28 ± 4.36 μg/g), total anthocyanin content (85390.80 ± 162.81 μg/100 g), and greater encapsulation efficacy (99.64 ± 0.16%) than those of FWB (3413.03 ± 20.60 μg/g, 64230.24 ± 441.08 μg/100 g, and 95.43 ± 0.14%, respectively). Total phenolic content and antioxidant activities of SWB and FWB decreased after the in vitro digestion. The reducing sugar released during the in vitro digestion from SWB and FWB decreased compared with their corresponding controls (SWC and FWC). FWB (IC50 = 73.46 μg/mL) exhibited stronger α-Amylase inhibitory activity than SWB (IC50 = 81.46 μg/mL). Different anthocyanins differed from binding affinities to bind with the active sites of α-Amylase via formation of hydrogen bonds. This study suggested whey protein encapsulated-blackcurrant concentrate might be an innovative food product with improved nutritional profiles. Both spray- and freeze-drying are potential options to this encapsulation.Whey proteins have very interesting properties including, high solubility in water, strong interactions with polyphenols, aggregation properties and are classified as GRAS. Here the application of whey proteins to improve food formulations is evaluated. In particular, the reduction of astringency in wine by whey proteins and peptides was assessed applying an analytical method based on determination of tannins. As shown previously for β-lactoglobulin (β-Lg) and β-Lg-Caseinomacropeptides fractions, here it was shown that hydrolysates interacted with polymeric polyphenols such as tannins which, led to their complexation and precipitation effectively reducing astringency. In addition, nanoparticles of β-Lg and sweet whey were produced by applying a method developed previously in our group based on heat induced denaturation which could consistently produce nanoparticles of 200-300 nm with high colloidal stability. Here further characterisation of β-Lg nanoparticles showed that addition of ethanol up to 28% led to nanoparticles destabilisation mainly due to a reduction in β-Lg overall charge. The application of centrifugal force above 863g led to the disruption of colloidal stability and β-Lg sedimentation. However, nanoparticles were stable to freeze drying conditions. Furthermore, it was shown that sweet whey could be used instead of β-Lg to produce nanoparticles of similar characteristics. These β-Lg nanoparticles formed nanocomplexes with resveratrol which, resulted in improved solubility and increased antioxidant activity under pasteurisation conditions. The isomerization from trans to cis and a protective effect of nanoparticles against some chemical changes that result in reduced activity could explain these results. Thus, whey proteins show promise in their application for improved formulations of food/beverages with bioactive ingredients.This paper aimed to survey the occurrence of six polyether ionophores (lasalocid, maduramycin, monensin, narasin, salinomycin and semduramycin) in pasteurized milk using a validated method by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS). For that, 40 samples of pasteurized milk, from seven brands, collected in six locations (supermarkets, grocery stores and greengrocers) in the metropolitan region of São Paulo and Campinas, São Paulo State, Brazil, were evaluated. Sampling included whole (18), skimmed (8) and semi-skimmed (10) milk as well as lactose-free (4) products. Only monensin antibiotic residues were found in the analyzed samples. This ionophore was confirmed in 45% of the samples and quantified in 32.5% at concentrations ranging from 0.1 to 0.27 μg kg-1. The positive samples were whole or semi-skimmed milk. Considering the levels of monensin reported in the present study and data on milk consumption in Brazil, an exposure assessment indicated that the intake of this antibiotic does not represent a risk to health.This research aimed to explore the effects of animal welfare information on consumers' hedonic and emotional responses towards milk. Two studies were conducted. For Study 1, participants (N = 101) were asked to fill out a questionnaire on attitudes towards animal welfare, in which a variety of factors including raising methods, quality of life, emotions, quality of the product, nutrition, price, and environment, were tested. For Study 2, participants (N = 63) tasted a milk sample (2% fat, standardized and homogenized) in two different conditions [1] blind (without any previous information), and [2] informed (with information stating that the milk was obtained from a farm with an animal welfare system in place). For Study 1, participants with higher milk consumption per week showed a higher agreement with positive animal welfare statements. For Study 2, the overall liking for the milk in the informed condition was significantly higher than that of the milk in the blind condition (7.4 vs. 6.8, using a 9-point hedonic scale). Participants had higher penalizations for the milk in the blind condition as they suggested that the milk's flavor, sweetness, aroma, and mouthfeel were not enough in the product. This research showed that animal welfare can be an important extrinsic factor in the consumers' hedonic and emotional responses towards milk. These findings can be useful for understanding consumers' behaviors towards animal welfare.Noni (Morinda citrifolia L.) has been recognized as an important herb for treating various physiological disorders worldwide. Fermented noni fruit juice, established as a novel food in European Union, is the most important noni product. However, the structure, functions and enzyme profiles of microbiome during fermentation remain unclear. The metatranscriptomic was used to comprehensively explore the active microbial community and key metabolic function.  https://www.selleckchem.com/products/blu-451.html  Acetobacter sp., Acetobacter aceti and Gluconobacter sp. were the major microorganisms and appeared in succession during fermentation. According to principal components analysis (PCA) of metabolism-related unigenes by KEGG database, the fermentation process was divided into three stages and almost completed at the end of the second stage. Furthermore, carbohydrate-active enzymes (CAZymes) and the expression of key enzymes in major metabolic pathways were analyzed systematically. Analysis by HS-SPME-GC-MS and odor active value (OAV) revealed that butanoic acid and hexanoic acid were the main volatile compounds for the unpleasant odor of fermented noni fruit juice.