Ultrasound-assisted extraction of polyphenols from potato peels: profiling and kinetic modelling

peer-reviewedUltrasound‐assisted extraction (UAE) at 33 and 42 kHz has been investigated in the extraction of polyphenols from peels of two potato varieties, cream‐skinned Lady Claire (LC) and pink‐skinned Lady Rosetta (LR), commonly used in snack food production. Extraction efficacy between the UAE‐untreated (control) and the UAE‐treated extracts was assessed on the total phenolic content and antioxidant capacities (DPPH and FRAP). Application of UAE showed significantly higher recovery of phenolic compounds compared to solid–liquid extraction process alone. Lower ultrasonic frequency (33 kHz) was more effective in recovering polyphenols compared to 42 kHz ultrasonic treatment. The liquid chromatography‐tandem mass spectrometry revealed that chlorogenic acid and caffeic acid were the most prevalent phenolics in LR peels, whereas caffeic acid was dominant in LC peels. Peleg's equation showed a good correlation (R2 > 0.92) between the experimental values and the predicted values on the kinetics of UAE of phenolic compounds.The authors acknowledge financial support from the ‘NovTechIng’ project funded under the Food Institutional Research Measure (Project No. FIRM/11/F/050) by the Irish Department of Agriculture, Food and Marine

2013 Wild Blueberry Project Reports

The 2013 edition of the Wild Blueberry Project Reports was prepared for the Wild Blueberry Commission of Maine and the Wild Blueberry Advisory Committee by researchers at the University of Maine, Orono. Projects in this report include: 1. Development of effective intervention measures to maintain and improve food safety for wild blueberries 2. Do wild blueberries alleviate risk factors related to the Metabolic Syndrome? 3. Wild Blueberry consumption and exercise-induced Oxidative Stress: Inflammatory Response and DNA damage 4. Control tactics for blueberry pest insects, 2013 5. Pesticide residues on wild blueberry, 2013 6. Biology of pest insects and IPM, 2013 7. Biology of blueberry, beneficial insects, and blueberry pollination 8. Biology of spotted wing drosophila, 2013 9. Maine wild blueberry –mummy berry research and extension 10. Evaluation of fungicides for control of mummy berry on lowbush blueberry (2013) 11. Wild blueberry Extension Education Program in 2013 INPUT SYSTEMS STUDY: 12. Systems approach to improving the sustainability of wild blueberry production, Year Four of a four-year study – experimental design 13. Food safety- Prevalence study of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. on lowbush blueberries (Vaccinium angustifolium) 14. Agronomic input effects on sensory quality and chemical composition of wild Maine blueberries 15. Systems approach to improving the sustainability of wild blueberry production, Year four of a four-year study – reports from Frank Drummond 16. Systems approach to improving the sustainability of wild blueberry production, Year 4 of a four-year study, disease management results 17. Systems approach to improving the sustainability of wild blueberry production, Year Four of a four-year study, weed management results 18. Phosphorus and organic matter interactions on short-range ordered minerals in acidic barren soils 19. Systems approach to improving the sustainability of wild blueberry production, preliminary economic comparison for 2012-13 20. Ancillary projects in disease research (ancillary study) 21. Systems approach to improving the sustainability of wild blueberry production – Ancillary land-leveling study, Year Three of a four-year study (ancillary study) 22. Pre-emergent combinations of herbicides for weed control in wild blueberry fields – 2013 results from the 2012 trial (ancillary study) 23. Evaluation of herbicides for 2012 prune year control of fineleaf sheep fescue in wild blueberries – 2013 crop year results (ancillary study) 24. 2012 pre-emergence application timing and rate of Alion and Sandea in combination with Velpar or Sinbar – 2013 yields (ancillary study) 25. Pre-emergence Sinbar combinations for weed control in a non-crop wild blueberry field – 2012-2014 (ancillary study) 26. Evaluation of three pre-emergence herbicides alone and in combination with Velpar or Sinbar for effects on wild blueberry productivity and weed control (ancillary study) 27. Post-harvest control of red sorrel in a non-crop blueberry field, 2012-2014 (ancillary study) 28. Compost and mulch effects on soil health and nutrient dynamics in wild blueberry (ancillary study) 29. Evaluation of conventional and organic fertilizers on blueberry growth and yield (ancillary study

Finishing the euchromatic sequence of the human genome

The sequence of the human genome encodes the genetic instructions for human physiology, as well as rich information about human evolution. In 2001, the International Human Genome Sequencing Consortium reported a draft sequence of the euchromatic portion of the human genome. Since then, the international collaboration has worked to convert this draft into a genome sequence with high accuracy and nearly complete coverage. Here, we report the result of this finishing process. The current genome sequence (Build 35) contains 2.85 billion nucleotides interrupted by only 341 gaps. It covers ∼99% of the euchromatic genome and is accurate to an error rate of ∼1 event per 100,000 bases. Many of the remaining euchromatic gaps are associated with segmental duplications and will require focused work with new methods. The near-complete sequence, the first for a vertebrate, greatly improves the precision of biological analyses of the human genome including studies of gene number, birth and death. Notably, the human enome seems to encode only 20,000-25,000 protein-coding genes. The genome sequence reported here should serve as a firm foundation for biomedical research in the decades ahead

Ice cream as a vehicle for incorporating health-promoting ingredients: conceptualizationand overview of quality and storage stability aspects

Ice cream is a product with peculiar textural and organoleptic features and is highly appreciated by a very broad spectrum of consumers. Ice cream’s structure and colloidal design, together with its low-temperature storage, renders it a very promising carrier for the stabilization and in vivo delivery of bioactive compounds and beneficial microorganisms. To date, many applications related to the design and development of functional ice cream have been documented, including products containing probiotics, prebiotics, synbiotics, dietary fibers, natural antioxidants such as polyphenols, essential and polyunsaturated fatty acids, and low glycemic index blends and blends fortified with mineral or trace elements. In this review, promising strategies for the incorporation of innovative functional additives to ice cream through the use of techniques such as microencapsulation, anoemulsions, and oleogels are discussed, and current insights into the implications of matrix, processing, and digestion on bioactive compounds in frozen dairy desserts are comprehensively reviewed, thereby providing a holistic overview of the current and emerging trends in this functional food sector

Applications of Wine Pomace in the Food Industry: Approaches and Functions

Winemaking generates large amounts ofwine pomace, also called grape pomace. This by-product has attracted the attention of food scientists and the food industry, due to its high content in nutrients and bioactive compounds. This review mainly focuses on the different published approaches to the use of wine pomace and its functions in the food industry. Traditionally, wine pomace has been used to obtain wine alcohol, food colorings, and grape seed oil. More recently, research has focused in the production of other value-added products, such as extracts of bioactive compounds, mainly phenols, recovery of tartaric acid, and the making of flours. The most common functions associated with wine pomace products are their use as antioxidants, followed by their use as fortifying, coloring, and antimicrobial agents. These products have mainly been applied to the preparation of meat and fish products and to, a lesser extent, cereal products.Autonomous Government of Castilla y León, Spain, through the research project BU282U13