Use of Non-Destructive Ultrasonic Techniques as Characterization Tools for Different Varieties of Wine.

In this work, we have verified how non-destructive ultrasonic evaluation allows for acoustically characterizing different varieties of wine. For this, a 3.5 MHz transducer has been used by means of an immersion technique in pulse-echo mode.

Pomegranate supplementation alleviates dyslipidemia and the onset of non-alcoholic fatty liver disease in Wistar rats by shifting microbiota and producing urolithin-like microbial metabolites.

Non-alcoholic fatty liver disease (NAFLD), obesity and related chronic diseases are major non-communicable diseases with high mortality rates worldwide. While dietary sugars are known to be responsible for insulin resistance and metabolic syndrome (MetS), the underlying pathophysiological effects of sustained fructose consumption require further elucidation. We hypothesize that certain bioactive compounds ( punicalagin and ellagic acid) from dietary pomegranate could counteract the harmful effects of sustained fructose consumption in terms of obesity and liver damage.

The pro-oxidant action of high-oxygen MAP on beef patties can be counterbalanced by antioxidant compounds from common hawthorn and rose hips.

The objective of this research was to evaluate the effectiveness of antioxidant-rich extracts from rose hip (Rosa canina L.; RC) and hawthorn (Crataegus monogyna Jacq.; CM) at minimizing the oxidative damage to proteins and lipids in beef patties subjected to a high‑oxygen (HiOx-MAP) and vacuum (Vacuum) packaging atmosphere.

Search for Gamma-Ray Spectral Lines from Dark Matter Annihilation up to 100 TeV toward the Galactic Center with MAGIC.

Linelike features in TeV γ rays constitute a "smoking gun" for TeV-scale particle dark matter and new physics. Probing the Galactic Center region with ground-based Cherenkov telescopes enables the search for TeV spectral features in immediate association with a dense dark matter reservoir at a sensitivity out of reach for satellite γ-ray detectors, and direct detection and collider experiments. We report on 223 hours of observations of the Galactic Center region with the MAGIC stereoscopic telescope system reaching γ-ray energies up to 100 TeV.

The D165H Polymorphism of QiMYB-like-1 Is Linked to Interactions between Tannin Accumulation, Herbivory and Biogeographical Determinants of .

The accumulation in the leaves and young stems of phenolic compounds, such as hydrolyzable and condensed tannins, constitutes a defense mechanism of plants against herbivores. Among other stressing factors, chronic herbivory endangers , a tree playing a central role in Mediterranean forests. This work addressed the connections between the chemical defenses of leaves and their susceptibility to herbivory, quantitative traits whose relationships are modulated by environmental and genetic factors that could be useful as molecular markers for the selection of plants with improved fitness.

Biodegradation of Punicalagin into Ellagic Acid by Selected Probiotic Bacteria: A Study of the Underlying Mechanisms by MS-Based Proteomics.

Pomegranate ( L.) is a well-known source of bioactive phenolic compounds such as ellagitannins, anthocyanins, and flavanols. Punicalagin, one of the main constituents of pomegranate, needs to be biodegraded by bacteria to yield metabolites of medicinal interest.

Glucose boosts protein oxidation/nitration during simulated gastric digestion of myofibrillar proteins by creating a severe pro-oxidative environment.

The severe pro-oxidative environment in the stomach promotes oxidation of dietary components. The pro-oxidant molecular mechanisms of reducing sugars on this environment are unknown. To investigate the mechanisms involved in protein oxidation and nitration during a simulated gastric digestion (porcine pepsin, 37 °C, 2 h) of meat proteins, these were exposed to several dietary reactive components namely myoglobin, glucose, glyoxal, myoglobin + glucose and myoglobin + glyoxal.

Effectiveness of Sprayed Bioactive Fruit Extracts in Counteracting Protein Oxidation in Lamb Cutlets Subjected to a High-Oxygen MAP.

High-oxygen packaging atmosphere (High-Ox-MAP) promotes meat protein oxidation and leads to texture deterioration. This study was conceived to assess the extent to which sprayed fruit extracts could inhibit the oxidative damage to proteins in lamb cutlets subjected to High-Ox-MAP (10 days/4 °C) and subsequent roasting (10 min/180 °C). Extracts from oaknut ( subsp.

Bounds on Lorentz Invariance Violation from MAGIC Observation of GRB 190114C.

On January 14, 2019, the Major Atmospheric Gamma Imaging Cherenkov telescopes detected GRB 190114C above 0.2 TeV, recording the most energetic photons ever observed from a gamma-ray burst. We use this unique observation to probe an energy dependence of the speed of light in vacuo for photons as predicted by several quantum gravity models.

Hormone and secondary metabolite profiling in chestnut during susceptible and resistant interactions with Phytophthora cinnamomi.

Phytophthora cinnamomi (Pc) is a dangerous pathogen that causes root rot (ink disease) and threatens the production of chestnuts worldwide. Despite all the advances recently reported at molecular and physiological level, there are still gaps of knowledge that would help to unveil the defence mechanisms behind plant-Pc interactions. Bearing this in mind we quantified constitutive and Pc-induced stress-related signals (hormones and metabolites) complemented with changes in photosynthetic related parameters by exploring susceptible and resistant Castanea spp.

Regulation by biotic stress of tannins biosynthesis in Quercus ilex: Crosstalk between defoliation and Phytophthora cinnamomi infection.

Sustainability of the Mediterranean forest is threatened by oak decline, a disease of holm oak and other Quercus species that is initiated by infection with the oomycete Phytophthora cinnamomi. Focusing on the role of tannins in the chemical defense of plants, this work investigated whether tannins content in Quercus ilex is regulated by biotic stress. Screening of published genomes allowed the identification of Quercus sequences encoding enzymes for early steps of the biosynthesis of phenolic compounds, like hydrolysable tannins and condensed tannins (CT) among others, plus genes involved in the late steps of CT biosynthesis.

Prolonging shelf life of lamb cutlets packed under high-oxygen modified atmosphere by spraying essential oils from North-African plants.

The aim of this study was to assess the effectiveness of sprayable essential oils for counteracting the pro-oxidant environment created during retail display of lamb cutlets packed under high-oxygen atmosphere. North-African essential oils from Pituranthos chloranthus (PC) and Teucrium ramosissimum (TR) were applied by spraying on the surface of whole-lamb cutlets. The bio-preservative treatment led to a significant increase of their shelf life in terms of protection against lipid and protein oxidative deterioration, discoloration of lean and bone and microbiological stability during 12days of chilled storage.

Seasonal changes in the sperm fatty acid composition of Shetland pony stallions.

Spermatozoa contain polyunsaturated fatty acids (PUFA). Cryopreservation damages sperm membranes and they become less functional after thawing. We analysed the lipid composition of spermatozoa from Shetland stallions (n = 15) collected monthly from January to June and hypothesized that sperm lipid patterns change with season.

Acorn ( spp.) as a novel source of oleic acid and tocopherols for livestock and humans: discrimination of selected species from Mediterranean forest.

The aim of the present work was to characterization and compare acorns from selected spp. from the Mediterranean forest in Spain, namely, Portuguese oak (QF, Lam.), Cork oak (QS, L.

Hawberry ( Jaqc.) extracts inhibit lipid oxidation and improve consumer liking of ready-to-eat (RTE) pork patties.

The objective of this work was to study the effectiveness of extracts from hawberry ( Jacq.) to inhibit lipid oxidation and odor deterioration during processing of ready-to-eat (RTE) pork patties subjected to roasting (180 °C/16 min), chilling (10 days/+3 °C) and reheating in microwave (600 mW/1 min). Acetone extracts of hawberry were chosen based on their total phenolic content (1281.

Antioxidant Extracts from Acorns (Quercus ilex L.) Effectively Protect Ready-to-Eat (RTE) Chicken Patties Irrespective of Packaging Atmosphere.

This study evaluated the impact of a phenolic-rich acorn extract (200 ppm gallic acid equivalents) and the concentration of oxygen in the packaging system (low-oxygen modified atmosphere; 5% vs. normal-oxygen; 21%) on lipid and protein oxidation and consumers acceptance of the ready-to-eat chicken patties. Samples were subjected to cooking (electric oven, 170 °C/16 min), cold storage (14 d at 4 °C), and reheating (microwave, 600 mW/1 min).

Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating.

The effects of pre-cooking methods, namely, boiling (BL), roasting (RT) and grilling (GR), refrigerated storage (14 days/+4 °C) and microwave reheating on chicken patties were studied. Physical, chemical and sensory parameters were evaluated in order to correlate the chemical deterioration of ready-to-eat chicken patties with the acceptance of the odor. Chemical deterioration was evaluated through the chemical composition, Maillard compounds, Thiobarbituric acid-reactive substances (TBARS) and volatiles.

Apple phenolics as inhibitors of the carbonylation pathway during in vitro metal-catalyzed oxidation of myofibrillar proteins.

The effect of apple phenolics on the oxidative damage caused to myofibrillar proteins by an in vitro metal-catalyzed oxidation system was investigated. Three pure phenolic compounds (chlorogenic acid, (-)-epicatechin and phloridzin) and an apple peel extract were added to myofibrillar proteins in three concentrations (50, 100 and 200μM), and a blank treatment was included as a control. All suspensions were subjected to Fe(3+)/H2O2 oxidation at 37°C during 10days, and protein oxidation was evaluated as carbonylation (α-amino adipic and γ-glutamic semialdehydes) and Schiff base cross-links.

The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation.

In response to the increasing consumers' mistrust in synthetic additives, the meat industry is focused on searching sources of natural antioxidants. Two different sources of natural antioxidants i) a mixture of garlic, cinnamon, cloves and rosemary essential oils and ii) a Rosa canina L. extract, were compared with a commercial antioxidant additive (Artinox®) for their ability to control protein and lipid oxidation in cooked hams after a settling period of 30 days and at the end of a chilled storage (150 days).

Influence of the Oxidation States of 4-Methylcatechol and Catechin on the Oxidative Stability of β-Lactoglobulin.

Chemical interactions between proteins and phenols affect the overall oxidative stability of a given biological system. To investigate the effect of protein-phenol adduct formation on the oxidative stability of β-lactoglobulin (β-LG), the protein was left to react with an equimolar concentration of 4-methylcatechol (4MC), catechin (Cat), or their respective quinone forms, 4-methylbenzoquinone (4MBQ) and catechin-quinone (CatQ), and subsequently subjected to metal-catalyzed oxidation by Fe(II)/H2O2 for 20 days at 37 °C. The reaction with 4MBQ resulted in 60% thiol loss and 22% loss of amino groups, whereas the addition of 4MC resulted in 12% thiol loss.

Effect of curing agents on the oxidative and nitrosative damage to meat proteins during processing of fermented sausages.

Unlabelled: The effect of increasing concentrations of curing agents, ascorbate (0, 250, and 500 ppm), and nitrite (0, 75, and 150 ppm), on the oxidative and nitrosative damage to proteins during processing of fermented sausages was studied. The potential influence of these reactions on color and texture of the fermented sausages was also addressed. Nitrite had a pro-oxidant effect on tryptophan depletion and promoted the formation of protein carbonyls and Schiff bases.

Temperature of frozen storage affects the nature and consequences of protein oxidation in beef patties.

The effect of three frozen storage temperatures (-8, -18 and -80 °C) on protein oxidation in beef patties was studied through the analysis of novel oxidation markers. Additionally, the connection between lipid and protein oxidation and the impact of the latter on particular quality traits (water holding capacity, color and texture) of subsequently processed beef patties (cooking/cold-stored) were investigated. Protein oxidation was measured as the loss of tryptophan fluorescence and formation of diverse lysine oxidation products (α-aminoadipic semialdehyde, α-aminoadipic acid and Schiff bases).

Effect of intramuscular fat content and serving temperature on temporal sensory perception of sliced and vacuum packaged dry-cured ham.

The present study aimed to evaluate the influence of three serving temperatures (7 °C, 16 °C and 20 °C) and two different ham sections varying in the intramuscular fat (IMF) content on the sensory characteristics of sliced and vacuum-packaged Iberian dry-cured hams using the time-intensity (TI) method. Preceding the TI study, appearance and odour of dry-cured hams were evaluated using a descriptive profile. Fluidity and brightness of the external fat, brightness of lean and all odour attributes increased as serving temperature increased whereas the hardness of external fat decreased with temperature.

Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitrite.

The effect of dog rose (Rosa canina L.; RC), rich in polyphenols and ascorbic acid, on lipid and protein oxidation, colour stability and texture of frankfurters was investigated. Four treatments were prepared: with 5 or 30 g/kg RC extract and without sodium ascorbate and sodium nitrite (5RC and 30RC, respectively), a positive control (with sodium ascorbate and sodium nitrite; PC) and a negative control (without sodium ascorbate, sodium nitrite or RC extract; NC).

Formation of lysine-derived oxidation products and loss of tryptophan during processing of porcine patties with added avocado byproducts.

The effects of the addition of avocado oil and a phenolic-rich avocado peel extract on protein oxidation were studied in porcine patties subjected to cooking and chilled storage. Protein oxidation was assessed by means of tryptophan loss and the formation of specific lysine oxidation products, such as α-aminoadipic semialdehyde (AAS), α-aminoadipic acid (AAA), and Schiff bases. In the present paper, quantitative data of AAA are reported for the first time on a food matrix.