Pickling and storage of caperberries (Capparis spp.)

 Caperberries (0.7–1.9 cm diameter), collected in June 1996, were pickled for 1 month in 5% and 10% brine. Some physical, chemical and microbiological analyses were made during their fermentation and storage. While lactic acid bacteria (LAB) increased during fermentation in 5% brine, they did not increase after 15 days in 10% brine. In some cases, total bacterial (TB) growth decreased. In both brines, yeasts/moulds and coliforms (except for 5% brine on day 15) were not present after 15 and 20 days, respectively. For both caper species, the most suitable salt concentration, for LAB activity was 5–10% NaCl, and the best length of fermentation with respect to product colour, flavour, acidity, pH and LAB activity in brine was 20–25 days. The texture was maintained well during storage. Acidity and pH were markedly affected by the concentration of brine. The quality of all samples was maintained with a 15% concentration of old or fresh brine during storage. The colour of the samples, especially those of C. ovata, stored with old brine was darker that of fresh berries. As no "off" flavour was observed, it was concluded that pickled caper berries can be stored in fresh brine with a 15% NaCl concentration.     

Influence of species,harvest date and size on composition of capers (Capparis spp.) flower buds

Physical and chemical properties of raw flower buds at three different sizes (x ≤ 8 mm, 8 < x ≤ 13 mm, x > 13 mm) of Capparis spinosa var. spinosa and Capparis ovata var. canescens harvested in June and August were determined. C. Spinosa buds were more firm and spherical than C. ovata. Water, crude fiber, crude oil, total carotenoids and starch values of species in both harvests increased as bud size increased. All materials contained high amounts of Na, K, P, Ca, Mg and Mn, but decreasing Mn in August. Small buds harvested in June were more suitable to processing for physical and chemical properties. Values of analyses were variously affected by species, size and harvest date.     

乳酸菌发酵剂制备白萝卜泡菜的研究

以乳酸杆菌发酵剂进行白萝卜泡菜的制备。利用植物乳杆菌B4、弯曲乳杆菌A8制备发酵剂并进行纯种发酵、半自然发酵萝卜泡菜,与自然发酵的萝卜泡菜的感观指标、活菌总数、乳酸含量、亚硝酸盐含量、发酵周期等指标进行比较。结果表明,采用直投式发酵剂B4、A8可明显提高发酵2d时泡菜汁中的活菌数量,且纯种发酵比自然发酵高出100倍以上;提高泡菜中乳酸含量;降低亚硝酸盐含量低于0.2mg/kg;缩短发酵周期至3d,且对泡菜的感观指标无明显影响。同时表明亚硝酸盐峰值与泡菜中活菌总数有一定的联系。     

Anti-proliferative activities,phytochemical levels and fruit quality of pepper (Capsicum spp.) following prolonged storage

Peppers are rich in health-promoting phytochemicals, which are involved in the defence mechanisms against cancer. To select a lead variety of pepper with anti-proliferative activity against colon cancer cells and liver cancer cells, high antioxidant activity, and high concentrations of capsaicin, flavonoids and phenolics, we compared these attributes in nine different pepper accessions belonging to Capsicum annuum and C. chinense. Quality parameters such as weight loss and total soluble solids content were tested as well. The different parameters were determined immediately after harvest and after prolonged storage and marketing simulation. A significant variation of these traits was detected among the accessions. C. chinense line 1745 had the highest antioxidant activity, the highest levels of capsaicin and flavonoids, a high and specific anti-cancer activity, and the lowest weight loss level during postharvest storage. It is proposed that line 1745 has potential for use as a source for health-promoting traits and should be further evaluated for use as a nutraceutical for the prevention and treatment of colon and liver cancers.     

Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective

There is currently much interest in the use of pseudocereals for developing nutritious food products. Amaranth, buckwheat, and quinoa are the 3 major pseudocereals in terms of world production. They contain high levels of starch, proteins, dietary fiber, minerals, vitamins, and other bioactives. Their proteins have well‐balanced amino acid compositions, are more sustainable than those from animal sources, and can be consumed by patients suffering from celiac disease. While pseudocereal proteins mainly consist of albumins and globulins, the predominant cereal proteins are prolamins and glutelins. We here discuss the structural properties, denaturation and aggregation behaviors, and solubility, as well as the foaming, emulsifying, and gelling properties of amaranth, buckwheat, and quinoa proteins. In addition, the technological impact of incorporating amaranth, buckwheat, and quinoa in bread, pasta, noodles, and cookies and strategies to affect the functionality of pseudocereal flour proteins are discussed. Literature concerning pseudocereal proteins is often inconsistent and contradictory, particularly in the methods used to obtain globulins and glutelins. Also, most studies on protein denaturation and techno‐functional properties have focused on isolates obtained by alkaline extraction and subsequent isoelectric precipitation at acidic pH, even if the outcome of such studies is not necessarily relevant for understanding the role of the native proteins in food processing. Finally, even though establishing in‐depth structure–function relationships seems challenging, it would undoubtedly be of major help in the design of tailor‐made pseudocereal foods.     

Effect of electrolyzed water treatments on the quality of hand- and machine-peeled yams (Dioscorea spp.) during cold storage

The effect of electrolyzed water treatment on the quality of yams by different peeling methods during cold storage was evaluated. The turbidity of the immersion solution increased with extensive storage time while total sugar of yams exhibited the tendency to lessen. The composition of free sugars ranged in the order of fructose>glucose>sucrose except for the samples processed by hand-peeling electrolyzed water and anhydrous storage. The machine peeling showed the suppression of microorganisms that was 1 log cycle lower than hand peeling except EW-2-S. In both hand- and machine-peeled treatments of immersion storage, the effectiveness of the suppression of microorganisms was in the order of 0.6% acetic acid (AA)>EW-1-S>EW-2-S. The results of sensory characteristics of hand-peeled yam were slightly higher than the machine-peeled yam. Overall acceptance of sensory characteristics were: the sample processed by electrolyzed water and hydrous treatment (EW-1-S, EW-2-S)>the sample processed by electrolyzed water and anhydrous storage (EW-1-NS, EW-2-NS)>the sample processed by 0.6%AA and hydrous storage (0.6%AA). The results show that electrolyzed water and hydrous storage is effective on the storage of yams.     

Antioxidant Activity of Nontocopherol Hazelnut (Corylus spp.) Phenolics

Hazelnuts were investigated for the presence of antioxidant compounds other than tocopherol. Hazelnuts from 2 regions were extracted with methanol:water (2:1; v/v). Extracts were subjected to either acid or alkaline hydrolysis but neither improved the separation quality during high pressure liquid chromatography (HPLC) analysis. Nonhydrolyzed extracts of hazelnut had greater antioxidant activity in comparison to hydrolyzed extracts. The 1st 10 minute eluent in the HPLC had greater antioxidant activity relative to the later eluting fractions. Gallic acid, p-hydroxyl benzoic acid, caffeic acid and/or epicatechin, sinapic acid, and quercetin were tentatively identified using HPLC.     

Evaluation of thermally-treated wood of beech (Fagus sylvatica L.) and ash (Fraxinus excelsior L.) against Mediterranean termites (Reticulitermes spp.)

Termite resistance of thermally-treated ash (Fraxinus excelsior L) and European beech (Fagus sylvatica L) against subterranean termites (Reticulitermes banyulensis) was evaluated. A laboratory no-choice feeding test following the standard EN 177 was performed to assess the efficacy of this thermo-modification against subterranean termites in the Mediterranean area. After 8 weeks period of exposure, results showed that durability against termites was slightly improved for thermally-treated beech wood, which was classified as moderately durable. However, in case of thermally-treated ash wood, samples were highly biodegraded by termites, revealing no increase in their durability and being classified as non durable.     

Tocopherols in rose hips (Rosa spp.) during ripening

BACKGROUND: Rose hips are used as a food ingredient and in health products. They are rich in various bioactive compounds such as carotenoids and vitamin C, but data on their vitamin E content (tocopherols and tocotrienols) are limited. In this study, four different species ofRosa were analysed for tocopherol and tocotrienol content during ripening in three different years. RESULTS: Only α‐ and γ‐tocopherol were found in the fleshy parts of the rose hips, and the tocopherol content and vitamin E activity varied depending on date of harvesting, species and year. The amount of vitamin E activity differed between species of Rosa and years, whereas the changes during ripening were relatively small. CONCLUSION: The choice of species must be considered if tocopherol content is to be optimised when rose hips are used as a food ingredient. Copyright © 2012 Society of Chemical Industry     

Commercial milling of suni bug (Eurygaster spp.) damaged wheat

In some wheat growing countries, considerable quantities of commercial wheat are rendered unusable in standard milling because of pre-harvest damage of the grain by protease-injecting insects. The possibility of mitigating the detrimental effects of bug damage by eliminating the mill streams of lower quality from straight run flour was investigated. The changes in the amount of damaged kernels by cleaning and washing prior to milling were also examined. Dry cleaning decreased the level of insect damage from 26.4% to 23.0%. A further improvement to 12.8% was obtained by removing the light-density bug-damaged kernels by washing. There were substantial differences among the mill streams of the commercial mill as evaluated by the standard and modified sedimentation tests and standard alveograph test. The best streams were those from the first, second, third and fourth reductions.     

Volatile oil composition of greek mountain tea (Sideritis spp.)

The composition of the essential oils of two species of the genus Sideritis (Labiatae) was investigated by gas chromatography-mass spectroscopy (g.c.-m.s.). Ca50 components were identified. The smell of the diluted oils closely resembled that of a beverage prepared from it in the Balkans, the so-called ‘mountain tea'’.     

Essential oil composition of Turkish mountain tea (Sideritis spp.)

The essential oil components of aerial parts from Sideritis bilgerana, Sideritis tmolea and Sideritis congesta were investigated by GC and GC–MS. The oil yields of dried plants obtained by hydro-distillation were 0.26, 0.33 and 0.83 (v/w), respectively. Fifty compounds representing 94.6% of the S. bilgerana oil were identified. The main ones were β-pinene (51.2%) and α-pinene (30.2%). Thirty-six components, representing 79.7% of the S. congesta oil were determined with high contents of muurol-5-en-4-a-ol (11.7%) and muurol-5-en-4-b-ol (33.0%). Fourty-four components were identified accounting for 89.6% of the S. tmolea oil. Major constituents were α-cadinol (21.9%), β-caryophylene (10.6%), calamenene (7.05%), muurrol-5-en-4-b-ol (7.05%) and α-pinene (5.1%). All oils consist of monoterpenic hydrocarbons, oxygenated monoterpenes and sesquiterpenes. Muurol-5-en-4a-ol and muurol-5-en-4b-ol, at high percentages, were distinct components of S. congesta.     

Classification and physicochemical characterization of mesquite gum (Prosopis spp.)

Under environmental stress conditions, mesquite trees can excrete a proteinaceous arabinogalactan gum that is similar to gum arabic. Given the application potential of this type of gums a classification procedure for the mesquite gum is proposed. The main physicochemical properties of the best-quality mesquite gum were determined and compared with those of gum arabic. Additionally, the composition and molecular changes induced by purification processes were recorded. One batch (157 kg) of mesquite gum was categorized by subjective assessment into three classes (MGA, MGB and MGC) from high- to low-quality. Approximately 17.5% was classified as top-quality gum. It was found that this class of mesquite gum has lower humidity, inorganic and tannins content than the other classes, or even than the gum arabic sample used as a reference. All of the mesquite gum classes have higher protein content and lower intrinsic viscosity than gum arabic. The purification processes were shown to reduce the content of lower molecular weight compounds that modify the interface properties of the gum. The results indicate that the proposed classification method can be used to select mesquite gum with physicochemical properties comparable to those of commercial gum arabic.