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Since the regulation on the acrylamide reduction in foods, the food business operators have implemented mitigation strategies for reduction of acrylamide content in French fries. Thirty food service establishments from ten of the most relevant trademark food restaurants were recruited. Par-fried frozen potato, fried potato, and frying oil were collected at two different moments of the day (lunch/dinner) for two different days. Acrylamide, reducing sugar content, moisture, colour, and polar compounds were measured. Acrylamide content (, This research was funded by the Ministry of Economy and Competitiveness under project SAFEFRYING (AGL2015-64234-R).

Anthocyanins with various functions in nature are one of the most important sources of colours in plants. They are based on anthocyanidins or 3-deoxyanthocyanidins having in common a C15-skeleton and are unique in terms of how each anthocyanidin is involved in a network of equilibria between different forms exhibiting their own properties including colour. Sphagnorubin C (1) isolated from the cell wall of peat moss (Sphagnum sp.) was in fairly acidic and neutral dimethyl sulfoxide characterized by nuclear magnetic resonance (NMR) and ultraviolet&ndash, visible (UV&ndash, vis) absorption techniques. At equilibrium, the network of 1 behaved as a two&ndash, component colour system involving the reddish flavylium cationic and the yellow trans&ndash, chalcone forms. The additional D- and E-rings connected to the common C15-skeleton extend the &pi, conjugation within the molecule and provide both bathochromic shifts in the absorption spectra of the various forms as well as a low isomerization barrier between the cis- and trans-chalcone forms. The hemiketal and cis-chalcone forms were thus not observed experimentally by NMR due to their short lives. The stable, reversible network of 1 with good colour contrast between its two components has previously not been reported for other natural anthocyanins and might thus have potential in future photochromic systems. This is the first full structural characterization of any naturally occurring anthocyanin chalcone form.

The effect of a prior chilling period and an alga extract packaging on the quality of a canned underutilised mackerel species (Scomber colias) was investigated. For this different chilling times (0, 4 and 9 days) were taken into account and three concentrations of aqueous extracts of the macroalga Fucus spiralis were tested in a brine-packaging medium. Chemical changes related to quality were analysed after 3 months of canned storage. A substantial increase (p &lt, 0.05) in free fatty acid content was observed in canned fish by increasing the chilling time, however, alga extract presence in the packaging medium led to decreased mean values. Concerning lipid oxidation development, an increased chilling time led to higher values (p &lt, 0.05) of thiobarbituric acid index and fluorescent compounds formation, remarkably, an increased presence of alga extract led to a higher (p &lt, 0.05) peroxide retention and lower (p &lt, 0.05) fluorescent compounds content. Average colour L* and a* values showed a decrease and an increase, respectively, with chilling time, however, such changes were minimised with the alga extract content in the packaging system. Trimethylamine content revealed a marked increase as a result of the sterilisation step, but no influence (p &gt, 0.05) of the chilling time or the alga-packaging medium could be implied.

Aim: An oxidation process frequently occurs during white winemaking, affecting its quality. The aim was to study, for two years (2013 and 2014), the effects that foliar applications of vine-shoot (Airén (AVS) and Moscatel (MVS)) and oak wood (OW) extracts on Airén grapevines have on wine color, and must and wine glutathione, trans-GRP, trans-caftaric acid, and trans-p-coutaric acid content. Methods and results: These compounds were analyzed by HPLC. The results showed that, in general, foliar application of Airén vine-shoot extracts did not affect glutathione concentration, and the other treatments decreased it. AVS2013-50 and AVS2014 samples were characterized by a high content of glutathione and trans-GRP, while MVS2014 samples retain high levels of trans-caftaric acid. trans-p-Coutaric acid concentration decreased after AVS2013 treatment, meanwhile in the 2014 season all applications increased its content. The content of these compounds in the wines was similar to those obtained in the musts. OW2013 showed the lowest value of Abs 420, likely because this treatment decreased glutathione concentration in musts. Conclusions: The foliar applications of vine-shoots and oak extracts on Airén grapevines had a clear effect in reducing the wine alcohol degree and Baumé in case of grapes. This finding is interesting in the context of the current global warming change scenario. Although the two vintages studied were different, an improvement in the color quality was observed in both. The content of glutathione decreased from must to wine: the content in both matrices was lower in treated samples than in control samples, except for Airén extracts in both vintages. This means that glutathione is oxidized, avoiding the oxidation of other must and wine molecules. Significance and impact of the study: These findings are important in relation to revalorizing waste from the vineyard, and thus being able to improve the quality of the white wine in relation to the oxidation processes that take place in the winemaking process., Many thanks for the financial support given by the Ministerio de Economía y Competitividad-FEDER of the Spanish Government to the Project AGL2012-33132. T.G.-C. wishes to thank the MINECO for her Ramón y Cajal contract. Also, R.S.-G. is grateful for her predoctoral contract (PREDUCLM17) from Universidad de Castilla-La Mancha. A.G.-D. and E.P.P.-Á. thank the Gobierno de La Rioja for the research personal formation grant. We wish to thank the Bodega San Isidro (Winery in Murcia, southwest Spain) for allowing us to use its vineyards and Francisco Pardo, Diego Cutillas and Juan Miguel Baños for their technical assistance during winemaking and Manuel Márquez (Viticultural Service Company) for selecting and suppling the vine-shoots

The aim of the study was to determine the differences in the microbiological, physical-chemical, aromatic and phenolic composition between two winemaking methods: carbonic maceration and the standard method of destemming and crushing. We analysed 84 commercial Rioja wines made from the Tempranillo grape variety during the 2017 vintage, 40 had been made by carbonic maceration and 44 by destemming and crushing. Despite the heterogeneity within the two groups of wines, it was possible to differentiate between them. Wines made by carbonic maceration presented higher aromatic quality due to their higher total content of esters and acetates, as well as a greater colour intensity due to a higher phenolic content and higher rates of ionization and polymerization. In addition, it was observed that the antioxidant activity, the content in coumaroyl derivatives of anthocyanins and the vitisins A and B were considerably greater in wines made by carbonic maceration., This study has been co-financed (50/50) by the European Regional Development Fund (FEDER) and the Government of La Rioja, within the FEDER operational program of La Rioja 2014-2020. It also has been financed from the Project RTI2018-096051-R-C31/C33 (MCIU/AEI/FEDER; UE). We would like to thank Ian Thomas by his English language correction and Victor Llop for his collaboration in laboratory analysis.

An observational cross-sectional pilot study in 73 Spanish households was conducted to evaluate the impact of consumer practices on the formation of acrylamide during the preparation of French fries from fresh potatoes applying one stage frying. 45.2% of samples presented acrylamide concentrations above the benchmark level for French fries (500 µg/kg). 6.9% of samples exceeded 2000 µg/kg and the 95th percentile was 2028 µg/kg. The median and average values were significantly higher than the EFSA report for this food category, suggesting that the total exposure to acrylamide by the population could be underestimated. In this randomised scenario of cooking practices, the content of reducing sugar and asparagine did not explain the acrylamide levels. However, the chromatic parameter a of the fried potato was a powerful tool to classify the samples according to the acrylamide benchmark level regardless of the agronomical characteristics of the potato or the consumer practices., This research is funded by the Ministry of Economy and Competitiveness (Spain) under project SAFEFRYING (AGL2015-46234-R).

Structural characterization of Ni3VxP2−xO8 (0 ≤ x ≤ 2) and Ni2VyP2−yO7 (0 ≤ y ≤ 2) compositions was made and colour parameters of these materials measured. Ni(II) diphosphate and divanadate crystalline phases are not stables at high temperature. Solid solutions in Ni3P2O8 and Ni3V2O8 are obtained by incorporation of V(V) in Ni orthophosphate and P(V) in Ni orthovanadate structures. Solid solutions with Ni3V2O8 structure are formed in a greater compositional interval than solid solutions with Ni3P2O8 structure. These materials might be used as ceramic pigments because of its thermal and chemical stability. Tan brown colorations were obtained in glazed tiles when the fired compositions were 4% weight enamelled with a commercial glaze., We gratefully acknowledge the financial support given by MINECO, MAT2013-40950-R project, ERDF funding and MAT2016-78155-C2-1-R project.

Interest in quinoa as a functional food ingredient is currently emerging. The flours from white, red and black quinoa seeds were analysed in terms of total polyphenol content and antioxidant activity. They were incorporated at 25% on flour basis into the bread dough formula to evaluate their potential to improve the functional properties of wheat breads. The contribution of extractable polyphenols (soluble forms) and the largely unexplored hydrolysable polyphenols (bound forms that can be found in the residues of the former) were taken into account to reflect a realistic health-promoting potential of breads. The red and black quinoa varieties stood out compared to wheat flour, with about double the polyphenol content and up to 4.7-fold increments in antioxidant activity when considering the sum of extractable and hydrolysable polyphenols. The red and black flours were equally effective in intensifying the antioxidant properties of bread despite the baking process (between 2- and 3-fold). They produced significant changes in the parameters that describe crust and crumb colour (L*, a*, b*). A clear darkening was observed compared to the control bread, an appealing attribute for lovers of unconventional and natural products. According to our results, the flours from the coloured quinoa seeds could be considered interesting antioxidant sources and be applied as natural ingredients in bread-making; new, promising and valuable unconventional products for consumers and producers could be developed., This work was financially supported by grants AGL2016-75687-C2-1-R (MEIC-Spain), PROMETEO/2017/189 (Generalitat Valenciana, Spain) and CYTED 119RT0567 (Spain). J. Ballester-Sánchez thanks the Spanish MEIC for his contract.

Iron oxides, Pb 3 O 4 (red lead) with PbO, azurite and calcite were used as pigments in the Seville City hall facade. A gold gild was present in some areas. A black crust caused by environmental contamination was responsible for the black colour. Acrylic resin and other added materials are also responsible for some of the colour changes. The stone was cleaned, reinforced and innovatively consolidated and protected using suitable materials for restoration.

33 Páginas.-- 2 Figuras.-- 5Tablas, Thirty‐three new genotypes coming from a table olive cross‐breeding program are evaluated to assess their adaptability to standard processes, namely Spanish‐style and black ripe olives. Different physical and chemical parameters are evaluated in fresh fruits, processed olives, and brines. Most of these traits exhibit large variability among all genotypes and within each cross. Seven new genotypes, 05–138, 05–166, 05–217, 05–322, 05–499, 04–1390, and 04–1396, are selected based on fruit weight, pulp‐to‐pit ratio, olive oil content, and bruising parameters. In particular, two genotypes (04–1355 and 05–271) did not develop fermentation by lactic acid bacteria. Some genotypes had firmness problems in the final product, especially the 02–1000, and in both elaboration processes this cultivar was excessively soft. Other genotypes developed an unacceptable color when they were processed as Spanish‐style olives. Nevertheless, all new genotypes could be elaborated as both Spanish‐style and black ripe olives by adapting specific criteria in the processes for each genotype. Correlations between traits measured in fresh fruit and those measured in processed olives are explored. Practical Applications: Currently, the consumption of table olives is increasing and the table olive industry has a greater problem with the raw material that reaches its cooperatives. The relevance of this work is that almost all genotypes tested have produced a final product of high quality. In addition, they have agronomic advantages over traditional cultivars. It opens up the possibility to employ theses new cultivars to obtain table olives, both Spanish‐style and black ripe olives, with less post‐harvest, and processing problems. New olive genotypes are processed as both Spanish‐style and black ripe olives. An edible final product is obtained., This work was supported by project P07‐AGR‐03105 from JUNTA DE ANDALUCÍA GOVERNMENT AND EUROPEAN UNION (European Regional Development Funds). The authors thank Alejandra Expósito for technical assistance.

CrVxP1−xO4 (0 ≤ x ≤ 1) compositions were synthesized via the chemical co-precipitation method. At 600 °C, the detected crystalline phase is monoclinic CrVO4 when x ≥ 0.7. At 800 °C, two isostructural phases with orthorhombic symmetry are detected. At this temperature, β-CrPO4 is present when x ≤ 0.7 and orthorhombic CrVO4 when 0.1 ≤ x ≤ 0.9. The two orthorhombic phases, β-CrPO4 and CrVO4, are stable at 800 and 1000 °C. At 1200 °C, the major crystalline phase is the α-CrPO4 polymorph when x ≤ 0.3. This phase is not present when x ≥ 0.7. The unit cell increase confirms the formation of solid solutions with the α-CrPO4 and β-CrPO4 structure. The CrVxP1−xO4 solid solutions (x < 0.3) with the α-CrPO4 structure can be used as a green ceramic pigment because of their thermal and chemical stability., We gratefully acknowledge the financial support provided by MINECO, Project MAT2013-40950-R, ERDF funding and Project MAT2016-78155-C2-1-R.

6 páginas, 6 tablas., Thirty-two Merino lambs fed barley straw and a concentrate formulated either with palm oil (CTRL group) plus quercetin (QCT group) or flaxseed (FS group) plus quercetin (FS-QCT group) were used to assess the effects of this flavonoid on meat quality attributes. The animals were slaughtered after being fed for at least 5 weeks with the experimental diets. Chemical composition of longissimus thoracis (LT) muscle was not different among treatments. The longissimus lumborum (LL) samples of QCT and FS-QCT groups revealed lower discolouration (hue angle) when compared to the CTRL and FS lambs (P < 0.05), whereas extract release volume (ERV) and microbiological data jointly suggest that flaxseed and quercetin may reduce the growth of microbial populations responsible for meat spoilage in quadriceps femoris (QF)., Financial support received from ‘Consejería de Educación de la Junta de Castilla y León’ (Project CSI185B11-2) is gratefully acknowledged. María Luisa Tejido, Raúl Bodas, and Nuria Prieto have a JAE-Doc contract and Lara Morán was supported by a JAE-Predoc grant under the programme ‘Junta para la Ampliación de Estudios’ (CSIC-European Social Fund).

36 páginas, 2 tablas, 4 figuras, Brownish colourations in Natural green table olives (non-treated with alkali) make this product less attractive to consumers than Spanish-style green table olives (treated with alkali), which develop a more appreciated bright golden-yellow colour. These colour differences were studied in relation to changes in the composition of chlorophyll and carotenoid pigments, as well as polyphenolic compounds and polyphenol oxidase enzyme (PPO) activity. Natural green olives showed a different chlorophyll profile than Spanish-style. However, all the chlorophyll pigments formed in both processing types were Mg-free derivatives (mostly pheophytins) with similar colourations, ranging from grey to green brownish. In the carotenoid fraction no appreciable differences were found between both processing types. The fruit’s brownish colour was mainly due to polymeric substances with a size of >1000 daltons and polyphenolic nature, resulting from an enzymatic oxidation by PPO of the o-diphenolic compounds present in the fresh fruits., This work was supported by the “Comisión Interministerial de Ciencia y Tecnología (CICYT-EU Spanish Government) under projects AGL-2009-07512 and AGL 2012-39714/ALI, and Junta de Andalucía through financial support to groups AGR 148-2011 and AGR-125, partially financed by European Regional Development Funds. ER thanks MINECO for her FPI fellowship. We thank Sergio Alcañiz for technical assistance. BGR and LGG are members of the IBERCAROT Network, funded by CYTED (ref. 112RT0445).

Secondary halite deposits in the Wieliczka Salt Mine are represented by various forms of speleothems. Some of them, e.g. stalactites, cauliflowers or crusts, reveal various hues, yellow to red to brown. These hues are related to iron compounds, but the forms, occurrence and composition of these compounds has not previously been studied. To explain the origin of their colours a detailed study of samples collected in the mine, including brines and water soluble extracts and produced experimentally in the laboratory, has been undertaken using SEM, XRD and AAS. The colourful speleothems are compared, using SEM-EDS, with the forms and composition of rusting metal artefacts, where several iron oxide minerals have been identified. We suggest that coloured halite is generally pure halite of which the surface was covered by a ferric minerals suspension in the brine. Colours of the speleothems stem from the various colours of iron minerals whereas their intensity is related probably to the type of fluid that coated the crystals, a continuous film or finely dispersed micron-size mineral aggregates.

The Maillard reaction in its advanced state was studied with respect to colour formation in milk-resembling model systems (lactose-caseinate or glucose-caseinate solutions), heated between 110 and 150°C. Browning was measured spectrophotometrically (420 nm) and via a tristimulus colorimeter. The pigments causing browning (measured at 420 nm) were mainly bound to caseinate (brown pigments not bound to protein amounted to 5-6% of total colour). No significant difference between glucose and lactose was found in this respect. Scans of the brown pigments showed a shift from blue-absorbing regions to the yellow/orange/brown regions. The temperature dependence for browning rate (estimated via the Arrhenius equation) was also the same for the glucose and lactose systems (activation energy ~120 kJ mol-1). However, differences were found between glucose and lactose when colour was measured via the tristimulus colorimeter: visual colour changes (i.e. decrease in luminosity, increase in the yellow-blue component) appeared faster with the glucose system.

The purpose of this study was to analyse the consequences of applying high pressures (100 and 300 MPa for 5 and 20 min) on characteristics such as water and fat binding properties, texture, colour, microstructure and microbiology of low-fat (90 g kg-1, LF) and high-fat (247 g kg-1, HF) meat emulsions. Pressurising of LF and HF samples at 300 MPa caused a decline (P < 0.05) in emulsion stability, which was more pronounced at the higher pres-sure. The influence of high pressures on emulsion texture varies according to fat content. In HF samples, high pressure caused a decrease (P < 0.05) in Kramer shear force and Kramer energy, regardless of pressure intensity or time. Pressurisation generally caused increase (P < 0.05) in the colour lightness parameter in sausages; the effect on redness and yellowness, however, was dependent on fat content, pressure intensity and pressure time.

The effect of pressurization and cold storage of strawberry purée on colour, anthocyanins, ascorbic acid and pectin methylesterase was investigated. Samples were treated at pressures of 100, 200, 300 and 400 MPa, at two temperatures, 20 °C and 50 °C, for 15 min. Ascorbic acid content remained fairly constant after all the high pressure treatments in comparison to the control. However, the values of the samples pressurized at 50 °C were lower than the samples pressurized at 20 °C. Concentration of anthocyanins remained similar after all pressure treatments at both temperatures. Pectin methylesterase decreased in the samples pressurized at 50 °C, and it is remarkable that with this enzyme inactivation a gel-network formation in the strawberry purée was not found. However, a gel-network was observed in the control and in all the samples pressurized at 20 °C throughout cold storage. Immediately after pressurization, strawberry colour showed significant differences between the two temperatures, but no differences were observed between pressures. However, after cold storage no significant differences were observed, for hue and chroma parameters, between the samples pressurized at the two temperatures., This work has been supported by the Education and Science Ministry, through the Science National Plan I+D+I. Project: AGL 2007-63314/ALI.

International audience; Ironstones and iron-rich limestones regularly occur as components of time-specific intervals of the Palaeozoic as well as in younger times (Brett et al., 2012--this issue). Silurian sediments deposited at high latitudes along the peri-Gondwana border are characterized by black and white limestone and graptolitic shale sequences. Those in the Carnic Alps (southern Austria) additionally contain colourful pink to red limestones and ironstones. Laminated structures such as the (ferruginous)-coatings around skeletal fragments (mostly trilobites and some cephalopods and echinoderms) and stromatolitic features along discontinuity surfaces display dark red, green, white and brownish colours due to the presence of goethite, magnetite, hematite, chamosite, calcite and subordinate apatite. Confocal laser Raman microscopy and complementary microscopic analysis of these ferruginous laminated structures document the presence of carbonaceous matter associated with fossilized microbial structures in the form of stromatolites, filaments and coccoids, suggesting a microbial role in the colouring of the Silurian world of the Carnic Alps. Iron concentrations up to 30 × that of matrix and surrounding non-ferruginous rocks suggest blooms of iron microbe activity in response to the time-specific occurrence of chemically charged sea water during global biotic events.

Malachite green (MG), a member of the N-methylated triphenylmethane class of dyes, has long been used to control fungal and protozoan infections in fish. MG is easily absorbed by fish during waterborne exposure and is rapidly metabolized into leucomalachite green (LMG), which is known for its long residence time in edible fish tissue. This paper describes the development of an enzyme-linked immunosorbent assay (ELISA) for the detection and quantification of LMG in fish tissue. This development includes a simple and versatile method for the conversion of LMG to monodesmethyl-LMG, which is then conjugated to bovine serum albumin (BSA) to produce an immunogenic material. Rabbit polyclonal antibodies are generated against this immunogen, purified and used to develop a direct competitive enzyme-linked immunosorbent assay (ELISA) for the screening and quantification of LMG in fish tissue. The assay performed well, with a limit of detection (LOD) and limit of quantification (LOQ) of 0.1 and 0.3 ng g(-1) of fish tissue, respectively. The average extraction efficiency from a matrix of tilapia fillets was approximately 73% and the day-to-day reproducibility for these extractions in the assay was between 5 and 10%.

Salmon muscle is considerably affected by cooking with the resulting loss of its appealing red colour. The combined use of high pressure with fish gelatin-lignin film is proposed as an alternative to the more aggressive thermal processing procedures, with the aim of improving the appearance and overall quality of salmon fillets in ready-to-eat or semi-prepared dishes. The effects of high pressure processing (300. MPa, 10. min, 5 °C or 40 °C) and conventional heating (90 °C, 10. min) were evaluated in terms of colour changes, protein denaturation, as well as protein and lipid oxidation, by comparison with raw muscle. The stability of the processed products was assessed by monitoring changes in microbial growth and total volatile basic nitrogen and thiobarbituric acid reactive substances during 23. days of chilled storage. Fourier transform infrared spectroscopy (FTIR), apparent viscosity and dynamic oscillatory studies revealed notable differences in the overall degree and nature of protein aggregation between high pressure and heating treatments, especially when performed at 5 °C instead of 40 °C. SDS-PAGE of the protein fraction solubilised in 0.8. M NaCl showed MHC and α-actinin to be the main myofibrillar proteins denatured by high pressure processing at 40 °C, while actin was more denatured when pressurised at 5 °C. The film attenuated colour changes associated with high pressure treatment, especially at 5 °C, where redness was more preserved without jeopardising the appearance of a ready-to-eat product. High pressure processing at 5 °C in combination with gelatin-lignin film was found to improve protein quality of salmon fillets. The film reduced the levels of carbonyl groups formed immediately after processing, and prevented lipid oxidation from taking place at advanced stages of chilled storage. However, the effect on microbial growth was negligible, since total counts were similar for muscle with or without the film. © 2010 Elsevier Ltd.

10 páginas, 5 figuras, 5 tablas., Sodium chloride is essential in table olive fermentation, storage and packing to guarantee safety and flavor. However, consumers are progressively concerned about sodium intake. In this work, the effect of selected attributes and mineral contents of fermented cracked Aloreña olives as a function of different chloride salt mixtures were studied, using a simplex lattice design with constrains (NaCl + CaCl2 + KCl = 0.110 kg/l). The best fruit colour was observed at half proportions of KCl and NaCl or CaCl2; optimum firmness was around the centre of the triangular coordinates but close to the line connecting CaCl2 and NaCl vertexes; and the best overall quality was obtained in the 0.037 kg/l NaCl and 0.073 kg/l KCl mixture. The concentrations in the fermented olive flesh of the involved elements depended on their initial levels and on the CaCl2 × NaCl and CaCl2 × KCl interactions. Results demonstrate that sodium chloride can be replaced in table olives, at least partially, with potassium or calcium chlorides., This work was supported by the Spanish Government (project AGL-2006-03540/ALI, partially financed by European regional development funds, ERDF) and Junta de Andalucía (through financial support to group AGR-125). F.N. Arroyo López and J. Bautista Gallego also thank I3P and JAE fellowships from CSIC, respectively.

Meat high-hydrostatic pressure treatment causes severe decolouration, preventing its commercialisation due to consumer rejection. Novel procedures involving product freezing plus low-temperature pressure processing are here investigated. Room temperature (20 °C) pressurisation (650 MPa/10 min) and air blast freezing (-30 °C) are compared to air blast freezing plus high pressure at subzero temperature (-35 °C) in terms of drip loss, expressible moisture, shear force, colour, microbial quality and storage stability of fresh and salt-added beef samples (Longissimus dorsi muscle). The latter treatment induced solid water transitions among ice phases. Fresh beef high pressure treatment (650 MPa/20 °C/10 min) increased significantly expressible moisture while it decreased in pressurised (650 MPa/-35 °C/10 min) frozen beef. Salt addition reduced high pressure-induced water loss. Treatments studied did not change fresh or salt-added samples shear force. Frozen beef pressurised at low temperature showed L, a and b values after thawing close to fresh samples. However, these samples in frozen state, presented chromatic parameters similar to unfrozen beef pressurised at room temperature. Apparently, freezing protects meat against pressure colour deterioration, fresh colour being recovered after thawing. High pressure processing (20 °C or -35 °C) was very effective reducing aerobic total (2-log10 cycles) and lactic acid bacteria counts (2.4-log10 cycles), in fresh and salt-added samples. Frozen + pressurised beef stored at -18 °C during 45 days recovered its original colour after thawing, similarly to just-treated samples while their counts remain below detection limits during storage. © 2007 Elsevier Ltd. All rights reserved., This research was performed with financial support from the Spanish “Plan Nacional de I + D + i (2004–2006) MCYT” through the AGL 2003-06862-C02 project. P.P. Fernández thanks the Spanish CSIC for his grant (I3P program), supported by the European Social Fund

8 páginas, 5 tablas., Commercial conventional thermal pasteurised tomato juices were nutritionally evaluated, at the same point in their commercial shelf lives, for their carotenoid contents, vitamin C, and antioxidant activities and physical and physicochemical characterisation. Higher lycopene epoxide, lycopene, γ-carotene, β-carotene contents, and vitamin A values were found in those juices obtained from a concentrated tomato source, suggesting structural changes in the tomato tissue due to the concentration process. The stability of vitamin C seems to be affected by the type of container. Radical-scavenging capacity, measured on the basis of the DPPH stable radical, was higher in the aqueous (AQ) fractions than in the organic (OR) fractions of tomato juices. Results suggest that vitamin C was mainly responsible for the DPPH radical-scavenging of the AQ tomato fractions, whereas lutein and lycopene were the individual carotenoids responsible, not only for the EC50, but also the kinetic changes of the DPPH of the OR tomato fractions. These results extend the research in processed tomato products to other bioactive components, different from the most generally studied lycopene., This research was supported by funding from Comunidad Autónoma de Madrid (Grants 07G/0040/ 2000-07G/0041/2000 and 07G/0053/2003) and the Ministry of Science and Technology (Grant AGL2002- 04059-C02-02). C. Sánchez-Moreno was supported by a Ramón y Cajal Research Contract from the Ministry of Science and Technology.

Sol-gel silver containing coatings have been prepared and applied upon lead crystal glass. Both undoped and arsenic oxide-doped lead crystal glasses have been used as substrates. Arsenic oxide was introduced with different percentages as a thermoreducing agent, with the aim to favour silver ions reduction and aggregation to form nanosized colloids. Such silver colloids yielded a superficial yellow ruby colouring, due to their known surface plasmon resonance band in the visible range (∼420 nm). The influence of the experimental parameters to obtain yellow ruby colouring (percentage of arsenic oxide in the lead crystal base glass; silver content of the coatings precursor sol; coating thickness; atmosphere, temperature and time for thermal densification; etc.) were investigated. Samples were studied by transmission electron microscopy and optical spectroscopy (absorption and transmission). Colour co-ordinates, dominant wavelength and colour purity percentage were calculated from the corresponding transmission visible spectra. The role of the thermoreducing dopant (arsenic oxide) is essential for obtaining superficial yellow colouring. The higher the percentage of arsenic oxide, the higher is the intensity of the yellow colouring. When the silver content of sols increased, the same tendency is observed. Thermal densification of the sol-gel coatings have to be carried out under oxidising atmosphere, since heat-treatments performed under reducing atmosphere yielded grey-brownish colouring, due to reduction of the lead from the base glass. Optimum conditions for obtaining superficial yellow ruby colouring on lead crystal glass were selected. © 2004 Elsevier Ltd. All rights reserved.

6 pages, 5 figures., Pomegranate juices were assessed after pasteurisation and storage in different packaging materials: transparent and green glass, and paperboard carton with polyethylene layers (Minibrik-200). The main objective was to establish the influence of the container on the stability of colour and bioactive compounds (anthocyanins, ellagic acid and other non-coloured phenols). Results showed that non-coloured phenols and ellagic acid were quite stable during the storage period. In contrast, anthocyanins degraded, to an extent directly proportional to colour loss, less for those juices stored in glass bottles than for those stored in Minibrik. These results indicated that these paperboard carton containers are oxygen permeable, and that oxygen has a greater influence on anthocyanin, and consequently on colour degradation, than light on pomegranate juice during storage. Nevertheless, the antioxidant activity was not influenced by the packaging material employed., The authors wish to thank FEDER-CICYT (IFD1997-1337-C02-01) for financial support. APV has a contract from the Spanish CSIC and Hero SA (I3P Program).

Microstructure, texture, colour and sensory properties of precooked restructured beef made with different proportions of walnut (0, 5, 10, 15%) were studied in relation to meat particle size (grinder plate hole: 0.6 and 1.4 cm). In general, increasing amounts of walnut were matched by decreasing Kramer shear force (KSF), bind strength and elongation values. When walnut (5 and 15%) was added, products made with coarsely ground meat presented higher KSF values than those made with finely ground meat. Walnut decreased lightness and increased redness and yellowness. Morphology characteristics suggest that walnut interferes with the formation of a gel protein network. Sensory properties were judged acceptable with 5 and 10% of walnut; however, the products scored highest with 10% walnut in finely ground products and 5% walnut in coarsely ground products. © Springer-Verlag 2003.

Melanoidins are widely distributed in our diet, due to home or industrial processing of foods. Until recently, melanoidins were considered to be an inert, brown-coloured polymeric component. However, recent research into their nutritional, physiological, and functional properties has suggested that they have antioxidant properties, and we address this issue in this work. A sensitive procedure for assessing the inhibition of lipid peroxidation by melanoidins in watery media has been developed. Main drawbacks and critical steps of the procedure are discussed. Melanoidins can be classified according to the number of peroxyl radicals trapped per molecule. Coffee and sweet wine melanoidins show higher antioxidant activity than melanoidins isolated from beer. For the first time, a linear relationship between the peroxyl radical scavenging activity and the chromophore residues in the melanoidin skeleton responsible for browning has been established. © Springer-Verlag 2004.

The effect of irradiation (0, 5 and 10 kGy) of vacuum-packaged Iberian dry-cured loin slices from pigs fed on concentrate (CON) or free-range reared (FRG) was studied in relation to colour changes, TBA-RS and hexanal content. Both, ionizing radiation and type of loin had a significant effect on the instrumental colour parameters of the samples. Irradiation resulted in significantly higher a*-values in both sets of loins, indicating a redder colour. Numerically calculated total colour difference (ΔE) changes were significantly less intense in CON vacuum-packaged dry-cured loin slices than in FRG samples and changed significantly at 10 kGy dose levels in both types of samples. TBA-RS numbers were significantly affected by irradiation dose and type of loin and increased linearly with dose in both types of slices. Increments in TBA-RS numbers in FRG loin slices was dose-dependent and was closely related to the type of dry-cured loin. Irradiation of dry-cured loin slices significantly increased hexanal contents in both groups of loins and the increases were dose-dependent and greater in FRG samples than in CON samples. Differences in the characteristics of the raw material and initial lipid oxidation level could play an important role in the irradiation-induced changes in vacuum-packaged dry-cured loin slices. © 2004 Elsevier Ltd. All rights reserved.

6 pages, 2 figures, 2 tables., An experiment was performed in which Ti4+-ascorbate was sprayed onto plum trees in several combinations with other commercial compounds containing Ca2+ and Mg2+ to study the effects on the commercial quality of fruits, with special focus on improving their resistance against postharvest handling damage. All the treatments containing titanium increased the tree performance (branch elongation, flowering and fruit setting intensities) and fruit size. At harvest fruits from the Ti-treated trees showed improved resistance to compression and penetration, as well as a decrease in weight-loss during postharvest storage. A similar response was obtained for the external colour, though all the treatments seemed to delay somewhat the apparent ripening status. Nevertheless, the fruits from Ti-treated trees showed a better behaviour in the evolution of the colour parameters during storage than did the control fruits. Titanium application significantly increased the calcium, iron, copper and zinc concentrations in peel and flesh. This improvement in the calcium absorption is explained as a consequence of the beneficial effect of titanium on the absorption, translocation and assimilation processes., CICYT, project ALI99–1058-C02-01. The authors wish to thank MOLINENSE PRODUCCIONES NATURALES S.L. for its assistance, and PRODUCTOS LIFE, S.L. for providing the LIFECALCIO and LIFE-MAR.

Os flavonóides apresentam diversas atividades biológicas (antioxidantes, antiinflamatórios, anticancerígenos, dentre outras) e estreitas correlações entre o consumo de alimentos ricos em flavonóides e doenças cardíacas. Pesquisas mostram que os flavonóides 7-glicosilapigenina, 7-bissulfato-apigenina, 7-glicosil-luteolina, 7-bissulfato-luteolina e os corantes bixina e norbixina foram isolados e identificadas suas estruturas de sementes de urucum. O objetivo deste estudo foi testar, isoladamente bixina, norbixina e a quercetina, prese ntes no urucum e a associação da bixina com a quercetina, para verificar seus efeitos hipolipidêmicos em coelhos. A hiperlipidemia foi induzida misturando à ração colesterol 1% + ácido cólico 0,1%, durante 28 dias. As substâncias testadas foram fornecidas na dose de 0,01 mol/kg de peso corporal, por via oral, em cápsulas. Após 28 dias, as dosagens sorológicas foram efetuadas e os resultados expressos em mg/dL de colesterol, colesterol-HDL e triacilgliceróis. De acordo com os resultados obtidos, concluiu-se que a bixina apresentou o ma ior valor na redução do colesterol total embora não tenha sido significativo na manutenção dos níveis elevados de colesterol-HDL e a quer cetina na redução dos triacilgliceróis. A bixina apresentou melhor eficácia em relação ao colesterol-HDL uma vez que a redução deste parâmetro foi menor (-11,43%) ao se comparar o grupo 3 com o grupo 2, sendo vantajoso, já que esta lipoproteína transporta o colesterol da circulação sangüínea para o fígado. Com relação à concentração de triacilgliceróis, a quercetina apresentou a maior percentagem de redução e a associação bixina + quercetina apresentou uma percentagem de –38,92%, que foi maior que a bixina isoladamente. Assim, estas substâncias apresentaram potencial para serem, futuramente, utilizadas como fármacos, no tratamento e/ou na prevenção de doenças cardíacas, diabetes e outras. Flavonoids have been isolated with several biological activities and there are correlations among the consumption of rich foods in flavonoids and heart diseases. The 7-glucosyl-apigenin, 7- bisulfate-apigenin, 7-glucosyl-luteolin, 7-bisulfate-luteolin flavonoids and bixin and norbixin were isolated from urucu seeds. The aim of this study was to test the bixin and norbixin dyes and quercetin flavonoid from urucu and bixin with quercetin association to obtain its hypolipidemic effects in rabbits. Induction of hyperlipidaemia was performed with 1% cholesterol + 0,1% colic acid during 28 days. The substances were applied through the oral route, in capsule, in the doses of 0,01 mol/kg body weight. Total cholesterol, HDL-cholesterol and triacylglycerols have quantified from serum, after 28 days, and showed in mg/dL The best results for total cholesterol reduction and the HDL-cholesterol elevated levels maintenance was obtained with bixin. On the other hand, the best results for triacylglycerols reduction have been obtained with quercetin. The bixin and quercetin association showed efficacy to HDL-cholesterol and triacylglycerols and norbixin to total cholesterol and HDL-cholesterol. These results stimulate further research on the use of these substances as pharmacs in the heart diseases treatment and/or prevention.

Microwave energy was applied to inactivate the oxydoreductases peroxidase (POD, EC 1.11.1.7) and polyphenol oxidase (PPO, EC 1.14.18.1) in processed fruit products. Microwave blanching of papaya, strawberry and kiwi purees at various conditions of power and time produced inactivation of PPO and POD activities depending on the fruit and the heating conditions. Treatment at 850 W/60 s produced about 60% of POD inactivation for papaya and kiwi fruit. POD activity in strawberry, however, seemed to be more resistant to microwave inactivation; treatment at 850 W/60 s only achieved a loss of POD activity near 8%. Papaya oxidoreductases showed lower stability in the microwave treatments tested. Microwave blanching at 475 W/45 s produced about 75% inactivation of POD activity and nearly complete PPO inactivation. Kiwi fruit and strawberry purees exhibited similar inactivation of PPO - 32% at 475 W/30 s and 70% at 475 W/60 s. The decrease of PPO activity in both products was almost linear at constant power. This thermal treatment, however, directly affects the colour of the fruit pulps. Papaya, kiwi and strawberry purees suffered slight colour (CIE L*a*b*) changes. Carotenoid, chlorophyll and anthocyanin changes were evaluated by HPLC and related to objective colour. Microwave treatments produced small modifications of the quantitative and qualitative composition of carotenoids (in papaya) and anthocyanins (in strawberry). Chlorophylls (kiwi) showed significant degradation as a consequence of microwave heating.

A study was made of the effect that final internal processing temperature (63, 70 and 78°C) and chilling storage (2°C) exerted on the characteristics (cooking loss, purge loss, colour, Instron texture profile analysis) of high-fat (242 g kg-1) and low-fat (100 g kg-1) bologna sausage. High-fat sausages were harder and chewier than low-fat sausages. Lower fat contents were accompanied by a significant reduction in the cooking loss and purge loss. Binding properties were not affected (P > 0.05) by final internal cooking temperature. In general, Hunter colour parameter a values were higher in low-fat samples subjected to a high final internal cooking temperature than in those cooked up to only 63°C. High internal temperatures produced harder meat emulsions, an effect which was more pronounced in high- fat than in low-fat sausages. Cohesivehess and springiness of sausages was not affected (P > 0.05) by heat treatment. There were no major variations in textural parameters as a result of chilled storage.