Epicuticular Wax in Developing Olives (Olea europaea) Is Highly Dependent upon Cultivar and Fruit Ripeness

The epicuticular wax (EW) layer is located on the surface of most of plants organs. It provides the cuticle with most of its properties and is the primary barrier against biotic and abiotic stress. Despite the importance of Olea europaea cultivation, few studies have characterized the EW covering leaves and olives, which could be involved in resistance to both infection and environmental conditions. In the present study, wide-ranging screening was carried out using direct-injection electrospray ionisation coupled to high-resolution mass spectrometry to analyse EW in developing olives of nine varieties. The proportions of EW fractions (wax esters (WEs), diacylglycerols, triacylglycerols (TAGs), triterpenic acids and aldehydes) strongly depended on the olive cultivar, and in only a few cases were they influenced by the sampling date. The specific compositions of the major fractions, WEs and TAGs, were strictly related to the cultivar, while the degree of unsaturation and the chain length of the WEs evolved throughout the four weeks prior to the olive colour turning

Effect of freezing, fast-freezing by liquid nitrogen or refrigeration to preserve premium extra virgin olive oil during storage

During storage, premium extra virgin olive oils (PEVOO), which are oils of exceptional sensory quality, may lose the organoleptic characteristics that define them. This study assessed the effect of applying modified atmospheres and low temperatures (refrigeration and freezing) on the quality of 4 PEVOO for 24 months. Also, the effect of two freezing methods was studied (in the freezer at − 20 °C and in a bath of liquid nitrogen), along with the impact of freezing on the quality of the oils after thawing and storing at room temperature. Official quality parameters, organoleptic assessment, phenolic compounds, volatile compounds and oxidative stability index were measured periodically. While no significant effect of headspace composition was found, the oils stored at − 20 °C maintained their initial quality better than the oils stored at room temperature. Physicochemical quality parameters remained unchanged throughout the 24 months at − 20 °C. Polar phenolic and volatile compounds associated with green and fruity aromas were better preserved at − 20 °C, which translated into a minimum change in the sensory profile of the oils. While no significant difference was observed regarding oxidative parameters, freezing at − 20 °C maintained the initial volatile and sensory profile of the oils better than freezing with liquid nitrogen. Lastly, quality of thawed oils showed no significant differences compared to control oils during storage at room temperature. In conclusion, storage at − 20 °C maintains the quality of PEVOO, especially their sensory profile, and does not compromise their quality after thawing

Subzero temperature storage to preserve the quality attributes of veiled virgin olive oil

This study evaluated the effect of using olive pomace acid oil (OPAO) instead of crude palm oil (PO) or refined olive pomace oil (ROPO) on lipid composition, lipid oxidation, and quality of chicken meat. Broiler chickens were fed diets with 6% of PO, ROPO, or OPAO, and deboned legs with skin were sampled. Fresh and refrigerated (commercial conditions; 7 days) chicken meat samples were assessed for fatty acid (FA) composition, tocopherol (T) and tocotrienol (T3) content, lipid oxidative stability, 2-thiobarbituric acid (TBA) values, volatile compounds, color, and sensory acceptance. Using ROPO and OPAO led to meat richer in monounsaturated FAs and OPAO to lower α-T levels compared to PO. Oxidative stability, TBA values, volatile compounds, and overall acceptance of meat were not affected by diet. Refrigeration increased TBA values and some volatile compounds’ concentrations, but it did not decrease redness or consumers’ overall acceptance. Therefore, the OPAO used was an adequate fat source for chicken diets at 6%, as it produced dark meat lower in saturated FAs than PO without affecting lipid oxidation or overall acceptance. According to this, upcycling OPAO as an energy source in chicken diets would be possible, which can contribute to the sustainability of the food chain. Keywords: edible oil refining by-product; upcycling; chicken feed; chicken diet; poultry meat quality; fat by-product; broiler meat; meat refrigeration; palm oil; olive pomace oi

Resiliencia en sistemas dunares litorales altamente antropizados: la restauración del sistema dunar de la playa del Remolar (Viladecans, Barcelona)

Con el fin de recuperar y restaurar el sistema playa-duna del Remolar (700 m de longitud y más de 100 m de ancho, de dirección 070N), se propusieron en 2004 una serie de medidas de restauración blanda. Para valorar dichas medidas, transcurridos 10 años, se efectuó un estudio de la morfología, sedimentología y de la vegetación del ecosistema. Se realizó el levantamiento de perfiles topográficos y de GPR, un análisis granulométrico y un análisis de las comunidades vegetales encontradas a lo largo de los perfiles topográficos. Los datos obtenidos han sido comparados con datos de un estudio previo, realizado en el 2004. Los resultados muestran que la morfología dunar se ha recuperado, originándose una nueva duna primaria. El sistema presenta actualmente un proceso mayor de agradación que de progradación. La vegetación ha recuperado una composición global de sistema dunar, con una comunidad típica de duna embrionaria y otras de duna primaria, en bandas paralelas a la costa. A pesar de esta mejora, la componente de tipo oportunista y ruderal de la vegetación de duna primaria denota una fuerte herencia antrópica en el sistema

Trials

BACKGROUND: An international workshop on population health intervention research (PHIR) was organized to foster exchanges between experts from different disciplines and different fields. This paper aims to summarize the discussions around some of the issues addressed: (1) the place of theories in PHIR, (2) why theories can be useful, and (3) how to choose and use the most relevant of them in evaluating PHIR. METHODS: The workshop included formal presentations by participants and moderated discussions. An oral synthesis was produced by a rapporteur to validate, through an expert consensus, the key points of the discussion and the recommendations. All discussions were recorded and have been fully transcribed. RESULTS: The following recommendations were generated through a consensus in the workshop discussions: (i) The evaluation of interventions, like their development, could be improved through better use of theory. (ii) The referenced theory and framework must be clarified. (iii) An intervention theory should be developed by a partnership of researchers and practitioners. (iv) More use of social theory is recommended. (v) Frameworks and a common language are helpful in selecting and communicating a theory. (vi) Better reporting of interventions and theories is needed. CONCLUSION: Theory-driven interventions and evaluations are key in PHIR as they facilitate the understanding of mechanisms of change. There are many challenges in developing the most appropriate theories for interventions and evaluations. With the wealth of information now being generated, this subject is of increasing importance at many levels, including for public health policy. It is, therefore, timely to consider how to build on the experiences of many different disciplines to enable the development of better theories and facilitate evidence-based decisions

Catalan virgin olive oil Protected Designations of Origin: physicochemical and major sensory attributes

Catalonia, located in the northeast of Spain, comprises five extra virgin oliveoil (EVOO) protected designations of origin (PDOs). Despite the proximitybetween them, these PDOs represent unique pedoclimatic conditions andtraditional olive cultivars that are briefly reviewed in the present manuscript.In addition to the compliance with quality standards fixed by productspecifications, EVOOs show singular and distinctive composition and sensoryprofiles. With the aim to describe the characteristics of Catalan EVOOs, theirsensory and analytical traits are reviewed with the support of data collectedbetween 2009 and 2017 in more than 42 milling facilities from the fiveCatalan PDOs, within the frame of official surveys launched by the CatalanGovernment.Practical Applications: A detailed knowledge of the characteristics ofdifferentiated-quality productions will favor their valorization and protection,improving their image and increasing the consumer confidence. For thisreason, studies to objectively define the characteristics of PDO EVOOs areuseful tools to promote this sector

A comparison of a structured home-based rehabilitation programme with conventional supervised pulmonary rehabilitation:A randomised non-inferiority trial

Background: Standardised home-based pulmonary rehabilitation (PR) programmes offer an alternative model to centre-based supervised PR for which uptake is currently poor. We determined if a structured home-based unsupervised PR programme was non-inferior to supervised centre-based PR for participants with COPD. Methods: A total of 287 participants with COPD who were referred to PR (187 male, mean (SD) age 68 (8.86) years, FEV1% predicted 48.34 (17.92)) were recruited. They were randomised to either centre-based PR or a structured unsupervised home-based PR programme including a hospital visit with a healthcare professional trained in motivational interviewing, a self-management manual and two telephone calls. Fifty-eight (20%) withdrew from the centre-based group and 51 (18%) from the home group. The primary outcome was dyspnoea domain in the chronic respiratory disease questionnaire (Chronic Respiratory Questionnaire Self-Report; CRQ-SR) at 7 weeks. Measures were taken blinded. We undertook a modified intention-to-treat (mITT) complete case analysis, comparing groups according to original random allocation and with complete data at follow-up. The non-inferiority margin was 0.5 units. Results: There was evidence of significant gains in CRQ-dyspnoea at 7 weeks in both home and centre-based groups. There was inconclusive evidence that home-based PR was non-inferior to PR in dyspnoea (mean group difference, mITT: −0.24, 95% CI −0.61 to 0.12, p=0.18), favouring the centre group at 7 weeks. Conclusions: The standardised home-based programme provides benefits in dyspnoea. Further evidence is needed to definitively determine if the health benefits of the standardised home-based programme are non-inferior or equivalent to supervised centre-based rehabilitation

Varietal authentication of virgin olive oil: Proving the efficiency of sesquiterpene fingerprinting for Mediterranean Arbequina oils

Virgin olive oil (VOO) is a highly appreciated product fundamental in the Mediterranean diet. Since its sensory attributes are greatly influenced by the olive cultivar, the varietal authentication of VOOs is needed to protect consumers from misleading information. The present study aims to evaluate the suitability of sesquiterpene hydrocarbon (SH) fingerprint as VOO cultivar marker beyond geographical, agronomical and processing conditions. The study was mainly focused on Mediterranean Arbequina oils. SH profile of more than 400 VOOs from 6 counties and 38 different cultivars and coupages was analysed by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS). Partial Least Square-Discriminant Analysis (PLS-DA) classification models were built with the aligned chromatograms. A binary PLS-DA model was built to distinguish 'Arbequina' oils from those of other cultivars (non-'Arbequina' class) and it was externally validated. The results of the external validation showed a 95.1% of overall correct classification confirming the suitability of SH fingerprint as a screening method for the authentication of Arbequina VOO. Also, the discrimination capacity of SH fingerprinting to authenticate VOOs from other cultivars was preliminary explored and promising results were obtained