Effect of storage on physical-chemical properties and phenolics of sweet cherry from São Julião region.

Effect of storage on physical-chemical properties and phenolics of sweet cherry from São Julião region. A.C. Agulheiro-Santos1, F. Vieira1, D. Gonzalez2, M. Lozano2, V. Palma1, A.E. Rato1 1Universidade de Évora. Instituto de Ciências Agrárias e Ambientais Mediterrânica (ICAAM). 7000 Évora, Portugal. 2Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX). Ctra. San Vicente. Finca Santa Engracia. 06071 Badajoz, Spain. Worldwide the consumption of fruit and vegetables is increasing due to the dietary guidelines recommended by nutritionist. Because of their high content on phenols, vitamins, mineral and antioxidants, berry fruits are consumed not only in fresh forms but also as processed and derivative products such as juices, yogurts, jellies and dried fruits. As a high consumed red fruit, sweet cherry has been the focus on some studies, mainly regarding bioactive compounds content. “Sweetheart” cherries from São Julião region (Alentejo, Portugal) from two different production campaigns were kept in different storage conditions in order to evaluate both the environmental and storage effect on some physical-chemical properties and phenolics. Cold conditions - Cold (1 ºC, 95% RH) and modified atmosphere - MA (1 ºC, 95% RH with micro-perforated bags of Pplus®, Sidlaw Packaging, Bristol, UK) were tested. In order to establish the appropriate storage conditions, individual phenolic acids and physical-chemical properties were analysed during two consecutive years. Results show a general decrease on phenolic compounds content between cherries from both years. It is also observed that MA conditions do not affect significantly both phenolics and physical-chemical parameters when compared with Cold conditions. Additionally, it is observed similar behaviour on Cold and MA sweet cherries regarding its pH, total soluble solids content (TSS), titratable acidity (TA) and colour and individual phenols during storage time. Concluding, these results show, as expected, changes between cultivars which may be correlated with the environmental conditions on different years. Keywords: sweet cherry, postharvest, phenols, physical-chemical, storage conditions.

Efeito do sistema de produção nas características físico-químicas e no perfil lipídico de três músculos de suínos alentejanos

O presente trabalho tem como objetivo testar o efeito do sistema de produção com dieta rica em ácido oleico nas características zootécnicas, de carcaça, físico-químicas e no perfil lipídico dos músculos Longissimus dorsi (LD), Biceps femoris (BF) e Semimembranosus (SM) de suínos de raça Alentejana. Foram utilizados 15 animais, divididos em dois grupos, o grupo IN (n=9) foi mantido em parques individuais abertos ao exterior com 3 m2 e o grupo OUT (n=6) foi mantido numa área de 3 ha com acesso a pastagem. O grupo OUT obteve melhores performances zootécnicas. O rendimento de carcaça foi igual para ambos os grupos, e o rendimento comercial e proporção de peças nobres foi superior nos OUT. Estes obtiveram menores teores de lípidos intramusculares mas maiores teores de PUFA (ácidos gordos polinsaturados) e melhores valores para os rácios PUFA/SFA (ácido gordos saturados) e n-6/n-3. O SM foi menos afetado pelo sistema de produção; Abstract: Effect of the rearing system in the physical-chemical characteristics and the lipid profile of three muscles from Alentejano pigs The present study aims to test the effect of rearing system with oleic acid rich diet on performance, carcass and physical-chemical characteristics, and lipid profile of the muscles Longissimus dorsi (LD), Biceps femoris (BF) and Semimembranosus (SM) from Alentejano pigs. The study used 15 animals, divided into two groups. The Group IN (n = 9) was kept in individual parks open to the exterior with 3 m2, and the OUT (n = 6) was held in an area of 3 ha with access to pasture. The OUT group obtained the best performances. The carcass yield was the same for both groups, meat yield and the proportion of noble parts was superior in the OUT. These obtained lower levels of intramuscular fat but larger PUFA levels (polyunsaturated fatty acids) and best values for the ratios PUFA/SFA (saturated fatty acids) and n-6/n-3. The SM was the least affected by the rearing system

Conservação e restauro de azulejo: metodologias de intervenção vs indicadores de compatibilidade

A escassez de parâmetros técnicos e científicos e o caráter subjetivo que em regra preside à escolha de determinado material, produto ou técnica suscitaram o interesse pelo presente tema onde se procurou aumentar as ferramentas de análise e de apoio à decisão em intervenções de conservação do património azulejar. Procurou compreender-se o azulejo a nível histórico, estético, técnico e material, estudando-o do ponto de vista físico, químico e mineralógico. Comparando o azulejo com as réplicas produzidas para intervenções de conservação e restauro estudadas, concluiu-se que as suas composições, química e mineralógica, são diferentes, embora não se verifiquem tantas dissemelhanças ao nível das propriedades físicas. As linhas orientadoras da conservação e restauro de azulejo foram lançadas por Santos Simões a partir dos anos 40 do séc. XX e, desde então, foi-se desenvolvendo um pouco à margem das restantes áreas de especialidade, mesmo ao nível do ensino. Os resultados do inquérito internacional junto dos profissionais que trabalham em conservação e restauro de azulejo in situ corroboram de certo modo este facto e, simultaneamente, permitem uma apreensão da situação atual. Constatou-se uma quase total ausência de documentação sobre intervenções realizadas, mas a análise de casos de estudo e de relatórios permitiu uma primeira sistematização da informação disponível segundo os materiais correntemente utilizados. Procedeu-se a uma identificação e tipificação de patologias decorrentes das intervenções procurando entender qual o papel que tiveram os materiais utilizados e as técnicas de intervenção no desempenho das intervenções. Os processos de reintegração volumétrica e cromática mereceram uma maior atenção, procedendo-se à simulação de todo o sistema, em contexto laboratorial, com base nos materiais correntemente utilizados. Os resultados revelam comportamento diferenciado dos materiais de origem orgânica e inorgânica, evidenciando estes últimos uma maior compatibilidade com o azulejo, mas um pior desempenho a médio/longo prazo. O reconhecimento das soluções mais ou menos compatíveis permitiu delinear uma metodologia de avaliação da compatibilidade, da eficácia e do desempenho dos materiais e das técnicas utilizadas, contribuindo também para a definição de algumas recomendações e de critérios de atuação; Abstract The lack of information found, when selecting a material, product or technique, to apply on a specific conservation treatment contributed to the interest on this topic. The historical, aesthetic and technical characteristics of the azulejo was researched by studying their physical, chemical and mineralogical properties. Comparing original azulejos with the replicas produced for conservation treatments studied, it was concluded that the chemical and mineralogical composition is different, although there are less dissimilarities in terms of physical properties. The guidelines for conservation and restoration were launched by Santos Simões in the 40s and since then, it has been developing a bit on the sidelines of the remaining areas of expertise, even at an educational level. The results of an international survey, near professionals working in conservation and restoration of azulejo in situ, corroborate this fact and simultaneously allow an insight of the current situation. It was found an almost complete lack of technical documentation about previous conservation interventions, but the analysis of existent case studies and intervention reports permitted a systematization of the available information, also considering the materials commonly used. The identification and characterization of damages resulting from interventions, was performed trying to establish a correlation with the materials used and intervention techniques. The attention focused on the study of the infills and chromatic reintegration and a simulation of the entire system was developed, in a laboratory context, on the basis of commonly used materials. The results reveal a distinct behavior between the organic and inorganic materials, showing the latter greater compatibility with the azulejos but a worse medium/long-term performance. The recognition of more or less compatible solutions allowed to outline a methodology to evaluate the compatibility, efficiency and performance of materials and techniques used, also contributing to define some recommendations and action criteria.

Recent Developments in Wine Tartaric Stabilization

Tartrate precipitation is still a relevant subject in Enology, being one of the most common problems of wine physical-chemical instability. Potassium bitartrate and calcium tartrate precipitations are undesirable phenomena which can occur in bottled wines, especially when these are stored at low temperatures. The occurrence of tartrate salt crystals (potassium hydrogen tartrate – KHT and calcium tartrate – CaT) in bottles has severe consequences in the final aspect of the wine and therefore on the consumer’s acceptance, making tartrate wine stabilization virtually mandatory before bottling. Currently, several solutions to prevent this haze are available: subtractive methods including the conventional cold treatments that promote the cristalization of KHT, removal of potassium and calcium ions either by electrodialysis or ion exchange resins; and additive methods such as the addition of carboxymethylcellulose, mannoproteins or metatartaric acid. For monitoring the KHT stability, several analytical methods have been developed based on conductivity evaluation, namely the mini-contact test and the saturation temperature measurements (TS). These methods will also be revisited, aiming to raise awareness of their utility as tools in quality control of wines. This review addresses tartrate precipitation subject and the most recent preventive solutions available, pointing out the advantages and drawbacks of each one, and its impact on the final characteristics of the wine.