Optimización del proceso de elaboración y caracterización fisiológica y físico-química del ajo negro

El ajo (Allium sativum L.) pertenece a la familia de las liliáceas y fue ampliamente cultivado yutilizado como especia por las civilizaciones antiguas: griegos, egipcios, chinos e indios.Numerosos trabajos de investigación estudian los efectos beneficiosos del consumo de ajo en lasalud. Se ha reportado recientemente ser eficaz en la enfermedad cardiovascular, antihipertensivos,anti-diabética, y poseer muchas otras actividades biológicas incluyendo antimicrobiano,antioxidante, anticancerígeno, anti-mutagénico e inmunomodulador de actividades prebióticas. El ajo (Allium sativum) es un ingrediente alimentario utilizado en nuestra gastronomía ennumerosos platos. Las características organolépticas del ajo fresco, picor y una duración de su saboren la boca mucho tiempo principalmente, provocan en parte de los consumidores un rechazo hacialos productos elaborados con ajo fresco, fundamentalmente. En este sentido, han sido muchas lasmaneras de incorporar ajo a la dieta intentando evitar este intenso sabor pungente.El ajo negro, ha sido un producto que se ha elaborado tradicionalmente en los países asiáticos y queen los últimos años se ha introducido en países de occidente, como España, Alemania e Italia, eincluso en EEUU o Argentina. Es un producto clave por dos motivos fundamentales: tiene mejoraroma sabor que el ajo fresco y además tiene mayor capacidad antioxidante.Esta creciente demanda del ajo negro ha fomentado que los países productores, entre ellos España,hayan diversificado su producción desarrollando el ajo negro bajo unas condiciones controladas,convirtiéndose además en un producto estrella, debido al alto precio que alcanza en los mercados.Este trabajo de investigación ha tenido como principal objetivo la optimización del proceso defabricación a la vez que la caracterización fisico-química y fisiológica del ajo negro.Garlic (Allium sativum L.) belongs to the liliaceae family and was widely cultivated and used as aspice by ancient civilizations: Greeks, Egyptians, Chinese and Indians. Numerous researches studythe beneficial effects of garlic consumption on health. It has been recently reported to be effective incardiovascular diseases, antihypertensive, anti-diabetic, and it possess many other biologicalactivities antimicrobial, antioxidant, anticancer, anti-mutagenic and immunomodulator of prebioticactivities.Garlic (Allium sativum) is a food ingredient used in our gastronomy in multiple dishes. Theorganoleptic characteristics of fresh air, itchiness and a long duration of its taste in the mouthmainly cause, in the part of the consumers, a rejection towards the products elaborated with thefresh one of the garlic, fundamentally. In this sense, there have been many ways to incorporate intothe diet trying to avoid this intense spicy taste.Black garlic has traditionally been produced in Asian countries and in recent years has beenintroduced in the countries of the West, such as Spain, Germany and Italy, and also in the US orArgentina. It is a key product for fundamental reasons: it has a better flavor of aroma than the freshgarlic and also has greater antioxidant capacity.This growing demand for the product has been encouraged by the producing countries, includingSpain, its production has been diversified by developing low garlic under controlled conditions,becoming also a star product due to the high price it reaches in the markets.This research work has had as main objective the optimization of the manufacturing process at thesame time as the physical-chemical and physiological characterization of the black garlic

Influence of Variety and Storage Time of Fresh Garlic on the Physicochemical and Antioxidant Properties of Black Garlic

Black garlic is made from the fresh kind, submitting it to a controlled temperature (~65 C) and humidity (>85 C) for a prolonged period of time. The aim of this study was to assess the di erences in the process and in the final product as a result of employing three garlic varieties (Spanish Roja, Chinese Spring and California White), and to check the influence of the storage time on fresh garlic in the quality of the final product by using garlic obtained in two di erent agricultural seasons, that of the current year (2014) and of the previous one (2013). The results revealed some di erences in the parameters analysed during the manufacturing of the black garlic from the three varieties used, and even according to the harvest in question. However, when comparing initial and final values of the samples, a very similar evolution in their acidity, reducing sugars, Brix, pH, polyphenol content, and antioxidant capacity was note

Minimally processed packaging of cv “Navelina”oranges with different atmosphere and format conditions

[SPA] El estudio se realizó con naranjas cv "Navelina" en el IFAPA (Centro de Palma del Río). El material utilizado para los envases fue una mezcla de poliéster saranizado y polietileno. Las naranjas se lavaron y fueron sometidas a un baño de agua caliente para así facilitar el pelado. Seguidamente las naranjas se cortaron por la mitad y a la mitad de ellas se le aplicó una disolución de sorbato potásico al 0,2%. Se usaron dos formatos de envase, uno grande con cuatro mitades de naranja pelada y otro pequeño con dos mitades de naranja pelada. Se emplearon diferentes combinaciones de atmósfera de envasado: 5% O2 -5% CO2; 5% O2-10% CO2 y 5% O2-15% CO2. Las muestras se almacenaron en la misma cámara frigorífica a 4ºC y 85% de humedad relativa. Durante el almacenamiento se realizaron 4 controles en 30 días más un control inicial. En cada control se realizaron determinaciones de Brix, Acidez tritable, y recuentos microbiológicos de mohos y levaduras y de aerobios mesófilos. Se obtuvieron alzas en Brix, la Acidez disminuyó y los recuentos de microorganismos fueron muy bajos detectándose influencia de la mezcla de gases empleada; del formato de envasado, y del tratamiento aplicado. [ENG] This work was carried out with cv “Navelina” oranges by IFAPA (Centre of “Palma del Rio”). Plastics with a mixture of polyester saranized and polyethylene were used. The oranges were washed and dipped into hot water to facilitate the peeling off operation. Then oranges were cut into equal portions and one portion was treated with a solution of potassium sorbate (0.2%). Two plastics format were used, a big-one with four portions of orange and a small-one with two portions of orange. Three different atmosphere combinations were used: 5% O2 -5% CO2; 5% O2-10% CO2 y 5% O2-15% CO2. The samples were stored in the same store room at 4ºC and 85% RH. During the storage (30 days) 4 checkpoints and a initial chechpoint were carried out. Analysis of Brix, Tritable Acidity and microbiological counts of moulds, yeasts and mesophilos aerobics were carried out in each checkpoint. Increases in the Brix-level, decreases in Acidity and a very low level of microbiological counts were obtained.A la empresa Zamefruit S.L de Palma del Río por su participación en los ensayos realizados en el presente trabajo y a su representante D. Alvaro Zamora Ortega por la creencia entusiasta en los resultados del trabajo que se está desarrollando. Este trabajo ha sido financiado en parte por el proyecto TRANS-FORMA del IFAPA “Optimización, Calidad e Inocuidad de Procesos y Productos agroalimentarios” 2006-2008

Storage of cv. "Salustiana" and cv. "Valencia" oranges and its influence on the fruit quality

[SPA] Dos variedades de naranja, cv "Salustiana" y cv "Valencia", se conservaron bajo diferentes condiciones de temperatura (Tª), humedad relativa (HR), y atmósfera controlada (AC). Las naranjas cv "Salustiana" se mantuvieron durante 93 días en tres cámaras frigoríficas. Las naranjas cv. "Valencia" se mantuvieron en tres cámaras frigoríficas durante 153 días en cajas de tamaño industrial empleando nuevas condiciones de Tª, HR y AC. Se presentan resultados obtenidos durante el almacenamiento durante el cual se valoraron diferentes alteraciones y pérdida de peso. Las alteraciones valoradas fueron envejecimiento, escaldado y daño por frío que variaron según las condiciones fijadas en las cámaras: el daño por frío disminuyó a concentraciones altas de CO2, la pérdida de peso y el envejecimiento se relacionaron con temperaturas altas y stress del fruto manifestado por emisiones altas de volátiles. [ENG] Two types of orange, cv "Salustiana" and cv "Valencia", were stored under different temperature (T), relative humidity (RH), and controlled atmosphere (CA) conditions. "Salustiana" oranges were stored in three cold store rooms during 93 days. "Valencia" oranges were stored in three cold store rooms during 153 days into industrial type of boxes under new cold storage (T, RH, CA) conditions. The results, obtained during the storage are showed. Damages on the oranges and loss weight were evaluated. The damages evaluated were aging, scald and cold pitting which showed changes according to the conditions set up in the store-rooms. Chilling injury decreased under high-level CO2 concentrations; the weight loss and the aging were related with high-level temperatures and the fruit stress was manifested itself by high-level volatiles production

Storage of cv. "Salustiana" and cv. "Valencia" oranges and its influence on the juice quality

[SPA] Dos variedades de naranja, cv "Salustiana" y cv "Valencia", se conservaron bajo distintas condiciones de temperatura (Tª), humedad relativa (HR), y atmósfera controlada (AC). Las naranjas cv "Salustiana" se mantuvieron durante 93 días en tres cámaras frigoríficas en las siguientes condiciones: ∼4ºC-70%HR-4%O2-2,5%CO2, ∼6ºC-∼85%HR- 21%O2-4%CO2, ∼4ºC-∼85%HR-21%O2-4%CO2. Las naranjas cv. "Valencia" se mantuvieron en tres cámaras frigoríficas durante 153 días en cajas de tamaño industrial empleando las siguientes condiciones de Tª, HR y AC: ∼3ºC-∼85%HR-21%O2-2,5%CO2, ∼3ºC-∼85%HR- 21%O2-0,6%CO2, y ∼3ºC-∼85%HR-21%O2-1%CO2. En esta nueva experiencia el porcentaje de CO2 fue reduciéndose a lo largo del periodo de conservación. Durante el almacenamiento el zumo exprimido en una industria de zumo procedente de las diferentes muestras se analizó para determinación de sólidos solubles, acidez, rendimiento y diferencia de color. Los sólidos solubles disminuyeron a HR bajas y la acidez disminuyó con cambios bruscos y continuos de los niveles de CO2. El rendimiento fue menor al final del periodo de almacenamiento y la diferencia de color aumentó conforme se prolongaba la conservación. Se presentan resultados de ambas experiencias. [ENG] Two types of orange, cv "Salustiana" and cv "Valencia", were stored under different temperature (T), relative humidity (RH), and controlled atmosphere (CA) conditions. "Salustiana" oranges were stored in three cold store rooms during 93 days under the following conditions: ∼4ºC-70%RH-4%O2-2.5%CO2, ∼6ºC-∼85%RH-21%O2-4%CO2, and ∼4ºC-∼85%RH-21%O2-4%CO2. "Valencia" oranges were stored in three cold store romos during 153 days into industrial type of boxes under new cold storage (T, RH, CA) conditions: ∼3ºC-∼85%RH-21%O2-2.5%CO2, ∼3ºC-∼85%RH-21%O2-0.6%CO2, and ∼3ºC-∼85%RH- 21%O2-1%CO2. In this new model the percentage of CO2 was decreased during the storage. During the storage each sample was squeezed in a juice industry where brix degrees, acidity, orange yield for juice and difference of color were determined. Soluble solids decreased under low-level RH and the acidity decreased with suddenly changes in the concentration of CO2. The orange yield for juice was lesser at the end of the storage and the difference of color increased during the storage. The results from both works are showed.Este trabajo ha sido financiado por Grupo Leche Pascual S.A en el marco de un Convenio de I+D firmado con IFAPA el 1-III-2004. para el desarrollo del proyecto “Optimización del proceso de almacenamiento en cámara de naranjas frescas para su posterior procesado para zumo”. Los autores del presente trabajo expresan su más sincero agradecimiento a todos los que de alguna forma han participado en su consecución y especialmente a D. Marco Antonio Delgado, D. Victor Garijo López, D. Juan Grau Romano, D. Carlos Hernando, D. Pablo Floriano, D. Enrique Moya y Dña. Matilde Carmona

Physicochemical Characterization and Biological Activities of Black and White Garlic: In Vivo and In Vitro Assays

White and three types of black garlic (13, 32, and 45 days of aging, named 0C1, 1C2, and 2C1, respectively) were selected to study possible differences in their nutraceutic potential. For this purpose, garlic were physicochemically characterized (Brix, pH, aW, L, polyphenol, and antioxidant capacity), and both in vivo and in vitro assays were carried out. Black garlic samples showed higher polyphenol content and antioxidant capacity than the white ones. The biological assays showed that none of the samples (neither raw nor black garlic) produced toxic effects in the Drosophila melanogaster animal genetic model, nor exerted protective effects against H2O2, with the exception of the 0C1 black garlic. Moreover, only white garlic was genotoxic at the highest concentration. On the other hand, 0C1 black garlic was the most antigenotoxic substance. The in vivo longevity assays showed significant extension of lifespan at some concentrations of white and 0C1and 1C2 black garlic. The in vitro experiments showed that all of the garlic samples induced a decrease in leukemia cell growth. However, no type of garlic was able to induce proapoptotic internucleosomal DNA fragmentation. Taking into account the physicochemical and biological data, black garlic could be considered a potential functional food and used in the preventive treatment of age-related diseases. In addition, our findings could be relevant for black-garlic-processing agrifood companies, as the economical and timing costs can significantly be shortened from 45 to 13 days of aging