M. Sosa, L. Garitta, E. Elizagoyen, S. Arce, C. Budde, J. Gabilondo, F. Gugole Ottaviano
Background
This study aimed to evaluate the sensory acceptability of four sweet potato cultivars (Beauregard, Morada-INTA, Colorado-INTA, and Arapey), considering two cooking methods: boiled and baked; and two cities, 9 de Julio (9DJ) and San Pedro (SP), of Buenos Aires province. 120 women were recruited in each city. A home use test was carried out. Each consumer received at home each sample in a bag containing three sweet potatoes and the evaluation form. The sensory acceptability of different characteristics of the samples was evaluated, before and after cooking. To inquire the reasons for consumption of each sample, the methodology check all that apply (CATA) was used.
Results
Of the two factors evaluated (city and cooking method), city had a significant influence when evaluating the samples. Participants of SP gave higher acceptability to Beauregard cultivar than 9DJ in most attributes. Colorado INTA had greater acceptability in some descriptors by the consumers of 9DJ. While Arapey and Morada INTA had the greatest acceptability in 9DJ trial. In CATA results 9DJ consumers associated the Beauregard cultivar with negative phrases: It tastes weird and It has little flavor/tasteless and to a lesser extent to The internal color is artificial and It breaks when cooking. While SP consumers characterized with negative phrases the Arapey and Morada INTA samples as follows: It changes color (brown) quickly, Its shape is not regular and When cooked, it has threads or fibers.
Conclusion
Consumer preferences provide opportunities for the development or improvement of new cultivars. It would be interesting to extend this study to other regions and/or countries.
{"title":"Sensory acceptability of sweet potatoes: Influence of the cultivar, cooking method and the city","authors":"M. Sosa, L. Garitta, E. Elizagoyen, S. Arce, C. Budde, J. Gabilondo, F. Gugole Ottaviano","doi":"10.1002/jsf2.166","DOIUrl":"10.1002/jsf2.166","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>This study aimed to evaluate the sensory acceptability of four sweet potato cultivars (Beauregard, Morada-INTA, Colorado-INTA, and Arapey), considering two cooking methods: boiled and baked; and two cities, 9 de Julio (9DJ) and San Pedro (SP), of Buenos Aires province. 120 women were recruited in each city. A home use test was carried out. Each consumer received at home each sample in a bag containing three sweet potatoes and the evaluation form. The sensory acceptability of different characteristics of the samples was evaluated, before and after cooking. To inquire the reasons for consumption of each sample, the methodology check all that apply (CATA) was used.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Of the two factors evaluated (city and cooking method), city had a significant influence when evaluating the samples. Participants of SP gave higher acceptability to Beauregard cultivar than 9DJ in most attributes. Colorado INTA had greater acceptability in some descriptors by the consumers of 9DJ. While Arapey and Morada INTA had the greatest acceptability in 9DJ trial. In CATA results 9DJ consumers associated the Beauregard cultivar with negative phrases: <i>It tastes weird and It has little flavor/tasteless</i> and to a lesser extent to <i>The internal color is artificial</i> and <i>It breaks when cooking</i>. While SP consumers characterized with negative phrases the Arapey and Morada INTA samples as follows: <i>It changes color (brown) quickly</i>, <i>Its shape is not regular</i> and <i>When cooked, it has threads or fibers</i>.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Consumer preferences provide opportunities for the development or improvement of new cultivars. It would be interesting to extend this study to other regions and/or countries.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 1","pages":"39-48"},"PeriodicalIF":0.0,"publicationDate":"2023-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.166","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136351423","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
At present, rice wine has the characteristics of fast fermentation, energy saving, and simple production due to the addition of commercial Saccharomyces cerevisiae. However, this kind of fermented rice wine has the disadvantages of single flavor and weak taste. To address this concern, the combination of Saccharomyces cerevisiae and non-Saccharomyces yeast has been identified as an effective approach to enhance the quality of fermented rice wine. This research aims to further enhance the ethyl ester and higher alcohol components of rice wine by utilizing the co-fermentation method of high-yield ester Zygosaccharomyces rouxii and Saccharomyces cerevisiae, thereby increasing the aroma complexity of rice wine.
Results
According to the fermentation performance and gas chromatography–mass spectrometry (GC–MS) analysis, it was found that S. cerevisiae GJM and Z. rouxii SC01 have a strong metabolic ability for glucose and sucrose. Furthermore, the crucial alcohols such as isobutanol, isoamyl alcohol, and phenylethyl alcohol increased by 85%, 29%, and 138%, respectively, when compared to single S. cerevisiae GJM. Additionally, the ethyl acetate and phenylethylene acetate were increased by 1.35 and 1.45 times, respectively, when compared to single S. cerevisiae GJM. These findings were comparable with the results of sensory evaluation and electronic nose analysis, where the fruit flavor score and the content of mellow substances were found to be higher.
Conclusion
These findings suggest that the co-fermentation of S. cerevisiae and high-yield ester Z. rouxii has the potential to enhance the quality and diversity of aroma in liquid rice wine.
{"title":"Effects of co-fermentation of high-yield ester Zygosaccharomyces rouxii and Saccharomyces cerevisiae on the quality of rice wine","authors":"Rongrong Cui, Xueli Liu, Qifeng Wang, Shujia Wang, Jing He, Shengli Zhou, Guozhong Zhao, Yunping Yao","doi":"10.1002/jsf2.167","DOIUrl":"10.1002/jsf2.167","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>At present, rice wine has the characteristics of fast fermentation, energy saving, and simple production due to the addition of commercial <i>Saccharomyces cerevisiae</i>. However, this kind of fermented rice wine has the disadvantages of single flavor and weak taste. To address this concern, the combination of <i>Saccharomyces cerevisiae</i> and non-<i>Saccharomyces</i> yeast has been identified as an effective approach to enhance the quality of fermented rice wine. This research aims to further enhance the ethyl ester and higher alcohol components of rice wine by utilizing the co-fermentation method of high-yield ester <i>Zygosaccharomyces rouxii</i> and <i>Saccharomyces cerevisiae</i>, thereby increasing the aroma complexity of rice wine.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>According to the fermentation performance and gas chromatography–mass spectrometry (GC–MS) analysis, it was found that <i>S. cerevisiae</i> GJM and <i>Z. rouxii</i> SC01 have a strong metabolic ability for glucose and sucrose. Furthermore, the crucial alcohols such as isobutanol, isoamyl alcohol, and phenylethyl alcohol increased by 85%, 29%, and 138%, respectively, when compared to single <i>S. cerevisiae</i> GJM. Additionally, the ethyl acetate and phenylethylene acetate were increased by 1.35 and 1.45 times, respectively, when compared to single <i>S. cerevisiae</i> GJM. These findings were comparable with the results of sensory evaluation and electronic nose analysis, where the fruit flavor score and the content of mellow substances were found to be higher.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>These findings suggest that the co-fermentation of <i>S. cerevisiae</i> and high-yield ester <i>Z. rouxii</i> has the potential to enhance the quality and diversity of aroma in liquid rice wine.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 2","pages":"78-91"},"PeriodicalIF":0.0,"publicationDate":"2023-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.167","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136351698","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Paula Pedrozo, Esteban Vicente, Ana Inés Moltini, Facundo Ibáñez, Bettina Lado, Laura Fariña, Gastón Ares, Joanna Lado
Background
The sensory, nutritional, and organoleptic characterization of strawberry genotypes is a useful strategy to guide breeding efforts on filling consumer's expectations. This work was focused on evaluating the fruit quality of six strawberry genotypes. We aimed to highlight key clues for breeders regarding the relative contribution of different techniques for fruit characterization and consumer perception, with a special focus on contrasting harvest moments.
Results
Results showed that coloration resulted less variable compared with free sugars, firmness, or volatile compounds. There was an absence of correlation between external/internal color and anthocyanin content or between soluble solids and individual sugars (glucose, fructose, sucrose). Oxygen radical absorbance capacity and 1,1-diphenyl-2-picrylhydrazyl methods showed to be complementary for antioxidant capacity determination. The predominance of esters and terpenes seems to contribute to typical strawberry flavor while a fine balance between aldehydes, terpenes, lactones, and esters found in similar proportions contributes to typical smell perception.
Conclusions
There is an important variability in fruit quality harvested fully ripe in different dates from the same harvest season and genotypes showed contrasting behaviors. Fruit color resulted more stable than other quality variables such as sugars or firmness while volatile profile showed significant changes. From a breeding perspective, it is crucial to consider many harvest moments throughout the reproductive cycle to assure a more representative fruit quality evaluation. Genotypes showing greater stability between harvests would be interesting for assuring a reproducible product during the season.
{"title":"Strawberry fruit quality: Impacts of the harvest date with a breeding perspective","authors":"Paula Pedrozo, Esteban Vicente, Ana Inés Moltini, Facundo Ibáñez, Bettina Lado, Laura Fariña, Gastón Ares, Joanna Lado","doi":"10.1002/jsf2.163","DOIUrl":"10.1002/jsf2.163","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The sensory, nutritional, and organoleptic characterization of strawberry genotypes is a useful strategy to guide breeding efforts on filling consumer's expectations. This work was focused on evaluating the fruit quality of six strawberry genotypes. We aimed to highlight key clues for breeders regarding the relative contribution of different techniques for fruit characterization and consumer perception, with a special focus on contrasting harvest moments.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Results showed that coloration resulted less variable compared with free sugars, firmness, or volatile compounds. There was an absence of correlation between external/internal color and anthocyanin content or between soluble solids and individual sugars (glucose, fructose, sucrose). Oxygen radical absorbance capacity and 1,1-diphenyl-2-picrylhydrazyl methods showed to be complementary for antioxidant capacity determination. The predominance of esters and terpenes seems to contribute to typical strawberry flavor while a fine balance between aldehydes, terpenes, lactones, and esters found in similar proportions contributes to typical smell perception.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>There is an important variability in fruit quality harvested fully ripe in different dates from the same harvest season and genotypes showed contrasting behaviors. Fruit color resulted more stable than other quality variables such as sugars or firmness while volatile profile showed significant changes. From a breeding perspective, it is crucial to consider many harvest moments throughout the reproductive cycle to assure a more representative fruit quality evaluation. Genotypes showing greater stability between harvests would be interesting for assuring a reproducible product during the season.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 11","pages":"597-608"},"PeriodicalIF":0.0,"publicationDate":"2023-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135769005","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Bernardo Gesing, Maria Eduarda Rosa, Luis Fernando Sarmento Rangel, William Gustavo Sganzerla, Jocleita Peruzzo Ferrareze, Vanessa Peripolli, José Mauricio dos Santos Neto, Ivan Bianchi, Juahil Martins de Oliveira Jr, Elizabeth Schwegler, Fabiana Moreira
Background
This study evaluated the effect of spray-dried blood plasma (SDP) as a feed additive for the replacement of antibiotics in swine production. The treatments were used as strategic pulses of either antibiotics or SDP in the feed of swine during the growth and termination phases. The experimental design was conducted by 4 dietary treatments with a total of 1456 swine selected just after leaving the nursery and evaluated for 122 days until slaughter.
Results
The feed with the addition of the standard medication protocol (antibiotics) and without the inclusion of SDP had the highest feed intake (289.73 ± 3.04 kg) and reached a feed conversion of 2.57 ± 0.02 kg feed consumed per kg weight gained. Weight gain during the period of 0–122 days for the treatment with three pulses of SDP with (114.12 ± 0.64 kg) and without antibiotics (114.26 ± 1.01 kg) was higher than the control treatment (111.46 ± 1.10 kg, without antibiotics and SDP). Furthermore, the antibiotic-based treatment associated with SDP showed a 7.76% increase in weight gain when compared with the control group. Furthermore, there was a nonsignificant difference in the mortality of animals and in the index for pneumonia and ulcer score.
Conclusion
The application of SDP as a feed additive in swine at the growth and termination phases, combined with antibiotics, favored feed intake and weight gain and could be a promising alternative to upgrade zootechnical parameters in swine production.
{"title":"Application of spray-dried blood plasma as a feed additive for the replacement of antibiotics in growing-finishing swine","authors":"Bernardo Gesing, Maria Eduarda Rosa, Luis Fernando Sarmento Rangel, William Gustavo Sganzerla, Jocleita Peruzzo Ferrareze, Vanessa Peripolli, José Mauricio dos Santos Neto, Ivan Bianchi, Juahil Martins de Oliveira Jr, Elizabeth Schwegler, Fabiana Moreira","doi":"10.1002/jsf2.164","DOIUrl":"10.1002/jsf2.164","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>This study evaluated the effect of spray-dried blood plasma (SDP) as a feed additive for the replacement of antibiotics in swine production. The treatments were used as strategic pulses of either antibiotics or SDP in the feed of swine during the growth and termination phases. The experimental design was conducted by 4 dietary treatments with a total of 1456 swine selected just after leaving the nursery and evaluated for 122 days until slaughter.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The feed with the addition of the standard medication protocol (antibiotics) and without the inclusion of SDP had the highest feed intake (289.73 ± 3.04 kg) and reached a feed conversion of 2.57 ± 0.02 kg feed consumed per kg weight gained. Weight gain during the period of 0–122 days for the treatment with three pulses of SDP with (114.12 ± 0.64 kg) and without antibiotics (114.26 ± 1.01 kg) was higher than the control treatment (111.46 ± 1.10 kg, without antibiotics and SDP). Furthermore, the antibiotic-based treatment associated with SDP showed a 7.76% increase in weight gain when compared with the control group. Furthermore, there was a nonsignificant difference in the mortality of animals and in the index for pneumonia and ulcer score.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The application of SDP as a feed additive in swine at the growth and termination phases, combined with antibiotics, favored feed intake and weight gain and could be a promising alternative to upgrade zootechnical parameters in swine production.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 11","pages":"609-618"},"PeriodicalIF":0.0,"publicationDate":"2023-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135768994","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Jôse Raymara Alves Lima, Graziele da Costa Cunha, Wander Gustavo Botero, Luciane Pimenta Cruz Romão
Abstract BACKGROUND Due to the environmental degradation caused by shrimp farming in Brazilian mangrove ecosystems, it is of great importance to developing techniques capable of inserting waste into the production chain, strengthening the premise of sustainable shrimp farming development due to its economic and social impact. In this work, solid residues from shrimp farming were used as a slow‐release fertilizer in formulations that also contain chitosan, montmorillonite, and urea. RESULTS Fertilizer granules produced without (FERT A) and with additional layers (FERT B) were characterized by elemental analysis (CHN), obtaining values of 14.4‐18.4% for carbon, 5.6‐6.9% for hydrogen, and 12.3‐19.3% for nitrogen. The fertilizers had low C/N ratios of around 1.0‐1.50, compared to a value of 0.87 for urea, the nitrogen fertilizer most widely used in Brazilian agriculture. Release tests in water showed the same release pattern in the first 5 min for FERT A and FERT B, with <10% urea release. After 30 min, the release from the fertilizers progressively increased, reaching >60% after one day and a maximum of 95‐97% after 15 days. In the first three days of incubation in the soil, the releases of nitrogen from FERT A, FERT B, and conventional urea presented different patterns, with values of 32, 10, and 90%, respectively. After incubation for 25 days, FERT A and FERT B presented nitrogen releases lower than 78%, confirming the slow release of the nutrient from these fertilizers. Degradation experiments showed that the fertilizers were biodegradable in the soil, with degradation exceeding 60% after 30 days, indicating that they could be applied to the soil without leaving residues. CONCLUSIONS The Fertilizer granules produced are slow‐release fertilizers that have the potential to increase the efficiency of nitrogen fertilization, reducing the frequency of applications and minimizing nitrogen losses in the soil. In addition, they enable the reuse of shrimp farming waste, producing a new material of agricultural interest. This article is protected by copyright. All rights reserved.
{"title":"USE OF SHRIMP FARMING WASTE IN THE PRODUCTION OF BIOMATERIALS FOR SUSTAINABLE AGRICULTURE AND MITIGATION OF ENVIRONMENTAL DAMAGE","authors":"Jôse Raymara Alves Lima, Graziele da Costa Cunha, Wander Gustavo Botero, Luciane Pimenta Cruz Romão","doi":"10.1002/jsf2.165","DOIUrl":"https://doi.org/10.1002/jsf2.165","url":null,"abstract":"Abstract BACKGROUND Due to the environmental degradation caused by shrimp farming in Brazilian mangrove ecosystems, it is of great importance to developing techniques capable of inserting waste into the production chain, strengthening the premise of sustainable shrimp farming development due to its economic and social impact. In this work, solid residues from shrimp farming were used as a slow‐release fertilizer in formulations that also contain chitosan, montmorillonite, and urea. RESULTS Fertilizer granules produced without (FERT A) and with additional layers (FERT B) were characterized by elemental analysis (CHN), obtaining values of 14.4‐18.4% for carbon, 5.6‐6.9% for hydrogen, and 12.3‐19.3% for nitrogen. The fertilizers had low C/N ratios of around 1.0‐1.50, compared to a value of 0.87 for urea, the nitrogen fertilizer most widely used in Brazilian agriculture. Release tests in water showed the same release pattern in the first 5 min for FERT A and FERT B, with <10% urea release. After 30 min, the release from the fertilizers progressively increased, reaching >60% after one day and a maximum of 95‐97% after 15 days. In the first three days of incubation in the soil, the releases of nitrogen from FERT A, FERT B, and conventional urea presented different patterns, with values of 32, 10, and 90%, respectively. After incubation for 25 days, FERT A and FERT B presented nitrogen releases lower than 78%, confirming the slow release of the nutrient from these fertilizers. Degradation experiments showed that the fertilizers were biodegradable in the soil, with degradation exceeding 60% after 30 days, indicating that they could be applied to the soil without leaving residues. CONCLUSIONS The Fertilizer granules produced are slow‐release fertilizers that have the potential to increase the efficiency of nitrogen fertilization, reducing the frequency of applications and minimizing nitrogen losses in the soil. In addition, they enable the reuse of shrimp farming waste, producing a new material of agricultural interest. This article is protected by copyright. All rights reserved.","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135888340","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ana Caroline Raimundini Aranha, Andressa Lopes Ferrari, Sirlei Marques Paschoal, Juliana Guerra Sgorlon, Maria Carolina Sérgi Gomes, Luiz Mario de Matos Jorge, Lilian Tatiani Dusman Tonin, Rafael Oliveira Defendi
Background
Corn seed is produced on a large scale, and as production is carried out seasonally, the storage is needed to supply uninterrupted demand. To carry out the storage, as the material from the harvest has a high initial moisture content, it is necessary to carry out the drying process. In order to reduce energy consumption, an alternative is intermittent drying. The purpose of this article is to fit the mathematical model of intermittent drying by distributed parameters, based on experimental data of temperature and moisture content of corn seeds submitted to intermittent drying, to determine the diffusivity value and to assess heat consumption.
Results
For samples dried to the final moisture content of 16.0% on dry basis (d.b.), the condition of intermittent drying at a temperature of 40°C and 10 min of tempering period led to the lowest heat consumption, in comparison to conventional drying and to intermittent drying under higher temperatures. In addition, to obtain a final moisture content of 14.0% (d.b.), the conventional drying condition at 55°C resulted in the lowest heat consumption, compared to the other drying conditions. The distributed parameter model can predict the experimental data with a global deviation lower than 10.0%.
Conclusion
Analyzing the moisture distribution profiles for the corn seeds, it was verified that there was a difference in the moisture content along the position inside the material, being necessary to evaluate the influence of moisture distribution along the position inside the material in kinetic drying models.
{"title":"Heat consumption and modeling of corn seeds intermittent drying","authors":"Ana Caroline Raimundini Aranha, Andressa Lopes Ferrari, Sirlei Marques Paschoal, Juliana Guerra Sgorlon, Maria Carolina Sérgi Gomes, Luiz Mario de Matos Jorge, Lilian Tatiani Dusman Tonin, Rafael Oliveira Defendi","doi":"10.1002/jsf2.162","DOIUrl":"10.1002/jsf2.162","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Corn seed is produced on a large scale, and as production is carried out seasonally, the storage is needed to supply uninterrupted demand. To carry out the storage, as the material from the harvest has a high initial moisture content, it is necessary to carry out the drying process. In order to reduce energy consumption, an alternative is intermittent drying. The purpose of this article is to fit the mathematical model of intermittent drying by distributed parameters, based on experimental data of temperature and moisture content of corn seeds submitted to intermittent drying, to determine the diffusivity value and to assess heat consumption.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>For samples dried to the final moisture content of 16.0% on dry basis (d.b.), the condition of intermittent drying at a temperature of 40°C and 10 min of tempering period led to the lowest heat consumption, in comparison to conventional drying and to intermittent drying under higher temperatures. In addition, to obtain a final moisture content of 14.0% (d.b.), the conventional drying condition at 55°C resulted in the lowest heat consumption, compared to the other drying conditions. The distributed parameter model can predict the experimental data with a global deviation lower than 10.0%.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Analyzing the moisture distribution profiles for the corn seeds, it was verified that there was a difference in the moisture content along the position inside the material, being necessary to evaluate the influence of moisture distribution along the position inside the material in kinetic drying models.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 11","pages":"588-596"},"PeriodicalIF":0.0,"publicationDate":"2023-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136032708","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The antioxidant capacity of red beetroot has an important role in promoting human health and preventing degenerative diseases and cancer. Beetroot and colorful root vegetables are rich in phenol compounds with antioxidant properties.
Results
In this study, changes in total phenolic and flavonoid amounts and antioxidant activities and phenolic constituents of red beets heated in oven, microwave (MW), and infrared (IR) systems were investigated. The total phenolic and flavonoid contents of the red beetroots heated in oven, MW, and IR were determined between 327.85 (IR) and 619.27 mg GAE/100 g (oven) to 674.03 (IR) and 1089.24 mg/100 g (MW), respectively. Also, the antioxidant activity values of dehydrated red beet samples varied between 0.02 (IR) and 4.73 mmol/kg (Oven). The values of total phenolic, total flavonoid values, and antioxidant activities of the red beet samples were most affected by infrared. Gallic acid and 3,4-dihydroxybenzoic acid amounts of red beet samples were identified between 47.54 (Oven) and 438.65 mg/100 g (MW) to 15.98 (IR) and 45.44 mg/100 g (MW), respectively. Also, the highest p-coumaric acid (8.50 mg/100 g), ferulic acid (6.26 mg/100 g), resveratrol (2.55 mg/100 g), quercetin (4.69 mg/1000 g), cinnamic acid (0.21 mg/100 g), and kaempferol (0.64 mg/100 g) were established in red beets dehydrated in MW system.
Conclusion
When the red beet is desired to be rich in total phenolic and total flavonoid components, conventional and microwave oven cooking should be preferred, respectively. The phenolic components of the red beets dehydrated in the microwave were found to be high (except caffeic acid) compared with oven and IR.
红甜菜根的抗氧化能力在促进人体健康、预防退行性疾病和癌症方面具有重要作用。甜菜根和五颜六色的根茎类蔬菜富含具有抗氧化特性的酚化合物。结果研究了红甜菜经烤箱、微波和红外加热后总酚和类黄酮含量、抗氧化活性和酚类成分的变化。红甜菜根的总酚和类黄酮含量分别为327.85 (IR)和619.27 mg GAE/100 g (IR)至674.03 (IR)和1089.24 mg/100 g (MW)。脱水红甜菜样品的抗氧化活性值在0.02 (IR) ~ 4.73 mmol/kg (Oven)之间变化。红外对红甜菜样品的总酚值、总黄酮值和抗氧化活性影响最大。红甜菜样品中没食子酸和3,4-二羟基苯甲酸的含量分别为47.54 (Oven)和438.65 mg/100 g (MW)至15.98 (IR)和45.44 mg/100 g (MW)。在MW体系脱水的红甜菜中，对香豆酸(8.50 mg/100 g)、阿魏酸(6.26 mg/100 g)、白藜芦醇(2.55 mg/100 g)、槲皮素(4.69 mg/100 g)、肉桂酸(0.21 mg/100 g)和山奈酚(0.64 mg/100 g)含量最高。结论要使红甜菜富含总酚和总黄酮成分，应分别采用常规蒸煮法和微波蒸煮法。发现微波脱水的红甜菜的酚类成分(咖啡酸除外)比烘箱和红外高。
{"title":"Changes in bioactive compounds, antioxidant activity, and polyphenols of red beetroots dehydrated in oven, microwave, and infrared systems","authors":"Mehmet Musa Özcan, Nurhan Uslu","doi":"10.1002/jsf2.161","DOIUrl":"10.1002/jsf2.161","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Backround</h3>\u0000 \u0000 <p>The antioxidant capacity of red beetroot has an important role in promoting human health and preventing degenerative diseases and cancer. Beetroot and colorful root vegetables are rich in phenol compounds with antioxidant properties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>In this study, changes in total phenolic and flavonoid amounts and antioxidant activities and phenolic constituents of red beets heated in oven, microwave (MW), and infrared (IR) systems were investigated. The total phenolic and flavonoid contents of the red beetroots heated in oven, MW, and IR were determined between 327.85 (IR) and 619.27 mg GAE/100 g (oven) to 674.03 (IR) and 1089.24 mg/100 g (MW), respectively. Also, the antioxidant activity values of dehydrated red beet samples varied between 0.02 (IR) and 4.73 mmol/kg (Oven). The values of total phenolic, total flavonoid values, and antioxidant activities of the red beet samples were most affected by infrared. Gallic acid and 3,4-dihydroxybenzoic acid amounts of red beet samples were identified between 47.54 (Oven) and 438.65 mg/100 g (MW) to 15.98 (IR) and 45.44 mg/100 g (MW), respectively. Also, the highest <i>p</i>-coumaric acid (8.50 mg/100 g), ferulic acid (6.26 mg/100 g), resveratrol (2.55 mg/100 g), quercetin (4.69 mg/1000 g), cinnamic acid (0.21 mg/100 g), and kaempferol (0.64 mg/100 g) were established in red beets dehydrated in MW system.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>When the red beet is desired to be rich in total phenolic and total flavonoid components, conventional and microwave oven cooking should be preferred, respectively. The phenolic components of the red beets dehydrated in the microwave were found to be high (except caffeic acid) compared with oven and IR.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 11","pages":"582-587"},"PeriodicalIF":0.0,"publicationDate":"2023-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136142125","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pasta is prepared from high-gluten wheat flour but poses great harm to gluten-intolerant population or celiac disease patients. Pearl millet flour is the cheapest among gluten-free flours and has a high nutritive index. Amaranth is a promising source of protein and fiber and is gluten-free in nature. Several studies have been done for the development of gluten-free pasta using different flour blends but an optimized formulation with high nutritive value and consumer satisfaction has not yet been identified.
Results
In this study, different blends of pearl millet and amaranth flour were used in ratios of 90:10, 80:20, 70:30, 60:40, and 50:50 for pasta preparation and their analysis based on farinographic parameters, cooking quality, and sensory scores was done. Statistical analysis by analysis of variance followed by Duncan's Multiple Range Test was performed to evaluate the optimized formulation. 60:40 blend ratio for pearl millet and amaranth flour displayed comparable farinographic properties and cooking yield to wheat-based pasta with optimized cooking loss and an overall sensory score of 8.65. Scanning electron microscopy analysis of flours and the cooked and uncooked pasta samples was also performed. Further, a multilayer perceptron neural network was developed to predict the overall quality and grade of pasta. The developed neural network gave high classification accuracy of 90.9% and 100% for training and testing sets, respectively, and can be utilized for pasta quality prediction.
Conclusion
This study provides optimized pearl millet and amaranth flour blend formulation to prepare gluten-free delicious pasta for celiac disease patients.
{"title":"Effectual study, statistical optimization, and neural network-based predictive model of pearl millet and amaranth flours formulations for gluten-free pasta","authors":"Soumya Rathore, Anand Kumar Pandey","doi":"10.1002/jsf2.160","DOIUrl":"10.1002/jsf2.160","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Pasta is prepared from high-gluten wheat flour but poses great harm to gluten-intolerant population or celiac disease patients. Pearl millet flour is the cheapest among gluten-free flours and has a high nutritive index. Amaranth is a promising source of protein and fiber and is gluten-free in nature. Several studies have been done for the development of gluten-free pasta using different flour blends but an optimized formulation with high nutritive value and consumer satisfaction has not yet been identified.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>In this study, different blends of pearl millet and amaranth flour were used in ratios of 90:10, 80:20, 70:30, 60:40, and 50:50 for pasta preparation and their analysis based on farinographic parameters, cooking quality, and sensory scores was done. Statistical analysis by analysis of variance followed by Duncan's Multiple Range Test was performed to evaluate the optimized formulation. 60:40 blend ratio for pearl millet and amaranth flour displayed comparable farinographic properties and cooking yield to wheat-based pasta with optimized cooking loss and an overall sensory score of 8.65. Scanning electron microscopy analysis of flours and the cooked and uncooked pasta samples was also performed. Further, a multilayer perceptron neural network was developed to predict the overall quality and grade of pasta. The developed neural network gave high classification accuracy of 90.9% and 100% for training and testing sets, respectively, and can be utilized for pasta quality prediction.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>This study provides optimized pearl millet and amaranth flour blend formulation to prepare gluten-free delicious pasta for celiac disease patients.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 11","pages":"572-581"},"PeriodicalIF":0.0,"publicationDate":"2023-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135917792","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Susana Monteiro, Nenad Bundaleski, Ana Malheiro, Miguel Cabral, Orlando M. N. D. Teodoro
Background
Natural cork stoppers are commonly considered the main source of 2,4,6-trichloroanisole (TCA) in wine. However, little is known about how TCA is spread inside naturally contaminated cork stoppers. In the present work, the TCA distribution of 37 contaminated stoppers was assessed by slicing them into 3 mm discs and performing TCA analysis on each piece. Additionally, the distribution of TCA in artificially contaminated stoppers was investigated, after exposing clean stoppers to a controlled contaminated environment for 48 h.
Results
The results showed that TCA was concentrated either in small sections or distributed along the length of the stoppers. Regarding the artificially contaminated, it was found that TCA was present not only in the outer layer along the stopper length but some was found 6 mm below the surface.
Conclusion
In this study, no specific distribution pattern could represent TCA contamination in cork stoppers. An equal number of stoppers exhibited either a concentrated distribution or spread over the whole stopper. Lenticular channels are proposed to play a role in the dissemination of TCA from the surface to the interior of the stopper, as TCA was detected in the interior of the stopper within 2 h of exposure to an environment contaminated with TCA. However, the orientation of these channels does not contribute to the transportation of TCA to wine as they are perpendicular to the stopper's axis.
{"title":"Distribution of 2,4,6-Trichloroanisole in cork stoppers","authors":"Susana Monteiro, Nenad Bundaleski, Ana Malheiro, Miguel Cabral, Orlando M. N. D. Teodoro","doi":"10.1002/jsf2.159","DOIUrl":"10.1002/jsf2.159","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Natural cork stoppers are commonly considered the main source of 2,4,6-trichloroanisole (TCA) in wine. However, little is known about how TCA is spread inside naturally contaminated cork stoppers. In the present work, the TCA distribution of 37 contaminated stoppers was assessed by slicing them into 3 mm discs and performing TCA analysis on each piece. Additionally, the distribution of TCA in artificially contaminated stoppers was investigated, after exposing clean stoppers to a controlled contaminated environment for 48 h.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The results showed that TCA was concentrated either in small sections or distributed along the length of the stoppers. Regarding the artificially contaminated, it was found that TCA was present not only in the outer layer along the stopper length but some was found 6 mm below the surface.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>In this study, no specific distribution pattern could represent TCA contamination in cork stoppers. An equal number of stoppers exhibited either a concentrated distribution or spread over the whole stopper. Lenticular channels are proposed to play a role in the dissemination of TCA from the surface to the interior of the stopper, as TCA was detected in the interior of the stopper within 2 h of exposure to an environment contaminated with TCA. However, the orientation of these channels does not contribute to the transportation of TCA to wine as they are perpendicular to the stopper's axis.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 11","pages":"561-571"},"PeriodicalIF":0.0,"publicationDate":"2023-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136213896","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
David Romero-Estévez, Virginie Vaissayre, Fabienne Morcillo, Rommel Montúfar, Stéphane Dussert
Background
The palm tribe Phytelepheae (vegetable ivory palms) produces oleaginous fruits traditionally consumed by indigenous and local communities. We therefore analyzed the oil content as well as fatty acid (FA), carotenoid, and tocochromanol composition of fruits collected from 35 palm trees in their natural habitats, namely Phytelephas aequatorialis (Pa, n = 28), Aphandra natalia (An, n = 5), and Ammandra decasperma (Ad, n = 2).
Results
Average mesocarp oil content was high in Pa and An (ca. 30% dry mass [DM]) but not in Ad (10% DM). However, significant differences in fruit oil content between Pa populations were observed. Further, FA composition varied significantly among species and between Pa populations. The main FAs were oleic (17%–73%), palmitic (17%–41%), linoleic (2%–32%), and stearic (3%–13%) acids. The mesocarp oil of some Pa palms contained a high amount (>20%) of linoleic acid and a low amount of saturated FA (<25%). A high variability of total tocochromanol (89, 122, and 145 mg/kg oil for Pa, An, and Ad, respectively) and total carotenoids (96, 42, and 157 mg/kg for Pa, An, and Ad, respectively) content was also found.
Conclusion
The fruits of the neglected Phytelepheae palms may represent a valuable source of lipids, including the essential FA linoleic acid and lipid-soluble vitamins, and help to diversify dietary lipid sources in Ecuadorian geographical areas where there is a high rate of saturated fat consumption.
棕榈部落Phytelepheae(蔬菜象牙棕榈)生产油质果实，传统上由土著和当地社区消费。因此，我们分析了35棵棕榈树的果实的油含量、脂肪酸(FA)、类胡萝卜素和tocochromanol组成，这些棕榈树分别是:Phytelephas aequatorialis (Pa, n = 28)、Aphandra natalia (An, n = 5)和Ammandra decasperma (Ad, n = 2)。结果Pa和An的平均中果油含量较高(约30%干质量[DM])， Ad的中果油含量较低(10%干质量[DM])。但不同种群间果实含油量差异显著。此外，FA组成在种间和种群间存在显著差异。主要脂肪酸为油酸(17% ~ 73%)、棕榈酸(17% ~ 41%)、亚油酸(2% ~ 32%)和硬脂酸(3% ~ 13%)。某些棕榈中果油中亚油酸含量高(20%)，饱和脂肪酸含量低(25%)。总tocochromanol (Pa、An和Ad分别为89、122和145 mg/kg油)和总类胡萝卜素(Pa、An和Ad分别为96、42和157 mg/kg)含量也存在很大的变异性。结论被忽视的Phytelepheae棕榈树的果实可能是一种有价值的脂质来源，包括必需FA亚油酸和脂溶性维生素，有助于厄瓜多尔地理区域饱和脂肪消耗率高的膳食脂质来源多样化。
{"title":"Exploring fruit lipid diversity in a neglected group of tropical palms: The tribe Phytelepheae","authors":"David Romero-Estévez, Virginie Vaissayre, Fabienne Morcillo, Rommel Montúfar, Stéphane Dussert","doi":"10.1002/jsf2.158","DOIUrl":"10.1002/jsf2.158","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The palm tribe Phytelepheae (vegetable ivory palms) produces oleaginous fruits traditionally consumed by indigenous and local communities. We therefore analyzed the oil content as well as fatty acid (FA), carotenoid, and tocochromanol composition of fruits collected from 35 palm trees in their natural habitats, namely <i>Phytelephas aequatorialis</i> (<i>Pa</i>, <i>n</i> = 28), <i>Aphandra natalia</i> (<i>An</i>, <i>n</i> = 5), and <i>Ammandra decasperma</i> (<i>Ad</i>, <i>n</i> = 2).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Average mesocarp oil content was high in <i>Pa</i> and <i>An</i> (ca. 30% dry mass [DM]) but not in <i>Ad</i> (10% DM). However, significant differences in fruit oil content between <i>Pa</i> populations were observed. Further, FA composition varied significantly among species and between <i>Pa</i> populations. The main FAs were oleic (17%–73%), palmitic (17%–41%), linoleic (2%–32%), and stearic (3%–13%) acids. The mesocarp oil of some <i>Pa</i> palms contained a high amount (>20%) of linoleic acid and a low amount of saturated FA (<25%). A high variability of total tocochromanol (89, 122, and 145 mg/kg oil for <i>Pa</i>, <i>An</i>, and <i>Ad</i>, respectively) and total carotenoids (96, 42, and 157 mg/kg for <i>Pa</i>, <i>An</i>, and <i>Ad</i>, respectively) content was also found.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The fruits of the neglected Phytelepheae palms may represent a valuable source of lipids, including the essential FA linoleic acid and lipid-soluble vitamins, and help to diversify dietary lipid sources in Ecuadorian geographical areas where there is a high rate of saturated fat consumption.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 11","pages":"549-560"},"PeriodicalIF":0.0,"publicationDate":"2023-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135804750","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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