Effect of temperature in domestic refrigerators on fresh-cut Iceberg salad quality and waste.

The evolution of different quality parameters (firmness, weight loss, colour changes, microbial counts, consumer rejection) of packed fresh-cut Iceberg salad was assessed at 4, 8 and 12°C to simulate domestic refrigerators running at different conditions. The increase in storage temperature did not affect salad firmness and weight loss but increased colour changes, microbial growth and consumer rejection. A survey among Italian consumers was also carried out and demonstrated that fresh-cut salad was mainly consumed within the first 5days after purchasing. Consumer rejection data were combined with data relevant to the distribution of salad consumption over the days following product purchase, to estimate salad wasting risk. When salad was stored at 4 and 8°C, estimated wasted packages within the expiration date (7days) were <1%. By contrast, 13% of the packages was estimated to be wasted within 7days of storage at 12°C. Quantification of wasting risk is a necessary information to identify efficient and sustainable interventions to tackle food waste.

Effect of enzymatic and chemical oxidation on the antioxidant capacity of catechin model systems and apple derivatives.

Changes in the chain-breaking activity of catechin model systems and apple derivatives were studied as a consequence of enzymatic and chemical oxidation. Although in different time scales, both enzymatic and chemical oxidations of catechin promoted an initial increase and a following decrease in the chain-breaking activity. The latter was associated with the formation of brown pigments. Similar changes were detected during storage at -18 degrees C of nonoxidized and enzymatically oxidized apple purees. The initial increase in antioxidant activity upon oxidation was attributed to the formation of procyanidins with larger aromatic structure and to synergy effects among them. The formation of tannins, the reactivity of which is sterically hindered, was proposed as a possible explanation for the decrease in antioxidant capacity in the advanced phases of oxidation.

Antiradical properties of commercial cognacs assessed by the DPPH(.) test.

Antiradical activities of some commercial cognacs were evaluated by the DPPH(*) test. Different mathematical models for the evaluation of the antiradical efficiency of the cognac samples were proposed and discussed. Nonflavonoid phenols were found to be the main substances responsible of the radical scavenging activity of cognacs. In particular the strongest correlations between antiradical activity measurements and cognac chemical characteristics was found for ellagitannins, high molecular weight polyphenols, which are extracted from the wood and solubilized in the spirit mainly during first year aging.

Loss and/or formation of antioxidants during food processing and storage.

It is well known that natural antioxidants contained in foods are significantly lost during processing. Nevertheless it was recently demonstrated that thermal treatments can induce the formation of compounds with new antioxidant properties. This is the case of the Maillard reaction products (MRPs) whose presence as well as their potential effects have been scarcely investigated. In the present work the loss of natural antioxidants in relation to processing and the formation of MRPs with antioxidant activity were studied in different food systems such as tomato derivatives and coffee. Results showed that, although the concentration of natural antioxidants was significantly reduced as a consequence of the thermal treatments, the overall antioxidant properties of the food products were maintained or even enhanced by the development of MRPs.

3-Carbonylacrylic derivatives as potential antimicrobial agents. Correlations between activity and reactivity toward cysteine.

A number of 3-carbonylacrylic acid derivatives were prepared, with a view to varying systematically the stereoelectronic environment of the conjugated double bond. The rates of reaction with cysteine were measured spectrophotometrically when possible or by stopped flow when very fast. Some of the final reaction products were isolated. Other properties examined were partition substituent constants and antimicrobial activity. On the basis of published data and these studies, the activity appears to be the combined effect of at least two mechanisms, one probably related to the effect of these structures on surface tension, the other to the electrophilic properties of the unsaturated system.