Cover Image,Volume 99, Issue 13

The cover image is based on the Research Article Study of the physical and chemical changes during the maturation of three cocoa clones, EET8, CCN51, and ICS60 by Andrés F Cubillos Bojacá et al., DOI: 10.1002/jsfa.9882 . Cover image ©AGROSAVIA Images.

     

Spontaneous Oleofoams from Water-in-Oil Emulsions

Spontaneously foaming oil systems have been formulated from water-in-oil emulsions by the controlled release and entrapment of gas in emulsified water droplets contained within the oil. The cascade of events leading to their formation is as follows: Two Span 60-emulsified populations of water droplets, one containing Na₂CO₃, the other 10% HCl and caseinate, were mixed in miglyol oil; the controlled coalescence of Na₂CO₃ droplets with the HCl ones served as a microreactor for the pH reduction and the subsequent release of CO₂ from Na₂CO₃; these gas microbubbles were arrested by sodium caseinate, stabilizing a microfoam within the water droplets; these droplets expanded under the rising gas pressure, spontaneously transforming the surrounding oil into a foamy oleogel containing water droplets.     

European urban culture,Javier de Mesones-Cabello’s planning practice and its legacy in city of Valladolid

Javier de Mesones-Cabello was an influential and active planner of the 1960s and 1970s in Spain, who passed away in December, 2016. His professional career as a self-taught urban planner was extensively linked to his academic and institutional activities. These connections supported the establishment of relationships with prestigious professionals working in urban planning practice. In planning the 1969 masterplan for the city of Valladolid, in Spain, de Mesones-Cabello made several intellectual references to the Greek urban planner Doxiadis. This masterplan covers a relatively unknown example of directional city growth in a European context. My findings elucidate the extent to which de Mesones-Cabello was influenced by Doxiadis, and the circumstances in which these ideas have continued to dominate thinking about Valladolid's urban development.     

Oxidative enzymes and functional quality of minimally processed grape berries sanitised with ozonated water

Thompson Seedless (TS) and Black (BS) grapes sanitised with 2, 4, 6, 8 mg L^?1 O₃ or NaOCl (100 mg L^?1) were stored 21 days at 5 °C. Ozonated water stimulated the respiration rate, especially after 5 days of storage, and increased superoxide dismutase and catalase activity compared to NaOCl‐sanitised grapes. Total polyphenol content (TPC) was 23–50% higher in TS and 18.5–28% higher in BS samples sanitised with ozonated water. Twofold higher total antioxidant capacity (TAC) was registered in TS at all of the evaluated O₃ doses while the doses of 6 and 8 mg L^?1 increased TAC by 19–30% in BS. The use of ozonated water as a sanitising method, especially at 6 and 8 mg L^?1 doses, improved the functional quality and maintained low microbial counts on fresh‐cut grapes being a good alternative for the industry.     

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.     

Dynamic monitoring of the shelf life of Cobia (Rachycentron canadum): a study on the applicability of a smart photochromic indicator

To ensure the marketing of fresh fish‐based products, it is necessary to develop fast methods that assess its freshness in real time. This study therefore evaluated the applicability of a photochromic time–temperature indicator (TTI) to monitor the time and temperature history during the period of validity of the whole fish of the cobia specimen stored in ice. The TTI response was both visibly interpreted as well as adaptable to measurement using suitable equipment. The results showed that the smart indicator activated during 6 s of ultraviolet light showed a similar rate of deterioration of the analysed product visual response, proving to be a dynamic shelf life indicator that can assure consumers the ultimate quality point of the entire cobia easily, cheaply and accurately.