This study investigated the extraction of antioxidant compounds from hawthorn fruit (Vachellia caven), a species native to South America, using supercritical CO2 (Sc-CO2) and accelerated solvent extraction (ASE) method. The results revealed that according to the total phenols assay, pod had a richness of phenolic compounds (22568.49 GAE/100 g dry matter), and a strong antioxidant activity was demonstrated by 2,2-diphenyl-1-picrylhydrazyl free radical (362.27 mu mol TE/g dry matter) and oxygen radical absorbance capacity (3049.39 umol TE/g dry matter) assays. The seed fraction was rich in tocopherols, particularly gamma-tocotrienol, which is scarce and associated with good antioxidant activity (59.92 ug/g oil). The Sc-CO2 extract contained a significant amount of unsaturated fatty acids (65-84%), including linoleic and linolenic acids, which are of nutritional interest. Hawthorn extracts, particularly the pod extract, demonstrated significant antioxidant properties in a refined sunflower oil model system, slowing the generation of primary and secondary lipid oxidation compounds in a thermo-oxidative process, indicating their potential as natural preservatives in food applications.

The effect of UV-C was assessed on microbiological stability, functional compounds, and quality factors of white grape juice compared to mild thermal treatment (MTT). The inactivation kinetics of Escherichia coli (target microorganism) and Saccharomyces cerevisiae in grape juice by UV-C and MTT (75 °C) were evaluated to define the processing time. The comparative effect on the functional compounds was evaluated. Additionally, microbiological stability and quality factors were assessed during storage at 4 °C. The grape juice was characterized (pH 3.7, 25 °Brix, absorption coefficient 44.2 cm-1, total phenols (TP) 214 mg GAE/L). UV-C (569 mJ/cm2) reduced E. coli to 5.03 log CFU/mL in 12.5 min, preserved TP (235 mg GAE/L), and antioxidant capacity (AC 4.5 mM TE/L). Thermal treatment reduced E. coli to 5.14 log CFU/mL in 180 s, increased TP (237-312 mg GAE/L), and maintained the AC of the juice. During storage, UV-C and MTT controlled microbiota growth, extending the time of microbiological stability by 42%. All the treatments showed a similar gradual loss of TP during storage. However, MTT has better-preserved color parameters. In conclusion, UV-C was effective from a microbiological perspective without compromising the functional quality of juice. However, further research is needed to improve color.

This study focused on the oil extraction from freeze-dried maqui (Aristotelia chilensis) by supercritical fluid extraction with carbon dioxide (SFE-CO2). The basic objective was to optimize the oil yield and the tocopherol concentration. A Box/Behnken experimental design was developed with three processing variables: supercritical pressure (74, 187, and 300 bar), temperature (35, 48, and 60 °C), and extracting time (30, 135, and 240 min). Multiple optimizations, based on the combination of factor levels at 274 bar, 240 min, and 60 °C, led to the highest oil yield and tocopherol values. The validation of the optimized conditions of maqui oil extraction led to an oil yield of 8% and values of 735, 53, and 97 (mg·kg−1 oil) for α-tocopherol, α-tocotrienol, and γ-tocopherol, respectively. A higher concentration of tocopherol compounds was observed when compared to the employment of the conventional extracting method. The optimized SFE-CO2 method led to an oil extract exhibiting higher Hydrophilic-Oxygen Radical Absorbance Capacity (H-ORAC) assay and total phenol content (22 μmol Trolox equivalents·g−1 oil and 28 mg gallic acid equivalents·g−1 oil) than the oil obtained by the conventional procedure. A practical and accurate oil extraction is proposed for obtaining tocopherol-enriched oil including high concentrations of valuable lipophilic antioxidants.

This article presents a general overview of scientific publications in the field of microgreens using bibliometric tools. Data were collected from the Web of Science database (from Clarivate Analytics) in the period from 2004 to 2023, covering 20 years of scientific publications. The results are presented in the form of tables, graphs, and charts to analyze the development of microgreens publications. The countries with the greatest influence on the microgreens topic are the USA, Italy, and India, which have the highest number of publications in the analyzed period with 133, 76, and 38 publications, respectively. On the other hand, the authors with the highest number of publications are Raphael, Y. (University Naples Federico II-Italy), De Pascale, S. (University Naples Federico II-Italy), and Luo, Y. (ARS, Food Quality Laboratory, Environmental Microbial & Food Safety Lab, USDA-USA). The journals with the highest productivity in microgreens are HortScience (American Society of Horticultural Science), Horticulturae (MDPI), and Foods (MDPI), with publication numbers of 49, 27, and 23, respectively. Regarding the relationship of the documents in this study with United Nations Sustainable Development Goals (SDGs), the large majority of documents can be linked to SDG 2 (Zero Hunger), followed by SDG 13 (Climate Action) and SDG 3 (Good Health and Well Being). As a final remark, the mapping, trends, and findings in this work can help to establish logical paths for researchers in the field of microgreens.

The objective of this work was to carry out a preliminary study of the fractionation by supercritical CO2 (sc-CO2) extraction of two varieties of Peruvian beans (Phaseolus vulgaris L.), white (WB) and red (RB), to obtain two novel products: an oil rich in essential fatty acids and tocopherols and a defatted flour with high nutritional value and amino acids. The extraction temperature and pressure were optimized using the response surface methodology (RSM) and the extraction kinetics were optimized using the Spline equation. The results revealed that the best extraction conditions for WB and RB were 396.36 Bar, 40.46 °C, with an efficiency of 1.65%; and 391.995 Bar, 44.00 °C, with an efficiency of 1.12%, respectively. The WB and RB oils presented a high degree of polyunsaturation (63.2 and 52.8%, respectively), with oleic, linoleic, and linolenic fatty acids prevailing. Gamma-tocopherol was the predominant antioxidant in both oils. The residual flours (WB and RB) obtained after extraction with sc-CO2 had a high average content of proteins (23%), carbohydrates (61%), and minerals (3%). The limiting amino acids of WB were: Fen + Tyr, Leu, Lys, and in RB, only Leu was limiting. The viscosity of the solutions (20%) of the WB and RB flours mainly adjusted to the Waele’s Ostwald model (r = 0.988). It is concluded that both products (oil and bean flour) obtained in an optimized manner using an eco-friendly technology with sc-CO2 have high nutrient and bioactive component content and can be used in the development of new ingredients and healthy foods of plant origin.

Synthetic antimicrobials have been questioned by consumers; thus, natural antimicrobials have emerged as an alternative. However, their use is limited by their low miscibility in high-moisture foods. The objective of this work was to formulate and characterize microparticles of cinnamaldehyde (E-CIN) and vanillin (E-VA) using whey protein concentrate (WPC), and to assess the effect of the encapsulation on the inactivation of L. innocua in a protein beverage. The concentration of WPC (1:1 or 2:1) in the E-CIN did not affect the droplet size and stability, thus the 1:1 ratio was selected. On the contrary, in E-VA increasing WPC concentration (2:1) reduced the droplet size, increasing stability. E-CIN presented greater antimicrobial activity than the unemulsified CIN. E-CIN (1.0 g/L) showed the greatest antimicrobial activity with 3.5 log cycles reduction of L. innocua. While vanillin encapsulation had an insignificant effect on the antimicrobial activity, reducing 1.0 log cycles of L. innocua. In conclusion, cinnamaldehyde was more effective than vanillin, and the encapsulation with WPC increased its antimicrobial activity. Further research is necessary to improve the stability and the antimicrobial activity of vanillin microparticles. Industrial relevance: This work proposes an alternative to replace synthetic antimicrobials with natural antimicrobials of plant origin. It is based on solving the problem of the low miscibility of hydrophobic antimicrobials such as cinnamaldehyde (cinnamon oil) and vanillin, to incorporate them into foods with high moisture content. This information could be useful for the beverage and juice industry, as encapsulated natural antimicrobials can be used to obtain high-quality, fresh, clean label products. Additionally, extending the shelf life of the product can be advantageous for commercialization purposes.

Many studies have suggested that the encapsulation of natural antimicrobials increases their antimicrobial activity. In this sense, the objective was to study the inactivation of microorganisms with encapsulated cinnamaldehyde and vanillin (E-CIN and E-VN), in comparison with the unencapsulated antimicrobials (CIN and VN) in protein beverages. Additionally, the microbial response was quantified through mathematical modeling. Cinnamaldehyde and vanillin were encapsulated using whey protein concentrate (WPC) as the encapsulating agent. The effectiveness at inactivating Escherichia coli, Listeria innocua, and Saccharomyces cerevisiae was evaluated in a protein-apple juice beverage during storage (4 °C). Encapsulation increased the effectiveness of cinnamaldehyde, reaching reductions of 1.8, 3.3, and 5.3 log CFU/mL in E. coli, L. innocua, and S. cerevisiae, respectively, while vanillin encapsulation had little effect on antimicrobial activity, reducing by 0.5, 1.4, and 1.1 log cycles, respectively. The combined treatments (E-CIN + E-VN) had an additive effect in reducing E. coli and a synergistic effect against S. cerevisiae. The Gompertz model was more versatile and better described the biphasic curves, whereas the Weibull model complemented the information regarding the spectrum of resistances within the microbial population. In conclusion, the encapsulation of cinnamaldehyde with WPC enhanced its activity. However, further studies are necessary to improve the antimicrobial activity of vanillin.

A biorefinery process was developed for a freeze-dried pomace of calafate berries (Berberis microphylla). The process consisted of extraction of lipophilic components with supercritical CO2 (scCO2) and subsequent extraction of the residue with a pressurized mixture of ethanol/water (1:1 v/v). scCO2 extracted oil from the pomace, while pressurized liquid extraction generated a crude extract rich in phenols and a residue rich in fiber, proteins and minerals. Response surface analysis of scCO2 extraction suggested optimal conditions of 60 °C, 358.5 bar and 144.6 min to obtain a lipid extract yield of 11.15% (d.w.). The dark yellow oil extract contained a good ratio of ω6/ω3 fatty acids (1:1.2), provitamin E tocopherols (406.6 mg/kg), and a peroxide index of 8.6 meq O2/kg. Pressurized liquid extraction generated a polar extract with good phenolic content (33 mg gallic acid equivalents /g d.w.), anthocyanins (8 mg/g) and antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl test = 25 µg/mL and antioxidant activity = 63 µM Te/g). The extraction kinetics of oil by scCO2 and phenolic compounds were optimally adjusted to the spline model (R2 = 0.989 and R2 = 0.999, respectively). The solid extracted residue presented a fiber content close to cereals (56.4% d.w.) and acceptable values of proteins (29.6% d.w.) and minerals (14.1% d.w.). These eco-friendly processes valorize calafate pomace as a source of ingredients for formulation of healthy foods, nutraceuticals and nutritional supplements.

This study explores the molecular structuring of salmon gelatin (SG) with controlled molecular weight produced from salmon skin, and its relationship with its thermal and rheological properties. SG was produced under different pH conditions to produce samples with well-defined high (SGH), medium (SGM), and low (SGL) molecular weight. These samples were characterized in terms of their molecular weight (MW, capillary viscometry), molecular weight distribution (electrophoresis), amino acid profile, and Raman spectroscopy. These results were correlated with thermal (gelation energy) and rheological properties. SGH presented the higher MW (173 kDa) whereas SGL showed shorter gelatin polymer chains (MW < 65 kDa). Raman spectra and gelation energy suggest that amount of helical structures in gelatin is dependent on the molecular weight, which was well reflected by the higher viscosity and G′ values for SGH. Interestingly, for all the molecular weight and molecular configuration tested, SG behaved as a strong gel (tan δ < 1), despite its low viscosity and low gelation temperature (3–10 °C). Hence, the molecular structuring of SG reflected directly on the thermal and viscosity properties, but not in terms of the viscoelastic strength of gelatin produced. These results give new insights about the relationship among structural features and macromolecular properties (thermal and rheological), which is relevant to design a low viscosity biomaterial with tailored properties for specific applications.

The aim of this study was to develop and characterize a sprayable edible coating using salmon gelatin (SG) and its stabilization by photopolymerization using riboflavin (Rf). Suspensions of SG with Rf at pH values of 5.0 and 8.5 were exposed for 2 min to visible light (VL) and ultraviolet (UV) light and further characterized to determine structural changes of the different gelatin formulations. Rheology analysis showed that at pH 5, the loss modulus (G’’) was higher that the storage modulus (G’) for crosslinked samples (VL and UV light). However, at pH 8.5 G’ values increased over G’’, showing a strong crosslinking effect. Interestingly both moduli did not intersect at any point and their maximum values did not change upon cooling with respect to the gelatin suspension without light exposure, demonstrating that triple helix formation was not affected by the reaction. In fact, neither the gelation temperature nor the enthalpy values were significantly affected. Viscosity measurements confirmed the hydrogel formation using VL, showing higher viscosity values after exposure at increasing temperatures. Transmittance (T%) measurements showed an increase in T% in the suspensions after VL exposure, with only a 10% decrease compared to SG without riboflavin. For validation, the coating was sprayed in fresh salmon fillets, showing a 37% delay in spoilage and reduced weight loss. Therefore, photopolymerization of low viscosity gelatins would allow to manage viscoelasticity of the biomaterial stabilizing it as coating and preventing the deterioration of salmon fillets.

Non mammalian gelatin under low moisture conditions could potentially be used in encapsulation technologies in food and pharmaceutical applications. This work explored the interactions between salmon gelatin (SG) and different molecular weight oligosaccharides (at 0.2, 0.4, 0.6 wt fraction) with similar to 5% moisture content. SG and glucose, sucrose and maltodextrin were combined to produce visually transparent composites films. Fourier-transformed infrared spectroscopy showed that changes in secondary structure towards a less ordered configuration occurred upon increasing oligosaccharides weight fraction. This interaction was identified as physical in nature and possibly sustained by hydrogen bonding between components. The oligosaccharides also reduced water sorption as indicated by Guggenheim, Anderson and de Boer monolayer parameters derived from dynamic vapour sorption data. This reduction was higher for glucose, possibly due to reduction in free volume in the composite films in the glassy state. Powder X-ray diffraction showed only diffraction peaks associated to the triple helices of the gelatin, which were reduced significantly upon adding glucose and sucrose. Differential scanning calorimetry data showed reductions in T-g and T-m but higher Delta Cp values upon increasing oligosaccharides weight fraction, indicating changes in molecular dynamics. Fragility values indicated strong materials; more likely following an Arrhenius-like dependency between the structure relaxation time and temperature. This work provides valuable information about the nature of the interaction between a non-mammalian gelatin and oligosaccharides with different molecular weight. Our findings could be applied for a number of technological applications including encapsulation.

The industry of ready-to-eat vegetables is interested in developing environmentally friendly sanitization techniques such as the ultraviolet light (UV-C). The effect of UV-C (5, 10, 15, 20 and 25 kJ/m(-2)) and nonconventional modified atmospheres (MA) using helium, argon, nitrous oxide and high oxygen were evaluated on arugula leaves inoculated with Escherichia coli. According to preliminary tests, 10 kJ/m(-2) UV-C was the most effective in reducing E. coli. The combinations of UV-C (10 or 15 kJ/m(-2)) with the He or Ar-enriched atmospheres were selected. The UV-C factor significantly affected enterobacteria counts and the total antioxidant activity showed an increase on the second day, mostly for the 15 kJ/m(-2) dose combined either with He or Ar (1.28 and 1.31mg trolox equivalent/g (fw), respectively). UV-C was the determining factor on the effectivity of the combined treatments, delaying the microbial growth and preserving the functional quality of ready-to-eat-arugula.PRACTICAL APPLICATIONSThere is increasing interest in developing environmentally friendly sanitization techniques as an alternative to chlorine-based washing systems. This study gives an insight with regard to the effect of UV-C light combined with nonconventional modified atmospheres on the microbiological, functional and sensory quality of ready-to-eat arugula. The results demonstrated that UV-C was the determining factor on the effectivity of the combined treatments delaying the microbial growth, preserving the functional and sensory quality of arugula. Therefore, data from this study may be useful for vegetable producers and manufacturers to consider the implementation of a low cost sanitization technology such as UV-C light for extending the shelf life and maintaining the overall quality of ready-to-eat leafy salads.

SummaryCombined processes based on acidification (pH: 4.5, 5.0, 5.5) and mild thermal treatments (T: 56, 58, 60°C) at different exposure times (t: 2, 4, 6 min) were optimised using the response surface methodology to improve the functional quality of carrot juice. The effects on α‐ and β‐carotenes, total antioxidant activity (TAA) and colour parameters were assessed. All combinations exhibited higher α‐ and β‐carotenes than untreated juice due to an increase on the extractability during processing. T was the most influential factor increasing carotenes as T increased. Conversely, TAA was more affected by pH. The maximum TAA was observed at pH 4.5 at 56°C. Moreover, samples with the lowest pH were the most luminous with highest a* and b*. The combination of pH 4.5 at 60°C, 4 min simultaneously showed high carotenes and TAA, resulting a good alternative to improve the functional quality and colour of carrot juice.

Hydrangea macrophylla (hydrangea) is widely used as an ornamental plant and cut flower due to its inflorescence, which is composed of colored bracts. As cut flowers, hydrangeas show a postharvest life of up to 1 month at 2 °C, but little is known about their postharvest life during air shipment. This study was aimed at evaluating the effect of Triton X-100 (surfactant) and ClO2 (biocide) during an air shipment simulation of hydrangea harvested at two floral stages of development: fresh and antique. Vase life, fresh weight loss (FWL) and solution uptake were evaluated after an air shipment simulation. Furthermore, bacterial counts and microscopic observation of the bracts were performed in order to understand the water relations of hydrangea during vase life. The longest vase life was observed in antique hydrangeas, and the control (deionized water) was the best treatment, reaching up to 32.7 days in this floral stage. FWL was faster when using Triton X-100 (3.83 days to lose 20% of FW) compared to deionized water (8.75 days). However, this flower preservative was efficient at promoting solution uptake (31.96 mL). Bacterial plugging did not appear to occur considering that the high presence of microorganisms counted did not affect solution uptake or vase life. The presence of stomata on the bracts seems to be crucial for the dehydration of the inflorescence, a problem that was not solved by the higher water uptake promoted by Triton X-100. Thus, deionized water was the best treatment, and the effect of flower preservatives in order to extend vase life of hydrangea cut flowers was insignificant. Hydrangea macrophylla (hortensia) es ampliamente utilizada como planta ornamental y flor de corte debido a su inflorescencia compuesta por bracteas coloreadas. Como flor de corte, las hortensias presentan una vida en postcosecha de hasta un mes a 2°C pero poco se conoce sobre su postcosecha durante un envio aereo. Este estudio tuvo como objetivo evaluar el efecto de Triton X-100 (surfactante) y ClO2 (biocida) durante una simulacion de envio aereo de hortensias cosechadas en dos estados de desarrollo floral: ‘fresh’ y ‘antique’. Durante esta simulacion aerea se evaluo vida en florero, perdida de peso fresco y captura de solucion. Ademas, se realizo un conteo de bacterias y observaciones microscopicas de las bracteas para entender las relaciones hidricas durante la vida en florero. La vida en florero mas prolongada se observo en hortensias ‘antique’ y el control (agua deionizada) fue el mejor tratamiento alcanzando hasta 32,7 dias en este estado floral. La perdida de peso fresco fue mas rapida cuando se utilizo Triton X-100 (3,83 dias para perder 20% of peso fresco) en comparacion con el agua deionizada (8,75 dias). Sin embargo, este preservante floral fue eficiente en promover la captura de solucion (31,96 mL). El taponamiento por bacteria no fue sugerido para esta especie considerando que la alta presencia de microorganismos contabilizados no afecto la captura de solucion y la vida en florero. La presencia de estomas en las bracteas parece ser crucial para la deshidratacion de la inflorescencia, problema que no fue resuelto por la mayor captura de solucion promovido por el Triton X-100. Agua deionizada fue el mejor tratamiento y el efecto de preservantes florales fue insignificante para extender la vida en florero de flores de hortensia.

The effects of UV-C pretreatments (10, 20 and 30 kJ/m(2)), compared with modified atmosphere packaging (MAP), on sensory change, microbial and bioactive profile of minimally processed rocket leaves throughout 12 days at 5C were investigated. Nonirradiated samples were used as controls. All UV-C treatments reduced the natural microflora growth. In relation to sensory quality, all treatments resulted in a shelf life of 8 days. Total antioxidant activity and total phenol content decreased after 8 days for all treatments. Generally, UV-C slightly reduced the initial total chlorophyll content; however, during storage, its degradation was similar to that of the control. It is concluded that UV-C pretreatment could be useful to the industry to reduce the natural microflora growth, keeping the overall quality without affecting the bioactive compound profile of fresh rocket leaves during 8 days of storage at 5C.

This work focuses on the emulsification of carvacrol for its incorporation into juices with the aim of retaining antimicrobial activity while enhancing the stability of the oil in aqueous systems. Carvacrol was emulsified (CA-E) using capsul((R)) (1:2 emulsion) and its antimicrobial activity was determined on Escherichia coli and Lactobacillus plantarum. The combined effect of CA-E and pH reduction to 4.5 was assessed on different juices. The sensitivity of L. plantarum to carvacrol was not affected by emulsification, whereas E. coli presented higher minimal inhibitory concentrations. Combined treatments improved the effect: 0.5 mu L/mL CA-E increased from 0.2 to 2.1 log reductions of E. coli. Carvacrol emulsion (1.0 mu L/mL) successfully inactivated E. coli in apple and orange juices, attaining undetectable levels (< 1 log CFU/mL). The efficacy of carvacrol emulsion was improved by acidification; therefore, its incorporation at low doses in acidic foods may be a useful alternative for multiple applications.

There is an increasing concern about the formation of halogenated compounds when sodium hypochlorite (SH) is used as food sanitizer. This research evaluated the quality of watercress harvested in two seasons treated with alternative sanitizers combined with modified atmosphere packaging. Chlorine dioxide (5-10 mg/L), acidified sodium chlorite (250-500 mg/L), peroxyacetic acid (5090 mg/L) and SH (100 mg/L) were used. Initial respiration rate decreased from 80-135 to 40-72 mg CO2 kg/h in spring-and summer-harvested watercress. Chlorine dioxide and SH caused a reduction in aerobic mesophilic bacteria of 1.8 and 1.3 log colony-forming unit (cfu/g), respectively. Enterobacteriaceae reductions of 1.1 log cfu/g were achieved using SH and peroxyacetic acid in spring and 1.4 log cfu/g by applying acidified sodium chlorite in summer. None of the sanitizers could handle high initial microbial loads for more than 8 days, showing that a raw material with low initial microbial count is required to guarantee the product safety.

Resumen es: Se estudio el efecto de la radiacion UV -­‐ C y el uso de atmosferas modificadas activas (AMA), sobre la calidad funcional y sensor...