Effects of Cyclodextrin Type on Vitamin C, Antioxidant Activity, and Sensory Attributes of a Mandarin Juice Enriched with Pomegranate and Goji Berries

The effects of the addition of cyclodextrins (CDs), β-CD, or HP-β-CD (1%), on the protection of antioxidant compounds of mandarin juices enriched with pomegranate extract and goji berries juice, was studied. Juices were prepared and after their thermal treatment (98 ◦C, 30 s) they were stored at 4 ◦C during 75 d. Vitamin C content, CIE L∗a∗b∗ color, antioxidant capacity, retinol equivalents, and sensory properties were studied. Losses on vitamin C were higher (6%) for juices with β-CD than juices with HP-β-CD. Retinol equivalents degradation was lower (3.4%) in juices with HP-β-cyclodextrins than in those treated with β-CD. Lower losses were observed for the instrumental and sensory color intensity in juices with HP-β-CD addition. Finally, the antioxidant capacity was also higher in juices treated with HP-β-CD. Finally, the overall sensory quality of juices with HP-β-CD was the best one after 30 d of cold storage. Even though β-CD addition did not cause any improvement compared with control juice (without CD addition), the benefits of adding HP-β-CD to this particular juice were shown in almost all parameters under study.Ciencias de la Alimentació

Antioxidant Activity, Color, Carotenoids Composition, Minerals, Vitamin C and Sensory Quality of Organic and Conventional Mandarin Juice, cv. Orogrande

The effects of organic farming on antioxidant activity, CIE L*a*b* color, carotenoids composition, minerals contents, vitamin C and sensory quality of Orogrande mandarin juices were studied. Independent of the farming type, mandarin juices can be considered as good source of some important nutrients, such as potassium and antioxidant chemicals, for example, b-cryptoxanthin. Organic farming of mandarins resulted in juices with higher antioxidant activity, total carotenoids concentrations, minerals (Ca, K and Fe) contents, vitamin C content, more appealing and intense orange color and better sensory quality. For instance, organic Orogrande juice contained significantly (p<0.001) higher total carotenoids content (22.7±0.3 mg/L) than conventional juice (15.7±0.4 mg/L); a similar pattern was observed for the antioxidant activity, with values being 0.076±0.004 and 0.053±0.003mM Trolox m/L in organic and convectional juices, respectively. A trained panel stated that organic Orogrande juices had higher intensities of orange color, fresh mandarin and floral aromas than conventional juices.Ciencias de la Alimentació

Evaluation of Pulsed Light to Inactivate Brettanomyces bruxellensis in White Wine and Assessment of Its Effects on Color and Aromatic Profile

Brettanomyces bruxellensis is a wine spoilage yeast that could be inactivated by pulsed light (PL); however, this technology may induce changes in the quality of this alcoholic drink. The present research aimed to determine the potential of PL to inactivate B. bruxellensis inoculated in white wine and to assess the effect of this technology on the color and aromatic profile of the wine. For this, a cocktail of B. bruxellensis strains was inoculated into the wine and its inactivation by PL was determined and fitted to a microbial inactivation model. Along with this, the effect of PL on instrument-measured color, and the volatile compounds of the wine were evaluated by GC/MS and descriptive sensory analysis, respectively. B. bruxellensis was inactivated according to the Geeraerd model including the tail effect, with a maximum inactivation of 2.10 log reduction at 10.7 J/cm2; this fluence was selected for further studies. PL affected wine color but the total color difference was below the just noticeable difference at 10.7 J/cm2. The concentration of 13 out of 15 volatile compounds decreased due to the PL, which was noticeable by the panel. It is not clear if these compounds were photolyzed or volatilized in the open reactor during treatment. In conclusion, PL is able to inactivate B. bruxellensis in white wine but the treatment impairs the volatile profile. The use of a closed reactor under turbulent flow is recommended for disaggregating yeast clumps that may cause the tailing of the inactivation curve, and to avoid the possible escape of volatile compounds during treatment.Ciencias de la Alimentació

Bioactive fractions from cantabrian anchovy (Engraulis encrarischolus) viscera

The potential of cantabrian anchovy (Engraulis encrarischolus) viscera as a source of bioactive compounds is of interest for both, pharmaceutical and food industries. Cantabrian anchovy guts and heads were freeze-dried, extracted with methanol and subjected to fractionation by solvent partitioning using hexane, ethyl acetate, and butanol. Fractions were tested for antimutagenic, antioxidant, antifungal, and antibacterial activity using the Ames test; DPPH, ABTS, and FRAP assays; the radial grown inhibition assay; and the microbroth dilution method, respectively. Five fractions were obtained from the anchovy gut methanolic extract, in addition to the hexane- (HF), ethyl acetate- (EAF), and butanol-soluble (BF) fractions, an aqueous-soluble fraction (ALF) and precipitated crystals (ACF) in this were also obtained. HF and EAF resulted to be antimutagenic, HF and ALF showed antifungal activity, BF and ACF showed the highest antioxidant potential, and HF and BF were antibacterial against several strains. Anchovy gut, which to the present study had not been reported for any bioactivity, has antimutagenic, antifungal, antioxidant, and antibacterial compounds, which need to be isolated for full characterization and study.Authors wish to acknowledge CONACyT for the financial support granted to Burgos-Hernández, A., (234469) and Rosas‑Burgos, E.C., (234051) to carry out a sabbatical-research staying at the Universidad Miguel Hernández de Elche at Orihuela, Alicante, Spain

Acrylamide and 5-Hydroxymethylfurfural in Synthetic Sugar Cane Syrup: Mitigation by Additives

The ability of additives to reduce the formation of acrylamide in simulated sugar cane syrups was investigated. Organic acids, B vitamins, and inorganic salts were added individually and in combination to simulated thickened cane juice, and the mixtures were heated at 120 ◦C for 30 min. Calcium chloride (1%), citric acid (0.1%), and vitamin B3 (0.1%) were the most effective individual additives from each chemical family. The effects of CaCl2 (0–1%), citric acid (0–0.125%), and vitamin B3 (0–0.1125%), when added in combination, on the concentrations of acrylamide and hydroxymethylfurfural (HMF) were studied using a Box–Behnken design. Combinations of all three additives lowered the acrylamide production, but only the combination of citric acid and vitamin B3 had a significant synergistic effect. However, all these additives stimulated the production of HMF, and no significant interactive effect between pairs of additives on HMF production was observed. Calcium chloride stimulated the formation of HMF most strongly. These results indicate that certain combinations of these additives effectively reduce acrylamide formation, but they also lead to an increase in the formation of HMF in sugar syrup.This research was funded by (1) The Office of the Ministry of Higher Education, Science, Research and Innovation of the Government of Thailand, the Thailand Science Research and Innovation Project administered by the Kasetsart University Reinventing University Program 2021 (Grant Number RUP1/Con(1.3)-CASAF08); (2) Research and Researchers for Industries (RRI) of the Thailand Science Research and Innovation Office and the Mitr Phol Innovation & Research Center (Grant Number PHD60I0033); (3) LC-MS/MS equipment at UMH has been financed by Grant EQC2018-004170-P funded by MCIN/AEI/10.13039/501100011033 and by ERDF A way of making Europe and (4) the consumables at UMH have been financed by AICO/2021/326, Conselleria de Innovación, Universidades, Ciencia y Sociedad Digital, Generalitat Valenciana.info:eu-repo/semantics/publishedVersio

Effect of Aging Vessel (Clay-Tinaja versus Oak Barrel) on the Volatile Composition, Descriptive Sensory Profile, and Consumer Acceptance of Red Wine

Consumers look for unique wines, offering pleasant experiences. Wine producers need to open new markets and are targeting countries with fewer traditions in drinking red and complex wines, such as Poland, Russia and Germany. The use of less popular aging vessels (e.g., clay-tinajas) will help in creating unique wines. The aim of this study was to evaluate the effect of the aging vessel on the volatile and sensory profiles and consumer acceptance of red wine in Spain and Poland (model of potential new markets). Three wines were studied: (i) wine A, aged in a clay-tinaja with non-permeable coating); (ii) wine B, aged in clay-tinaja without coating; and (iii) wine C, aged in oak barrels (control). The key families in the volatile profiles were esters (wines B and C) and organic acids and terpenes (wine A). Wine A was described as sour and bitter, wine B had a distinctive mineral note, and wine C had a complex profile with typical wood notes. Finally, wines C and A were the preferred ones for Spanish and Polish consumers, respectively. Clay-tinaja wine A can be a good option to introduce clay-tinaja wines in Polish and similar markets because it is a unique product and fulfills the sensory demands/habits of Polish consumers

“HydroSOStainable” Concept: How Does Information Influence Consumer Expectations towards Roasted Almonds?

Water scarcity is one of the top five key global risks over the last years, and agriculture is the major and least efficient user of fresh water. In this scenario, the “hydroSOStainable” concept has been developed and registered to protect fruits and vegetables cultivated with a volume of water below the crop evapotranspiration. The purpose of this experimental study was to investigate how the information influence the consumer liking and preference of the roasting almonds labelled as “hydroSOStainable” and “conventional”, although belonged to the same sample. Thus, we explored 300 consumers (Seville, Spain (high levels of water stress) versus Donostia, Spain and Wroclaw, Poland (regions with no water stress)) preference and acceptance of roasted almonds using satis faction degree, CATA and willingness to pay questions. The present study demonstrated that both location and sociodemographic aspects influenced consumers perception and liking. Consumers living in areas with water restrictions were more susceptible to be influenced by the hydroSOStain able/conventional concept, while consumers from regions without water restrictions would need more information to choose a sustainable product. Both man and women, centennials and millennials scored higher the supposed hydroSOStainable almonds, while generation X was not really influenced by the information effect. Finally, 77% of consumers, regardless of location, were willing to pay a higher price for the almonds labelled “hydroSOStainable”. Consequently, these results provide valu able information for the government and food industry about consumer choice regarding sustainable products, depending on the location, knowledge, and sociodemographic aspects

Criteria for HydroSOS Quality Index. Application to Extra Virgin Olive Oil and Processed Table Olives

Water, especially in arid and semiarid regions, is increasingly a disputed commodity among different productive sectors; the pressure for a more sustainable use of water in agriculture will grow. The main strategy to cope with water scarcity is the use of improved, innovative, and precise deficit irrigation management practices which are able to minimize the impact on fruit yield and quality. The aim of this paper was to develop a certification index or hydroSOS quality index for extra virgin olive oil and processed table olives. The hydrosSOS fruits and vegetables are those cultivated under regulated deficit irrigation (RDI). Different indicators in three quality areas ((i) fatty acids, (ii) phenolic compounds, and (iii) sensory attributes) were identified as showing characteristic or typical responses under RDI conditions. Marks or scores were assigned to each one of these indicators to calculate the proposed index. It can be concluded that an extra virgin olive oil (EVOO) or processed table olives are hydroSOStainable foods, if they meet 2 conditions: (i) fulfill the conditions established in the hydroSOS “irrigation” index, and (ii) fulfill the requirements of the hydroSOS “quality” index. HydroSOS quality index will be specific to each crop and variety and will depend on functional and sensory factors

Scheduling Regulated Deficit Irrigation with Leaf Water Potential of Cherry Tomato in Greenhouse and its Effect on Fruit Quality

The tomato cultivated surface is one of the most important surfaces in the world. This crop needs a sufficient and continuous supply of water during vegetative growth. Therefore, production may be at risk in warm and water-scarce areas. Therefore, the implementation of irrigation alternatives such as regulated deficit irrigation (RDI) is of great importance to reduce the use of water and improve the production of the quality of tomatoes. The objective of this work was to evaluate the deficit irrigation scheduling using plant water status as a tool in deficit irrigation. Experimental design was a randomized design with four replications per treatment. Two irrigation treatments were applied: Control (125% of crop evapotranspiration (ETc)) and Regulated Deficit Irrigation (RDI). This latter treatment considered different threshold values of midday leaf water depending on crop phenological stage. No differences were observed in yield, with RDI treatment being more efficient in the use of irrigation water than the control. Besides, RDI tomatoes presented, in general, greater weight, size, Total soluble solids (TSS), sugars, antioxidant activity, lycopene, β-Carotene, and redder color with more intense tomatoes flavor. Finally, it might be said that RDI strategy helped to reduce 53% of irrigation water and to improve the nutritional, functional, and sensory quality of tomatoes

Sustainability of the Legal Endowments of Water in Almond Trees and a New Generation of High Quality Hydrosustainable Almonds

The great consumption of water and its scarcity in many areas of the world leads „irremediably” to accept that Spanish agriculture, like other Mediterranean agricultures, must adapt to the lack of this natural resource. Deficit irrigation (DI) strategies are routine practices used worldwide in order to increase net farm income by growing the crops effectiveness to use water. The importance of using this type of strategies is the fact that farmers have the opportunity not just to reduce the water consumption but also to obtain hydro sustainable products. Those are “theoretically” characterized by a high accumulation of secondary carbon metabolites in plant and a great accumulation of bioactive compounds in fruit, according to other studies already done in pistachio or table olives. As almond is the major nut crop in Mediterranean area different DI strategies are presented within this review together with their effect on the final product quality. Thus, the aim of the current review paper is to find all the necessary information about which DI strategies are the recommended to be applied in the almond crop in order to obtain high-quality fruits environmentally friendly. In addition, methods used to determine de quality and steps necessary to certify and protect this type of products are also presented