Effects of pre-harvest supplemental chlorate on beef carcass and meat quality

Effects of feeding sodium chlorate on carcass quality, tenderness and color stability were evaluated. Heifers (n=64) were fed chlorate at either 0.01% or 0.05% of body weight (BW) in the last feeding or 0.01% for the last 5d before harvest, while control cattle received no chlorate. During the 12h period between feed withdrawal and transport to the harvest facility, the cattle were provided water containing either no sodium chlorate or sodium chlorate (approximately 30mM). Feed treatments at 0.01% of BW produced higher marbling scores than feeding 0.01% of BW for 5d. However, neither of these treatments produced marbling scores that were different from non-treated controls. Water supplementation increased tenderness in cattle fed 0.01% of BW for 5d, but decreased tenderness in cattle fed 0.05% of BW at the last feeding. Although tenderness differences existed, it is not clear whether or not they were caused by the feed or water treatments or by pre-existing variation in the cattle. Neither feed nor water supplementation affected color stability. These data suggest that chlorate preparations could be used to reduce pathogens without adversely impacting meat quality or display life. However, further research is needed to further substantiate these findings.     

Bioactive compounds and health-promoting properties of royal jelly: A review

Royal jelly (RJ) is an important functional food item that possess several health promoting properties. It has been widely used in commercial medical products, healthy foods and cosmetics in many countries. RJ has been demonstrated to possess numerous functional properties such as antibacterial activity, anti-inflammatory activity, vasodilative and hypotensive activities, disinfectant action, antioxidant activity, antihypercholesterolemic activity and antitumor activity. Biological activities of RJ are mainly attributed to the bioactive fatty acids, proteins and phenolic compounds. In consideration of potential utilisation, detailed knowledge on the composition of RJ is of major importance. The diversity of applications to which RJ can be put gives this novel food great industrial importance. This review summarises the composition, nutritional value and functional properties of RJ.     

In vitro evaluation of red and green lettuce (Lactuca sativa) for functional food properties

Lettuce (Lactuca sativa) is an important leafy vegetable consumed fresh or in salad mixes. We have compared the functional food properties of selected commercial red and green lettuce varieties grown under field conditions. Both lettuce cultivars were extracted with water at biological (38 °C) and room temperatures (22 °C) at pH 2. The residues from each extraction were further extracted, sequentially with methanol and ethyl acetate. The extracts were evaluated for their in vitro lipid peroxidation (LPO) and cyclooxygenase enzyme (COX) inhibitory activities. Amongst the extracts tested, all three extracts of red lettuce showed higher LPO and COX-1 and -2 enzyme inhibitory activities than did the green lettuce extracts. Red lettuce contained a single anthocyanin, cyanidin-3-O-(6″-malonyl-β-glucopyranoside) (1), which immediately converted to cyanidin-3-O-(6″-malonyl-β-glucopyranoside methyl ester) (2) and cyanidin-3-O-β-glucopyranoside (3) under laboratory conditions. Anthocyanins 1 and 2 inhibited LPO by 88% and 91.5%, respectively, at 0.25 μM concentration. Also, they inhibited COX-2 enzyme by 78.9% and 84.3% and COX-1 by 64% and 65.8%, respectively, at 5 μM. The chicoric acid (4), amongst other phenolics, such as quercetin glucoside, ferulic and caffeic acids, isolated from both green and red lettuce, showed 85.6%, 45.6% and 94% of LPO, COX-1 and -2 enzyme inhibitions at 50 μM, respectively. This is the first report of the LPO, COX-1 and -2 enzyme inhibitory activities of compounds 1, 2 and 4. The variation of phenolics in the red and green lettuces, and specifically the lack of anthocyanins in green lettuce, might account for the higher biological activity obtained with the red variety in our study.     

The influence of processing and preservation on the retention of health-promoting compounds in broccoli

ABSTRACT:  In this work the effects of common household practices such as chilling, freezing, and cooking on vitamin C retention in broccoli (Marathon cv.), as well as their influence on the release of sulforaphane upon enzymatic hydrolysis of glucoraphanin by the endogenous enzyme myrosinase, were investigated. When chilled at 6 °C and 95% R.H. for 35 d, broccoli showed a vitamin C and sulforaphane loss of about 39% and 29%, respectively, while storage at –18 °C for 60 d resulted in similar losses, but mainly due to the blanching step. Boiling, steaming, microwaving, pressure-cooking, and the combined use of pressure and microwaves were the cooking methods investigated. Boiling and steaming caused significant vitamin C losses, 34% and 22%, respectively, while with the other treatments more than 90% retention was observed. Sulforaphane was no more detectable after boiling or steaming, while pressure/microwave cooking did not cause any significant loss. The quantitative distribution of these moieties in the florets and stems of fresh and chilled broccoli was also investigated.     

UV-B辐射对植物营养及生物活性物质的影响研究进展

UV-B辐射作为一种重要的代谢调控手段,其辐射作用与植物体内多种组成成分的合成、积累及代谢密切相关,因此研究UV-B对植物体内主要营养物质及生物活性物质的影响具有重要意义。本文综述了近年来有关UV-B辐射（Ultraviolet-B radiation）对植物体内的基础营养物质（碳水化合物、脂类、蛋白质）和主要生物活性物质（氨基酸、多酚类、萜类、生物碱）影响的研究进展,并对领域内现有问题进行分析,对后续研究重点进行展望。以期指导后续有关UV-B的调控作用研究,为农业生产及农作物品质提升研究提供理论依据。      

Effect of 2, 4-epibrassinolide on main health-promoting compounds in broccoli sprouts

The combined treatment with 2, 4-epibrassinolide (EBR) (2, 20, and 200 nmol/L) and NaCl (0, 40, and 160 mmol/L) on the germination rate, fresh weight, contents of ascorbic acid and glucosinolates, activities of myrosinase and antioxidant ability of broccoli sprouts was investigated. The influence of EBR on the content of glucosinolates in broccoli sprouts varied with the concentrations of EBR and NaCl. The content of total glucosinolates and glucoraphanin in broccoli sprouts treated with 2 nmol/L EBR plus 40 mmol/L NaCl was increased by 86% and 85%, respectively, and the activity of myrosinase was significantly improved by 20 nmol/L EBR treatment with or without NaCl. In addition, the content of ascorbic acid was significantly increased after treatment with 20 nmol/L EBR, and the combined treatment with 20 nmol/L EBR plus 40 mmol/L NaCl significantly enhanced the accumulation of ascorbic acid when compared with the 40 mmol/L NaCl treatment alone. These results indicated that the combined treatment with 2 nmol/L EBR plus 40 mmol/L NaCl as well as EBR treatment solely at 20 nmol/L could be useful ways for selective increase of glucosinolates or ascorbic acid, the main health-promoting compounds in broccoli sprouts.     

Antioxidant compounds in green and red peppers as affected by irrigation frequency,salinity and nutrient solution composition

BACKGROUND: There is a need to encourage more sustainable agricultural practices, reducing inputs of water and fertilisers while minimising any negative impact on fruit quality. The effect of irrigation frequency, salinity and potassium and calcium fertilisation on the content of bioactive compounds and quality attributes of green and red peppers grown with and without substrate was evaluated. RESULTS: Low irrigation frequency and salinity improved the quality attributes (dry matter, soluble solids content and titratable acidity) of pepper. Low irrigation frequency increased vitamin C content by 23% in green peppers, while in red fruits it was not affected. In contrast, total carotenoids and provitamin A only increased in red fruits by 30% and 15%, respectively, as a consequence of low irrigation frequency. When the effect of potassium and calcium doses was investigated, it was shown that a high proportion of potassium increased the vitamin C, provitamin A and total phenolic content of red and green peppers, whereas pepper grown at low calcium doses, presented the highest content in carotenoids and provitamin A. CONCLUSION: Low irrigation frequency and fertilisation with high potassium and low calcium doses improved pepper quality increasing the content of bioactive compounds. Copyright © 2009 Society of Chemical Industry     

Phenolic compounds in potato (Solanum tuberosum L.) peel and their health-promoting activities

Potato peel (PP), a by-product of food processing industry, comprising 6–10% of tuber is mostly considered as a waste. Potato peel waste (PPW) can be utilised as a natural source of antioxidants that otherwise may create disposal-related problems leading to environmental pollution. Valorisation of PPW is a fascinating area of research and is in the interest of potato-based food processing industry. PP contains phenolic compounds (mainly chlorogenic, caffeic and ferulic acids), that are known for bioactivities. Phenolic acids from PP can be efficiently recovered by improving the efficiency of extraction methods. Phenolics extracted from PPW have an immense potential for utilisation as sources of antioxidant and functional components in food. PP extract (PPE) has been evaluated for protective (antioxidant, antidiabetic, hepatoprotective and antibacterial properties) effects and can be projected as a potential source of phenolic compounds beneficial for human health.     

乳酸链球菌素在生菜保鲜中的应用

Nisin的抗菌效果可以降低生菜表面一些微小创口被微生物侵染的机会,延长生菜的货架期,使其品质得以提升。通过实验发现当Nisin浓度≥0.04mg/g时,随保鲜剂浓度增加其保鲜效果的提升并不显著,因此可以确定Nisin用于生菜保鲜的最适浓度为0.04mg/g。     

Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing.

The effect of water- and steam-cooking on the content of vitamin C, polyphenols, carotenoids, tocopherols and glucosinolates, as well as on the antioxidant activity of broccoli, are reported. Flavonoids, phenolic acids, vitamins C and E, beta-carotene, lutein, and glucosinolates in domestically processed broccoli were quantified using high-performance liquid chromatography (HPLC) methods; total polyphenols were determined with Folin-Ciocalteu reagent. The antioxidant capacities of broccoli extracts were evaluated using the Trolox equivalent antioxidant capacity (TEAC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. The results indicated that steam-cooking of broccoli results in an increase in polyphenols, as well as the main glucosinolates and their total content as compared with fresh broccoli, whereas cooking in water has the opposite effect. Steam-cooking of broccoli has no influence on vitamin C, whereas cooking in water significantly lowers its content. Both, water- and steam-cooking of broccoli results in an increase in beta-carotene, lutein, and alpha- and gamma-tocopherols as compared with fresh broccoli. Similar effects of steaming and water-cooking of broccoli on their antioxidant activity were observed.     

Use of postharvest UV-B and UV-C radiation treatments to revalorize broccoli byproducts and edible florets

UV-B radiation (5, 10 and 15 kJ m^− 2) treatments, single or combined with UV-C (9 kJ m^− 2), were hereby firstly studied as bioprocessing tools to enhance bioactive compounds of broccoli byproducts (leaves and stalks) compared to edible florets during storage (72 h/15 °C). Leaves showed similar total phenolic content (TPC) and antioxidant capacity (TAC) than florets, and 2.5/14.5 higher glucoraphanin/glucobrassicin contents than florets. UV increased initial TPC and TAC of leaves/stalks up to 31–97/30–75 and 20–120/170–420%, respectively. UV-B10 + C induced the highest TPC increase (110%) in leaves while UV-B10 and UV-B10 + C led to the highest TPC of stalks after 48 h. UV-B10 + C increased (34%) glucobrassicin levels of leaves while UV-B15 and UV-B15 + C induced the highest glucoraphanin levels (131 and 117 mg kg^− 1) in florets after 72 h. Conclusively, single or combined postharvest UV-B and UV-C treatments can revalorize such agricultural byproducts and also add value to edible broccoli parts.Industrial relevanceThis work demonstrates the high potential of the use of postharvest treatments with UV-B and UV-C, optimized as single or combined treatments, to be used as bioprocessing tools to enhance the bioactive compounds of broccoli byproducts (leaves and stalks) being compared to edible florets. Thought this innovative application of this technology such agricultural wastes may be highly revalorized with a cheap technology leading to high production of health-promoting compounds with such eco-sustainable technology whose benefits can be even reach to the pharmaceutical industry.     

Extract of Salicornia europaea in fresh pasta to enhance phenolic compounds and antioxidant activity

Extract from Salicornia europaea was added to durum wheat fresh pasta. Sensory properties, cooking quality, microbiological stability, content in bioactive compounds and antioxidant activity, before and after pasta digestion were studied. The extract was obtained by ultrasound-assisted extraction. From the technological point of view the extract did not affect pasta dough and the cooking parameters and sensory properties of the enriched samples were found similar to the control pasta. No antimicrobial effect was exerted by the extract. From the chemical point of view interesting findings were recorded for pasta before and after digestion. Specifically, data of bioaccessible fraction of digested sample showed a significantly higher amount of total phenols and flavonoid content (11.52 mg gallic acid g⁻¹ and 0.55 mg quercetin g⁻¹ respectively) than digested control pasta (9.54 mg gallic acid g⁻¹ and 0.23 mg quercetin g⁻¹ respectively). The antioxidant activity of enriched sample also increased compared to the control pasta (6.20 vs. 2.50 μmoles FeSO₄ g⁻¹).     

The impact of extreme weather events on Salmonella internalization in lettuce and green onion

Salmonella internalization is an important issue in raw vegetable consumption because washing usually cannot remove or inactivate the internalized pathogens effectively. In this study, the impact of extreme weather events, drought and heavy rains, caused by climate change on the internalization of Salmonella Typhimurium was investigated. Two leafy green fresh produce, iceberg lettuce and green onion were chosen. Rhizosphere soil inoculation was conducted to mimic the contamination routes via soil and then root uptake. Most internalized S. Typhimurium were found in lettuce leaves and in the root portions of green onion under all three irrigation conditions (optimal, drought, storm). In general, high concentration of soil inoculation facilitated the internalization level in both lettuce and green onion. Under extreme weather conditions, the internalization of S. Typhimurium in lettuce occurred when the soil was contaminated with a high level of bacteria (8–9 log colony forming unit (CFU)/g soil) and under these conditions, the internalization level was higher than the lettuce grown at the optimal water condition, except with 8 log CFU/g contamination (storm). Under drought, the results showed high variation, but the level of internalization of S. Typhimurium in lettuce increased by 16 times (1.21 log CFU/g) and 27 times (1.43 log CFU/g) compared to the optimally irrigated group when the soil was contaminated with 8 log and 9 log CFU/g soil, respectively. Ten-fold increased internalization was observed in the over-irrigated lettuce leaves when the soil was contaminated with 9 log CFU/g soil. The green onion samples showed ~ 4 log CFU/g green onion of S. Typhimurium internalization when exposed to high level of contamination (> 7 log CFU/g soil), which is a much higher internalization rate than the lettuce (average 2–3 log CFU/g). However, from the green onion experiments, no apparent patterns of water stress that affect on the levels on the Salmonella internalization were observed.     

Bioactive compounds in lettuce: Highlighting the benefits to human health and impacts of preharvest and postharvest practices

Lettuce is one of the most commonly consumed leafy vegetables worldwide and is available throughout the entire year. Lettuce is also a significant source of natural phytochemicals. These compounds, including glycosylated flavonoids, phenolic acids, carotenoids, the vitamin B groups, ascorbic acid, tocopherols, and sesquiterpene lactones, are essential nutritional bioactive compounds. This review aims to provide a comprehensive understanding of the composition of health-promoting compounds in different types of lettuce, the potential health benefits of lettuce in reducing the risks of chronic diseases, and the effect of preharvest and postharvest practices on the biosynthesis and accumulation of health-promoting compounds in lettuce.     

如何有效保护红葡萄酒的颜色--同时提升醇厚口感和酒体结构?

葡萄皮中天然色素物质是非每位酿正因为在葡萄破碎开始时，大家（如EX、EXV、OE等）但同时有一点即当色素酒师们开始忙着进苹-乳发酵、陈酿及但不久却也发现您的口感 ——这又令呢？——简单地说，人们往往在注意某一方面的同时，却忽略了另一方面——事实上，后者与前者同样重要。换句话说，人们更注重如何有效的浸提葡萄皮中优质的多酚物质（最主要的是花青素和葡萄皮天然优质缩合单宁），却忽略了及时地保护已获得的极其珍贵的色素物质和补充天然不足的优质缩合单宁！——事实上，这二者是相互依存的。问题的提出总是有益的和有助于探…