Combined Effect of High Hydrostatic Pressure and Proteolytic Fraction P1G10 from Latex against in Grape Juice.

The effect of high hydrostatic pressure (HHP) and the proteolytic fraction P1G10 from papaya latex was studied to find out whether a synergy exists in the growth inhibition of in grape juice, contributing to the improvement of conservation techniques and extending the shelf life and quality of food products. Grape juice (GJ) diluted to 16 °Brix with a water activity (a) of 0.980 was prepared from a concentrated GJ and used in this study.

Assessment of Bio-Compounds Content, Antioxidant Activity, and Neuroprotective Effect of Red Cabbage ( var. ) Processed by Convective Drying at Different Temperatures.

Parkinson's disease (PD) is the second most common neurodegenerative disorder, and no efficient therapy able to cure or slow down PD is available. In this study, dehydrated red cabbage was evaluated as a novel source of bio-compounds with neuroprotective capacity. Convective drying was carried out at different temperatures.

Evaluation of the antioxidant, anti-inflammatory, and anti-tumoral properties of bioactive compounds extracted from murta berries ( T.) dried by different methods.

This study evaluated the effects of different drying methods (freeze drying, vacuum drying, infrared drying, convective drying, and sun drying) on the biological properties of berries from the Chilean murta ( Turcz) shrub. Physical-chemical properties (proximal composition, dietary fiber, sugars) were determined. Total phenolic content through the method of Folin-Ciocalteau, the profile of phenol compounds was determined by HPLC, and antioxidant potential by DPPH and ORAC assays were also evaluated.

Dietary fibre in processed murta ( Turcz) berries: bioactive components and antioxidant capacity.

Unlabelled: In this study the dietary fibre (DF) of fresh and processed murta berries was characterised with respect to bioactive and antioxidant properties. DF content was determined by three different methods (AOAC, dialysis membrane and indigestible fraction methods) comparing their effectiveness. The antioxidant activity of phenolic compounds (PC) in purée, fruit leather and isolated DF of murta berries was evaluated by DPPH and ORAC assays.

Experimental and Numerical Study of a Turbulent Air-Drying Process for an Ellipsoidal Fruit with Volume Changes.

It is common in the numerical simulations for drying of food to suppose that the food does not experience a change of volume. The few numerical studies that include volume changes assume that the shrinkage occurs symmetrically in all directions. Therefore, this effect has not been fully studied, and it is known that not considering it can be detrimental for the accuracy of these simulations.

Honeybee Pollen From Southern Chile: Phenolic Profile, Antioxidant Capacity, Bioaccessibility, and Inhibition of DNA Damage.

Honeybee pollen (HBP) chemical composition is highly variable conforming to the floral and geographical origin of the pollen grains. The beneficial effects and functional properties of the HBP are well-known and have been mainly attributed to their high content of antioxidant polyphenols. In this work, twelve HBPs samples from the Southern region of Chile (X Región de Los Lagos) were characterized for the first time according to their botanical origin, phenolic composition, and antioxidant activity.

Effect of drying methods on drying kinetics, energy features, thermophysical and microstructural properties of Stevia rebaudiana leaves.

Background: Stevia leaves were subjected to convective hot-air, infrared and vacuum drying at 40, 60 and 80 °C, followed by an assessment of thermophysical properties and microstructure, along with drying kinetics modelling and evaluation of energy features for all drying operations.

Results: Effective moisture diffusivity (D ) showed dependency on temperature with values ranging from 1.08 × 10 to 7.

Survival of Spray-Dried Isolated from Natural Microbiota of Murta Berries and Antagonistic Effect on .

The aim of this study is to evaluate the survival rate and effective antagonistic activity against , responsible for grey mould on harvested fruits and vegetables, of yeast , isolated and identified from the natural microbiota of murta (Chilean guava) berries, after spray drying at different inlet air temperatures, mass per volume ratio of encapsulating agent (maltodextrin) and feed flow rates. The 100% survival of the yeast was obtained after spray drying with 18% maltodextrin at 130 °C inlet temperature and a feed flow rate of 9.25 mL/min.

Nutritional and organoleptic properties of murta (Ugni molinae Turcz) berries impregnated with Lactobacillus casei var. rhamnosus and dehydrated by different methods.

This work evaluated nutritional and organoleptic properties of murta, a Chilean native berry, impregnated with Lactobacillus casei var. rhamnosus and dehydrated by different methods: freeze- (FD), convective- (CD) and vacuum- (VD) drying. Scanning electron microscopy revealed that L.

Phytochemical components and amino acid profile of brown seaweed as affected by air drying temperature.

The effects of different drying temperatures between 40 and 80 °C on bioactive constituents and antioxidant activity of edible sub Antarctic brown seaweed, were studied. Dietary fibre, amino acids profile, pigments (chlorophyll and carotenoids), vitamin E, total phenolics and total flavonoids as well as antioxidant activity were determined, beside a measurement of the chromatic coordinates. The brown seaweed had a high content of dietary fibre and was rich in essential amino acids and drying between 40 and 80 °C did not influence significantly dietary fibre content nor the level of essential amino acids that remained around 44%.

Effect of high hydrostatic pressure on rheological and thermophysical properties of murtilla (Ugni molinae Turcz) berries.

Effects of high hydrostatic pressure (HHP) on rheological and thermophysical properties of murtilla berries were evaluated after pressure treatments for 5 min between 100 and 500 MPa. Differential scanning calorimetry was employed to measure specific heat capacity. HHP caused a significant decrease in specific heat and density, while thermal diffusivity did not changed significantly.

Stevia rebaudiana Leaves: Effect of Drying Process Temperature on Bioactive Components, Antioxidant Capacity and Natural Sweeteners.

Stevia leaves are usually used in dried state and undergo the inevitable effect of drying process that changes the quality characteristics of the final product. The aim of this study was to assess temperature effect on Stevia leaves through analysis of relevant bioactive components, antioxidant capacity and content of natural sweeteners and minerals. The drying process was performed in a convective dryer at constant temperatures ranging from 30 to 80 °C.

Influence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel (Aloe barbadensis Miller).

The aim of this work was to study the effect of high hydrostatic pressure (HHP) on colour, dietary fibre, vitamin C content, polysaccharides content, physico-chemical and structural properties of aloe vera gel at three pressure levels (300, 400 and 500 MPa for 3 min) after 35 days of storage at 4 ± 1 °C. The results showed that HHP exerted a clear influence on most of the quality parameters studied. Moisture, protein and fat contents did not show changes with an increasing pressure.

Influence of air-drying temperature on drying kinetics, colour, firmness and biochemical characteristics of Atlantic salmon (Salmo salar L.) fillets.

In this work the drying kinetics of Atlantic salmon (Salmo salar L.) fillets and the influence of air drying temperature on colour, firmness and biochemical characteristics were studied. Experiments were conducted at 40, 50 and 60°C.

Stevia rebaudiana Bertoni, source of a high-potency natural sweetener: A comprehensive review on the biochemical, nutritional and functional aspects.

Stevia rebaudiana Bertoni, an ancient perennial shrub of South America, produces diterpene glycosides that are low calorie sweeteners, about 300 times sweeter than saccharose. Stevia extracts, besides having therapeutic properties, contain a high level of sweetening compounds, known as steviol glycosides, which are thought to possess antioxidant, antimicrobial and antifungal activity. Stevioside and rebaudioside A are the main sweetening compounds of interest.

Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices.

The aim of this work was to study the effect of temperature and air velocity on the drying kinetics and quality attributes of apple (var. Granny Smith) slices during drying. Experiments were conducted at 40, 60 and 80°C, as well as at air velocities of 0.