Evaluation of Pulsed Light to Inactivate Brettanomyces bruxellensis in White Wine and Assessment of Its Effects on Color and Aromatic Profile

Brettanomyces bruxellensis is a wine spoilage yeast that could be inactivated by pulsed light (PL); however, this technology may induce changes in the quality of this alcoholic drink. The present research aimed to determine the potential of PL to inactivate B. bruxellensis inoculated in white wine and to assess the effect of this technology on the color and aromatic profile of the wine. For this, a cocktail of B. bruxellensis strains was inoculated into the wine and its inactivation by PL was determined and fitted to a microbial inactivation model. Along with this, the effect of PL on instrument-measured color, and the volatile compounds of the wine were evaluated by GC/MS and descriptive sensory analysis, respectively. B. bruxellensis was inactivated according to the Geeraerd model including the tail effect, with a maximum inactivation of 2.10 log reduction at 10.7 J/cm2; this fluence was selected for further studies. PL affected wine color but the total color difference was below the just noticeable difference at 10.7 J/cm2. The concentration of 13 out of 15 volatile compounds decreased due to the PL, which was noticeable by the panel. It is not clear if these compounds were photolyzed or volatilized in the open reactor during treatment. In conclusion, PL is able to inactivate B. bruxellensis in white wine but the treatment impairs the volatile profile. The use of a closed reactor under turbulent flow is recommended for disaggregating yeast clumps that may cause the tailing of the inactivation curve, and to avoid the possible escape of volatile compounds during treatment.Ciencias de la Alimentació

Sustainability of the Legal Endowments of Water in Almond Trees and a New Generation of High Quality Hydrosustainable Almonds

The great consumption of water and its scarcity in many areas of the world leads „irremediably” to accept that Spanish agriculture, like other Mediterranean agricultures, must adapt to the lack of this natural resource. Deficit irrigation (DI) strategies are routine practices used worldwide in order to increase net farm income by growing the crops effectiveness to use water. The importance of using this type of strategies is the fact that farmers have the opportunity not just to reduce the water consumption but also to obtain hydro sustainable products. Those are “theoretically” characterized by a high accumulation of secondary carbon metabolites in plant and a great accumulation of bioactive compounds in fruit, according to other studies already done in pistachio or table olives. As almond is the major nut crop in Mediterranean area different DI strategies are presented within this review together with their effect on the final product quality. Thus, the aim of the current review paper is to find all the necessary information about which DI strategies are the recommended to be applied in the almond crop in order to obtain high-quality fruits environmentally friendly. In addition, methods used to determine de quality and steps necessary to certify and protect this type of products are also presented

Efecto de la cantidad de Información Visual permitida sobre el aprendizaje de Habilidades Acrobáticas

Postural control is the result of different sensorial information integration. During complex movements, such as acrobatic skills when a subject jumps and turns on the transversal axis, sensorial conflicts can appear, especially among visual and vestibular inputs. The importance of these conflicts during learning and posterior execution of an acrobatic manoeuvre is not clear. An experimental study was carried out where we controlled the environmental illumination of flying and landing phases of an acrobatic skill execution (forward tucked somersault) during the learning process. We obtained significant differences between different practice groups, showing better results those subjects who accomplished their practice without illumination during the landing phase. Our results suggest that although visual information might be important to perform the take-off phase correctly, it doesn't seem to be a determining factor on its final phase (landing) and could even interfere with vestibular information.El control postural es el resultado de la integración de diferentes informaciones sensoriales. En la ejecución de movimientos complejos, como las habilidades acrobáticas basadas en saltar y girar en torno al eje transversal, pueden aparecer conflictos sensoriales, especialmente entre la información visual y la vestibular. La repercusión de estos conflictos sobre el aprendizaje y dominio de este tipo de habilidad no esta clara. Se realizó un estudio experimental, en el cual la iluminación del ambiente fue manipulada en las fases de vuelo y aterrizaje durante la etapa de aprendizaje de una habilidad acrobática típica (mortal hacia delante agrupado). Se obtuvieron diferencias significativas entre grupos experimentales, mostrando mejores resultados los sujetos de los grupos que practicaron sin iluminación durante la fase de aterrizaje. Nuestros resultados sugieren que, aunque la información visual puede ser importante en el control de la fase de impulsión, parece no ser un factor determinante en la última fase (aterrizaje) e incluso podría interferir con la información vestibular

Efecto de la cantidad de Información Visual permitida sobre el aprendizaje de Habilidades Acrobáticas

Postural control is the result of different sensorial information integration. During complex movements, such as acrobatic skills when a subject jumps and turns on the transversal axis, sensorial conflicts can appear, especially among visual and vestibular inputs. The importance of these conflicts during learning and posterior execution of an acrobatic manoeuvre is not clear. An experimental study was carried out where we controlled the environmental illumination of flying and landing phases of an acrobatic skill execution (forward tucked somersault) during the learning process. We obtained significant differences between different practice groups, showing better results those subjects who accomplished their practice without illumination during the landing phase. Our results suggest that although visual information might be important to perform the take-off phase correctly, it doesn't seem to be a determining factor on its final phase (landing) and could even interfere with vestibular information.El control postural es el resultado de la integración de diferentes informaciones sensoriales. En la ejecución de movimientos complejos, como las habilidades acrobáticas basadas en saltar y girar en torno al eje transversal, pueden aparecer conflictos sensoriales, especialmente entre la información visual y la vestibular. La repercusión de estos conflictos sobre el aprendizaje y dominio de este tipo de habilidad no esta clara. Se realizó un estudio experimental, en el cual la iluminación del ambiente fue manipulada en las fases de vuelo y aterrizaje durante la etapa de aprendizaje de una habilidad acrobática típica (mortal hacia delante agrupado). Se obtuvieron diferencias significativas entre grupos experimentales, mostrando mejores resultados los sujetos de los grupos que practicaron sin iluminación durante la fase de aterrizaje. Nuestros resultados sugieren que, aunque la información visual puede ser importante en el control de la fase de impulsión, parece no ser un factor determinante en la última fase (aterrizaje) e incluso podría interferir con la información vestibular

Volatile Composition of Essential Oils from Different Aromatic Herbs Grown in Mediterranean Regions of Spain

Volatile composition of essential oils from dill, parsley, coriander, and mint were investigated at different harvest dates to determine the most suitable harvest time for each these herbs. Hydrodistillation (HD), using a Deryng system, was used for isolating the essential oils. Isolation and identification of the volatile compounds were performed using gas chromatography-mass spectrometry (GC-MS) instrument. The results of gas chromatography-flame ionization detector (GC-FID) analysis (quantification) showed that the main components in the essential oil of dill shoots were α-phellandrene, dill ether, and β-phellandrene, and the optimal harvest date was D2 (second harvest, fourth week of February 2015). For parsley shoots, the main compounds were 1,3,8-p-menthatriene, β-phellandrene, and P1 (first harvest, third week of November 2014) was the sample with the highest essential oil. For coriander, the main compounds were E-2-dodecenal, dodecanal, and octane and the highest contents were found at C2 (second harvest, 5 February 2015); while, the main two components of mint essential oil were carvone and limonene, and the highest contents were found at M1 (first harvest, second week of December 2014). The present study was the first one reporting data on descriptive sensory analysis of aromatic herbs at this optimal harvest date according to the content of volatile compounds of their essential oils

Biological activities and secondary compound composition from Crithmum maritimum aerial parts

International audienceThis study aimed to assess the biological activities and secondary compound composition from Algerian Crithmum maritimum and, therefore, to better characterize local medicinal plants. The aerial parts were investigated regarding their mineral, antioxidant and essential oil content, and composition. The C. maritimum aerial parts contained high levels of potassium, calcium, manganese, and iron. The phenolic fraction was composed by at least 10 identified hydroxycinnamic acids that exhibited scavenging activity against DPPH and ABTS+. Moreover, the C. maritimum essential oil had a strong antimicrobial activity. The essential oil was composed by a least 10 molecules comprising monoterpene hydrocarbons and oxygenated monoterpenes