Processing And Storage
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Mariana Furtado ◽  
Livia de Almeida Rodrigues ◽  
Rodrigo Hidalgo Friciello Teixeira ◽  
Miriam Marmontel

To optimize the health evaluation of Giant and Neotropical otters in the wild and under human care and  to guarantee the quality of the information collected and maximize efforts in research projects, Brazilian veterinarians developed two protocols: 1) Protocol for collection, processing and storage of biological samples from live Giant and Neotropical otters, 2) Protocol for collection of biological material during necropsy. 

Beverages ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 69
Sanelle van Wyk ◽  
Lewis Hong ◽  
Filipa V. M. Silva

Wine preservation by alternative non-thermal and physical methods including high pressure processing (HPP), pulsed electric fields (PEF) and power ultrasound (US) technologies was investigated. The effect of these technologies on some quality parameters of five table wines was determined directly after processing and two months storage. For each wine, the pH, colour density, total phenolic content and antioxidant activity quality parameters were determined and the different treatments were compared. The pH of the untreated and treated wines generally remained unchanged after processing and storage. The antioxidant activity of the wines decreased after processing and storage. Generally, non-thermal processing did not affect the wine quality parameters during the 2 months storage. Overall, this study demonstrated that HPP had the smallest effect on the quality parameters assessed in five different wines.

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2298
Danyang Ying ◽  
Luz Sanguansri ◽  
Lijiang Cheng ◽  
Mary Ann Augustin

Perishable fresh vegetables that do not meet cosmetic standards and by-products of processing are currently wasted. Broccoli and carrots were selected as model vegetables to demonstrate that they can be converted into nutrient-dense and shelf-stable food ingredients and formulated into convenient ready-to-eat snacks. Broccoli powder was a rich source of protein (30%) and dietary fibre (28%). Carrot powder had lower protein (6.5%) and dietary fibre content (24%) and was higher in sugar (47%) compared to broccoli powder (21%). Compared to the whole-vegetable powders, pomace powders were richer in fibre but had lower levels of total carbohydrates. There was a reduced expansion of extruded snacks with increasing levels of the vegetable component in the formulation. Processing and storage for 12 months at 25 °C or 40 °C resulted in changes in the measured soluble phenolic content. Changes during storage were dependent on the temperature and time. The changes may be in part due to the changes in the material properties of the matrix as a consequence of processing and storage, which affect extractability. The conversion of perishable vegetables and pomace into shelf-stable nutrient-dense food ingredients and products will reduce food loss and waste in the vegetable industry.

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2301
Helena Araújo-Rodrigues ◽  
Diva Santos ◽  
Débora Campos ◽  
Suse Guerreiro ◽  
Modesta Ratinho ◽  

The high nutritional value of vegetables is well recognized, but their short shelf life and seasonal nature result in massive losses and wastes. Vegetable’s byproducts are an opportunity to develop value-added ingredients, increasing food system efficiency and environmental sustainability. In the present work, pulps and powders of byproducts from rocket and spinach leaves and watercress were developed and stored for six months under freezing and vacuum conditions, respectively. After processing and storage, microbiological quality, bioactive compounds (polyphenols, carotenoids and tocopherols profiles), antioxidant capacity, and pulps viscosity were analyzed. Generally, the developed vegetable’s pulps and powders were considered microbiologically safe. Although some variations after processing and storage were verified, the antioxidant activity was preserved or improved. A rich phenolic composition was also registered and maintained. During freezing, the quantitative carotenoid profile was significantly improved (mainly in rocket and spinach), while after drying, there was a significant decrease. A positive effect was verified in the vitamin E level. Both processing and storage conditions resulted in products with relevant phenolics, carotenoids and tocopherol levels, contributing to the antioxidant activity registered. Thus, this study demonstrates the potential of vegetable byproducts valorization through developing these functional ingredients bringing economic and environmental value into the food chain.

Agronomy ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 1808
Rosaine N. Yegbemey ◽  
Christelle M. Komlan Ahihou ◽  
Ifeoluwa Olorunnipa ◽  
Marwan Benali ◽  
Victor Afari-Sefa ◽  

The COVID-19 pandemic has particularly affected the supply of perishable foods such as vegetables, which could adversely affect food and nutrition security. Here, we study the mechanisms by which COVID-19 has affected vegetable production and the coping strategies adopted by smallholder farmers. We use cross-sectional data collected through individual interviews on a random sample of 521 vegetable producers in north-western Nigeria. The perceptions of respondents, measured on a 5-point Likert scale (from 1—not affected, to 5—severely affected), shows that COVID-19 had an average effect of 3.07 (±1.23) on vegetable production. Farmers also reported challenges in accessing farm inputs and storing or selling fresh vegetable produced. In response, farmers reduced market-oriented vegetable production, produced more vegetables for own consumption, added value through own home processing and storage, explored new markets, and accepted lower farmgate selling prices. A multivariate probit regression shows that socio-economic factors such as age, household size, marital status, challenges in accessing inputs, and perceptions of the effects of COVID-19 influenced farmers’ decisions to adopt particular coping strategies. To sustain vegetable supplies, policy makers should consider investing more in market-oriented strategies such as vegetable processing and storage, which individual farmers may not be able to afford due to high costs, lack of information and required knowledge on good agronomic practices, postharvest handling, storage and market. Public extension services can contribute to help farmers to adapt better.

2021 ◽  
Vol 66 (Special Issue) ◽  
pp. 68-68
Ioana Diaconescu ◽  
Sorin Hostiuc ◽  
George Cristian Curca ◽  

"Novel biotechnologies like brain banking pose a challenge in neurodegenerative diseases research, being not only a step towards a better understanding for these diseases, but also from a bioethical point of view. Brain banks collect tissue for research purposes from deceased persons suffering from neurodegenerative diseases such as Parkinson’s or Alzheimes’s disease. In order to improve the quality in this research field, confidentiality and a detailed informed consent are aspects that should be emphasized. Moreover, given the fact that the brain collecting takes place during an autopsy, legal aspects also play an important role, hence a legal frame is also needed. The role of the deceased’s family should also be taken into account, especially when and how they can decide if the autopsy can be performed in the first place. The research participant should sign a detailed informed consent that must remain the research basis to which extent the collected data should be disclosed. Finally, only a framework of bioethical and legal norms can improve the quality of brain banking research. A comprehensive perspective for brain banking from obtaining, processing, and storage of brain material to bioethical and legal aspects should increase the scarce sapling of brain banking. "

2021 ◽  
Vol 173 ◽  
pp. 112849
Yu Gu ◽  
Mengqi Fan ◽  
Yuanzhe Zhao ◽  
Xiaodan Zhang

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