Spray drying conditions for orange juice incorporated with lactic acid bacteria

This work aimed to develop an orange juice powder by spray drying with lactic acid bacteria (Lactobacillus plantarum 299v and Pediococcus acidilactici HA‐6111‐2), testing their survival both during drying and storage (room temperature and 4 °C). Initially, the best conditions for spray drying were chosen to allow the best survival of each LAB: (i) inlet air temperature of 120 °C and (ii) 0.5:2 ratio of the orange juice soluble solids and drying agent added (prebiotics: 10 DE maltodextrin or gum Arabic). Survival of LAB was not affected by drying process, and it was higher when cultures were stored at 4 °C. A slightly higher protection was conferred by 10 DE maltodextrin, in the case of L. plantarum and at 4 °C. Pediococcus acidilactici was more resistant during storage at 4 °C, with logarithmic reductions lower than 1 log‐unit. It was demonstrated that it is possible to produce a functional nondairy product, orange juice powder supplemented with prebiotic compounds, containing viable LAB for at least 7 months, when stored at 4 °C.     

Changes in soil carbon stock after cropland conversion to grassland in Russian temperate zone: measurements versus model simulation

The collapse of Soviet Union in early 1990s led to abandonment of large area of arable land which is assumed to act as a carbon (C) sink. We studied the ability of two dynamic soil C models (Yasso07 and RothC) to predict changes in soil C content after cropland abandonment. The performance of the models was compared using the results of a long-term experiment in Pushchino, Moscow region (54°50′N, 37°35′E) in Russia. The experiment was divided in four combinations of fertilizer or mowing treatments on former cropland soil. The soil C content was determined in the year of establishment (1980) and thereafter in 1999 and 2004. The soil C stocks increased by about 1.5- to 1.8-fold during the study period. Both models predicted the overall change in soil C relatively well (modelling efficiency of Yasso07 and RothC were 0.60 and 0.73, respectively). According to the models, the soil gained on average 140–150 g C m^?2 year^?1 during the first 5 years after conversion of cropland to grassland. The C sequestration rate decreased to 40–50 g C m^?2 year^?1 after 20 years of land use change. The sequestration rates estimated in this study are comparable to the rates observed in other studies.     

Natural dyes extraction from cochineal (Dactylopius coccus). New extraction methods

Carminic acid is a natural colourant that can be obtained from the dried bodies of females of the Dactylopius coccus Costa insect species (cochineal). Carminic acid is the main pigment that can be extracted from the cochineal insect. Its main use is with cosmetics, foods and pharmaceutical applications and it can also have textile and plastic applications. The traditional extraction methods employed to obtain this dye involve several drawbacks, e.g. high extraction time, low selectivity and low extraction efficiency. Moreover, these conventional techniques need toxic solvents. In this work, new extraction methods have been studied in order to avoid the disadvantages mentioned above. Pressurised liquid extraction (PLE) and supercritical fluid extraction (SFE) techniques provide high selectivity and short extraction times.     

Hyperbaric storage at and above room temperature of a highly perishable food

Hyperbaric storage at naturally variable room temperature (RT) conditions (18–21 °C) and above (30 °C) was evaluated as a possible new food preservation method, regardless of temperature. Preservation of watermelon juice (used as a case study of a highly perishable food) at RT and 5 °C at atmospheric pressure was compared to preservation under 100 MPa at RT. After 8 h of hyperbaric storage at 100 MPa, the initial microbial loads of the watermelon juice were reduced by 1 log unit for total aerobic mesophiles, and 1–2 log units for Enterobacteriaceae and yeasts and moulds, to levels of about 3 log units for the former and below the detection limit for the latter, and remained thereafter unchanged up to 60 h. Similar results were obtained at 30 °C at 100 MPa after 8 h. At atmospheric pressure at RT (24 h) and 30 °C (8 h), microbial levels were already above quantification limits and unacceptable for consumption. Furthermore, pressure attenuated the increase in titratable acidity verified at atmospheric pressure, but caused higher colour changes, especially a higher lightness and a lower browning degree. Post-hyperbaric storage at 5 °C revealed an extended shelf life, as an additional benefit of hyperbaric storage. These results show that hyperbaric storage is a very promising food preservation methodology.     

A Low-Power Wakeup Radio for Application in WSN-Based Indoor Location Systems

This paper presents a low-power wakeup radio (WUR) for application in indoor location systems. The presented radio has a better performance than the state-of-the-art radios, since it has low-power consumption, only 10 μW and it is perfectly integrated into a wireless sensor network based on ZigBee, which is used for location purposes. This performance was achieved due to an optimised radio frequency design of the WUR, which was embedded with a low-cost/low-power processor, and due to an enhanced control algorithm. Moreover, a software defined radio approach has been used to implement the WUR protocol. The WUR was designed and integrated in an existing WSN-based indoor location system which was originally based on a periodic sleep-wake up duty-cycled protocol. In the WUR protocol the location sensor is kept in deep sleep mode until it receives an external wake-up order. According to estimates, with this scheme, the battery lifetime can be increased from 200 days (using conventional duty-cycle protocol) up to almost 8000 days (sensor waken-up few times per day).     

Microencapsulation of Propolis in Protein Matrix Using Spray Drying for Application in Food Systems

Propolis presents several health benefits due to the presence of bioactive compounds, mainly phenolic compounds; however, its application in food is limited due to undesirable odor and low water solubility. The bioactive compounds are usually susceptible to degradation by exposure to light, heat, or oxygen or by interaction with other compounds, which may limit its biological activity. The study aimed the propolis extract microencapsulation using rice, pea, soybean, and ovoalbumin proteins as wall material by spray drying and to analyze their in vitro digestion. The propolis extract presented a high concentration of apigenin. Encapsulation efficiency was greater than 70%, and it was maintained the antioxidant activity of propolis (88% inhibition of DPPH for propolis extract and >?73% for the microparticles). The DSC, ATR-FTIR, and X-ray diffraction techniques confirmed the encapsulation. The microparticles showed different shapes, sizes, and physical characteristics. The microparticles encapsulated with pea protein could be used in formulations of Minas Frescal cheese due to the controlled released, whereas the other microparticles could be used in pudding formulations.