Evaluation of the Efficacy of Antioxidant Extract from Lemon By-Products on Preservation of Quality Attributes of Minimally Processed Radish (Raphanus sativus L.)

The aim of this work was to enhance the use of a food-grade antioxidant extract obtained from lemon processing byproducts (peel, pulp and seeds) to extend the shelf life of minimally processed radishes. The extract (LP_E) was previously characterized in terms of total phenolic (6.75 ± 0.34 mg GAE g^-1 d.w.) and flavonoid content (2.04 ± 0.09 mg CE g^-1 d.w.) and antioxidant activity, and eriocitrin and hesperidin were identified as the most prevalent phenolic compounds by a UHPLC system. The effects of different dipping aqueous solutions (UCR, DRa, DRb) and alginate-based edible coating formulations (CRc, CRd) with and without the antioxidant extract were studied on the quality parameters of minimally processed radishes, characterized regarding their microbiological and physicochemical characteristics for up to 14 days at 3 °C. The coating formulated with LP_E delayed the radish respiration process, as well as resulting in less color variation (ΔE < 3) and reduced mesophilic aerobic count values (4.49 ± 1.43 log CFU g^-1), proving the effectiveness of LP_E as a value-added ingredient in developing post-harvest strategies to prolong the shelf life of minimally processed vegetables. Indeed, coated samples without the extract showed a clear development of rotting, which led to the end of their shelf life on their 7th day of storage.

Evaluation of different salted governing liquids on shelf life extension of lacto-fermented mozzarella cheese

The effect of different governing liquids on qualitative parameters of lacto-fermented mozzarella cheeses were studied. 0.6% calcium lactate solution maintained the quality of mozzarella cheese for microbial, color and textural properties and prolonged its shelf life up to 18 days, also improving its antioxidant activity by Trolox equivalent antioxidant capacity and Oxygen radical absorbance capacity assays.

Metabolites response to onion yellow dwarf virus (OYDV) infection in 'Rossa di Tropea' onion during storage: a 1 H HR-MAS NMR study

BACKGROUND

Plant viral infections induce changes in metabolic components in the host plant, with potential effects on compositional, organoleptic and storability features of agricultural products. Identification of modulated metabolites may provide clues concerning pathways implementing responses in plant-pathogen interactions. A time course study of metabolic fingerprinting of onion yellow dwarf virus (OYDV)-infected versus healthy 'Rossa di Tropea' onion bulbs was performed using proton high-resolution magic angle spinning nuclear magnetic resonance (¹ H HR-MAS NMR) and ultra-performance liquid chromatography (UPLC), providing an overview of the metabolic state of the bulb in response to OYDV infection during storage.

RESULTS

Metabolites accumulated/depleted upon infection were identified, belonging to flavonoid, saccharide, amino acid and organic acid classes. A decrease in quercetin glucosides content and antioxidant activity was observed in infected bulbs; some amino acids (Arg, Asn, Phe, Val) accumulated, while others were depleted (Leu); for some metabolites, a bimodal time-course was observed during storage (Glc, Lys). Virus interference on metabolic pathways, and the effects of the metabolic shift on edible product storability, organoleptic and nutritional quality were discussed.

CONCLUSIONS

OYDV infection induces a metabolic shift in 'Rossa di Tropea' onion during bulb storage, involving several pathways and affecting storability and organoleptic and nutritional quality of bulbs at marketable stage. © 2020 Society of Chemical Industry.

Physico-chemical and microbiological quality of ready-to-eat rocket (Eruca vesicaria (L.) Cav.) treated with organic acids during storage in dark and light conditions

The effect of alternative dipping solutions to chlorinated water was studied on qualitative parameters of ready-to-eat rocket: sanitised tap water, 1% of citric acid solution and a mixture of citric and ascorbic acids solution. After packaging in normal atmosphere, a monitoring of total bacterial count and physico-chemical parameters was carried out to 14 storage days in dark and light storage conditions. The dark exposure of the rocket leaves contributed to preserve a lower microbiological growth and the green color: light presence highly influenced total bacterial count and Hue angle (p < 0.01). Treatments with acids can be recommended to preserve antioxidant compounds and color leaves: this factor also influenced other studied parameters as acidity, total bacterial count, and antioxidant activity (p < 0.01). The studied alternative dipping solutions and the storage in darkness involved a better quality of rocket up to 14 days of shelf life respect the commercial shelf life of 7 days.

Quality of shredded carrots minimally processed by different dipping solutions

The whiteness of shredded carrots is generally caused by enzymatic reactions after removal of natural protection during the minimal processing. Moreover, the use of chlorinated solution in sanitizing step of processing, promotes the formation of halogenated by-products, with correlated environmental and health risks in processing areas. This study investigated the effect of different acidic solutions on the quality of shredded carrots during the storage at two refrigerated temperatures (4 °C and 7 °C), as alternative agents to chlorine in food industry. Carrots dipped in 1.5% citric acid solution did not present colour variation at both storage temperatures. Moreover they showed the lowest microbial charge after processing and during storage at 4 °C. Carrots dipped in 0.5% citric acid + 0.05% ascorbic acid + 0.05% calcium chloride evidenced lower PAL and POD activities during the storage respect to the other tested samples. Therefore, the dipping of shredded carrots in acidic solutions, as alternative sanitizers to chlorine, contributed to preserve their quality, also controlling the whiteness index of carrots' surface. In particular, the dipping in 1.5% citric acid extended the shelf life of shredded carrots up to 14 days of storage at 4 °C.

Data on some qualitative parameters of Carolea olive oils obtained in different areas of Calabria (Southern Italy)

This data article contains complementary results related to the paper “Characterization of monovarietal olive oils obtained from mills of Calabria region (Southern Italy)” (Piscopo et al., 2016) [1]. Data was obtained by capillary-column gas chromatography, analyzing sterols and triterpene dialcohols and ethyl esters in the composition of Carolea olive oils. They were produced in different areas of Calabria region (Southern Italy), named: the Sibari׳s plateau (SP), the Valley of Sant׳ Eufemia (VSE), the Tyrrhenian southern area (TSA), the Ionian southern coast (ISC) and the Ionian area of Catanzaro (IAC). Specifically the characterized samples were 24 in the SP; 43 in the VSE; 15 in the TSA; 30 in the ISC, and 34 in the IAC, for a total amount of 146 olive oils. The differences in some compositional characteristics denoted the effect of the environmental and could be considered to improve the local productions. The compilation of this data provides a resource for the wider research community and the interpretation of this data could be found in the research article noted above.

Action palatal tremor in a patient with primary intestinal lymphoma

We report the case of a 59-year-old man with primary intestinal T-cell non-Hodgkin's lymphoma who developed abnormal facial twitching synchronous with small palatal movements induced by attempts at speaking or swallowing. At rest, the electromyogram (EMG) showed no spontaneous muscular activity. Phonation triggered trains of synchronous, rhythmic EMG bursts at a frequency of 3-4 Hz lasting 10-20 s, with an average burst of 150 ms, which simultaneously involved palatal, facial, and neck muscles bilaterally with left-sided predominance. An enhanced blink reflex recovery curve was observed after stimulation of either side. Backaveraging electroencephalographic study revealed no activity that was time locked with the jerks. Axial T2-weighted magnetic resonance imaging showed an increased signal intensity and bilateral enlargement of the inferior olives. No antineuronal-specific antibodies were found in the blood or in the cerebrospinal fluid. All of these clinical findings were consistent with a symptomatic palatal tremor (PT). Because it was triggered by activation of cranial muscles, we termed this movement disorder action PT. To our knowledge, this is the first report of symptomatic PT displaying these features.

Increased density of glutamic acid decarboxylase-containing terminals in the medial preoptic nucleus and the area surrounding the paraventricular hypothalamic nucleus is associated with deoxycorticosterone acetate (DOCA)-salt hypertension

gamma-Aminobutyric acid (GABA) is a major inhibitory neurotransmitter and has been shown to exert considerable influence on the neural control of the cardiovascular function. It is not clear, however, which GABAergic systems are involved in salt-induced hypertension. This study was designed to investigate the GABAergic neurons in specific regions of the brain possibly linked to salt-induced hypertension. After 4 weeks of deoxycorticosterone acetate (DOCA) and salt treatments, the rats developed cardiac hypertrophy. All of the animals were sacrificed for immunocytochemical localization of GABAergic terminals using specific antibodies to glutamic acid decarboxylase (GAD). GAD-positive GABAergic terminal densities in discrete regions of the brain were determined by using morphometric quantitation. Results showed that GABAergic terminal densities in the medial preoptic nucleus and the area lateral to the paraventricular hypothalamic nucleus were significantly increased in DOCA-salt-treated rats 4 weeks after the experiment as compared with 4 week controls. This study provides new evidence to support further the idea that central GABAergic neurons are closely associated with pathogenesis of salt-induced hypertension. Different hypertensive mechanisms between salt-induced hypertension and genetic hypertension are also discussed.