This study investigated the chemical and functional characterization of propolis collected in southern Italy, in particular in Basilicata, a region rich in ecological and vegetative biodiversity. Sixteen samples of propolis, collected within a radius of 40 km from each other in the Basilicata region, showed significant differences between the chemical and functional parameters investigated: color index (L*, a*, b*; p < 0.05) and variation in chemical composition and antioxidant activities by ABTS and FRAP assays. In general, Lucanian propolis had a low content of waxes (p < 0.05) and a high content of resin (p < 0.05) and balsams (p < 0.05). The content of the total phenolic compounds and flavonoids was highly variable, as was the biological capacity. In conclusion, Lucanian propolis showed remarkable variability, highlighting significant diversification according to the geographical position and the diversity of the flora surrounding the apiary that the bees use as a source of resin. This study, therefore, contributes to the enhancement of the quality of propolis, laying the foundations for the production and marketing of propolis not only in the food industry but also in the pharmaceutical and cosmetic industries.

The aim of the present work was to evaluate and compare in vitro the antioxidant activity of raw, cooked and cooked–digested pork, beef and chicken burgers. The cooking process influenced the antioxidant capacity of the meat by decreasing the values of ABTS, FRAP and the content of free thiols. Conversely, a positive effect was observed after in vitro gastrointestinal digestion which increased the biological activity of the meat, characterised by greater antioxidant activity. The type of meat influenced the chemical composition and biological capacity of the burgers. In fact, both before and after the cooking process, beef burgers showed higher thiol content and, consequently, a higher oxidative stability of proteins than chicken and pork burgers. In vitro gastrointestinal digestion also improved the nutraceutical quality of beef burgers, which showed higher ABTS values and thiol content than pork burgers, which showed higher FRAP values. This work aims to support the potential of meat constituents as a natural antioxidant component that is essential to counteract the oxidative stress responsible for imbalances in the human organism and several cardiovascular diseases.

The aim of this study was to evaluate the influence of altitude on the phenolic content, antioxidant activity and mineral content of multifloral honeys collected in three different areas (plain, hill and mountain areas) of the Basilicata region. Our results show that the total phenolic and flavonoid contents and the multimineral profile were influenced by the altitudes of the different agro-climatic areas which are characterized by different soil characteristics and floral biodiversity. There was a negative correlation between altitude and total phenols, but there was a positive correlation between altitude and total flavonoids. Furthermore, altitude is closely related to antioxidant activities. Furthermore, the low correlations between antioxidant activities and polyphenols indicate that antioxidant activity is not only promoted by polyphenols but also by other biologically active substances (catalase, ascorbic acid and proteins) which contribute to the antioxidant activity of honey. This research demonstrates how different altitudes influence the analyzed parameters, confirming the uniqueness of honey with respect to the area of origin.

This study investigated the effects of dietary supplementation with Black Soldier Fly (BSF) wholemeal on the content of bioactive compounds in broiler chicken breast meat. The experiment involved 45 male Ross 308 broiler chickens randomly assigned to three dietary groups: control diet, control diet supplemented with 5% (HI5), or 10% (HI10) black soldier fly (BSF) wholemeal. The diets were administered for 35 days. The study found that higher levels of BSF wholemeal meal inclusion significantly improved creatine and carnosine levels, with increases of 22% and 26%, respectively, in the HI10 group compared to the control group. In addition, HI supplementation improved the fatty acid profile, significantly increasing the levels of EPA, DHA, and conjugated linoleic acid (CLA), while reducing the total PUFA and ALA levels. Antioxidant activity, measured using the FRAP and ABTS assays, was also significantly higher in the BSF-fed groups, particularly in the HI10 group. These results suggest that BSF wholemeal flour can improve the functional and nutritional qualities of chicken meat, thereby enhancing its potential as a sustainable ingredient in poultry diets.

The study investigated the chemical and functional characterization of propolis collected in southern Italy, in particular in Basilicata, a region rich in ecological and vegetative biodiversity. Sixteen samples of propolis, collected within a radius of 40 km from each other in the Basilicata region, showed significant differences between the chemical and functional parameters investigated: color index (L*, a*, b*; P<0.05), variation in chemical composition and antioxidant activities, by ABTS and FRAP assays. In general, Lucanian propolis had a low content of waxes (P<0.05) and a high content of resin (P<0.05) and balsams (P<0.05). The content of total phenolic compounds and flavonoids were highly variable, as was the biological capacity. In conclusion, Lucanian propolis showed a remarkable variability, highlighting a significant diversification according to the geographical position and the diversity of the flora surrounding the apiary of which the bees use as a source of resin. This study therefore contributes to the enhancement of the quality of propolis, laying the foundations for the production and marketing of propolis not only in the food industry, but also in the pharmaceutical and cosmetic industries.