High-Power Ultrasound in Gas Phase: Effects on the Bioactive Compounds Release from Red Bell Pepper during In Vitro Gastrointestinal Digestion

High-power ultrasound in gas-phase (28.8 kW/m3 for 120 min at 17.5 ± 0.3 °C) has been evaluated as a pre-treatment to enhance the release of antioxidants and phenolic compounds from red bell pepper during digestion. The moisture content decreased (34 ± 4%) while both the antioxidant activity (between 4 ± 1% and 21 ± 1%) and the phenolic compounds content (37 ± 4%) increased after the treatment. Moreover, microstructural changes were observed in the treated sample, with the appearance of breaks in the plant tissue, cell shrinkage, and an increased number of cells per area unit (28 ± 2%). Bioaccessibility was determined by in vitro gastrointestinal digestion. The total release of antioxidants and phenolic compounds after gastrointestinal digestion was 22–55% higher and 45 ± 7% higher, respectively, in the sonicated sample, with cell swelling and a 9.2 ± 0.1% higher number of cells per area unit. Therefore, the ultrasound treatment caused microstructural changes in the red bell pepper tissue, which could help to explain the higher release of bioactive compounds.Fil: Reche, Cristina. University of the Balearic Islands; EspañaFil: Rosselló, Carmen. University of the Balearic Islands; EspañaFil: Eim, Valeria. University of the Balearic Islands; EspañaFil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Simal, Susana. University of the Balearic Islands; Españ

Effects of convective drying and freeze-drying on the release of bioactive compounds from beetroot during in vitro gastric digestion

[EN] Drying may alter the microstructure of vegetables and influence the release of bioactive compounds during digestion. The effects of convective drying (at 60 degrees C and 2 m s(-1); CD) and freeze-drying (at -50 degrees C and 30 Pa; FD) on the microstructure (evaluated using scanning electron microscopy (SEM) and image analyses with ImageJ software) of beetroot and the kinetics of biocompound release (total polyphenol content (TPC) and antioxidant activity (AA)) during 180 min of in vitro gastric digestion have been studied. Raw beetroot was used as the control. Drying promoted the collapse of cell walls causing volume shrinkage that resulted in a greater cell number per area unit; meanwhile in vitro digestion caused cell structure disruption, which resulted in a lower cell number per area unit. Drying promoted decreases of TPC (42% in CD and 29% in FD) and AA (66% in CD and 63% in FD) of beetroot. However, release of TPC and AA from dried samples during digestion was 82% (CD) and 76 (FD) % higher than from the raw sample. The Weibull model allowed the satisfactory modelling of the TPC and AA release kinetics (mean relative error of simulation lower than 8.5%).The authors would like to acknowledge the financial support of the National Institute of Research and Agro-Food Technology (INIA), co-financed with the ERDF funds (RTA2015-00060-C04-03), and the Balearic Government for the research fellowship (FPI/1814/2015).Dalmau, ME.; Eim, V.; Rosselló, C.; Carcel, JA.; Simal, S. (2019). Effects of convective drying and freeze-drying on the release of bioactive compounds from beetroot during in vitro gastric digestion. Food & Function. 10(6):3209-3223. https://doi.org/10.1039/c8fo02421aS32093223106Wruss, J., Waldenberger, G., Huemer, S., Uygun, P., Lanzerstorfer, P., Müller, U., … Weghuber, J. (2015). 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S., Loponen, J. M., Klika, K. D., & Pihlaja, K. (2000). Phenolics and Betacyanins in Red Beetroot (Betavulgaris) Root:  Distribution and Effect of Cold Storage on the Content of Total Phenolics and Three Individual Compounds. Journal of Agricultural and Food Chemistry, 48(11), 5338-5342. doi:10.1021/jf000523qFerreira, D., Guyot, S., Marnet, N., Delgadillo, I., Renard, C. M. G. C., & Coimbra, M. A. (2002). Composition of Phenolic Compounds in a Portuguese Pear (Pyrus communisL. Var. S. Bartolomeu) and Changes after Sun-Drying. Journal of Agricultural and Food Chemistry, 50(16), 4537-4544. doi:10.1021/jf020251mAsami, D. K., Hong, Y.-J., Barrett, D. M., & Mitchell, A. E. (2003). Comparison of the Total Phenolic and Ascorbic Acid Content of Freeze-Dried and Air-Dried Marionberry, Strawberry, and Corn Grown Using Conventional, Organic, and Sustainable Agricultural Practices. Journal of Agricultural and Food Chemistry, 51(5), 1237-1241. doi:10.1021/jf020635cGonzález-Centeno, M. 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Influence of drying on in vitro gastric digestion of beetroot: evaluation of the microstructure

[EN] To better understand the influence of processing on the bioaccessibility of bioactive compounds during digestion, the microstructure of beetroot samples was observed prior to and after 180 min of in vitro digestion, by using scanning electron microscopy. Beetroot samples were subjected to convective drying at 60 ºC and 2 m/s and freeze-drying at -50 ºC and 30Pa. Dried beetroots were rehydrated prior to digestion by immersion in distilled water at 37 ºC during 90 min. To extract quantitative information related to cell size from the visual texture of beetroot, grey level granulometric methods from mathematical morphology were applied.Dalmau, E.; Cárcel, J.; Eim, V.; Simal, S. (2018). Influence of drying on in vitro gastric digestion of beetroot: evaluation of the microstructure. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 57-64. https://doi.org/10.4995/IDS2018.2018.7898OCS576

Optimización del proceso de secado en base a criterios de calidad. Aplicación al diseño de un alimento cárnico enriquecido en fibra alimentaria

En el diseño de embutidos crudos curados enriquecidos en fibra alimentaria, es esencial la obtención de ingredientes funcionales de elevada calidad, que puedan ser incorporados en la formulación del embutido generando las menores modificaciones de las características físico-químicas y sensoriales del alimento. El principal objetivo de este trabajo consistió en optimizar la formulación de un embutido crudo curado enriquecido en un concentrado de fibra alimentaria de zanahoria. La formulación óptima debe proporcionar el contenido máximo de fibra alimentaria y producir los mínimos cambios de calidad respecto al producto tradicional. Se ha propuesto una metodología para optimizar ambos, la obtención de un concentrado de fibra alimentaria de alta calidad y también la formulación de un embutido crudo curado (sobrasada) enriquecido en fibra alimentaria. En primer lugar, se ha desarrollado un procedimiento que consiste en la modelización, simulación y optimización del proceso de secado convectivo de zanahoria. El procedimiento de optimización no solo se refiere a la transferencia de materia, sino también se incluyen los criterios relacionados con los atributos de calidad del producto final. Una vez obtenido el ingrediente funcional de calidad, fue incorporado en la formulación de la sobrasada. La cantidad óptima de concentrado de fibra alimentaria de zanahoria necesaria para obtener un embutido enriquecido de calidad se estimó mediante el análisis de los efectos de la adición de fibra alimentaria de zanahoria en el proceso de maduración-secado de sobrasadaTo design dry fermented sausages enriched in dietary fibre, it is essential to obtain high quality functional ingredients, which can be incorporated into sausage formulation with minor modifications of the physico-chemical and sensory properties of food. The main objective of this study was to optimize the formulation of a dry fermented sausage enriched with a dietary fibre concentrate from carrot. The optimal formulation should provide maximum dietary fibre content and produce minimal quality changes from the traditional product. A methodology has been proposed to optimize both the acquisition of a high quality fibre concentrate and also for the formulation of a dry fermented sausage (sobrassada) enriched in dietary fibre. First, a procedure comprised of mathematical modelling, simulation and optimization of the convective carrot drying process was developed. The optimization procedure was not only concerned with mass transfer but also included criteria related to quality attributes of the final product. Once the high quality functional ingredient was obtained, it was incorporated into the sobrassada formulation. The optimal amount of carrot dietary fibre concentrate necessary to obtain a high quality enriched sausage was estimated by analysing the effects of carrot dietary fibre addition to the ripening-drying process of sobrassadaEn el disseny d'embotits crus curats enriquits en fibra alimentària, és essencial l'obtenció d'ingredients funcionals d'elevada qualitat que puguin ser incorporats en la formulació de l'embotit generant les menors modificacions de les característiques fisicoquímiques i sensorials de l'aliment. El principal objectiu d'aquest treball va consistir a optimitzar la formulació d'un embotit cru curat enriquit en un concentrat de fibra alimentària de pastanaga. La formulació òptima ha de proporcionar el contingut màxim de fibra alimentària i produir la menor quantitat possible de canvis qualitatius respecte al producte tradicional. S'ha proposat una metodologia per optimitzar ambdós aspectes esmentats, l'obtenció d'un concentrat de fibra alimentària d'alta qualitat i també la formulació d'un embotit cru curat (sobrassada) enriquit en fibra alimentària. En primer lloc, s'ha desenvolupat un procediment que consisteix en la modelització, simulació i optimització del procés d'assecatge convectiu de pastanaga. El procediment d'optimització no només fa referència a la transferència de matèria, sinó que també inclou els criteris relacionats amb els atributs de qualitat del producte final. Una vegada obtingut l'ingredient funcional de qualitat, va ser incorporat en la formulació de la sobrassada. La quantitat òptima de concentrat de fibra alimentària de pastanaga necessària per obtenir un embotit enriquit de qualitat es va estimar mitjançant l'anàlisi dels efectes de l'addició de fibra alimentària de pastanaga en el procés de maduració/assecat de sobrassad

Correction to: Improvement of Mass Transfer by Freezing Pre-treatment and Ultrasound Application on the Convective Drying of Beetroot (Beta vulgaris L.)

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Stabilization of apple peel by drying. Influence of temperature and ultrasound application on drying kinetics and product quality

This is an Accepted Manuscript of an article published by Taylor & Francis Group in Drying Technology on 2019, available online at: http://www.tandfonline.com/10.1080/07373937.2018.1474476[EN] Increasing the value of the waste generated by food processing is a must from an environmental and economic point of view. This paper addresses the influence of drying temperature and ultrasound application on the drying kinetics and quality of apple peel (Royal Gala var.). Samples were dried at -10, 30, 50 and 70 ºC without and with (50 W) ultrasound application. Color, antioxidant capacity, total phenolic and ascorbic acid content were measured. Ultrasound application and drying temperature significantly shortened the drying time and affected the quality parameters. The drying carried out at 30 ºC with ultrasound application was a fast process that provided samples with good color and antioxidant attributes.The authors acknowledge the financial support of INIA-ERDF throughout the project RTA2015-00060-C04-02.Martins, MP.; Cortés, EJ.; Eim, V.; Mulet Pons, A.; Carcel, JA. (2019). Stabilization of apple peel by drying. Influence of temperature and ultrasound application on drying kinetics and product quality. Drying Technology. 37(5):559-568. https://doi.org/10.1080/07373937.2018.1474476S55956837

Application of power ultrasound on the convective drying of fruits and vegetables: effects on quality

This is the peer reviewed version of the following article:Rogríguez, Óscar, Eim, Valeria S., Roselló Matas, Carmen, Femenía, Antonio, Carcel Carrión, Juan Andrés, Simal, Susana. (2018). Application of power ultrasound on the convective drying of fruits and vegetables: effects on quality.Journal of the Science of Food and Agriculture, 98, 5, 1660-1673. DOI: 10.1002/jsfa.8673, which has been published in final form at http://doi.org/10.1002/jsfa.8673. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.[EN] Drying gives rise to products with a long shelf life by reducing the water activity to a level that is sufficiently low to inhibit the growth of microorganisms, enzymatic reactions and other deteriorative reactions. Despite the benefits of this operation, the quality of heat sensitive products is diminished when high temperatures are used. The use of low drying temperatures reduces the heat damage but, because of a longer drying time, oxidation reactions occur and a reduction of the quality is also observed. Thus, drying is a method that lends itself to being intensified. For this reason, alternative techniques are being studied. Power ultrasound is considered as an emerging and promising technology in the food industry. The potential of this technology relies on its ability to accelerate the mass transfer processes in solid-liquid and solid-gas systems. Intensification of the drying process with power ultrasound can be achieved by modifying the product behavior during drying, using pre-treatments such as soaking in a liquid medium assisted acoustically or, during the drying process itself, by applying power ultrasound in the gaseous medium. This review summarises the effects of the application of the power ultrasound on the quality of different dried products, such as fruits and vegetables, when the acoustic energy is intended to intensify the drying process, either when the application is performed before pretreatment or during the drying process. (c) 2017 Society of Chemical IndustryWe thank Conselleria d'Agricultura, Medi Ambient i Territori and Fons de Garantia Agraria i Pesquera de les Illes Balears (FOGAIBA) and the Spanish Government (MEIC) for financial support (RTA2015-00060-C04, AIA01/15).Rogríguez, Ó.; Eim, VS.; Roselló Matas, C.; Femenía, A.; Carcel Carrión, JA.; Simal, S. (2018). Application of power ultrasound on the convective drying of fruits and vegetables: effects on quality. Journal of the Science of Food and Agriculture. 98(5):1660-1673. https://doi.org/10.1002/jsfa.8673S16601673985Fernandes, F. A. N., Rodrigues, S., Cárcel, J. A., & García-Pérez, J. V. (2015). Ultrasound-Assisted Air-Drying of Apple (Malus domestica L.) and Its Effects on the Vitamin of the Dried Product. Food and Bioprocess Technology, 8(7), 1503-1511. doi:10.1007/s11947-015-1519-7Cárcel, J. A., García-Pérez, J. V., Riera, E., Rosselló, C., & Mulet, A. (2014). Drying Assisted by Power Ultrasound. Modern Drying Technology, 237-278. doi:10.1002/9783527631704.ch08Ozuna, C., Gómez Álvarez-Arenas, T., Riera, E., Cárcel, J. A., & Garcia-Perez, J. V. (2014). Influence of material structure on air-borne ultrasonic application in drying. Ultrasonics Sonochemistry, 21(3), 1235-1243. doi:10.1016/j.ultsonch.2013.12.015Venkatesh, M. S., & Raghavan, G. S. V. (2004). An Overview of Microwave Processing and Dielectric Properties of Agri-food Materials. Biosystems Engineering, 88(1), 1-18. doi:10.1016/j.biosystemseng.2004.01.007Feng, H., Yin, Y., & Tang, J. (2012). Microwave Drying of Food and Agricultural Materials: Basics and Heat and Mass Transfer Modeling. Food Engineering Reviews, 4(2), 89-106. doi:10.1007/s12393-012-9048-xOey, I., Lille, M., Van Loey, A., & Hendrickx, M. (2008). Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review. Trends in Food Science & Technology, 19(6), 320-328. doi:10.1016/j.tifs.2008.04.001Chen, D., Xi, H., Guo, X., Qin, Z., Pang, X., Hu, X., … Wu, J. (2013). Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time. Innovative Food Science & Emerging Technologies, 19, 85-94. doi:10.1016/j.ifset.2013.03.003Ade-Omowaye, B. I. O., Angersbach, A., Taiwo, K. A., & Knorr, D. (2001). Use of pulsed electric field pre-treatment to improve dehydration characteristics of plant based foods. Trends in Food Science & Technology, 12(8), 285-295. doi:10.1016/s0924-2244(01)00095-4Chemat, F., Zill-e-Huma, & Khan, M. K. (2011). Applications of ultrasound in food technology: Processing, preservation and extraction. Ultrasonics Sonochemistry, 18(4), 813-835. doi:10.1016/j.ultsonch.2010.11.023Fernandes, F. A. N., & Rodrigues, S. (2007). Ultrasound as pre-treatment for drying of fruits: Dehydration of banana. Journal of Food Engineering, 82(2), 261-267. doi:10.1016/j.jfoodeng.2007.02.032Cárcel, J. A., García-Pérez, J. V., Benedito, J., & Mulet, A. (2012). Food process innovation through new technologies: Use of ultrasound. Journal of Food Engineering, 110(2), 200-207. doi:10.1016/j.jfoodeng.2011.05.038Fernandes, F. A. N., Linhares, F. E., & Rodrigues, S. (2008). Ultrasound as pre-treatment for drying of pineapple. Ultrasonics Sonochemistry, 15(6), 1049-1054. doi:10.1016/j.ultsonch.2008.03.009García-Pérez, J. V., Cárcel, J. A., Benedito, J., & Mulet, A. (2007). Power Ultrasound Mass Transfer Enhancement in Food Drying. Food and Bioproducts Processing, 85(3), 247-254. doi:10.1205/fbp07010Mason, T. J., Riera, E., Vercet, A., & Lopez-Buesa, P. (2005). Application of Ultrasound. Emerging Technologies for Food Processing, 323-351. doi:10.1016/b978-012676757-5/50015-3Soria, A. C., & Villamiel, M. (2010). Effect of ultrasound on the technological properties and bioactivity of food: a review. Trends in Food Science & Technology, 21(7), 323-331. doi:10.1016/j.tifs.2010.04.003Pingret, D., Fabiano-Tixier, A.-S., & Chemat, F. (2013). Degradation during application of ultrasound in food processing: A review. Food Control, 31(2), 593-606. doi:10.1016/j.foodcont.2012.11.039Kek, S. P., Chin, N. L., & Yusof, Y. A. (2013). Direct and indirect power ultrasound assisted pre-osmotic treatments in convective drying of guava slices. Food and Bioproducts Processing, 91(4), 495-506. doi:10.1016/j.fbp.2013.05.003Ricce, C., Rojas, M. L., Miano, A. C., Siche, R., & Augusto, P. E. D. (2016). Ultrasound pre-treatment enhances the carrot drying and rehydration. Food Research International, 89, 701-708. doi:10.1016/j.foodres.2016.09.030Gamboa-Santos, J., Montilla, A., Soria, A. C., & Villamiel, M. (2012). Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots. European Food Research and Technology, 234(6), 1071-1079. doi:10.1007/s00217-012-1726-7Romero J., C. A., & Yépez V., B. D. (2015). Ultrasound as pretreatment to convective drying of Andean blackberry (Rubus glaucus Benth). Ultrasonics Sonochemistry, 22, 205-210. doi:10.1016/j.ultsonch.2014.06.011Santacatalina, J. V., Contreras, M., Simal, S., Cárcel, J. A., & Garcia-Perez, J. V. (2016). Impact of applied ultrasonic power on the low temperature drying of apple. Ultrasonics Sonochemistry, 28, 100-109. doi:10.1016/j.ultsonch.2015.06.027Rodríguez, Ó., Llabrés, P. J., Simal, S., Femenia, A., & Rosselló, C. (2014). Intensification of Predrying Treatments by Means of Ultrasonic Assistance: Effects on Water Mobility, PPO Activity, Microstructure, and Drying Kinetics of Apple. Food and Bioprocess Technology, 8(3), 503-515. doi:10.1007/s11947-014-1424-5Jambrak, A. R., Mason, T. J., Paniwnyk, L., & Lelas, V. (2007). Accelerated drying of button mushrooms, Brussels sprouts and cauliflower by applying power ultrasound and its rehydration properties. Journal of Food Engineering, 81(1), 88-97. doi:10.1016/j.jfoodeng.2006.10.009Fernandes, F. A. N., Gallão, M. I., & Rodrigues, S. (2008). Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydration. LWT - Food Science and Technology, 41(4), 604-610. doi:10.1016/j.lwt.2007.05.007Beck, S. M., Sabarez, H., Gaukel, V., & Knoerzer, K. (2014). Enhancement of convective drying by application of airborne ultrasound – A response surface approach. Ultrasonics Sonochemistry, 21(6), 2144-2150. doi:10.1016/j.ultsonch.2014.02.013Yao, Y. (2016). Enhancement of mass transfer by ultrasound: Application to adsorbent regeneration and food drying/dehydration. Ultrasonics Sonochemistry, 31, 512-531. doi:10.1016/j.ultsonch.2016.01.039Oladejo, A. O., & Ma, H. (2016). Optimisation of ultrasound-assisted osmotic dehydration of sweet potato (Ipomea batatas) using response surface methodology. Journal of the Science of Food and Agriculture, 96(11), 3688-3693. doi:10.1002/jsfa.7552Fernandes, F. A. N., & Rodrigues, S. (2017). Osmotic Dehydration and Blanching. Ultrasound in Food Processing, 311-328. doi:10.1002/9781118964156.ch11Azoubel, P. M., Baima, M. do A. M., Amorim, M. da R., & Oliveira, S. S. B. (2010). Effect of ultrasound on banana cv Pacovan drying kinetics. Journal of Food Engineering, 97(2), 194-198. doi:10.1016/j.jfoodeng.2009.10.009Rodríguez, Ó., Gomes, W., Rodrigues, S., & Fernandes, F. A. N. (2017). Effect of acoustically assisted treatments on vitamins, antioxidant activity, organic acids and drying kinetics of pineapple. Ultrasonics Sonochemistry, 35, 92-102. doi:10.1016/j.ultsonch.2016.09.006Fijalkowska, A., Nowacka, M., Wiktor, A., Sledz, M., & Witrowa-Rajchert, D. (2015). Ultrasound as a Pretreatment Method to Improve Drying Kinetics and Sensory Properties of Dried Apple. Journal of Food Process Engineering, 39(3), 256-265. doi:10.1111/jfpe.12217Nowacka, M., Wiktor, A., Śledź, M., Jurek, N., & Witrowa-Rajchert, D. (2012). Drying of ultrasound pretreated apple and its selected physical properties. Journal of Food Engineering, 113(3), 427-433. doi:10.1016/j.jfoodeng.2012.06.013Stojanovic, J., & Silva, J. L. (2007). Influence of osmotic concentration, continuous high frequency ultrasound and dehydration on antioxidants, colour and chemical properties of rabbiteye blueberries. Food Chemistry, 101(3), 898-906. doi:10.1016/j.foodchem.2006.02.044Siucińska, K., Mieszczakowska-Frąc, M., Połubok, A., & Konopacka, D. (2016). Effects of Ultrasound Assistance on Dehydration Processes and Bioactive Component Retention of Osmo-Dried Sour Cherries. Journal of Food Science, 81(7), C1654-C1661. doi:10.1111/1750-3841.13368Oliveira, F. I. P., Gallão, M. I., Rodrigues, S., & Fernandes, F. A. N. (2010). Dehydration of Malay Apple (Syzygium malaccense L.) Using Ultrasound as Pre-treatment. Food and Bioprocess Technology, 4(4), 610-615. doi:10.1007/s11947-010-0351-3Çakmak, R. Ş., Tekeoğlu, O., Bozkır, H., Ergün, A. R., & Baysal, T. (2016). Effects of electrical and sonication pretreatments on the drying rate and quality of mushrooms. LWT - Food Science and Technology, 69, 197-202. doi:10.1016/j.lwt.2016.01.032Azoubel, P. M., da Rocha Amorim, M., Oliveira, S. S. B., Maciel, M. I. S., & Rodrigues, J. D. (2015). Improvement of Water Transport and Carotenoid Retention During Drying of Papaya by Applying Ultrasonic Osmotic Pretreatment. Food Engineering Reviews, 7(2), 185-192. doi:10.1007/s12393-015-9120-4Mothibe, K. J., Zhang, M., Mujumdar, A. S., Wang, Y. C., & Cheng, X. (2014). Effects of Ultrasound and Microwave Pretreatments of Apple Before Spouted Bed Drying on Rate of Dehydration and Physical Properties. Drying Technology, 32(15), 1848-1856. doi:10.1080/07373937.2014.952381Rawson, A., Tiwari, B. K., Tuohy, M. G., O’Donnell, C. P., & Brunton, N. (2011). Effect of ultrasound and blanching pretreatments on polyacetylene and carotenoid content of hot air and freeze dried carrot discs. Ultrasonics Sonochemistry, 18(5), 1172-1179. doi:10.1016/j.ultsonch.2011.03.009Tao, Y., Wang, P., Wang, Y., Kadam, S. U., Han, Y., Wang, J., & Zhou, J. (2016). Power ultrasound as a pretreatment to convective drying of mulberry ( Morus alba L.) leaves: Impact on drying kinetics and selected quality properties. Ultrasonics Sonochemistry, 31, 310-318. doi:10.1016/j.ultsonch.2016.01.012Sledz, M., Wiktor, A., Rybak, K., Nowacka, M., & Witrowa-Rajchert, D. (2016). The impact of ultrasound and steam blanching pre-treatments on the drying kinetics, energy consumption and selected properties of parsley leaves. Applied Acoustics, 103, 148-156. doi:10.1016/j.apacoust.2015.05.006Dias da Silva, G., Barros, Z. M. P., de Medeiros, R. A. B., de Carvalho, C. B. O., Rupert Brandão, S. C., & Azoubel, P. M. (2016). Pretreatments for melon drying implementing ultrasound and vacuum. LWT, 74, 114-119. doi:10.1016/j.lwt.2016.07.039Cárcel, J. A., Benedito, J., Rosselló, C., & Mulet, A. (2007). Influence of ultrasound intensity on mass transfer in apple immersed in a sucrose solution. Journal of Food Engineering, 78(2), 472-479. doi:10.1016/j.jfoodeng.2005.10.018Garcia-Noguera, J., Oliveira, F. I. P., Gallão, M. I., Weller, C. L., Rodrigues, S., & Fernandes, F. A. N. (2010). Ultrasound-Assisted Osmotic Dehydration of Strawberries: Effect of Pretreatment Time and Ultrasonic Frequency. Drying Technology, 28(2), 294-303. doi:10.1080/07373930903530402Kowalski, S. J., Szadzińska, J., & Pawłowski, A. (2015). Ultrasonic-Assisted Osmotic Dehydration of Carrot Followed by Convective Drying with Continuous and Intermittent Heating. Drying Technology, 33(13), 1570-1580. doi:10.1080/07373937.2015.1012265Fernandes, F. A. N., Gallão, M. I., & Rodrigues, S. (2009). Effect of osmosis and ultrasound on pineapple cell tissue structure during dehydration. Journal of Food Engineering, 90(2), 186-190. doi:10.1016/j.jfoodeng.2008.06.021Cárcel, J. A., García-Pérez, J. V., Riera, E., Rosselló, C., & Mulet, A. (2017). Ultrasonically Assisted Drying. Ultrasound in Food Processing, 371-391. doi:10.1002/9781118964156.ch14Gamboa-Santos, J., Montilla, A., Cárcel, J. A., Villamiel, M., & Garcia-Perez, J. V. (2014). Air-borne ultrasound application in the convective drying of strawberry. Journal of Food Engineering, 128, 132-139. doi:10.1016/j.jfoodeng.2013.12.021Kowalski, S. J., & Pawłowski, A. (2015). Intensification of apple drying due to ultrasound enhancement. Journal of Food Engineering, 156, 1-9. doi:10.1016/j.jfoodeng.2015.01.023Sabarez, H. T., Gallego-Juarez, J. A., & Riera, E. (2012). Ultrasonic-Assisted Convective Drying of Apple Slices. Drying Technology, 30(9), 989-997. doi:10.1080/07373937.2012.677083Cárcel, J. A., Garcia-Perez, J. V., Riera, E., & Mulet, A. (2011). Improvement of Convective Drying of Carrot by Applying Power Ultrasound—Influence of Mass Load Density. Drying Technology, 29(2), 174-182. doi:10.1080/07373937.2010.483032Gallego-Juarez, J. A. (2010). High-power ultrasonic processing: Recent developments and prospective advances. Physics Procedia, 3(1), 35-47. doi:10.1016/j.phpro.2010.01.006Gallego-Juárez, J. A., Riera, E., de la Fuente Blanco, S., Rodríguez-Corral, G., Acosta-Aparicio, V. M., & Blanco, A. (2007). Application of High-Power Ultrasound for Dehydration of Vegetables: Processes and Devices. Drying Technology, 25(11), 1893-1901. doi:10.1080/07373930701677371Frias, J., Peñas, E., Ullate, M., & Vidal-Valverde, C. (2010). Influence of Drying by Convective Air Dryer or Power Ultrasound on the Vitamin C and β-Carotene Content of Carrots. Journal of Agricultural and Food Chemistry, 58(19), 10539-10544. doi:10.1021/jf102797yKowalski, S. J., Pawłowski, A., Szadzińska, J., Łechtańska, J., & Stasiak, M. (2016). High power airborne ultrasound assist in combined drying of raspberries. Innovative Food Science & Emerging Technologies, 34, 225-233. doi:10.1016/j.ifset.2016.02.006Schössler, K., Thomas, T., & Knorr, D. (2012). Modification of cell structure and mass transfer in potato tissue by contact ultrasound. Food Research International, 49(1), 425-431. doi:10.1016/j.foodres.2012.07.027Schössler, K., Jäger, H., & Knorr, D. (2012). Effect of continuous and intermittent ultrasound on drying time and effective diffusivity during convective drying of apple and red bell pepper. Journal of Food Engineering, 108(1), 103-110. doi:10.1016/j.jfoodeng.2011.07.018Schössler, K., Jäger, H., & Knorr, D. (2012). Novel contact ultrasound system for the accelerated freeze-drying of vegetables. Innovative Food Science & Emerging Technologies, 16, 113-120. doi:10.1016/j.ifset.2012.05.010García-Pérez JV Carcel JA Mulet A Riera E Gallego-Juarez JA Ultrasonic drying for food preservation Power Ultrasonics Woodhead Publishing Oxford 875 910 2015Garcia-Perez, J. V., Carcel, J. A., Riera, E., Rosselló, C., & Mulet, A. (2012). Intensification of Low-Temperature Drying by Using Ultrasound. Drying Technology, 30(11-12), 1199-1208. doi:10.1080/07373937.2012.675533Rodríguez, Ó., Santacatalina, J. 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ART in Europe, 2016 : results generated from European registries by ESHRE

STUDY QUESTION: What are the reported data on cycles in ART, IUI and fertility preservation (FP) interventions in 2016 as compared to previous years, as well as the main trends over the years? SUMMARY ANSWER: The 20th ESHRE report on ART and IUI shows a progressive increase in reported treatment cycle numbers in Europe, with a decrease in the number of transfers with more than one embryo causing a reduction of multiple delivery rates (DR), as well as higher pregnancy rates and DR after frozen embryo replacement (FER) compared to fresh IVF and ICSI cycles, while the outcomes for IUI cycles remained stable. WHAT IS KNOWN ALREADY: Since 1997, ART aggregated data generated by national registries, clinics or professional societies have been collected, analysed by the European IVF-monitoring Consortium (EIM) and reported in 19 manuscripts published in Human Reproduction and Human Reproduction Open. STUDY DESIGN, SIZE, DURATION: Yearly collection of European medically assisted reproduction (MAR) data by EIM for ESHRE. The data on treatments performed between 1 January and 31 December 2016 in 40 European countries were provided by either National Registries or registries based on personal initiatives of medical associations and scientific organizations. PARTICIPANTS/MATERIALS, SETTING, METHODS: In all, 1347 clinics offering ART services in 40 countries reported a total of 918 159 treatment cycles, involving 156 002 with IVF, 407 222 with ICSI, 248 407 with FER, 27 069 with preimplantation genetic testing, 73 927 with egg donation (ED), 654 with IVM of oocytes and 4878 cycles with frozen oocyte replacement (FOR). European data on IUI using husband/partner’s semen (IUI-H) and donor semen (IUI-D) were reported from 1197 institutions offering IUI in 29 and 24 countries, respectively. A total of 162 948 treatments with IUI-H and 50 467 treatments with IUI-D were included. A total of 13 689 FP interventions from 11 countries including oocyte, ovarian tissue, semen and testicular tissue banking in pre-and postpubertal patients were reported. MAIN RESULTS AND THE ROLE OF CHANCE: In 20 countries (18 in 2015) with a total population of approximately 325 million inhabitants, in which all ART clinics reported to the registry, a total of 461 401 treatment cycles were performed, corresponding to a mean of 1410 cycles per million inhabitants (range 82–3088 per million inhabitants). In the 40 reporting countries, after IVF the clinical pregnancy rates (PR) per aspiration and per transfer in 2016 were similar to those observed in 2015 (28.0% and 34.8% vs 28.5% and 34.6%, respectively). After ICSI, the corresponding rates were also similar to those achieved in 2015 (25% and 33.2% vs 26.2% and 33.2%). After FER with own embryos, the PR per thawing is still on the rise, from 29.2% in 2015 to 30.9% in 2016. After ED, the PR per fresh embryo transfer was 49.4% (49.6% in 2015) and per FOR 43.6% (43.4% in 2015). In IVF and ICSI together, the trend towards the transfer of fewer embryos continues with the transfer of 1, 2, 3 and 4 embryos in 41.5%, 51.9%, 6.2% and 0.4% of all treatments, respectively (corresponding to 37.7%, 53.9%, 7.9% and 0.5% in 2015). This resulted in a proportion of singleton, twin and triplet DRs of 84.8%, 14.9% and 0.3%, respectively (compared to 83.1%, 16.5% and 0.4%, respectively in 2015). Treatments with FER in 2016 resulted in twin and triplet DR of 11.9% and 0.2%, respectively (vs 12.3% and 0.3% in 2015). After IUI, the DRs remained similar at 8.9% after IUI-H (7.8% in 2015) and at 12.4% after IUI-D (12.0% in 2015). Twin and triplet DRs after IUI-H were 8.8% and 0.3%, respectively (in 2015: 8.9% and 0.5%) and 7.7% and 0.4% after IUI-D (in 2015: 7.3% and 0.6%). The majority of FP interventions included the cryopreservation of ejaculated sperm (n¼7877 from 11 countries) and of oocytes (n¼4907 from eight countries). LIMITATIONS, REASONS FOR CAUTION: As the methods of data collection and levels of completeness of reported data vary among European countries, the results should be interpreted with caution. A number of countries failed to provide adequate data about the number of initiated cycles and deliveries. WIDER IMPLICATIONS OF THE FINDINGS: The 20th ESHRE report on ART and IUI shows a continuous increase of reported treatment numbers and MAR-derived livebirths in Europe. Being already the largest data collection on MAR in Europe, continuous efforts to stimulate data collection and reporting strive for future quality control of the data, transparency and vigilance in the field of reproductive medicine.The study has no external funding and all costs were covered by ESHRE.peer-reviewe

Optimización del proceso de secado en base a criterios de calidad. Aplicación al diseño de un alimento cárnico enriquecido en fibra alimentaria

En el diseño de embutidos crudos curados enriquecidos en fibra alimentaria, es esencial la obtención de ingredientes funcionales de elevada calidad, que puedan ser incorporados en la formulación del embutido generando las menores modificaciones de las características físico-químicas y sensoriales del alimento. El principal objetivo de este trabajo consistió en optimizar la formulación de un embutido crudo curado enriquecido en un concentrado de fibra alimentaria de zanahoria. La formulación óptima debe proporcionar el contenido máximo de fibra alimentaria y producir los mínimos cambios de calidad respecto al producto tradicional. Se ha propuesto una metodología para optimizar ambos, la obtención de un concentrado de fibra alimentaria de alta calidad y también la formulación de un embutido crudo curado (sobrasada) enriquecido en fibra alimentaria. En primer lugar, se ha desarrollado un procedimiento que consiste en la modelización, simulación y optimización del proceso de secado convectivo de zanahoria. El procedimiento de optimización no solo se refiere a la transferencia de materia, sino también se incluyen los criterios relacionados con los atributos de calidad del producto final. Una vez obtenido el ingrediente funcional de calidad, fue incorporado en la formulación de la sobrasada. La cantidad óptima de concentrado de fibra alimentaria de zanahoria necesaria para obtener un embutido enriquecido de calidad se estimó mediante el análisis de los efectos de la adición de fibra alimentaria de zanahoria en el proceso de maduración-secado de sobrasada.To design dry fermented sausages enriched in dietary fibre, it is essential to obtain high quality functional ingredients, which can be incorporated into sausage formulation with minor modifications of the physico-chemical and sensory properties of food. The main objective of this study was to optimize the formulation of a dry fermented sausage enriched with a dietary fibre concentrate from carrot. The optimal formulation should provide maximum dietary fibre content and produce minimal quality changes from the traditional product. A methodology has been proposed to optimize both the acquisition of a high quality fibre concentrate and also for the formulation of a dry fermented sausage (sobrassada) enriched in dietary fibre. First, a procedure comprised of mathematical modelling, simulation and optimization of the convective carrot drying process was developed. The optimization procedure was not only concerned with mass transfer but also included criteria related to quality attributes of the final product. Once the high quality functional ingredient was obtained, it was incorporated into the sobrassada formulation. The optimal amount of carrot dietary fibre concentrate necessary to obtain a high quality enriched sausage was estimated by analysing the effects of carrot dietary fibre addition to the ripening-drying process of sobrassada.En el disseny d'embotits crus curats enriquits en fibra alimentària, és essencial l'obtenció d'ingredients funcionals d'elevada qualitat que puguin ser incorporats en la formulació de l'embotit generant les menors modificacions de les característiques fisicoquímiques i sensorials de l'aliment. El principal objectiu d'aquest treball va consistir a optimitzar la formulació d'un embotit cru curat enriquit en un concentrat de fibra alimentària de pastanaga. La formulació òptima ha de proporcionar el contingut màxim de fibra alimentària i produir la menor quantitat possible de canvis qualitatius respecte al producte tradicional. S'ha proposat una metodologia per optimitzar ambdós aspectes esmentats, l'obtenció d'un concentrat de fibra alimentària d'alta qualitat i també la formulació d'un embotit cru curat (sobrassada) enriquit en fibra alimentària. En primer lloc, s'ha desenvolupat un procediment que consisteix en la modelització, simulació i optimització del procés d'assecatge convectiu de pastanaga. El procediment d'optimització no només fa referència a la transferència de matèria, sinó que també inclou els criteris relacionats amb els atributs de qualitat del producte final. Una vegada obtingut l'ingredient funcional de qualitat, va ser incorporat en la formulació de la sobrassada. La quantitat òptima de concentrat de fibra alimentària de pastanaga necessària per obtenir un embotit enriquit de qualitat es va estimar mitjançant l'anàlisi dels efectes de l'addició de fibra alimentària de pastanaga en el procés de maduració/assecat de sobrassada

Influence of Ulluco Starch Concentration on the Physicochemical Properties of Starch–Chitosan Biocomposite Films

This work aimed to prepare ulluco starch (US)/chitosan (Ch) edible films and evaluate the effect of the concentration of US on their physicochemical properties. The use of edible films is a means of adding value to the ulluco crop and evaluating the viability of using new sources to produce packaging materials. Different samples were prepared at different US concentrations (2%, 3%, 4%, and 5% w/v) and a fixed chitosan concentration (1.5% w/v); then, samples were analyzed, considering their physical, mechanical, and thermal properties. The US/Ch edible films showed an increase in solubility from 17.5% to 21.7%, swelling power (SP) from 38.9% to 267%, tensile strength (TS) from 3.69 MPa to 10.7 MPa, Young modulus (YM) from 18.0 Pa to 652 Pa, and thermal stability as the US concentration increased. However, samples with low US concentrations showed higher elongation at break (EB) (36.6%) and better barrier properties (WVP) (5.61 × 10−11 g/m s Pa). The films evaluated in this work presented good physical, mechanical, and barrier properties, revealing their potential as packaging material ensuring food security, and demonstrating the technological potential of US