No abstract

The efficacy of an edible chitosan coating (CHI; 4 mg/mL) and Origanum vulgare L. essential oil (OVEO; 1.25 μL/mL) for maintaining the quality of cherry tomato fruit during storage at room (25°C; 12 days) and cold (12°C; 24 days) temperatures was assessed. CHI and OVEO in combination showed in vitro fungicidal effects against R. stolonifer and Aspergillus niger. CHI-OVEO coating reduced the incidence of black mold and soft rot caused by these fungi in artificially contaminated cherry tomato fruit during storage at both temperatures. CHI-OVEO coating delayed the appearance of the first visible signs of black mold and soft rot in artificially contaminated cherry tomato fruit stored at room temperature by 6 days and by more than 9 days in those stored at cold temperature. At the end of storage at room and cold temperature fruit coated with CHI-OVEO showed higher firmness (>2 N/mm) and lower weight loss (>2%) compared to uncoated tomato fruit. CHI-OVEO coating delayed the decrease of lycopene, ascorbic citric acid, glucose and fructose during the storage time assessed at room or cold temperatures. The increase of catechin, myricetin, caffeic and syringic acids was higher (1–9 mg/g) in cherry tomato fruit coated with CHI-OVEO compared to uncoated fruit during the storage at both temperatures studied. CHI-OVEO coating is a feasible treatment for maintaining the storage quality of cherry tomato fruit.

This study evaluated the efficacy of coatings comprising gum arabic (GA) and essential oils from Origanum vulgare L. (OVEO) and Rosmarinus officinalis L. (ROEO) to control Rhizopus soft rot and quality of plums (Prunus domestica L.) during storage at room (25°C; 12 days) and cold (12°C; 24 days) temperatures. GA (1 mg/ml) and OVEO (0.25 μl/ml) or OVEO (0.06 μl/ml) plus ROEO (0.25 μl/ml) inhibited the mycelial growth, spore germination and sporulation of R. stolonifer. GA‐OVEO and GA‐OVEO‐ROEO coatings delayed the occurrence of soft rot and decreased the rotted plums at the end of storage compared to GA alone. Plums coated with GA‐OVEO and GA‐OVEO‐ROEO exhibited greater firmness decreased weight loss and lower decrease of sugars and phenolics at the end of storage compared to uncoated plums. GA‐OVEO and GA‐OVEO‐ROEO coatings enhanced the color and flavor, while GA‐OVEO coating affected negatively the aftertaste of plums. GA‐OVEO‐ROEO coating is a promising postharvest treatment for plums. Practical applications In plums, the reduction of postharvest quality losses resulting from decay caused by Rhizopus stolonifer contamination or by the ripening process is a major goal of postharvest technology, which increase attention to use environmental friendly methods as postharvest treatment of fruit. Edible coatings can reduce the use of synthetic fungicides, thus are in agreement with the increased consumer's demand by products obtained with the minimum quantities of synthetic products. Gum arabic is largely used in food industry, however underexplored as coating component, particularly in combination with natural antifungal substances such as essential oils. Edible coatings containing essential oils are considered environmentally friendly technologies because these substances when incorporated in polissacharydes can be released on surfaces of fruit and increase the storage time. This study evaluated coatings containing reduced amounts of oregano and rosemary essential oils in combination as postharvest treatment to control Rhizopus soft rot in plums (Prunus domestica), as well as their effects on the quality attributes of this fruit during storage. The tested coatings are presented as alternative technologies to control soft rot and preserve the quality of plums during storage.

The aim was to evaluate smoked blood sausage prepared using goat blood (50%), viscera (10%) and meat fragments (20%). Microbiological, chemical and sensory evaluations were conducted. The quality analyses showed that smoked goat blood sausage is rich in high biological value proteins, amino acids, essential fatty acids, and iron (26.65mg/100g). The smoked goat blood sausage was rated to have a sensory acceptance of greater than 80%. The use of edible by-products from the slaughter of goats in the formulation of smoked blood sausage is viable because it uses low-cost raw materials; furthermore, the utilisation of these by-products can generate income for producers, allowing them to offer a meat product of high nutritional and sensory quality.

Methylglyoxal (MGO) and glyoxal (GO) are attracting considerable attention because of their role in the onset of diabetes symptoms. Therefore, to comprehend the molecular fundamentals of their pathological actions is of the utmost importance. In this study, the molecular interactions between resveratrol (RES) and human serum albumin (HSA) and the ability of the stilbene to counteract the oxidative damage caused by pathological concentrations of MGO and GO to the human plasma protein, was assessed. The oxidation of Cys34 in HSA as well as the formation of specific protein semialdehydes AAS (α-aminoadipic), GGS (γ-glutamic) and the accumulation of Advanced Glycation End-products (AGEs) was investigated. Resveratrol was found to neutralize both α-dicarbonyls by forming adducts detected by HESI-Orbitrap-MS. This antioxidant action was manifested in a significant reduction of AGEs. However, RES-α-dicarbonyl conjugates oxidized Cys34 and lysine, arginine and/or proline by a nucleophilic attack on SH and ε-NH groups in HSA. The formation of specific semialdehydes in HSA after incubation with GO and MGO at pathological concentrations was reported for the first time in this study, and may be used as early and specific biomarkers of the oxidative stress undergone by diabetic patients. The pro-oxidative role of the RES-α-dicarbonyl conjugates should be further investigated to clarify whether this action leads to positive or harmful clinical consequences. The biological relevance of human protein carbonylation as a redox signaling mechanism and/or as a reflection of oxidative damage and disease should also be studied in future works.