pinecone/core-2020-05-10-deduplication huggingface dataset:
Characterisation of chilean hazelnut (gevuina avellana) tissues : light microscopy and cell wall polysaccharides

By applying several differential staining techniques and light microscopy, the structure and
composition of Chilean hazelnut (Gevuina avellana) seeds were analysed. The structure of the G
avellana seed is very simple, with a thin, heavily lignified seed coat and two voluminous cotyledons.
The embryo food reserves are uniformly distributed over the cotyledon cells. The cell wall
polysaccharides were recovered from the alcohol-insoluble residue by mild treatment with warm
chlorite solution and sequential extraction with alkali solutions of increasing concentration. FT-IR
spectra in the 1200–850 cm-1 region were used together with chemometric techniques to distinguish the
hemicellulosic and pectic polysaccharides in the extracts. The most abundant extracts were
fractionated by graded precipitation in ethanol. A xyloglucan was identified by 1H and 13C NMR as
the major hemicellulosic polysaccharide, with a sugar composition of 4Glc:3.5Xyl:1Gal:0.5Fuc. The
hazelnut cell walls are composed of equivalent amounts of pectic polysaccharides, xyloglucans and
cellulose.Fundação para a Ciência e Tecnologia (FCT) - PRAXIS XXI/BPD/18824/99.
Research Unit 62/94, QOPNA (Aveiro, Portugal).
INCO-DC 96-2205 (OLNOCO)
Ergovaline occurrence in grasses infected by fungal endophytes of semi-arid pastures in Spain

Ergovaline is a mycotoxin produced by fungal endophytes belonging to Neotyphodium and Epichloë spp in several host grass species. Due to the production of this alkaloid, the ingestion of endophyte infected grasses cause toxicosis in grazing animals. The aim of this work was to determine if ergovaline is produced in several grasses (Agrostis castellana Boiss and Reuter, Brachypodium phoenicoides (L) Roemer and Schultes, Dactylis glomerata L, Festuca arundinacea Schreb, Festuca arundinacea Schreb subsp fenas (Lag) Arcangeli, Festuca ovina L, Festuca rubra L, Holcus lanatus L, and Lolium perenne L) infected by fungal endophytes in “dehesa” pastures in Spain. Forage and seed samples of several ecotypes of these grass species were analysed for the ergovaline content by HPLC with fluorescence detection. The ergovaline content in F arundinacea ranged between 0.03-0.85 μg g-1 in forage and 0.28-3.17 μg g-1 in seed samples, in F rubra ranged between 0-0.08 μg g-1 in forage and 0.02-0.19 μg g-1 in seed samples, in H lanatus ranged between 0-0.02 μg g-1 in forage samples and in one ecotype of F ovina was 0.11 μg g-1. All the nine ecotypes of F rubra had ergovaline in seeds, however in three ecotypes the alkaloid was not detected in forage samples. No ergovaline was detected in the other four endophyte infected grasses analysed. The ergovaline content should be a considered as an antiquality component of these pastures.This research was financed by grant CSI 3/98 from the Spanish “Junta de Castilla y Leon”. BR Vazquez de Aldana was supported by a research contract from the Spanish “Ministerio de Educación y Cultura”Peer reviewe
Effects of calcium, magnesium and pH during salt curing of cod (Gadus morhua L.)

This is the final draft post refereeing version of the article. © Wiley, reprinted with permission. Published version available at <a href=http://dx.doi.org/10.1002/jsfa.1697>http://dx.doi.org/10.1002/jsfa.1697</a>
<br>The article is part of Kristin Lauritzsen's doctoral thesis, which is available in Munin at <a href=http://hdl.handle.net/10037/1819>http://hdl.handle.net/10037/1819</a>The quality of heavily salted cod was investigated as influenced by adjusted levels of calcium, magnesium and pH in the salt. The investigation was carried out as a multivariate study consisting of two separate 23 full factorial designs. The chemical composition, waterholding capacity, weight and protein yields, colour and firmness were used as quality indicators or responses to the salt mixtures tested. The pH of the salt was positively correlated with the muscle pH of the cured fillet. The pH of the muscle correlated negatively with the relative protein content, the lightness values and the sensory firmness of the cured muscle. The protein yield after the salt curing was also negatively correlated with the muscle pH. Calcium ions increased both the lightness and firmness and magnesium ions increased the lightness of the cured fillet
Functional dry fermented sausages manufactured with high levels of n-3 fatty acids: nutritional benefits and evaluation of oxidation

Dry fermented sausages including fish oil extracts rich in n-3 fatty acids were manufactured in order to obtain functional products, and their nutritional advantages and effects on oxidation process were compared with traditional ones. Modified products were manufactured with 5.3 g kg−1 and 10.7 g kg−1 of fish oil extract. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents per 100 g of dry fermented sausages were 0.15 g and 0.13 g for the lower rate of addition and 0.33 g and 0.26 g, respectively, for the higher rate, compared with only 0.01 g EPA and 0.03 g DHA in the control products. No significant differences were found in the other fatty acids. A decrease in the n-6/n-3 ratios from 16.14 in the control to 7.78 in batch A and 5.32 in batch B was achieved. Thiobarbituric acid reactive substances values were similar in control (0.31 ppm) and in batch A products (0.34 ppm) but increased significantly in batch B products (1.22 ppm). No statistical differences were observed among batches for the content of cholesterol oxidation products (2.36–2.43 µg g−1 fat) leading to similar percentages of oxidation. 7-Ketocholesterol, considered an indicator of oxidation, was not present in any sample. Values obtained for L* and hue (arctg b*/a*) were comparable with those of meat products. Although no effect was observed in cholesterol oxidation product formation and instrumental measurements of colour, the highest level of n-3 fatty acid seemed to accelerate the oxidation process significantly. Copyright © 2004 Society of Chemical Industr
Physicochemical, functional and structural characterization of fibre from defatted Rosa rubiginosa and Gevuina avellana seeds

The composition, functional properties and structural features of the fiber from Rosa rubiginosa
defatted seeds and from Gevuina avellana defatted and partially deproteinized seeds were evaluated. The
effect of phosphate salts and temperature during the extraction of fibres and the influence of two drying
technologies on the distribution of soluble and insoluble dietary fibre were assessed. The extraction of
protein and monosaccharides was favoured by increasing temperature in the range studied. Water and
oil absorption capacities higher than 10 g g¯¹ were observed for soluble and insoluble fibres from Gevuina
avellana and for the soluble ones from Rosa rubiginosa. The insoluble fibre product from Rosa and
Gevuina contained 650-810 g kgˉ¹ and 390-440 g kg¯¹ neutral detergent fibre respectively. The protein
content in the insoluble fibre varied in the range 100-150 g kg¯¹  and 120-260 g kg¯¹ and in the soluble fibre
between 200-550 g kg¯¹ and 180-370 g kg¯¹  for Rosa and Gevuina respectively.European Commission - INCO-DC.
 
Xunta Galicia - University of Vigo - ERBIC 18 CT 970206, MEC (ALI98-1641-CE)
Sensory, microbial and chemical effects of a slurry ice system on horse mackerel (Trachurus trachurus)

8 páginas, 4 tablas, 5 figurasSlurry ice, a biphasic system consisting of small spherical ice crystals surrounded by seawater, was evaluated in parallel with flake ice for the storage of horse mackerel (Trachurus trachurus). Storage in slurry ice led to a significant enhancement of shelf life (5 days for flake ice to 15 days for slurry ice), better control of pH and lower counts of total aerobes and proteolytic and lipolytic bacteria, these reaching an average difference between batches of 2, 1.43 and 1.98 log units respectively after 8 days of storage. Storage in slurry ice also involved a significantly slower formation of total volatile basic nitrogen and trimethylamine after 8 days of storage. Staphylococcus xylosus and Proteus penneri were identified as the leading proteolytic and lipolytic organisms in horse mackerel muscle. Storage of horse mackerel in slurry ice enhances the shelf life of this medium-fat fish species through better maintenance of sensory and microbiological quality. Copyright © 2004 Society of Chemical IndustryThis work was supported by a project granted by the Secretaría Xeral de I + D from the Xunta de Galicia (Project PGIDTI02RMA18E).Peer reviewe
Fate of aflatoxin M1 in cheese whey processing

AflatoxinM1 (AFM1) is an important mycotoxin frequently found in milk and in dairy products. It is aminor metabolic product of Aspergillus flavus and A parasiticus. However, it occurs in dairy products as a metabolite formed in cows from aflatoxin B1 contained in animal feeds. In cheese production, AFM1 distributes between curd and whey, being present in products derived from cheese whey processing.
In this study, cheese whey from dairy processing was artificially contaminated with the mycotoxin at about 0.1 μg lֿ¹. Ultra-filtration experiments of whey were carried out in order to determinate AFM1 distribution between retentate (protein-rich fraction) and permeate (lactose-rich fraction). Recoveries of AFM1 in retentate were 72.6–86.4% while, in permeate, recoveries were in the range 2.4–14.7%. Partition coefficients of AFM1, lactose and protein were calculated to determine whether there was an interaction
between AFM1 and protein. In all experiments, AFM1 partition coefficient was lower than 1, whilst for lactose coefficients close to 1 were determined, showing an affinity of aflatoxin M1 to the protein-rich
fraction (retentate)
Development of different damage pathways in Norway lobster (Nephrops norvegicus) stored under different chilling systems

7 páginas, 3 tablas, 4 figurasSlurry ice is a biphasic system that has recently shown a number of advantages when employed as a chilling medium for fish species. Its use for a crustacean species of high commercial value, Norway lobster (Nephrops norvegicus), was evaluated in parallel with traditional flake icing. Quality parameters related to microbial spoilage and biochemical breakdown (aerobe and psychrotroph counts, pH, K value, total volatile amines, trimethylamine, free fatty acids and non-enzymatic browning reactions) were assessed and compared with sensory (carapace, eyes, gills, odour and flesh) acceptability. Storage in slurry ice produced a significant (P < 0.05) inhibitory effect on both microbial growth (as determined by aerobes, psychrotrophs and volatile amines) and autolysis breakdown (as determined by K values and the release of free fatty acids) in comparison with the flake ice batch. In contrast, an enhancement effect of slurry ice on carapace browning was observed as a result of enzymatic browning development. Slurry ice batch also showed a more intense non-enzymatic browning reaction in the lipid extract of the edible flesh. With a view to limiting both browning effects, the incorporation of an anti-melanosis agent in the liquid phase of the slurry ice system is envisaged.This work was\ud
supported by the Secretar´ıa Xeral de I +D from\ud
the Xunta de Galicia (Galicia, Spain) (Project\ud
PGIDIT02RMA18E).Peer reviewe
Discrimination of teas based on total luminescence spectroscopy and pattern recognition

This paper reports on the application of total luminescence spectroscopy to discriminate between seven different types of tea: four bottled liquid Japanese teas (oolong, green, houji and black teas) and three leaf teas (Kenya, Assam and Ceylon teas). Total luminescence spectra were recorded by measuring the emission spectra in\ud
the range 300–700nm at excitation wavelengths from 250 to 590 nm. Discrimination of teas based on their spectral data was performed by principal component analysis, a common chemometric method used for data reduction and visualisation. The results demonstrate the ability of fluorescence techniques to differentiate between green tea\ud
(unfermented), black tea (fermented) and oolong tea (partially fermented)
Effect of a flax seed (Linum usitatissimum) soaking treatment on the frozen storage stability of mackerel (Scomber scombrus) fillets

7 páginas, 3 tablas, 5 figurasThe effect of a flax seed (Linum usitatissimum) soaking on the development of rancidity in frozen mackerel (Scomber scombrus) was studied. Fresh mackerel fillets were soaked in an aqueous flax seed extract for 20 min and then kept frozen (−20 °C) for up to 7 months. A parallel experiment with non-soaked fillets was carried out under the same conditions. The development of rancidity was measured by biochemical (free fatty acids, peroxides, conjugated dienes and trienes, secondary oxidation products, fluorescent and browning compounds and lipoxygenase activity) and sensory (general aspect, odour and colour) analyses. An inhibitory effect of the soaking treatment on rancidity development was observed according to the peroxide content and the formation of fluorescence and browning. A lower lipoxygenase activity was detected at 1 month in the soaked fillets; after this, no differences were obtained between either type of sample, whose activities at month 7 were negligible. According to the sensory analyses, non-soaked fillets had fair quality at 1 month and were rejectable at 3 months, while the soaked ones were still of good quality at 1 month and rejectable at 5 months. According to the present results, soaking in an aqueous flax seed extract could be useful for inhibiting the development of rancidity in fatty fish fillets.State Committee for Scientific Research (Poland)–CSIC (Spain) Program (Project 2001 PL 0028) and the Comisión Interministerial de Ciencia y Tecnología (CICyT; Spain) (Project ALI 99-0869; 2000-2002) for financial support.Peer reviewe
Effect of beet vinasse on germination and seedling performance of ryegrass (Lolium multiflorum Lam cv Barwoltra)

The effect of a concentrated, depotassified beet vinasse (desugared beet\ud
molasses) on both germination (in vitro and in soil) and seedling development (in\ud
soil) of ryegrass Lolium multiflorum has been studied. Germination and root\ud
elongation of the ryegrass in vitro were more negatively affected by vinasse\ud
(concentration of 0·15 and 0·5 % w) than those of cress (Lepidium sativum).\ud
Seedling emergence of ryegrass in pots sown in three different soils (a moderately\ud
acid, sandy loam soil, without CaCO3; a red, sandy clay loam soil, 12% CaCO3;\ud
and a light yellowish-brown sandy clay loam soil, 30% CaCO3) was, in general,\ud
not affected by the application of a moderate dose of pure vinasse (~ 3 t ha-1) at\ud
sowing or 30 days before. Only in the acid soil was seedling emergence significantly\ud
(P<0'05) limited during the first week. The application of vinasse at sowing\ud
caused an initial significant shortening (P<0'05) of the primary roots of ryegrass\ud
in the three soils studied (measured at the fourth day). However, plant fresh\ud
weights (measured at the thirtieth day) were not affected by this treatment,\ud
especially in the calcareous soils. In general, the vinasse application produced\ud
beneficial results for ryegrass seedling in the three soils.Peer Reviewe
Variation in forage quality and chemical composition among Italian accessions of Bituminaria bituminosa (L.) Stirt.

Native Bituminaria bituminosa (L.) Stirt. accessions from central and southern Italy were evaluated for chemical composition to assess their nutritional value as forages. The germplasm was evaluated subjectively ex situ for intensity of ‘oil’ smell and analysed for fibre fraction, crude protein and water-soluble carbohydrate contents as well as furanocoumarin (psoralen and angelicin) concentration. Total phenolics and their antioxidant activity were also evaluated. The quality parameters indicated this species as a good forage source, showing nutritive values similar to those of other wild legume species. Psoralen and angelicin contents ranged from 2.8 to 5.4 and from 2.3 to 4.7mgg−1 dry weight respectively, while total phenolic concentrations were between 11.2
and 13.5mg g−1 dry weight. Correlations among forage quality parameters, chemical components and climatic features at sites of origin were also assessed.L'articolo é disponibile sul sito dell'editore: http://www.onlinelibrary.wiley.co
Rebuilding gluten network of damaged wheat by means of glucose oxidase treatment

7 pages, 4 figures, 2 tables.-- Published online 20 March 2007The disrupted gluten structure of infested wheat flours leads to low-quality doughs unusable in bread-making processes. Enzymes are replacing chemical treatments in the food industry as a tool to treat weak flours. Glucose oxidase is one of the most promising oxidative enzymes, although its efficiency compared with the alcohol-soluble fraction of gluten proteins has not yet been demonstrated. If this enzyme could restore the broken covalent bonds between glutenin subunits, the gluten network of damaged wheat flour would recover its native structure and functionality. This treatment would allow bakers to use damaged flour, reducing the economic losses caused by this plague around Europe and North Africa. Electrophoretic studies demonstrated the formation of high-molecular-weight aggregates in the glutenin fraction, which had a characteristic thermal stability depending on enzyme dosage. Those molecular studies agreed with the bread-making assays made with maximum enzyme dosage and microstructure determination. Overall results showed that glucose oxidase is a real alternative to traditionally used chemical oxidants. It acted specifically on the high-molecular-weight glutenin subunits of damaged wheat, forming dityrosine crosslinks between the wheat proteins, which reinforced the gluten network and gave away the dough functionality.This work was financially supported by Comisión Interministerial de Ciencia y Tecnología Project (MCYT, AGL2002-04093-CO3 ALI) and Consejo Superior de Investigaciones Científicas (CSIC).Peer reviewe
Effect of microbial transglutaminase on the protein fractions of rice, pea and their blends

7 pages, 3 figures, 2 tables.-- Published online 19 September 2007BACKGROUND: Transglutaminase (TG) is a transferase that has been used for crosslinking proteins. In general, those interactions are promoted within proteins of the same nature, and very few studies have been conducted for creating new bonds between proteins from different sources catalysed by TG. The effect of TG on the protein fractions of rice flour, pea protein isolate and their blends was studied by using different electrophoretic analyses (simple sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) and multistaking SDS-PAGE under reducing and non-reducing conditions).\ud
\ud
RESULTS: TG induced the disappearance of numerous protein bands as a consequence of the formation of large protein polymers, linked by isopeptidic and disulfide bonds, with reduced solubility. The main protein fractions involved in those interactions were the albumins and globulins, from the pea protein isolate, and the rice flour; and the glutelins were also crosslinked.\ud
\ud
CONCLUSION: Composite flours containing the rice flour and the pea protein isolate are proposed for obtaining a protein-enriched dough with better amino acid balance. Also a protein network formed of protein aggregates of high molecular weight can be created in the presence of transglutaminase.This work was financially supported by the Spanish Ministerio de Educación y Ciencia Project (MCYT, AGL2005-05192-C04-01) and Consejo Superior de Investigaciones Científicas (CSIC).Peer reviewe
Analysis of phenotypic variation of sugar profile in different peach and nectarine [Prunus persica (L.) Batsch] breeding progenies

The definitive version is available at:\ud
\ud
http://www3.interscience.wiley.com/BACKGROUND: Specific sugar contents are well known for contributing to a range of quality traits of fresh fruits such as flavour, texture and health properties. Peaches and nectarines of 205 genotypes from 14 different breeding progenies cultivated under Mediterranean conditions were evaluated by high-performance liquid chromatography for their content of these sugar traits. \ud
\ud
RESULTS: A high contribution of cross to the phenotypic variance of all evaluated fruit quality traits was found. There were significant differences in mean sugar concentrations between peach and nectarine, yellow- and white-fleshed or freestone and clingstone genotypes. Pre-selected genotypes from the original breeding programme showed enhanced soluble solid content (SSC), total sugar and sucrose contents. A significant effect of year was found for SSC, sucrose and glucose contents, whereas no effect was found for fructose and sorbitol contents. Individual sugar contents correlated significantly with each other and with other fruit quality traits. \ud
\ud
CONCLUSION: A significant effect of cross, year and qualitative traits on the sugar profile of peaches and nectarines was found. Moreover, the differences shown in sugar traits between the breeding population and the pre-selected genotypes indicated the importance of sugar profile in the global quality of peaches and nectarines.This study was funded by the Spanish MICINN (Ministry of Science and Innovation) grants AGL-2005-05533 and AGL-2008-00283, cofunded by FEDER, and the Regional Government of Aragon (A44). C. M. Cantín was supported by a FPU fellowship from the Spanish MICINN.Peer reviewe
Surface application of calcium-containing gels to improve quality of late maturing peach cultivars

The definitive version is available at:\ud
\ud
http://www3.interscience.wiley.com/index.htmlBACKGROUND: A strategy to supply Ca directly to fruits as a tool for improving peach quality has been devised and tested under field conditions. Since peaches in the area of study (Calanda, Spain) are routinely bagged shortly after thinning, a method based on the application of Ca gels to the fruit surface was introduced. The effect of surface treatments was assessed in terms of quality, nutrient balance and surface deposition. \ud
\ud
RESULTS: Application of Ca-containing formulations increased mesocarp and exocarp Ca concentrations, providing evidence for the penetration of Ca through the peach skin. Surface Ca treatments had a particular mode of deposition and in some instances improved the shelf life of fruits without affecting their quality. \ud
\ud
CONCLUSION: Surface treatment with Ca-containing gels appears to be a viable approach to increase fruit Ca, quality and storability of bagged peach cultivars and should be optimised in future studies.Work financed by DGA (PM005/2006) and INIA, PET2007-09-C5, co-financed by the European Social Fund. Work of Victoria Fernández is supported by a “Juan de la Cierva”-MEC post-doctoral contract, co-financed by the European Social Fund.Peer reviewe