Relationship between carbohydrate composition and fungal deterioration of functional strawberry juices preserved using non-thermal treatments

BACKGROUND

The quantification of the main carbohydrates present in strawberry juices enriched with inulin and fructo-oligosaccharides (FOS) and preserved by non-thermal techniques (vanillin and ultrasound) was conducted, in addition to an investigation of the evolution of these compounds and their relationship with fungal deterioration over 14 days of refrigerated storage.

RESULTS

A simple and environmentally friendly analytical approach based on high-performance liquid chromatography with a reflection index detector was developed for simultaneous determination of inulin, FOS and mono- and disaccharides present in the juices. When analyzing the evolution of carbohydrates during storage, a direct relationship between the consumption of sucrose and the growth of yeasts and molds (main spoilage flora in strawberry) was observed, especially in untreated samples (control). By contrast, no sucrose consumption was observed during storage of the treated sample, thus demonstrating the efficiency of the non-thermal treatments for controlling yeasts and mold growth. In turn, inulin and FOS added to juices were not degraded during storage.

CONCLUSION

The results obtained in the present study demonstrate that non-thermal treatments are adequate for preventing the growth of deteriorative flora in strawberry juices and that the addition of inulin and FOS can be a good strategy for functionalizing them, as well as improving their nutritional properties. © 2017 Society of Chemical Industry.

Influence of polysaccharide-based edible coatings as carriers of prebiotic fibers on quality attributes of ready-to-eat fresh blueberries

BACKGROUND

Little information is available regarding the effect of dietary fibers added into edible coatings on quality attributes of ready-to-eat fruits. The aim of this study was to evaluate the effects of sodium alginate (AL) and chitosan (CH) edible coatings enriched with four different dietary fibers (apple fiber, orange fiber, inulin and oligofructose) on microbiological, nutritional, physico-chemical and sensorial properties of ready-to-eat fresh blueberries stored for 18 days at 5 °C.

RESULTS

The most encouraging results were found for CH coatings (with and without fibers) which significantly inhibited the growth of mesophilic bacteria and yeasts/molds (reductions up to 1.9 log CFU g^-1 ), reduced decay rate by more than 50%, enhanced antioxidant properties, retained fruit firmness, delayed off-odor development and improved overall visual quality of blueberries. Oligofructose and orange fiber added to CH coatings enhanced antioxidant properties of fruits and allowed higher reductions in yeast/mold counts compared to the use of CH alone. CH-based coatings enriched with inulin, oligofructose and apple fiber extended sensory shelf life of blueberries by 6 days. AL coatings (with and without fiber) allowed delaying fungal decay and also retaining antioxidant properties but did not improve the microbiological and sensory quality of fruits.

CONCLUSION

The results proved that fiber-enriched CH treatments allowed the maintenance of freshness and the improvement of the quality of ready-to-eat blueberries. It might be an interesting option to offer consumers a healthy product with prebiotic potential and an extended shelf life. © 2017 Society of Chemical Industry.

The Role of the Dynamic Sensory Perception in the Reformulation of Shakes: Use of TDS for Studying the Effect of Milk, Fiber, and Flavor Addition

Various factors need to be taken into account when reformulating a food or beverage. The food components, not only macronutrients but also minor ingredients such as flavoring agents, could affect the perception of the sensory sensations, importantly their dynamic aspects, as rising and duration, which are not normally considered. The novelty of this approach is the study of the effects of the addition of several ingredients (fiber, extra milk powder, and strawberry flavoring) on the dynamic perception of a food item (strawberry shakes) using the temporal dominance of sensations (TDS) technique. The occurrence and duration of the key sensory sensations (acid, natural strawberry flavor, thick, sweet, candy strawberry flavor, and milk flavor) extracted from the TDS curves were analyzed and linked to the composition factors and liking and expectations of satiety scores. For example, the addition of flavoring increased the liking scores (increments ranging from 0.3 to 1.1) that was linked to the attenuation of acid sensation; and the addition of extra milk powder increased the expectation of satiety scores (increments ranging from 0.5 to 0.7) that was linked to the perception of early thick sensation in the mouth. In general, the more complex sensory profiles the higher liking and expectations of satiety.

PRACTICAL APPLICATION

This work is a case study on how temporal sensory methods can contribute important information on the actual perception of food during consumption. Depending on the ingredients added these sensory properties appear at different times and with different dominance during evaluation affecting liking or fullness expectations. In consequence, the temporal sensory properties should be taken into account when designing or reformulating food.

Effects of pulsed light treatments and pectin edible coatings on the quality of fresh-cut apples: a hurdle technology approach

BACKGROUND

Pulsed light (PL) treatments stand as an alternative for the shelf-life extension of fresh-cut products. The antimicrobial effects of PL are well known; however, its influence on quality attributes needs to be assessed. This study was aimed at evaluating the application of PL treatments in combination with pectin-based edible coatings enriched with dietary fiber for the preservation of fresh-cut apples.

RESULTS

Dipping of fresh-cut apples in ascorbic acid/calcium chloride solution prior to pectin coating and PL treatments was effective to minimize browning and softening of apple surfaces. Incorporation of fiber in the pectin coating did not cause any change in microbial loads and sensory acceptability of apple cubes. Pectin-coated PL-treated apple pieces exhibited significantly higher antioxidant activity values than fresh and PL control samples. At the end of storage, the combination of both treatments resulted in an almost 2 log CFU g^-1 reduction of microbial counts. Sensory attribute scores did not fall below the rejection limit throughout 14 days, although the presence of off-odors limited the acceptability of the pectin-coated samples.

CONCLUSION

The results demonstrate that PL treatments applied to pectin-coated fresh-cut apples may be used to maintain quality attributes, thus conferring prebiotic potential and extending the shelf-life of the product. © 2016 Society of Chemical Industry.

The impact of biopreservatives and storage temperature in the quality and safety of minimally processed mixed vegetables for soup

BACKGROUND

The combined effects of bioactive agents (tea tree essential oil, propolis extract and gallic acid) and storage temperature on the microbiological and sensory quality of fresh-cut mixed vegetables for soup (celery, leek and butternut squash) were studied with the objective of preserving its quality and safety.

RESULTS

Refrigeration temperature was confirmed as the main factor to limit the growth of spoilage and pathogenic microorganisms. Biopreservatives applied on mixed vegetables were effective only when combined with optimal refrigeration temperature (5 °C). Bioactive compounds showed slight effectiveness in controlling the microbiota present in mixed vegetables, although coliforms were greatly reduced by gallic acid and propolis treatments, achieving 0.5-2 log unit reductions during storage. Also, these agents showed antimicrobial activity against endogenous Escherichia coli and inoculated E. coli O157:H7, exerting a bacteriostatic effect and reducing population counts by 0.9-1.2 log CFU g(-1) at 10 days of refrigerated storage. The combination of propolis treatment with refrigerated storage conditions effectively preserved the sensory quality and prolonged the sensory shelf life of fresh-cut mixed vegetables by 3 days.

CONCLUSION

The use of natural agents such as propolis extract to preserve the quality and safety of mixed vegetables for soup might be an interesting option to address the concerns of the consumer about the use of synthetic chemical antimicrobials potentially harmful to health.

Optimization of chitosan treatments for managing microflora in lettuce seeds without affecting germination

Many studies have focused on seed decontamination but no one has been capable of eliminating all pathogenic bacteria. Two objectives were followed. First, to assess the in vitro antimicrobial activity of chitosan against: (a) Escherichia coli O157:H7, (b) native microflora of lettuce and (c) native microflora of lettuce seeds. Second, to evaluate the efficiency of chitosan on reducing microflora on lettuce seeds. The overall goal was to find a combination of contact time and chitosan concentration that reduces the microflora of lettuce seeds, without affecting germination. After treatment lettuce seeds presented no detectable microbial counts (<10(2)CFU/50 seeds) for all populations. Moreover, chitosan eliminated E. coli. Regardless of the reduction in the microbial load, a 90% reduction on germination makes imbibition with chitosan, uneconomical. Subsequent treatments identified the optimal treatment as 10 min contact with a 10 g/L chitosan solution, which maintained the highest germination percentage.

Dynamics of indigenous microbial populations of butter head lettuce grown in mulch and on bare soil

The native microflora of lettuce cultivated in mulch and on bare soil and its evolution during storage at optimal condition were evaluated. Inner, mid, and outer leaves of the lettuce heads were analyzed separately and the evolution of the microbial populations were fitted to Gompertz and logistic models. The cultivation method (bare soil and mulch) introduced differences in the initial counts, evolution, and tolerance to refrigeration temperatures for some of the microbial populations under study. Most microbial populations from mulch lettuce presented a decline or little growth under refrigerated storage. However, populations from bare soil lettuce presented some growth phase during storage. Lactic acid bacteria from bare soil lettuce presented significant growth after 8 d of storage while LAB from mulch grown lettuce did not. Concurrently with the LAB growth, there was a decline in the coliform counts in bare soil grown lettuce. At the end of storage, the inner and mid leaves of mulch lettuce presented lower counts of psychrotrophic bacteria, LAB, and yeast and molds.

Effects of essential oil of Alpinia zerumbet on the compound action potential of the rat sciatic nerve

Alpinia zerumbet, known popularly as "colônia" in Northeastern Brazil, is a medicinal plant that has been used widely in folk medicine as teas and infusions for the treatment of intestinal and cardiovascular diseases, including arterial hypertension. Our previous studies have demonstrated that the essential oil of A. zerumbet (OEAZ) is very active on excitable tissues, such as smooth muscle, and in this study we verified its effects on the compound action potential (CAP) of rat sciatic nerve. EOAZ induced a dose-dependent blockade of the CAP. Control peak-to-peak amplitude and conduction velocity of CAPs were 7.6 +/- 0.43 mV and 80.6 +/- 3.19 m/s, respectively. At 60 microg/ml, EOAZ induced no demonstrable effect. Conduction velocity was significantly reduced at 180 min of preparation exposure to 100 microg/ml of EOAZ. At 300, 600 and 2000 microg/ml doses of EOAZ, the peak-to-peak amplitudes of CAPs following 180 min exposure of the nerve to the drug were reduced significantly, to 75.3 +/- 7.36%, 50.45 +/- 2.17% and 0% respectively, of control value. Conduction velocity was reduced significantly by 300, 600 and 2000 microg/ml of EOAZ, at 180 min, to 83.61 +/- 3.28%, 64.06 +/- 8.21% and 22.7 +/- 5.79%, respectively, of control value. All these effects developed slowly and were reversible upon a 180-min wash.

Effects of terpineol on the compound action potential of the rat sciatic nerve

Terpineol, a volatile terpenoid alcohol of low toxicity, is widely used in the perfumery industry. It is an important chemical constituent of the essential oil of many plants with widespread applications in folk medicine and in aromatherapy. The effects of terpineol on the compound action potential (CAP) of rat sciatic nerve were studied. Terpineol induced a dose-dependent blockade of the CAP. At 100 microM, terpineol had no demonstrable effect. At 300 microM terpineol, peak-to-peak amplitude and conduction velocity of CAP were significantly reduced at the end of 180-min exposure of the nerve to the drug, from 3.28 +/- 0.22 mV and 33.5 +/- 7.05 m/s, respectively, to 1.91 +/- 0.51 mV and 26.2 +/- 4.55 m/s. At 600 microM, terpineol significantly reduced peak-to-peak amplitude and conduction velocity from 2.97 +/- 0.55 mV and 32.8 +/- 3.91 m/s to 0.24 +/- 0.23 mV and 2.72 +/- 2.72 m/s, respectively (N = 5). All these effects developed slowly and were reversible upon 180-min washout.

[Cytopathological test coverage in the city of Pelotas, Brazil]

In 1995, cervical cancer was the fourth most important cause of death among women in the state of Rio Grande do Sul, Brazil. There are no available studies on Pap smear examination coverage in Pelotas, which is the largest city in the southern part of Rio Grande do Sul. Accordingly, in 1992 a population-based, cross-sectional study was carried out among 20 to 69 year-old women residing in urban areas of the city. The objectives of the study were to ascertain any Pap smear testing in the 3 years prior to the study, to determine the coverage of cervical cancer screening, and to identify any factors associated with the performance of Pap tests in Pelotas. Social class was chosen as the determining variable. To categorize social class, two classifications were used: Bronfman's classification and the classification used by the Brazilian Association of Market Research Institutes. Among the 934 women interviewed, 606 (65%) had had a Pap smear test in the 3 years before the study. The multivariate analysis revealed significant differences regarding performance of such tests in terms of social class, age, and frequency of medical consultations per year. No significant differences were found in terms of education, type of health service used, or hospitalizations during the year prior to the study. This study reveals that coverage of cervical cancer screening for women between 20 and 69 years of age in Pelotas is higher than the coverage found in other parts of the country or even of the world. However, for women in lower social classes, coverage was found to be between 52 and 56%. These data can contribute to the development of measures aimed at increasing cervical cancer screening among specific sectors of the population.