Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: A case study on differently coloured tomatoes

The effect of high pressure homogenisation (HPH) on structure (Bostwick consistency, particle size distribution and microstructure) and carotenoid in vitro bioaccessibility of different tomato pulps was investigated. HPH decreased tomato particle size due to matrix disruption and increased product consistency, probably due to the formation of a fibre network. Homogenisation also resulted in a decrease of in vitro bioaccessibility of lycopene, ζ-carotene, and lutein. Such decrease was attributed to the structuring effect of HPH. An inverse relation between tomato consistency and carotenoid in vitro bioaccessibility was found. This dependency was affected by carotenoid species and its localisation within the matrix. It could be observed that one matrix (e.g. (homogenised) red tomato pulp) can contain carotenoids with a very low bioaccessibility (lycopene) as well as carotenoids with a very high bioaccessibility (lutein), indicating that carotenoid bioaccessibility is not solely dependent on the matrix.     

Analysis of furan in coffee of different provenance by head-space solid phase microextraction gas chromatography–mass spectrometry: effect of brewing procedures

A simple, sensitive and accurate method for the analysis of furan in roasted coffee has been used based on headspace–solid-phase micro-extraction (HS–SPME) coupled to gas chromatography–mass spectrometry (GC–MS). The extraction was performed using 75-µm carboxen/polydimethylsiloxane fiber. Ionic strength, extraction time and temperature, and desorption time were assessed as the most important parameters affecting the HS–SPME procedure and d ₄-furan was used as the internal standard. The linearity range was in the range 0.0075–0.486 ng g^?1; the LOD and LOQ calculated using the signal-to-noise ratio approach were 0.002 and 0.006 ng g^?1, respectively. The inter- and intra-day precision was 8 and 10%, respectively. The concentration of furan found in batches of roasted coffee powder different producing countries ranged from 57.3 to 587.3 ng g^?1. The mean reduction in furan levels observed when brewing coffee by either infusion, using a moka pot or an expresso machine was 57, 67.5 and 63.3%, respectively.     

Improving the shelf life stability of vacuum-packed fresh-cut peaches (Prunus persica L.) by radio frequency heating in water

The present study aimed to investigate the influence of radio frequency (RF) heating at 70 and 80 °C, in comparison with the traditional conventional heating. The RF heating technology was applied for maintaining the colour and textural quality as well as inactivating the enzymatic activity of polyphenol oxidase (PPO) and reducing the Escherichia coli growth in packaged fresh-cut peach samples. To evaluate this, 120 g of freshly cut peach fruit was placed in heat-resistant plastic bags, and 50 mL of sugar solution (12°Brix) was added to each bag and vacuum-packed for conventional heating and radio frequency (RF) heating. Our results demonstrated that the RF heating process could reduce the heating time by up to 83% at 70 and 80 °C as compared to conventional heating. Moreover, RF heating at 70 and 80 °C reduced the PPO enzymatic activity, which caused enzymatic browning, up to 85.46% and 93.5%, respectively, as compared to 40.86% reduction only for conventional heating. Furthermore, RF heating completely inhibited E. coli growth. Collectively, we demonstrated that RF heating is an emerging and promising technology for improving the quality of fresh-cut fruits such as peach during various storage conditions. The present study provides relatively novel information on the effectiveness of RF heating in maintaining the quality of fresh-cut peaches. In the future, we would like to investigate the effectiveness of RF heating on other agricultural products.     

Reducing the Gas Pressure Drop in Suction Mufflers of Hermetic Reciprocating Compressors

The suction muffler of hermetic reciprocating compressors is installed in order to attenuate the noise generated by the gas pulsation of the flow through the suction valve. However, the installation of the suction muffler affects the operation of the compressor owing to gas pressure drop, which causes volumetric and energetic efficiency loss due to the gas specific volume augmentation. Therefore, there is a compromise between sound attenuation and pressure drop increase, which has to be taken into account by compressor designers. In this work, it presents a numerical solution to the flow through a suction muffler in order to analyze the pressure field and point out the main contributions to the overall pressure drop of the flow. A commercial CFD （computational fluid dynamics） code was used to perform the numerical simulations and the results were validated by using experimental data. After analyzing the pressure field, the geometry of the muffler was modified intending to decrease the flow pressure drop. The geometric modification produced a 28% reduction on the overall pressure drop, without influencing the sound attenuation.     

Effect of coffee physical structure on volatile release

The mechanisms of volatile release from soluble coffee powders with different roasting degrees were studied. The presence of volatiles in the headspace during coffee humidification was analyzed by gas chromatography. Small amounts of volatiles were observed at low water activities (a_w), independently from the roasting degree; as the a_w increased headspace volatiles rose and then decreased as the moisture further increased. The changes in a_w and volatiles went along with the changes of coffee structure from a free-flowing powder to a sticky viscous fluid. The mechanism of volatiles release was controlled by both kinetic and thermodynamic factors. The former prevailed at low a_w in glassy systems; while the latter became important at high a_w when, due to increased mobility, equilibrium conditions were approached. Modified state diagrams were used to predict the critical temperature and a_w at which structural collapse and volatile release occurred. As far as equilibrium condition was achieved, coffee volatiles were partially re-adsorbed in the liquid phase.     

Preparation and Characterization of Nanocomposites from Whey Protein Concentrate Activated with Lycopene

The production and characterization of nanocomposites based on whey protein concentrate (WPC) and montmorilonite (MMT) incorporated with lycopene as a functional substance is presented and discussed as an alternative biomaterial for potential uses in foodstuff applications. A full factorial design with varying levels of MMT (0% and 2% in w/w) and lycopene (0%, 6%, and 12% in w/w) was used. Color, light transmission, film transparency, moisture, density, solubility, water vapor permeability, and antioxidant activity of the resulting materials were evaluated. Results indicated that lycopene and MMT nanoparticles were successfully included in WPC films using the casting/evaporation method. Inclusion of 2% w/w of MMT in the polymeric matrix significantly improved barrier property against water vapor. Lycopene, besides its good red coloring ability, provided to the films antioxidant activity and UV‐vis light protection. These findings open a new perspective for the use of materials for bioactive packaging applications.     

Monitoring spinach shelf-life with hyperspectral image through packaging films

Different procedures for monitoring the evolution of leafy vegetables, under plastic covers during cold storage, have been studied. Fifteen spinach leaves were put inside Petri dishes covered with three different plastic films and stored at 4 °C for 21 days. Hyperspectral images were taken during this storage. A radiometric correction is proposed in order to avoid the variation in transmittance of the plastic films during time in the hyperspectral images. Afterwards, three spectral pre-processing procedures (no pre-process, Savitsky–Golay and Standard Normal Variate, combined with Principal Component Analysis) were applied to obtain different models. The corresponding artificial images of scores were studied by means of Analysis of Variance to compare their ability to sense the aging of the leaves. All models were able to monitor the aging through storage. Radiometric correction seemed to work properly and could allow the supervision of shelf-life in leafy vegetables through commercial transparent films.     

Study on the applicability of high-pressure homogenization for the production of banana juices

The aim of this preliminary study was to evaluate the potential applicability of high-pressure homogenization (HPH) for the production of banana juices. To this purpose, a prototype equipment working up to 400 MPa and a lab-scale homogenizer working up to 150 MPa were used. Temperature, microbial load, pectate lyase activity, colour and viscosity of the samples homogenized at increasing pressure were evaluated. Pressures higher than 200 MPa were needed to obtain 4 log unit reduction of total mesophilic bacteria and pectate lyase inactivation. Following HPH, banana juice resulted brighter and less viscous than the untreated one. Data suggest that HPH treatments could be a reliable technological alternative to conventional heat treatments for the production of added-value fruit juices. However, the homogenization design could play a critical role in affecting the product quality attributes. In fact, homogenization performed at the same operative pressure by using different equipment leads to different effects on product quality.     

Characterisation of gold kiwifruit pectin isolated by enzymatic treatment

Pectin was extracted from gold kiwifruit by four commercial enzyme preparations (Celluclast 1.5 L, Cytolase CL, Cellulyve TR 400 and NS33048). The chosen enzymes were used either in single or in combination, with and without protease addition. The recovered pectin was characterised and compared for the yield, total nonstarch polysaccharide and neutral sugar composition, protein and ash, pectin, molecular weight distribution and the viscosity. Results indicated that enzyme‐extracted gold kiwifruit pectin was rich in galacturonic acid. Purified pectin yield, and their physicochemical composition and rheological property (viscosity), was significantly affected by the type of enzyme used. The pectin extracted by Celluclast 1.5 L demonstrated to be the most viscous and recorded the highest in molecular weight (M_w) (1.65 × 10⁶ g mol^–1) compared with the other extracts. The extract M_w and their distribution were discussed and related to their viscosity behaviour.     

Effect of ultraviolet processing on selected properties of egg white

The effect of ultraviolet processing (10.6 and 63.7 kJ m(-2)) on selected properties of egg white (absorbance, particle size, protein fractions, free sulfhydryl content, immunoreactivity, viscosity, gelling and foaming properties) was investigated. Ultraviolet exposure induced the development of browning, the formation of large protein aggregates by disulfide exchange, and protein backbone cleavage. However, egg white proteins were differently sensitive to UV radiation. No changes in immunoreactivity, gelling temperature and gel firmness were observed. Independently on the UV dose, light treated egg white produced foams with higher stability. This effect was attributed to protein aggregates jamming in the fluid interstices between bubbles and/or to the higher viscosity of the aqueous phase. The latter was also associated to higher foam volume.