Strategies to reduce microbial risk and improve quality of fresh and processed strawberries: A review

Strawberries are one of the most important fruits in the Mediterranean diet and have been widely investigatedfor their nutritional and nutraceutical properties. Concern about the safety of fresh and processed strawberrieshas increased in recent years due to the emergence of several outbreaks of foodborne pathogens linked to theirconsumption. The use of chlorine as a disinfectant has been identified as a concern due to public health issuesand limited efficacy at removing contamination, and preventing cross-contamination. This has led to the de-velopment of novel alternatives to chlorine disinfection and thermal treatments, which include, among others,the use of organic acids, high pressure processing, intense pulsed light, or pulsed electricfields. These tech-nologies do not generally affect the nutritional and organoleptic properties of the product and some of these havebeen reported to stimulate the production of valuable compounds in strawberries and to improve their overallquality.This work forms part of the FRESAFE Research Project (Mitigation Strategies to Reduce the Microbial Risks and Improve the Quality and Safety of Frozen and Ready-to-Eat Strawberries), funded by the Spanish Ministry of Economy, Industry and Competitiveness (AGL2016-78086-R). This work was also supported by the CERCA Programme of Generalitat de Catalunya. T. Lafarga is in receipt of Juan de la Cierva contract awarded by the Spanish Ministry of Economy, Industry, and Competitiveness (FJCI-2016-29541). I. Aguiló-Aguayo thanks the Spanish Ministry of Economy, Industry and Competitiveness and the European Social Fund for the Postdoctoral Senior Grant Ramon y Cajal (RYC-2016-19949)

Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co‐products

The effects of the inclusion of industrial broccoli co‐products namely stalks and leaves into bread on physicochemical and nutritional properties were evaluated. Incorporation of powdered broccoli co‐products at a concentration of 2% (w/w) into bread formulations resulted in decreased weight and specific volumes when compared to the control (p < 0.05). Broccoli‐containing breads showed an increased green hue and a higher crust and crumb color intensity (p < 0.05). Incorporation of broccoli co‐products into bread formulations significantly increased the total phenolic content and antioxidant capacity of the breads (p < 0.05). The overall acceptance and appearance of the breads were not affected by broccoli incorporation. The phenolic content and antioxidant capacity of the three formulations increased after the gastric and intestinal phases of digestion when compared to the initial stage, measured from a methanol:water extract (p < 0.05). Results obtained herein could open novel commercial opportunities for food processors and reduce the amount of food discarded as waste.This work was supported by the CERCA Programme of Generalitat de Catalunya. T. Lafarga is in receipt of Juan de la Cierva contract awarded by the Spanish Ministry of Economy and Competitiveness (FJCI-2016-29541). I. Aguiló-Aguayo thanks the Spanish Ministry of Economy and Competitiveness and the European Social Fund for the Postdoctoral Senior Grant Ramon y Cajal (RYC-2016-19949). Authors thank Congelados de Navarra S.A.U (Navarra, Spain) for kindly providing broccoli processing co-products

Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology

Chickpea cooking water, also known as aquafaba, generated in our homes is generally discarded as waste. However, this valuable resource contains high quantities of proteins with excellent technofunctional properties. The current paper aimed at optimising the pH and the cooking conditions needed to improve the foaming and emulsifying capacity of aquafaba, as well as the stability of the generated foams and emulsions using a response surface methodology. In general, lowering the pH of the aquafaba using lemon juice and decreasing the chickpea:water ratio during boiling resulted in increased functional properties. The validation tests carried out confirmed the overall adequacy of the response surface models in predicting the functionality of the aquafaba. Moreover, the chickpea cooking water obtained using the optimised conditions was used to develop meringues and mayonnaises, which were compared to those obtained using egg proteins.info:eu-repo/semantics/acceptedVersio

A comprehensive study on the main physiological and biochemical changes occurring during growth and on-tree ripening of two apple varieties with different postharvest behaviour

Apple quality and the storage potential likely depend on a range of physiological and biochemical events occurring throughout fruit development and ripening. In this study, we investigated the major physiological (ethylene production and respiration) and biochemical changes (related to sugar and malic acid content as well as antioxidant metabolism) occurring during growth and on-tree ripening of two apple varieties (‘Granny Smith’ (GS) and ‘Early Red One’ (ERO)) with known differences in their postharvest behaviour, mainly firmness loss and susceptibility to superficial scald. Our results demonstrate that the higher storability and the limited loss of firmness of ‘GS’ fruit was associated to a higher acid content, mainly malic acid, that seemed to be regulated already at fruit set (20 DAFB). The reduced loss of firmness during storage in ‘GS’ was also associated to the fruit inability to produce ethylene upon harvest resulting from very low 1-aminocyclopropane-1-carboxylic acid oxidase (ACO) activity. Sugar accumulation, on the other hand, was similar among both varieties as was also observed for the rate of fruit growth or the fruit respiration pattern. In addition, the higher susceptibility of ‘GS’ if compared to ‘ERO’ to superficial scald was not associated to peroxidative damage (malondialdehyde accumulation) nor to higher levels of the sesquiterpene α-farnesene but rather mediated by a fruit antioxidant imbalance resulting from higher H2O2 levels and lower antioxidant (peroxidase) enzymatic capacity. The interplay between ethylene, respiration and antioxidants or sugars and organic acids during apple growth and development is further discussed.info:eu-repo/semantics/acceptedVersio

Bioaccessibility of polyphenols and antioxidant capacity of fresh or minimally processed modern or traditional lettuce (Lactuca sativa L.) varieties

Modern city lifestyle is characterized by an increased demand for fresh or minimally processed foods. Lettuce (Lactuca sativa L.), mainly iceberg lettuce, is the main vegetable used during the manufacture of fresh-cut salads. The current study evaluated the phenolic content and antioxidant activity of ten fresh and minimally processed lettuce varieties. The phenolic content of selected lettuce samples varied significantly among varieties. Although a higher phenolic content was observed in modern lettuce varieties, when compared to the traditional ones (except for the landrace Francès 219/855), the antioxidant capacity of modern and traditional lettuce varieties was similar. Minimal processing followed by storage for a 7-day period led to an increased phenolic content in varieties Rutilaï RZ, Abago RZ, Maravilla LS044, Francès 219/855, Negre borratger 386/935, and D’hivern LS008, supporting the hypothesis that wounding can induce the accumulation of phenolic compounds in lettuce leaves. For example, the total phenolic content of Francès 219/855 after processing and storage increased from 8.3 to 11.3 mg/100 g (p < 0.05). Accumulation of phenolic compounds after minimal processing was not observed in all the studied samples, suggesting that this effect could be matrix-dependant. The amount of bioaccessible polyphenols was higher after minimal processing and storage. Indeed, the amount of bioaccessible polyphenols after a simulated gastrointestinal digestion of fresh or minimally processed Pelikan lettuce was calculated as 32.6 or 43.3 mg/100 g respectively (p < 0.05), suggesting that the increased amount of polyphenols caused by processing and storage can also lead to a higher amount of bioaccessible phenolic compounds.info:eu-repo/semantics/acceptedVersio

Potential of pulse‐derived proteins for developing novel vegan edible foams and emulsions

Chefs around the world strive to go beyond ordinary and garnish dishes with edible foams and emulsions, generally made using proteins derived from soy or animal sources. However, the increasing number of consumers following a vegan diet has led to a higher demand for novel foods formulated using plant-derived proteins. The current study evaluated the functional properties of proteins obtained by alkaline solubilisation from common pulses. Water- and oilholding capacities varied within the ranges 2.39–6.78 and 3.46–6.37 g of water or oil per g or protein concentrate, respectively. Emulsifying capacity and stability was higher at pH values 2.0 and 10.0. A similar trend was observed for foaming capacity and stability. Proteins isolated from fava beans showed the highest foaming capacity, calculated as 56.7 ± 2.9 and 56.7 ± 2.7% when measured at pH 2.0 and 10.0, respectively (P < 0.05). Overall, studied proteins showed potential for their use in edible foams, emulsions and other innovative products.info:eu-repo/semantics/acceptedVersio

Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses

The aim of this study was to evaluate the bioaccessibility of polyphenols and antioxidant activity in cooked pulses and to study the effect of cooking on their total phenolic content (TPC) and antioxidant capacity. Cooked faba beans showed the highest TPC, followed by soybeans and lentils or peas. TPC ranged from 10.4 ± 0.2 to 52.9 ± 0.3 mg/100 g and was positively correlated with antioxidant activity. Cooking resulted in increased TPC and antioxidant activity of the methanolic extracts, caused by cell disruption and improved extraction of polyphenols. Although polyphenols were lost in the cooking water, boiled legumes had more polyphenols than those resulting cooking broths. In vitro gastrointestinal digestion resulted in increased TPC and antioxidant capacity of the extracts. Soybeans showed the highest amount of bioaccessible polyphenols. The release of phenolics from cooked legumes was mainly achieved during the intestinal phase. Literature data may underestimate the TPC and antioxidant capacity of pulses.info:eu-repo/semantics/acceptedVersio

Application of an innovative water-assisted ultraviolet C light technology for the inactivation of microorganisms in tomato processing industries

We aimed to study the efficacy of a water-assisted UVC light device (WUVC) as an innovative clean technology for the disinfection of fresh sound tomatoes and processing wash water and water turbidity was evaluated as a critical parameter. First, wash waters with different turbidities (from 0.4 to 828 NTU) were inoculated with Listeria innocua and treated in the WUVC device at different dosages. Secondly, fresh tomatoes, inoculated with L. innocua and non-inoculated ones, were treated using the WUVC device containing wash water of different turbidities for different times. The reduction of L. innocua populations on wash water and on the surface of tomato was influenced by turbidity; lower reduction values were observed at higher turbidities. Washing tomatoes with tap water with UVC lamps off (control treatment, TW) decreased L. innocua population on the surface of tomatoes but did not eliminate those bacteria that went into the water. Contrarily, when UVC lights were on, L. innocua population in wash water after treatment significantly decreased, those in clean water being the lowest populations. Reductions of native microbiota on the clean water treated with the highest UV-C radiation dose were lower than those obtained when tomatoes were artificially inoculated. We demonstrated that high reductions of L. innocua population on fresh tomatoes could be achieved using the WUVC system but some drawbacks related to the increase of turbidity should be solved for its implementation in real conditions.info:eu-repo/semantics/acceptedVersio