Influence of temperature and ultrasound on drying kinetics and antioxidant properties of red pepper

This is an Author's Accepted Manuscript of J. A. Cárcel, D. Castillo, S. Simal & A. Mulet (2019) Influence of temperature and ultrasound on drying kinetics and antioxidant properties of red pepper, Drying Technology, 37:4, 486-493, DOI: 10.1080/07373937.2018.1473417 [copyright Taylor & Francis], available online at: http://www.tandfonline.com/10.1080/07373937.2018.1473417[EN] Red pepper samples (1 m/s) were dried at different temperatures (30, 50, 70 degrees C) without and with (20.5 kW/m(3); 21.7 kHz) ultrasound application. The antioxidant capacity (AC), the total phenolic content (TPC), and the ascorbic acid (AA) content of fresh and dried red pepper samples were used as indicators of the quality of the dried products. Ultrasound application significantly improved the kinetics in every case, influencing not only the effective diffusivity but also the mass transport coefficient thus implying a reduction in energy needs. Drying significantly reduced AC, TPC, and AA, this reduction being significantly smaller at 70 degrees C due to the shorter drying time. Compared with conventional drying, ultrasound application reduced the loss of antioxidant properties at 50 degrees C but produced greater degradation at 70 degrees C, which points toward an optimal drying temperature when using ultrasound.The authors acknowledge the financial support from Generalitat Valenciana [PROMETEOII/2014/005] and INIA [RTA2015-00060-C04-02 and RTA2015-00060-C04-03].Carcel, JA.; Castillo, D.; Simal, S.; Mulet Pons, A. (2019). Influence of temperature and ultrasound on drying kinetics and antioxidant properties of red pepper. Drying Technology. 37(4):486-493. https://doi.org/10.1080/07373937.2018.1473417S486493374Di Scala, K., & Crapiste, G. (2008). Drying kinetics and quality changes during drying of red pepper. LWT - Food Science and Technology, 41(5), 789-795. doi:10.1016/j.lwt.2007.06.007Doymaz, İ., & Pala, M. (2002). Hot-air drying characteristics of red pepper. Journal of Food Engineering, 55(4), 331-335. doi:10.1016/s0260-8774(02)00110-3Cárcel, J. A., García-Pérez, J. V., Riera, E., Rosselló, C., & Mulet, A. (2017). Ultrasonically Assisted Drying. Ultrasound in Food Processing, 371-391. doi:10.1002/9781118964156.ch14Kowalski, S. J., & Pawłowski, A. (2015). Intensification of apple drying due to ultrasound enhancement. Journal of Food Engineering, 156, 1-9. doi:10.1016/j.jfoodeng.2015.01.023Soria, A. C., & Villamiel, M. (2010). Effect of ultrasound on the technological properties and bioactivity of food: a review. Trends in Food Science & Technology, 21(7), 323-331. doi:10.1016/j.tifs.2010.04.003Do Nascimento, E. M. G. C., Mulet, A., Ascheri, J. L. R., de Carvalho, C. W. P., & Cárcel, J. A. (2016). Effects of high-intensity ultrasound on drying kinetics and antioxidant properties of passion fruit peel. Journal of Food Engineering, 170, 108-118. doi:10.1016/j.jfoodeng.2015.09.015Fan, K., Zhang, M., & Mujumdar, A. S. (2017). Application of airborne ultrasound in the convective drying of fruits and vegetables: A review. Ultrasonics Sonochemistry, 39, 47-57. doi:10.1016/j.ultsonch.2017.04.001Riera, E., Vicente García-Pérez, J., Cárcel, J. A., Acosta, V. M., & Gallego-Juárez, J. A. (2011). Computational Study of Ultrasound-Assisted Drying of Food Materials. Innovative Food Processing Technologies: Advances in Multiphysics Simulation, 265-301. doi:10.1002/9780470959435.ch13Pulido, R., Bravo, L., & Saura-Calixto, F. (2000). Antioxidant Activity of Dietary Polyphenols As Determined by a Modified Ferric Reducing/Antioxidant Power Assay. Journal of Agricultural and Food Chemistry, 48(8), 3396-3402. doi:10.1021/jf9913458Gao, X., Bj�rk, L., Trajkovski, V., & Uggla, M. (2000). Evaluation of antioxidant activities of rosehip ethanol extracts in different test systems. 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Ultrasound assisted low-temperature drying of kiwifruit: Effects on drying kinetics, bioactive compounds and antioxidant activity

"This is the peer reviewed version of the following article: Vallespir, Francisca, Óscar Rodríguez, Juan A Cárcel, Carmen Rosselló, and Susana Simal. 2019. Ultrasound Assisted Low-temperature Drying of Kiwifruit: Effects on Drying Kinetics, Bioactive Compounds and Antioxidant Activity. Journal of the Science of Food and Agriculture 99 (6). Wiley: 2901 9. doi:10.1002/jsfa.9503, which has been published in final form at https://doi.org/10.1002/jsfa.9503. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving."[EN] Background: Low-temperature drying is considered to be a promising technique for food processing. It preserves thermolabile compounds and might be intensified by acoustic assistance. The effect of acoustic assistance (20.5 kW m(-3)) during low-temperature drying of kiwifruit (at 5, 10 and 15 degrees C, and 1 m s(-1)) on drying kinetics, bioactive compounds (such as ascorbic acid, vitamin E, and total polyphenols), and antioxidant activity was studied. Results: Drying time was shortened by 55-65% when using power ultrasound. A diffusion model was used to evaluate the drying kinetics. The effective diffusion coefficient increased by 154 +/- 30% and the external mass transfer coefficient increased by 158 +/- 66% when ultrasound was applied during drying, compared with drying without ultrasound application. With regard to bioactive compounds and antioxidant activity, although samples dried at 15 degrees C presented significantly higher (P < 0.05) losses (39-54% and 57-69%, respectively) than samples dried at 5 degrees C (14-43% and 23-50%, respectively) when ultrasound was not applied, the application of ultrasound during drying at 15 degrees C significantly reduced (P < 0.05) those losses in all quality parameters (15-47% and 47-58%, respectively). Conclusion: Overall, low-temperature drying of kiwifruit was enhanced by acoustic assistance preserving bioactive compounds and antioxidant activity, especially at 15 degrees C. (c) 2018 Society of Chemical IndustryThe authors would like to acknowledge the financial support of the National Institute of Research and Agro-Food Technology (INIA) and co-financed with ERDF funds (RTA2015-00060-C04-03 and RTA2015-00060-C04-02 projects) and the Spanish Government (MINECO) for the BES-2013-064131 fellowship.Vallespir, F.; Rodríguez, O.; Carcel, JA.; Rosselló, C.; Simal, S. (2019). Ultrasound assisted low-temperature drying of kiwifruit: Effects on drying kinetics, bioactive compounds and antioxidant activity. Journal of the Science of Food and Agriculture. 99(6):2901-2909. https://doi.org/10.1002/jsfa.9503S29012909996Soquetta, M. B., Stefanello, F. S., Huerta, K. da M., Monteiro, S. S., da Rosa, C. S., & Terra, N. N. (2016). Characterization of physiochemical and microbiological properties, and bioactive compounds, of flour made from the skin and bagasse of kiwi fruit ( Actinidia deliciosa ). 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Medida del grado de insaturación de aceites y grasas comestibles por espectroscopia infrarroja y su relación con el índice de yodo

An spectroscopy method to fast determination of the degree of unsaturation of oils and fats is described by measurement of intensity of the olefinic band at 3007 cm-1 Using SNGLE program, the peak heigt and peak area and also 1st derivate and 2nd derivate at 3007 cm-1 are calculated and relationships between these parameters and iodine values are studied. The best relationships were obtained with the measurements of net absorbance (r=0,9992: error index=1,75%) and area (r=0,9992; error index= 1,77%).Se describe un método de espectroscopia IR para determinar de forma rápida el grado de insaturación de grasas y aceites comestibles, basado en la medida de la banda correspondiente al enlace olefínico a 3007 cm-1 Por medio del programa de análisis cuantitativo SNGLE se calcula la absorbancia neta, el área, la 1ª derivada y la 2ª derivada de la banda a 3007 cm-1 y se estudia la relación de estos parámetros con el índice de yodo. La mejor correlación y el menor índice de error se obtiene con las medidas de la absorbancia neta (r=0,9992; ind. error=1,75%) y el área (r=0,9992: ind. error=1,77%) de dicha banda

Application of power ultrasound on the convective drying of fruits and vegetables: effects on quality

This is the peer reviewed version of the following article:Rogríguez, Óscar, Eim, Valeria S., Roselló Matas, Carmen, Femenía, Antonio, Carcel Carrión, Juan Andrés, Simal, Susana. (2018). Application of power ultrasound on the convective drying of fruits and vegetables: effects on quality.Journal of the Science of Food and Agriculture, 98, 5, 1660-1673. DOI: 10.1002/jsfa.8673, which has been published in final form at http://doi.org/10.1002/jsfa.8673. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.[EN] Drying gives rise to products with a long shelf life by reducing the water activity to a level that is sufficiently low to inhibit the growth of microorganisms, enzymatic reactions and other deteriorative reactions. Despite the benefits of this operation, the quality of heat sensitive products is diminished when high temperatures are used. The use of low drying temperatures reduces the heat damage but, because of a longer drying time, oxidation reactions occur and a reduction of the quality is also observed. Thus, drying is a method that lends itself to being intensified. For this reason, alternative techniques are being studied. Power ultrasound is considered as an emerging and promising technology in the food industry. The potential of this technology relies on its ability to accelerate the mass transfer processes in solid-liquid and solid-gas systems. Intensification of the drying process with power ultrasound can be achieved by modifying the product behavior during drying, using pre-treatments such as soaking in a liquid medium assisted acoustically or, during the drying process itself, by applying power ultrasound in the gaseous medium. This review summarises the effects of the application of the power ultrasound on the quality of different dried products, such as fruits and vegetables, when the acoustic energy is intended to intensify the drying process, either when the application is performed before pretreatment or during the drying process. (c) 2017 Society of Chemical IndustryWe thank Conselleria d'Agricultura, Medi Ambient i Territori and Fons de Garantia Agraria i Pesquera de les Illes Balears (FOGAIBA) and the Spanish Government (MEIC) for financial support (RTA2015-00060-C04, AIA01/15).Rogríguez, Ó.; Eim, VS.; Roselló Matas, C.; Femenía, A.; Carcel Carrión, JA.; Simal, S. (2018). Application of power ultrasound on the convective drying of fruits and vegetables: effects on quality. Journal of the Science of Food and Agriculture. 98(5):1660-1673. https://doi.org/10.1002/jsfa.8673S16601673985Fernandes, F. A. N., Rodrigues, S., Cárcel, J. A., & García-Pérez, J. V. (2015). Ultrasound-Assisted Air-Drying of Apple (Malus domestica L.) and Its Effects on the Vitamin of the Dried Product. Food and Bioprocess Technology, 8(7), 1503-1511. doi:10.1007/s11947-015-1519-7Cárcel, J. A., García-Pérez, J. V., Riera, E., Rosselló, C., & Mulet, A. (2014). Drying Assisted by Power Ultrasound. Modern Drying Technology, 237-278. doi:10.1002/9783527631704.ch08Ozuna, C., Gómez Álvarez-Arenas, T., Riera, E., Cárcel, J. A., & Garcia-Perez, J. V. (2014). Influence of material structure on air-borne ultrasonic application in drying. Ultrasonics Sonochemistry, 21(3), 1235-1243. doi:10.1016/j.ultsonch.2013.12.015Venkatesh, M. S., & Raghavan, G. S. V. (2004). An Overview of Microwave Processing and Dielectric Properties of Agri-food Materials. Biosystems Engineering, 88(1), 1-18. doi:10.1016/j.biosystemseng.2004.01.007Feng, H., Yin, Y., & Tang, J. (2012). Microwave Drying of Food and Agricultural Materials: Basics and Heat and Mass Transfer Modeling. 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Applications of ultrasound in food technology: Processing, preservation and extraction. Ultrasonics Sonochemistry, 18(4), 813-835. doi:10.1016/j.ultsonch.2010.11.023Fernandes, F. A. N., & Rodrigues, S. (2007). Ultrasound as pre-treatment for drying of fruits: Dehydration of banana. Journal of Food Engineering, 82(2), 261-267. doi:10.1016/j.jfoodeng.2007.02.032Cárcel, J. A., García-Pérez, J. V., Benedito, J., & Mulet, A. (2012). Food process innovation through new technologies: Use of ultrasound. Journal of Food Engineering, 110(2), 200-207. doi:10.1016/j.jfoodeng.2011.05.038Fernandes, F. A. N., Linhares, F. E., & Rodrigues, S. (2008). Ultrasound as pre-treatment for drying of pineapple. Ultrasonics Sonochemistry, 15(6), 1049-1054. doi:10.1016/j.ultsonch.2008.03.009García-Pérez, J. V., Cárcel, J. A., Benedito, J., & Mulet, A. (2007). Power Ultrasound Mass Transfer Enhancement in Food Drying. Food and Bioproducts Processing, 85(3), 247-254. doi:10.1205/fbp07010Mason, T. 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Air-borne ultrasound application in the convective drying of strawberry. Journal of Food Engineering, 128, 132-139. doi:10.1016/j.jfoodeng.2013.12.021Kowalski, S. J., & Pawłowski, A. (2015). Intensification of apple drying due to ultrasound enhancement. Journal of Food Engineering, 156, 1-9. doi:10.1016/j.jfoodeng.2015.01.023Sabarez, H. T., Gallego-Juarez, J. A., & Riera, E. (2012). Ultrasonic-Assisted Convective Drying of Apple Slices. Drying Technology, 30(9), 989-997. doi:10.1080/07373937.2012.677083Cárcel, J. A., Garcia-Perez, J. V., Riera, E., & Mulet, A. (2011). Improvement of Convective Drying of Carrot by Applying Power Ultrasound—Influence of Mass Load Density. Drying Technology, 29(2), 174-182. doi:10.1080/07373937.2010.483032Gallego-Juarez, J. A. (2010). High-power ultrasonic processing: Recent developments and prospective advances. Physics Procedia, 3(1), 35-47. doi:10.1016/j.phpro.2010.01.006Gallego-Juárez, J. A., Riera, E., de la Fuente Blanco, S., Rodríguez-Corral, G., Acosta-Aparicio, V. M., & Blanco, A. (2007). Application of High-Power Ultrasound for Dehydration of Vegetables: Processes and Devices. Drying Technology, 25(11), 1893-1901. doi:10.1080/07373930701677371Frias, J., Peñas, E., Ullate, M., & Vidal-Valverde, C. (2010). Influence of Drying by Convective Air Dryer or Power Ultrasound on the Vitamin C and β-Carotene Content of Carrots. Journal of Agricultural and Food Chemistry, 58(19), 10539-10544. doi:10.1021/jf102797yKowalski, S. J., Pawłowski, A., Szadzińska, J., Łechtańska, J., & Stasiak, M. (2016). High power airborne ultrasound assist in combined drying of raspberries. Innovative Food Science & Emerging Technologies, 34, 225-233. doi:10.1016/j.ifset.2016.02.006Schössler, K., Thomas, T., & Knorr, D. (2012). Modification of cell structure and mass transfer in potato tissue by contact ultrasound. 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Method development and validation for acrylamide in potato cutlet by UHPLC-MS/MS

Surge in consumption of healthy and safe foods has challenged researchers to develop sensitive, precise, robust detection and quantification of food contaminants like acrylamide even if they are present in trace. Keeping this in view, a robust and sensitive analytical method was developed and validated for acrylamide quantification in a potato-based food product (potato cutlet), using LC-MSMS with positive electrospray ionization (+ESI). The method consists of adding acrylamide-d3 (deuterium labelled acrylamide) as an internal standard, extraction by modified QuEChERS method with d-SPE clean-up. Extracts were run on a reverse phase C-18 column for analysis by liquid chromatography. The limit of detection (LOD) and limit of quantification (LOQ) were determined as 0.7 and 2.0 μg kg− 1 , respectively, demonstrating the sensitivity of the method for trace detection. The developed method showed excellent results in terms of recoveries (91.0–109.16%), repeatability (RSD 1.8–10.60%), reproducibility (RSD 2.3–11.24%) and robustness (RSD 1.74–4.54%). The repeatability, reproducibility and robustness respectively, show the consistency, accuracy and stability of the developed method. The deviations in ion ratio and retention time were 17.25% and − 0.01 min, respectively. Compared to previous findings, the current study has achieved lower LOD and LOQ levels that reveals the higher sensitivity of this method for acrylamide quantification in potato cutletMinistry of Food Processing Industries, Government of India | Ref. Q-29/11/2018-R&DUniversidade de Vigo/CISU

Algunos parámetros físico-químicos de la grasa del polen apícola

Refractive index, acid, saponification, ester, and iodine numbers were determinated in lipids from bee-collected pollen commercially purchased samples. Mean values are 1,4799 (1,4777-1,4825), 62 (48- 83), 142 (102-156), 80 (48-102) and 102 (108-134), respectively.Se determinan los índices de refracción, acidez, saponificación, éster e iodo de la grasa en 35 muestras de polen apícola manufacturadas obteniéndose unos valores promedios de 1,4799 (1,4777-1.4825), 62 (48-83), 142 (102-156), 80 (48-102) y 102 (108-134), respectivamente

Genetic variability, combining ability and molecular diversity-based parental line selection for heterosis breeding in field corn (Zea mays L.)

Financiado para publicación en acceso aberto: Universidade de Vigo/CISUGBackground: The demand of maize crop is increasing day by day, hence to reduce the production and demand gap, there is a need to extract the high yielding parental lines to improve per se yield of the hybrids, which could help to enhance the productivity in maize crops. Methods and results: The present investigation was carried out to select the best medium maturing inbred lines, among a set of 118 inbred lines. Based on the Duncan multiple range test, out of 118 lines, 16 inbred lines were selected on the basis of its high yield per se and flowering time. The molecular diversity was carried out using SSR markers linked to heterotic QTL and up on diversity analysis it classified selected genotypes in to three distinct groups. Among the selected inbred lines, a wider genetic variability and molecular diversity were observed. A total of 39 test crosses were generated after classifying 16 inbred lines in to three testers and thirteen lines (based on per se grain yield and molecular diversity) and crossing them in line × tester manner. Conclusion: Combining ability analysis of these parental lines showed that female parents, PML 109, PML 110, PML 111, PML 114 and PML 116 showed additive effect for KRN and grain yield, whereas male parents, PML 46, and PML 93 showed epistatic effect for KRN and PML 102 showed epistatic effect for grain yield. The generated information in the present investigation may be exploited for heterosis breeding in filed corn. Key messages To tackle the balanced dietary requirement of Indian population; we focused to enhance the productivity of maize hybrids using genetically broad based, elite, diverse inbred lines. Combination of selection criterion, not only augment the productivity but also improves the quality of hybrid/s

The Influence of In Vitro Gastrointestinal Digestion on the Anticancer Activity of Manuka Honey

Manuka honey (MH) is a natural food with many beneficial properties to human health, thanks to its high variety of bioactive compounds; however, little is known about its bioaccessibility. The aim of this study was to evaluate and compare the polyphenol compounds, the antioxidant capacity and the anticancer activity of MH subjected to an in vitro gastrointestinal digestion in human HCT-116 colon cancer cells. Raw MH and digested MH (DMH) were assessed for total polyphenols and flavonoids by spectrophotometric and HPLC-ESI-MS/MS analysis, and total antioxidant capacity (TAC) using different methods. Cell viability, intracellular ROS production, apoptosis, cell cycle and colony formation capacity were tested after treatment with MH or DMH. Results showed that total polyphenols, total flavonoids and TAC were significantly (p < 0.05) reduced after in vitro digestion. In addition, MH and DMH at 8, 16 and 24 mg/mL had similar effects in inducing intracellular ROS production and in inhibiting the colon formation ability; MH induced a more marked apoptosis compared to DMH, while cell cycle was blocked in S phase by MH and in Sub G1 phase by DMH. Our results increase knowledge of the effect of gastrointestinal digestion on the biological effect of honey against colorectal cancer

Ethnomedicinal Value of Antidiabetic Plants in Bangladesh: A Comprehensive Review

The use of conventional drugs to treat metabolic disorders and the pathological consequences of diabetes further increases the complications because of the side effects, and is sometimes burdensome due to relatively higher costs and occasionally painful route of administration of these drugs. Therefore, shifting to herbal medicine may be more effective, economical, have fewer side effects and might have minimal toxicity. The present review amasses a list of ethnomedicinal plants of 143 species belonging to 61 families, from distinctive domestic survey literature, reported to have been used to treat diabetes by the ethnic and local people of Bangladesh. Leaves of the medicinal plants were found leading in terms of their use, followed by fruits, whole plants, roots, seeds, bark, stems, flowers, and rhizomes. This review provides starting information leading to the search for and use of indigenous botanical resources to discover bioactive compounds for novel hypoglycemic drug development