58 research outputs found
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.; GarcĂa MartĂnez, EM.; Camacho Vidal, MM.; MartĂnez 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. 113â125). Boca RatĂłn: 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, 2046â2058.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 NÂș 130 (31/5/1990), 15140â15144.Bourne, M. (1982). Food texture and viscosityâconcept 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, 389â392.Contreras, C., MartĂn-Esparza, M.-E., MartĂnez-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, 55â64.Dervisi, P., Lamb, J., & Zabetakis, I. (2001). High pressure processing in jam manufacture: effects on textural and color properties. Food Chemistry, 73, 85â91.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), 559â563.GarcĂa-MartĂnez, E., Ruiz-Diaz, G., MartĂnez-MonzĂł, J., Camacho, M.-M., MartĂnez-Navarrete, N., & Chiralt, A. (2002). Jam manufacture with osmodehydrated fruit. Food Research International, 35, 301â306.Igual, M., GarcĂa-MartĂnez, E., Camacho, M.-M., & MartĂnez-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, 291â299.Igual, M., Contreras, C., & MartĂnez-Navarrete, N. (2010b). Non-conventional techniques to obtain grapefruit jam. Innovative Food Science and Emerging Technologies, 11(2), 335â341.Meilgaard, M., Civille, G.-V., & Carr, B.-T. (1999). Attribute differences test. Pairwise ranking test: Friedman analysis. Sensory evaluation techniques (pp. 103â106). Boca RatĂłn: CRC Press.Moraga, M.-J., Moraga, G., Fito, P. J., & MartĂnez-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, 372â379.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, 2116â2119.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, 870â877.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, 430â439.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), 841â857.TĂĄrrega, A., & Costell, E. (2007). Colour and consistency of semi-solid dairy desserts: instrumental and sensory measurements. Journal of Food Engineering, 78, 655â661.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(2â3), 157â166.Wicklund, T., Rosenfeld, H.-J., Martinsen, B.-K., SundfĂžrb, 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), 387â391.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, 723â729
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
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 (Î9-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 = â.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 = â.17) or AEA (r = â.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
Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements
Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis
The purpose of this work was to compare carrots
with similar firmness cooked by traditional cooking and two
vacuum treatments: sous-vide (SV) and cook-vide (CV). As a
first step, consumers determined the preferred level of firmness
for carrots cooked by traditional cooking (boiling). This
level corresponded to instrumental firmness of 2.8 N in phloem
tissue and 4.1 N in xylem tissue. Response surface methodology
(RSM) established the pairing conditions of time (22
to 78 min) and temperature (78 to 92 °C) to study the effect of
both factors on the firmness of carrots with sous-vide and
cook-vide treatments. In both treatments, the instrumental
firmness of phloem and xylem samples was measured and
modeled. No significant differences were found in firmness
values between phloem and xylem tissue of samples cooked
by vacuum treatments (CVand SV). For CV treatment, firmness
decreased linearly with time and temperature, while for
SV treatment it followed a second-order model. Based on the
model, conditions of time and temperature to achieve the
preferred firmness (2.8 N) were selected for both treatments.
Finally, consumers compared the sensory properties of carrots
cooked by traditional cooking, sous-vide, and cook-vide
with paired comparison tests evaluating three pairs of
samples. Carrots cooked by cook-vide were considered
less tasty than sous-vide and traditional cooking carrots.
Carrots using traditional cooking were firmer than those
obtained with SV and CV treatments. Carrots cooked by
traditional and sous-vide treatments were preferred to
cook-vide ones for the taste.Consuelo Iborra- Bernad has received research grant from the Generalitat Valenciana. Amparo Tarrega was financially supported by the Juan de la Cierva program. Purificacion Garcia-Segovia declares that she has no conflict of interest. Javier Martinez-Monzo declares that he has no conflict of interest. This article does not contain any studies with human or animal subjects.Iborra Bernad, MDC.; Tarrega, A.; GarcĂa Segovia, P.; MartĂnez MonzĂł, J. (2014). Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis. Food Analytical Methods. 7(2):400-408. doi:10.1007/s12161-013-9638-0S40040872Alasalvar C, Grigor J, Quantick P (1999) Method for the static headspace analysis of carrot volatiles. Food Chem 65:391Arcia P, Costell E, TĂĄrrega A (2010) Thickness suitability of prebiotic dairy desserts: Relationship with rheological properties. Food Res Int 43:2409Baldwin DE (2012) Sous vide cooking: A review. Int J Gastronomy Food Sci 1:15Bourne MC (2002) Food texture and viscosity: concept and measurement. Academic, San DiegoDauchet L, Amouyel P, Hercberg S, Dallongeville J (2006) Fruit and vegetable consumption and risk of coronary heart disease: a meta-analysis of cohort studies. J Nutr 136:2588Fan L, Zhang M, Xiao G, Sun J, Tao Q (2005) The optimization of vacuum frying to dehydrate carrot chips. Int J Food Sci Tech 40:911Furfaro M, Marigheto N, Moates G, Cross K, Parker M, Waldron K, Hills B (2009) Multidimensional NMR cross-correlation relaxation study of carrot phloem and xylem. Part II: Thermal and high-pressure processing. Appl Magn Reson 35:537Gacula JRM, Rutenbeck S, Pollack L, Resurreccion AVA, Moskowitz HR (2007) The JustâAboutâRight intensity scale: functional analyses and relation to hedonics. J Sens Stud 22:194Gan HE, Karim R, Muhammad SKS, Bakar JA, Hashim DM, Rahman RA (2007) Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology. LWT- Food Sci Technol 40:611GarcĂa-Segovia P, AndrĂ©s-Bello A, MartĂnez-MonzĂł J (2008) Textural properties of potatoes (Solanum tuberosum L., cv. Monalisa) as affected by different cooking processes. J Food Eng 88:28GarcĂa-Segovia P, Barreto-Palacios V, Iborra-Bernad C, AndrĂ©s-Bello A, GonzĂĄlez-Carrascosa R, BretĂłn J, MartĂnez-MonzĂł J (2012) Improvement of a culinary recipe by applying sensory analysis: Design of the New Tarte Tatin. Int J Gastronomy Food Sci 1:54Greve LC, Mcardle RN, Gohlke JR, Labavitch JM (1994a) Impact of heating on carrot firmness: changes in cell wall components. J Agric Food Chem 42:2900Greve LC, Shackel KA, Ahmadi H, Mcardle RN, Gohlke JR, Labavitch JM (1994b) Impact of heating on carrot firmness: contribution of cellular turgor. J Agric Food Chem 42:2896Hudson BT (1993) Industrial cuisine. Cornell Hotel Restaur Adm Q 34:73Hui YH, Chen F, Nollet LML et al (2010) Handbook of fruit and vegetable flavors. Wiley, HonokenIborra-Bernad C, Philippon D, GarcĂa-Segovia P, Martinez-Monzo J (2013) Optimizing the texture and color of sous-vide and cook-vide green bean pods. LWT- Food Sci Technol 51:507ISO (2005) Sensory analysis. Methodology. Paired comparison test. Standard No. 5495. International Organization for Standardization. Geneva, SwitzerlandKjeldsen F, Christensen LP, Edelenbos M (2001) Quantitative analysis of aroma compounds in carrot (Daucus carota L.) cultivars by capillary gas chromatography using large-volume injection technique. J Agric Food Chem 49:4342Kuehl RO (2000) Design of experiments: statistical principles of research design and analysis. Duxbury, New YorkLeskova E (2006) Vitamin losses: retention during heat treatment and continual changes expressed by mathematical models. J Food Compos Anal 19:252MartĂnez-HernĂĄndez GB, ArtĂ©s-HernĂĄndez F, Colares-Souza F, GĂłmez PA, GarcĂa-GĂłmez P, ArtĂ©s F (2013) Innovative cooking techniques for improving the overall quality of a Kailan-hybrid broccoli. Food Bioprocess Tech 1:1. doi: 10.1007/S11947-012-0871-0Mckenna BM, Kilcast D (2004) Texture in food: solid foods. WoodheadMente A, De Koning L, Shannon HS, Anand SS (2009) A systematic review of the evidence supporting a causal link between dietary factors and coronary heart disease. Arch Intern Med 169(659)Montgomery DC, Runger GC (2010) Applied statistics and probability for engineers. Wiley, United States of AmericaMyers RH, Montgomery DC (2002) Response surface methodology: process and product optimization using designed experiments. Wiley, New YorkRiboli E, Norat T (2003) Epidemiologic evidence of the protective effect of fruit and vegetables on cancer risk. Am J Clin Nutr 78:559sRinaldi M, Dall'asta C, Meli F, Morini E, Pellegrini N, Gatti M, Chiavaro E (2012) Physicochemical and Microbiological Quality of Sous-Vide-Processed Carrots and Brussels Sprouts. Food Bioprocess Tech 1Sanchez H, Osella C, De La Torre M (2004) Use of response surface methodology to optimize glutenfree bread fortified with soy flour and dry milk. Food Sci Technol Int 10:5Schellekens M (1996) New research issues in sous-vide cooking. Trends Food Sci Technol 7:256Van Buggenhout S, Sila DN, Duvetter T, Van Loey A, Hendrickx M (2009) Pectins 58 in processed fruits. Compr Rev Food Sci F 8:105Villegas B, TĂĄrrega A, Carbonell I, Costell E (2010) Optimising acceptability o 39 f new prebiotic low-fat milk beverages. Food Qual Prefer 21:23
Adição de inulina em géis de amido e leite utilizando planejamento experimental de misturas
Viability of probiotic micro-organism Lactobacillus acidophilus in dairy chocolate dessert and its action against foodborne pathogens
Conservation of Mediterranean oak woodlands: understorey dynamics under different shrub management
The effect of experimental disturbances
on the dynamics of a shrub community was studied
on a âMontadoâ ecosystem, in southern Portugal. The
evolution of the community physiognomy, composition
and diversity were monitored after shrub clearing
followed by biomass removal, deposition on soil
surface and incorporation with the soil, over a 9-year
period. Maximum shrub density was recorded in the
first year after the disturbances, excepting in mulched
plots which showed the greatest number of individuals
1 year later. The increment of shrub leaf biomass
was very fast in the first 3 years, whereas wood
production was slower but occurred along the whole
study period. At the end of the study, leaf and wood
biomass was still significantly lower than in the predisturbance
situation. The variation pattern of leaf
area index was similar to that of leaf biomass. The
evolution of total plant cover and diversity was
similar across treatments. The highest species richness
and diversity were recorded 2 years after
cutting, decreasing afterwards with the increasing
dominance of shrubs. Thus it seems likely that,
although a 9 year period is too short for these
communities to reach steady equilibrium, they are
very resistant and resilient to disturbances, as regeneration
was fast and vegetation dynamics was not
influenced by differences among treatments. We can
conclude that shrub clearing promotes biodiversity
and the time of permanence of shrub patches depends
on the particular goal we want to achieve
Conservation of Mediterranean oak woodlands: understorey dynamics under different shrub management
The effect of experimental disturbances
on the dynamics of a shrub community was studied
on a âMontadoâ ecosystem, in southern Portugal. The
evolution of the community physiognomy, composition
and diversity were monitored after shrub clearing
followed by biomass removal, deposition on soil
surface and incorporation with the soil, over a 9-year
period. Maximum shrub density was recorded in the
first year after the disturbances, excepting in mulched
plots which showed the greatest number of individuals
1 year later. The increment of shrub leaf biomass
was very fast in the first 3 years, whereas wood
production was slower but occurred along the whole
study period. At the end of the study, leaf and wood
biomass was still significantly lower than in the predisturbance
situation. The variation pattern of leaf
area index was similar to that of leaf biomass. The
evolution of total plant cover and diversity was
similar across treatments. The highest species richness
and diversity were recorded 2 years after
cutting, decreasing afterwards with the increasing
dominance of shrubs. Thus it seems likely that,
although a 9 year period is too short for these
communities to reach steady equilibrium, they are
very resistant and resilient to disturbances, as regeneration
was fast and vegetation dynamics was not
influenced by differences among treatments. We can
conclude that shrub clearing promotes biodiversity
and the time of permanence of shrub patches depends
on the particular goal we want to achieve
Sensory profile and evaluation of the degree of acceptability of bread produced with inulin and oligofructose
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