Palynological evidence for environmental and climatic change in the lower Guadiana valley, Portugal, during the last 13 000 years

Pollen analysis of a 48 m AMS radiocarbon-dated sediment sequence from the Guadiana estuary provides the first record of Lateglacial and Holocene vegetation history in the Algarve province of Portugal. This paper focuses on the record of terrestrial pollen taxa, which document a series of forest expansions and declines during the period 13 000 cal. BP to 1600 cal. BP and provide insights into climate evolution in southwestern Iberia. The main vegetation phases identified in the Guadiana valley are (1) Lateglacial interstadial (Allerød) forest with Quercus and Pinus under a temperate, moist, continental climate; (2) a Younger Dryas forest decline (Quercus) and expansion of pinewoods, xeric scrub and open ground habitats (with Juniperus, Artemisia, Ephedra distachya type, Centaurea scabiosa type) under arid and cold conditions; (3) an early Holocene forest/scrub/open-ground vegetation mosaic developing under a warm, dry and continental climate; (4) a maximum of Quercus forest and thermomediterranean evergreen taxa (Olea, Phillyrea, Pistacia) reflecting a warm, moist oceanic climate between c. 9000 cal. BP and c. 5000 cal. BP; and (5) the expansion of shrublands with Cistaceae and Ericaceae under a drier climatic regime and increasing anthropogenic activity since c. 5000 cal. BP. Holocene episodes of maximum climatic aridity are identified in the record of xerophytic taxa (Juniperus, Artemisia, Ephedra distachya type) centred around 10 200 cal. BP, 7800 cal. BP, 4800 cal. BP, 3100 cal. BP and 1700 cal. BP. Regional comparisons suggest a correlation of arid phases across southern Iberia and northwest Africa, which can be related to abrupt North Atlantic coolings (Bond events).Research Council studentship for WJF (NERC/S/A/2001/06109), with the support of Trinity College and the Department of Geography, University of Cambridg

Antimicrobial And Aromatic Edible Coating On Fresh-cut Pineapple Preservation [revestimento Comestível Antimicrobiano E Aromático Na Conservação De Abacaxi Minimamente Processado]

The present research aimed to develop an edible coating incorporated with mint essential oil, evaluate its effectiveness in inhibiting in vitro microbial development, and improve both quality and shelf-life of fresh-cut pineapple. Mint essential oil-containing edible coatings showed in vitro antimicrobial efficiency against Escherichia coli and Salmonella Enteritidis. Titratable acidity, pH, and texture were not affected (P>0.05) by coating or storage time. Mass loss was not higher than 1.0% after the 6th day of storage. No effect of storage time and coating on total soluble solids was observed. Mint essential oil-containing coatings inhibited the growth of yeasts and molds in fresh-cut pineapple. Compared to uncoated and control-coated samples, mint essential oil-containing coatings lessened psychrotrophic bacteria counts throughout storage. Counts of thermotolerant coliforms were not higher than 3.0MPN·g-1 in all treatments, whereas no Salmonella sp. was detected during the 6-day storage. Mint essential oil provided a strong flavor to the fruit, as shown by sensory evaluations.44611191125Abadias, M., Evaluation of alternative sanitizers to chlorine disinfection for reducing food borne pathogens in fresh-cut apple (2010) Postharvest Biology and Technology, 59 (3), pp. 289-297. , http://www.sciencedirect.com/science/article/pii/S092552141000222X, Accessed: mar 2013. doi: 10.1016/j.postharvbio.2010.09.014Averbeck, M., Schieberle, P., Influence of different storage conditions on changes in the key aroma compounds of orange juice reconstituted from concentrate (2011) European Food Research and Technology, 232 (1), pp. 129-142. , http://link.springer.com/article/10.1007/s00217-010-1366-8, Accessed: mar 2013. doi: 10.1007/s00217-010-1366-8Brasil, I.M., Polysaccharide-based multilayered antimicrobial edible coating enhances quality of fresh-cut papaya (2012) LWT Food Science and Technology, 47 (1), pp. 39-45. , http://www.sciencedirect.com/science/article/pii/S0023643812000072, Accessed: mar 2013. doi: 10.1016/j. lwt.2012.01.005Brasil, (2001) Resolução RDC N.12, De 02 De Janeiro De 2001 - Regulamento Técnico Sobre Os Padrões Microbiológicos Para Alimentos, pp. 45-53. , Diário Official [da] República Federativa do Brasil, Brasília, DF, BrazilChitarra, M.I.F., Alterações bioquímicas do tecido vegetal com o processamento mínimo (1999) SEMINÁRIO SOBRE HORTALIÇAS MINIMAMENTE PROCESSADAS, 1999, p. 9. , Piracicaba, SP. Anais. Piracicaba: ESALQ-USP(2009) Methods For Dilution Antimicrobial Susceptibility Tests For Bacteria That Grow Aerobically, , CLINICAL AND LABORATORY STANDARDS INSTITUTE, Approved standard. 8.ed. Wayne, PA, CLSI, Document M7-A8Downes, F.P., Ito, K., Compendium of methods for the microbiological examination of foods (2001) Washington: American Public Health Association (APHA), p. 676Elgayyar, M., Antimicrobial activity of essential oils from plants against selected pathogenic and saprophytic microorganisms (2001) Journal of Food Protection, 64 (7), pp. 1019-1024Ernandes, E.M.P.G., Garcia-Cruz, C.H., Atividade antimicrobiana de diversos óleos essenciais em microrganismos isolados do meio ambiente (2007) Boletim CEPPA, 25 (2), pp. 193-206Karagözlü, N., Determination of antimicrobial effect of mint and basil essential oils on survival of E. coli O157:H7 and S. typhimurium in fresh-cut lettuce and purslane (2011) Food Control, 22 (12), pp. 1851-1855. , http://www.sciencedirect.com/science/article/pii/S0956713511001733, Accessed: mar 2013. doi: 10.1016/j.foodcont.2011.04.025Mantilla, N., Multilayered antimicrobial edible coating and its effect on quality and shelf-life of fresh-cut pineapple (Ananas comosus) (2013) LWT Food Science and Technology, 51 (1), pp. 37-43. , http://www.sciencedirect.com/science/article/pii/S0924224409001769, Accessed: mar 2013. doi: 10.1016/j.lwt.2012.10.010Marrero, A., Kader, A.A., Factors affecting the post-cutting life and quality of minimally processed pineapple (2001) Acta Horticulturae, 553, pp. 705-706Moreira, M.R., Inhibitory parameters of essential oils to reduce a foodborne pathogen (2005) LWT Food Science and Technology, 38 (5), pp. 565-570. , http://www.sciencedirect.com/science/article/pii/S0023643804001938, Accessed: mar 2013. doi: 10.1016/j.lwt.2004.07.012Oms-Oliu, G., Using polysaccharide-based edible coatings to enhance quality and antioxidant properties of fresh-cut melon (2008) LWT Food Science and Technology, 41 (10), pp. 1862-1870. , http://www.sciencedirect.com/science/article/pii/S0023643808000236, Accessed: mar 2013. doi: 10.1016/j.lwt.2008.01.007Prado, M.E.T., Armazenamento de abacaxi 'Smooth Cayenne' minimamente processado sob refrigeração e atmosfera modifi cada (2003) Revista Brasileira De Fruticultura, 25, pp. 67-70Raybaudi-Massilia, R.M., Control of pathogenic and spoilage microorganisms in fresh-cut fruits and fruit juices by traditional and alternative natural antimicrobials (2009) Comprehensive Reviews In Food Science and Food Safety, 8 (3), pp. 157-180. , http://onlinelibrary.wiley.com/doi/10.1111/j.1541-4337.2009.00076.x/full, Accessed: mar 2013. doi: 10.1111/j.1541-4337.2009.00076.xRojas-Grau, M.A., Edible coatings to incorporate active ingredients to fresh-cut fruits: A review (2009) Trends In Food Science and Technology, 20 (10), pp. 438-447. , http://www.sciencedirect.com/science/article/pii/S0924224409001769, Accessed: mar 2013. doi: 10.1016/j. tifs.2009.05.002Rosa, N.C., Elaboração de geléia de abacaxi com hortelã zero açúcar: Processamento, parâmetros físico-químicos e análise sensorial. Revista Tecnológica, Edição especial do V Simpósio de Engenharia (2011) Ciência E Tecnologia De Alimentos, pp. 83-89Sarzi, B., Duringan, J.F., Avaliação física e química de produtos minimamente processados de abacaxi-'Pérola' (2002) Revista Brasileira De Fruticultura, 24, pp. 333-337Silva, M.T.N., Antibacterial activity of plant essential oils against Staphylococcus aureus and Escherichia coli strains isolated from human specimens (2009) Revista Brasileira De Plantas Medicinais, 11 (3), pp. 257-262Nutrient Database For Standard Reference, Release 23, , http://ndb.nal.usda.gov/ndb/foods/list.2011, USDA, Accessed: Jun. 22, 2012. Online. Availble fromXing, Y., Extending the shelf life of fresh cut lotus root with antibrowning agents, cinnamon oil fumigation and moderate vacuum packaging (2012) Journal of Food Process Engineering, 35 (4), pp. 505-521. , http://onlinelibrary.wiley.co, Accessed: mar 2013. doi: 10.1111/j.1745-4530.2010.00604.xZagory, D., Effects of post-processing handling and packing on microbial populations (1999) Postharvest Biology and Technology, 15, pp. 313-321Zenebon, O., Pascuet, N.S., Métodos fi síco-químicos para análise de alimentos, 2004, p. 1004. , 4.ed. São Paulo: Instituto Afolfo LutzBenítez, S., Chiumenti, M., Sepulcre, F., Achaerandio, I., Pulolá, M., Modeling the effect of storage temperature on the respiration rate and texture of fresh cut pineapple (2012) Journal of Food Engineering, 113, pp. 527-53

Sedimentary Processes on the NW Iberian Continental Shelf since the Little Ice Age

The OMEX core CD110 W90, retrieved from the Douro Mud Patch (DMP) off the River Douro in the north of Portugal, records the period since the beginning of Little Ice Age (LIA). The core chronology is based upon the data attributes for 210 Pb, 137 Cs and a 14 C dating from a level near the core base. Geochemical, granulometric, microfaunal (benthic foraminifera) and compositional data suggest the occurrence of precipitation changes which may have been, at least partially, influenced by the North Atlantic Oscillation (NAO), that contributes to the regulation of the oceaneatmosphere dynamics in the North Atlantic. Southwesterly Atlantic storm track is associated with the negative phases of the NAO, when the Azores High is anomalously weak, higher oceanographic hydrodynamism, downwelling events and increased rainfall generally occurs. Prevalence of these characteristics during the LIA left a record that corresponds to phases of major floods. During these phases the DMP received a higher contribution of relatively coarse-grained terrigenous sediments, enriched in quartz particles, which diluted the contribution of other minerals, as indicated by reduced concentrations of several lithogenic chemical elements such as: Al, As, Ba, Ce, Co, Cu, Fe, K, La, Li, Mg, Mn, Mo, Na, Ni, P, Rb, Sc, Sn, Th, V and Y. The presence of biogenic carbonate particles also underwent dilution, as revealed by the smaller abundance of foraminifera and correlative lower concentrations of Ca and Sr. During this period, the DMP also received an increased contribution of organic matter, indicated by higher values of lignin remains and a benthic foraminifera high productivity index, or BFHP, which gave rise to early diagenetic changes with pyrite formation. Since the beginning of the 20th century this contribution diminished, probably due to several drier periods and the impact of human activities in the river basins, e.g. construction of dams, or, on the littoral areas, construction of hard-engineering structures and sand extraction activities. During the first half of the 20th century mainly positive phases of the NAO prevailed, caused by the above normal strengthening of the subtropical high pressure centre of the Azores and the deepening of the low pressure centre in Iceland. These phases may have contributed to the reduction in the supply of both terrigenous sediments and organic matter from shallow water to the DMP. During the positive phases of the NAO, sedimentation became finer. The development of mining and industrial activities during the 20th century is marked, in this core, by higher concentrations of Pb. Furthermore, the erosion of heaps resulting from wolfram exploitation leaves its signature as a peak of W concentrations recorded in the sediments of the DMP deposited between the 1960s and the 1990s. Wolfram exploitation was an important activity in the middle part of the 20th century, particularly during the period of the Second World War

Can organic and transgenic soy be used as a substitute for animal protein by rats?

We evaluated the protein quality of organic and transgenic soy fed to rats throughout life. Thirty female Wistar rats were divided into three groups (N = 10): organic soy group (OSG) receiving organic soy-based diet, genetically modified soy group (GMSG) receiving transgenic soy-based diet, and a control group (CG) receiving casein-based diet. All animals received water and isocaloric diet (10% protein), ad libitum for 291 days. After this, the weight of GMSG animals (290.9 ± 9.1 g) was significantly lower (P <= 0.04) than CG (323.2 ± 7.9 g). The weight of OSG (302.2 ± 8.7 g) was between that of the GMSG and the CG. Protein intake was similar for OSG (308.4 ± 6.8 g) and GMSG (301.5 ± 2.5 g), and significantly lower (P <= 0.0005) than the CG (358.4 ± 8.1 g). Growth rate was similar for all groups: OSG (0.80 ± 0.02 g), GMSG (0.81 ± 0.03 g) and CG (0.75 ± 0.02 g). In addition to providing a good protein intake and inducing less weight gain, both types of soy were utilized in a manner similar to that of casein, suggesting that the protein quality of soy is similar to that of the standard protein casein. The groups fed soy-based diet gained less weight, which may be considered to be beneficial for health. We conclude that organic and transgenic soy can be fed throughout life to rats in place of animal protein, because contain high quality protein and do not cause a marked increase in body weight