Active compounds and distinctive sensory features provided by American ginseng (Panax quinquefolius L.) extract in a new functional milk beverage

American ginseng (Panax quinquefolius L.) has recognized neurocognitive effects, and a ginsenoside-rich extract of the root of the plant has been shown to improve cognitive functions in young adults. This study aimed at assessing the chemical and sensory profiles of a UHT-treated, low-lactose functional milk containing American ginseng. Individual ginsenosides in the milk were analyzed by HPLC. Descriptive sensory analysis was performed by a trained panel to quantitatively document sensory changes resulting from the addition of ginseng and the UHT process on flavored and unflavored milks. Consumer acceptance of the product was also investigated. Total ginsenoside content in the UHT-treated milk enriched with the ginseng extract after UHT process treatment was 7.52. mg/100. g of milk, corresponding to a recovery of 67.6% compared with the content in the unprocessed extract. The intake of 150 to 300. mL of this ginseng-enriched milk provides the amount of total ginsenosides (11.5 to 23. mg) necessary to improve cognitive function after its consumption. Both the presence of ginsenosides and their thermal treatment affected some sensory properties of the milk, most notably an increase in bitterness and metallic taste, the appearance of a brownish color, and a decrease in milky flavor. Levels of brown color, bitterness, and metallic taste were highest in the industrially processed ginseng-enriched milk. The bitterness attributable to ginseng extract was reduced by addition of vanilla flavor and sucralose. A consumer exploratory study revealed that a niche of consumers exists who are willing to consume this type of product.The financial support of the Ministry of Science and Innovation of Spain (Madrid, Spain) for the project SENIFOOD (CENIT Programme) and for the contract with A. Tárrega (Juan de la Cierva Programme) is acknowledged. We gratefully acknowledge Juan Duato Aguilar, from Naturex Spain S.L. (Quart de Poblet, Spain), for his valuable technical support

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

Advantages of sous-vide cooked red cabbage: structural, nutritional and sensory aspects

The comparison between equivalent cooking treatments should be applied in a systematic way. This study proposes a methodical way to provide cooked samples with similar firmness using two cooking treatments. In addition, the structural, nutritional and sensory properties of red cabbage cooked with sous-vide treatment in comparison with traditional cooking (boiling water) was evaluated. Changes in texture, color and anthocyanin content were measured in samples cooked with traditional cooking (for different times) and sous-vide (modifying time and temperature according to a Response Surface Methodology). Consumers described sensory properties and preferences between samples. Cryoscanning electron microscopy was used to study the samples microstructure. The firmness of samples, traditionally cooked for 11 min and preferred by consumers, was achieved in samples cooked with sous-vide treatment by optimizing of the cooking conditions (87 C/50 min or 91 C/30 min). Sous-vide treatment was preferred to traditional cooking by consumers. Sous-vide samples were more purple, more aromatic and tastier than traditionally cooked ones. The loss of anthocyanins in traditional cooking was twice that in sous-vide samples. Micrographs from different treatments showed different degrees of cell wall damage. Sous-vide treatment could be recommended as a treatment for the catering industry providing better quality products.Author Iborra-Bernad was supported by the Generalitat Valenciana under FPI (Researcher Formation Program) grant. Author Tarrega was financially supported by the Juan de la Cierva programme.Iborra Bernad, MDC.; Tárrega, A.; García Segovia, P.; Martínez Monzó, J. (2014). Advantages of sous-vide cooked red cabbage: structural, nutritional and sensory aspects. Food Science and Technology. 56(2):451-460. doi:10.1016/j.lwt.2013.12.027S45146056

No lockdown in the kitchen: How the COVID-19 pandemic has affected food-related behaviours

The COVID-19 pandemic and especially the lockdowns coming with it have been a disruptive event also for food consumption. In order to study the impact of the pandemic on eating habits, self-reported changes in food-related behaviours were investigated in ten European countries by means of an online survey. A latent class cluster analysis distinguished five clusters and showed that different types of consumers can be distinguished based on how they react to the pandemic as regards their eating habits. While food-related behaviours were resilient for 60% of the sample, another 35% reported more enjoyment in cooking and eating, more time in the kitchen and more family meals. Among those, a slight majority also showed signs of more mindful eating, as indicated by more deliberate choices and increased consumption of healthy food, whereas a slight minority reported more consumption of indulgence food. Only 5% indicated less involvement with food. As the COVID-19 pandemic is a disruptive event, some of these changes may have habit-breaking properties and open up new opportunities and challenges for food policy and food industry.This project has received funding from EIT Food, the European Knowledge and Innovation Community (KIC) on Food, under KAVA 20423Peer reviewe

Modulation of the endocannabinoids N-Arachidonoylethanolamine (AEA) and 2-Arachidonoylglycerol (2-AG) on Executive Functions in Humans

Animal studies point to an implication of the endocannabinoid system on executive functions. In humans, several studies have suggested an association between acute or chronic use of exogenous cannabinoids (Δ9-tetrahydrocannabinol) and executive impairments. However, to date, no published reports establish the relationship between endocannabinoids, as biomarkers of the cannabinoid neurotransmission system, and executive functioning in humans. The aim of the present study was to explore the association between circulating levels of plasma endocannabinoids N-arachidonoylethanolamine (AEA) and 2-Arachidonoylglycerol (2-AG) and executive functions (decision making, response inhibition and cognitive flexibility) in healthy subjects. One hundred and fifty seven subjects were included and assessed with the Wisconsin Card Sorting Test; Stroop Color and Word Test; and Iowa Gambling Task. All participants were female, aged between 18 and 60 years and spoke Spanish as their first language. Results showed a negative correlation between 2-AG and cognitive flexibility performance (r = −.37; p<.05). A positive correlation was found between AEA concentrations and both cognitive flexibility (r = .59; p<.05) and decision making performance (r = .23; P<.05). There was no significant correlation between either 2-AG (r = −.17) or AEA (r = −.08) concentrations and inhibition response. These results show, in humans, a relevant modulation of the endocannabinoid system on prefrontal-dependent cognitive functioning. The present study might have significant implications for the underlying executive alterations described in some psychiatric disorders currently associated with endocannabinoids deregulation (namely drug abuse/dependence, depression, obesity and eating disorders). Understanding the neurobiology of their dysexecutive profile might certainly contribute to the development of new treatments and pharmacological approaches

Early phase of plasticity-related gene regulation and SRF dependent transcription in the hippocampus

Hippocampal organotypic cultures are a highly reliable in vitro model for studying neuroplasticity: in this paper, we analyze the early phase of the transcriptional response induced by a 20 \ub5M gabazine treatment (GabT), a GABA-Ar antagonist, by using Affymetrix oligonucleotide microarray, RT-PCR based time-course and chromatin-immuno-precipitation. The transcriptome profiling revealed that the pool of genes up-regulated by GabT, besides being strongly related to the regulation of growth and synaptic transmission, is also endowed with neuro-protective and pro-survival properties. By using RT-PCR, we quantified a time-course of the transient expression for 33 of the highest up-regulated genes, with an average sampling rate of 10 minutes and covering the time interval [10 3690] minutes. The cluster analysis of the time-course disclosed the existence of three different dynamical patterns, one of which proved, in a statistical analysis based on results from previous works, to be significantly related with SRF-dependent regulation (p-value<0.05). The chromatin immunoprecipitation (chip) assay confirmed the rich presence of working CArG boxes in the genes belonging to the latter dynamical pattern and therefore validated the statistical analysis. Furthermore, an in silico analysis of the promoters revealed the presence of additional conserved CArG boxes upstream of the genes Nr4a1 and Rgs2. The chip assay confirmed a significant SRF signal in the Nr4a1 CArG box but not in the Rgs2 CArG box

Explicit and implicit emotional expression in bulimia nervosa in the acute state and after recovery

Expression of emotional state is considered to be a core facet of an individual's emotional competence. Emotional processing in BN has not been often studied and has not been considered from a broad perspective. This study aimed at examining the implicit and explicit emotional expression in BN patients, in the acute state and after recovery. Sixty-three female participants were included: 22 BN, 22 recovered BN (R-BN), and 19 healthy controls (HC). The clinical cases were drawn from consecutive admissions and diagnosed according to DSM-IV-TR diagnostic criteria. Self reported (explicit) emotional expression was measured with State-Trait Anger Expression Inventory-2, State-Trait Anxiety Inventory, and Symptom Check List-90 items-Revised. Emotional facial expression (implicit) was recorded by means of an integrated camera (by detecting Facial Feature Tracking), during a 20 minutes therapeutic video game. In the acute illness explicit emotional expression [anxiety (p<0.001) and anger (p<0.05)] was increased. In the recovered group this was decreased to an intermediate level between the acute illness and healthy controls [anxiety (p<0.001) and anger (p<0.05)]. In the implicit measurement of emotional expression patients with acute BN expressed more joy (p<0.001) and less anger (p<0.001) than both healthy controls and those in the recovered group. These findings suggest that there are differences in the implicit and explicit emotional processing in BN, which is significantly reduced after recovery, suggesting an improvement in emotional regulation