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The aim of this work was to examine the possible use of High Hydrostatic Pressure (HHP) as an alternative method for wine preservation, which could also lead to the production of wines with reduced amounts of SO 2 . For this purpose, red wine samples containing 0 ppm, 30 ppm, 60 ppm and 100 ppm of sulphur dioxide (SO 2 ) were subjected to pressure of 350 MPa for 10 min at 8  ∘ C. A second set of samples containing only SO 2 was used as control. Colour parameters, acetic acid, total anthocyanin and phenolic contents and antioxidant activity were determined over a period of twelve months. During the first four months, most of the differences observed regarding the chemical composition of the pressurized and unpressurized wines were not statistically significant. However, after the period of six months, the pressurized samples in general were characterized by higher average values % yellow colour and acetic acid and lower of % red colour, total anthocyanin and phenolic content compared to the non-pressurized ones. The results obtained could be a possible indication that HHP could accelerate the polymerization reactions reducing the time needed for wine ageing. HHP combined with reduced SO 2 contents might be a promising technology for wine industry.

There is evidence that Helicobacter pylori eradication might predispose to gastroesophageal reflux disease (GERD). The aim of this prospective study was to examine the effectiveness of antisecretory treatment, after successful H. pylori eradication, in preventing GERD, since no data exist so far. Eighty initially H. pylori(+) patients, without GERD at the time of H. pylori eradication [50 peptic ulcer (PU) and 30 nonulcer (NU), 55 men, 25 women, median age 38 years, range 19-57], after successful H. pylori eradication were randomized to recieve either omeprazole 20 mg daily (group A) or no treatment (group B) for one year. All patients underwent upper gastrointestinal endoscopy at 0, 6, and 12 months or when GERD symptoms occurred. There were 40 patients in each group, and there were no statistically significant differences between the two groups in terms of sex, age, body weight, ulcer/no ulcer ratio, and other demographic data. Seven patients from group A and five patients from group B were lost to follow-up, and therefore there were 33 and 35 patients in groups A and B, respectively, who completed the study. One of 33 patients in group A (3%) and 10/35 (28.5%) in group B developed GERD symptoms during follow-up (P = 0.0022). The respective values for esophagitis were 0/33 (0%) and 6/35 (17.1%) (P = 0.0083). In conclusion, antisecretory treatment in H. pylori(+) patients, after successful eradication, is effective in preventing GERD.

To elucidate the preservative effect of modified atmospheres on chestnut quality, nuts were packaged in the following materials: (a) rigid plastic containers (punnets) covered with PET/PE (12 μm/40 μm) pealable microperforated film and PET/PE (12 μm/40 μm) pealable macroperforated film, (b) BOPP/LDPE (20 μm/35 μm) and PET/LDPE (12 μm/75 μm) plastic pouches. Packages were stored at 0 and 8°C for up to 110 days. Fungal infection, composition of package atmosphere, weight loss, sugar, starch and ascorbic acid content were monitored during storage. The composition of O₂ at equilibrium was 10.5/10.9 and 8.3/12% for microperforated PET/PE film at 0 and 8°C, respectively. Fungal infection amounted to 26 and 49% after 110 days at 0 and 8°C, respectively. Weight loss was less than 1% regardless of storage temperature. No atmosphere modification was attained in PET/PE macroperforated film, in which fungal infection level was high, rendering the product unmarketable. Carbon dioxide concentration in BOPP/LDPE and PET/LDPE films were 11/13 and 20/25% at 0 and 8°C, respectively. However, oxygen concentration dropped below 2%, resulting in the development of off-odours in the packages and discontinuation of this experimental batch after 35 days. No fungal growth was observed in any of these packages. Sucrose content increased during the first 40 days in PET/PE micro-and macro-perforated films, presenting slight changes thereafter. Starch and ascorbic acid content decreased during storage. Their concentrations were directly related to storage temperature, retained better at 0 than 8°C.

Quality characteristics of fifteen chestnut varieties were studied in 2004. Chestnuts of five Mediterannean countries involved in the MANCHEST project were analyzed for sugars, starch, fatty acids, lipids, protein and organic acids content. Total polyphenols and the content of sodium and potassium were also determined. The fruits were harvested from: five areas in Greece, Pilion, Chania (Crete), Parnon, Karpenisi and Ossa; three areas in Italy, Catania, Florence and Cuneo (Marrone and Garrone Rosso varieties); two areas in France, Toulouse (Maraval, Marigoule and Marsol var.) and Cevennes area of Montpellier; one area in Spain, Salamanca (Parede van); and one area in Portugal, Villa Real (Longal var.). The moisture content of all varieties was found to be greater than 50%. The average compositional analysis of the samples ranged from 3.5 to 9.3% (on DM) for proteins, 4.64 to 11.98% (on DM) for lipids, 8.53 to 21.50% (on DM) for sucrose, 21.70 to 39.33% (on DM) for starch and 1271.9 to 2348.4 mg/kg (on DM) for polyphenols. The predominant fatty acid was linoleic followed by oleic, while the main saturated fatty acid was palmitic acid. The highest content of linoleic acid was found in French chestnuts of Toulouse. Generally, the amount of unsaturated and polyunsaturated acids represents about 84% of total fatty acids. There were significant differences among chestnut varieties in all parameters studied.

Food spoilage may be defined as a process or change which renders a product undesirable or unacceptable for consumption. This complex ecological phenomenon is the outcome of the biochemical activity of microbial chemical processes which will eventually dominate according to the prevailing ecological determinants. To ensure the safety and quality of foods and beverages, the effective monitoring of the chill chain through production, transportation, distribution and storage in retail cabinets and home refrigerators is essential. Currently, a variety of different methodologies are used for assessing food spoilage, in which microbiological methods play a decisive role. Recently, the relationship between microbial growth and the chemical changes occurring during food storage has been recognised as a potential indicator which may be useful for monitoring freshness and safety. For this purpose, interesting analytical approaches have been developed for rapid and quantitative assessment of food spoilage. These are based on biosensors, sensor arrays and spectroscopy techniques in tandem with chemometrics. Various processes have been utilised to prevent the microbiological spoilage of foods and beverages, amongst which low temperature storage and heat treatment seem to be the most effective. The application of a rich carbon dioxide atmosphere as part of a modified atmosphere packaging system is also effective in suppressing spoilage micro-organisms.

Unsafe food is estimated to cause 600 million cases of foodborne disease, annually. Thus, the development of methods that could assist in the prevention of foodborne diseases is of high interest. This review summarizes the recent progress toward rapid microbial assessment through (i) spectroscopic techniques, (ii) spectral imaging techniques, (iii) biosensors and (iv) sensors designed to mimic human senses. These methods often produce complex and high-dimensional data that cannot be analyzed with conventional statistical methods. Multivariate statistics and machine learning approaches seemed to be valuable for these methods so as to “translate” measurements to microbial estimations. However, a great proportion of the models reported in the literature misuse these approaches, which may lead to models with low predictive power under generic conditions. Overall, all the methods showed great potential for rapid microbial assessment. Biosensors are closer to wide-scale implementation followed by spectroscopic techniques and then by spectral imaging techniques and sensors designed to mimic human senses.

Fruit juices have an important place in humans’ healthy diet. They are considered to be shelf stable products due to their low pH that prevents the growth of most bacteria. However thermo-acidophilic endospore forming bacteria of the genus Alicyclobacillus have the potential to cause spoilage of commercially pasteurized fruit juices. The flat sour type spoilage, with absence of gas production but presence of chemical spoilage compounds (mostly guaiacol) and the ability of Alicyclobacillus spores to survive after pasteurization and germinate under favorable conditions make them a major concern for the fruit juice industry worldwide. Their special characteristics and presence in the fruit juice industry has resulted in the development of many isolation and identification methods based on cell detection (plating methods, ELISA, flow cytometry), nucleic acid analysis (PCR, RAPD-PCR, ERIC-PCR, DGGE-PCR, RT-PCR, RFLP-PCR, IMS-PCR, qPCR, and 16S rRNA sequencing) and measurement of their metabolites (HPLC, GC, GC-MS, GC-O, GC-SPME, Electronic nose, and FTIR). Early detection is a big challenge that can reduce economic loss in the industry while the development of control methods targeting the inactivation of Alicyclobacillus is of paramount importance as well. This review includes a discussion of the various chemical (oxidants, natural compounds of microbial, animal and plant origin), physical (thermal pasteurization), and non-thermal (High Hydrostatic Pressure, High Pressure Homogenization, ultrasound, microwaves, UV-C light, irradiation, ohmic heating and Pulse Electric Field) treatments to control Alicyclobacillus growth in order to ensure the quality and the extended shelf life of fruit juices.