In Vitro Bioaccessibility of Bioactive Compounds of Freeze-Dried Orange Juice Co-Product Formulated with Gum Arabic and Modified Starch.

The large amount of waste generated by the orange juice industry has sparked the interest of many researchers in incorporating recycling systems and following a much more sustainable circular economy model. This work proposes the valorization of the co-product generated in the orange juice extraction industry after freeze-drying for its subsequent reuse as a natural ingredient in the food industry. In addition, the possible protective effect of gum Arabic and corn starch esterified with octenyl succinic groups, in proportions optimised in previous studies 0.25 and 0.45 g/g orange co-product dry solutes, on the main bioactive compounds of orange peel during the freeze-drying process has been studied. The samples were characterised for their content of vitamin C (ascorbic and dehydroascorbic acids), flavonoids (hesperidin and narirutin), total phenols and total carotenoids, as well as their antioxidant capacity (DPPH and FRAP assays). In addition, samples were digested, mimicking the human enzymatic oral gastro-intestinal digestion process, and the bioaccessibility of the bioactive compounds was evaluated. It was observed that the addition of both biopolymers improved the stability of the hydrophilic compounds during freeze-drying. This conservative effect was more remarkable for higher biopolymer concentrations. However, no protective effect on carotenoid compounds was observed. This trend was reflected in the antioxidant activity of the different samples. In addition, the incorporation of biopolymers improved the bioaccessibility of the bioactive compounds studied. In conclusion, the results supported the feasibility of the freeze-dried orange juice co-product as a natural, sustainable source of health-promoting compounds.

Bioavailability of Bioactive Compounds from Reconstituted Grapefruit Juice as Affected by the Obtention Process.

Much attention has been paid to the health benefits of including fruits and vegetables in the diet. However, for the compounds responsible for this beneficial effect to be effective at the level of the human organism, they must be available for absorption after digestion. In this sense, in vivo studies are needed to demonstrate the bioavailability of these compounds and their physiological activity. In order to provide information in this regard, this study collects data on the levels of vitamin C (VC) and naringenin (NAG) in the blood serum of the 11 volunteer participants in this trial, before and after consuming two different grapefruit juices. The juices were prepared by rehydrating the grapefruit powder obtained by freeze-drying (FD) the fruit puree or by spray-drying (SD) the liquefied grapefruit. No significant differences (p > 0.05) neither by juice nor by participant were observed in any case. The mean relative increase of VC, NAG and the radical scavenging ability (RSA) in blood serum due to grapefruit juices intake was 12%, 28% and 26%, respectively. Just VC showed a positive and significant Pearson's correlation with RSA. The mean bioavailability of VC was quantified as 1.529 ± 0.002 mg VC/L serum per 100 mg of VC ingested.

Impact of freeze-drying conditions on the sensory perception of a freeze-dried orange snack.

BACKGROUND: The health benefits provided by fruit mean that there is continuous interest in offering consumers new products to stimulate its consumption. To this end, dehydrated fruit snacks may be an interesting option. In this study, we evaluated the impact of freezing rate (slow and high), shelf temperature (40 and 50 °C), and working pressure (5 and 100 Pa) on the perception and acceptability of a freeze-dried orange snack obtained from an orange puree. RESULTS: Of the different freeze-drying conditions studied, working pressure was the variable with the greatest effect. The lowest working pressure (5 Pa) led to samples being obtained with a slightly lower water content, which was perceived with higher citrus flavor and crispiest. The highest pressure (100 Pa) led to samples with a greater water content, perceived with a more yellow intense color. Nevertheless, there is no significant consumer preference for any of the different processed samples. The number of force peaks, which is positively correlated with the crispness, shows a significant and negative correlation (r = -0.91) with the water content of the sample. CONCLUSION: The study revealed that considerations other than the sensory can determine the best conditions of the freeze-drying process with which to obtain an orange snack. The number of force peaks obtained from a penetration test may be proposed as a tool for instrumental analysis of the snack's crispness that supplies information closely resembling customer perception of this attribute. © 2021 Society of Chemical Industry.

Co-digestion, biostimulation and bioaugmentation to enhance methanation of brewer's spent grain.

More than 300,000 tonnes of brewer's spent grain (BSG) is generated annually during beer production. This protein- and nutrient-rich by-product is mostly employed as an animal feedstuff. However, its marketability is compromised by its rapid deterioration owing to its high humidity and fermentable sugar content. Drying BSG can be achieved using the bio-energy generated from the anaerobic digestion of part of the BSG produced in the same brewery. We employed three types of strategies to enhance the biomethanation of BSG in mesophilic batch incubations. First, we co-digested BSG with peach flesh residues, juice residues, sewage sludge and pig slurry. Second, we supplemented BSG with chemical additives (carbon and energy sources) in order to biostimulate the methane-producing microbial communities. Finally, we used anaerobically acclimatised BSG to augment the initial microbial load in assays digesting BSG either alone or in co-digestion with sewage sludge. All co-substrates assayed were suitable to be fermented in combination with BSG, although methane production was highest for the mixtures with sewage sludge and pig slurry, with their high pH values and nutrient contents. Nine out of 14 combinations of stimulatory chemicals significantly enhanced BSG methanation compared with a non-supplemented control. Overall, bioaugmenting the anaerobic microbial consortia by using fermented BSG as an inoculum when co-digesting BSG with sewage sludge performed best in terms of methane yield.

Composition of Powdered Freeze-Dried Orange Juice Co-Product as Related to Glucose Absorption In Vitro.

The reuse of food by-products is crucial for the well-being of the planet. Considering the high content of nutrients and other bioactive compounds in many of them, investigating their suitability for use as human food ingredients is an interesting challenge. In this study, in addition to the proximate composition, phenol content and antioxidant activity (AOA = 3.2 mmol Trolox equivalent (TE)/100 g, db) of orange juice powder by-product (CoP), different in vitro properties related to carbohydrate metabolism have been characterised. Specifically, the glycaemic index (GI), the glycaemic load (GL), the glucose dialysis retardation index (GDRI = 13.6%), the glucose adsorption capacity (GAC = 22.5 mM) and the inhibition capacity of α-amylase (α-A = 46.9%) and α-glucosidase (α-G = 93.3%) of powdered orange juice waste have been determined and related to fibre and phenolics composition. Taking advantage of the high fibre content of the by-product (36.67%), its GL was calculated for a CoP dose that allows labelling the food to which it is added as a source of fibre. The low GI value (24.4%) and the low GL (0.918 g available carbohydrates per serving) allowed us to conclude that the product studied could be an interesting opportunity for the food industry to offer it as a healthy food ingredient to be included in the diet, especially for those suffering from type 2 diabetes mellitus. Of the total phenolic compounds (TP = 509 mg equivalent of gallic acid (GAE)/100 g, db), 68% were found in free fraction (FP), and their contribution to the total AOA was 40.6%, while this was 54.9% for the 32% of phenols bound to plant tissues (BP).

Influence of formulation on the quality and stability of a freeze-dried Mandarin product.

Consumers demand products of high quality, healthy, safe, and easy to manage. A freeze-dried fruit snack can meet this demand, but this kind of product may collapse rapidly, becoming highly sticky. To avoid this, adding biopolymers can improve their stability. Nevertheless, these biopolymers can negatively affect other quality characteristics such as the color, texture, and flavor. Therefore, selecting the best biopolymer or combination of biopolymers is an indispensable task to offer freeze-dried fruit. The aim of this study was to know the impact of gum Arabic, starch modified with octenyl succinic anhydrous, bamboo fiber and milk protein isolate on the color, glass transition temperature, and stability of some textural related properties of a freeze-dried mandarin snack. The study showed the convenience of incorporate mixtures of the considered biopolymers to mandarin puree as to ensure the crispy character of the snack, associated with its glassy state, without this having a significant impact on the product color. The best formulation was that obtained with a mix of gum Arabic and bamboo fiber.

Characterization of the Orange Juice Powder Co-Product for Its Valorization as a Food Ingredient.

The citrus juice industry produces a large amount of fiber-rich waste and other bioactive compounds of great interest for their potential health benefits. This study focuses on the valorization of the co-product resulting from the extraction of orange juice to offer it as a versatile, healthy, high-quality, and stable natural food ingredient in powder form. To this end, the vitamin C (VC) content (ascorbic and dehydroascorbic acid, AA and DHAA), major flavonoids (hesperidin and narirutin, HES and NAT), and techno-functional properties (angle of repose, AoR; hygroscopicity and wettability; density and porosity; mean particle size, MPS; water retention capacity, WRC; oil holding capacity, ORC; emulsifying and foaming capacity, EC and FC; and emulsion and foam stability, ES and FS) have been characterized. In addition, considering that dehydrated foods with high sugar content require the incorporation of high molecular weight biopolymers for their physical stabilization, the influence of starch modified with octenyl succinic acid (OSA) and gum Arabic (GA) on these properties has been studied. The results obtained confirm the high quality of this co-product to be offered as a powdered food ingredient with nutraceutical potential. The addition of the studied biopolymers is recommended as it does not modify the flowability of the powder and favors both the encapsulation of the bioactive compounds, especially in the presence of GA, and the rehydration capacity.

Free and Bound Phenolic Compounds Present in Orange Juice By-Product Powder and Their Contribution to Antioxidant Activity.

Interest in fruit/vegetable consumption is not always linked to a particular diet but rather derives from their high antioxidant activity (AOA), with potential health benefits provided, in part, by polyphenols. Although phenols can be found in free form (FP) or bound to plant tissues (BP), the experimental methodology most frequently used for the quantification of total phenols (TP) is based on the extraction of a portion of FP, which may justify the lack of correlation often found between them and AOA. In this context, four successive extractions were performed to obtain FP and BP of powdered orange juice by-product, and their contribution to the AOA was studied. The first extract (MeOH, 30 °C) can be assumed to be one of the conventional methods for the quantification of TP. Re-extraction with MeOH (60 °C) afforded the FP. Two subsequent basic and acidic extractions yielded the BP. Although the FPs were the most abundant, the AOA (DPPH method) of the last fraction of BP was of the same order found in the first fraction of FP. This highlights the interest in extracting the BP from the by-product of orange juice if its antioxidant capacity is to be exploited.

Quality of a powdered grapefruit product formulated with biopolymers obtained by freeze-drying and spray-drying.

Freeze-drying and spray-drying are two techniques used to produce dehydrated food products. Both techniques are easy to use and offer high sensory, nutritive value, and functional quality to foods. However, both processes become difficult for foods with high sugar and acid content, such as fruits. This is because these products, once dehydrated, moisten quickly, causing a change in their physical properties, mainly in the mechanical aspects related to the start of a caking phenomenon. Therefore, incorporating high molecular weight biopolymers that act as facilitators or processors, prevent the structural collapse of the product. The aim of this study was to select the best process, between freeze-drying or spray-drying, to obtain a powdered grapefruit product with the higher quality. The impact of the biopolymers used to stabilize the powdered product was also tested. The properties analyzed were the solubility, wettability, hygroscopicity, porosity, and color of the powder together with the flow behavior, both in air and water. The results of this study show that using the freeze-drying technique, products have a better flow behavior, greater porosity, and a color more like fresh grapefruit. Biopolymers, especially when in combination, have a positive effect on the quality parameters studied. PRACTICAL APPLICATION: The results of this study allow freeze-drying to be proposed as a process to obtain a grapefruit product with better properties, both powdered and rehydrated, than that obtained by spray-drying. On the other hand, although the incorporation of biopolymers is necessary to facilitate the process and stabilize the product, no significant differences have been found between the different formulations tested, although it seems that their combination favours some of the properties of the powder, such as solubility, hygroscopicity, wetting time and dispersibility.

Impact of the Freeze-Drying Conditions Applied to Obtain an Orange Snack on Energy Consumption.

Nowadays, the consumer is looking for healthier, more attractive, ready-to-eat, and safer foodstuffs than fresh products. Despite freeze drying being known for providing high added value products, it is a slow process which is conducted at low pressures, so, in terms of energy consumption, it turns out to be quite costly for the food industry. With the purpose of obtaining a freeze-dried orange puree, previously formulated with gum Arabic and bamboo fiber, which can be offered to consumers as a snack at a low economic cost, the impact of the process conditions on energy consumption has been considered. The product temperature evolution and the energy consumption were registered during the drying of frozen samples at different combinations of chamber pressures (5 and 100 Pa) and shelf temperatures (30, 40 and 50 °C). In each case, the time processing was adapted in order to obtain a product with a water content under 5 g water/100 g product. In this study, the secondary drying stage was considered to start when the product reached the shelf temperature and both the pressure and the temperature affected the duration of primary and secondary drying stages. The results obtained led to the conclusion that the shorter duration of the process when working at 50 °C results in significant energy saving. Working at a lower pressure also contributes to a shortening of the drying time, thus reducing the energy consumption: the lower the temperature, the more marked the effect of the pressure.

Satisfaction, Enjoyment and Boredom with Physical Education as Mediator between Autonomy Support and Academic Performance in Physical Education.

The purpose of this study was to analyze the mediating effect of satisfaction/enjoyment and boredom between the perception of autonomy support and academic performance in physical education. The sample consisted of 374 girls (Mage = 13.99; SD = 0.30) and 374 boys (Mage = 14.02; SD = 0.33) from the state of Nuevo León, Mexico. The instruments used were the Questionnaire for Autonomy Support in Physical Education (CAA-EF), Sport Satisfaction Intrinsic in Physical Education (SSI-EF) and the physical education performance of the students. The instrument's validity tests were analyzed using confirmatory procedures. Descriptive, reliability, and validity analyses were carried out for each instrument, and the mediating effect was examined; a mediation analysis was performed using the PROCESS V.3.5 macro. The main results revealed that autonomy support is not a direct indicator of physical education performance, but rather that students must feel satisfied with physical education for there to exist a forecast for a positive physical education performance. Satisfaction with physical education was found to have a mediating effect between autonomy support and physical education performance. However, boredom did not have a mediating effect between autonomy support and the student's performance in physical education class.

The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree.

Fruits are essential for a healthy diet, as they contribute to the prevention of cardiovascular diseases and some cancers, which is attributed to their high bioactive compound content contributing to their antioxidant capacity. Nevertheless, fruits have a short shelf life due to their high-water content, and freeze-drying is a well-known technique to preserve their nutritive quality. However, it is an expensive technology, both due to the use of low pressure and long processing time. Therefore, an optimisation of variables such as the freezing rate, working pressure and shelf temperature during freeze-drying may preserve fruit quality while reducing the time and costs. The impact of these variables on colour, porosity, mechanical properties, water content, vitamin C, total phenols, ß-carotene, and antioxidant activity of a freeze-dried orange puree was evaluated. The results showed a great impact of pressure and shelf temperature on luminosity, chroma and water content. Vitamin C and ß-carotene were more preserved with higher shelf temperatures (shorter times of processing) and lower pressure, respectively. The optimum freeze-drying conditions preserving the nutrients, and with an interesting structural property, perceived as a crunchy product by consumers, are low pressure (5 Pa) and high shelf temperature (50 °C).

Prediction of the Satisfaction With the Student Life, Based on Teaching Competence and Satisfaction With the School.

The aim of this article was to assess how students evaluate the professional personality competence of physical education teachers in high school and its relation to student satisfaction and student satisfaction with life itself. In line with these aims, this study was completed as a cross-sectional study, which was carried out in a group of 890 physical education students. Of the study group, 50.3% were female and 49.7% were male. The average age was 15.49 years for females (SD 1.79) and 15.00 years for males (SD 2.00). We used a questionnaire featuring the Physical Education Teacher Competence, Intrinsic Satisfaction Classroom Scale, and Satisfaction with Life Scale. The results are presented as descriptive statistics, correlations, and a structural equation modeling analysis showing students' perceived competence, predicted self-determined satisfaction, which in turn corresponds to life satisfaction.

Spanish Adaptation and Psychometric Properties of the Sport Motivation Scale-II with High School Physical Education Students.

The objective of this work was to provide evidence on the dimensionality of the Spanish version of Sport Motivation Scale II adapted to physical education (SMS-II-PE) in one of its hypothesized models (6 factors). A sample of 1055 secondary education students of the Region of Murcia, Spain, aged between 12 and 17 years, was used. As an instrument, the SMS-II-PE was used. The factorial structure was examined with confirmatory factor analysis, and internal consistency and invariance by sex were evaluated. The results confirmed that the Spanish model of 6 factors and 18 items presented good adjustment indicators and is valid for its application in the educational field of Physical Education lessons.

Influencia de la satisfacción, aburrimiento e importancia de la educación física en la intención de realizar actividad física extraescolar en adolescentes mexicanos / Influence of satisfaction, boredom and importance of physical education with the intention of performing extracurricular exercise amongst Mexican teenagers / Influência da satisfação, do aborrecimento e da importância da educação física na intenção de realizar atividade física extracurricular em adolescentes mexicanos

El objetivo de este estudio fue examinar el efecto de la satisfacción y/o aburrimiento en la clase de EF sobre la importancia que los estudiantes le otorgan a ésta y su relación con la intención de la práctica futura de la AF en el tiempo libre. Participaron 457 estudiantes (46 % chicos y 54% chicas) con edades entre 12 y 17 (M = 14,10; DT = 0,84) de la zona metropolitana de Monterrey. Se utilizaron tres instrumentos:1) Satisfacción Intrínseca en la Educación Física; 2) Importancia y Utilidad de la Educación Física y 3) Intención de Práctica Futura de Actividad Física en el Tiempo Libre (AFTL). El modelo propuesto se probó a través de una modelación de ecuaciones estructurales utilizando el LISREL 8.80. Se encontraron relaciones positivas y significativas de la satisfacción hacia la importancia de la EF (b = ,52, p < ,01), y la importancia de la EF con la intención hacia la práctica futura de la AFTL (b = ,44, p < ,01) y un efecto indirecto significativo de la satisfacción hacia la intención de la práctica futura de la AFTL (b = ,23, p < ,01). Los resultados obtenidos en el presente trabajo demuestran la importancia de diseñar sesiones de EF innovadoras, dinámicas y divertidas ya que, de esta forma, se consigue que los adolescentes valoren y den más importancia a la asignatura de EF, aumentando la probabilidad que desarrollen comportamientos activos en un futuro, o actividades extraescolares que refuercen los beneficios de la actividad física en esta población joven

The aim of this study was to examine the effect of the satisfaction and/or boredom of physical education class has over the importance that students give to the class and its relationships with the intention of the future practice of physical activity. 457 students (46% boys and 54% girls), with ages between 12 and 17 (M = 14,10; DT = 0,84) from metropolitan area of Monterrey participated in the study. Three instruments were used: 1) Intrinsic satisfaction in Physical Education, 2) Importance and utility of physical education and 3) Intention to partake in leisure-time physical activity (LTPA). The proposed model was tested through structural equation modeling using LISREL 8.80. Significant and positive relationships of the satisfaction towards the importance of P.E. (b = ,52, p < ,01), and the importance of PE with the intention towards future practice of the LTPA (b = ,44, p < ,01) and significant indirect effect of satisfaction towards intentional future practices of the LTPA (b = ,23, p < ,01). The results obtained in the present study demonstrates the importance of designing new and improved and dynamic PE sessions so that adolescents give value and importance to the PE class, increasing the probability to develop active habits in the future or extra-curricular activities that will reinforce the benefits of physical activity in this adolescent population

O objetivo desse estudo foi examinar o efeito da satisfação e/ou descontentamento na aula de EF sobre a importância que os estudantes atribuem a esta e sua relação com a intenção da prática futura da AF no tempo livre. Participaram 457 estudantes (46 % garotos e 54% garotas) com idades entre 12 e 17 (M = 14,10; DT = 0,84) da zona metropolitana de Monterrey. Se utilizaram três instrumentos: 1) Satisfação Intrínseca na Educação Física; 2) Importância e Utilidade da Educação Física e 3) Intenção de Prática Futura de Atividade Física no Tempo Livre (AFTL). O modelo proposto se provou através de uma modelação de equações estruturais utilizando o LISREL 8.80. Se encontraram relações positivas e significativas da satisfação em relação a importância da EF (b = ,52, p < ,01), e a importância da EF com a intenção de uma pratica futura da AFTL (b = ,44, p < ,01) e um efeito indireto significativo da satisfação sobre a intenção da prática futura da AFTL (b = ,23, p < ,01). Os resultados obtidos no presente trabalho demonstram a importância de desenhar seções de EF inovadoras, dinâmicas e divertidas já que, dessa forma, se consegue que os adolescentes valorizem e deem mais importância as aulas de EF, aumentando a probabilidade de que desenvolvam comportamentos ativos em um futuro ou atividades extraescolares que reforcem os benefícios da atividade física nessa população jovem

Percepción de padres y madres respecto a la promoción de actividad físicodeportiva para una Escuela Activa y Saludable / Parents´ perception of promoting sports and physical activity for an active, healthy school

El conocimiento de la percepción que padres y madres tienen sobre la actividad físico-deportiva de sus hijos y de los factores que inciden en su práctica, supone un paso importante para la adopción de futuras medidas de actuación y prevención sobre la salud y actividad física en el ámbito educativo. El Inventario para una Escuela Activa y Saludable (IEASA) aplicado a 369 padres y madres de diversos centros educativos, muestra su percepción sobre la problemática de falta de actividad físico-deportiva de sus hijos, no dándose diferencias entre la valoración de padres y madres sobre los distintos factores del IEASA, excepto cuando se considera el tipo de centro. Los factores a considerar aluden a la concienciación respecto a la falta de actividad físico-deportiva orientada a la salud en la Escuela, la necesidad de una reorientación de la Educación Física, el abandono de práctica adolescente asociado a la actitud parental y el centro como elemento de promoción (AU)

Knowledge of parents’ perceptions of their children’s sports and physical activities and the factors that affect participation are important steps for future action and preventive health and physical activity programmes in schools. The Inventory for a Healthy and Active School (IEAHS) was applied to 369 parents at several different schools and showed their perceptions of the problem of the lack of sports and physical activities for their children; no differences was seen in the parents’ evaluations of the IEAHS’ different factors, except when types of schools were considered. The factors taken into account were the awareness of the lack of health-oriented sport and physical activity in schools, the need to reorient physical education as a subject, adolescent drop-outs from participating in sport associated to parental attitude and schools as an element of encouragement (AU)