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PurposeInclusion of bioactive compounds in food products is promising for developing novel functional food products. The feasibility of incorporating flavonoids and low-calorie sugar substitutes in fresh-cut apple through osmotic dehydration (OD) was investigated.Design/methodology/approachThe impregnation of quercetin and fisetin in apple cubes was tested. The effects of different osmotic agents, sucrose and sorbitol:mannose, on the water loss (WL) and sugar gain of the samples were studied at 25 and 40 °C for eight hours.FindingsTemperature was a significant factor in the mass transfer kinetics, that is to say, higher temperatures resulting in higher rates. The molecular weight of the solutes in the osmotic solution also affected the OD kinetics and flavonoids uptake, as well as the physico-chemical quality.Originality/valueOverall, the results indicate that OD using alternative low-calorie and health-promoting solutes can be an effective treatment to simultaneously enrich fresh-cut apples with senolytic flavonoids, therefore presenting a great potential for a novel functional food product.

In recent years, sulphated polysaccharides (SPs) have emerged as an increasingly important class of biopolymers with potential innovative applications in the biomedical and pharmaceutical fields due to their diverse physicochemical properties and biological activities. The focus of the present chapter is to describe these biological activities and pharmacological properties of SPs and to highlight their potential application in the pharmaceutical and biomedical areas, as well. These compounds obtained from algae (macroalgae and microalgae) exhibit many beneficial biological activities, such as anticoagulant and/or antithrombotic, immunomodulator, antitumor and cancer preventive, hypoglycemic, antibiotics and anti-inflammatory, and antioxidant. In addition, the interest in using algal polysaccharides as biomedical vehicles for drug delivery has increased steadily. The isolation, structure elucidation, and bioactivity testing of algal SPs always bring perspectives for the discovery of new drugs and new applications, as well as an economic development, both by introducing a high diversity of new products and, eventually, a product with high added value.

World society relies quite strongly on the use of fossil-based conventional plastics. Low cost and versatility paved the way for a wide range of applications. The most used plastics in daily life have been polyethylene (PE), polypropylene (PP), polystyrene (PS), poly (ethylene terephthalate) (PET), and poly (vinyl chloride) (PVC), which, despite advances in processing and manufacturing, generate two major problems: the first one concerns the use of non-renewable resources to obtain the raw materials, and the second one is related with the large amount of waste generated since the disposal methods are still somewhat limited. As the greatest environmental impacts of fossil-based plastics are focused on the phases of obtaining the raw materials and disposal, the use of renewable, biodegradable bio-based plastics brings, as a gain for the environment and the whole society, the reduction of the volume of the plastic waste present, coupled with a reduction in resource consumption. Despite the great contribution that bio-based plastics can make to the environment since they are obtained from renewable biological sources and can be biodegradable, there are certain limitations, like unavailability of biomass, difficulties in cultivation, and high economic costs, which still need to be overcome. A common raw material is starch, which is hydrolyzed to sugar and fermented, e.g., to lactic acid, to make polylactic acid (PLA). Other common biopolymers are thermoplastic starch (TPS) and polyhydroxybutyrate (PHB). Microalgae and seaweed, as a source of biopolymers, can represent an alternative due to their high yields and ability to grow in a wide range of environments. Also, microalgae and seaweed are economical and developments in this field of research have shown to be increasingly promising. Although algae-based plastics are at a very early stage of development, once they will have been commercialized, they are likely to find applications in a wide industrial range, such as food packaging and medicine storage. Another emerging raw material for bioplastics, fossil-based, is methane, for which different sources exist. Methane from natural gas is already used to produce ethylene and propylene in thermocatalytic processes, and it can also be converted by methanotrophic bacteria, to yield, e.g., the biodegradable materials like PHB. Bio-based polymers would be more eco-friendly choice, as they can be made from renewable carbon sources and may contribute to climate change mitigation. Bioplastics might be an alternative to conventional fossil-based plastics, particularly when they can be recycled.

Apple cubes were osmotically dehydrated with 40° Bx sucrose and sorbitol solutions. Light microscopy was used to observe the microstructure of fresh and osmotically dehydrated samples. Peleg's model could fi t the experimental data and describe the mass transfer kinetics of water loss (WL) and solid gain (SG). The use the sorbitol as osmotic agent, the increase of temperature and concentration of the solution increased the WL during the osmotic dehydration. The average cellular parameters, area and perimeter (size), and circularity, elongation, roundness, and compactness (shape) of fresh samples were 14.28±6.65*10 3 μm 2 and 0.486 mm, and 0.73, 1.56, 0.70, 0.83, respectively. The osmotically dehydrated samples presented a decrease in area, circularity, roundness and compactness and an increase in the elongation of the cells, and these changes were higher in samples treated with sorbitol.

Nowadays, the food sector is highly concerned with environmental issues and foreseen to develop strategies to reduce waste and losses resulting from activities developed in the food system. An approach is to increment added value to the agro-industrial wastes, which might provide economic growth and environmental protection, contributing to a circular economy. Mushroom by-products represent a disposal problem, but they are also promising sources of important compounds, which may be used due to their functional and nutritional properties. Research has been developed in different fields to obtain value added solutions for the by-products generated during mushroom production and processing. Bioactive compounds have been obtained and applied in the development of nutraceutical and pharmaceutical formulations. Additionally, other applications have been explored and include animal feed, fertilizer, bioremediation, energy production, bio-based materials, cosmetics and cosmeceuticals. The main purpose of this review is to highlight the relevant composition of mushroom by-products and discuss their potential as a source of functional compounds and other applications. Future research needs to explore pilot and industrial scale extraction methods to understand the technological feasibility and the economic sustainability of the bioactive compounds extraction and valorization towards different applications.

O objetivo do presente trabalho foi avaliar parâmetros de qualidade de cubos de maçã Royal Gala durante o processo de desidratação osmótica (DO). As condições de operação da DO investigadas foram: o agente osmótico, a pressão e a temperatura. A atividade de água do produto foi influenciada principalmente pelo agente osmótico, sendo menor após DO com soluções de sorbitol do que de sacarose. Alterações de cor aumentaram com o incremento da temperatura e foram maiores nas experiências a vácuo do que à pressão atmosférica. Em geral, DOs a 25 °C e à pressão atmosférica são recomendadas para a conservação do teor em fenóis totais (TFT) e da atividade antioxidante (AA) dos cubos de maçã durante o processo. O modelo de Peleg permitiu o melhor ajuste dos dados experimentais de TFT e AA., The present work aimed to evaluate quality parameters of 'Royal Gala' apple cubes during osmotic dehydration (OD). We investigated the following OD conditions: osmotic agent, pressure, and temperature. The osmotic agent, being lower after OD with sorbitol than sucrose solutions, mainly influenced the water activity of the product. The color changes increased with increased temperature and were higher in vacuum experiments than at atmospheric pressure. In general, we recommend OD at 25 °C and atmospheric pressure for the preservation of the total phenolic content (TPC) and antioxidant activity (AA) of apple cubes during the process. Peleg's model was found to provide the best fit of TPC and AA data.

Effects of the osmotic pre-treatment (OD) with sucrose or sorbitol solutions and different drying methods on the rehydration kinetics of apple cubes were studied. Samples were dried by hot air (HAD) at 70 ºC, by microwave (MWD) at 500 W, and by freeze-drying (FD). The rehydration of dried samples was performed in water at 80 ºC and at a mass ratio of sample to water of 1:100. The first order kinetic model was found to provide the best fit of the rehydration data. The pre-treatment and the drying method did not affect the rehydration kinetics, but the rehydration capacity after 12 min of rehydration was higher in the control samples than in the osmotically dehydrated ones, for all three drying methods. The rehydration rate and the rehydration capacity of the apple cubes dried by HAD, MWD, or FD were not affected by the solute used in the pre-treatment, sucrose and sorbitol.

The aim of the present work was to study the effects of the osmotic dehydration (OD) on the mass transfer kinetics of the microwave drying (MWD) and some quality parameters of apple cubes. The fit of several mathematical models was tested to describe the drying. A comparison between MWD and hot air drying (HAD) was performed. Apple cubes were osmotically treated with 60ºBrix sucrose or sorbitol solutions at 60ºC and dried at a microwave power between 160 and 850 W. Overall, the increase of the microwave power from 160 to 500 W resulted in an increase of the water loss rate, shown by the A parameter of modified Page’s model, of 123 and 155% for samples osmotically dehydrated with sucrose and sorbitol solutions, respectively. The OD tends to increase the drying rate, but the osmotic agent used did not have any effect. The modified Page's model described well the drying kinetics and MWD was faster than HAD. The water activity of the osmotically dehydrated product was reduced to below 0.4 after MWD at 500 W. The MWD of control samples resulted in a loss of 39% and 28% of the total phenolic content and the antioxidant activity, respectively. For osmotically dehydrated samples, a loss of around 75% was observed for both these quality parameters after the osmotic treatment.

Due to their outstanding properties in terms of mild gelation conditions and simple functionalization, biocompatibility, low toxicity, biodegradability, non-antigenicity and chelating ability, as well as relatively low cost, alginates have been widely used in a variety of biomedical applications including tissue engineering and drug delivery systems. Smart alginate hydrogels for on-demand drug release in response to environmental stimuli and 3D bioprinting will play an important role in the future. These and the introduction of appropriate cell interactive features will be crucial for many tissue engineering applications. The focus of the present chapter is to highlight the great potential of the alginates as biomaterial for biomedical applications and to discuss the role that alginate-based materials are likely to play in biomedical applications in the future.

The aim of this study was to develop fruit powders (apple, banana and strawberry) enriched with a probiotic strain (Lactobacillus plantarum 299v). Two methodologies were proposed: (i) drying of the fruit with probiotic culture incorporated (by convection) or (ii) drying of fruit (by convection) and addition of spray-dried probiotic culture. In the first methodology, processing caused a notable reduction in probiotic viable counts in apple, but this reduction was lower during drying of banana and strawberry. A large reduction in viable cells was also recorded during storage. In the second methodology, the survival of L. plantarum 299v was considerably higher during spray-drying, and fruit powders with a microbial content suitable for a probiotic food (108-109 cfu g-1) were obtained. The fruit powders incorporating L. plantarum 299v can be stored at 4 °C or at room temperature, for at least 3 months. This preliminary study demonstrated that fruit powders are good carriers of probiotic cultures, but the techniques used to produce them should be carefully considered. Methodologies used to obtain a fruit powder with Lactobacillus plantarum: (A) drying of the fruit with probiotic culture incorporated (by convection) and (b) drying of fruit (by convection) and addition of spray-dried probiotic culture.

Physalis was osmotically dehydrated with 60 °Bx sucrose or sorbitol solutions at 60 °C and with a mass ratio of sample to solution of 1:4, at atmospheric pressure or under vacuum at 150 mbar. The Crank’s, Peleg’s and Page’s models were tested to describe the mass transfer kinetics for water loss (WL) and solids gain (SG). The effective diffusivities of both water and solute were around 10-11 m2 s-1 under all conditions. Peleg’s model presented the best fit. The use of sorbitol as the osmotic agent resulted in an increase in the WL rate. In experiments with sucrose solutions, a higher WL was obtained under vacuum than at atmospheric pressure. The SG was particularly low during osmotic dehydration. Thus, the use of sorbitol as the osmotic agent was shown to be a promising alternative to sucrose., Os frutos de Physalis foram desidratados osmoticamente com soluções de sacarose ou sorbitol de 60 °Bx, a 60 °C, e com uma razão de massa de amostra para massa de solução de 1:4, à pressão atmosférica ou a uma pressão de vácuo de 150 mbar. Os modelos matemáticos de Crank, Peleg e Page foram testados para descrever as cinéticas de perda de água (WL) e ganho de sólidos (SG). A difusividade efetiva da água e do soluto foi cerca de 10-11 m2 s-1, para todas as condições. O modelo de Peleg apresentou o melhor ajuste. A utilização de sorbitol como agente osmótico resultou num aumento de WL. Nas experiências com soluções de sacarose, foi obtida uma maior WL em vácuo do que à pressão atmosférica. O SG foi particularmente reduzido durante a desidratação osmótica. Em conclusão, o sorbitol mostrou ser uma alternativa promissora à sacarose, enquanto agente osmótico.

The effects of the pre-osmotic treatment on the mass transfer kinetics of the freeze-drying (FD) and on the water activity (aw) and the quality – colour, total phenolic content, antioxidant activity – of apple cubes were studied. The fit of the moisture content was carried out using several mathematical models. The comparison among FD, microwave drying (MWD) and hot air drying (HAD) of osmotically treated apple cubes was also performed according to the drying rate and the aw. The apple cubes were osmotically treated with 60ºBrix sucrose or sorbitol solutions at 60ºC, then frozen and freeze-dried. The FD reduced significantly the moisture content from 6.259, 1.086 and 1.031 to 0.138, 0.099 and 0.074 kgwater.kgdry matter-1 for the control and the samples osmotically pre-tre ated with sucrose and sorbitol, respectively. The modified Page’s model presented the highest precision of parameter estimates. The FD of samples osmotically pre-treated with the sucrose solution resulted in a higher drying rate than the others samples. The highest reduction in aw was observed in the fresh samples. After FD, the total phenolic content and the antioxidant activity of the osmotically pre-treated samples decreased around 80%, in comparison with the fresh apple, this reduction being due to the osmotic pre-treatment. The freeze-dried control samples achieved a lower aw in comparison with HAD and MWD. However, FD presented a lower drying rate.

in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed. A. M. M. B. Morais and R. M. S. C. Morais acknowledge the support of the National Funds from FCT, Fundac¸˜ao para a Ciˆencia eTecnologia, through ProjectUID/Multi/50016/2013. P. J. A. Sobral (13/07914-8), I. Dammak (15/02879-5), and J. Bonilla (14/03288-8) acknowledge the financial support and postdoctoral fellowships from the São Paulo Research Foundation (FAPESP) and the BrazilianNational Council for Scientific and Technological Development (CNPq) for the Research fellowship of P. J. A. Sobral. E. Ramalhosa is grateful to FCT and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013). info:eu-repo/semantics/publishedVersion

There is a current tendency towards bioactive natural products with applications in various industries, such as pharmaceutical, biomedical, cosmetics and food. This has put some emphasis in research on marine organisms, including macroalgae and microalgae, among others. Polysaccharides with marine origin constitute one type of these biochemical compounds that have already proved to have several important properties, such as anticoagulant and/or antithrombotic, immunomodulatory ability, antitumor and cancer preventive, antilipidaemic and hypoglycaemic, antibiotics and anti-inflammatory and antioxidant, making them promising bioactive products and biomaterials with a wide range of applications. Their properties are mainly due to their structure and physicochemical characteristics, which depend on the organism they are produced by. In the biomedical field, the polysaccharides from algae can be used in controlled drug delivery, wound management, and regenerative medicine. This review will focus on the biomedical applications of marine polysaccharides from algae.

The aim of the present work was to study the effect of the osmotic dehydration (OD) pre-treatment on the mass transfer kinetics and water activity (aw) of apple cubes during hot air drying. The adequacy of different mathematical models to describe the moisture content of the product during this process was also evaluated. Apple cubes were osmotically dehydrated with sucrose or sorbitol solutions at 60 °C, and then dried by air at 25–80 °C. Overall, the OD and rise of the air temperature resulted in an increased water loss rate and a reduction of the aw. The osmotic agent used in the OD was not relevant to the air drying kinetics, but the pre-treatment with sorbitol solutions produced dried samples with lower aw. Newton’s, Page’s, modified Page’s, Henderson and Pabis’, Two-term, Two-term exponential, Logarithmic, Midilli et al.’s models could describe the moisture content well during the air drying process.

The feasibility to incorporate Lactobacillus plantarum in apple cubes during the osmotic dehydration (OD) was investigated. The effects of 40 and 60 °Brix osmotic solutions of sucrose or sorbitol on the viability of L. plantarum during the OD at 37 °C and 1013 or 150 mbar was evaluated. The storage at 4 °C and a quick simulation (2 h) of the digestion of probiotic apple cubes through the gastro-intestinal tract were also performed and the viability of the probiotic evaluated. Lactobacillus plantarum got incorporated in the osmotically apple cubes (107–108 cfu/g) with preference for 40 °Brix solutions and it maintained the viability of 107 cfu/g during a 6 day-storage at 4 °C. L. plantarum also survived (107 cfu/g) during the simulation of the digestion. Colour changes of the probiotic apple cubes occurred after OD and storage. Therefore, osmotically dehydrated apple cubes incorporated with L. plantarum could be a new probiotic food.

Osmotic dehydration (OD) is a method to partially reduce water of fruits, vegetables, meat or fish aiming to increase the shelf life or as a pre-treatment in the processing of dehydrated foods. The aim of this work is to present the models most used in mathematical modelling of experimental data obtained from the OD processes, correlating the water loss and solid gain of the food product with process variables, and to perform a comparative and critical analyses of the different models and ability to fit data. The osmotic solution concentration, the temperature, the level of agitation and the geometry of the product are some of the operating parameters that will be mainly focused. Azuara’s, Peleg’s, Page’s, the Penetration, Magee’s, Weibull’s, Toupin et al.’s, Marcotte et al.’s, the Hydrodynamic mechanism, Spiazzi and Mascheroni’s, Seguı´ et al.’s, Crank’s, Hough et al.’s were the models approached. These were classified into empirical and semi-empirical, phenomenological and mechanistic, and the advantages and disadvantages were presented. An extensive list of applications of the different models to the osmotic dehydration, in variable ranges of operating conditions, of fruits, vegetables, meat and fish is provided in this work. Furthermore, equivalences between parameters of different models were established, based on the affinity of the functions used in the equations of the models, these equivalences allowing a better understanding of the adequacy of the different models to fit the same experimental data. A decision tree is provided in order to allow the selection of the most adequate model(s) to fit and predict experimental data from OD processes. All this information could assist and be helpful to researchers in the choice of the most adequate model(s) to fit experimental data, as well as to predict the water loss and solid gain of food products during OD processes., This work was supported by National Funds from FCT through Project PEst-OE/EQB/LA0016/2013. The first author acknowledges the financial support of CAPES (1528/13-0).

Marine microorganisms have been under research for the last decades, as sources of different biocompounds, each with various applications. Polysaccharides (PSs) are among these chemicals being produced and released by marine microalgae. These are very heterogeneous, including cyanobacteria and eukaryotic microalgae from several divisions/phyla, each of which with different characteristics. The PSs, sulfated or not, that they produce have already proved to be promising agents in various fields, such as food, feed, pharmaceutical, and biomedical. They can also be applied in wastewater and/or soil treatment and in some engineering areas, as naval engineering. After a brief introduction on the general types of biopolymers produced by marine microalgae and cyanobacteria, this chapter starts by presenting the species of these microorganisms and the types of PSs they produce, as well as the respective chemical composition; goes into the production of PSs and the effect of specific compounds; and focuses on the physicochemical properties of these PSs and their composition and structure, approaching the rheological properties relevant for their functions and behavior. The bioactivity of PSs and their applications are, next, presented, including therapeutic applications based on their antiviral and antibacterial activities, antioxidant properties, anti-inflammatory and immunomodulatory characteristics, antitumoral activity, and antilipidemic and antiglycemic properties, among others. The potential use of PSs from marine microalgae as it is or incorporated in health foods is also considered. The mechanisms behind their antiviral and antibacterial activities are explained. Toxicological and safety issues are also disclosed, and there is a brief mention of the bioavailability of PSs from microalgae. The chapter ends by listing some preclinical studies with this type of polymers.

This review focuses on and discusses the primary phytochemicals present in microalgal biomass - carotenoids, phenolic compounds, antioxidant vitamins, sterols, and polyunsaturated fatty acids - and also on the exopolysaccharides, which are produced by some types of microalgae and may play a significant role in the prevention of cardiovascular diseases (CVD) and strokes. We have listed several preclinical trials and clinical studies supporting the health benefits that most of these compounds may provide. Microalgae are very easy to grow and are not vulnerable to contaminants when grown under controlled conditions. Proper handling and growth conditions may improve the production of phytochemicals. Therefore, they may represent an excellent source of nutraceuticals and food supplements once their safety as a food supplement has been confirmed.

The ripening of tomato fruit is a highly regulated process during which colour, flavour, aroma and texture change in a coordinated manner. This research work aims to correlate the colour changes measured objectively with the lycopene concentration in tomatoes during ripening at room temperature (21 and 26°C). These results were compared with colour and lycopene content of pink and light red tomatoes stored at 14°C, temperature used to prevent ripening and therefore extend the shelf life of the fruits. The duration of heat treatment at 100ºC was previously optimized in order to release the maximum lycopene from chromoplasts during extraction. An a* value of 20 for the peel corresponds to an increase of lycopene content of Caruso tomato from 9 to 43 mg/100 g TSS, at room temperature. The shelf life of pink and light red tomatoes can be extended to two weeks at 14ºC without loss of lycopene content, presenting the same content as green tomatoes ripened at room temperature for one week.

Delays in initiating the cooling of freshly harvested `Chandler' strawberries (Fragaria ×ananassa) were compared with prompt cooling to determine how such handling affected development of postharvest decays during subsequent storage and marketing. Strawberries at the three-quarter to full red ripeness stages were harvested four times between mid-June and late July, inoculated with Botrytis cinerea or Rhizopus stolonifer and then handled to simulate prompt or delayed precooling prior to storage. This was done by incubating fruit at 35 °C (95.0 °F) and 70% to 80% relative humidity (RH) for 1 or 6 hours. The fruit were then forced-air cooled to 5 °C (41.0 °F) in 1 hour and stored for 7 days at 2 °C (35.6 °F) and 85% to 95% RH, plus displayed in a simulated market at 20 °C (68.0 °F) and 85% RH for 1 day. Decay incidence increased as the season progressed. For non-inoculated fruit, prompt cooling reduced the incidence of decay by an average of 25% and the decay severity by ∼24%. With inoculated fruit, prompt cooling resulted in 15% and 29% decreases in the incidence and severity, respectively, of rhizopus rot compared to delayed cooling, and 5% and 22% decreases in the incidence and severity, respectively, of botrytis rot. Overall, the incidence of botrytis and rhizopus fruit rot averaged 60% and 85% in the prompt and delayed cooling treatments, respectively. Although prompt cooling is important for minimizing postharvest decay of strawberries, temperature management alone may not sufficiently control postharvest decay when decay pressure is high.

F : F : F : F : Fresh ' '' ''Oso Grande' strawberr awberr awberr awberr awberries wr ies wr ies wr ies wr ies wrapped in polyvinyl chlor apped in polyvinyl chlor apped in polyvinyl chlor apped in polyvinyl chlor apped in polyvinyl chloride str ide str ide str ide str ide stretch film lost 0.7% of their initial etch film lost 0.7% of their initial etch film lost 0.7% of their initial etch film lost 0.7% of their initial etch film lost 0.7% of their initial weight during storage for 8 d at 1 °C, whereas unwrapped fruit lost 11%. Greater water loss was associated with weight during storage for 8 d at 1 °C, whereas unwrapped fruit lost 11%. Greater water loss was associated with weight during storage for 8 d at 1 °C, whereas unwrapped fruit lost 11%. Greater water loss was associated with weight during storage for 8 d at 1 °C, whereas unwrapped fruit lost 11%. Greater water loss was associated with weight during storage for 8 d at 1 °C, whereas unwrapped fruit lost 11%. Greater water loss was associated with darker and less red fruit, lower concentrations of anthocyanins and other soluble phenolics, and higher polyphenol darker and less red fruit, lower concentrations of anthocyanins and other soluble phenolics, and higher polyphenol darker and less red fruit, lower concentrations of anthocyanins and other soluble phenolics, and higher polyphenol darker and less red fruit, lower concentrations of anthocyanins and other soluble phenolics, and higher polyphenol darker and less red fruit, lower concentrations of anthocyanins and other soluble phenolics, and higher polyphenol o o o oxidase (PPO) activity xidase (PPO) activity xidase (PPO) activity xidase (PPO) activity xidase (PPO) activity. Anthocyanin degr . Anthocyanin degr . Anthocyanin degr . Anthocyanin degr . Anthocyanin degradation and o adation and o adation and o adation and o adation and oxidation of soluble phenolic compounds xidation of soluble phenolic compounds during storage. Proper handling to reduce water loss during postharvest operations should be used to maintain during storage. Proper handling to reduce water loss during postharvest operations should be used to maintain during storage. Proper handling to reduce water loss during postharvest operations should be used to maintain acceptable color of strawberries during shipping and retailing. acceptable color of strawberries during shipping and retailing. acceptable color of strawberries during shipping and retailing. acceptable color of strawberries during shipping and retailing. acceptable color of strawberries during shipping and retailing. K K K red color of strawberry fruit is due to the presence of anthocyanin pigments in the fruit epidermis and cortex. Pelargonidin-3-gluco- side (PGN) and cyanidin-3-glucoside were identified as the main monomeric anthocyanins of strawberry fruit. PGN comprises 80% of the total anthocyanin content in strawberry while cyanidin-3- glucoside is present in smaller amounts (Bakker and others 1994). Strawberry pigments, like other anthocyanins, are relatively un- stable and may easily lose their bright color due to degradation by oxidative enzymes such as polyphenol oxidase (PPO), which is primarily localized in the cortex of strawberry fruit with the antho- cyanins and other phenolics (Lopez-Serrano and Ros Barcelo 2001). In fact, browning in fruits is primarily attributed to PPO activity, which is able to act on phenolic compounds in the pres- ence of oxygen (Nicolas and others 1994). PPO catalyzes the hy- droxylation of monophenolics, leading to the formation of o- diphenol compounds and to the oxidation of o-dihydroxy compounds to quinones. The quinones subsequently undergo polymerization, producing characteristic yellow to brown colors in the fruit tissue (Mayer and Harel 1979; Spanos and Wrolstad 1992). Changes in anthocyanins seem to be one of the causes of fruit browning, and their degradation is the result of coupled ox- idation by PPO in the presence of other phenolic compounds (Wesche-Ebeling and Montgomery 1990; Kader and others 1999; Jiang 2000; Zhang and others 2000). These authors suggested that oxidation and polymerization reactions of anthocyanins with PPO- produced quinones and intermediate oxidation products, rather than direct PPO action on anthocyanins, may play a role in antho- cyanin losses and color changes in processed fruits. However, little is known about the development of superficial browning in fresh

The effect of storage time and prevailing storage conditions on the phenolic content and the polyphenol oxidase (PPO) activity of 'Rocha' pear were evaluated throughout 9 months of storage. Chlorogenic acid was the dominant phenolic compound quantified in the pulp. Storage time and conditions influenced the acid content and the PPO activity, but a clear tendency could not be observed during storage. By 7 months of storage, the chlorogenic acid content was higher in pears stored under 3%(v/v) O2 + 1.5%(v/v) CO 2 than under the other storage conditions. By 9 months of storage, the lowest content of chlorogenic acid was found in pears stored under air. Storage under high CO2 levels was associated with high PPO activities, so it may be a limiting factor in attempts to extend the storage life of 'Rocha' pear.

Physical, chemical and sensory changes of cut apple (cv. Jonagored) stored in the dark at 4 °C were evaluated. Colour was found to be the critical parameter for this product. Apple cubes underwent severe surface browning primarily during the initial days of storage. The shelf-life of cut apple was therefore very limited, to three days maximum. Sensory analyses and objective quality evaluations of cut apple were considered highly correlated in terms of colour and flavour, especially with respect to fructose and sucrose, showing that the selected sensory attributes were good indicators of overall fruit quality.

The effects of several processing factors (storage time, time in the open air at room temperature, and overhead concentrations of O2 and CO2) on color, firmness, polyphenol oxidase (PPO) activity, and sensory attributes of pears (cv. Rocha) grown in 2 locations were studied using a multiple linear regression model. Backward elimination (F ≥ 0.005) was used to assess the significant factors. Extended storage time, long-time exposure at room temperature, and high O2 concentration played major roles on color changes assessed instrumentally and further confirmed by a sensory panel. Firmness was strongly affected by storage time and by time in the open air at room temperature. Finally, PPO activity was dependent on the growing location.

Chandler' strawberries (Fragaria ×ananassa Duch.) harvested three-quarter colored or fully red were stored in air or a controlled atmosphere (CA) of 5% O2 + 15% CO2 at 4 or 10 °C to evaluate the influence of fruit maturity and storage temperature on the response to CA. Quality evaluations were made after 1 and 2 weeks in air or CA, and also after 1 and 2 weeks in air or CA plus 1 day in air at 20 °C. By 2 weeks, strawberries of both maturities stored in air at 10 °C were decayed, however, strawberries stored in CA at 4 or 10 °C or air at 4 °C had no decay even after 2 weeks plus 1 day at 20 °C. Three- quarter colored fruit stored in either air or CA remained firmer, lighter (higher L* value) and purer red (higher hue and chroma values) than fully red fruit, with the most pronounced effect being on CA-stored fruit at 4 °C. CA was more effective than air storage in maintaining initial anthocyanin and soluble solids contents (SSC) of three-quarter colored fruit and fruit stored at 10 °C. Strawberries harvested three-quarter colored maintained initial hue and chroma values for 2 weeks in CA at 4 °C, becoming fully red only when transferred to air at 20 °C. Although three-quarter colored fruit darkened and softened in 10 °C storage, the CA-stored fruit remained lighter colored and as firm as the at-harvest values of fully red fruit. After 1 or 2 weeks in CA at either 4 or 10 °C plus 1 day at 20 °C, three-quarter colored fruit also had similar SSC levels but lower total anthocyanin contents than the initial levels in fully red fruit. CA maintained better strawberry quality than air storage even at an above optimum storage temperature of 10 °C, but CA was more effective at the lower temperature of 4 °C. Three- quarter colored fruit responded better to CA than fully red fruit, maintaining better appearance, firmness, and color over 2 weeks storage, while achieving similar acidity and SSC with minimal decay development. and degradation of anthocyanins in the inner and outer tissues, and to modification in the anthocyanin type due to changes in fruit pH caused by high CO2 levels (Gil et al., 1997; Holcroft and Kader, 1999a, 1999b; Lidster et al., 1990). Fruit injury due to exposure to high CO2 concentrations may be temperature dependent, since Woodward and Topping (1972) re- ported that the higher the temperature, the longer strawberries can be stored in ≈20% CO2 without damage to the tissues. This could be due to reduced solubility of CO2 in the fruit at higher temperatures. There are several reports of off-flavor development in strawberries held at ≈20% CO2 at 0 to 2 °C (Larsen and Watkins, 1995a; Li and Kader, 1989; Ueda and Bai, 1993). Although ripe strawberries develop the strongest off-flavors, unripe fruit also develop off-flavors in 20% CO2. High CO2 levels can also cause increases in pH and decreases in ascorbic acid content (Ke et al., 1991; McGill et al., 1966). The O2 concentration in the storage atmosphere is also important, since at low levels of O2 the strawberry fruit can undergo a shift from aerobic to anaerobic respiration (Woodward and Topping, 1972). Ueda and Bai (1993) suggested that the critical O2 level at which strawberry fruit shift from aerobic to anaerobic respiration is lower than 1% O2, and that the level is temperature dependent. For example, storage of strawberries at concentrations of ≤0.25% O2 at 3 to 5 °C for more than 1 week may cause off-flavors as a consequence of anaerobic respiration (Couey et al., 1966; Ke and Kader, 1989). Perez and Sanz (2001) found that combinations of elevated O2 (80% or 90%) and CO2 (10% or 20%) at 8 °C exacer- bated off-flavor development related to ethyl acetate and ethanol synthesis. Thus, the levels of O2 and CO2 that will extend shelf life without inducing fruit injury depend on time of exposure, storage temperature, and most likely other factors such as cultivar and fruit maturity (Harris and Harvey, 1973; Ke and Kader, 1992). To prevent development of undesirable flavors as well as detri- mental compositional changes, an appropriate CA composition

The development of fruits and vegetables containing probiotics is a topic of great interest and popularity for health-conscious consumers. The aim of this study was to evaluate the possibility of using dried fruit matrices as delivery vehicles for probiotics. Different fruits — kiwi, mango, strawberry, pineapple, banana — were used as food matrices to test the viability of a strain of Lactobacillus plantarum, which was determined after drying at 40ºC and at different storage times. Cell survival after drying decreased by ca. 1 log in banana and strawberry, to 3 log, for kiwi. The bacterial numbers in banana and strawberry dried pieces at the time of storage at room temperature and 4ºC were approximately 107 cfu/g. After 37 days storage at room temperature, no viable counts were observed in any of the fruits studied. However, at 4ºC after this period of time, viable cells were detected for all the fruits (1.9x106 cfu/g, 1.5x105 cfu/g 1.5x105 cfu/g, 4.7x104 cfu/g 8.0x103 cfu/g, for strawberry, banana, kiwi, mango and pineapple, respectively).

Polyphenoloxidase (PPO) was extracted from apple (cv. Jonagored) with addition of 2% PVP and 0.25% Triton X100 to the extraction buffer containing phenolic adsorbents. Experiments were performed to evaluate the affinity and specificity towards several substrates. 'Jonagored' apple PPO was found to have higher specificity (lower Km) towards L-dopa, 4-methylcatechol and (+) catechin than other phenols tested, but the highest activity level was obtained with p-cresol. The ratio Vmax/Km indicates that p-cresol followed by L-dopa and 4-methylcatechol are the best substrates for 'Jonagored' apple PPO. The enzyme activity showed two pH optima, at 5.0 and 7.5, at room temperature, with the main peak at pH 7.5 and the secondary one at pH 5.0 when catechol was the substrate.

Phenolic content, polyphenoloxidase (PPO) activity and browning have been reported by different authors to vary in different ways, depending on cultivar, picking maturity, storage conditions, etc. Numerous authors have attempted to correlate browning results with the phenolic content andlor enzymatic activity of apples, but data published in the literature are divergent as to which of the two factors, ie the enzyme or the substrate, plays the decisive role in the overall phenomenon of enzymatic browning. The aim of this work was to follow the PPO activity and phenolic content of minimally processed apple (cv 'Jonagored') during cold storage and to establish a potential relationship with enzymatic browning. Increasing storage time of minimally processed apple seemed to result in an increase in PPO activity. No changes (P > 0.05) in total phenolic content were observed during storage. Colour degradation of apple cubes, as indicated by changes in colour parameters, was found to be highly correlated with PPO activity. Browning of 'Jonagored' apple cubes during storage was found to be moderately correlated with PPO activity. No correlation was found between the browning index and the total phenolic content. Le niveau d'activite de la polyphenoloxydase a la recolte et sa variation pendant l'entreposage du fruit sont importants pour predire le brunissement. Le sujet de cette etude est de suivre l'activite PPO et la teneur en composes phenoliques de pomme peu transformee pendant un entreposage refrigere et d'etablir une relation avec le brunissement enzymatique. En augmentant le temps de stockage, l'activite PPO semble augmenter. Aucun changement dans les composes phenoliques n'est observe pendant le stockage. Les resultats montrent que la degradation de la couleur de cubes de pomme est correlee avec l'activite PPO. Aucune correlation n'est trouvee entre le brunissement et la teneur en composes phenoliques totaux.

The quality of a new variety of apple, 'Jonagored', after peeling and cutting was evaluated during ten days of storage, in air at 4C. The objective was to evaluate the shelf-life of apple cubes by detecting the limiting parameter and to test the influence of different chemical dips on the cut apple quality with the aim of extending shelf-life. Color, i.e. browning at the cut surface, was found to be the critical quality parameter determining the shelf-life of the cut apple to less than three days. There were no significant differences between the dip treatments in measurements of CIE values. When apple cubes were treated with ascorbic acid, ascorbic acid plus calcium chloride or ascorbic acid plus calcium chloride and citric acid, the 0.75% ascorbic acid dip was found to be the most effective preservation treatment in terms of reducing color change of the cut surface. Both 0.75% ascorbic acid and 0.75% ascorbic acid plus 0.75% calcium chloride inhibited the loss of firmness of apple cubes. When citric acid was added to the dip treatment, there were color changes similar to those of the control.

Marine microalgae and cyanobacteria are very rich in several chemical compounds and, therefore, they may be used in several biological applications related with health benefits, among others. This review brings the research up-to-date on the bioactive compounds produced by marine unicellular algae, directly or indirectly related to human health. It covers and goes through the most studied applications of substances such as PUFA, sterols, proteins and enzymes, vitamins and pigments, in areas so diverse as human and animal nutrition, therapeutics, and aquaculture. The great potential of marine microalgae and the biocoumpounds they produce are discussed in this review.

Greenhouse-grown pink tomatoes (cv. Buffalo) were stored in air or in a controlled atmosphere (CA) of 4% O2 plus 2% CO2, to study the effect of CA at chilling and nonchilling temperatures on fruit quality characteristics. Tomatoes could be stored in CA at 12C for three weeks with no major changes in fruit appearance. CA was effective in delaying color development and ripening at this temperature. The soluble solids content was lower after CA storage, but no significant differences in firmness, pH or titratable acidity were observed between storage in air or CA. Storage in CA at 12C was also effective in reducing decay. However, at 6C, fruit showed high incidence of decay after both air and CA storage. CA did not alleviate chilling injury symptoms relative to air-stored samples and may have caused CO2 injury. Water loss was greater under CA at both temperatures.

‘Chandler’, ‘Oso Grande’ and ‘Sweet Charlie’ strawberries were forced-air precooled after delays of 0 or 6 h at 30 °C to study the effect of delaying precooling on physical and chemical quality characteristics of strawberry fruit. Fruit pulp temperatures were equilibrated to 30 °C prior to the start of each experiment to minimise water loss differences between treatments. Evaluations were made after storage for one week at 1 °C plus one day at 20 °C. Delaying the start of precooling resulted in about 50% greater water loss than in control fruit, which was evident as increases in superficial shrivelling. Tissue firmness values were also 14–22% lower in fruit from the delayed treatment. Fruits were darker (lower L ∗ value), less bright (lower chroma) and apparently less red (lower a ∗ value) with the cooling delay, although hue angle was also lower, which may reflect the occurrence of browning. No significant differences in pH were observed in these experiments, but titratable acidity was slightly lower with the delay to cooling. Delaying precooling also caused increased losses of ascorbic acid, soluble solids, fructose, glucose and sucrose compared to controls. In spite of differences related to harvest time and the variability among cultivars, the general responses were quite similar and illustrate the importance of rapid precooling and subsequent storage at low temperature for maintenance of acceptable appearance, texture and nutritive value of strawberries.

Apple cubes were osmotically dehydrated at 25, 40 and 60C, using sucrose or sorbitol, and the mass ratio of sample to solution of 1:4 and 1:10, at atmospheric pressure or vacuum pressure of 150 mbar. Six mathematical models were tested to describe the mass transfer kinetics of water loss (WL) and sugar gain (SG). Crank's, Azuara's, Peleg's, Page's and Weibull's models could fit well the experimental data, but the Penetration model resulted in a poor fit. The mass ratio of sample to solution did not have an influence on the mass transfer kinetics at the atmospheric pressure. The increase of temperature and the use of sorbitol as the osmotic agent resulted in an increase of the osmotic process rate at both pressures used. Therefore, sorbitol is a good alternative to sucrose. The vacuum presented a tendency to increase the initial rate of WL. Practical Applications This work confirms the potential to use sorbitol as an alternative to sucrose as the osmotic agent in OD. Besides presenting low calories, and being less sweet and less cariogenic than sucrose, sorbitol is a prebiotic. It induced an increased process rate, in comparison with sucrose. This is advantageous for a faster OD process. However, the benefit in the process time reduction may not justify the material costs. The mass ratio of sample to solution of 1:4 was identified as an alternative to 1:10 in the OD at the atmospheric pressure, as lower quantities of osmotic solution and, therefore, solute are required to carry out the OD process to the same level of dehydration. This work shows also that simple models, such as Peleg's and Page's, can be used to predict the mass transfer kinetics of WL and SG during OD processes at different conditions.

The shelf-life of chilled cut orange was evaluated in terms of physical and chemical quality characteristics, microbial contamination and sensorial acceptability. After minimal processing (peeling and cutting), fresh orange was stored in air at 4 °C. Evaluations were performed at different times of storage. The respiration rate of the fresh-cut orange was also evaluated. No significant increase was noticed in relation to the whole fruit which means that this was not the factor responsible for an accelerated deterioration of the product. During the first eight days of storage the major quality parameters remain almost unchangeable, except for titratable acidity which decreased around 36% and ascorbic acid content which decreased around 22%. With respect to microbial contamination low temperature determined a considerable shelf-life (15 days). Sensory quality was the parameter which determined the shelf-life of cut orange to five days at 4 °C due to flavour changes.

The objective was to study the effect of alginate coating on polyphenol oxidase (PPO) activity and colour of ‘Starking’ apple cubes during dehydration with hot air. Apple cubes were dehydrated at 20°C, 35°C or 40°C, with a parallel air-flow. Analysis of PPO activity, colour (L*, a*, b*) and dry matter were performed along the dehydration process at each temperature. All samples presented a peak in relative PPO activity in the beginning of the drying. Exponential models fitted well the experimental data after the peak. Cubes without coating presented lower PPO activity, suggesting lower browning than coated samples throughout the dehydration process, for all temperatures. Better results for coated samples were obtained with a perpendicular airflow drying at 40°C, after dipping the whole apple in water at 60°C for 10 minutes. In order to prevent coated samples from browning, drying by perpendicular airflow preceded by a thermal treatment of the whole apple is required.

Minimal processing of vegetables has some undesirable physiological consequences. The shelf life of peeled raw potatoes is limited by the onset of enzymatic browning at the cut surfaces. It is generally accepted that polyphenol oxidase (PPO) is the enzyme mainly responsible for this type of browning. This work aimed to study the effect of vacuum storage at 4°C on the colour, which is the main parameter limiting the shelf life of potato (cv. Monalisa). PPO activity was evaluated as well with the aim to investigate the relation with colour changes.

The objective was to study the effect of two controlled atmosphere (CA) compositions - 3% O2 and 6% CO2, and 3%O2 and 10% CO2 - on total counts of microorganisms at 30°C and 7°C, count of yeasts and moulds, count of enterobacteriaceae, and count of lactic acid bacteria of carrageenan coated fresh-cut 'Cavendish' banana. Bananas were previously submitted (or not) to a chemical dip of 1% calcium chloride, 0.5% ascorbic acid and 0.75% L-cystein. After a nine-day storage at 6°C, samples that had been chemically treated and submitted to CA with 10% CO2 presented total aerobic plated count (at 30°C and 7°C), and yeasts and moulds count lower than other samples. The chemical dip improved the antimicrobial capacity of the coating associated to the controlled atmosphere conditioning, especially with 10% CO2. Fresh-cut banana coated with carrageenan and previously chemically treated (or not) was safe during the nine-day storage at 6°C, with microbial counts below the limits referred in the literature. It is important for food industry to know the best conditions for storage in order to produce safe products.

Firmness and pectinmethylesterase (PME) activity were evaluated in pears (cv Rocha) after 9 months of storage in controlled atmosphere (CA) followed by various periods of exposure to air at room temperature. The free calcium content was also evaluated in tissues. Fruit firmness decreased with increasing time of air exposure for all four different CA storage conditions tested. After 9 days of air exposure, fruits stored in 2% O 2 + 1.5% CO 2 were less firm than control fruits (stored in air) and showed higher PME activity. In spite of normal textural changes being observed with increasing time of exposure to air at room temperature, the underlying metabolism might have been affected by CA storage. Les poires peuvent perdre leur capacite de maturation normale apres entreposage a l'air pendant de longues periodes. L'entreposage sous atmosphere controlee est utilise pour augmenter la duree de conservation en maintenant la qualite des fruits en terme de couleur, texture et caracteristiques sensorielles. L'objectif de cette etude est d'evaluer l'activite de la pectinesterase et la fermete des poires 'Rocha' pour les utiliser comme indicateurs du procede de maturation controle par les mesures de texture, apres un entreposage pendant 9 mois sous atmosphere controlee suivi de periodes variees d'exposition a l'air et a temperature ambiante.

BACKGROUND: This research was undertaken to study the effects of different cut-types (cube, parallelepiped, cylinder and sphere) on the quality and shelf-life of papaya cv. Sunrise Solo. Physicochemical analyses were carried out during 10 days of storage at 4 °C to determine colour, firmness, pH, titratable acidity, total soluble solids, weight loss and vitamin C content. Microbiological analysis and sensory evaluation were also performed. RESULTS: Papaya spheres (1.55 cm radius) presented the most favourable physicochemical and microbiological properties (smaller changes in colour parameters L*, a*, b*, chroma and hue angle, firmer texture, lower increase in pH, higher titratable acidity, almost constant total soluble solids, reduced weight loss, high vitamin C content and lower microbial loads) and sensory characteristics on day 10, while papaya cubes (1.4 cm side) proved to be the least acceptable. CONCLUSION: The results of physicochemical, microbiological and sensory analyses performed on different cut-types of papaya indicated acceptable fresh-cut produce during 10 days of storage at 4 °C. The potential shelf-life at 4 °C is therefore 10 days, provided that no contamination occurs in the postharvest period and during minimal processing operations. Copyright © 2008 Society of Chemical Industry

An increasing number of people have at least one meal away from home, making use of public or private foodservices. Special groups of consumers, namely children and an increasing number of elderly spend most of the day or even the whole day in institutions. In this context industrial kitchens need to prepare and cook large numbers of meals in a short time, often without enough staff, equipment or even physical conditions. At the same time consumers became more health conscious about their food choices and developed a higher interest in freshconvenient products with reduced use of chemicals. Reliable information on nutritional value of these kinds of products is also necessary to promote consumption in all kind of consumers. Incorporation of the concept of brand labelling, market segmentation and quality assurance must be part of food company management. INTRODUCTION In the last decade a tremendous revolution occurred within the family structure. The inclusion of women in the labour force has caused a radical change in the life style, characterized by a reduced time to prepare healthy meals (Poulain, 2002; INE, 2003). Trends in industrialized countries include rising purchasing power, aging population and smaller households. These developments could prompt changes in the demand for food away from home that will affect both, the supply of restaurant foods and services as well as the diet and health of the consumers who demand those items (Stewart et al., 2004). The new economic model of household behaviour holds that the costs of consumption can include prices as well as time spent eating food, preparing food, and cleaning up after a meal or snack. A household must therefore decide whether to spend time on all aspects of the activity of eating a meal (i.e. prepare food at home) or outsource some aspects like preparation and cleaning up (i.e. purchase food away from home). The final decision depends on many factors, including the household income, the opportunity cost of its manager’s time, and how well the household can cook. Other factors influencing this aspect include number of people in the household, education level of the household manager, region of residence and race and ethnicity (Stewart et al., 2004). Households with higher incomes tend to spend more on products and services, including leisure, variety, and dining amenities. Food away from home is a form of leisure, when considering leisure as time spent outside of both the labour force and household production. A married couple with children is likely to have different preferences and preparation capabilities than a single person household. On the other hand, members of single-person households may be more likely to socialize and date than members of a traditional family. A household’s structure can have significant implications for how it buys and prepares food (Stewart et al., 2004). An increasing number of people have at least one meal away from home, making use of public or private foodservices. Special groups of consumers, namely children and 265 Proc. IC on Qual. Manag. Fresh Cut Produce Eds.: S. Kanlayanarat et al. Acta Hort. 746, ISHS 2007 an increasing number of elderly spend most or all of the day in institutions. In this context industrial kitchens need to prepare and cook large numbers of meals in a short time, often with limited staff, equipment and physical resources (Rocha et al., 2003). At the same time consumers have become more health conscious about food choices and have developed interest in fresh, convenience products (Reed et al., 2004). CONSUMPTION OF FRUITS AND VEGETABLES AND HEALTH Despite the increasing knowledge about the health benefit of diets high in fruits and vegetables, data show that Americans consume only half as much as recommended by the Food Guide Pyramid. Vegetable consumption is close to recommendations, although French fries, potato chips, and iceberg lettuce – vegetable forms that are either high in fat or low in nutrients – constituted a third of total daily vegetable servings (Putnam et al., 2000). One argument for not consuming recommended levels of fruits and vegetables is that they are expensive, especially when purchased fresh (Reed et al., 2004). Since many fruits and vegetables contain much that is non-edible in the purchase weight, cost per kg may not be a good indicator of cost per kg consumed. However, fresh fruits and vegetables may be less expensive to eat than minimally processed ones. For some consumers, this price difference may be a small price to pay for the convenience, i.e. the value of longer shelf life, ease of preparation, and greater availability associated with processed forms (Reed et al., 2004). Dietary patterns in Eastern and Northern European countries are distinct from those of the Southern European countries bordering the Mediterranean Sea (Naska et al., 2006). The concept of the Mediterranean diet has been around since the mid 1940s and it is now well accepted that a dietary pattern based on fruit and vegetables, bread and other cereals, olive oil and fish is good for health (Martinez-Gonzalez et al., 2002; Schroder et al., 2002). The trends reported in most industrialised countries include increases in the consumption of fruit and a decrease in the consumption of fat-containing foods. However, in Southern European countries, traditionally characterized by a ‘Mediterranean diet’, opposite and less favourable trends have been reported (Marques-Vidal et al., 2006). In Portugal trends indicate that it is moving away from the traditional Mediterranean diet (Rodrigues and de Almeida, 2001). Dietary intakes have changed dramatically over a decade in Portugal, for example, among adults under 65 years. The average number of daily meals and the consumption of soup and fish have decreased, the consumption of meat, vegetables and milk has increased, the consumption of pasta, potatoes and rice has remained approximately constant and the consumption of fruit has decreased slightly between 1995 and 1999 (Marques-Vidal et al., 2006). A growing body of research shows that fruits and vegetables are critical to promoting good health (Steinmetz and Potter, 1996; Schroder et al., 2002; Gonzalez et al., 2002; Fruit and vegetable policy in EU, 2005; Lock et al., 2005). To consume recommended quantities, most people need to increase consumption of fruits and vegetables (Tables 1 and 2). Fruits and vegetables contain essential vitamins, minerals, and fibre that may help protect consumer from chronic diseases. According to Sjostromm et al. (2005), the average consumption/availability of vegetables and fruits, excluding potatoes and vegetables and fruit juices, must be considered as an indicator for monitoring public health nutrition. Those who eat more generous amounts as part of healthful diet are likely to have reduced risk of chronic diseases, including stroke and perhaps other cardiovascular diseases, and certain cancers (Steinmetz and Potter, 1996; Schroder et al., 2002; Lock et al., 2005; Sjostromm et al., 2005). Nutrients should come primarily from foods such as fruits and vegetables which not only contain the vitamins and minerals that are found in supplements, but also other naturally occurring substances that may help protect from chronic diseases (Lock and Pomerleau, 2005). Many diseases such as cardiovascular diseases, certain types of cancer, obesity, and diabetes are linked to dietary behaviour and the associated costs are high. According to the World Health Organization (WHO, 2002), diet related diseases account for more than 3 million premature deaths each year in Europe. The risks of dietary inadequacies