Polydextrose as Wall Material for Microencapsulation of Yacon Juice by Spray Drying

The juice from yacon roots was encapsulated by spray drying using polydextrose and gum Arabic as wall materials. The effects of the concentration of the encapsulating agents and drying temperature on total phenolics, antioxidant activity, fructooligosaccharides, moisture content, water activity, solubility, hygroscopicity, color, and morphology of the microparticles were investigated to assess the potential use of polydextrose as wall material. The microparticles produced with polydextrose showed retention of bioactive compounds and physicochemical characteristics similar to those produced with gum Arabic. The phenolic retention ranged from 73.67 to 85.49 %, and the antioxidant activity by DPPH varied from 80.78 to 90.58 %. The fructooligosaccharides have undergone little depolymerization into simple sugars even at high temperatures. With respect to the physicochemical characteristics, high stability (low moisture and water activity), low hygroscopicity, and high solubility were observed in the microparticles. The spray dried samples showed a hue angle close to 100, indicating yellow color of the particles. Regarding the microstructure, particle agglomeration was observed in both treatments, probably due to the hygroscopic characteristic of the spray dried powders.     

Lipolysis,lipid peroxidation and texture of Serrano ham processed under different ripening temperature conditions

Lipolysis, lipid peroxidation, texture and rancid taste were investigated in Serrano hams processed under low, medium and high ripening temperature conditions (RTC) for 15 months. Medium RTC hams showed the highest contents of saturated and monounsaturated free fatty acids (FFAs) from month 5 to 15 and of polyunsaturated FFAs from month 7 to 12. The primary peroxidation index decreased during ripening in all hams, with higher levels for low RTC hams from month 5 onwards. Contrarily, the secondary peroxidation index increased during ripening in all hams, with higher levels for medium RTC hams from month 7 onwards. Texture parameters varied significantly among ham muscles. Shear force increased during ripening in all hams, with higher values for medium RTC hams, whereas cutting force was not influenced by RTC or ripening time. Rancid taste scarcely developed during ripening and was not affected by RTC.     

Anthocyanin profile of red fruits and black carrot juices,purees and concentrates by HPLC‐DAD‐ESI/MS‐QTOF

A fast and reliable method for anthocyanin extraction and identification by HPLC‐DAD‐ESI/MS‐QTOF was used to analyse the anthocyanin composition of commercial red fruit juices (blackberry, redcurrant and pomegranate), purees (strawberry, cherry and raspberry) and concentrates (elderberry, blueberry and red grape). The anthocyanin profile of black carrot juice is also reported. The extraction and analysis method allowed us to detect and quantify a wide range of individual anthocyanins in a simple and rapid way. Pelargonidin‐3‐glucoside was detected in redcurrant for the first time and petunidin‐3‐galactoside quantified for the first time in blueberries. Considering the health benefits that have been associated with anthocyanin consumption, all these fruit and vegetables processed products could appear as a good source of this group of phytochemical compounds for their direct consumption or their use as ingredients for the design of new food product or food supplements.     

The classification of almonds (Prunus dulcis) by country and variety using UHPLC-HRMS-based untargeted metabolomics

The aim of this study was to use an untargeted UHPLC-HRMS-based metabolomics approach allowing discrimination between almonds based on their origin and variety. Samples were homogenised, extracted with ACN:H₂O (80:20) containing 0.1% HCOOH and injected in a UHPLC-QTOF instrument in both positive and negative ionisation modes. Principal component analysis (PCA) was performed to ensure the absence of outliers. Partial least squares – discriminant analysis (PLS-DA) was employed to create and validate the models for country (with five different compounds) and variety (with 20 features), showing more than 95% accuracy. Additional samples were injected and the model was evaluated with blind samples, with more than 95% of samples being correctly classified using both models. MS/MS experiments were carried out to tentatively elucidate the highlighted marker compounds (pyranosides, peptides or amino acids, among others). This study has shown the potential of high-resolution mass spectrometry to perform and validate classification models, also providing information concerning the identification of the unexpected biomarkers which showed the highest discriminant power.     

A simple,rapid and novel method based on salting-out assisted liquid–liquid extraction for ochratoxin A determination in beer samples prior to ultra-high-performance liquid chromatography coupled to tandem mass spectrometry

A novel, simple, easy and cheap sample treatment strategy based on salting-out assisted liquid-liquid extraction for ochratoxin A (OTA) ultra-trace analysis in beer samples using ultra-high-performance liquid chromatography-tandem mass spectrometry determination was developed. The factors involved in the efficiency of pre-treatment were studied employing factorial design in the screening phase and the optimal conditions of the significant variables on the analytical response were evaluated using a central composite face-centred design. Consequently, the amount of salt ((NH₄)₂SO₄), together with the volumes of sample, hydrophilic (acetone) and nonpolar (toluene) solvents, and times of vortexing and centrifugation were optimised. Under optimised conditions, the limits of detection and quantification were 0.02 µg l^?1 and 0.08 µg l^?1 respectively. OTA extraction recovery by SALLE was approximately 90% (0.2 µg l^?1). Furthermore, the methodology was in agreement with EU Directive requirements and was successfully applied for analysis of beer samples.     

Determination of the complex permittivity of cherry,pulped, green,and roasted coffee using a planar dielectric platform and a coaxial probe between 0.3 and 6 GHz

The complex permittivity for four processing stages of coffee: coffee cherries, pulped coffee, green coffee, and roasted coffee was obtained and divided into two groups. The wet group is constituted by cherry and pulped coffee, and the dry group by green and roasted coffee. The wet group presented a dielectric constant between 64 and 43, and a loss factor between 34 and 12. The dry group has values oscillating between 1.55 and 1.1 for the dielectric constant, and 0.037 and 0.005 for the loss factor. The permittivity difference between the wet and dry groups suggests the dependence of the coffee permittivity on the water content, along with the presence of other polar compounds. A decaying response for the dielectric constant was seen, with a proportion of 30:1 from the wet to the dry group. The loss factor presents a convex response for the wet group and a constant response for the dry group with a factor of 500 to a 100:1 from the wet to the dry group. A set of 18 samples at every stage was used to estimate the moisture content by partial least squares. The Meyer and Schilz coefficient was used for these models, that resulted in prediction errors of 2.8% and 3.8% when compared to the stage mean moisture content for the wet group. The dry group resulted in errors of 21% and 89.7%. These results indicate that the complex permittivity of coffee is capable of estimating physicochemical variables as the moisture content of the beans at distinct processing stages.