Acrylamide is a key Maillard-derived contaminant in biscuits, yet mitigation strategies are often expected to compromise quality. We evaluated citric, tartaric, gallic, and L-ascorbic acids as sodium bicarbonate neutralizing agents in biscuits produced from semi-whole wheat flour with high free asparagine, bran components, and stabilized wheat germ oil. Acrylamide was determined by LC-MS/MS and interpreted with color, moisture-related parameters, mechanical behavior, antioxidant capacity, and sensory data. All acid treatments significantly lowered acrylamide relative to the control (−58.5% to −78.8%), with final concentrations well below EU benchmark levels. L-ascorbic and tartaric acids gave the strongest mitigation, whereas gallic acid, applied at reduced level to avoid bitterness, was less effective, showing that antioxidant capacity alone is insufficient. Browning metrics did not reliably predict acrylamide formation. Selected organic acids therefore provide an effective reformulation strategy with limited impact on product quality.

Background: The pandemic and lockdown caused a slowdown or halt in many work activities across sectors, including academic research, which had to adapt lab procedures to lockdown restrictions. This study aimed to assess an innovative approach to sensory analysis that aligned with the pandemic’s constraints and could enhance traditional methods even in normal conditions. Methods: Remote training of judges was conducted to test the method’s effectiveness. Sensory evaluation of sous-vide chicken breast fillets was conducted at different temperatures (60, 70, 80 °C) and time combinations (60, 90, 120, 150 min), compared to a control (boiled at 100 °C for 60 min). Judges tasted 6 out of 13 randomized samples, recording intensities on a cloud-based sensory card. Results: Judges demonstrated good repeatability and panel homogeneity (RSD ≤ 30%). Significant differences (p < 0.05) in olfactory and flavor characteristics were noted among samples. Higher-temperature samples had stronger boiled meat and chicken flavors, and sous-vide samples showed greater juiciness, especially LT2 and LT3. Conclusions: The remote home-tasting approach proved effective in distinguishing key differences in meat characteristics based on cooking conditions. This method’s reliability and adaptability make it a promising alternative to lab-based sensory evaluation, ensuring research continuity in restrictive conditions and broadening potential for decentralized studies.

Cactus pear juice was concentrated by applying a rotary vacuum evaporator at different temperatures (50°C, 60°C, 70°C, and 80°C). The kinetics of the juice concentration based on the change in total soluble solid content was investigated by applying five mathematical models. The modeling of this process was essential to accurately describe the evolution of total soluble solids and to identify the most suitable model for predicting concentration behavior. The constants of the mathematical models were estimated with nonlinear regression and according to the determination of three statistical parameters: the coefficient of determination ( R 2 ), the adjusted R 2 (adj R 2 ), and the root mean square error (RMSE); it was revealed that the model known as Weibull distribution is the best descriptive one ( R 2 > 0.980, adj R 2 > 0.971, and RMSE < 2.12). The activation energy for the concentration process was estimated at 254.09 kJ/mol. To study the effect of the vacuum concentration on physicochemical characteristics and on bioactive compounds, several parameters were determined, namely, total soluble solid content, moisture, pH, acidity, viscosity, ascorbic acid, phenolic compounds, betalains, antioxidant activity, and reducing power. The results showed a significant increase in acidity (from 0.037 to 0.129 g citric acid eq/100 mL) and viscosity (from 0.048 to 0.275 Pa·s), after juice concentration. Bioactive compounds were concentrated along with the increase in °Bx value (from 15 to 60°Bx), with betalains reaching up to 59.66 mg/100 g, total phenolic compounds up to 246.74 mg GAE/100 g, and ascorbic acid up to 39.36 mg/100 g in the juice concentrates. However, statistical evaluation of the results made for the reconstituted juices from juice concentrates revealed that the bioactive compounds and the antioxidant activity of the cactus pear juice were better preserved when applying the lowest temperatures (50°C and 60°C).

Peaches are highly nutritious summer fruits that are valued for their flavor and richness in phytochemical compounds. The aim of this study was to investigate the effect of maturing genotypes on the pomological properties and biochemical content (sugars, organic acids, phenolic and volatile compounds) of three peach cultivars grown in the Regueb region and characterized by different ripening dates: extra-early (Nectarine), early (Blanvio 10) and mid-season (UFO3). The results showed that Nectarine had the highest fruit weight (107.78 g) and firmness (6.49 kg cm-2). In addition, the fruits of this cultivar were the richest in flavan-3-ols and hydroxycinnamic acids (1061.36 mg100 g-1), while the mesocarps of Blanvio 10 showed the lowest contents. Sugar content varied significantly between cultivars. In fact, UFO3 fruits had the highest sucrose content, followed by Nectarine, while those of Blanvio 10 were the least sweet. The analysis of the aroma and volatile compounds exhibited that all studied cultivars were rich in aromatic substances. In conclusion, the differences found in fruit composition are crucial for different consumer preferences and processing purposes. Understanding these attributes is essential for optimizing their use in food and targeting breeding programs aimed at enhancing desirable traits for both consumer and industry needs.

The study assessed the physiological parameters in leaves and the morphological/pomological traits in fruits of six fig cultivars (Ficus carica L.) – Sawoudi, Bayoudhi, Mlouki, Assal, Zidi, and Mozai – which grow in the arid climate of the Gafsa oasis (in the center of Tunisia). These cultivars are distinguished by different peel colors ranging from greenish, yellowish-brown, up to dark purple.Experiments measured chlorophyll and gas exchange in the plant leaves and various morphological, pomological, and chemical parameters, including phenolic compounds and antioxidant enzyme activities of the peel and pulp.The results showed that the Mlouki and Assal cultivars had the highest rates of photosynthesis (Pn) (10.17 and 10.44 μmol CO2 m−2 s−1, respectively). In addition, the fruits of these cultivars showed the highest concentration of sugar in the peel and flesh, as well as the highest values of solid soluble content (22.23 and 20.83°Bx, respectively). Mlouki had the highest fruit weight (66 g) compared to the other cultivars studied. As for the acidity of the fruit, Bayoudhi showed the highest values (6.56 g MAE 100 mL-1), while the fruits of Assal and Zidi had the lowest acidity values. Biochemical determinations showed that Sawoudi had important enzymatic activity assessed by catalase (10.64 and 12.08 U min-1 g-1 in flesh and peel, respectively) and peroxidase, while Mlouki and Assal fruits had the lowest. The results also confirmed that the fig peel had higher antioxidant enzyme activity than the flesh. Finally, it was confirmed that the Mlouki cultivar exhibits superior overall quality with the highest weight and sugar content, while the dark-peeled cultivars (Sawoudi and Zidi) showed the highest concentrations of phenolic compounds and antioxidant enzyme activities.The characteristics of these cultivars are in line with consumer demands, and therefore farmers can be encouraged to devote themselves to multiplying their cultivation.

In recent years, climate change has led to higher grape must sugar content and, consequently, increased alcohol by volume. Evaporative or pertraction is a common method for post-fermentation ethanol removal from wines, but it selectively removes some less polar volatile compounds along with ethanol.To mitigate volatile substance loss, this study investigates blending of the red wine (Marzemino-Cabernet blend) with obtained dealcoholized samples from it by industrial evaporative pertraction system, while maintaining the final product within a two-percentage-point reduction in ethanol. Thus MIX 1 and MIX 2 blends were prepared, reducing the ABV of the initial wine (12.5% alcohol by volume) to 10.5% and 9.5%.Chemical analyses highlighted that most alcohols, acetates, and ethyl esters of fatty acids decreased with alcohol by volume reduction. However, compounds with polar groups (acetoin and acetovanillone), C13-norisoprenoids, and certain lactones showed increasing trends. Sensory analysis indicated high scores for sweetness and smoothness in the blended wines, with a decrease in acidic taste. Floral scents notably increased, particularly in MIX 2, closely resembling the initial wine’s sensory profile.The blending of initial wine with appropriately dealcoholized wine samples has proven to be an effective strategy for preserving bouquet and color of dealcoholized wines. This approach broadens the consumer base by catering to people who prefer low-alcohol options, have dietary restrictions, or are health-conscious, but who still wish to savor wines with aromatic quality rather than a flat taste. This strategy is crucial in the wine industry as it successfully addresses technical challenges and ensures economic viability.

Algae offer a rich source of bioactive compounds suitable for food products and bioenergy. Environmental challenges such as nutrient scarcity, extreme pH and temperature, high light intensity, and UV radiation usually trigger algae to produce excess of lipids, antioxidants, and other bioprotective molecules as part of their adaptations for survival. Algal cultivation provides proteins, lipids, carbohydrates, vitamins, antioxidants, and trace elements. This study focused on understanding how UV-B irradiance, as an abiotic stressor, can influence the growth and metabolite production of two green algal species, Edaphochlorella mirabilis (Chlorophyta) and Klebsormidium flaccidum (Charophyta). Using a temporary immersion system bioreactor for in-vitro algal growth, the results showed no significant difference in biomass for both algal species after the exposure to UV-B rays. However, the assessment of malondialdehyde levels revealed a significantly higher tendency towards lipid peroxidation in treated E. mirabilis (+ 90 %) compared to control. Conversely, K. flaccidum did not display significant differences, thereby highlighting a more advanced adaptive capacity against UV-B radiation. Overall, both algal species treated with UV-B showed increased pigment accumulation. K. flaccidum exhibited an average pigment increase of over 53 %, while E. mirabilis showed a lower increase, over 30 % on average. The notable rise in antioxidant compounds (lutein, beta-carotene, and chlorophyll a) in UV-B exposed K. flaccidum samples also suggested a more suitable adaptive strategy to mitigate oxidative stress in Charophyta. In K. flaccidum, the increase in polyunsaturated fatty acids can be associated with increased production of antioxidant compounds. Conversely, E. mirabilis appeared to protect itself by decreasing polyunsaturated fatty acids in favor of saturated ones. In both algal species, the increase in secondary metabolites under UV stress highlighted potential as a novel food source for human consumption, deserving further investigation.

Fuel cells represent an appealing avenue for harnessing eco-friendly energy. While their fuel supply traditionally stems from water electrolysis, an environmentally conscious approach also involves utilizing low-weight alcohols like methanol and ethanol. These alcohols, concentrated from sustainable sources within the enological by-product distillation process, offer a noteworthy contribution to the circular economy. This study delved into evaluating the efficacy of distillery fractions in powering methanol fuel cells. Beyond their energy-generation potential, the performed GC-MS analysis unveiled appreciable quantities of acetic acid resulting from the partial oxidation of ethanol. This revelation opens the door to intriguing possibilities, including the recovery and repurposing of novel compounds such as short-chain fatty acids (predominantly acetic acid), ketones, and aldehydes—establishing a link between sustainable energy production and the emergence of valuable by-product applications.

In Tunisia, the number of prickly pear seed oil companies is currently increasing. However, a large amount of prickly pear fruit by-products is discarded. Proper utilization of these by-products, in particular fruit peels, could lead to the obtaining of a new important source of nutraceutical compounds. This investigation was aimed at conducting a phytochemical screening and assessing the antibacterial properties of prickly pear peels cultivar ‘orange’. These samples were analyzed fresh and oven-dried at 45 °C to develop concepts for applications in the food industry as potential sources of fibers and antimicrobial “green” additives. The proximate compositions of both prickly pear peels were determined along with total phenolic compounds, carotenoids, and antioxidant activity. Free phenolic compounds were determined using liquid chromatography coupled with mass spectrometry. Furthermore, the antibacterial effectiveness of the prickly pear peel extracts was tested against selected foodborne pathogens. The highest concentrations of dietary fiber (22.7 g/100 g d.m.) and carotenoids 10.90 mg/100 g d.m. were observed in oven-dried prickly pear peels, which also showed the highest inhibition of the DPPH radicals. The antibacterial activities showed a relevant growth inhibition against Bacillus cereus and a partial inhibition against Staphylococcus aureus. Prickly pear peel is a neglected nutritional and antibacterial source that should be widely valued as food additive.

Water and fertilization management are the main concerns of farmers in order to achieve an economic yield and high fruit quality. This study evaluates conventional farmer's fertilization practices in commercial peach orchards (Regueb region) and sets suitable nitrogen (N), phosphorus (P), and potassium (K) supplies to improve yield and fruit quality. Different farmers' N-P-K supply practices (called FarmNPK) were applied during the different developmental stages of the growing season (S1 budburst and swelling; S2 flowering and fruit set; S3 fruit development; and S4 fruit ripening). Seven cultivars (Flordastar, Plagold5, Plagold10, Plagold15, Plawhite5, Plawhite10, and UFO3) were considered. Depending on cultivars and growth stage, the ranges of total NP-K supplies were 95-208, 44-84, and 67-103 kg ha- 1, respectively. Total fresh yield was quantified, and fruit quality (pomology, phenolic composition, main sugars, and organic acids) was determined in the mesocarp and exocarp. The results revealed that NPK supplies from 95-65-76 to 165-84-103 kg ha- 1 induced the highest yield that varied between 50 and 68 kg tree- 1, especially with high N supplies during S2. In all cultivars, high N and K supplies in S3 and S4 induced the best weight and fruit size, with the highest total soluble solid content in the fruit, while P supply appeared to be negatively correlated with total sugar content. Analysis of phenolic composition showed that flavan-3-ols varied between 209 and 7114 mg kg- 1 DW. In conclusion, the optimum supply of N, P, and K at the appropriate stages, mainly S2 for N supply, and S3 and S4 improved color and ensured appreciable quality.

This paper explores strategies to mitigate acrylamide formation in bakery goods, with a focus on using tartaric acid as an acid neutralizer in biscuit recipes. Initial analyses involved screening the asparagine content in various flours, aiming to encompass a wide range of samples, including those that presented substantial challenges. Subsequently, experimental biscuits were produced with various treatments (tartaric acid addition, steam release during baking, and both steam/acid). Results showed a correlation between asparagine content in flours and acrylamide formation. Tartaric acid was remarkably effective, achieving a 57%-87% reduction in acrylamide production. Colorimetric measurements assessment demonstrated that tartaric acid treatment reduced browning, while the aw (<0.15) was not affected even using steam during cooking. Sensory analysis indicated slight sour taste in acid-treated biscuits, but overall acceptability remained high. Texture analysis revealed improved friability, crucial for preventing oral mucosal lesion, especially in children's products. PCA highlighted the impact of treatments on variables like acrylamide content, color, water activity, and sensory attributes. The study suggests that using tartaric acid as a neutralizing agent is a solid strategy to mitigate acrylamide without compromising sensory qualities in biscuits. Further research will include exploring other acids, optimal dosage, and variations in flour composition.

The SCALIBUR project (Horizon, 2020) aimed to explore innovative solutions, including the use of black soldier fly larvae, for the bio-urban waste management. This research work describes the evaluation of the variability in water, proteins, fat, ashes, and carbohydrates present in the HO.RE.CA. food leftovers which were withdrawn from a local canteen over a 12-month period and the relationship with (i) the growth parameters of the larvae, (ii) the percentage of substrate reduction and the percentage of frass separated through the mechanical sieve at the end of the rearing process. HO.RE.CA. food leftovers are overall a suitable feeding substrate for larval rearing. Water contained in the HO.RE.CA. food leftovers was sufficient for larval rearing without resorting to further addition. As for water content, a seasonal trend was not observed, on the contrary, it was proved to be totally random. However, high amount of water (>80%) was correlated with higher larval mortality rate. The larval weight was significantly correlated to the amount of protein (r = 0.80; p <= 0.001) present in the substrate, and to a lesser extent to the amount of fat (r = 0.43; p <= 0.05). The feed conversion rate and bioconversion rate were both in agreement with literature data. The statistical test did not show any significant correlation between the amount of water contained in the initial fresh HO.RE.CA. food leftovers and the percentage of substrate reduction and the percentage of frass separated through the mechanical sieve at the end of the rearing process.

Numerous biochemical processes are involved in fruit maturation, such as ethylene production, phenolic compounds accumulation, and antioxidant enzymes production. Therefore, the aim of the present work was the evaluation of ethylene production, and the bioactive compounds change in the exocarp and mesocarp of five peach [Prunus persica (L.)] cultivars during three ripening stages, (1) early ripening (ER), (2) commercial maturation, and (3) full ripening (FR) in order to establish the best stage to harvest each peach variety. The experiment was applied to five peach cultivars growing within an arid bioclimatic environment covering the whole peach production season: two early cultivars, Flordastar and Early Maycrest; one variety of mid-season Rubirich; and two late cultivars, Sweet Cap and O'Henry. Ethylene production, phenolic compounds, and oxidative stress through antioxidant enzyme activities (catalase, peroxidases [PODs] Class III, and ascorbate-POD), malondialdehyde (MDA), and hydrogen peroxide (H2O2) production were determined in the exocarp and mesocarp of peach fruits. The results showed a significant increase in ethylene production during fruit ripening. However, a parallel decrease in the level of phenolic compounds as well as in antioxidant enzyme activities was observed. The FR stage was also characterized by an important accumulation of MDA and H2O2. In conclusion, important changes in fruit quality associated with the production level of ethylene were observed. Fruits harvested during the ER stage would be more suitable for delivering to distant markets and more appreciated by the peach industries due to their highest phenolic acid content, best antioxidant enzyme activities, and lowest oxidative stress indicator.

The QuEChERS approach was optimized for extracting cholesterol oxidation products in cheese, followed by LC-APCI-MS/MS analysis. Optimization of the method, including evaluations of saponification step, sample weight, and d-SPE purification resulted in good recoveries for each analyte, ensuring a reliable determination of these contaminants in cheese samples. In addition, the method was successfully validated by testing linearity of response, analytical limits (LOD and LLOQ), and precision. Sliced cheese samples wrapped in various packaging materials underwent a challenging test to simulate refrigerated storage conditions under fluorescent light, inducing photo-oxidative stress. The validated QuEChERS method revealed that only seasoned hard cow’s cheese showed an increase in the concentration of 7-ketocholesterol and its chemical precursors, 7β-hydroxycholesterol, and 7α-hydroxycholesterol, reaching levels of 0.45, 0.35, and 0.35 µg g −1 , respectively. Conversely, opaque packaging and the use of a double film were found to be effective in preventing the formation of COPs in cheese samples subjected to photo-oxidative stress, such as smoked cheese and melted cheese slices ( sottilette ). A trade-off must be found between ensuring cheese protection and meeting the consumer’s desire to see the product.

The aim of this work was the investigation of the effect of wastewater generated from the poultry meat industry on the irrigation of olive trees, during a short time period, in order to evaluate its impact on pomological criteria and olive oil quality. Olive trees were subjected to irrigation with different water qualities: (i) poultry wastewater (PWW), (ii) poultry wastewater diluted with tap water 50:50 (v/v) (PWTWW), (iii) rain-fed cultivation system (control). The results showed that PWTWW contains the optimal mineral proportions, leading to improved pomological criteria. However, the highest significant pulp oil content was obtained using poultry wastewater irrigation (69.51%), while this was 66.71% using diluted poultry wastewater, and 58.03 % for the control. Poultry wastewater irrigation yielded the best results in oil standard quality indices. In addition, an enrichment in oil total polyphenols content was achieved. The oil fatty acid profile was not affected following irrigation with poultry wastewater. Nevertheless, there was a significant increase in the contents of oleic acid and alcohols, accompanied by a decrease in total sterols. However, heavy metals accumulation was observed in both fruits and olive oil. In conclusion, our results suggest that among the three water qualities, poultry wastewater is the best alternative to improve olive oil quality.

Black soldier fly larvae are considered an alternative source of protein due to their high protein content and low environmental impact of farming. The effect of incorporation of black soldier fly larvae protein (87.6 & PLUSMN; 2.4 g/ 100 g content) on meat analogues textural characteristics was determined and compared with those of meat analogues prepared with other alternative sources of protein such as soy protein isolate and vital wheat gluten, while beef round, chicken breast, and a commercial plant-based meat analogue were used as reference matrices. Textural characteristics of the experimental meat analogues were used as response variables in robust regression models (R2 > 0.96) built to determine the main effects and interactions of proteins. Black soldier fly larvae protein decreased the textural characteristics of meat analogues as its amount in the formulation increased. The interaction of black soldier fly larvae protein with soy protein affected the hardness and chewiness of meat analogues, whereas the interaction with wheat gluten only affected their cohesiveness. Black soldier fly larvae protein can partially replace traditional proteins in meat analogues. The optimal incorporations of black soldier fly larvae protein in meat analogues which mimics textural characteristics of chicken breast and plant-based meat analogues were 6.7 g/100 g and 21.5 g/100 g, respectively.

This research paper focused on the monitoring of marine sites using mussels, which are highly valuable organisms in assessing environmental health. However, a significant challenge arises when determining the appropriate size of mussels for monitoring purposes. The objective of this study was to examine the levels of Cd, Pb, As, and Co in three different size classes of two mussel species, Mytilus galloprovincialis and Perna perna , collected from three sites along the Algerian coast, each exhibiting varying degrees of pollution. At each of the study sites, a total of thirty individuals from small, medium, and large size classes of mussels were collected during four different time periods. The mussels were then dissected, and the concentrations of Cd, Pb, As, and Co were measured in the entire flesh of the mussels using ICP-MS. Across the various study sites, the concentrations of cadmium, lead, arsenic, and cobalt ranged from 0.06 to 1.32 mg/kg, 0.09 to 12.56 mg/kg, 4.23 to 18.31 mg/kg, and 0.11 to 1.85 mg/kg, respectively. Interestingly, the distribution of these metals in the three different size classes of mussels followed a consistent pattern at all the study sites. Large mussels exhibited higher concentrations, while small and medium-sized mussels displayed lower levels. These findings highlight substantial spatial and temporal variations in metal concentrations within the studied sites.

This study investigated the functional properties and essential amino acid composition of proteins extracted from black soldier fly larvae which represent a good source of proteins (30.12% dry matter). The proteins extracted in alkaline conditions (pH 11) were then isolated using two different recovery methods, (i) ultrafiltration, and (ii) isoelectric precipitation. Ultrafiltration provided higher purity of proteins (96.42%) but a lower extraction yield (24.30%) compared to isoelectric precipitation which provided a protein purity of 76.02% and higher extraction yield (37.22%). All essential amino acids were present in adequate quantities for human requirements. The fraction of proteins obtained by ultrafiltration had significantly higher oil holding capacity and foaming capacity than isoelectrically precipitated proteins. The protein fractions obtained by ultrafiltration and isoelectric precipitation had oil holding capacity of 125.8% and 81.6%, while the foaming capacity was 141.9% and 114.3%, respectively. These technological functionalities can be used to improve human food characteristics, thus resulting in enhanced consumer acceptance. Industrial relevance: The food industry seeks alternative and sustainable sources of proteins, such as insect proteins, to reduce the environmental impact (i.e., greenhouse gas emissions). Consumers' acceptance is the main barrier to adopting edible insects in commercial applications. The acceptance increases when the insect proteins are incorporated in food products as ingredients rather than consuming the whole insect. Hence, this study focuses not only on extraction of proteins but also on functional properties of those proteins making it easier to target specific food formulations (i.e., whipped toppings), which require specific functionalities (i.e., foaming capacity and stability). The protein purity was increased by including an ultrafiltration step. The proteins obtained through the ultrafiltration method showed better oil holding capacity and foaming stability compared to proteins obtained by isoelectric precipitation. The strategies assessed in the present study help enhance the purity of larval proteins and improve their functional properties, thereby opening up new opportunities to incorporate this ingredient into targeted food formulations and improve consumer acceptance.

Microalgae and cyanobacteria represent a sustainable and valuable source of essential amino acids and bio-active molecules (e.g. poly-unsaturated fatty acids and antioxidants) which, if added to staple food, could enrich its nutritional profile and the human diet. In this study, two different composite mixtures were obtained by adding different percentages (1% and 2%) of Spirulina powder to "Italian type 1" semi-whole wheat flour (W = 300) after which the chemical, physical, alveographic, and rheological parameters were subsequently analyzed. Spirulina powder did not cause drastic changes at the rheological level when added up to 2%. Furthermore, the concentration of proteins significantly increased in the samples enriched with 1% Spirulina (3.17%) and 2% Spirulina (5.12%), while at the same time the gluten content decreased by 5.62% and 7.41%, respectively. The total amount of essential amino acids in the samples enriched with 1% and 2% Spirulina (48,209 and 55,286 mgaa/kgDW, respectively), was higher in comparison with 45,433 mgaa/kgDW of the control, and those concentrations were maintained after the baking process. Spirulina powder confirmed the hypothesis of being able to improve the supply of essential amino acids that is lacking in wheat flour. The next steps include an investigation into the sensory and liking characteristics of the product.