Simulated gastro-intestinal digestion is widely employed in many fields of food and nutritional sciences, as conducting human trials are often costly, resource intensive, and ethically disputable. As a consequence, in vitro alternatives that determine endpoints such as the bioaccessibility of nutrients and non-nutrients or the digestibility of macronutrients (e.g. lipids, proteins and carbohydrates) are used for screening and building new hypotheses. Various digestion models have been proposed, often impeding the possibility to compare results across research teams. For example, a large variety of enzymes from different sources such as of porcine, rabbit or human origin have been used, differing in their activity and characterization. Differences in pH, mineral type, ionic strength and digestion time, which alter enzyme activity and other phenomena, may also considerably alter results. Other parameters such as the presence of phospholipids, individual enzymes such as gastric lipase and digestive emulsifiers vs. their mixtures (e.g. pancreatin and bile salts), and the ratio of food bolus to digestive fluids, have also been discussed at length. In the present consensus paper, within the COST Infogest network, we propose a general standardised and practical static digestion method based on physiologically relevant conditions that can be applied for various endpoints, which may be amended to accommodate further specific requirements. A frameset of parameters including the oral, gastric and small intestinal digestion are outlined and their relevance discussed in relation to available in vivo data and enzymes. This consensus paper will give a detailed protocol and a line-by-line, guidance, recommendations and justifications but also limitation of the proposed model. This harmonised static, in vitro digestion method for food should aid the production of more comparable data in the future.

https://hal.archives-ouvertes.fr/hal-01209876/document

A standardised static in vitro digestion method suitable for food – an international consensus

Secondary thickening in pteridophytes.-The known cases of secondary thickening in recent Pteridophyta have been brought together by HILL23 in a useful resume. After stating the criteria for secondary growth, Botrychium, which has a distinct cambium, and Ophioglossum, which lacks a definite layer, are described, followed by Angiopteris and Marattia, in which a cambium forms a few xylem elements. CORMACK'S observations on the secondary wood in the nodes of Equisetum are cited, though no reference is made to the cambium in the young cone as reported by J]FFREY.24 The other cases of secondary growth include Psilotum, Selaginella spinulosa, and several species of Isoetes, especially I. hystrix, which may show a cambium outside the vascular cylinder.-M. A.

The Cell Wall

In recent years, great interest has been focused on using natural antioxidants in food products, due to studies indicating possible adverse effects that may be related to the consumption of synthetic antioxidants. A variety of plant materials are known to be natural sources of antioxidants, such as herbs, spices, seeds, fruits and vegetables. The interest in these natural components is not only due to their biological value, but also to their economic impact, as most of them may be extracted from food by-products and under-exploited plant species. This article provides an overview of current knowledge on natural antioxidants: their sources, extraction methods and stabilization processes. In addition, recent studies on their applications in the food industry are also addressed; namely, as preservatives in different food products and in active films for packaging purposes and edible coatings.

https://www.mdpi.com/1420-3049/24/22/4132/pdf

Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications.

Antioxidants: Characterization, natural sources, extraction and analysis

https://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1214&context=foodsciefacpub

Food processing and allergenicity

Colour and carotenoid changes of pasteurised orange juice during storage.

Effect of radiofrequency assisted freezing on meat microstructure and quality

Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: A case study on differently coloured tomatoes

Agnese Panozzo

Papers

Colour and carotenoid changes of pasteurised orange juice during storage.

Effect of radiofrequency assisted freezing on meat microstructure and quality

Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: A case study on differently coloured tomatoes

Carotenoid bioaccessibility and the relation to lipid digestion: A kinetic study

Effect of monoglyceride organogel structure on cod liver oil stability