Effect of stevia supplementation of kale juice spheres on their quality changes during refrigerated shelf life

Kale is a vegetable with high contents of health–promoting compounds although its consumption as a beverage is highly limited due to its bitter flavour. Nonetheless, the bitter flavour of Brassicas may be masked by sweetening. Then, the effects of different stevia extracts (CTRL, S0.5 (g L–1), S1.25 and S2.5), added to an innovative kale beverage presentation, were studied on the kale juice spheres quality during 7 days at 5ºC. Kale juice spheres were produced with a double spherification technique, which allowed to obtain hydrogel spheres with high mechanical resistance.The authors express their gratitude to CNPq (Council for Scientific and Technological Development, Brazil) for a doctoral grant (232758/2014−0) made to Tâmmila Venzke Klug. The authorsare grateful to S.G. Hasa for her skillful technical assistance. The authors are also grateful to Sakata Seeds Ibérica SLU and to Sacoje SCL for providing the plant material

Fresh-Cut Fruit and Vegetables: Emerging Eco-friendly Techniques for Sanitation and Preserving Safety

The current high demand of minimally processed or fresh-cut fruit and vegetables results from the consumer’s desire for healthy, convenient, fresh, and ready-to-eat plant food-derived commodities. Fresh-cut fruits and vegetables are usually packaged under active- or passive-modified atmosphere packaging, while its shelf life must be under refrigerated conditions. The most important goal to preserve quality and safety focuses on releasing the microbial spoilage flora, since every unit operation involved will influence the final load. Sanitation in the washing step is the only unit operation able to reduce microbial load throughout the production chain. Chlorine is widely used as an efficient sanitation agent, but some disadvantages force to find eco-friendly emerging alternatives. It is necessary to deal with aspects related to sustainability because it could positively contribute to the net carbon balance besides reducing its use. Several innovative techniques seem to reach that target. However, industrial changes for replacing conventional techniques request a fine knowledge of the benefits and restrictions as well as a practical outlook. This chapter reviews the principles of emerging eco-friendly techniques for preserving quality and safety of fresh-cut products in order to meet the expected market’s demand

Interactions between microbial food safety and environmental sustainability in the fresh produce supply chain

Improving the environmental sustainability of the food supply chain will help to achieve the United Nations Sustainable Development Goals (SDGs). This environmental sustainability is related to different SDGs, but mainly to SDG 2 (Zero Hunger), SDG 12 (Responsible Production and Consumption), SDG 13 (Climate Action), and SDG 15 (Life on Land). The strategies and measures used to improve this aspect of the food supply chain must remain in balance with other sustainability aspects (economic and social). In this framework, the interactions and possible conflicts between food supply chain safety and sustainability need to be assessed. Although priority must be given to safety aspects, food safety policies should be calibrated in order to avoid unnecessary deleterious effects on the environment. In the present review, a number of potential tensions and/or disagreements between the microbial safety and environmental sustainability of the fresh produce supply chain are identified and discussed. The addressed issues are spread throughout the food supply chain, from primary production to the end-of-life of the products, and also include the handling and processing industry, retailers, and consumers. Interactions of fresh produce microbial safety with topics such as food waste, supply chain structure, climate change, and use of resources have been covered. Finally, approaches and strategies that will prove useful to solve or mitigate the potential contradictions between fresh produce safety and sustainability are described and discussed. Upon analyzing the interplay between microbial safety and the environmental sustainability of the fresh produce supply chain, it becomes clear that decisions that are taken to ensure fresh produce safety must consider the possible effects on environmental, economic, and social sustainability aspects. To manage these interactions, a global approach considering the interconnections between human activities, animals, and the environment will be required.This research was funded by the Fondo Europeo de Desarrollo Regional/Ministerio de Ciencia e Innovación-Agencia Estatal de Investigación (FEDER/MICINN-AEI), project RTI2018-099139-B-C21 (https://www.karpolife.com accessed on 16 January 2020)

Combined effect of UV–C and passive modified atmosphere packaging to preserve the physicochemical and bioactive quality of fresh figs during storage

Figs are an important constituent of the Mediterranean diet, widely consumed fresh. Due to their very short shelf life, postharvest techniques to preserve quality and safety should be implemented. The current work aimed to study the combined effect of a postharvest UV–C treatment (5 or 10 kJ m−2) followed by packaging under passive modified atmosphere (MAP) on physicochemical and bioactive quality of fresh figs (cv. ‘Colar’) stored up to 12 d at 0 ºC (90–95% RH). As controls, UV–C untreated and air-stored (AIR) samples were used. The flesh firmness, skin colour, soluble solids content (SSC), titratable acidity (TA), pH, total phenolic content and total antioxidant activity were monitored. The steady-state modified atmosphere reached since day 8 was 17 kPa CO2 and 4 kPa O2. UV-C treated samples did not show visual decay incidence, while mycelial growth was observed in untreated figs on day 12. Figs treated with 10 kJ m-2 UV–C and stored under MAP conditions showed the highest flesh firmness with values of 0.6 N, which is 50% higher than in AIR. Skin darkening observed among samples was higher in 10 kJ m-2 with Chroma decreases of 2.6 units on day 12 under MAP, although panellists preferred this treatment according to its visual appearance. Higher SSC and TA differences were found in UVC-treated samples during storage. Moreover, 10 kJ m-2 UV–C and MAP induced the highest total phenolic content accumulation, with 260% and 540% higher values from day 4 to day 12 for skin and flesh, respectively. In conclusion, a 10 kJ m−2 UV–C treatment after harvesting followed by packaging under MAP conditions may be considered a good tool to preserve the physicochemical and bioactive quality of fresh figs during 12 d at 0 ºC.The authors express their gratitude to CAPES (Higher Education Personnel Improvement Coordination) for a research grant (8578/11–7) made to Manoel Souza. The authors are grateful to the Tunisian Ministry of Higher Education and Scientific Research for a predoctoral grant to Monia Jemni. The authors express want also to thank Pablo Melgarejo (Universidad Miguel Hernández) for providing the plant material used in this study

Effect of stevia extracts on total phenolics and antioxidant capacity of kale juice spheres

[SPA] Kale es una verdura con un alto contenido en compuestos beneficiosos para la salud, pero su consumo como bebida está muy limitado por su sabor amargo. Se estudió el efecto de diferentes extractos de stevia (S10, S25 y S50) sobre el contenido de compuestos fenólicos totales (TPC) y capacidad antioxidante total (TAC) mediante DPPH y FRAP de esferas de zumo de kale durante 7 días a 5 °C. Las esferas se produjeron con una técnica de doble esferificación que permitió obtener esferas de hidrogel con alta resistencia mecánica. El TPC de las muestras S25 mostró el valor más bajo en el día 0, con diferencias en relación a las otras muestras. La mayor TAC se observó en las muestras evaluadas por FRAP. Tras 3 días de almacenamiento, se observó una disminución del TAC (por DPPH y FRAP). Estos resultados determinaron que se pueden producir esferas de zumo de kale con diferentes extractos de stevia y con altos niveles de antioxidantes. [ENG] Kale is a vegetable with high contents of health-promoting compounds, but its consumption as a beverage is highly limited by its bitter flavour. So, the effects of different stevia extracts (S10, S25 and S50) on the total phenolic contents (TPC) and total antioxidant capacity (TAC) by DPPH and FRAP of kale juice spheres was studied during 7 days at 5 °C. Spheres were produced with a double spherification technique which allowed to obtain hydrogel spheres with high mechanical resistance. The TPC of S25 samples showed the lowest value at day 0, with differences between other samples. The higher antioxidant capacity was observed in samples evaluated by FRAP, without differences between samples. After 3 days of storage, a decrease in TAC evaluated in both assays studied (DPPH and FRAP) was observed. These results determined that kale juice spheres with different stevia extracts and with high antioxidants levels can be produced.Gratitude is expressed to the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) of Brazil for a grant support to Tâmmila Venzke Klug. Authors are grateful to Sakata Seeds Ibérica S.L.U. for financial support and to Sacoje SCL for providing the plant material

The phase portrait of the Hamiltonian system associated to a Pinchuk map

In this paper we describe the global phase portrait of the Hamiltonian system associated to a Pinchuk map in the Poincaré disc. In particular, we prove that this phase portrait has 15 separatrices, five of them singular points, and 7 canonical regions, six of them of type strip and one annular

Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

Two fresh red vegetables smoothies based on tomato, carrots, pepper and broccoli and rich in health promoting compounds were developed. The smoothies showed a viscoelastic behaviour. According to sensory analyses, a shelf life of 28 days at 5 °C for fresh blended smoothies was established while thermally-treated ones (3 min, 80 °C) reached up to 40 days at 20 °C and 58 days at 5 °C. For those mild heat treated smoothies, total vitamin C degradation was 2-fold reduced during storage at 5 °C compared to samples stored at 20 °C while the initial total carotenoids, lycopene and total chlorophylls contents were not greatly affected. A 250-g portion of such smoothies covers in a great extend the established recommended daily nutrient intakes for dietary fibre, minerals and vitamin C of different population groups. As main conclusion, a mild thermal treatment and low temperature storage greatly increased the shelf life of red fresh vegetables smoothies and reduced total vitamin C degradation

Establecimiento de la vida comercial en uva "Crimson Seedless" mínimamente procesada con distintos lavados

Se ha estudiado, por primera vez hasta donde conocemos, la evolución de la calidad organoléptica y microbiológica en uva apirena ‘Crimson seedless’ tras su procesado mínimo en fresco y envasado en atmósfera modificada, para establecer su vida comercial bajo esta nueva forma de presentación. El lavado-desinfección se realizó a 5ºC como habitualmente se efectúa en los productos mínimamente procesados en fresco, con 100 ppm de NaClO, Como alternativa se aplicó una ducha con agua ozonizada (0,6 ppm O3) durante 2 min a 5ºC. El testigo se lavó en agua de la red a 5ºC. Se ha estudiado igualmente el comportamiento de las bayas desgranadas con y sin pedúnculo, no encontrándose diferencias apreciables. Los recuentos microbiológicos fueron muy reducidos bajo los distintos tipos de lavado, preservándose holgadamente la seguridad alimentaria de estos nuevos elaborados. La atmósfera de equilibrio obtenida fue de 3-5 kPa CO2 y 18-21 kPa O2. La calidad organoléptica se preservó hasta 23 días de conservación a 5ºC.Se agradece a M. Otón la asistencia técnica. A Frutas El Ciruelo S.L. y a Plásticos del Segura S.L. el aporte de material vegetal y el polímero respectivamente. A Cosemar Ozono S.L. y al Instituto de Biotecnología Vegetal de la UPCT el uso de equipamiento

Puree-based vegetables beverages development under innovative minimal processing techniques

[SPA] Los consumidores demandan asiduamente nuevos productos saludables, seguros y listos para su uso. Por ello, los purés a base de hortalizas surgen como productos interesantes en la industria alimentaria. La calidad sensorial y nutricional de estos productos debe ser máxima para tener una buena aceptación por el consumidor, preservando en todo momento su seguridad alimentaria. Por ello, es necesario el procesado mediante técnicas menos agresivas, y ecoinnovadoras, que preserven la calidad de la materia prima durante una adecuada vida útil, frente a un tratamiento térmico convencional. El objetivo será estudiar el efecto de la alta presión hidrostática, una pasteurización por microondas de flujo continuo y otros métodos alternativos de calentamiento sobre el efecto en la calidad sensorial, nutritiva y microbiológica en diversos purés a base de hortalizas durante su vida comercial. [ENG] Frequently consumers demand new healthy, safe and ready to use products. Therefore, based purees vegetables arise as interesting products in the food industry. Sensory and nutritional quality of these products must be paramount to have good consumer acceptance, preserving food security. Therefore, processing by less aggressive techniques, and eco-innovative, which preserve the quality of the raw material for an adequate shelf life is necessary in relation a conventional heat treatment. The aim will be to study the effect of high hydrostatic pressure, flow microwave system pasteurization and other alternative heating methods on the effect on sensory, nutritional and microbiological quality in puree-based vegetables beverages during shelf life.Se agradece la financiación recibida por parte del Ministerio de Economía y Competitividad (MINECO), Programa Estatal de Investigación, Desarrollo e Innovación Orientada a los Retos de la Sociedad AGL2013-48830-C2-1-R, a SAKATA SEEDS IBÉRICA, al Proyecto EUROLEGUME (EU FP7 Research Project No. 613781) de UE dentro del 7º Programa Marco de Investigación, Desarrollo Tecnológico y Diseminación y a los fondos FEDER. Se agradece especialmente la ayuda de la CNPq de Brasil por la beca de investigación concedida a Tâmmila V. Klug