Neue Plattenaufteilanlage bei Pfleiderer,Rheda

A large new board trimming plant is described considering its processing and machinery. Besides large-scale transportation techniques, the whole plant consists of the following: processing station for the head stripes; circular saws for longitudinal cuts mounted on a socalled saw-portal, the table bearing the piled boards travelling below the saw-portal, a cross-cut saw, sawing from underneath and two positioning bars. The maximum cutting height is 160 mm.     

Foam aptitude of Bobal variety in white sparkling wine elaboration and study of volatile compounds

Fining agents can also have an effect on the flavor components of the must, and other compounds which are important for the sensory characteristics and in the case of sparkling wine, the foam quality. The influence of fining agents and tirage solution, on volatile compounds, and foam characteristics of sparkling wines made from grapes of the Bobal variety was studied. The data obtained show how the fining agent affects the foam properties and the final volatile composition of sparkling wines. In this study, it was bentonite with gelatine that produced amounts of acetates and esters. The use of Colle 2P in the tirage solution means that more aromatic sparkling wines with better foam characteristics can be obtained.     

Immobilization of β-Glucosidase and Its Application for Enhancement of Aroma Precursors in Muscat Wine

Enzyme immobilization is becoming more widely practised in biotechnology because of the advantages that this method brings. In this study, commercial β-glucosidase for aroma released in winemaking was immobilized on diverse supports (alginate–chitin, chitosan–chitin) by using different methods. It was found that the most appropriate matrix was chitosan by adsorption and reticulation. The optimal immobilization conditions were pH 3.5, immobilization time 120 min, and concentration of cross-linker glutaraldehyde 0.25 %. Stability of the immobilized enzymes was assessed, which revealed a number of advantages, such as a lower enzyme dose required for immobilization (367 times lower than the free enzyme dose recommended by the manufacturer), high stability over time, and reusability. In vitro studies of cellobiose and in vivo studies of wine and aroma precursors isolated from grape must yielded similar outcomes with respect to enzyme hydrolysis of free and immobilized proteins.     

Polyphenolic contents in Citrus fruit juices: authenticity assessment

The contents of 49 polyphenols in sweet orange, tangerine, lemon and grapefruit juices from 18 cultivars grown in Spain were determined by reversed-phase high-performance liquid chromatography with photodiode array detection. Citrus polyphenolic profiles consist of 81–97 % of flavanones, 0.3–13.6 % of flavones, 0.1–6.0 % of flavonols, 0.6–9.6 % of hydroxycinnamic acids and 0.2–0.4 % of coumarins (only found in grapefruit juices). Several markers that allow to distinguish with practical certainty grapefruit and lemon juices between them and from the other Citrus species are reported. Each of these markers is a reliable and useful tool to detect juice adulteration. Grapefruit juice markers were naringenin-7-O-neohesperidoside, naringenin-7-O-neohesperidoside-4′-O-glucose, naringenin-O-hexosylhexoside, hesperetin-7-O-neohesperidoside, naringenin-O-rhamnosylmalonylhexoside, isosakuranetin-7-O-neohesperidoside, hesperetin-7-O-rutinoside, apigenin-6-C-hexoside-O-hexoside, apigenin-7-O-neohesperidoside and scopoletin-O-hexoside. Lemon juice markers were eriodictyol-7-O-rutinoside-4′-O-glucoside, eriodictyol-7-O-rutinoside, diosmetin-6,8-di-C-glucoside, diosmetin-8-C-glucoside, luteolin-7-O-rutinoside, diosmetin-6-C-glucoside and diosmetin-6,8-di-C-hexosideacylhexoside. The markers naringenin-O-hexosylhexoside, apigenin-6-C-hexoside-O-hexoside, scopoletin-O-hexoside, diosmetin-8-C-glucoside and diosmetin-6,8-di-C-hexosideacylhexoside were detected, characterized and quantitatively determined in grapefruit and lemon juices for the first time by our research group, as far as the authors know. Classification models provided by LDA and PLS-DA correctly identify all sweet orange and tangerine juices. Moreover, PLS regression model determines the percentage (10–70 %) of tangerine juice used to adulterate sweet orange juice with a suitable confidence interval (RMSEP = 7 %).     

Determination of Phytic Acid in Juices and Milks by Developing a Quick Complexometric-Titration Method

Food Analytical Methods - Phytic acid is a compound regularly found in plant-based food and beverages. Although it may provide some health benefits to human body, it is commonly defined as an...     

Development of a questionnaire to assay recalled liking for salt,sweet and fat

Liking for a sweet, salty or fatty diet may induce overconsumption of simple carbohydrates, sodium or lipids. Measuring overall liking of the corresponding sensory sensations contributes to understanding the determinants of dietary behaviours. However, no standardized validated questionnaire assaying these sensations is currently available. In the present study, we developed a web-based questionnaire, “PrefQuest”, which measures recalled liking for the following four sensations: salt, fat and salt, sweet, fat and sweet. PrefQuest included four types of items: (1) liking for sweet, fatty-sweet and fatty-salty foods, (2) preferences in the level of seasoning by adding salt, sweeteners, or fat, (3) preferences for types of dishes in a restaurant menu and (4) overall questions about sweet-, salt- and fat-related behaviours. A development study (n = 198) demonstrated that PrefQuest was feasible, well-perceived, only lasted about 20 min and that items were repeatable (overall mean intra-class correlation coefficient: 0.77, SD 0.08). Construct validity was then evaluated on a larger population sample (n = 47 803). The underlying structure within each of the four sensations was determined by exploratory factor analysis and then internally validated by confirmatory factor analysis. After a selection of the most relevant items, the salt, fat-and-salt, sweet, and fat-and-sweet scales exhibited a theoretically meaningful factor structure, unidimensional for the salt scale and with interrelated sub-dimensions for the sweet, fat-and-salt, and fat-and-sweet scales. Based on the fat-and-sweet and fat-and-salt scales, a fat model was also unveiled. For each factor, internal consistency as well as convergent and divergent validities were demonstrated. Overall, PrefQuest is an internally valid and original tool that can be used to assay recalled liking for sweet, salt, and fat considered altogether or separately as fat and salt or fat and sweet, and can be applied to large population surveys.     

Oleoresins from <Emphasis Type="Italic">Capsicum</Emphasis> spp.: Extraction Methods and Bioactivity

Capsicum spp. fruit is one of the most produced vegetables around the world, and it is consumed both as fresh vegetable and as a spice like a food additive for their characteristic red color and, in many cases, its pungency. In addition to its economic importance, the bioactivity of some important compounds such as capsaicinoids and carotenoids has promoted its research. The use of Capsicum oleoresins has been increased due to its advantages comparing with the traditional dry spice. These include obtaining higher quality products with the desired content of bioactive and flavored substances. The wide diversity of extraction methods including water extraction, organic solvent extraction, microwave-assisted extraction, and ultrasound assisted extraction as well as supercritical fluid extraction among others are discussed in the present review. Moreover, pretreatments such as chemical treatments, osmotic dehydration, sun and oven drying, and freeze-drying commonly used before the extraction are also presented. Due to its importance, Capsicum oleoresins produced with “green” solvents and the improvement of fractional extraction techniques that allow to obtain separately the various bioactive fractions will continue under research for further development.