the irradiated tomatoes presented 5.8 times more lycopene content than the controls and higher antioxidant activity was obtained for 4 and 8 min, in the concentrations 1:10 and 1:20 (m v −1 ). Through numerical model optimization, optimal extraction conditions were obtained. The results demonstrated that by previously irradiating tomatoes with UV-C light, the UAE yielded considerably higher amounts of lycopene and other bioactives. 

Green tea Camellia sinensis contains polyphenol that has antidiabetic activity. Mangrove leaves also contain polyphenol which potentially gives these leave antidiabetic activity. The aim of this research was to determine the ability of herbal green tea extract from white mangrove (Avicennia marina) leaves to decrease blood glucose level of diabetic Wistar rats (Rattus novergicus). The method used was experimental and involved giving a herbal green tea extract from white mangrove leaves with concentration of 100, 200 and 300 mg/200g BW/day, and positive control, i.e. glybenclamide (0.09 mg/200 g BW/day), to diabetic rats injected with Streptozotocin (STZ) and Nicotinamide (NA). The rats were observed on day 0, 5, 10 and 15. The results showed that the herbal green tea extract from white mangrove leaves decreased the blood glucose level of diabetic rats. The effective extract dose that decreased the blood glucose level of diabetic rats was 300 mg/200 g BW, which is comparable to the effect produced by glybenclamide (antidiabetic medicine). This dose could decrease the blood glucose level of diabetic rats to reach a normal blood glucose level after 20 days.

Additions of barley flour alone or with combination of chestnut and acorn flour (30%; 30+5%; 30+10%) were aimed at increasing the dietary fibre content in wheat bread. In this regard, enhancement by acorn flour elevated the dietary fibre by a greater extent (up to 7.80%) compared to barley or chestnut flours. Increasing the proportion of non-traditional raw materials also influenced flour pasting properties during the amylograph test as well as the farinograph and extensigraph properties of nonfermented dough. In contrast to the wheat flour, analysis of Falling Number and Zeleny values showed a decrease in technological potential of flour composites of approximately 30%. Water absorption increased about 2 percentage points, mainly with enhancement by chestnut flour. All the non-traditional raw materials slowed dough development, whilst dough softening degree differed according to actual composition. Dough viscous and elastic properties worsened as shown by a decrease of in energy absorbed, depending on the type and the addition of the non-traditional products. Changes in flour composition were reflected in amylograph viscosity maximum, which became lower with increasing amounnts of chestnt and acorn flour. A significant worsening of the bread specific volume as well as of bread shape (vaulting) corresponded with a partial dilution of the gluten matrix. Compared to the wheat bread, 10% chestnut flour caused bread size to diminish to less than one half of the wheat loaf. Statistically, the principal features were water absorption, dough softening degree and extensigraph energy together with specific bread volume. In terms of wheat flour and bread quality, the influence of barley flour overcame the effects of adding chestnut or acorn flours.