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Raisins are highly produced value‐added products that are extracted from grape processing. The most important unit operations in raisin production are pretreatment, followed by drying. Due to the presence of waxy layer, the drying cannot be used alone; however, the layer can be removed by pretreating the grapes with chemicals or physical abrasion. The food safety and environmental issue with the chemicals have forced to find alternative methods. The physical method, such as surface abrasion, is explored but showed negative effect of color. The nonthermal methods such as microwave (MW) heating, pulsed electric field, ultrasound, and ohmic heating are observed, and their outcomes are discussed in this review. Carbonic maceration, high‐humidity hot air impingement blanching, and MW hydrodiffusion and gravity are the novel methods that showed promising results. In the latter part, the traditional drying process of grapes is discussed, where shade drying is found to be used remarkably in raisin production. However, the time of drying was long, and the process required large land area. Alternatively, novel methods such as hot air, MW, vacuum, and infrared drying provide higher drying rate and good‐quality raisins. However, the combined drying methods such as MW‐assisted air drying, pulsed vacuum drying, and MW vacuum drying have shown better results than single drying. Pretreatment and drying cause changes in physical and chemical properties of grapes, such as changes in color, size, nutrient content, and polyphenol content. Overall, the review covered the crux output with the advancement in raisin development, which could be useful for novel research on grape processing.

(1) Background: Stenospermocarpic (Sultani Çekirdeksiz and Black Kishmish), parthenocarpic (Black Corinth), and seeded varieties (Ekşi Kara and Gök Üzüm) are used for raisin production. To our knowledge, there is little available information about the biochemical characteristics of raisins produced from these varieties. (2) Methods: Some metabolites, such as hormones, sugars, vitamins, minerals, and amino acids, including enzymatic activity, were determined in different raisin varieties. (3) Results: Seedless raisin varieties presented higher content of several hormones, vitamins, and minerals, as antioxidant capacity than the raisins produced from seeded varieties. Contrary to this, seeded raisin varieties presented higher contents of most measured sugars and amino acids than the raisins produced from seedless varieties. (4) Conclusions: Biological mechanisms of pollination and fertilization induced modifications in the primary and secondary metabolism of grapes, considerably affecting biochemical compounds and the antioxidant capacity of raisins.

Orientador : Florencia Cecilia Menegalli Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos Resumo: Estudou-se a secagem de figo [Fícus carica L.) da variedade "Gigante de Valinhos", obtido no Município de Valinhos no Estado de São Paulo. Os figos devidamente transportados desde o centro de abastecimento, foram selecionados, classificados, lavados, escorridos e seguidamente pré-tratados, obtendo-se as seguintes especificações: inteiro in natura, inteiro perfurado, inteiro branqueado com casca, inteiro branqueado sem casca. A partir de ensaios preliminares optou-se pela utilização de figos semi-maduros, já que apresentaram melhores características para a secagem. O produto foi submetido à secagem a 45, 60 e 75°C a uma velocidade constante do ar de 1 m/s. Utilizaram-se também figos em rodelas com espessura de 10 mm, os quais foram classificados como semi-maduros nos ensaios preliminares, com características similares aos figos in natura inteiros e igualmente secos nas condições de secagem citadas anteriormente. Os figos branqueados sem casca e em rodelas secos a 60"C foram os que apresentaram melhores características de cor e aparência. A isoterma de sorção foi realizada a 25, 40 e 60°C, encontrando-se a presença de histerese para cada temperatura. Os dados experimentais do calor isostérico de sorção foram ajustados através da equação de TSAMI. Os valores experimentais dos coeficientes de encolhimento foram ajustados pela equação de LOZANO. No estudo da cinética da secagem, não houve o período de secagem a taxa constante bem definida, ocorrendo somente o período decrescente, tanto para figos inteiros como para figos em rodelas. A equação de Page foi a que melhor ajustou a curva da secagem de figo inteiro. Os dados obtidos foram correlacionados através de diversas equações, a fim de se encontrar a mais adequada ao projeto e simulação de secadores. Tanto as curvas da cinética de secagem como os dados de sorção foram ajustados com o auxílio do Software Gráfico STATISTICA versão 5,0. A cor do produto foi medida pelo sistema CIELab* em espectofotômetro Color QUEST II Abstract: The study of the drying of the fig was accomplished (Ficus carica L.) with fruits obtained in the district of Valinhos of the State of Sao Paulo. The figs were properly transported from the center of provisioning, then they were selected, classified, washed, drained and pretreated, obtaing the following specifications: whole in nature, whole perforated, whole blanched with skin, whole blanched without skin. From the results of preliminary tests, it was chosen to use semiripe figs that presented better characteristics for drying. The product was submitted to drying at 45, 60 and 75°C and a constant air speed of 1 m/s. Slices of figs were used with 10 millimeters thickness, which had been classified as semiripe in the preliminary tests, with similar characteristics to the whole figs and in natura fruit semiripe and they were dried in the conditions cited above. The blanched figs withount skin cut in slices and dried at 60°C presented the best color and appearance characteristics. The sorption isotherms took place at temperatures of 25, 40 and 60aC, showing histeresis for each temperature. The experimental data of the isosteric sorption heat were adjusted through the equation of TSAMl. The experimental values of the shrinkage coefficients were adjusted by the equation of LOZANO. In the study of drying kinetics, a constant rate of the drying period at a defined constant rate did not appear, occurring, only the decreasing period, for whole figs and for figs in slices. The equation of Page presented the best fit for the whole fig drying curves. The obtained data were correlated with several equations, with the objective of determining an appropriate equation to the design and simulation of dryers. The curves of drying kinetics and the sorption data were adjusted with the Graphic Software STATIST1CA version 5.0. The color of the product was measured by the system ClELab * in a spectrophotometer Color QUEST II Mestrado Mestre em Engenharia de Alimentos

Made available in DSpace on 2018-12-11T17:38:16Z (GMT). No. of bitstreams: 0 Previous issue date: 2018-01-01 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) The grape is an important fruit regarding economic and health benefit parameters, because of its large consumption around the world and their bioactive phenolic compounds. The drying process of BRS Morena grapes, whether pre-treated or not with olive oil for producing raisins, resulted in qualitative and quantitative changes in their phenolic composition (anthocyanins, flavonols, stilbenes, hydroxycinammic acid derivatives, flavan-3-ols and proanthocyanidins). The raisins with the pre-treatment preserved more anthocyanins and proanthocyanidins than the raisins not pre-treated. Moreover, the total dehydration time accelerated by approximately 40% in the raisins pre-treated. Therefore, the production of raisins of BRS Morena grapes pre-treated with olive oil as a natural surfactant constitutes an interesting process from both the industrial and health points of view, because of the remarkable reduction in the processing time and the preservation of high concentrations of flavonoids, which have important claims to health benefits from biological activities. São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Rua Cristóvão Colombo n° 2265 Brazilian Agricultural Research Corporation Grape and Wine - Jales, Via Acesso Euphly s/n Universidad de Castilla-La Mancha Instituto Regional de Investigación Científica Aplicada, Avda. Camilo José Cela s/n São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Rua Cristóvão Colombo n° 2265 CAPES: 1409615 FAPESP: 2014/11514-8 FAPESP: 2017/16482-5

Ochratoxin A (OTA) is a nephrotoxic mycotoxin which may contaminate various foods and feed products worldwide. Aspergillus niger is one of the species responsible for OTA contamination in grapes and derived products. This species has recently been split into A. niger and Aspergillus welwitschiae. Both species can not be distinguished by phenotypic or extrolite profiles and to date there is no ecophysiological information of A. welwitschiae. The aim of this study was to determine the effects of water activity (aw) (0.90; 0.95 and 0.98–0.99), culture media (Yeast Extract Sucrose Broth (YESB); Synthetic Grape Juice Medium (SGM); White grape juice (WGJ)) and temperature (15 °C, 25 °C and 35 °C) on the growth and OTA production of four strains of A. niger and six strains of A. welwitschiae. The assay was performed in microtiter plates, determining the absorbance at 530 nm and the concentration of OTA at 1, 2, 4 and 10 days. No significant differences were observed in absorbance and OTA values between the two species under study. The highest absorbance values were recorded in YESB, followed by SGM and WGJ. Absorbance values increased with increasing aw and temperature. The highest OTA values were obtained at 0.98–0.99 aw and the best culture media for OTA production was YESB, followed by WGJ and SGM. The studied strains of A. niger produced the highest mean OTA level at 25 °C whereas A. welwitschiae strains produced the highest mean OTA concentration at 15 °C, although not differing significantly from concentration produced at 25 °C. To our knowledge, this is the first report on the impact of some environmental factors on growth and OTA production by A. welwitschiae.

Indigenous Lactococcus lactis enriched raisins were incorporated in fresh curd cheese in wet, thermally dried, and freeze-dried form to produce a novel probiotic dairy product. Symbiotic cheese represents a rising trend in the global market. The viability of L. lactis cells was assessed in the cheeses during storage at 4 °C for 14 days and the effect of the added enriched raisins on physicochemical parameters, microbiological characteristics, and sugar content, aromatic profile, and sensory acceptance of cheeses were evaluated. Immobilized L. lactis cells maintained viability at necessary levels (>6 log cfu/g) during storage and significantly increased the acceptability of cheese. The addition of raisins enhanced the volatile profile of cheeses with 2-furanmethanol, 1-octanol, 3-methylbutanal, 2-methylbutanal, 2-furancarboxaldehyde, 1-(2-furanyl)-ethanone, 5-methyl-2-furancarboxaldehyde. The obtained results are encouraging for the production of novel fresh cheeses with improved sensorial and nutritional characteristics on industrial and/or small industrial scale.

Low water activity foods (LWAF), specifically nuts and dried fruits, have been generally considered safe because they do not support the growth of foodborne pathogens. However, many pathogens have been noted to survive in LWAF for considerable periods of time, and a number of recent outbreaks and recalls have implicated various types of nuts and dried fruits. The Food Safety Modernization Act requires food processors to develop preventive control plans that make ready-to-eat LWAF safer for consumers. The presented research was designed to investigate several aspects of LWAF safety by evaluating a steam process as a strategy to remove pathogen contamination from LWAF, modeling the inactivation of such treatments, and studying the thermal resistances of two E. coli strains in low-water activity solutions. Low-temperature, vacuum-assisted steam (vacuum-steam) was evaluated as a potential intervention and preventive control to remove pathogens from the surface of LWAF without using high-heat treatments that could damage product quality. The presented work examined the efficacy of vacuum-steam (4 log CFU/g from the surfaces of the foods. Additionally, Pediococcus acidilactici, proved to be a surrogate organism for these pathogens and could be used to challenge and validate similar treatments within processing plants. The data were fit to models, which showed that food type significantly impacted the fit, with the Weibull model best describing bacterial inactivation kinetics on raisins and macadamia nuts, and the Gompertz model best describing reductions on the apricot halves. The models were challenged for validation of their abilities to predict times required for 3-log reductions using internal and external datasets, determining the usefulness to industry members who wish to design similar thermal treatments for LWAF. Comparing predicted values from internally constructed models to observed values generated from external data, models were shown to be limited in scope and application and could only be applied to pathogen inactivation on different LWAF or thermal processes in certain circumstances. First-order and Weibull model predictions of bacterial reductions on dried apricots had varied success in predicting times for 3-log reductions on other thermally treated LWAF. However, the models of bacterial reductions on thermally treated macadamia nuts frequently overestimated the times required for 3-log bacterial reductions for other LWAF. In an effort to understand the effect that reduced water activity has specifically on STEC, two strains were investigated for induced thermal resistance due to osmotic stress. Thermal resistance of STEC strains (O121:H19 and O157:H7) were evaluated on the basis of strain variation, culture preparation, and water activity (D- and z-values). At the lowest treatment temperature (56°C), O121 displayed greater heat resistance than O157, and the broth-grown samples exhibited greater heat resistance than the lawn-grown cells, but significant differences were not observed at higher temperatures. Samples in reduced-water activity solutions displayed reduced thermal resistance at 56°C, but the z-values were 29-43% higher than those of high-water activity samples. While water activity has been shown to impact thermal resistance of pathogens, comparisons of STEC thermal resistance according to the D- and z-values revealed that other factors also play roles in pathogen thermal resistance on LWAF. Results from the collection of experiments conclude that efficacy of thermal treatments is impacted by the physiological state of the cells, stress experienced in the food matrix, and characteristics of the food, including water activity and composition. Doctor of Philosophy Consumers expect foods they purchase to be safe to consume by themselves and family members, particularly those that are ready-to-eat with no additional cooking requirements. Many of these foods are low-water activity foods (LWAF), like nuts and dried fruits, with very little water content that could be used by bacteria. These foods may be preferred snack foods due to their affordability, long shelf lives, and health benefits over other types of snack foods. Until recently, LWAF were generally considered safe because they do not support the growth of foodborne pathogens due to the lack of moisture or water within the food. However, a number of recent outbreaks related to various types of nuts and dried fruits have proven that many pathogens can survive in dried foods, even if not actively growing, for considerable amounts of time. Designed to address these types of food safety issues, the Food Safety Modernization Act recognizes risks associated with foods and responded with regulations requiring food processors to take steps to make ready-to-eat LWAF, like nuts and dried fruits, safer for consumers. A popular strategy is to treat foods with heat to destroy pathogens, however the quality attributes of some nuts and dried fruits could be damaged by high-heat treatments like roasting. An alternative process uses a vacuum to form steam at lower temperatures, allowing for efficient heat transfer through water droplets to the surface of the foods, thus causing less damage to the foods without introducing too much moisture. This research evaluated how this process could be used by food processors to remove harmful bacteria from the surfaces of whole macadamia nuts, dried apricot halves, and raisins. Results indicated that the low-temperature steam treatments successfully reduced Salmonella, Listeria monocytogenes, and Shiga toxin-producing Escherichia coli (STEC) by >4 log CFU/g (>99.99%) from the surfaces of the foods. Additionally, a nonpathogenic lactic acid bacterium, Pediococcus acidilactici, exhibited similar or greater heat tolerance, which would allow food processors to use it as a substitute, or surrogate, for in-plant studies without introducing harmful bacteria into the food processing environment. Mathematical models were used to describe the trends of bacterial death due to the steam treatments, and the results indicated that the type of food significantly impacted the reduction of bacteria. The models were tested using additional data collected within our own laboratory, as well as others. Results indicated that some of the models could be used as predictors of bacterial death for similar LWAF but can only be applied with caution and consideration for the type of food and process. Additionally, two different E. coli strains associated with outbreaks (O121:H19 and O157:H7) were investigated to understand impacts of strain variation, growth method, and water activity on thermal resistance. Some differences in heat resistance were observed between the strains and between the growth methods. Additionally, the reduced water activity seemed to decrease the bacteria's ability to withstand some heat treatments. Overall, thermal resistance studies indicated that several factors, in addition to water activity, impact pathogens' development of resistance to heat treatments. The experiments' results show that there are complex relationships between bacteria and the food they inhabit. Food processors must consider these relationships in order to design the best thermal processes to make LWAF safe for consumers.

Low-energy electron beam was investigated as an intervention strategy for the reduction of spores of food-spoiling fungi. Inactivation kinetics of five strains from the genera Aspergillus, Byssochlamys, Eurotium and Penicillium were determined. A two-dimensional membrane was used as a model system to exclude matrix effects. Raisins were incorporated into the study as an example of a three-dimensional food surface structure that is regularly being affected by spoilage through moulds. Complete inactivation could be attained on the model system after a maximum dose of 6 kGy, whereas between 1.04 and 1.71 log reductions were achieved on raisins. This novel application of low-energy electron beam was shown to reduce mould spores even on challenging food surfaces, paving the way for implementation in food industry., Food Control, 92

Making raisins (dried grapes) is a laborious process and grape growers around the world are increasingly interested in adopting mechanized methods, especially dry-on-vine (DOV). The DOV method entails severing canes bearing mature fruit, causing them to DOV, after which they may be harvested by machine. The overhead arbor is an important DOV raisin trellis system, but basic agronomic performance of raisin varieties on that system are scant. Therefore, a three-year experiment was conducted to compare the performance of several raisin grape varieties (Vitis vinifera L.), on an overhead arbor trellis, for production of DOV raisins. Grapevine variety, ‘DOVine’, ‘Fiesta’, ‘Selma Pete’, or ‘Thompson Seedless’, was the main-plot factor, and number of canes, six or eight, was the sub-plot. ‘Fiesta’ produced the highest yields, averaging about 12.24 Mg/ha raisins. However, ‘Fiesta’ generally had the lowest soluble solids and among the lowest raisin grades. The later ripening of ‘Fiesta’ fruit delayed harvest pruning to initiate fruit drying compared to the other varieties. Therefore, its raisins did not dry sufficiently to meet industry standards. ‘Selma Pete’, ‘DOVine’, and ‘Thompson Seedless’ had similar yields, generally about 20% less than ‘Fiesta’, but ‘Selma Pete’ produced fruit that were the largest in size, with the highest soluble solids, and that produced raisins of the highest grades, compared to the other varieties. Vines pruned to eight canes produced higher yields without sacrificing raisin quality. In conclusion, ‘Fiesta’ was notable for its high productivity, and ‘Selma Pete’ for its earliness and high quality, and both varieties had sufficient capacity to carry eight 15-node canes.

In view of the growing concern about the impact of synthetic fungicides on human health and the environment, several government bodies have decided to ban them. As a result, a great number of studies have been carried out in recent decades with the aim of finding a biological alternative to inhibit the growth of fungal pathogens. In order to avoid the large losses of fruit and vegetables that these pathogens cause every year, the biological alternative’s efficacy should be the same as that of a chemical pesticide. In this review, the main studies discussed concern Saccharomyces and non-Saccharomyces yeasts as potential antagonists against phytopathogenic fungi of the genera Penicillium and Aspergillus and the species Botrytis cinerea on table grapes, wine grapes, and raisins.

Insufficient intake of total fruits and vegetables is linked to an increased cancer risk, but the relation is not understood for dried fruits. Dried fruits are generally perceived, by both consumers and researchers, as a less attractive but shelf-stable equivalent to fresh fruits and constitute a small but significant proportion of modern diets. Chemical compositions of raw and dried fruits, however, may differ substantially. Several clinical and laboratory intervention studies have reported the protective effects of dehydrated fruits against the progression of some cancers and the modulating effects of dried fruits on common cancer risk factors. In this systematic review, we identified, summarized, and critically evaluated 9 prospective cohort and 7 case-control studies that examined the relations between traditional dried fruit (raisins, prunes, dates) consumption and cancer risk in humans. Prospective cohort studies determined that significant reductions in relative risk of precancerous colorectal polyps, incidence of prostate cancer, or mortality from pancreatic cancer, by, respectively, 24%, 49%, and 65%, were associated with 3–5 or more servings of dried fruits per week. Selected case-control studies revealed inverse associations between dried fruit intake and risk of cancer as well. The reported associations were comparable to or stronger than those observed for total or raw fruits. Although the small number and high heterogeneity impede meta-analysis of these studies, we conclude that currently available data provide some initial evidence that consumption of dried fruits may be associated with a lower cancer incidence or mortality in populations. The data suggest that higher intake of raisins and other dried fruits may be important in the prevention of cancers of the digestive system. Because only a limited number of health outcome and dried fruit intake relations have been evaluated in prospective studies to date, reanalyzing existing high-quality epidemiological data may expand the knowledge base.

This review elaborates on the significance of Mediterranean raisins, focusing particularly on indigenous Greek varieties (e.g., Zante currants) as a previously overlooked traditional food, currently brought on the spotlight, resulting from the increased consumers’ awareness to improve wellness through diet modification. Recent studies on the effect of processing steps on final quality, along with findings on the potential health benefits raisins and currants elicit, are also presented. The development of novel functional food products to further exploit the nutritional value and the bioactive compounds of raisins is evidenced in view of indicating potential food industry applications. Moreover, valorization options of waste and by-product streams obtained from processing facilities are also proposed. Conclusively, raisins and currants should be further enhanced and incorporated in a balanced diet regime through the inclusion in novel foods formulation. Evidently, both the processing of the onset material and side-streams management, are essential to ensure sustainability. Hence, the article also highlights integrated biorefinery approaches, targeting the production of high-value added products that could be re-introduced in the food supply chain and conform with the pillars of bio-economy.

CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior O Brasil é o terceiro maior produtor mundial de frutas, dentre as quais destaca-se a uva - rica em carboidratos e fonte de ferro, vitaminas e minerais. A produção brasileira de uvas se concentra no Rio Grande do Sul e na região do Vale do São Francisco. A uva Crimson, objeto dessa dissertação, é produzida principalmente nos municípios de Juazeiro do Norte (Bahia) e Petrolina (Pernambuco). Ela é considerada do tipo uvas finas de mesa, é apirênica e tem coloração avermelhada. A uva-passa é obtida através da secagem, que reduz a quantidade de água e aumenta o seu tempo de prateleira. Não há registro de uvas-passas produzidas no Brasil em escala comercial e o aumento da produção registrada nos últimos anos justifica a produção de uvas-passas nacionais. A secagem pode ser realizada através de estufas solares ou utilizando secadores de bandejas. A produção de uvas-passas nestes secadores permite um maior monitoramento da operação, que não fica sujeita a variações climáticas e propicia um melhor controle da qualidade do produto. A otimização da secagem e o aprimoramento do projeto dos secadores utilizando modelos matemáticos é eficiente, permite avaliar cenários diferentes que considerem as propriedades do alimento, a temperatura e a velocidade do ar de secagem, o tipo de recirculação deste ar e definir os fatores que mais influenciam o processo e garantam a melhoria da qualidade do produto obtido. Nesta dissertação um modelo matemático fenomenológico, unidimensional e transiente representativo da secagem de um leito com propriedades constantes e equivalentes às das uvas Crimson, é desenvolvido e validado com resultados experimentais obtidos em uma estufa de recirculação. O fenômeno do encolhimento da superfície desse leito é considerado no desenvolvimento do modelo. O calor específico, a condutividade térmica, a densidade do sólido seco e o coeficiente de encolhimento das uvas Crimson foram obtidas experimentalmente, e comparados com valores reportados na literatura para outros produtos. Os demais parâmetros foram estimados através de correlações. O modelo matemático formado por equações diferenciais parciais foi resolvido utilizando o método das linhas com discretização por diferenças finitas. Os resultados simulados de umidade, de temperatura e de encolhimento de um leito unidimensional são consistentes e representam qualitativamente a secagem de um conjunto de uvas-passas com geometria oblato-esferoidal. A qualidade do produto obtido foi avaliada por técnicas de análise sensorial. Os atributos sensoriais das uvas-passas variedade Crimson são considerados bons, indicando uma avaliação positiva do consumidor. Brazil is the third largest producer of fruits in the world, among which the grapes rich in carbohydrates and source of iron, vitamins and minerals. The Brazilian production of grapes is concentrated in Rio Grande do Sul and in the region of the São Francisco Valley. The Crimson grape, object of this dissertation, is produced mainly in the city of Juazeiro do Norte (Bahia) and Petrolina (Pernambuco). It is considered a kind of table grapes, is apirénica and has reddish coloration. The raisins is obtained by drying, which reduces the amount of water and increases its shelf life. There is no record of raisins produced in Brazil on a commercial scale but the increase in the production recorded in recent years justifies the production of Brazilians raisins. Drying used to be produced through solar dryer or by using tray dryers. The production of raisins in these dryers allows a greater monitoring of the operation, which is not subject to climatic variations and allows a better control of the quality of the product. The optimization of the drying and improvement of the design of the dryers using mathematical models is efficient because allows to evaluate different scenarios that consider those properties of the food, the temperature and the velocity of drying air, the type of recirculation of this air. Which define the factors that more influence the process and ensure the improvement of the product quality. In this dissertation a phenomenological, unidimensional and transient mathematical model representative of the bed drying with constant and equivalent properties to the Crimson grapes, is developed and validated with experimental results obtained in a recirculation dryer. The phenomenon of shrinkage of the surface of this bed is considered in the development of the model. The specific heat, thermal conductivity, dry solid density and shrinkage coefficient of Crimson grapes were obtained experimentally and was compared with values reported in the literature. The other parameters were estimated through correlations. The mathematical model use partial differential equations that is solved using the discrete finite difference method. The simulate moisture, temperature and shrinkage results of a one-dimensional bed are consistent and qualitatively represent the drying of a set of raisins with oblato-spheroidal geometry. The quality of the product obtained was evaluated by sensory analysis techniques. The sensory attributes of Crimson variety raisins are considered to be good, indicating a positive consumer assessment. Dissertação (Mestrado)

Aspergillus section Nigri is a heterogeneous fungal group including some ochratoxin A producer species that usually contaminate raisins. The section contains the Series Carbonaria which includes the toxigenic species Aspergillus carbonarius and nontoxigenic Aspergillus ibericus that are phenotypically undistinguishable. The aim of this study was to examine the diversity of black aspergilli isolated from raisins and to develop a specific genetic marker to distinguish A. ibericus from A. carbonarius. The species most frequently found in raisins in this study were Aspergillus tubingensis (35.4%) and A. carbonarius (32.3%), followed by Aspergillus luchuensis (10.7%), Aspergillus japonicus (7.7%), Aspergillus niger (6.2%), Aspergillus welwitschiae (4.6%) and A. ibericus (3.1%). Based on inter-simple sequence repeat (ISSR) fingerprinting profiles of major Aspergillus section Nigri members, a sequence-characterized amplified region (SCAR) marker was identified. Primers were designed based on the conserved regions of the SCAR marker and were utilized in a PCR for simultaneous identification of A. carbonarius and A. ibericus. The detection level of the SCAR-PCR was found to be 0.01. ng of purified DNA. The present SCAR-PCR is rapid and less cumbersome than conventional identification techniques and could be a supplementary strategy and a reliable tool for high-throughput sample analysis. Fil: Giaj Merlera, Guillermo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina Fil: Muñoz, S.. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina Fil: Coelho, I.. Universidade Federal Rural Do Rio de Janeiro; Brasil Fil: Cavaglieri, Lilia Reneé. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina Fil: Torres, Adriana Mabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina Fil: Reynoso, Maria Marta. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina

This study analyzed the aromatic composition and established the soluble carbohydrate profiles of the Chriha, Razeki, Assli, and Meski varieties of Tunisian raisin (Vitis vinifera L.). A total of 80 compounds obtained by headspace solid phase micro-extraction were detected by gas chromatography-mass spectrometry. Non-terpene hydrocarbon derivatives were the major compounds of the Chriha and Assli varieties (35.8 and 26.3%, respectively). The Razeki variety accumulated 25.5%. apocarotenoids. Oxygenated non-terpene derivatives, including esters, alcohols, aldehydes, acids, ketones, and others were the most abundant (57.5%) in the Assli variety. The presence and amounts of volatiles were different among varieties and might be responsible, in part, for the aroma and taste of raisins. The concentration of total sugars was highest in the Razeki variety and lowest in the Chriha variety. The content of individual sugars differed quantitatively among the varieties in this study. The Razeki variety had the best fru...

To confirm our hypothesis that the sex and age of cynomolgus monkeys influences the effect of training, we employed a new training technique designed to increase the animal’s affinity for animal care personnel. During 151 days of training, monkeys aged 2 to 10 years accepted each 3 raisins/3 times/day, and communicated with animal care personnel (5 times/day). Behavior was scored using integers between −1 and 5. Before training, 35 of the 61 monkeys refused raisins offered directly by animal care personnel (Score −1, 0 and 1). After training, 28 of these 35 monkeys (80%) accepted raisins offered directly by animal care personnel (>Score 2). The mean score of monkeys increased from 1.2 ± 0.1 to 4.3 ± 0.2. The minimum training period required for monkeys to reach Score 2 was longer for females than for males. After 151 days, 6 of the 31 females and 1 of the 30 males still refused raisins offered directly by animal care personnel. Beneficial effects of training were obtained in both young and adult monkeys. These results indicate that our new training technique markedly improves the affinity of monkeys for animal care personnel, and that these effects tend to vary by sex but not age. In addition, abnormal behavior and symptoms of monkeys were improved by this training.

Sugars, mainly fructose, glucose, maltose and sucrose ratios in the fresh red grape and raisins and in the fresh and dried apricot fruit were determined by High Performance Liquid Chromatography, HPLC, equipped with Ec 250/4.6 Nucleodur 100-5 NH2-RP column and Refractometer -RID as a detector. Each type of the four samples was separately homogenized after removing the seeds from the samples before crushing, and in this study the deionized water was used for extraction of sugars. The ratio of each sugar in the four investigated cultivars was compared as well as comparing the contents of total sugars between these types, and it became obvious that fructose and glucose recorded significant increase rather than sucrose and maltose in these cultivars. Comparison has also been conducted for determination of fructose, glucose, maltose and sucrose ratios between the fresh red grapes and raisins on one hand, and between the fresh apricot fruit and dried apricot on the other. The study showed that the raisins contain high level of fructose, glucose, maltose and sucrose compared to the fresh grapes. Moreover, the sugar content in the dried apricot was higher than the sugar contents in the fresh apricot fruit.

Ochratoxin A (OTA) is a nephrotoxic mycotoxin naturally found in a wide range of food commodities throughout the world. Aspergillus carbonarius is the most important source of OTA in food commodities such as wine, grapes and dried vine fruits and is also responsible for the formation of OTA in coffee. The aim of this study was to determine the simultaneous effect of three culture media (Czapek Yeast Extract Broth (CYB); Synthetic Grape Juice Medium (SGM) and White grape juice (WGJ)) at three water activity (aw) levels (0.90; 0.95 and 0.98-0.99), and three incubation temperatures (15ºC, 25ºC and 35ºC) on the growth and OTA production by 16 strains of A. carbonarius. The strains were selected on the basis of the geographical origin of the substrate and included strains from different climatic zones of Spain as well as from other countries with different climatology. All the strains were confirmed for identity by sequencing of the calmodulin gene. The assay was performed in microtiter plates, determining the absorbance at 530 nm and the concentration of OTA after 1, 2, 4 and 10 days of incubation. No significant differences were observed in absorbance values between the strains. The highest absorbance values were recorded in CYB at 0.99 aw and at 0.95 aw after 10 days of incubation at 25ºC and 35ºC. None of the strains were able to grow at 0.90 aw and 15ºC in any culture media after 10 days of incubation. OTA concentration was statistically higher at 15ºC than at 25ºC or 35ºC. The highest significant OTA values were obtained at 0.98-0.99 aw and the best culture media for OTA production was CYB, followed by WGJ and SGM. While strains isolated from Mediterranean climate foods had a similar behavior despite being isolated from different geographical areas, OTA concentration produced by one Robusta coffee strain from Thailand was statistically higher at 25ºC than at 15ºC. This would suggest that the type of food matrices and consequently the adaptation of A. carbonarius strains to different climatic conditions would have a greater influence on the ecophysiology of the strains than only their geographical origin.

WOS: 000381500900167, PubMed ID: 27447609, Raisins (Vitis vinifera L.) are dried grapes largely consumed as important source of nutrients and polyphenols. Several studies report health benefits of raisins, including anti-inflammatory and antioxidant properties, whereas the anti-inflammatory activity at gastric level of the hydro-alcoholic extracts, which are mostly used for food supplements preparation, was not reported until now. The aim of this study was to compare the anti-inflammatory activity of five raisin extracts focusing on Interleukin (IL)-8 and Nuclear Factor (NF)-B pathway. Raisin extracts were characterized by High Performance Liquid Chromatography-Diode Array Detector (HPLC-DAD) analysis and screened for their ability to inhibit Tumor necrosis factor (TNF)-induced IL-8 release and promoter activity in human gastric epithelial cells. Turkish variety significantly inhibited TNF-induced IL-8 release, and the effect was due to the impairment of the corresponding promoter activity. Macroscopic evaluation showed the presence of seeds, absent in the other varieties; thus, hydro-alcoholic extracts from fruits and seeds were individually tested on IL-8 and NF-B pathway. Seed extract inhibited IL-8 and NF-B pathway, showing higher potency with respect to the fruit. Although the main effect was due to the presence of seeds, the fruit showed significant activity as well. Our data suggest that consumption of selected varieties of raisins could confer a beneficial effect against gastric inflammatory diseases., European CommunityEuropean Community (EC) [245199], The authors thank Takaaki Shimohata and Akira Takahashi, Departments of Preventive Environment and Nutrition, University of Tokushima Graduate School, Japan, for providing the plasmids carrying the native and mutated IL-8 promoters. This research has been partially funded by the European Community's Seventh Framework Programme (FP7/2007-2013) under grant agreement no 245199, and has been carried out within the PlantLIBRA project (www.plantlibra.eu). This paper does not necessarily reflect the Commission's views or future policy in these areas. The authors will ask for FP7 post-grant Open Access Pilot for covering the cost to publish in open access.

Raisins are an important export commodity for Afghanistan, however, Afghan packers are challenged to export to markets seeking high quality products due to limited knowledge regarding their quality and safety. To evaluate this, Afghan raisin samples from pre-, semi-, and post-processed raisins were obtained from a raisin packer in Kabul, Afghanistan. The raisins were analyzed and compared to U.S. standards for processed raisins. The samples tested did not meet U.S. import standards for embedded sand, but the process used to clean the raisins is suitable to maintain food safety standards. Previous Afghan raisin shipments have been rejected from the U.S. due to too high levels of internal and external sugar crystals, and pesticide residues. Based on the likelihood of export shipment rejection, the thesis examines the quality improvement options available to packers in the short and long-term. To produce raisins compliant with U.S and international Codex standards, packers will need a long-term ( > 10 year) commitment to improve their own knowledge and establish raw material traceability/ quality improvements from growers.

Raisins are popular snacks with a favourable nutrient profile, being high in dietary fibre, polyphenols and a number of vitamins and minerals, in addition to being rich in fructose. In light of evidence demonstrating improvements in glycaemic control with moderate fructose intake and low-glycaemic index (GI) fruits, our aim was to determine the GI, insulin index (II) and postprandial responses to raisins in an acute feeding setting. A total of ten healthy participants (four male and six female) consumed breakfast study meals on four occasions over a 2- to 8-week period: meal 1: white bread (WB) (108 g WB; 50 g available carbohydrate) served as the control and was consumed on two separate occasions; meal 2: raisins (R50) (69 g raisins; 50 g available carbohydrate); and meal 3: raisins (R20) (one serving, 28 g raisins; 20 g available carbohydrate). Postprandial glucose and insulin were measured over a 2 h period for the determination of GI, glycaemic load (GL) and II. The raisin meals, R50 and R20, resulted in significantly reduced postprandial glucose and insulin responses when compared with WB (P

Shewhart control charts are constructed by using the Hunter Lab color scale parameters to assure maintenance of the color of raisins and dried figs during storage in modified atmosphere packages, vacuum packages, or nylon bags. These control charts may be used to maintain the quality within acceptable limits and make it possible to readjust storage conditions if the acceptable limits should be violated.

‘Gök Üzüm’ (Vitis vinifera L.), antik dönemden gelen, Konya yöresinde yoğun olarak yetiştirilen, ekolojik adaptasyonu iyi, omçaları güçlü ve çok verimli, lokalde sofralık, kuruduğunda doğal rengi yeşil rengini koruyan çerezlik çekirdekli kurutmalık, pekmezlik gibi çok maksatlı değerlendirilebilen, ‘Ekşi Kara’ çeşidine tozlayıcı olarak kullanılan, lokalde ve diğer benzer bağ ekolojileri için ümitvar, ülkesel ve global pazar potansiyeli taşıyan bir üzüm çeşididir. Çeşidin ampelografik tanımı, OIV üzüm ve asma anaç çeşit tanımlama kriterleri listesinde yer alan 69 asıl tanımlayıcıdan 63’ü ve 89 tamamlayıcı tanımlama karakterinden 81’i olmak üzere, toplam 144 karakterle yapılmıştır. ‘Gök Üzüm’ çeşidinin minimal tanımı; Genç sürgün: Sürgün ucu tipi (OIV 001) 5 ‘Tamamen açık’; Sürgün ucunda dik tüy yoğunluğu (OIV 004) 9 ‘Çok yüksek’tir. Sürgün: Arka arkaya gelen sülük sayısı (OIV 016) 1 [Kesikli (2 veya daha az)]’dir. Genç yaprak: Aya üst yüzeyinin rengi (4. yaprak) (OIV 051) 3 ‘Bronz’dur. Olgun yaprak: Ayanın şekli (OIV 067) 3 ‘Beşgen şeklinde’; Dilim sayısı (OIV 068) 3 ‘Beş’; Aya üst yüzeyinde antosiyanin renklenme alanı (OIV 070) 2 ‘Sadece sap bağlantı noktasında’; Dişlerin şekli (OIV 076) 3 ‘Her iki tarafı dışbükey’; Sap cebinin açıklık / üst üste binme durumu (OIV 079) 7 ‘Üst üste binmiş’; Sap cebi kenarında damarla sınırlanma (OIV 81-2) 1 ‘Sınırlanma yok’. Olgun yaprak: Aya alt yüzeyinde ana damarlar arasında yatık tüylerin yoğunluğu (OIV 084) 5 ‘Orta’; Aya alt yüzeyinde ana damarlar üzerinde dik tüylerin yoğunluğu (OIV 087) 3 ‘Düşük’tür. Tane: Şekli (OIV 223) 3 ‘Yuvarlak’; Kabuk rengi (OIV 225) 1 ‘Yeşil sarı’ olarak tanımlanmıştır. ‘Gök Üzüm’ (Vitis vinifera L.) is from ancient times, intensively grown in Konya, ecological adaptation is good, plants are strength and very fruitful, usage in locally as table grapes, as seeded appetizer when dry protect the natural green colors, as molasses ‘pekmez’, and the other purposeful which can be considered, and is used as a pollinator for ‘Ekşi Kara’ grape variety, promising for the grown location and similar ecologies, and it has the national and global market potential. Ampelographic description of the grape variety have been created according to OIV grapes and vine varieties description criteria of the 144 features totally, 63 of 69 the basic identifier and 81 of the 89 complementary definition characters. Minimal descriptors of ‘Gök Üzüm’: Young shoot: Aperture of tip (OIV 001) 5 ‘Fully open’, Density of prostrate hairs on tip (OIV 004) 9 ‘Very high’, Shoot: number of consecutive tendrils (OIV 016) 1 are ‘2 or less’, Young leaf: color of upper side of blade (4th leaf) (OIV 051) 3 is ‘Bronze’, Mature leaf: shape of blade (OIV 067) 3 is ‘Pentagonal’, Number of lobes (OIV 068) 3 are ‘Five’, Area of anthocyanin coloration of main veins on upper side of blade (OIV 070) 2 is ‘Only at the petiolar point’, Shape of teeth (OIV 076) 3 is ‘Both sides convex’, Degree of opening/overlapping of petiole sinus (OIV 079) 7 is ‘Overlapped’, Petiole sinus base limited by veins (OIV 081-2) 1 are ‘Not limited’, Density of prostrate hairs between the main veins on lower side of blade (OIV 084) 5 is ‘Medium’, Density of erect hairs on main veins on lower side of blade (OIV 087) 3 is ‘Low’, Berry: shape (OIV 223) 3 is ‘Broad ellipsoid’, Color of skin (OIV 225) 1 is ‘Green yellow’.

This article examines the key role played by English merchants in the integration process of Malaga’s economy into seventeenth century international trade. Among other topics, it analyses —from primary sources— the size of the English colony in Malaga at different times during the period, the amount and composition of commodities exchanged, and the institutional factors that allowed Malaga to become an “English port” in Spain. It also stresses the importance that Malaga raisins had in Anglo-Spanish trade. Este artículo analiza el proceso de integración de la economía malagueña en el comercio internacional en el siglo XVII, un proceso en el que los mercaderes ingleses y las relaciones mercantiles con Inglaterra desempeñaron un papel fundamental. A partir de fuentes primarias se reconstruyen el tamaño de la colonia mercantil inglesa de Málaga en distintos momentos del periodo, la cuantía y composición de los productos intercambiados y los factores institucionales que hicieron posible que Málaga se convirtiera en un puerto inglés en la España del Seiscientos. Se subraya también la extraordinaria importancia de las exportaciones malagueñas, especialmente de las pasas, en los intercambios españoles con Inglaterra.

This article examines the key role played by English merchants in the integration process of Malaga’s economy into seventeenth century international trade. Among other topics, it analyses —from primary sources— the size of the English colony in Malaga at different times during the period, the amount and composition of commodities exchanged, and the institutional factors that allowed Malaga to become an “English port” in Spain. It also stresses the importance that Malaga raisins had in Anglo-Spanish trade., Este artículo analiza el proceso de integración de la economía malagueña en el comercio internacional en el siglo XVII, un proceso en el que los mercaderes ingleses y las relaciones mercantiles con Inglaterra desempeñaron un papel fundamental. A partir de fuentes primarias se reconstruyen el tamaño de la colonia mercantil inglesa de Málaga en distintos momentos del periodo, la cuantía y composición de los productos intercambiados y los factores institucionales que hicieron posible que Málaga se convirtiera en un puerto inglés en la España del Seiscientos. Se subraya también la extraordinaria importancia de las exportaciones malagueñas, especialmente de las pasas, en los intercambios españoles con Inglaterra.

Dans cet article, on présente les résultats de l'analyse du comportement dynamique et thermique d'un séchoir solaire à fruits, couplé à une cheminée solaire. Cette analyse est basée sur des mesures effectuées lors d'une campagne in situ complétées par une étude systématique en laboratoire. On montre en particulier l'amélioration des performances du dispositif par l'introduction de thermosiphons superposés résultant du couplage séchoir-cheminée.

In the present experimental study an evacuated tube solar collector is designed, fabricated and its performance is tested in the force convection mode of heat transfer. The solar collector is designed for the grape dryer of capacity 10kg per batch. Experiments are carried out in the month of April to produce raisins for Thomson Seedless grapes, with initial moisture content of 77 (kg per kg on wet basis)% to final moisture content of 19 (kg per kg on wet basis)% in 36 hours. Raisins produced from this system are tested for varies parameters to check its quality and found satisfactory results. The average collector efficiency is found to be 23.4%.