Physicochemical and pasting properties of maize flour as a function of the interactive effect of natural-fermentation and roasting

The effect of natural-fermentation and roasting on maize physicochemical and functional properties were evaluated. Natural fermented maize seeds were soaked for variable times (0, 24 and 48 h) and directly decorticated or roasted before milling into flour. Generally during the 24 to 48 h natural fermentation, total sugars (80.3–92.0 g/100 g) and proteins contents (4.0–7.6 g/100 g) decreased while they significantly increased with soaking. Soluble sugars content of the unroasted maize significantly decreased with fermentation while that of roasted maize significantly increased. Reverse observations were made on soluble proteins. The antinutrients (phytates and total polyphenols) contents of the grains as well as the functional properties of their flours were observed to have been significantly changed following fermentation and roasting. In particular the least gelation concentration (6 to 18 g/100 mL), an important reverse index of gelating power significantly increased with fermentation and roasting. As consequence the viscosity of the fermented maize flours were systematically significantly lower than that of the unfermented flour. Generally while the effects of duration of fermentation and roasting on the viscosity were not consistent, the 48 h natural fermented and roasted flour was observed to particularly produce flours of much lower viscosity. This highlighted the positive effect of combining fermentation and roasting to improve the quality of weaning flour made from maize.     

Antioxidant activity,phenolic, carotenoid and color changes in packaged fresh carrots stored under refrigeration temperature

Carrots of uniform size were wrapped tightly within a plastic cling film and stored under refrigeration conditions for a period of 24 days. The roots were analyzed for changes in phenolics, carotenoids, antioxidant activity, texture and optical properties at every 6th day. Total carotenoid levels decreased from 12.68 to 8.17 mg/100 gm during the storage and a similar change in phenolics was observed with values decreasing from 41.63 to 32.31 mg GAE/100 gm. Collective losses of both carotenoids and phenolics negatively affected antioxidant activity in carrots with figures decreasing from 16.50 to 11.07%. The refrigeration storage of carrots also had an influence on its optical and textural characteristics at significant levels (p?<?0.5). Texture change in carrots was more profound in core sections of root during the storage. A strong positive correlation was observed for antioxidants with carotenoids, phenolics, L* and a* values.     

Isotopic and Elemental Authenticity Markers: a Case Study on Cypriot Wines

This study monitors variations in isotopes and elements in relation to grape variety, environmental factors and provenance in order to address the wine authenticity issue. Inductively coupled plasma atomic emission spectroscopy (ICP-AES) assessed the wines’ elemental content. Site-specific nuclear isotope fractionation-nuclear magnetic resonance and isotope ratio mass spectrometry methodologies determined in authentic and commercial wines the distribution of the naturally occurring stable isotopes of the deuterium/hydrogen (D/H) ratios and carbon (¹³C/¹²C) in ethanol of wine and oxygen ratio (¹⁸O/¹⁶O) in wine water. Chemometrics delineated the elements and isotopes responsible for wine classification. Specifically, unsupervised principal component analysis (PCA) framed the importance of grape variety and provenance, while supervised analysis pinpointed the vineyard effect and highlighted the contribution of the vintage year. Validation steps ensured that the extracted models do not predict randomly and their results are reliable. In fact, the acquired results can be incorporated to the EU Wine Isotopic Databank database providing both a guide and a tool for eventual candidatures for denomination of origin and support both Cypriot wine and winemakers. In this context, this research contributes to authenticity assurance of wines and adds value to final products, while it helps controlling hazards arising from environmental changes.     

Optimization of Microwave-Assisted Extraction of Polyphenolic Compounds from <Emphasis Type="Italic">Ocimum basilicum</Emphasis> by Response Surface Methodology

Microwave-assisted extraction (MAE) was optimized by response surface methodology in order to enhance the extraction of polyphenols from basil (Ocimum basilicum L). Box–Behnken experimental design on three levels and three variables was used for optimization. Influence of ethanol concentration (50, 70, and 90%); microwave power (400, 600, and 800 W); and extraction time (15, 25, and 35 min) on each response were investigated. Experimental results were fitted to a second-order polynomial model, and multiple regression analysis and analysis of variance were used to evaluate model fitness and optimal conditions. Considering the maximum content of extracted total phenols, total flavonoids, and antioxidant activity, the optimal conditions for all investigated response were ethanol concentration of 50%, microwave power of 442 W, and extraction time of 15 min. Under the optimal conditions, obtained basil liquid extract contained 4.299 g gallic acid equivalents/100 g dry weight (DW) of total polyphenols, 0.849 g catechin equivalents/100 g DW of total flavonoids, and IC₅₀ and EC₅₀ values of 9.602 and 82.889 μg/mL, respectively. The development of simultaneous MAE procedure for extraction of total phenols, total flavonoids, and potential antioxidants from basil, represented valorization of basil as valuable source of bioactive compounds.     

Fruit production and consumption: practices,preferences and attitudes of women in rural western Kenya

This study identified practices, preferences, attitudes and decision-making for fruit consumption, fruit production, and use of income generated from these activities and assessed the contribution of fruits to closing nutritional gaps of members of smallholder farming households in Western Kenya during two different seasons. Two cross-sectional surveys were conducted, one in July/August 2013 (S1) and the other in February/March 2014 (S2). The same respondents, women responsible for food preparation in the household, were interviewed during S1 and S2 with a total of 272 women participating. Semi-structured questionnaires were used to collect data on practices, preferences and attitudes related to fruit production and consumption including a quantitative 24-h recall. On the day prior to the interview, only 25% of women during S1 and 37% during S2 had consumed fruits. Fruit consumption in grams per day differed significantly (p < 0.001) between the two seasons and was higher in S2 (mean = 106 g/d; SD = 208 g/d) compared to S1 (mean = 49 g/d; SD = 101 g/d). During both seasons, 80% or more respondents did not reach the recommended amount of 200 g of fruits per day and also had low vitamin A and C intakes, especially during S1. Simultaneously, 80% of women indicated that the household grew fruit, yet fruit production and consumption diversity were low. About 20% of respondents identified fruit consumption taboos for different household members and 37% viewed the consumption of wild fruits negatively. Integrated agriculture-nutrition programs should consider local practices, preferences and cultural attitudes in order to promote the consumption of a diversity of nutrient rich fruits and consequently better diets and nutrition.     

Investigation of drying characteristics in superheated steam drying of UF-impregnated Chinese fir

Urea formaldehyde (UF) resin-impregnated Chinese fir (Cunninghamia lanceolata (Lamb.)Hook.) was dried at different temperatures in an atmospheric pressure superheated steam dryer. Drying characteristics, moisture content, drying rate, temperature profile, drying defects, and color change were investigated. The moisture content was reduced from 66.21 to 11.79% within 30 h without causing severe drying defects; in contrast, the conventional hot air process required 7–8 days. After 25 h of drying, the temperatures at both the center and the surface of wood remained stable. After 34.5 h, the surface temperature gradually approached the steam temperature. The color of the superheated steam dried Chinese fir appeared slightly more intense yellow and red than the control. Investigation of the UF-impregnated Chinese fir wood by scanning electron microscopy (SEM) revealed that the majority of the lumens and voids, including the microvoids in wood structure, was filled with urea formaldehyde resin.     

Effect of drying methods on physico-chemical properties and antioxidant activity of <Emphasis Type="Italic">Dendrobium officinale</Emphasis>

The present study aimed to investigate the effect of different drying methods, i.e., sun drying (SD), hot air drying (AD), vacuum drying (VD), infrared radiation drying (IR), and freeze drying (FD) on the physico-chemical properties of Dendrobium officinale. The results revealed that different drying methods showed significant differences in the color retention, water soluble polysaccharide content, total phenolic content, total flavonoid content, fatty acids, and antioxidant activities. FD, VD, IR and AD led to higher retention of bioactive compounds and better antioxidant activities, and FD showed the best. However, with respect to the water-soluble polysaccharides content, the characteristic components in D. officinale, AD was better than FD. The results showed that the quality of D. officinale depends on the drying method applied. Considering the retention of polysaccharide content and drying processing duration, AD is a promising treatment for D. officinale.     

Bioactive components and antioxidant capacities of different miniature tomato cultivars grown by altered fertilizer applications

This study investigated the organic acid and phenolic compound levels, total phenolic (TP) and antioxidant capacity (TEAC) of three miniature tomato cultivars grown on a farmer’s field with three different fertilizer applications. Analysis of phenolic compound (protocatechuic, vanillic, gallic, chlorogenic, caffeic, syringic, p-coumaric and ferulic acid, rutin, quercetin, catechin and phloridzine) organic acid (citric, tartaric, malic, succinic and fumaric acid), TP and TEAC levels in fruit samples showed statistically significant (p?<?0.05) differences between tomato cultivars and fertilizer applications. Rutin and chlorogenic acid were the predominant phenolic compounds found in all three cultivars. The highest rutin value (50.48 mg kg^?1 FW) was found in the Black Zebra fertilized with DAP plus organic and biochemical fertilizers and the lowest (20.52 mg kg^?1 FW) in the Black Zebra fertilized with DAP only. The highest chlorogenic acid value (63.31 mg kg^?1 FW) was found in the sweet pea currant fertilized with DAP only and the lowest (21.06 mg kg^?1 FW) in the Black Zebra fertilized with DAP plus chemical fertilizer. Citric acid content was the dominant organic acid in all three cultivars, with the highest citric acid value (6439.50 mg kg^?1 FW) found in the Sweet Pea Currant cherry tomato fertilized with DAP plus organic and biochemical fertilizers and the lowest (2435.20 mg kg^?1 FW) in the Window Box Yellow fertilized with DAP plus chemical fertilizer. Total phenolic and antioxidant levels in the window box yellow were significantly lower as compared to the Black Zebra and sweet pea currant varieties for all three fertilizer applications.     

Physicochemical,Antioxidant, In Vitro Release,and Heat Sealing Properties of Fish Gelatin Films Incorporated with β-Cyclodextrin/Curcumin Complexes for Apple Juice Preservation

The antioxidant activity of gelatin film is poor. Curcumin is a natural antioxidant, but its main disadvantage is low aqueous solubility. In this study, curcumin was encapsulated by β-cyclodextrin to prepare βCD/CUR complex. Gelatin films incorporated with βCD/CUR complexes (GL-βCD-CUR films) were fabricated. The effects of curcumin content on their properties were investigated. Results showed that the water solubility of curcumin was improved in βCD/CUR complex. The βCD/CUR complex containing 2.5 mg curcumin had smaller size and more homogeneous distribution. The thicknesses of all films were about 87 μm and there were no significant differences (p > 0.05). The optimal tensile strength (TS) and elongation at break (EAB) of GL-βCD-CUR films were observed at the curcumin content of 2.5 mg. With the increase of curcumin concentration, water vapor permeability (WVP) of gelatin-based films decreased from 2.88 to 2.38 × 10^?10 g m^?1 Pa^?1 s^?1 and water content (WC) decreased from 34.64 to 24.72%, but water solubility (WS) increased from 21.22 to 59.75%. GL-βCD-CUR films exhibited lower light transmission in UV light compared with GL-βCD film. SEM provided that there was a good compatibility between gelatin molecules and βCD/CUR complexes. FTIR proved that no functional groups appeared or disappeared. A significant increase in antioxidant activity and the stability of this activity along with a lower release rate of curcumin in food simulant were observed in gelatin films incorporated with βCD/CUR complexes. The heat sealing property of GL-βCD-CUR films containing 1 or 2.5 mg curcumin was better than that of film containing 5 mg curcumin. The L values of red Fuji (Malus pumila mill) apple juice packed by GL-βCD-CUR films reduced slowly. The slowest decline in total polyphenol content was found in GL-βCD-2.5CUR group. Our results indicated that the incorporation of βCD/CUR complex significantly enhanced the antioxidant activity of gelatin film, and the GL-βCD-CUR film can be used in apple juice preservation.     

Current Scenario of Adsorbent Materials Used in Ethylene Scavenging Systems to Extend Fruit and Vegetable Postharvest Life

Fruit and vegetables are much appreciated by consumers due to their nutritional values and health-promoting compounds. However, different factors affect the postharvest life of such products, in where ethylene is a major one, even at low concentrations, besides temperature and relative humidity. Therefore, high attention has been focused on the development of effective tools to remove ethylene from the atmosphere surrounding these products during storage or in transit. Potassium permanganate scrubbers are one of the most used technologies to remove ethylene from horticultural products. To facilitate and improve the oxidation process, potassium permanganate has been supported onto inert solid materials of a small particle size. In this review, we aim to provide an outline of the most common materials used as potassium permanganate supports on postharvest treatment and their respective effects on quality aspects of various fresh produce during postharvest life. Vermiculite, activated alumina, zeolite, silica gel, activated carbon and clays are the most popular materials that have been used as a support of potassium permanganate-based ethylene scrubbers. The literature suggests that potassium permanganate supported onto silica gel or zeolite seems to be a promising tool to maintain fruit and vegetables quality attributes for long-term storage. Although vermiculite and activated alumina are the most commonly used materials to reach this goal, not promising results have been reported.