Suchergebnisse

Salted cod is a product highly appreciated by consumers, especially in Southern Europe and Latin America. In recent years there has been increasing consumer demand for products with low sodium content, and this has led the salting industry to seek new salt mixtures to help to reduce Na+ levels without producing alterations in the properties of the final product. In this study, Atlantic cod (Gadus morhua) was initially brined with various mixtures of salts based on NaCl, at various pH levels and including KCl, MgCl2 and/or CaCl2. After subsequent dry salting with NaCl, the Na+, K+, Ca2+ and Mg2+ cation contents were evaluated, and also their effect on water loss, salt uptake, entry of chloride, water holding capacity (WHC), water extractable protein (WEP) and hardness of the end product. A greater presence of K+ in muscle was associated with greater water loss, salt uptake and hardness of the dry salted product. Moreover, incorporation of Ca2+ and Mg2+ negatively affected water holding capacity. These changes were not dependent on brine pH and might significantly alter the acceptability of the final product. © 2013 Elsevier Ltd. ; This research was supported by the European Union under project FAIR-CRAFT CT 98-9109. ; Peer Reviewed

The definitive version is available at www3.interscience.wiley.com ; Various procedures for extracting collagen and/or gelatin from megrim skins were compared on the basis of gelatin functional properties. It was possible to prepare a dry powder of soluble collagen with good viscoelastic and gelling properties, which can be converted into gelatin by dissolving at temperatures above 45 °C. Physical properties of gelatins are influenced more by extracting conditions than by imino acid composition. A high-quality, readily-dissolved gelatin was obtained from megrim skins using a pretreatment of the skins with NaCl and dilute NaOH, then swelling with 0.05 M acetic acid followed by an extraction step in water at 45 °C. ; This research was financed by the European Union under project FAIR CT97.3055 and by the Spanish comisión Interministerial de Ciencia y Tecnología under project ALI 98 1215 CE. ; Peer Reviewed

A functional microemulsified concentrate was obtained from an industrial shrimp cooking effluent by using a centrifugal separator, resulting in a new effluent with only 5% of dry matter. The shrimp concentrate (C) showed valuable properties for use as a bioactive ingredient, being rich in lipids (~16%) and proteins (~11% w/w), and exhibiting antioxidant (radical scavenging capacity and reducing power) and antimicrobial properties. Chitosan–gelatin (ChG) biocomposites with and without the shrimp concentrate were prepared and characterized. The incorporation of C provided film-forming dispersions (S-ChGC) and dried films (F-ChGC) with increased antioxidant and antimicrobial activity. The film microstructure changed with the incorporation of the concentrate, which caused an evident plasticizing effect and reduced the tensile strength. The resulting biocomposites containing the shrimp cooking concentrate showed great potential for use in food applications (as food preservation or food design), medical devices or for cosmetic purposes, as wound dressing or film matrix for application on mucous membranes and epithelia with different functionalities. ; This research was financed by: (i) the Spanish Ministry of Economy and Competitiveness through project AGL2011-27607, AGL2014-52825-R and project AGL2017-84161-C2 and (ii) the Spanish National Research Council (CSIC) through project 201370E036. M. Arancibia was funded by a SENESCYT Scholarship provided by the Ecuadorian government. ; Peer Reviewed

An active shrimp concentrate (SC), obtained from Litopenaeus vannamei cooking juice, was incorporated into a chitosan-gelatin matrix to develop edible packaging covers (coating and film). Both types of packaging, which showed antimicrobial activity against some fish spoilers and pathogenic organisms, were applied to preserve fish sausages during chilled storage. The storage trial showed that the coating increased the lag phase of total viable microorganisms and enterobacteria to 15 and 10 days, respectively, while the film drastically inhibited growth of these groups. No presence of Staphylococcus aureus or lactic acid bacteria was detected in any batches during storage. Total volatile bases and pH values also decreased during storage, the decrease being more pronounced in the film. With regard to physical-chemical properties, the coated sausages exhibited values for moisture, water holding capacity, and shear strength similar to those of the control sausages until about day 25. The coating was imperceptible and could be a promising way of improving the quality of sausages during storage since it delayed microbial growth. The sausages wrapped in the film showed a drop in pH and moisture, as well as texture hardening, and were described as resembling a pickled product. The sausages were stable for at least 42 days, which represents a shelf life increase of at least this time with respect to the control sausages (in commercial plastic casings). The coating and the film had different effects on the physicochemical and microbiological properties of the fish sausage, and therefore on the stability of the product. In addition, the film triggered modifications in the product that resulted in a product different from the original, offering an attractive alternative with regard to product design. ; This research was financed by the Spanish Ministry of Economy and Competitiveness through projects AGL2011-27607, 201370E036, and AGL2014-528225. Ecuadorian government by scholarship SENESCYT. ; Peer Reviewed

Atlantic horse mackerel (Trachurus trachurus) fillets were coated by gallic acid and chitosan solutions, including chitosan nanoparticles, and fish quality and shelf life were assessed during chilled storage for 13 days. All chitosan-containing coatings decreased microorganisms' growth in more than 2 log cycles up to late storage stages; however, those with chitosan nanoparticles resulted to be more effective, probably due to a greater contact surface with fish muscle. Furthermore, the lowest total volatile basic nitrogen (TVB-N) values, as well as pH values below 7, were found for horse mackerel fillets coated by those solutions with chitosan nanoparticles. Additionally, horse mackerel fillets coated by solutions with chitosan nanoparticles also showed the lowest thiobarbituric acid reactive substances (TBARS) values, maybe owing to a more sustained release of gallic acid. In this regard, it is worth noting that, although gallic acid solution showed no antimicrobial activity, this prevented lipid oxidation and, therefore, preserved color and texture during the chilling storage. ; Authors thank the Basque Government (PA20/02), the Provincial Council of Gipuzkoa (Department of Economic Development, the Rural Environment and Territorial Balance), the University of the Basque Country (GIU18/154), and the Agencia Estatal de Investigación (AEI) and the European Regional Development Fund (FEDER), through projects AGL2017-84161 and RTI2018-097100-B-C22, for financial support. I. Z. thanks the Quality and Food Industry Department of the Basque Government for her fellowship (22-2018-00078). ; Peer reviewed

7 páginas, 3 figuras, 2 tablas ; A concentration-response bioassay against the Mediterranean fruit fly, Ceratitits capitata, was performed to evaluate the insecticidal activity of biodegradable films containing clove (Eugenia caryophyllata, Myrtaceae) or citronella (Cymbopogon nardus, Poaceae) oils. We recorded the time of knock down flies after the exposure to soy protein-lignin films incorporated with 3% food grade clove or citronella essential oils, or control films without bioactive. The vapors of clove released from the film containing 3% essential oil were efficient to trigger the tumbling of the flies (40% after 4 h exposition) and after 20 h 90% of the flies died. However, films containing citronella essential oil had poor insecticidal activity. Citronella oil have a much higher insecticidal activity in a pure form, but probably one or both of their main bioactive compounds (citronellal and geraniol) were poorly released from the films. In this work, for the first time, a novel packaging system controlling the release of essential oil of clove with good insecticidal activity against Ceratitits capitata was achieved, that can be used to improve quality of fruit and for food products. ; Thank for the financial support to SENESCYT Scholarship of the Ecuadorian government of M. Arancibia and CYTED (action 309AC0382) Agrobioenvase ; Peer reviewed

The recent interest in diversification in food consumption and the current salinization and desertification processes of farmland have placed the focus on halophytic plants as new food, making necessary the characterization of their biochemical composition and the identification of possible bioactive compounds. In this work, three edible halophytic plants were characterized: common iceplant (Mesembryanthemum crystallinum), sea fennel (Crithmum maritimum), and seaside arrowgrass (Triglochin maritima). The plants studied were a good source of minerals. Sea fennel showed high contents of dietary fibre and calcium (8.5 ppm, wet weight), common iceplant had a high potassium content (6500 ppm, wet weight), while seaside arrowgrass presented high levels of iron (62 ppm, wet weight). The glucose content of the three species was below 30 mg/g per dried weight. The Sb, Pb, Cr, As, Cd, and Hg content was negligible. Polyunsaturated fatty acids, mainly α-linolenic and linoleic acid, prevailed in the three species analyzed. Hydroxycinnamic and hydroxybenzoic acids predominated in common iceplant and sea fennel. Glycosylated flavones, especially isoorientin, prevailed in seaside arrowgrass. These plants present a relevant nutritional profile for which their use as foods or ingredients should be promoted. ; This work was supported by the Spanish Ministry of Economy and Competitiveness project under Grant (number AGL2014-52825-R) and cofounded with European Union ERDF funds (European Regional Development Fund). Author Sánchez-Faure was also funded by the Spanish Ministry of Economy and Competitiveness (fellowship number BES-2015-074420). ; Peer reviewed