Effects of drying processes on composition, microstructure and health aspects from maqui berries.

The aim of this study is to determine the effects of different drying methods, including freeze drying (FD), convective drying, sun drying, infrared drying and vacuum drying (VD), on the chemical composition and microstructure of maqui berries as well as their anti-inflammatory and antidiabetic activities. Results showed that all dried samples have high unsaturated fatty acids contents (up to 83%) and high total dietary fiber contents (above 50%). Also, one hundred grams of dried berries provide between 11 and 21% of the recommended daily intake of α-tocopherol. Moreover, all dried maqui extracts reduced topical inflammation in treated mice. The highest anti-inflammatory effect against phorbol 12-myristate 13-acetate was found for VD and FD samples. Also, all dried maqui extracts showed antidiabetic activity by inhibiting α-glucosidase activity. The highest α-glucosidase inhibition activity was found for FD samples. The different biological activities of the dried maqui berries were related to differences in the extractability of metabolites due to microstructural changes during drying. The results indicated the potential use of dried maqui as a food ingredient with high unsaturated fatty acids, dietary fiber and α-tocopherol or as a natural extract with therapeutic agents.

Antimicrobial Poly(lactic acid)-Based Nanofibres Developed by Solution Blow Spinning.

The present study reports on the development of hybrid poly(lactic acid) (PLA) fibres loaded with highly crystalline bacterial cellulose nanowhiskers (BCNW) by the novel solution blow spinning method. Furthermore, fibres with antimicrobial properties were generated by incorporating carvacrol and THC as antimicrobial agents and the biocide effect against Listeria monocytogenes was studied. Initially, PLA blow spun fibres containing BCNW were optimized in terms of morphology and thermal properties. The addition of BCNW was seen to significantly increase the viscosity and surface tension of solutions, restricting the capacity to form fibres for concentrations greater than 30 wt.-% BCNW. 15 wt.-% BCNW was selected as the optimum nanofiller loading as it led to the most uniform fibres morphology, with BCNW homogeneously distributed along the fibres' axis. Subsequently, carvacrol and THC were incorporated into the fibres to confer them with antimicrobial properties, although the hydrophobic PLA matrix did not provide an efficient release of the antimicrobials. Thus, hydrophilic substances were added in order to trigger the antimicrobials release through water sorption mechanisms. The addition of the BCNW filler was not seen to significantly increase the antimicrobial capacity of the fibres by itself and, hence, gelatin was added to help promoting further the hydrophylicity and biocide performance of the fibres. Nevertheless, for the more hydrophilic THC, the biocide capacity of the fibres with gelatin was accentuated further by the presence of the BCNW.

Isochoric freezing to extend the shelf life of pomegranate juice.

Pomegranate juice was treated by isochoric freezing (-15°C/130 MPa) for 24 h and then stored under three different conditions for up to 4 weeks: 4°C/0.1 MPa, 24°C/0.1 MPa, and -10°C/100 MPa. The juice microbiological stability and quality were compared to those using heat treatment at 95°C for 15 s followed by cold storage at 4°C. Heat-treated and isochoric frozen (IF) pomegranate juice stored under isochoric conditions showed no spoilage microorganisms after 4 weeks of storage. Also, IF juice stored at 4 or 24°C for 4 weeks had lower microbial loads than those in fresh pomegranate juice. IF juice stored under isochoric conditions showed greater color stability, antioxidant capacity, and nutrient retention (anthocyanins, ascorbic acid, and total phenolic compounds) than heat-treated juices stored at 4°C. IF juice stored at 4°C also showed greater anthocyanin and ascorbic acid contents compared with heat-treated juice. PRACTICAL APPLICATION: Isochoric freezing storage at -10°C can be used to preserve the quality properties of fresh pomegranate juice. Isochoric freezing at -15°C for 24 h can also be used as a pretreatment to extend the shelf life of refrigerated pomegranate juice since the applied pressures reached total inactivation levels of spoilage microorganisms.

Benefits of isochoric freezing for carrot juice preservation.

Isochoric freezing (IF) at -5°C/77 and -10°C/100 MPa was used to preserve carrot juice for 12 weeks. The juice qualities were compared to those using heat treatment (HT) at 95°C for 15 s followed by cold storage at 4°C. The native population of total aerobic bacteria, yeasts, and molds in isochoric frozen juice remained below the detection limit for 12 weeks. In comparison, microbes started to grow in heat-treated juices after 3 weeks of refrigeration. The color of isochoric frozen juice appeared more deep orange than the fresh juice due to an increase in carotenoid extractability. IF was not effective in reducing the activities of peroxidase, polyphenol oxidase, and pectin methyl esterase compared with HT. However, the isochoric samples showed higher carotenoid content, polyphenol content, and antioxidant capacity compared to the fresh and heat-treated juices. PRACTICAL APPLICATION: Isochoric freezing was used to produce carrot juice with extended shelf life. Isochoric freezing could be a beneficial alternative to conventional heat treatment for carrot juice processing as the applied pressures reached total inactivation levels of spoilage microorganisms. Moreover, the low processing temperatures better retained desirable compounds and quality attributes of fresh juice throughout its shelf life.

Assessing the impact of isochoric freezing as a preservation method on the quality attributes of orange juice.

Isochoric (constant volume) freezing is a novel food preservation technology that has demonstrated the ability to preserve food products at subfreezing temperatures in an unfrozen state, thereby avoiding the detrimental effects of ice formation. It minimizes the quality loss of fresh fruits and juices, increases their nutrient content, and reduces microbial counts. Orange juice (OJ) samples were subjected to conventional freezing (CF) and isochoric freezing (IF) for 7 days and then stored at 4°C for an additional 7 days. We evaluated the microbiological and physicochemical quality of CF and IF OJ before and after storage. The IF was performed at three different conditions: -5°C/73 MPa, -10°C/93 MPa, and -15°C/143 MPa. The results indicate that the total aerobic count of OJ remained below the detection limit after heat treatment, 7 days of CF and 7 days of IF. Yeast and mold counts increased in fresh and CF OJ after 7 days of storage at 4°C, whereas IF OJ remained below the detection limit. Less color difference was observed in IF (-15°C/143 MPa) OJ compared to heat-treated and CF OJ. Heat treatment inactivated 42% of pectin methylesterase (PME), whereas 7-day long IF increased PME activity up to 150%. Additionally, IF (-15°C/143 MPa) OJ showed reduced pulp sedimentation, which can be advantageous, as sedimentation in juices has been a recognized technological issue in the juice industry. Ascorbic acid level was significantly higher in IF (-15°C/143 MPa) OJ compared to fresh and CF OJ after storage.

Effects of Isochoric Freezing on the Quality Characteristics of Raw Bovine Milk.

This study investigated the effects of isochoric freezing (IF) on the shelf-life and quality of raw bovine milk over a 5-week period. The results were compared with conventional refrigeration (RF) and refrigeration after pasteurization (HTST). The IF treatment process entailed storing liquid raw milk in isochoric chambers in thermodynamic equilibrium at -5 °C/77 MPa and -10 °C/96 MPa. Several parameters were analyzed, including microbiology count, physicochemical properties, indigenous enzyme activity, protein content, volatile organic compounds profile, and lipid degradation. Both raw and pasteurized milk experienced increases in the microbial level past the acceptable threshold (≥5.5 log CFU/mL) after 2 weeks and 5 weeks, respectively, leading to the deterioration of other parameters during storage. In comparison, microbiology count decreased significantly during storage for both IF treatment conditions but was more pronounced for the higher pressure (96 MPa) treatment, leading to undetectable levels of microorganism after 5 weeks. IF treatment maintained stable pH, titratable acidity, viscosity, lipid oxidation, volatile profiles, total protein content, and lactoperoxidase activity throughout the storage period. Color was preserved during IF treatment at -5 °C/77 MPa; however, color was impacted during IF treatment at -10 °C/96 MPa. Protein structures were also modified during pressurized storage in both IF treatments. Overall, the study demonstrated that isochoric freezing could significantly increase the shelf-life of milk by reducing microbiology activity, whilst maintaining its nutritional content. These results underscore the potential role of isochoric freezing as a valuable tool in eliminating pathogens while maintaining quality characteristics similar to raw milk over long storage periods.

Combined Effect of High Hydrostatic Pressure and Proteolytic Fraction P1G10 from Vasconcellea cundinamarcensis Latex against Botrytis cinerea in Grape Juice.

The effect of high hydrostatic pressure (HHP) and the proteolytic fraction P1G10 from papaya latex was studied to find out whether a synergy exists in the growth inhibition of Botrytis cinerea in grape juice, contributing to the improvement of conservation techniques and extending the shelf life and quality of food products. Grape juice (GJ) diluted to 16 °Brix with a water activity (aw) of 0.980 was prepared from a concentrated GJ and used in this study. Results indicated a 92% growth inhibition of B. cinerea when exposed to 1 mg/mL of P1G10 and 250 MPa/4 min of pressure treatment. The proximate composition and antioxidant compounds present in the GJ were not significantly affected after the treatments. Eight phenolic compounds and two flavonoids in GJ were identified and quantified, with values fluctuating between 12.77 ± 0.51 and 240.40 ± 20.9 mg/L in the control sample (0.1 MPa). The phenolic compounds showed a significant decrease after the applied treatments, with the HHP sample having a content of 65.4 ± 6.9 mg GAE/100 mL GJ. In conclusion, a synergistic effect at moderate HHP of 250 MPa/4 min with the addition of P1G10 was observed, and the successful development of a stable and acceptable GJ product was possible.

Novel isochoric impregnation to develop high-quality and nutritionally fortified plant materials (apples and sweet potatoes).

Isochoric impregnation was explored as a novel pressure-assisted infusion technique to fortify plant materials with bioactive compounds. Apple and potato cylinders were impregnated with a sucrose solution containing 4% ascorbic acid (AA) while freezing under isochoric conditions. Isochoric impregnation resulted in greater infusion of AA compared to infusion at atmospheric pressure, which demonstrated the feasibility of this impregnation technology. Processing temperatures (-3°C and -5°C) and processing times (1, 3, and 5 h) significantly affected the AA infusion. The AA content values ranged from 446 to 516 mg/100 g for apples and 322 to 831 mg/100 g for sweet potatoes under isochoric conditions. For both plant materials, isochoric impregnation at -3°C did not cause major changes in texture and microstructure of the biological tissues. These results indicated that isochoric impregnation of solid foods could be a feasible technology for infusion of bioactive compounds without significantly altering their matrix. PRACTICAL APPLICATION: The findings of this study showed that the use of isochoric impregnation as a fortification technique is a promising way to develop fresh-like and value-added products with improved nutrition during preservation at subfreezing temperatures.

Effect of Cross-Linked Alginate/Oil Nanoemulsion Coating on Cracking and Quality Parameters of Sweet Cherries.

The cracking of sweet cherries causes significant crop losses. Sweet cherries (cv. Bing) were coated by electro-spraying with an edible nanoemulsion (NE) of alginate and soybean oil with or without a CaCl2 cross-linker to reduce cracking. Coated sweet cherries were stored at 4 °C for 28 d. The barrier and fruit quality properties and nutritional values of the coated cherries were evaluated and compared with those of uncoated sweet cherries. Sweet cherries coated with NE + CaCl2 increased cracking tolerance by 53% and increased firmness. However, coated sweet cherries exhibited a 10% increase in water loss after 28 d due to decreased resistance to water vapor transfer. Coated sweet cherries showed a higher soluble solid content, titratable acidity, antioxidant capacity, and total soluble phenolic content compared with uncoated sweet cherries. Therefore, the use of the NE + CaCl2 coating on sweet cherries can help reduce cracking and maintain their postharvest quality.

Effects of Isochoric Freezing Conditions on Cut Potato Quality.

Isochoric freezing is a pressure freezing technique that could be used to retain the beneficial effects of food storage at temperatures below their freezing point without ice damage. In this study, potato cylinders were frozen in an isochoric system and examined using full factorial combinations of three processing procedures (immersed in water, vacuum-packed and immersed in ascorbic acid solution), four freezing temperatures/pressures (-3 °C/37 MPa, -6 °C/71 MPa, -9 °C/101 MPa and -15 °C/156 MPa) and two average compression rates (less than 0.02 and more than 0.16 MPa/s). The effects of process variables on critical quality attributes of frozen potatoes after thawing were investigated, including mass change, volume change, water holding capacity, color and texture. Processing procedure and freezing temperature/pressure were found to be highly significant factors, whereas the significance of the compression rate was lower. For the processing procedures, immersion in an isotonic solution of 5% ascorbic acid best preserved quality attributes. At the highest pressure level of 156 MPa and low compression rate of 0.02 MPa/s, potato samples immersed in ascorbic acid retained their color, 98.5% mass and 84% elasticity modulus value. These samples also showed a 1% increase in volume and 13% increase in maximum stress due to pressure-induced hardening.

Preservation of grape tomato by isochoric freezing.

This study investigated the potential of isochoric freezing to preserve tomatoes. Isochoric freezing is an emerging technology that preserves biological matter at subfreezing temperatures without any ice damage. Isochoric freezing was compared with freezing under isobaric conditions and with preservation techniques used in the food industry: cold storage at 10 °C and individual quick freezing (IQF). Physicochemical and nutritional properties were evaluated weekly for four weeks. Preservation under isochoric conditions maintained the mass, color, nutrient content (ascorbic acid, lycopene and phenolics) and antioxidant activity of the fresh tomatoes. Also, isochoric preservation led to minimal texture damage. In comparison, mass loss of tomatoes stored at 10 °C for 3 weeks contributed to changes in overall visual quality and firmness as well as significant losses in nutrient content. The greatest mass, texture, and nutrients losses were obtained for tomatoes subjected to IQF and isobaric freezing. The results show that isochoric freezing has the potential to preserve tomatoes while maintaining physicochemical and nutritional properties similar to those of fresh tomatoes which might find application in the commercial preservation of tomatoes.

Effect of isochoric freezing on quality aspects of minimally processed potatoes.

The enhanced interest in greater convenience foods has recently led to the expansion of minimally processed potato products. This study investigated the effects of isochoric freezing on pre-peeled potato cubes, including quality attributes (microstructure, texture, and color), nutritional value (ascorbic acid (AA) content, total phenolic content, and antioxidant capacity), and polyphenol oxidase activity. Isochoric freezing (-3 °C/30 MPa) was compared with isobaric freezing (-3 °C/0.1 MPa) and individual quick freezing followed by frozen storage at -20 °C for 4 weeks. The isochoric sample had lower drip loss and volume shrinkage as well as better preserved texture and microstructure than the other samples. All freezing methods caused an increase in total phenolic content and antioxidant capacity, but a decrease in AA content. Also, all freezing methods caused browning of the thawed potatoes, but isochoric freezing delayed its onset for more than 1 week. PRACTICAL APPLICATION: Results showed that isochoric freezing of pre-peeled and cut potatoes caused less freeze damage than isobaric and individual quick freezing, which might find application in the commercial preservation of minimally processed food products.

Functionality of strawberry powder on frozen dairy desserts.

This study investigated the potential use of freeze-dried strawberry powder as a stabilizer in frozen dairy desserts. Five different dessert mixes were developed that contained 0%, 2.5%, 3%, 3.5%, and 4% strawberry powder. An additional dessert using strawberry extract was prepared to differentiate the effects of dietary fiber from the effect of polyphenols on sample properties. The rheological and physical characteristics of dessert mixes, fresh dessert, and stored dessert were studied. The addition of strawberry powder to dairy desserts caused an increase in the mix viscosity and a decrease in hardness and meltdown values. Complete avoidance of meltdown was achieved with the addition of 3% or greater amount of strawberry powder. The viscosity of mixes was enhanced due to the increase of total solids in the serum phase and the formation of hydrated and gel-like networks in the presence of cellulosic material, pectin, and calcium. The increase in viscosity and unfrozen water with the addition of strawberry powder also caused a reduction in ice crystallization, which resulted in softer and more stable desserts over time.

Potential of chitosan from mushroom waste to enhance quality and storability of fresh-cut melons.

The possibility of usage mushroom industry wastage, as a source of antimicrobial biopolymer chitosan to form active edible coatings was studied. It was found that the champignon stipe, an underutilized part of the mushroom, gave rise to a higher chitosan yield than caps (176 vs. 105 mg/g). Fungal chitosan caused a total growth inhibition of the Saccharomyces cerevisiae yeast and Escherichia coli bacteria at concentrations of 1% and 2%, respectively. The fungal chitosan-based edible coatings were applied on fresh-cut melons and found to enhance fruit firmness, inhibit off-flavors and reduce the microbial counts (up to 4 log CFU/g). Volatiles profile showed the coated melons have a higher content of esters responsible for fruit flavor (79.93% and 57.15% for fungal chitosan coated melon and uncoated melon, respectively). This study demonstrates that waste from the mushroom industry can be utilized for the production of non-animal sourced chitosan to form active edible coatings.

Layer-by-Layer Alginate and Fungal Chitosan Based Edible Coatings Applied to Fruit Bars.

Food waste is currently being generated at an increasing rate. One proposed solution would be to convert it to biopolymers for industrial applications. We recovered chitin from mushroom waste and converted it to chitosan to produce edible coatings. We then used layer-by-layer (LbL) electrostatic deposition of the polycation chitosan and the polyanion alginate to coat fruit bars enriched with ascorbic acid. The performance of the LbL coatings was compared with those containing single layers of fungal chitosan, animal origin chitosan and alginate. Bars containing alginate-chitosan LbL coatings showed increased ascorbic acid content, antioxidant capacity, firmness and fungal growth prevention during storage. Also, the origin of the chitosan did not affect the properties of the coatings. PRACTICAL APPLICATION: Mushroom stalk bases could be an alternative source for isolating chitosan with similar properties to animal-based chitosan. Also, layer-by-layer assembly is a cheap, simple method that can improve the quality and safety of fruit bars.

Vitamin D-fortified chitosan films from mushroom waste.

Brown mushroom (Agaricus bisporus) stalk bases from mushroom waste were treated with UV-B light to rapidly increase vitamin D2 content. Chitin was also recovered from this waste and converted into chitosan by N-deacetylation. FTIR spectra showed that the mushroom chitosan were similar to chitosan from animal sources. Chitosan films were prepared using high molecular weight (HW), low molecular weight (LW) and fungal chitosan. UV-B treated mushroom particles were also incorporated into fungal chitosan films. The fungal chitosan films showed similar density, porosity and water vapor barrier properties to the LW and HW chitosan films. However, fungal chitosan films were more hydrophobic and less flexible than the LW and HW chitosan films. Addition of mushroom particles did not significantly affect mechanical or water barrier properties of the fungal chitosan films.

Solution Blow Spinning of Food-Grade Gelatin Nanofibers.

The primary advantage of nanofibers over larger diameter fibers is the larger surface area to volume ratio. This study evaluated solution blow spinning (SBS) processing conditions for obtaining food-grade gelatin nanofibers from mammalian and fishery byproducts, such as pork skin gelatins (PGs) and high molecular weight fish skin gelatin (HMWFG). HMWFG had a highest intact collagen structure compared to PGs. PGs with different Bloom values, solution viscosities, and surface tensions were compared with HMWFG for their ability to produce nanofibers through SBS. Only HMWFG fibers were obtained irrespective of processing conditions, which looked like fluffy cotton candy. HMWFG nanofibers had round morphologies with a narrower diameter distribution and lower average fiber diameter (AFD) under medium gelatin concentrations, medium air pressures, and medium feed rates. The highest glass transition temperature (Tg ) values were obtained at medium concentrations, medium air pressure, and either high or low feed rate. The thinnest HMWFG nanofibers with an AFD of 80.1 nm and the highest Tg value of 59.0 °C could be formed by combining a concentration of 17.6% (w/v), an air pressure of 0.379 MPa, and a feed rate of 0.06 mL/min from the response surface analysis. HMWFG Brunauer, Emmett, and Teller surface area increased from 221 to 237 m2 /g, indicating their potential applicability for active compound carrier.

Preparation of Zein Fibers Using Solution Blow Spinning Method.

Zein fibers were successfully fabricated via solution blow spinning (SBS) using acetic acid as solvent. Surface tension, viscosity and modulus of zein solutions were respectively determined by force tensiometer and rheometer. Increases of these properties were observed with an increase of concentration from 20% to 35% (w/w). The fabrication conditions of zein fibers were initially investigated as a function of zein concentration (25% to 35% w/w), feed rate (0.04 to 0.1 mL/min) and air pressure (0.28 to 0.62 MPa). The average fiber diameter (AFD) ranged from 174 to 9595 nm based on scanning electron microscopy (SEM). A Box-Behnken experimental design (BBD) was further performed to identify and quantify the significance of above parameters. The statistical analysis showed that the linear coefficient of concentration, the quadratic term of concentration as well as the interaction between concentration and air pressure were demonstrated statistically significant. Optimal conditions, with an AFD of 138 nm, could be obtained in the SBS of zein fibers by combining a concentration of 23% (w/w), a feed rate of 0.04 mL/min and an air pressure of 0.38 MPa. The moisture sorption capacity of fibers increased slightly as AFD decreased from ∼550 to ∼200 nm, with an increase of BET surface area from 116.5 to 140.0 m2 /g.

Torrefaction of pomaces and nut shells.

Apple, grape, olive, and tomato pomaces as well as almond and walnut shells were torrefied at different temperatures and times in a muffle furnace. The fiber content and thermal stability of the raw byproducts were examined and the moisture and ash contents, elemental composition, and gross calorific values of the raw and torrefied samples were characterized. Response surface methodology and a central composite design were used to examine the effects of temperature and time on mass and energy yields of the torrefied byproducts. Raw apple pomace had the highest hemicellulose content, whereas raw grape pomace had the highest lignin content. Raw tomato pomace had the highest gross calorific value because of its high carbon content. Temperature had a larger effect on mass and energy yields than time. Grape pomace generally had the highest mass and energy yields. Also, energy yields of the byproducts could be predicted from mass loss values.

Solid lipid particles in lipid films to control the diffusive release of 2-heptanone.

BACKGROUND: Controlled-release formulations of bioactive agents are of increasing interest for effective pest control. Volatile 2-heptanone is a bioactive agent that has shown potential as a pesticide. The aim of this study was to investigate the kinetics of release of 2-heptanone incorporated into lipid films or composite solid lipid particle (SLP) films. RESULTS: Effective 2-heptanone diffusivity was estimated to be between 0.1 and 2.5 mm(2) day(-1) during the first week and between 0.05 and 0.1 mm(2) day(-1) during the next 5 weeks. The films that showed better retention of 2-heptanone were the paraffin lipid films. Inclusion of SLPs into paraffin films increased the release rate of 2-heptanone, mainly owing to a decrease in the film firmness as the composite SLP film became less crystalline and more brittle. In contrast, SLPs decreased the kinetics of 2-heptanone release in Acetem films owing to an increase in the film firmness. CONCLUSIONS: The results indicated that the use of SLPs as a method for controlled release can improve the delivery of the natural pesticide 2-heptanone if the SLPs have good compatibility with the matrix, leading to an increase in firmness of the films without increasing their porosity. Published 2012. This article is a U.S. Government work and is in the public domain in the USA.