Effects of n-butanol and filipin on membrane permeability of developing wheat endosperm with different sterol phenotypes.

Sterols are considered structural components of higher plant membranes on the basis of their presence in membrane-containing subcellular fractions [1—3], their effect on plant membrane permeability when added exogenously [4,5] and the sensitivity of plant cells to the polyene antibiotic filipin [6—8], which action is known to depend on the presence of sterols in the membrane (see [8]). Our recent finding of a gene that controls the free sterol level of developing wheat endosperm [9—11 ] allows to investígate whether endogenous sterol modifies membrane permeability in the same way as that added externally. We report here on the effect of «-butanol and filipin on the leakage properties of developing wheat endosperms with different genetically determined free sterol levéis

Non-invasive ultrasonic technology for continuous monitoring of pork loin and ham dry salting

[EN] Online ultrasound measurements were taken using pulse-echo mode in loins (Longissimus dorsi) and hams at different salting times (up to 30 days). From the time-domain ultrasonic wave, the time of flight (TOF) was computed as well as its variation between two signals (Delta TOF). A progressive decrease in TOF during dry salting was found, which was linked to the salt gain, water loss and the reduction in sample thickness. Predictive models based on the ultrasonic parameters (Delta TOF and initial time of flight, TOF0) correctly classified 85% of the loins and 90% of the hams into 3 groups of salt content (low/medium/high): The results obtained confirm that the use of the ultrasonic pulse-echo technique is of great potential in the non-destructive monitoring of dry salting in pork loins and hams, as well as in the prediction of the salt gain for classification purposes. (C) 2017 Elsevier Ltd. All rights reserved.This work was supported by the Spanish Ministerio de Economia y Competitividad (MINECO), the Instituto Nacional de Investigation y Tecnologia Agraria y Alimentaria (INIA) and the European Regional Development Fund (ERDF 2014-2020) (contract n. RTA2013-00030-C03-02), by the PROMETEOII\2014\005 and by the Universitat Politecnica de Valencia (UPV) through the FPI grant awarded to Marta de Prados (SP-1.2011-S1-2757)Prados Pedraza, MD.; Garcia-Perez, J.; Benedito Fort, JJ. (2017). Non-invasive ultrasonic technology for continuous monitoring of pork loin and ham dry salting. Meat Science. 128:8-14. https://doi.org/10.1016/j.meatsci.2017.01.009S81412

Chromosomal location of a gene that controls sterol esterification in Triticum aestivum L.

A previously described D genome locus (Pln) that controls sterol esterification in the wheat kernel has been assigned to the short arm of chromosome 7 D by comparison of the steryl ester phenotype of euploid kernels of Triticum aestivum variety Chinese Spring with those of the compensated nulli-tetrasomic lines and the 7 D S ditelosomic. Palmitate is the predominant ester in all but the 7 D nullisomic combinations, which have linoleate as the main ester. These lines also show a marked decrease in sterol esterification and a two-fold increase in free sterol, indicating that chromosomes 7 A and 7 B do not compensate for the loss of esterification capacity associated with 7 D

How cost-effective is biofortification in combating micronutrient malnutrition?: An ex-ante assessment

"Biofortification is increasingly seen as an additional tool to combat micronutrient malnutrition. This paper presents, for the first time, evidence on the costs and potential benefits of biofortification for a large number of countries in Africa, Asia and Latin America. We use a modification of the Disability-Adjusted Life Years framework to conclude that the intervention can make a significant impact on the burden of micronutrient deficiencies in the developing world, and can do so in a highly cost-effective manner." Authors' AbstractGeneral Biofortification, Cost-effectiveness, Micronutrient malnutrition,

Accelerated mild heating of dry-cured ham by applying power ultrasound in a liquid medium

[EN] Mild thermal treatments could be considered a feasible technique with which to improve the texture of dry-cured ham. This study explores the feasibility of using power ultrasound (PuS) to intensify heat transfer during the mild thermal treatment of dry-cured ham immersed in a liquid medium. For that purpose, a temperature controlled ultrasonic bath was used to avoid the water temperature rise due to cavitation during ultrasonic application, which could mask the actual effect of ultrasound in heat transport mechanisms. Experiments were carried out using dry-cured ham slices (thickness 2 cm), which were heated at different temperatures (40, 45, 50 degrees C) with (PuS) and without (conventional mechanical stirring, CV) ultrasonic assistance. Temperature was monitored in the two main muscles of the ham (Biceps lemons and Semimembranosus) and in different positions of the slice. A model that considered heat transfer entirely controlled by conduction was chosen for describing heating kinetics and quantify the influence of temperature and ultrasonic application in the apparent thermal diffusivity. The heat conduction model proposed was adequate to describe both CV and PuS heating kinetics (VAR > 98.6%). Ultrasound application sped up the heat transfer by increasing the apparent thermal diffusivity up to 51%, but the higher the temperature, the lower the ultrasonic intensification. The apparent thermal diffusivities identified for the slices were satisfactorily validated (VAR > 98.4%) in independent experiments with ham cylinders. Therefore, PuS could be considered as an effective technology for the purposes of accelerating the heat transfer, thus shortening the heating time of dry-cured ham slices immersed in a liquid medium.The authors acknowledge the financial support from the "Spanish Ministerio de Economia y Competitividad (MINECO), Instituto Nacional de Investigation y Tecnologia Agraria y Alimentaria (INIA)" in Spain, the European Regional Development Fund (ERDF 2014-2020) (Project RTA2013-00030-C03-02) and the PhD grant of M. Contreras from Universitat Politecnica de Valencia.Contreras-Ruiz, M.; Benedito Fort, JJ.; Bon Corbín, J.; Garcia-Perez, J. (2018). Accelerated mild heating of dry-cured ham by applying power ultrasound in a liquid medium. Innovative Food Science & Emerging Technologies. 50:94-101. https://doi.org/10.1016/j.ifset.2018.10.010S941015

Intensification of heat transfer during mild thermal treatment of dry-cured ham by using airborne ultrasound

[EN] The application of power ultrasound (PuS) could be used as a novel technology with which to intensify thermal treatments using hot air. Mild thermal treatments have been applied to improve the soft texture of dry-cured ham caused by defective processing. In this regard, the aim of this study was to assess the kinetic intensification linked to the application of airborne PuS in the mild thermal treatment using hot air of dry-cured ham. For this purpose, vacuum packed cylindrical samples (2.52±0.11cm in diameter and 1.90±0.14cm in height) of dry-cured ham were heated using hot air at different temperatures (40, 45, 50°C) and air velocities (1, 2, 3, 4, 6m/s) with (22.3kHz, 50W) and without PuS application. Heat transfer was analyzed by considering that it was entirely controlled by conduction and the apparent thermal diffusivity was identified by fitting the model to the heating kinetics. The obtained results revealed that PuS application sped up the heat transfer, showing an increase in the apparent thermal diffusivity (up to 37%). The improvement in the apparent thermal diffusivity produced by PuS application was greater at high temperatures (50°C) but negligible at high air velocities (6m/s). Heating caused an increase in the hardness and elasticity of dry-cured ham, which would correct ham pastiness defects, while the influence of PuS on such textural parameters was negligible.The authors acknowledge financial support from the "Spanish Ministerio de Economia y Competitividad (MINECO), the Institute Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA)" in Spain, the European Regional Development Fund (ERDF 2014-2020) (Project RTA2013-00030-C03-02) and the PhD grant of M. Contreras from the Universitat Politecnica de Valencia (Ref 2447 FPI-Programe 1-2015).Contreras-Ruiz, M.; Benedito Fort, JJ.; Bon Corbín, J.; Garcia-Perez, J. (2018). Intensification of heat transfer during mild thermal treatment of dry-cured ham by using airborne ultrasound. Ultrasonics Sonochemistry. 41:206-212. https://doi.org/10.1016/j.ultsonch.2017.09.019S2062124

Ultrasound intensification of Ferrochelatase extraction from pork liver as a strategy to improve ZINC-protoporphyrin formation

[EN] The enzyme Ferrochelatase (FeCH), which is naturally present in pork liver, catalyses the formation of Zincprotoporphyrin (ZnPP), a natural pigment responsible for the typical color of dry-cured Italian Parma ham. The aim of this study was to evaluate the feasibility of using high power ultrasound in continuous and pulsed modes to intensify the extraction of the enzyme FeCH from pork liver. US application during FeCH extraction led to an improved enzymatic activity and further increase in the formation of ZnPP. The optimal condition tested was that of 1 min in continuous US application, in which time the enzymatic activity increased by 33.3 % compared to conventional extraction (30 min). Pulsed US application required 5 min treatments to observe a significant intensification effect. Therefore, ultrasound is a potentially feasible technique as it increases the catalytic activity of FeCH and saves time compared to the conventional extraction methodThe authors acknowledge the financial support from the "Ministerio de Economia y Competitividad (MINECO) and Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA)" in Spain (Project RTA2017-00024-C04-03). The authors acknowledge the contribution of the undergraduate student Jose V. Pedrero-Gonzalez to the experimental work.Abril-Gisbert, B.; Sanchez-Torres, E.; Bou, R.; Garcia-Perez, J.; Benedito Fort, JJ. (2021). Ultrasound intensification of Ferrochelatase extraction from pork liver as a strategy to improve ZINC-protoporphyrin formation. Ultrasonics Sonochemistry. 78:1-7. https://doi.org/10.1016/j.ultsonch.2021.105703S177

Effect of ultrasound transducer design on the acoustically-assisted supercritical fluid extraction of antioxidants from oregano

[EN] Power ultrasound is applied in food technology to intensify extraction processes, due to the phenomena ultrasonic energy induces in the medium, enhancing mass transfer. The purpose of this work was the acoustic characterization of four transducers of different geometries and the evaluation of their performance in the ultrasonically assisted supercritical fluid extraction of antioxidants from oregano. The transducers differed in the amount of energy transmitted into the medium. Designs varied from the base model (T1), a larger cylindrical headmass (T2), a stepped circular section sonotrode (T3) and a multiplate configuration (T4). The highest nominal power density provided according to the calorimetric method was for T4 (151.6 +/- 7.1 W/L). The T2 produced a more uniform acoustic field and a higher acoustic pressure (150.6 +/- 20.5 kPa). Both parameters had an impact on total phenolics and antioxidants extraction with CO2 under supercritical conditions (35 MPa, 35 degrees C, 2.3% ethanol as co-solvent). T4 and T2 were equally efficient (4.0 +/- 0.2 and 4.2 +/- 0.2 mg GA/g) for phenolic extraction, and with respect to antioxidant capacity, the best performance was that of T4 (26.4 +/- 1.1 mu mol TE/g). Of the antioxidant compounds extracted, flavones and flavanones were identified. Therefore, transducer geometry influenced the amount and distribution of energy transmitted into the medium, thus determining the efficiency of the extraction process.This work was supported by the PROMETEOII\2014\005 project financed by the Generalitat Valenciana (Conselleria d'Educacio, Cultura i Esport, Valencia, Spain).Santos-Zea, L.; Antunes-Ricardo, M.; Gutierrez-Uribe, J.; Garcia-Perez, J.; Benedito Fort, JJ. (2018). Effect of ultrasound transducer design on the acoustically-assisted supercritical fluid extraction of antioxidants from oregano. Ultrasonics Sonochemistry. 47:47-56. https://doi.org/10.1016/j.ultsonch.2018.04.019S47564

Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile

[EN] The impact of low temperattire treatment and its combination with ultrasound has been evaluated in order to correct texture defects in dry-cured hams. A total of 26 dry-cured hams, classified as high proteolysis index (PI > 36%), were used. From these hams, ten slices from each ham sample were cut, vacuum packed and submitted to three different treatments: control (without treatment), conventional thermal treatments (CV) and thermal treatment assisted by power ultrasound (US). The impact of these treatments on instrumental adhesiveness, free amino acid and volatile compounds profile were assessed. Statistical analysis showed that both US and CV treatments, significantly (P<.001) decreased the instrumental adhesiveness of dry-cured hams from 85.27 g for CO to 40.59 and 38.68 g for US and CV groups, respectively. The total free amino acid content was significantly (P<.001) affected by both treatments, presenting higher values the samples from the US group (6691.5 vs. 6067.5 vs. 5278.2 mg/100 g dry matter for US, CV and CO groups, respectively). No significant differences were observed between US and CV treatments. All the individual free amino acids were influenced by ultrasound and temperature treatments, showing the highest content in sliced dry-cured ham submitted to ultrasounds at 50 degrees C, except for isoleucine which presented the highest level in samples from CV group. Similarly, significant differences (P<.05) were also detected in the total volatile compound content between CO and US groups, with a higher concentration in the CO batch (56,662.84 AU x 10(3)/g of dry-cured ham) than in the US treatment (45,848.47 AU x 10(3)/g of dry-cured ham), being the values in the CV treatment intermediate (48,497.25 AU x 10(3)/g of dry-cured ham). Aldehydes, ethers and esters, carboxylic acids and sulphur compounds were more abundant in the CO group, while CV group showed higher concentrations of ketones, alcohols and nitrogen compounds.This research was supported by Grant RTA 2013-00030-CO3-03 from INIA (Spain). Acknowledgements to INIA for granting Cristina Perez Santaescolastica with a predoctoral scholarship (grant number CPD2015-0212). Jose M. Lorenzo is member of the MARCARNE network, funded by CYTED (ref. 116RT0503).Pérez-Santaescolástica, C.; Carballo, J.; Fulladosa, E.; Garcia-Perez, J.; Benedito Fort, JJ.; Lorenzo, J. (2018). Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile. Food Research International. 114:140-150. https://doi.org/10.1016/j.foodres.2018.08.006S14015011