Enhancement of the Phytochemical and Fibre Content of Beef-Patties with Himanthalia Elongata Seaweed

The effect of adding Himanthalia elongata seaweed (10 - 40% w/w) as a source of antioxidants and dietary fibre on physical, chemical, microbial and sensory traits of cooked beef patties was studied throughout chilled storage. Patties with seaweed showed reduced cooking losses and were nearly 50% more tender as compared to patties without seaweed. Microbiological counts and lipid oxidation were significantly lower in patties containing seaweed (P \u3c 0.05), by day 30 of storage there was no bacterial growth in samples with ≥ 20% seaweed and lipid oxidation levels were low (0.61 mg malondialdehyde/kg of sample). Seaweed incorporation significantly increased the dietary fibre (1.64 g per 100 g fw in 40% seaweed-patties), total phenolic content (up to 28.11 mg GAE/100 g fw) and DPPH radical scavenging activity (up to 52.32%) of patties compared to the control. Sensory analysis indicated that the seaweed-patties were accepted by consumers in terms of aroma, appearance, texture and taste. Patties containing 40% seaweed were rated highest in terms of overall acceptability, most likely due to improvement in texture and mouthfeel. Addition of seaweed in the formulation of beef patties leads to the enhancement of the nutritional and technological quality together with an acceptable sensory quality

The Role of OAUPs in the Prepa-ration of Retirement: Perceptions and Necessities of Older Adults in Spain

Rola organizacji OAUP w przygotowaniu do przejścia na emeryturę: odczucia i potrzeby osób starszych Zmiany demograficzne, które dokonują się w Europie, wpływają na przekształcenie typowo piramidalnej struktury populacji, prowadząc do nieodwracalnego procesu starzenia się społeczeństwa. To z kolei stwarza nowe wyzwania, jak i zagrożenia dla kolejnych pokoleń dorosłych, którzy zbliżają się do wieku emerytalnego. Oczekują oni, że będą mogli cieszyć się dłuższym okresem przebywania na emeryturze z powodu poprawy warunków zdrowotnych, a także wzrostu średniej długości życia. Niemniej jednak, mimo że przejście na emeryturę to zasadnicza zmiana w życiu, w większości krajów europejskich nie przeprowadza się do niej żadnych przygotowań. Niniejsza analiza stanowi próbę ukazania, w jaki sposób organizacje OAUP w Hiszpanii mogą być zaangażowane w ten proces i jakie są obszary zainteresowania, na których owe przygotowania winny się koncentrować.The demographic changes that Europe is suffering are changing the typical pyramidal shape of the population, leading to an irreversible ageing process, which is posing new challenges and threats to the new generations of older adults who are approaching the age of retirement. These generations expect to enjoy a longer period of retirement due to the improvement of health conditions and also to the increase in life expectancy. Nevertheless, no preparation is carried out in the majority of European countries, even though this is a crucial change in life. This study tries to disclose how OAUPs can be involved in this process in Spain and what are the areas of interest where this preparation should be focused on

Fiber from tangerine juice industry

The four main tangerine varieties (Oroval, Hernandina, Fortuna and Clemenville) processed in the Mediterranean region were analyzed for juice yield, diverse by-products obtained in industrial processing (peel, core and frit) and fiber content: crude fiber (CF), neutral detergent fiber (NDF) and acid detergent fiber (ADF), from the by-products (peel, core and frit) obtained in tangerine processing in pilot plant tests. Not much work is reported which is related to the effect on the characteristics of citrus by-products due to the configuration of the components in citrus juice extractors. In recent works, there appears to be a relationship between particle size and treatment, and the physiological functions of, at least, orange fibers. In this work, it was possible to correlate the configuration (as fruit size adaptation of it) and characteristics of the fiber obtained from the by-products. The variety Hernadina has the highest juice content and therefore has less peel, core and frit. The Oroval variety has more frit content, two times more than Hernandina and Clemenville and three times more than Fortuna. As regards crude fiber results it is clearly significant that the Oroval variety has a higher content than the rest of varieties. Regarding components, the core has the least fiber content and frit the highest. These results are useful to support marketing strategies based on the high dietetic fiber content of Clementines. This fiber could have a huge potential for food and pharmacy as an alternative to cereal fiber, improving economical profits from the tangerine juice extraction process. © 2010 Elsevier B.V.We wish to thank JBT FoodTech (EMENA Citrus System Div.) for financial support.Marti, N.; Saura, D.; Fuentes, E.; Lizama Abad, V.; Garcia, E.; Mico-Ballester, MJ.; Lorente, J. (2011). Fiber from tangerine juice industry. Industrial Crops and Products. (33):94-98. doi:10.1016/j.indcrop.2010.09.004S94983