Selected Saccharomyces cerevisiae yeast strains and accurate separation of distillate fractions reduce the ethyl carbamate levels in alembic cachaças

Ethyl carbamate (EC) is a potentially toxic compound that may be present at concentrations above maximum limits established in alcoholic beverages, such as cachaça. Most traditional alembic cachaça is produced on a small scale using empirical knowledge. The fermentation step is conducted using yeasts that are endogenous to the sugar cane, and the distillation process is relatively uncontrolled. In this study, gas chromatography coupled with mass spectrometry was used to determine the EC levels in distillate musts and fractions produced by spontaneous or selected Saccharomyces cerevisiae strains. The aim was to verify the influence of selected strains as starters for fermentation compared with spontaneous fermentation on EC formation. The distillate fractions from these two production processes were also analysed. Our results demonstrated higher levels of EC (which surpass the limits defined by Brazilian law) in cachaças produced by spontaneous fermentation (50%) compared with the selected strains (30%); and the distillation step showed great contribution for the reduction of the compound. From must to distillate fractions we found an average decrease on EC levels of 62% using selected strains and 44% for the spontaneous fermentation. In addition, careful separation of the distillation fractions was crucial for producing high-quality and safe beverages.     

Detoxification of zearalenone by Lactobacillus pentosus strains

Zearalenone (ZEA) contamination in food samples plays a critical role in food safety, since it causes serious health problems. Usage of microorganisms, such as lactic acid bacteria (LAB), is a promising new approach for detoxification. Eight Lactobacillus pentosus strains were evaluated for their ability to remove ZEA from a sodium acetate buffer solution with initial ZEA concentrations of 5.51–74.70 μg/mL. The adsorption capacity increased with increasing ZEA concentrations. The strain JM0812 showed the highest adsorption capability, at 83.17%, in solution containing 74.70 μg/mL ZEA, followed by UM054 (82.78%) and UM055 (81.69%), respectively. Three adsorption isotherms were applied to predict the removal efficiency of ZEA and the Freundlich isotherm appeared to have the best-fit for ZEA sorption onto bacterial cells. Our results indicate that Lb. pentosus strains are novel promising strains to reduce mycotoxin contamination in food products.     

High hydrostatic pressure assisted degradation of patulin in fruit and vegetable juice blends

The degradation of patulin introduced into different juices then treated with high hydrostatic pressure (HHP) was evaluated. A model juice prepared from apple and spinach (AS) was studied along with commercially available apple-based beverages; Pineapple:Apple:Mint (PAM), Apple:Carrot:Beet:Lemon:Ginger (CAB) and Romaine:Celery:Cucumber:Apple:Spinach:Kale, Parsley:lemon (GJ). The extent of patulin degradation was found to be dependent on applied pressure and processing time (degradation rates ranged from 0.04 to 0.19 ppb/s). The extent of patulin degradation could also be significantly (P < 0.05) correlated with the sulfhydryl group concentration of the juice with ascorbic acid and nitrite being less significant. HHP treatment of 600 MPa for 300 s at 11 °C resulted in a 62 ppb decrease in patulin introduced into GJ juice which also contained the highest level of thiols (97 μM). The thiol concentration of the other juices ranged between 39 and 69 μM with a corresponding decrease in patulin of 43–49 ppb following the same HHP treatment. The study has illustrated that HHP can be applied as a risk management tool to control patulin in apple based beverages although the extent of mycotoxin degradation is dependent on processing conditions and composition of the juice.     

Determination,content analysis and removal efficiency of fining agents on ochratoxin A in Chinese wines

A simple and convenient HPLC-FD detection method for ochratoxin A (OTA) with a high detection limit and a short run time has been developed. OTA has been found in most samples of Chinese market wine, including domestic and imported wines, but the content was not very high. Only a few wines showed an OTA content that exceeded the EC and OIV limits, indicating that most Chinese market wines were safe. The OTA intake for Chinese from wine was 0.017 ng/kg (bw) per day, which was lower than the SCF and JECFA limits and also lower than in many other countries. This was mainly due to the low per capita wine consumption in China, but it is still necessary for the Chinese government and wine makers to monitor OTA levels in wine and to establish relevant regulations. An egg white treatment (0.20 mg/mL, 48 h) was the best removal method for OTA.     

Effects of Quillaja saponaria extract and Nα-lauroyl-l-arginine ethyl ester on reducing selected foodborne pathogens in vitro and maintaining quality of fresh-cut endive (Cichorium endivia L.) at pilot plant scale

The aim of the present study was to evaluate the applicability of Quillaja saponaria extract (QSE) and N^α-lauroyl-l-arginine ethyl ester (LAE) as antimicrobial wash water additives in fresh-cut lettuce processing. Antibacterial activities of LAE and QSE against selected strains of the foodborne pathogens Salmonella enterica, Bacillus cereus, Staphylococcus aureus, Pseudomonas aeruginosa, and Listeria monocytogenes were examined in vitro. Minimum inhibitory concentrations determined by broth microdilution assay demonstrated that LAE exhibited a strong antimicrobial activity with MICs between 4 and 32 μg/mL against all tested strains, whereas QSE showed a weaker antimicrobial activity with MICs >512 μg/mL. On a pilot-plant scale, the effects of warm water washing at 45 °C for 120 s with and without 40 mg/L QSE or 100 mg/L LAE as well as cold water washing at 4 °C for 120 s with QSE or LAE, respectively, of shredded endive (Cichorium endivia L.) were investigated regarding microbiological and sensory quality as well as physiological properties. Samples were analyzed for headspace O₂ and CO₂ levels, phenylalanine-ammonia-lyase activity and contents of nitrite and nitrate during nine days of cold storage at 4 °C. By analogy to its antimicrobial effect against the foodborne pathogens in vitro, LAE allowed up to 4 log₁₀ cfu/mL reduction of the microbial load in the washing water of the pilot plant, and might therefore reduce cross-contamination while saving water. The addition of LAE to warm washing water impaired sensory properties of fresh-cut endive during storage, which was predicted by chlorophyll fluorescence imaging analyses. QSE treatment combined with warm water washing best retained sensory appearance throughout our study, being possibly suitable for the production of premium products.     

Chemical conversion of wood by treatment in a semi-batch reactor with subcritical water

Sugi (Cryptomeria japonica D. Don) wood meal was extracted with subcritical water in a semi-batch reactor. About 70–90% by weight of the sugi wood meal was converted into water-soluble compounds. The main components of the water-soluble compounds were monosaccharides and oligosaccharides, as a result of hydrolysis of cellulose and hemicellulose. White precipitates appeared in the solution after settling for 48 h. X-ray diffractometry clearly showed that precipitates had crystallized into cellulose II. High yield of total saccharides (including the precipitates) was obtained at 310–320 °C, 25 MPa and 65 g min⁻¹ water flow rate from a wood meal charge of 2.0 g, while the decomposition reaction was completed within about 20 min. Moreover, the yield increased to more than 60% when the wood meal was pretreated for improved wettability. It is shown that saccharides can be produced from sugi wood powder quickly and effectively by treatment in subcritical water.     

Gelcasting of a rutile mixture applied to extrusion forming

To improve sintering and forming behaviors, many additives are normally included in the rutile powder during extrusion forming. Hence, this complex rutile mixture is difficult to be dispersed into an aqueous solution of acrylamide monomers for gelcasting. In this work, with the aid of a dispersant, the mixture is easy to be dispersed by calcining at high temperature and then ball-milling, and a concentrated rutile suspension with low viscosity was successfully obtained. The suspension can be used to form in-situ a ceramic green body. After sintering the green body, the microstructure and performance of the product are both improved. For example, breakdown strength improved from 12.6 kV/mm to more than 23.6 kV/mm.     

大型真菌抗氧化活性物质的研究进展

大型真菌是能形成大型子实体的真菌总称,该类群中食药用资源极为丰富,许多种类具有显著的抗氧化活性。作者综述了国内外有关大型真菌具抗氧化活性的小分子次生代谢产物的化学结构及其活性的研究概况,以期对大型真菌的活性筛选、化学分析和开发利用提供借鉴。     

Modelling mould spoilage in cold-filled ready-to-drink beverages by Aspergillus niger and Penicillium spinulosum

Mathematical models have been developed to predict the probability of growth of spoilage moulds in response to various preservative systems in ready to drink beverages. A Box-Behnken experimental design included five variables, each at three levels: pH (2·8, 3·3, 3·8), titratable acidity (0·20%, 0·40%, 0·60%), sugar content (8·0, 12·0, 16·0 °Brix), and preservative concentrations (sodium benzoate and potassium sorbate, each 100, 225, 350 ppm). Duplicate samples were inoculated with a mould cocktail consisting of equal proportions of Aspergillus niger and Penicillium spinulosum spores (5·0×10⁴spores/ml). The inoculated samples were plated on malt extract agar after 0, 1, 2, 4, 6, and 8 weeks. Logistic regression was used to create predictive models. The pH, titratable acidity, sugar content, sodium benzoate, and potassium sorbate levels were all found to be significant factors in predicting the probability of mould growth over time. Interactions between pH and sodium benzoate, pH and potassium sorbate, and pH and sugar content were also statistically significant. This logistic model was validated against 14 new conditions and predicted the growth of mould after 8 weeks with over 96% accuracy. Product developers can use these models to predict mould growth in ready to drink beverages.