The Effect of the Addition Turmeric on Selected Quality Characteristics of Duck Burgers Stored under Refrigeration

The aim of the study was to evaluate the effects of turmeric supplementation on selected quality features, oxidative stability, and the safety of duck meat burgers. Four burger variants, namely I–control, no additive, II–with turmeric powder, III–with turmeric extract, and IV–with turmeric paste, were tested. The pH, WHC, colour parameters on the CIE L*a*b* scale, finished products’ shear force, TBARS index, and the total number of microorganisms were determined while performing sensory evaluations. Tests were carried out after 24 h, 6, 12, and 18 days of refrigerated storage (4 ± 2 °C). The addition of turmeric powder and paste significantly limited lipid oxidation processes in vacuum-packed duck meat burgers over an 18-day period. Although lipid oxidation processes accelerated after 6 days in all burger variants, burgers with powdered turmeric powder showed the lowest TBARS index values and limited total microorganism increases. Turmeric paste and powder additions resulted in decreased pH, increased water retention, and lighter colouration in refrigerated products. These additives were deemed acceptable during sensory evaluation. The most desirable aroma and taste, including juiciness, were in burgers with turmeric paste addition, while burgers with powdered additions were rated higher for their desired aroma and intensity of taste.

Effect of Controlled Atmospheres and Environmental Conditions on the Physicochemical and Sensory Characteristics of Sweet Cherry Cultivar Satin

Sweet cherry is a highly appreciated seasonal fruit with a high content of bioactive compounds; however, this highly perishable fruit has a relatively short shelf-life period. Here, we evaluated the evolution of the physicochemical and sensory qualities of sweet cherries (Prunus avium (L.) cv. Satin) under different storage conditions, namely at a Farmers’ Organization (FO) and in a Research Centre (RC) under normal and four different conditions of controlled atmosphere for 49 days. Additional parameters were monitored, such as rotten fruit incidence and stem appearance. Temperature was the factor that most influenced the fruit quality changes over the study time. In fact, fruits stored at higher mean temperatures showed higher weight loss, higher variation in CIE-Lab colour parameters, higher firmness loss, and browner and more dehydrated stems and were less appealing to the consumer. Controlled atmosphere conditions showed a smaller decrease in CIE-Lab colour parameters and lower weight loss. The incidence of rotting was very low and was always equal or lower than 2% for all conditions. Thus, RC chamber conditions were able to sustain fruit quality parameters over 28 days under normal atmosphere conditions and 49 days under controlled atmosphere conditions.

Mass Transfer and Optical Properties of Active PET/PP Food-Grade Films Impregnated with Olive Leaf Extract

A supercritical solvent impregnation (SSI) technique was employed to incorporate, by batch- and semicontinuous-modes, bioactive olive leaf extract (OLE) into a food-grade multilayer polyethylene terephthalate/polypropylene (PET/PP) film for active food packaging applications. The inclusion of OLE in the polymer surfaces significantly modified the colour properties of the film. A correlation of 87.06% between the CIELAB colour parameters and the amount of the OLE impregnated in the film was obtained which suggests that colour determination can be used as a rapid, non-destructive technique to estimate the OLE loading in the impregnated matrices. The UV barrier and water permeability properties of the films were not significantly modified by the incorporation of OLE. The migration of OLE into a 50% (v/v) ethanol food simulant demonstrated faster release of OLE from the PP surface than from the PET surface which may be due to the different interactions between OLE and each polymer.

FRUIT QUALITY OF NEW INTRODUCED PLUM CULTIVARS UNDER THE CONDITIONS OF BULGARIA

Prunus domestica L. is one of the most commonly grown fruit species in Bulgaria due to its high ecological adaptation and multiple ways of fruit marketing. Fruit quality is associated with attributes such as appearance, texture, taste and colour. Breeding and new cvs. introduction are in constant search for cultivars with better fruit quality that would answer the increasing consumer requirements. In 2013 the Romanian plum cvs. ‘Pitestean’, ‘Roman’, ‘Romanta’, ‘Carpatin’ and ‘Tita’ were introduced in Bulgaria and planted in a collection orchard at the Fruit Growing Institute, Plovdiv. The study was conducted in the period 2016-2021. It aimed to evaluate the fruit quality when the cultivars are grown under the agro-environmental conditions of the region. For obtaining this objective, fruit weight, fruit flesh firmness, TSS (°Brix), skin colour with and without wax bloom and fruit flesh colour were measured. For evaluating consumer acceptance, a sensory analysis was performed. ‘Roman’ had the largest fruits with an average fruit weight of 46.66 g and the highest TSS content – 18.2°Brix. There were significant differences in the colour parameters L*, a*, b*, Chroma and Hue between the cultivars and the wax bloom had a significant effect on colour parameters. All fruits were appreciated by the testing panel of consumers and their taste qualities were evaluated as good and very good.

Effect of Chitosan on the Removal of Different Types of Tannins from Red Wines

(1) Background: most premium red wines are rich in tannins but the effect of chitosan on these macromolecules is unknown. In this work, the effect of a treatment with 0.5 g/L of chitosan on red wines, W, enriched with condensed tannins, CT, ellagitannins, ET, and gallotannins, GT, was evaluated. In addition, to understand if the effect of C was stable during wine evolution, treated wines underwent an oxidative stress simulating an exposure to 18 mg/L of oxygen. (2) Methods: parameters describing the reactivity of phenolic compounds were determined: iron reactive phenolics, BSA reactive tannins, vanillin reactive tannins, and the saliva precipitation index. Individual anthocyanins, total and polymeric pigments and chromatic characteristics were evaluated to determine the influence of each treatment on colour parameters. (3) Results: a decrease in BSA reactive tannins after the addition of C was detected for all wines and the effect persisted after oxidation. W and CT wines previously treated with C and oxidized showed a significant decrease in the reactivity towards salivary proteins. C caused a lower formation of polymeric pigments in all wines. (4) Conclusion: these results suggest a possible use of C to treat wines very rich in condensed tannins and excessively astringent.

Combining colour parameters and geochemical tracers to improve sediment source discrimination in a mining catchment (New Caledonia, South Pacific Islands)

Tracing the origin of sediment is needed to improve our knowledge of hydro-sedimentary dynamics at the catchment scale. Several fingerprinting approaches have been developed to provide this crucial information. In particular, spectroscopy provides a rapid, inexpensive and non-destructive alternative technique to the conventional analysis of the geochemical properties. Here, we investigated the performance of four multi-proxy approaches based on (1) colour parameters, (2) geochemical properties, (3) colour parameters coupled with geochemical properties and (4) the entire visible spectrum to discriminate sediment source contributions in a mining catchment of New Caledonia. This French archipelago located in the south-west Pacific Ocean is the world's sixth largest producer of nickel. Open-cast nickel mining increases soil degradation and the downstream transfer of sediments in river systems, leading to the river system siltation. The sediment sources considered in the current research were therefore sediment eroded from mining sub-catchments and non-mining sub-catchments. To this end, sediment deposited during two cyclonic events (i.e. 2015 and 2017) was collected following a tributary design approach in one of the first areas exploited for nickel mining on the archipelago, the Thio River catchment (397 km2). Source (n=24) and river sediment (n=19) samples were analysed by X-ray fluorescence and spectroscopy in the visible spectra (i.e. 365–735 nm). The results demonstrated that the individual sediment tracing methods based on spectroscopy measurements (i.e. (1) and (4)) were not able to discriminate sources. In contrast, the geochemical approach (2) did discriminate sources, with 83.1 % of variance in sources explained. However, it is the inclusion of colour properties in addition to geochemical parameters (3) which provides the strongest discrimination between sources, with 92.6 % of source variance explained. For each of these approaches ((2) and (3)), the associated fingerprinting properties were used in an optimized mixing model. The predictive performance of the models was validated through tests with artificial mixture samples, i.e. where the proportions of the sources were known beforehand. Although with a slightly lower discrimination potential, the “geochemistry” model (2) provided similar predictions of sediment contributions to those obtained with the coupled “colour + geochemistry” model (3). Indeed, the geochemistry model (2) showed that mining tributary contributions dominated the sediments inputs, with a mean contribution of 68 ± 25 % for the 2015 flood event, whereas the colour + geochemistry model (3) estimated that the mining tributaries contributed 65 ± 27 %. In a similar way, the contributions of mining tributaries were evaluated to 83 ± 8 % by the geochemistry model (2) versus 88 ± 8 % by the colour + geochemistry model (3) for the 2017 flood event. Therefore, the use of these approaches based on geochemical properties only (2) or of those coupled to colour parameters (3) was shown to improve source discrimination and to reduce uncertainties associated with sediment source apportionment. These techniques could be extended to other mining catchments of New Caledonia but also to other similar nickel mining areas around the world.

Effects of short-wave ultraviolet light, ultrasonic and microwave treatments on banana puree during refrigerated storage

Enzymatic browning is a major problem in minimally processed banana puree; it reduces consumeŕs acceptability and affects nutritional quality. The objective of this work was to evaluate the effects ultrasound (40 kHz/10 min), microwave (800 W/ 25 s) and UV-C radiation (1.97 kJ/m2) applied to banana puree. Colour parameters (L*, a*, b*, chroma and hue), browning index (BI), polyphenol oxidase (PPO) and peroxidase (POD) activities, total phenolic compounds (TPC), antioxidant capacity (AOC) and microbiological counts were monitored throughout storage at 4°C. Ultrasound (US) and microwave (MW) treatments achieved a significant (p < 0.05) reduction in PPO activity and BI; moreover, ultrasound effectively retained phenolic compounds content (75% of initial value). The AOC was in coincidence with TPC values. POD activity was partially inhibited by UV-C while MW and US increase its activity. Although UV-C treatment was not effective to control browning development, it was effective to maintain microbiological stability after 20 days of storage (1.48 ± 0.01 log CFU/g). The evaluated treatments have the advantage of being less aggressive than conventional thermal treatments while maintaining fresh characteristics of the product.

The Use of Disperse Dyes for Dyeing of Recycled Polyethylene Terephthalate Fibres

Recycled polyethylene terephthalate (r-PET) is a widely recycled plastic employed for new textile production in the world. It reduces environmental impact and lowers cost of the production. For the traditional dyeing of polyethylene terephthalate (PET), commercial disperse dyes are generally used. In presented research the recycled r-PET fibres 6 den dyeing with disperse dyes Itosperse: Red, Blue and Yellow (concentration 3 Wt. %) were examined and the influence of the intensifier of a salicylic acid (with concentration of 4 - 10 g/L) in dye bath was investigated. The colour properties of dyed samples and colour fastness to washing were tested. It is concluded that the presence of the intensifier of salicylic acid improves dyeing results, but the optimal concentration differs for each dye. Colour fastness test to washing of the blue dyed samples showed the insignificant changes of colour parameters. In some cases the change of shade in presence of salicylic acid was observed.

Use of pseudo cereals in food production

Pseudo-cereals grains, edible seeds, which belong to dicotyledonous plants, are becoming in demand in the human diet as gluten-free grains with excellent nutritional and nutraceutical value. Quinoa, amaranth and buckwheat are the most important pseudo-cereals. Recently, pseudo-cereals have attracted attention because of their high nutritional value of proteins, and their storage proteins are not toxic to celiac patients. In addition, seeds are an important source of dietary fibre and phenols, which are beneficial to health. Research has shown the suitability of amaranth, quinoa and buckwheat flour as a substitute for grain flour in the production of gluten-free biscuits. The article represents data on the chemical and functional composition of amaranth, quinoa and buckwheat and considers the production possibility of gluten-free biscuits using an experimental mixture design to optimize a ternary mixture of amaranth, quinoa, and buckwheat flour in terms of colour parameters, specific volume and hardness. Nutritional and sensory aspects of the optimized formulation were also assessed. The resulting biscuits based on the flour blend of pseudo-cereals were characterized as a product rich in dietary fibre, a good source of essential amino acids, linolenic acid and minerals, with good sensory acceptability. The data presented testify to the possibility of using the flour blend of amaranth, quinoa and buckwheat as an alternative ingredient for gluten-free biscuits.

Physicochemical Changes, Peel Colour, and Juice Attributes of Blood Orange Cultivars Stored at Different Temperatures

Changes in physicochemical traits, peel colour, and juice attributes of four blood orange cultivars (‘Moro’, ‘Tarocco’, ‘Sanguinello’, and ‘Sanguine’) were evaluated during 180 days at 2 and 5 °C plus 2 days at 20 °C for shelf life. ‘Tarocco’ had the lowest weight and firmness losses at both temperatures during storage. Titratable acidity (TA) at 5 °C was higher than 2 °C, with ‘Sanguinello’ and ‘Tarocco’ showing the highest and lowest TA, respectively. Juice content decreased during storage at both temperatures, although ‘Sanguinello’ had the highest juice content among the tested cultivars. Peel colour parameters including L* (lightness), b*, hue angle (h°), and chroma (C*) decreased during cold storage, while a* and citrus colour index (CCI) increased in all cultivars at both temperatures. The order for CCI was ‘Tarocco’ > ‘Moro’ > ‘Sanguinello’ > ‘Sanguine’. Overall, prolonged storage at 5 °C was considered as optimum temperature for all cultivars, although ‘Sanguinello’ cultivar had a better aptitude for the citrus juice industry.