PHYSIOLOGICAL CONSEQUENCES OF MINIMALLY PROCESSED FRUITS AND VEGETABLES

The physiological consequences of minimal processing are dire. Mechanical injury sets off a complex series of events which result in loss of quality (i.e. color, texture and flavor). Control of this wounding response is a major obstacle that must be overcome. To prolong postharvest life, respiration must be reduced while producing enough energy to maintain the “energized state”. The central roles of membranes and calcium in maintaining quality are discussed.     

PHYSICAL AND CHEMICAL CHANGES IN VACUUM PACKAGED PARMIGIANO REGGIANO CHEESE DURING STORAGE AT 25, 2 AND −25C

Parmigiano Reggiano (PR) cheese, packed in single 20g portions under vacuum, was stored at three different temperatures (25C, 2C and ?25C) to evaluate chemical and physical changes in the product during 120 days of storage. There was no increase in lipid oxidation, even though the presence of pentane in the head space showed that the PR samples were already slightly oxidized following the 18 months of ripening process. Color and water activity determinations led to the hypothesis that the lipid fraction migrated to the sample surface when stored at 25C. Other changes observed by the authors influenced the modification of the flavor and a decrease in the overall acceptance of the PR samples packed under vacuum and stored at room temperature. However, they did not seem to be related to lipid oxidation.     

Comparison of different separative techniques in the quantitative determination of active compound enclosed in liposomal systems

The suitability of three different separative techniques, dialysis, gel filtration and centrifugation, for determining the percentage of active compound included (PAI) in liposomal systems was assessed. Two model compounds, glucose and vitamin E acetate were encapsulated in dipalmitoylphosphatidylcholine (DPPC), soybean lecithin (SL) and hydrogenated soybean lecithin (HSL) multilamellar vesicles (MLV). Vitamin E acetate PAI values from DPPC MLV liposomes obtained by dialysis, gel filtration and centrifugation, were compared with those determined by differential scanning calorimetry. Glucose PAI values from DPPC MLV liposomes, obtained using the same separative techniques, were compared with that calculated by taking into account the glucose content of the liposome internal aqueous phase on the basis of liposome mean size determined by light scattering.
Vitamin E acetate and glucose PAI values from SL and HSL liposomes were compared with those obtained for DPPC liposomes. Dialysis proved suitable for PAI determination for both lipophilic and hydrophilic compounds, centrifugation was found to be suitable only for the determination of lipophilic compound PAI values while gel filtration using Sephadex G-25M proved inadequate for the determination of PAI values for both lipophilic and hydrophilic compounds in the experimental conditions used in this study.     

Clustered Regularly Interspaced Short Palindromic Repeats (CRISPR): A critical overview on the most promising applications of molecular scissors in oral medicine

The scientific community is continuously working to translate the novel biomedical techniques into effective medical treatments. CRISPR-Cas 9 system (Clustered Regularly Interspaced Short Palindromic Repeats-9), commonly known as the “molecular scissor”, represents a recently developed biotechnology able to improve the quality and the efficacy of traditional treatments, related to several human diseases, such as chronic diseases, neurodegenerative pathologies and, interestingly, oral diseases. Of course, dental medicine has notably increased the use of biotechnologies to ensure modern and conservative approaches: in this landscape, the use of CRISPR-Cas-9 system may speed and personalize the traditional therapies, ensuring a good predictability of clinical results. The aim of this critical overview is to provide evidence on CRISPR efficacy, taking into specific account its applications in oral medicine.     

USE OF MALIC ACID AND OTHER QUALITY STABILIZING COMPOUNDS TO ASSURE THE SAFETY OF FRESH-CUT "FUJI" APPLES BY INACTIVATION OF LISTERIA MONOCYTOGENES, SALMONELLA ENTERITIDIS AND ESCHERICHIA COLI O157:H7

The effectiveness of malic acid in combination with physicochemical quality stabilizing compounds to inactivate Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 inoculated in fresh-cut "Fuji" apples packaged in air and stored at 5C was evaluated. Apple pieces were immersed for 1 min in solutions containing 1% w/v N-acetyl-L-cysteine, 1% w/v glutathione and 1% w/v calcium lactate with and without 2.5% w/v D-L malic acid to control apple browning, softening and reduce the populations of pathogenic microorganisms. Fresh-cut apples dipped in each solution were then inoculated with L. monocytogenes, S. Enteritidis or E. coli O157:H7 . The use of malic acid in combination with physicochemical quality stabilizing compounds caused more than 5 log₁₀ cfu/g of L. monocytogenes, S. Enteritidis and E. coli O157:H7 counts. The results obtained in this work pointed out the potential use of malic acid in combination with physicochemical quality stabilizing compounds as a good alternative for safety assurance of fresh-cut apples.

PRACTICAL APPLICATIONS

The use of organic acids such as malic acid, as well as physicochemical quality stabilizing compounds such as N-acetyl-L-cysteine, glutathione and calcium lactate on fresh-cut fruits can benefit the fresh-cut products industry, since they can assure the safety and quality of these products. The main reason for their suitability is their natural origin, thus resulting in fruits that are both attractive and healthy for the consumers who demand fresh-like products.     

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.