Synthesis of regional networks for the supply of energy and bioproducts

This article presents a method for the synthesis of regional renewable energy supply chains, based on Mixed-Integer Linear Programming (MILP). This method addresses the challenges presented by biomass resources. The main challenges are the distributive and varied availabilities regarding both location and time. This work also aims to maximise the economically viable utilisation of resources, accounting for the competition between energy and food production. A four-layer supply chain superstructure has been developed, which includes the harvesting, preparation, core processing and distribution of products. This considered system’s boundaries involve a region, which is then divided into zones for optimising conversion operations and transportation flows. An MILP model has been formulated with profit maximisation as the optimisation criterion. The environmental impact is evaluated by the carbon footprint. The sensitivity of the optimal solutions is analysed for different regions’ sizes, transportation costs, pre-processing alternatives and the co-production of food and energy.     

Influence of background and surround on image color matching

In this article, the corresponding‐color data for complex images reproduced on different media were obtained by simultaneous matching using an adjustment method. In our experiment printed color images and images displayed on a monitor were compared in different viewing conditions. The viewing condition varied in surround relative luminance and background. The experimental data show that surround relative luminance has little influence on color matching between printed and monitor images while changes in background modify color appearance. These results were used to evaluate different chromatic adaptation transforms (CAT). We found that for the same viewing conditions the SHARP transform shows the best agreement between the experimental and predicted data. SHARP transform can not predict accurately corresponding colors for blue and black regions. Therefore, we proposed new CAT that shows better characteristics than other transforms for cyan, green, and black colors and similar characteristics for other colors. © 2007 Wiley Periodicals, Inc. Int J Imaging Syst Technol, 17, 244–251, 2007     

Influence of solvent and temperature on extraction of phenolic compounds from grape seed,antioxidant activity and colour of extract

This study was aimed to investigate the influence of solvent (water and ethanol in concentration: 50%, 70% and 96%) and extraction temperature (25–80) °C on polyphenols extraction of grape seed (Vitis vinifera L. cv. “Frankovka”) cultivated in Eastern Croatia. The best results were reached using 50% ethanol at 80 °C. The most abundant individual polyphenolic compound was catechin which makes the average of 45.11% of the total phenolic content followed by epicatechin (34.45%), procyanidin B₂ (12.90%), gallic acid (5.34%), gallocatechin (1.58%), epicatechin gallate (1.01%). The antioxidant activity of extracts was determined by DPPH‐method and it was highly dependent on extraction solvent and temperature. The total extractable proanthocyanidins content of extract had the highest positive correlation (r = 0.994) with antioxidant activity, which indicated that these compounds might be the most important antioxidant in examined grape seed extracts. Relationship between phenolic content and colour of extracts was observed.     

Acid‐formed pectin gel delays major incomplete kiwi fruit allergen Act c 1 proteolysis in in vitro gastrointestinal digestion

BACKGROUND: It is thought that food sensitisers must be able to reach the intestine in order to sensitise patients. Pectin is a gel‐forming plant polysaccharide that can protect allergens from in vivo gastric digestion and in vitro pepsin digestion. The aim of this study was to examine if pectin gel formed in the acidic environment of the stomach can protect labile allergen from in vitro gastrointestinal digestion. RESULTS: Pectin forms a gel in the acidic conditions of gastric fluid up to a concentration of 1.0 ± 0.14 g L^?1. Four allergenic fruits (kiwi, cherry, apple and banana) form gels in the same manner at the dilutions 14.8 ± 0.4; 8.4 ± 0.2, 9.4 ± 0.35 and 29.1 ± 0.2, respectively. The time necessary for dissolution of 50 g L^?1 pectin gel in intestinal fluid was found to be 70 ± 0.2 min. Pectin gel formed in situ was able to protect Act c 1 from pepsin digestion for 1 h and from further intestinal digestion for one additional hour. CONCLUSION: Pectin gel in an acidic environment protects Act c 1 from pepsin digestion and dissolves slowly in the slightly basic environment of the intestine allowing the survival of fruit allergen for additional time and possible interaction with the gut immune system. Copyright © 2008 Society of Chemical Industry     

Removal of N-terminal peptides from β-lactoglobulin by proteolytic contaminants in a commercial phenol oxidase preparation

The use of enzymes may improve the functional properties of various food ingredients. The aim of this study was to examine the effects of proteolytic contaminants in phenol oxidases on β-lactoglobulin (BLG). In the presence of Trametes versicolor laccase and Agaricus bisporus tyrosinase, both variants of BLG (A and B) underwent removal of a peptide from the N-terminus. The truncated forms were more susceptible to digestion by pepsin. The truncation of BLG resulted from contaminating proteases and not due to the action of phenol oxidases. The removal of N-terminal peptides proceeded quickly, while the rest of the globular protein remained resistant to proteolysis for up to 3 h. In the case of the application of enzymes in food bioprocessing, it may be important to carefully monitor the effects of contaminating proteases in enzyme preparations used.     

Microbial and physicochemical succession in fermented sausages produced with bacteriocinogenic culture of Lactobacillus sakei and semi-purified bacteriocin mesenterocin Y

The influence of the bacteriocinogenic culture Lactobacillus sakei (10⁵/g) and semi-purified bacteriocin mesenterocin Y (2560 AU/kg) on the safety and quality of traditional Croatian fermented sausages was investigated. The addition of Lb. sakei and/or mesenterocin Y reduced microbial counts (P < 0.05) in the final products. After 28 days of ripening, coagulase-negative cocci decreased 1.5–2.0 log, yeasts 1.2–1.4 log and enterococci 1.7–2.7 log. In the case of the addition of Lb. sakei, the lactic acid bacteria count was significantly (P < 0.05) higher at day 7 of ripening, and was accompanied by a lower pH and a higher amount of lactic acid (P < 0.05). In the final product the amount of acetic acid was significantly lower. More intensive proteolysis and an increase in ammonia content were found at the beginning of fermentation, and in the second phase of ripening in the control samples, respectively. The free fatty acid concentration was significantly lower during the entire ripening process compared to the control (P < 0.05). Semi-purified mesenterocin Y did not affect the sensory properties of the sausages, whilst the addition of Lb. sakei enhanced them.     

Single-step preparation of rutile-type CrNbO4 and CrTaO4 oxides from oxalate precursors–characterization and properties

Chromium niobate and tantalate (CrNbO₄ and CrTaO₄) were synthesized by pyrolysis of the oxalate-based heterometallic complexes [Cr₂(bpy)₄(μ-O)₄Nb₂(C₂O₄)₄]·3H₂O (Cr-Nb) and [Cr(bpy)₂(H₂O)(μ-O)Ta(C₂O₄)₃]₂·3.5H₂O (Cr-Ta) (bpy = 2,2'-bipyridine). Compared to conventional solid-state synthesis, herein studied oxides are prepared at lower temperatures, in one step without repeating grinding procedures. The structure, morphology, and optical properties of the as-synthesized oxides were characterized using powder X-ray diffraction (PXRD), field emission scanning electron microscopy (SEM), the thermogravimetric and differential thermal analysis (TG/DTA) and UV-vis diffuse reflectance spectroscopy (UV-vis DRS). The determined band gap energies of CrNbO₄ and CrTaO₄ are 2.39 and 2.82 eV, respectively, which prompted us to investigate photocatalytic activity of these oxides in degradation of dyes. Microscopy studies show that the particles of both oxides began to aggregate into bigger particles, leading to an increase in grain size. Additionally, magnetization measurements on both oxides revealed spin-glass behavior at low temperatures.     

Importance of the color of light for the illumination of urban squares

The objective of this article was to establish the significance of parameters relevant for urban square illumination, particularly those related with the color of light. Performed using a questionnaire and with 154 architecture students as respondents, the survey showed that the 18 parameters can be divided into two groups. The first group of 13 parameters refers to the overall impression, influencing the basic and most important lighting aims like safety, security, orientation, visual comfort, and amenity, whereas the second group includes parameters related to lighting features which may negatively influence the overall impression. The four parameters directly linked to the color of light were evaluated lower than expected, indicating that architecture students were probably translating their attitude toward color in architecture to color of light, thus underestimating this lighting parameter. The survey results also showed that female respondents are more sensitive to parameters, which affect safety and security.