Turbidimetric Behavior of Colloidal Particles in Beer Before Filtration Process

The effect of colloidal particles and yeast on turbidity of Pilsen beer before the filtration process was studied in this work. The colloidal particles are mainly composed of polysaccharides, representing 96.89 %, in second place proteins with a concentration close to 2 %, and polyphenols less than 0.3 %. There is also a very low concentration of yeast (<0.25 %). The presence of different types of particles in the sample caused multimodal histogram in the particle size distribution and four distinct zones were identified: (1) very small individual particles ( $ \overline D = 0.0{\text{6}}\mu {\text{m}} $ ), (2) yeast ( $ \overline D = {\text{3}}\mu {\text{m}} $ ), (3) colloidal aggregates ( $ \overline D = {\text{17}}\mu {\text{m}} $ ), and (4) a zone with a high dispersion of size, with two $ \overline D $ values (101 and 200 μm). Particles size counts well correlate with both the scanning electron microscopy (SEM) digital image analysis, and the turbidity determination. The fractal dimension (D _f) of the aggregates was determined by analyzing the SEM images with the Variogram method, obtaining D _f?>?2.4 values. Those values are typical of aggregates formed by rapid flocculation or diffusion limited aggregation. Results of this study support the formulation of a model valid for the prediction of colloidal particles concentration in beer.     

Purification and identification of novel antioxidative peptide released from Black-bone silky fowl (Gallus gallus domesticus Brisson)

Papain-treated Black-bone silky fowl (BSF) muscle hydrolysate was subjected to 6 kDa cutoff membrane ultrafiltration, and the resulting BSF peptides (<6 kDa) were purified by two-step reverse-phase high-performance liquid chromatography. The molecular weight (MW) distribution and amino acid composition were investigated for characterization of the BSF peptides. The results showed that the major amino acids of BSF peptides were Glu, Tyr, Lys, Asp, Leu, Ala, Thr and Pro, and the MW was from 281 to 7,982 Da. BSF peptides exhibited a strong antioxidant capacity. At 10 mg/mL, they displayed more powerful $ {\text{O}}_{2}^{ \cdot - } $ , DPPH^· and ABTS^·+ scavenging activity and reducing power than carnosine. The peptide fraction 8 with more hydrophilicity revealed stronger $ {\text{O}}_{2}^{ \cdot - } $ and ABTS^·+ scavenging activity and reducing power than BSF peptides and carnosine. Besides, a peptide, separated from fraction 8 and showed the strongest antioxidant capacity, was purified and identified by LC-ESI-MS/MS to be Glu-Pro-Asp-Arg-Tyr (678 Da).     

Moisture movement in wood polypropylene composites

Moisture movement in an extruded wood polypropylene composite was evaluated by exposure to high humidity and immersion of the material in both fresh and seawater. The saturation moisture content was approximately 20 and 19% when exposed to distilled water and seawater, respectively. The moisture diffusion coefficient (D _m) of thin specimens exposed to high humidity was 3.4?×?10^?8?cm² $ / $ s. The D _m of small cubic specimens with extruded surfaces removed submerged in distilled water and seawater were estimated to be 3.1 and 2.3?×?10^?8?cm² $ / $ s, respectively. Use of these diffusion coefficients overestimates the rate of moisture movement in larger extrusion profiles indicating the role of transport phenomenon other than diffusion.     

Zur Isolierung von Hemicellulosen desd-xylantyps aus Laubhölzern

The delignification of beech wood (Fagus sylvatica L.) with aqueous ClO₂-solutions as an alternative to sodium chlorite treatment was studied in relation to the yield ofd-xylan-type hemicelluloses. At a low active chlorine dosase and in a temperature range of 40...60°C a dependence was found between the degree of delignification and the yield of hemicelluloses; it reaches a maximum at 60...80% of lignin removal. A mild alkaline posttreatment of the ClO₂-delignified beech wood allows to obtain 4-O-methyl-d-glucorono-d-xylans with high purity at low yield losses.     

Mathematical models to predict kinetic behavior and aflatoxin production of Aspergillus flavus under various temperature and water activity conditions

Mathematical models were developed to predict fungal growth and aflatoxin production of Aspergillus flavus. Fungal growth and aflatoxin concentrations were measured. The Baranyi model was fitted to fungal growth and toxin production data to calculate kinetic parameters. Quadratic polynomial and Gaussian models were then fitted to μ_max and LPD (lag phase duration) values. The ranges of temperature and a _w values showing a μ_max value increase were 15–35°C and 0.891–0.984, respectively. LPD was only observed when the temperature was 20–35°C with a _w=0.891?0.972. The μ_{max growth} value increased up to 35°C with \(b_w = 0.2\left( {b_w = \sqrt {1 - a_w } } \right)\) , then values declined. LPD_growth values increased as the b _w value increased. The μ_max value for aflatoxins increased up to 25°C, but decreased after 30°C, indicating that the developed models are useful for describing the kinetic behavior of Aspergillus flavus growth and aflatoxin production.     

Reduction of Acrylamide Formation in Sweet Bread with l-Asparaginase Treatment

Acrylamide, 2-propenamide, has the chemical formula $ \mathrm{CH}2=\mathrm{CH}-\mathrm{CO}-\mathrm{NH}2 $ . It is produced at elevated levels in high temperature fried and baked foods. It has adverse effects on human health and is proven to be neurotoxic, genotoxic, carcinogenic, and toxic to reproductive system. The aim of this paper was to reduce acrylamide formation in bakery products such as sweet bread by enzyme treatment. l-Asparaginase produced from Cladosporium sp. was treated to wheat-based dough at different concentrations (50–300 U). There was no change in the rheological properties of wheat flour and physico-sensory characteristics of bread with l-asparaginase treatment. Moisture, sugars, l-asparagine, acrylamide, and some indicators of Millard reaction (hydroxymethylfurfural (HMF), color, browning) were estimated. With increase in l-asparaginase level the acrylamide formation was reduced. At 300 U, there was 97 % and 73 % reduction of acrylamide formation in the crust and crumb regions of bread, respectively. HMF, a common intermediate product in the Maillard reaction and a genotoxic compound via 5-sulfoxymethylfurfural, also decreased in l-asparaginase-treated bread samples. These results indicated the potential of l-asparaginase enzyme for industrial and domestic applications in reducing harmful Maillard reaction compounds.     

Colour stabilisation of wood composites using polyethylene glycol and melamine resin

Photo-yellowing of native and polyethylene glycol (PEG) modified wood and wood/melamine resin composites was studied by means of FTIR-ATR technique and colourimetry (CIE L^*a^*b^* method). The discolouration $ \mathrm{\Delta } $ E shows a systematic asymptotic trend towards higher values with increasing irradiation time. Yellowing proceeds faster in natural wood compared to wood/melamine resin composites. Nevertheless, long-term irradiation experiments show that the total colour shift is similar for both. Discolouration is significantly reduced by PEG treatment. In comparison to untreated wood, both glycol and melamine resin mainly reduce the irradiation-induced yellow shift. Moreover, PEG also shows an effect on the redness shift. Both effects result in decreased yellowing of the composite surface. An influence of the molecular weight of PEG was detected.     

Effect of Cleaning Treatment on Adhesion of Streptococcus agalactiae to Milking Machine Surfaces

Streptococcus agalactiae is a common subclinical mastitis agent in dairy cattle. In this study, the influence of hygiene procedure time on the adhesion of S. agalactiae to rubber and silicone surfaces used in milking machines was evaluated. The effect of hygiene practices on the thermodynamic and microscopic features of both surfaces was also evaluated. The hydrophobicity of milking machines and bacterial surfaces was investigated by measuring the contact angle with a goniometer 0, 30, 90, and 180 days after a full hygiene procedure simulated using rubber and silicone coupons. As the time of cleaning procedures enhanced, there was a reduction in the adhesion of S. agalactiae to both surfaces. The rubber and silicone surfaces were hydrophobic in all treatments $ \left( {\Delta G_{\text{sws}}^{\text{TOT}}\; < \;0} \right) $ , while the bacterial surface presented hydrophilic behavior $ \left( {\Delta G_{\text{sws}}^{\text{TOT}}\; > \;0} \right) $ , which makes the adhesion process difficult. Photomicrographs showed rapid wear of both surfaces, pointing to damages caused by cleaning agents. However, the silicone was more resistant to cleaning and sanitizing treatments. Thus, this work shows that changes caused by hygiene procedures in the thermodynamic and in the morphology of milking surfaces have an enormous importance in the S. agalactiae adhesion and, consequently, in mastitis transmission between cattle herd.     

Simultaneous Quantification of Fat and Water Content in Cheese by TD-NMR

The usefulness of a one-step time domain nuclear magnetic resonance (TD-NMR) method for the simultaneous quantification of fat and water content in cheese has been evaluated. The proposed method consists of a combined relaxation analysis, where the magnetization at a certain time is determined by both the longitudinal (T ₁) and the transverse (T ₂) NMR relaxation processes. Calibration models for fat and water quantification in cheese were constructed using partial least square regression in the whole spectral region, evaluated by cross-validation and subsequently tested with external samples. The results were compared with fat and water values determined by means of IDF standard norms 5A (IDF 1969) and 4A (IDF 1982). The proposed TD-NMR methodology allowed a satisfactory determination of fat and water content in cheese samples (root mean square errors ≤1 % and determination coefficients ≥0.98) of different origins (Mallorca and Menorca), cheese makers, milk treatments (raw and pasteurized), and ripening stages (fresh, half-ripened, ripened, and old-ripened).     

Changes in Structure, Rheology, and Water Mobility of Apple Tissue Induced by Osmotic Dehydration with Glucose or Trehalose

The impact of osmotic dehydration to water activity (a _w) at 0.97 or 0.94 with glucose or trehalose solutions on structure (optical and transmission electronic microscopy observations), rheological properties (small-scale dynamic oscillatory and creep/recovery measurements and large-scale compression force-deformation testing) and water mobility (¹H-NMR spectra) of parenchymatous apple tissue was investigated. In general, the nature and the concentration of sugar employed significantly affected the material properties and the structure of apple tissue. A dramatic loss in rigidity (E _d); an increase in deformation at rupture (?? _R ^R ), creep compliances (J ₀, J ₁, and J ₂), and fluidity (1/?? ₀) and a decrease in storage (G??) and loss (G??) moduli, true rupture stress (?? _R ^R ), and proton transverse relaxation times (T _2i) were induced by osmotic treatments. ?? _R ^R , C ₁, and T _2i parameters allowed to discriminate between the sugars used as osmotic agents while the different a _w levels for each sugar resulted in changes in ?? _R ^R , W, and T _2i values. Loss of turgor due to plasmolysis or rupture of membranes and desorganization/degradation of walls allowed explaining, at least partially, the changes in material parameters.     

Application of Mid- and Near-Infrared Spectroscopy for the Control and Chemical Evaluation of Brine Solutions and Traditional Sea Salts

Mid- and near-infrared spectroscopy methodologies were explored for the analysis of brine solutions and traditional sea salt samples. Brine solutions from different salt pans, corresponding to different stages of sodium chloride crystallisation, were collected. A total of 61 dried and non-dried traditional sea salts were also analysed. Partial least squares regression with leave-one-out cross-validation strategy was applied for the calibration of inorganic constituents Ca²⁺, Mg²⁺ and K⁺, alkalinity as HCO ₃ ^? , SO ₄ ^2? , NO ₂ ^? and NO ₃ ^? and phosphate in brine solutions. Promising results were obtained with the near-infrared (NIR) methodology for brine solutions with coefficients of determination R ²?>?0.90 for Mg⁺², K⁺, HCO ₃ ^? and SO ₄ ^2? . Using mid-infrared, the calibration for H₂PO ₄ ^? was R ²?=?0.85. In relation to the sea salt samples, the strategy adopted was the re-sampling based cross-validation using different spectral pre-processing treatments. In this case, the calibrations using the two IR methodologies fell bellow acceptable levels for the techniques; however, by comparing the R ² coefficient, the results were slightly better when using the NIR spectra of dried sea samples. In general, these results open a new possibility for the IR applications and also bring an opportunity for continuing with the NIR characterization for dried sea salt samples.     

Determination of shearing stiffness parameters to design multi-layer spruce beams using welding-through wood dowels

This paper presents a methodology to characterize the secant shearing stiffness of welding-through wood dowels used in multi-layer spruce beams. Welding-through wood dowel’s stiffness behaviour as well as isostatic multi-layer beams’ behaviour were investigated experimentally. These elements are made by a specifically designed machine to guarantee repeatability. A model of finite elements was developed to reproduce the bending behaviour of the beams tested from non-linear connection behaviour. This model is then used to study the influence of parameters such as: layer number, spacing of dowels, load type (concentrated or distributed), strength class and beam span. After a sensibility analysis, a parameterized regression model allows to obtain k _ser and k _u fastener secant stiffness in compliance with EN 1995-1 standard to design multi-layer beams in an elastic analytical model way. This model is based on the work by Kreuzinger (1999).     

Development of an l-rhamnose bioluminescent microbial biosensor for analysis of food ingredients

A bioluminescent microbial biosensor induced specifically by l-rhamnose was developed and optimized, to monitor food processes where pectin is involved. The biosensor was developed by fusing the Escherichia coli promoter P_rhaB to the promoterless luxCDABE genes of Vibrio fischeri within plasmid pUCD615. Escherichia coli carrying this construct responded positively to l-rhamnose, but, because of low reporter signal, the enhancement of bioluminescence levels was required. The response was improved by promoter region length manipulation and resulted in 86-fold increase in response ratio. The specificity of the biosensor (80 times higher ratio response to l-rhamnose compared to other carbohydrates) and quantitative response to the target analyte were confirmed. The potential of this biosensor to monitor the hydrolysis of various types of pectin was demonstrated and a calibration curve was acquired. Our study presents a novel l-rhamnose-inducible microbial biosensor as a fast and economical alternative to chemical methods of pectin analysis.     

Melanin biosynthesis inhibitory effects of calycosin-7-O-β-d-glucoside isolated from astragalus (Astragalus membranaceus)

To discover an active skin depigmentation agent, we isolated a melanin biosynthesis inhibitor from the methanol extract of astragalus (Astragalus membranaceus) using a bioactivity-guided fractionation and identified it as calycosin-7-O-β-d-glucoside via spectroscopic analysis. The active compound exhibited tyrosinase inhibitory activity with an IC₅₀ value of 68 μM. In addition, calycosin-7-O-β-d-glucoside showed a melanin biosynthesis inhibition zone in a culture plate of Streptomyces bikiniensis. Furthermore, 75.78 μM of calycosin-7-O-β-d-glucoside dramatically decreased 50% of the melanin content on Melan-a cells without any apparent cytotoxicity. Theses results indicate that the calycosin-7-O-β-d-glucoside isolated from astragalus may be a good candidate for skin-whitening agent.     

Enhancing the applicability of near infrared spectroscopy for estimating specific gravity of green timber from Eucalyptus tereticornis by developing composite calibration using both radial and tangential face of wood

Specific gravity is a very important factor in determining the economics of wood and wood products. This study is aimed to apply the near infrared spectroscopy technique with integrating sphere and fiber optic probe accessories for fast prediction of specific gravity of green timber (moisture content 27–30 %) of Eucalyptus tereticornis from 10 to 12 year old plantation. Specific gravity (basic density) was determined by conventional method (oven dry wt/green volume) and correlated with near infrared spectra using partial least square (PLS) regression. Calibrations using radial face, tangential face and composite face (both radial and tangential) were developed and compared. Coefficient of determination of cross validation ( $ {\text{r}}_{\text{cv}}^{ 2} $ ) for radial-longitudinal, tangential-longitudinal solid strips samples and composite face (both radial and tangential) was between 0.74–0.77 and 0.64–0.77 using integrating sphere and fiber optic probe, respectively. The coefficient of determination of prediction ( $ {\text{r}}_{\text{p}}^{ 2} $ ) was between 0.73–0.85 (with integrating sphere) and 0.69–0.83 (with fiber optic probe). The ratio of performance deviation (RPD) ranges from 2.06 to 2.46 for all models. Root mean square error of prediction (RMSEP) was higher than root mean square error of cross validation (RMSECV). For composite models with radial and tangential face $ {\text{r}}_{\text{cv}}^{ 2} $ / $ {\text{r}}_{\text{p}}^{ 2} $ was 0.74/0.76 using integrating sphere and 0.71/0.83 with fiber optic probe with Quant 2 automatic factors optimization process. The results indicate that the composite model is just as good as the radial and tangential face models and can adequately address the problem where it is difficult to obtain perfect radial or tangential surface, particularly in small girth plantation timber or where surface recognition is difficult.     

Verklebung von Buchenholz für tragende Holzbauteile

The load bearing capacity of glulam could be enhanced by using lamella of European beech (Fagus sylvatica??L.). Essential requirements for the production of those beams are adhesives which allow for a durable und reliable bonding of lamella. The paper shows to what extent commercially available MUF and PU adhesives and adapted bonding parameters ensure gluing of European beech timber for load-bearing timber structures. Both beech wood containing heartwood and beech wood without heartwood were included in the study. With regard to technical approval, the chosen test methods were resistance to delamination according to EN??302-2 (2002) and shear test of glue line according to EN??392 (1995). From the two tested MUF systems it was evident, that delamination decreased by increasing the closed assembly time. The requirements of EN??301 (2006) were fulfilled for adhesive type??I and??II. Without any limitations beech wood containing heartwood could be glued using MUF-1. On the other hand, the results of the PU adhesive were insufficient. Light-optical micrograph examinations show that long assembly times secure the formation of a glue line. It was assumed that the curing process is retarded by beech wood. No relationship was found between the results of the shear strength test and the delamination test. For quality control of glulam the delamination test is recommended. Based on the positive results an application for technical approval of glulam consisting of beech was made. For this reason beech-glulam can be generally utilized in service class??1.     

Isolation and structural determination of a novel flavonol triglycoside and 7 compounds from the leaves of oriental raisin tree (Hovenia dulcis) and their antioxidative activity

The hot water and ethanol extracts of oriental raisin tree (Hovenia dulcis Thunb) leaves showed DPPH radical scavenging activities. Antioxidants were purified and isolated from hot water and ethanol extracts by various column chromatographic procedures with the guided assay of DPPH radical scavenging. The structure of a novel flavonol triglycoside was determined to kaempferol 3-O-α-l-rhamnopyranoside-7-O-[α-d-glucopyranosyl(1→3)-α-l-rhamnopyranoside] (4). In addition, 7 known compounds were identified as caffeine (1), kaempferol 3,7-O-α-l-dirhamnopyranoside (2), kaempferol 3-O-α-l-rhamnopyranosyl( 1→6)-O-β-d-glucopyranosyl(1→2)-O-β-d-glucopyranoside (3), E-3-carboxy-2-petenedioate 5-methyl ester (5), quercetin 3-O-α-l-rhamnopyranoside (6), kaempferol 3-O-α-l-rhamnopyranoside (7), and quercetin 3-O-β-d-glucopyranoside (8). Compound 1–3 and 5–8 were newly identified in this plant. Quercetin glycosides (5, 7) showed higher DPPH radical scavenging activity than other compounds.     

Effect of l-lysine on the physicochemical properties of pork sausage

Effects of l-lysine on physicochemical properties of pork sausage were investigated. WHC values significantly increased using 0.8% l-lysine, but significantly decreased at 0.4% l-lysine (p<0.05), compared with controls. l-Lysine increased pH values and a* values, but significantly decreased CL, cohesiveness, L* values, and b* values (p<0.05), compared with controls. Addition of 0.4% l-lysine significantly (p<0.05) increased hardness, springiness, and chewiness values, compared with controls. SEM analysis showed that addition of 0.8% l-lysine induced formation of a smoother, more compact, and more uniform gel matrix, compared with controls. DSC analysis indicated that addition of 0.8% l-lysine significantly (p<0.05) increased thermal transition temperatures and enthalphy values, compared with controls, showing that interactions between l-lysine and myofibrillar proteins affected the properties of pork sausages.     

Microwave treatment of dietary gelatin does not generate cis-4-hydroxy-l-proline, an inhibitor of collagen biosynthesis

Aqueous solutions (5?g/100?ml) of commercial preparations of (a) an enzymatic partial hydrolysate of gelatin and (b) type A gelatin were subjected to threefold heating to boiling in a domestic microwave oven at 750?W and to conventional heating. Then samples were totally hydrolyzed (6?M hydrochloric acid, 110??°C, 24?h) and investigated for the presence of eight possible stereoisomers of 3- and 4-hydroxyproline (Hyp) using capillary gas chromatography. Amino acids were analyzed as N(O)-trifluoroacetyl 2-propyl esters on Chirasil-l-Val and detected by selected ion monitoring mass spectrometry. Blanks of (a) and (b) were analyzed in parallel. Relative amounts of 5.0±0.2% cis-4-d-Hyp were generated from native trans-4-l-Hyp as a result of total hydrolysis in all samples and independent of previous treatment. Notably, neither cis-3-l-Hyp nor cis-4-l-Hyp could be detected in either of the gelatin samples. Thus a report on the generation of antifibrotic and therefore potentially hazardous cis-3-l-Hyp and cis-4-l-Hyp from protein-bonded native trans-3-l-Hyp and trans-4-l-Hyp on microwave heating of infant formulae could not be confirmed.     

Influence of buffer and l-phenylalanine concentration in the Rhizomucor miehei lipase catalysed synthesis of l-phenylalanyl-d-glucose ester investigated through response surface methodology

Reaction conditions for Rhizomucor miehei lipase (RML) catalysed synthesis of l-phenylalanyl-d-glucose using unprotected l-phenylalanine and d-glucose were optimized using response surface methodology (RSM). A central composite rotatable design (CCRD) was employed involving 32 experiments of five variables (l-phenylalanine concentration in mmol, amount of RML in mg, pH, incubation period in h and buffer concentration in mM) at five levels. A second-order polynomial equation was developed in terms of linear, quadratic and cross product terms to study the effects of variables on esterification yields. A R ² value of 0.7 was obtained for this complex reaction. From the surface and contour plots it was found that higher yields were observed for a very narrow pH range of 4.5–6.5 at l-phenylalanine concentrations above 3 mmol. The extent of esterification decreased with increase in RML concentration for incubation periods below 60 h. However, longer incubation periods above 60 h, enhanced esterification at all RML concentrations. Lower conversions below 0.5 mmol required less than 3.5 mmol l-phenylalanine concentration and a broad range of buffer concentration from 0.1 mM (0.1 ml, 0.1 M buffer of pH 6.0) to 0.5 mM (0.5 ml, 0.1 M buffer of pH 6.0). However, higher conversions from 0.6 to 0.8 mmol required a buffer concentration above 0.25 mM (0.25 ml, 0.1 M buffer of pH 6.0) at l-phenylalanine concentrations above 3.5 mmol. An optimum predicted yield of 1.01 mmol for l-phenylalanyl-d-glucose at 3 mmol l-phenylalanine, 100 mg of RML, 24 h incubation period, 0.5 mM (0.5 ml of 0.1 M buffer), pH 4.8 acetate buffer was found to agree with 0.97 mmol obtained under these experimental conditions. Validation experiments carried out under random conditions also exhibited good correspondence between predicted and experimental yields.