Optimización de tostado y cinética de granos de café pretratados con caída de presión cruda e instantánea

Introduction: Coffee is one of the most widely consumed beverages in the world. The desired aroma and flavour of coffee are developed duringroasting which is the most important step in coffee processing. Instant Controlled Pressure Drop Process (DIC) technology is controlled hightemperature and short time process which been used successfully to improving the kinetics of drying, extraction, and decontamination of fresh and dried natural products. The main advantages of DIC are that it is a master controlled temperature and time process, the dwell times are short, reducing the chemical degradation, so new products with superior quality attributes may be developed. Materials and Methods: Two coffee beans varieties were investigated by Brazilian and Ethiopian sources. The raw beans were pre-treated using the DIC process under adopted conditions prior to roasting. A two-factor central composite design was used to optimize the settings of roasting time and roasting temperature on response variables of bulk, true and normalized density, and roasting degree. Also, microscopic analysis using Scanning Electron Microscopy (SEM) and kinetics of the roasting processes are included. Results and Discussion: The obtained results confirmed that the roasted DIC treated beans for both varieties have lower densities, higher roasting degree and lower activation energy needed for roasting compared to the raw beans. The physical properties’ magnitude is highly relevant to coffee origin. Roasting time and the temperature seemed to be of significant regarding all the physical characteristics of the beans, however, time was of topmost significance. Besides, treating coffee been by DIC prior to roasting leads to texture modification and conservation of time and energy needed for roasting. Conclusions: The physical properties of the roasted coffee beans are highly affected and changed with the coffee origin, roasting conditions and pre-treatment of coffee beans prior to roasting using the DIC process. The incorporation of the DIC process prior to roasting seemed to achieve more conservation of time and energy needed for roasting compared to the raw untreated beans. The higher degree of roasting and the competitive roasting activation energy of Brazilian coffee beans give aconclusion that more economic roasting process could be achieved with the Brazilian coffee. The pre-treatment by DIC enhances the remarkable reduction in coffee beans density and increasing in the roasting degrees that are in line with the industrial needs of coffee beverages. Response Surface Methodology is an efficient tool for optimization and mathematical modeling of the coffee roasting process

Presión, temperatura y tiempo de procesamiento para mejorar la extracción de aceite de Camelina sativa mediante pretratamiento texturizado de descompresión instantánea controlada (DIC)

Instant Controlled Pressure Drop (DIC) was evaluated as a texturing pre-treatment for the extraction of Camelina sativa (L.) oil. DIC was coupled to Accelerated Solvent Extraction (ASE), Pressing and Dynamic Maceration (DM). DIC optimization was performed by studying the effects of pressure, temperature and processing time on oil yield. DIC + ASE obtained seed-oil yields of 615.9±0.5 against 555.5±0.5 g oil/kg-ddb for untextured seeds (RM). Via pressing, oil yields were 490.9±0.5 and 444.7±0.5 g oil/kg-ddb for textured and untextured seeds, respectively. Through coupling DIC (P: 0.63 MPa and t: 105 s) to the pressing extraction (60 s) of seeds along with 2h of DM of meals, it was possible to reach 605.8 g oil/kg ddb of oil yield. The same results were not obtained for RM seeds, where after 24 h of DM extraction, the oil yield was 554.7 g oil/kg ddb. DIC allowed for an increase in Camelina oil yields, reduced extraction time and valorized pressing meals.La tecnología de Descompresión Instantánea Controlada (DIC) fue evaluada como un pretratamiento para la extracción de aceite de Camelina sativa (L.). El pretratamiento DIC fue acoplado a la Extracción Acelerada de Disolventes (ASE), al Prensado y a la Maceración Dinámica (DM). La optimización de DIC fue llevada a cabo a través del estudio de los efectos de presión, temperatura y tiempo de proceso en el rendimiento del aceite. ASE + DIC permitió alcanzar rendimientos de 615,9±0,5 comparado con 555,5±0,5 g aceite/kg-ddb (base seca) en el caso de las semillas sin texturización (RM). En el caso del prensado, los rendimientos fueron de 490,9±0,5 y 444,7±0,5 g aceite/kg-ddb para las semillas con y sin texturización, respectivamente. Al acoplar el tratamiento DIC (P: 0.63 MPa y t: 105 s) + la extracción por prensado de las semillas (60 s) + 2h de DM de las harinas, fue posible alcanzar un rendimiento de 606,7 g aceite/ kg ddb. No así para las semillas sin tratamiento, en las que posterior a 24 h de extracción por DM, el rendimiento fue de 554,7 g oil/kg ddb. La texturización DIC permitió incrementar los rendimientos del aceite de Camelina, reducir los tiempos de extracción y valorizar las harinas del prensado

Differentiation of human fetal mesenchymal stem cells into cells with an oligodendrocyte phenotype

This article is available open access through the publisher’s website at the link below. Copyright @ 2009 Landes Bioscience.The potential of mesenchymal stem cells (MSC) to differentiate into neural lineages has raised the possibility of autologous cell transplantation as a therapy for neurodegenerative diseases. We have identified a population of circulating human fetal mesenchymal stem cells (hfMSC) that are highly proliferative and can readily differentiate into mesodermal lineages such as bone, cartilage, fat and muscle. Here, we demonstrate for the first time that primary hfMSC can differentiate into cells with an oligodendrocyte phenotype both in vitro and in vivo. By exposing hfMSC to neuronal conditioned medium or by introducing the pro-oligodendrocyte gene, Olig-2, hfMSC adopted an oligodendrocyte-like morphology, expressed oligodendrocyte markers and appeared to mature appropriately in culture. Importantly we also demonstrate the differentiation of a clonal population of hfMSC into both mesodermal (bone) and ectodermal (oligodendrocyte) lineages. In the developing murine brain transplanted hfMSC integrated into the parenchyma but oligodendrocyte differentiation of these naïve hfMSC was very low. However, the proportion of cells expressing oligodendrocyte markers increased significantly (from 0.2% to 4%) by pre-exposing the cells to differentiation medium in vitro prior to transplantation. Importantly, the process of in vivo differentiation occurred without cell fusion. These findings suggest that hfMSC may provide a potential source of oligodendrocytes for study and potential therapy

Partial drying of apple fruits to improve freeze/thaw quality during long term frozen storage

[EN] Apple samples were submitted to partially drying prior to freezing. Then, quality assessments were achieved in order to evaluate the quality of these various frozen samples during frozen-storage. Significant positive effects of water content were observed on thaw exudate water and total color difference of dehydrofrozen/thawed apples. Total polyphenol content and total flavonoid content losses were important for samples without any dehydration pretreatment. They noticeably decreased when water content decreased during the whole period of storage. Thus, a partial removal of water prior to freezing is a relevant way to maintain the stability of fruit quality during long-term frozen-storage.Ben Haj Said, L.; Bellaga, S.; Allaf, K. (2018). Partial drying of apple fruits to improve freeze/thaw quality during long term frozen storage. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1195-1202. https://doi.org/10.4995/IDS2018.2018.8372OCS1195120

Comparative Study of the Impacts of Conventional Freezing and Dehydrofreezing on Apple Fruit Quality During Storage

The present study deals with the impact of storage time on the quality of dehydrofrozen versus conventionally frozen apple. Samples were submitted to freezing as fresh fruit or following the first stage of air drying. The quality was evaluated along a freezing storage period of 18 months under –18 °C. Thaw exudate water (TEW), total colour difference (TCD), and total polyphenol content (TPC) of dehydrofrozen/thawed samples were assessed regarding the water content (W) versus the frozen storage time (FST) (0–18 months). Dehydrofreezing exhibited significant effects on TEW and TCD of dehydrofrozen/thawed apples. Indeed, the lower the W, the lower the TEW content and TCD of partially dried frozen/thawed samples. TPC losses were significant for samples without any pre-dehydration stage and decreased when initial water content decreased. The 18-month frozen storage at –18 °C had the most insignificant effects on all quality response variables for the previously most dried samples. Thus, adequate drying of fruit before freezing is a relevant way to maintain the stability of fruit quality during long-term storage

Impacts of air drying and DIC pretreatments on textural properties of frozen/thawed apple fruits

[EN] This research work is about dehydrofreezing assisted by DIC treatment as an innovative conservation process of apple fruits. Samples previously dehydrated and DIC treated were frozen at -30 °C and at two different practical freezing rates. The effects of sample water content (W) and practical freezing rate (PFR) on freezing characteristics and apple texture were examined. Thaw exudate water (TEW) of 200% and 100% db samples was approximately 3 g/100 g water. Whereas, it was lower than 0.5 g/100 g water for samples with 30% db W during thawing at 4 °C. Moreover, the impact of PFR on TEW was significant and very important only for high W samples. For samples whose water content was lower than 100% db, firmness was as higher as the W was lower, without any significant impact of PFR.Ben Haj Said, L.; Bellaga, S.; Allaf, K. (2018). Impacts of air drying and DIC pretreatments on textural properties of frozen/thawed apple fruits. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1187-1194. https://doi.org/10.4995/IDS2018.2018.8371OCS1187119

Study of the effect of instant controlled pressure drop (DIC) treatment on IgE-reactive legume-protein patterns by electrophoresis and immunoblot

Détente Instantanée Contrôlée (DIC) technology was used to reduce immunoglobulin E (IgE) reactivity of legume proteins. Soybean, roasted peanut, chickpea and lentil seeds were treated at three or six bars for 60 or 180s. The effect of this treatment on the IgE-binding pattern of the legume proteins - separated by sodium-dodecyl-sulphate polyacrylamide gel electrophoresis - was monitored by five individual paediatric legume allergic and - two individual negative control human sera. A highly cross-reactive legume positive serum was selected for the two-dimensional electrophoreses immunoblots to compare the IgE reactive protein patterns, before and after the DIC treatment. The number of the identified IgE reactive spots was highly reduced for soybean (0/7) and chickpea (2/7), and moderately reduced for lentil (4/7) when the seeds were treated at a higher pressure (6 bar) and for a longer time (180 s), but this treatment was not effective for roasted peanut (6/8) where the intensity of the IgE reactive resistant spots were even stronger. © 2013 Taylor & Francis

Clinical and biochemical prediction of early fatal outcome following hip fracture in the elderly

Hip fracture, a moderate musculoskeletal trauma, is associated with a high postoperative mortality. Most patients are elderly, with comorbid conditions and often with heart disease. The objective of this study was to find out if clinical parameters and analyses of specific muscle enzymes could predict three month postoperative mortality. A total of 302 patients above 75 years of age with hip fracture were consecutively enrolled. Baseline information on age, sex and comorbidity assessed with the American Society of Anesthesiologists (ASA) score was obtained before surgery. Creatine kinase (CK), myocardium-specific creatine kinase (CK-MB) and troponin T (TnT) were analysed from venous blood, collected the day before surgery (−1) and postoperatively, within 24 hours (0) and on days one (+1) and four (+4). The overall three month mortality was 19.5%. Multivariate analyses showed that age, male sex and comorbidity (ASA) correlated with mortality (p = 0.027, p = 0.002, p < 0.001, respectively). Surgery induced a two- to threefold increase of CK and CK-MB but without any correlation with mortality. However, high TnT levels >0.04 μg/l correlated significantly with death (days −1, +1 and +4, p = 0.003, p = 0.005 and p = 0.003, respectively). Multivariate analyses, adjusted for age, sex and ASA category, confirmed this correlation (day +4, p = 0.008). Thus, in elderly patients with comorbidities undergoing hip fracture surgery information on sex, age, ASA category and postoperative laboratory analyses on TnT provide the clinicians with useful information on patients at risk of fatal outcome