Prediction of pH Change in Processed Acidified Turnips

The acetic acid uptake by turnips was studied during an acidification process in containers. The process was successfully described by a Fickian diffusion, using a correlation for the buffer effect. Diffusion coefficients (0.629 to 3.99 × 10^-9 m²/sec) and partition coefficients (0.8 to 1.1) were obtained by optimization of the fit between experimental and theoretical values, using the simplex method. The partition coefficient did not show an evident dependence on temperature, while diffusivity followed an Arrhenius type behavior. The relationship between acid concentration and pH was described using a cubic model with parameters independent of temperature. Results showed that the combination of these models describing the acid diffusion into the food and the buffering effects of the food allowed accurate prediction of pH evolution in the acidification process.     

GREEN UMBU (SPONDIAS TUBEROSA ARR. CAM.) PRESERVE: PHYSICAL, CHEMICAL AND MICROBIOLOGICAL CHANGES DURING STORAGE

A preserve made from “umbu” in the green state of maturity represents an alternative to avoid losses of the fruit in the mature stage. A factorial experimental design was used to evaluate the effects of formulation, packaging and storage time (0, 45 and 90 days) on the physicochemical, chemical, physical and microbiological characteristics of the preserve during storage under ambient conditions (33C/88% relative humidity). The results showed that the products were microbiologically stable, but that degradation of soluble pectin, reducing sugars and total soluble solids occurred, especially in the cellophane packaging, and this resulted in textural and color changes in the products. The results suggested the incorporation of pectin and glucose syrup and the use of a polypropylene packaging as being the most adequate method of producing and conserving preserves made from this pulp.     

TEXTURAL CHANGES IN VEGETABLES DURING THERMAL PROCESSING. II. EFFECTS of ACIDIFICATION and SELECTED PRETREATMENTS ON TEXTURE of TURNIPS

The effect of different preprocessing treatments on the softening of vegetable tissues during acidification of turnips at different temperatures was studied. Texture was characterized by the maximum load force in a puncture test. the different preprocessing treatments considered were blanching alone and coupled with vacuum infusion, freezing/thawing and calcium chloride addition. Samples were acidified at different constant temperatures: 20, 50, 70 and 90C. Results were obtained by comparing the softening occurring for all samples and for non-preprocessed turnips. It was found that for low temperature processing the final result was mainly due to the effect of the preprocessing itself on the turnip texture while for high temperature processing the effect of the preprocessing on the tissues sensitivity to the processing was more important. Blanching alone caused greater softening when processing at 70C but lead to a firmer product when coupled with calcium chloride addition or vacuum infusion for processing at 70 and 90C.     

Effect of somatic cell counts on lipolysis,proteolysis and apparent viscosity of UHT milk during storage

In this work, lipolysis, proteolysis and viscosity of ultra‐high temperature (UHT) milk containing different somatic cell counts (SCC) were investigated. UHT milks were analysed on days 8, 30, 60, 90 and 120 of storage. Lipolysis as measured by free fatty acids increase, casein degradation and viscosity of UHT milk were not affected by SCC but increased during storage. A negative relationship was observed between SCC and casein as a percentage of true protein on the 120th day of storage, hence indicating that high SCC increases the proteolysis of UHT milk by the end of its shelf life.     

RHEOLOGICAL BEHAVIOR OF CONCENTRATED INULIN SOLUTION: INFLUENCE OF SOLUBLE SOLIDS CONCENTRATION AND TEMPERATURE

Inulin is a storage polysaccharide present in more than 30,000 vegetable products, including chicory roots, that are considered suitable for industrial application. The objective of this work was to evaluate the influence of temperature and the soluble solids concentration on the rheological behavior of a concentrated inulin solution obtained from a centrifugation process from chicory roots, after freezing at − 24C. For all the evaluated soluble solids concentrations, inulin solutions showed a rheological behavior of a highly pseudoplastic fluid, with high resistance to flow at low strain rates followed by a breakdown of the structure when the shear rate increased. The effect of temperature on the apparent viscosity of inulin solutions can be represented by the Arrhenius equation. The rheological behavior of inulin solutions can be represented by the Herschel–Bulkley, Casson, Cross and Power Law equations, where the consistency index increases as temperature rises and the soluble solids concentration as well.

PRACTICAL APPLICATIONS

The main objective of this work was to analyze the rheological behavior of a concentrated inulin solution obtained from chicory roots, to check the possibility of its application to obtain powder inulin.
The concentrated inulin solution was obtained by diffusion in hot water, followed by concentration by evaporation and phase separation conducted by lowering the temperature (−24C) and centrifugation at a velocity of 10,000 rpm for a time interval of 15 min. However, this solution is still going to be processed. Therefore, it is important to know its rheological behavior.
The influence of temperature and the soluble solids concentration on the rheological behavior of the concentrated inulin solution was also studied.     

Impact of SARS-CoV-2 infection during pregnancy on postnatal brain development: The potential role of glial cells

Glial cells are crucial for maintaining central nervous system (CNS) homeostasis. They actively participate in immune responses, as well as form functional barriers, such as blood-brain barrier (BBB), which restrict the entry of pathogens and inflammatory mediators into the CNS. In general, viral infections during the gestational period can alter the embryonic and fetal environment, and the related inflammatory response may affect neurodevelopment and lead to behavioral dysfunction during later stage of life, as highlighted by our group for Zika virus infection. Severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2) induces a cytokine storm and, during pregnancy, may be related to a more severe form of the coronavirus disease-19 (COVID-19) and also to higher preterm birth rates. SARS-CoV-2 can also affect the CNS by inducing neurochemical remodeling in neural cells, which can compromise neuronal plasticity and synaptic function. However, the impact of SARS-CoV-2 infection during pregnancy on postnatal CNS, including brain development during childhood and adulthood, remains undetermined. Our group has recently highlighted the impact of COVID-19 on the expression of molecular markers associated with neuropsychiatric disorders, which are strongly related to the inflammatory response. Thus, based on these relationships, we discussed the impact of SARS-CoV-2 infection either during pregnancy or in critical periods of neurodevelopment as a risk factor for neurological consequences in the offspring later in life, focusing on the potential role of glial cells. Thus, it is important to consider future and long-term public health concerns associated with SARS-CoV-2 infection during pregnancy.     

Microbiological and physicochemical characteristics and aminopeptidase activities during ripening of Serrano cheese

The physicochemical and microbiological characteristics and the aminopeptidase activity variation of Serrano cheese during winter and summer were investigated. Samples from different producers varied significantly, showing nonstandardized procedures for the manufacturing and ripening of this product. There were no significant changes in aminopeptidase activity during maturation and most of the enzyme activity found in the water extracts of cheese would have their origin in lactobacillus and enterococci, suggesting autolysis of these micro-organisms. Results show an increase in free amino acids during maturation, with higher amounts in the summer product.