GENOTOXICITY IN CHIRONOMUS KIIENSIS (CHIRONOMIDAE: DIPTERA) AFTER EXPOSURE TO POLLUTED SEDIMENTS FROM RIVERS OF NORTH PENINSULAR MALAYSIA: IMPLICATION FOR ECOTOXICOLOGICAL MONITORING

Rapid industrialization and urbanization has led to increasing input of chemical contaminants into the aquatic environment of Malaysia. Despite the threat civilization poses to the biota, there are still very few relevant studies on ecotoxicological testing of river ecosystems. To overcome this knowledge gap, we examined lethal and genotoxic effects of sediments from different rivers of the northern Malaysia against Chironomus kiiensis, a group well represented in the aquatic fauna of this region. We exposed the larvae to sediments from Selama River (SR), Permatang Rawa River (PRR) and Kilang Ubi River (KUR) at various durations (0, 6, 12, 24 and 48 h). The larval mortality was monitored, whereas DNA damage in survivors' cells was determined using the comet assay. Pollution level indexed by the amounts of heavy metals and other organic contaminants in the sediment showed progressive increases from SR to PRR to KUR. Highly polluted sediments (PRR to KUR) were detrimental to C. kiiensis larvae, most of which did not survive following exposure for long periods. DNA analyses revealed greater damages in nuclei derived from larvae maintained on polluted sediments, in particular, those from KUR. The effects on the genomic material of C. kiiensis larvae occurred in a time‐dependent manner, with damage level increasing as exposure time progressed. Our results highlight the genotoxic properties of polluted sediments. More importantly, this study showed that C. kiiensis larvae could respond to different levels of pollution with respect to exposure time. It is concluded that C. kiiensis larvae is a potential candidate for river ecotoxicological monitoring. Copyright © 2012 John Wiley & Sons, Ltd.     

Chemical treatment on corn cob by acrylic acid and its reinforced soy protein isolated/corn cob biocomposite films

Soy protein isolate (SPI) was mixed with 10, 20, 30, and 40 wt% of corn cob by solvent casting method. The SPI/corn cob biocomposite films were tested for tensile, morphological, thermal, and enzymatic biodegradation properties. The result demonstrated that, as corn cob content increases, the tensile strength, modulus of elasticity, and thermal stability of biocomposite films increased, but elongation at break and enzymatic biodegradability decreased. Nevertheless, the treated SPI/corn cob biocomposite films with acrylic acid showed improvement in tensile strength, elongation at break, modulus of elasticity, thermal properties, and resistance to biodegradability by enzyme over the untreated SPI/corn cob biocomposite films . J. VINYL ADDIT. TECHNOL., 24:68–74, 2018. © 2015 Society of Plastics Engineers     

Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins

In order to classify unknown gelatin into their species of origin, a simple and rapid method for the qualitative determination was developed using Fourier transform infrared (FTIR) in combination with attenuated total reflectance (ATR) and discriminant analysis. The spectra were analysed using a chemometric method, principal component analysis (PCA), to classify and characterise gelatin compounds using regions of the FTIR spectra in the range of 3290–3280 cm^?1 and 1660–1200 cm^?1 as calibration models. Results from PCA, which were subsequently represented by the Cooman’s plot showed a clear distinction between gelatin samples of bovine and porcine origins. This qualitative approach, besides providing a rapid determination of the source of gelatin, may also be established based on a second derivative study of the FTIR spectrum to alleviate any doubt of the gelatin source for applications in the food and pharmaceutical industries.     

The optimization of conditions for the production of acid-hydrolysed winged bean and soybean proteins with reduction of 3-monochloropropane-1,2-diol (3-MCPD)

Response Surface Methodology (RSM) was used to establish the optimum time and temperature for production of acid‐hydrolysed winged bean protein (aHWBP) and acid‐hydrolysed soybean protein (aHSBP). Seven hours of hydrolysis at 125 °C was the optimum condition for producing aHWBP, whereas it was 5 h of hydrolysis at 125 °C for production of aHSBP. Although aHWBP and aHSBP produced using these conditions had favourable sensory qualities, they were found to have up to 25 mg kg^?1 of 3‐monochloropropane‐1,2‐diol (3‐MCPD). This exceeds the maximum level permissible in Commission Regulation (EC) No 466/2001. However, additional alkaline thermal treatment at pH 8.5 for 2 h at 100 °C effectively reduced the 3‐MCPD contents of aHWBP and aHSBP to undetectable levels. aHWBP has a distinctive flavour, which is different from that of aHSBP. The former has higher mean scores for meaty and vegetable attributes but lower mean scores for soy, umami and beany attributes than the latter.     

Effects of type of packaging material on physicochemical and sensory characteristics of deep‐fat‐fried banana chips

A storage study of deep‐fat‐fried banana chips was carried out for 8 weeks at ambient temperature (27 °C), using four types of packaging material: laminated aluminium foil (LAF), oriented polypropylene (OPP), polypropylene (PP) and low‐density polyethylene (LDPE). The physicochemical and sensory characteristics of the stored banana chips were analysed at weeks 0, 2, 4, 6 and 8. The quality parameters determined were moisture content, water activity (a_w), thiobarbituric acid‐reactive substances (TBARS), texture (breaking force), colour and sensory attributes. The moisture content, a_w, TBARS and breaking force values of all samples increased during storage. The colour also changed during storage, showing higher L and lower a and b values. Samples packed in LAF had the lowest moisture content, a_w, TBARS and breaking force values. The most notable sensory change that occurred during storage was a decrease in crispness. Samples packed in LAF had higher scores than the other three samples, whilst LDPE gave the lowest scores for crispness as well as product colour. There were no significant differences (P > 0.05) in rancid odour among samples packed in OPP, PP and LDPE. However, there were significant differences (P < 0.05) between samples packed in LAF and the other three samples, with LAF giving the lowest rancid odour. © 2002 Society of Chemical Industry     

Quality characteristics of refined,bleached and deodorized palm olein and banana chips after deep‐fat frying

The changes in quality characteristics of refined, bleached and deodorized (RBD) palm olein used for deep‐fat frying of banana chips (180°C for 3 min at 17 min intervals for 2 h day^?1, to give six fryings per day and 30 fryings over five consecutive days) were studied. Four frying systems were used: RBD palm olein without antioxidant (system 1); RBD palm olein with 0.2 g kg^?1 α‐tocopherol (system 2); RBD palm olein with 1 g kg^?1 oleoresin rosemary (system 3); and RBD palm olein with the combination of 0.1 g kg^?1 α‐tocopherol + 0.5 g kg^?1 oleoresin rosemary (system 4). Fried oil samples were analysed for fatty acid composition, peroxide value (PV), anisidine value (AnV), totox value, free fatty acids (FFA) value, iodine value, at 232 and 268 nm, colour and viscosity. The crispness and sensory evaluation of the banana chips fried in this study were also evaluated. The results showed that RBD palm olein with added antioxidant reduced PV, AnV, totox value, at 232 and 268 nm, FFA and viscosity. The order of effectiveness in inhibiting oil oxidation in RBD palm olein was: oleoresin rosemary > α tocopherol + oleoresin rosemary > α‐tocopherol > control. For the crispness, the force values of banana chips fried in all systems were comparable. Sensory evaluation of fried banana chips for each system showed that there was no significant (P > 0.05) difference in terms of colour, flavour, odour, texture and overall acceptability. Copyright © 2003 Society of Chemical Industry     

A comparative study of polypropylene/(chloroprene rubber) and (recycled polypropylene)/(chloroprene rubber) blends

The blends of virgin polypropylene (PP) and recycled polypropylene (RPP) with chloroprene rubber (CR) have been prepared. The effect of different blend ratios on tensile properties, swelling behavior, morphology, and crystallinity of both blends of virgin and RPP was investigated. The tensile strength and Young's modulus of both blends decreased with increasing CR in blend ratios but the elongation at break was increased. It was found that the tensile properties of PP/CR blends were better than the RPP/CR blends. The PP/CR blends showed the lower value of swelling index. The scanning electron micrograph of the tensile fractured surface of PP/CR blends indicates that a higher energy is needed to cause failure compared with RPP/CR blends. The differential scanning calorimery results indicated that the degree of crystallinity of PP/CR blends also was found to be higher than RPP/CR blends. J. VINYL ADDIT. TECHNOL., 21:122–127, 2015. © 2014 Society of Plastics Engineers     

Characterization and Properties of Treated Oil Palm Empty Fruit Bunch Regenerated Cellulose Biocomposite Films with Butyl Methacrylate Using Ionic Liquid

Regenerated cellulose biocomposite films from oil palm empty fruit bunch and microcrystalline cellulose were prepared using N,N-dimethylacetamide and lithium chloride. The effects of oil palm empty fruit bunch contents and butyl methacrylate on properties of regenerated cellulose biocomposite films were investigated. At 2?wt% of untreated oil palm empty fruit bunch content showed highest crystallinity index, tensile strength, modulus of elasticity, and thermal stability but lower elongation at break than other oil palm empty fruit bunch content. The treated regenerated cellulose biocomposite films with butyl methacrylate showed better tensile strength, modulus of elasticity, thermal stability, and crystallinity index while Fourier transform infrared spectroscopy study showed interaction between cellulose and butyl methacrylate.     

Properties of silanized nypa fruticans filled polylactic acid/recycled low density polyethylene biocomposites

The biocomposites of Nypa Fruticans (NF) and Polylactic acid (PLA)/recycled low density polyethylene (rLDPE) were prepared using Brabender EC PLUS. The effect of NF content and silane coupling agent on mechanical, thermal, and morphological properties were studied. The results show that addition of NF in PLA/rLDPE biocomposites have decreased the tensile strength, elongation at break, and crystallinity of biocomposites. The Young's modulus of biocomposites and thermal stability increased with the increasing NF content. The surface of NF fillers were silanized to improved the interfacial adhesion between the NF filler and PLA/rLDPE matrix. It was found that the tensile strength, Young's modulus, crystallinity of PLA, and thermal stability of silanized biocomposites higher as compared to untreated biocomposites. The enhancement of the properties of biocomposites with silane treatment was proven by SEM studied. The silanized biocomposites showed better interfacial interaction and adhesion between NF and PLA/rLDPE matrix. POLYM. ENG. SCI., 55:1733–1740, 2015. © 2014 Society of Plastics Engineers     

Solid-phase microextraction for headspace analysis of key volatile compounds in orange beverage emulsion

Headspace solid-phase microextraction (HS-SPME) gas chromatography was used to analyze target flavor compounds in orange beverage emulsion. The effects of SPME fiber (PDMS 100 μm, CAR/PDMS 75 μm, PDMS/DVB 65 μm and DVB/CAR/PDMS 50/30 μm), adsorption temperature (25–45 °C), adsorption time (5–25 min), sample concentration (1–100%), sample amount (5–12.5 g), pH (2.5–9.5), salt type (K₂CO₃, Na₂CO₃, NaCl and Na₂SO₄), salt amounts (0–30%) and stirring mode were studied to develop HS-SPME condition for obtaining the highest extraction efficiency and aroma recovery. For the head space volatile extraction, the optimum conditions were: CAR/PDMS fiber, adsorption at 45 °C for 15 min, 5 g of diluted beverage emulsion (1:100), 15% (w/w) of NaCl with stirring and original pH 4. The main volatile flavor compounds were: limonene, 94.9%; myrcene, 1.2%; ethyl butyrate, 1.1%; γ-terpinene, 0.41%; linalool, 0.36%; 3-carene, 0.16%; decanal, 0.12%; ethyl acetate, 0.1%; 1-octanol, 0.06%; geranial, 0.05%; β-pinene, 0.04%; octanal, 0.03%; α-pinene, 0.03%; and neral, 0.03%. The linearity was very good in the considered concentration ranges (R² ? 0.97). Average recoveries ranged from 88.3% to 121.7% and showed good accuracy for the proposed analytical method. Average relative standard deviation (RSD) for five replicate analyses was found to be less than 14%. The limit of detection (LOD) ranged from 0.06 to 2.27 mg/l for all volatile flavor compounds and confirmed the feasibility of the HS-SPME technique for headspace analysis of orange beverage emulsion. The method was successfully applied for headspace analysis of five commercial orange beverage emulsions.