CONCEPTION OF FUTURE FOODS ENRICHED WITH ACTIVE COMPOUNDS (POLYPHENOLS) OBTAINED BY THE

1. EA 1% EA 2% 50 PEPPERS WITH AE 40 30 PEPPERS NO EA a 20 10 0 0 28 42 57 77 91 DIAS ACEPTABILITY 5 PEPPER WITH AE APPEARENCE COLOUR PEPPER NO AE 0 ACEPTABILITY LEVEL CONSISTENCY ODOUR TASTE CONCEPTION OF FUTURE FOODS ENRICHED WITH ACTIVE COMPOUNDS (POLYPHENOLS) OBTAINED BY THE VALORIZATION OF ARTICHOKE BY-PRODUCTS. David Quintín Martínez, Ángel Martínez Sanmartín and Presentación García Gómez. Centro Tecnológico Nacional de la Conserva y Alimentación. C/Concordia s/n. 30500, Molina de Segura-Murcia (Spain). B.I.O. N`DAYS, VALORIZATION OF ORGANIC BYPRODUCTS, VALANCE-FRANCE 7 SEPTEMBER 2011 INTRODUCCION AND OBJECTIVE Artichokes (Cynara scolymus L. (Asteraceae) have been considered for hundreds of years as a favourite food for their taste, while also as a remedy against disease and finally for its beneficial properties for digestion (Bundy et al., 2004). Spain together with Italy is one of the world's largest producers of artichokes, food plays an important role in nutrition and especially in the Mediterranean diet. The effects of this plant are found in the leaves, where they concentrate their principle assets: such as phenolic acids and flavonoids, cinarina that naturally estimulate the formation of bile in the liver. The dietary supplementation with artichoke extracts is able to reduce about 10% cholesterol in the body (Gerbhardt, 1998; Gerbhardt 2002)The artichoke is extraordinarily rich in polyphenols. Several recent studies have highlighted the extraordinary wealth of caffeic acid derivatives and flavonoids in the edible parts of artichoke (Gil-Izquierdo et al., 2001), by-products obtained during industrial processing of artichoke hearts (Sanchez-Rabaneda et al., 2003; Llorca et al., 2002) The objective of this project is the use of active compounds, as polyphenols, obtained from agro-industrial by-products (artichoke) like a natural antioxidant agent and funcinal food. The beneficial effect of polyphenols on the health is guaranteed by scientific studies. The polyphenols properties, are attributed to it be anticancerinogenic, antiviral, hipocolesterolémics, etc.  The by-products of the artichoke are very rich in these bioactives compounds, wich have antioxidant propierty, but in general its potential value is underused, reason by why we try to take advantage of them an efficient way. An alternative that provides value added to these by-products is to find an application novel, as it is the use of the active principles like food additive. So the generating agro-industrial companies of these by-byproducts obtain other applications that will allow to diversify, to innovate in other products and to generate growth economic. In addition, in many cases one is polluting by-products for environment. METHODOLOGY Extraction Protocols. Methanol Extract. One kilogram of artichoke Byproducts (fresh weight) was extracted with boiling methanol for 1h. The plant material was then hand-squeezed to improve the extraction of methanol-soluble material. Afterward, the resultant extracts were pooled. These extracts were further filtered, and the methanol was removed under reduced pressure at 40 °C. The remaining aqueous extract was freeze-dried at -50 °C and further stored at -20 °C. Water Extract. One kilogram of artichoke by products (fresh weight) was extracted with boiling water in an extraction reactor for 1 h. After extraction, the plant material was squeezed and a second extract was recovered and pooled. The final extract was freeze-dried at -50 °C and further stored at -20 °C. Artichoke Blanching Waters. ABW is recycled for 24 h in the industry. After this time, ABW is stored in special tanks. A randomly chosen volume of 35 L was obtained from different tanks at the industry.This volume was homogenized, and 1 L was freeze-dried at -50 °C and stored at -20 °C for further assays. “Extract yield” was defined as the amount of freeze-dried material (extract) (grams) obtained from 100 g (or 100 mL in the case of ABW) of fresh weight of byproducts. “Phenolic yield” was defined as the amount of phenolic compounds (caffeic acid derivatives) (grams) obtained from 100 g (or 100 mL in the case of ABW) of fresh weight of byproducts. DETERMINATION OF ANTIOXIDANT ACTIVITY BY ELECTRIC IMPEDANCE, “In vivo” ASSAYS. RESULTS & CONCLUSION Table 1. Yield and Phenolic Content of Artichoke Byproducts L* parameter changes in red peppers at different storage temperatures.  Fig.1. Antioxidant activity of Artichoke extract against Sacharomyces (107cfu/mL). a* parameter changes in red peppers storages at 25ºC during 91 days. NO AE Peppers in plastic containers WITH AE Peppers in plastic containers with artichoke extract • Results of analysis of red peppers in plastic containers after 91 days • storaged at 25ºC, showed that artichoke extract has an important • antioxidant activity. Sensorial Analysis of red peppers in storage at 25ºC during 91 days. REFERENCES Donald L. Downing, PH.d. A Complete Course in Canning. Book I. CTI Publications, Inc. 1996 pp 1-10.[6] Robert H. Perry, Don W. Perry, Perry`s Chemical Engineer’s Handbook. Ed. McGraw-Hill. 1997, pp. 10-5. Graziana Lupattelli, Simona Marchesi, Rita Lombardini, Anna Rita Roscini, Franco Trinca, Fabio Gemelli, Gaetano Vaudo, Elmo Mandarino. Artichoke juice improves endothelial function in hyperlipemia. Life Sciences 76 (2004) 775–782 mingfu wang, james e. simon, irma fabiola aviles, kan he, qun-yi zheng, and yaakov tadmor. Analysis of Antioxidative Phenolic Compounds in Artichoke (Cynara scolymus L.) J. Agric. Food Chem. 2003, 51, 601-608 Rolf Gebhardt. Antioxidative and Protective Properties of Extracts from Leaves of theArtichoke (Cynara scolymus L.) against Hydroperoxide-Induced Oxidative Stress in Cultured Rat Hepatocytes. TOXICOLOGY AND APPLIED PHARMACOLOGY 144, 279–286 (1997)

2. INGREDIENTS INGREDIENTS WEIGHT (g) WEIGHT (g) ºBRIX ºBRIX TOTAL S.S TOTAL S.S Peach puree Peach puree 500.00 600.00 11.6 11.6 69.60 58.00 Lemon peel puree Lemon peel puree 400.00 178.60 0.5 0.5 2.00 0.63 Lemon concentrate Lemon concentrate 16 30 47 47 7.52 14.10 Sorbitol Sugar 57.50 557.27 70 100 40.25 557.27 Sucralose 0.40 100 0.40 Aspartame Total 1265.87 1.00 100 1.00 630 Boiling water Calcium lactate 23.00 -265.87 100 23.00 Boiling water 100 Total Total weight 1000.00 1197.9 63 143.77 630 Boiling water -197.9 Total weight 1000.00 14.4 143.77 THE USE OF LEMON PEEL (BYPRODUCT FROM EXTRACTION OF JUICE AND ESSENTIAL OILS) AS INGREDIENTIN ELABORATION OF FRUIT JAMS. *David Quintín, *Pedro Sánchez-Campillo, *Presentación García, José Laencina, Miguel Moliner and *Ángel Martínez Sanmartín. *Centro Tecnológico Nacional de la Conserva y Alimentación. C/Concordia s/n. 30500, Molina de Segura-Murcia (Spain). B.I.O. N`DAYS, VALORIZATION OF ORGANIC BYPRODUCTS, VALANCE-FRANCE 7 SEPTEMBER 2011 INTRODUCCION AND OBJECTIVE The physical and sensorial properties of peach jams using lemon peel as a stabiliser, were evaluated and compared with those made with a standard jams. Peach jams of up to 55 °Brix were obtained from the total substitution of commercial amidade pectin by pure lemon peel in a standard formulation. Cell wall material comprised 21% of the fresh lemon albedo weight, and contained 26.1% galacturonic acid, the main constituent of pectin (Roswitha Schröder, 2003). The albedo is the white part of citrus peel. The traditional market of jams has been stable during the last few years as a consequence of changes in consumption habits and the appearance of alternative products, such as breakfast cereals, on the market. Therefore, the jam industry needs to improve its competitivity and developing low caloric jams to weight control. The objective of this study was to evaluate the physico±chemical (pH, soluble solids, colour and rheological behaviour) and sensorial qualities of peach jams + pure lemon peel 63º Brix and peach jams where sugars are totally or partially replaced by sweeteners and without commercial thickener. EXPERIMENTAL • Raw materials. • Peach Puree were supplied by Alcurnia S.A, Murcia, Spain. The pH value of puree was 3.8 and its soluble solids content was 12ºBrix. Lemon peel were supplied by Cítricos de Murcia (Spain). The pH value was 3.6, acidity 0.79 (% citric ac.) and soluble solids contend was 7ºBrix. • Saccharose and sweetener, citric acid as acidulant and ascorbic acid as antioxidant were used in the formulations. • 2 Formulation and processing • Formulations of peach jams were made up to 63 °Brix (Table 2) and low caloric (Table 3). The procedure was the following: Lemon peel was washed with water at 35ºC, to reduced particle size a cutter was used. This product was starined in a stainless steel colander (5 mm holes) and in a second step by 2 mm colander. This product is refined in a colloidal mild. Pure were packed in vacuum pouches (2 kg) made of laminated polyethylene. • Puree Peach was dispersed into the sugar or sweetener, mixed with lemon peel puree and, afterwards, heated. At the beginning of boiling, citric and ascorbic acid were added. The final mixture was boiled for 2 min and, after that, 370 ml glass containers were filled up with the obtained jam at 85°C and closed. Then, they were cooled in a water bath till 35°C and stored at room temperature at least 24 h to be sure that gelification was achieved. • 3. pH and soluble solids • The pH and soluble solids of jams were analysed according to AOAC (1997) procedures. • 4. Colour • The cieLab coordinates (L*, a*, b*) were directly read with a Minolta CR-300 colorimeter, at 60° with a D-65 illuminant source. • 5. Texture analysis. Texture properties of jams were assessed using an Aname texture analyser (Stable Micro Systems, model TA.XTPlus, London, United Kingdom). A 5 kg load cell was attached with a 0.5R ciliynder probe attached to the instrument was used. • 6. Determination of Titratable Acidity by volumetric method, • 7. Bostwick consistency is the cm of a platform that jam slides in 60 seconds. • 5. Sensory evaluation • An untrained panel of 5 members evaluated colour, taste, odour, sineresys and consistency and acceptability of the jams on a 5-point • hedonic scale (5-like extremely; 1-dislike extremely). • Two jams (63ºBrix, Low caloric) were evaluated in each session. Panellists were given roomtemperature water to cleanse the palate before presentation of samples. An acceptable mean was arbitrarily set at 3.0 as the panellists were instructed that any rating at midpoint or above would be considered acceptable. RESULTS Table 1. Analysis results of peel lemon puree Table 2 . Formulation of peach jam (63ºBrix) Table 3. Formulation of low caloric peach jam Fig 1. Sensorial Analysis of jams Table 4 Analysis Results of peach jams COLOUR 5 4 3 GLOBAL TASTE 2 1 STANDARD 0 63ºBRIX LOW CALORIC ODOUR CONSISTENCY SINERESIS REFERENCES .Ferreira, I., Pestana, N., Rui Alves, M., Mota, F., Reu, C., Cunha, S., and Oliveira, M. Quince jam quality: -microbiological, physicochemical and sensory evaluation. Food Control 15, 291-295 (2004). .García-Martínez, E., Ruiz-Diaz, G., Martínez-Monzó, J., Camacho, M.M., Martínez-Navarrete, N., and Chiralt, A. Jam manufacture with osmodehydrated fruti. Food Research International 35, 301-306 (2002).N. Grigelmo-Miguel, O. Mart õn-Belloso. Infuence of fruit dietary fibre addition on physical and sensorial properties of strawberry jams. Journal of Food Engineering 41 (1999) Roswitha Schröder1 *, Christopher J. Clark2, Keith Sharrock2, Ian C. Hallett1, Elspeth A. MacRae1. Pectins from the albedo of immature lemon fruitlets have high water binding capacity, Meat Science 67 (2004). .Unai Emaldi y col. (2006). “Pulpa del fruto del cardón dato (Stenocereus griseus, Cactaceae) como material prima para la elaboración de mermelada. Alan v.56, nº1 Caracas mar. CONCLUSIONS The pH of peach jams (63ºBrix) was not afected by the incorporation of lemon peel puree, had a similar pH to traditional jams. On the other hand, the colour of peach jams turned more luminous, L increased and b decreased. Sensory evaluation of high and low caloric jams showed that these jams were considered acceptable, based on hedonic-scale ratings given by consumer panellists.