Fresh-cut melon quality during storage: an NMR study of water transverse relaxation time

Molecular mobility is a fundamental parameter which reflects the dynamic properties of food components and contributes to food degradation reactions comprehension. Fresh-cut fruits have become an important food market segment. However, processing of fruits promotes faster its physiological deterioration, biochemical changes and microbial degradation. The purpose of this work was to use NMR methodology as a tool to evaluate fresh-cut fruit quality, during storage at refrigerated conditions. The fresh-cut melon transverse relaxation time (T2) was measured for a period of 7 days of storage at 5 °C. The relationship between the obtained values, microstructure and quality parameters was investigated. In general, results show the existence of one class of water fluidity in the system, the one present in cells after processing. T2, a measure of this fluidity, is affected by the processing and storage time. Also, it is possible to find a close relationships between T2 and quality parameters of total colour difference (TCD), firmness and aw. As T2 increases TCD also increases, while firmness and aw decrease. These results highlight the usefulness of NMR methodology application in food science.Author Joana F. Fundo acknowledges Fundacao para a Ciencia e a Tecnologia (grant SFRH/BD/62176/2009). The authors acknowledge the Portuguese NMR Network and Strategic Project PEst-C/CTM/LA0025/2013-14. This work was supported by National Funds from FCT through project PEst-OE/EQB/LA0016/201

Antimicrobial potential of formulations, incorporating spent yeast derived from synthetic biotechnology, against Pseudomonas spp.

Yeasts are currently used as cell factories for the sustainable production of high value biomolecules for applications in the pharmaceutical and cosmetic sectors. However, the production of such molecules through fermentation, conducted in bioreactors and making use of genetically engineered yeast strains, generates a number of waste-streams, with spent yeast as the second main by-product of fermentation processes, representing more than 20% of the total waste produced. Since this by-product is rich in several molecules including proteins, vitamins and several minerals, being also a natural source of glucans and mannoproteins with known bioactivities, it is of interest to develop valorization strategies for these residues. In this work, spent yeast was autolysed and a set of formulations, incorporating the resulting supernatant and pellet at different concentrations, were tested as potential antimicrobial solutions to prevent diseases in plants and fungi caused by Pseudomonas spp. The formulations were initially tested against P. aeruginosa and then against strains affecting cultivated mushrooms (Agaricus bisporus), P. tolaasi, and P. agarici; and a number of P. syringae strains responsible for plant diseases including the pathovars actinidifoliorium, tomato, pisi, syringae and atrofaciens. It has been recently shown that spent yeast hydrolysates possess antimicrobial activity against Salmonella enterica, Aeromonas salmonicida, Bacillus cereus and Bacillus subtilis (Martin et al. 2021), suggesting that spent yeast extracts may have potential antimicrobial effect against a range of microorganisms. To date, there are no studies showing the potential of spent yeast extracts against Pseudomonas strains. The results showed that the supernatant of the autolyzed yeast at 0.1% inhibited the growth of P. aeruginosa by about 20% and P. tolaasii by 10% but increased the growth of P. agarici by up to 34%. The combination of supernatant with lactose also slightly increased P. tolaasii growth inhibition (12%) but it reduced the inhibitory effect of supernatant against P. aeruginosa. With regard to plant pathogens, the formulations containing 0.1% and 0.3% of pellet inhibited by 25% the growth P. syringae pv. actinidifoliorium, the bacterium responsible for kiwi canker, but for all the other pathovars, the inclusion of spent yeast extracts in the formulation induced bacterial growth. Among all the tested formulations, the ones including supernatant and pellet at low concentrations were the most promising leading to slight growth inhibition of some environmental Pseudomonas spp.info:eu-repo/semantics/publishedVersio

Valorization of biotechnology derived spent yeast as potential ruminant feed additive

The production of high quantities of spent yeast is a transverse problem to most industries based on fermentation processes. Traditional fermentation industries, such as breweries, and the ones that use engineered yeast to produce high commercial interest molecules, have been looking for strategies to minimize this problem. Spent yeast represents a valuable nutrient source due to its abundant levels of several high value bioactive compounds. Through an optimized autolysis process, high levels of these bioactive compounds, such as β-glucans, mannans, peptides, and other nutrients can be more easily available, targeting several commercial applications. Some of these compounds have prebiotic applicability in animal feed industries. The benefits of supplementing yeast in diets of ruminants trusts on the increase of cellulolytic bacteria in the rumen, increasing the energy extracted from the diets, and consequently the animal’s performance (Bortoluzzi et al., 2018). Yeast derivatives have shown the potential to modulate ruminal fermentation by decreasing the starch degradation rate or by stimulating the growth of lactate-utilizers in the rumen. As the effect of it may be increased by low pH or by high-concentrate diets, supplementing the ruminant's diet with autolyzed yeast may help to counteract the negative effects of high-concentrate diets (Kröger et al., 2017; Humer et al., 2018; Neubauer et al., 2018). This research aimed to characterize a synthetic biotechnology fermentation derived spent yeast as potential additive to ruminant feed. Autolyzed spent yeast was spray dried and characterized in terms of composition and prebiotic potential. The challenge in the utilization of traditional fermentation derived spent yeast, for ruminant consumption, is to guarantee the level of protein and essential amino acids, their ratio and stability along storage. Results demonstrate that synthetic biology associated fermentation derived spent yeast presented both nutritional value and prebiotic activity showing high potential to be incorporated as an additive for ruminants feed, with an interesting amino acids profile.info:eu-repo/semantics/publishedVersio

Multi-trait analysis of post-harvest storage in rocket salad (Diplotaxis tenuifolia) links sensorial, volatile and nutritional data

AbstractRocket salad (Diplotaxis tenuifolia; wild rocket) is an important component of ready to eat salads providing a distinct peppery flavour and containing nutritionally relevant compounds. Quality deteriorates during post-harvest, in relation to time and storage temperature amongst other factors. Volatile organic compounds (VOCs) are easily measurable from rocket leaves and may provide useful quality indicators for e.g. changes in isothiocyanates derived from nutritionally important glucosinolates. VOC profiles discriminated storage temperatures (0, 5 and 10°C) and times (over 14days). More specifically, concentrations of aldehydes and isothiocyanates decreased with time paralleling a fall in vitamin C and a reduction in sensorial quality at the two higher temperatures. Sulphur containing compounds rise at later time-points and at higher temperatures coincident with an increase in microbial titre, mirroring a further drop in sensorial quality thus indicating their contribution to off-odours

The impact of plant-based coatings in “ROCHA” pear preservation during cold storage: a metabolomic approach

Although new storage technologies have been emerging in recent years, preservation of pear (Pyrus communis L.) remains a challenge for suppliers. Maintenance of desired organoleptic properties throughout cold storage using non-chemical strategies has been investigated and the use of edible coatings has shown potential to delay fruit quality deterioration during cold storage. Thus, the objective of this study is to evaluate the impact of pectin coatings including plant extracts, in “Rocha” pear (Pyrus communis L. cv. Rocha) preservation. A four-month pilot scale assay was performed in both dynamic controlled atmosphere (DCA) (−0.5 °C, 0.5% O2, and 0.4% CO2) and normal atmospheric (NA) conditions (2 °C). For each storage condition, the following three coatings were tested: pectin (3% w/v) (PCT), pectin (3% w/v) + strawberry tree leaves extract (9.5 mg/mL) (CT1), and pectin (3% w/v) + apple pomace extract (16 mg/mL) (CT2). Volatile compounds, potentially related to aroma or ripening status of “Rocha” pear, were monitored alongside with conjugated trienols (CTs) and maturity parameters. The combination of DCA conditions and the application of pectin coatings were able to reduce the release of Rocha pear volatiles associated with ripening status, (particularly esters and sesquiterpenes), as well as reduce CTs, which could contribute to the preservation of Rocha pear for longer periods.info:eu-repo/semantics/publishedVersio

Natural-based antioxidant extracts as potential mitigators of fruit browning

Fruit enzymatic browning (EB) inhibition continues to be a challenge in the Food Industry. This physiological disorder results mainly from the oxidation of natural phenolic compounds by polyphenoloxidase (PPO) and peroxidase (POX) leading to the formation of brown pigments. EB can be controlled with the application of antioxidants, reducing/inhibiting the activity of these oxidative enzymes. In this study, strawberry tree (leaves and branches) and apple byproduct were the natural-based extracts (NES) selected, as potential tissue browning inhibitors, within a first screening of fifteen natural-based extracts with antioxidant properties. Phenolic profile, total phenolic content and antioxidant activity of the selected extracts were also performed as well as their depletion effect on the oxidative enzyme’s activity and browning inhibiton in fresh-cut pears. Strawberry tree extracts (leaves and branches) revealed higher total phenolic content (207.97 ± 0.01 mg GAE.gNES−1 and 104.07 ± 16.38 mg GAE.gNES−1, respectively), confirmed by the plethora of phenolic compounds identified by LC-ESI-UHR-QqTOF-HRMS and quantified by HPLC. This phytochemical composition was reflected in the low IC50 against PPO and POX obtained. Despite the lower phenolic content (6.76 ± 0.11 mg GAE.gNES−1) and antioxidant activity (IC50 = 45.59 ± 1.34 mg mL−1), apple byproduct extract showed potential in delaying browning. This study highlights the opportunity of byproducts and agricultural wastes extracts as novel anti-browning agents.info:eu-repo/semantics/publishedVersio

Kinetochore alignment within the metaphase plate is regulated by centromere stiffness and microtubule depolymerases

During mitosis in most eukaryotic cells, chromosomes align and form a metaphase plate halfway between the spindle poles, about which they exhibit oscillatory movement. These movements are accompanied by changes in the distance between sister kinetochores, commonly referred to as breathing. We developed a live cell imaging assay combined with computational image analysis to quantify the properties and dynamics of sister kinetochores in three dimensions. We show that baseline oscillation and breathing speeds in late prometaphase and metaphase are set by microtubule depolymerases, whereas oscillation and breathing periods depend on the stiffness of the mechanical linkage between sisters. Metaphase plates become thinner as cells progress toward anaphase as a result of reduced oscillation speed at a relatively constant oscillation period. The progressive slowdown of oscillation speed and its coupling to plate thickness depend nonlinearly on the stiffness of the mechanical linkage between sisters. We propose that metaphase plate formation and thinning require tight control of the state of the mechanical linkage between sisters mediated by centromeric chromatin and cohesion

Induced autolysis of engineered yeast residue as a means to simplify downstream processing for valorization: a case study

The objective of this work was to study the efficiency of different autolysis processes, combining different temperatures and pH conditions, when applied to a genetically engineered yeast residue. The determination of the supernatants’ dry weight showed that the autolysis time could be reduced to half, from 4 to 2 h, if the residue pH was increased from 5 to 8 at 50 °C (18.20% for 4 h and 18.70% for 2 h with a higher pH). This result allowed us to select a short autolysis time to proceed with the second part of the experiments. The application of this faster induced autolysis process enabled us to obtain supernatants with higher concentrations of relevant compounds, such as some amino acids and minerals. An increase in leucine (of around 7%), aspartic acid, valine, phenylalanine, isoleucine and serine (approximately 2%) was observed in the autolyzed samples, when compared to the untreated ones. Also, regarding minerals, the autolysis process allowed us to obtain significantly higher amounts of potassium in the treated samples’ supernatants. This work allowed the selection of a fast and low-cost induced autolysis process for synthetic biotechnology-derived spent yeast residue to attain a product rich in high-value compounds, which can be used in commercial applications, for example, as an animal feed additive.info:eu-repo/semantics/publishedVersio

Study Bioprospecting of Medicinal Plant Extracts of the Semiarid Northeast: Contribution to the Control of Oral Microorganisms

Dental pathologies can be caused by plaque-forming bacteria and yeast, which reside in the oral cavity. The bacteria growing in dental plaque, a naturally occurring biofilm, display increased resistance to antimicrobial agents. The objective was the evaluation of a preclinical assay of medicinal plants of the semiarid region from the northeast against oral pathogenic microorganism, aiming at bioprospecting a new product. The selection of plant material for this study was based on the ethnobotanical data on the traditional use of plants from the semiarid region. The thirty extracts were subjected to the determination of antibiofilm activity against gram-positive, gram-negative bacteria and yeast. The hydroalcoholic extract which showed positive antibiofilm activity against most of the microorganisms tested in agar diffusion assay was further tested for the determination of minimum inhibitory concentration (MIC) and Bioassay with Artemia salina. Plant samples tested in this study exhibited good antibiofilm activity for the treatment of oral problems. The Schinopsis brasiliensis showed greater activity for Pseudomonas aeruginosa and Staphylococcus aureus, but toxicity against Artemia salina