Quality Evaluation of Wild and Cultivated Asparagus: A Comparison between Raw and Steamed Spears

Asparagus is highly appreciated for its organoleptic and nutritional characteristics and wild genotypes are valuable components of traditional dishes. In this study, the physical and chemical traits of wild (green and violet) and cultivated asparagus (‘Grande’, ‘Purple Passion’, and ‘Bianco di Bassano del Grappa’), both raw and steamed, were evaluated. Steaming did not affect the total phenols content with the exception of wild green (+49%) and ‘Grande’ (−31%). Only for wild violet asparagus steaming increased the total antioxidant activity (+46%). Chlorogenic acid and chicoric acid were found only in wild asparagus, while rutin was generally higher in colored cultivated asparagus than wild ones. The highest content of isorhamnetin-3-rutinoside was found in wild violet asparagus while only traces of this compound were detected in the cultivated ones. Steaming influenced the content of both chlorophylls and carotenoids in asparagus, also resulting in changes in the color parameters in cooked spears. Overall, the sugar content in wild asparagus was lower than in the cultivated ones and steaming had a low impact on this chemical trait. Principal component analysis highlighted the most evident separation between wild asparagus and cultivated ones. These results indicate that wild asparagus can be considered a nutritious and refined food, and provide specific information required for cooking process strategies in the agri-food industrial sector.

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APPLE PULP ENZYME TREATMENT WITH ULTRAZYM®AFP-L AND PANZYM®YIELDMASH

Boletim do Centro de Pesquisa de Processamento de Alimentos ◽

10.5380/cep.v32i1.36928 ◽

2014 ◽

Vol 32 (1) ◽

Author(s):

ACÁCIO ANTONIO FERREIRA ZIELINSKI ◽

ROSILENE APARECIDA PRESTES ◽

RHUANE BARBOSA ◽

ALESSANDRO NOGUEIRA ◽

GILVAN WOSIACKI

Keyword(s):

Sugar Content ◽

Principal Component ◽

Enzyme Concentration ◽

Enzyme Treatment ◽

Multivariate Statistical ◽

Long Run ◽

Two Parameters ◽

Physical And Chemical ◽

Main Factor

The present study aimed to verify the influence of the enzymatic preparations Ultrazym®AFP-L and Panzym®YieldMASH over the yield and chemical quality of apple juice. The process was optimised according to two parameters: temperature and enzyme concentration in a one hour-long run. The results of physical and chemical analysis were further submitted to multivariate statistical procedure aimed at pattern recognition. The exploratory and classificatory modeling discriminated the samples with 100 % correlation. The results of the experimental factorial design pointed to enzyme concentration as being the main factor that increased the yield. The concomitant observation of data using Principal Component Analisys (PCA) exploratory tools showed the tendency to separate the control samples according to higher content of phenolic compounds, glucose, pH and colour; the Ultrazym® AFP-L samples according to total acidity; and the Panzym®YieldMASH samples according to higher sugar content. It was concluded that the utilization of industrial enzymes in apple processing increases the yield of juice and decreases the amount of pomace.

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Chemical and Physical Properties of Some Hazelnut Varieties Grown in Portugal

Agronomy ◽

10.3390/agronomy11081476 ◽

2021 ◽

Vol 11 (8) ◽

pp. 1476

Author(s):

Ana Cristina Ferrão ◽

Raquel P. F. Guiné ◽

Elsa Ramalhosa ◽

Arminda Lopes ◽

Cláudia Rodrigues ◽

...

Keyword(s):

Discriminant Analysis ◽

Physical Properties ◽

Water Activity ◽

Induction Time ◽

Oxidation Stability ◽

Chemical Properties ◽

Physical And Chemical Properties ◽

Nutritional Characteristics ◽

Physical And Chemical ◽

And Chemical Properties

Hazelnuts are one of the most appreciated nuts worldwide due to their unique organoleptic and nutritional characteristics. The present work intended to analyse several physical and chemical properties of different hazelnut varieties grown in Portugal, namely Tonda de Giffoni, Grada de Viseu, Segorbe, Longa de Espanha, Butler, Gunslebert, and Negreta. In general, the results revealed statistically significant differences between the varieties under study. The Gunslebert had more elongated hazelnuts and with heavier shelled fruits, while the kernels of the Grada de Viseu revealed to be heavier. Grada de Viseu was harder in the shell, Gunslebert had a harder core, and Segorbe was more resistant to fracture. Fat was the more representative component for all varieties and in some cases the values of moisture and water activity were over the recommended amount (≥0.62). Tonda de Giffoni was the variety with the highest induction time, indicating the highest oxidation stability. Moreover, discriminant analysis revealed that the variables more important to distinguish the varieties were protein (λ = 0.007) and water activity (λ = 0.010). The results of this study help to better understand the differences between some hazelnut varieties that are cultivated in Portugal, which gives important hints for all players in the hazelnut sector.

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Preliminary Insights in Sensory Profile of Sweet Cherries

Foods ◽

10.3390/foods10030612 ◽

2021 ◽

Vol 10 (3) ◽

pp. 612

Author(s):

Vânia Silva ◽

Sandra Pereira ◽

Alice Vilela ◽

Eunice Bacelar ◽

Francisco Guedes ◽

...

Keyword(s):

Sweet Cherry ◽

Prunus Avium ◽

Sugar Content ◽

Principal Component ◽

Titratable Acidity ◽

Physicochemical Characteristics ◽

Quality Parameters ◽

Sensory Profile ◽

Soluble Solids ◽

Sensory Data

Sweet cherry (Prunus avium L.) is a fruit appreciated by consumers for its well-known physical and sensory characteristics and its health benefits. Being an extremely perishable fruit, it is important to know the unique attributes of the cultivars to develop cultivation or postharvest strategies that can enhance their quality. This study aimed to understand the influence of physicochemical characteristics of two sweet cherry cultivars, Burlat and Van, on the food quality perception. Several parameters (weight, dimensions, soluble solids content (SSC), pH, titratable acidity (TA), colour, and texture) were measured and correlated with sensory data. Results showed that cv. Van presented heavier and firmer fruits with high sugar content. In turn, cv. Burlat showed higher pH, lower TA, and presented redder and brightest fruits. The principal component analysis revealed an evident separation between cultivars. Van cherries stood out for their sensory parameters and were classified as more acidic, bitter, and astringent, and presented a firmer texture. Contrarily, Burlat cherries were distinguished as being more flavourful, succulent, sweeter, and more uniform in terms of visual and colour parameters. The results of the sensory analysis suggested that perceived quality does not always depend on and/or recognize the quality parameters inherent to the physicochemical characteristics of each cultivar.

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Analytical Rheology of Honey: A State-of-the-Art Review

Foods ◽

10.3390/foods10081709 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1709

Author(s):

Célia Faustino ◽

Lídia Pinheiro

Keyword(s):

Sugar Content ◽

Rheological Behaviour ◽

Principal Component ◽

Rheological Parameters ◽

Experimental Conditions ◽

Thixotropic Behaviour ◽

Ancient Times ◽

Medicinal Properties ◽

Complex Relationships ◽

Temperature Time

Honey has been used as a nutraceutical product since ancient times due to its nutritional and medicinal properties. Honey rheology influences its organoleptic properties and is relevant for processing and quality control. This review summarizes the rheological behaviour of honeys of different botanical source(s) and geographical locations that has been described in the literature, focusing on the relation between rheological parameters, honey composition (moisture, water activity, sugar content, presence of colloidal matter) and experimental conditions (temperature, time, stress, shear rate). Both liquid and crystallized honeys have been addressed. Firstly, the main mathematical models used to describe honey rheological behaviour are presented highlighting moisture and temperature effects. Then, rheological data from the literature regarding distinct honey types from different countries is analysed and results are compared. Although most honeys are Newtonian fluids, interesting shear-thinning and thixotropic as well as anti-thixotropic behaviour have been described for some types of honey. Rheological parameters have also been successfully applied to identify honey adulteration and to discriminate between different honey types. Several chemometric techniques have also been employed to obtain the complex relationships between honey physicochemical and rheological properties, including partial least squares (PLS), principal component analysis (PCA) and artificial neural networks (ANN).

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Hazardous Noxious Substance Detection Based on Ground Experiment and Hyperspectral Remote Sensing

Remote Sensing ◽

10.3390/rs13020318 ◽

2021 ◽

Vol 13 (2) ◽

pp. 318

Author(s):

Jae-Jin Park ◽

Kyung-Ae Park ◽

Pierre-Yves Foucher ◽

Philippe Deliot ◽

Stephane Le Floch ◽

...

Keyword(s):

Near Infrared ◽

Spectral Characteristics ◽

Chemical Properties ◽

Principal Component ◽

Component Analysis ◽

Noise Removal ◽

Vertex Component Analysis ◽

Shortwave Infrared ◽

Spectral Mixture ◽

Physical And Chemical

With an increase in the overseas maritime transport of hazardous and noxious substances (HNSs), HNS-related spill accidents are on the rise. Thus, there is a need to completely understand the physical and chemical properties of HNSs. This can be achieved through establishing a library of spectral characteristics with respect to wavelengths from visible and near-infrared (VNIR) bands to shortwave infrared (SWIR) wavelengths. In this study, a ground HNS measurement experiment was conducted for artificially spilled HNS by using two hyperspectral cameras at VNIR and SWIR wavelengths. Representative HNSs such as styrene and toluene were spilled into an outdoor pool and their spectral characteristics were obtained. The relative ratio of HNS to seawater decreased and increased at 550 nm and showed different constant ratios at the SWIR wavelength. Noise removal and dimensional compression procedures were conducted by applying principal component analysis on HNS hyperspectral images. Pure HNS and seawater endmember spectra were extracted using four spectral mixture techniques—N-FINDR, pixel purity index (PPI), independent component analysis (ICA), and vertex component analysis (VCA). The accuracy of detection values of styrene and toluene through the comparison of the abundance fraction were 99.42% and 99.56%, respectively. The results of this study are useful for spectrum-based HNS detection in marine HNS accidents.

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Product quality of kaledo, a local food of Palu City Indonesia

Food Research ◽

10.26656/fr.2017.5(4).716 ◽

2021 ◽

Vol 5 (4) ◽

pp. 273-278

Author(s):

Y.I. Jayadi ◽

A. Astari ◽

R. Ekasari ◽

U. Aiman ◽

N.U. Dewi

Keyword(s):

Hazard Analysis ◽

Control Point ◽

Good Manufacturing Practice ◽

Cross Sectional Study ◽

Chemical Contamination ◽

Self Assessment ◽

Cross Sectional ◽

Critical Control Point ◽

Cooking Process ◽

Physical And Chemical

Food safety is an important issue in the incidence of foodborne diseases in society. Kaledo is one of the “must-try” traditional foods of Palu City, Indonesia. The main ingredients used for making this dish are beef and cow’s trotters, which are highly susceptible to microbiological, physical, and chemical contamination. This cross-sectional study aimed to analyze the Good Manufacturing Practice (GMP) and Hazard Analysis Critical Control Point (HACCP) in one of the culinary businesses in Palu City. The GMP assessment was carried out using the self-assessment questionnaire developed by Food Supplements Europe. The results of this study indicated that Kaledo X Food Stall still had not implemented GMP. However, HACCP analysis showed a critical control point (CCP) in the cooking process of Kaledo, i.e., at the time of boiling the meat and bones.

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Limnological study of Piraquara river (Upper Iguaçu basin): spatiotemporal variation of physical and chemical variables and watershed zoning

Brazilian Archives of Biology and Technology ◽

10.1590/s1516-89132003000300010 ◽

2003 ◽

Vol 46 (3) ◽

pp. 383-394 ◽

Cited By ~ 10

Author(s):

Paulo Henrique C. Marques ◽

Haydée Torres de Oliveira ◽

Eunice da Costa Machado

Keyword(s):

River Basin ◽

Oxygen Demand ◽

Principal Component ◽

Serra Do Mar ◽

Spatial Gradients ◽

Water Composition ◽

Physical And Chemical Variables ◽

Nitrite Nitrate ◽

Physical And Chemical ◽

Iguaçu River

The Piraquara river basin (Upper Iguaçu River basin - Brazil) was studied as an ecological system throughout a complete seasonal cycle, comprising the rainy and dry season. Analyzes of 16 physical and chemical water variables (dissolved oxygen, biochemical oxygen demand, temperature, pH, conductivity, total nitrogen, total phosphorus, ortophosphates, nitrite, nitrate, ammonium, reagent silicate, total suspended solids, chlorophyll - a, flow velocity and depth) showed correlations between water composition and watershed physiographic features, and the Principal Component Analysis allowed to evidence spatial gradients and seasonal differences. The sampling points were clustered in patches with homogeneous behavior, according to ecologycal concepts: patch 1, with strong influence of Serra do Mar mountains; patch 2, medium course, under Piraquara Dam influence and patch 3, under wetlands influence. Two main factors of serial discontinuity were identified: the Piraquara dam effect and the influence of wetlands. The watershed zoning based on limnological characteristics seeks to subsidize research and biomonitoring for this public springs area.

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Hyperspectral monitoring of fructose content in marzipan

Progress in Agricultural Engineering Sciences ◽

10.1556/446.14.2018.s1.8 ◽

2018 ◽

Vol 14 (s1) ◽

pp. 79-88

Author(s):

Katalin Badak-Kerti ◽

Szabina Németh ◽

Andreas Zitek ◽

Ferenc Firtha

Keyword(s):

Principal Component Analysis ◽

Spatial Distribution ◽

Spectral Properties ◽

Oil Content ◽

Sugar Content ◽

Principal Component ◽

Reducing Sugar ◽

Hyperspectral Data ◽

Hyperspectral Images ◽

Analysis Technique

In our research marzipan samples of different sugar to almond paste ratios (1:1, 2:1, 3:1) were stored at 17 °C. Reducing sugar content was measured by analytical method, texture analysis was done by penetrometry, electric characteristics were measured by conductometry and hyperspectral images were taken 6–8 times during the 16 days of storage. For statistical analyses (discriminant analysis, principal component analysis) SPSS program was used. According to our findings with the hyperspectral analysis technique, it is possible to identify how long the samples were stored (after production), and to which class (ratio of sugar to almond) the sample belonged. The main wavelengths which gave the best discrimination results among the days of storage were between 960 and 1100 nm. The type of the marzipan was easy to distinguish with the hyperspectral data; the biggest differences were observed at 1200 and 1400 nm, which are connected to the first overtone of C-H bound, therefore correlate with the oil content. The spatial distribution of penetrometric, electric and spectral properties were also characteristic to fructose content. The fructose content of marzipan is difficult to measure by usual optical ways (polarimetry, spectroscopy), but since fructose is hygroscopic, the spatial distribution of spectral properties can be characteristic.

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Environmental quality evaluation of lakes in the Rio Grande do Sul coastal plain

Brazilian Archives of Biology and Technology ◽

10.1590/s1516-89132007000400013 ◽

2007 ◽

Vol 50 (4) ◽

pp. 673-685 ◽

Cited By ~ 4

Author(s):

Catarina da Silva Pedrozo ◽

Odete Rocha

Keyword(s):

Environmental Quality ◽

Sewage Treatment ◽

Principal Component ◽

Organic Pollution ◽

Physical And Chemical Variables ◽

Environmental Element ◽

Different Characteristics ◽

Physical And Chemical ◽

The Town

The purpose of the present work was to evaluate the environmental quality of Marcelino, Pinguela, Peixoto, Palmital, Malvas and Do Passo lakes, interconnected by canals and located in the district of Osório, RS. In this context, 29 physical and chemical variables were analyzed with sampling carried out in January, May, July and October 1997 to verify the environmental quality of the system and the existence of a gradient of quality. Canonical Analysis was applied to the data of all environmental variables measured, and showed that the lakes had different characteristics as a consequence of the organic pollution received. Marcelino lake received continuous input of organic matter from the sewage treatment works in the town of Osório, whereas Peixoto, Pinguela, Palmital, Malvas and Do Passo lakes resembled other water bodies described in the region, not showing, so far, signs of degradation caused by the input of effluents. Principal Component Analysis selected environmental element were directly linked to organic pollution, that reflected sequential non-recent effects of contamination.

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Research on Liquor Storage Based on Statistical Analysis Model

Journal of Contemporary Educational Research ◽

10.26689/jcer.v5i3.1941 ◽

2021 ◽

Vol 5 (3) ◽

Author(s):

Xuhua Xu

Keyword(s):

Index System ◽

Comprehensive Evaluation ◽

Principal Component ◽

Evaluation Index System ◽

Classification Model ◽

Analysis Model ◽

The Index System ◽

Storage Methods ◽

Physical And Chemical

According to the physical and chemical indexes of different periods, different storage containers and different storage sites, a two overall T test was used to show that there were significant differences in physical and chemical indexes of liquor body in different detection sites. Correlation analysis of wine storage in different storage methods by Spearman correlation coefficient. By using the principal component analysis method, the comprehensive evaluation index system of the quality of the wine body was constructed, and the classification model of the detection location based on the comprehensive evaluation was established by using the index system. The detection sites were classified, and the results showed that the detection sites were divided into four grades.

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