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PURPOSE OF REVIEW: Global food production leads to substantial amounts of agricultural and food waste that contribute to climate change and hinder international efforts to end food insecurity and poverty. Food waste is a rich source of vitamins, minerals, fibers, phenolic compounds, lipids, and bioactive peptides. These compounds can be used to create food products that help reduce heart disease risk and promote sustainability. This review examines the potential cardiovascular benefits of nutrients found in different food waste categories (such as fruits and vegetables, cereal, dairy, meat and poultry, and seafood), focusing on animal and clinical evidence, and giving examples of functional food products in each category. RECENT FINDINGS: Current evidence suggests that consuming fruit and vegetable pomace, cereal bran, and whey protein may lower the risk of cardiovascular disease, particularly in individuals who are at risk. This is due to improved lipid profile, reduced blood pressure and increased flow-mediated dilation, enhanced glucose and insulin regulation, decreased inflammation, as well as reduced platelet aggregation and improved endothelial function. However, the intervention studies are limited, including a low number of participants and of short duration. Food waste has great potential to be utilized as cardioprotective products. Longer-term intervention studies are necessary to substantiate the health claims of food by-products. Technological advances are needed to improve the stability and bioavailability of bioactive compounds. Implementing safety assessments and regulatory frameworks for functional food derived from food waste is crucial. This is essential for maximizing the potential of food waste, reducing carbon footprint, and improving human health.

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Foodborne illnesses caused by consuming contaminated fresh produce not only pose serious public health risks but also lead to huge economic losses. Rockmelons (cantaloupes) have emerged as a recurrent source of disease outbreaks caused by foodborne pathogens, including Listeria monocytogenes, Salmonella, and Escherichia coli. The most common factor of the outbreaks was the microbial contamination of rockmelons at the farm, and subsequently, the pathogenic bacteria were transferred to the flesh during cutting and processing. One of the deadliest outbreaks occurred in the USA due to L. monocytogenes contamination of rockmelons which caused 33 deaths in 2011. Since then, several guidelines and recommendations have been developed for food safety management to reduce the microbial contamination of melons on farms and post-harvest operations. This article explicitly provides an updated overview of microbiological contamination, disease outbreaks, pathogens prevalence, and mitigation strategies to reduce public health risks due to the consumption of rockmelons.

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Both plant proteins and iron supplements can demonstrate high susceptibility to escape small intestinal digestion and absorption, hence are often present throughout colonic fermentation. Whilst colonic iron delivery may adversely affect the gut microbiota and epithelial integrity, nascent evidence suggests that pea proteins may possess beneficial prebiotic and antioxidant effects during gut fermentation. This study investigated the interaction between exogenously added iron and pea protein isolate (PPI) or pea protein hydrolysate (PPH) during in vitro gastrointestinal digestion and colonic fermentation. Results revealed that enzymatic hydrolysis mitigated the crude protein's inhibitory effects on iron solubility during small intestinal digestion. Colonic fermentation of iron-containing treatments led to an increase in iron bioaccessibility and was characterized by a loss of within-species diversity, a marked increase in members of Proteobacteria, and eradication of some species of Lactobacillaceae. Although these patterns were also observed with pea proteins, the extent of the effects differed. Only PPI displayed significantly higher levels of total short-chain fatty acids in the presence of iron, accompanied by greater abundance of Propionibacteriaceae relative to other treatments. Additionally, we provide evidence that the iron-induced changes in the gut microbiome may be associated with its effect on endogenous sulfur solubility. These findings highlight the potential trade-off between protein-induced enhancements in fortified iron bioaccessibility and effects on the gut microbiome, and the role of iron in facilitating colonic sulfur delivery.

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This study investigated the health-promoting effects and prebiotic functions of mango peel powder (MPP) both as a plain individual ingredient and when incorporated in yoghurt during simulated digestion and fermentation. The treatments included plain MPP, plain yoghurt (YA), yoghurt fortified with MPP (YB), and yoghurt fortified with MPP and lactic acid bacteria (YC), along with a blank (BL). The identification of polyphenols in the extracts of insoluble digesta and phenolic metabolites after the in vitro colonic fermentation were performed employing LC-ESI-QTOF-MS2. These extracts were also subjected to pH, microbial count, production of SCFA, and 16S rRNA analyses. The characterisation of phenolic profiles identified 62 phenolic compounds. Among these compounds, phenolic acids were the major compounds that underwent biotransformation via catabolic pathways such as ring fission, decarboxylation, and dehydroxylation. Changes in pH indicated that YC and MPP reduced the media pH from 6.27 and 6.33 to 4.50 and 4.53, respectively. This decline in pH was associated with significant increases in the LAB counts of these samples. The Bifidobacteria counts were 8.11 ± 0.89 and 8.02 ± 1.01 log CFU/g in YC and MPP, respectively, after 72 h of colonic fermentation. Results also showed that the presence of MPP imparted significant variations in the contents and profiles of individual short chain fatty acids (SCFA) with more predominant production of most SCFA in the MPP and YC treatments. The 16s rRNA sequencing data indicated a highly distinctive microbial population associated with YC in terms of relative abundance. These findings suggested MPP as a promising ingredient for utilisation in functional food formulations aiming to enhance gut health.

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Freeze-dried apple peel powder (Fd-APP) was subjected to in vitro digestion and colonic fermentation to evaluate the variations in its phenolic composition, bioactivities (antioxidant activity, α-amylase, and α-glucosidase inhibition), and fecal metabolic outputs. A total of 88 phenolics were tentatively identified, of which 51 phenolic compounds were quantitated in Fd-APP sample extracts before digestion, and 34 were released during subsequent phases of digestion. Among these, phenolic acids showed the highest bio accessibility index (BI) of 68%, followed by flavonoids (63%) and anthocyanins (52%). The inhibitory functions of Fd-APP extract against α-amylase and α-glucosidase pre- and post-digestion were moderate and ranged from 41.88 to 44.08% and 35.23 to 41.13%, respectively. Additionally, the antioxidant activities revealed a significant (p ≤ 0.05) decline during the in vitro digestion. However, the colonic fermentation stage presented different products where the intact parent phenolic compounds present in Fd-APP were utilized by gut microbes and produced various phenolic metabolites such as 3- hydroxyphenyl acetic acid (3-HPAA), ferulic acid (FA), 3-(4-hydroxyphenyl) propionic acid (3,4 HPPA) and 4- hydroxybenzoic acid (4-HBA). Furthermore, colonic fermentation of Fd-APP accelerated the production of short-chain fatty acids (SCFAs), with acetic acid being the most prevalent (97.53 ± 9.09 mM). The decrease in pH of fermentation media to 4.3 significantly (p ≤ 0.05) enhanced counts of Bifidobacterium (10.27 log CFU/mL), which demonstrated the potential prebiotic effects of Fd-APP. These findings indicated that the consumption of apple peel as a constituent of novel functional foods may support and protect the intestinal microbiota and consequently promote human health.

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This study investigated the prebiotic functions of Konjac root powder (KRP) when added to chocolate milk (ChM) enriched with 2% of free or microencapsulated lactic acid bacteria (FLAB or ELAB). The effects of different concentrations of KRP (0%, 2% and 4%) and refrigerated storage time on the physical, chemical and microbiological characteristics of this chocolate milk were examined. The results show that pH significantly declined (p < 0.05), while titratable acidity increased in all ChM samples with KRP and FLAB or ELAB during refrigerated storage. The pH values ranged from 6.0 ± 0.03 in samples enriched ELAB and 4% KRP to 6.33 ± 0.03 in ChM enriched with FLAB and 2% KRP. Viscosity of ChM was affected mainly by the added amounts of KRP and storage time. The largest viscosity (5500 cP) was observed in all samples containing 4% KPR on day zero and decreased significantly (p < 0.05) over storage time to reach 2800 cP in ChM samples containing 0% LAB and 4% KRP after 21 days of storage. Changes in LAB counts proved the initial hypothesis that KRP could act as prebiotics in the presence of LAB using chocolate milk as a carrier. The initial LAB counts in inoculated samples on day zero of refrigeration storage were not significantly different (p > 0.05) among all treatments. However, ChM enriched with 2% and 4% KRP and ELAB revealed significantly (p < 0.05) larger LAB counts (4.91 ± 0.78 and 5.0 ± 0.57 log CFU/mL, respectively) than the control (3.85 ± 0.55 log CFU/mL) after 21 days of storage.

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This study evaluated the viability of encapsulated Lactobacillus delbrueckii subsp. bulgaricus in chocolate during storage and in-vitro gastrointestinal transit. Flavonoid contents and short chain fatty acids (SCFAs) production during gastrointestinal transit were also assessed. Encapsulated L. delbrueckii subsp. bulgaricus survived well in chocolates >7 logs both after 120 days of storage at 4 °C and 25 °C, and during in-vitro gastrointestinal transit. The release of SCFAs through in-vitro gastrointestinal digestion and colonic fermentation revealed that probiotic-chocolates could be an excellent source of nutrients for the gut microbiota. Encapsulated probiotic in chocolates with 70% cocoa produced significantly (P < 0.05) more acetic, propionic, isobutyric, butyric and isovaleric acids than that with 45% cocoa. The bioconversion results of a specific polyphenol by L. delbrueckii subsp. bulgaricus exhibited that chocolate polyphenols could be utilized by probiotics for their metabolism. These findings confirmed that chocolate could be successfully fortified with L. delbrueckii subsp. bulgaricus encapsulation to improve health promoting properties of chocolates.

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The bioaccessibility of minerals during food digestion is essential in facilitating absorption and hence mineral bioavailability. Bioprocessing approaches have shown promising effects on Fe and Zn bioaccessibility in plant food matrices. In this study, lactic acid bacteria fermentation or enzymatic hydrolysis was performed on pea protein concentrates (PPCs) to investigate their effects on the bioaccessibility of fortified Fe and Zn salts. Simulated digestion studies revealed that enzymatic hydrolysis was more effective than fermentation. Phytase treatment significantly (P < 0.05) improved Fe3+ bioaccessibility by 5- and 12-fold during fasted and fed digestion stages, respectively. Combined phytase and protease hydrolysis led to a 6- and 15-fold enhancement of Fe3+ bioaccessibility during these stages. None of the bioprocessing approaches led to significant promotive effects on Zn2+ bioaccessibility during fasted or fed digestion. Results of this study show the potential of enzymatic treatment of PPC to significantly promote Fe bioaccessibility.

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Myo-Inositol hexakisphosphate or phytic acid concentration is a prominent factor known to impede divalent element bioavailability in vegetal foods including legumes. Both in vivo and in vitro studies have suggested that phytic acid and other plant-based constituents may synergistically form insoluble complexes affecting bioavailability of essential elements. This review provides an overview of existing investigations on the role of phytic acid in the binding, solubility and bioavailability of iron, zinc and calcium with a focus on legumes. Given the presence of various interference factors within legume matrices, current findings suggest that the commonly adapted approach of using phytic acid-element molar ratios as a bioavailability predictor may only be valid in limited circumstances. In particular, differences between protein properties and molar concentrations of other interacting ions are likely responsible for the observed poor correlations. The role of phytate degradation in element bioavailability has been previously examined, and in this review we re-emphasize its importance as a tool to enhance mineral bioavailability of mineral fortified legume crops. Food processing strategies to achieve phytate reduction were identified as promising tools to increase mineral bioavailability and included germination and fermentation, particularly when other bioavailability promoters (e.g. NaCl) are simultaneously added.[Formula: see text].

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This study investigated the possible linkage between spinach metabolic biomarkers and their safety and quality during minimally processing and storage. Spinach leaves were treated following the basic minimal processing practices treatments (minimally processed, whole washed, and whole unwashed) and packaged in plastic bags. Significant changes (p < 0.05) in various metabolites biomarkers, physical properties and microbial counts were recorded during the 15 days of refrigerated storage. The contents of vitamin C and polyphenols decreased by 47.82% and 31.62%, respectively, while pH increased from 6.21 ± 0.04 to 6.62 ± 0.04. Furthermore, physical examination revealed significant (p < 0.05) decline in greenness and crispness and increase in yellowness and brownness. Most importantly, CO2 increased gradually and the volatile compounds such as 2-methyl furan, 1-octen-3-ol and 3-octadien-3-one started to emerge after 8 days of storage, while (E)-2-pentenal, (E)-2-hexanal and (Z)-2-hexen-1-ol disappeared. These changes in volatile compounds correlated with the significant (p < 0.05) increase (4.93 log CFUg-1) in the microbial counts and hence can be considered as metabolite markers of quality and safety of spinach.

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The effects of legume protein fractions on Fe and Zn bioaccessibility remain equivocal to date, largely due to the protein's structure and the presence of anti-nutritional compounds. We administered Fe and Zn salts with legume concentrates consisting mainly of albumin or globulin from lupin, pea and faba to in vitro gastrointestinal digestion. Under the fasted intestinal state, faba globulins were found to enhance Fe2+ and Zn solubility compared to control salts without legume proteins. Meanwhile, other fractions had no effect or significantly lowered Fe and Zn solubility. Under the fed intestinal state, the presence globulins enhanced Fe solubility versus the control, where protein solubilization due to high bile concentration likely played a role in circumventing precipitation. The lupin albumin fraction significantly enhanced Fe2+ and Zn solubility, whilst other fractions generally reduced Zn solubility under fed state. Our results highlight the complex role of legume proteins towards Fe and Zn solubility.

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Campylobacter food poisoning is one of the major bacterial foodborne diseases resulting in numerous outbreaks worldwide. Particularly in Japan, one-fourth of the total food poisoning is caused by Campylobacter jejuni/coli. Raw and/or undercooked poultry meat and meat products are known as the main cause of campylobacteriosis. Consequently, effective and immediate actions are needed to eliminate or at least reduce campylobacteriosis. This study aimed at examining the Japanese food regulation system, comparing it with those in the USA and Australia, and making necessary recommendations for a better control of campylobacteriosis in Japan. The study was conducted by a thorough investigation of published literatures, governmental documents, statistical and epidemiological data and public information. The results led to recommendations that the Japanese food regulation authority should consider the following suggestions in order to control campylobacteriosis: 1) assess the Campylobacter safety at the end of processing stage of chicken supply chain based on risk assessment using quantitative/qualitative baseline data collected over Japan, 2) establish a national Campylobacter strategy, including specific campylobacteriosis reduction goals and criteria, and 3) provide the small food business operators with sufficient training and support to implement a Hazard Analysis Critical Control Points (HACCP) as an obligatory food safety requirement. It is acknowledged that it would be difficult to apply foreign regulations directly to Japanese food regulation system due to differences in food culture, regulation, industry structure, and data collection systems. Thus, flexible application is required. Finding and conducting effective Campylobacter control measures can decrease contaminated live birds and chicken meat in Japan, home to a unique food culture of eating raw and/or undercooked chicken meat called Torisashi such as sashimi, tataki and yubiki chicken. Consequently, potentially available research data may be instrumental in finding solutions for reducing campylobacteriosis. Eliminating Campylobacter food poisoning cases in Japan will be a significant achievement in ensuring Japanese and global food safety.

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Chocolates can be formulated as a functional food via enrichment with probiotics. However, the added probiotics must overcome the challenges of processing and storage conditions and the harsh gastrointestinal environment. The study aimed to overcome these challenges using two different formulations of cocoa powder as alternative encapsulants along with Na-alginate (A1 ) and Na-alginate and fructooligosaccharides (A2 ). Seven different probiotic strains were encapsulated individually using the new formulations and viabilities of these encapsulated probiotics were assessed prior to and after they were added to chocolates. The highest achieved encapsulation efficiencies were 93.40% for formulation A1 (with Lactobacillus casei) and 95.36% for formulation A2 (with Lactobacillus acidophilus La5). The encapsulated probiotics with the new formulations maintained higher viability than the recommended therapeutic level (107 colony forming unit [CFU]/g) for up to 180 and 120 days of storage at 4 and 25 °C, respectively. The tested encapsulants improved probiotics survival when subjected to thermal stress and maintained about 9.0 Logs CFU/g at 60 °C. Additionally, the viable numbers of probiotics in fortified chocolates showed higher than 7 Logs CFU/g after 90 days of storage at 25 °C. Both formulations exhibited significantly (P < 0.05) high survivability of probiotics (8.0 Logs CFU/g) during the in vitro gastrointestinal digestion. This study demonstrated that cocoa powder along with Na-alginate and FOS has the potential to be used as a probiotic encapsulating material, and chocolates could be an excellent carrier for the development of healthy probiotic chocolate products. PRACTICAL APPLICATION: The introduction of cocoa powder as an effective encapsulating agent to deliver probiotics could help the chocolate industry to develop healthy and attractive functional snacks for health-conscious consumers.

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Understanding of the mechanism of interactions between dietary elements, their salts, and complexing/binding ligands is vital to manage both deficiency and toxicity associated with essential element bioavailability. Numerous mineral ligands are found in both animal and plant foods and are known to exert bioactivity via element chelation resulting in modulation of antioxidant capacity or micobiome metabolism among other physiological outcomes. However, little is explored in the context of dietary mineral ligands and element bioavailability enhancement, particularly with respect to ligands from plant-derived food sources. This review highlights a novel perspective to consider various plant macro/micronutrients as prospective bioavailability enhancing ligands of three essential elements (Fe, Zn, and Ca). We also delineate the molecular mechanisms of the ligand-binding interactions underlying mineral bioaccessibility at the luminal level. We conclude that despite current understandings of some of the structure-activity relationships associated with strong mineral-ligand binding, the physiological links between ligands as element carriers and uptake at targeted sites throughout the gastrointestinal (GI) tract still require more research. The binding behavior of potential ligands in the human diet should be further elucidated and validated using pharmacokinetic approaches and GI models.

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In the present study, probiotic yogurt with Lactobacillus acidophilus LA5 and Bifidobacterium BB12 was produced via fortification with chickpea flour (0, 1, 2.5, 5% w/v). During refrigerated storage for five weeks, probiotics maintained a viable count above the minimum therapeutic level (106 CFU/g) in all yogurt types. Although there was no significant (p > 0.05) positive effect of chickpea flour on probiotic viability during storage, the addition of chickpea flour has beneficial effects on the viability of both probiotic species in the presence of gastric and intestinal juices, with 0.3% bile. This study also evaluated the physio-chemical properties of probiotic yogurt during storage. Some physicochemical properties of yogurt, such as water holding capacity and susceptibility to syneresis, were enhanced by the addition of chickpea flour. Hence, chickpea flour could be an attractive pulse ingredient in the production of probiotic yogurts for health-conscious consumers.

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Strawberry cultivar "San Andreas" was grown under ambient (400 ppm CO2, 25 °C) and elevated (950 ppm CO2, 30 °C) growth conditions. The strawberries were subjected to in vitro gastrointestinal digestion and colonic fermentation to examine the accessibility of polyphenols, vitamin C and folates in fresh and frozen fruits using HPLC-UV analyses. Results revealed that elevated CO2 and higher temperature enhanced the amounts of accessible bioactive compounds in strawberries. Bioaccessibility of pelargonidin-3-glucoside increased from 67% to 88% in strawberries grown under elevated growth. Fresh strawberries grown under ambient growth contained 93.09 ±â€¯6.2 µg/100 g folates and 18.55 ±â€¯0.5 mg/100 g vitamin C as bioaccessible fractions under fed state while, elevated growth enhanced soluble folates and vitamin C up to 188.63 ±â€¯7.5 µg/100 g and 30.48 ±â€¯0.3 mg/100 g, respectively. Fresh strawberries contained higher amounts of accessible micronutrients than frozen strawberries, while increased bile contents in intestinal fluid (fed state) facilitated the release of bioactive compounds to gastrointestinal fluid.

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BACKGROUND: The strawberry cultivars 'Albion' and 'San Andreas' ('SA') were grown under various combinations of day temperature (25 and 30 °C) and carbon dioxide [CO2 ] (400, 650 and 950 µmol mol-1 ) conditions. The influence of different growth combinations on the polyphenol, flavonoid, anthocyanin, antioxidant, and individual phenolic compound content of fresh strawberry fruits was studied. The content of individual phenolic compounds of fresh strawberry fruits was quantified using high-performance liquid chromatography - ultraviolet (HPLC-UV). RESULTS: Elevated [CO2 ] and higher temperature caused significant increases in total polyphenol, flavonoid, anthocyanin and antioxidants in both strawberry cultivars when compared with plants grown under ambient conditions. Results of HPLC-UV analysis also revealed that individual phenolic compounds of fruits were also increased with increasing [CO2 ] and temperature. However, the responses were significantly altered by the interaction of elevated [CO2 ] and higher temperature. The individual and interaction effects of [CO2 ] and temperature were also significantly cultivar dependent. The largest amounts of flavonoid (482 ± 68 mg kg-1 FW) and antioxidant (19.0 ± 2.1 µmol g-1 FW) were detected in 'Albion' grown at 30 °C and under 950 µmol mol-1 , and total polyphenol (3350 ± 104 mg GAE kg-1 FW) and anthocyanin (332 ± 16 mg kg-1 FW) in 'San Andreas' grown at 25 °C and 950 µmol mol-1 . CONCLUSION: Strawberry fruit was rich with polyphenols and antioxidants when grown under elevated [CO2 ] and higher temperature. There were also interactions between [CO2 ] and temperature affecting the fruits' content. An increase in the polyphenol and antioxidant content in strawberry fruits would be highly beneficial to human health. © 2019 Society of Chemical Industry.

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The mode of delivery of curcuminoids in the manufacture of curcuminoid-fortified buttermilk yoghurts was investigated. Curcuminoids were added prior to the addition of yoghurt cultures as powdered curcuminoids or curcuminoids pre-dissolved in ethanol and added to buttermilk prior to or after yoghurt manufacture. Only a small portion (4.6-7.7%) of the total added curcuminoids in yoghurts (299 mg/100 g) was bioaccessible after sequential exposure to simulated gastric and intestinal fluids compared to 10.9% when curcuminoids in ethanolic buffer were delivered. The total potential curcuminoid bioavailability (i.e. bioaccessible curcuminoids + curcuminoids converted by faecal bacteria) delivered in yoghurts was 19-34%, depending on the delivery formats, compared to 37% for curcuminoids delivered in ethanolic buffer. The addition of powdered curcuminoids into buttermilk prior to yoghurt fermentation had 33% total potential bioavailability. This study demonstrated the feasibility of preparing curcuminoid-fortified yoghurt for the functional food market.

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Australian produced pulse grains are exported worldwide, predominantly to developing countries where severe essential mineral deficiencies putatively subsist. An in vitro digestion model that simulates human gastric, intestinal and colonic digestion and fermentation, was used to examine the bioaccessibility of Fe, Mg, K, Ca, P, Zn, Mn, and Cu in commercially available cultivars of Australian field pea, lentil, and sweet lupin. The hull and dehulled seeds were prepared following a traditional cooking method, and quantities of bioaccessible minerals were assessed at each stage of in vitro digestion using ICP-OES elemental analyses. Results revealed that dehulled field pea (100 g dry weight) had the highest bioaccessible quantity of Fe (2.44 ± 0.73 mg), K (717.10 ± 56.66 mg), P (272.88 ± 9.30 mg), Zn (1.72.028 ± 0.28 mg), and Cu (0.41 ± 0.02 mg). Dehulled lupin was the best source of Mg (138.62 ± 1.53 mg) and Mn (1.28 ± 0.0.06 mg), and lentil hull showed the greatest Ca bioaccessible quantity (116.33 ± 16.73 mg/100 g dry weight). Additionally, the fed state digestion (11.7 mg bile/mL sample) increased the bioaccessibility of all elements significantly (P < 0.05) compared to fasted (1.95 mg bile/mL sample), except for Zn and Mn in lupin and lentils. These results demonstrated that dehulled seeds possess higher mineral bioaccessibility on a percentage basis compared with hulls, and that the fed state of in vitro digestion generally improved the mineral solubility significantly (P < 0.05). PRACTICAL APPLICATION: This research aimed to assess the prospective biological accessibility of various essential elements in three commercially available Australian pulses. Results of the study provided an insight into the contents of essential minerals in Australian pulses and illustrated the impact of traditional cooking of dehulled pulses on these minerals bioaccessibility. These findings will provide the consumers with information about some nutritional aspects of major Australian pulses.

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Date (Pheonix dactylifera L.) seeds are a valuable and abundant by-product with various potential food applications. Free polyphenols (FPPs) and bound polyphenols (BPPs) of date seeds from Deglet Nour variety grown in Australia were investigated using high-performance liquid chromatography-mass spectrometry. The FPP fraction contained the following main phenolic compounds per gram of date seed powder; procyanidin B1 (499.8 ± 7.8 µg), procyanidin B2 (288.6 ± 6.1 µg), catechin (167.6 ± 2.1 µg), epicatechin (39.44 ± 0.39 µg), and protocatechuic acid (1.77 ± 0.22 µg). Additionally, one of the 2 A-type dimers was confirmed as procyanidin A2 (24.05 ± 0.12 µg/g). A-type dimers have not been reported before in date seeds. The BPP fraction contained epicatechin (52.59 ± 0.76 µg/g) and procyanidin B2 (294.2 ± 3.7 µg/g), while several peaks exhibiting ESI- m/z of 153 indicated dihydroxybenzoic acid isomers including protocatechuic acid (2.138 ± 0.025 µg/g). These findings contributed to our knowledge of date seed phytochemicals and understanding of their contribution to the reported bioactivities.

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