An opportunity for acerola pulp (Malpighia emarginata DC) valorization evaluating its performance during the block cryoconcentration by physicochemical, bioactive compounds, HPLC-ESI-MS/MS, and multi-elemental profile analysis.

The present study evaluated the effect of cryoconcentration of pulp blocks of acerola (Malpighia emarginata DC). The study evaluated cryoconcentration in three stages. The cryoconcentrated samples, the ice fractions, and the initial pulp were evaluated for physicochemical composition, bioactive composition, and multielement profile. The cryoconcentrated sample obtained in the third stage of cryoconcentration showed the best results for the concentration factor, process efficiency, total soluble solids content, red color intensity, and increasing of the macro and micronutrients: Cu, Ca, S, Sr, K, Mn, Na, P, Mg, Fe. All stages presented good performance in the total soluble solids content, increase in the titratable acidity of the concentrates, and progressive increase in the intensity of the red color. Generally, higher levels of total phenolic and antioxidant activity were found for the 2nd and 3rd concentrates. The phenolic activity showed an increase of 166.90% in the 3rd stage concentrate compared to fresh pulp, and the antioxidant activity was 112.10% by the ABTS method and 131.60% by the DPPH method, both in the 3rd stage concentrate. The major individual polyphenols were Ferulic acid, Protocatechuic acid, and Taxifolin, with significant increases in the concentration of the compounds in the 2nd and 3rd stage concentrates. In addition, the contents of potentially toxic metals were below detection limits. During the cryoconcentration process, there was a decrease in the values ​​of vitamin C content, moisture content, density, and elements Cu, Sr, and Zn.

How Do Different Ingredients and Additives Affect the Production Steps and the Bioactive Potential of Mead?

Mead is a fermented alcoholic beverage that is made from honey diluted in water and commonly with the addition of other ingredients. The chemical characteristics of mead are closely related to the ingredients and additives that are used in its preparation, especially the type of honey, yeast strain and prefermentation nutrients, as well as herbs, spices and/or fruits. These additives can affect not only the fermentation process, in particular the yeast activity, the formation of metabolites and fermentation time, but also the bioactive potential of the mead, which mainly depends on phenolic compounds. Scientific studies have shown that the mead with added different plant species contains considerable amounts of different classes of polyphenols, which have important biological activities. Within this context, this review study seeks to investigate how different ingredients and additives can affect each of the stages of the preparation of mead, as well as its bioactive potential, in order to understand the effects on its chemical composition, and thus add greater commercial value to this beverage.

A green analytical method for the determination of polyphenols in wine by dispersive pipette extraction and LC-MS/MS.

A simple sample preparation approach employing the dispersive pipette extraction (DPX) technique is proposed to determine twelve polyphenols, including phenolic acids and flavonoids in wines, followed by identification and quantification by LC-MS/MS. The extraction parameters, including sample volume and pH, salting out effect, time and cycles of extraction and desorption, and desorption solvent were optimized using univariate and multivariate designs. The analytical performance was satisfactory, with determination coefficients greater than or equal to 0.9877, precisions with values lower than 20 %, and recoveries ranging from 87 to 114 %. The applicability of the method was evaluated in red wine. The major compounds determined in the sample were (-)-epicatechin (23.5 mg L-1), (+)-catechin (19.2 mg L-1), and myricetin (14.6 mg L-1). The green character of the analytical procedure and the sample preparation step were evaluated by three analytical metrics.

Dairy powder enriched with a soy extract (Glycine max): Physicochemical and polyphenolic characteristics, physical and rehydration properties and multielement composition.

This work presents the enrichment of powdered dairy compounds with soy extract, and the determination of its physical properties, rehydration characteristics, multielement profile, and polyphenolic potential. Five dairy compound formulations were developed, where milk powder was replaced by 10, 20, 30, 40, and 49 % w/w of soy extract.. Multivariate analyzes using combined PCA analyzes were used to group the samples and, thus, reveal the main characteristics associated with their physicochemical properties, bioactive composition, and multi-element profile. The protein content in the samples was not significantly affected by the addition of soy extract. There was a gradual increase in the total fat as the concentration of soy extract increased. Furthermore, with the increase in the percentage of soy extract in the dairy compounds, there was an increase in the levels of total polyphenols, total flavonols, and antioxidant capacity, and of some minerals, such as Fe, Mn, P, Cu, and Mg. The DC49 sample showed the highest values for total polyphenols (178.65 mg of gallic acid (GAE)/100 g) and total flavonols (1.51 mg of catechin/100 g). The addition of soy extract promoted the enrichment of important minerals in the samples, with an increase of up to 55 times in the Fe content and up to 40 times in the Mn content. Physical properties (density and fluidity) and rehydration properties (wetting, dispersibility, and solubility) also were affected as the percentage of soy extract in the samples increased. When there was an addition of up to 20 % soy extract, the samples are still wettable. All dairy compounds showed solubility above 69 %. The use of soy extract in the polyphenolic and mineral enrichment of the dairy compounds is important to add nutritional value to powdered milk, we emphasize that this product has enormous potential to be used in diets that require mineral supplementation.

Valorization of biowastes from sustainable viticulture with bioactive potential: application in functional yogurt.

Seed and peel flours of organic Bordeaux grapes (Vitis labrusca L.), containing phenolics and antioxidant capacity, influenced both the composition and properties of a yogurt. The total phenolic content (TPC) of the yogurts containing 3% of grape seed flour (GSFY) and 3% of the mixture of flours (MFY, containing 50% of seed and 50% of peel grape flours, w/w) were 18.800 ± 1.060 and 19.509 ± 1.216 mg/g of gallic acid equivalents (GAE), respectively, significantly higher than the content of the control formulation (CY, 3.199 ± 0.326 mg GAE/g). The GSFY, MFY and CY exhibited an antioxidant capacity (mean values), respectively, of 0.6100, 0.7833 and zero µmol TEAC/g by the FRAP method; and 3.6658, 2.9217 and 0.2468 µmol TEAC/g by the ABTS method. The yogurts presented typical coloration of each flour and the texture of the yogurts did not vary significantly compared to the CY. Principal Component Analysis (PCA) results distinguished the yogurts containing the grape flours and the control sample, regarding their composition and properties. The grape bioresidues were valorized by obtaining a functional and clean label yogurt.

Subaqueous geomorphology and delta dynamics of Lake Brienz (Switzerland): implications for the sediment budget in the alpine realm.

Non-invasive techniques such as seismic investigations and high-resolution multibeam sonars immensely improved our understanding of the geomorphology and sediment regimes in both the lacustrine and the marine domain. However, only few studies provide quantifications of basin wide-sediment budgets in lakes. Here, we use the combination of high-resolution bathymetric mapping and seismic reflection data to quantify the sediment budget in an alpine lake. The new bathymetric data of Lake Brienz reveal three distinct geomorphological areas: slopes with intercalated terraces, a flat basin plain, and delta areas with subaquatic channel systems. Quasi-4D seismic reflection data allow sediment budgeting of the lake with a total sediment input of 5.54 × 106 t sediment over 15 years of which three-quarter were deposited in the basin plain. Lake Brienz yields extraordinarily high sedimentation rates of 3.0 cm/yr in the basin plain, much more than in other Swiss lakes. This can be explained by (i) its role as first sedimentary sink in a high-alpine catchment, and by (ii) its morphology with subaquatic channel-complexes allowing an efficient sediment transfer from proximal to distal areas of the lake.

Phytochemicals, Monosaccharides and Elemental Composition of the Non-Pomace Constituent of Organic and Conventional Grape Juices (Vitis labrusca L.): Effect of Drying on the Bioactive Content.

Grape and grape derivatives contain a variety of antioxidants that have gain increasing interest for functional foods applications. The chemical composition of grapes is mainly related to grape variety and cultivation factors, and each grape constituent exhib its unique characteristics regarding its bioactive properties. This study investigated the chemical composition and the effect of drying on the bioactive content of the non-pomace constituent obtained in the processing of organic and conventional grape juices from V. labrusca L. The non-pomace samples were analyzed for polyphenols, monosaccharides, antioxidant activity and elemental composition and the effect of drying on the bioactive composition was evaluated in samples subjected to lyophilization and drying with air circulation. The analyses revealed high concentrations of proanthocyanidins, flavanols and anthocyanins, and high antioxidant capacity of the organic and conventional samples. The drying processes reduced significantly (P < 0.05) the total phenolic content that ranged from 13.23 to 36.36 g/kg. Glucose, xylose, and mannose were the predominant monosaccharides, whereas K, Ca and Mg were the most abundant minerals. Variations in the chemical composition of organic and conventional samples were associated with cultivation factors. Nevertheless, this non-pomace constituent is a promising source of nutrients and polyphenols with bioactive potential.