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71.
Concepción Pintado Alicia de Miguel Olga Acevedo Leonor Nozal José Luis Novella Rafael Rotger 《Food Control》2011,22(3-4):638-642
The presence of pathogenic bacteria in spices represents a public health risk as a possible cause of food contamination. Salmonella has been found in several spices and it has been involved in food-borne outbreaks, but this bacterium has not been reported as a contaminant of saffron (Crocus sativus L.). We examined a possible antibacterial effect of saffron using samples from Iran, Greece and Spain which were artificially contaminated with clinical isolates belonging to five different serovars of Salmonella. We detected a loss of viability during the room-temperature storage of the saffron samples, with bacteria being undetectable at day 16 except in the case of the DT104 strain of the Typhimurium serovar, in all of the samples, and of the Hadar serovar in the Iranian sample, both of which gave negative culture at day 32. The laboratory strain LT2 of the Typhimurium serovar was undetectable at day 4. To gain an insight into the basis for this bactericidal effect, we measured the inhibitory and bactericidal concentrations of safranal and crocin, the main compounds responsible for the flavouring and colouring capabilities of saffron. They were in the order of 8–16 mg/mL and 64–128 mg/mL for safranal and crocin, respectively. These data suggest that these compounds, and probably their chemical relatives, are involved in the antibacterial activity of saffron, and that this effect can significantly reduce the risk of food contamination with Salmonella by this spice. 相似文献
72.
Vargas-Murga L Garcia-Alvarez A Roman-Viñas B Ngo J Ribas-Barba L van den Berg SJ Williamson G Serra-Majem L 《Food & function》2011,2(12):731-739
The popularity of herbal products, especially plant food supplements (PFS) and herbal medicine is on the rise in Europe and other parts of the world, with increased use in the general population as well as among specific subgroups encompassing children, women or those suffering from diseases such as cancer. The aim of this paper is to examine the PFS market structures in European Community (EC) Member States as well as to examine issues addressing methodologies and consumption data relating to PFS use in Europe. A revision of recent reports on market data, trends and main distribution channels, in addition an example of the consumption of PFS in Spain, is presented. An overview of the methods and administration techniques used to assess individual food consumption as a starting point, including their uses and limitations, as well as some examples of studies that collect Food Supplement (FS) information, including herbal/botanical/plant-derived products are also discussed. Additionally, the intake estimation process of food nutrients is described and used to propose the PFS ingredients intake estimation process. Nationally representative PFS consumption data is scarce in Europe. The majority of studies have been conducted in Scandinavia and the UK. However the heterogeneity of definitions, study design and objectives make it difficult to compare results and extrapolate conclusions. 相似文献
73.
Social perceptions about a technological innovation for fuelwood cooking: Case study in rural Mexico
The widespread use of traditional biomass fuels in open fires in developing countries brings about serious health effects, besides high fuelwood consumption. A technological innovation—i.e., improved cookstoves—reduce fuel consumption and address the health effects of indoor air pollution. Implementation projects have been conducted worldwide, but have frequently faced very low success rates. Different demographic and socio-economic factors have been analysed to explain low rates but there are almost no studies that try to understand, from the users’ perspective, the factors involved when choosing among different cooking technologies. Through a qualitative methodological approach we documented the adoption of improved cookstoves through the implementation programme of a Mexican NGO. Results showed that although the programme raised public awareness, the improved cookstoves did not reach the poorest sector. The socioeconomic level was found positively correlated with the adoption of the improved cookstoves, but neither the age nor the educational levels were. Payment of the stove did not seem to be an adoption factor. Differences among individual users were more significant than differences between communities. Finally as men are the principal fuelwood harvesters, they should be considered as an important group in diffusion programs. 相似文献
74.
Alicia B Pomilio Silvia P Trajtemberg Arturo A Vitale 《Journal of the science of food and agriculture》2005,85(4):622-628
Micellar electrokinetic capillary chromatography (MECC) experimental conditions were applied to 12 samples of methylxanthine‐containing infusions of different commercial brands of yerba mate, coffee, tea and cocoa as well as two cola drinks. The best resolution in this mode of automated high‐performance capillary electrophoresis (HPCE) was achieved here when using 15 kV voltage in an uncoated fused‐silica capillary of 45 cm length (40 cm effective length), 50 mM sodium dodecylsulfate, 90 mM pH 8.5 borate buffer and UV detection. Theobromine, caffeine and theophylline were separated, and the peak splitting due to tautomeric species was observed. Experimental conditions were controlled, keeping constant the size of the elution window in each analysis. The limit of detection was less than 1 mg l?1, the limit of quantitation was 2.5 mg l?1 and the work range was 2.5–300 mg l?1. This HPCE–MECC system has proved suitable for the analysis/quality control of xanthines in beverages for consumption. Roles of various parameters as well as distinctly charged species of each xanthine and the origin of peak splitting in this MECC system are discussed. Copyright © 2004 Society of Chemical Industry 相似文献
75.
Characterizing the viscoelastic properties of thin hydrogel-based constructs for tissue engineering applications.
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Mark Ahearne Ying Yang Alicia J El Haj Kong Y Then Kuo-Kang Liu 《Journal of the Royal Society Interface》2005,2(5):455-463
We present a novel indentation method for characterizing the viscoelastic properties of alginate and agarose hydrogel based constructs, which are often used as a model system of soft biological tissues. A sensitive long working distance microscope was used for measuring the time-dependent deformation of the thin circular hydrogel membranes under a constant load. The deformation of the constructs was measured laterally. The elastic modulus as a function of time can be determined by a large deformation theory based on Mooney-Rivlin elasticity. A viscoelastic theory, Zener model, was applied to correlate the time-dependent deformation of the constructs with various gel concentrations, and the creep parameters can therefore be quantitatively estimated. The value of Young's modulus was shown to increase in proportion with gel concentration. This finding is consistent with other publications. Our results also showed the great capability of using the technique to measure gels with incorporated corneal stromal cells. This study demonstrates a novel and convenient technique to measure mechanical properties of hydrogel in a non-destructive, online and real-time fashion. Thus this novel technique can become a valuable tool for soft tissue engineering. 相似文献
76.
Tausha R. Carlson Bradley P. Marks Alden M. Booren Elliot T. Ryser Alicia Orta-Ramirez 《Journal of food science》2005,70(7):m363-m366
Many factors, such as fat content and pH, are known to affect thermal inactivation of pathogens in meat products, and a few studies have suggested that the humidity of the cooking environment also affects thermal inactivation. However, the effect of process humidity has not been previously isolated from the effect of water activity on Salmonella inactivation. Therefore, the objective of this study was to directly test the effect of meat water activity on thermal inactivation of Salmonella. Ground turkey was dried to achieve water activities of 0.95 to 0.99, inoculated with an 8‐strain Salmonella cocktail, and heated isothermally (60 °C) in a water bath. The rate of thermal inactivation of Salmonella decreased 64% (P < 0.01) when decreasing meat water activity from 0.99 to 0.95. Inclusion of water activity improved the accuracy of a 1st‐order/Arrhenius‐type inactivation model from 1.94 log10 to 0.8 log10 (colony‐forming units [CFU]/g). 相似文献
77.
78.
Determination of tocopherols and phytosterols in sunflower seeds by NIR spectrometry 总被引:1,自引:0,他引:1
Alicia Ayerdi Gotor Eric Farkas Monique Berger Françoise Labalette Sylvie Centis Jean Daydé Anne Calmon 《European Journal of Lipid Science and Technology》2007,109(5):525-530
The objective of this work was to develop a near‐infrared reflectance spectrometry (NIRS) calibration estimating the tocopherol and phytosterol contents in sunflower seeds. Approximately 1000 samples of grinded sunflower kernels were scanned by NIRS at 2‐nm intervals from 400 to 2500 nm. For each sample, standard measurements of tocopherol and phytosterol contents were performed. The total tocopherol content was obtained by high‐performance liquid chromatography coupled with a fluorescence detector, while the total phytosterol content was assessed by gas chromatography. For tocopherol, the calibration data set ranged from 175 to 1005 mg/kg oil (mean value around 510 ± 140 mg/kg oil), whereas for the phytosterol content, the calibration data set ranged from 180 to 470 mg/100 g oil (mean value of 320 ± 50 mg/100 g oil). The NIRS calibration showed a relatively good correlation (R2 = 0.64) between predicted by NIRS and real values for the total tocopherol content but a poor correlation for the total phytosterol content (R2 = 0.27). These results indicate that NIRS could be useful to classify samples with high and low tocopherol content. In contrast, the estimation of phytosterol contents by NIRS needs further investigation. Moreover, in this study, calibration was obtained by a modified partial least‐squares method; the use of other mathematical treatments can be suitable, particularly for total phytosterol content estimation. 相似文献
79.
Suspension and centrifugation of crude microsomes of rat liver in low ionic strength solution separated a soluble protein
fraction that is necessary for the full activity of the linoleic acid desaturase. The fraction partially purified through
Sephadex G-150 still retains lipids which are mainly constituted by phosphatidylcholine. Linoleic acid predominates in the
fatty acid composition. By NaCl gradient centrifugation and electrophoresis in gelatinized cellulose acetate, the factor behaves
like a lipoprotein. The factor binds linoleic acid and linolyl-CoA that are desaturated to γ-linolenic acid when incubated
with washed microsomes. Albumin does not replace the factor. 相似文献
80.
Rats attempt to steal food from conspecifics by approaching them from the side to wrench the food from the victims' paws, but victims dodge laterally away to protect their food. Given the pervasive necessity of obtaining food, it might be expected that the behaviors of food wrenching and dodging would be common to many animals, but this idea has not been examined. In the present study, food wrenching and dodging were compared in Long-Evans and Sprague-Dawley rats (Rattus norvegicus) and out-crossed CDF1 and inbred C57b mice (Mus musculus). Mice stole food using a strategy very similar to that of rats, but they did not dodge in an open field test and dodged less in a home cage test and ran away or fought more than rats. There were no strain differences in rats, but C57b mice dodged less than CDF1 mice. Given that dodging is a component not only of food defensive behavior but also of play, sexual, and aggressive behavior, the species and strain difference may be a marker (or a key element) of changes in social behaviors that have occurred since the evolutionary separation of rats and mice. (PsycINFO Database Record (c) 2010 APA, all rights reserved) 相似文献