• Energy Research

More healthy and sustainable food are nowadays desirable to improve human health and protect the planet’s resources. From this perspective, the aim of this study is to investigate artichoke (Cynara scolymus L.) by-products as a potential source of phenolic compounds and to use these compounds to design new fresh egg pasta formulation. Sustainable extraction was carried out using ultrasound-assisted extraction (UAE) and chemometric techniques, such as the Response Surface Methodology (RSM). UAE process parameters (temperature and time) and solvent composition (ethanol aqueous mixtures) were optimized using a three-level Box–Behnken design, in order to carry out the maximum yield in phenols. Under the optimal conditions (temperature: 60 °C; time: 60 min; solvent: 50% ethanol:water), the amount of phenolics (TPC) was 22.4 ± 0.2 mg GAE g−1 d.w., characterized mainly by dicaffeoylquinic acid (32.8 ± 0.6 mg CAE g−1 d.w.) and chlorogenic acid (14.1 ± 0.2 mg CAE g−1 d.w.). Hence, the polyphenols extract was used as an ingredient to design a new formulation of functional fresh egg pasta. Four recipes with soft wheat and semolina (P1 and P2) and with soft wheat alone (P3 and P4) were prepared. Compared with control pastas (P1 and P3), the enriched ones (P2 and P4) showed a higher polyphenol content, especially for P4 (1.86 ± 0.03 mg GAE g−1 d.w. for P1, 2.05 ± 0.02 mg GAE g−1 d.w. for P2, 1.92 ± 0.03 mg GAE g−1 d.w. for P3, 2.04 ± 0.02 mg GAE g−1 d.w. for P4). A high decrease in TPC was observed as a result of the cooking process, especially for the two control formulations (−71% for P1 and −70% for P3) in comparison with P2 (−64%) and P4 (−55%). At last, to assess the antimicrobial effect of artichoke by-products on fresh pasta and to monitor its spoilage, we used image analysis. Corresponding to a higher TPC content, P2 and P4 showed an extended shelf life of 16% and 33%, respectively, probably due to the antioxidant activity of artichoke. The new fresh egg pasta enriched with polyphenols extracted from artichoke by-products showed very good nutritional and technological characteristics, even after cooking, confirming the good potentiality of artichoke by-products in the design of new, healthy, and sustainable food products.

The great global challenge in order to achieve sustainable and inclusive growth over the coming decades is the promotion of the efficient use of resources, favoring a transition to a cleaner and circular economy [...]

Brewers’ spent grain (BSG) is the main solid by-product from the brewery industry, rich in valuable nutrients and bioactive compounds. The aim of this study was to valorize this by-product, recovering phenolic compounds from BSG using ultrasound-assisted extraction (UAE) and chemometric techniques, such as the response surface methodology (RSM). Therefore, UAE process parameters (temperature and time) and solvent composition (ethanol aqueous mixtures) were optimized using a three-level Box–Behnken design, in order to carry out the maximum yield in phenols. Then, the extract obtained under optimal conditions was characterized for the total phenolic content and antioxidant capacity (2,20-azino-bis(3-ethylbenothiazoline-6-sulphonic acid, ABTS, and 2,2-diphenyl-1-picrylhydrazyl, DPPH), and individual phenolic compounds were identified using HPLC-DAD. The results show the highest level of total soluble phenolic content (4.1 ± 0.1 mg GAE/g d.w.) at 80 °C, 50 min and 65:35% ethanol:water, with a high goodness of fit between experimental and predicted values (R2 = 0.987), and a high antioxidant potential (DPPH: 0.42 ± 0.01 mg TE eq/g d.w.; ABTS: 5.82 ± 0.04 mg TE eq/g d.w.). A comparison between the classic extraction techniques and the UAE with the same solvent showed an increase of 156% in the phenol yield. The characterization of phenolic profile revealed that ferulic acid (1.5 ± 0.2 mg/L), vanillic acid (0.78 ± 0.18 mg/L) and p-coumaric acid (0.12 ± 0.03 mg/L) were the prevalent ones. UAE coupled with RSM was a useful tool to inexpensively and quickly recover bioactive phenolic compounds from BSG, which can be used in the food, pharmaceutical or cosmetic industries.

High adherence to a Mediterranean diet (MD) is favourable for its sustainability and beneficial effects on health. The available questionnaires, according to the MD dietary pattern, include the assessment of moderate alcohol consumption; but some groups, such as young adults and pre-conceptional and pregnant women, are not allowed to consume it. The aim of this study was to validate a new short questionnaire (MedQ-Sus) excluding alcohol consumption, to measure the adherence to the MD and to evaluate the nutritional adherence to a sustainable diet. The Harvard validated questionnaire was used for the validation study. A total of 316 subjects (20 to 70 YOA) completed both questionnaires. A high Spearman correlation coefficient (rho = 0.69; p < 0.01) was found between the MedQ-Sus and Harvard scores; a statistically significant positive correlation was found for all eight food groups. The MedQ-Sus had a significant discriminative capacity between adherence and non-adherence to the MD (optimal cut-off point = 9.5, sensitivity 0.86, specificity = 0.65). A very high nutritional adherence to a sustainable diet was found in the subjects for olive oil (97%), dairy food (90%), fresh vegetables (89%), fish and fish products (73), fresh fruit (56%), and cereals and cereals products (42%). A very low adherence was found for legumes (22%) and meat and meat products (9%). The results showed MedQ-Sus is a valid and quick assessment instrument for the evaluation of the adherence to the MD in all population groups, and could also be useful to evaluate the nutritional sustainability of the diet.