Jabučni otpaci kao alternativna sirovina u proizvodnji hrane

In order to measure the potential of apple pomace as a raw material for manufacturing food-related products (such as lactic acid, fiber-rich concentrates and pectin), samples from cider industry were assayed for composition and enzymatic digestibility. Alcohol-soluble compounds (monosaccharides, oligosaccharides and malic acid) accounted for 32–45 mass percent of oven-dry pomace. Glucose and fructose were the major components of this fraction. The alcohol-insoluble fraction accounted for 55–68 mass percent of oven-dry pomace and was mainly made up of neutral detergent fiber (62–69 percent of the mass fraction) and pectin (16.2–19.7 percent of the mass fraction). The feedstock content of N, P and metal ions (K, Mg, Fe and Mn) was favourable for further manufacture of lactic acid fermentation media. Apple pomace showed a high susceptibility to enzymatic hydrolysis: in media with a cellulase loading of 8.5 FPU/g of apple pomace and a cellobiase loading of 5 IU/FPU, about 80 % of the total glucan was converted into glucose after 15 h. Considering the low enzyme charge, liquor to solid ratio employed, reaction time needed to achieve the maximal sugars concentration and N, P and metal ion (K, Mg, Fe and Mn) content of samples, it can be concluded that apple pomace is a promising raw material for lactic acid production.Ispitani su sastav i enzimska razgradnja jabučnih otpadaka iz industrijske proizvodnje jabukovače radi mogućnosti njihove primjene u proizvodnji (mliječne kiseline, koncentrata bogatih vlaknima i pektina). Nakon sušenja otpadaka u pećnici, maseni je udio sastojaka topljivih u alkoholu (monosaharidi, oligosaharidi i jabučna kiselina) iznosio 32-45 %, od čega je najviše bilo glukoze i fruktoze. Ostatak od 55 do 68 % čine tvari netopljive u alkoholu, uglavnom neutralna detergentska vlakna (62-69 % masenog udjela) i pektin (16,2-19,7 % masenog udjela). Udio dušika, fosfora i iona metala (K, Mg, Fe i Mn) u sirovini povoljan je za daljnju fermentaciju mliječne kiseline. Jabučni se otpaci iznimno dobro razgrađuju enzimskom hidrolizom. U podlogama s 8,5 FPU celulaze po g jabučnih otpadaka i 5 IU/FPU celobiaze, od 80 % ukupnoga glukana nakon 15 sati dobiva se glukoza. Ako se uzme u obzir mala količina enzima, omjer tekuće i čvrste faze, vrijeme reakcije potrebno da bi se postigla maksimalna koncentracija šećera te udio dušika, fosfora i iona metala (K, Mg, Fe i Mn) u uzorcima, može se zaključiti da su jabučni otpaci prikladna sirovina za proizvodnju mliječne kiseline

Application of immobilized yeasts for improved production of sparkling wines

Verdejo sparkling wines from two consecutive vintages were elaborated following the “champenoise” method. The second fermentation was developed with the same free or immobilized Saccharomyces cerevisiae bayanus yeast strain, carrying out four batch replicates each year. The sparkling wines were analyzed after 9 months of aging, showing no significant differences among the two typologies in the enological parameters (pH, total acidity, volatile acidity, reducing sugars, and alcoholic strength), the effervescence, or the spectrophotometric measurements. The free amino nitrogen content was significantly higher in the sparkling wines obtained from immobilized yeasts, nevertheless, the levels of neutral polysaccharides and total proteins were lower. No significant differences in the volatile composition were found, except for only two volatile compounds (isobutyric acid and benzyl alcohol); however, these two substances were present at levels below their respective olfactory thresholds. The sensory analysis by consumers showed identical preferences for both types of sparkling wines, except for the color acceptability. The descriptive analysis by a tasting panel revealed that sensorial differences between both sparkling wines were only found for the smell of dough. Therefore, the use of immobilized yeasts for the second fermentation of sparkling wines can reduce and simplify some enological practices such as the procedure of riddling and disgorging, with no impact on the so-mentioned quality parameters

Physicochemical evaluation of personal care products Ddeveloped with Chondrus crispus fractions processed by ecofriendly methodologies

Novel personal care products are necessary to cope with the growing market demand for sustainable green products. In this context, this work deals with the formulation and fundamental physicochemical and rheological characterization of different natural personal care products using bioactive fractions from Chondrus crispus red macroalgae extracted under optimized green conditions. Body milks, body oils and shampoos were supplemented with soluble extracts with antioxidant features recovered after hydrothermal (200 °C) and microwave (170 °C)- and ultrasound (80 °C)-assisted extraction of the red macroalgae used as raw material. Formulated products were also compared with those prepared using (±)-α-tocopherol and butylhydroxytoluene standards. Body scrubs were formulated with the remaining solids (<2.25 %) after microwave hydrodiffusion and gravidity treatment of the macroalgae. Results indicated that selected extracts provided personal care products with similar or even better physicochemical, color and viscous features than those supplemented with (±)-α-tocopherol or butylhydroxytoluene commercial antioxidants. Rheological profiles indicated that it is possible to develop personal care products with adequate viscous behavior (102–105 mPa s, at 1 s−1), comparable with their synthetic counterparts. To conclude, the addition of antioxidant extracts led to lower apparent viscosity values suggesting an advantage from the skin applicability point of view, jointly with the absence of both the hysteresis phenomenon and water syneresis of the proposed formulations.Xunta de Galicia | Ref. ED431F 2020/01Ministerio de Ciencia, Innovación y Universidades | Ref. RTI2018-096376-B-I00Ministerio de Ciencia, Innovación y Universidades | Ref. RYC2018-024454-

Smoothies marketed in Spain: are they complying with labeling legislation?

There is no legal definition of a smoothie, so the European legislation applicable to its labeling is that of fruit juice. The smoothie market has grown in recent years, as it can include a wide variety of ingredients: fruits, fruit purees, honey, milk and vegetable milks, vegetables, herbs, cereals, cereal flours, seaweed, and crushed ice. In this study, 57 smoothies were reviewed. All of them were purchased in supermarkets and classified into eight types according to the main ingredients. Fifteen legal statements/items were reviewed on the pack labels: eleven mandatory and three optional. Moreover, nutrition labels, nutritional claims, images, marks, and other symbols were also reviewed. Only 22.8% of the samples complied with EU and Spanish labeling legislation. More incorrectness was related to the name of the food and the fruits included as main ingredients; other errors related to the allergy/intolerance statements, and some nutritional claims concerning vitamin C were also detected to a lesser extent. General advice is provided for consumers to interpret smoothie labels correctly. Lawmakers should amend legislation to accept the term “smoothie” as a legal name

Influence of Must Clarification Technique on the Volatile Composition of Albariño and Treixadura Wines

Clarification of the musts is carried out to remove particles that cause turbidity, oxidizable polyphenols, and eliminate excess of proteins. However, an excessive clarification of the musts can lead to the reduction of volatile compound concentrations and, as a consequence, modify the sensorial properties of the wines. Therefore, in this study, the influence of two pre-fermentation clarification techniques (static settling and flotation) on the concentrations of volatile compounds has been assessed in Albariño and Treixadura wines. Fermentations were performed at an industrial scale. Volatile compounds have been identified and quantified by gas chromatography (FID and mass spectrometry detection) and expert panelists assessed the sensory properties of the final wines. The results showed effects of the clarification techniques on the volatile composition of wines from both varieties. Flotation significantly increased the concentrations of benzyl alcohol in Treixadura wines, whereas this technique increased the concentration of 1-hexanol, octanoic acid, and furfural in Albariño wines, but without exceeding the corresponding perception thresholds. Panelists tended to score higher the wines coming from flotation, which, together with the shorter application time, makes this technique suitable for clarifying the musts of these two white varieties.Publishe

Jabučni otpaci kao alternativna sirovina u proizvodnji hrane

In order to measure the potential of apple pomace as a raw material for manufacturing food-related products (such as lactic acid, fiber-rich concentrates and pectin), samples from cider industry were assayed for composition and enzymatic digestibility. Alcohol-soluble compounds (monosaccharides, oligosaccharides and malic acid) accounted for 32–45 mass percent of oven-dry pomace. Glucose and fructose were the major components of this fraction. The alcohol-insoluble fraction accounted for 55–68 mass percent of oven-dry pomace and was mainly made up of neutral detergent fiber (62–69 percent of the mass fraction) and pectin (16.2–19.7 percent of the mass fraction). The feedstock content of N, P and metal ions (K, Mg, Fe and Mn) was favourable for further manufacture of lactic acid fermentation media. Apple pomace showed a high susceptibility to enzymatic hydrolysis: in media with a cellulase loading of 8.5 FPU/g of apple pomace and a cellobiase loading of 5 IU/FPU, about 80 % of the total glucan was converted into glucose after 15 h. Considering the low enzyme charge, liquor to solid ratio employed, reaction time needed to achieve the maximal sugars concentration and N, P and metal ion (K, Mg, Fe and Mn) content of samples, it can be concluded that apple pomace is a promising raw material for lactic acid production.Ispitani su sastav i enzimska razgradnja jabučnih otpadaka iz industrijske proizvodnje jabukovače radi mogućnosti njihove primjene u proizvodnji (mliječne kiseline, koncentrata bogatih vlaknima i pektina). Nakon sušenja otpadaka u pećnici, maseni je udio sastojaka topljivih u alkoholu (monosaharidi, oligosaharidi i jabučna kiselina) iznosio 32-45 %, od čega je najviše bilo glukoze i fruktoze. Ostatak od 55 do 68 % čine tvari netopljive u alkoholu, uglavnom neutralna detergentska vlakna (62-69 % masenog udjela) i pektin (16,2-19,7 % masenog udjela). Udio dušika, fosfora i iona metala (K, Mg, Fe i Mn) u sirovini povoljan je za daljnju fermentaciju mliječne kiseline. Jabučni se otpaci iznimno dobro razgrađuju enzimskom hidrolizom. U podlogama s 8,5 FPU celulaze po g jabučnih otpadaka i 5 IU/FPU celobiaze, od 80 % ukupnoga glukana nakon 15 sati dobiva se glukoza. Ako se uzme u obzir mala količina enzima, omjer tekuće i čvrste faze, vrijeme reakcije potrebno da bi se postigla maksimalna koncentracija šećera te udio dušika, fosfora i iona metala (K, Mg, Fe i Mn) u uzorcima, može se zaključiti da su jabučni otpaci prikladna sirovina za proizvodnju mliječne kiseline

Coastline levels of dissolved heavy metals in the estuarine water–system of Vigo

Limited attention has been directed toward the effects of maritime traffic on heavy metals and metalloids in seawater. Water samples were collected from the estuary of Vigo Ría in the summer of 2018. The chemical distribution of ten dissolved trace metals and metalloids (Cr, Mn, Fe, Cu, Zn, As, Se, Cd, Hg, and Pb) in water was determined from north to south (where the biggest city in the region is) and from east to west (where the maritime traffic is higher). Metal concentration in waters showed that most metals were below recommended water quality criteria by the United States Environmental Protection Agency (EPA). One of the samples had a Cu concentration higher at the entrance of the Vigo estuary, where maritime traffic is very important. Cu and Zn concentrations were highly correlated between them, showing a similar pollution origin, probably due to anti-fouling paints. Mn and Fe are elements influenced by river sources.Xunta de Galicia | Ref. ED431D 2017/1

Sensory Evaluation and Oxidative Stability of a Suncream Formulated with Thermal Spring Waters from Ourense (NW Spain) and Sargassum muticum Extracts

The purpose of this work was to evaluate four thermal spring waters from Ourense and a Sargassum muticum extract as cosmetic ingredients for the preparation of a suncream. The thermal spring waters were tested for their suitability as an aqueous phase main component, and the algal extract was added as an antioxidant instead of using synthetic preservatives in the cosmetic formula. The emulsion was tested for lipid oxidation during a period of 9 months and for consumer acceptance by performing a sensory test on controls and blanks. Further, color parameters were considered, and a pH determination was performed. The S. muticum extract protected from primary and secondary oxidation as efficiently as Fucus sp. or α-tocopherol extracts. In addition, the sensorial test revealed that consumers preferred suncreams prepared with the S. muticum extract and with thermal spring water from O Tinteiro and A Chavasqueira. The pH of the suncreams varied with the selection of the ingredients, and no oscillations in colorimetric values were visually observed. Our results indicate that the algal extract and the thermal spring waters from Ourense are potential cosmetic ingredients, since they showed effectiveness as antioxidant ingredients, and the suncreams were well accepted by consumers

Relevance of Natural Phenolics from Grape and Derivative Products in the Formulation of Cosmetics

The consumer demand for natural ingredients in cosmetic products is increasing. Phenolic compounds are among the most studied natural antioxidant compounds, they also present antimicrobial, anti-inflammatory or antiaging actions and can permeate through the skin barrier. Grapes contain valuable phenolic components and grape byproducts are widely available low cost raw materials. This review presents an overview of the application of phenolic compounds from grape products and byproducts as sources of natural ingredients for cosmetics