No abstract

The wild edible mushroom 'digüeñe' (Cyttaria espinosae) is a mushroom with interesting flavor and nutritional properties, but highly perishable with a consumption very limited, generating inevitable economic losses for their producers. Because of that, the aim of this study was the evaluation of two drying methods (hot-air drying and freeze-drying) in its bioactive and physicochemical composition for its preservation. The best performances of antioxidant capacity were 62 μmol TE g À 1 (ORAC) and 14.21 μmol TE g À 1 (DPPH), being higher compared with other vegetable sources. Its protein (5.33 %), fiber (5.58 %) and K (2.82 mg g À 1) content also stands out. β-Carotene retention was 35.02 and 23.25 % after freeze drying and hot-air, respectively. Freeze-drying seems a good strategy for digüeñe, bioactive compounds, color and structure were better maintained. This work represents the first characterization of dehydrated digüeñe, constituting approaches for its valorization and use in the food industry.

8Fish and fish products are characterized for having a short shelf-life. Non-thermal 9 processing techniques such as High Hydrostatic Pressure (HHP) have increasingly been 10 employed to extend shelf-life of food products. The aim of this study was to evaluate 11 changes on flesh physicochemical spoilage parameters (pH, Total Volatile Bases (TVB-N), 12Trimethylamine (TMA), Thiobarbituric Acid (TBA) and color) of palm ruff (Seriolella 13 violacea) fillets in pre-and post-rigor conditions, subjected to two different HHP 14 conditions: 450 MPa and 550 MPa, for 3 and 4 min each. Unpressurized and pressurized 15 fillets were kept in chilled storage (4±1 °C) for 26 days to assess the effect of HHP on 16shelf-life. pH and TBA values increased after HHP treatment and with storage time for both 17 unpressurized and pressurized samples. This is attributable to pressure induced lipid 18 oxidation. Lightness (L*) values increased with pressure, where fish fillets became a 19 cooked appearance. TMA and TVB-N values decreased after HHP treatment compared to 20 the unpressurized samples, showing that HHP treatment is an efficient method to maintain 21 the quality of palm ruff fillets. There was no clear difference between pre-and post-rigor in 22 the parameters evaluated. 23Keywords: Palm ruff, high pressure, rigor stage, trimethylamine, color. 24 25 which is evidenced by a fast growing and a high fertility rate (Oliva et al., 1996). Therefore, 48Palm ruff rises as an alternative to the national fishing industry, currently focused on 49 salmon and mackerel farming, which in the last 10 years has suffered from huge 50 economical losses due to fish diseases (SERNAPESCA, 2008) and scarcity. 51 Fresh fish have a short shelf-life due to the rapid post-mortem flesh deterioration caused by 52 bacterial growth, autolytic enzymes activity (Dalgaard, 2000) protein degradation, lipid 53 oxidation and ATP decomposition, all of which accelerate the loss of freshness and quality 54 of fish (Ayala et al., 2010). These processes are delayed during chilled storage, however, 55 significant losses of sensory and nutritional values still occur (Reyes et al., 2015). All 56 muscle degradation processes occurring post-mortem start slowly during pre-rigor mortis 57 and spike after post-rigor has resolved (Cherét et al., 2005). Thus, prolonging the pre-rigor 58 state would retard flesh quality losses and increase shelf-life (Kristoffersen et al., 2007; Samples were taken at 0, 4, 8, 14 and 26 days. 79 80 HHP treatments 81Vacuum sealed fish fillets were placed in a cylindrical loading container at room 82 temperature and pressurized at 450 and 550 MPa for 3 and 4 min (hereafter 450/3, 450/4, 83 550/3, 550/4) at a rate of 17 MPa/s and room temperature (20.0±2.0 °C) in a high-pressure 84 unit (Avure Technol. Inc., Kent, WA, USA) using water as the pressure-transmitting 85 medium. After pressurization, samples were kept under chilled storage at 4±1 °C. The 86 experimental conditions were determined by a previous study to optimize the conditions of 87 HHP t...

The aim of this study was to link the biotechnological advances made in arid lands, which are known as "brown biotechnology, " to the current environmental challenges facing these regions, their ecosystems and their inhabitants. We present a broad compilation of scientific evidence and technological advances developed over the past 15 years that have helped to address some of the classical constraints of arid environments, such as the development of sustainable agriculture in areas limited by water resources and low levels of organic matter in soils, including the relevant organisms and their interactions with biotic and abiotic stressors. New challenges and new opportunities related to the production of sustainable energy, versatile crops, phytoremediation, biofertilization, desalination, and the incorporation of genes into plants to improve their resistance to water scarcity and to obtain biomolecules from the organisms living in these hostile environments are also presented. To face the constant and recently extreme changes in the climate and the worrisome scarcity of natural resources successfully, issues that need to be resolved in the short and medium terms are described here.