Fig (Ficus carica) Liquid Co-Products as New Potential Functional Ingredient: Physico-Chemical and In Vitro Antioxidant Properties.

The aims of this study were to determine (i) the physico-chemical characteristics, (ii) the phenolic, flavonoid and anthocyanins profile, (iii) the organic acids and sugar content, and (iv) the antioxidant properties of the liquid co-product generated by the figs (FLC) processing industry in order to set standards for its applications as a potential ingredient of food products. The liquid co-products obtained from the peel and pulp of two fig varieties (colar and cuello de dama) were used. The polyphenolic profile and the organic acids and sugar were determined by HPLC. For the antioxidant activity, four different test systems were used (DPPH, FRAP, TBARS and FIC). The total phenolic, total flavonoid and total anthocyanin contents were also determined. The FLC from peel presented higher total phenolic, flavonoid and anthocyanin contents than FLC from pulp. The FLC obtained from peel and pulp had a high content of sugars, mainly glucose and fructose. As regards antioxidant activity, at all concentrations and with all methods, FLC obtained from peel presented higher antioxidant activity than the pulp FLC. FLC obtained from the peel and pulp could be an alternative for use as a natural preservative in food matrices due to its broad antioxidant activity.

Date palm by-products as a new ingredient for the meat industry: application to pork liver pâté.

Date palm is an interesting source of bioactive compounds that could be used as ingredient in meat products; thus a campagne type pork liver pâté was elaborated using fresh date by-products (0, 5, 10 and 15%). Physicochemical properties, pigment and lipid oxidation, residual nitrite level, texture and sensory analysis during 4 days after the elaboration process were evaluated. Date paste mostly incorporated moisture, fibre and phenolic compounds. Physicochemical parameters, myoglobin content and heme iron stability were not severely affected. Addition of 10% of date was enough to avoid lipid oxidation through all storage times. Colour was the most affected parameter; however, in terms of overall acceptability, panellists preferred samples with added date.

Role of Oregano (Origanum vulgare) essential oil as a surface fungus inhibitor on fermented sausages: evaluation of its effect on microbial and physicochemical characteristics.

Oregano essential oil (OEO) was evaluated to determine its effect on the growth of natural contaminating molds on the surface of Spanish fermented sausage, the development of the internal microbial population of the sausage, and the physicochemical properties of the sausage. Results indicated a dramatic reduction in the contaminant molds. At the end of ripening, the main endogenous fungal species in control samples were Mucor racemosus (55%), Aspergillus fumigatus (20.6%), Cladosporium sphaerospermum (11.1%), Acremonium strictum (7.9%), and Aspergillus niger (4.7%). In samples treated with OEO, M. racemosus and A. fumigatus were the only species isolated; the treatment was more effective against A. fumigatus than against M. racemosus. The use of OEO to inhibit surface fungi did not affect the sausage drying process, pH, water activity, or color changes during ripening. These parameters change in a typical pattern for fermented dry-cured sausages during ripening. At the end of ripening, OEO-treated sausages had lower hardness and greater chewiness than the control but showed similar textural properties to sausages treated with potassium sorbate.

Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor.

The superficial antifungal activity of oregano essential oil (OEO) in Spanish fermented dry-cured sausages ("salchichón"), and its effects on lipolysis, proteolysis and sensory characteristics were evaluated. The surface application of OEO reduced mold contamination on the surface, without significantly affecting the drying process. To evaluate the intensity of lipolysis during the ripening process, the profile and content of free fatty acids were determined. The addition of OEO led to a higher amount of unsaturated fatty acids, but lipolysis was not greatly affected. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), which was used to qualitatively assess the proteolytic changes in the sarcoplasmic and myofibrillar proteins during the process, pointed to very similar patterns in all the sausages. OEO did not significantly affect the sensory properties, but increased hardness, resulting in a better texture. Therefore, a shorter ripening time may be necessary for sausages treated with OEO.

Preparation of dietary fiber powder from tiger nut (Cyperus esculentus) milk ("Horchata") byproducts and its physicochemical properties.

"Horchata" is a vegetable milk obtained from tiger nuts. The solid waste from horchata production was analyzed for physicochemical and microbial properties, aiming to determine its potential use as a fiber source for the food industry. The solid waste contains a high proportion of total dietary fiber (59.71 g/100 g), composed mainly of insoluble dietary fiber (99.8%). It has a high water-holding capacity (8.01 g/g) and oil-holding capacity (6.92 g/g) and a low water absorption (1.79 g/g) and water adsorption (0.23 g/g) capacities, in comparison with other dietary fiber sources. The emulsifying ability was 70.33 mL/100 mL, and the wastes showed high emulsion stability (100 mL/100 mL). The physicochemical properties indicate that tiger nut byproducts are rich in fiber and may be considered a potential ingredient in a healthy diet. However, the microbial quality was poor, meaning that it must be pasteurized prior to its addition to any food product.