Evaluation of the physical,chemical and sensory properties of raisins produced from grapes of the cultivar Crimson

The main objective of the present work was to dry grapes of Crimson variety through different methodologies in order to find an alternative for the production of raisins. Different methodologies were used for drying: solar direct exposition in a greenhouse and in convective drying chambers with constant air flow at two temperatures: 50 and 60 °C. Some chemical analyses were made, namely for total sugars, acidity, total phenols, total anthocyanins and total tannins. Also some physical properties were evaluated, specifically color and texture. A sensorial analysis of the dried products was undertaken to evaluate the acceptability by consumers. The raisins produced by the different methodologies didn’t show significant differences at the chemical and physical levels. However, it was observed that the dried samples contained higher amounts of total phenolic compounds, anthocyanins and tannins in comparison to the fresh grapes. Sensory evaluation result showed that dried grapes produced using different methodologies was similar to commercial raisins.     

In vitro inhibition of dipeptidyl peptidase IV by peptides derived from the hydrolysis of amaranth (Amaranthus hypochondriacus L.) proteins

Bioactive compounds present in foods could potentially have beneficial effects on human health. In this study we report the in vitro inhibitory capacity of peptides released from amaranth seed proteins after enzymatic digestion, against dipeptidyl peptidase IV (DPPIV); an enzyme known to deactivate incretins, hormones involved in insulin secretion. Other seeds, such as soybean, black bean, and wheat were also tested. The highest inhibition of DPPIV was observed with amaranth peptides released after simulated gastrointestinal digestion, showing an IC₅₀ of 1.1 mg/mL in a dose-dependent manner. In silico tryptic digestion of amaranth globulins was carried out releasing peptides larger than 13 residues. Some of these peptides were used for the in silico prediction of their binding modes with DPPIV. Docking models showed that the possible mechanism of globulin peptides to inhibit DPPIV was through blocking the active dimer formation. Peptides were also found inside the major cavity where the natural substrates reach the catalytic site of the enzyme. This is the first report of the identification of inhibitory DPPIV peptides from amaranth hydrolysates and the prediction of their binding modes at the molecular level, leading to their possible use as functional food ingredients in the prevention of diabetes.     

Metabolic profile and biological activities of Lavandula pedunculata subsp. lusitanica (Chaytor) Franco: Studies on the essential oil and polar extracts

We investigated the metabolic profile and biological activities of the essential oil and polar extracts of Lavandula pedunculata subsp. lusitanica (Chaytor) Franco collected in south Portugal. Gas chromatography–mass spectrometry (GC–MS) analysis revealed that oxygen-containing monoterpenes was the principal group of compounds identified in the essential oil. Camphor (40.6%) and fenchone (38.0%) were found as the major constituents. High-performance liquid chromatography with diode array detection (HPLC–DAD) analysis allowed the identification of hydroxycinnamic acids (3-O-caffeoylquinic, 4-O-caffeoylquinic, 5-O-caffeoylquinic and rosmarinic acids) and flavones (luteolin and apigenin) in the polar extracts, with rosmarinic acid being the main compound in most of them. The bioactive compounds from L. pedunculata polar extracts were the most efficient free-radical scavengers, Fe²⁺ chelators and inhibitors of malondialdehyde production, while the essential oil was the most active against acetylcholinesterase. Our results reveal that the subspecies of L. pedunculata studied is a potential source of active metabolites with a positive effect on human health.     

Prospection of the use of encapsulation in food packaging

Food safety and extended shelf life linked to convenience were the major reasons for the development of the packaging field. However, advances in material science and the widespread encapsulation technologies are allowing the establishment of new concepts for packages, such as intelligent and active packages. Particulate systems have been developed in recent years for the most diverse area with several purposes that can be employed to improve packaging performance mainly focusing on the modification of barrier properties. This review analyzes the recent developments using encapsulation in food packaging and the main concepts about mass transfer evolved in the functionality of these packages, as well as discusses the research challenges faced by the food packaging sector.     

Rheological and viscoelastic properties of colloidal solutions based on gelatins and chitosan as affected by pH

The objective of this study was to evaluate the influence of pH on rheological and viscoelastic properties of solutions based on blends of type A (GeA) or type B (GeB) gelatin and chitosan (CH). Solutions of GeA, GeB, CH, GeA:CH, and GeB:CH were prepared in several pH (3.5–6.0) and analyzed for determination of zeta-potential. Rheological analyses (stationary and dynamic essays) were carried out with blends allowing to study the effect of pH on shear stress, apparent viscosity, loss (G”) and storage (G’) moduli, and angle phase (Tanδ). Zeta potential of all biopolymers decreased linearly as a function of pH. CH presented higher values, and GeB, the lowest one, being the only having negative values at pH > 5. Overall, the pH influenced the rheological and viscoelastic properties of the colloidal solutions: shear stress and apparent viscosity increased as a function of pH. Other assays were carried out at 3% and 5% strain, for GeA:CH and GeB:CH, respectively. In the sol domain, G’ and G” (1 Hz) increased linearly for GeA:CH. But for GeB:CH, they increased in two linear different regions: one function between pH 3.5 and 5.0 and another one between 5.0 and 6.0, being a more important effect was visible in this last domain probably due to the negative net charge of gelatin, above it pI. An effect in two domains was also visible for Tanδ, explained in the same manner as previously. The GeB:CH blends behaved like diluted solutions, and transition temperatures increased as a function of pH.     

Extended ceftiofur therapy for treatment of experimentally-induced Streptococcus uberis mastitis in lactating dairy cattle

Streptococcus uberis is an important cause of mastitis in dairy cows throughout the world, particularly during the dry period, the period around calving, and during early lactation. Strategies for controlling Strep. uberis mastitis are poorly defined and are currently inadequate. Objectives of the present study were to evaluate efficacy of ceftiofur, a new broad-spectrum cephalosporin antibiotic, for treatment of experimentally induced Strep. uberis intramammary infections (IMI) in lactating dairy cows during early lactation and to determine whether extended therapy regimens enhanced efficacy of ceftiofur. Efficacy of extended ceftiofur intramammary therapy regimens was investigated in 37 mammary quarters of 23 dairy cows that developed clinical mastitis following experimental infection with Strep. uberis during early lactation. Cows that developed clinical mastitis during the challenge period were allocated randomly to 3 groups representing 3 different ceftiofur treatment regimens: 2-d (n = 7 mammary quarters), 5-d (n = 16 mammary quarters), and 8-d (n = 14 mammary quarters) treatment regimens. For all groups, 125 mg of ceftiofur hydrochloride was administered via intramammary infusion. A bacteriological cure was defined as an experimentally infected quarter that was treated and was bacteriologically negative for the presence of Strep. uberis at 7, 14, 21, and 28 d posttreatment. Percentage of Strep. uberis IMI eliminated was 43, 88, and 100% for the 2-, 5-, and 8-d ceftiofur treatment regimens, respectively. Both the 5- and 8-d ceftiofur extended therapy treatment regimens had significantly higher bacterial cure rates than the standard 2-d ceftiofur treatment regimen. The bacterial cure rate of the 8-d ceftiofur extended therapy group was marginally better (P = 0.052) than the 5-d ceftiofur extended therapy group. Results of this study indicate that ceftiofur therapy was effective for eliminating Strep. uberis experimental IMI, and 5- and 8-d extended ceftiofur therapy regimens were more effective than the standard 2-d treatment.     

Effectiveness of combined preservation methods to extend the shelf life of Morcilla de Burgos

Morcilla de Burgos is the most famous blood sausage in Spain. However, while producers are interested in extending its shelf life, the consumer is increasingly demanding more natural food. This situation has led to the current search for new and mild preservation technologies. Two batches of four different products: control without any treatment, control with organic acid salts (CnOAS; a 3% mixture of potassium/sodium l-lactate), control with high hydrostatic pressure processing (CnHPP; 600MPa-10min), and a combination of both treatments (OAS+HPP), were carried out to evaluate any synergistic effect that occurs when combining OAS and HPP, and the influence of different preservative treatments on the spoilage bacterial population and their evolution. HPP (with or without addition of OAS) can be considered the most suitable method for preserving morcilla de Burgos as it does not produce negative changes in sensory attributes. No clear selective effect of different treatments on the composition of the spoilage bacteria was seen and similar spoilage patterns were observed independently of the preservation treatment used.     

Automating a 96-Well Microtiter Plate Assay for Quick Analysis of Chemically Available Lysine in Foods

A new method for quick analysis of available lysine content in different food products has been developed by automating a 96-well microtiter plate assay. Although manual fluorometric methods validated in order to determinate available lysine content already existed for this compound, the benefits of applying appropriate automation should provide continuous operation, increased precision, an affordable electronic audit trail, and significantly reduced time and reagent consumption. The objective of this work was to adapt the ortho-phthaldialdehyde (OPA) fluorometric method to an automated workstation. Considerable effort went into developing and validating an automated method. The analytical parameters of linearity (r?=?0.999), the precision of the method (relative standard deviations?=?2.8–3.0 % for the different samples), and the results of the comparison with the corresponding OPA manual fluorometric method show that the studied method is useful for the measurement of available lysine in several food products from different natural origins such as liquid foods (soy, oat, quinoa beverages, and ultra-high temperature/sterilized milk) and powdered samples (powdered adapted, powdered follow-up, and junior milk infant formulas) with reduced time and reagent consumption.     

Measurement of Optical Properties of Foods in Near- and Mid-Infrared Radiation

Near-infrared radiative properties are important in existing, as well as novel radiant heating processes, such as when using a halogen lamp. Spectral reflectance, transmittance, and penetration depth of electromagnetic energy in the near-infrared region are measured using a spectroradiometer for potato tissue as a function of its moisture content. Reflectance has a spectral dependence and increases as moisture content increases, thus decreasing the fraction of incident energy available to the food. Penetration depth is a strong function of moisture and can vary significantly with wavelength. Penetration depth for near-infrared is smaller than for microwave, although they are of the same order of magnitude.     

Effect of eugenol and guaiacol application on tomato aroma composition determined by headspace stir bar sorptive extraction

BACKGROUND: The present work was carried out because there is only a small amount of literature on how the volatile composition of tomatoes can be modified by the effect of exogenous substances in contact with tomato plants. This work studies how eugenol and guaiacol, either by foliar application and/or in the surrounding atmosphere, can affect the volatile composition of this fruit. An important work of this study was also conduced to validate the analytical method [headspace stir bar sorptive extraction–gas chromatography–mass spectrometry (HS‐SBSE‐GC‐MS)] to determine the composition of the volatiles in tomato. RESULTS: Analytical method validation parameters such as linearity, limit of detection, limit of quantification, and recovery proved that this method is suitable for the analysis of tomato volatiles. Their eugenol and guaiacol content changed, with an increase of 200 and 35 times, respectively, when foliar treatment was used, and an increase of 10, in both cases, when plants were in contact with the contaminated atmosphere. As consequence of the treatments other volatile compounds changed considerably. CONCLUSION: For first time, a HS‐SBSE‐GC‐MS method was successfully validated for the study of volatiles in tomatos. Results suggests that exogenous compounds in contact with the plants, such as eugenol and guaiacol, can be absorbed changing the global volatile composition of fruits, which could produce a negative or positive effect in their aroma. © 2012 Society of Chemical Industry