An innovative process for extraction of fruit juice using microwave heating

The objectives of this study were to evaluate the possibility of extracting juice from selected fruits (plum, apricot, grape) using microwaves and gravity, and to characterize this process. The process uses microwaves for hydrodiffusion of juice from the inside to the exterior of fruit material and earth gravity to collect the fruit juice outside the microwave cavity. The extraction kinetics were fitted by a descriptive model and the corresponding parameters were correlated to the operating conditions. Best yields were obtained at optimized microwave power and from frozen fruits respectively 480 ml kg−1 for plums, 620 ml kg−1 for grapes, and 550 ml kg−1 for apricots. The obtained juices were brightly colored, as this method allows inactivation of endogenous enzymes such as polyphenol oxidase prior to fruit grinding. They were perceived as fairly acidic and for plum and grape presented detectable astringency. The present apparatus permitted fast and efficient extraction even from "hard to press" fruits such as plums and apricots, yielding an original, brightly coloured produc

Apricot cell wall composition: Relation with the intra-fruit texture heterogeneity and impact of cooking

International audienceThe intra-fruit texture heterogeneity in fresh apricot fruit, the cell wall of the different tissue zones and those of cooked fruit were analysed in order to investigate the implication of cell wall in apricot texture. Firmness decreased gradually from the external to the internal tissue while from the peduncle to the pistil zone, the highest value in firmness was recorded in the peduncle zone, followed by the pistil zone and finally the equatorial zone. Texture was strongly correlated with water-soluble pectin (WSP), firmness being inversely proportional to WSP contents of the different tissue zones. CDTA-soluble pectin (CSP) underwent noticeable variation between tissues but no clear relationship was observed with firmness. Hemicelluloses extracted together with WSP also appeared to be implicated in tissue texture; highly positive correlation coefficients were observed between firmness and hemicellulosic sugars. After cooking, CSP was the only class of pectin which underwent substantial degradation, indicating that CSP was the pectin fraction most implicated in heat-induced softening in apricot fruit

Evolution of cherries texture in brine: Impact of harvest conditions during long-time storage

International audienceTexture is a primary quality attribute of brined sweet cherries (Prunus avium L.) and its preservation is a major objective for candying industry. In order to identify the harvest factors influencing textural changes during long period brine storage, different itineraries were applied: harvest at two different maturity stages, treatment or not with ethephon, manual or mechanical harvest, removal or not of peduncles. The cherries were immersed in brine and examined over a 12-months period for firmness, calcium and total soluble solids diffusion and cytohistological remodelling. Mechanical harvesting, harvest at late maturity stage and storage with peduncle decreased firmness while ethephon treatment had no effect. However, only presence or absence of peduncles influenced salt and total soluble solids diffusion, suggesting that peduncle removal promotes osmotic exchanges. Brine storage led to a texture gain in the first two months in most cases compared to fresh cherries, as confirmed by a beneficial reshuffle at cytohistological level. This explains why it can allow storage of cherries for candying over the whole duration between two harvest seasons

CD70 : A Potential Target in Breast Cancer?

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Activating somatic mutations in diffuse large B-cell lymphomas: lessons from next generation sequencing and key elements in the precision medicine era

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The germinal center B-cell signature is associated to a higher [18F]-FDG uptake and improves the prognosis value of TEP scan in diffuse large B-cell lymphomas (DLBCL) treated by rituximab (R) and anthracyclines-based chemotherapy

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New Generation Sequencing of Targeted Genes in Hairy Cell Leukemia Highlighted Mutations Associated to BRAFV600E anda New Recurrent Altered Gene, KDM6A, in Hairy Cell Leukemia Variant Patients

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Impact of cooking on apricot texture as a function of cultivar and maturity

The rapid loss of fruit firmness is a qualitative decisive factor for characterizing apricot (Prunus armeniaca L.) use (fresh or processed) and commercialization pathways (short or storage). To better understand the texture variability in apricot, we studied the impact of a heat treatment as a function of fruit harvest stage on a large range of cultivars. Eighteen apricot cultivars were characterized at two maturity stages before and after cooking (85 °C in light syrup). A compression test allowed sorting the fruits to obtain homogeneous batches. Kramer shear tests provided global firmness of cooked fruits and puncture tests were performed on the median equatorial area of apricot flesh for fresh and cooked fruits. Among the registered variables, the apricot texture expressed by the “Work to limit” integrates the global evolution and allows a good discrimination of the ripening effect. The texture data was used to classify the varieties according to their firmness and suitability for industrial processing. Thus Vertige, Candide and Gaterie, followed by Orangered and Bergarouge, have been found as the most suitable cultivars for industrial processe