Influences of Depulping, Pod Storage and Fermentation Time on Fermentation Dynamics and Quality of Ghanaian Cocoa.

This study investigated the impact of the depulping of cocoa beans after pod opening, as well as the influences of pod storage (PS) and fermentation time on the fermentation dynamics and the overall quality of beans and liquors made thereof. Twelve variations were conducted in three experimental runs (with/without depulping; 1-/3-day PS; and fermentation times of 3, 4, 5, 6 or 7 days). Fermentation dynamics (e.g., temperature and pH) and the quality of dried beans (e.g., cut-test and fermentation index) and liquors (sensory assessment, quantification of cocoa key-odorants and tastants) were investigated. It was demonstrated that 17-20% of cocoa pulp, relative to the total bean-pulp-mass weight, could be mechanically removed without negatively affecting the bean quality. No significant differences were found in the percentages of well-fermented beans after 5-6 days fermentation with 1-day PS, resulting in 49 ± 9% with, and 48 ± 12% without depulping. There were no significant differences in key tastants present in the liquors; however, significantly less volatile acids and esters were found when liquors were produced from 5-6 day-fermented depulped beans, with 1-day PS, without negatively affecting the sensory profiles. This strategy allows producers to maximize the cacao fruit's value by integrating part of the pulp into the cocoa value chain.

Effect of Pod Storage and Drying Temperature on Fermentation Dynamics and Final Bean Quality of Cacao Nacional in Ecuador.

The impact of pod storage (PS) and two drying temperatures of fermented cocoa beans was investigated in Ecuador. Therefore, four variations were simultaneously carried out three times at two locations, independently: 0, 3, and 5 days of PS, dried at 60 °C and 0 days of PS, dried at 80 °C. Pod weight during storage, pulp content, pH, temperature, microbial counts, total free amino acids, protein profiles, sugars, organic acids, cut-test, fermentation index, and sensory profiles were analyzed. Minor differences in fermentation dynamics and bean quality were found between variations with and without PS. A rather accelerated fermentation with pod-stored beans was observed (e.g., faster color change, slightly lower pH in cotyledon after 48 h), along with a significantly higher maximal temperature during 24-42 h (43.1 ± 3.2 °C compared to 39.2 ± 2.0 °C without PS). More well-fermented beans were reached with PS (52.3 ± 22.6%) than without (62.7 ± 9.2%). Differences during fermentation were observed between the locations (e.g., pH, acids, sugars), but sensory evaluation indicated that the impact of location was mitigated with PS. Drying at 80 °C showed no adverse effects, as evidenced by the results of the cut-test and fermentation index. However, sensory evaluations revealed significant differences between 80 °C and 60 °C, with the former exhibiting more bitter and astringent cocoa liquor.

Characterization of the effect of pomegranate crude extract, and its post-harvesting preservation procedures, on redox tone, cellular growth and metabolic profile of MDA-MB-231 cell line.

BACKGROUND: Pomegranate is known for its beneficial properties due to its high content in antioxidants and might constitute a natural option for preventing and treatment of different pathologies including cancer. Since mitochondria are involved in tumorigenesis through ROS production and modulation of oxidative metabolism, we investigated the biological effects of pomegranate on cellular redox state, proliferation and metabolism in the breast cancer cell line MDA-MB-231 (MDA). METHODS: MDA were treated for 24 h with graded concentration of filtered Pomegranate juice (PJ) and tested for metabolic Flux Analysis with XFe96 Extracellular Flux Analyzer, for proliferation using the xCELLigence System Real-Time Cell Analyzer and for intracellular ROS content by Confocal Microscopy Imaging. RESULTS: Cells-treatment with freshly prepared pomegranate juice (PJ) resulted in a significant reduction of the intracellular ROS content already at the lower concentration of PJ tested. Additionally, it enhanced mitochondria respiration, and decreased glycolysis at high concentrations, inhibiting at the same time cell proliferation. As pomegranate is a seasonal fruit, assessment of optimum storage conditions preserving its bio-active properties was investigated. Our results indicated that storage conditions under controlled atmosphere for 30 days was able to enhance mitochondrial respiration at the same extent than freshly extracted PJ. Conversely, freezing procedure, though retaining the antioxidant and cell-growth inhibitory property, elicited an opposite effect on the metabolic profile as compared with fresh extract. CONCLUSION: Overall, the results of our study, on the one hand, confirms the preventive/therapeutic potential of PJ, as well as of its post-harvested processing, for cancer management. On the other hand, it highlights the intrinsic difficulties in attaining mechanistic insights when a multiplicity of effects is elicited by a crude mixture of bio-active compounds.

Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory.

In Ecuador, various processes are applied during cocoa post-harvesting. This study, therefore, explored fermentation parameters across two locations with 2-7 independent runs, focusing on temperature, microbial counts, pH during fermentation and drying, and their impact on cocoa bean quality. Factors including fermentation devices (jute bags, plastic bags, and wooden boxes), pre-drying, turning during fermentation, fermentation duration, and drying temperature were investigated. Fermenting in plastic bags without pre-drying or turning and fermenting in jute bags for only 40 ± 2.0 h yielded low maximal fermentation temperatures Tmax (31.1 ± 0.4 °C and 37.6 ± 1.8 °C), leading to bitter, astringent, woody, and earthy cocoa liquor. Longer fermentation (63 ± 6 h) in wooden boxes with turning (Wt) and in jute bags with pre-drying and turning (Jpt) achieved the highest Tmax of 46.5 ± 2.0 °C, and a more acidic cocoa liquor, particularly in Wt (both locations) and Jpt (location E). Therefore, it is recommended to ferment for a minimum duration from day 1 to 4 (63 ± 6 h), whether using plastic bags (with mandatory pre-drying) or jute bags (with or without pre-drying or turning). Furthermore, this study underscores the risks associated with excessively high drying temperatures (up to 95.2 ± 13.7 °C) and specific dryer types, which can falsify cut-tests and introduce unwanted burnt-roasted off-flavors in the cocoa liquor.

Rice grain arsenic and nutritional content during post harvesting to cooking: A review on arsenic bioavailability and bioaccessibility in humans.

Rice (Oryza sativa L.) is considered as the staple food for 50% of the world's population. Humans are exposed to arsenic (As) through rice consumption, which is a global health issue that requires attention. The present review reflects the scenario of rice grown in As endemic regions of Asia that has a significant portion of inorganic As (iAs) compared to other rice grown areas around the world. Post-harvesting, pre-cooking, and cooking procedures in South and South-East Asian countries employ As-contaminated groundwater. Polishing of brown rice and parboiling, washing and cooking with As-safe water can reduce As concentration and nutrient level in cooked rice. However, in rural parts of South-east Asia, rice is usually cooked using As-contaminated groundwater and consumption of this As enriched rice and water may cause a significant health exposure in humans. Bioaccessibility and bioavailability of As can be determined using in-vitro and in-vivo techniques that can be utilized as a tool to assess As exposure in humans. Arsenic in cooked rice may be reduced by using newly developed cooking procedures such as Kateh cooking, steam percolating, and the parboiled and absorbed (PBA) method. For individuals living in rural regions, using rainwater or treated surface water for drinking and cooking is also an alternative. Although this study examined the processes involved in the post-harvesting, pre-cooking, and cooking stages, there are still significant research gaps in this area that must be addressed in near future.

Driving forces for recovery of forest vegetation after harvesting a subalpine oak forest in eastern Tibetan Plateau.

Uncertainty regarding how subalpine forest ecosystems respond to tree harvesting hinders their sustainable management and conservation strategies. To investigate the impact of oak (Quercus aquifolioides Rehd. et Wils.) harvesting and stand recovery processes on soil microbial communities and understory vegetation on the eastern Tibetan Plateau, we sampled and quantified the microbial community structure and understory vegetation in three age classes (1 year, 10 years, and 20 years since tree logging) of harvested stands and an un-harvested reference (control) stand of subalpine oak forest. Our result showed logging significantly altered the edaphic properties (p < 0.001) and shifted microbial community structure (p < 0.05), increasing the abundances of the Actinobacteria and arbuscular mycorrhizal fungi (AMF) but decreasing fungi and general, gram-positive and gram-negative bacteria. Post-harvest evolution increased the biomass of understory vegetation and reshaped its community. Fungi (18:1ω7c, 18:1ω9c) and gram-negative bacteria (18:2ω7c, cy19:0) abundances changed significantly (p < 0.01) after harvesting and during stand recovery, suggesting their potential use as indicators for post-harvest oak recovery. Structural equation modeling (SEqM) revealed that, via litter, residue, and edaphic properties, the recovery process indirectly promoted microbe abundance while the overstory vegetation regrowth inhibited the plant community's biomass in the understory. Microbial communities only had a minor, direct effect on understory vegetation. Litter and edaphic factors played important roles in reshaping understory plant and soil microbial communities for post-harvest evolution.

A constitutive model for mechanical response characterization of pumpkin peel and flesh tissues under tensile and compressive loadings.

Enhancing quality of food products and reducing volume of waste during mechanical operations of food industry requires a comprehensive knowledge of material response under loadings. While research has focused on mechanical response of food material, the volume of waste after harvesting and during processing stages is still considerably high in both developing and developed countries. This research aims to develop and evaluate a constitutive model of mechanical response of tough skinned vegetables under postharvest and processing operations. The model focuses on both tensile and compressive properties of pumpkin flesh and peel tissues where the behaviours of these tissues vary depending on various factors such as rheological response and cellular structure. Both elastic and plastic response of tissue were considered in the modelling process and finite elasticity combined with pseudo elasticity theory was applied to generate the model. The outcomes were then validated using the published results of experimental work on pumpkin flesh and peel under uniaxial tensile and compression. The constitutive coefficients for peel under tensile test was α = 25.66 and ß = -18.48 Mpa and for flesh α = -5.29 and ß = 5.27 Mpa. under compression the constitutive coefficients were α = 4.74 and ß = -1.71 Mpa for peel and α = 0.76 and ß = -1.86 Mpa for flesh samples. Constitutive curves predicted the values of force precisely and close to the experimental values. The curves were fit for whole stress versus strain curve as well as a section of curve up to bio yield point. The modelling outputs had presented good agreement with the empirical values and the constructive curves exhibited a very similar pattern to the experimental curves. The presented constitutive model can be applied next to other agricultural materials under loading in future.

Métodos de secagem e rendimento dos extratos de folhas de Plectranthus barbatus (boldo-da-terra) e P. ornatus (boldo-miúdo) / Methods estimated drying and percentage of extracts in leaves of Plectranthus barbatus (Brazilian bold) and P. ornatus (false bold)

Plectranthus sp. pertence à família Lamiaceae e inclui cerca de 300 espécies. Duas delas, P. barbatus (PB) e P. ornatus (PO) destacam-se pelo interesse medicinal. As principais substâncias encontradas em Plectranthus sp. são os diterpenóides, óleos essenciais e compostos fenólicos. A melhor forma de utilizar as folhas de PB e PO é a fresco; porém, na comercialização há necessidade de recorrer a processos de secagem. Entretanto, isto pode interferir no princípio ativo, desta forma, estudos para determinar o melhor método gravimétrico são importantes. O objetivo deste estudo foi avaliar qual o melhor método de secagem, onde haja maior perda de água possível, e calcular os rendimentos dos extratos visando avaliar se o método gravimétrico interfere na quantidade de extrato produzido. Desta forma, utilizou-se quatro métodos de secagem e após evaporação do solvente, fez-se o cálculo do rendimento dos extratos secos. O percentual de água foi superior em PB e PO (média geral de 90,12±8,22 por cento). Dentre as secagens, em estufa de ventilação forçada (EVF) foi mais eficiente em PB (88,87 por cento) e em estufa convencional (ECO) foi melhor em PO (95,13 por cento). O maior rendimento do extrato seco em PB foi na secagem em camada delgada (CD) (20,96 por cento), enquanto que em PO foi ECO (41,34 por cento). Não houve correlação entre o método de secagem e o rendimento de extrato obtido.

Plectranthus sp. belongs to the family Lamiaceae and includes about 300 species. Two of them, P. barbatus (PB) and P. ornatus (PO), have medicinal interest. The main substances found in Plectranthus sp. are the diterpenoids, essential oils and phenolic compounds. The best way to use the leaves of PB and PO is cool; but for marketing there is a need of resort to drying processes. However, this may interfere on the values of active principle; thus, studies to determine the best gravimetric methods are important. The objective of this study was to evaluate the best method of drying, where there the greater loss of water possible, and calculate the percentage of the extracts to assess whether the gravimetric method interferes with the amount of extract produced. To this was done by drying four different methods ventilated dry (EVF), conventional drying (ECO), microwave (MCO) and layer thing (CD) and after evaporation of the solvent, was made the calculation the percentage of the dried extract. The water content was higher in PB and PO (overall average of 90.12±8.22 percent). Among the drying, EVF was more efficient for PB (88.87 percent) and ECO was better for PO (95.13 percent). The highest content of dry extract was for PB in to CD (20.96 percent), whereas for PO was in to ECO (41.34 percent). There is no relationship between the drying method and in the quantity of extract obtained.

Sobrevivência de espécies arbóreas plantadas em clareiras causadas pela colheita de madeira em uma floresta de terra firme no município de Paragominas na Amazônia brasileira / Survival of seedlings planted in gaps after harvesting in a terra firme rain forest in Paragominas region in the Brazilian Amazonia

Analisou-se a sobrevivência de mudas plantadas em 400 clareiras causadas por exploração florestal de impacto reduzido, em floresta de terra firme na Amazônia Oriental. Foram plantadas 3.818 mudas de 17 espécies, das quais apenas Schizolobium amazonicum não ocorre na área de estudo. A distância entre as mudas plantadas foi de aproximadamente 5m. As avaliações ocorreram em 2005 e 2006. Com base na sobrevivência das mudas aos 11 meses após o plantio, as espécies indicadas para o enriquecimento de clareiras são: Schizolobium amazonicum, Cedrela odorata, Jacaranda copaia, Manilkara huberi, Astronium gracile, Pouteria bilocularis, Tabebuia impetiginosa,Pseudopiptadenia suaveolens, Cordia goeldiana, Parkia gigantocarpa, Simarouba amara, Sterculia pilosa, Laetia procera, Dinizia excelsa e Schefflera morototoni. Estudos sobre a taxa de crescimento, em períodos mais longos, são necessários para confirmar a utilização dessas espécies em plantios de enriquecimento de clareiras oriundas de exploração florestal, como alternativa para aumentar a produtividade e o valor econômico das florestas naturais manejadas na Amazônia brasileira.

Survival of seedlings planted in 400 gaps created by reduced impact logging in a terra firme forest in the Eastern Amazonia was evaluated. 3,818 seedlings from 17 species occurring in the study area, except for Schizolobium amazonicum (paricá), which is rare in natural forests of Paragominas region, were planted in the gaps. Spacing of planted seedlings was 5m. According to survival of seedlings during 11 months after planting, the species Schizolobium amazonicum, Cedrela odorata, Jacaranda copaia, Manilkara huberi, Astronium gracile, Pouteria bilocularis, Tabebuia impetiginosa,Pseudopiptadenia suaveolens, Cordia goeldiana, Parkia gigantocarpa, Simarouba amara, Sterculia pilosa, Laetia procera, Dinizia excelsa and Schefflera morototoni can be suggested for enriching in gaps created by reduced impact logging. Complementary studies, mainly related to growth rates of seedlings, must be carried out and in a period longer than the present study to confirm the benefits of enrichment planting in gaps as an alternative to boost forest productivity and economic value of managed natural forest in the Brazilian Amazon.

Influence of the harvesting time, temperature and drying period on basil (Ocimum basilicum L.) essential oil / Influência do horário de colheita, temperatura e tempo de secagem no óleo essencial de manjericão (Ocimum basilicum L.)

Ocimum basilicum L. essential oil with high concentration of linalool is valuable in international business. O. basilicum essential oil is widely used as seasoning and in cosmetic industry. To assure proper essential oil yield and quality, it is crucial to determine which environmental and processing factors are affecting its composition. The goal of our work is to evaluate the effects of harvesting time, temperature, and drying period on the yield and chemical composition of O. basilicum essential oil. Harvestings were performed 40 and 93 days after seedling transplantation. Harvesting performed at 8:00 h and 12:00 h provided higher essential oil yield. After five days drying, the concentration of linalool raised from 45.18 percent to 86.80 percent. O. basilicum should be harvested during morning and the biomass dried at 40ºC for five days to obtain linalool rich essential oil.

Óleo essencial de Ocimum basilicum L. com alta concentração de linalol é valorizado no mercado internacional e amplamente usado na indústria de condimentos e cosméticos. Para garantir excelente qualidade e rendimento de óleo essencial é crucial a determinação do efeito dos fatores ambientais e de processamento na sua composição. O objetivo do presente trabalho foi avaliar o efeito do horário de colheita, da temperatura e do tempo de secagem no teor e na composição química do óleo essencial de O. basilicum. Colheitas foram realizadas aos 40 e 93 dias após transplantio das mudas. Colheitas realizadas às 8:00 h e 12:00 h proporcionaram os maiores rendimentos de óleo essencial. Ao quinto dia de secagem o teor de linalol no óleo essencial subiu de 45,18 por cento para 86,80 por cento. O. basilicum deve ser colhido pela manhã e a biomassa deve ser seca a 40 ºC por um período de cinco dias para obter óleo essencial rico em linalol.