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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, Pigment, Pigments, Pigmento, Vitamine, Vitamin, Vitamina, Acide ascorbique, Ascorbic acid, Acido ascórbico, Antioxydant, Antioxidant, Antioxidante, Boisson, Beverage, Bebida, Carotène, Carotene, Caroteno, Caroténoïde, Carotenoid, Carotenoide, Chaleur, Heat, Calor, Cinétique, Kinetics, Cinética, Composé hydrosoluble, Water soluble compound, Compuesto hidrosoluble, Couleur, Color, Dégradation, Degradation, Degradación, Emulsion, Emulsión, Etude comparative, Comparative study, Estudio comparativo, Lumière, Light, Luz, Naturel, Natural, Qualité, Quality, Calidad, Stabilité, Stability, Estabilidad, Beverages, Carotenoids, Colour degradation kinetics, Natural colour, and Rosmarinic acid

Natural carotenoid emulsions are commonly used to colour beverages. However, carotenoids are frequently prone to oxidation, which results in undesirable colour loss. This study investigates the effect of the direct addition to the beverage of water soluble antioxidants on the colour stability in both direct light (sun test) and heat conditions. A synthetic antioxidant, ascorbic acid, is compared to a natural one, a rosemary extract rich in rosmarinic acid. The addition of ascorbic acid results in improved stability to light but has negative effect for heat stability. The addition of rosemary affects both heat and light stability favourably, even though it is not as efficient to prevent carotenoid degradation in the sun test. It can be concluded that the rosemary extract is a good natural alternative to synthetic ascorbic acid. Its combination with ascorbic acid could be very efficient to improve both light and heat stability of beverages coloured with natural carotenoids.

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 sec, Nuts, Frutos secos, Cisaillement, Shear, Cizalladura, Couleur, Color, Fibre alimentaire, Dietary fiber, Fibra alimenticia, Homogénéisation, Homogenization, Homogeneización, Ingrédient, Ingredient, Ingrediente, Noisette, Hazelnut, Avellana, Peau, Skin, Piel, Phénols, Phenols, Fenoles, Poudre, Powder, Polvo, Brown powder, Hazelnut skin, High-shear homogenization, and Phenolic compounds

Hazelnut skin arises as a by-product in the roasting process of hazelnuts. This study aimed to investigate the potential of its utilization as a brown colored functional ingredient. Chemical composition analyses revealed that hazelnut skin is a very rich source of dietary fibers (67.7%) and phenolic compounds (233 mg GAE/g). Its oil fraction (14.5%) was found to contain very high amounts of tocopherols (2.77 μg/g) and oleic acid (75.2%). After defatting, coarse and fine hazelnut skin powders were obtained by low and high shear homogenization. High shear homogenization was performed at different pressures (10,20 and 30 ksi) for different pass cycles (1, 3, 5 and 10). The powder samples were analyzed for particle size distribution, color, individual phenolic compounds, total phenolic content, and total antioxidant capacity. A desirable low micron particle size for the hazelnut skin for incorporation into food formulations was achieved by means of high shear homogenization, meanwhile there was no significant change in phenolic composition and antioxidant capacity.

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, Cruciferae, Dicotyledones, Fruit, Fruto, Légume, Vegetables, Hortalizas, Spermatophyta, Caractérisation, Characterization, Caracterización, Cerise, Cherry, Cereza, Chromatographie HPLC, HPLC chromatography, Cromatografía HPLC, Composition chimique, Chemical composition, Composición química, Couleur, Color, Extrait, Extract, Extracto, Peau, Skin, Piel, Pigment, Pigments, Pigmento, Qualité, Quality, Calidad, Radis, Radish, Rábano, Raphanus sativus, Rouge, Red, Rojo, Stabilité, Stability, Estabilidad, Color stability, HPLC-PDA-ESI/MSn, and Red skin radish polyphenolic extract

Red skin radishes (Raphanus savitus L. var. Cherry Belle) were extracted employing an environmentally friendly method and the obtained polyphenolic extract was characterized and studied for its applicability as a natural antioxidant colorant in nutraceutical/food and cosmetic fields. Fourteen anthocyanins, fourteen phenolic acid derivatives, and twelve flavonoids were detected. Color stability of the extract submitted to different stress conditions (thermal treatment, light and oxygen exposure) was studied both in liquid and in solid state by monitoring the absorbance at the wavelength of maximum absorption of anthocyanins when present in solutions and by estimating CIEL*a*b* parameters when mixed with mPEG. The investigation indicated a good stability at low temperatures and up to 20 °C, that was higher in the absence of oxygen and at the solid state, whereas the stability decreased at higher temperature. Therefore the extract could be used to color or improve the color of packaged food and cosmetic products to be stored at room temperature.

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, Légume, Vegetables, Hortalizas, Spermatophyta, Umbelliferae, Antioxydant, Antioxidant, Antioxidante, Carotte (légume), Carrot, Zanahoria, Chimiométrie, Chemometrics, Quimiometría, Couleur, Color, Daucus carota, Evaluation, Evaluación, Propriété, Properties, Propiedad, AHC, Antioxidant activity, Colour attributes, and PCA

Sixteen Indian commercial carrot cultivars were analysed for variations in β-carotene, total phenolics, total flavonoids, total monomeric anthocyanin and antioxidant activity. Antioxidant activity was measured using four in vitro assays viz. ferric reducing antioxidant power (FRAP), cupric reducing antioxidant power (CUPRAC), 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and Trolox equivalent antioxidant capacity assays (TEAC). Additionally six colour attributes were evaluated. Among carrot cultivars, significant differences (p < 0.05) were obtained with respect to antioxidant composition and antioxidant activity. Total phenols and total flavonoids varied from 7.98 to 291.48 mg/100 g fresh weight (fw) and 3.00 to 111.70 mg/100 g fw respectively. Chemometric tools like principal component analysis (PCA) and agglomerative hierarchical clustering (AHC) were applied to understand possible classification Indian carrot cultivars based on colour properties, bioactive antioxidant compounds and antioxidant potentiality. PCA revealed that the first two components represented 92.9% of the total variability in the total variation. AHC classified cultivars into four main groups on the basis of the measured parameters. Black coloured genotype was found to be rich source of phenols, flavonoids and anthocyanin with very high antioxidant activity. Orange cultivars were found to be rich sources for β-carotene compared to red & black cultivars. .

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, Actinomycetes, Arthrobacter, Bactérie, Bacteria, Couleur, Color, Naturel, Natural, Pigment, Pigments, Pigmento, Hue, and Versatile bacteria

The genus Arthrobacter is a predominant group of bacteria isolated from various sources such as soil, air, foods (e.g. dairy products), water and plants. Species of this genus have been found in extreme environments e.g. oil, brine, mural paintings, clinical specimen, sewage and activated sludge. Most bacteria in the genus Arthrobacter produce pigments in a broad range of hues e.g. orange and yellow (riboflavin, carotenoids), blue and green (indigoidine, indochrome and derived salts), and red (porphyrins, carotenoids), pigments which are listed and reviewed in the present work. However, the purification and characterization of these pigments have not been extensively and fully investigated. Nowadays, pigment producing microorganisms have been increasingly of interest in many scientific disciplines and applications have broadened in the industry because of their biotechnological advantages. Consequently, more complete studies on pigments production by the genus Arthrobacter may be worthwhile to conduct as there is a high possibility to discover novel sources of food colorants.

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, Actinomycetes, Bactérie, Bacteria, Produit laitier, Dairy product, Producto lácteo, Arthrobacter, Caractérisation, Characterization, Caracterización, Couleur, Color, Fromage, Cheese, Queso, Pigmentation, Pigmentación, Souche, Strain, Cepa, Arthrobacter arilaitensis, Smear-ripened cheese, and Spectrocotorimetry

Pigmentation of a total 14 strains of Arthrobacter arilaitensis isolated from smear-ripened cheeses was evaluated using quantitative spectrocolorimetry. After 14 days of cultivation on milk ingredient-based solid medium on Petri dish, the bacterial biofilms were measured and expressed in the CIE L*a*b colorimetric system. Alignments of hue value from each experimental (a*b) pair ranged from 72.39 to 240.83° that could be statistically divided into 9 groups (P < .05). Eight strains, out of 14, presented yellow to greenish-yellow pigmented cultures. The effect of light exposure against storage in the dark was also investigated using this approach. Three groups depending on a coloration behavior affected by light were illustrated for these 14A. arilaitensis strains e.g. positively sensitive, negatively sensitive and not sensitive to light. This study is the first one describing the color contribution of A. arilaitensis, an emerging industrial dairy bacterium, to cheese ripening.

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, Aliment, Food, Alimento, Anthraquinone, Antraquinona, Couleur, Color, Fungi, Pigment, Pigments, Pigmento, Carmine, Filamentous fungi, and Madder

Anthraquinones constitute the largest group of quinoid pigments with about 700 compounds described. Their role as food colorants is strongly discussed in the industry and among scientists, due to the 9,10-anthracenedione structure, which is a good candidate for DNA interaction, with subsequent positive and/or negative effect(s). Benefits (Dr Jekyll) and inconveniences (Mr Hyde) of three anthraquinones from a plant (madder color), an insect (cochineal extract) and filamentous fungi (Arpink Red) are presented in this review. For example excellent stability in food formulation and variety of hues are opposed to allergenicity and carcinogenicity. All the anthraquinone molecules are not biologically active and research effort is requested for this strange group of food pigments.

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.

Agronomy, agriculture, phytopathology, Agronomie, agriculture, phytopathologie, 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, Généralités, General aspects, Hygiène et sécurité, Hygiene and safety, Industries des fruits et légumes, Fruit and vegetable industries, Fruit, Fruto, Analyse sensorielle, Sensory analysis, Análisis sensorial, Caractéristique éclairage, Lighting characteristic, Característica alumbrado, Couleur, Color, Décontamination, Decontamination, Descontaminación, Facteur photique, Light effect, Factor fótico, Inactivation, Inactivación, Microorganisme, Microorganism, Microorganismo, Pomme, Apple, Manzana, Produit frais, Fresh product, Producto fresco, Propriété organoleptique, Organoleptic properties, Propiedad organoléptica, Quatrième gamme, Surface, Superficie, Traitement minimal, Minimal processing, Tratamiento minimum, Fresh-cut apple, Microbial inactivation, Pulsed light, Sensory, and Structure

The effect of pulsed light at increasing fluence (17.5, 52.5, 105.0 and 157.5 kJ/m2) was studied with reference to germicidal efficiency and changes in fresh-like appearance of sliced apple. Independent of fluence, viable counts and inoculated bacteria were reduced by 1 and 3 logs respectively. Fluence significantly affected weight loss, colour and sensory attributes of apple slices during storage at 6 C. Pulsed light at 17.5 kJ/m2 resulted in apple slices comparable to the untreated samples, with limited quality changes. By contrast, at higher fluence, apple slices underwent dehydration and browning due to loss of cell integrity. Exposure to high fluence treatments was also associated with negative changes in the flavour profile of sliced apple during 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, Angiospermae, Dicotyledones, Fagaceae, Spermatophyta, Castanea, Châtaigne, Chestnut, Castaña, Cinétique, Kinetics, Cinética, Couleur, Color, Fruit, Fruto, Modèle mathématique, Mathematical model, Modelo matemático, Retrait, Shrinkage, Retiro, Séchage, Drying, Secado, Variété, Variety, Variedad, Chestnut fruits, Mathematical models, Shell's influence, and Varieties' behavior

Shell's influence on the drying behavior of two European chestnut (Castanea sativa Mill.) varieties, Longal and Judia, was investigated in the present work. For this purpose, chestnuts of both varieties were dried in a hot air convection oven at 50.0 ± 2.0 °C and air velocity of 1.0 ± 0.1 m/s. The fruits were dried with and without outer shell, the axial dimensions, volumetric shrinkage and color being determined. Furthermore, the drying data was complemented for the first time with microscopic analyses of the shells. Longal and Judia drying behaviors were similar (moisture ratios less than 0.20 in 35 to 45 h), despite the microscopic differences in outer shell thickness (Judia: 556 ± 43 μm and Longal: 328 ± 66 μm) and cell format (smaller cells—Judia). After determining the suitability of several drying models, good results were obtained with the Page (Judia), and Two-term exponential and Modified Page models (Longal). Concerning fruit color, a slight decrease in fruit brightness and an increase on fruit yellowness were detected along drying for both varieties. Small volumetric shrinkage was observed (10―24%). From these results, both varieties seemed to be adequate to be used industrially to produce dried chestnut based products, showing similar drying behaviors. Regarding the influence of the outer shell on the drying process, it had a small impact on water removal. So, chestnuts can be dried with the outer shell, leading to a less expensive and non-time-consuming process because it is not necessary to peel the fruits before drying.

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, Aliment, Food, Alimento, Consommateur, Consumer, Consumidor, Couleur, Color, Etude cas, Case study, Estudio caso, Perception, Percepción, Cultural difference, Expected and perceived liking, Food color, Sensory expectations, and Thai desserts

This work studied evaluations by Austrian and Thai consumers of their sensory expectations and perceptions of six Thai desserts, each made in three different colors (green, pink, yellow). The color variants differed only in color but not in their ingredients or taste. Expectation tests were performed by showing pictures of the desserts on a monitor and asking them to evaluate their expected overall liking and expected intensities of sweetness, bitterness, sourness and hardness. Results showed that colors of the products were important in predicting expected liking and taste intensity. For the perceived liking test, the samples were served so they could be tasted, and the perceived liking was scored on a visual analog scale. Austrians expressed a strong preference for yellow products whereas Thais preferred green and pink products. Findings of this study can be used as a model for adapting colors of products for new markets and consumer demand.

Food science technology, Sciences technologies alimentaires, Hygiene and public health, epidemiology, occupational medicine, Hygiène et santé publique, épidémiologie, médecine du travail, Sciences biologiques et medicales, Biological and medical sciences, Sciences biologiques fondamentales et appliquees. Psychologie, Fundamental and applied biological sciences. Psychology, Industries agroalimentaires, Food industries, Généralités, General aspects, Hygiène et sécurité, Hygiene and safety, Produit laitier, Dairy product, Producto lácteo, Adultération, Adulteration, Adulteración, Couleur, Color, Electrophorèse, Electrophoresis, Electroforesis, Fromage, Cheese, Queso, Propriété rhéologique, Rheological properties, Propiedad reológica, Rhéologie, Rheology, Reología, Authenticity, Electrophoretic profile, and Minas Frescal cheese

This study was carried out to assess physicochemical (color, moisture, protein and fat content) and rheological properties (fracture stress, fracture strain, degree of solidity and stress decay), as well as to assess the authenticity (using SDS-PAGE) of Minas Frescal cheese in 21 commercial samples acquired in Southern Brazil. Large differences among the samples, which tended to present a yellowish white color were observed. Moisture and protein influenced on the rheological properties and cheeses showed a tendency to being viscous and firm. SDS-PAGE revealed a wide unexpected variability in their proteins profiles and a densitometric casein/β-lactoglobulin ratio allowed to distinguish authentic cheese from adulterated ones. The profiles suggest the irregular presence of whey in the composition of these products, contrary to the enzymatic process legally required. These results emphasize the need for a more effective control, mainly in the selection of raw material, aiming to offer consumers authentic products.

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, Toxicology, Toxicologie, Sciences biologiques et medicales, Biological and medical sciences, Sciences medicales, Medical sciences, Toxicologie, Toxicology, Toxicologie alimentaire, Food toxicology, Mammalia, Rodentia, Vertebrata, Activation, Activación, Alimentation, Feeding, Alimentación, Animal, Couleur, Color, Dégât, Damage, Estrago, Lésion, Lesion, Lesión, Matière grasse, Fat, Materia grasa, Patate douce, Sweet potato, Batata, Rein, Kidney, Riñón, Régime alimentaire, Diet, Régimen alimentario, Souris, Mouse, Ratón, Stress oxydatif, Oxidative stress, Estrés oxidativo, HFD, Kidney damage, NLRP3 inflammasome, and PSPC

Inflammation plays a crucial role in the pathogenesis of obesity. Purple sweet potato color (PSPC) has potential anti-inflammation efficacy. We evaluated the effect of PSPC on kidney injury induced by high fat diet (HFD) and explored the mechanism underlying these effects. The results showed that PSPC (700 mg/kg per day) reduced body weight, ratio of urine albumin to creatinine, inflammatory cell infiltration, and Collagen IV accumulation in mice fed an HFD (60% fat food) for 20 weeks. PSPC significantly reduced the expression level of kidney NLRP3 inflammasome including NLRP3 and ASC and Caspase-1, and resulted in decline of IL-1β. Moreover, PSPC inhibited the activation of I kappa B kinase β (IKKβ) and the nuclear translocation of nuclear factor kappa beta (NF-κB). Additionally, PSPC decreased the expression level of oxidative stress-associated AGE receptor (RAGE) and thioredoxin interacting protein (TXNIP) in the upstream of NLRP3 inflammasome. These data imply that the beneficial effects of PSPC on HFD-induced kidney dysfunction and damage are mediated through NLRP3 signaling pathways, suggesting a potential target for the prevention of obesity.

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.