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).     

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.     

Design of product as source of variance in composition of meat-based infant beikosts

The influence of both the design of the product (formulated raw ingredients) and type of product (on the meat type formulated base) on the mineral composition, crude protein (CP), protein digestibility (PD), total dietary fiber (TDF) and phytic acid (FA) contents of meat-based infant beikosts was studied. The product design was the main factor determining the CP, TDF, Ca, Na and K contents, while the type of product was the main factor determining the PD, FA, Zn, Fe and Mn contents. High K and Mn levels were related to high TDF contents. CP and Zn showed a significant relationship but the CP Fe relationship was not significant.     

Studies on the role and mode of operation of the very-lysine-rich histones in eukaryote chromatin. Nuclear-magnetic-resonance studies on nucleoprotein and histone phi 1-DNA complexes from marine invertebrate sperm

Proton magnetic resonance and other measurements have been carried out in order to study the behaviour of the lysine-rich histones phi 1 in the sperm chromatin of certain marine invertebrates. Well defined particles (12 S) have been obtained from this chromatin by nuclease treatment. Chromatin solubility as a function of ionic strength shows a relaxation at salt concentrations higher than in the case of calf thymus nucleoprotein. Nuclear magnetic resonance (NMR) studies show that the release of histone from DNA occurs both in chromatin and in the reconstituted complexes at practically the same ionic strength as solubility relaxation. The higher the arginine content of a given phi 1, the higher the ionic strength at which both effects take place. The NMR results demonstrate that arginine residues are bound more strongly than lysine residues. The data overall show that phi 1 histones play a role in the contraction mechanism of sperm chromatin similar to that of H 1 histone in calf thymus chromatin. The highly contracted state of sperm chromatin is directly related to the increased arginine content of the phi 1 histone.     

Assessment of the Bioactive Compounds, Color, and Mechanical Properties of Apricots as Affected by Drying Treatment

Consumer acceptance of dried apricots depends on them having an intense orange color, a gummy texture, and a characteristic flavor. In addition, the growing demand for healthy and nutritive foods has increased the interest in this product, as apricot fruits can be considered a good source of phytochemicals, such as polyphenols, carotenoids, and vitamins. Microwave energy may be an interesting drying method, an alternative to conventional sun or hot air drying, with which to obtain dried apricots with good sensorial, nutritive, and functional properties in a shorter time. This paper aims to evaluate the effect of sulfur pretreatment and the drying process (hot air and/or microwaves) on the color, mechanical properties, and ascorbic acid, vitamins A and E, and total carotenoid content of apricot. The obtained results mean that the use of microwave energy, either in combination or not with mild–hot air, may be recommended to obtain dried apricots, without needing to apply sulfur pretreatment.     

Effect of Thermal Treatment and Storage Conditions on the Physical and Sensory Properties of Grapefruit Juice

Physical parameters, such as particle size distribution, flow behavior, density, turbidity, and color, were measured and sensory evaluation was carried out to compare the properties of freshly squeezed grapefruit juice with those of juice that has been pasteurized by microwave or by following a conventional heating method. Samples were either frozen-stored or refrigerated. In general, the physical parameters of grapefruit juice were significantly affected by heat treatment, especially in the case of the conventional process. However, from a sensory point of view, pasteurized samples were similar to fresh ones. When frozen, turbidity, particle size distribution, density, flow behavior, and color were stable throughout the studied period, regardless of the pasteurization treatment. During refrigerated storage, the turbidity, particle size distribution, and consistency index decrease. This occurs in a more pronounced way in the case of juice which has not been submitted to a heating treatment, probably due to residual pectin methyl esterase activity. Furthermore, the association between the carboxyl groups of pectin chains and Ca²⁺ could be responsible for both the subsequent increase in the turbidity of the juice and also the decrease in its density. Throughout the period under study, the smallest color change was experienced by microwave-pasteurized juice. For these reasons, and also due to the reduction in the process time, microwave treatment can be recommended as a method for the pasteurization of grapefruit juice.     

A Strategy to Design Efficient Fermentation Processes for Traditional Beverages Production: Prickly Pear Wine

This paper describes a methodology to establish an optimal process design for prickly pear wine production that preserves the peculiar and unique traits of traditional products, generating at the same time, technical information for appropriate design of both bioreactor and overall process. The strategy includes alcoholic fermentation optimization by the mixed native culture composed by Pichia fermentans and Saccharomyces cerevisiae, followed by malolactic fermentation optimization by Oenococcus oeni. The optimization criteria were based on multiple output functions: alcohol content, volatile compounds profile, organic acids profile, and compound contents related to color, which were analyzed by spectroscopy–chromatography methods and sensory analysis. The results showed that the mixed culture inoculated into a bioreactor containing prickly pear juice with 20 °Bx of fermentable sugars concentration, processed at a constant temperature of 20 °C for 240 h, leads to a fermented product with 9.93% (v/v) total alcohol content, and significant abundance of volatile compounds, which provide fruity and ethereal aromatic notes, complemented by a lively but not unpleasant acidity. This young wine was further subjected to malolactic fermentation at constant temperature (16 °C) for 192 h, decreasing malic acid, and balancing volatile compounds contents, thus resulting in a product with better aroma and flavor perception, and a velvety feeling of long aftertaste. Repeated assays showed that the process is stable, predictable, controllable, and reproducible. These results were used for process design and spreadsheet construction in order to simulate the process, and properly select and size the equipment required for such process.