Arsenic removal with iron(II) and iron(III) in waters with high silicate and phosphate concentrations

Arsenic removal by passive treatment, in which naturally present Fe(II) is oxidized by aeration and the forming iron(III) (hydr)oxides precipitate with adsorbed arsenic, is the simplest conceivable water treatment option. However, competing anions and low iron concentrations often require additional iron. Application of Fe(II) instead of the usually applied Fe(III) is shown to be advantageous, as oxidation of Fe(II) by dissolved oxygen causes partial oxidation of As(III) and iron(III) (hydr)oxides formed from Fe(II) have higher sorption capacities. In simulated groundwater (8.2 mM HCO3(-), 2.5 mM Ca2+, 1.6 mM Mg2+, 30 mg/L Si, 3 mg/L P, 500 ppb As(III), or As(V), pH 7.0 +/- 0.1), addition of Fe(II) clearly leads to better As removal than Fe(III). Multiple additions of Fe(II) further improved the removal of As(II). A competitive coprecipitation model that considers As(III) oxidation explains the observed results and allows the estimation of arsenic removal under different conditions. Lowering 500 microg/L As(III) to below 50 microg/L As(tot) in filtered water required > 80 mg/L Fe(III), 50-55 mg/L Fe(II) in one single addition, and 20-25 mg/L in multiple additions. With As(V), 10-12 mg/L Fe(II) and 15-18 mg/L Fe(III) was required. In the absence of Si and P, removal efficiencies for Fe(II) and Fe(III) were similar: 30-40 mg/L was required for As(II), and 2.0-2.5 mg/L was required for As(V). In a field study with 22 tubewells in Bangladesh, passive treatment efficiently removed phosphate, but iron contents were generally too low for efficient arsenic removal.     

Arsenic removal from Bangladesh tube well water with filter columns containing zerovalent iron filings and sand

Arsenic removal is often challenging due to high As(III), phosphate, and silicate concentrations and low natural iron concentrations. Application of zerovalent iron is promising, as metallic iron is widely available. However, removal mechanisms remained unclear and currently used removal units with iron have not been tested systematically, partly due to their large size and long operation time. This study investigated smaller filter columns with 3-4 filters, each containing 2.5 g of iron filings and 100-150 g of sand. At a flow rate of 1 L/h, these columns were able to treat 75-90 L of well water with 440 microg/L As, 1.8 mg/L P, 4.7 mg/L Fe, 19 mg/L Si, and 6 mg/L dissolved organic carbon (DOC) to below 50 microg/L As(tot), without addition of an oxidant. As(III) was oxidized in parallel to oxidation of corrosion-released Fe(II) by dissolved oxygen and sorbed on the forming hydrous ferric oxides (HFO). The open filter columns prevented anoxic conditions. DOC did not appear to interfere with arsenic removal. Manganese was reduced after a slight initial increase from 0.3 mg/L to below 0.1 mg/L. About 100 mg of Fe(0)/L of water was required, 3-5 times less than that for larger units with sand and iron turnings.     

Noncompetitive inhibition by L-cysteine and activation by L-glutamate of the iron-oxidizing activity of a mixotrophic iron-oxidizing bacterium strain OKM-9

A mesophilic, mixotrophic iron-oxidizing bacterium strain OKM-9 uses ferrous iron as a sole source of energy and L-glutamate as a sole source of cellular carbon. Uptake of L-glutamate into OKM-9 cells is absolutely dependent on ferrous iron oxidation. Thus, the Fe(2+)-dependent L-glutamate uptake system of strain OKM-9 is crucial for the bacterium to grow mixotrophically in iron medium with L-glutamate. The relationship between iron oxidation and L-glutamate transport activities was studied. Iron oxidase containing cytochrome a was purified 9-fold from the plasma membrane of OKM-9. A purified iron oxidase showed one rust-colored band following disc gel electrophoresis after incubation with Fe(2+). The Fe(2+)-dependent L-glutamate transport system was also purified 14.5-fold from the plasma membrane using the same purification steps as for iron oxidase. Fe(2+)-dependent L-glutamate and L-cysteine uptake activities of OKM-9 were 0.36 and 0.24 nmol/mg/min, respectively, when a concentration of 18 mM of these amino acids was used as a substrate. Both uptake activities were completely inhibited by potassium cyanide (KCN), suggesting that cytochrome a in the iron oxidase is involved in the transport process. The iron-oxidizing activity of strain OKM-9 was activated 1.7-fold by 80 mM L-glutamate. In contrast, the activity was noncompetitively inhibited by L-cysteine. The Michaelis constant of iron oxidase for Fe(2+) was 12.6 mM and the inhibition constant for L-cysteine was 41.6 mM. A marked inhibition of iron oxidase by 50 mM L-cysteine was completely reversed by the addition of 60 mM L-glutamate. The results suggest the possibility that iron oxidase has a binding site for L-cysteine and the cysteine first bound to the iron oxidase was replaced by the added L-glutamate.     

Hydrosulfide oxidation pathways in oxic solutions containing iron(III) chelates

The role of dissolved oxygen (DO2) on the oxidation of hydrosulfide ions (HS-; C(HS-)0 = 50-150 micromol/L) into polysulfides (S(n)2-; n = 2-9), colloidal sulfur, and oxysulfur species with iron(III) trans-1,2-diaminocyclohexanetetraacetate (iron(III)-cdta; C(Fe(III)0 = 50-300 micromol/L) complexes in alkaline solutions (pH 9-10.2) was investigated at 25 +/- 1 degree C. At higher pH, oxygen was seen to slow down the hydrosulfide conversion rate. For instance, the HS- half-life was 24.8 min in a DO2-saturated iron(III)-cdta solution compared to 11.3 min in the corresponding anoxic solution (pH 10.2, C(HS-)0 = 80 micromol/L, C(Fe(III))0 = 200 micromol/L). In anoxia, HS- oligomerizes into chain-like polysulfides which behave as autocatalysts on the HS- conversion rates. The presence of DO2 disrupts the HS- oligomerization process by generating thiosulfate precursors from polysulfides, a pathway that impedes the HS- uptake. At lower alkaline pH where the hydroxide-free Fe(3+)cdta(4-) is the prevailing iron(III)-cdta species, the "iron(II)-cdta + DO2" oxidative reaction becomes crucial. Oxidative regeneration of iron(III) as Fe(3+)cdta(4-) (being more reactive than Fe(3+)OH(-)cdta(4-)) offsets to some extent the restrictive role of oxygen on the accumulation of polysulfides. Thiosulfate and sulfate were the main end-products for the current experimental conditions to the detriment of colloidal sulfur, which did not form in DO2-saturated solutions.     

The antioxidant activities of nitrite and nitrosylmyoglobin in cooked meats

Low concentrations of nitrite (20 mg/kg) caused significant (p < 0·001) inhibition of lipid oxidation, measured by the TBA test, in a cooked muscle system and 50 mg/kg nitrite resulted in a highly significant (p < 0·001) reduction in TBA values. Similar antioxidant effects of nitrite were observed in heated water-extracted pork muscle systems catalysed by 5 mg/g metmyoglobin (Mb) or 5 mg/kg Fe(2+), Cu(2+) or Co(2+). The cured meat pigment, nitrosylmyoglobin per se exhibited significant (p < 0·05) antioxidant effects in pork muscle systems catalysed by Mb or metal ions. Progressive depletion of nitrite occurred during refrigerated storage of heated and unheated nitrite-treated pork muscle, muscle aqueous extract and in systems containing Mb, Cu(2+) ot Co(2+). Nitrite depletion occurred much more rapidly in Fe(2+)-containing systems and nitrite concentration had decreased to 5% of the original concentration immediately after heating. In addition, nitrite caused a significant (p < 0·05) reduction in the concentration of non-haem iron in heated aqueous-extracts of beef muscle, whereas, in nitrite-free extracts, a highly significant (p < 0·001) increase in the concentration of non-haem iron, probably due to heat denaturation of the haem structure with release of iron, was observed. Based on the results of this study, three co-operative mechanisms for the antioxidative activities in meat are proposed: (a) by the formation of MbNO which has antioxidant properties per se, (b) on heating, MbNO forms a stable complex, nitrosylhaemochrome, which blocks the catalytic activity of haem iron and also prevents release of haem iron as non-haem iron, which is a highly effective catalyst and (c) nitrite appears to 'chelate' non-haem iron-and possibly copper and cobalt-forming a stable complex, thus inhibiting catalytic activity.     

PERCEPTION OF TEXTURE AND FLAVOR IN SOUPS BY ELDERLY AND YOUNG SUBJECTS

The perception of texture and flavor and their interaction effects in white cream soups were studied in 12 young subjects (18–29 years) and 15 elderly subjects (60–84 years). Eight soup samples (2 × 2 × 2 factorial design) were prepared with or without potato starch, with or without mushroom flavor and with water or with milk. The elderly were less sensitive to changes in the flavor profile of the soups than the young, and their perception of creaminess was reduced. Solvent by flavor interaction effects were independent of age, whereas texture by flavor interaction effects were age specific. Besides the intensities of flavor and texture attributes, pleasantness was also assessed. No indication was found that the contribution of texture and flavor to food appreciation was different for the young and for the elderly in the current study. This study supports the assumption that age‐related differences in product perception exist.     

Non-haem iron availability from pork meat: Impact of heat treatments and meat protein dose

Pork meat heated at 60, 80, 100, and 120°C (1h), raw pork meat, BSA, casein and haemoglobin were examined for their effects on in vitro iron availability measured as Fe(2+)-dialysability, and on iron-reducing capacity following in vitro protein digestion (IVPD-dialysis). The pepsin-digested samples of meat heated at 80, 100, and 120°C resulted in increased in vitro iron availability. Generally, the capacity to reduce Fe(3+) to Fe(2+) was higher in the pepsin digests, whereas Fe(2+) decreased significantly after pepsin+pancreatin digestion and only part of the Fe(2+) was dialysable. Regardless of protein concentration, casein had no effect on in vitro iron availability, while pork meat protein treated at 120°C showed dose dependency reaching a plateau at 50mg protein/ml. In conclusion, the major effects on iron availability in vitro was shown in pepsin digests under conditions mimicking those in the duodenal lumen and heat-treatment of meat at 120°C showed the most pronounced effects.     

Implications of aqueous silica sorption to iron hydroxide: mobilization of iron colloids and interference with sorption of arsenate and humic substances

This work highlighted practical implications of aqueous silica sorption to iron hydroxide in natural and engineered systems. Two types of surfaces were prepared by exposing 10 mg/L preformed Fe(OH)3 to aqueous silica (0-200 mg/L as SiO2) for periods of 1.5 h or 50 days. After 1.5 h, the concentration of iron passing through a 0.45 microm pore size filter at pH 6.0-9.5 was always negligible, but if zeta potential < or =-15 mV as much as 35% of the iron passed through filters after 50 days of aging. When arsenate was added to 10 mg/L iron hydroxide particles equilibrated with aqueous silica for 1.5 h, percentage arsenate removals were high. In contrast, if silica was preequilibrated with iron for 50 days, arsenate removals decreased markedly at higher pH and aqueous silica concentrations. Similar trends were observed for humic substances, although their removal was nearly completely prevented at pH 8.5 at SiO2 concentrations above 50 and 10 mg/L at 1.5 h and 50 days exposure, respectively. The mechanism of interference was hindered sorption to the iron hydroxide surface.     

Evaluation of the operationally defined soluble, insoluble, and complexing copper consumed through drinking water in human saliva

Previous studies suggest that different copper species formed in saliva have different reactivity in chemical reactions that may be associated with perception of metallic sensation occurring in the oral cavity. This study was performed to understand copper speciation in human saliva, which will help to understand the perception mechanism of metallic taste. Saliva samples were treated with CuSO₄·5H₂O at the levels of 0, 2.5, 10, 20, or 40 mg/L as Cu in vitro. Also saliva is collected before and after drinking 20 mL of 0, 2.5, and 5 mg/L copper in water (in vivo treatment). Copper speciation was operationally determined based on apparent molecular size using ultrafiltration coupled with inductively coupled plasma mass spectrometry. For in vitro copper treatment, 50–70% of copper was soluble at Cu ≤ 10 mg/L, whereas 60–70% of copper was in complex or insoluble form at Cu > 20 mg/L. For in vivo copper treatment, 90–95% of copper was soluble in saliva. These results suggest that copper is in the soluble unbound form in saliva at low concentrations. At higher concentrations, copper either becomes insoluble or binds with salivary components.     

Perception of chemosensory stimuli and related responses to flavored yogurts in the young and elderly

This study examined the effects of chemosensory performance of two age groups on ratings of the just-right intensity of odor, flavor and coolness. Two experiments were conducted: (1) creation of a sensory profile by a trained panel and (2) hedonic testing of the yogurt samples by young (n=47, 20–35 years) and elderly (n=45, 65–82 years) subjects, who also participated in tests measuring their chemosensory performance. Eight yogurt samples (2×2×2 factorial design) were flavored with 6 or 10% sucrose, 0.2 or 0.8% lemon aroma and 0.004 or 0.012% menthol. Young subjects outperformed elderly in the olfactory, gustatory and trigeminal perception tests. Their performance in the chemosensory tests affected hedonic ratings of yogurts, especially in the case of the elderly. Among the elderly, just-right flavor was affected by the performance in olfactory, gustatory (sweet, sour) and trigeminal (menthol) tests. Just-right coolness was affected by olfactory perception and by identification of sweet taste. Pleasantness was affected by olfactory and menthol perception. Thus, stimulus-specific losses in chemosensory acuity of the elderly may lead to distorted perception of foods.     

煮制用水pH值及金属离子对绿豆清汤的影响

采用不同水样煮制绿豆清汤,探究不同煮制用水pH值及Ca2+、Mg2+、Zn2+、Al3+、Fe2+ 5 种金属离子对绿豆清汤pH值、颜色及1,1-二苯基-2-三硝基苯肼（2,2-diphenyl-1-picrylhydrazyl,DPPH）自由基清除能力的影响。结果表明：随着煮制用水pH值的上升,自来水豆汤的颜色由绿转红,抗氧化能力大幅下降,但去离子水豆汤的变化较小。用含不同质量浓度金属离子的水煮制后,5 mg/L Mg2+组豆汤呈黄绿色,50 mg/L Al3+组豆汤为鲜绿色,而5 mg/L Fe2+组豆汤变为橙红色;不同质量浓度的Zn2+和Fe2+均会显著降低绿豆清汤的DPPH自由基清除能力,而50 mg/L和500 mg/L的Mg2+能够明显提高绿豆清汤的抗氧化性。     

中国黄酒中若干重要风味物质嗅觉阈值的研究

首次应用国际公认标准递增必选三杯法(ASTM:E-679),分别由国家黄酒评委和青年消费者组成的品评小组对中国黄酒中的重要风味物质β-苯乙醇,4-乙烯基愈创木酚,香兰素及二甲基三硫进行嗅觉的觉察阈值与识别阈值的测定。获得β-苯乙醇,4-乙烯基愈创木酚,香兰素及二甲基三硫的觉察阈值和识别阈值。其中国家黄酒评委的觉察阈值分别为:871、77、26、0.08μg/L;识别阈值分别为3090、427、98、0.44μg/L。青年消费者的觉察阈值分别为:2042、229、79、0.10μg/L;识别阈值分别为8511、891、191、0.81μg/L。所获得的阈值与已报道的阈值明显不同,说明测定风味化合物在中国黄酒中的阈值的必要性。在此基础上,根据阈值对品评员进行了敏感性分析。结果表明,不同人群的敏感性与性别、生长地域、年龄及嗜好等都有关系。这为黄酒的风味研究提供了基础数据和科学依据,对企业针对不同人群的产品研发具有指导作用。     

Release of iron, zinc, and lead from common iron construction bars and zinc metallic bars in water solutions and meals

BACKGROUND: The use of iron pots has decreased the prevalence of anemia. OBJECTIVE: To investigate the release of iron, zinc, and lead from metallic iron and zinc bars incubated in water and in meals. METHODS: Iron, zinc, and lead concentrations were measured at different incubation conditions in water and in meals. RESULTS: The iron concentration in water was 1.26 mg/L after incubation with one iron bar at pH 7 and 100 degrees C for 20 minutes and in meals was 0.97 mg per 100 g of wet meals, rich in phytate, cooking at 100 degrees C during 20 minutes. The maximum contents were 7720 mg/L of iron and 1826 mg/L of zinc in vinegar at pH 3 and 20 degrees C after 90 and 32 days, respectively. Lead was released from the bars, but at concentrations well below the upper tolerable limits. DISCUSSION: In outreach populations, the use of iron and zinc metallic bars in water and meals could contribute to sustainable, very low-cost prevention of iron and zinc deficiencies, and home-fortified vinegar could be used for treatment of both deficiencies. CONCLUSIONS: Field trials should be performed to determine the impact that the use of iron and zinc metallic bars in water and meals might have on the iron and zinc status of population groups.     

Chemical pathway and kinetics of phenol oxidation by Fenton's reagent

Phenol oxidation by Fenton's reagent (H2O2 + Fe2+) in aqueous solution has been studied in depth for the purpose of learning more about the reactions involved and the extent of the oxidation process, under various operating conditions. An initial phenol concentration of 100 mg/L was used as representative of a phenolic industrial wastewater. Working temperatures of 25 and 50 degrees C were tested, and the initial pH was set at 3. The H2O2 and the Fe2+ doses were varied in the range of 500-5000 and 1-100 mg/L, respectively, corresponding to 1-10 times the stoichiometric ratio. A series of intermediates were identified, corresponding mainly to ring compounds and short-chain organic acids. Most significant among the former were catechol, hydroquinone, and p-benzoquinone; the main organic acids were maleic, acetic, oxalic, and formic, with substantially lower amounts of muconic, fumaric, and malonic acids. Under milder operating conditions (H2O2 and Fe2+ at lower concentrations), a great difference was found between the measured total organic carbon (TOC) and the amount of carbon in all analyzed species in the reaction medium. This difference decreased as the doses of H2O2 and Fe2+ increased, indicating that the unidentified compounds must correspond to oxidation intermediates between phenol and the organic acids. To establish a complete oxidation pathway, experiments were carried out using each of the identified intermediates as starting compounds. Dihydroxybenzenes were identified in the earlier oxidation stages. Muconic acid was detected in catechol but not in the hydroquinone and p-benzoquinone oxidation runs; the last two compounds were oxidized to maleic acid. Oxalic and acetic acid appeared to be fairly refractory to this oxidation treatment. A detailed knowledge of the time evolution of the oxidation intermediates is of environmental interest particularly in the case of hydroquinone and p-benzoquinone because their toxicities are several orders of magnitudes higher than that of phenol itself. The time evolution of the intermediates and TOC was fitted to a simple second-order kinetic equation, and the values of the kinetic constants were determined. This provides a simplified approach useful for design purposes.     

Removal of arsenic from synthetic acid mine drainage by electrochemical pH adjustment and coprecipitation with iron hydroxide

Acid mine drainage (AMD), which is caused by the biological oxidation of sulfidic materials, frequently contains arsenic in the form of arsenite, As(III), and/or arsenate, As(V), along with much higher concentrations of dissolved iron. The present work is directed toward the removal of arsenic from synthetic AMD by raising the pH of the solution by electrochemical reduction of H+ to elemental hydrogen and coprecipitation of arsenic with iron(III) hydroxide, following aeration of the catholyte. Electrolysis was carried out at constant current using two-compartment cells separated with a cation exchange membrane. Four different AMD model systems were studied: Fe(III)/As(V), Fe(III)/As(III), Fe(II)/As(V), and Fe(II)/As(III) with the initial concentrations for Fe(III) 260 mg/L, Fe(II) 300 mg/L, As(V), and As(III) 8 mg/L. Essentially quantitative removal of arsenic and iron was achieved in all four systems, and the results were independent of whether the pH was adjusted electrochemically or by the addition of NaOH. Current efficiencies were approximately 85% when the pH of the effluent was 4-7. Residual concentrations of arsenic were close to the drinking water standard proposed by the World Health Organization (10 microg/L), far below the mine waste effluent standard (500 microg/L).     

Arsenic removal from groundwater by household sand filters: comparative field study, model calculations, and health benefits

Arsenic removal efficiencies of 43 household sand filters were studied in rural areas of the Red River Delta in Vietnam. Simultaneously, raw groundwater from the same households and additional 31 tubewells was sampled to investigate arsenic coprecipitation with hydrous ferric iron from solution, i.e., without contact to sand surfaces. From the groundwaters containing 10-382 microg/L As, < 0.1-48 mg/L Fe, < 0.01-3.7 mg/L P, and 0.05-3.3 mg/L Mn, similar average removal rates of 80% and 76% were found for the sand filter and coprecipitation experiments, respectively. The filtering process requires only a few minutes. Removal efficiencies of Fe, phosphate, and Mn were > 99%, 90%, and 71%, respectively. The concentration of dissolved iron in groundwater was the decisive factor for the removal of arsenic. Residual arsenic levels below 50 microg/L were achieved by 90% of the studied sand filters, and 40% were even below 10 microg/L. Fe/As ratios of > or = 50 or > or = 250 were required to ensure arsenic removal to levels below 50 or 10 microg/L, respectively. Phosphate concentrations > 2.5 mg P/L slightly hampered the sand filter and coprecipitation efficiencies. Interestingly, the overall arsenic elimination was higher than predicted from model calculations based on sorption constants determined from coprecipitation experiments with artificial groundwater. This observation is assumed to result from As(lll) oxidation involving Mn, microorganisms, and possibly dissolved organic matter present in the natural groundwaters. Clear evidence of lowered arsenic burden for people consuming sand-filtered water is demonstrated from hair analyses. The investigated sand filters proved to operate fast and robust for a broad range of groundwater composition and are thus also a viable option for mitigation in other arsenic affected regions. An estimation conducted for Bangladesh indicates that a median residual level of 25 microg/L arsenic could be reached in 84% of the polluted groundwater. The easily observable removal of iron from the pumped water makes the effect of a sand filter immediately recognizable even to people who are not aware of the arsenic problem.     

Low molecular weight carboxylic acids in oxidizing porphyry copper tailings

The distribution of low molecular weight carboxylic acids (LMWCA) was investigated in pore water profiles from two porphyry copper tailings impoundments in Chile (Piuquenes at La Andina and Cauquenes at El Teniente mine). The objectives of this study were (1) to determine the distribution of LMWCA, which are interpreted to be the metabolic byproducts of the autotroph microbial community in this low organic carbon system, and (2) to infer the potential role of these acids in cycling of Fe and other elements in the tailings impoundments. The speciation and mobility of iron, and potential for the release of H+ via hydrolysis of the ferric iron, are key factors in the formation of acid mine drainage in sulfidic mine wastes. In the low-pH oxidation zone of the Piuquenes tailings, Fe(III) is the dominant iron species and shows high mobility. LMWCA, which occur mainly between the oxidation front down to 300 cm below the tailings surface at both locations (e.g., max concentrations of 0.12 mmol/L formate, 0.17 mmol/L acetate, and 0.01 mmol/L pyruvate at Piuquenes and 0.14 mmol/L formate, 0.14 mmol/L acetate, and 0.006 mmol/L pyruvate at Cauquenes), are observed at the same location as high Fe concentrations (up to 71.2 mmol/L Fe(II) and 16.1 mmol/L Fe(III), respectively). In this zone, secondary Fe(III) hydroxides are depleted. Our data suggest that LMWCA may influence the mobility of iron in two ways. First, complexation of Fe(III), through formation of bidentate Fe(III)-LMWCA complexes (e.g., pyruvate, oxalate), may enhance the dissolution of Fe(III) (oxy)hydroxides or may prevent precipitation of Fe(III) (oxy)hydroxides. Soluble Fe(III) chelate complexes which may be mobilized downward and convert to Fe(II) by Fe(III) reducing bacteria. Second, monodentate LMWCA (e.g., acetate and formate) can be used by iron-reducing bacteria as electron donors (e.g., Acidophilum spp.), with ferric iron as the electron acceptor. These processes may, in part, explain the low abundances of secondary Fe(III) hydroxide precipitates below the oxidation front and the high concentrations of Fe(II) observed in the pore waters of some low-sulfide systems. The reduction of Fe(III) and the subsequent increase of iron mobility and potential acidity transfer (Fe(II) oxidation can result in the release of H+ in an oxic environment) should be taken in account in mine waste management strategies.     

Effect of microencapsulated ferrous sulfate particle size on Cheddar cheese composition and quality

Iron-fortified Cheddar cheese was manufactured with large microencapsulated ferrous sulfate (LMFS; 700–1,000 µm in diameter) or small microencapsulated ferrous sulfate (SMFS; 220–422 µm in diameter). Cheeses were aged 90 d. Compositional, chemical, and sensory characteristics were compared with control cheeses, which had no ferrous sulfate added. Compositional analysis included fat, protein, ash, moisture, as well as divalent cations iron, calcium, magnesium, and zinc. Thiobarbituric acid reactive species assay was conducted to determine lipid oxidation. A consumer panel consisting of 101 participants evaluated the cheeses for flavor, texture, appearance, and overall acceptability using a 9-point hedonic scale. Results showed 66.0% iron recovery for LMFS and 91.0% iron recovery for SMFS. Iron content was significantly increased from 0.030 mg of Fe/g in control cheeses to 0.134 mg of Fe/g of cheese for LMFS and 0.174 mg of Fe/g of cheese for SMFS. Fat, protein, ash, moisture, magnesium, zinc, and calcium contents were not significantly different when comparing iron-fortified cheeses with the control. Iron fortification did not increase lipid oxidation; however, iron fortification negatively affected Cheddar cheese sensory attributes, particularly the LMFS fortified cheese. Microencapsulation of ferrous sulfate failed to mask iron's distinct taste, color, and odor. Overall, SMFS showed better results compared with LMFS for iron retention and sensory evaluation in Cheddar cheese. Results of this study show that size of the microencapsulated particle is important in the retention of the iron in the cheese and its sensory attributes. This study provides new information on the importance of particle size with microencapsulated nutrients.     

酸奶中乙醛和双乙酰含量对其风味的影响

本文分别采用碘滴定法和邻苯二胺比色法测定发酵乳中的乙醛和双乙酰含量,试验显示这两种方法操作简单、稳定性和重复性好。通过在鲜奶中添加不同浓度外源性乙醛和双乙酰,经组织感官评价小组品尝和统计,结果显示乙醛能赋予酸奶清爽的芳香味,双乙酰能带来较重的奶油香味,两者可品尝到的最低阈值均为5mg/L,质量含量超过30mg/L时,会使酸奶产生不愉快的风味。当酸奶中乙醛和双乙酰质量含量比例为2.5:1时,酸奶香气最佳。     

豆浆模拟体系中挥发性风味物质的比较研究

选择大豆蛋白、大豆甘油三酯、大豆脂肪氧合酶和胰脂肪酶4种主要组分,按照实际豆浆的组分含量和酶活大小进行混合制备豆浆模拟体系。分别利用二甲基酚橙法和顶空固相微萃取-气质联用法测定体系中脂质氢过氧化物和挥发性风味物质。结果表明:脂肪氧合酶催化甘油三酯氧化生成的脂质氢过氧化物相当于3. 958 mmol/L H2O2,生成的挥发性风味物质总量为43. 80 mg/kg;而脂肪氧合酶催化甘油三酯水解产物生成的脂质氢过氧化物相当于52. 243 mmol/L H2O2,生成的挥发性风味物质总量为668. 42 mg/kg。同时在该反应条件下对模拟体系和豆浆产生的挥发性风味物质进行主成分分析,模拟体系和3个豆浆样品集中在得分图相近区域,结果判定豆浆模拟体系产生的风味与真实豆浆的特征风味具有较好的相似性。