Effects of Cyclodextrin Type on Vitamin C, Antioxidant Activity, and Sensory Attributes of a Mandarin Juice Enriched with Pomegranate and Goji Berries

The effects of the addition of cyclodextrins (CDs), β-CD, or HP-β-CD (1%), on the protection of antioxidant compounds of mandarin juices enriched with pomegranate extract and goji berries juice, was studied. Juices were prepared and after their thermal treatment (98 ◦C, 30 s) they were stored at 4 ◦C during 75 d. Vitamin C content, CIE L∗a∗b∗ color, antioxidant capacity, retinol equivalents, and sensory properties were studied. Losses on vitamin C were higher (6%) for juices with β-CD than juices with HP-β-CD. Retinol equivalents degradation was lower (3.4%) in juices with HP-β-cyclodextrins than in those treated with β-CD. Lower losses were observed for the instrumental and sensory color intensity in juices with HP-β-CD addition. Finally, the antioxidant capacity was also higher in juices treated with HP-β-CD. Finally, the overall sensory quality of juices with HP-β-CD was the best one after 30 d of cold storage. Even though β-CD addition did not cause any improvement compared with control juice (without CD addition), the benefits of adding HP-β-CD to this particular juice were shown in almost all parameters under study.Ciencias de la Alimentació

Optimization of harvest date according to the volatile composition of Mediterranean aromatic herbs at different vegetative stages

Most of the studies concerning the optimal harvest date of aromatic herbs have dealt with different parts of plant such as flowers, leaves, stems, roots and seeds, but none have evaluated the effect of different harvest date at different vegetative stages on shoots (leaves and stems). Therefore, the main objective was to investigate the effects of harvest date of two consecutive seasons on the volatile composition of shoots of 4 aromatic herbs (dill, parsley, coriander and mint) widely cultivated worldwide. The impact of harvest date during the evolution of vegetative part of four aromatic herbs (parsley, dill, coriander and mint) was investigated. Volatile compounds of shoots of the four herbs were identified by GC–MS. The main compounds were 1,3,8-p-menthatriene, betaphellandrene, myristicin and myrcene for parsley, alpha-phellandrene, dillether and beta-phellandrene for dill, decanal, E-2-dodecenal, 1-decanol and dodecanal for coriander, and carvone and limonene in case of mint. There was a significant effect of harvest date on the content of volatile compounds of the four species. The results showed that highest total concentration of volatiles and therefore the optimal harvest date of parsley was found 9 weeks after planting date with a total concentration of 2543 mg kg−1, for dill was 2619 mg kg−1 14 weeks after planting date, for coriander was 2191 mg kg−1 3 weeks after planting date, and 23329 mg kg−1 for mint 6 weeks after planting dat

Quality attributes of pistachio nuts as affected by rootstocks and deficit irrigation

BACKGROUND: In this work, the influence of two regulated deficit irrigation (RDI) treatments and three different rootstocks on the quality of pistachios was evaluated by analyzing different parameters: morphological analysis, physicochemical analysis and sensory analysis. RESULTS: The results obtained in terms of the choice of rootstock revealed that Pistacia atlantica had increased production yields, nut weight, mineral content, higher intensities of characteristic sensory attributes and a higher degree of consumer satisfaction, than the other rootstocks studied. Moreover, the results established that the application of RDI on pistachio cultivation had no significant influence on production yield, weight, size, colour, water activity or mineral composition. Furthermore, T1 treatment (stem water potential?<?-1.3 MPa) resulted in higher intensities of characteristic sensory attributes and a greater level of satisfaction among international consumers. CONCLUSION: These results confirm that the application of deficit irrigation (T1) contributes to an increase in overall product quality. Furthermore, Pistacia atlantica rootstock provided better yield and quality than the other rootstocks studied. © 2014 Society of Chemical Industr

Saving irrigation water as a tool to increase pomegranate fruit price and enhance the bioactive compound content

The non-climateric character of pomegranate (P. granatum) fruit underlines the importance of determining the optimum harvest time to improve fruit quality. The effect of irrigation withholding during 6, 15, 25 and 36 d before harvest was evaluated in order to clarify whether fruit ripening is critical or non-critical from the yield, fruit characteristics and composition point of view. The results indicated that this phenological period is critical because irrigation is essential during most of this phenological period to achieve maximum yield. However, a 6 d of irrigation restriction at the end of ripening period can be used as a tool to come early harvest time, saves irrigation water, enhances the bioactive compounds (anthocyanins, phenolic compounds, punicalagin and ellagic acid) and increases the price of the fruit without affecting marketable yield and fruit size

Application of new drying technologies to aromatic herbs and vegetables: effects on physico-chemical, sensory and functional properties.

La calidad de las frutas, hortalizas y hierbas aromáticas deshidratadas es un punto clave en la innovación futura de la tecnología de la deshidratación, la cual está estrechamente ligada al desarrollo de nuevas técnicas de deshidratación y optimización del proceso. Este fue el objetivo general de la presente tesis doctoral. El principal objetivo de la presente tesis doctoral fue el de evaluar la aplicación de (i) deshidratación convectiva, (ii) liofilización, (iii) deshidratación con microondas, (iv) deshidratación con microondas a vacío y una (v) combinación de pre-deshidratación convectiva seguida de una deshidratación final con microondas a vacío durante el procesado de (i) romero, (ii) albahaca, (iii) tomillo, (iv) ajo y (v) granada deshidratados. Los parámetros estudiados estuvieron relacionados con la cinética de deshidratación y el consumo energético así como con parámetros de calidad tales como, la composición química, propiedades funcionales y calidad organoléptica

Flavor and Aroma Analysis as a Tool for Quality Control of Foods

The aroma composition of foods has been the subject of considerable research in recent years [...

Flavor and Aroma Analysis as a Tool for Quality Control of Foods

The aroma composition of foods has been the subject of considerable research in recent years [...