Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) is easily transmitted from person to person, which has fueled the ongoing pandemic. Governments in different countries have taken drastic actions such as complete lockdown. However, little attention has been paid to food safety and its potential linkage with the coronavirus disease (COVID-19) pandemic. SARS-CoV-2 spread from staff to food products or food surfaces is conceivable. At least, instead of consuming unpackaged or uncovered foods, consumption of boiled or canned foods processed at high temperatures should be preferred. Before consumption, consumers should clean the surface of canned foods. In addition to recommending or enforcing simple precautions, such as using masks, governments must conduct mandatory SARS-CoV-2 tests regularly and intermittently for personnel who handle food materials or supporting materials (e.g., plastic pouches). Local markets, such as those in Wuhan, which sell live animals and exotic foods for consumption, are a concern. Trade of exotic or wild animals, unhygienic marketplace conditions, and not cooking at high temperatures ought to be prohibited. The consumption of vitamins, minerals, and other food-derived compounds such as omega fatty acids is a prudent way to improve the performance of the immune system. In addition, nano-encapsulated materials with controlled release properties may be useful in protecting food products and packaging from SARS-CoV-2 contamination.

The objective of this study was to determine the effects of grape seed (GS) on the rheological and bread-making properties, antioxidant activity and phenolic composition of bread. Wheat flour was replaced with GS at levels of 2.5%, 5.0% and 7.5%. GS increased the dough development time at a level of 5.0% but did not change it at levels of 2.5% and 7.5%. The dough stability value increased from 6.4 to 12.3 min with the increase of GS content from 0% to 7.5%. Mixing tolerance index decreased from 41.1 to 6.4 Brabender Units Equivalent. Extensibility of dough containing GS was higher than that of the control dough. The antioxidant activities of the bread increased significantly with the increased GS substitution. Gallic acid and catechin content increased in the bread containing GS. It was concluded that GS could be added to the formulae to improve functionality of the bread.

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Walnut press‐cake, a rich source of phenolics, is a by‐product of walnut oil processing. In this study, the effects of walnut press‐cake on cake quality, health‐enhancing substances and antioxidant activity were determined. Wheat flour was replaced with walnut press‐cake at 0, 5, 10, 15 and 20% levels. Results show that specific volume, firmness, resilience, cohesiveness, chewiness, crust a, b and crumb L, b values reduced with increasing walnut press‐cake levels. However, polyunsaturated fatty acids, tocopherols, total phenolic content and antioxidant capacity of cakes increased. Antioxidant capacity measured by 2,2‐diphenyl‐1‐picrylhydrazyl and 2,2′‐azino‐bis (3‐ethylbenzothiazoline‐6‐sulfonic acid) assays of cakes prepared with 20% walnut press‐cake were 10.04‐ and 5.56‐fold, respectively, greater than that of the cake without walnut press‐cake. Cakes added with 15% walnut press‐cake to wheat flour had the highest scores in all sensory parameters. Walnut press‐cake can be successfully incorporated into cake formulation to improve sensory properties and antioxidant activity of the cake. Practical Applications Interest in walnut oil has increased during the past years due to its high polyunsaturated fatty acid content. Although walnut oil has been used in the food, pharmaceutical and cosmetic industries, there is no information about the use of walnut press‐cake. Walnut press‐cake is a rich source of bioactive compounds, and it is a new by‐product with potential use in the baking industry as a supplement. The results of this study provide guidance for the use of walnut press‐cake in the manufacture of cakes with higher sensory and nutritional quality.

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