In Vitro Bioaccessibility of Bioactive Compounds from Rosehip-Enriched Corn Extrudates.

The rosehip (Rosa canina L.) fruit has gained researchers' attention due to its rich chemical composition in vitamin C, phenols, carotenoids, and high antioxidant activity; meanwhile, polymers such as pea protein are generally recognized as exhibiting a protection role against the extrusion process. Corn snacks extrudates obtained by replacing corn flour with 10% R. canina powder (R) and 10% R. canina with pea protein (RPP) were evaluated for the physicochemical, textural, optical, and nutritional characteristics. A sample manufactured without R. canina powder was used as a control. Hardness, crispiness, chewiness, and solubility index (WSI) of the final extrudates were improved by addition of R. canina and pea protein powder (PP); meanwhile, b* (yellow/blue coordinate), C (chroma), and h* (tone) optical parameters were significantly different from the control sample (p < 0.05). Extrusion highlighted a negative impact on total phenols, carotenoids, vitamin C, and antioxidant activity extrudates, while PP exhibited a good protection against the extrusion process. In vitro digestion increased the bioaccessibility of vitamin C, folate, antioxidant activity, total phenols, and total carotenoids mainly on RPP extrudates.

Food Security during the Pandemic and the Importance of the Bioeconomy in the New Era

One of the biggest challenges in managing the food sector during a pandemic crisis is sustaining a robust food security system and adopting the right strategies in correlating the consumers’needs and requirements with those of food safety, the producers, the distribution chain, the economic environment, and waste management. The restrictions on people’s global movement, commodities, and services and the measures taken to reduce the spread of COVID-19 have disrupted food environments around the world and forced us to collectively redesign and optimize our systems using existing resources from a more sustainable perspective. This paper offers an overview of the implications of COVID-19 for the food supply chain and discusses several potential strategies for tackling short- and long-term adverse effects resulting from the pandemic.