Physicochemical and sensorial properties of grapefruit jams as affected by processing

Jam is an effective and tasty way of preserving fruit. Jam processing procedures as well as storage conditions and duration are important factors for jam quality. Traditional jam processing involves the application of severe thermal treatments that imply undesirable changes in the product quality characteristics such as colour, texture, flavour and nutritional and functional value. In this work, osmotic dehydration (OD) and/or microwave energy (MW) was proven as adequate to obtain jam with the typical characteristics of water content, degree Brix, pH and water activity of jam obtained by conventional thermal heating. The sensory evaluation carried out to compare the product showed that samples submitted to more intense heating treatments (conventional or MW) had significantly higher scores in colour saturation, brightness, grapefruit taste and extensibility than OD or OD+MW ones. As deduced from the obtained results, OD treatment prevents grapefruit colour changes, and mild MW heating contributes to increase the consistency and decrease the extensibility of the obtained jam. In this way, OD+MW jam was preferred by assessors mainly due to its higher consistency. The sample obtained by this procedure was stable during storage.The authors would like to thank the Ministerio de Educacion y Ciencia for the financial support given throughout the Project AGL 2005-05994. The language revision of this paper was funded by the Universidad Politecnica de Valencia, Spain.Igual Ramo, M.; García Martínez, EM.; Camacho Vidal, MM.; Martínez Navarrete, N. (2013). Physicochemical and sensorial properties of grapefruit jams as affected by processing. Food and Bioprocess Technology. 6(1):177-185. https://doi.org/10.1007/s11947-011-0696-2S17718561AENOR (2009). Sensory analysis. Methodology. Paired comparison test. UNE-EN-ISO 5495.AOAC. (2000). Official methods of analysis of AOAC International (17th ed.). Gaithersburg: AOAC International.Baker, R.-A., Berry, N., Hui, Y.-H., & Barrett, D.-M. (2005). Fruit preserves and jams. In Processing fruits: science and technology (2nd ed., pp. 113–125). Boca Ratón: CRC Press.Bodart, M., de Peñaranda, R., Deneyer, A., & Flamant, G. (2008). Photometry and colorimetry characterisation of materials in daylighting evaluation tools. Building and Environment, 43, 2046–2058.BOE (1990). Real Decreto 670/1990, de 25 de mayo, por el que se aprueba la norma de calidad para confituras, jaleas y marmalade de frutas, crema de castañas y mermelada de frutas. BOE Nº 130 (31/5/1990), 15140–15144.Bourne, M. (1982). Food texture and viscosity—concept and measurement. New York: Academic.Cañumir, J.-A., Celis, J.-E., Brujin, J., & Vidal, L. (2002). Pasteurisation of apple juice by using microwaves. Lebensmittel-Wissenschaft und Technologie, 35, 389–392.Contreras, C., Martín-Esparza, M.-E., Martínez-Navarrete, N., & Chiralt, A. (2008). Influence of microwave application on convective drying: effects on drying kinetics, and optical and mechanical properties of apple and strawberry. Journal of Food Engineering, 88, 55–64.Dervisi, P., Lamb, J., & Zabetakis, I. (2001). High pressure processing in jam manufacture: effects on textural and color properties. Food Chemistry, 73, 85–91.Deyhim, F., Garica, K., Lopez, E., Gonzalez, J., Ino, S., Garcia, M., et al. (2006). Citrus juice modulates bone strength in male senescent rat model of osteoporosis. Nutrition, 22(5), 559–563.García-Martínez, E., Ruiz-Diaz, G., Martínez-Monzó, J., Camacho, M.-M., Martínez-Navarrete, N., & Chiralt, A. (2002). Jam manufacture with osmodehydrated fruit. Food Research International, 35, 301–306.Igual, M., García-Martínez, E., Camacho, M.-M., & Martínez-Navarrete, N. (2010a). Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice. Food Chemistry, 118, 291–299.Igual, M., Contreras, C., & Martínez-Navarrete, N. (2010b). Non-conventional techniques to obtain grapefruit jam. Innovative Food Science and Emerging Technologies, 11(2), 335–341.Meilgaard, M., Civille, G.-V., & Carr, B.-T. (1999). Attribute differences test. Pairwise ranking test: Friedman analysis. Sensory evaluation techniques (pp. 103–106). Boca Ratón: CRC Press.Moraga, M.-J., Moraga, G., Fito, P. J., & Martínez-Navarrete, N. (2009). Effect of vacuum impregnation with calcium lactate on the osmotic dehydration kinetics and quality of osmodehydrated grapefruit. Journal of Food Engineering, 90, 372–379.Nikdel, S., Chen, C., Parish, M., MacKellar, D., & Friedrich, L. (1993). Pasteurization of citrus juice with microwaves energy in a continuous-flow unit. Journal of Agricultural and Food Chemistry, 41, 2116–2119.Poulose, S.-M., Harris, E.-D., & Patil, B.-S. (2005). Citrus limonoids induce apoptosis in human neuroblastoma cells and have radical scavenging activity. Journal of Nutrition, 135, 870–877.Sanchez-Moreno, C., Plaza, L., De Ancos, B., & Cano, M.-P. (2003). Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices. Journal of the Science of Food and Agriculture, 83, 430–439.Shi, X.-Q., Chiralt, A., Fito, P., Serra, J., Escoin, C., & Gasque, L. (1996). Application of osmotic dehydration technology on jam processing. Drying Technology, 14(3&4), 841–857.Tárrega, A., & Costell, E. (2007). Colour and consistency of semi-solid dairy desserts: instrumental and sensory measurements. Journal of Food Engineering, 78, 655–661.Vanamala, J., Reddivari, L., Yoo, K.-S., Pike, L.-M., & Patil, B.-S. (2006). Variation in the content of bioactive flavonoid in different brands of orange and grapefruit juices. Journal of Food Composition and Analysis, 19(2–3), 157–166.Wicklund, T., Rosenfeld, H.-J., Martinsen, B.-K., Sundførb, M.-W., Lea, P., Bruun, T., et al. (2005). Antioxidant capacity and colour of strawberry jam as influenced by cultivar and storage conditions. LWT-Food Science and Technology, 38(4), 387–391.Yu, L.-L., Zhou, K.-K., & Parry, J. (2005). Antioxidant properties of cold-pressed black caraway, carrot, cranberry, and hemp seed oils. Food Chemistry, 91, 723–729

Functional principal component analysis as a new methodology for the analysis of the impact of two rehabilitation protocols in functional recovery after stroke

[EN] Background: This study addressed the problem of evaluating the effectiveness of two protocols of physiotherapy for functional recovery after stroke. In particular, the study explored the use of Functional Principal Component Analysis (FPCA), a multivariate data analysis in order to assess and clarify the process of regaining independence after stroke. Methods: A randomized double-blind controlled trial was performed. Thirteen subjects with residual hemiparesis after a single stroke episode were measured in both in- and outpatient settings at a district hospital. All subjects were able to walk before suffering the stroke and were hemodynamically stable within the first week after stroke. Control and target groups were treated with conventional physiotherapy for stroke, but specific techniques were added for treatment of the target group depending on patients' functional levels. Independence level was assessed with the Barthel Index (BI) throughout 7 evolution stages (hemodynamic stability, beginning of standing, beginning of physical therapy sessions in the physiotherapy ward and monthly assessment for 6 months after stroke). Results: FPCA was applied for data analysis. Statistically significant differences were found in the dynamics of the recovery process between the two physiotherapy protocols. The target group showed a trend of improvement six months after stroke that was not present in the control group. Conclusions: FPCA is a method which may be used to provide greater insight into the analysis of the rehabilitation process than that provided by conventional parametric methods. So, by using the whole curves as basic data parameters, subtle differences in the rehabilitation process can be found. FPCA represents a future aid for the fine analysis of similar physiotherapy techniques, when applied in subjects with a huge variability of functional recovery, as in the case of post-stroke patients.This contribution has been carried out with financial support from the European Commission within the Seventh Framework Programme under contract FP7-ICT-2009-247935: BETTER BNCI-dr. The authors wish to thank the Stroke Rehabilitation Team of Hospital Universitari i Politecnic La Fe (Valencia, Spain), specially Dr. M.R. Beseler, physiotherapist M. Matas and physiotherapist A. Estaun. We also gratefully acknowledge patients who have participated in this study with great enthusiasm.Sánchez-Sánchez, M.; Belda Lois, JM.; Mena Del Horno, S.; Viosca Herrero, E.; Gisbert-Morant, B.; Igual-Camacho, C.; Bermejo Bosch, I. (2014). Functional principal component analysis as a new methodology for the analysis of the impact of two rehabilitation protocols in functional recovery after stroke. Journal of NeuroEngineering and Rehabilitation. 11:1-9. https://doi.org/10.1186/1743-0003-11-134S191

Queso a partir de leche de cabras con alimentación especial

Peer reviewe

Combined Drying Technologies for High-Quality Kiwifruit Powder Production

Freeze-drying is a dehydration technique which, from a sensory, nutritional and functional point of view, provides high-quality powder products. Nevertheless, both long processing times and high economic costs are required. In this study, pre-drying the samples using hot air or microwave has been considered in order to reduce the initial product's water content thereby shortening the freeze-drying time so as to obtain high value products at a reduced cost. The effect of dehydration pre-treatments on the kinetics, antioxidant activity and solubility of freeze-dried kiwifruit products was evaluated. Nine different thin-layer semi-theoretical models were used to fit the drying data. According to the obtained results, the pre-treated samples exhibited higher drying rates than the fresh sample. In turn, the dehydration pre-treatments used did not affect the solubility or the antioxidant activity of the samples.The authors thank the Ministerio de Educacion y Ciencia and the Generalitat Valenciana for the financial support given throughout the Projects AGL 2010-22176 and ACOMP/2012/161, respectively.Benlloch Tinoco, M.; Moraga Ballesteros, G.; Camacho Vidal, MM.; Martínez Navarrete, N. (2013). Combined Drying Technologies for High-Quality Kiwifruit Powder Production. Food and Bioprocess Technology. 6(12):3544-3553. https://doi.org/10.1007/s11947-012-1030-3S35443553612Agnieszka, C., & Andrzej, L. (2010). Rehydration and sorption properties of osmotically pretreated freeze-dried strawberries. Journal of Food Engineering, 97, 267–274.Akpinar, E. K. (2006). Determination of suitable thin layer drying curve model for some vegetables and fruits. Journal of Food Engineering, 73, 75–84.Antunes, M. D. C., Dandlen, S., Cavaco, A. M., & Miguel, G. (2010). Effects of postharvest application of 1-mcp and postcutting dip treatment on the quality and nutritional properties of fresh-cut kiwifruit. Journal of Agricultural and Food Chemistry, 58, 6173–6181.Beekwilder, J., Jonker, H., Meesters, P., Hall, R. D., Van der Meer, I. M., & Vos, C. H. R. (2005). Antioxidants in raspberry: on-line analysis links antioxidant activity to a diversity of individual metabolites. Journal of Agricultural and Food Chemistry, 53, 3313–3320.Cano, P. (1991). HPLC separation of chlorophyll and carotenoid pigments of four kiwi fruit cultivars. Journal of Agricultural and Food Chemistry, 39, 1786–1791.Clary, C. D., Mejia-Meza, E., Wang, S., & Petrucci, V. E. (2007). Improving grape quality using microwave vacuum drying associated with temperature control. Journal of Food Science, 72(1), 23–28.Contreras, C., Martín-Esparza, M. E., Chiralt, A., & Martínez-Navarrete, N. (2008). Influence of microwave application on convective drying: effects on drying kinetics, and optical and mechanical properties of apple and strawberry. Journal of Food Engineering, 88, 55–64.Contreras, C., Martín-Esparza, M. E., Martínez-Navarrete, N., & Chiralt, A. (2007). Influence of osmotic pre-treatment and microwave application on properties of air dried strawberry related to structural changes. European Food Research and Technology, 224, 499–504.Cozic, C., Picton, L., Garda, M., Marlhoux, F., & Le Cerf, D. (2009). Analysis of arabic gum: study of degradation and water desorption processes. Food Hydrocolloids, 23, 1930–1934.Cubero, N., Monferrer, A., & Villalta, J. (2002). Aditivos alimentarios. Madrid: A. Madrid Vicente.Daoussi, R., Vessot, S., Andrieu, J., & Monnier, O. (2009). Sublimation kinetics and sublimation end-point times during freeze-drying of pharmaceutical active principle with organic co-solvent formulations. Chemical Engineering Research and Design, 87, 899–907.De Ancos, B., Cano, M. P., Hernández, A., & Monreal, M. (1999). Effects of microwave heating on pigment composition and color of fruit purees. Journal of the Science of Food and Agriculture, 79, 663–670.Dewanto, V., Wu, X., Adom, K., & Liu, R. (2002). Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of Agricultural and Food Chemistry, 50, 3010–3014.Doymaz, I. (2004). Effect of pre-treatments using potassium metabisulphide and alkaline ethyl oleate in the drying kinetics of apricots. Biosystems Engineering, 89(3), 281–287.Doymaz, I. (2006). Drying kinetics of black grapes treated with different solutions. Journal of Food Engineering, 76, 212–217.Doymaz, I., & Pala, M. (2003). The thin-layer drying characteristics of corn. Journal of Food Engineering, 60, 125–130.Du, G., Li, M., Ma, F., & Liang, D. (2009). Antioxidant capacity and the relationship with polyphenol and vitamin C in Actinidia fruits. Food Chemistry, 113, 557–562.Fabra, M. J., Talens, P., Moraga, G., & Martínez-Navarrete, N. (2009). Sorption isotherm and state diagram of grapefruit as a tool to improve product processing and stability. Journal of Food Engineering, 93, 52–58.Fahloul, D., Lahbari, M., Benmoussa, H., & Mezdour, S. (2009). Effect of osmotic dehydration on the freeze drying kinetics of apricots. Journal of Food, Agriculture and Environment, 7, 117–121.Fúster, C., Préstamo, G., & Cano, M. P. (1994). Drip loss, peroxidase and sensory changes in kiwi fruit slices during frozen storage. Journal of the Science of Food and Agriculture, 64, 23–29.Fyfe, K. N., Kravchuk, O., Le, T., Deeth, H. C., Nguyen, A. V., & Bhandari, B. (2011). Storage induced changes to high protein powders: influence on surface properties and solubility. Journal of Food Science and Agriculture, 91, 2566–2575.Gabas, A. L., Telis, V. R. N., Sobral, P. J. A., & Telis-Romero, J. (2007). Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder. Journal of Food Engineering, 82, 246–252.Ghosal, S., Indira, T. N., & Bhattacharya, S. (2010). Agglomeration of a model food powder: effect of maltodextrin and gum Arabic dispersions on flow behavior and compacted mass. Journal of Food Engineering, 96, 222–228.Huang, L., Zhang, W., Mujumdar, A. S., & Lim, R. (2011). Comparison of four drying methods for re-structured mixed potato with apple chips. Journal of Food Engineering, 103, 279–284.Igual, M., García-Martínez, E., Camacho, M. M., & Martínez-Navarrete, N. (2010). Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice. Food Chemistry, 118, 291–299.Igual, M., García-Martínez, E., Martín-Esparza, M. E., & Martínez-Navarrete, N. (2012). Effect of processing on the drying kinetics and the functional value of dried apricot. Food Research International, 47, 284–290.Jaya, S., & Das, H. (2009). Glass transition and sticky point temperatures and stability/mobility diagram of fruit powders. Food Bioprocess Technology, 2, 89–95.Karathanos, V. T., & Belessiotis, V. G. (1999). Application of thin-layer equation to drying data of fresh and semi-dried fruits. Journal of Agricultural Engineering Research, 74, 355–361.Lu, X., Wang, J., Al-Qadiri, M., Ross, C. F., Powers, J. R., Tang, J., & Rasco, B. A. (2011). Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy. Food Chemistry, 129, 637–644.Marques, L. G., Prado, M. M., & Freire, J. T. (2009). Rehydration characteristics of freeze-dried tropical fruits. LWT—Food Science and Technology, 42, 1232–1237.Maskan, M. (2001). Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48, 177–182.Maskan, M., & Gögus, F. (1998). Sorption isotherms and drying characteristics of mulberry (Morus alba). Journal of Food Engineering, 37, 437–449.Menlik, T., Özdemir, M. B., & Kirmaci, V. (2010). Determination of freeze-drying behaviours of apples by artificial neural network. Expert Systems with Applications, 37, 7669–7677.Mimouni, A., Deeth, H. C., Whittaker, A. K., Gidley, M. J., & Bhandari, B. R. (2009). Rehydration process of milk protein concentrate powder monitored by static light scattering. Food Hydrocolloids, 23, 1958–1965.Mosquera, L. H., Moraga, G., & Martínez-Navarrete, N. (2010). Effect of maltodextrin on the stability of freeze-dried borojó (Borojoa patinoi Cuatrec.) powder. Journal of Food Engineering, 97, 72–78.Mosquera, L. H., Moraga, G., & Martínez-Navarrete, N. (2012). Critical water activity and critical water content of freeze-dried strawberry powder as affected by maltodextrin and arabic gum. Food Research International, 47, 201–206.Panchariya, P. C., Popovic, D., & Sharma, A. L. (2002). Thin-layer modeling of black tea drying process. Journal of Food Engineering, 52, 349–357.Pardo, J. M., & Leiva, D. A. (2010). Effects of different pre-treatments on energy consumption during freeze drying of pineapple pieces. Interciencia, 35(12), 934–938.Pina-Pérez, M. C., Rodrigo-Aliaga, D., Saucedo-Reyes, D., & Martínez-López, A. (2007). Pressure inactivation kinetics of Enterobacter sakazakii in infant formula milk. Journal of Food Protection, 70(10), 2281–2289.Prabhanjan, D. G., Ramaswamy, H. S., & Raghavan, G. S. V. (1995). Microwave-assisted convective air drying of thin layer carrots. Journal of Food Engineering, 25, 283–293.Schokker, E. P., Church, J. S., Mata, J. P., Gilbert, E. P., Puvanenthiran, A., & Udabage, P. (2011). Reconstitution properties of micellar casein powder: effects of composition and storage. International Dairy Journal, 21, 877–886.Simal, S., Femenia, A., Garau, M. C., & Roselló, C. (2005). Use of exponential, Page’s and diffusional models to simúlate the drying kinetics of kiwi fruit. Journal of Food Engineering, 66, 323–328.Therdthai, N., & Zhou, W. (2009). Characterization of microwave vacuum drying and hot air drying of meant leaves (Mentha cordifolia Opiz ex Fresen). Journal of Food Engineering, 91, 482–489.Togrul, I. T., & Pehlivan, D. (2003). Modelling of drying kinetics of single apricot. Journal of Food Engineering, 58, 23–32.Troygot, O., Saguy, I. S., & Wallach, R. (2011). Determination of characteristic curve from water sorption isotherms. Journal of Food Engineering, 105, 408–415.Turkmen, N., Sari, F., & Velioglu, S. (2005). The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry, 93, 713–718.Vadivambal, R., & Jayas, D. S. (2007). Changes in quality of microwave treated agricultural products. Biosystems Engineering, 98, 1–16.Xiang, J., Hey, J. M., Liedtke, V., & Wang, D. Q. (2004). Investigation of freeze-drying sublimation rates using a freeze-drying microbalance technique. International Journal of Pharmaceutics, 279, 95–105.Zhai, S., Taylor, R., Sanches, R., & Slater, N. K. H. (2003). Measurement of lyophilisation primary drying rates by freeze-drying microscopy. Chemical Engineering Science, 58, 2313–2323.Zhang, M., Tang, J., Mujumdarc, A. S., & Wang, S. (2006). Trends in microwave related drying of fruits and vegetables. Trends in Food Science and Technology, 17, 524–534.Zolfaghari, M., Sahari, A., Barzegar, M., & Samadloiy, H. (2010). Physicochemical and enzymatic properties of five kiwifruit cultivars during cold storage. Food Bioprocess Technology, 3, 239–246