Nowadays, research on plant extracts has attracted increasing interest. The aim of this study was to compare phenolic profile, vitamin C, and carotenoid content, as well as the biological activities of five different rose species, including Rosa canina, R. corymbifera, R. micrantha, R. rubiginosa, and R. rugosa. These species had different morphological characteristics, with R. rugosa showing higher size of flower petals and higher weight of hips. The highest vitamin C content was found in hip extracts of R. rubiginosa and R. rugosa, which also showed the highest carotenoid amount. R. corymbifera showed the highest phenolic content. No significant antimicrobial activity of extracts containing phenolic compounds against different indicator strains could be detected. Cell monolayer integrity was not affected by treatments with the above-mentioned extracts of R. canina, R. micrantha, and R. rugosa at different concentrations for up to 24 h, while those of R. rubiginosa and R. corymbifera affected intestinal permeability at the highest concentration tested. The partial least squares regression analysis generated a predictive model correlating phenolic compounds with cell monolayer integrity, suggesting a relevant role for catechin, quercitrin, and p-coumaric acid. In conclusion, this study highlights how rose hips belonging to different species can have a diverse phenolic profile, differently influencing intestinal monolayer integrity.

Two cultivars of wild rocket (Diplotaxis tenuifolia), cv. Denver and Marte, were subjected to chemical determination of flavour-related constituents, sensory descriptive analysis, and measurement of liking by consumer test. Consumers evaluated rocket leaves both as a single ingredient and in a recipe formed by a roll of bresaola with also Grana Padano cheese. Sensory analyses showed that Marte was characterized by a more intense bitterness, hotness, and pungency, which corresponded to a higher total GSL content, mainly due to a higher level of dimeric 4-mercaptobutyl GSL. Five clusters of consumers were identified based on their liking scores. When tasting rocket leaves as a single ingredient, three clusters showed a higher liking for the milder cultivar, one cluster showed an opposite preference, while flavour attributes, such as bitterness and hotness, appeared as the main drivers of liking. Differences in liking were no longer found between the two cultivars when rocket leaves were evaluated in the recipe. Therefore, as rocket leaves are generally consumed as a part of a recipe with other ingredients instead of as a single ingredient, in the assessment of consumer preferences, it should not be neglected the influence of the way in which the product is consumed.

Among the strategies proposed to reduce the formation of acrylamide in bakery products, the use of asparaginase is considered one of the most promising, also due to its limited impact on the sensory quality of the final product. Asparagine, the key precursor of acrylamide that is selectively hydrolysed by the asparaginase treatment, is generally not considered a major contributor to the overall flavour and colour of baked foods. This study investigates the effect of three addition levels of the enzyme asparaginase (500, 750, 1000 ASNU compared to a not added control) and three different preparation conditions (without resting time and with 15 min resting time at 20 °C or 50 °C) on asparagine content in the dough and on the formation of Volatile Organic Compounds (VOCs) and colour of shortbread biscuits. Results showed that the addition of asparaginase, at all levels, markedly reduced the asparagine content in the dough, with limited effects on the VOC profile and colour. The examined preparation conditions significantly affected the VOC profile: the application of a resting time at 20 °C tended to promote the formation of VOCs through lipid oxidation while reducing the level of many MR-related VOCs. This last effect seemed to parallel the slight reduction of the browning index observed when the resting time was applied. Results suggest that the use of asparaginase does not markedly affect the VOC profile of shortbread biscuits, thus confirming its limited effects on sensory-related quality attributes of baked foods.

Kimchi, a traditional fermented product made primarily with Chinese cabbage, develops its characteristic flavor through microbial activity and a variety of ingredients. This study explores the incorporation of sea fennel (Crithmum maritimum L.), a halophytic plant rich in bioactive compounds and known for its distinctive aroma, into kimchi. Two fermentation methods were compared: spontaneous fermentation and fermentation using a defined starter culture of four lactic acid bacteria strains. Fermentation was conducted at 4 °C for 26 days, with samples monitored for up to 150 days. Parameters analyzed included pH, titratable acidity, microbial counts, organic acid concentrations, volatile organic compounds (VOCs), and sensory attributes. In the early stages, notable differences in acidity, microbial populations, and VOCs were observed between the two methods, but these differences diminished over time. Sensory analysis indicated similar overall characteristics for both prototypes, although the sea fennel’s aroma and fibrous texture remained perceptible at day 150. VOCs analysis revealed that the fermentation time significantly affected the composition of key aroma compounds, contributing to the final sensory profile. Sea fennel played a key role in shaping the VOC profile and imparting a distinctive aromatic quality. Both fermentation methods led to similar enhancements in flavor and product quality. These findings support the use of sea fennel as an aromatic ingredient in fermented vegetables and highlight the importance of fermentation optimization.

Chlorophyll pigments are thought to be responsible for the highly appreciated green color of unfermented Castelvetrano-style table olives, but no studies have considered the effects of a controlled addition of copper during storage or packaging at the industrial level. For this purpose, chlorophyll derivatives were analyzed in Nocellara cultivar table olives debittered industrially using the Castelvetrano method, via means of HPLC and MS analyses, following the addition of copper in alkaline brines stored at 4 °C for 3 months in 220 L barrels, and during the subsequent storage in acid brines in commercial 400 g packages at 4 °C for up to 18 months. The presence of copper in storage or in packaging brines both contributed significantly to maintaining the green color of the olives, which was associated with a specific pattern of chlorophyll derivatives, as evidenced by principal component analysis. Notably, re-greening was rapidly achievable also for olives that had yellowed for 18 months at a copper concentration below the limit of EU legislation. Finally, by means of PCA, we also demonstrated that a short-term thermic treatment can work as an accelerated predictive tool in determining the fate of chlorophyll derivatives.

The effects of asparaginase treatment and conditions of its use (enzyme dose and dough resting time) on the formation of heat-induced contaminants, namely, acrylamide (ACR) and 5-hydroxymethylfurfural (HMF), were investigated in wholemeal wheat biscuits. In addition, potential impacts on sensory-related quality attributes were assessed through instrumental analysis of colour, texture, and volatile organic compounds (VOCs). Three levels of asparaginase addition (100, 300, and 500 ASNU kg⁻¹ flour) were tested and compared with an untreated control, with and without the application of a 15 min dough resting step. Results confirmed the effectiveness of asparaginase in reducing ACR levels in the final biscuits, showing a dose-dependent response with reductions of up to 68% at 500 ASNU kg⁻¹ flour. A dough resting step tend to further lower ACR content. In contrast, asparaginase treatment did not exert a consistent effect on HMF formation, whereas dough resting tended to decrease it. Moreover, asparaginase addition at the highest dose reduced the level of several Maillard reaction-derived VOCs by approximately 30%. Overall, asparaginase treatment markedly reduced ACR formation while causing changes in some odour-active compounds in biscuits. Further sensory evaluation will be necessary to determine whether these changes are perceptible and may influence consumer acceptance.