No abstract

The industrial by-product of blueberry juice, a source of fibre with antioxidant capacity was used to develop cookies. Dnce dried and ground the blueberries by-product, its composition and functional properties were analyzed and used to develop fibre enriched cookies. A central composite design was used to optimize the cookie formulation maximizing antioxidant and total polyphenol content varying fibre content (3-9 g/100 g), baking temperature (160-180 °C) and dough thickness (0.5-1.0 cm). Antioxidant capacity and total polyphenol content showed both a similar behaviour, increasing when fibre content increases. The increasing of dough thickness and baking temperature decreases the antioxidant capacity and total polyphenol content. Cookie with 9% fibre, 180 °C baking temperature and 0.50 cm dough thickness and cookie with 9% of fibre, 170°C baking temperature and 0.75 cm dough thickness showed maximum antioxidant capacity and polyphenol content with no significant differences between them; both cookies can be labelled using a fibre claim.

Dry coffee pulp obtained from the residue of the wet processing of Coffea arabica was used as a source of antioxidant dietary fibre to develop "high in fibre" salty cookies. Total phenolic content and antioxidant capacity (ABTS and ORAC) were quantified in cookies and physiological extracts from an in vitro digestion. Enriched cookies' phenolic content (94.42 ± 1.00 mg GAE/30g) and ABTS antioxidant capacity (1168.58 ± 23.50 µmol TE/30g) were found to be significantly higher than those of control cookies, ORAC antioxidant capacity remained similar. Physiological extracts after in vitro digestion showed higher values of total phenolic content (191.53 ± 9.29 mg GAE/30g) and antioxidant capacity (5617.49 ± 211.87 µmol TE/portion in ABTS and 3362.60 ±262.58 µmol TE/portion in ORAC), which were also superior to the antioxidant characteristics of the physiological extracts of control cookies. Cookies were evaluated by consumers who rated the degree of liking on tasting the samples under blind and informed conditions. Results indicated that label had effect on consumers' hedonic perception. Formulation of cookies with dry coffee pulp was successful; an acceptable product with functional properties was obtained.

The aim of this study was to evaluate production performance, carcass characteristics and nutritive value of meat of rabbits reared under the 2 prevailing feeding strategies in Uruguay. One week after weaning, 96 purebred V line rabbits were randomly distributed between 2 treatments: (T1) commercial pelleted food ad libitum and (T2) commercial pelleted food ad libitum plus fresh alfalfa ad libitum. Each treatment included 12 cages containing 4 individuals each (2 males and 2 females). Growth performance characteristics (live weight evolution, commercial food consumption and food/gain ratio) were evaluated. The consumption of alfalfa was not measured. Rabbits were slaughtered at a live weight of 2500 g and carcass characteristics were evaluated. Samples of meat and dissectible fat were analysed to determine intramuscular fat content at muscle L. dorsi, dissectible fat and intramuscular fat composition, minerals (Zn, Fe, Mg and Na), vitamin E and purines. Sensory evaluations were conducted to assess the effect of treatments on the consumer's perception of differences and the existence of attributes determining preferences. Differences between treatments were significant for total commercial food intake (23 356 vs. 20 930 g/cage; P<0.001) and feed conversion ratio (3.82 vs. 3.41; P<0.01) for T1 and T2 respectively. No significant differences were found in average daily gain, age at slaughter and carcass characteristics. There were no significant differences in the intramuscular fat content. The fatty acid composition of dissectible and intramuscular fat was affected by the inclusion of alfalfa in the diet increasing the linolenic acid content (1.82 vs. 3.28% and 2.29 vs. 5.15% for T1 and T2 at intramuscular and dissectible fat, respectively; P<0.001), and improving the n-6/n-3 relationship (8.60 vs. 5.82 and 11.58 vs. 5.64 for T1 and T2 at intramuscular and dissectible fat, respectively; P<0.001). There were no significant differences in vitamin E, Fe or Zn content between treatments, but differences were significant in Mg (22.5 vs. 24.4 mg/100 g for T1 and T2; P<0.05) and Na (44.1 vs. 48.2 mg/100 g; P<0.05). In the sensory evaluation, panellists significantly perceived differences between treatments with 95% confidence.

A by-product of blueberry juice industries was used as an ingredient to develop fiber-enriched cookies. The blueberry pomace, once ground and dried, was used as an ingredient in cookie formulation. A control cookie was elaborated as reference. Cookies were analyzed for composition and functional properties. The fiber content obtained in the fiber-enriched cookie allows it to be labeled as "high fiber" in the European Union and as a "source of fiber" in MERCOSUR. The fiber-enriched cookie presented highly increased values on the antioxidant capacity and the polyphenol content when compared against the control cookie. Sensory evaluation was performed. Acceptability of the fiber-enriched cookie reached a value of 5.3 in a nine-point hedonic scale. Further strategies should be necessary in order to achieve an acceptable product. Cookies were subjected to an in vitro digestive process. Results show that the cookies' phytochemicals are bioaccessible and potentially bioavailable. Therefore, eating this type of food would represent an increase in the amount of antioxidants ingested and redound to a health benefit. In addition to improving both nutritional and functional properties of cookies, the present development represents an innovative strategy for a more sustainable growth of fruit juice industries.

The aim of this work was to extract soluble dietary fibre from orange by-product, by testing four different green (non-contaminant, solvent free) extraction technologies: hot water (HW), extrusion + hot water (EHW), jet cooker (JC) and jet cooker + hot water (JCHW). Starting from orange pomace, the treatments were assayed and sample was separated in soluble and insoluble fractions. The processing and analysis of the soluble fraction was continued, through subsequent spray drying until obtaining a soluble fibre-enriched powder. Powders were analysed: dietary fibre, sugar profile and bioactive characterisation (total polyphenol content, antioxidant capacity). Through the application of these green technologies, it was possible to obtain a functional ingredient with soluble dietary fibre from orange by-product. EHW was the treatment that yielded the highest amount of soluble dietary fibre, the lowest content of glucose, sucrose and fructose, and the highest polyphenol content and antioxidant capacity.

The aim of this work was to obtain, by water extraction, antioxidant dietary fiber from orange juice byproducts. Extractions were performed to orange pomace powder (OPP) varying temperature (55, 65, 75°C) and time (30, 45, 60 min). Two fractions (sediment and supernatant) were obtained from the water extractions and extractable polyphenolic content, antioxidant capacity, total carotenoid content (TCC), and bioaccessibility were determined. Results showed that at 75°C and 45 min the best combination of antioxidant capacity for both fractions is obtained. Under this condition, the sediment is a potential source of antioxidant dietary fiber. Supernatant is rich in bioaccessible polyphenols, associated to soluble fiber as majority component of dietary fiber. Moreover, the water extraction increased the bioaccessibility of polyphenols and carotenoids contained in the OPP. Therefore, both fractions are a potential source of functional food ingredients and orange juice byproducts were entirely revalued. Practical applications The present study suggests an extraction method for orange juice byproducts. Following the principles of green extraction, the technique proposed consists of a water extraction (free of solvents), does not produce waste and is of easy industrial application. As a result, two potential food ingredients with different functional and technological properties are obtained. Therefore, orange juice byproducts are completely revalued and a solution for the management of these byproducts is presented. In addition, the two functional ingredients obtained in this study are a step in the right direction for the development of new functional food formulations.

This study aimed to determine the effect of the extrusion process on the nutritional and bioactive profiles of brewer’s spent grain (BSG), contributing to nutrition security by applying a circular economy concept. Response surface methodology was used to optimize the effect extrusion parameters (moisture content, screw speed, and barrel temperature ) had on BSG’s soluble dietary fiber, free glucose, and overall antioxidant capacity. Proximate composition analyses, amino acid profile, extractable polyphenolic content, and antioxidant capacity of BSG and brewer’s spent grain extruded under optimal conditions (BSGE) were carried out. Food safety was analyzed by their microbiological quality, gluten, and acrylamide content. Optimal extrusion conditions were 15.8% of moisture content, 164.3 revolutions per min and 122.5 °C. BSGE presented 61% more soluble dietary fiber than BSG, lower digestible starch, 0.546% of free glucose, and protein quality parameters mostly like those reported for egg, soy, and milk. Despite this, BSG’s overall antioxidant capacity was not improved after thermomechanical processing; BSGE had significantly higher extractable polyphenolic content in its alkali extracts, which were determined qualitatively by high-performance liquid chromatography quadrupole time-of-flight assay in its hydro-alcoholic acid extracts. Furthermore, although it is not gluten free, BSGE is a safe food ingredient with acceptable microbiological quality and no acrylamide.