This review is a presentation of data gathered on the interactions of several polyphenolics (i.e., phenolic acids, stilbenes, flavonoids) with lipid bilayers of different lipid compositions. These polyphenolics have been investigated through a combination of fluorescence spectroscopy, electron paramagnetic resonance spectroscopy, and differential scanning calorimetry, to detect changes in membrane fluidity. Among the investigated phenolic acids, the least polar phenolic acid, p-coumaric acid, has the greatest effect on lipid membrane structure. It appears to have a greater ability to cross membranes by passive transport than more polar phenolic acids. On the other hand, among the flavonoids that have been studied, the anthocyanins cyanidin-3-glucoside and its aglycone are inactive. All of the flavonols tested, except for epigallocatechin-3-gallate, promote small decreases in membrane fluidity. Computer simulation of electron paramagnetic resonance spectra for flavonoids indicated two or three regions in the phosphatidylcholine/ phosphatidylserine (2.4:1) membrane with different fluidity characteristics. The effects of the different flavonoids are correlated to their structural characteristics, whereby even the difference in one -OH group can be important, as can the number of H-bonds they form. The role of membrane composition and flavonoid structure in these interactions with lipid membranes are of great importance for bioavailability of these compounds and for their biological effects in an organism.

Elephant foot yams make a significant contribution to diets in tribal people of India. However, there is insufficient study of their nutritional and antioxidant value. In this paper the various traits of eleven cultivars of elephant foot yam: BCA-1, BCA-2, BCA-4, BCA-5, BCA-6, NDA-4, NDA-5, NDA-9, IGAM-1, AC-28 and Gajendra were studied and observed during the growth and development stage. The cultivar of BCA-6 contained the maximum amount of starch and total phenol at 100 Days After Planting (DAP) while cv., NDA-9 and NDA-5 showed the maximum content of starch and total phenol at 250 DAP respectively. However, the cultivar BCA-1 stored the maximum amount of carbohydrate at 100 DAP whereas ascorbic acid and β-carotene content was highest at 250 DAP. The protein amount was maximum in cv., BCA-2 and AC-28 at 100 and 250 DAP respectively. This information will provide breeders with the ability to develop desirable types of elephant foot yams having high yields and better nutritional profiles.

Some of the products generated by the Maillard reaction are desired and very important for defining consumer acceptance of breakfast cereals. However, in recent years there has been an increased concern about compounds that are potentially harmful such as furfurals. The aim of this work was to analyze the effectiveness of protein hydrolysis with pronase as a pretreament for the evaluation of furfurals generated by the Maillard reaction during toasting of cornflakes and the parallel development of brown and fluorescent compounds. Furfurals were more accurately quantified with the pronase hydrolysis pretreatment because the protein matrix binds furfurals and fluorescent compounds. For control of the early reaction steps in the toasting process, the most sensitive parameter was fluorescence.

The main goal of this paper was to conduct an exploratory study regarding consumer preference in the field of Food Science and Technology. Two questions guided this study: Is it possible to identify a trail of crumbs concerning consumer behavior in the Food Science and Technology field? And, if that trail exists, where is it leading academia in terms of research trends of interest? A bibliometric study was conducted using an analysis software called CiteSpace. The use of this methodology ensured the impartiality of the literature review of the topic of interest. A survey of all articles indexed in Web of Science between 1993 and 2013 regarding consumer behaviour was carried out. In total, 1,786 articles were analyzed. The recent increased concern regarding consumer behavior was evident. With the USA and Spain having a significant role in driving the trail. Eight other countries that exhibited similar influences are: Italy, England, Australia, Germany, Denmark, France, Netherlands and Brazil. The research trends observed were grouped into seven major hot topics: sensory, health, safety, willingness to pay, packaging, ethics, and lifestyle/convenience. However, the development of publishing trends depended on where the research was carried out. A final suggestive finding, demonstrated that scientific knowledge does not occur in a vacuum.

The effects of heat blanching and UV-C light followed by heat on Portuguese cabbage peroxidase (POD), colour and texture were studied in the temperature range of 80-95 °C. POD inactivation, lightness (L) and yellowness (b) colour changes were described by a first-order reaction model. The greenness (a) colour and texture (firmness) changes followed a two fraction kinetic model behaviour. The temperature effect was well described by the Arrhenius law. At lower temperatures the combined treatment showed higher POD inactivation. Colour and texture parameters did not show significant differences between treatments. Long processing times turned the leaves slightly darker, decreased greenness, yellowness and firmness. Short processing times increased the firmness and greenness of the leaves. The treatment at 80 °C for 90 seconds reduced 90% of POD, retaining 98% of lightness and 92% of yellowness and improved the green colour (130%) and firmness (125%). At 80 °C the heat blanching required 7.4 min to inactivate 90% of the enzyme activity, reducing lightness, greenness, yellowness and firmness to 92%, 68%, 62% and 61%, respectively. The present findings will help to optimize the Portuguese cabbage blanching conditions.