Antioxidant properties and shelf‐life extension of fresh‐cut tomatoes stored at different temperatures

BACKGROUND: The feasibility of using modified atmosphere packaging (5 kPa O₂ + 5 kPa CO₂) to maintain the antioxidant properties of fresh‐cut tomatoes during shelf‐life was assessed through storage at different temperatures (5, 10, 15 and 20 °C). Health‐related compounds, antioxidant capacity, microbiological counts, physicochemical parameters and in‐package atmosphere of tomato slices were determined. RESULTS: Initial lycopene, vitamin C and phenolic contents and physicochemical parameters of tomato slices were well maintained for 14 days at 5 °C. Lycopene and total phenolic contents were enhanced over time in tomato slices stored at 15 and 20 °C. However, this increase in antioxidant compounds of fresh‐cut tomatoes during storage may be associated with excessive amounts of CO₂ (R² = 0.5679–0.7328) in the packages due to microbial growth. Although keeping tomato slices at temperatures above 10 °C increased their antioxidant content, the shelf‐life of the product was reduced by up 4 days. CONCLUSIONS: A storage temperature of 5 °C is appropriate for maintaining the microbiological shelf‐life of fresh‐cut tomatoes for up to 14 days and also allows the antioxidant properties of tomato slices to be retained over this period, thus reducing wounding stress and deteriorative changes. Copyright © 2008 Society of Chemical Industry     

Determination of killer activity in yeasts isolated from the elaboration of seasoned green table olives

In this work 51 yeasts strains isolated from seasoned green table olives and belonging to the Candida, Debaryomyces, Kluyveromyces, Pichia, and Saccharomyces genera were characterized by their killer activity in different conditions. Killer activity of isolates was analyzed in a medium with different pH's (3.5 to 8.5) and NaCl concentrations (5, 8, and 10%). At every pH tested, all the genera studied had killer strains, although the smallest percentages of killer yeasts were found at the highest pH (8.5). The presence of 5 and 8% NaCl increased the detected killer percentage, but the highest salt concentration (10%) decreased it. The interaction between the reference killer yeasts and yeasts isolated from olives was analyzed. Most isolates were killer-sensitive to one or more killer reference strains. Only 2 of the 51 strains tested were considered killer-neutral. Cross-reaction trials between isolates and spoilage yeasts showed that, of the isolates, nine killer strains, belonging to Debaryomyces hansenii, Kluyveromyces marxianus, Pichia anomala, Pichia guilliermondii, and Saccharomyces cerevisiae, had the broadest spectra of action against yeasts that cause spoilage. These killer yeasts and the toxins that they produce are candidates for further investigation as suppressors of indigenous olive table yeast growth. The results confirmed the highly polymorphic expression of the killing activity, with each strain showing different killer activities. This method may thus be very useful for simple and rapid characterization of yeast strains of industrial interest.     

Alpha-Galactosides: Antinutritional Factors or Functional Ingredients?

This review focuses on updated information about alpha-galactosides, their chemical structure, biosynthesis, plant physiological functions, occurrence in foods, positive and negative physiological effects in animals, changes during food processing, and their potential application as prebiotics in the food industry. Although alpha-galactosides are considered as the main flatus-causing factors, they are also involved in several important functions during plant and seed development and beneficially stimulate the growth and activity of living bifidobacteria and lactobacilli in the human colon. We focus here also on legumes as a source of this kind of prebiotics as potential health promoters.     

Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids

The effects of fatty acid composition, two packaging methods (vacuum and 20% CO₂/80% N₂) and storage under refrigeration for 210 days were evaluated on a dry fermented sausage (salchichón), manufactured with raw material enriched in monounsaturated or polyunsaturated fatty acids. Fatty acid composition was determined on sausage mixtures and on ripened sausages and lipid oxidation and colour stability was determined on ripened sausage at different times during storage. The modification of fatty acid composition of the sausages raised the nutritional quality, slightly affecting the colour properties. Dry fermented sausages enriched in polyunsaturated and monounsaturated fatty acids presented higher lipid oxidation values than the control ones. Both packaging methods (vacuum and 20% CO₂/80% N₂) during 210 days of chilled storage had minor effects on the colour and the lipid oxidation stability.     

Antioxidant activity of resveratrol compared with common food additives

Resveratrol is a phenolic compound of the stilbene family present in wines and various parts of the grape, including the skin. In this study, the antioxidant and prooxidant activities of resveratrol were compared with other antioxidants (butylated hydroxytoluene [BHT], butylated hydroxyacetone [BHA], phenol, propyl gallate [PG], sodium tripolyphosphate [TPP], alpha-tocopherol, and vanillin) widely used in foods. The ability of these compounds to inhibit lipid peroxidation was as follows: BHA > resveratrol > PG > tripolyphosphate > vanillin > phenol > BHT > alpha-tocopherol, the first three inhibiting the peroxidation in a concentration-dependent manner. The order of OH* scavenger activity of the tested compounds was BHA > TPP > BHT. Resveratrol and vanillin produced between 10 to 7% and 16 to 10% inhibition of the deoxyribose attack, respectively, but they do not scavenge OH*. Neither the resveratrol analyzed nor PG or the rest of compounds reacted with H202 and must be considered inefficient in catalyzing any subsequent oxidation. The ability to scavenge HOCI was, in decreasing order, PG > resveratrol > alpha-tocopherol > phenol. The other compounds did not scavenge HOCl.     

Thermally induced changes in metal solubility of contaminated soils is linked to mineral recrystallization and organic matter transformations

Soils are biogeochemical systems under continual modification by biological and chemical processes. Trace element solid-solution partitioning is thus influenced by long-term changes to these solid phases. We study Pb, Cd, Zn, and Cu solution speciation and solid-phase dynamics in two soils of volcanic origin (Te Akatea and Egmont, high in noncrystalline aluminosilicates), an oxisol from Brazil (Oxisol, high in oxides of Al and Fe), and several sludge-treated soils (labeled NYS soils, high in organic materials). Total soluble (by ICP) and labile (by ASV) concentrations of Pb, Cd, Zn, and Cu were determined after incubation of the soils for about 1.5 yr at room (23 degrees C) and elevated (70 degrees C) temperatures. Changes occurring to the solid phases were monitored by FTIR and extraction with oxalate and pyrophosphate. It is shown that induced hydrolysis or decomposition of organic materials in soils results in increases in both labile and total soluble concentrations of Pb, Cd, Cu, and Zn in solution. Labile and total soluble concentrations of Cu and Zn increase concomitantly with dissolved organic carbon (DOC); the nonlabile soluble fraction also increases with increasing DOC. Similarly, the concentration of Cd and Pb in solution increases with increasing DOC; however, most soluble Cd and Pb is asv-labile. Only in the Egmont soil (mineralogy dominated by proto-imogolite allophane) was reduced Pb solubility observed after prolonged equilibration and heating. Lead solubility increased after partial crystallization of amorphous minerals in the Te Akatea and the Oxisol. Thus, for most of the metal-soil systems studied, prolonged thermal treatment at 70 degrees C increased total soluble and asv-labile metals, suggesting that aging effects on metals in contaminated soils could release metals to labile forms in some cases.