Total Soluble Phenolic Compounds Quantification Is Not As Simple As It Seems

Despite the important role of total soluble phenolic compounds (TSPC) in plant and human health, a large number of studies that have evaluated the TSPC in food matrices did not consider possible interfering compounds such as soluble sugars, ascorbic acid (AA), and other reducing compounds in the Folin-Ciocalteu (F-C) quantification method. Thus, the present study describes steps for the optimization of a methodology to extract the TSPC using banana leaves as an example. In addition, the method was tested using ascorbate oxidase (AOX) as a tool to determine and emphasize the importance of the evaluation of AA interference in food products using orange juice as an example. The results showed that two extraction cycles with 80 % acetone and a posterior hexane extraction cycle to remove the excess of chlorophylls were able to obtain a good TSPC extraction yield from banana leaves without extracting compounds that may interfere with the F-C method. The methodology has proven to be accurate, precise, simple, rapid, and inexpensive. Additionally, an overestimation of the TSPC levels in AA-rich matrices was proven using orange juice as an example. Finally, it was demonstrated that the use of AOX could be a useful and simple tool to verify and reduce the AA interference. This work proves and emphasizes the importance of evaluating the yield of the extraction and interferences in the quantification of the TSPC in vegetal-derived foods, which are complex matrices that should be cautiously evaluated.     

The effect of the pre-treatments and the long and short-term frozen storage on the quality of raspberry (cv. Heritage)

Results are presented of the effect of pre-treatments before freezing followed by long and short-term frozen storage (12 months at –18 °C and 24 days suffering temperature fluctuations between –18 °C and –12 °C) on quality parameters of raspberry. Pre-treatments were carried out with calcium, low methoxyl pectin, a combined solution, and results compared with untreated control fruits. Kramer shear, back extrusion, compression, and multiple penetration tests were used to measure rheological behavior. One-hundred mM CaCl₂ reduced the long and short-term frozen storage induced loss of firmness. For long-term storage at –18 °C, a softening of the tissue became evident between 3 and 12 months and at each date test the stored fruits were firmer than those without storage. For short-term storage with fluctuations, the loss of firmness was evident between 0 and 24 days, and at all the testing dates the stored fruits were softer than those without storage. Results evidenced a higher cell damage in the short-term frozen storage. Coefficients of softening per day suffering fluctuation were determined, the highest values being given by Kramer shear energy and back extrusion maximum force (>1%). Short-term frozen storage affected physical and physico-chemical characteristics, increasing the saturation (r) and the anthocyanins and decreasing the ascorbic acid of the raspberries. In both storage conditions, pre-treatments reduced the drip loss, which correlated best with the Kramer shear energy. Panelists detected mainly time effect on the sensory firmness. For long-term, sensory firmness and juiciness gave the highest correlations with back extrusion maximum force, while for the short-term, sensory firmness and drip loss gave the highest correlations with the Kramer shear energy. SEM revealed different degrees of mechanical damage to structure, which accounted for rheological behavior of the fruits.     

Dynamic modelling for thermal micro-actuators using thermal networks

Thermal actuators are extensively used in microelectromechanical systems (MEMS). Heat transfer through and around these microstructures are very complex. Knowing and controlling them in order to improve the performance of the micro-actuator, is currently a great challenge. This paper deals with this topic and proposes a dynamic thermal modelling of thermal micro-actuators. Thermal problems may be modelled using electrical analogy. However, current equivalent electrical models (thermal networks) are generally obtained considering only heat transfers through the thickness of structures having considerable height and length in relation to width (walls). These models cannot be directly applied to micro-actuators. In fact, micro-actuator configurations are based on 3D beam structures, and heat transfers occur through and around length. New dynamic and static thermal networks are then proposed in this paper. The validities of both types of thermal networks have been studied. They are successfully validated by comparison with finite elements simulation and analytical calculations.     

A fuzzy optimization model for planning integrated terrestrial carbon management networks

Clean Technologies and Environmental Policy - Biochar application and enhanced weathering are negative emission technologies (NETs) with the potential for large-scale deployment for the removal of...     

Astringency sub-qualities of red wines and the influence of wine–saliva aggregates

Astringency is a sensory attribute, related to the quality and mouthfeel of red wines. However, the origin of astringency sub-qualities, such as the typical drying astringency found in immature grapes, is still unknown. Astringency of red wines with similar tannin content but different astringency sub-qualities, from different harvest dates, is studied. Astringency was characterised in terms of friction coefficient, polyphenol content, sensory analysis and tannin/salivary–proteins aggregates characterisation. A different evolution during ripening was found for both Cabernet Sauvignon and Carménère, and tannin–protein aggregates showed differences in size, shape and surface. The velvety sub-quality appears to be related to aggregates with low precipitation, and with specific surface characteristics as roundness and Feret diameter. Results from this work propose an effect of aggregates on sensory perception and opens the possibility to explore their effect on oral lubrication.     

Pleurotusostreatus and Agaricus subrufescens: investigation of chemical composition and antioxidant properties of these mushrooms cultivated with different handmade and commercial supplements

In this study, the chemical composition, total phenolic content and antioxidant activity (DPPH, ORAC and FRAP assays) of A. subrufescens and P. ostreatus, cultivated with handmade and commercials supplements, were compared. Additionally, the compounds ergosterol, saccharopine, and hexitol were identified in A. subrufescens by HPLC-MS/MS. The antioxidant compound p-coumaric acid and dihexoses was found in both mushroom species. A. subrufescens presented higher total phenolic content (73.8 ± 0.6 mg GAE 100 g⁻¹) and antioxidant activity than P. ostreatus (16.6 ± 0.5 mg GAE 100 g⁻¹). The handmade supplement based on the waste of noble grains presented statistically similar phenolic content to the mushrooms cultivated with commercial ones Spawn Mate II SE (86.1 ± 1.4 and 92.9 ± 0.3 mg GAE 100 g⁻¹, respectively). Therefore, the results support the use of handmade supplements based on agro-wastes as a viable alternative to the use of high-cost commercial ones.