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ACKNOWLEDGMENTS : The team would like to acknowledge Campotec S.A for the opportunity to produce industrial samples in its installations. The authors acknowledge the support of Fundação para a Ciência e Tecnologia (FCT), through the strategic projects UIDB/04292/2020 and UIDP/04292/2020 granted to MARE, and the grants awarded to Ana Augusto (SFRH/BD/131465/2017) and Andreia Miranda (SFRH\BD\145425\2019). The authors acknowledge the support of the project Alagecoat (POCI-01-0247-FEDER-006392) through the COMPETE-Operational Competitiveness Programme, the European Union through EASME Blue Labs project AMALIA, Algaeto-MArket Lab IdeAs (EASME/EMFF/2016/1.2.1.4/03/SI2.750419), and the ORCHESTRA project (number 70155), co-funded by Centro 2020 program, Portugal 2020, European Union, European Regional Development Fund. Codium tomentosum hydroethanolic extract was obtained using a pilot solid–liquid extractor to validate the anti-browning functionality of the extract under industrial conditions. Fresh-cut apple slices were coated by immersion in: (1) a seaweed extract solution (0.5% w/v) and (2) a commercial coating, and the two sets of samples were compared with a control (immersion in water). Packaged samples were stored, under ambient and modified atmosphere conditions at 4°C. After 30 days of storage, the samples that were coated with the seaweed extract and packaged under modified atmosphere, demonstrated lower peroxidase activity and polyphenol oxidation when compared with the samples treated with the commercial additive. These results confirm, at pilot scale and under industrial production conditions, the efficacy of the seaweed extract as a bio-based substitute for the synthetic coatings, which are currently used to prevent browning in fresh-cut apples. Novelty impact statement Fresh-cut fruits are subjected to processing operations leading to a decrease in nutritional and organoleptic properties. It is therefore necessary to adopt strategies to delay the degradative processes. In this study, the efficacy of a pilot-scale production and industrial application of a coating formulated with Codium tomentosum seaweed extract has been established for the first time. This seaweed extract possesses the potential to prevent browning development in fresh-cut apples under industrial operating conditions. info:eu-repo/semantics/publishedVersion

In this work, a new and natural food product, stalked barnacle (Pollicipes Pollicipes) pâté enriched with blackberry, was developed to valorise the rejected stalked barnacle. To evaluate the addition of blackberry fruits (Rubus ulmifolius Schott.) as a natural preservative on pâté quality, four pâté sample groups were considered: a negative control without a synthetic additive (CTR), a positive control with butylated hydroxytoluene (BHT), a group with blackberry extract (blackberry), and a group with a mixture of BHT and blackberry (blackberry + BHT). In addition, the effect of pasteurization (80 °C for 30 min) versus sterilization (121 °C for 30 min) on the pâté quality were evaluated. The bioactive evaluation expressed by the total phenolic content (TPC) and antiradical activity by the DPPH radical scavenging associated with oxidative stability determined by thiobarbituric acid reacting substances (TBARS) were performed. The impact of packaging opening followed by refrigerated storage (4 ± 1 °C) simulating the consumer behavior at home, was assessed. All the heat-treated stalked barnacle pâté samples were found microbially safe with an interesting content of total phenolic, the highest ones being the CTR and Blackberry + BHT, ranging from 58.79 to 55.38 mg GAE/100 g. After the package opening of the barnacle pâté sample of Blackberry + BHT, it revealed a superior inhibition of TBARS (0.46 mg MDA/100 g) after 7 days at refrigerated storage compared to the other samples. These results state the efficacy of blackberry in minimizing the lipid oxidation of stalked barnacle pâte. This study showed the potential for rejected stalked barnacle to be valorised and improve the sustainability of resources.

The Mediterranean region is considered one of the most fire-prone regions of Europe and the strawberry-tree Arbutus unedo is one interesting species for reforestation programs and forest fire prevention measures. Limpets of the genus Patella (Gastropoda: Patellidae) are grazing mollusks inhabiting rocky intertidal areas of the East Atlantic coast in temperate latitudes and have been widely exploited for human consumption since the Palaeolithic period. Aquaculture of limpets is currently being developed with hopes to supply the market with sustainably sourced seafood. This chapter presents a sustainable valorization of two endogenous species from Centre Region of Portugal, strawberry-tree (A. unedo) and limpet (Patella spp.), by the development of new food products—limpet’s pâte enriched with A. unedo fruits extract at 3% and 6%. Sensory stability and global acceptability of all limpet’s pâte samples stored during 90 days at 5 °C, was investigated and compared to the pâte sample with synthetic antioxidant additive. During storage, both enriched limpets’ pâte, showed a decrease in sea flavor and high evidence of creaminess descriptor. Overall, the obtained results will be allowed to develop a new, natural, healthy and functional food with value-added in the food supply chain, thus developing new markets and attractive consumer.

Seaweeds are a good source of several nutrients such as proteins, dietary fibers, vitamins (e.g. B12) and minerals (e.g. iodine) as well as bioactive compounds such as polyphenols and polyunsaturated fatty acids (omega-3). This study aimed to evaluate the potential of Kombu seaweed as a natural source of antioxidants, acting as a natural additive (1); that can promote consumers’ health (2) and improving the overall quality of cream cracker. Five concentrations of aqueous extracts of Kombu seaweed (1%; 5%, 7%, 10% and 15%) were assessed into a modified biscuit formulation and compared with control samples (CTR1: typical cream cracker and CTR2: without salt addition). Color (L*, a*, b*, °h and total difference color (TDC)), texture (maximum force), antioxidant capacity (DPPH, % RSA) and total phenolic content (TPC, mg GAE.100 g−1) were determined in all sealed biscuits samples protected from light during storage at room temperature (0, 7, 15, 21, 27, 35 days). Overall, this study demonstrates the potential use of an aqueous extract from a natural resource, Kombu seaweed, as a new ingredient of cream cracker, highly appreciated by the general population and at the same time, developing a functional product.

ACKNOWLEDGMENTS The authors express their gratitude to Campotec SA for their support in developing this study, in particular given the raw material needed to produce the pulps. Joaquina Pinheiro acknowledges the financial support from Fundação para a Ciência e Tecnologia (FCT), through the PhD grant (SFRH/BD/24913/2005) and the strategic project UIDB/04292/2020 granted to MARE-Marine and Environmental Sciences Centre, Instituto Politécnico de Leiria and European Regional Development Fund (FEDER), through the Competitiveness and Internationalization Operational Programme (COMPETE 2020) of the Portugal 2020, Centro2020 “SmartBioR - Smart Valorization of Endogenous Marine Biological Resources Under a Changing Climate” (Centro-01-0145-FEDER-000018). Carla Alegria acknowledges the financial support from Fundação para a Ciência e Tecnologia (FCT), through the post-doc grant (SFRH/BPD/126703/2016) and the strategic project UIDB/00329/2020 granted to the Centre for Ecology, Evolution and Environmental Changes, cE3c Faculdade de Ciências, Universidade de Lisboa. The present work aimed to evaluate, through thermal degradation kinetics (80 °C to 98 °C in time intervals of 0.5 to 25 min), the effects of different thermal treatments on the biochemical, physicochemical, sensory and microbiological parameters of two mixed fruit and vegetable pulps, a yellow and a red one. The evaluated fruit and vegetable pulps resulted from the mixture of different fruits and vegetables proportions (pineapple, beetroot, strawberry and lemon juice) added to a 50% (p/p) pear-based pulp to maximize their bioactivity, physicochemical stability and sensorial acceptance. Evaluated quality parameters included the determination of peroxidase activity (POD), pH, soluble solids content (SSC), total phenolic content (TPC), CIELab colour, sensory evaluation (colour, taste and aroma) and total mesophilic aerobic counts (TAPC). Regarding heat treatments optimization for both pulps with lower pH, it was concluded that higher temperature treatments (90 to 98 °C) applied over a shorter time (less than 5 min) were more effective to inactivate POD, to reduce the initial microbial load (>2 log10 cycles) and to maximize sensorial attributes. In both mix pulps, total phenolic content (TPC) was not significantly influenced by the different applied time-temperature binomials. From the degradation kinetic models and as an example, it was possible to conclude that POD followed a 1st order kinetic, where the temperature effect was well fitted to the Arrhenius equation. The results allowed to obtain optimized time-temperature binomials for each pulp to simultaneously achieve POD enzyme inactivation, microbial reduction, and maximization of quality parameters relatively to fresh pulps, 90 °C/5 min and 98 °C/2.5 min, for the yellow pulp and red pulp, respectively. info:eu-repo/semantics/publishedVersion

The author E. M. Gonçalves gratefully acknowledges the support of Fundação para a Ciência e Tecnologia through the research units UIDP/04035/2020 (GeoBioTec). The author J. Pinheiro acknowledges financial support to Fundação para a Ciência e a Tecnologia (FCT), through the strategic project UIDB/04292/2020 granted to MARE, and the Integrated Program of SR&TD “SmartBioR—Smart Valorization of Endogenous Marine Biological Resources Under a Changing Climate” (Centro-01-0145-FEDER-000018) co-funded by Centro 2020 program, Portugal 2020, European Union through the European Regional Development Fund. Teresa R.S. Brandão also gratefully acknowledges the Post-Doctoral Grant (SFRH/ BPD/101179/2014) to FCT. This work was also supported by National Funds from FCT through project UID/Multi/50016/2013. In order to improve the overall quality of frozen carrots (Daucus carota L.), the degradation kinetics of several attributes were quantified during frozen storage under isothermal and nonisothermal conditions. The experimental results showed that the analyzed quality parameters were significantly affected by both tested frozen regimes. For both storage conditions, the degradation of color parameters and drip loss followed zero-order kinetics, and the texture was successfully described by a fractional kinetic model. A first-order kinetic model was adequate in describing total vitamin C decay under isothermal storage conditions. The storage temperature effect was adequately modeled by the Arrhenius law. The carrots shelf life under isothermal storage conditions of −18°C, using a threshold of 50% vitamin C content, will be of 118 days. Practical applications: The objective of this work was to evaluate the degradation kinetics of several quality attributes of carrots when subjected to various frozen storage temperature conditions that may occur along the distribution chain. The quality attributes degradation mechanisms are governed by chemical and/or physical changes that need to be systematically evaluated for further incorporation into product and process designs. The achieved results will be an insight to help manufacturers to predict and optimize products quality and determine its shelf life. info:eu-repo/semantics/publishedVersion

Acknowledgements : This work was funded by the project “Valorização dos subprodutos do processo biotecnológico de produção de esqualeno e DHA pela microalga Aurantiochytrium sp.” (AlgaValue) (ref. 17680), and within the scope of the project CICECO Aveiro Institute of Materials, UIDB/50011/2020 & UIDP/50011/2020, and strategic program of MARE (MARE-UID/MAR/04292/2013), financed by national funds through the FCT/MCTES. Authors also thank the funding from Project AgroForWealth (CENTRO-01-0145-FEDER- 000001), funded by Centro2020, through FEDER and PT2020 and University of Aveiro and FCT/MCT for the financial support for the QOPNA research Unit (FCT UID/QUI/00062/2019) through national founds and, where applicable, co-financed by the FEDER, within the PT2020 Partnership Agreement. The project was also partially funded by the Integrated Programme of SR&TD “SmartBioR” (reference Centro-01-0145-FEDER-000018) cofunded by Centro 2020 program, Portugal2020, European Union, through the European Regional Development Fund. The microalgae Aurantiochytrium sp. is a strong alternative source of ω-3 fatty acids, including ocosahexaenoic acid (DHA). This work encompasses the optimization of SFE conditions to maximize the total extraction yield (ηTotal), DHA content (CDHA), total phenolics content (TPC), and antioxidant capacity (AOC) of the extracts produced from Aurantiochytrium sp. biomass. A full factorial experimental plan was performed, comprising three factors (pressure, temperature, and flow rate) and two levels (200−300 bar, 40−80 °C, and 6–12 gmin−1, respectively). The maximum and minimum experimental results were ηTotal = 2.1 and 13.4 wt.%, CDHA= 27.3 and 39.3 wt.%, TPC =1.19 and 2.24 mgGAE g−extract 1 , and AOC = 0.3 and 1.4 mg g− TEAC extract 1. Under the studied experimental conditions, increasing pressure up to 300 bar is the optimum to rise both ηTotal and CDHA. Temperature increase from 40 to 80 °C leads to opposing effects: it favors the concentration of phenolics in the supercritical extracts at the expenses of decreasing DHA content and total yield. Surface models were adjusted to ηTotal, CDHA and TPC data, and the goodness of the fits ranged from coefficients of determination of 0.752-0.711 (TPC) to 0.997-0.994 (CDHA). Under optimized conditions, supercritical extracts exhibited a DHA content more than 3.5-fold richer than fish oil, and 7.9-fold richer than the best alternative microalgae species (Pavlova lutheri) found in the literature. info:eu-repo/semantics/publishedVersion

In this study, nutritional composition (protein, lipids, carbohydrates, ash, and moisture), physicochemical properties (soluble solid content, titratable acidity, texture and instrumental colour on surface, and internal section), phytochemicals (total phenolic content and anthocyanin content), and antioxidant capacity (DPPH&mdash, 2,2&prime, diphenyl-1-picrylhydrazyl radical scavenging capacity and ferric-reducing antioxidant power) of three strawberry (Fragaria &times, ananassa Duch.) cultivars (cv. &ldquo, Primoris&rdquo, cv. &ldquo, Endurance&rdquo, and cv. &ldquo, Portola&rdquo, ) produced in the western region of Portugal (Caldas da Rainha) were evaluated. From the obtained, results no significant differences (P &gt, 0.05) in nutritional composition were detected in all of the cultivars, with the exception of lower protein content observed in cv. &ldquo, (0.57 g/100 g &plusmn, 0.04, P &lt, 0.05). Regarding the a* value of whole strawberry fruits, no significant differences (P &gt, 0.05) were found in any of the cultivars, which revealed a similar redness. The cv. &ldquo, revealed the highest bioactivity content compared to the other cultivars. Overall, these results provide important information about the high quality of strawberry produced in the western region of Portugal and may be used as a tool for adding value to a functional food in the Mediterranean diet due to the phytochemical composition and nutritional value of strawberry fruits

Acknowledgments: The authors gratefully acknowledge the support of Fundação para a Ciência e Tecnologia (FCT), through the strategic project UIDB/04292/2020 granted to MARE and the Integrated Programme of SR&TD “Smart Valorization of Endogenous Marine Biological Resources Under a Changing Climate” (reference Centro-01-0145-FEDER-000018), co-funded by Centro 2020 Programme, Portugal 2020, European Union, through the European Regional Development Fund. Further, the authors thank the funding through the LAPA-31-04-01-FEP-199 project “LAPA—Lapa para aquacultura e para paté” financed by PROMAR/GACoeste, act n.º 3.5, July 2012, axis of Value & Promotion of fishery. Limpets are molluscs widely used in food diet and much appreciated in many regions. The consumption of fishery products rich in polyunsaturated fatty acids has been increasing through filleted products and restructured products. Since food oxidation is the major cause of nutritional quality deterioration in fish products, the interest in the replacement of synthetic antioxidants with natural sources, namely in the preparation of restructured animal products such as burgers, sausages and pâtés, has been increasing. Phenolic compounds from fruits and vegetables have recognised antioxidant properties and are therefore currently considered as good alternatives to synthetic antioxidants in the food industry. In this study, the effects of the extracts of Arbutus unedo fruits, at two concentration levels (3% and 6%), on proximate composition, hysicochemical properties, oxidative stability and safety of limpets pâté, during 90 days at refrigerated storage, were investigated. After processing, the addition of 3% and 6% of A. unedo extracts into limpets pâté contributed to an increase of 18% and 36% in the total phenolic content and 5% and 36% in the antioxidant capacity, respectively. During storage, the enriched limpets pâté with A. unedo fruit extracts at 6% was more efficient as an enhancer of oxidative stability, with 34% inhibition of lipid oxidation, highlighting the potential use of A. unedo fruits as a functional ingredient in the fish industry. Overall, the limpets pâté with 6% of A. unedo fruit extracts proved to be more efficient regarding microbial control, and had the lowest changes in the quality parameters such as in colour, texture and pH during 90 days at refrigerated storage. info:eu-repo/semantics/publishedVersion

This study had the financial support by Research and Technological Development Incentive Program – Algavalue Project n.º 17680 – Valorização dos subprodutos do processo biotecnológico de produção de esqualeno e DHA pela microalga Aurantiochytrium sp. – and the strategic project UID/MAR/04292/2013 granted to MARE. Aurantiochytrium sp. is a heterotrophic microalgae that, in certain growth conditions, besides producing significant amounts of squalene, may potentially produce other bioactive compounds with high value and commercial interest such as docosahexaenoic acid (DHA), carotenoids, among others. Antioxidant compounds, naturally occurring in microalgae sources, have been identified as free radical or active oxygen scavengers, with beneficial effects on oxidation and oxidative damage inhibition in human body and foods. Several in vitro methodologies have been proposed to evaluate the antioxidant capacity, such as free radicals: 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2 -azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+), and reactive species including hydrogen peroxide (H2O2), singlet oxygen (O2), and superoxide anion (O2-) (Balboa et al., 2013). The main objective of the present study was to evaluate the antioxidant activity of aqueous and ethanolic extracts of Aurantiochytrium sp., by means of different methodologies: reducing and scavenging activity by total phenolics content (TPC, Singleton & Rossi, 1965), DPPH (Custódio et al., 2012), and oxygen radical absorbance capacity (ORAC, Dávalos et al., 2004). The obtained results indicated that the microalgae Aurantiochytrium sp. is rich in antioxidant compounds, by reducing activity through total phenolics and DPPH, as well as scavenging activity by ORAC. Moreover, it is evident the higher selectivity of ethanol as solvent for the extraction of antioxidants compounds. The potential of this microalgae biomass as a good, natural and sustainable source for use as a functional food ingredient is evident, representing an opportunity with additional benefits due to the antioxidant role in diseases prevention and treatment. info:eu-repo/semantics/publishedVersion

This study had the financial support by Research and Technological Development Incentive Program – Algavalue Project n.º 17680 – Valorização dos subprodutos do processo biotecnológico de produção de esqualeno e DHA pela microalga Aurantiochytrium sp – and the strategic project UID/MAR/04292/2013 granted to MARE. Mayonnaise, a food product widely consumed since the 1900s, traditionally prepared from a mixture of oil, egg yolk and vinegar, has a reduced shelf-life primarily due to lipid oxidation (Kwon et al., 2015). The addition of synthetic antioxidants like BHT (butylated hydroxytoluene), BHA (butylated hydroxyl anisole), and EDTA (ethylenediaminetetraacetic acid) has been used to control this problem (Gray, 1978). However, these synthetic antioxidants showed several disadvantages such as the easily decomposition at higher temperatures, and an increased health risk for chronic consumers (Martinez-Tome et al., 2001). Natural antioxidants, derived from marine algae, show great potential for improving oxidative stability, extending the shelf-life of stored food products with additional health-promoting benefits (Hermund et al., 2015). Since 2004, the DHA-rich oil derived from the microalgae Aurantiochytrium sp. has been recognized as safe, available for food use and for dietary supplements. In general, Aurantiochytrium sp. became a popular source of protein-rich biomass and of valuable compounds like pigments, antioxidants and essential fatty acids. The potential of heterotrophic microalgae Aurantiochytrium sp. as a source of functional ingredient applied in mayonnaise product has not been evaluated yet. The aim of this study was to evaluate the quality of mayonnaise enriched with Aurantiochytrium extract by colour (L*, a*, b*, and ºh), texture (hardness, adhesiveness, resilience, cohesion, springiness, gumminess, and chewiness) and antioxidant capacity (DPPH and total phenolics content). The mayonnaise without extract was used as control sample. Colour results indicated that the luminosity of mayonnaise enriched with extract increased and the a* and b* colour parameters decreased, promoting a colour enhancement. Also, with the addition of Aurantiochytrium extract, a decrease in all texture attributes obtained by TPA profile test, with exception of cohesion and springiness, was observed. A correlation between antioxidant activity and total phenolics content was denoted, in all samples. The high antioxidant capacity can be related to high radical scavenging activity, high total phenolic content, and high carotenoid content of the extract. This study demonstrates that Aurantiochytrium sp extracts have the potential to be used as a nutraceutical/functional ingredient in mayonnaise, a product widely consumed by different age groups. info:eu-repo/semantics/publishedVersion

This study evaluated the effect of water heat treatment (WHT, immersion in a water bath at 40C – 30 min) application in alternative to the conventional decontamination treatment of chlorinated water (150 ppm at 5C, pH 6.5 during 2 min) on tomato (cv. Zinac) at two maturity stages (turning and pink). Physiochemical attributes, enzymatic activities and microbial load were evaluated after treatments and during 14 days of storage at 10C. The WHT applied was very effective on microbial reduction and delayed physiochemical changes of tomato, namely firmness loss and red color development during storage period, especially at turning maturity stage. Based on the firmness parameter, shelf-life of control and WHT samples were determined. Our results provide strong evidence that postharvest WHT (40C – 30 min) for tomato fruits at turning maturity stage guarantees the overall quality at 10C twice as long of fruits washed with chlorinated water. Practical Applications Tomato is a popular fruit due to its high nutritional value and culinary versatility. However, tomato shelf-life is limited, especially if commercialized in an advanced maturity stage. Water heat treatment (WHT) is a promised postharvest processing to extend quality of fresh crop. WHT (40C – 30 min) applied to whole tomato (cv. “Zinac”) was found to be effective for microbial reduction and guarantees its overall quality at 10C for a double period, especially in early maturity stages, compared with conventional treatments, without presenting the chemical risks associated to by-products of chlorinated water.

The effects of storage at different temperatures (2, 5, 10, 15, and 20 degrees C) conditions on whole tomato (Solanum lycopersicum, cv. 'Zinac', fruits harvested at mature-green stage) quality parameters, such as colour, chilling injury, firmness, weight loss and total phenolic content, were investigated during a month period. Storage at all temperatures had significant impact on the quality parameters analysed. Significant alterations in tomato green colour, firmness and weight loss were observed. The results also revealed a slight increase in the total phenolic content, and that refrigeration storage at 2 and 5 degrees C induced chilling injuries. A fractional conversion model fitted well the experimental data on colour parameters (a. and degrees h value), firmness and weight loss. The storage temperature effect was successfully described by the Arrhenius law. These results represent a good predictive tool for tomato quality estimation along the food chain.

Abiotic stresses such as heat shock and UV-C irradiation can be used to induce synthesis of bioactive compounds and to prevent decay in fresh-cut fruits and vegetables. This study aimed to evaluate the effects of heat shock and UV-C radiation stress treatments, applied in whole carrots, on the overall quality of fresh-cut carrot cv. Nantes during storage (5 °C). Heat shock (HS, 100 °C/45 s) and UV-C (0.78 ± 0.36 kJ/m2) treated samples had higher phenolic content and exhibited reduced POD activities during storage when compared to control (Ctr) samples (200 mg/L free chlorine/1 min). All samples showed reduced carotenoid content considering raw material. Nonetheless, UV samples registered a three-fold increase in carotenoid content in subsequent storage. Fresh-cut carrot colour showed a continuous increase in whiteness index (WI) values during storage regardless of treatment without impairing visual quality. Respiratory metabolism was affected by both abiotic stress treatments since reduced O2/CO2 rates were found, more significant in HS samples. The decontamination effect was more expressive in HS samples, where a 2.5 Log10 cfu/g reduction in initial microbial load and reduced microbial growth were achieved.

Textural changes during fruit ripening have been attributed to pectin degradation due to pectic enzymes such as pectinmethylesterase (PME, EC 3.1.1.11). PME catalyzes the de-esterification of pectin, a complex mixture of polysaccharides, namely methyl esterified polygalacturonic acid, with the release of hydrogen and methanol, producing shorter chains causing drastic losses in firmness. Thus, control of PME activity in fruits aiming at texture maintenance and/or improvement is extremely important to the food industry. However, PME activity and properties are dependent on product, environmental and physico-chemical conditions, such as pH and temperature. Therefore, the aim of the present work was to optimize the pectinmethylesterase (PME) enzyme assay from tomato (Solanum lycopersicum 'Zinac') fruits, and determine its kinetics behavior and thermal stability. The highest PME activity was found with a 1.0 M of NaCl extraction solution, with 0.5% citrus pectin, and revealed optima of temperature at 60°C and pH of 8.8. The low kM value (0.011%) for tomato PME describes the high affinity between enzyme and substrate (citrus pectin), whereas the obtained Vmax value (0.712 U mg-1) relates to the enzyme quantity present in the reaction. The study of PME thermal stability showed two distinct behaviors: an increase of activity from 40 to 50°C and a decrease from 55 to 80°C. At 50°C/10 min an increase in activity up to 17% of activity was observed. At 60°C, about 50% of the activity still remained after heating for 25 min, and PME was completely inactivated at 80°C after 10 min. Data obtained in the temperature range of 55 to 80°C were also satisfactorily described by an Arrhenius first-order kinetic model. These results provide useful information about the different factors that affect tomato PME activity and may be used as a tool for firmness control during postharvest handling and fruit processing.

Response surface methodology based on a five-level, three-variable central composite rotatable design was used for modeling the effects of preheat treatments on fresh-cut “Rocha” pear quality. Studied variables were time (t: 0–150 min), temperature (T: 20–50C) and posttreatment storage time (St: 0–20 days, 5C). The quality-affecting parameters including color, firmness, pH, soluble solid content, and total ascorbic acid content were the monitored dependent variables. Results provide reasonable estimation of the impact of preheat treatments on the quality of fresh-cut “Rocha” pear and its shelf life. The time–temperature range of 33–41C during less than 20 min was selected as the conditions that best provided surface browning control, without impairing other studied quality parameters, with an estimated 8-day shelf life period. The achieved kinetic changes of polyphenoloxidase, partial reduction in enzyme activity (ca. 23%) and depletion of phenolic content (ca. 11%) could be responsible for the browning control. PRACTICAL APPLICATIONS Minimal processing, namely cutting operations, triggers physiological reactions which limit fresh-cut Rocha pear shelf life. Superficial browning is one of the major concerns to this industry, and new “clean” methodologies aiming at the inhibition of such reaction and maximization of the product shelf life will benefit not only from product marketability but also will respond to the consumers' demand of “chemical free” products. Heat treatments have been used to improve fresh-cut commodities' browning resistance. The present work evaluated the use of preheat treatments against this physiological disorder during storage. Results will provide an optimized preheat treatment that grants high-quality fresh-cut Rocha pear with suitable shelf life.

The effect of a pre-cut heat treatment (100 °C/45 s) as an alternative decontamination treatment to chlorinated-water (200 ppm active chlorine/1 min, 5 °C) was evaluated in minimally processed carrot (shredded). The quality of shredded carrots was studied just after minimal processing and during storage at 5 °C (10 days) by evaluating microbial (total mesophilic aerobic, yeast and moulds and lactic acid bacteria counts), physical–chemical (soluble solids content, pH, titratable acidity, whiteness index), physiological (peroxidase activity and headspace analysis) and sensorial attributes (colour, fresh-like appearance, aroma and general acceptance). The relationships between sensory perception of undesired changes, microbial contamination threshold, physico-chemical and physiological indices were investigated and compared between heat-treated and control samples. The use of heat in pre-cut carrot proved to be more efficient than chlorinated-water concerning microbial control (threshold concentration of 7 Log10 cfu g− 1), providing an acceptable fresh-like quality product during 10 days of storage (5 °C), which corresponds to a 3-day shelf-life extension compared to control samples. Heat-treated shredded carrot showed lower respiratory and POD activities than chlorinated samples suggesting that the use of heat provides a metabolic activity lowering effect besides the microbial effect which could be important to shelf-life extension of the fresh-cut product. Industrial relevance In minimally processed vegetables, namely in shredded carrot, chlorine solutions have been widely used by the industry for sanitization purposes. However, reduced microbiological efficiency allied to sensorial changes and eventual formation of carcinogenic chlorinated compounds pointed out the need for alternative decontamination methodologies. Also, the evermore conscious consumers are demanding minimization of the potentially negative impact of food processing on human health and the environment. From the practical experience of a fresh-cut industry directly involved in the R&D research project which supported this study, the marketability of minimally processed shredded carrot is limited due to rapid microbial growth and colour loss (decrease of orange intensity and/or whitening of the shreds). As a result, a pilot-plant scale study was performed, evaluating quality attributes of shredded carrot processed according to a clean pre-cut alternative decontamination process.

The effects of alternative decontamination processes to chlorine: ozonated-water (1 ppm/5 min), hot water (100 °C/45 s) and ultrasonication (45 kHz/1 min), applied pre- or post-cut in the technological diagram of minimal processing of carrots were tested. Ultrasonication in chlorinated-water and thermo-ultrasonication as combined processes applied just in pre-cut carrot were also tested. The initial microbial load reduction, soluble solids content, pH and sensorial attributes of shredded carrot just after processing were evaluated. Decontamination processes applied on pre-cut carrot provided maintenance of fresh-like sensorial quality, regardless the type of treatment, due to diminished leaching phenomena which is critical for shredded carrot. Chlorination, ozonization and ultrasonication achieved ca . 1 Log 10 reduction of initial microbial load. No additional decontamination effect in combined processes was observed. The use of heat in pre-cut carrot proved to be the most efficient process regarding microbial reduction (3 Log 10 units) providing, as well, an acceptable fresh-like quality product. Industrial relevance The major constraint for marketability of minimally processed shredded carrot is its limited shelf-life due to rapid microbial growth and colour loss (decrease of orange intensity and/or whitening of the shreds). These questions arise from the practical experience of a fresh-cut industry directly involved in the R&D research project which supported this study. Chlorine solutions have been widely used to sanitize fruit and vegetables in the fresh-cut industry. However, reduced microbiological efficiency allied to the eventual formation of carcinogenic chlorinated compounds pointed out the need for alternative methodologies. The present work aimed the evaluation of clean alternative decontamination processes applied both to pre- and post-cut carrot for the production of shredded carrot, operating under conditions of industrial practice at pilot-plant scale.

The effect of UV-C treatments (0.32, 0.97, 2.56, 4.16 and 4.83 kJ.m(-2) at 254 nm) on the physical-chemical properties [colour, texture, total phenolic content (TPC), weight loss (WL)], and mesophylic counts of whole tomato, was evaluated during 15 days at 10 A degrees C. During storage, the Ctr samples acquired faster red colour than all UV-C samples (higher a* and lower A degrees h values). Comparing texture of Ctr and UV-C samples at 15(th) storage day, an increase of 9 and 8 % on firmness of treated samples at low UV-C intensities (0.32 and 0.97 kJ.m(-2), respectively) was observed. At the end of the storage, Ctr samples showed ca. 4 Log(10) of mesophylic load, and the samples treated at 0.97 and 4.83 kJ.m(-2) revealed the lowest microbial load (1.9 and 3.2 Log(10), respectively). These results indicate that UV-C radiation, at an appropriate dose, combined with low storage temperature (10 A degrees C) are an effective method to preserve the postharvest life of tomato, without adversely affecting quality parameters.

Fresh tomato ( Solanum lycopersicum ) is one of the most consumed fruits and the preservation of its quality and shelf-life extension is a continuous challenge. An understanding of fruit deterioration factors allows the investigation of new approaches to reach this objective. Fruit preservation is achieved by destroying enzymes and micro-organisms, and reducing physiological disorders, using treatments such as chlorinated water (HIPO), ozone, low or high temperatures, ultrasounds, UV-C radiation, modified atmosphere packaging, edible coatings and 1-methylcyclopropene. In this review, a description of action, advantages and disadvantages of each preservation treatment, and corresponding effects on tomato quality and safety are presented. The development of a green technology for tomato has advantages for all fresh chain interventions, with direct or indirect impacts on human health.

Water heat treatments (WHT) are applied to fresh fruits for disinfection purposes as well as to promote changes to the biochemical pathways involved in the ripening process, resulting in remarkable beneficial effects on postharvest quality maintenance and storage life extension. The objective of this study was to evaluate the overall effects of WHT on tomato (Solanum lycopersicum 'Zinac') quality and to determine an optimal WHT condition to extend its shelf-life. Fruits were immersed in hot water at different temperatures (from 40 to 60°C) and during different periods of time (2 to 60 min). WHT effects on fruit colour CIELab parameters (a* and °h), firmness (N), peroxidase (POD) and pectinmethylesterase (PME) enzyme activity, total phenolic content (TPC) and microbial load (mesophylic and yeasts & moulds counts (Y&M)) were evaluated. After WHT no observable color changes were denoted in all heat treated samples. At lower WHT, 40-50°C, maintenance in firmness was obtained when compared to untreated samples. Significant reductions on tomato firmness were observed in treatments with temperatures higher than 55°C. Both evaluated enzymatic activities were affected by the heat treatments. Regarding POD enzyme, an increase in its activity was found with intensive WHT, while PME activity decreased at all tested conditions with two exceptions (45 and 60°C). In fruits treated at 40°C/30 min the highest increase in TPC was found when compared to the control sample (ca. 27%). WHT at 50°C/2 min or 40°C/30 min promoted a reduction in mesophylic and Y&M load to undetectable levels, showing the effectiveness of these treatments to control microbial development in tomato fruits. Therefore, these treatments present an alternative postharvest process for tomato storage with beneficial effects to fruit quality as well as extension of shelf life.

The effects of freezing process and frozen storage at isothermal (−7, −15 and −25 °C) and non-isothermal (accelerated life testing with step-stress methodology; temperature range from −30 to −5 °C) conditions on pumpkin quality were investigated. Storage temperature conditions were selected to embrace the limits practiced in the cold chain. Quality changes, such as texture, colour CIE Lab and vitamin C (ascorbic acid) content, were evaluated for both frozen storage regimes. The freezing process (that included a pre-blanching step) and subsequent frozen storage had significant impacts on all quality parameters analysed. A fractional conversion kinetic model was adequate in colour, texture and vitamin C data fits. The storage temperature effect was successfully described by the Arrhenius law. This study shows that non-isothermal frozen storage has a marked effect on pumpkin quality.

The kinetics of peroxidase thermal inactivation, total phenolic content degradation, and colour (CIE L∗a∗b∗) and texture changes were studied in a temperature range of 70–90 °C for carrots (Daucus carota L.). Peroxidase inactivation, total phenolic content degradation and the lightness colour (L∗ parameter) change were successfully described by a first-order reaction model. The redness and yellowness colour (a∗ and b∗ parameters, respectively) and texture (firmness and energy parameters) changes presented a fractional conversion kinetic model behavior. The temperature effect was well described by the Arrhenius law. All the blanching conditions recommended to reduce peroxidase inactivation to an acceptable level (90% loss of its original activity) ensured good quality retention. However, to obtain a high quality carrot product a balance must be made between colour and total phenolic content losses. Therefore, blanching at 80 °C for 6 min is suggested as a compromise condition to maximize quality. The overall study indicated that colour is a critical parameter to optimize carrot hot water blanching condition.

The effects of water blanching treatment on peroxidase inactivation, total phenolic content, color parameters [-a*/b* and hue (h degrees*)], texture (maximum shear force), and sensory attributes (color and texture, evaluated by a trained panel) of broccoli (Brassica oleracea L. ssp. Italica) were studied at five temperatures (70, 75, 80, 85, and 90 degrees C). Experimental results showed that all studied broccoli quality parameters suffered significative changes due to blanching treatments. The vegetal total phenolic content showed a marked decline. Degradation on objective color and texture measurements and alterations in sensorial attributes were detected. Correlations between sensory and instrumental measurements have been found. Under the conditions 70 degrees C and 6.5 min or 90 degrees C and 0.4 min, 90% of the initial peroxidase activity was reduced. At these conditions, no significant alterations were detected by panelists, and a small amount of phenolic content was lost (ca. 16 and 10%, respectively). The peroxidase inactivation and phenolic content degradation were found to follow first-order reaction models. The zero-order reaction model showed a good fit to the broccoli color (-a*/b* and h degrees*), texture, and sensory parameters changes. The temperature effect was well-described by the Arrhenius law.

The effects of blanching treatment on peroxidase inactivation, colour and texture of pumpkin (Cucurbita maxima L.) were studied in the temperature range of 75-95 °C. Peroxidase inactivation followed a first-order Arrhenius model, where the activation energy and rate of the reaction at a reference temperature of 85 °C were 86.20 ± 5.57 kJ mol-1 and 0.27 ± 0.01 min-1, respectively. During blanching, pumpkin became darker and softer with processing time. The degradation of colour (evaluated throughout CIE L*a*b* colour system, with chroma index and total colour difference) and texture parameters (firmness and energy) showed a fractional conversion model kinetics, being the temperature effect on kinetic parameters well described by the Arrhenius law. The results of this work are a good tool to further optimise pumpkin blanching conditions.

A total of 265 pork carcasses representing a broad variation in quality was used to examine the relationship between colour (L-value) and water-holding capacity (WHC) in the longissimus thoracis et lumborum. Thirty-four samples appeared to possess 'normal' reddish pink colour (L-value 52·0-58·0) but had 'unacceptable' WHC (>5·0% drip loss). Conversely, 25 samples were pale in colour (L-value >58·0) but were 'acceptable' in WHC. When muscles were dark (L-value 52·0) the WHC was always acceptable. Some samples were subjected to further analysis. Variations in iron content, haematin content, sarcomere length and degree of soluble protein denaturation failed to explain why brightness and WHC were not more closely related. When L-value and WHC were compared to pH(45) (pH, 45 min post mortem), WHC exhibited a biphasic relationship to pH(45) whereas L-value did not. These results indicate that WHC and brightness are determined by independent pre-rigor biological phenomena, strengthening the argument that brightness is not necessarily a reliable predictor of WHC. Researchers selecting pork for specific investigations, or commercial companies using fresh pork for either further processing or for retail, should not rely on colour brightness alone to insure that other quality properties such as WHC and firmness will also be acceptable.

O trabalho consiste em uma revisão de alguns aspectos históricos da botânica, bem como na avaliação da viabilidade econômica das plantas medicinais, que justificam seu enquadramento no sistema de conservação de recursos genéticos. 0 Centro Nacional de Recursos Genéticos - Cenargen, da Embrapa iniciou em 1983 uma nova linha de pesquisa de plantas medicinais, através do estabelecimento de um Banco Ativo de Germoplasma, onde representantes de espécies prioritárias que foram, podem ou poderão ser, utilizadas como objetivo de pesquisas mais avançadas, serão mantidas, estudadas e documentadas.

The effect of ozonated water (0.5 ppm/5 min, 5°C) as an alternative decontamination treatment to chlorinated water (150 ppm active chlorine/1 min, 5°C) was evaluated in fresh-cut 'Rocha' pear (quarters). The quality of the product was studied just after minimal processing and during storage at 5°C (13 days) by evaluating microbial (total mesophilic aerobic, yeast and moulds and lactic acid bacteria counts), chemical parameters (soluble solids content and pH) and sensorial attributes (colour, firmness and general acceptance). The relationships between sensory perception of undesired changes, microbial contamination threshold and chemical indices were investigated and compared between both samples. No significant reduction of the initial microbial flora was observed in fresh-cut pear treated with ozonated and chlorinated water. Both samples also showed a very similar (P>0.05) microbial pattern during storage for all tested groups. No significant changes (P