Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences biologiques fondamentales et appliquees. Psychologie, Fundamental and applied biological sciences. Psychology, Industries agroalimentaires, Food industries, Angiospermae, Céréale, Cereal, Gramineae, Monocotyledones, Spermatophyta, Traitement physique, Physical dressing, Procesamiento físico, Couleur, Color, Haute pression, High pressure, Alta presión, Morphologie, Morphology, Morfología, Oryza sativa, Pression hydrostatique, Hydrostatic pressure, Presión hidrostática, Propriété, Properties, Propiedad, Qualité, Quality, Calidad, Riz, Rice, Arroz, Rétrogradation, Retrogradation, Retrogradación, Texture, Textura, Trempage, Soaking, Remojo, Cooked rice, High hydrostatic pressure, and Vacuum

The hydration of rice grain and the quality of cooked rice with the different pressure soaking treatments were estimated using Chroma meter (CM), Texture Profile Analysis (TPA), Scanning electron microscopy (SEM), and Differential Scanning Calorimetry (DSC). The results showed that the vacuum soaking and the high hydrostatic pressure (HHP) soaking increased the hydration degree of normal rice, while the hydration effect in waxy rice was increased only by the HHP treatment. The lightness (L*) and the color intensity (B) of cooked normal rice and waxy rice were significantly improved by the two treatments. The HHP soaking also generated the lower hardness, while the higher springiness and cohesiveness for cooked normal and waxy rice samples. These highlights were mainly attributed to the less amylose leaching and the smaller network channels formed between starch granules and other connection parts. Furthermore, the retrogradation of cooked normal and waxy rice was reduced by the HHP treatment. These findings suggest that the HHP soaking could be used for producing high-quality of cooked rice.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences biologiques fondamentales et appliquees. Psychologie, Fundamental and applied biological sciences. Psychology, Industries agroalimentaires, Food industries, Animal à viande, Meat animals, Animales de carne, Aves, Produit carné, Meat product, Producto de carne, Produit cuisson, Bakery product, Producto panadería, Produit céréalier, Cereal product, Producto de cereal, Vertebrata, Volaille, Poultry, Ave de corral, Antimicrobien, Antimicrobial agent, Antimicrobiano, Antioxydant, Antioxidant, Antioxidante, Chitosane, Chitosan, Quitosano, Conservation aliment, Food preservation, Conservación alimento, Couleur, Color, EDTA, Entreposage, Warehousing, Almacenamiento, Etude comparative, Comparative study, Estudio comparativo, Eugénol, Eugenol, Huile, Oil, Aceite, Menthe poivrée, Peppermint, Menta pimentado, Poulet, Chicken, Pollo, Pâtes alimentaires, Noodles, Pasta alimenticia, Qualité, Quality, Calidad, Stabilité, Stability, Estabilidad, Stockage, Storage, Température, Temperature, Temperatura, Viande poulet, Chicken meat, Carne pollo, Antioxidant activity, Chicken meat noodles, and Mint oil

The aim of this study was to investigate the antioxidant and antimicrobial activity of chitosan, EDTA, eugenol and peppermint essential oil and their effect on color and oxidative stability of chicken noodles stored at 35 ± 2 °C. Results indicated that among the four preservatives, eugenol treatment exhibited higher ABTS+ (2-2-azinobis-3ethylbenthiazoline-6-sulphonic acid) radical cation activity (89.54%), DPPH (1, 1-diphenyl-2-picrylhydrazil) (51.30%) and superoxide anion scavenging activity (66.82%). Total polyphenol content was also higher in eugenol treated samples. The samples treated with eugenol and chitosan protect against an increase lightness (L-value) and decrease in redness (a) and yellowness (b) values during storage. However, pH value was highest in noodles with chitosan treatment while TBARS (2-thiobarbituric acid reacting substances) and FFA (Free fatty acids) contents were lowest in noodles with eugenol irrespective of storage periods. Eugenol treatment also showed positive impact on microbiological quality and sensory attributes. In conclusion, eugenol has more potential as a natural preservative to increase shelf-life of chicken noodles.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences biologiques fondamentales et appliquees. Psychologie, Fundamental and applied biological sciences. Psychology, Industries agroalimentaires, Food industries, Antioxydant, Antioxidant, Antioxidante, Chromatographie HPLC, HPLC chromatography, Cromatografía HPLC, Couleur, Color, Marqueur, Marker, Marcador, Miel, Honey, Phénol, Phenol, Fenol, Phénols, Phenols, Fenoles, Qualité, Quality, Calidad, CIE L*a*b*, DPPH, FRAP, Marker compounds, and Quality parameters

Total phenolic content, antioxidant activity (two assays: 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) and ferric reducing antioxidant power (FRAP)), and color coordinates (CIE (Commission Internationale de l'Eclairage) L*a*b*) for six Polish unifloral honeys (black locust, rapeseed, lime, goldenrod, heather and buckwheat) were assessed for several batches of the same honey type and statistically evaluated. Total phenolic content (121.6―1173.8 mg GAE/kg) was similar to the values previously reported for other European honeys and it was also correlated with the color parameters as well as antioxidant activity. The honeys' color ranged from pale yellow to dark amber. Dark buckwheat honey with much higher phenolic content (1113.0 mg GAE/kg) exhibited higher antioxidant activity (5.7 mmol Fe2+/kg and 1.2 mmol TEAC/ kg). CIE L*a*b* color coordinates can be helpful for identifying and distinguishing between several honey types, such as heather and buckwheat, but almost no differences were found among very light honeys (rapeseed, goldenrod, black locust and lime). High-performance liquid chromatographic (HPLC) analysis revealed general characteristic fingerprints of Polish unifloral honeys with significant differences among the samples of other honey types.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences biologiques fondamentales et appliquees. Psychologie, Fundamental and applied biological sciences. Psychology, Industries agroalimentaires, Food industries, Fruit, Fruto, Analyse sensorielle, Sensory analysis, Análisis sensorial, Antioxydant, Antioxidant, Antioxidante, Couleur, Color, Incorporation, Incorporación, Marc raisin, Grape marc, Orujo uva, Poudre, Powder, Polvo, Propriété, Properties, Propiedad, Raisin, Grape, Uva, Sous produit, By product, Subproducto, Antioxidant activity, Grape by-product, and Pasta

Several studies have been conducted to evaluate the potentiality of grape residues to be used in the food industry. In the present work, the incorporation of 25, 50 and 75 g/kg of grape marc powder in fettuccini pasta preparation was evaluated over its cooking, nutraceutical and sensory properties. The results show that the incorporation of the dried by-product did not interfere in the water absorption and in the solid loss of the pasta after cooking. The addition of grape marc powder increased the total phenolic, condensed tannins, monomeric anthocyanin and compounds antioxidant capacity concentration in the cooked pasta due to the incorporation of polyphenols stemmed from grape. Sensory analysis showed that the incorporation of grape marc powder reduced the acceptance of aroma, aftertaste, flavor and appearance, regardless of the concentration of the dried residue added. Furthermore, the incorporation of 25 g/kg of grape marc powder presented the best overall acceptance, with lower changes of color, according to the CIELAB method. Based on the results, the addition of grape marc powder to pasta is an interesting alternative of use of this by-product, potentially reflecting on final product costs and representing an environmentally friendly way to manage industrial waste.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences biologiques fondamentales et appliquees. Psychologie, Fundamental and applied biological sciences. Psychology, Industries agroalimentaires, Food industries, Fruit, Fruto, Banane, Banana, Plátano(fruta), Couleur, Color, Electrohydrodynamique, Electrohydrodynamics, Electrohidrodinámica, Energie, Energy, Energía, Hyperfréquence, Microwave, Hiperfrecuencia, Qualité, Quality, Calidad, Retrait, Shrinkage, Retiro, Réhydratation, Rehydration, and Rehidratación

In contrast to the inherently energy-efficient electrohydrodynamic (EHD) methods, conventional drying methods are energy intensive. In the present study, comparisons were made between banana slice samples dried by high-voltage-DC powered multiple-point-to-plate electrodes and those dried by microwave (MW). For this purpose, banana slices were dried by an EHD drying system at electric field strengths of 6, 8, and 10 kV/cm and by an MW drying system at specific power levels of 9 and 18 W/g. No constant rate period was observed in the EHD; hence, the entire drying process occurred in the falling rate period, whereas the drying rates of MW-dried samples occurred at a constant rate and during the falling rate periods. Analysis of variance showed that drying method had a significant effect on drying time, rehydration ability, shrinkage, color parameters (L*, a*, b*, and ΔE), and consumed energy. The mean values of specific consumed energy for EHD and MW drying methods were 0.34 and 9.66 kJ/g, respectively. In terms of drying time, EHD was not fast; however, its advantages of less energy requirement and great product quality including lower shrinkage, great rehydration ability, and better appearance make it a good choice for drying banana slices.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences biologiques fondamentales et appliquees. Psychologie, Fundamental and applied biological sciences. Psychology, Industries agroalimentaires, Food industries, Pisces, Vertebrata, Couleur, Color, Défaut, Defect, Defecto, Ictalurus punctatus, Poisson chat, Catfish, Siluro, Protéome, Proteome, Proteoma, Qualité, Quality, Calidad, Rouge, Red, Rojo, Channel catfish, Fillet quality, Myofibrillar proteome, and Sarcoplasmic proteome

The quality attributes, descriptive sensory characteristics, and muscle proteomes (sarcoplasmic and myofibrillar) of normal and reddish channel catfish (Ictalurus punctatus) fillets were evaluated. Reddish fillets had greater (p < 0.05) a* (redness) and b* (yellowness) values and lower L* (lightness) (p < 0.05) than normal ones, but no differences existed (p > 0.05) in cooking loss and instrumental texture. The reddish fillets were more (p < 0.05) bitter, earthy, grassy, metallic, and oxidized, and had more off-flavor than normal ones, but was less (p < 0.05) sweet and juicy than normal fillets. Profiling of muscle proteomes employing two-dimensional electrophoresis and mass spectrometry identified several myofibrillar and sarcoplasmic proteins. The sarcoplasmic proteome revealed differential abundance of the beta subunit of hemoglobin, which was over-abundant (p < 0.05) in reddish fillets. On the other hand, no differences (p > 0.05) were observed in the abundance of myofibrillar proteome components. The results indicated that the occurrence of red color defect in catfish fillets is primarily due to the over-abundance of hemoglobin.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences biologiques fondamentales et appliquees. Psychologie, Fundamental and applied biological sciences. Psychology, Industries agroalimentaires, Food industries, Agrume, Citrus fruit, Agrios, Fibre alimentaire, Dietary fiber, Fibra alimenticia, Antifongique, Antifungal agent, Antifúngico, Après récolte, Postharvest, Postcosecha, Bagasse, Bagazo, Canne à sucre, Sugar cane, Caña de azúcar, Conservation aliment, Food preservation, Conservación alimento, Couleur, Color, Efficacité, Efficiency, Eficacia, Enrobage, Coating, Envoltura, Entreposage, Warehousing, Almacenamiento, Extrait, Extract, Extracto, Fruit, Fruto, Lignine, Lignin, Lignina, Lime (fruit), Limes (fruit), Lima (fruta), Perte poids, Weight loss, Adelgazamiento, Propriété, Properties, Propiedad, Qualité, Quality, Calidad, Stockage, Storage, Antifungal activity, Coating fruit, Color change, and Sugarcane bagasse lignin

Lignin extracts from sugarcane bagasse by alkaline extraction in the presence and absence of ethanol were investigated for their efficacy on maintaining fresh fruit shelf life. For lignin extraction, the highest lignin yield was obtained from 40% (w/w) NaOH extraction in water. Addition of ethanol gave relatively lower yield of lignin but less hemicellulose contamination. FT-IR intensity of lignin-to-carbohydrate transmittance ratios of extracted lignin from 40% (w/w) NaOH in distilled water were similar to the ratios of lignin standard from Kraft process. From gel permeation chromatography (GPC), lignin isolated from 40% (w/w) NaOH in distilled water yielded high amount of both large and small molecules of lignin. The weight loss ratio between lignin and hemicellulose was analyzed by thermogravimetric analysis (TGA). It was confirmed that isolated lignin from 40% (w/w) NaOH in distilled water contained highest amount of hemicellulose in lignin extract. The test of coating formulas on limes demonstrated that coating solutions of 0.8% (w/w) xanthan gum and 1.5% (w/w) extracted lignin from 40% (w/w) NaOH had potential to maintain weight loss and color change. This coating formula also exhibited higher antifungal activities. Limes coated with extracted lignin showed higher antifungal activity than limes coated with commercial lignin.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences biologiques fondamentales et appliquees. Psychologie, Fundamental and applied biological sciences. Psychology, Industries agroalimentaires, Food industries, Légume, Vegetables, Hortalizas, Analyse amas, Cluster analysis, Analisis cluster, Composition chimique, Chemical composition, Composición química, Couleur, Color, Procédé, Operating process, Procedimiento, Radis, Radish, Rábano, Technologie, Technology, Tecnología, Hurdle technology, Minimally processing, and Polyphenoloxidase

The application of principal component and hierarchical cluster analysis as a mathematical tool to select hurdle technologies (physical and chemical) to inhibit polyphenol oxidase (PPO) activity and color stability of minimally sliced radishes was presented. Results of PPO activity and color were reported initially (day zero) and after 4 d of refrigerated storage. Based on the mentioned tools and from the thirteen mono-hurdles technologies that were initially selected, eight hurdles were chosen as the best and combined in pairs. From those hurdles, the following double-hurdles were selected as those capable of retaining the product color: Ascorbic Acid (AA) + Acetic Acid (ACA-05), AA + NaCl-1, ACA-05+NaCl-1, AA + Heat Treatment (TT-501), ACA-05 + Ultrasound (US), Citric Acid (CA) + AA, CA + ACA-05, NaCl-1+US. When comparing the best mono-hurdles (AA, TT-501, NaCl-1) to the best double hurdles, the following hurdles: AA, TT-501, CA + ACA-05, NaCl-1+US, CA + AA and NaCl-1 were chosen as those capable of maintaining the typical color of radish slices with acceptable sensory parameters and enzyme inhibition after 4 d of storage.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences biologiques fondamentales et appliquees. Psychologie, Fundamental and applied biological sciences. Psychology, Industries agroalimentaires, Food industries, Chromatographie HPLC, HPLC chromatography, Cromatografía HPLC, Couleur, Color, Curcuma épice, Turmeric, Curcuma especia, Gradient, Gradiente, Isolement, Isolation, Aislamiento, Mesure simultanée, Simultaneous measurement, Medición simultánea, Norme, Standards, Norma, Qualité, Quality, Calidad, Stabilité, Stability, Estabilidad, Système ternaire, Ternary system, Sistema ternario, HPLC determination, Relative response factors, and Three curcuminoids

Based on high purities of curcumin, demethoxycurcumin and bisdemethoxycurcumin obtained by isolation and identified by NMR, MS and HPLC, this paper firstly studied feasibility of the method by HPLC, which used curcumin, the easily available constituent, as the external standard to directly determine the content of itself, and the same component in the analyte rather than the external component, as the internal standard to simultaneously determine the other two curcuminoids in turmeric source materials. Further, the stabilities of them alone or coexistence in turmeric colour principles were explored. The result showed that there were no significant differences between the present method and the external standard method conventionally used. And we found that demethoxycurcumin rather than curcumin and bisdemethoxycurcumin was quite instable. Thus, the study provided an alternative method to simultaneously determine three curcuminoids without multiple chemical standard substances and some valuable insight for the use of retaining demethoxycurcumin efficacy.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences biologiques fondamentales et appliquees. Psychologie, Fundamental and applied biological sciences. Psychology, Industries agroalimentaires, Food industries, Fruit, Fruto, Traitement physique, Physical dressing, Procesamiento físico, Acide phénolique, Phenolic acid, Acido fenólico, Aliment fonctionnel, Health food, Alimentos sanos, Antioxydant, Antioxidant, Antioxidante, Composition chimique, Chemical composition, Composición química, Couleur, Color, Effet pression, Pressure effect, Efecto presión, Groseille à maquereau, Gooseberry, Grosella espinosa, Haute pression, High pressure, Alta presión, Phénols, Phenols, Fenoles, Pression hydrostatique, Hydrostatic pressure, Presión hidrostática, Pulpe, Pulp, Pulpa, Antioxidant capacity, Cape gooseberry, Functional foods, High hydrostatic pressure, and Phenolic compounds

The aim of this study was to evaluate the effects of high hydrostatic pressure (HHP) at 300, 400 and 500 MPa/1, 3 and 5 min on nutritional and antioxidant properties of Cape gooseberry pulp after immediate application and after 60 days of storage. Proximal analysis, color, phenolic acids content and antioxidant capacity were determined. When analyzing the immediate effect of different treatments, a clear influence of HHP was observed in all the components of the proximal analysis. Regarding color, none of the three chromatic parameters showed significant differences with control leading to a minimum ΔE at 300 MPa/3 min. Changes in bound and free phenolic acids were evidenced after treatments. The maximum levels of TPC as well as antioxidant capacity were observed at 500 MPa/5 min. By the end of storage, all treated samples discolored leading to ΔE = 14.9 at 500 MPa/5 min. The profile of free and bound phenolic acids presented differences compared to Day 0. The antioxidant capacity by means of ORAC increased for treatments above 300 MPa/5 min indicating the effectiveness of these treatments for the production of functional products based on gooseberry pulp. For treatments above 400 MPa/3 min, molds and yeasts were not detected. .

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences biologiques fondamentales et appliquees. Psychologie, Fundamental and applied biological sciences. Psychology, Industries agroalimentaires, Food industries, Air, Aire, Couleur, Color, Evolution, Evolución, Français, French, Francés, Friture, Frying, Freimiento, Propriété mécanique, Mechanical properties, Propiedad mecánica, Propriété optique, Optical properties, Propiedad óptica, Texture, Textura, Air-frying, Colour, and French fries

The aim of this study was to analyse the influence of frying technique (air-frying and deep oil-frying) and type of pre-treatment (freezing and blanching) on the evolution of mechanical and optical properties of French fries. The results showed that the chromatic parameters, a* and b*, experimented an increase regardless of the frying method. The increase in a* was significantly higher in deep-oil frying as a result of Maillard's reactions. The texture analysis reported a first stage of initial softening related to starch gelatinization followed by a second stage where the maximum force increased due to the gradual formation of a crust, both stages being faster in deep-oil frying. Pre-frozen potatoes presented the highest value of maximum force parameter independent of the type of frying.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences biologiques fondamentales et appliquees. Psychologie, Fundamental and applied biological sciences. Psychology, Industries agroalimentaires, Food industries, Angiospermae, Dicotyledones, Moraceae, Pigment, Pigments, Pigmento, Spermatophyta, Anthocyane, Anthocyanin, Antocianina, Antioxydant, Antioxidant, Antioxidante, Couleur, Color, Echantillonnage, Sampling, Muestreo, Flavonoïde, Flavonoid, Flavonoide, Fruit, Fruto, Morus, Mûre, Mulberry, Mora, Polyphénol, Polyphenol, Polifenol, Prélèvement, Samplings, Toma de muestra, Variabilité, Variability, Variabilidad, Flavonoids, Ladakh, and Polyphenols

Thirty seven genotypes of Morus alba L. from the trans-Himalaya with white, pink and black fruit were studied to find out variability and relationship of fruit color and sampling location with total antioxidant capacity, total polyphenol content (TPC), total flavonoid content (TFC) and total anthocyanin content (TAC) in fruit. The ferric reducing antioxidant potential (FRAP) ranged from 34.2 to 46.2 nmol Fe(II)/g DW. TPC ranged from 1.8 to 8.3 mg gallic acid equivalent (GAE)/g DW. The TFC ranged from 0.4 to 0.9 mg quercetin equivalent/g DW. Two way analysis of variance (ANOVA) revealed that fruit color has no significant relationship with TPC and TAC. However, fruit color showed inconsistent effect on antioxidant capacity as determined by different methods. Sampling location has significant effect on antioxidant capacity, TPC, TFC and TAC. Interaction between fruit color and sampling location showed significant effect on antioxidant capacity and TAC. The study therefore showed that source of genotypes from different sampling location is more important as compare to fruit color in determining antioxidant capacity, TPC, TFC and TAC in M. alba fruit from the trans-Himalaya.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences biologiques fondamentales et appliquees. Psychologie, Fundamental and applied biological sciences. Psychology, Industries agroalimentaires, Food industries, Couleur, Color, Huile végétale, Vegetable oil, Aceite vegetal, Propriété rhéologique, Rheological properties, Propiedad reológica, Surimi, Texture, Textura, Rheological property, and Surimi gel

The objective of this study was to determine effects of vegetable oils (soybean, peanut, corn, and rap oils) on the textural, color, microstructural, sensory and rheological properties of surimi gels. As the vegetable oil concentration increased in surimi gels, breaking force of gels was decreased (P < 0.05), while expressible water and whiteness values were increased (P < 0.05). Surimi gels with peanut oil had higher breaking force values, comparing to those with other vegetable oils. Transmission electron microscope shows the similar-size droplets of peanut oil and corn oil in surimi gels. Sensory evaluation indicated that fish balls with 10 g/kg vegetable oils were accepted in term of taste, color and overall likeness by the panelists. Storage modulus (G') and loss modulus (G) decreased along with increasing vegetable oil concentration. Results demonstrated that vegetable oils could be used potentially to modify the qualities of surimi-based products, such as color and taste.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences biologiques fondamentales et appliquees. Psychologie, Fundamental and applied biological sciences. Psychology, Industries agroalimentaires, Food industries, Activité biologique, Biological activity, Actividad biológica, Boisson, Beverage, Bebida, Concentration, Concentración, Conservation aliment, Food preservation, Conservación alimento, Couleur, Color, Effet concentration, Concentration effect, Efecto concentración, Entreposage, Warehousing, Almacenamiento, Méthode, Method, Método, Propriété, Properties, Propiedad, Sorbet, Sorbete, Stockage, Storage, Bioactive properties, Concentration method, and Poppy sorbet

This study investigated the effects of concentration methods such as vacuum, microwave and conventional heating methods on total phenolic and anthocyanin contents, antiradical activity, antioxidant capacity and color of Papaver rhoeas L. (poppy) sorbet, a traditional beverage of Turkey. The effects of concentration method on bioactivity and color of sorbet were also determined during the 90 day-storage at 4, 20 and 37 °C. The sample obtained with vacuum method (1022.84 mg GAE/kg) had the highest phenolic content compared to microwave (925.77 mg GAE/kg) and conventional methods (936.42 mg GAE/kg). While the lowest initial anthocyanin content was found to be 571.31 mg cyn-3-glu/kg in the conventional method, the highest anthocyanin content were determined to be 774.49 mg cyn-3-glu/kg in the vacuum treated sorbet at the beginning of the storage. The results revealed that the poppy sorbet was an excellent source of phenolic and anthocyanin. Storage degradation of poppy anthocyanins followed first order reaction kinetics. Concentration method and storage temperature had significant effect on the bioactivity and color of sorbets. In general, vacuum method was the best treatment for preserving the bioactivity and color of poppy sorbet followed by microwave during the 90-day storage.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences biologiques fondamentales et appliquees. Psychologie, Fundamental and applied biological sciences. Psychology, Industries agroalimentaires, Food industries, Légume, Vegetables, Hortalizas, Activité eau, Water activity, Agua actividad, Blanchiment (aliment), Blanching, Blanqueo, Citrouille, Pumpkin, Calabaza, Coefficient, Coeficiente, Congélation, Freezing, Congelación, Couleur, Color, Déshydratation osmotique, Osmotic dehydration, Deshidratación osmótica, Lyophilisation, Freeze drying, Liofilización, Prétraitement, Pretreatment, Pretratamiento, Colour coefficients, and Lyophilization

This work shows the effect of blanching, osmotic dehydration duration, freezing method and duration of frozen storage on the colour, water activity and water content of osmotically dehydrated and freeze-dried pumpkin. Pumpkin was or was not subjected to blanching process in distilled water at a temperature of 100 °C for 1 min and osmotically dehydrated in starch syrup solution (0, 3 and 20 h) and frozen at -18° (24 h) or -70 °C (2 h). Then, after short (72 h) or long duration (60 days) the pumpkin in frozen storage was freeze-dried on heating shelves at a temperature of 10 °C. Different pre-treatment methods were not found to have clear effect on values of colour coefficient of freeze-dried pumpkin. Osmotic dehydration caused changes in water content and activity of samples. Elongation of osmotic dehydration duration influenced the decrease of water content and activity of freeze-dried pumpkin and had also slight effect on colour changes. Blanching decreased water content and activity, but no significantly. Similar results were obtained also for changes at a temperature of freezing and duration of frozen storage.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences biologiques fondamentales et appliquees. Psychologie, Fundamental and applied biological sciences. Psychology, Industries agroalimentaires, Food industries, Légume, Vegetables, Hortalizas, Vitamine, Vitamin, Vitamina, Acide ascorbique, Ascorbic acid, Acido ascórbico, Addition, Adicción, Aliment fonctionnel, Health food, Alimentos sanos, Citrouille, Pumpkin, Calabaza, Couleur, Color, Enrobage comestible, Edible coating, Recubrimiento comestible, Fer, Iron, Hierro, Infusion, Infusión, Procédé voie sèche, Dry process, Procedimiento vía seca, Tissu, Tissue, Tejido, Cucurbita moschata Duchesne ex Poiret, Functional foods, and Iron fortification

In the present study, pumpkin (Cucurbita moschata Duchesne ex Poiret) was used as raw material to produce sweet food fortified with iron (Fe) and ascorbic acid (AA). A dry infusion process with a subsequent air drying was applied. Response surface methodology was performed in order to analyze the effect of Fe and AA incorporation into the formulation on: water loss (WL) and solid gain (SG) during the dry infusion process, color changes (ΔE) and the dehydration percentage during subsequent air drying process. The results showed that the presence of Fe and/or AA promoted SG and WL during the dry infusion and also, weight changes during the air drying process (PP). An increase of the color changes was also observed. In turn, it was possible to obtain predictive equations for the parameters studied. The application of edible coating based on tapioca starch on pumpkin product was also tested showing a protective effect from the pumpkin color view point. .

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences biologiques fondamentales et appliquees. Psychologie, Fundamental and applied biological sciences. Psychology, Industries agroalimentaires, Food industries, Angiospermae, Dicotyledones, Spermatophyta, Vitidaceae, Addition, Adicción, Chlorophylle, Chlorophyll, Clorofila, Concentration, Concentración, Couleur, Color, Ion métallique, Metal ion, Ión metálico, Pigment, Pigments, Pigmento, Qualité, Quality, Calidad, Raisin sec, Raisin, Uva seca, Rétention, Retention, Retención, Stabilité, Stability, Estabilidad, Sucre, Sugar, Azúcar, Traitement thermique, Heat treatment, Tratamiento térmico, Vitis vinifera, pH, Chlorophyll pigments, and Vitis vinifera 'Thompson seedless'

Homogenized puree of Thompson seedless (Vitis vinifera 'Thompson Seedless') grape was treated under different conditions, including heating time (5-30 min), temperature (20-80 °C) and pH (2―10). Treatments with separate additions of glucose, fructose, and sucrose at concentrations of 100―600 g/L and salts of MgCl2, ZnCl2, GuSO4, and KCl at concentration of 1 g/L were also tested at 20 °C up to 30 min. Relative chlorophyll pigment retention (CR) was measured at 664 nm. The chlorophyll pigments were the most stable at 20 °C and the nature pH of grape puree (pH 3.4). Increasing temperature and changing pH reduced CR. After 30 min treatment at 80 °C, CR decreased to lower than 20% and 50% at pH 2 and 5, separately. Increasing fructose and sucrose concentrations reduced CR at pH 3, but increased it at most levels at pH 4. Increasing glucose concentration protected chlorophyll pigment from reduction in some cases at pH 3 and 4. CR increased with addition of metal ions increased at pH 4, but decreased at pH 3. Conditions of 23.3 °C, pH 4.5, and 120 g/kg fructose and 210 g/kg glucose produced the highest CR value.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences biologiques fondamentales et appliquees. Psychologie, Fundamental and applied biological sciences. Psychology, Industries agroalimentaires, Food industries, Antioxydant, Antioxidant, Antioxidante, Couleur, Color, Filtration, Filtración, Miel, Honey, Phénols, Phenols, Fenoles, Antioxidant activity, Colour parameters, and Phenolics content

82 Honey samples harvested in 2009 and 2010 flowering seasons were investigated in order to examine the influence of filtration on colour, antioxidant activity and total phenolics content. In unfiltered honey samples the total phenolics content varied between 40.5 and 177 mgGAE/100 g. The average antioxidant activity ranged from 47.2 to 83.4% when measured with DPPH˙ and from 6 to 79% once measured with ABTS+. The results indicated that filtration had no significant effect on the above-mentioned parameters, however they were found to depend on the types of honey.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences biologiques fondamentales et appliquees. Psychologie, Fundamental and applied biological sciences. Psychology, Industries agroalimentaires, Food industries, Couleur, Color, Expansion, Expansión, Graine, Seeds, Semillas, Polyphénol, Polyphenol, Polifenol, Qualité, Quality, Calidad, Ratio, Texture, Textura, Vaporisation, Vaporization, Vaporización, IVDV, and Texturization

Intensification of Vaporization by Decompression to the Vacuum (IVDV) is proposed as a pre-treatment for texturizing biological products. It consists in exposing humid products to high steam pressure, reached within 1 s, for a defined time followed by a rapid decompression to the vacuum. It was studied in the aim of expanding chickpeas. Response surface methodology was applied to study the effect of operating parameters (initial water content (W = 15.2-48.8 g/100 g DM), steam pressure (P = 4.5 x 105 —9.5 × 105 Pa) and processing time (t = 6.6-23.4 s)) on polyphenols content, expansion ratio, hardness, work done and color. High P liberated bound polyphenols mainly when combined with high W, while high t caused their denaturation. Expansion was greatly increased by P and t and to different extents by their quadratic effects and interactions. It depended on the product's rheological properties and the quantity of steam generated upon decompression. P and t provoked textural changes by decreasing hardness, while W increased compactness. Color underwent significant changes after seeds had dried tending to yellow. IVDV is a good texturizing process which preserves a part of chickpea's polyphenols and provides it with some color, appreciated during post-treatments.

Food science technology, Sciences technologies alimentaires, Sciences biologiques et medicales, Biological and medical sciences, Sciences biologiques fondamentales et appliquees. Psychologie, Fundamental and applied biological sciences. Psychology, Industries agroalimentaires, Food industries, Ovoproduit, Egg product, Ovoproducto, Antioxydant, Antioxidant, Antioxidante, Couleur, Color, Jaune oeuf, Egg yolk, Yema de huevo, Lipide, Lipids, Lípido, Naturel, Natural, Oeuf déshydraté, Dried eggs, Huevo deshidratado, Oxydation, Oxidation, Oxidación, Qualité, Quality, Calidad, Stabilité, Stability, Estabilidad, Séchage pulvérisation, Spray drying, Secado pulverización, Lightness, Lipid oxidation, Natural antioxidant, and Yellowness

The effect of anacardic acid on lipid stability and coloration of spray dried yolks was evaluated. The yolks were added to antioxidants, according to the treatments: no added antioxidant, with 100 mg/kg butylated hydroxytoluene and with 50, 100, 150 and 200 mg/kg anacardic acid. The yolks was dehydrated according to the following conditions: inlet temperature of drying air (130 °C), feed flow rate of yolk (0.5 L/h) flow of hot air (3,5 m3/min) and pressurized air flow (30 L/min). After drying, yolks were stored for 180 days, and the analysis of lipid oxidation and color performed each 45 days. In regression analysis to assess anacardic acid-dose effect, there was a linear decrease in lipid oxidation in all storage periods with the increased acid dose. According to the means test, at 0, 90, 135 and 180 days, the concentrations of 150 and 200 mg/kg anacardic acid were more effective in retarding the lipid oxidation. The anacardic acid inclusion provided higher yellowness in the yolks, which decreased linearly with storage. Thus, the dose of 150 mg/kg anacardic acid had the best results among treatments studied to prevent the damage of lipid oxidation in the yolk, favoring the coloring.