Hyperespectral images for the evaluation of the quality of minimally processed vegetables (spinach)

The production of minimally processed vegetables and fruits is an emergent sector, however these processes reduce the useful life of the products. Main preservation techniques such cold storage and modified atmosphere are limited. New treatments are being applied (O3 , UV‐C radiation, biodegradable films…etc.). The sector precise of cheap and fast techniques to evaluate the general quality and the security of the processed products, that constitute a tool of aid to the decision in the implementation of new procedures of packaging and/or treatments. Objectives: To explore hyperspectral imaging for monitoring the evolution of minimally processed leafy vegetables during shelf‐life . To identify and classify deterioration rates of the leaves through Multivariate analysis techniques (PLS‐DA

Suitability of borago officinalis for minimal processing as fresh-cut produce

Borage (Borago offcinalis L.) is a wild vegetable appreciated as a folk medicine and for culinary preparations. The introduction of borage as a specialized cultivation would allow for the diversification of vegetable crops and would widen the offerings of raw and minimally processed leafy vegetables. Thus, the aim of the research was to evaluate the quality and shelf-life of fresh-cut borage stored at different temperatures. Borage plants were grown during the autumn-winter season and immediately minimally processed after harvest. Fresh-cut borage leaves packed in sealed bags were stored at 2 or 6 °C for 21 d. Weight loss, total soluble solids (TSS), titratable acidity (TA), ascorbic acid, nitrates, leaf color characteristics and overall quality were determined through the storage period. Borage plants were deemed suitable for minimal processing. Storage temperature significantly influenced the rate of quality loss. Borage leaves had an initial nitrate content of 329.3 mg kg-1 FW that was not affected by temperature or storage. TSS and TA were higher in leaves stored at 6 °C. TSS, TA and ascorbic acid content increased during storage. Minimally processed borage leaves stored at 2 °C had lower weight loss and leaf color modifications during storage and a longer shelf life than those stored at 6 °C, so were still marketable after 21 d of storage

Lunar composite production

A minimally processed composite material derived from lunar soil and possessing tensile strength is described. Laboratory work and the direction of future work are discussed

Low NO(x) heavy fuel combustor program

The 'low nitrogen oxides heavy fuel combustor' program is described. Main program objectives are to generate and demonstrate the technology required to develop durable gas turbine combustors for utility and industrial applications, which are capable of sustained, environmentally acceptable operation with minimally processed petroleum residual fuels. The program will focus on 'dry' reductions of oxides of nitrogen, improved combustor durability, and satisfactory combustion of minimally processed petroleum residual fuels. Other technology advancements sought include: fuel flexibility for operation with petroleum distillates, blends of petroleum distillates and residual fuels, and synfuels (fuel oils derived from coal or shale); acceptable exhaust emissions of carbon monoxide, unburned hydrocarbons, sulfur oxides and smoke; and retrofit capability to existing engines

Effect of citric acid on browning of fresh-cut potatoes and on texture after frying

Fresh-cut potato (Solanum tuberosum L.) is a product widely consumed, but the susceptibility of this tube.r to browning is a drawback and limiting factor for its shelf life. This study aimed to evaluate the predisposition of different potato cultivars for being minimally processed, the effect of citric acid in inhibiting browning and the quality of the fried potato during the product shelf-life.Postprint (updated version

Minimally processed vegetables in Argentina’s supermarkets

Previo a la crisis socioeconómica argentina de 2001, la distribución porcentual en la venta de frutas y hortalizas a nivel nacional era de 70% en comercios tradicionales y 30% en supermercados, y en centros urbanos 55 y 45%, respectivamente, valores que se mantuvieron luego de la caída coyuntural en la participación de la venta en supermercados. En el 2000, los productos hortícolas mínimamente procesados alcanzaron niveles de participación en supermercados cercanos al 10% sobre la facturación total de las mismas; luego de la crisis se redujo casi al 5%. El objetivo del estudio fue determinar la tendencia general del mercado y la oferta de productos mínimamente procesados en 2006 para detectar las preferencias de los consumidores. Se relevaron 58 bocas de expendio según cadenas de supermercados en Capital Federal y Gran Buenos Aires. Los productos relevados fueron seleccionados por datos históricos de venta y espacio en góndola. Se registró: forma de presentación, peso por unidad de venta, precio, volúmenes de venta y firmas elaboradoras. Actualmente, la participación de los productos mínimamente procesados en la venta de frutas y verduras de los supermercados alcanza el 8,86%. El 61% de la venta se concentra en 15% de las bocas de expendio pertenecientes a cadenas de mayor venta y nivel adquisitivo, 85% se ubica en el cordón norte de Capital Federal y del Gran Buenos Aires.Prior to the Argentine social and economic crisis of 2001, the percentage distribution in sales of fruits and vegetables at the national level was 70:30 in traditional shops and supermarkets, while in town centers around 55:45, respectively. Today, these values would be maintained even after the temporary fall in the participation of the sale in supermarkets. In 2000, minimally processed vegetables in the supermarkets reached levels of participation almost 10% on the total turnover of fruits and vegetables sector and after the crisis decreased approximately to 5%. The aim of this study was determine the general trend of the market and supply of minimally processed vegetables to detect the consumer preferences. Fifty-eight branchs by supermarket chains located in the Federal Capital and Buenos Aires surroundings were sampled. The products were selected considering historical sales and supermarket shelf areas. Presentation, weight per unit, sale price, sale volumen and brands were recorded. The participation of minimally processed vegetables on total sales of fruits and vegetables in supermarkets reached at 8.86%. Sixty one percent of the sales are assembled in 15% of the best placed branchs (highest purchasing power of the consumers), 85% of this branchs were located in the north of the Capital Federal and Buenos Aires surroundings.Fil: Alonso, Guillermo.Fil: Chiesa, Ángel

Wild edible plants as potential antioxidant or nutritional supplements for beverages minimally processed

Wild edible plants (WEP) with high antioxidant capacity, Rosa canina fruits, Quercus ballota acorns and Sanguisorba minor (young leaves and stems), were added to orange and kiwifruit juices for increase the nutritional properties. The addition of WEP to orange juice (OJ) and kiwifruit cremogenate (KC) does not affect, or it can even improve, some parameters of consumer's acceptance, although the mixtures increasing sweetness and intensifying the matrix colour without changing the tone are the best valued. The beverages minimally processed with higher TSS were the matrices fortified with Q. ballota, the same that were considered sweetest by the judges. The addition of WEP to OJ did not significantly change the levels of vitamin C (ascorbic acid plus dehydroascorbic acid). The addition of R. canina and S. minor increased the content of phenolic compounds and antioxidant capacity in both matrices (OJ and KC) in more than 30%. Beverages with a high interest for consumers and with high antioxidant properties have been obtained

Storage Stability of Chilled Minimally Processed Shredded Cabbage

Minimally processed products are a rapidly growing segment for retail market and food service horticultural industry as they match the consumers' demand for product freshness and convenience. The shelf-life extension of these fresh-cut products is therefore relevant because of its economic impact. Packaging can be one of the important factors in determining the storage stability and quality of these freshcut products. The shelf life of minimally processed fruits and vegetables is often limited by enzymatic browning. The organoleptic properties of fruits and vegetables are strongly altered by the appearance of brown pigments. This study was conducted to determine the effects of using different types of polymeric films (Polypropylene (PP), Low Density Polyethylene (LDPE), High Density Polyethylene (HDPE) and PVC cling wrap (Control» of varying permeabilities to gases and water vapour and also with and without the application of vacuum packaging on the physico-chemical, biochemical, microbiological characteristics and sensory aspects of the minimally processed (MP) shredded cabbage during storage at 5±loC; 90-95% RH. A study was also conducted on the effects of dipping into 4 different anti-browning solutions namely 1% ascorbic acid, 0.1% sodium metabisulphite, 0.5% L-cysteine + 0.1% citric acid and 0.1% acetic acid on the storage stability of shredded cabbage. Sample dipped in distilled water was used as a control. Physico-chemical characteristics were determined by quantitative measurements of weight loss, colour, texture, ascorbic acid content, pH, titratable acidity, total soluble solid, chlorophyll content, polyphenol oxidase (PPO) activity and degree of browning. Carbon dioxide and ethylene production in the package atmosphere during storage were also determined with gas chromatography. The microbial characteristics determined were mesophilic and psychrotrophic bacterial counts and mold and yeast counts. Sensory evaluation involved subjective acceptability and descriptive analyses. Data collected were analyzed using ANOVA and Duncan Multiple Range Test (DMRT) at 5% significant level. Generally, in almost all the analyses done, the quality of the MP shredded cabbage deteriorated with increase in storage time. Among all the packaging films used, it was found that PP which is the least permeable film for gases and water vapour, could extend the shelf life of the MP shredded cabbage almost up to 3 weeks with minimum colour change, reduction in ascorbic acid content and deterioration in sensory properties, and marginally low changes in other parameters tested. Whilst PVC cling wrap (control) was found to be the least effective packaging film. Different packaging systems did not affect the microflora of the shredded cabbage which was predominantly bacteria, small numbers of yeasts and only an occasional mold for both mesophilic and psychrotrophic microorganisms. Samples packed in vacuum packaging showed no significance difference with those in non-vacuum packaging in almost all the parameters tested for all the different packaging films, even though the air from the package headspace which can cause oxidation spoilage to the produce had been removed. Anti-browning treatment of 0.1% sodium metabisulphite gave the best sensory properties and visual colour retention followed by 0.1% acetic acid solution. Mean while 0.5% L-cysteine + 0.1% citric acid and 1% ascorbic acid solutions were found to be not very good anti-browning agents for the MP shredded cabbage as they gave worse results compared to control

Preservation of minimally processed apple using edible coatings

O objetivo do trabalho foi avaliar o efeito de películas comestíveis na conservação de maçãs da cultivar Royal Gala Minimamente Processadas (MP) durante armazenamento refrigerado por 13 dias. Os tratamentos foram: o controle, a solução conservadora (1% ácido ascórbico; 0,5% ácido cítrico; 0,7% NaCl; 0,25% CaCl2) e as películas [dextrina (5,5%), fécula de mandioca (3%) e alginato de sódio (2%) com CaCl2 (0,6%)]. A solução conservadora reduziu a taxa respiratória e a produção de etileno em relação ao controle e promoveu maior claridade da polpa. Os tratamentos com películas apresentaram redução média de 38% na taxa respiratória e mais de 50% na produção de etileno em relação ao controle, sendo o alginato o mais eficiente. A película de alginato apresentou maior umidade no início do armazenamento, igualando-se aos demais tratamentos no 9º dia. No tratamento controle, os valores de firmeza dos tecidos diminuíram com o armazenamento e nos demais tratamentos, a tendência foi oposta. Maçãs com alginato apresentaram menor acidez e coloração mais escura dentre os tratamentos, respectivamente, em função do pH e da coloração da própria solução filmogênica.The effect of edible coatings on the preservation of the Minimally Processed (MP) Royal Gala apples under refrigerated storage for 13 days was studied. The treatments were: the control solution, preserving solution (1% of acid ascorbic; 0,5% of citric acid; 0,7% of NaCl; 0,25% of CaCl2), manioc starch (3%), and sodium alginate (2%) with CaCl2. The preserving solution decreased the respiratory and the ethylene production rate and showed a lighter pulp. The coatings decreased the respiratory rate by 38% and the ethylene production by 50%. The alginate was the most efficient, and it presented a better retention of moisture up to the 9th day of storage. The control presented less firmness at during storage, but the other treatments presented the opposite. Apples with alginate presented less acidity and a darker coloration because of the pH and the coloration of the filmogenic solution