117 research outputs found
Effect of ethanol, sulfur dioxide and glucose on the growth of wine spoilage teasts using response surface methodology
Research ArticleResponse surface methodology (RSM) was used to study the effect of three factors, sulfur
dioxide, ethanol and glucose, on the growth of wine spoilage yeast species, Zygosaccharomyces
bailii, Schizosaccharomyces pombe, Saccharomycodes ludwigii and Saccharomyces
cerevisiae. Seventeen central composite rotatable design (CCRD) trials were designed
for each test yeast using realistic concentrations of the factors (variables) in premium red
wine. Polynomial regression equations were fitted to experimental data points, and the
growth inhibitory conditions of these three variables were determined. The overall results
showed Sa. ludwigii as the most resistant species growing under high ethanol/free sulfur dioxide
concentrations, i.e., 15% (v/v)/20 mg L-1, 14% (v/v)/32 mg L-1 and 12.5% (v/v)/40 mg
L-1, whereas other yeasts did not survive under the same levels of ethanol/free sulfur dioxide
concentrations. The inhibitory effect of ethanol was primarily observed during longer incubation
periods, compared with sulfur dioxide, which showed an immediate effect. In some
CCRD trials, Sa. ludwigii and S. cerevisiae showed growth recovery after a short death period
under the exposure of 20–32 mg L-1 sulfur dioxide in the presence of 11% (v/v) or more
ethanol. However, Sc. pombe and Z. bailii did not show such growth recovery under similar
conditions. Up to 10 g L-1 of glucose did not prevent cell death under the sulfur dioxide or
ethanol stress. This observation demonstrates that the sugar levels commonly used in wine
to sweeten the mouthfeel do not increase wine susceptibility to spoilage yeasts, contrary to
the anecdotal evidenceinfo:eu-repo/semantics/publishedVersio
Influence of enzymes and technology on virgin olive oil composition
This work aims at presenting the state-of-the-art about the influence of the activity of olive endogenous
enzymes, as well as of the application of adjuvants in olive oil technology, discussing their influence on
the composition of virgin olive oil, especially in phenols and volatile compoundsinfo:eu-repo/semantics/publishedVersio
Patrón de reconocimiento de bellotas procedentes de diferentes especies Quercus basado en el contenido de aceite y en el perfil de ácidos grasos
The aim of this study was (i) to characterize different species of Quercus genus and (ii) to discriminate among them on the basis of the content and fatty acid composition of the oil in their fruits and/or their morphological aspects via pattern recognition techniques (Principal Component Analysis, PCA, Cluster Analysis, CA, and Discriminant Analysis, DA). Quercus rotundifolia Lam., Quercus suber L. and Quercus pyrenaica Willd., grown in the same stand in the centre of Portugal, were investigated. When oil content and respective fatty acid composition were used to characterize samples, well-separated groups corresponding to each of the species were observed by PCA and confirmed by CA and DA. The ‘‘width’’ and ‘‘length’’ of acorns exhibited a low discriminant power. Acorns from Q. rotundifolia showed the highest average oil content followed by Q. suber and Q. pyrenaica acorns (9.1, 5.2 and 3.8%, respectively). Fatty acid profiles of Q. rotundifolia and Q. suber oils are similar to olive oil while the oil from Q. pyrenaica acorns is more unsaturated.El objetivo de este estudio fué (i) la caracterización de diferentes especies del género Quercus y (ii) la clasificación de las mismas en base al contenido y composición de ácidos grasos del aceite de sus frutos y/o en sus caracteres morfológicos, via técnicas de patrón de reconocimiento (Análisis de Componentes Principales, ACP, Análisis de Cluster, AC, y Análisis Discriminante, AD). Se han estudiado Quercus rotundifolia Lam., Quercus suber L. y Quercus pyrenaica Willd., pertenecientes a la misma zona del centro de Portugal. Al emplear el contenido de aceite y sus respectivas composiciones de ácidos grasos para caracterizar a las muestras, el ACP reveló grupos bien separados correspondientes a cada especie, los cuales, a su vez, se confirmarón con el AC y el AD. El ‘‘ancho’’ y ‘‘longitud’’ de las bellotas exhibieron un poder discriminante bajo. Las bellotas de Q. rotundifolia mostraron el contenido más elevado de aceite, seguidas de las de Q. suber y Q. pyrenaica (9.1, 5.2 y 3.8%, respectivamente). Los perfiles de ácidos grasos de los aceites de Q. rotundifolia y Q. suber son similares al del aceite de oliva, mientras que el aceite de las bellotas de Q.pyrenaica es más insaturado
Optimization of Autohydrolysis of Olive Pomaces to Obtain Bioactive Oligosaccharides: The Effect of Cultivar and Fruit Ripening
The valorisation of agro-industrial residues presents a challenge in obtaining economically
sustainable and environmentally friendly industrial processes. Olive pomace is a by-product generated
in large quantities, from olive oil extraction. This residue mostly consists of lignocellulosic
materials. The aim of this study was to evaluate the potential use of extracted olive pomaces (EOP)
obtained from olives with different ripening indexes (RI) and from different cultivars (Cobrançosa;
RI = 2.5; 3.3 and 4.7; and Galega Vulgar; RI = 1.8; 2.9 and 4.8), to produce bioactive oligosaccharides
from hemicelluloses by autohydrolysis. The hydrothermal treatment conditions were optimized
by Response Surface Methodology, following a central composite rotatable design (CCRD), as a
function of temperature (T: 142–198 C) and time (t: 48–132 min), corresponding to severity factor
(SF) values from 3.2 to 4.9. For all pomace samples, soluble sugar production was described by
concave surfaces as a function of temperature and time. Autohydrolysis with SF equal or higher than
4.0 produced higher sugar yields, with maximum values around 180 g glucose equivalent/kg EOP for
SF of 4.7 (190 C/120 min) or 4.9 (198 C/90 min). These values were similar for both cultivars and
were not dependent on the ripening stage of the olives. Maximum oligosaccharide (OS) yields of 98%
were obtained by autohydrolysis with SF of 4.0. The increase in SF to 4.9 resulted in a decrease in OS
yield to 86–92%, due to the release of monomeric sugars. The monosaccharides were mostly xylose
(55.8–67.7% in Galega; 50.4–69.0% in Cobrançosa liquid phases), and glucose, galactose, arabinose
and rhamnose, in smaller quantities. Therefore, the production of bioactive xylo-oligosaccharides
(XOS) from olive pomaces mainly depends on the hydrothermal conditions usedinfo:eu-repo/semantics/publishedVersio
Chemical composition of cuticular waxes and pigments and morphology of leaves of Quercus suber trees of different provenance
The chemical composition of cuticular waxes and pigments and the morphological features
of cork oak (Quercus suber) leaves were determined for six samples with seeds of di erent geographical
origins covering the natural distribution of the species. The leaves of all samples exhibited a hard
texture and oval shape with a dark green colour on the hairless adaxial surface, while the abaxial
surface was lighter, with numerous stomata and densely covered with trichomes in the form of
stellate multicellular hairs. The results suggest an adaptive role of leaf features among samples of
di erent provenance and the potential role of such variability in dealing with varying temperatures
and rainfall regimes through local adaptation and phenotypic plasticity, as was seen in the trial site,
since no significant di erences in leaf traits among the various specimens were found, for example,
specific leaf area 55.6–67.8 cm2/g, leaf size 4.6–6.8 cm2 and photosynthetic pigment (total chlorophyll,
31.8–40.4 ug/cm2). The leaves showed a substantial cuticular wax layer (154.3–235.1 ug/cm2)
composed predominantly of triterpenes and aliphatic compounds (61–72% and 17–23% of the
identified compounds, respectively) that contributed to forming a nearly impermeable membrane
that helps the plant cope with drought conditions. These characteristics are related to the species
and did not differ among trees of different seed origin. The major identified compound was lupeol,
indicating that cork oak leaves may be considered as a potential source of this bioactive compoundinfo:eu-repo/semantics/publishedVersio
Enrichment of sunflower oil with ultrasound-assisted extracted bioactive compounds from Crithmum maritimum L.
Crithmum maritimum L., or sea fennel, is an edible halophyte plant, rich in phenolic
compounds with antioxidant and antimicrobial activities, that naturally grows in Mediterranean coasts. This study aims to incorporate bioactive compounds extracted from lyophilized Crithmum maritimum to sunflower oil assisted by ultrasounds (UAE), to improve its biological value and oxidative stability. UAE conditions were optimized as a function of time (5–20 min) and lyophilized plant concentration (5–20% m/v). The experiments were dictated by a central composite rotatable matrix. Oxidation products were not influenced by UAE conditions. Acidity, chlorophyll, and carotenoid contents were affected by both factors, while total phenols, flavonoids, and antioxidant
activity (FRAP method) only increased with plant concentration. Response surfaces were fitted to these experimental results. Flavonoids were highly related with oil antioxidant activity. No sensory defects were detected in supplemented oil (12.5% m/v plant/5 min UAE). The oxidative stability of this oil was evaluated at 60 °C/12 days. Chlorophylls, phenols, radical scavenging (DPPH), and antioxidant activities decreased over time but were always higher than the values in nonsupplemented oil (8.6 and 7‐fold with FRAP and DPPH, respectively). C. maritimum presented high amounts of bioactive compounds with antioxidant activity, adequate for sunflower oil supplementation by UAE.info:eu-repo/semantics/publishedVersio
Enrichment of Sunflower Oil with Ultrasound-Assisted Extracted Bioactive Compounds from Crithmum maritimum L.
Crithmum maritimum L., or sea fennel, is an edible halophyte plant, rich in phenolic compounds
with antioxidant and antimicrobial activities, that naturally grows in Mediterranean coasts.
This study aims to incorporate bioactive compounds extracted from lyophilized Crithmum maritimum
to sunflower oil assisted by ultrasounds (UAE), to improve its biological value and oxidative stability.
UAE conditions were optimized as a function of time (5–20 min) and lyophilized plant concentration
(5–20% m/v). The experiments were dictated by a central composite rotatable matrix. Oxidation
products were not influenced by UAE conditions. Acidity, chlorophyll, and carotenoid contents were
affected by both factors, while total phenols, flavonoids, and antioxidant activity (FRAP method)
only increased with plant concentration. Response surfaces were fitted to these experimental results.
Flavonoids were highly related with oil antioxidant activity. No sensory defects were detected in
supplemented oil (12.5% m/v plant/5 min UAE). The oxidative stability of this oil was evaluated
at 60 C/12 days. Chlorophylls, phenols, radical scavenging (DPPH), and antioxidant activities
decreased over time but were always higher than the values in non-supplemented oil (8.6 and 7-fold
with FRAP and DPPH, respectively). C. maritimum presented high amounts of bioactive compounds
with antioxidant activity, adequate for sunflower oil supplementation by UAEinfo:eu-repo/semantics/publishedVersio
Operational stability of immobilised lipase/acyltransferase during interesterification of fat blends
The lipase/acyltransferase from Candida parapsilosis is an unusual enzyme that preferably catalyses alcoholysis
over hydrolysis in biphasic aqueous/organic media. The aim of this study was to evaluate the
operational stability of an immobilised form of this enzyme during the interesterification of fat blends
containing n-3 polyunsaturated fatty acids, in solvent-free media, at 60 7C, carried out continuously and
batchwise. When the interesterification was performed in a continuous fluidised-bed reactor, an operational
half-life of 9 h was estimated. The biocatalyst was also reused in consecutive 23-h batches, in a total
of four batches, either using fresh medium with no water addition or adding water to rehydrate the biocatalyst.
When no water and extra water was added to the reaction medium, the obtained half-lives were 10
and 18 h, respectively. Thus, the loss of activity may be explained by a progressive dehydration occurring
along the reaction rather than by product or substrate inhibition effects. The interesterification activity was
accompanied by changes in the acylglycerol profile. An increase in compounds of low equivalent carbon
number (ECN) and in triacylglycerols (TAG) of ECN 42 and 44 was observed. This increase was
accompanied by the consumption of TAG of ECN 46, 48 and 5
Olive oils from fruits infected with different anthracnose pathogens show sensory defects earlier than chemical degradation
Anthracnose is the most important disease of olives responsible for olive oil depreciation.
The aim of this study is to compare the negative effects of the most common olive anthracnose
pathogens in Portugal, Colletotrichum nymphaeae, C. godetiae, or C. acutatum, on oil extracted from
fruits of the most cultivated Portuguese olive cultivars, ‘Galega Vulgar’ and ‘Cobrançosa’. Healthy
fruits (ripening index 3.5) were inoculated, incubated, and sampled over 14 days post-inoculation
(d.p.i.) for symptom assessment and oil extraction. Virgin olive oil (VOO) was characterised by
quality criteria parameters (acidity, peroxide value, UV absorbances, organoleptic assessment, fatty
acid ethyl esters (FAEE)), total phenols (TPH), main fatty acids, and waxes compositions. Galega
Vulgar fruits were more susceptible to anthracnose than Cobrançosa fruits. Colletotrichum nymphaeae
was equally highly virulent for both cultivars, while C. godetiae was less virulent especially in
Cobrançosa. VOO acidity increased reached 5% in Galega oils and 2% in Cobrançosa oils from fruits
infected with C. nymphaeae or C. acutatum at 14 d.p.i. FAEE were higher than the legal limit for extra
VOO in Galega oils from fruits at 7 d.p.i. with C. nymphaeae or C. acutatum, or 11 d.p.i. with C. godetiae.
TPH decreased through the experiments with all the inoculated fungi. The musty sensory defect was
detected in Galega and Cobrançosa VOO from fruits inoculated with C. nymphaeae or C. acutatum
at 3 or 7 d.p.i. earlier than chemical degradation, respectively. The degradation levels of olive oils
depended on the Colletotrichum species and olive cultivarinfo:eu-repo/semantics/publishedVersio
Produção de Emulsionantes através da Glicerólise de Óleo de Bagaço de Azeitona Catalisada pela Lipase da Candida Rugosa Imobilizada em Espumas de Poliuretano
Os monoacilgliceróis (MAG) e diacilgliceróis
(DAG) são dos emulsionantes mais utilizados na indústria
alimentar e farmacêutica.
Neste trabalho pretendeu-se selecionar preparações
enzimáticas imobilizadas adequadas à biocatálise da
glicerólise do óleo de bagaço de azeitona refinado em nhexano para a produção de glicéridos parciais (MAG e DAG).
Para tal, testaram-se duas preparações enzimáticas da Candida
rugosa imobilizadas em espumas de poliuretano (Hypol) com
diferentes aquafilicidade (FHP X4300 e FHP 2002).
A modelação e otimização da glicerólise foram
efetuadas recorrendo à metodologia das superfícies de
resposta. Os ensaios foram realizados em função da razão
molar glicerol/triacilgliceróis e o valor da aw inicial.
Os valores mais elevados de MAG (32%, m/m) e
DAG (18%, m/m) foram obtidos quando a lipase se
encontrava imobilizada em espuma de poliuretano FHP
X4300
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