Fruit Wine Obtained from Melon by-Products: Physico-Chemical and Sensory Analysis, and Characterization of Key Aromas by GC-MS

About 20% of fresh fruits and vegetables are rejected for not meeting the superficial aesthetic standards (color, shape, and size). Part of the food production is not used in the human food chain. The transformation of these fresh products into novel re-valuable ones is a challenge for a sustainable food industry. This research studies an alcoholic fermentation fruit-based wine from two melon (Cucumis melo L.) cultivars: Jimbee® (smooth and yellow skin with orange flesh) and Okashi® (netted yellow-orange skin with pale green flesh). The melon juice (must) was fermented by Saccharomyces cerevisiae and enriched in sucrose and organic acids to achieve alcoholic fermentation, acidity, and flavors, obtaining a fruity-flavored and dry melon-based wine with 10° alcoholic grade, in both melon cultivars. The volatile compounds were measured by GC-MS and the odor activity value (OAV) was calculated. The Jimbee and Okashi melon wines increased their aromatic profile due to an increment in medium-chain fatty acid ethyl esters such as ethyl hexanoate, ethyl octanoate, and ethyl decanoate (OAV > 1), which contributed to the fruity aroma. Other volatile compounds such as ethyl 9-decenoate and phenethyl acetate (OAV > 1) appeared in the Okashi wine, which brought a floral aroma. For sensory evaluation (40–100), the Jimbee cultivar, with its orange flesh, scored 68.2 and the Okashi cultivar, with pale green flesh, scored 82.8, which was the preferred melon-based wine. This is an example of a circular economy model to produce a fruit-based wine with commercial potential and satisfactory sensory evaluation.This research was funded by RTI2018-099139-B-C21 project from Ministry of Science and Innovation (Spain)—National Research Agency (MCIN/AEI/10.13039/501100011033) and by “ERDF A way of making Europe”, of the European Union and by 21645/PDC/21 project from “Fundación Séneca” of Murcia Region (Spain). José Angel Salas-Millán acknowledges financial support for “Industrial PhD” grant (DIN2019-010837) from the Ministry of Science and Innovation and JimboFresh International Company. The authors declare that they have no known competing financial interest or personal relationship that could have appeared to influence the work reported in this paper

Functional food obtained from fermentation of broccoli by-products (stalk): Metagenomics profile and glucosinolate and phenolic compounds characterization by LC-ESI-QqQ-MS/MS

This research revalues broccoli stalk by-product as a novel fermented health food, using its autochthonous microbiota. Broccoli stalk slices were packed into glass jars, brine was added (6% w/v), and two dressings were studied: garlic, and mustard seeds. No dressing was used as control. Natural fermentation was carried out at 25 ◦C for 6 days followed by a further 6 days storage at 4 ◦C. The identification of individual glucosinolates and phenolic compounds was performed by LC-ESI-QqQ-MS/MS. At day 3, the highest content in functional compounds such as glucoerucin and indolic glucosinolates as glucobrassicin, 4-methoxy-glucobrassicin and 4- hidroxy-glucobrassicin, and phenolic acids and flavonoids as sinapic acid, 4-O-feruloyl quinic acid and quercetin-3-O-diglucoside was found. At day 6, the broccoli stalks reached the maximum counts in lactic acid bacteria (>8 log cfu g- 1), remaining stable until day 12 at 4 ◦C, including as the main genera Lactobacillus and Leuconostoc. Metagenomic analysis identified 1009 bacteria genera; Latilactobacillus sakei was the most predominant lactic acid bacteria species, followed by Lactobacillus curvatus, Leuconostoc kimchi and Leuconostoc carnosum. This is an example of a vegan and functional food product, based on a circular economy model, using broccoli by-products.This research was funded by RTI2018-099139-B-C21 from Ministry of Science and Innovation - National Research Agency (MCIN/AEI/10.13039/501100011033) and by “ERDF A way of making Europe”, of the “European Union”. José-Angel Salas-Millán acknowledges financial support from an “Industrial PhD” grant (DIN2019-010837) from the Ministry of Science and Innovation and JimboFresh International SLL

Modelización de la actividad respiratoria en pimiento mínimamente procesado en fresco

Para describir la actividad respiratoria del pimiento mínimamente procesado en fresco (MPF) bajo distintas concentraciones gaseosas convencionales y de empleo emergente (alto y bajo O2 y CO2) y diversas temperaturas, se ha elaborado un modelo basado en la ecuación cinética de Michaëlis-Menten. Para describir la dependencia entre la temperatura y los parámetros del modelo de Michaëlis-Menten, se ha incluido la ecuación de Arrhenius. Al modelizar el efecto inhibidor del CO2 sobre la tasa respiratoria, se han evaluado distintos tipos de efectos. Se ha comprobado que el modelo se ajusta bastante bien a nuestros datos experimentales. Entre las principales conclusiones obtenidas para el pimiento MPF destaca que el efecto del CO2 queda descrito a través del modelo de inhibición competitiva, siendo éste bastante menor que el ocasionado por la temperatura. En el rango de 20-100 kPa O2 no se observan diferencias significativas en la actividad respiratoria. A 20 kPa CO2 se produjo un aumento significativo de la tasa respiratoria. Por debajo de 9 kPa O2, la tasa respiratoria disminuyó significativamente y por debajo de 3 kPa O2, el pimiento MPF entró en anaerobiosis.Los autores agradecen al Instituto de Investigaciones Agrarias (RTA 04-035) y a la Fundación Séneca de la Región de Murcia (Proyecto 00553/PI/04) la financiación, así como al Instituto para la Promoción de la Innovación de la Ciencia y la Tecnología en Flanders (CO-Project 20803) sus instalaciones, también se agradece la concesión de una beca FPU por el MEC de España a A. Conesa

Fomento del consumo de Brásicas y de sus subproductos, a través de la riqueza en compuestos bioactivos, presentes en nuevas variedades comerciales

La coliflor (Brassica oleracea L. subsp. botrytis) es una hortaliza que pertenece al género Brassica, familia Brassicaceae, tiene una gran importancia en la nutrición humana por su contenido en compuestos bioactivos como glucosinolatos, compuestos fenólicos, vitaminas y carotenoides, todas ampliamente estudiadas y asociadas a la mejora de la salud y disminución de la progresión de enfermedades crónicas como son las cardiopatías, obesidad y diabetes. En este trabajo se ha realizado un análisis de los principales fitoquímicos de cuatro variedades de coliflores (blanca, verde, naranja, morada), tanto de las inflorescencias como de las hojas, con el objetivo de evaluar su contenido funcional y destacar la importancia de determinadas estrategias para promover el consumo de productos hortícolas. Además, se pone en relevancia la utilización de las hojas de las brásicas, fundamentalmente, por su alto contenido en bioactivos

Ácidos orgánicos y azúcares en pimiento cultivado bajo distintos sistemas y conservado en atmósfera modificada

Con el objetivo de conocer si los abonados influyen en la composición química del pimiento de carne gruesa se ha estudiado la evolución de los principales ácidos orgánicos y azúcares del pimiento tipo California cv. “Ribera” obtenido bajo cultivo convencional (CC), integrado (CI) y ecológico (CE). Los pimientos se recolectaron al final de la campaña y se conservaron 14 días a 5ºC bajo atmósfera modificada. Se emplearon bolsas de polipropileno orientado y polietileno-poliamida, utilizando como testigo polipropileno macroperforado. A continuación se dispusieron en aire durante 7 días a 15ºC (periodo de comercialización). Los datos reflejan una buena retención de este tipo de nutrientes en estas condiciones. No se produjeron diferencias en la evolución de la glucosa y fructosa tras ambos periodos en los pimientos de los diferentes cultivos. Tampoco hubo diferencias significativas en el contenido en ácido oxálico, glutámico, málico, cítrico y fumárico entre los pimientos de CC y de CI. Sin embargo, sí las hubo respecto a los de CE, que mostraron una menor concentración de todos ellos, excepto en el ácido málico que fue mayor. Aunque las dosis de abono en el CC fueron un 50% superiores que las de CI, no se produjeron diferencias nutricionales entre ambos, por lo que es preferible el CI, ante el menor impacto ambiental y coste económico que supone.Los autores agradecen a Mariano Otón Alcaraz su asistencia técnica y a los Proyectos de la fundación Séneca de la Región de Murcia 00553 / PI 7 04 e INIA RTA04-035 el aporte de material vegetal y la financiación para el desarrollo de las experiencias. Igualmente se agradece al Instituto de Biotecnología Vegetal de la Universidad Politécnica de Cartagena el uso de determinados equipos

Evaluación de la calidad del melón Galia almacenado en atmósfera controlada

[SPA] Se estudió la calidad y vida útil del melón Galia almacenado en atmósfera controlada (AC). Tras su cosecha, los frutos se desinfectaron con 200 mg L-1 NaClO y se almacenaron a 8ºC y 90 % HR bajo 4 kPa O2+15 kPa CO2, 4 kPa O2+10 kPa CO2 ó 21 kPa O2+0 kPa CO2 (testigo). A los 10 y 28 días se evaluó la pérdida de peso, los daños por frío (DF) y las podredumbres. Seguidamente los frutos sanos permanecieron 24 y 96 h en aire a 15oC, tras lo cual se evaluó el color y firmeza de la piel así como el color, firmeza, sólidos solubles, pH, acidez titulable, azúcares, ácidos orgánicos y cata sensorial de la pulpa. Paralelamente se determinó la tasa respiratoria y la emisión de etileno. Los melones almacenados en AC 28 días presentaron menor pérdida de peso que los frutos testigo. La AC de 4 kPa O2+15 kPa CO2 logró un 77% de melones sanos y un 23% con DF, mientras que en 4 kPa O2+10 kPa CO2 hubo un 38% de frutos sanos, un 51% con DF y un 11% con podredumbres. En el testigo todos los melones se descartaron por podredumbre (30%) o DF (70%). La tasa respiratoria se estabilizó hacia el día 5, permaneciendo casi constante hasta el día 28 en 5,7 mg CO2 kg-1 h-1. La firmeza de la piel fue menor en el testigo que bajo AC. La duración del almacenamiento no influyó sobre la firmeza de la piel. La firmeza de la pulpa bajo 4 kPa O2+15 kPa CO2 fue la más elevada y en el testigo la menor. Los parámetros físico-químicos de la pulpa y la apreciación sensorial apenas sufrieron cambios ni diferencias entre ambas AC. Como principal conclusión, el melón almacenado en 4 kPa O2+15 kPa CO2 mostró la mejor calidad tras 28 días a 8ºC, siendo aceptable para la comercialización en fresco o como materia prima para el procesado mínimo industrial. Debido a que 8ºC produjo DF en aire a los 10 días, esta temperatura deberá elevarse para evitarlos y para prolongar la conservación en aire o en AC. [ENG] The influence of controlled atmosphere storage (CA) on quality and shelf life of melón cv. Galia was studied. After harvesting, the fruits were disinfected with 200 mg L-1 NaClO, and stored up to 28 days at 8ºC and 90 % RH under CA of 4 kPa O2+15 kPa CO2, 4 kPa O2+10 kPa CO2 or 21 kPa O2+0 kPa CO2 (control). The fruits were evaluated at days 10 and 28 for weight loss, chilling injury (CI) and decay, discarding the affected ones. After this sound melons were kept in air at 15ºC for 24 and 96 h, being then evaluated for color and firmness of the peel, and color, firmness, soluble solids, pH, titratable acidity, sugar and organic acids content, and sensorial quality of the pulp. At the same time, the respiration rate and ethylene emission of the whole melon were determined. Melons stored in CA for 28 days showed lower weight loss than control fruit. For this time of storage, the CA of 4 kPa O2+15 kPa CO2 lead to 77% of sound melons and 23% with CI, whereas the treatment 4 kPa O2+10 kPa CO2 showed 38% of sound melons, 51% with CI and 11% decayed. All control melons were discarded by decay (30%) or CI (70%). The respiration rate became stabilized around the 5th day, and remaining quite constant until the day 28 with mean value of 5.7 mg CO2 kg-1 h-1. The peel firmness was lower in control than in CA treated melons and the storage duration did not influence firmness. The highest pulp firmness occurs in fruit under 4 kPa O2+15 kPa CO2 and the lowest in control. Little or not differences between treatments in physicalchemicals parameters of the pulp and sensorial evaluation were found. As main conclusion, melons stored 28 days at 8ºC in 4 kPa O2+15 kPa CO2 showed the best quality, leading to good enough fruit for commercialization or like raw material for the minimal processing industry. As 8ºC induced CI after 10 days, this temperature must be elevated to avoid this disorder and /or to prolong storage duration in air or CA.A la Fundación Séneca de la Región de Murcia-España, Proyecto 00553/PI/04 or la financiación y a la Coordenadoria de Aperfeiçoamento de Pessoal do Ensino Superior (CAPES) - Brasil, por el apoyo económico a B. Benedetti

Treatment with tocilizumab or corticosteroids for COVID-19 patients with hyperinflammatory state: a multicentre cohort study (SAM-COVID-19)

Objectives: The objective of this study was to estimate the association between tocilizumab or corticosteroids and the risk of intubation or death in patients with coronavirus disease 19 (COVID-19) with a hyperinflammatory state according to clinical and laboratory parameters. Methods: A cohort study was performed in 60 Spanish hospitals including 778 patients with COVID-19 and clinical and laboratory data indicative of a hyperinflammatory state. Treatment was mainly with tocilizumab, an intermediate-high dose of corticosteroids (IHDC), a pulse dose of corticosteroids (PDC), combination therapy, or no treatment. Primary outcome was intubation or death; follow-up was 21 days. Propensity score-adjusted estimations using Cox regression (logistic regression if needed) were calculated. Propensity scores were used as confounders, matching variables and for the inverse probability of treatment weights (IPTWs). Results: In all, 88, 117, 78 and 151 patients treated with tocilizumab, IHDC, PDC, and combination therapy, respectively, were compared with 344 untreated patients. The primary endpoint occurred in 10 (11.4%), 27 (23.1%), 12 (15.4%), 40 (25.6%) and 69 (21.1%), respectively. The IPTW-based hazard ratios (odds ratio for combination therapy) for the primary endpoint were 0.32 (95%CI 0.22-0.47; p < 0.001) for tocilizumab, 0.82 (0.71-1.30; p 0.82) for IHDC, 0.61 (0.43-0.86; p 0.006) for PDC, and 1.17 (0.86-1.58; p 0.30) for combination therapy. Other applications of the propensity score provided similar results, but were not significant for PDC. Tocilizumab was also associated with lower hazard of death alone in IPTW analysis (0.07; 0.02-0.17; p < 0.001). Conclusions: Tocilizumab might be useful in COVID-19 patients with a hyperinflammatory state and should be prioritized for randomized trials in this situatio

The impact of surgical delay on resectability of colorectal cancer: An international prospective cohort study

AimThe SARS-CoV-2 pandemic has provided a unique opportunity to explore the impact of surgical delays on cancer resectability. This study aimed to compare resectability for colorectal cancer patients undergoing delayed versus non-delayed surgery.MethodsThis was an international prospective cohort study of consecutive colorectal cancer patients with a decision for curative surgery (January-April 2020). Surgical delay was defined as an operation taking place more than 4 weeks after treatment decision, in a patient who did not receive neoadjuvant therapy. A subgroup analysis explored the effects of delay in elective patients only. The impact of longer delays was explored in a sensitivity analysis. The primary outcome was complete resection, defined as curative resection with an R0 margin.ResultsOverall, 5453 patients from 304 hospitals in 47 countries were included, of whom 6.6% (358/5453) did not receive their planned operation. Of the 4304 operated patients without neoadjuvant therapy, 40.5% (1744/4304) were delayed beyond 4 weeks. Delayed patients were more likely to be older, men, more comorbid, have higher body mass index and have rectal cancer and early stage disease. Delayed patients had higher unadjusted rates of complete resection (93.7% vs. 91.9%, P = 0.032) and lower rates of emergency surgery (4.5% vs. 22.5%, P ConclusionOne in 15 colorectal cancer patients did not receive their planned operation during the first wave of COVID-19. Surgical delay did not appear to compromise resectability, raising the hypothesis that any reduction in long-term survival attributable to delays is likely to be due to micro-metastatic disease