Time filter

Source Type

Cano-Lamadrid M.,University Miguel Hernandez | Munera-Picazo S.,University Miguel Hernandez | Munera-Picazo S.,Institute Valenciano Of Investigaciones Agrarias | Burgos-Hernandez A.,University of Sonora | And 2 more authors.
Journal of Food Science | Year: 2016

One of the main routes of exposure to inorganic arsenic (i-As) in humans is food, especially rice and rice-based products. There are certain groups of consumers that could be highly exposed to i-As. Maximum levels of i-As have been issued for infants and young children by the European Union, but perhaps other groups are also at risk. Sportspeople could be one of those groups, due to their specific nutritional requirements, especially its high consumption of cereals, such as rice. Because of the well-known relationship between rice and i-As, the intake of i-As by sportspeople deserved especial attention and was estimated in Spain. This study demonstrated that rice-based products reached a maximum i-As content of 178 μg/kg, with a mean for all studied products of 56 μg/kg; the maximum contents were found in rice cakes (149 μg/kg) and brown rice (111 μg/kg). The estimated daily intake of i-As were 0.16 and 0.18 μg/kg bw (body weight)/d, in sportsmen and sportswomen, respectively. These values were below the BMDL01, 0.3 to 8.0 μg/kg bw/d; thus, it can be concluded that the sportspeople group is not at a significant risk regarding the intake of i-As. However, further studies are needed to evaluate their whole diet and not only rice-based products. Finally, it is important to claim that companies producing rice products include as much information as possible about the rice used in their products, including rice percentage and geographical origin. © 2016 Institute of Food Technologists®. Source

Ghidelli C.,Institute Valenciano Of Investigaciones Agrarias | Sanchis E.,Institute Valenciano Of Investigaciones Agrarias | Rojas-Argudo C.,Institute Valenciano Of Investigaciones Agrarias | Del Rio M.A.,Institute Valenciano Of Investigaciones Agrarias | And 2 more authors.
Acta Horticulturae | Year: 2012

Control of enzymatic browning represents a problem for the commercialization of fresh-cut apples. The main approach to inhibit browning is the use of antioxidants alone or in combination with modified atmosphere packaging (MAP). The use of edible coatings with antioxidants can further increase the shelf-life of fresh-cut apples. Therefore, the effect of an edible coating with antioxidant activity and MAP was investigated in this work. Apple pieces were dipped in a coating composed of soy protein isolate (SPI) and 0.5% cysteine, or in water as control. Samples were then packed in trays with air or two gas mixtures (MA-A: 15 kPa CO2 + 5 kPa O2; MA-B: 80 kPa O2), sealed with polypropylene films and stored at 5°C for 13 days. There was an additional control treatment with macro perforated polypropylene film to ensure no gas modification in the package. Changes in atmosphere composition, color (CIE L*a*b*), visual quality, and texture were evaluated. The SPI-cysteine coating controlled enzymatic browning as shown by higher L* and lower a* and b* values than uncoated samples. These samples were judged to be above the limit for commercialization during the entire storage period. Coated apple pieces packed in MA-B retained slightly lower a* value than other coated treatments, but the subjective visual quality ratings did not differ among the atmosphere treatments. Coated apples retained higher firmness values than uncoated samples. During storage, gas composition in the MAP showed an increase in CO2 to circa 20 kPa and a decrease in O2 to 1-2 kPa in non-perforated control and MA-A, while remaining above 40 kPa in MA-B. However, the changes in gas composition were less in coated than uncoated samples. The results indicate that the use of soy protein-based coatings in combination with an elevated O2 atmosphere can extend shelf-life of fresh-cut apples. However, more studies on MAP should be performed to optimize the atmosphere conditions to further extend the product shelf-life. Source

Sdiri S.,Institute Valenciano Of Investigaciones Agrarias | Navarro P.,Institute Valenciano Of Investigaciones Agrarias | Monterde A.,Institute Valenciano Of Investigaciones Agrarias | Salvador A.,Institute Valenciano Of Investigaciones Agrarias | And 3 more authors.
Acta Horticulturae | Year: 2012

'Garbi' ('Fortune' × 'Murcott') and 'Safor' ('Fortune' × 'Kara') are the Valencian Institute of Agrarian Research's most recent citrus cultivars to be released for commercial production. Those two new cultivars are late-maturing triploid mandarins, and they were studied and tested in the Plant Protection and Biotechnology Center in the IVIA. During two seasons the postharvest behavior of both cultivars were evaluated in the Postharvest Technology Center. The effect of storage temperature on quality of 'Garbi' and 'Safor' mandarins were studied. Fruit were stored up to 30 days at 1, 5, or 9°C, and then fruit were stored at 20°C during 6 days simulating shelf-life. The incidence of chilling injury was evaluated; 'Garbi' mandarins were more sensitive to chilling injury than 'Safor' mandarins when stored at 1 or 5°C. However, this sensitivity was lower than that shown by 'Fortune' mandarins in previous studies. 'Safor' mandarins did not show symptoms of chilling injury at any storage temperature studied, when the fruit were previously coated. For both mandarin cultivars, fruit quality, including firmness, weight loss, soluble solids, titratable acidity, and ethanol content were not affected by storage at low temperature. Source

Besada C.,Institute Valenciano Of Investigaciones Agrarias | Salvador A.,Institute Valenciano Of Investigaciones Agrarias | Vazquez-Gutierrez J.L.,Polytechnic University of Valencia | Hernando I.,Polytechnic University of Valencia | Perez-Munuera I.,Polytechnic University of Valencia
Acta Horticulturae | Year: 2012

Flesh browning caused by mechanical damage is one of the most important disorders during shelf-life of persimmon 'Rojo Brillante', which is an astringent cultivar. Our previous studies have shown that browning manifestation is influenced by the level of astringency of the fruit; the present work studies the implication of polyphenol oxidase activity and total antioxidant capacity. Astringent and nonastringent fruit (fruit submitted to a deastringent treatment of 95% CO2 for 24 h at 20°C) were mechanically damaged and stored at 20°C for 4 days simulating shelf-life period. Mechanical damage caused flesh browning in non-astringent fruit. However, this disorder was not observed in astringent fruit. No differences in PPO activity were observed between astringent and non-astringent fruit. Non-astringent fruit showed much lower antioxidant capacity than astringent fruit. Antioxidant capacity of the fruit seems to play a protective role in the manifestation of flesh browning of persimmon fruit. Microstructure analysis of non-astringent fruit showed the membranes of the flesh tissue affected after deastringency treatment, especially in tannin cells where the precipitation of the tannins occurred. The microstructure of this tissue after shelf-life of mechanically damaged fruit showed degradation of the cell walls and the cellular cements. The observed browning could be related to the precipitated tannins which are found inside the cells or in the intercellular spaces. Source

Discover hidden collaborations