Effect of High Hydrostatic Pressure (HHP) Treatment on Edible Flowers’ Properties

Edible flowers are increasing worldwide because they can improve the appearance, taste, and aesthetic value of food, aspects that the consumer appreciates. However, some of these are highly perishable and have a short shelf-life. To overcome these problems, high hydrostatic pressure (HHP) food processing might be applied, allowing producing high-quality food with enhanced safety and increased shelf-life. The application of HHP to vegetables has been extensively discussed and is already an industrial reality, but information on edible flowers is scarce and incomplete. Thus, in order to summarize the current knowledge on potential applications of HHP treatment in edible flowers and to determine the effect of this treatment on physical (e.g., color and texture) and nutritional characteristics as well as on microbial and enzymatic inactivation, a literature review was performed. It was stated that broccoli and cauliflower (inflorescences, usually not considered by consumers as flowers) have been the most studied, existing few information for other edible flowers. Thus, much more works are needed to better understand the effect and mechanisms behind HHP, and to define the adequate technological conditions for each flower.     

Effect of dynamic high-pressure microfluidization at different temperatures on the antigenic response of bovine β-lactoglobulin

The antigenic response of β-lactoglobulin (β-Lg), treated by dynamic high-pressure microfluidization (DHPM) at different temperatures, was determined by an indirect competitive enzyme-linked immunosorbent assay using polyclonal antibodies from rabbit serum. DHPM treatment causes changes in the protein structure and may influence the antigenicity of β-Lg. DHPM treatment of β-Lg at 90 °C showed significant effects with the antigenic response of 5.2 μg mL⁻¹ (untreated), 45 μg mL⁻¹ (40 MPa), 79 μg mL⁻¹ (80 MPa), 132 μg mL⁻¹ (120 MPa), and 158 μg mL⁻¹ (160 MPa). In combination with temperature treatment (70–90 °C), the antigenic response enhanced as the temperature increased at 160 MPa. The β-Lg antigenicities were about 14, 108, and 158 μg mL⁻¹ at 70, 80, and 90 °C, respectively. However, the influence of DHPM pressures on the antigenic response of β-Lg standards was different. DHPM modified β-Lg standards showed a remarkable increase in antigenicity when treated to 80 MPa. Above 80 MPa, the antigenic response decreased.     

Calcium Addition,pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties

Soybean protein isolates (SPI) represent an important source of proteins that are used to prepare oil-in-water (o/w) emulsions. The influence of an innovative treatment (high hydrostatic pressure, HHP) combined with calcium addition at different pH levels and protein concentrations on the formation and stability of o/w SPI emulsions was evaluated in this work. When applied separately, calcium addition or HHP treatment produced different effect at pHs 5.9 and 7.0. Calcium addition led to stable emulsions with decreased flocculation index (FI) at pH 5.9 and low protein concentration (5 g L^?1), whereas at pH 7.0, this effect was observed at high protein concentration (10 g L^?1). In these conditions, calcium would favor the arrival of big aggregates to interface, which would be modified and adsorbed during homogenization. Treatment with HHP decreased FI and stabilized emulsions during storage at pH 7.0 (but not at pH 5.9) when prepared from 10 g L^?1 protein dispersions. In these conditions, protein unfolding due to HHP-induced denaturation, and high ζ-potential would be responsible for emulsion improvement. Combination of calcium addition and HHP treatment impaired both formation and stabilization abilities of SPI at both pHs. Bridging flocculation was enhanced in these samples while interfacial protein concentration and percentage of adsorbed protein were increased. Thus, soybean proteins that were subjected to combined calcium addition and HHP treatment exhibited a great ability to associate each other, what can be useful to improve other functional properties such as gelation.     

Effect of antibacterial treatments and natural chemicals on the quality and safety of marinated raw crab paste during storage at −20°C

The effects of antibacterial treatments and several natural chemicals on the quality and safety of crab paste during storage at −20°C were investigated. All antibacterial treatments significantly reduced the bacterial total viable count (TVC) of swimming crabs, with sodium hypochlorite (NaClO) combined with ultrasonic cleaning having the best effects. Four chemicals significantly inhibited the increase in TVC, pH, and the accumulation of total volatile basic nitrogen (TVB-N) compared to controls, and their combined treatment had synergistic effects. The L ₉(3 ⁴) orthogonal experiment showed that the optimum combination was A₁B₃C₃D₂ (i.e., 0.1 g kg⁻¹ nisin, 0.4 g kg⁻¹ ε-polylysine hydrochloride, 0.3 g kg⁻¹ tea polyphenol, and 0.5 g kg⁻¹ citric acid). The TVC, TVB-N concentration, and pH in A₁B₃C₃D₃-treated samples remained far below the maximum acceptable limit for good-quality marinated, raw, aquatic animal product after 12 months of frozen storage at −20°C. Furthermore, the combined treatment (A₁B₃C₃D₃) significantly inhibited the reproduction of foodborne pathogenic bacteria and spoilage bacteria. The antibacterial treatments and natural chemicals reduced foodborne pathogenic bacteria and inhibited microbial spoilage, and therefore maintained the quality and safety of crab paste during frozen storage. Antibacterial treatments and natural chemicals could be commercially utilized to maintain the quality and safety of crab paste.     

Calcium Addition,pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement

Calcium addition to soybean protein dispersions increases nutritional value but harms functional properties, such as protein solubility and colloidal stability. The high hydrostatic pressure (HHP) treatment can reverse those effects. The aims of this work were to evaluate the influence of pH and protein and calcium concentration on HHP solubilizing/stabilizing effect and to characterize the physicochemical properties of HHP-stabilized species. Proteins without calcium addition were stabilized by HHP at both pHs. However, calcium-added proteins behaved differentially: at pH 5.9, the effect was verified only at low protein concentration, whereas at pH 7.0, the effect was verified under both assayed protein concentrations (5 and 10 g L^?1) and with a higher magnitude in calcium-added samples. Moreover, at pH 7.0, the effect was independent of the order of calcium addition and HHP treatment, whereas at pH 5.9, the effect was smaller when calcium was added after HHP treatment. At both pHs, the solubilizing/stabilizing effect of HHP on soybean proteins seemed to be largely dependent on the decrease in the size of protein species. The smaller the size, the greater the amount of protein that remained in dispersion after intense centrifugation (10,000g, 20 min, 4 °C). Although the effect of HHP consisted, at least in part, of stabilizing insoluble protein, turbidity decreased in all samples after HHP treatment. By combining different levels of pH, calcium, and protein concentrations, translucent or turbid colloidal-stable dispersions can be obtained by HHP treatment.     

Effect of a 10-day ageing at 30°C on the texture of dry-cured hams processed at temperatures up to 18°C in relation to raw meat pH and salting time

The aim of this study was to investigate the effect of a 10-day ageing at 30 ± 2 °C on the texture of dry-cured hams processed at temperatures up to 18 ± 2 °C for 12 months in relation with raw ham pH and salting time. Three pH groups (semimembranosus muscle at 24 h post-mortem: Low pH < 5.7, Medium pH = 5.7  pH  5.9, and High pH > 5.9), three salting times (6 d, 10 d and 14 d) and two ageing temperatures (18 °C and 30 °C) were investigated. Physicochemical characteristics, instrumental and sensory texture and product sliceability were evaluated on biceps femoris and semimembranosus muscles. Hams with pH_SM24 < 5.7 should be avoided in order to reduce the incidence of texture problems in dry-cured ham elaboration. Texture problems are especially important in hams with a reduced salt content that are mechanically sliced (not frozen). A 10-day ageing at 30 °C could be useful for reducing the soft texture problems in dry-cured hams processed at temperatures up to 18 °C for 12 months without affecting the product flavour.     

Sodium caseinate/xanthan gum interactions in aqueous solution: Effect on protein adsorption at the oil–water interface

In this work, the phase behaviour of 1.0 wt% sodium caseinate (CN) in admixture with different amounts of xanthan gum (XG) in aqueous solution was investigated under different pH and ionic strength. XG concentration, pH and ionic strength showed a significant impact on biopolymer interactions. Considering the strong effects of pH on the net charge around CN, pH dependence of CN/XG interactions was investigated by zeta potential, viscometry techniques, and confocal laser scanning microscopy (CLSM). The results indicated that CN/XG interactions may take place in solution, both at neutral and acidic environments. Then, a close relationship was obtained between CN/XG interactions in the aqueous phase and CN adsorption at the oil–water interface. It showed that the complex formed at acidic pH revealed a significant influence on the dynamic characteristics of CN adsorbed films. At short adsorption time, the diffusion rate (k_diff) of CN to the interface was increased due to the interactions with XG in the aqueous phase which could accelerate protein availability for the adsorption. Moreover, XG could also lead to an increase in the rates of penetration (k_P) and rearrangement (k_R) of CN at the interface at long adsorption time, which was quite different from the adsorption behaviour of CN/XG mixtures prepared at neutral pH.     

Effect of platelet-activating factor on the electrophysiology of the human Fallopian tube: early mediation of embryo-maternal dialogue?

Platelet-activating factor (PAF) is produced by preimplantation embryos and may be involved in the earliest stages of embryo-maternal dialogue. This study explored the potential effects of PAF acting as a signalling agent on human Fallopian tubal epithelial cells grown as a polarized layer in primary culture. The response of the tubal epithelium was assessed in terms of the transepithelial potential difference and short-circuit current (I(scc)), which were recorded using a modified Ussing chamber. Resistance was calculated from the measurements of potential difference and I(scc). PAF (1.9 nmol to 1.9 micromol l(-1)) administered to the apical surface of the cells produced a marked, transient increase in both potential difference and I(scc) in a dose-dependent manner. The mode of action of PAF on the electrophysiological responses of human tubal epithelial cells was investigated. Blockers of Na(+), K(+) and voltage-operated Ca(2+) channels had little effect on PAF action. However, incubation of the epithelial cells in Cl(-)free medium or with a blocker of the Na(+)-K(+)-2Cl(-) cotransporter (Furosemide) reduced the effect of PAF. Blockade of chloride-bicarbonate channels with 4-acetamido-4'-iso-thiocyanostilbene-2.2'-disulphonic acid (SITS) reduced the effect of low doses of PAF only. These results indicate that PAF influences the movement of chloride ions across the tubal epithelial cell and is a candidate molecule for initial embryo-maternal dialogue.     

Deamidated wheat protein–dextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH

A soluble isolated wheat protein fraction (sIWP) prepared from commercially deamidated wheat protein (30–35% deamidation) was incubated with dextrans D10 or D65 (MW 6400 Da or 41,000 Da) at 60 °C and 75% relative humidity to form Maillard type complexes. After 72 h reaction, approximately 1–2 smaller dextran D10 molecules were attached to per protein molecule whereas only about 0.5 mol of the larger dextran D65 was attached to per protein molecule. Both sIWP–dextran complexes formed a thicker interfacial layer at the surface of the polystyrene particles (23.6 nm and 21.2 nm for the sIWP–D65 and sIWP–D10 respectively) than that adsorbed protein alone (17.7 nm). Both conjugates provided enhanced steric stabilization of the emulsions at acidic pH (∼pH 4), with the sIWP–D65 conjugate being more effective than the sIWP–D10 conjugate even though there was lower number of dextran D65 molecules conjugated to the protein. This is because that the conjugation of larger size dextran D65 was preferred at the N-terminal domain and thus provided an additional steric layer of ∼6 nm thickness in addition to the protein layer at the oil-in-water emulsion interface which is sufficient to provide steric repulsion for the oil droplets even in the absence of electrostatic repulsion. The number of dextrans conjugated to the protein and the location of conjugation was dependent on the size of the dextran. This, in turn, influenced the ability of conjugates to form effective interfacial steric layer and to maintain emulsion stability at acidic pH (∼pH 4).     

Combined natural antimicrobial treatments (EDTA,lysozyme, rosemary and oregano oil) on semi cooked coated chicken meat stored in vacuum packages at 4 °C: Microbiological and sensory evaluation

The present study examined the effect of natural antimicrobials: Ethylenediaminetetraacetate (EDTA), lysozyme, rosemary and oregano oil and their combinations, on the shelf-life of semi cooked coated chicken fillets stored under vacuum packaging (VP), at 4 ± 0.5 °C for a period of 18 days. The treatments of semi cooked coated chicken fillets examined in the present study were the following: Air-packaged (A, control samples), vacuum-packaged (VP), VP with EDTA–lysozyme solution 1.50% w/w, (VP + EL), VP with rosemary oil 0.20% v/w, (VP + R), VP with oregano oil 0.20% v/w, (VP + O), VP with EDTA–lysozyme solution and rosemary oil (VP + EL + R) and finally VP with EDTA–lysozyme and oregano oil (VP + EL + O). The shelf-life of the samples was determined using both microbiological and sensory analyses. Among the antimicrobial combinations examined in the present study, the treatments VP + EL + R and VP + EL + O were the most effective against the growth of Gram-negative, Gram-positive bacteria, and to a lesser extent on yeasts. Based on both microbiological (TVC data) and sensory (taste attribute) analyses, treatments: VP and VP + O gave a shelf life extension of 6 days, whereas treatments VP + EL + R and VP + EL + O produced a shelf-life extension of 7–8 days, as compared to the control samples.Industrial RelevanceThe present research has highlighted the use of natural antimicrobial treatment combinations, including: EDTA, lysozyme, rosemary and oregano oil and their combinations, in the extension of shelf-life of semi cooked coated chicken fillets stored under vacuum packaging at 4 °C for a period of 18 days. Establishing, the determination of the shelf-life of fresh poultry and products represents a challenge for food companies as poultry meat has a short shelf-life, which causes substantial practical problems for its distribution. Therefore, knowledge of natural preservatives, that can be used as alternatives to chemical additives, that could extend the products' shelf life can have an important economic feedback by reducing losses attributed to spoilage and by allowing the products to reach distant and new markets. This study has shown that combinations of natural antimicrobials can extend the shelf-life of the product.