Gamma irradiation of clove: level of trapped radicals and effects on bioactive composition.

Background: Food irradiation is a widely used technique for improving the safety and shelf life of foods, including most spices. However, growing concerns by consumers about this technique require further investigation on the effects of radiation, both on the safety of the food and on its organoleptic properties. In this work, cloves of diverse origins were submitted to different irradiation doses in a Co source.

Bromelain enzyme from pineapple: in vitro activity study under different micropropagation conditions.

The aim of this work was to evaluate the activity of bromelain in pineapple plants (Ananas comosus var. Comosus), Pérola cultivar, produced in vitro in different culture conditions. This enzyme, besides its pharmacological effects, is also employed in food industries, such as breweries and meat processing.

Volatile organic compounds in paper--an approach for identification of markers in aged books.

Volatile organic compounds emitted from historical books made from cotton/linen rag and wood pulp paper have been studied. Different profiles were obtained using different solid-phase microextraction (SPME) fibres to access the compounds involved in the decomposition reactions occurring in cotton/linen rag and wood pulp paper upon natural ageing and precocious/accelerated degradation. Contact headspace solid-phase extraction coupled with gas chromatography/time-of-flight mass spectrometry (GC-TOF-MS) was improved as a non-destructive methodology for the analysis of historical books.