Browsing by Author "Viejo CG"

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    Biofortification of kale microgreens with selenate-selenium using two delivery methods: Selenium-rich soilless medium and foliar application
    (Elsevier BV, 2024-01-01) Tavan M; Wee B; Fuentes S; Pang A; Brodie G; Viejo CG; Gupta D
    Selenium (Se) is essential for human health as it is involved in various fundamental biological functions. This study aimed to assess the effects of Se enrichment in kale microgreens through biofortification in a soilless cultivation system. Two Se (as sodium selenate) application methods were assessed, including supplementation into the nutrient solution or as a foliar spray at four concentrations: 0, 10, 20 and 40 µM Se in a completely randomized design considering triplicates. For this purpose, minerals, nitrate and ammonium content, as well as fresh yield and dry matter of kale microgreens, were recorded after a 14-day growing period in an environmentally controlled vertical farm. Results showed that kale microgreens successfully accumulated up to 893.3 and 24 µg Se/ kg dry matter under the nutrient solution and foliar treatments, respectively, while yield remained unaffected. Selenium (Se) enrichment of the nutrient solution at 20 µM Se concentration resulted in the optimum treatment for fresh consumption purposes and supplying this element in human diets in the future, providing adequate dietary Se in less than five grams of the fresh kale microgreens.
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    Sensory Profile of Kombucha Brewed with New Zealand Ingredients by Focus Group and Word Clouds
    (MDPI (Basel, Switzerland), 2021-06-23) Alderson H; Liu C; Mehta A; Gala HS; Mazive NR; Chen Y; Zhang Y; Wang S; Serventi L; Viejo CG; Fuentes S
    Kombucha is a yeast and bacterially fermented tea that is often described as having an acetic, fruity and sour flavour. There is a particular lack of sensory research around the use of Kombucha with additional ingredients such as those from the pepper family, or with hops. The goal of this project was to obtain a sensory profile of Kombucha beverages with a range of different ingredients, particularly of a novel Kombucha made with only Kawakawa (Piper excelsum) leaves. Other samples included hops and black pepper. Instrumental data were collected for all the Kombucha samples, and a sensory focus group of eight semi-trained panellists were set up to create a sensory profile of four products. Commercially available Kombucha, along with reference training samples were used to train the panel. Kawakawa Kombucha was found to be the sourest of the four samples and was described as having the bitterest aftertaste. The instrumental results showed that the Kawakawa Kombucha had the highest titratable acidity (1.55 vs. 1.21–1.42 mL) as well as the highest alcohol percentage (0.40 vs. 0.15–0.30%). The hops sample had the highest pH (3.72 vs. 3.49–3.54), with the lowest titratable acidity (1.21), and, from a basic poll, was the most liked of the samples. Each Kombucha had its own unique set of sensory descriptors with particular emphasis on the Kawakawa product, having unique mouthfeel descriptors as a result of some of the compounds found in Kawakawa. This research has led to a few areas that could be further studied, such as the characteristics of the Piperaceae family under fermentation and the different effects or the foaminess of the Kawakawa Kombucha, which is not fully explained.