Contents
18.04.2023.
Original scientific paper
A Special Issue of the International Journal of Food Studies for the 7th International Iseki-FOOD Conference
The European Association for Integrating Food Science and Engineering Knowledge Into the Food Chain (Iseki-Food) conference is a biannual event that presents an opportunity for a discussion in education, research and engagement in the food science and technology area. The organising committe aims to provide an environment to exchange ideas and experiences, establish bussiness and research relations and create collaborations. On behalf of the Editorial Team we are announcing an special issue of the International Journal of Food Studies (IJFS) that will receive relevant applications from the conference. We are cordially inviting applications to become Editor and manuscript submissions for this Issue. Applications to become a Special Issue Editor are open for Iseki-FOOD associates. Please email your interest and details to the editor.in.chief@iseki-food.net by the 5th of July 2023.
Jesus Frias Celayeta, Margarida C. Vieira, Paulo J.A. Sobral
01.12.2018.
Professional paper
Optimization conditions of UV-C radiation combined with ultrasound-assisted extraction of cherry tomato (Lycopersicon esculentum) lycopene extract
The aim of this work was to study the effect of UV-C radiation on ultrasound assisted extraction (UAE) of cherry tomato bioactive compounds. Cherry tomatoes were exposed to two UV-C radiation doses (0.5 and 1.0 J cm-²) and stored at 20 ± 0.5 °C for 7 days. Next, they were lyophilized, and the bioactive compounds were extracted by UAE at 20 KHz. To evaluate the effectiveness of the extraction process of the bioactive compounds, a CCRD (central composite rotational design) was used together with RSM (response surface methodology), for extraction times from 4 to 12 minutes and concentrations (g of lyophilized product / L of ethanol) of 1:10, 1:20 and 1:30. The extracts obtained from the irradiated tomatoes presented 5.8 times more lycopene content than the controls and higher antioxidant activity was obtained for 4 and 8 min, in the concentrations 1:10 and 1:20 (m v-1). Trough numerical model optimization, optimal extraction conditions were obtained. The results demonstrated that by previously irradiating tomatoes with UV-C, the UAE yielded considerably higher amounts of lycopene and other bioactives.
Alexandre R. Lima, Nathana L. Cristofoli, Josamaique G. Veneral, Alcilene R. M. Fritz, Margarida C. Vieira
01.12.2015.
Professional paper
Modeling the kinetics of peroxidase inactivation, colour and texture changes of Portuguese cabbage (Brassica oleracea L. var. costata DC) during UV-C light and heat blanching
The effects of heat blanching and UV-C light followed by heat on Portuguese cabbage peroxidase (POD), colour and texture were studied in the temperature range of 80-95 °C. POD inactivation, lightness (L) and yellowness (b) colour changes were described by a first-order reaction model. The greenness (a) colour and texture (firmness) changes followed a two fraction kinetic model behaviour. The temperature effect was well described by the Arrhenius law.At lower temperatures the combined treatment showed higher POD inactivation. Colour and texture parameters did not show significant differences between treatments. Long processing times turned the leaves slightly darker, decreased greenness, yellowness and firmness. Short processing times increased the firmness and greenness of the leaves. The treatment at 80 °C for 90 seconds reduced 90% of POD, retaining 98% of lightness and 92% of yellowness and improved the green colour (130%) and firmness (125%). At 80 °C the heat blanching required 7.4 min to inactivate 90% of the enzyme activity, reducing lightness, greenness, yellowness and firmness to 92%, 68%, 62% and 61%, respectively. The present findings will help to optimize the Portuguese cabbage blanching conditions.
Rui M.S. Cruz, Ana I.A. Godinho, Dilek Aslan, Necip F. Koçak, Margarida C. Vieira
