Sustainable Approach for Development Dried Snack Based on Actinidia deliciosa Kiwifruit

Featured Application The drying process enables the obtainment of snacks that can be stored at room temperature. Freeze drying better preserves bioactive compounds compared to hot air drying; however, its high porosity requires a specific storage method-without access to the air. The freeze-dried samples were more appreciated by consumers than the air-dried ones, as well as those containing a small amount of additional sweetener. The valorization of waste products can help to improve the health and well-being of consumers through the development of new products enriched with valuable bioactive compounds. Thus, guaranteeing improved environmental sustainability as well as attractive food products. The aim of this study was to evaluate the method of producing shelf-stable snacks based on kiwifruit with the objective of obtaining an appealing snack with good taste, color, and nutritional value. Less valuable kiwifruits for size and shape were utilized in order to reduce kiwifruit production waste. To obtain the snacks, two drying methods were used: freeze-drying and hot air drying. Physical and chemical analyses were conducted. Furthermore, a sensory evaluation was undertaken. The results showed that both hot-air and freeze-drying methods are suitable for obtaining a good quality snack, which was attractive to consumers. However, the freeze-dried snack was better assessed than hot-air dried. Moreover, consumers preferred snacks with additional sucrose or trehalose to those without it. It was observed that products produced using the freeze-drying process had lower water content, and lower water activity, were brighter, had a more saturated color, and had similar or higher antioxidant activity, especially for samples made from kiwi, fennel, and spinach. The drying process allows for obtaining a snack that can be stored at room temperature. Freeze drying better preserved bioactive compounds compared to air drying. The freeze-dried samples were more appreciated by consumers than the air-dried and those containing sweetener

Thermophysical properties of frozen parsley: A state diagram representation

Sorption behavior and glass transition of frozen parsley were investigated in order to study the physical modifications, represented as state diagram to figure out information about product behavior for storage and supply chain handling. Frozen products may be located in the state diagram in all the possible freezing temperatures to understand the structure state and study feasible corrective actions mainly focused on temperature and solid content. Parsley was totally dehydrated and equilibrated at selected relative humidity. Sorption behavior was evaluated by saturated salt slurry method and sorption isotherm fitting, while solid components in terms of mass fraction were investigated by using differential scanning calorimetry. Brunauer–Emmet–Teller (BET) model well fitted with moisture and water activity data (R2 = 0.995, p-level < 0.05). The characteristic ranges of stability, in terms of system mobility and physical modification, are the monolayer values (0.240 water activity; 0.052 kg/kg dry basis) and the critical water activity range (0.424 water activity; 0.078 kg/kg dry basis). Glass transition and melting temperature were used to define parsley state diagram. Different zones figure out a specific physical behavior: depending on solid content and temperature. Unfrozen water was estimated as monolayer BET value 0.84 kg/kg wet basis and extrapolated from state diagram 0.984 kg/kg wet basis. Practical applications: Frozen high-quality product and energy efficiency can be obtained by a correct temperature management. Thermophysical properties of parsley represented in a state diagram are reported in the typical solute and temperature range of freezing process and storage. These data can relate physical structure and temperature, allowing different possible conditions management

Food science and technology students self-evaluate soft and technical skills

Food Scientists and Technologists (FS&T) need diverse skills in the globalized food and drink sector: Food-specific or scientific / technical skills and generic or intuitive soft skills. This study determined how satisfied FS&T students were with overall improvement, and in key technical and soft skills, based on their university work; and if satisfaction was linked to geography, degree in progress, anticipated degree, anticipated work place or anticipated job responsibility. An on-line survey was completed by 267 students in over 20 countries using a 5-point Likert scale to evaluate satisfaction. Responses were analyzed by the Friedman or Kruskal Wallis tests for more than two groups, otherwise by the Wilcoxon Signed Rank or Mann-Whitney tests. There were no differences in Overall Satisfaction with technical and soft skills training. Among soft skills, training in Working with Others and Being Responsible were more often rated “Excellent” and students were more satisfied with their training than with Solving Problems, Communication and Positive Attitude. Students anticipating a job with high responsibility were more satisfied with overall soft skill training and with 3 of the 5 specific soft skills. Among technical skills, students were more satisfied with improvement in basic sciences (Microbiology, Chemistry, Processing, Safety), and those in Northern Europe were more satisfied with overall technical training. These data show variations in perception and/or efficacy of technical and soft skill training in Food Science programmes and underline the need for separate attention to the incorporation of soft skill training into the design of FS&T coursesinfo:eu-repo/semantics/publishedVersio

Modified atmosphere packaging of hen table eggs: Effects on functional properties of albumen

The aim of this study was to compare technological properties (gel hardness, foam drainage, and meringue crispness) of albumen of nonpacked table eggs (control) with those of eggs packed in high-barrier plastic pouches with 3 modified atmosphere packaging (MAP) conditions (air, 100% N2, and 100% CO2) during 28 d of storage at 25°C. The values of gel hardness for the control sample showed an increasing trend, demonstrating the highest values throughout the experiment duration compared with the other samples. This behavior was probably attributable to the pH increase detected only for this sample during storage (from 8.82 ± 0.06 for fresh egg to 9.96 ± 0.06 at the end of the experiment). Air and N2 samples showed constant and similar hardness values during storage. The hardness of coagulated albumen showed a strict correlation with raw albumen pH (r2 = 0.929; P < 0.001). Other than reducing albumen pH during storage, MAP with CO2 caused the formation of a soft and puffy coagulum with very low hardness, reaching the lowest value of 1.26 ± 0.38 N after 4 d of storage, that slowly increased to 2.11 ± 0.49 N at the end of the experiment. Foam stability decreased during storage for all samples, but CO2 eggs showed a significantly (P < 0.05) higher foam stability than fresh eggs until 15 d, reaching values similar to those of the other samples only at the end of the storage time. Packing eggs in CO2 promoted an improvement of meringue crispness. The application of this atmosphere could ameliorate the quality characteristics of albumen-based food products. Commercially, CO2 MAP could provide an albumen-based ingredient tailored to maximize the characteristics needed in the final product (e.g., fresh shell eggs special for meringue preparation) that could give an added value to the product

The Size of the Narrow-Line Emitting Region in the Seyfert 1 Galaxy NGC 5548 from Emission-Line Variability

The narrow [O III] 4959, 5007 emission-line fluxes in the spectrum of the well-studied Seyfert 1 galaxy NGC 5548 are shown to vary with time. From this we show that the narrow line-emitting region has a radius of only 1-3 pc and is denser (n ~ 10^5 cm^{-3}) than previously supposed. The [O III] line width is consistent with virial motions at this radius given previous determinations of the black hole mass.Since the [O III] emission-line flux is usually assumed to be constant and is therefore used to calibrate spectroscopic monitoring data, the variability has ramifications for the long-term secular variations of continuum and emission-line fluxes, though it has no effect on shorter-term reverberation studies. We present corrected optical continuum and broad Hbeta emission-line light curves for the period 1988 to 2008.Comment: 11 pages, 5 figures, 6 tables. Accepted for publication in Ap

Effect of plasma-activated water (PAW) soaking on the lipid oxidation of sardine (Sardina pilchardus) fillets

The efficacy of plasma-activated water (PAW) as a chemical-free and environmentally friendly preservative has been documented for a variety of foods, but the onset of lipid oxidation induced by plasma-reactive species has been less extensively studied. In this work, global indices (peroxide value, UV specific absorbance) and direct analytical determinations of volatile and non-volatile oxidation products were performed on sardine lipids extracted from fish fillets immersed in PAW (treatments) and distilled water (controls) for 10-30 min. Evidence of PAW-induced lipid oxidation was provided by higher UV specific absorbances and higher levels of C5-C9 secondary volatile oxidation products in the treated samples. However, the degree of fatty acid oxidation was not sufficient to cause a significant reduction in nutritionally valuable eicosapentaenoic acid and docosahexaenoic acid. Twelve cholesterol oxidation products (COPs) were identified in the sardine lipids, but no significant differences in total COPs content were found between PAW processed and control samples

Kiwifruit waste valorisation through innovative snack development

Currently, in the case of kiwifruits, those fruit with a weight lower than 65 g are considered waste. The production of dried snacks with high nutritional functionality could be a valid alternative to use the kiwifruit waste, with positive economic impact on the entire production chain. Therefore, the aim of this work was to evaluate the effect of pulsed electric field – PEF (200 V cm-1) and/or osmotic dehydration – OD (trehalose at 40%) pre-drying treatments on drying kinetics at 50, 60, and 70°C, and on colour and nutritional properties (vitamin C and antioxidant compounds) of ‘Jintao’ (yellow-fleshed) kiwifruit snacks. At every temperature, the PEF treated snacks showed the highest drying rate. Moreover, PEF treatment appeared to be a valid innovative alternative for the production of fruit snacks with high nutritional quality. A better retention of vitamin C and antioxidant compounds was obtained in dried yellow kiwifruit subjected to PEF treatment

Lack of mitochondrial topoisomerase I (TOP1mt) impairs liver regeneration

The liver has an exceptional replicative capacity following partial hepatectomy or chemical injuries. Cellular proliferation requires increased production of energy and essential metabolites, which critically depend on the mitochondria. To determine whether Top1mt, the vertebrate mitochondrial topoisomerase, is involved in this process, we studied liver regeneration after carbon tetrachloride (CCl4) administration. TOP1mt knockout (KO) mice showed a marked reduction in regeneration and hepatocyte proliferation. The hepatic mitochondrial DNA (mtDNA) failed to increase during recovery from CCl4 exposure. Reduced glutathione was also depleted, indicating increased reactive oxygen species (ROS). Steady-state levels of ATP, O2 consumption, mtDNA, and mitochondrial mass were also reduced in primary hepatocytes from CCl4-treated KO mice. To further test whether Top1mt acted by enabling mtDNA regeneration, we tested TOP1mt KO fibroblasts and human colon carcinoma HCT116 cells and measured mtDNA after 3-d treatment with ethidium bromide. Both types of TOP1mt knockout cells showed defective mtDNA regeneration following mtDNA depletion. Our study demonstrates that Top1mt is required for normal mtDNA homeostasis and for linking mtDNA expansion with hepatocyte proliferation

Education for innovation and entrepreneurship in the food system: the Erasmus+ BoostEdu approach and results

Innovation and entrepreneurship are key factors to provide added value for food systems. Based on the findings of the Erasmus+ Strategic Partnership BoostEdu, the objective of this paper is to provide answers to three knowledge gaps: 1) identify the needs for innovation and entrepreneurship (I&amp;E) in the food sector; 2) understand the best way to organize learning; 3) provide flexibility in turbulent times. BoostEdu aimed to provide a platform for continuing education within I&amp;E for food professionals and was carried out through co-creation workshops and the development of an e-learning course. The results of the project in particular during the Covid-19 pandemics, highlighted the need for flexible access to modules that are complementary to other sources and based on a mix of theoretical concepts and practical experiences. The main lessons learned concern the need of co-creation and co-learning processes to identify suitable practices for the use of innovative digital technologies

Characterization of proton irradiated 3D-DDTC pixel sensor prototypes fabricated at FBK

In this paper we discuss results relevant to 3D Double-Side Double Type Column (3D-DDTC) pixel sensors fabricated at FBK (Trento, Italy) and oriented to the ATLAS upgrade. Some assemblies of these sensors featuring different columnar electrode configurations (2, 3, or 4 columns per pixel) and coupled to the ATLAS FEI3 read-out chip were irradiated up to large proton fluences and tested in laboratory with radioactive sources. In spite of the non optimized columnar electrode overlap, sensors exhibit reasonably good charge collection properties up to an irradiation fluence of 2 x 10**15 neq/cm2, while requiring bias voltages in the order of 100 V. Sensor operation is further investigated by means of TCAD simulations which can effectively explain the basic mechanisms responsible for charge loss after irradiation.Comment: Preprint submitted to Nuclear Instruments and Methods A, 11 pages, 13 fig