The aim of this study was to determine how vacuum-assisted microwave drying (VMD, 50C, 6 kPa for 3 h) affects the quality attributes and shelf life dehydrated strawberries. Changes such as color, texture, rehydration, shrinkage, polyphenol contents, antioxidant activity, physicochemical sensory properties were assessed after VMD. Vacuum packed, strawberries stored at 20C in dark months. Decay anthocyanins, flavonoids polyphenols, activity determined modeled according first-order kinetics....

Summary Puffed quinoa can be used as ready‐to‐eat breakfast food or an ingredient in snack formulations. In this study, puffed products with and without starch–chitosan coating were developed by gun, extrusion microwave puffing at different process conditions (pressure, power, moisture content energy consumption). Size, bulk density, colour, expansion index, water absorption solubility, microstructure, mechanical thermal properties, chemical composition vitro digestibility of organic matter...

Ethylene stimulates ripening and senescence by promoting chlorophyll loss, red pigment synthesis, softening of tomatoes diminishes their shelf-life. The aim this work was to study the performance a novel copper- zinc-based ethylene scavenger supported ion-exchange on naturally occurring zeolite analyzing its adsorption capacity influence scavenging quality attributes during postharvest life tomatoes. zinc-modified zeolites carbon dioxide concentrations compared with unmodified zeolite....

The main objective of this study was to optimize the extraction dietary fiber (insoluble and soluble fiber) degree esterification from yellow dragon fruit peels using ultrasound-assisted extraction. Additionally, aimed investigate potential application as a fat replacement in alpaca-based sausages. optimization process for extracting involved considering various factors, including liquid-to-solid ratio, pause time, total ultrasound time. A Box–Behnken design consisting 15 treatments employed...

Tomatoes (Solanum lycopersicum L.) are widely cultivated and consumed, but ripening should be carried out in controlled storage conditions to extend their shelf life avoid economic losses. The aim of this study was investigate the effects visible artificial light on quality fresh market tomatoes stored at a low temperature high humidity. postharvest performance with respect organically grown Toscano cultivar, long life, studied presence absence LED light. maturation kinetics modeled using...

The recovery of antioxidants from complex winery and grapevine by-products into Vitis vinifera must offers new opportunities for wine grapes by the development a new, enriched fruit juice. However, this demands search valorization methods to get hold additional antioxidant compounds. objective study was find novel functionality grape pomace, leaves, canes its reuse as functional matrix extraction must. After thermomaceration, 22 polyphenols were identified high performance liquid...

Summary The stabilisation of a Chilean Chardonnay wine by SP‐Trisacryl‐M and bentonite was investigated, evaluating protein, polyphenol polysaccharide adsorption, turbidity quality. could be stabilised adding at least 0.3 kg m −3 or 12 trisacryl, removing 95% 76% the proteins, respectively. protein adsorption data for trisacryl were fitted using Freundlich isotherm. isotherm on unfavourable. Protein removal from in packed column continuous operation about 50% during first 70 bed volumes (BV)...

Protein denaturation in white wines results into a hazy suspension with precipitate formation, affecting negatively their commercialization.The aim of this study was to identify number non-protein factors wines, which exhibit modulating effect upon haze formation and interfere protein precipitation applying stepwise multiple regression analysis.The influence intrinsic factors, including surface groundwater quality, on assessed by the heat test studied.Experiments were performed 18 Sauvignon...

Unstable proteins may react with polyphenols, forming haze and precipitation in white wines.Therefore, the adsorption of these wine is an essential step production wines.The objective this study was to determine influence on stability, protein phenolic composition a Chardonnay wine.In work, stabilization done by continuous using packed bed SP-Trisacryl-M adsorbent (Sigma-Aldrich).A more pronounced breakthrough turbidity causing compounds found after treating 65 volumes resin.An increased...

Serratia marcescens, isolated from tannery effluents, was resistant to chromate (0.5 mM) under both aerobic and anaerobic conditions. A stable biofilm developed, using activated carbon as a support. Extracellular precipitate suggests that insoluble chromium hydroxide formed. The strain showed an enhanced cell growth in culture medium, although conditions reduction carried out more efficiently. About 95% of reduced 4 days.

The need to reuse grapevine (Vitis vinifera L.) by-products avoiding negative environmental impact demands the search for new valorization methods like thermomaceration. combination of and grape must may be an alternative get hold additional aroma. objective this study was assess aroma potential pomace, leaves canes País (PA) Lachryma Christi (LC) cultivars enrich must. Fifty compounds were identified in samples using stir bar sorptive extraction followed by thermal desorption, gas...

Abstract The performance of passive biochemical reactors in acid mine drainage (AMD) treatment could be enhanced by using fine organic substrates new reactor designs, such as diffusive exchange reactors. This work evaluated the effect cellulosic components mixtures and enrichment with inoculum, on sulfate metals removal discontinuous cultures for three types synthetic AMD. were sawdust, microcrystalline cellulose, forestry cellulose fibers, supplemented cow manure leaf compost. Using fibers...

Summary After ultrafiltration (UF) thermally unstable compounds of Sauvignon blanc wines were concentrated in the retentate fractions 10–30 kDa increasing heat‐induced haze 8.9‐fold, while concentrating stabilising species into 100–300 with a 5.3‐fold reduction compared to unfiltered wine. Proteins having molecular weights 18, 23, 33, 35, 40 and 60 identified as main promoting agents for blanc, where proteins 56, 69 72 stable. Potassium sulphate (100 mg L −1 ) magnesium (25 did not affect...