Effect of enzyme activity and frozen storage on jalapeño pepper volatiles by selected ion flow tube-mass spectrometry

Abstract: Samples of unblanched (fresh), stannous chloride-treated, or blanched jalapeño peppers were measured for real-time generation of lipoxygenase-derived volatiles during 10 min after tissue disruption. Volatiles were also measured before and after 1.5, 2.5, 3, 6, and 9 mo of frozen storage at −15 °C. The concentration of all lipoxygenase-derived compounds was significantly higher in unblanched jalapeño peppers compared to enzyme inhibited peppers. The maximum concentration of (Z)-3-hexenal, (E)-2-hexenal, and hexanal was detected at about 1.2, 1.5, and 1.5 min after tissue disruption, respectively. A decrease in (Z)-3-hexenal and an increase in dimethyl sulfide and methylbutanal occurred in blanched compared to stannous chloride-treated peppers due to heat. Frozen storage resulted in no major changes in the lipoxygenase-derived volatiles of whole and pureed blanched peppers after 9 mo. However, in whole unblanched peppers a gradual decrease of (Z)-3-hexenal, (E)-2-hexenal, hexanal, hexenol, and hexanol was observed over time; whereas in pureed unblanched peppers these compounds increased, reached maximum concentration, and then decreased. Similarly, the minor volatiles 2-pentenal, 1-penten-3-one, (E)-2-heptenal, (E)-2-octenal, and (E)-2-nonenal showed an initial increase followed by a decline in both whole and pureed unblanched peppers. Tissue disruption increased generation and degradation rates during frozen storage. The compounds (E,Z)-2,6-nonadienal, n-propyl aldehyde, 2-isobutyl-3-methoxypyrazine, and a mixture of terpenes decreased in unblanched and blanched frozen samples, while nonanal and methylbutanal increased only in unblanched samples. Practical Application: Data obtained in this study contribute to the understanding of the dynamics of lipoxygenase-derived volatile formation upon tissue disruption of jalapeño pepper. In addition, it contributes to generate knowledge on the effect of processing techniques, namely blanching and frozen storage, on the volatile profile of these peppers. This knowledge has applications in the manufacturing, product development, and quality control areas of the food industry as useful information to help in the designing and monitoring of processes aimed to obtain products with specific aroma characteristics. For instance, maximum levels of “fresh” and “green” aroma compounds are achieved rapidly during the first few minutes after pepper tissue is disrupted. The inhibition of enzyme activity shortly after this may help to maximize concentration of these aroma notes in the product. Frozen storage produces enzymatic and chemical changes in the volatile profile of unblanched peppers. The aroma profile of blanched peppers is more stable under frozen conditions, with a lower total volatile concentration.     

Evaluation of natural and synthetic compounds according to their antioxidant activity using a multivariate approach

The antioxidant activity of natural and synthetic compounds was evaluated using five in vitro methods: ferric reducing/antioxidant power (FRAP), 2,2‐diphenyl‐1‐picrylhydradzyl (DPPH), oxygen radical absorption capacity (ORAC), oxidation of an aqueous dispersion of linoleic acid accelerated by azo‐initiators (LAOX), and oxidation of a meat homogenate submitted to a thermal treatment (TBARS). All results were expressed as Trolox equivalents. The application of multivariate statistical techniques suggested that the phenolic compounds (caffeic acid, carnosic acid, genistein and resveratrol), beyond their high antioxidant activity measured by the DPPH, FRAP and TBARS methods, showed the highest ability to react with the radicals in the ORAC methodology, compared to the other compounds evaluated in this study (ascorbic acid, erythorbate, tocopherol, BHT, Trolox, tryptophan, citric acid, EDTA, glutathione, lecithin, methionine and tyrosine). This property was significantly correlated with the number of phenolic rings and catecholic structure present in the molecule. Based on a multivariate analysis, it is possible to select compounds from different clusters and explore their antioxidant activity interactions in food products.     

Programmed Cell Death in the Small Intestine: Implications for the Pathogenesis of Celiac Disease

The small intestine has a high rate of cell turnover under homeostatic conditions, and this increases further in response to infection or damage. Epithelial cells mostly die by apoptosis, but recent studies indicate that this may also involve pro-inflammatory pathways of programmed cell death, such as pyroptosis and necroptosis. Celiac disease (CD), the most prevalent immune-based enteropathy, is caused by loss of oral tolerance to peptides derived from wheat, rye, and barley in genetically predisposed individuals. Although cytotoxic cells and gluten-specific CD4⁺ Th1 cells are the central players in the pathology, inflammatory pathways induced by cell death may participate in driving and sustaining the disease through the release of alarmins. In this review, we summarize the recent literature addressing the role of programmed cell death pathways in the small intestine, describing how these mechanisms may contribute to CD and discussing their potential implications.     

Assessment of the Physicochemical Properties and Oxidative Stability of Kernel Fruit Oil from the Acrocomia totai Palm Tree

This study investigated the effects of variations in oil contents and fatty-acid composition, density, viscosity, acid values, saponification values, specific oxidative stability, and antioxidant concentration of Acrocomia totai kernel oil during fruit maturation. Fatty acids were quantified using ¹H nuclear magnetic resonance (NMR) spectroscopy, gas chromatograph-flame-ionization detector (GC-FID), and Fourier transform Raman (FT-Raman) spectroscopy analyses. The results showed that all physicochemical characteristics and oil composition changed during the ripening stage. The CG-FID analysis showed a reduction in the unsaturated fatty-acid content (from 78.8% to 22.1%), with a proportional increase in the saturated fatty-acid contents (from 21.6% to 77.9%). The difference in the fatty-acid composition was confirmed by analysis of the ¹H NMR and FT-Raman spectra. The degree of unsaturation was calculated to determine the oxidative stability of oil. These results suggest that the fruit's maturation contributes to the specific oxidative stability. The antioxidant concentration revealed higher contents of carotenoids in the ripe fruit (0.16 mg of carotenoid per 100 g_KERNEL) when compared to the unripe fruit (0.05 mg of carotenoid per 100 g_KERNEL). In the total phenolics analysis, there was no change in concentration over ripening time. These results show that kernel oil has physicochemical properties comparable with high-quality commercial vegetable oils, suggesting that it is a promising alternative to conventional vegetable oils.     

Estimation of physical and mechanical properties of agro-based particleboards by near infrared spectroscopy

Partial least square regression (PLS-R) calibrations based on near infrared (NIR) spectroscopic data were developed in order to predict mechanical and physical properties of agro-based particleboards. The panels were manufactured using Eucalyptus and Pinus wood particles and sugar cane bagasse. The following panel properties were evaluated according to standard methods: modulus of elasticity (MOE), modulus of rupture (MOR), internal bonding (IB) strength, water absorption (WA24H), and thickness swelling (TS24H) after 24 hours of immersion. NIR spectra information was measured on samples cut from each particleboard and correlated with their physical and mechanical properties by PLS-R to build predictive NIR models. The NIR models for IB, WA24H and TS24H presented satisfactory coefficient of determination (0.73; 0.72 and 0.75, respectively.) The key role of resins (adhesives), cellulose, and lignin for NIRS calibrations of mechanical and physical properties of the particleboards is shown. These models can be useful to quickly verify such properties in unknown agro-based particleboards.     

Influence of temperature,calcium and sucrose concentration on viscoelastic properties of Prosopis chilensis seed gum and nopal mucilage dispersions

Viscoelastic properties of two nontraditional hydrocolloid dispersions were evaluated. Prosopis chilensis seed gum was evaluated based on temperature (5–80 °C) and added CaCl₂ (0.07%), whereas nopal mucilage was evaluated based on temperature (5–80 °C) and sucrose concentration (0–20%). Viscoelasticity was tested by the small strain oscillatory shear test; storage modulus (G′), loss modulus (G″) and tan δ were reported. Prosopis chilensis and nopal dispersions behaved as weak gels (G’ > G’’) regardless of experimental condition. Raising temperature from 20 to 80 °C significantly increased G’. The gel structure was strengthened by adding CaCl₂ and G’ increased at 40 °C. The sucrose effect depended on concentration and temperature; at low sucrose concentrations, G’ modulus increased regardless of temperature level, but at high concentrations, it decreased at temperatures >40 °C. In conclusion, nopal and Prosopis chilensis dispersions show weak gel structure regardless of experimental condition. G′ increases as temperature increases, and these dispersions could be suitable for food applications requiring heat tolerance.     

Electrospun curcumin/polycaprolactone/copolymer F-108 fibers as a new therapy for wound healing

The application of fibers associated with drugs is a promising alternative to meet the clinical needs of tissue repair. Curcumin exhibits great cicatricial potential because it has numerous pharmacological properties. This research aimed to produce fibers of polycaprolactone and copolymer F-108 associated with curcumin and to evaluate in vivo their action on the process of wound healing. The fibers were produced by electrospinning technique and characterized by scanning electron microscopy (SEM), X-ray diffractometry (XRD), and fluorescence microscopy. They were applied in cutaneous wounds of rats for the analysis of photoacoustic permeation and histological study. The characterization showed that the electrospinning allowed the preparation of homogeneous material with curcumin. The fibers benefited healing of the wounds and allowed the permeation of curcumin at all stages. The use of PCL/F-108 fibers allowed the elaboration of a new curcumin delivery system, improving its bioavailability and action in the healing of excisional wound. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2020 , 137, 48415.