pinecone/core-2020-05-10-deduplication huggingface dataset:
Detection of ochratoxin A in tropical wine and grape juice from Brazil.

Ochratoxin A (OTA) is the main mycotoxin found in grapes, wines and grape juices and is considered one of the most harmful contaminants to human health. In this study, samples of tropical wines and grape juices from different grape varieties grown in Brazil were analysed for their OTA content by high-performance liquid chromatography. The detection and quantification limits for OTA were 0.01 and 0.03 &#956;g L&#8722;1 respectively. OTA was detected in 13 (38.24%) of the samples analysed, with concentrations ranging from <0.03 to 0.62 &#956;g L&#8722;1. OTA was not detected in any of the grape juice samples. Most of the red wine samples proved to be contaminated with OTA (75%), while only one white wine sample was contaminated. However, the OTA levels detected in all samples were well below the maximum tolerable limit (2 &#956;g L&#8722;1) in wine and grape juice established by the European Community and Brazilian legislature. The results of this study indicate a low risk of exposure to OTA by consumption of tropical wines and grape juices from Brazil.201
Effect of modified atmosphere packaging on the quality and bioactive compounds of Chinese cabbage (Brasicca rapa L. ssp. chinensis)

BACKGROUND : The perishability of Brassica chinensis poses a major challenge to
distribution and marketing. The aim of this work was to select a suitable modified
atmosphere packaging to retain the overall quality and bioactive compounds during storage. RESULTS : Four types of biorientated polypropylene packaging (BOPP) – BOPP03, BOPP04, BOPP05 and BOPP06 – with different perforations were evaluated regarding the maintenance of quality parameters (weight loss, leaf yellowing, colour L*, C*, h°), decay, chlorophyll a, chlorophyll b, bioactive compounds (carotenoids, ascorbic acid, total phenolic compounds), antioxidant scavenging activity, overall appearance and odour evaluation, at 10°C at 2, 4, 6, 8 and 10 days. Leaves were packed in BOPP (two 2-mm holes) and packed
and unpacked leaves were included for comparison. The modified atmosphere created (2% O2 and 7% CO2) inside the BOPP05 reduced leaf yellowing (higher h°), improved the overall appearance with acceptable odour, moderately maintained chlorophyll a and b, bioactive compounds and antioxidant scavenging activity, and remained marketable for up to 10 days at 10°C. Gas composition within the packages influenced the retention of bioactive compounds and overall quality.
CONCLUSION : Application of BOPP05 is a promising method for extending the shelf life of B. chinensis leaves in order to promote its utilisation and commercialisation via urban fresh-produce markets.The National Research
 Foundation (NRF), South Africa as well as the postgraduate bursary award from the Tshwane
 University of Technology Research & Innovation Directorate, Pretoria, South Africa, to Ms Bevly Mmakatane Mampholo.http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)1097-0010hb2016Biochemistr
Antiglycative effect of fruit and vegetable seed extracts: Inhibition of AGE formation and carbonyl-trapping abilities

BACKGROUND: Advanced glycation end-products (AGEs) are the final products derived from the non-enzymatic glycation process. AGEs are involved in the development of several health complications associated with diabetes and aging. Searching for anti- AGE extracts is necessary to mitigate the effects of age-related pathologies. RESULTS: The antioxidant and antiglycative activities of eight aqueous extracts of fruit and vegetable seeds were evaluated. All seed extracts (3.6 mg mL-1) exhibited anti-AGE activity in protein-glucose assay, ranging from 20 to 92% inhibition compared with aminoguanidine (4.87 mmol L-1). Green pepper extract exerted the highest anti-AGE activity. However, peach and pomegranate extracts exhibited the highest anti-AGE activity in protein-methylglyoxal assay, ranging from 0 to 79% inhibition. Hazelnut, almond and sesame extracts were not effective when methylglyoxal was the promoter. Apricot and peach extracts appeared to inhibit the formation of AGEs through their capacity for direct trapping of 1,2-dicarbonyls (IC50=0.14 mg mL-1). No relationship between antioxidant and phenolic compound content and antiglycative activity was found. Therefore other hydrophilic constituents in addition to phenolic acids must be involved in the antiglycative activity of the extracts. CONCLUSION: Aqueous extracts of fruits and vegetables can be considered in the prevention of glycation-associated complications of age-related pathologies. © 2012 Society of Chemical Industry.Peer Reviewe
Olive oil quality and ripening in super-high-density Arbequina orchard

41 Pags., 10 Tabls., 5 Figs.  The definitive version is available at: http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)1097-0010Background\ud
\ud
The aim of this work was to evaluate the evolution of the quality of extra virgin olive oil obtained from a super-high-density Arbequina orchard, under a drip irrigation system, throughout the ripening process. For this objective, physicochemical, nutritional and sensory parameters were studied. In addition, the oxidative stability, pigment content and colour evolution of olive oil were analysed during the ripening process.\ud
Results\ud
\ud
Free acidity increased slightly throughout the ripening process, while peroxide value and extinction coefficient decreased. Total phenol content and oxidative stability showed a similar trend, increasing at the beginning of ripening up to a maximum and thereafter decreasing. α-Tocopherol and pigment contents decreased with ripening, leading to changes in colour coordinates. Sensory parameters were correlated with total phenol content, following a similar trend throughout the maturation process.\ud
Conclusion\ud
\ud
By sampling and monitoring the ripeness index weekly, it would be possible to determine an optimal harvesting time for olives according to the industrial yield and the physicochemical, nutritional and sensory properties of the olive oil.This work was made possible by a predoctoral fellowship awarded to Marta Benito and the PI 170/09 project given by the Aragon government.Peer reviewe
The challenges for global harmonisation of food safety norms and regulations: issues for India

Safe and adequate food is a human right, safety being a prime quality attribute without which food is unfit for consumption.  Food safety regulations are framed to exercise control over all types of food produced, processed and sold so that the customer is assured that the food consumed will not cause any harm.  From the Indian perspective, global harmonisation of food regulations is needed to improve food and nutrition security, the food trade and delivery of safe ready-to-eat (RTE) foods at all places and at all times.  The Millennium Development Goals (MDGs) put forward to transform developing societies incorporate many food safety issues.  The success of the MDGs, including that of poverty reduction, will in part depend on an effective reduction of food-borne diseases, particularly among the vulnerable group, which includes women and children.  Food- and water-borne illnesses can be a serious health hazard, being responsible for high incidences of morbidity and mortality across all age groups of people.  Global harmonisation of food regulations would assist in facilitating food trade within and outside India through better compliance, ensuring the safety of RTE catered foods, as well as addressing issues related to the environment.  At the same time, regulations need to be optimum, as overregulation may have undue negative effects on the food trade.  Â© 2013 Society of Chemical Industry.[on SciFinder (R)
Quality of carrots as affected by pre- and postharvest factors and processing

The aim of this review is to provide an update on factors contributing to quality of carrots, with special focus on the role of pre- and postharvest factors and processing. The genetic factor shows the highest impact on quality variables in carrots, causing a 7–11-fold difference between varieties in content of terpenes, β-carotene, magnesium, iron and phenolics as well as a 1–4-fold difference in falcarindiol, bitter taste and sweet taste. Climate-related factors may cause a difference of up to 20-fold for terpenes, 82% for total sugars and 30–40% for β-carotene, sweet taste and bitter taste. Organic farming in comparison with conventional farming has shown 70% higher levels for magnesium and 10% for iron. Low nitrogen fertilisation level may cause up to 100% increase in terpene content, minor increase in dry matter (+4 to +6%) and magnesium (+8%) and reduction in β-carotene content (−8 to −11%). Retail storage at room temperature causes the highest reduction in β-carotene (−70%) and ascorbic acid (−70%). Heat processing by boiling reduces shear force (−300 to −1000%) and crispiness (−67%) as well as content of phenolics (−150%), terpenes (−85%) and total carotenes (−20%) and increases the risk of furan accumulation. Sensory and chemical quality parameters of carrots are determined mainly by genetic and climate-related factors and to a minor extent by cultivation method. Retail temperature and storage atmosphere as well as heating procedure in processing have the highest impact in quality reduction. © 2013 Society of Chemical Industry\u
Effect of organic, conventional and mixed cultivation practices on soil microbial community structure and nematode abundance in a cultivated onion crop

pre-print, non-peer-reviewedBACKGROUND: Responses of the soil microbial and nematode community to organic and conventional agricultural practices were studied using the Teagasc Kinsealy Systems Comparison trial as the experimental system. The trial is a long term field experiment which divides conventional and organic agriculture into component pest-control and soil treatment practices. We hypothesised that management practices would affect soil ecology and used community level physiological profiles (CLPP), microbial and nematode counts, and denaturing gradient gel electrophoresis (DGGE) to characterise soil microbial communities in plots used for onion (Allium cepa L.) cultivation.
RESULTS: Microbial activity and culturable bacterial counts were significantly higher under fully organic management. Culturable fungi, actinomycete and nematode counts showed a consistent trend towards higher numbers under fully organic management but these data were not statistically significant. No differences were found in the fungal/bacterial ratio. DGGE banding patterns and sequencing of excised bands showed clear differences between treatments. Putative onion fungal pathogens were predominantly sequenced under conventional soil treatment practices whilst putative soil suppressive bacterial species were predominantly sequenced from the organic pest-control treatment plots.
CONCLUSION: Organic management increased microbial activity and diversity. Sequence data was indicative of differences in functional groups and warrants further investigation.Irish Research Council for Science, Engineering and TechnologyOGTThe Irish Department of Agriculture, Fisheries and Food (FIRM 06/NITARFC6) is gratefully acknowledged for financial support. TLL thanks IRCSET and OGT for financial support
Potential of cultivar and crop management to affect phytochemical content in winter-grown sprouting broccoli (Brassica oleracea L. var. italica)

pre-print, non-peer-reviewedBACKGROUND: Variety and crop management strategies affect the content of bioactive compounds (phenolics, flavonoids and glucosinolates) in green broccoli (calabrese) types, which are cultivated during summer and autumn in temperate European climates. Sprouting broccoli types are morphologically distinct and are grown over the winter season and harvested until early spring. Thus they show considerable potential for development as an import substitution crop for growers and consumers during the ‘hungry gap’ of early spring. The present study investigated the effect of variety and management practices on phytochemical content in a range of sprouting broccoli varieties.
 
RESULTS: Yields were significantly higher in white sprouting broccoli varieties. Levels of phenolics and flavonoids were in the range 81.6-270.4 and 16.9–104.8 mg 100g -1 FW respectively depending on year and cultivar, and were highest in varieties TZ 5052, TZ 5055, Red Admiral and Improved White Sprouting. In-row spacing did not affect flavonoid content. Phenolic and flavonoid content generally increased with increasing floret maturity and levels were high in edible portions of the crop. Crop wastes (leaf and flower) contained 145.9-239.3 and 21.5–116.6 mg 100g -1 FW total phenolics and flavonoids respectively depending on cultivar, tissue and year. Climatic factors had a significant effect on phenolic and flavonoid content. Levels of total and some individual glucosinolates were higher in sprouting broccoli than in the green broccoli variety Ironman.
CONCLUSION: Levels of total phenolics, flavonoids and glucosinolates are higher in sprouting than green broccoli types. Sprouting broccoli represents an excellent source of dietary bioactive compounds.The Irish Department of Agriculture Fisheries and the Marine (FIRM 06/NITAFRC6) is gratefully acknowledged for financial support of this work
Phenolics profile of a naturally debittering olive in comparison to regular olive varieties

BACKGROUND: Hurma, an olive variety that grows in a specific area in Turkey, loses its bitterness before harvesting, and therefore does not need further processing steps for the production of table olives. The total phenol content and phenolic profiles of (1) this naturally debittered olive type, Hurma; (2) the same olive variety, but not a naturally debittered type, Erkence; and (3) another variety, Gemlik, which is commonly consumed as table olive, were determined during their maturation period for two harvest years. RESULTS: The total phenol content of Hurma is the lowest compared to the other types regardless of harvest year, which has a significant effect on the phenolic content and composition of individual components for all olive types. All three olive types can be differentiated from each other especially during the late phase of maturation using the phenolics profile in combination with principal component analysis. CONCLUSION: The natural debittering phenomenon of Hurma olive on the tree involves a decrease in phenol content and a change in phenol composition. The differentiation in phenol composition especially becomes very significant in the late of period of maturation.Scientific and Technological Research Council of Turkey (TOVAG-110O780
Relating physico-chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

BACKGROUND : The acceptability of frozen green peas depends on their sensory quality.
There is a need to relate physico-chemical parameters to sensory quality. In this research,
six brands of frozen green peas representing product sold for retail and caterer’s markets
were purchased and subjected to descriptive sensory evaluation and physico-chemical
analyses (including dry matter content, alcohol insoluble solids content, starch content,
°Brix, residual peroxidase activity, size sorting, hardness using texture analysis and colour
measurements) to assess and explain product quality.
RESULTS : The sensory quality of frozen green peas, particularly texture properties, were well
explained using physico-chemical methods of analysis notably alcohol insoluble solids, starch
content, hardness and °Brix. Generally, retail class peas were of superior sensory quality to
caterer’s class peas although one caterer’s brand was comparable to the retail brands. Retail
class peas were sweeter, smaller, greener, more moist and more tender than the caterer’s
peas. Retail class peas also had higher °Brix, a*, hue and chroma values; lower starch,
alcohol insoluble solids, dry matter content and hardness measured.
CONCLUSIONS : The sensory quality of frozen green peas can be partially predicted by
measuring physico-chemical parameters particularly °Brix and to a lesser extent hardness by
texture analyser, alcohol insoluble solids, dry matter and starch content.NRF Technology and Human Resources for Industry (THRIP) Programme
TP2010071400011http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)1097-0010hb201
Understanding the impact of crop and food production on the water environment ‐using sugar as a model

The availability of fresh water and the quality of aquatic ecosystems are important global concerns, and agriculture plays a major role. Consumers and manufacturers are increasingly sensitive to sustainability issues related to processed food products and drinks. The present study examines the production of sugar from the growing cycle through to processing to the factory gate, and identifies the potential impacts on water scarcity and quality and the ways in which the impact of water use can be minimised. We have reviewed the production phases and processing steps, and how calculations of water use can be complicated, or in some cases how assessments can be relatively straightforward. Finally, we outline several ways that growers and sugar processors are improving the efficiency of water use and reducing environmental impact, and where further advances can be made. This provides a template for the assessment of other crops
Brewer's spent grain : a valuable feedstock for industrial applications

Brewer's spent grain (BSG) is the most abundant by-product generated from the beer-brewing process, representing approximately 85% of the total by-products obtained. This material is basically constituted by the barley grain husks obtained as solid residue after the wort production. Since BSG is rich in sugars and proteins, the main and quickest alternative for elimination of this industrial by-product has been as animal feed. However, BSG is a raw material of interest for application in different areas because of its low cost, large availability throughout the year and valuable chemical composition. In the last decade, many efforts have been directed towards the reuse of BSG, taking into account the incentive that has been given to recycle the wastes and by-products generated by industrial activities. Currently, many interesting and advantageous methods for application of BSG in foods, in energy production and in chemical and biotechnological processes have been reported. The present study presents and discusses the most recent perspectives for BSG application in such areas. © 2013 Society of Chemical Industry
Quality characterization of wheat, maize and sorghum steamed breads from Lesotho

BACKGROUND : In Lesotho, traditional bread covers different types of dumplings prepared with cereal flour, water, salt and
sourdough. This study characterized eight steamed breads prepared from wheat, maize and sorghum. Breads were prepared
from both commercial and self-milled flours according to the procedures followed in rural and urban areas of Lesotho.
Descriptive sensory evaluation was conducted to profile sensory properties of the breads. Flour particle sizes, sourdough
properties and bread colour, volume and texture were also characterized.
RESULTS : The type of cereal and milling properties of the flour used had substantial effects on the physical and sensory
properties of the bread. Steamed wheat breads had greater volume, softer crumb and more bland flavour compared with
sorghum and maize breads. Both sorghum and maize steamed breads prepared according to traditional Basotho procedures
were characterized by low loaf volume, denser crumb, more complex and strong flavours and aroma, notably sour, musty,
malty, dairy sour and fermented aroma. The texture of the non-wheat bread types was heavy, chewy, dry, fibrous and more
brittle and needed a higher compression force to deform.
CONCLUSION : This study provided insight on the sensory properties of steamed bread as prepared in Lesotho. Further research
is needed to optimize sensory properties of the non-wheat steamed breads by controlling the flour particle size, compositing
non-wheat flours with different levels of wheat flour, addition of protein sources and gums, altering the amount of water,
improving the pre-gelatinization process and optimizing the steamingmethod of cooking bread.National Research Foundation of South Africa (NRF).http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)1097-0010hb201
The influence of organic production on food quality – research findings, gaps and future challenges.

After several meta-analysis studies were published, comparing the quality of food derived from organic and non-organic origin, it is still not clear if food from organic production per se can guarantee product related added-values to consumers. This paper aims to summarize the status-quo in order to identify research gaps and suggest future research challenges. Organic food is described according to a quality model already published. The influence of organic production on food quality is structured in primary\ud
production and processing. Furthermore organic food authentication is discussed.\ud
Organic food seems to contain fewer pesticide residues and statistically more of selected health related compounds such as polyphenols in plant products and poly-unsaturated\ud
fatty acids in milk and meat products, but the health relevance for consumer is not clear yet. Comparing food from organic origin with so called “conventional” seems not to be\ud
appropriate, because “conventional” is not defined. In organic food quality research a\ud
system approach is needed from which systemic markers can be selected. Research on the impact of processing technologies on the quality according to organic principles seems of high relevance, hence most of the food is processed
Sensory analysis of pet foods

Pet food palatability depends on first and foremost on the pet and is related to the pet food sensory properties such as aroma, texture, and flavor. Sensory analysis of pet foods may be conducted by humans via descriptive or hedonic analysis, pets via acceptance or preference tests, and through a number of instrumental analysis methods. Sensory analysis of pet foods provides additional information on reasons behind palatable and unpalatable foods as pets lack linguistic capabilities. Furthermore, sensory analysis may be combined with other types of information such as personality and environment factors to increase understanding of acceptable pet foods. Most pet food flavor research is proprietary and, thus, there are a limited number of publications available. Funding opportunities for pet food studies would increase research and publications and this would help raise public awareness of pet food related issues. This mini-review addresses current pet food sensory analysis literature and discusses future challenges and possibilities