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The results of PCA showed that these seed oils could be distinguished using some components however, C140, C160, C183, UFA and ECN 42 could not be used to discriminate among these seed oils. The results were suggestive of the proper nutritional qualities of the studied oils and their possibly being the potential sources of FAs for enriching the diets with α-linolenic acid and other functional compounds. © Association of Food Scientists & Technologists (India) 2019.Most of the population is dependent on supplemental products to reach the recommended level of omega-3 polyunsaturated fatty acid (ω-3 PUFA) intake. Thus, knowledge about the quality of ω-3 supplements is important for their safe consumption. In this work, attenuated total reflectance-Fourier transform infrared (ATR-FTIR) and nuclear magnetic resonance (NMR) spectroscopy were applied to assess the quality of fourteen commercial ω-3 supplements. Using ATR-FTIR data, we could identify whether ω-3 PUFA was esterified as either triacylglyceride (71%) or ethyl (29%) esters in ω-3 supplements. The type of esterification is rarely included in the product labels, although the consumer should have the right to choose which form of the supplement to consume. On the other hand, 1H NMR spectra were useful to determine the relative concentration of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids, and ω-3 PUFA in these commercial samples. Ethyl esters have higher concentrations of unsaturated fatty acids. The NMR results showed a good agreement between the obtained and declared DHA and EPA amounts on the product labels, except for one sample whose high level of ω-3 PUFA indicated it to be a vegetable oil-enriched supplement. Moreover, ω-3 supplements from Schizochytrium sp. microalgae oil revealed higher levels of DHA and ω-3 PUFA, but lower levels of EPA than fish oil. These findings indicate the need for a constant assessment of the quality of commercial products whose ATR-FTIR spectra could be routinely used for the evaluation of PUFA esterification, and NMR analysis could be used to provide advanced quantitative information on commercial ω-3 supplements. © Association of Food Scientists & Technologists (India) 2019.In this study, active poly lactic acid (PLA) films containing 0, 10, 20 and 40% w/w propolis extract (PE), as active agent, were developed. A high amount of phenolic content (PC) was measured in PE. The antioxidant effect of active PLA films was determined by measuring the PC of sausage slices after 0, 2 and 4 days storage at refrigerator. Results showed that phenolic compounds of PE were released from PLA films in quantities proportional to PE concentration. Disc diffusion test indicated that PE showed an inhibitory effect against Staphylococcus aureus and Pseudomonas aeruginosa bacterial species but was more effective against gram-positive species. PE containing PLA films had antimicrobial effect on S. aureus while in the case of P. aeruginosa, PLA/PE films needed polyethylene glycol (PEG)/CaCO3 content to show inhibitory effect. Addition of PE changed the tensile strength, elongation at break and elastic modulus of PLA films negatively. However, addition of PEG/CaCO3 improved the film mechanical properties and antimicrobial effect of films. © Association of Food Scientists & Technologists (India) 2019.Powdered soft drinks (PSDs), fortified with antioxidants such as ascorbic acid (AA), are normally controlled by titration or chromatographic methods. This study evaluated the feasibility of using near-infrared spectroscopy (NIRS) and multivariate analysis to predict AA contents in PSDs as an alternative not-destructive method. The AA content of sixty-seven samples of commercial fortified grape and passion fruit PSDs was analyzed by the standard method (titration) and showed significant variance between flavors within the same brand. In addition, 75% of the samples required from 0.3 to 10.2 more cups of grape than passion fruit flavor to supply the AA Reference Nutrient Intake for children and adults. Spectral and reference data sets were split into calibration and validation sets. Partial least squares regression models were built and validated for the determination of AA in both PSDs. The model’s basic statistics for grape flavor PSDs (RMSEC = 0.49 mg g-1, Rcal 2 = 0.84; RMSECV = 0.67 mg g-1, RCV 2 = 0.70; RMSEP = 0.50 mg g-1, Rpred 2 = 0.84), and that for passion fruit flavor PSDs (RMSEC = 0.24 mg g-1, Rcal 2 = 0.95; RMSECV = 0.56 mg g-1, RCV 2 = 0.76; RMSEP de 0.57 mg g-1, Rpred 2 = 0.72) indicated that NIRS-PLS methodology produced reasonable results. The limits of detection and quantification obtained showed that the method is useful to detect and quantify AA in the studied samples. A new set of grape drinks was used for external prediction and the RMSEP was 0.62 mg g-1, Rpred 2 was 0.72. BI-2493 chemical structure Based on the results, NIRS-multivariate analysis proved to be useful for quality control of AA in commercialized grape and passion fruit in PSDs and a faster, objective and environmentally friendly method alternative to standard methods. © Association of Food Scientists & Technologists (India) 2019.In the current study, we have comprehensively analyzed different kinds of pure honey which was produced in various areas in China according to δ13C-EA -IRMS (AOAC method 998.12) and δ13C-LC-IRMS (proposed by the Intertek laboratory in Europe) methods. As for the δ13C-EA -IRMS method, the study was confirmed that the C4 sugar of all authentic honey samples was qualified. Further inter-laboratory comparison experiments using the δ13C-LC-IRMS method found that all authentic honey samples had Δδ13C (‰) values within the naturally occurring range of ± 1‰ for Δδ13C (‰) fru-glu. However, about 70% samples had Δδ13C (‰) values outside the range of ± 2.1‰ for Δδ13C (‰) max., indicating that a large proportion of pure honey in China can’t pass the δ13C-LC-IRMS test, although these honeys were extracted from unadulterated sources. Based on the present findings, we consider that the δ13C-LC-IRMS method is not appropriate to reliably detect adulterated honeys with C3 sugars in China. © Association of Food Scientists & Technologists (India) 2019.