Kinetics of ultrasonic extraction of polyphenols,anthocyanins and tannins from five different New Zealand grape pomaces

Polyphenols were extracted from five kinds of New Zealand grape pomace (Sauvignon Blanc, Pinot Gris, Gerwurztraminer, Merlot and Pinot Noir) at 30, 50 and 70 °C in an ultrasonic generator. The extraction kinetics for total phenol, anthocyanin and tannin were determined. The results of dynamics study showed that the extraction of total polyphenols, anthocyanin and tannin followed first-order reaction kinetics during the extraction at 30, 50 and 70 °C. The total phenolic content, anthocyanin conten, and tannin content of water–ethanol extracts from grape pomaces were compared, and the parameters in the extraction kinetics equations were determined. The extraction results showed that the Pinot Noir pomace extract had the highest total phenolic content of 59.95 mg GAE g⁻¹ pomace and tannin content of 79.93 mg EE g⁻¹ pomace. The anthocyanin content in Merlot pomace extract was the highest, which was 4.50 CE g⁻¹ pomace. The results might be of great significance for the development of grape pomace or its polyphenol and/or anthocyanin components as an antioxidant source with natural and inexpensive benefits.     

Sensory methods and electronic nose as innovative tools for the evaluation of the aroma transfer properties of food plastic bags

Despite the key role of the sensory quality for food acceptance, the aroma transfer properties of food packaging materials have not yet been studied using sensory approaches. This research investigated the suitability of sensory and electronic nose methods to evaluate the aroma transfer properties of plastic materials that come in contact with food. Four (W, X, Y, and Z) commercial freezer bags (polyethylene) for domestic uses were compared. The degree of the aroma transfer through the materials was estimated as the sensory contamination of an odor absorber food (bread) by an odor releaser food (onion), separated by the bags and stored under frozen conditions. Bread samples were analyzed by means of an electronic nose, and 42 assessors used three different sensory methods (triangle, scoring, and partial sorted Napping tests). From the triangle test, none of the plastic bags acted as a complete aroma barrier, showing a sensory contamination of bread stored in all four materials. Partial sorting Napping results clearly described the sensory contamination of bread as “onion flavor”, due to the aroma transfer from the odor releaser food to the odor absorber food through the plastic bag. Scoring tests showed significant (p < 0.0001) differences of aroma transfer properties among the plastic bags, revealing the highest aroma permeation for W (3.1 ± 0.1), the lowest aroma transfer for X and Y (2.0 ± 0.1), and intermediate aroma transfer properties for Z (2.6 ± 0.1). Electronic nose data were in good agreement with the sensory responses, and a high correlation with the scoring data was observed (R² = 0.988). The presented approaches had suitable results to provide meaningful information on the aroma transfer properties of freezer plastic bags, and could advantageously be applied in the future for analyzing other finished food containers (e.g. plastic trays, boxes, etc.) or packaging materials of a different nature (multilayer plastic films, biodegradable materials, composites, etc.).     

Facial synthesis of dandelion-like g-C3N4/Ag with high performance of photocatalytic hydrogen production

Nowadays, energy shortage is one of the major problems in the world. Photocatalytic hydrogen production is a new type of energy technology with good application prospect. As a new type of photocatalytic semiconductor material, g-C₃N₄ has attracted much attention as a photocatalyst. By ultrasonic treatment of a mixed solution of g-C₃N₄ and bovine serum albumin, followed by adding a certain amount of silver nitrate solution and then directly hydrothermal treatment, a special dandelion-like g-C₃N₄/Ag (D-g-C₃N₄/Ag) was prepared. The scanning electronic microscopy, transmission electronic microscopy, X-ray diffraction, Fourier transform infrared, fluorescence and physicochemical adsorption methods were used to characterize the morphology and structure of D-g-C₃N₄/Ag. In addition, the photocatalytic H₂ production of D-g-C₃N₄/Ag with different Ag loadings or in different sacrificial agents and different pH conditions were investigated. The results indicated that when triethanolamine was used as sacrificial agent, photocatalytic hydrogen efficiency was the best, and the rate of photocatalytic hydrogen production reached 862 μmol g⁻¹ h^{− 1} as the Ag loading was 4%.     

Characteristics and Rheological Properties of Polysaccharide Nanoparticles from Edible Mushrooms (Flammulina velutipes)

Nanotechnology has become relevant in the food‐related industries, and edible mushrooms can be a potential raw material for providing satisfied edible nanomaterial. In this study, by following 3 different pretreatments (hot water or cold alkali or hot alkali) insoluble polysaccharide nanoparticles were prepared from Flammulina velutipes by wet milling and high pressure homogenization and their properties were investigated. The resultant nanoparticles were characterized by SEM, GC‐MS (for its main compositions), FTIR, XRD, and TG. The 1 wt% nanoparticle dispersions presented non‐Newtonian, shear‐thinning fluids with the viscosity in an increasing order for the hot water < cold alkali < hot alkali. Moreover, the dynamical rheological results showed differences of storage (G′) and loss (G″) moduli of these particle dispersions. It was concluded that the Flammulina velutipes‐derived polysaccharides nanoparticles have great potential applications in the food industry, for example, as emulsifiers, reinforcement agents, and bioactive carriers.     

Preparation and evaluation of Baicalin-loaded cationic solid lipid nanoparticles conjugated with OX26 for improved delivery across the BBB

Purpose: A novel brain targeting drug delivery system based on OX26 antibody conjugation on PEGylated cationic solid lipid nanoparticles (OX26-PEG-CSLN) was prepared.

Methods: The Baicalin-loaded PEGylated cationic solid lipid nanoparticles modified by OX26 antibody (OX26-PEG-CSLN) were prepared by emulsion evaporation–solidification at low temperature method. The immune-gold labeled OX26-PEG-CSLN was visualized by transmission electron microscopy. The mean diameter and zeta potential of OX26-PEG-CSLN, PEG-CSLN and CSLN were determined using a Zetasizer. The entrapment efficiency of OX26-PEG-CSLN, PEG-CSLN and CSLN was determined by ultrafiltration centrifugation method. And the solid-state characterization of OX26-PEG-CSLN and CSLN were analyzed by X-ray. Pharmacokinetics studies were conducted by in vivo microdialysis in rat cerebrospinal fluid.

Results: The results showed that the OX26-PEG-CSLN, PEG-CSLN and CSLN had average diameters of 47.68?±?1.65, 27.20?±?1.70 and 33.89?±?5.74?nm, Zeta potentials of ?0.533?±?0.115?mV, 11.200?±?0.500?mV and 11.080?±?1.170?mV and entrapment efficiencies of 83.03?±?0.01%, 92.90?±?3.50% and 97.83?±?0.19%, respectively. In the pharmacokinetics studies, the AUC value of OX26-PEG-CSLN was11.08-fold higher than that of the Baicalin solution (SOL) (p?p?>?0.05); the C_max value of OX26-PEG-CSLN was 7.88-fold higher than that of SOL (p?p?Conclusion: These results demonstrated OX26-PEG-CSLN could be a promising carrier to deliver drugs across the BBB for the treatment of brain diseases.     

Fabrication of effective mesoporous silica materials for emergency hemostasis application

Silicon - Uncontrolled bleeding is an important cause of traumatic death in wartime and peacetime. Despite the significant advances in hemostatic research, it is still challenging to develop safer...     

Isolation and characterization of Listeria monocytogenes in Chinese food obtained from the central area of China

The objective of this study was to investigate the prevalence and characteristics of Listeria monocytogenes isolated from Chinese food, including frozen dumplings, flavored raw meat, roasted meat, braised meat, and a cold vegetable dish with sauce. A total of 900 food samples were collected from supermarkets, open-air markets, and delicatessens in three large cities in the central area of China to examine the presence of L. monocytogenes; 21 (2.3%) of the samples were positive for this pathogen. Among the different samples, braised meat showed the highest L. monocytogenes detection rate (4.4%). Samples obtained from delicatessens showed a much higher L. monocytogenes contamination rate (8.3%) than those from open-air markets (6.7%) or supermarkets (0%). Multilocus sequence typing (MLST) analysis indicated that the 21 bacterial isolates belonged to 12 ST subgroups. ST5 was the largest and contained 7 isolates (33.3%); it was followed by ST474, ST121 and ST9 (each containing 2 isolates [10.5%]). Antibiotic susceptibility analysis showed that the 21 L. monocytogenes isolates were thoroughly resistant to cefoxitin but highly susceptible to doxycycline and ciprofloxacin. The presence of 10 virulence genes was evaluated by PCR, which showed that inlA, inlC, inlJ, prfA, hlyA, and plcB were present in all isolates and that inlB, actA, plcA and iap were present in 71.4–90.5% of the isolates. This study provides a useful reference for risk assessment and control of L. monocytogenes contamination in Chinese food and for the treatment of clinical listeriosis.     

Antibacterial activity of cranberry juice concentrate on freshness and sensory quality of ready to eat (RTE) foods

Ready-to-eat (RTE) foods are not further treated before consumption in such a way that may significantly reduce the microbial load, therefore the risk of foodborne disease must be considered. In this regard, the use of natural antimicrobial compounds is an interesting method to be considered. On this topic, the antibacterial activity of cranberry juice concentrate (CJC) have been evaluated in vitro and in situ against 3 foodborne pathogenic bacteria. Results showed a high antimicrobial effect with a noticeable inhibition capacity against Escherichia coli O157:H7, Listeria monocytogenes, Salmonella typhimurium. Acid sensitivity studies of bacteria indicated that at the same pH level (pH = 2.4) in presence of organic acid solution (citric and quinic acids), cranberry juice concentrate showed greater antibacterial effects than the acids due to their phenolic compounds. In situ studies showed 2.5, 1.8 and 5 log reduction of E. coli, L. monocytogenes and S. typhimurium, respectively in presence of cranberry juice concentrate, on pre-cut red peppers after 7 days of storage at 4 °C. A total inhibition of L. monocytogenes on fresh cranberry fruits in primary day of storage, was observed. Cranberries treated with CJC also showed a 3 log reduction of S. typhimurium after 4 days of storage at 4 °C. The results suggest that CJC can be an effective preservation, source of natural antibacterial, to protect the RTE foods from foodborne pathogens contamination without effecting on sensorial properties of treated samples and allow to maintain the freshness, sensory and the nutritional quality of RTE foods.     

Controlled enzymatic hydrolysis on characteristic and antioxidant properties of soybean protein isolate-maltodextrin conjugates

This study aimed to investigate the effect of limited hydrolysis on conformational and antioxidant properties of soy protein isolate-maltodextrin (SPI-Md) conjugates. Extrinsic fluorescence analysis showed unfolding of the protein molecule and exposure of hydrophobic groups in SPI-Md conjugate hydrolysates. Free amino acid analysis showed that, the contents of hydrophobic amino acids in SPI-Md conjugates increased after hydrolysis. The contents of leucine, isoleucine, phenylalanine increased from 0.32, 0.30 and 0.54 to 1.36, 1.86 and 2.60, respectively, when the hydrolysis degree (DH) gradually increased from 0% to 5.7%. The FT-IR spectrum showed that C = O absorption of the amide group formed by glycosylation continued unabated after limited hydrolysis (DH 2.9%). The glycated SPI products showed good reducing power and superior resistance to lipid oxidation (34%, 12 mg mL^?1), whereas the limit hydrolysates (DH 2.9%) of SPI-Md conjugates showed more ef?cient radical-scavenging capacity (89.5%, at 12 mg mL^?1) and iron-chelation activity (91.3%, at 12 mg mL^?1). Results of this study indicated that, slight enzymatic hydrolysis (DH 0–2.9%) could help partially unfolding the globular structure of SPI-Md conjugates without deteriorating amide bonds and had a positive effect on their antioxidant properties.     

The rheological behavior and dynamic mechanical properties of syndiotactic 1,2‐polybutadiene

The rheological behavior and the dynamic mechanical properties of syndiotactic 1,2‐polybutadiene (sPB) were investigated by a rotational rheometer (MCR‐300) and a dynamic mechanical analyzer (DMA‐242C). Rheological behavior of sPB‐830, a sPB with crystalline degree of 20.1% and syndiotactic content of 65.1%, showed that storage modulus (G′) and loss modulus (G″) decreased, and the zero shear viscosity (η₀) decreased slightly with increasing temperature when measuring temperatures were lower than 160°C. However, G′ and G″ increased at the end region of relaxation curves with increasing temperature and η₀ increased with increasing temperature as the measuring temperatures were higher than 160°C. Furthermore, critical crosslinked reaction temperature was detected at about 160°C for sPB‐830. The crosslinked reaction was not detected when test temperature was lower than 150°C for measuring the dynamic mechanical properties of sample. The relationship between processing temperature and crosslinked reaction was proposed for the sPB‐830 sample. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci, 2007