Cover Image,Volume 98, Issue 11

The cover image, by Ciara Duffy et al., is based on the Research Article In vitro evaluation of chitosan copper chelate gels as a multimicronutrient feed additive for cattle, DOI: 10.1002/jsfa.8939 .

     

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.     

Dietary administration of ewe diets with a distillate from rosemary leaves (Rosmarinus officinalis L.): Influence on lamb meat quality

The effect of including distilled rosemary leaf in the diet of pregnant ewes on subsequent lamb meat quality was studied. Thirty-six Segureña ewes were randomly assigned to three homogeneous groups. One group was fed a basal diet (BD) as control while the diet of the other two groups was modified by substituting 10% (R₁) and 20% (R₂) of the BD with a pellet made from 50% barley and 50% of distilled rosemary leaves (DRL). Meat spoilage (TVC, PSY and MYC), TBARS, CIELab coordinates and the sensory characteristics contribution of fresh lamb meat packed in MAP (70% O₂:30% CO₂) were analyzed on days 0, 7, 14 and 21. In general, R₁ and R₂ had higher a^* values, better scores for meat and fat colour (P < 0.05) and lower TBARS and rancid odour (P < 0.05), than the control samples. The total viable count was lower in meat DRL. No statistically significant differences were detected between the two treatments (10–20% DRL).     

Grape,apple and pineapple juice characterisation and detection of mixtures

Several multivariate statistical methods (principal component, cluster, stepwise discriminant and multiple linear regression analysis) were applied to analytical data obtained by conventional methods and to analytical data for free amino acids, in an attempt to distinguish between grape, apple and pineapple juice. Analysis for methionine, proline, asparagine, arginine and glutamic acid made it possible to differentiate among the 34 samples of grape, apple and pineapple juices studied. Multiple linear regression analysis of computer-simulated mixtures of grape and apple juices made it possible to detect the proportion of each fruit within the blend.     

How much nitrogen is fixed by biological symbiosis in tropical dry forests? 1. Trees and shrubs

Despite the recognized importance of the process, estimates of the amount of nitrogen fixed by biological symbiosis in tropical dry forests are almost nonexistent. We estimated the nitrogen fixed annually by the leaves of trees and shrubs at sites regenerating for 16 and 38?years and in an old-growth dry forest using ¹⁵N abundance methodology. The total leaf biomass (1,824?C3,036?kg?ha^?1) and nitrogen contents (62?C90?kg?ha^?1) did not differ among the areas. In all of the areas, most of the leaf biomass belonged to legume plants, but the proportion of the N₂-fixing legumes decreased with increasing regeneration time. In the 16-year regenerating area, almost all of the N was in the leaves of the N-fixing Mimosa tenuiflora plants, but fixation was absent or very low as it was in the N-fixing species present in the 38-year regenerating area. In the old-growth Caatinga, all of the N-fixing species (M. tenuiflora, Piptadenia stipulacea and Anadenanthera colubrina) had large proportions (47?C62?%) of their N derived from atmospheric N₂, but the amount of fixed N (6?kg?ha^?1) was a small proportion of the total leaf N because these plant species were a small part of the vegetation. The total input of biologically fixed N to the old-growth forest was similar in magnitude to an estimate made for a humid tropical forest in Amazonia.     

High performance liquid chromatography analysis of anthocyanins in bilberries (Vaccinium myrtillus L.), blueberries (Vaccinium corymbosum L.), and corresponding juices

In the present study the anthocyanin content of commercially available bilberry juices and fresh fruits were quantified by using 15 authentic anthocyanin standards via high performance liquid chromatography with an ultra-violet detector (HPLC-UV/VIS). Delphinidin-3-O-glucopyranoside, delphinidin-3-O-galactopyranoside, and cyanidin-3-O-arabinopyranoside were the major anthocyanins found in juices, nectar, and fresh bilberries. In contrast, fresh blueberries had higher concentrations of malvidin-3-O-arabinopyranoside and petunidin-3-O-galactopyranoside. Up to 438 mg anthocyanins per 100 g fresh weight (2762 mg/100 g dry weight (DW)) were detected in blueberries from various sources, whereas bilberries contained a maximum of 1017 mg anthocyanins per 100 g fresh weight (7465 mg/100 g DW). Commercially available bilberry and blueberry juices (n= 9) as well as nectars (n= 4) were also analyzed. Anthocyanin concentrations of juices (1610 mg/L to 5963 mg/L) and nectar from bilberries (656 mg/L to 1529 mg/L) were higher than those of blueberry juices (417 mg/L) and nectar (258 mg/L to 386 mg/L). We conclude that using several authentic anthocyanin references to quantify anthocyanin contents indicated them to be up to 53% and 64% higher in fresh bilberries and blueberries, respectively, than previously reported using cyanidin-3-O-glucoside. This study has also demonstrated that commercially available juices produced from bilberries contain much higher anthocyanin concentrations than those from blueberries. PRACTICAL APPLICATION: We have investigated the contents of a special class of antioxidants, namely anthocyanins in blueberry and billberry fruits and juices commercially available in Germany. To achieve reliable data we have used authentic standards for the first time. We think that our results are important in the field of nutritional intake of this important class of polyphenols and fruit juice companies get a closer insight in the occurrence of these antioxidants in market samples to be used in food composition databases and for nutritional survey.     

CHARACTERIZATION OF EVA-BASED ADHESIVES CONTAINING DIFFERENT AMOUNTS OF ROSIN ESTER OR POLYTERPENE TACKIFIER

Different amounts (50-170 php--parts per hundred parts of EVA, 33-63 wt%) of two tackifiers (hydrogenated rosin ester, polyterpene resin) were added to an ethylene vinyl acetate (EVA) copolymer containing 28 wt% vinyl acetate. The EVA and the tackifier were characterized using infrared (IR) spectroscopy, DSC measurements, and stress-controlled plate-plate rheology. The properties and compatibility of the EVA-tackifier mixtures were studied using DSC, DMTA, and stress-controlled plate-plate rheology. Immediate adhesion was measured as a quantification of tack, and the T-peel strength of roughened styrene-butadiene rubber/EVA-tackifier adhesive joints was also obtained. The increase in the amount of tackifier noticeably changed the crystallinity of polyethylene blocks in the EVA, and the temperature at the cross-over between the curves of the storage and loss moduli as a function of the temperature was displaced to a lower value. Whereas the hydrogenated rosin ester was compatible with the amorphous ethylene vinyl acetate copolymer regions of the EVA (Tg value increased) reducing its crystallinity, the polyterpene resin was compatible with the polyethylene blocks of the EVA (T g value was not modified), increasing its crystallinity. Immediate adhesion of the EVA-tackifier mixtures was improved by adding both hydrogenated rosin ester and polyterpene tackifiers. On the other hand, there was an optimum tackifier content at which the maximum T-peel strength value was obtained.     

Beyond social graphs: mining patterns underlying social interactions

This work aims at discovering and extracting relevant patterns underlying social interactions. To do so, some knowledge extracted from Facebook, a social networking site, is formalised by means of an Extended Social Graph, a data structure which goes beyond the original concept of a social graph by also incorporating information on interests. When the Extended Social Graph is built, state-of-the-art techniques are applied over it in order to discover communities. Once these social communities are found, statistical techniques will look for relevant patterns common to each of those, in such a way that each cluster of users is characterised by a set of common features. The resulting knowledge will be used to develop and evaluate a social recommender system, which aims at suggesting users in a social network with possible friends or interests.     

Enhancement of freezing stability in mashed potatoes by the incorporation of kappa‐carrageenan and xanthan gum blends

BACKGROUND: To ameliorate the detrimental effects of freezing and thawing, blends of κ‐carrageenan (κ‐C) and xanthan gum (XG) were added to frozen/thawed mashed potatoes (F/TM potatoes). Product was tested by textural and rheological measurements, other quality parameters and sensory analyses. The effects of variation in levels of κ‐C (1.5–4.5 g kg^?1) and XG (0.5–2.5 g kg^?1) concentrations were studied. RESULTS: Instrumental measurements and sensory analyses indicated that 4.5 g kg^?1κ‐C and 2.5 g kg^?1 XG provided better thickening. κ‐C provided the appropriate texture, while XG imparted creaminess to the product, which could be associated with an increase in the amount of XG–water interactions. Addition of κ‐C had a major impact on textural properties, gel strength and viscoelastic behaviour, whereas XG influenced steady properties, colour, water‐holding capacity (WHC) and overall acceptability (OA). CONCLUSION: The OA of F/TM potatoes was mostly improved by addition of cryoprotectant blends, which is ascribed to improvement of F/TM potatoes texture by retarding starch retrogradation, increasing WHC, and enhancing the principal characteristics determining consumer acceptance. Creaminess was the most crucial factor for OA of the products. Addition of both polysaccharides at a low concentration (each cryoprotectant at 1.5 g kg^?1) is recommended. Copyright © 2009 Society of Chemical Industry