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Drying kinetics and microstructural (porosity and total pore volume) and sensory properties of chokeberries dried by different techniques and routes were investigated in this study. Porosity and total pore volume were assessed by X-ray microtomography, while sensory profiles were generated using a trained panel. Page model was successfully used to describe the drying kinetics of chokeberry fruits. The shortest drying time was that of vacuum-microwave drying, VMD (mean of 54 min). The treatments leading to the highest values of porosity were freeze drying (FD, 76 %) and VMD (39 %); samples dried using these two techniques also showed low value of hardness and cohesiveness. Convective predrying (CDP) followed by vacuum-microwave finishing drying (VMFD) reduced both porosity and total pore volume. On the other hand, osmotic dehydration, as a combined technique, increased both porosity and total pore volume. Osmotic dehydration significantly increased the crispiness of the dried samples by creating high temperature and consequently final low moisture content. The best treatment from a sensory point of view was VMD at 360 W. This treatment led to significant and simultaneous reductions of undesirable high intensities of sourness, bitterness, and astringency, but without generating undesirable burnt notes. Excessive sourness, bitterness, and astringency, typical of fresh chokeberry, usually reduce consumers' acceptance and preclude its wide use in the food industry. [ABSTRACT FROM AUTHOR]

Pomegranate fruit and its products are being widely promoted to consumers as healthy alternatives for their daily diet. The aim was to study the main sensory differences among twenty pomegranate cultivars, determining which cultivars have particular flavour or texture notes that could make them more appropriate for fresh consumption or processing. Four clusters grouped all samples, two of them included sour cultivars and two of them included sweet and sweet-sour cultivars. Cluster 1 (sour) was characterized by having floral, apple, and grape flavour notes and also producing a tongue numbing sensation. Cluster 2 (sour), which included the Wonderful cultivar, had samples with wine-like attributes. Clusters 3 and 4 (sweet and sour-sweet) were characterized by having overall sweet, pear and grape notes for cluster 3, and beet, fruity-dark, fermented, musty and woody flavour for cluster 4. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the drying kinetics and energy requirements during convective drying (CD) (50, 60 or 70 °C), vacuum-microwave drying (VMD) (240, 360 or 480 W) and a combined method of convective pre-drying and vacuum-microwave finishing drying (CPD-VMFD) while processing pomegranate arils and rind. Drying kinetics of CD and VMD was described using seven basic drying models; however, VMFD was modeled only by the Henderson and Pabis equation. Pomegranate rind required less drying time (26-460 min) than arils (51-1,395 min) due to its higher porosity and lower sugar content. The drying time and the energy consumption were reduced when the air temperature and microwave wattage were increased. VMD required less energy than CD within the entire range of moisture content assayed. CD energy consumption can be reduced by its combination with VMD (CPD-VMFD), and this reduction was more important when the VMFD was applied earlier. VMD and CPD-VMFD are a good option for food drying industry in order to reduce both the drying time and the energy consumption while processing pomegranate arils and rind. Therefore, industries can optimise the drying process and consequently save their financial needs. [ABSTRACT FROM AUTHOR]

BACKGROUND Pomegranate juice has gained a high reputation for its health properties and consequently is now a highly demanded product. However, owing to the limited production and high price of fresh pomegranates, adulteration of pomegranate juice seems to be happening. Hence it is imperative to establish criteria for detecting adulteration. RESULTS Addition of grape juice significantly increased the contents of Ca, Mg and Fe and especially tartaric acid and proline and simultaneously decreased the content of K. Addition of peach juice up to 10% (v/v) only resulted in a significant increase in sucrose content. Regarding the volatile composition, adulteration of pomegranate juice with grape juice resulted in significant increases in acetic acid, isoamyl butyrate and especially 1-hexanol and linalool, while adulteration with peach juice resulted in significant increases in butyl acetate, isobutyl butyrate, benzyl acetate and especially isoamyl butyrate. CONCLUSION The control protocols used in this study can serve as a basis for identification of pomegranate juice adulteration. It is important to highlight that it is necessary to simultaneously analyze and have results from several parameters to conclude that a particular pomegranate juice has been adulterated by mixing with another fruit juice. © 2013 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate and compare, for the first time, white and black mulberry species in terms of their main physicochemical characteristics in eight Spanish clones. The results showed significantly different characteristics between the black and white mulberry species. Fruit weight of mulberry species ranged from 2.10 to 4.15 g, and fruit juice yield, from 41% to 62%. Fructose (~61%) and glucose (~39%) were the predominant sugars in all mulberries. The MN1 clone displayed the highest total acidity (>2.6 g L−1), and malic acid was the most abundant organic acid (6.65 g kg−1). Cluster analysis has allowed grouping of the clones into three groups (i) MN1 and MN2; (ii) MN3 and MN4; and (iii) MA1, MA2, MA3 and MA4. Experimental results proved that Spanish mulberries have high potential for fresh consumption (attractive dark colour in Morus nigra clones, high sugars content and intense sweetness) and industrialisation (~50% juice yield, attractive juice colour, high content of crude fibre and intense sweetness). This study is also a step towards identification of this fruit as a potential healthy food, which may also be used in food industry and also have pharmaceutical interest. [ABSTRACT FROM AUTHOR]

Garlic slices were dehydrated by convective drying (CD) and by a combined method consisting of convective pre-drying followed by vacuum-microwave finishing drying (CPD-VMFD). Drying of garlic using VMFD led to samples with high values of lightness and slightly lower values of the coordinates a* and b*. The treatment CPD-VMFD significantly decreased the drying time from 630 min for CD to 49 min and contributed to an important energy saving compared with CD (54.4-86.3 %). The total drying time was shorter when vacuum microwaves were introduced earlier and microwave power was higher. The highest temperature (114 °C) was found for samples pre-dried to a moisture content of 60 % and then dried at 360 W while showing the lowest energy consumption (98 ± 1 kJ g). In general, the total antioxidant capacity increased after drying of garlic slices; however, the content of total phenolic compounds showed the opposite trend, and thus other compounds, such as allicin, should be involved in the antioxidant capacity of dried garlic. Garlic slices were CP dried until 30 % of moisture content followed by VMFD at 240 or 360 W showed the best results in terms of energy consumption and antioxidant capacity. [ABSTRACT FROM AUTHOR]

BACKGROUND Very-early apricot cultivars are interesting owing to the fact that they will be available in markets before any other cultivar. In order to achieve good fruit quality, very-early apricots require appropriate size, weight and color, good balance of sugars and organic acids, proper content of bioactive compounds, relatively strong apricot aroma as well as acceptable sensory quality. RESULTS Physical, chemical, antioxidant and sensory properties showed important variations among apricot cultivars. These differences were basically attributed to genetic reasons. Four very-early apricot cultivars were studied, namely 'Mirlo Blanco', 'Mirlo Anaranjado', 'Colorao' and 'Mogador'. All of them showed proper size and weight, but their contents of organic acids, sugars and bioactive compounds were low and the number of volatile compounds was also low. However, very-early apricots showed an appropriate sensory profile for fresh consumption. CONCLUSION Regarding physical, chemical and volatile composition and sensory properties, very-early apricot cultivars could be recommended for fresh consumption. However, future research must be focused on increasing their contents of sugars, organic acids and bioactive and volatile compounds, perhaps via cultural practices such as deficit irrigation and/or mulching. © 2013 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

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The objective of this study was to evaluate the application of: (1) freeze drying, (2) convective drying (50, 60, or 70 °C), (3) vacuum-microwave drying (240, 360, or 480 W), and (4) a combined method of convective pre-drying and vacuum-microwave finish drying in the processing of pomegranate arils and rind. The quality parameters under study included sugars and organic acids, punicalagins and ellagic acid, total polyphenols, total antioxidant activity, and sensory quality. In general, drying led to a reduction in all studied parameters; however, the behavior of arils and rind was different. Vacuum-microwave drying at 240 or 360 W was the best drying treatment for arils, while rind required freeze drying or soft conditions of convective drying (50 °C). Further research is needed to obtain proper results with convective pre-drying and vacuum-microwave finish drying of arils and rind. With proper selection of the drying protocol, high-quality dried arils will be available for consumers; these arils will be characterized by high contents of fructose (25 g 100 g), phytic acid (2.2 g 100 g), punicalagins (0.57 mg g), total polyphenols (1.6 mg eq gallic acid g), high antioxidant capacity (0.6 mg eq Trolox g), and high intensities of garnet color, sweetness, sourness, and fresh pomegranate aroma. Besides, dried rind with very high contents of active compounds (123 mg g of punicalagins and 108 mg eq gallic acid g) and high antioxidant capacity (26 mg eq Trolox g) will be also available as functional material. [ABSTRACT FROM AUTHOR]

This study analysed the effects of consuming 30 g per day of 'Jijona turrôn', a traditional Spanish Christmas nougat-type confection, on the circulating lipid parameters. Turrôn is made of toasted almonds, honey and sugar. To make this product more appealing to consumers who need to control their lipid or glucose levels, a new product containing inulin was developed. Macro- and micronutrient contents were similar in both turrôn with (JTI) or without (JT) inulin. A study with thirty-two volunteers was conducted, with a daily consumption of 30 g of either inulin-containing or not-inulin-containing turrôn for a total of 5 weeks. At the beginning and at the end of the study, the circulating lipid parameters were quantified. The volunteers consuming both types of products maintained their circulating cholesterol within normal levels; however, consumers of JT presented a slightly but significant 8% decrease in LDL cholesterol level. On the other hand, the group consuming JTI maintained the levels of glycosylated haemoglobin, while volunteers consuming JT presented low but significantly higher levels of glycosylated haemoglobin. [ABSTRACT FROM AUTHOR]

Pistachios have been roasted following the Iranian traditional method (soaking in salty water, drying and roasting at 135 °C). Three Iranian pistachio cultivars (Ahmad Aghaei, Akbari and Kaleghouchi) were compared for their volatile compositions, colour and odour intensity. Lightness decreased in the course of roasting, which resulted from Maillard reaction. Raw pistachios had lower concentrations of most volatiles than roasted. A total of twenty-six compounds were detected in roasted pistachios; these included aldehydes, terpenes, alcohols and only two pyrazines and one furan. These mixtures of volatiles implied that the Iranian roasting system is very soft, and samples retained most of the vegetable notes from fresh pistachios and some roasted notes were generated as well (from 2-ethyl-5-methylpyrazine and 2,6-dimethyl-3-ethylpyrazine). Sample from cultivar Akbari presented higher odour intensity than those by the other two cultivars, due mainly to higher concentrations of pyrazines developed during the roasting step. [ABSTRACT FROM AUTHOR]

ABSTRACT A lexicon for describing the sensory flavor and texture properties of turrón, a traditional Spanish Protected Geographical Indication almond nougat product, was developed and validated. Sixty-seven different products were studied, including different product types, brands, commercial categories and manufacturing seasons. Once the lexicon was developed, five products were studied by a different sensory panel to validate the terms. A total of 25 flavor and 16 texture attributes were identified, defined and referenced for turrón evaluation. The main flavor attributes were nutty overall and almond, followed by caramelized, roasted and brown sugar. Predominant texture attributes were different depending on the product because some products have milling stages during processing and others do not. Lexicon validation showed some inconsistencies in texture attributes, e.g., uniformity of bite, graininess/grittiness and cohesiveness. Further studies may be carried out to adapt the definitions and references to products from different countries, unifying therefore the developed lexicon. PRACTICAL APPLICATIONS Sensory lexicons are helpful for companies and researchers who are trying to improve uniformity of traditional products by providing standardized sensory terms, definitions and references for future studies. This study will be a model for beginning similar researches on other traditional products. The lexicon will be a tool to relate accurate descriptive data to consumer liking, information that could be use to expand production lines, end the seasonal production and sale of turrón and develop different types of almond nougats. [ABSTRACT FROM AUTHOR]

It seems there is a positive correlation between rice content and arsenic level in foods. This is of extraordinary importance for infants below 1 y of age because their diet is very limited and in some cases is highly dependent on rice-based products; this is particularly true for infants with the celiac disease because they have no other option than consume gluten-free products, such as rice or corn. Arsenic contents were significantly higher ( P < 0.001) in gluten-free infant rice (0.057 mg kg−1) than in products with gluten, based on a mixture of cereals (0.024 mg kg−1). Besides, especial precaution must be taken when preparing rice-based products at home, because arsenic content in Spanish rice was high, with levels being above 0.3 mg kg−1 in some cases. Practical Application: From the data presented in this manuscript, it seems imperative that legislation on maximum residues of arsenic in food should be available as soon as possible to protect consumers worldwide. Research is needed to identify or breed rice cultivars with low accumulation of arsenic in the grain; otherwise the rice percentage in infant foods should be reduced. [ABSTRACT FROM AUTHOR]

‘ A la piedra’ turrón is the simplest version of turrón and was used as model matrix to add a functional ingredient: bee propolis (0.05%). Propolis possesses antibacterial, antifungal and antiviral properties; however, its flavour is quite intense and not expected in confections. The aroma profiles of control and functional ‘ a la piedra’ (ALP) turrón were studied. A total of fifty-nine compounds were detected, including mainly terpenes (twenty-one), terpenoids (fourteen) and aldehydes (eight). Most of these compounds come from lemon peel (thirty-four out of fifty-nine). However, descriptive sensory analysis proved that other attributes, such as toasted, nutty, cinnamon, sweet and aftertaste, were also of importance. The addition of propolis at the selected ratio did not changed neither the instrumental aroma profile nor the descriptive sensory profile of this confection but will improve its health benefits by incorporating into the consumers’ diet 50 mg propolis per 100 g of functional ALP turrón. [ABSTRACT FROM AUTHOR]

Background and Aims: Bryophytes are the center of interest for natural sources due to their medicinal and traditional usage in various ailments with their interesting phytochemicals. However, there are very few studies on this subject. In the present study, we aimed to investigate mosses belonging to the genus Cinclidotus (Cinclidotaceae), such as C. pachyloma, C. bistratosus, C. riparius, C. pachylomoides, C. fontinaloides and C. aquaticus regarding their volatile components and biological activities. Methods: The mosses were collected from various locations in Türkiye and then extracted with ether. The volatile components were identified and semi-quantified using GC-TQMS (Gas Chromatography and a Triple Quadrupole Mass Spectrometer). The MICs were evaluated using the broth microdilution method. A microplate-based biofilm model was used against P. aeruginosa PAO1 using the crystal violet assay to determine the antibiofilm activity. The anti-quorum sensing activity was carried out using the disc diffusion method. Results: The initial screening of the selected mosses to confirm the significant potential of their volatile phytochemicals was investigated for the first time in this study. The main components were determined as linoelaidic acid, glycerol 2-hexadecanoate, and campesterol in diverse types of Cinclidotus species by GC/TQMS. In addition, the potency of the antibacterial, antibiofilm, and anti-quorum sensing activities of these species exhibited moderate to highly effective results. Conclusion: All results showed that mosses are rich sources of natural compounds and good samples for biological activities. Mosses are promising candidates that could be useful in preventing or treating various pathological conditions. However, further in vitro and in vivo studies should focus on a single component or the mechanisms. [ABSTRACT FROM AUTHOR]

Water scarcity is one of the top five key global risks over the last years, and agriculture is the major and least efficient user of fresh water. In this scenario, the "hydroSOStainable" concept has been developed and registered to protect fruits and vegetables cultivated with a volume of water below the crop evapotranspiration. The purpose of this experimental study was to investigate how the information influence the consumer liking and preference of the roasting almonds labelled as "hydroSOStainable" and "conventional", although belonged to the same sample. Thus, we explored 300 consumers (Seville, Spain (high levels of water stress) versus Donostia, Spain and Wroclaw, Poland (regions with no water stress)) preference and acceptance of roasted almonds using satisfaction degree, CATA and willingness to pay questions. The present study demonstrated that both location and sociodemographic aspects influenced consumers perception and liking. Consumers living in areas with water restrictions were more susceptible to be influenced by the hydroSOStainable/conventional concept, while consumers from regions without water restrictions would need more information to choose a sustainable product. Both man and women, centennials and millennials scored higher the supposed hydroSOStainable almonds, while generation X was not really influenced by the information effect. Finally, 77% of consumers, regardless of location, were willing to pay a higher price for the almonds labelled "hydroSOStainable". Consequently, these results provide valuable information for the government and food industry about consumer choice regarding sustainable products, depending on the location, knowledge, and sociodemographic aspects. [ABSTRACT FROM AUTHOR]

Fondillón is a naturally sweet red wine, protected within the Alicante Denomination of Origin (Alicante, Spain) and recognized by the European Union in its E-Bacchus database. The aims of this study were (i) to evaluate the degree of consumer acceptance and satisfaction towards Fondillón, (ii) to establish key drivers controlling consumer satisfaction, and (iii) to establish a general profile of the typical Fondillón consumer. The experiment consisted of three complementary studies: (i) a descriptive sensory analysis of five Fondillón samples representing all samples being marketed, (ii) an affective test using wine consumers (n = 100), and (iii) an online questionnaire to identify the main characteristic of a Fondillón consumer (n = 294). The main consumption drivers were good balance, intense floral and fruity notes, and long aftertaste. The current typical Fondillón consumer is a 42–52 year-old man, with a higher education level, with a 25,000–50,000 euros/year income, and who drinks it mainly at home. The online study showed that 50% of respondents do not consume Fondillón because they do not know it, because it is very expensive, or because it is not so easy to find. Therefore, producers should improve their communication campaigns and distribution networks as key parts of their marketing strategies regarding Fondillón. [ABSTRACT FROM AUTHOR]

Sustainable irrigation strategies in Southeast Spain (one of the most arid regions in Europe) are essential to fight against desertification and climate change mitigation. In this way, Fondillón production is based on rain-based vineyards, over-ripe Monastrell grapes, and non-alcohol fortification. Thus, Fondillón is a naturally sweet red wine, protected within the Alicante Denomination of Origin, recognized by the European Union in its E-bachus database. The study aim was to evaluate the effect of the aging (solera factor) on Fondillón: (i) basic enological parameters (e.g., total, and volatile acidity), (ii) chromatic characteristics, (iii) antioxidant activity (ABTS•+, FRAP and DPPH•), (iv) total contents of condensed tannins and anthocyanins, (v) volatile composition, (vi) sensory profile, and (vii) overall liking. Experimental data proved that the wine (1960 solera) with the highest total contents of condensed tannins and anthocyanins and total antioxidant activity was the most liked by Spanish consumers. Experimental results clearly established a positive relationship among Fondillón chemical composition, its antioxidant activity, and overall consumer liking. Exceptional harvest with grapes having extremely high antioxidant power (e.g., 1960 solera) will result, even more than 50 years later, in high quality wines with high consumer acceptance and a high monetary worth. [ABSTRACT FROM AUTHOR]

The tomato cultivated surface is one of the most important surfaces in the world. This crop needs a sufficient and continuous supply of water during vegetative growth. Therefore, production may be at risk in warm and water-scarce areas. Therefore, the implementation of irrigation alternatives such as regulated deficit irrigation (RDI) is of great importance to reduce the use of water and improve the production of the quality of tomatoes. The objective of this work was to evaluate the deficit irrigation scheduling using plant water status as a tool in deficit irrigation. Experimental design was a randomized design with four replications per treatment. Two irrigation treatments were applied: Control (125% of crop evapotranspiration (ETc)) and Regulated Deficit Irrigation (RDI). This latter treatment considered different threshold values of midday leaf water depending on crop phenological stage. No differences were observed in yield, with RDI treatment being more efficient in the use of irrigation water than the control. Besides, RDI tomatoes presented, in general, greater weight, size, Total soluble solids (TSS), sugars, antioxidant activity, lycopene, β-Carotene, and redder color with more intense tomatoes flavor. Finally, it might be said that RDI strategy helped to reduce 53% of irrigation water and to improve the nutritional, functional, and sensory quality of tomatoes. [ABSTRACT FROM AUTHOR]

Mango is one of the most cultivated tropical fruits worldwide and one of few drought-tolerant plants. Thus, in this study the effect of a sustained deficit irrigation (SDI) strategy on mango yield and quality was assessed with the aim of reducing irrigation water in mango crop. A randomized block design with four treatments was developed: (i) full irrigation (FI), assuring the crop's water needs, and three levels of SDI receiving 75%, 50%, and 33% of irrigation water (SDI75, SDI50, and SDI33). Yield, morphology, color, titratable acidity (TA), total soluble solids (TSS), organic acids (OA), sugars, minerals, fiber, antioxidant activity (AA), and total phenolic content (TPC) were analyzed. The yield was reduced in SDI conditions (8%, 11%, and 20% for SDI75, SDI50, and SDI33, respectively), but the irrigation water productivity was higher in all SDI regimes. SDI significantly reduced the mango size, with SDI33 generating the smallest mangoes. Peel color significantly changed after 13 days of ripening, with SDI75 being the least ripe. The TA, AA, and citric acid were higher in SDI75, while the TPC and fiber increased in all SDI levels. Consequently, SDI reduced the mango size but increased the functionality of samples, without a severe detrimental effect on the yield. [ABSTRACT FROM AUTHOR]

Tomato (Solanum lycopersicum L.) is a well-known plant that belongs to the Solanaceae family. It is a widely consumed vegetable, either fresh or industrially processed. The aim of this study was to characterize and compare the morphology, main physicochemical parameters, volatile composition, and sensory quality of 8 cherry tomato cultivars: 4 pear cherry tomatoes (Angelle, Seychelles, Santyplum, and Dolcetini) and 4 round cherry tomatoes (Katalina, Sweet star, C-95, and Karelya) to be able to replace the most popular ones in markets (Angelle and Katalina). Morphological parameters had significant differences among cultivars, while in terms of total soluble solids and titratable acidity, Dolcetini could be an interesting substitute of Angelle in pear cherry cultivars, while in round ones C-95 would be the closest one. Regarding sugars, Santyplum was probably the cultivar which could be placed into a similar place to Angelle, while in round ones, C-95 was probably the cultivar closest to Katalina. Santyplum, Seychelles (pear type), and C-95 (round type) are likely to be the most interesting cherry cultivars in providing a real alternative to the most cultivated ones, in terms of volatile profile and concentration of the main volatile compounds. Descriptive sensory analysis revealed that Seychelles cultivar in 9 of the 15 attributes under study could be considered as the most similar cultivar to replace Angelle, while in round types no clear and direct relationship was found with any cultivar. Finally, consumers reported similar values for Angelle and Seychelles pear type cultivars, while round ones did not show significant differences. In summary, it can be stated that Seychelles and C-95 are the best alternatives of pear and round cherry cultivars, respectively, as compared to the reference cultivars, Angelle and Katalina. [ABSTRACT FROM AUTHOR]

The cultivation of fruit trees in protected environments is a technique that has been developed in recent years for peaches and nectarines, but not for apricots. This study was conducted to investigate the chemical composition of the fruits and their quality indices variations of the variety 'Mikado' as a function of its cultivation under a protective net or outdoors. As a practical agronomic assay, a homogeneous experimental plot was used in this study, where half of the apricot trees were cultivated under protective netting, and the other half without it. The data showed that for the total yield, no statistically significant differences were found with respect to 'Mikado' trees cultivated with or without a net. The trees cultivated under protective nets showed higher fruit weights. The results showed that the technique of using protective nets for the cultivation of extra-early apricot 'Mikado' is a profitable alternative for farmers, and their use does not affect fruit production or quality. [ABSTRACT FROM AUTHOR]

The objective of this work was to study the agronomic effects of the application of agri-food composts in almond trees (Prunus dulcis L.) cultivated in two different areas with different almond varieties (cv. Guara and cv. Ferraduel), with both in organic farming conditions throughout two cropping cycles. To reach this objective, almond production and quality issues (seed production, kernel yield, nutrient contents and kernel quality), as well as several physico-chemical and biological properties of the amended soils at the beginning and at the end of each campaign were studied. The four composts used (C1, C2, C3 and C4) were elaborated mainly using exhausted grape marc (EGM) and other wastes (waste from orange juice production, OW; waste from tomato soup production, TW; cattle manure, CM; and sheep manure, SM). Two treatments were used as control treatments, one based on sheep manure and another without any amendment. The composts used produced similar results in kernel yield and production compared to the traditional treatment (sheep manure). However, the thickness of the kernel was higher in the treatments using composts with exhausted grape marc and sheep manure or tomato soup waste. In relation to the almond quality, few differences related to the effect of treatments were observed, except for the content of proteins, sucrose, some fatty acids and vegetal sterols. [ABSTRACT FROM AUTHOR]

Coriandrum sativum L. is a medicinal and aromatic plant spread around the world, with beneficial properties that are well recognized. Both coriander seeds and leaves are used for pharmaceutical and flavoring purposes. Even though coriander seeds tend to be more popular, the leaves are receiving a consistently growing interest, especially because of popularization of Mexican, Northern African, and Indian cuisines. This increased attention brings about the necessity for providing the product with guaranteed quality, which will retain its valuable characteristics, even after post-harvest treatment. For this reason, it is highly necessary to determine reliable protocols for cilantro preservation, which usually include drying procedures; in order to identify the optimal drying treatments, a spectrum of drying techniques—convective, vacuum-microwave, and a combination of convective and vacuum-microwave—were evaluated. Cilantro-based dried products were examined from the perspectives of volatile organic constituent composition and sensory quality. After headspace solid-phase microextraction-GC/MS analysis and sensory tests, the results demonstrate that convective drying at 70 °C for 120 min followed by vacuum-microwave drying at 360 W and convective drying at 70 °C were the optimal drying methods for preserving cilantro aroma quality, while convective drying at 70 °C for 120 min followed by convective finishing drying at 50 °C decreased cilantro aroma quality. [ABSTRACT FROM AUTHOR]

BACKGROUND: Quality properties of 14 saffron samples from Iran, Spain, and Türkiye were compared. RESULTS: Significant differences were observed between anthocyanins, volatile compounds, fatty acids, total phenolic content, and antioxidant activity of saffron samples (P < 0.05). Besides, significant differences in color parameters were observed. Moreover, a total of 13 volatile compounds were identified in the saffron samples using. headspace–solid‐phase microextraction–gas chromatography–mass spectrometry, safranal and α‐isophorone being the two predominant aroma compounds. Regarding fatty acids, significant differences were seen in the fatty acid profiles of saffron samples (P < 0.05), while linoleic acid was the most concentrated fatty acid. In terms of sensory properties, different concentrations of safranal, α‐isophorone and 4‐ketoisophorone may lead to significant differences in the odor and taste attributes of saffron samples (P < 0.05). CONCLUSION: Changes in corm origin along with climate and agricultural conditions may affect the quality characteristics of saffron cultivated in different geographical areas to a significant degree. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

True lavender flowers (Lavandula angustifolia Mill.) is a critical source of essential oils and a flavouring agent used in numerous industries like foods, cosmetics and pharmaceuticals. Its main volatile constituents are linalool and linalyl acetate, which are commonly considered as main odour-active constituents (OACs). Nevertheless, the quality of true lavender flowers is highly dependent on its post-harvest treatment, mainly the preservation method. Recognising that drying is the most frequently used preservation method, the influence of various drying methods, including convective drying (CD) at 50, 60 and 70 °C, vacuum-microwave drying (VMD) with powers 240, 360 and 480 W and combined convective pre-drying at 60 °C followed by vacuum-microwave finish-drying with power 480 W (CPD-VMFD), on the quality of true lavender flowers was verified. The evaluation of influence was carried out by HS-SPME(HS, solid-phase microextraction), GC-MS, GC-MS-O (gas chromatography–mass spectrometry–olfactometry) techniques. Moreover, the sensory panel has assessed the sample odour quality. As a result, the optimal drying methods regarding the requirements for products were established. Overall, for total essential oil recovery, CD at 50 °C is the optimal drying method, while for odour quality concerning the sensory panel evaluation, VMD with power 360 W combined CPD-VMFD and CD at 50 °C is the optimal drying method. [ABSTRACT FROM AUTHOR]

The influence of full irrigation, double-regulated (RDI) and sustained deficit irrigation (SDI) treatments on almond quality was assessed by analyzing different parameters: sugars, organic acids, antioxidant activity, total phenolic content (TPC), and volatile compounds. Almond quality studies for plants submitted to water stress are scarce, and it is essential to understand the biochemical responses of plants to water stress in maintaining fruit yield and quality. Citric acid, sucrose, antioxidant activity, and TPC were not affected by the application of studied deficit irrigation strategies (DI). An increase in malic acid and a decrease in glucose was observed for stressed samples (T3 and T4), while a higher number of total volatiles compounds was found for moderate RDI (T2). Using deficit irrigation strategies, the almond yield and quality was not changed, and in fact, some parameters, such as glucose and key volatile compounds, slightly increased under moderate RDI. This finding might encourage farmers to implement these strategies and contribute to sustainable agriculture. [ABSTRACT FROM AUTHOR]

Consumers are currently interested in healthier foods, and concerned about more sustainable products, easy and fast to consume with longer preservation. The processed vegetables sector belongs to this group of foods, accounting for 7% of total agri-food production. Opuntia ficus indica, nopal or prickly pear, belongs to the family of Cactaceae. Opuntia lyophilizates are a new option at the industrial level, presenting potential opportunities for innovation. However, the mineral composition of a lyophilizate from nopal fruit has not been studied. Therefore, the objective of this report was to determine the mineral composition of a lyophilizate from the nopal fruit (including peel, pulp and cladode) and compare it to the fresh fruit. Mineral determination was performed by Inductively Coupled Plasma Mass Spectrometry (ICP-MS). The order of the average values of the main minerals with nutritional interest were K > Ca > Mg > Na > Fe > Zn > Mn in lyophilized peel and pulp. Lyophilized cladode displayed a similar average pattern with higher contents of Ca, Mg and Zn compared to peel, and K, Ca, Mg, Na, Mn and Zn compared to pulp. Therefore, obtaining a freeze-dried product taking all parts from the fruit could be an interesting business opportunity, taking into account that peel and cladode are waste products no consumed in fresh in Spain. In this context, lyophilizate from peel, cladode and pulp maintains interesting mineral contents with the possibility of being incorporated into the food chain obtaining new sustainable and functional products, with potential applications in the food and pharmaceutical industry. Altogether, the consumption of lyophilizate from prickly pear fruit could promote sustainable production, and efficient waste management and could bring several benefits for human health within the context of a healthy diet such as Mediterranean diet. [ABSTRACT FROM AUTHOR]

The need to improve agroecosystem sustainability to secure yields, minimize environmental impacts and improve soil health is widely recognized. Organic production systems are one of the strategies that may be used to alleviate the negative environmental repercussions of conventional agriculture. In the present study, we compared the impact of conventional and organic production systems on the almond (Prunus dulcis (Mill.) D.A. Webb) yield and quality of nuts of two cultivars (Marcona and Desmayo largueta), with both systems being managed on marginal hillslopes in the southeast of Spain. Our findings show that the organic production system in rainfed almond trees has positive effects on certain nut quality parameters, with a slight decrease in almond yield, specifically 9.5% for cv. D. largueta and 1.3% for cv. Marcona, with respect to the conventional system. The results obtained have varied depending on the cultivar. Statistically significant differences have been obtained for cv. Marcona in the sugar content (54.4 and 49.8 g kg−1 in organic and conventional, respectively) and the total phenol content (3.41 and 2.46 g GAE kg−1 for organic and conventional, respectively). In the case of cv D. largueta, statistically significant differences were found between the organic and conventional systems for antioxidant activity (14.8 vs. 8.68 mmol Trolox kg−1, DPPH), fatty acid content (229 vs. 188 g kg−1 dw), saturated fatty acids (36 vs. 28.7 g kg−1 dw), monounsaturated fatty acids (113 vs. 110 g kg−1 dw) and polyunsaturated fatty acids (60.3 vs. 49.6 g kg−1 dw). Here, we show for the first time how a rainfed organic system allows for higher-quality almonds, specifically with a higher content of phytochemicals beneficial for health, which, together with the higher price compared to conventional almonds, could compensate for the yield losses while preserving the sustainability of marginal agroecosystems. [ABSTRACT FROM AUTHOR]

The studied red wines, which are Fondillón, reserva, crianza, and young, are prepared from exclusive "Monastrell" grapes, and protected under the Alicante Denomination of Origin (Alicante, Spain). The objectives of the present study were (i) to show the effect of aging period on the amount of anthocyanin pigments, trans-resveratrol, and the colorimetric characteristics (color intensity, color density, and tonality) of Fondillón and other Monastrell wines (young, crianza, and reserva) which have different aging periods, and (ii) to propose a new traceability method for the determination of the Fondillón originality. Identification of anthocyanin compounds and determination of trans-resveratrol content were performed using LC–MS/MS. Correlation analysis was performed among anthocyanin compounds and color parameters. A sharp decrease in the anthocyanins content was observed in Fondillón wine. Besides, statistically significant changes were found in all colorimetric parameters between young and Fondillón samples. A significant change from red hue to brick red/yellow hue was observed between the colors of young and Fondillón wines, respectively. A significant decrease in the content of trans-resveratrol was also observed as a result of the aging period of these "Monastrell" wines. In this study, anthocyanin compounds of Fondillón wine were identified for the first time and their effects on the colorimetric parameters of the wine were revealed. Consequently, the authenticity of Fondillón wines can be determined by monitoring of anthocyanin compounds and trans-resveratrol. [ABSTRACT FROM AUTHOR]

The ability of additives to reduce the formation of acrylamide in simulated sugar cane syrups was investigated. Organic acids, B vitamins, and inorganic salts were added individually and in combination to simulated thickened cane juice, and the mixtures were heated at 120 °C for 30 min. Calcium chloride (1%), citric acid (0.1%), and vitamin B3 (0.1%) were the most effective individual additives from each chemical family. The effects of CaCl2 (0–1%), citric acid (0–0.125%), and vitamin B3 (0–0.1125%), when added in combination, on the concentrations of acrylamide and hydroxymethylfurfural (HMF) were studied using a Box–Behnken design. Combinations of all three additives lowered the acrylamide production, but only the combination of citric acid and vitamin B3 had a significant synergistic effect. However, all these additives stimulated the production of HMF, and no significant interactive effect between pairs of additives on HMF production was observed. Calcium chloride stimulated the formation of HMF most strongly. These results indicate that certain combinations of these additives effectively reduce acrylamide formation, but they also lead to an increase in the formation of HMF in sugar syrup. [ABSTRACT FROM AUTHOR]

The implementation of soil conservation measures is essential to promote sustainable crop production in the Mediterranean region. In an organic rainfed almond orchard located in Lanjarón (SE, Spain), a study carried out during 2016–2021 analyzed the influence of different soil management strategies (SMSs) (TT, traditional tillage; NT, no tillage; VF, cover of Vicia faba; VS, cover of Vicia sativa; VS-VE, cover of Vicia sativa and Vicia ervilia) on some selected physical (bulk density, available water content, and aggregate stability), chemical (pH, electrical conductivity, soil-organic content, N, P, K, and micronutrients), and biological (microbial activity) soil properties, relevant to soil health, and their implications for yield and almond quality (physical and chemical). Our results showed that the SMS with legume cover improves soil properties, which had a favorable effect on soil health. The mean almond yield was not significantly affected by the SMS applied, being 315.9, 256.4, 229.1, 212.5, and 176.6 kg ha−1 year−1 for TT, VF, VS-VE, VS, and NT, respectively. Regarding the almond nut quality, the strategy based on implementation of legume cover increased the almond antioxidant activity and the total polyphenol content, which would improve their nutritional value. Here we showed how the use of sustainable SMSs improved the soil properties compared to traditional tillage in rainfed organic almonds, allowing the long-term sustainability of agroecosystems while at the same time obtaining higher nutritional quality almonds. [ABSTRACT FROM AUTHOR]

Dietary supplements, based on essential polyunsaturated fatty acids, help in normalizing the circulating lipids in overweight people. These fatty acids are abundant in fish oils and certain vegetable seed oils. In this context, the fatty acid profile of 9 commercial flaxseed trademarks was analyzed. Regarding fatty acid composition, α-linolenic acid represented more than 60% of the total fatty acids. In addition, sample 3 displayed the highest oxidative stability; thus, it was selected to be used in a pilot nutritional intervention study. The objective was to assess the hypolipidemic effects of flaxseed together with an isocaloric fish-rich diet. Two groups of women aged 25-70 years presenting high levels of circulating cholesterol (> 200 mg dL-1 ) and triglycerides (>150 mg dL-1 ) participated. Group F consumed flaxseed, while group D did not. At the end of intervention, participants from group F presented significantly reduced total cholesterol and lower systolic and diastolic pressure as compared to group D. Triacylglycerols decreased in both groups with respect to initial values, suggesting a role of diet. The flaxseed trademark is an influencing variable in its fatty acid composition and flaxseed supplementation combined with a fish-rich diet can help to reduce blood lipid parameters. [ABSTRACT FROM AUTHOR]

The expansion of the super-high-intensive cultivation of olive groves requires irrigation techniques that are compatible with the increasing scarcity of water due to climate change and olive oil demand. For this, the effect of two regulated deficit irrigation treatments (RDI) and a sustained deficit irrigation (SDI) treatment was studied. The treatments consisted of: (i) control treatment, which supplied 100% of the water lost by evapotranspiration (ET0); (ii) the "optimal RDI" treatment, which only reduced irrigation water (~37–54% reduction) during the pit hardening stage; (iii) the "confederation RDI" which limited water restriction to the donation of the Guadalquivir hydrographic confederation (~72% reduction); and, (iv) the "confederation SDI", similar water restriction (~72%) but dying the whole tree cycle. In general, the reduction in the irrigation water caused no negative effects on the studied parameters. However, the total phenolic content (TPC) was increased when the deficit irrigation was applied. Fatty acid profile showed changes with respect to the control, increasing oleic acid and the total content of monounsaturated fatty acids (MUFA). For the volatile compound profile, reducing water intake caused changes in mayor volatile compound (trans-2-hexenal), related with green flavors. The application of deficit irrigation treatments increased the value obtained in the fruity parameter with respect to the control. On the other hand, irrigation deficit treatments did not generate changes in the olive oil yield. [ABSTRACT FROM AUTHOR]

Avocado (Persea americana Mill.) is a subtropical tree, particularly sensitive to either an excess or a lack of water. Understanding this balance is crucial to determine the optimum water supply and enhance crop productivity. The rising shortage of water resources in semiarid producing regions and the need for irrigation optimization call for sustainable water savings. A 3-year monitoring study with avocado cv. “Hass” tested sustained-deficit irrigation strategies supplying 33, 50 or 75% of the estimated crop water demand. They were compared with a control strategy supplying 100% of the estimated crop water demand. The leaf water potential, stomatal conductance, tree growth, yield and several fruit quality parameters were evaluated. The yield, tree growth and fruit size were significantly and proportionally lessened by deficit irrigation treatments. Over the study, the average yields amounted to 31.6, 38.3 and 43.8 kg tree−1 in the 33, 50 and 75% treatments respectively, which were significantly less than the yield of 47.5 kg tree−1 measured in the control. The 33% and 75% sustained-deficit irrigation treatments increased the omega 3 and omega 6 fatty acids as well as the unsaturated fatty acids (oleic); however, the 33% deficit irrigation treatment significantly reduced the yield, size and fruit weight. We consider, therefore, that approximately 25% of the irrigation water can be saved without adversely affecting the avocado tree performance in short and medium terms and we recommend implementing the 75% sustained-deficit irrigation strategy. Here we show for the first time the key role of redesigning irrigation strategies in Mediterranean areas, focusing on the benefits of sustained-deficit irrigation, which can save water, encourage water use efficiency and enhance fruit quality. In order to save water, it is critical and necessary to implement such novel water shortage strategies, at the affordable cost of reducing fruit yield while enhancing its quality. [ABSTRACT FROM AUTHOR]

This paper explores economic opportunities of Opuntia cultivation in Spain regarding fresh food production (comparing production structures of Mexico, Italy and Spain), cactus pear non-food uses (exploiting its bio-functional, medicinal, nutraceutical and cosmetic properties) and environmental issues related to climate change mitigation through soil carbon sequestration. Cactus pear production structures and costs are different in the three countries: Mexico (939.77 €), Italy (4.055.1 €) and Spain (9453.77 €). Spain does not present a real productive sector but only isolated farms. Opuntia is an interesting opportunity for non-food production due to the amount of its bioactive compounds. Main components (μg g−1 dried weight) are: kaempferol (34), myrcetin (65), isorhamnetin and derivatives (590), luteolin (8.4), ferulic acid and derivatives (1,050), and catechin (50). Obtaining these compounds could be a way of increasing cactus pear production profitability and creating jobs and value in rural areas. Cactus pear cultivation is a successful tool to mitigate climate change in arid and semiarid regions considering adequate farm and cultivation practices and systems. This crop is often located in high rurality areas, cultivated by small and micro-farmers. Cactus pear cultivation can be an effective tool for rural development in European arid and semiarid areas regarding production, job creation and environmental issues. • Opuntia is cultivated by micro-farmers in areas of high rurality. • Cactus pear cultivation could be a success to mitigate climate change in arid regions. • Opuntia can be an effective tool for rural development in European arid regions. • Italy presents a developed Opuntia sector and is the model to be followed. [ABSTRACT FROM AUTHOR]

Diplotaxis erucoides is a wild edible plant (WEP) of the Brassicaceae family, growing as a weed in Mediterranean countries. It contains glucosinolates, which are hydrolyzed by myrosinase rendering isothiocyanates; these compounds are responsible for its characteristic aroma and flavor, similar to that of mustard or wasabi. The aim of this study was to characterize the Diplotaxis erucoides plant by analyzing its volatile, sugar, organic acid, and sensory profiles. This information will be essential to decide whether it is possible to develop sustainable and healthy alternatives to commercial mustard and wasabi using this WEP. Two Diplotaxis-based products were prepared one cream and one mayonnaise. Allyl isothiocyanate represented more than 80% of total content of volatile compounds in the leaves, pods and stems. The sugar and organic acid content of Diplotaxis and its based products were very low. The Diplotaxis products were characterized by having intense Diplotaxis odor/aroma, herbaceous flavor and long aftertaste, but lacked some pungency. Diplotaxis erucoides is a sustainable and healthy option to produce herbaceous and pungent sauces. [ABSTRACT FROM AUTHOR]

Different kinds and types of chocolates produced in Slovakia with various fruit and nut enrichments were analysed regarding total polyphenols, flavonoids and phenolic acids contents using spectrophotometric methods and their volatile profile was analysed using gas chromatography-mass spectrometry. The method with 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and ferric reducing power method (FRAP) were used to measure antioxidant activity. Plain dark chocolate without any enrichment made by a traditional process contained the highest number of total polyphenols and phenolic acids and also had the highest antioxidant activity. Positive correlation was observed between antioxidant activity and total contents of phenolic compounds, flavonoids and phenolic acids. The enrichment with different kinds of fruits did not increase the number of bioactive compounds or antioxidant capacity of chocolates but created more attractive sensory profiles due to the presence of new volatile compounds. [ABSTRACT FROM AUTHOR]

Abstract Quince fruit (Cydonia oblonga Miller) is not very appreciated for their sensory properties for fresh consumption but it is a fruit rich in functional compounds. The aim of this study was to take advantage of this fruit to improve the functional profile of one of the most popular alcoholic beverages around the world, beer. For this purpose, one quince cultivar, Vranja , and two clones ZM9 and PUM were used to brew beer and study its physico-chemical, aromatic (headspace solid phase micro-extraction, HS-SPME), functional (phenolic compounds and antioxidant capacity) and sensory (descriptive analysis with trained panel) properties. The addition of quince increased the total polyphenol content, the total hydroxicinnamic acids, concentration of main volatile compounds related with fruity sensory descriptors, and led to higher intensities of floral and fruity sensory attributes. Therefore, the quince beer had a better functional composition and better sensory characteristics than the control beer. Highlights • Adding quinces to beer improve their functional properties. • Sensory characteristics of beers improved when adding quinces. • The addition of quince to beers increased the total polyphenol content. • Quince beers had highest volatile compounds related with fruity descriptor. [ABSTRACT FROM AUTHOR]

Highlights • A low cost electronic nose has been designed for quick quality analys¡s of olive oils. • This device includes several MOQ gas sensors. • The management software is based in Arduino. • Several chemical analysis have been performed in parallel for calibrating the device. Abstract Low-cost electronic noses, i.e. arrays of non-specific gas sensors, have many applications for quality assessment in the food production, storage and retail industries. Classifying properties of natural products by analysing their volatile organic compound (VOC) patterns allows fraudulent and mis-represented goods to be identified and removed, before they enter the consumer market. Early results from a small study performed on olive oils demonstrate that a low cost electronic nose device based on an array of MQ-series SnO 2 gas sensors has the potential to correctly classify differing qualities of olive oils, with accuracies in the range 67–77%. Results confirm that use of sinusoidally varying heater voltage cycles on some MQ sensors improves their sensitivity, selectivity and susceptibility to drift. By using discrete Fourier transform analysis of the sensor responses, the unit discriminates between virgin/extra virgin and blended/chemically extracted pomace oils with prediction accuracies in the range 88–91%. There is also evidence that, with refinement, the unit may be capable of distinguishing among certain olive varieties. The unit can be assembled for around 30 euro. [ABSTRACT FROM AUTHOR]