Rose petals have been applied as food additives in teas, cakes and flavor extracts. The aim of this research study was to explore and reveal the antioxidant potential of aqueous extracts of rose petals belonging to nine genotypes of rose (wild as well as hybrid). The in vitro antioxidant activities of roses were studied by lipid peroxidation assay, DPPH radical scavenging assay, iron chelation assay, phosphomolybdenum reduction assay and total phenolic and flavonoid contents. The aqueous extract showed inhibition against lipid peroxidation (TBARS), induced by prooxidants (10 µM FeSO4) in mice liver homogenate. The free radical scavenging activities of the extracts were determined by scavenging of the DPPH radical. Extracts also showed metal chelating activities and high antioxidant activity in the phosphomolybdenum assay. The high content of phenolics and flavonoids detected in aqueous extracts may be responsible for the antioxidant activity. Amongst the different rose genotypes, screened, Rosa moschata (musk rose) was found to carry slightly higher antioxidant potential, owing to its higher phytochemical content.

Quinoa has higher protein content (11-16% m/m) and better amino acid profile than cereals and represents a valuable resource for healthy nutrition. The aim of this work was to study the saponins extraction kinetics during washing of soaked quinoa. The experimental curves of saponins content as a function of time was measured at water temperatures of 20, 40, 60, and 70ºC. A spectrophotometric method was proposed to determine total saponins content, while an unsteady state diffusional model was applied to this extraction problem, assuming strict internal control to the mass transfer rate. As a first analysis, the complete analytical solution for constant diffusion coefficient (Deff) using the initial radius (R0) provided an accurate predicted curve at each temperature. The diffusion coefficients (around 10−10 m2s-1), were correlated with temperature using an Arrhenius-type relationship to obtain an activation energy Ea  of 16.9 kJ mol-1.  The preliminary values of Ea and preexponential factor (D0) thus obtained were used as initial values of a second, more robust fitting where the whole dataset of saponins concentrations as a function of time for all temperatures. The Arrhenius equation was directly inserted into the diffusional solution. The following parameters were obtained: Ea= 17.2 kJ mol-1 and, D0= 3.232×107 m2 s-1, respectively with an overall r2=0.985. Saponins content agreed well with experimental values. As the equation is capable of predicting saponin extraction times for various operating conditions, it can be used within equipment design schemes.

Coconut water is currently being considered as an elixir for patients suffering from diseases like dengue and malaria as well as chikungunia to provide hydration properties to the body. It has become a popular beverage for many people owing to its palatability and high mineral content. In this study, the growth, survival and fermentation performance of the probiotic bacterium Bacillus coagulans in coconut water was assessed in order to produce a novel non-dairy, probiotic beverage. The species was characterized on the basis of morphology, physiology and biochemical parameters and its probiotic attributes were assessed. Batch fermentations were carried out for 2 days at a constant 37°C, thereafter the samples were subjected to microbiological and chemical analysis. The results suggested that the specie produced lactic acid and was acid and bile tolerant. The pH and titratable acidity of probiotic fermented coconut water were found to be 4.4 and 0.53 % lactic acid, respectively. The viscosity of fermented coconut water increased significantly from an initial 5.13 mPa.s to 5.35 mPa.s because of the increase in soluble solids content due to exopolysaccharide production by B. coagulans during fermentation. Also, the overall acceptability score of probiotic coconut water was higher than tender coconut water, suggesting its feasibility for use as a probiotic beverage.

The objective of this study was to investigate the effects of gamma irradiation at doses of 0, 1, 2 and 3 kGy, and storage time of olive fruits for 0, 30 and 45 days on changes in chemical properties of olive oil during storage periods of 0, 6 and 12 months. The initial acidity value (AV), peroxide value (PV), Thiobarbituric Acid (TBA), phenolic content, iodine value (IV) and saponification value (SV) of virgin olive oil obtained from olives fruits immediately after harvest (at day zero) were 1.04%, 3.06 mEqO2 kg−1 oil, 0.025 mg MDA kg−1 oil, 314.71 mg gallic acid kg−1 oil, 93.38 gI2 100 g−1 oil and 194.88 mg KOH g−1 oil, respectively. In general, the AV and PV of olive oil was increased by gamma irradiation, while the phenolic and IV of olive oil was deceased by gamma irradiation and storage time. The TBA value and SV of olive oil was not significantly (p>0.05) changed by gamma irradiation.

The objectives of this study were to optimize the conditions for cell growth and exopolysaccharides (EPS) production by using pure and mixed microbial cultures of Streptococcus thermophilus and Lactobacillus bulgaricus, and to evaluate the antioxidant and antibacterial activities of EPS in vitro. The mixed cultures of two strains showed a higher cell growth whereas the higher EPS production was detected in pure culture with S. thermophilus. The optimal medium were determined as follows (g/l): sucrose 50, yeast extract 10, KH2PO4 3 , MgSO4.7H2O 0.05 and pH initial 6.5 at 30°C. Under the optimized conditions, the values of dry cell weight (DCW) and EPS were 5.2± 0.8 g/l and 56.8 ± 0.62 mg/ml, respectively.  The EPS demonstrated a positive antioxidant potential on DDPH radical scavenging. The agar diffusion assay showed that purified EPS exhibited antibacterial activities against tested pathogens such as Escherichia coli ATCC 250922 and Staphyloccocus aureus ATCC 250923 at (62-1000) μg/mL. In conclusion, EPS have an antioxidant activity and could have applications in the food industry.

The objectives were to evaluate the properties of refined (ROO) and extra-virgin olive oil (EVOO) in their natural state (fresh) and after heating, while comparing them with each other and with refined soybean (SBO) and refined sunflower seed oil (SFO). The methodology was designed to simulate, in controlled laboratory conditions, the home-frying process, while evaluating fatty acid profile (fatty acid methyl esters were separated by gas chromatography), concentration of phenolic compounds (Gallic acid dosage), antioxidant activity (DPPH), and production of polar compounds (thin layer chromatography) before and after heating to 200 °C for six minutes. It was observed that, before and after heating, SBO and SFO are rich in polyunsaturated fatty acids (FA) and ROO and EVOO are rich in monounsaturated FA. Fresh or heated, ROO and EVOO do not have trans FA, which are present in SBO and SFO, and increase in SBO after heating (+ 32.8%). The concentrations of phenolic compounds are always higher in olive oils, despite the decrease that occurs after heating (-7.5% in the ROO and -24.6% in EVOO). Antioxidant activity is greater when olive oils are fresh and remains present in EVOO after heating. The concentration of polar compounds was similar for all oils after heating. In conclusion, ROO and EVOO are the richest in monounsaturated FA even after heating, with no production of saturated or trans FA. Despite losing some antioxidant activity, heated EVOO remains richer in monounsaturated FA than ROO, SBO and SFO in the fresh version. All oils suffer similar rates of degradation.

The objective of this work was to investigate the potential use of pulsed electric field (PEF) in combination with osmotic dehydration (OD) as a pre-freezing step and to evaluate the effect on quality characteristics and shelf life of frozen kiwifruit. Peeled kiwifruit was subjected to PEF (1.8 kV/cm), sliced and treated in OD-solution (containing glycerol, maltodextrin, trehalose, ascorbic acid, calcium chloride, citric acid, sodium chloride; 1/5 (wfruit/wsolution)) for 30 and 60 min at 35 °C. Combined, PEF only and OD only treated samples as well as nontreated and blanched (80 °C, 60 s) samples were frozen and stored at constant (-5, -10, -15, -25 °C) and dynamic temperature conditions (-18 °C-3 d, -8 °C-2.5 d, -15 °C-3 d). Quality of frozen samples was evaluated by means of drip loss, colour, texture, vitamin C and sensory evaluation (1-9 scale); and shelf life (SL) was calculated. Nontreated and blanched samples presented high drip loss and tissue softening (instrumentally measured as Fmax decrease). The tissue integrity was well retained in all osmotically pretreated samples. PEF pretreatment caused increase of fruit whiteness (increase of L value) and yellowness (a and/or b value increase); SL calculation was based on colour change. All OD samples had high vitamin content (24.6 mg/100 g fresh material compared to 138-154 mg/100 g osmodehydrated material); PEF led to 93% (of the initial) vitamin retention; blanched samples showed the lowest retention (86.9% of the initial) (criteria for SL calculation). OD and combined PEF-OD treatment increased the shelf life of frozen kiwifruit (up to 3 times; based on sensorial criteria). The developed kinetic models for colour change, vitamin loss, and sensory quality deterioration were validated at dynamic temperature conditions. PEF pretreated OD (at significantly shorter time, 30 min compared to 60 min) kiwifruits retained optimum quality and sensory characteristics. PEF and OD could be used as a preprocessing step of good quality, longer shelf life kiwi sliced frozen products.

In humans, food oral processing (FOP) is the first step in the digestive process. It prepares the food for swallowing and to undergo the process of digestion. During chewing, the food is comminuted by the combined action of chewing and saliva to form a bolus. The particle size of the bolus is reduced due to the action of the tongue and the teeth, and the saliva is continuously produced by the salivary glands to humidify and impregnate the food. Saliva lubricates the bolus and enables the cohesion of particles to prepare for swallowing. During food oral processing, the compounds responsible for food flavour and taste are released, leading to the perception of food organoleptic properties and significantly contributing to the consumer’s acceptability of the product. Understanding this process of food breakdown and bolus formation thus appears to be a way to revisit food functional properties. However, this process is extremely complex, and as such, its description necessitates a combination of many quantities from different disciplines, i.e., physics, chemistry, physiology, psychology, behavioural science and food science. It depends, on one hand, on food properties and on the other hand, it depends on oral physiology. However, large inter-individual variability is commonly observed, which has important consequences on flavour release and perception. The challenge for the food industry is to be able to develop food considering this large variability, and sensory and nutritional constraints. This challenge is particularly relevant when specific populations (i.e., elderly, infants or obese subjects) are considered.