Bologna sausage with added citrus fiber was improved nutritionally in fiber content and had decreased residual nitrite levels and a delay in the oxidation process as determined by TBA values and red color.Only TBA values and redness were influenced by storage conditions (light and darkness) mainly due to the oxidant effect attributable to light. In both cases these effects were minimized by the citrus fiber. Citrus fiber at all concentrations made the products harder and less springy and chewy. All samples had similar satisfactory quality scores except bologna with 2% citrus fiber, which had the lowest scores. Microbial growth was not modified by citrus fiber during storage.

The total phenolic content and antioxidant activity of methanolic, ethanolic and aqueous extracts of myrtle (Myrtus communis) leaves and berries were measured to find new potential sources of natural antioxidants. Total phenolic content was assessed by the Folin-Ciocalteau assay, while the antioxidant activity was evaluated by three methods: diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity assay, the reducing antioxidant power assay and β-carotene linoleic acid assay. The total phenol content of myrtle extracts ranged between 9.0 and 35.6 mg GAE per g extract. For each solvent, leaf extracts contained significantly higher amount of total phenolic compounds than berry extracts. All of the extracts presented antioxidant capacity assessed by the three methods, but at different levels depending on the concentration, the extraction solvent and the part of the plant used. Generally, leaf extracts showed higher antioxidant activities than berry extracts, while the overall antioxidant strength was in the order methanol > water > ethanol in leaf extracts and methanol > ethanol >water in berry extracts. The phenolic content exhibited a positive correlation with the antioxidant activity: DPPH assay showed the highest correlation (r = 0.949), followed by the reducing power assay (r = 0.914) and the lowest for the β-carotene linoleic acid assay (r = 0.722).

BACKGROUND The combination of the nutritional profile of almond milk with the benefits of probiotic bacteria is an interesting development to meet the demand for sustainable and health‐promoting food. Almond milk inoculated with probiotic Lactobacillus plantarum (ATCC8014) was spray dried and the almond, its milk, and powders were characterized physicochemically. Samples were characterized in terms of bacterial survival before and after atomization. Bacterial viability and total fatty acid changes were studied during 8 months’ storage at 4 and 22 °C. RESULTS Results showed adequate physicochemical properties and an optimal bacterial survival rate, maintaining almost the same values before and after the spray‐drying operation. A decrease was observed in the cell viability for samples stored at 4 °C. However, the cell count was maintained above the minimum level suggested (107 living cells) to allow potential probiotic functionality for 8 months. On the other hand, the count cell of powders stored at 22 °C was below the minimum level required after 6 months. The fatty acids profile was not significantly (P > 0.05) affected by storage time and temperature. CONCLUSION A new almond‐based‐product with probiotics was developed to meet consumer demands. Almond nutrients were recovered from almond milk powder and were found to be a good source of K and high in Mg and in monounsaturated fat. The viability of bacteria was assured during 8 months of storage at 4 °C and up to 6 months for samples stored at 22 °C. © 2020 Society of Chemical Industry

The aim of this work was to determine the total phenol (TPC), total flavonoid (TFC), tannins contents (TCs) and antioxidant properties of pomegranate (Punica granatum) peel powder coproduct (PPP) in view to its application in the food industry as ingredient. The antioxidant activity of the PPP was determined by means of four different antioxidant tests (2,2′‐diphenyl‐1‐picrylhydrazyl, ferric reducing power, ferrous ion‐chelating and thiobarbituric acid reactive substance) and the TPC, TFCs and TC were also determined. The PPP showed a content of TPC of 54.84 mg gallic acid equivalents/g sample; a TFC content of 42.36 mg rutin equivalent /g sample and a TC of 21.25 mg catechin equivalent/g sample. As regards the antioxidant properties, PPP has good antioxidant activity at all concentrations tested (0.2, 0.5, 1 and 10 g/L) and all methods used, but in general terms, this activity is lower than that shown by the positive control (butylated hydroxytoluene) used. PRACTICAL APPLICATIONS The pomegranate peel extracts could be suitable for applications on the food industry because they are an important source of phenolic, flavonoids and tannins compounds; indeed, the antioxidant properties of this extract could be very appreciated in a big number of food processing to avoid its spoilage during processing but also during storage period. Other important reason for their suitability is their natural origin, which consumers find comforting.