Ultrasonic and other sterilization methods on nutrition and flavor of cloudy apple juice

Sterilization plays an important role in extending the shelf-life of apple juice; however, it also affects the nutritional and flavor profile of the juice. This study was initiated to evaluate the effects of several common sterilization methods (conventional pasteurization, microwave sterilization, ultrasonic sterilization, and ultra-high-pressure sterilization) on some important quality parameters of apple juice. The results showed that the content of soluble pectin and soluble protein in juice decreased significantly after ultra-high-pressure sterilization. Sonication was found to be effective in increasing the level of ascorbic acid in apple juice. The sugar:acid ratio increased significantly after pasteurization, microwave sterilization, and ultra-high-pressure sterilization, which changed the taste of juice. Microwave sterilization caused the highest volatile compound loss, while ultra-high-pressure sterilization led to a higher retention rate of volatile compounds in juice. This study could be helpful in seeking suitable sterilization methods retaining the quality of cloudy apple juice.     

Recent Advances in Modern Static Devolatilization

Summary: The present paper deals with state-of-the-art static devolatilization technology for polymer melts. Recent results obtained by CFD-studies as well as by experimental testing at pilot scale are presented for the devolatilization of technical thermoplasts like polystyrene, poly (methyl methacrylate) and polycarbonate. It is shown that with the correct design of preheater and devolatilization chamber, volatiles like monomers and solvents can be efficiently removed from the polymer melt, both from the economical and technological point of view. As design criteria for the preheater, maldistribution and heat transfer efficiency are explained in detail.     

主成分回归法建立卷烟风格与组分的定量关系

为研究卷烟风格与卷烟化学成分之间的关系,应用主成分回归建立卷烟GC-MS数据与卷烟风格评吸值之间的定量模型.对于每种卷烟风格,均建立了4种候选模型,然后选取最佳者.通过最佳模型对测试集样品的30种风格进行预测,有23种风格的预测值与评吸值之间的平均绝对误差小于专家评吸时的最小计分单位,所以定量模型的预测结果可靠.此研究表明化学计量学方法在处理卷烟这种复杂体系时的可用性和有效性.这些定量模型可以作为专家评吸卷烟风格的辅助工具.在定量关系不明确的情况下,应当建立多个候选模型,然后从中选择最佳者.     

Cactus polysaccharides enhance preservative effects of ultrasound treatment on fresh-cut potatoes

The shelf life of fresh-cut fruits and vegetables is affected by microbial growth, enzymatic browning, and loss of flavor. Although ultrasound (US) treatment is often used in the preservation of fresh-cut fruits and vegetables, it has limited antibacterial and preservative effects. Here, we used cactus polysaccharides (CP) to enhance the preservative effect of ultrasound treatment and extended the shelf life of fresh-cut potatoes. The results showed that combined treatment (CP + US) exerted better antimicrobial and anti-browning effects than individual treatments (either US or CP alone). In addition, CP + US has no adverse effect on texture and quality properties, as well as reduced the mobility of internal water. Combination treatment not only significantly decreased the activities of polyphenol oxidase and peroxidase (P < 0.05), but also maintained a high level of phenylalanine ammonia lyase activity and total phenol content during storage. It also maintained the integrity of cell membrane and reduced its permeability by inhibiting the peroxidation of membrane lipids. In addition, CP + US treatment significantly inhibited the activity of antioxidant enzymes and maintained a high DPPH scavenging ability. GC-IMS technology was used to evaluate the flavor of fresh-cut potatoes. The results showed that CP + US treatment reduced the production of a peculiar smell during storage and maintained a good flavor by inhibiting the production of aldehydes. Taken together, these results indicate that the effective preservation method of CP + US treatment can be utilized to increase the shelf life of fresh-cut potatoes.     

SPME Analysis of Potential Attractants for Palm Weevils

Abstract

Solid-phase microextraction was applied for the analysis of a mixture of potential attractants for palm weevils, constituted by seven organic compounds. Various fibers, coated with different sorbent phases, were used in this study and the best results were obtained with the polydimethylsiloxane (PDMS)/divinylbenzene (DVB) and the Carboxen/PDMS fibers. A waiting time of 5 min before sampling was adequate for sample homogenisation and a sampling time of 30 min was used to obtain good extraction efficiencies. A complete desorption of the analytes into the injection port of the gas chromatograph was achieved with an injection time of 1 min. The detection limit of the method ranged from 0.29 to 156 ng/ml for the different components of the mixture, with a lower detection limit for the compounds with higher affinity for the fiber coating. This method was used in the analysis of volatiles released from a diffuser filled with the attractant mixture.     

Comprehensive Two-Dimensional Gas Chromatography as a Powerful Strategy for the Exploration of Broas Volatile Composition

Broa is a Portuguese maize bread with characteristic sensory attributes that can only be achieved using traditional maize varieties. This study intends to disclose the volatile compounds that are mainly associated with the baking process of broas, which can be important contributors to their aroma. Twelve broas were prepared from twelve maize flours (eleven traditional maize varieties and one commercial hybrid). Their volatile compounds were analyzed by GC×GC–ToFMS (two-dimensional gas chromatography coupled with time-of-flight mass spectrometry) for an untargeted screening of the chemical compounds mainly formed during baking. It was possible to identify 128 volatiles that belonged to the main chemical families formed during this stage. Among these, only 16 had been previously detected in broas. The most abundant were furans, furanones, and pyranones, but the most relevant for the aroma of broas were ascribed to sulfur-containing compounds, in particular dimethyl trisulfide and methanethiol. Pyrazines might contribute negatively to the aroma of broas since they were present in higher amounts in the commercial broa. This work constitutes the most detailed study of the characterization of broas volatile compounds, particularly those formed during the Maillard reaction. These findings may contribute to the characterization of other maize-based foodstuffs, ultimately improving the production of foods with better sensory features.     

Volatile Organic Compounds and Physiological Parameters as Markers of Potato (Solanum tuberosum L.) Infection with Phytopathogens

The feasibility of early disease detection in potato seeds storage monitoring of volatile organic compounds (VOCs) and plant physiological markers was evaluated using 10 fungal and bacterial pathogens of potato in laboratory-scale experiments. Data analysis of HS-SPME-GC-MS revealed 130 compounds released from infected potatoes, including sesquiterpenes, dimethyl disulfide, 1,2,4-trimethylbenzene, 2,6,11-trimethyldodecane, benzothiazole, 3-octanol, and 2-butanol, which may have been associated with the activity of Fusarium sambucinum, Alternaria tenuissima and Pectobacterium carotovorum. In turn, acetic acid was detected in all infected samples. The criteria of selection for volatiles for possible use as incipient disease indicators were discussed in terms of potato physiology. The established physiological markers proved to demonstrate a negative effect of phytopathogens infecting seed potatoes not only on the kinetics of stem and root growth and the development of the entire root system, but also on gas exchange, chlorophyll content in leaves, and yield. The negative effect of phytopathogens on plant growth was dependent on the time of planting after infection. The research also showed different usefulness of VOCs and physiological markers as the indicators of the toxic effect of inoculated phytopathogens at different stages of plant development and their individual organs.