Effect of micro-oxygenation on the evolution of aromatic compounds in wines: Malolactic fermentation and ageing in wood

The effect of micro-oxygenation on the aromas of two varietal wines (Tempranillo and Cabernet Sauvignon) when alcoholic fermentation is complete was examined. Several factors, such as whether malolactic fermentation (MLF) took place in barrels or stainless steel vats and ageing time in oak barrels, were taken into account. Major aroma components were studied using GC-FID and minor compounds were studied by GC-MS analysis before and after MLF and after 4 and 8 months of maturation in oak barrels. Sensorial analysis was performed to describe and quantify the different wine notes. Micro-oxygenation affects different compounds but the effect depends to a great extent on the grape varietal used; the effect of micro-oxygenation was more marked on the aroma of Cabernet Sauvignon wine than Tempranillo wines. The concentration of extractable compounds of wood was higher in wines after MLF in barrels than in wines after MLF in steel vats; wines with steel vat MLF had fewer toast and wood notes. The compounds that showed significant differences in concentration after 8 months of maturation were present in higher concentrations in wines fermented in barrels than in stainless steel vats. Barrel-fermented wines were sweeter, with wood and toast notes, fewer alcohol notes and fewer reductive notes.     

Nutritional composition and bioactive properties of commonly consumed wild greens: Potential sources for new trends in modern diets

Beyond the composition of the usual macronutrients and micronutrients, it is important to provide information on the composition of bioactive compounds and antioxidant capacity of foods, particularly of wild species to regain them for nowadays' dietary habits. Many greens are known as excellent sources of natural antioxidants, and consumption of fresh plants in the diet may contribute to the daily antioxidant intake. In the present study five leafy wild greens traditionally consumed (Borago officinalis, Montia fontana, Rorippa nasturtium-aquaticum, Rumex acetosella, Rumex induratus) were studied in order to document macronutrient, micronutrient and non-nutrient composition. R. induratus revealed the highest levels of sugars, ascorbic acid, tocopherols, lycopene, chlorophylls, flavonoids, and one of the highest antioxidant activity expressed as DPPH scavenging activity, β-carotene bleaching inhibition, and TBARS formation inhibition. R. nasturtium-aquaticum showed the healthier PUFA/SFA and n-6/n-3 ratios, and B. officinalis proved to be a source of γ-linolenic acid and other fatty acids from n-6 series that are precursors of mediators of the inflammatory response. The nutritional characteristics and antioxidant potential of these wild greens require reconsideration of their role in traditional as well as in contemporary diets. Furthermore, their extracts might find applications in the prevention of free radical-related diseases, as functional food formulations.     

Identification of components of Brazilian honey by 1H NMR and classification of its botanical origin by chemometric methods

The potential of NMR spectroscopy to differentiate honeys concerning to the nectar employed in its production was evaluated. The application of chemometric methods to ¹H NMR spectra has allowed to discriminate the honeys produced in the state of São Paulo, being identified the signals of responsible substances for the discrimination. Application of PCA and HCA methods to ¹H NMR data have resulted in the natural clustering of the samples. Wildflower honeys were characterized by higher concentration of phenylalanine and tyrosine. Citrus honeys showed higher amounts of sucrose than other compounds, while eucalyptus honeys had higher amount of lactic acid than the others. Assa-peixe honeys showed spectra similar to eucalyptus and citrus. Sugar-cane honeys showed some signals similar to eucalyptus and citrus honeys, but also showed the tyrosine and phenylalanine signals. Adulterated honeys showed 5-hydroxymethylfurfural, citric acid and ethanol signals. KNN, SIMCA and PLS-DA methods were used to build predictive models for honey classification. In the commercial honeys prediction KNN, SIMCA and PLS-DA models correctly classified 66.7; 22.2 and 72.2% of the samples, respectively.     

Mead production: effect of nitrogen supplementation on growth,fermentation profile and aroma formation by yeasts in mead fermentation

Mead is an alcoholic beverage, produced since ancient times, resulting from an alcoholic fermentation of diluted honey by yeasts. When it is produced in a traditional manner, mead producers can encounter several problems related to a lack of essential nutrients, such as available nitrogen. Thus, the aim of this study was to evaluate the effect of nitrogen addition to honey‐must on the fermentation performance of two Saccharomyces cerevisiae wine yeasts, QA23 and ICV D47, as well as on the mead composition and production of volatile aroma compounds. A portion of honey‐must was supplemented with diammonium phosphate (DAP) to achieve the nitrogen concentration required by yeast to complete alcoholic fermentation. The supplementation with DAP reduced the fermentation length to around 7 days, but not all sugars were fully consumed, suggesting that other factors could be interfering with yeast growth. For both yeasts the specific growth rate and final biomass were higher in musts supplemented with DAP. Mead final composition was similar under the two experimental conditions. Analysis of the volatile profile revealed that the concentrations of the volatile fatty acids and volatile phenols were higher in meads supplemented with DAP. The concentrations of ethyl hexanoate, ethyl octanoate and isoamyl acetate were above their perception threshold and were higher in meads supplemented with DAP, which could contribute to the enhancement of the fruity character. This study could be useful for the optimization of mead production and quality improvement. Copyright © 2015 The Institute of Brewing & Distilling     

Microbiological,physical and chemical characteristics of freshwater prawns (Macrobrachium rosenbergii) in modified‐atmosphere packaging

This study evaluated the influence of packaging atmosphere (air versus 50% N₂/50% CO₂) on microbiological (mesophiles, psychrotrophs), physical (gas measurement) and chemical (pH, total volatile basic nitrogen [TVB‐N], NH₃, H₂S and biogenic amines) parameters in freshwater prawns during storage at 0 ± 1 °C for 240 h. To select the most appropriate packaging, 21 batches of each treatment were analysed. Both the packaging permeability and the combination of gases affected the shelf life, but the modified‐atmosphere packaging (MAP) was more efficient than air packaging, increasing the shelf life by 40 h. The parameters of pH and TVB‐N showed no statistical difference between the two atmosphere conditions all along the storage period. The biogenic amine agmatine showed potential for use as a quality indicator due to the increased concentration during storage. In further studies, this amine can be applied as an indicator for public health issue.     

Salmonella in eggs: From shopping to consumption—A review providing an evidence-based analysis of risk factors

Nontyphoidal salmonellae are among the most prevalent foodborne pathogens causing gastrointestinal infections worldwide. A high number of cases and outbreaks of salmonellosis are associated with the consumption of eggs and egg products, and several of these occur at the household level. The aim of the current study is to critically evaluate the current status of knowledge on Salmonella in eggs from a consumer's perspective, analyzing the hazard occurrence and the good practices that should be applied to reduce salmonellosis risk. Following a HACCP (Hazard Analysis and Critical Control Point) based approach, some steps along the food journey were identified as Critical Consumer Handling (CCH)—steps in which consumers, through their behavior or choice, can significantly reduce the level of Salmonella in eggs and egg products. From shopping/collecting to consumption, each of these steps is discussed in this review to provide an evidence-based overview of risk factors of human salmonellosis related to egg consumption. The main message to consumers is to choose Salmonella-free eggs (those that some official entity or producer guarantees that does not contain Salmonella), when available, especially for dishes that are not fully heat treated. Second, as guaranteed Salmonella-free eggs are only available in a few countries, refrigerated storage from the point of collection and proper cooking will significantly reduce the risk of salmonellosis. This will require a revision of the actual recommendations/regulations, as not all ensure that eggs are maintained at temperatures that prevent growth of Salmonella from collection until the time of purchasing.     

Presynchronization with Double-Ovsynch improves fertility at first postpartum artificial insemination in lactating dairy cows

The objective of this study was to compare circulating progesterone (P4) profiles and pregnancies per AI (P/AI) in lactating dairy cows bred by timed artificial insemination (TAI) following Ovsynch-56 after 2 different presynchronization protocols: Double-Ovsynch (DO) or Presynch-Ovsynch (PS). Our main hypothesis was that DO would increase fertility in primiparous cows, but not in multiparous cows. Within each herd (n = 3), lactating dairy cows (n = 1,687; 778 primiparous, 909 multiparous) were randomly assigned to DO [n = 837; GnRH-7d-PGF_2α-3d-GnRH-7d-Ovsynch-56 (GnRH-7d-PGF_2α-56h-GnRH-16hTAI)] or PS (n = 850; PGF_2α-14d-PGF_2α-12d-Ovsynch-56). In 1 herd, concentrations of P4 were determined at the first GnRH (GnRH1) of Ovsynch-56 and at d 11 after TAI (n = 739). In all herds, pregnancy was diagnosed by palpation per rectum at 39 d. In 1 herd, the incidence of late embryo loss was determined at 74 d, and data were available on P/AI at the subsequent second service. Presynchronization with DO reduced the percentage of animals with low P4 concentrations (<0.50 ng/mL) at GnRH1 of Ovsynch-56 (5.4 vs. 25.3%, DO vs. PS). A lesser percentage of both primiparous and multiparous cows treated with DO had low P4 concentrations at GnRH1 of Ovsynch-56 (3.3 vs. 19.7%, DO vs. PS primiparous; and 8.8 vs. 31.9%, DO vs. PS multiparous). Presynchronization with DO improved P/AI at the first postpartum service (46.3 vs. 38.2%, DO vs. PS). Statistically, a fertility improvement could be detected for primiparous cows treated with DO (52.5 vs. 42.3%, DO vs. PS, primiparous), but only a tendency could be detected in multiparous cows (40.3 vs. 34.3%, DO vs. PS, multiparous), consistent with our original hypothesis. Presynchronization treatment had no effect on the incidence of late embryo loss after first service (8.5 vs. 5.5%, DO vs. PS). A lower body condition score increased the percentage of cows with low P4 at GnRH1 of Ovsynch-56 and reduced fertility to the TAI. In addition, P4 concentration at d 11 after TAI was reduced by DO. The method of presynchronization at first service had no effect on P/AI at the subsequent second service (34.7 vs. 36.5%, DO vs. PS). Thus, presynchronization with DO induced cyclicity in most anovular cows and improved fertility compared with PS, suggesting that DO could be a useful reproductive management protocol for synchronizing first service in commercial dairy herds.