Nutrient deficiency had a positive effect on nutritional parameters of strawberry fruits without impairing fruit yield and quality parameters such as acidity, firmness and total soluble solid content. The shaping of nutrient availability in the growing medium could thus be of help in producing an edible yield with the desired qualitative aspects and nutritional value.

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This paper describes a method based on square wave voltammetry to evaluate either the electron transfer or the hydrogen atom transfer of lipid soluble antioxidants such as dl‐mix‐tocopherol, BHT, ethoxyquin and retynil acetate. The electron transfer (ET) capacity was evaluated by the peak current, peak potential and the area under the anodic wave, whereas the hydrogen atom transfer (HAT) capacity by the kinetic rate of the reaction between antioxidants and 2,2‐Azobis(2‐methylpropionamidine) dihydrochloride (AAPH). The results indicate that ethoxyquin and tocopherol have the highest ET and HAT capacity. However, HAT capacity of tocopherol, BHT and retinyl acetate depend on the concentration. The approach has the advantage to assess HAT and ET capacity of lipid soluble antioxidant in a single concerted protocol.

Enzyme-catalyzed reactions occur in mild and environmentally friendly conditions, but are usually too costly to use in food manufacturing. When free enzymes are used, they are used once and replaced for each reaction, but enzymes immobilized on a solid support can be reused and have the additional advantage of being removed from the product. In this study, new calorimetric methods that are universally applicable to characterizing immobilized enzymes are used to determine the activity, stability, and reusability of invertase immobilized on a nanofiber support.