Clothing systems for outdoor activities

Participation in outdoor activities can improve mental, physical and social well-being. Such activities also present significant physiological strain and risks such as hypothermia; therefore, correct choice and usage of clothing is extremely important. The aim of this review is to critically analyse the literature regarding outdoor clothing systems, focusing on the layers comprising a typical clothing system. Additionally, alternative systems, potential improvements and future trends are discussed.     

In vitro digestibility of phenolic compounds from edible fruits: could it be explained by chemometrics?

The health benefits of phenolic compounds depend on the ingested amount, molecular diversity and gastrointestinal digestibility. The phenolic profile of eight fruits (blackberry, blueberry, strawberry, raspberry, mulberry, pomegranate, green and red globe grapes) was chemometrically associated with their in vitro digestibility (oral, gastric, intestinal). Extractable phenols, flavonoids and anthocyanins strongly correlated with each other (r ≥ 0.84), proanthocyanidins with anthocyanins (r = 0.62) and hydrolysable phenols with both extractable phenols (r = 0.45) and proanthocyanidins (r = ?0.54). Two principal components explained 93% of the variance [61% (free‐phenols), 32% (bounded‐phenols)], and four clusters were confirmed by hierarchical analysis, based in their phenolic richness (CLT 1‐4: low to high) and molecular diversity. In vitro digestibility of extractable phenols and flavonoids was blackberry (CLT‐4)> raspberry (CLT‐2)> red grape (CLT‐1) related to their phenolic richness (r ≥ 0.96; P < 0.001), but anthocyanins’ digestibility was pH‐dependent. Chemometrics is useful to predict the in vitro digestibility of phenolic compounds in the assayed fruits.     

Tocopherols and tocotrienols as free radical-scavengers in refined vegetable oils and their stability during deep-fat frying

The aim of this study was to assess the effect of total tocopherols and tocotrienols of refined vegetable oils on oil radical-scavenging activity and to investigate the stability of the various homologues during the deep-fat frying of French fries. Eight different refined vegetable oils were investigated, having variable levels of natural tocopherols and tocotrienols. A direct correlation between the radical-scavenging capacity of the oils, measured by the DPPH test, and the total content of natural tocopherols and tocotrienols was found. Frying experiments showed that the stability of the different tocopherols and tocotrienols present in the refined vegetable oils basically depend on two factors: the fatty acid composition of the oil, in particular polyunsaturated fatty acid content, and the kind of tocopherol and tocotrienol homologues present. The more oxidizable the oil, on the basis of fatty acid composition, the more stable were the tocopherolic antioxidants. Among the different homologues, γ-tocotrienol in palm super olein proved to be the least stable during the deep-fat frying, thus preserving the other homologues.     

Effects of dietary fats on meat quality and sensory characteristics of heavy pig loins

Forty-eight crossbred growing-finishing pigs were used to study the effects of polyunsaturated fatty acids (PUFA 31%= low and 50%= high) and fish oil (0, 0.2, and 0.4% capelin) diets on fatty acid composition, chemical traits, and sensory properties of the longissimus muscle, fat, and sausages. High levels of PUFA, independent of the level of fish oil, increased oxidation and rancidity for whole muscle (stored at 1 and 8 months at -23?°C) and sausages (TBARS 0.6-1.3). Fish oil at 0.4% in the diet increased TBA values of loin, but did not affect sensory evaluation scores. An interaction between PUFA and fish oil occurred for TBARS values and rancid odour in sausage, where the 0.4% fish oil and high PUFA level showed highest oxidation (TBARS 1.9). Although fish oil and high PUFA levels might contribute to a more healthy meat, their undesirable affects on palatability would limit their use.     

Effects of nisin concentration on properties of gelatin film-forming solutions and their films

The addition of nisin into a gelatin matrix can change properties of the film. The aim of this work was to develop gelatin-based films containing different nisin concentrations in order to study their influence on the film's antimicrobial and physical properties and their rheological properties as a film-forming solution (FFS). The FFS was characterised by rheological assays, and the gelatin-based active films were characterised and assessed by the effects of nisin concentrations on their various properties, including antimicrobial activity. Nisin's concentration affected not only its viscoelastic properties of FFS but also its film solubility in water, film surface roughness and light barrier. The addition of nisin also slightly modified the water contact angle and the mechanical properties of the gelatin films. Finally, the films demonstrated activity against Staphylococcus aureus and Listeria monocytogenes at concentrations above 56 mg of nisin g⁻¹ of gelatin.