Browsing by Author "Issaoui, Manel"
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- Analysis of main and healthy phenolic compounds in foodsPublication . Delgado, Amélia; Issaoui, Manel; Chammem, NadiaBackground: In the last few decades, the media has been overwhelming the consumer with various dietary requirements that some of which lead to no avail. On the other hand, the Mediterranean diet, which stems from a very ancient lore, stands as one of the most effective diets whose conspicuous and positive results are still impacting the lives of many Mediterranean locals. The "Mediterranean Diet" is an umbrella term that is used to denote a plethora of natural ingredients used in the culinary tradition of the region, and which comprises but is not limited to olive oil, cereals, wine, fruits, dried fruits, and spices. MD components are known for being rich in antioxidant compounds. Polyphenols belong to the category of antioxidants that occur in the above-mentioned Mediterranean foods. Objective: The current review aims at presenting main classes of phenols from plant foods, their role as dietary components, and an overview on analytical methods for their extraction from food matrices, their separation, detection and quantification. Conclusions: The discrimination of phenols is not an easy matter, and several methods are described in the literature, mainly chromatographic methods, which are herein reviewed. In short, phenols are mainly found in vegetable foods in which the Mediterranean Diet is rich. The health effects of some phenols and analytical methods are herein revised. Highlights: Phenols or Phenolics is a designation corresponding to compounds that have one or more hydroxyl groups attached to a 6-carbon aromatic ring. Phenols in foods occur mainly as secondary metabolites of vegetables, often found in polymeric forms (polyphenols). Phenols from foods are mainly simple phenols (e.g., caffeic acid), flavonoids, the most varied and ubiquitous class (e.g., catechin, quercetin), stilbenes (resveratrol), lignans, and tannins. In addition to the wide range of polyphenols present in foods, the compounds are quantitatively and qualitatively distributed in a heterogenous way in the different compartments of the food matrix. This structural and compartmental diversity leads to an important variability of the physicochemical properties impacting otherwise the extraction of phenols. Total phenols are determined by the Folin Cioucalteau method, as described in European Pharmacopeaea.
- Bioactive phytochemicals from olive (Olea europaea) processing by-productsPublication . Delgado, Amélia; Chammem, Nadia; Issaoui, Manel; Ammar, EmnaThe olive sector is key in the Mediterranean countries and comprises olive oil extraction and table olive production, carried out by companies of different typologies and technological development. Due to increased awareness of the Food-Health-Environment Nexus, the popularity of olive oil has been steadily increasing worldwide, and consequently, more biowastes are produced (e.g., olive pomace and wastewaters). Comparatively to the olive oil industry, the table olives’ processing may generate highly variable amounts of wastewaters of different types, from close to zero waste, when olives are just dehydrated, as in Greek-style, to the serious environmental issues posed by the preparation of oxidized black olives (e.g., Californian-style). Most common industrial processes for olive oil and table olive obtainment generate biowastes that are pollutant and costly to treat. Such biowastes can be viewed as an environmental burden or a source for highly emanded chemicals, mainly due to their high content in phenolic compounds, which are highly valued by pharma and food industries, Therefore a growing number of publications and patents highlight the relevance of a circular economy approach in allowing increased profits through some innovation and process optimization. It is noteworthy that the circular approach aims at optimizing the resources (by re-using them and tackling waste) while minimizing the environmental impact of manufacturing operations (eco-economic decoupling). The current chapter focuses on olive by-products, presenting their compositions, highlighting the presence of certain bioactive compounds. We discuss herein prospective ways to valorize olive processing by-products in compliance with the 2030 agenda and with strict legislation on environmental protection. We believe that the information and proposed strategies are relevant to many stakeholders including smallholders in developing countries.
- Contribution of tocols to food Sensorial properties, stability, and overall qualityPublication . Delgado, Amélia; Al-Hamimi, Said; Ramadan, Mohamed Fawzy; Wit, Maryna De; Durazzo, Alessandra; Nyam, Kar Lin; Issaoui, ManelThis paper reviews the contribution of tocopherols and tocotrienols (tocols) to food quality as well as their bioactivity and health-promoting properties, which have attracted researchers and food technologists. Tocols are lipophilic phenolic antioxidants encompassing tocopherols that are characterized by a saturated side chain and tocotrienols with an unsaturated isoprenoid side chain. Tocols are natural constituents of several foods like dairy, vegetable oils, nuts, and grains. Their presence in foods, namely, as food additives, helps prevent lipid oxidation, which negatively affects the sensorial quality of foods, and even the nutritional value and safety. Supplementation of animals’ diets with tocopherols has proven its effectiveness in preserving fresh color and flavor of the meat. Although alfa-tocopherol displays much higher vitamin E activity than other tocols, health outcomes have been reported for tocotrienols, thus calling for more studies.
- Enrichment of white flour with spices positively impact safety and consumer acceptance of breadPublication . Issaoui, Manel; Nesrine, Mahfoudhi; Flamini, Guido; Delgado, AméliaAiming at increasing the nutritional value and sensory quality of bread, we assessed the enrichment of white flour with different levels of powdered cinnamon and pomegranate peel, through rheological, nutritional, aromatic, textural and sensory analyses. These extra ingredients were chosen for their richness in bioactive compounds, and they differently affected bread quality. In relation to raw flour, introduced ingredients slightly decreased moisture and protein content, while increasing ash, fibre and radical scavenging activity, which can be attributed to the sharing of aromatic compounds by cinnamon and pomegranate peel during the bread making process. When cinnamon was incorporated at 1%, the content of all furan derivatives was reduced up to 1/4 of initial value, 2-pentyl furan totally disappeared, and furfuryl alcohol was reduced to 2.1%. Despite enriched bread’s texture was slightly worse, it was still acceptable in sensory tests, as 150 interviewed naive consumers preferred the new product over the control.
- Enrichment of white flour with spices positively impacts safety and consumer acceptance of breadPublication . Issaoui, Manel; Nesrine, Mahfoudhi; Flamini, Guido; Delgado, AméliaAiming at increasing the nutritional value and sensory quality of bread, we assessed the enrichment of white flour with different levels of powdered cinnamon and pomegranate peel, through rheological, nutritional, aromatic, textural and sensory analyses. These extra ingredients were chosen for their richness in bioactive compounds, and they differently affected bread quality. In relation to raw flour, introduced ingredients slightly decreased moisture and protein content, while increasing ash, fibre and radical scavenging activity, which can be attributed to the sharing of aromatic compounds by cinnamon and pomegranate peel during the bread making process. When cinnamon was incorporated at 1%, the content of all furan derivatives was reduced up to 1/4 of initial value, 2-pentyl furan totally disappeared, and furfuryl alcohol was reduced to 2.1%. Despite enriched bread's texture was slightly worse, it was still acceptable in sensory tests, as 150 interviewed naive consumers preferred the new product over the control.
- Food composition databases: does it matter to human health?Publication . Delgado, Amélia; Issaoui, Manel; Vieira, Margarida; Saraiva De Carvalho, Isabel; Fardet, AnthonyFood provides humans with more than just energy and nutrients, addressing both vital needs and pleasure. Food habits are determined by a wide range of factors, from sensorial stimuli to beliefs and, once commanded by local and seasonal availability, are nowadays driven by marketing campaigns promoting unhealthy and non-sustainable foodstuffs. Top-down and bottom-up changes are transforming food systems, driven by policies on SDGs and by consumer’s concerns about environmental and health impacts. Food quality, in terms of taste, safety, and nutritional value, is determined by its composition, described in food composition databases (FDBs). FDBs are then useful resources to agronomists, food and mechanical engineers, nutritionists, marketers, and others in their efforts to address at maximum human nutrient needs. In this work, we analyse some relevant food composition databases (viz., purpose, type of data, ease of access, regularity of updates), inspecting information on the health and environmental nexus, such as food origin, production mode as well as nutritional quality. The usefulness and limitations of food databases are discussed regarding what concerns sustainable diets, the food ‘matrix effect’, missing compounds, safe processing, and in guiding innovation in foods, as well as in shaping consumers’ perceptions and food choices.
- Fortification of wheat white bread: assessing the suitability of Beta vulgaris trough technological, nutritional, and sensory evaluationPublication . Issaoui, Manel; Oueslati, Samia; Flamini, Guido; Romano, Anabela; Delgado, AméliaAs societies undergo shifts in dietary patterns, there is often an increase in nutrition-related issues. This is particularly evident in the case of wheat bakery products, which have evolved in an unsustainable way. The fortification of wheat flour with vegetables has emerged as a strategy to mitigate the imbalanced composition of white bread. The objective of this study is to address existing knowledge gaps regarding nutritional quality and technological characteristics of food-to-food fortified bakery products. A blend of Beta vulgaris powder (up to 5% of the total weight) was incorporated into commercial wheat white flour, and the resulting composition and technological parameters were analysed throughout the bread-making process, using standard methods (e.g., AAAC, ISO). The sensory assessment of the tested fortified baking products formulations was conducted. The 178 volunteer consumers noted the differences conveyed by B. vulgaris, but scored the taste and colour as acceptable (6 out of 9). Formulations containing moderate amounts of chard (e.g., 2%) were most appreciated. This study demonstrates that B. vulgaris can be employed to enrich white bread, particularly in minerals, such as calcium, magnesium, and iron, in a readily actionable manner that is well accepted by consumers. Furthermore, the use of flour blends contributes to mitigate the impact of fluctuations in wheat availability, thereby enhancing food security.
- Phenolic substances in foods and anticarcinogenic properties: A public health perspectivePublication . Lagana, Pasqualina; Coniglio, Maria Anna; Fiorino, Marco; Delgado, Amélia Martins; Chammen, Nadia; Issaoui, Manel; Gambuzza, Maria E.; Iommi, Candela; Soraci, Luca; Haddad, Moawiya A.; Delia, SantiThe interest in polyphenols from vegetable sources has been progressively increased because of the demonstrated correlation between their abundance in certain foods or food preparations of traditional importance and heritage, and the answer of anti-inflammatory strategies in hospitalized patients in the presence of polypehnol-rich foods (as a complementary therapy). Consequently, research involving the accessory role of polyphenols as anti-tumoral aids have been carried out with the aim of finding new additional strategies. The purpose of this paper to evaluate the role of phenolic compounds in foods with reference to health effects for human beings. The importance of these molecules has been evaluated by the health and safety perspectives in terms of: fight to cardiovascular diseases; prevention of chronic-degenerative disorders; general antioxidant properties; and anticarcinogenic features. Moreover, the role of polyphenols-rich foods as anticancer agents has been discussed with relation to two distinct "action plans" on the public hygiene level: the promotion of human health on the one side (for non-hospitalized and normal subjects), and reliable contrasting strategies in cancer patients.
- Phenols, flavors, and the Mediterranean DietPublication . Issaoui, Manel; Delgado, Amélia Martins; Caruso, Giorgia; Micali, Maria; Barbera, Marcella; Atrous, Hager; Ouslati, Amira; Chammem, NadiaPhenols or phenolics are a class of compounds that have one or more hydroxyl groups attached to a 6-carbon aromatic ring, they occur as plant secondary metabolites, having in common the antioxidant activity. Their average daily intake varies widely around the world. Many researchers consider coffee, tea, wine, cocoa products, fruits and vegetables as the main sources of polyphenols in different diets. However, spices and culinary herbs have been referred to as the foods richest in polyphenols. Despite spices and culinary herbs are used in small amounts as seasonings, their contribution to the dietary supply of phytonutrients should not be disregarded. A diet rich in a variety of polyphenols (and other phytonutrients) has potential health benefits, namely in the prevention of chronic diseases and cancer. In addition, flavor and color are the most important factors for the selection of food by consumers. A multitude of endogenous food compounds, including phenolics, are involved in food flavor. The presence of phenolic compounds in the food matrix has been mainly associated with the perception of bitter taste and tactile sensation of astringency. However, these compounds can also impact the color and aroma notes of fruits and vegetables. Thus, understanding the sensory impact of these substances and relationships with consumers' approaches towards phenolic-rich fruits and vegetables may help find strategies to increase the consumption of such foods. A well-known example of a tasty, healthy and sustainable dietary model is the Mediterranean Diet. In this study, we summarize the dietary intake of some polyphenols from different dietary patterns around the world and the contribution of natural phenolic compounds to the flavor of food and beverages, in particularly those associated to the Mediterranean Diet.
- Review of the role of fluid dairy in delivery of polyphenolic compounds in the diet: chocolate milk, coffee beverages, matcha green tea, and beyondPublication . Bhagat, Arpan R.; Delgado, Amélia; Issaoui, Manel; Chammem, Nadia; Fiorino, Marco; Pellerito, Alessandra; Natalello, SofiaDairy-based functional beverages have been a growing segment as consumer demands for health foods have shifted focus from simply enhancing lifespan to protecting health. Green tea is often limited in use because of poor bioavailability and disagreeable taste. However, milk is considered an ideal platform for the delivery of active polyphenolic compounds in green tea. Furthermore, the antioxidant enzymatic activity and antioxidant index of polyphenols in green tea have been known to be protected through interaction with dairy proteins inside the unstable intestinal environment. In addition, consumption of green tea infused with milk has been found to have a significant impact on reducing skin wrinkles and roughness in elderly subjects, through a decrease in lipid peroxidation and a concomitant reduction in oxidative stress. A similar affinity has been observed between antioxidants in coffee and milk proteins. Dark chocolate has been known to contain significant phenolic content and antioxidant activity. The activation of protein complex NF-kappa B, which is responsible for cell survival, was found to be significantly reduced upon consumption of cocoa with water, whereas consuming cocoa with milk had no effect on the bioavailability of the phenolic compounds in cocoa. The popularity of dairy as the source for polyphenol fortified beverages in the diet will be dictated by optimization of the technology for maximizing the bioavailability of the antioxidants.