Evaluation of microbial transglutaminase and ribose cross-linked soy protein isolate-based microcapsules containing fish oil

Soy protein isolate (SPI)-based microcapsules containing fish oil were prepared using a modified coacervation method followed by cross-linking treatments. The procedure yielded 95–98% microcapsules containing 0.5–0.6 g fish oil/g capsule with a volume mean diameter ranged from ~ 260 to ~ 280 μm. Four types of microcapsules produced were SPI with sucrose (MC-C/S), SPI with ribose (MC-C/R), SPI with sucrose and microbial transglutaminase (MC-MTG/S) and SPI with ribose and MTGase (MC-MTG/R). Protein cross-linking due to ε-(γ-glutamyl)lysine bonds and “Maillard cross-linking” were evidenced in the SDS-PAGE profiles of MC-C/R, MC-MTG/S and MC-MTG/R. Even though the microcapsules prepared with cross-linking treatments had significantly (P < 0.05) lower protein solubility as compared to that of the control, the results of fish oil release in pepsin solution at 37 °C indicated that the core release of all microcapsules prepared with ribose (MC-C/R and MC-MTG/R) was significantly (P < 0.05) lower than other microcapsules. During storage, microcapsules prepared with ribose had longer shelf life as compared to other microcapsules. This may be due to the release of antioxidative Maillard reaction products during heating and storage and a slower rate of gas permeability through the capsules.

Industrial relevance

The use of protein-based wall materials in the food industry for sensitive ingredients is limited because proteins are generally unstable with heating and damaged by organic solvents and the cross-linking agent is usually harmful. Therefore a novel method of combining two familiar cross-linking agents such as the microbial transglutaminase and ribose can convert SPI microcapsules into a stable form. The application of SPI in industry would be increased.     

Influence of salt content and processing time on sensory characteristics of cooked "lacón"

The influence of salt content and processing time on the sensory properties of cooked "lacón" were determined. "Lacón" is a traditional dry-cured and ripened meat product made in the north-west of Spain from the fore leg of the pig, following a similar process to that of dry-cured ham. Six batches of "lacón" were salted with different amounts of salt (LS (3 days of salting), MS (4 days of salting) and HS (5 days of salting)) and ripened during two times (56 and 84 days of dry-ripening). Cured odour in all batches studied, red colour and rancid odour in MS and HS batches, flavour intensity in MS batch and fat yellowness, rancid flavour and hardness in the HS batch were significantly different with respect to the time of processing. Appearance, odour, flavour and texture were not significantly affected by the salt content (P>0.05). However, the saltiness score showed significant differences with respect to the salt levels in all studied batches (56 and 84 days of process). The principal component analysis showed that physicochemical traits were the most important ones concerning the quality of dry-cured "lacón" and offered a good separation of the mean samples according to the dry ripening days and salt level.     

Measurement of mimosine and its metabolites in biological materials

Recent results in both plant biochemistry and animal metabolism emphasise that, in any research on the nutritional applications of Leucaena leucocephala, measurement of mimosine should be accompanied by measurement of the degradation product 3-hydroxy-4(1H)-pyridone. This may reveal wide differences in the toxic load coming from the feed and in the animal metabolic response to it. The authors suggest that where mimosine analysis can only be performed by the traditional colorimetric method, it should be combined with paper chromatography to estimate ratios of mimosine and 3,4-DHP. However high performance liquid chromatography provides vastly improved methods for simultaneously and precisely analysing both compounds. Published methods are reviewed and a new ion exchange method is described which has been used for the rapid routine analysis of a large number of samples. The chromatographic properties and separation of 2,3-dihydroxypyridine, a recently discovered metabolite, and of 3-glucuronyl-4(1H)pyridone from the above compounds are also reported.     

Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured "chorizo" sausage treated with high pressure and kept in chilled storage

We studied the production of biogenic amines by 200 strains of lactic acid bacteria and staphylococci isolated during chilled storage from samples of Spanish dry-cured “chorizo” sausage treated with high-pressure. The presence of biogenic amines in a decarboxylase synthetic broth was confirmed by ion-exchange chromatography. β-phenylethylamine was the biogenic amine more frequently produced (22.5%), followed by tyramine (7.5%). In tyramine producer-strains the presence of a tyrosine decarboxylase gene was confirmed by PCR. Among lactic acid bacteria, the production of tyramine was mainly related to the species Lactobacillus curvatus. Most of the L. curvatus strains were also β-phenylethylamine-producers. In relation to staphylococci, tyramine-production was mainly associated to Staphylococcus carnosus strains. The S. carnosus strains analysed in this study produced β-phenylethylamine or β-phenylethylamine and tyramine simultaneously. RAPD-PCR results indicated that the biogenic amine-producer S. carnosus population changes along storage independently of the high-pressure treatment.     

THE BREWING POTENTIAL OF “ACHA” (DIGITARIA EXILIS) MALT COMPARED WITH PEARL MILLET (PENNISETUM TYPHOIDES) MALTS AND SORGHUM (SORGHUM BICOLOR) MALTS

The malting and brewing characteristics of millets (Pennisetum typhoides and Digitaria exilis) and sorghum (Sorghum bicolor) were compared. Diastase, α-amylase, amyloglucosidase and proteases increased with malting time and the increase was associated with the modification. Development of hydrolytic enzymes was significantly higher in pearl millet and Digitaria exilis (“acha”) than in sorghum at P ≥ 0.01. The major starch degrading enzyme in the three varieties of pearl millet (SE composite, SE.13 and SE 2124) was α-amylase. On the other hand, β-amylase was the major starch degrading enzyme in “acha” (Digitaria exilis) which is similar to the pattern in barley. Gibberellic acid had a stimulating effect on the diastatic activity of pearl millets, Digitaria exilis (“acha”) and sorghum (KSV-4), but inhibited the diastatic activities of sorghum (Farafara). Gibbereltic acid inhibited the proteolytic activities in all the pearl millet varieties, Digitaria exilis and sorghum varieties. Potassium bromate had little or no effect in the reduction of malting losses. Although “acha” (Digitaria exilis) had a high β-amylase content, a high malting loss makes it uneconomical to brew with “acha” mart. A blend of “acha” malt with pearl millet malt or sorghum malt (composite malt) will produce a malt of the same profile as barley malt and this will enhance the quality of sorghum and pearl millet malt during the mashing process. Wort quality of all the samples was suitable for brewing conventional beer.     

Gas chromatographic–mass spectrometric characterisation of the Italian Protected Designation of Origin “Altamura” bread volatile profile

Dynamic headspace extraction technique coupled to the gas chromatography–mass spectrometry analysis was applied to characterize volatile compounds of both crust and crumb of the Protected Designation of Origin Italian durum wheat sourdough “Altamura” bread. Volatile compounds of crust and crumb were characterized and statistically compared and their relative abundance was also calculated. A total of 89 compounds belonging to different chemical classes were identified in the crust. More abundant compounds detected in the crust were ethanol (20 ± 6%), 2-furfural (14 ± 7%) and 3-methyl-1-butanol (9 ± 5%). A lower number of volatile compounds (74) was identified in crumb, among which ethanol (32 ± 7%), 3-methyl-1-butanol (23 ± 6%) and 3-pentanol (7 ± 3) were the most abundant. The influence of different baking modes (wood- or gas-fired) on volatile compounds, macroscopic appearance and selected physico-chemical parameters (colour and texture) of bread samples were also evaluated.

Samples baked in wood-fired oven showed larger amount of volatile compounds such as furans and aldehydes that could positively influence the flavour of the product.

Crust of wood-fired breads showed higher amounts of compounds from Maillard reaction, resulting in harder and browner breads than gas-fired samples. Macroscopic appearance of crumb of wood-fired breads showed higher percentages of larger pores, being also less hard and cohesive than gas-fired samples.     

Microbial quality of condensation in fresh and ready-to-eat processing facilities

The objective was to determine the microbial risks associated with condensation in harvest, fabrication, and ready-to-eat (RTE) meat processing environments. A total of 2281 samples were collected before and during operation from areas of visible condensation, overhead pipes, and dripping pans in three plants each season during a one-year period. Significant interactions between season and plant type were observed for nearly all microorganisms, resulting in counts that were generally higher in the summer compared to other seasons. Aerobic plate counts ranged from non-detectable to 3.7 log cfu 100 mL^− 1 of condensation. Overall counts were so low that data had to be converted to results 100 mL^− 1. Coliforms and Enterococci were not detectable in most condensation samples. Yeast and mold averaged less than 3.0 log cfu 100 mL^− 1 in all samples. Listeria spp. or Salmonella were each detected in only two samples. Condensation, present in harvest, fabrication, and RTE meat processing areas does not appear to contain microbial loads that will contaminate the product.     

New trends in emerging pathogens

The emergence of pathogens is the result of a number of impact in all parts of the food chain.

The emerging technologies in food production explain how new pathogens can establish themselves in the food chain and compromise food safety. The impact of the food technology is analysed for several bacteria, such as Yersinia, Campylobacter, Arcobacter, Helicobacter pullorum, Enterobacter sakazakii, Mycobacterium avium spp. paratuberculosis, prions related to vCJD and others. The importance of the ability of many microbes to form VBNC forms is elaborated on. Research on culture independent methods may address this outstanding issue to the better understanding of emerging pathogens. The “demerging” of pathogens also occur, and examples of this are explained.

The reaction of bacteria to stresses and sublethal treatments, and how exposure to one stress factor can confer resistance to other stresses, literally speaking causing contagious resistance, are explained. The implication of this e.g. in modern approaches of food preservation, such as Minimally processed Foods, is considerable. Intestinal colonization of EHEC may be regulated by Quorum sensing, and this ability of microbes plays an important role in the colonization of microbes in food and on food processing equipment, an important factor in the emergence of pathogens.

The emergence of Saccharomyces cerevisiae, as an opportunistic human pathogen, used for centuries for food and production of alcoholic beverages, calls for research in molecular tools to distinguish between probiotic and clinical strains.

Cyclospora cayetanensis and Norovirus outbreaks can no longer be designated as emerging pathogens, they share however one characteristic in the epidemiology of emerging nature, the importance of the hygiene in the primary production stage, including supply of potable water, and the application of GMP and the HACCP principles in the beginning of the food chain.

Hepatitis E virus is a potential emerging food borne pathogen and swine may serve as a source of infection in human, a most challenging issue in greater part of the world raising pigs. Tick-borne encephalitis virus infection, either thick borne or caused by consumption of raw milk, is an increasing trend in the industrialized part of the world.

Consumer awareness, ethics of food, sustainability in food production, and trust in foods, are of growing importance to the consumer. The reaction of the consumer to new technology, such as nanotechnology, is unpredictable. Many efforts should be devoted to communication of non-biased information to both the food producers as well as the consumer.     

Etude des parametres de controle et de commande du procede de deshydratation–impregnation par immersion, sur systeme probatoire automatise: application au traitement des pommes “Golden”

The work presented here is a study aiming at the control and checking of dewatering and impregnation soaking process (DISP). The studies are carried out using an automatic experimental system. Apples of the “Golden” variety are used exclusively. Two kinds of agitation system are studied; mechanical agitation using a vertical screw without an end, and hydraulic agitation. There is hardly any difference between the two kinds of agitation; parameter variations are almost the same. These results are compared with those obtained in agitated thermostated water-bath system and they show that mass transfers are better on the experimental system than with the water-bath system. Temperature influences were studied for the agitated thermostated water-bath system only. They show that the increase of temperature favours water loss and sugar intake. We have shown that during experiments with old syrup, only the conductivity of syrup is higher but kinetics of water loss, solute intake and weight reduction are not significantly affected.