Evaluation of a modified atmosphere packaging system in pallets to extend the shelf-life of the stored tomato at cooling temperature

A modified atmosphere packaging (MAP) system in pallets was developed and its effect on physico-chemical and sensory characteristics and shelf-life of tomato was evaluated. Tomatoes were stored at 6 °C in cardboard boxes arranged on pallets wrapped in micro-perforated low-density polyethylene (LDPE) bags. Effects of the storage time and packaging were evaluated after 0, 7, 14, and 21 days of storage. The MAP system with pallets assessed, using a packaging atmosphere composition of 10% O2 - 10% CO2 and silica gel as an adsorbent, extended the shelf-life of the tomato stored at refrigeration temperature. MAP delayed color evolution and reduced the firmness loss, biosynthesis of lycopene, and decay rate of tomato. At the end of storage, 100% of the unpackaged samples showed spots while only 42.9% of MAP samples had them. In addition, the percentage of tomatoes with cracks and stretch marks was reduced from 42.9% (unpackaged tomatoes) to 14.3% (MAP tomatoes)This research was supported by the Autonomous Government of Galicia (Spain) project PGIDIT09TAL003ES

Evaluation of a Packaging System in Pallets Under Modified Atmosphere to Extend the Shelf-life of ‘Padrón’ Peppers Stored at Refrigeration Temperature

A modified atmosphere packaging (MAP) system in pallets was developed for ‘Padrón’ peppers as a way to extend their shelf-life while maintaining good fruit quality. Peppers were stored at 6 °C in cardboard boxes arranged on pallets wrapped in micro-perforated low-density polyethylene (LDPE) bags. Physico-chemical (moisture, firmness, color, chlorophylls, carotenoids, ascorbic acid, and total phenolic content) and sensory analysis were carried out after 0, 7, 14, and 21 days of storage. An initial mixture of 11.8% O2–8.5% CO2 prevented anaerobic conditions and kept suitable CO2 levels throughout the entire storage period. Silica gel was tested as a moisture absorbent and considerably reduced water vapor condensation inside packaging bags. The MAP system developed maintained the shelf-life of peppers until the end of the 21-day storage period. The fruit always showed a good appearance and color. No rotting or other types of undesirable alterations were observed. MAP markedly reduced the fraction of peppers with water loss as evidenced by a minimum percentage of fruit with wrinkles (12.5%) as compared to unpackaged samples (75%). Good pigment stability was also observedOpen Access funding provided thanks to the CRUE-CSIC agreement with Springer Nature. This research was supported by the Autonomous Government of Galicia (Spain) project PGIDIT09TAL003ES

SkyFlow: heterogeneous streaming for skyline computation using FlowGraph and SYCL

The skyline is an optimization operator widely used for multi-criteria decision making. It allows minimizing an n-dimensional dataset into its smallest subset. In this work we present SkyFlow, the first heterogeneous CPU+GPU graph-based engine for skyline computation on a stream of data queries. Two data flow approaches, Coarse-grained and Fine-grained, have been proposed for different streaming scenarios. Coarse-grained aims to keep in parallel the computation of two queries using a hybrid solution with two state-of-the-art skyline algorithms: one optimized for CPU and another for GPU. We also propose a model to estimate at runtime the computation time of any arriving data query. This estimation is used by a heuristic to schedule the data query on the device queue in which it will finish earlier. On the other hand, Fine-grained splits one query computation between CPU and GPU. An experimental evaluation using as target architecture a heterogeneous system comprised of a multicore CPU and an integrated GPU for different streaming scenarios and datasets, reveals that our heterogeneous CPU+GPU approaches always outperform previous only-CPU and only-GPU state-of-the-art implementations up to 6.86×and 5.19×, respectively, and they fall below 6% of ideal peak performance at most. We also evaluate Coarse-grained vs Fine-Grained finding that each approach is better suited to different streaming scenarios.This work was partially supported by the Spanish projects PID2019-105396RB-I00, UMA18-FEDERJA-108 and P20-00395-R. // Funding for open access charge: Universidad de Málaga / CBUA

Polarized light microscopy guarantees the use of autochthonous wheat in the production of flour for the Protected Geographical Indication ‘Galician Bread’

‘Galician Bread’ is a traditional baked product and a national benchmark that has recently been granted the European mark of Protected Geographical Indication (PGI), which requires at least 25% of the flour to be produced from autochthonous varieties such as ‘Caaveiro’. The objective of this work was to find a method that guarantees the presence and the percentage of ‘Caaveiro’ wheat in blended flours by using microscopy techniques. Using optical microscopy, including bright-field and polarizing microscopy, autochthonous and foreign flours were analyzed and compared. ‘Caaveiro’ starch presented a different birefringence pattern (associated with a higher amount of amylose) with respect to other cultivars used to produce flours, a feature used to make a computation of the two starch granule types in the mixtures of ‘Caaveiro’ with foreign flours. Repetitions with different mixture percentages allowed us to develop a mathematical model to estimate the percentage of ‘Caaveiro’ flour present in the mixture. Firstly, the most effective method for preparing samples was determined by ensuring the homogeneity of the samples and, subsequently, a validation was carried out with blind samples. Starch birefringence properties allowed the detection of ‘Caaveiro’ wheat flour in mixtures with foreign/Castilian wheat flours and to determine the percentages used in the flour mixtures applying a calibration line (R2 = 0.9577). Deviations were due to the difficulty in obtaining precise mixtures of the blended flours, as happened with other Simple Sequence Repeat (SSR)-based methods used in the same samples. This is a novel method for detecting contraventions/infractions of the percentage of ‘Caaveiro’ used in wheat flours, which is simple, effective and inexpensiveThis research was supported by the Spanish Ministry of Science and Innovation, Proyectos de Generación de Conocimiento 2021-2023 (PID2021-123905OB-I00). We would like to thank Da Cunha Group for the samples and their support of the ‘Cátedra do Pan e do Cereal’. Nerea Fernández-Canto is grateful to Xunta de Galicia for her predoctoral research fellowship (ED481A-2019/263)S

Yogur desnatado con transglutaminasa microbiana: evaluación de la aceptación del consumidor

The decrease in the fat content of yoghurt causes sensory modifications. Microbial transglutaminase (TG) has been proposed as an alternative for reducing the problems caused by the fat reduction. This work deals with the evaluation of the sensory profile, acceptance and preferences of skim yoghurt produced with TG at pilot scale. A group of 124 consumers of yoghurts were randomly selected. A lower firmness has been observed in yoghurt without TG (NoTG). TG Yoghurt has shown a lower whey odor and less acid taste than NoTG yoghurt. Free whey was not observed in the TG yoghurt. Despite of those differences, consumers only observed minor textural differences. In terms of overall acceptance and preference, no statistically significant differences were observed. The use of TG avoids the addition of milk protein or other texture additives into the yoghurt, decreasing production cost with the same overall acceptance and preference by consumers.La disminución del contenido graso del yogur provoca modificaciones sensoriales. La transglutami- nasa microbiana (TG) se ha propuesto como una alternativa para reducir los problemas causados por la reducción de grasa. Este trabajo trata sobre la evaluación del perfil sensorial, la aceptación y la preferencia del yogur desnatado producido con TG en una planta piloto. Un grupo de 124 consumidores de yogures fueron seleccionados al azar. Una menor firmeza se observó en el yogur sin TG (NoTG). EL yogur con TG mostró menor olor a suero, menor sabor ácido que el yogur NoTG. No se observó suero en el yogur con TG. A pesar de esas diferencias, los consumidores solo observaron pequeñas diferencias de textura. En términos de aceptación global y preferencia, no se observaron diferencias estadísticamente significativas. El uso de TG evita la adición de proteínas de la leche u otros aditivos para mejorar la textura del yogur, lo que reduce los costes de producción manteniéndose la aceptación y preferencia por parte de los consumidores.This research was supported by MICINN (Spain) [Project No. RTC2014- 1835-2] and Consellería de Cultura, Educación e Ordenación Universitaria, Xunta de Galicia (ES) [Project No. ED431B 2016/009]S

Relationship Between Self-Perceived Health, Vitality, and Posttraumatic Growth in Liver Transplant Recipients

Our objective was to analyze the differences in posttraumatic growth in 240 liver transplant recipients based on two factors. First, self-perceived health: better (Group 1 = G1) and worse (Group 2 = G2). Second, vitality: more (Group 3 = G3) and less (Group 4 = G4). The Posttraumatic Growth Inventory, SF-36 Health Survey (Item 2) and SF-12 Health Survey (vitality dimension) were used. Firstly, analyzing main effects recipients with better (G1) compared to worse (G2) self-perceived health, showed greater posttraumatic growth. Interaction effects were found on essential posttraumatic growth domains such as new possibilities (p = 0.040), personal strength (p = 0.027), and appreciation of life (p = 0.014). Statistically significant differences showed that among transplant recipients with worse self-perceived health (G2), those with more vitality had higher levels on abovementioned posttraumatic growth dimensions. However, in transplant recipients with better self-perceived health (G1) respective dimensions were not significantly influenced by the level of vitality. Among the recipients with less vitality (G4), those with better self-perceived health showed higher scores on abovementioned posttraumatic growth dimensions. We conclude that positive self-perceived health might compensate for a lack of vitality as well as a high level of vitality may compensate for negative self-perceived health regarding the development of crucial aspects of posttraumatic growth after liver transplantation.Ministerio de Economía y Competitividad de España PSI2014-51950-

Shear-induced microstructural transitions in aqueous systems containing an esterquat cationic surfactant

Se presenta un estudio basado en técnicas reológicas y de microscopía electrónica de barrido de bajas temperaturas (cryo-SEM) sobre los cambios de microestructura provocados por el flujo en cizalla de dispersiones acuosas de un tensioactivo catiónico tipo esterquat. Se comparan micrografías de cryo-SEM y las respuestas bajo cizalla oscilatoria de dispersiones sin y con cloruro de calcio. Esta última no presenta zona de comportamiento viscoelástico lineal, apuntando su respuesta no lineal a un fenómeno de estructuración inducida por cizalla. Ensayos transitorios de inicio al flujo, entre 0,1s-1 y 2000s-1, confirman que se producen aumentos de viscosidad más acusados con el tiempo de flujo a medida que aumenta la velocidad de cizalla. La técnica de cryo-SEM apoya que los resultados transitorios se deben a que un exceso de energía mecánica provoca transiciones de bicapas de tensioactivo a vesículas. Diferentes ensayos reológicos realizados en serie avalan la naturaleza irreversible, en la escala de tiempo de esta investigación, de las transiciones microestructurales inducidas por cizalla. Se demuestra que a pesar de la presencia de cloruro de calcio (0,1%), la aplicación de una velocidad de cizalla excesiva puede dar lugar a la aparición de respuestas viscoelásticas lineales significativas.This paper deals with a rheological and microstructural (cryo- SEM) characterization of shear-induced microstructure transitions in aqueous dispersions of an esterquat cationic surfactant. Cryo-SEM micrographs and oscillatory shear results of systems containing or not calcium chloride are compared. The addition of calcium chloride precluded the occurrence of significant viscoelastic properties and the estimation of the linear viscoelastic range. The non-linear oscillatory response pointed to the occurrence of incipient shear-induced build-up phenomena. Start-up flow tests between 0.1s-1 and 2000s-1 showed that the increase of viscosity with shear time was more marked as shear rate was increased. Cryo-SEM observations supported that build-up results in transient flow were due to an excess of mechanical energy, which resulted in transitions from surfactant bilayers to vesicles. Several series of rheological tests were carried out to demonstrate that shear-induced microstructure transitions were irreversible in the time scale of this investigation. Despite the addition of calcium chloride (0.1% wt), the shear-induced dispersion of vesicles may provoke the onset of significant linear viscoelasticity.Es presenta un estudi basat en tècniques reològiques i de microscòpia electrònica d’escombratge de baixes temperaturas (cryo-SEM) sobre els canvis de microestructura provocats pel flux en cisalla de dispersions aquoses d’un tensioactiu catiònic tipus esterquat. Es comparen micrografies de cryo-SEM i les respostes sota cisallament oscil•latòri de dispersions sense i amb clorur de calci. Aquesta darrera no presenta zona de comportament viscoelàstic lineal, apuntant la seva resposta no lineal a un fenomen d’estructuració induïda per cisallament. Assaigs transitoris d’inici al flux, entre 0,1s-1 y 2000s-1, confirmen que es produeixen augments de viscositat més acusats amb el temps de flux a mesura que augmenta la velocitat de cisallament. La técnica de cryo-SEM recolza que els resultats transitoris es deuen a que un excés d’energia mecànica provoca transicions de bicapes de tensioactiu a vesícules. Diferents assaigs reològics realitzats en sèrie avalen la naturalesa irreversible, a la escala de temps d’aquesta investigació, de les transicions microestructurals induïdes per cisallament. Es demostra que, tot i la presència de clorur de calci (0,1%), l’aplicació de una velocitat de cisallament excessiva pot donar lloc a l’aparició de respostes viscoelàstiques lineals significatives

Traceability of the local cultivar ‘Caaveiro’ in flour mixtures used to produce Galician bread by simple sequence repeats and droplet digital polymerase chain reaction technology

The analysis of simple sequence repeats (SSRs) and of bulk ground samples by droplet digital polymerase chain reaction (ddPCR) was investigated as an alternative to individual kernel testing for assessing the presence of local cultivars in common wheat (Triticum aestivum L.) varietal blends. The recent Protected Geographical Indication (PGI) of ‘Pan Galego’ (Galician bread) requires that the flour comprise a minimum 25% local wheat cultivars. As a test for compliance with this minimum level, wheat flours were prepared by mixing commercial flours with 0%, 5%, 20%, 25% and 30% ‘Caaveiro’ and 100% ‘Caaveiro’ and 100% commercial flours were used as controls. A second analysis was performed with a second set of wheat flours with 5% and 25% ‘Caaveiro’. These were mixed with two different commercial flours to assess the potential ability of five SSRs to identify the percentage of ‘Caaveiro’, constituting the first reference of the use of SSRs in the traceability of specific autochthonous cultivars in flour blends. ddPCR using the QX200 system platform was used to the targeted proportions across the simulated range with two out of five SSRs, indicating that they can be used in the traceability of ‘Caaveiro’ in mixed flours and breadsS

Gene network downstream plant stress response modulated by peroxisomal H2O2

Reactive oxygen species (ROS) act as secondary messengers that can be sensed by specific redox-sensitive proteins responsible for the activation of signal transduction culminating in altered gene expression. The subcellular site, in which modifications in the ROS/oxidation state occur, can also act as a specific cellular redox network signal. The chemical identity of ROS and their subcellular origin is actually a specific imprint on the transcriptome response. In recent years, a number of transcriptomic studies related to altered ROS metabolism in plant peroxisomes have been carried out. In this study, we conducted a metaanalysis of these transcriptomic findings to identify common transcriptional footprints for plant peroxisomal-dependent signaling at early and later time points. These footprints highlight the regulation of various metabolic pathways and gene families, which are also found in plant responses to several abiotic stresses. Major peroxisomal-dependent genes are associated with protein and endoplasmic reticulum (ER) protection at later stages of stress while, at earlier stages, these genes are related to hormone biosynthesis and signaling regulation. Furthermore, in silico analyses allowed us to assign human orthologs to some of the peroxisomal-dependent proteins, which are mainly associated with different cancer pathologies. Peroxisomal footprints provide a valuable resource for assessing and supporting key peroxisomal functions in cellular metabolism under control and stress conditions across species.Spanish Ministry of Science, Innovation and Universities (MCIU)State Research Agency (AEI)FEDER grant PGC2018-098372-B-I00MCIU Research Personnel Training (FPI) grant BES-2016-07651