Extraction of phenolic compounds from organic dried apples: comparison between conventional, microwave- and ultrasound-assisted extraction methods

The aim of this study was to compare a conventional assay with microwave- (MAE) and ultrasound- (UAE) assisted extraction methods on the extraction of phenolic compounds from organic dried apples by evaluating the content in catechin, epicatechin, chlorogenic acid and quercitrin. Samples from two apple varieties (Golden Rush and Topaz) were analyzed. Methanol/water (70:30, v/v) was selected as the solvent mixture for the phenolic compounds extractions. The High Performance Liquid Chromatography coupled to diode array detection (HPLC-DAD) were used for the identification and quantification of the respective phenolic compounds. Qualitative analysis revealed similar phenolic profiles in both apple varieties. Whatever extraction method is used, in both apple varieties chlorogenic acid and epicatechin were present in higher contents compared to catechin and quercitrin with chlorogenic acid being the major contributor. It was found a better extraction of chlorogenic acid, catechin and quercitrin (only for Topaz apple) using conventional process in comparison with MAE and UAE. A higher content of quercitrin was obtained with MAE and UAE compared to conventional method. The content of phenolic compounds in Golden Rush apple was higher than in Topaz apple. Results from this study indicated that conventional extraction can be a more efficient process than MAE and UAE for the extraction of phenolic compounds from organic dried apples

SusOrgPlus – projet européen innovant dans le domaine des aliments biologiques: développement de technologies des traitements intelligentes, d'additifs et de colorants alimentaires naturels

In cadrul l'Atelier francophone sur "Les bonnes pratiques de la production agroalimentaire écologique: les macro- et micronutriments, la sécurité alimentaire, les comportements des consommateurs" a fost prezentat si promovat proiectul SusOrgPlus ca un proiect european inovativ in domeniul alimentatiei organice. In cadrul Expozitiei Internationale INDAGRA 2018, Centrul de cercetare pentru studiul calitaíi produselor agroalimentare - USAMV Bucuresti a organizat un atelier in limba franceza asociat proiectului SaIN finantat de catre AUF

Bioactive compounds and quality parameters in different organic apple varieties

The interest on organic plant-based foods is constantly growing due to their health benefits and ecological importance along with increasing demands of the consumers for quality foods produced sustainably. Organic apples were known to present high content in polyphenols, compounds which are recognized to have multiple biological activities [1]. The aim of this work is to evaluate the variations in quality parameters (firmness, total soluble solids and titratable acidity) and bioactive compounds (anthocyanins and vitamin C) of three organic apple varieties. Organic apple varieties (Gala, Golden and Red Prince) harvested at maturity from an organic farm in August and September 2018 were used for this study. Firmness, total soluble solids and titratable acidity were performed using instrumental analyses [2]. The total anthocyanin content was determined in acidified methanolic extracts by a spectrophotometric method whereas the vitamin C was monitored by HPLC. The firmness and titratable acidity were both significantly higher in Golden variety. The Red Prince variety showed higher total soluble solids and total anthocyanin content than Gala and Golden varieties, what recommends their use for processing immediately after harvesting or in the first few weeks, while the Golden variety can be stored under controlled conditions for further processing. The data also pointed that the Golden variety have high vitamin C content as well as higher firmness and titratable acidity values compared to the red apple varieties. From these results it can be concluded that quality parameters and bioactive compounds of organic apples are generally influenced by the variety

Changes in carotenoid content of organic tomato powders depending in drying parameters

There are known that the functionalities of powdered natural ingredients from food products are strongly dependent on the chemical composition. The pre-treatment and type of drying can cause changes in amounts of nutritional compounds (vitamins, carotenoids, polyphenols) of fruits and vegetables. Therefore, this study investigates the effects of different drying treatments (hot air at 40 and 70 °C) on the carotenoid content of powders obtained from juice and blanched fresh organic tomatoes

DRYING TREATMENT EFFECTS ON ANTHOCYANINS OF ORGANIC RASPBERRY (CV. HERITAGE) FRUIT

The aim of this study is to compare the effects of some drying processes (hot-air drying and freeze drying) on total anthocyanin content (TAC) for organic raspberry (cv. Heritage) fruits as measured by spectrophotometric method and UPLC technique. The total anthocyanin content was determined in powders obtained from fruits and juice of organic raspberry dried in a hot-air dehydrator at 70 ºC and a freeze dryer at –55 ºC for 45 h. Qualitative analysis revealed the similar anthocyanin profiles in all raspberry powders and showed a clear anthocyanin pattern with the presence of two major compounds. In both fruit and juice of organic raspberry, freeze drying produced a better extraction of the total anthocyanin content either by spectrophotometric method or UPLC and this could be attributed to the thermal degradation and/or oxidation of these compounds during hot-air drying. As matter of fact, the highest total anthocyanin contents were found in milled to juice organic raspberries compared to fresh dried fruits. The results presented in this work indicate that the most appropriate drying method in terms of the anthocyanin content is freeze drying. However, the detailed qualitative analysis of the raspberry powders should help understanding the effects of different drying treatments

Qualitative features of organic tomatoes

In recent years, the organic sector has put significant efforts in the development of clear definitions for gentle and quality oriented processing of plant based foodstuffs to supplement existing regulations. Concrete quality standards for different types of processing are under development in several CoreOrganic Plus projects. However, there is still a significant need for development of a Code of Practice. Quality of a product and sustainability of production depend on the cumulative impacts of each processing step in the food chain, as well as the quality of the raw material. With increasing demands by the consumers who expect high quality foods produced sustainably and preferably regionally (SusOrganic consumer survey), pressure on the producers is growing as this requires skilled and qualified agri-food practitioners, professionals and manufacturers to be able to deliver the best quality at affordable prices and the lowest environmental impact possible

Variation of bioactive compounds in organic Ocimum basilicum L. during freeze-drying processing

Abstract Common basil (Ocimum basilicum L.), one of the most important aromatic perennial herbs due to its essential oil composition, belongs to Lamiaceae (Labiatae) family. Basil is an economically important herb and it is considered one of the finest aromatic herbs, being widely used as flavor in food industry. Basil samples were characterized in terms of chlorophyll content, total polyphenols, antioxidant activity, and volatile oil content. The fresh harvested leaves and the processed powder from leaves were hydro-distilled for 3 h in a Clevenger-type apparatus. The volatile oil was measured and collected for further GC-MS analysis. As drying technology, freeze-drying was used until the samples reached a loss of 85% from the fresh weigh, with the final dry matter content of 95.86%. Variations for the main constituents of volatile oil: 1,8-cineole, linalool, methyl chavicol, eugenol, α-bergamotene, and α-epi-cadinol were observed after processing

Chemical and Biological Profiling of Fish and Seaweed Residues to Be Applied for Plant Fertilization

Brown algae and fish waste contain high-value compounds with potentially beneficial effects on plant growth. Several commercial fertilizer products are currently available, but the characteristics of the materials are usually not well-described. Fish and seaweed residues originating from the Norwegian coast are available, after industrial processing, which may be combined into complete fertilizers exerting additional effects on crop plants (biostimulants). In this study, raw samples of fish and seaweed residues were investigated using ecofriendly technologies (drying, leaching), targeting search and isolation of potential biostimulants, followed by physicochemical characterization (elemental analysis, UV–visible, FT-IR, ICP-MS, ICP-OES, electrical conductivity, pH, etc.). Organic solvent extractions were employed to determine the available mineral content, micro- and macro-nutrients, antioxidant compounds, and amino acid content by chemical hydrolysis. The in vitro biotoxicity profile (cell viability, morphology, migration) of the generated extracts was also perused, employing Gram-positive (Staphylococcus aureus) and Gram-negative bacteria (Escherichia coli) along with sensitive neuronal eukaryotic cell lines N2a58 and SH-SY5Y, to assess their time- and concentration-dependent efficacy as antimicrobials and agents counteracting oxidative stress. The analytical composition of all raw materials showed that they contain important nutrients (K, P, Ca, N) as well as organic compounds and amino acids (Gly, Asp, Glu, Leu, Phe) capable of acting as plant biostimulants. Concurrently, the inherently high conductivity values and salt content necessitated leaching processes, which result in Na+ and K+ decreasing by more than ~60% and justifying further their use in soil treatment formulations. The aforementioned results and assertions, combined with physical measurements (pH, electrical conductivity, etc.) on naturally occurring and dried samples as well as green solvent extracts, formulated a physicochemical profile reflecting well-defined inorganic–organic species that might function as biostimulants. The collective physicochemical and biological properties support the notion that appropriate mixtures of marine organism residues may be efficient fertilizers for crop plants and concurrently possess biostimulant characteristics

Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review

The food industry nowadays is facing new challenges in terms of sustainability and health implications of packaging and processing techniques. Due to their desire for new and natural products coupled with changes in lifestyle, consumers are looking for food products that have been less processed but possess longer shelf life and maintain nutritional and sensorial proprieties during storage. These requirements represent real challenges when dealing with highly perishable food products, such as fruits and vegetables. Thus, in recent years, edible coatings have been intensively developed and studied because of their capacity to improve the quality, shelf life, safety, and functionality of the treated products. Edible coatings can be applied through different techniques, like dipping, spraying, or coating, in order to control moisture transfer, gas exchange, or oxidative processes. Furthermore, some functional ingredients can be incorporated into an edible matrix and applied on the surface of foods, thus enhancing safety or even nutritional and sensory attributes. In the case of coated fruits and vegetables, their quality parameters, such as color, firmness, microbial load, decay ratio, weight loss, sensorial attributes, and nutritional parameters, which are very specific to the type of products and their storage conditions, should be carefully monitored. This review attempts to summarize recent studies of different edible coatings (polysaccharides, proteins, lipids, and composites) as carriers of functional ingredients (antimicrobials, texture enhancers, and nutraceuticals) applied on different minimally processed fruits and vegetables, highlighting the coating ingredients, the application methods and the effects on food shelf life and quality

Effects of Marine Residue-Derived Fertilizers on Strawberry Growth, Nutrient Content, Fruit Yield and Quality

An outdoor experiment was performed for six months to evaluate the effects of organic fertilizers obtained from marine residual materials on strawberry plants. Three types of organic fertilizers were used, i.e., cod (Gadus morhua) bone powder, common ling (Molva molva) bone powder, and pellets obtained by mixing small cod bone powder and rockweed (Ascophyllum nodosum) residues. A tabletop system for strawberry cultivation was designed, in which two bare-root strawberry plants of cultivar ‘Albion’ were planted in a peat substrate in each pot. Five treatments were applied, i.e., cod bone powder (F1), common ling bone powder (F2), small cod bone powder and rockweed residue pellets (FA), chemical fertilizer (E), and a control (C). The number of leaves and their nutrient content, fruit yield and quality characteristics of the strawberries grown using the organic fertilizers were similar or better than those corresponding to treatments E and C. Organic fertilizers derived from the residues of fish and macroalgae could be a promising alternative to chemical fertilizers in strawberry production