Effect of chitosan essential oil films on the storage-keeping quality of pork meat products

Edible films based on chitosan were prepared, with and without basil or thyme essential oils, with the aim of assessing their protective ability against lipid oxidation and their antimicrobial activity. Chitosan films had good oxygenbarrier properties, which were worsened by essential oil addition, especially when the film equilibrium moisture content increased. Due to the oxygen-barrier effect, all the films effectively protected pork fat from oxidation, in comparison to unprotected samples. In spite of the worsening of the oxygen-barrier properties, the films with essential oils were more effective than those of pure chitosan, which points to the chemical action of specific antioxidant compounds of the oils. Films were effective to control microbial growth in minced pork meat, although the incorporation of essential oils did not improve their antimicrobial activity. Throughout the storage, the films led to colour changes in minced pork meat associated with the conversion of myoglobin into metmyoglobin due to the reduction of the oxygen availability.The authors acknowledge the financial support provided by the Universitat Politecnica de Valencia (PAID-06-09-2834), Generalitat Valenciana (GV/2010/082) and Ministerio de Educacion y Ciencia (AGL2010-20694). Author J. Bonilla is deeply grateful to Generalitat Valenciana for a Santiago Grisolia Grant.Bonilla Lagos, MJ.; Vargas, M.; Atarés Huerta, LM.; Chiralt Boix, MA. (2014). Effect of chitosan essential oil films on the storage-keeping quality of pork meat products. Food and Bioprocess Technology. 7(8):2443-2450. https://doi.org/10.1007/s11947-014-1329-3S2443245078ASTM D3985. (1995). Standard test method for oxygen gas transmission rate through plastic films and sheeting using a coulometric sensor. 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Sucrose in the concentrated solution or the supercooled “state” : a review of caramelisation reactions and physical behaviour

Sucrose is probably one of the most studied molecules by food scientists, since it plays an important role as an ingredient or preserving agent in many formulations and technological processes. When sucrose is present in a product with a concentration near or greater than the saturation point—i.e. in the supercooled state—it possesses high potentialities for the food industry in areas as different as pastry industry, dairy and frozen desserts or films and coatings production. This paper presents a review on critical issues and research on highly concentrated sucrose solutions—mainly, on sucrose thermal degradation and relaxation behaviour in such solutions. The reviewed works allow identifying several issues with great potential for contributing to significant advances in Food Science and Technology.Authors are grateful for the valuable discussions with Teresa S. Brandao and Rosiane Lopes da Cunha during this research. Author M. A. C. Quintas acknowledges the financial support of her research by FCT grant SFRH/BPD/41715/2007

Comparison of spray-drying, drum-drying and freeze-drying for beta-carotene encapsulation and preservation

Pure beta-carotene was encapsulated in 25 Dextrose Equivalent maltodextrin by three drying processes (spray, freeze and drum), Stability was studied at 11% and 32% RH and 25 degrees C, 35 degrees C and 45 degrees C. No significant influence of %RH was observed on the retention of beta-carotene. Oxidation followed first order kinetics with an initial fast first order reaction followed by a second much slower first order reaction period, Although drum-drying caused more initial loss in drying, the lower surface carotenoids and larger particle size resulted in greater stability as compared to the other methods, The chromametric measurements of "L" and "a" corresponded to the other kinetics and indicated that the first period rapid loss corresponded to the oxidation of surface carotenoids.6261158116

Impiego dell\u2019analisi di diffrazione dei raggi X (XRD) per lo studio dei fenomeni di raffermamento del pane

L\u2019analisi di diffrazione dei raggi X \ue8 stata utilizzata per studiare la cristallinit\ue0 di campioni di pane conservati a -18\ub0, 4\ub0 e 25\ub0C fino a 20 giorni. L\u2019aumento di consistenza del prodotto durante il raffermamento \ue8 risultato ben correlato con la sua cristallinit\ue0. In presenza di fenomeni di migrazioni di umidit\ue0 dall\u2019interno del pane verso la superficie esterna maggiormente disidratata, l\u2019incremento di consistenza \ue8 stato osservato dipendere non solo dai cambiamenti di cristallinit\ue0 ma anche di quelli di attivit\ue0 dell\u2019acqua. Inoltre, questi due parametri sembrano agire sinergicamente nel modificare la consistenza del pane