The food industry is one of the most important branches of the national economy in Italy and in the European Union in general, playing a central role for the processing of agricultural raw materials and food supply. This industry is traditionally regarded as a sector with low research intensity; notwithstanding, innovations are recognized as an important instrument for companies belonging to the food industry in order to stand out from competitors and to satisfy consumer expectations. In this regard, functional foods play an outstanding role, as demonstrated by their increasing demand derived from the increasing cost of healthcare, the steady increase of life expectancy, and the desire of older people for improved quality of their later years. The main target of this paper is to analyze the state of the art on functional foods. For this purpose, a review of extant literature is presented. Specific emphasis is laid on the definition and the main examples of functional food. The paper concludes with comments on future trends.

Innovation trends in the food industry: The case of functional foods

Raw and treated cowpea, pea and kidney bean seeds were investigated for their content of antinutritional factors including tannins, phytic acid, trypsin inhibitors and oligosaccharides. Treatments applied included water soaking, boiling, roasting, microwave cooking, autoclaving, fermentation and micronization. Kidney bean contained the highest antinutrient content among all investigated seeds. The least tannins and phytic acid contents were recorded in Canadian cowpea while Canadian pea showed the lowest TIA. All treatments conducted caused significant decreases in tannins, phytic acid, TIA and oligosaccharides as compared to the raw seeds. Boiling caused the highest reduction in tannins followed by autoclaving and microwave cooking. Autoclaving and fermentation were the most effective in reducing phytic acid content. Heat treatments (boiling, roasting, microwave cooking and autoclaving) brought a total removal of trypsin inhibitors of all samples. Furthermore, autoclaving caused the highest reduction in oligosaccharides followed by fermentation while the least reductions were caused by either roasting or micronization with no significant difference between these two treatments.

Nutritional quality of legume seeds as affected by some physical treatments 2. Antinutritional factors

https://digital.csic.es/bitstream/10261/35499/3/Advanced_analysis_of_nutraceuticals_Bernal_2011.pdf

Advanced analysis of nutraceuticals.

A simple and rapid microwave assisted method of green synthesis of silver nanoparticles (AgNPs) was developed using aqueous leaf extract of Eucalyptus globulus(ELE), and their antibacterial and antibiofilm potential investigated. With this aim, the aqueous solutions of ELE and AgNO3(1 mM) were mixed (1:4 v/v), and microwave irradiated at 2450 Mhz, for 30 sec. The instant color change of the ELE-AgNO3 mixture from pale yellow to dark brown indicated ELE-AgNPs synthesis. The intensity of peak at 428 nm in UV-Vis spectra, due to the surface plasmon resonance of AgNPs, varied with the amount of ELE, AgNO3 concentration, pH and time of incubation. The biosynthesized ELE-AgNPs were characterized by UV-visible spectroscopy, XRD, TEM, SEM-EDX, FTIR and TGA analyses. The size of ELE-AgNPs was determined to be in range of 1.9–4.3 nm and 5-25 nm, with and without microwave treatment, respectively. SEM exhibited the capping of AgNPs with the ELE constituents, and validated by FTIR analysis. The FTIR data revealed the presence of plant organic constituents and metabolites bound to ELE-AgNPs, which contributes for their stability. The antimicrobial activity of ELE-AgNPs was assessed by growth and biofilm inhibition of extended spectrum β-lactamase (ESBL) producing Pseudomonas aeruginosa, Escherichia coli and methicillin-resistant Staphylococcus aureus (MRSA) and methicillin-sensitive Staphylococcus aureus (MSSA) clinical bacterial isolates. The results demonstrated that S. aureus were more sensitive to ELE-AgNPs than E. coli and P. aeruginosa. MRSA exhibited higher sensitive than MSSA, whereas P. aeruginosa were more sensitive than E. coli to ELE-AgNPs treatment. Also, significant (83 ± 3% and 84 ± 5%) biofilm inhibition was observed in case of S. aureus and P. aeruginosa, respectively. The results elucidated environmentally friendly, economical and quick method for production of colloidal bio-functionalized ELE-AgNPs, for effectual clinical applications, as broad spectrum antibacterial agents and biofilm inhibitors.

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Microwave Accelerated Green Synthesis of Stable Silver Nanoparticles with Eucalyptus globulus Leaf Extract and Their Antibacterial and Antibiofilm Activity on Clinical Isolates

Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia

Oak acorn, polyphenols and antioxidant activity in functional food

The kernel oils of Quercus robur and Quercus cerris were obtained by Soxhlet extraction using petroleum ether. Oil yields were found to be 5.2–5.6% and 4.3–4.8% for Q. robur and Q. cerris kernel, respectively (expressed in g per 100 g of dried plant material). The physical and chemical constants, unsaponifiable matter and total fatty acids were determined. The total fatty acid composition of oils was determined by GC in the methyl ester form. Considering the composition and content of fatty acids, the examined kernel oils were very similar. Seven fatty acid components were identified in both oils: palmitic, stearic, arachidic, palmitoleic, oleic, linoleic, and α-linolenic. In Q. robur and Q. cerris kernel oils the principal acids were oleic (44.3% and 43.0%, respectively) and linoleic (37.2% and 32.6%, respectively), followed by a significant amount of palmitic acid.

Investigation of kernel oils of Quercus robur and Quercus cerris

The results of investigation of the tannin content in the oak acorn kernel Quercus cerris, qualitative analysis of tannin and antioxidation effect of ethanol extracts of acorn on porcine lipid (prime steam lard) as a substrate are presented in this paper. Experiments were carried out on kernel samples of the domestic oak acorn, from the location Zaglavak, near by the town of Bajina Basta. Tannin content was determined by spectrophotometric procedure using phosphorus Wolframic acid on wave length of 715 nm. Qualitative analysis of tannin included sediment and stain responses as well as tannoform test with formalaldehyde and HCl. Antioxidant effect of ethanol extracts was investigated on fat samples treated at the temperature of 600C in the dark (Schaaloven test). The rate of oxidation was determined by measuring Peroxide value (Pb) and TBA value. The investigated extracts were obtained based on drying of acorn kernel and extracts based on thermal treatment - dry frying of acorn kernel. The obtained results show that dried acorn kernel contains 11.69 % of tannin and thermally treated acorn kernel 8.55%. Qualitative analysis confirmed the presence of gallic acid (pyrogallic, hydrolysing) tannins based on positive general sediment and stain responses on tannins. Ethanol extracts demonstrate antioxidation traits on porcine lipids in trial conditions. Synergistic effect of citric acid with primary anti oxidant was not proved. Thermal treatment of acorn kernel does not reduce the antioxidation activity of extracts.

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Influence of thermal treatment on tannin content and antioxidation effect of oak acorn quercus cerris extract

Th e subject of this study is 2-year variability research (2007 and 2008) of the chemical composition of natu- rally dried biomass samples of 3 diff erent sorghum species, which are widely used in the southeast Balkans. Samples of Sudan grass Zora, fodder sorghum NS-Dzin, and their hybrid Siloking were examined based on the quantity of used nitrogen and the harvest time. Plants were grown in the experimental fi eld of Radmilovac (property of the Faculty of Agriculture in Belgrade) in a randomized block, split-split plot design with 3 replications for 2 years. Naturally dried biomass with the highest amount of total proteins was obtained by mowing during the stem elongation phase (plant height, 100-120 cm). By subsequent mowing in the tasseling phase, the amount of total proteins and mineral substances in the biomass decreased, while the amount of carbohydrates and cellulose signifi cantly increased. Th e content of lipids in the samples tested diff ered depending on the cultivar, but this variation was not statistically signifi cant. By increas- ing the intensity of plant nitrogen nutrition, the total protein content in the tested samples was increased. Due to the large amounts of nonprotein nitrogen compounds, the fraction of digestible proteins did not increase. According to the established chemical composition of the silage sorghum hay, the total digestibility of nutritive components of the tested samples was determined to be satisfactory, above 51%. Th e highest quality biomass was obtained by mowing the hybrid of sorghum and Sudan grass during the stem elongation phase. Th e most suitable nitrogen dose of 80-120 kg and harvest during the tasseling period were the best for all 3 cultivars.

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S. Rakic

Papers

Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia

Oak acorn, polyphenols and antioxidant activity in functional food

Investigation of kernel oils of Quercus robur and Quercus cerris

Influence of thermal treatment on tannin content and antioxidation effect of oak acorn quercus cerris extract

Effects of nitrogen and harvesting time on chemical composition of biomass of Sudan grass, fodder sorghum, and their hybrid