THE CHANGES OF LIFESTYLE AND EATING HABITS OF CONSUMERS HAVE INDUCED A GROWTH IN THE DEMAND FOR FUNCTIONAL FOOD. THE AIM OF THIS WORK WAS TO STUDY THE INCORPORATION OF FOLIC ACID INTO APPLE SLICES BY USING OHMIC HEATING (OH) AND VACUUM IMPREGNATION (VI) AT 30, 40 AND 50 °C AND AIR DRYING AT 50, 60 AND 70 °C TO OBTAIN AN APPLE SNACK THAT IS RICH IN FOLIC ACID. THE KINETIC IMPREGNATION OF FOLIC ACID, TEXTURE AND COLOR WERE EVALUATED. THE IMPREGNATED SAMPLES (VI) AT 40 °C AND VACUUM-IMPREGNATED SAMPLES WITH OHMIC HEATING (VI/OH) AT 50 °C PRESENTED A HIGH CONTENT OF FOLIC ACID, WHEREAS THE SAMPLES AIR DRIED AT 60 °C PRESENTED AN IMPORTANT RETENTION OF FOLIC ACID. THE LOWEST LOSS OF FIRMNESS AND COLOR WAS OBTAINED WITH THE VI/OH TREATMENT AT 50 °C WITH DRYING AT 60 °C. THEREFORE, THE VI/OH TREATMENT AT 50 °C FOLLOWED BY DRYING AT 60 °C WAS DETERMINED TO BE THE BEST PROCESS FOR CREATING DEHYDRATED APPLE SLICES THAT ARE RICH IN FOLIC ACID.

QUALITY PROPERTIES OF CONCENTRATE PINEAPPLE JUICE OBTAINED BY BLOCK FREEZE CRYSTALLIZATION (BFC) AND EVAPORATION TECHNOLOGY ARE INVESTIGATED. AFTER THREE CONCENTRATION CYCLES, THE SOLUTES WERE APPROXIMATELY 3.2?TIMES COMPARED TO THE INITIAL CONDITION AND THE FINAL COLOR WAS DARKER THAN THAT OF THE FRESH JUICE. BFC ALLOWED FOR HIGHER BIOACTIVE COMPOUNDS RETENTION THAN EVAPORATION IN TERMS OF TOTAL PHENOLIC, FLAVONOID, AND ANTHOCYANIN CONTENT. THE CRYOCONCENTRATE JUICE SHOWED A SIMILAR AROMATIC PROFILE TO THE FRESH JUICE, WITH 26 AND 23 COMPOUNDS, RESPECTIVELY. CONVERSELY, ONLY SEVEN VOLATILE COMPOUNDS WERE IDENTIFIED IN THE EVAPORATE SAMPLE. FINALLY, BFC IS AN EFFECTIVE TECHNOLOGY TO PRESERVE IMPORTANT QUALITY PROPERTIES FROM FRESH FRUIT JUICES SUCH AS COLOR, POLYPHENOLS, AND AROMATIC PROFILE.

ENCAPSULATION IS A TECHNIQUE USED IN FOODS THAT MAY PROTECT SOME COMPOUNDS WITH SENSORY IMPACT, IN PARTICULAR FLAVORING AS LIQUID SMOKE. WE USED THE DRIPPING METHOD, OBTAINING TWO DIFFERENT LAYERS FOR ENCAPSULATION OF LIQUID SMOKE: CALCIUM ALGINATE AND CALCIUM ALGINATE-CHITOSAN. THE RESULTS SHOW THAT THE LOAD CAPACITY OF LIQUID SMOKE ENCAPSULATION REACHED VALUES ABOVE 96 %. THE BEADS EXHIBIT SYNERESIS AT ROOM TEMPERATURE, BUT IN OPPOSITE SIDE, REFRIGERATION TEMPERATURE STABILIZES THE HYDROGEL OF BEADS, ALLOWING THE SAMPLES LOSS WEIGHT LESS THAN 3 % AFTER 72 H. HEATED CAPSULES WITH LIQUID SMOKE RELEASED SEVERAL VOLATILE COMPOUNDS IN THE HEADSPACE AND MAY IDENTIFY 66 COMPOUNDS. AMONG THESE VOLATILE COMPOUNDS, PHENOLS DERIVATIVES CAN BE CONSIDERED SENSORY DESCRIPTORS TO CONTRIBUTE TO THE SPECIFIC FLAVOR OF SMOKE. WE CONCLUDE THAT THE DRIPPING METHOD IS HIGHLY EFFICIENT TO ENCAPSULATE LIQUID SMOKE AND RELEASED SEVERAL VOLATILE COMPOUNDS, ALTHOUGH IT IS NECESSARY TO MINIMIZE SYNERESIS AT ROOM TEMPERATURE.

THE OBJECTIVE OF THE PRESENT STUDY WAS TO EVALUATE THE POTENTIAL OF FREEZE CRYSTALLIZATION (FC) AS CONCENTRATION TECHNOLOGY FOR POMEGRANATE JUICE. BY COMPARING WITH CONVENTIONAL THERMAL TREATMENT (EVAPORATION), THE EFFECT ON QUALITY PARAMETERS (PHYSICOCHEMICAL PROPERTIES, BIOACTIVE COMPOUNDS, ANTIOXIDANT ACTIVITY, AND AROMATIC PROFILE) AT THREE CYCLES WAS INVESTIGATED. IN THE LAST CYCLE, THE RESULTS SHOWED THAT BOTH FC AND EVAPORATION TECHNOLOGIES, CONCENTRATE SIMILAR TOTAL SOLUBLE SOLIDS (?48 °BRIX). HOWEVER, FC MAINTAINED A COMPARABLE COLOR TO THE INITIAL SAMPLE (RED COLOR), WHILE THE EVAPORATED SAMPLES PRESENTED A BROWNING COLOR. FC EFFICIENTLY RETAINED HIGHER BIOACTIVE COMPOUND CONCENTRATION THAN HEAT TREATMENT (50 °C), WITH VALUES CLOSE TO 87%, 71%, 69% AND 67% FOR TOTAL POLYPHENOL, ANTHOCYANIN, TANNIN, AND FLAVONOID CONTENT, RESPECTIVELY. A SIMILAR BEHAVIOR, WITH HIGHEST VALUES IN FC, WAS OBSERVED IN THE ANTIOXIDANT CAPACITY, SINCE FC RESULTED IN AN INCREASE OF 5.19, 5.12, 5.29 AND 4.05-FOLD VERSUS 3.11, 3.60, 3.87 AND 1.97-FOLD IN RELATION TO THE INITIAL VALUE, FOR 2,2-DIPHENYL-1-PICRYLHYDRAZYL (DPPH), 2,2?-AZINO-BIS(3-ETHYLBENZOTHIAZOLINE-6-SULFONIC ACID)) (ABTS), FERRIC REDUCING ANTIOXIDANT POWER (FRAP) AND OXYGEN RADICAL ABSORBANCE CAPACITY (ORAC) ASSAYS, RESPECTIVELY. IN AROMATIC PROFILE, FC ALLOWED PRESERVATION OF VOLATILE COMPOUNDS FROM THE FRESH JUICE. INSTEAD, HEAT TREATMENT ONLY RETAINED 68% OF THE VOLATILES COMPONENTS PRESENT IN THE INITIAL SAMPLE. THEREFORE, COMPARED WITH EVAPORATION, OUR RESULTS SUGGEST THAT FC IS A POTENTIAL ALTERNATIVE AS NON-THERMAL TECHNOLOGY TO PRESERVE DIVERSE AND INTERESTING COMPONENTS FROM FRESH JUICE.

APPLE JUICE WAS SUBJECTED TO CENTRIFUGAL BLOCK CRYOCONCENTRATION (CBCC) FOR THREE CYCLES AND THEIR EFFECT ON THE PHYSICOCHEMICAL PROPERTIES, BIOACTIVE COMPOUNDS, ANTIOXIDANT ACTIVITY, VOLATILE PROFILE, AND SENSORY ANALYSIS WAS INVESTIGATED. IN THE FINAL CYCLE, THE SOLUTES WERE APPROXIMATELY FOUR-FOLD OF THE INITIAL CONDITION (?14 °BRIX) AND THE COLOR (?E* ? 25.0) WAS DARKER THAN THE FRESH JUICE, WITH BIOACTIVE COMPOUND CONCENTRATION VALUES CLOSE TO 819 MG GAE/100 G D.M., 248 AND 345 MG CEQ/100 G D.M. FOR TOTAL POLYPHENOL, FLAVONOID, AND FLAVANOL CONTENT, RESPECTIVELY, EQUIVALENT TO A RETENTION OF OVER 60%. DPPH AND FRAP ASSAYS PRESENTED HIGH ANTIOXIDANT ACTIVITIES, WITH VALUES OF APPROXIMATELY 1803 ?MOL TE/100 G D.M. AND 2936 ?MOL TE/100 G D.M, RESPECTIVELY. THE CRYOCONCENTRATE SHOWED A SIMILAR AROMATIC PROFILE TO THE FRESH JUICE, WITH 29 AND 28 VOLATILE COMPOUNDS IDENTIFIED, RESPECTIVELY. THE CENTRIFUGAL FORCE ALLOWED TO OBTAIN EXCELLENT PROCESS PARAMETERS, WITH 73%, 0.87 (KG/KG), AND 85% FOR EFFICIENCY, SOLUTE YIELD, AND PERCENTAGE OF CONCENTRATE, RESPECTIVELY. SENSORY EVALUATION SHOWS THAT THE ODOR, AROMA, AND FLAVOR OF FRESH SAMPLE WERE REMAINED IN THE RECONSTITUTED CRYOCONCENTRATE SAMPLE, WITH GOOD QUALIFICATIONS (FOUR POINTS IN A FIVE-SCORE HEDONIC SCALE) BY TRAINED PANELISTS. THEREFORE, CBCC CAN PRESERVE IMPORTANT QUALITY ATTRIBUTES FROM APPLE JUICE.

THE KEY AROMA COMPONENTS AND THE LIPOLYSIS IN A DRY CURED SAUSAGE SOBRASSADA OF MALLORCA FROM BLACK PIG WERE STUDIED. SOBRASSADA WAS CHARACTERIZED BY A FATTY ACID PROFILE WITH A HIGH CONTENT OF MONOUNSATURATED FATTY ACIDS AND BY THE GENERATION DURING THE CURING PROCESS OF POLYUNSATURATED FREE FATTY ACIDS THAT WERE OXIDIZED TO GENERATE FLAVOR COMPOUNDS. EIGHTY-FOUR DIFFERENT VOLATILE COMPOUNDS WERE IDENTIFIED AND THREE OF THEM WERE FOR THE FIRST TIME DETECTED IN DRY SAUSAGES (METHYL NONANOATE, 1-METHYL-1H-PYRROLE AND 2-ACETYL PYRROLE). THIRTY-FIVE DIFFERENT AROMA ACTIVE ZONES WERE FOUND. THE AROMA OF SOBRASSADA WAS NOT ONLY DUE TO COMPOUNDS ALREADY DETECTED AS ESSENTIAL CONTRIBUTORS IN DRY SAUSAGES (3-METHYL BUTANOIC ACID, ETHYL 3-METHYL BUTANOATE, 2, 3-BUTANEDIONE AND ACETIC ACID) BUT ALSO TO OTHER COMPOUNDS SUCH AS ETHYL OCTANOATE, FURFURAL, BENZALDEHYDE, (Z)-2-NONENAL, 4-METHYL-PHENOL, DELTA-HEXALACTONE, HEPTANOIC ACID, 2-PENTYLFURAN AND 2-ACETYL-PYRROLE WHICH GAVE SPECIFIC AROMA NOTES.

HEADSPACE SOLID-PHASE MICROEXTRACTION (SPME) WITH AN 85 ÊM CARBOXEN POLYDIMETHYLSILOXANE (CAR/PDMS) FIBER WAS USED TO EXTRACT VOLATILE COMPOUNDS, AND A GAS CHROMATOGRAPH EQUIPPED WITH A MASS SPECTOMETRY DETECTOR (GCMS) WAS USED TO IDENTIFY THE VOLATILE COMPOUNDS IN HONEYS. THIRTY-FOUR DIFFERENT VOLATILE COMPOUNDS FROM THE HEADSPACE OF HONEY PRODUCED IN THE CENTRAL VALLEY OF NUBLE PROVINCE, CHILE, WERE EXTRACTED WITH FIBER COATING CAR/PDMS. THE IDENTIFIED COMPOUNDS WERE: 10 ALCOHOLS, 9 ACIDS, 6 KETONES, 3 ALDEHYDES, 2 FURANS, 2 TERPENES AND 2 LACTONES. ONLY FOUR OF THE VOLATILE COMPOUNDS HAD NEVER BEEN REPORTED BEFORE AS HONEY COMPOUNDS; THESE BEING: 1,3-PROPANODIOL, 2-METHYL BUTANOIC ACID, 3,4-DIMETHYL-3-HEXEN-2-ONE, AND 6-METHYL-5-OCTEN-2-ONE. THESE FOUR COMPOUNDS WERE FOUND IN THREE OF THE 10 ANALYZED SAMPLES. THE COMPOUNDS FOUND IN THE HIGHEST PERCENTAGE OF AREA WERE ETHANOL, ACETIC ACID, 1-HYDROXY-2-PROPANE, 3-HYDROXY-2-BUTANE, AND FURFURAL. HOWEVER, THE ANALYZED SAMPLES DID NOT PRESENT A DISTINCTIVE PROFILE.

THE AIM OF THIS WORK WAS TO IDENTIFY AND QUANTIFY THE VOLATILE COMPOUNDS IN FIVE DIFFERENT COMMERCIAL BRANDS OF CHARQUI AND LONGANIZA SAUSAGES. VOLATILE COMPOUNDS WERE EXTRACTED FROM SOME SAMPLES HEADSPACE USING SOLID PHASE MICROEXTRACTION (SPME). THE IDENTIFICATION AND QUANTIFICATION WERE MADE THROUGH THE GAS CHROMATOGRAPHY WITH A MASS-SELECTIVE DETECTOR (GS-MS). FIFTY-FOUR VOLATILE COMPOUNDS WERE IDENTIFIED IN CHARQUI SAMPLES AND THIRTY-TWO VOLATILE COMPOUNDS IN LONGANIZA SAUSAGES. THE CHEMICAL GROUPS OF THE VOLATILE COMPOUNDS FOUND IN BOTH THE PRODUCTS WERE: ALDEHYDES, ALCOHOLS, KETONES, ORGANIC ACIDS, FURANS, AROMATIC AND ALIPHATIC HYDROCARBONS. SIGNIFICANT DIFFERENCES WERE FOUND (P