Resistance of Vigna unguiculata (cowpea) seeds to Callosobruchus maculatus is restricted to cotyledonary tissues

We have investigated the survival of Callosobruchus maculatus larvae when reared on resistant IT81D 1045 Vigna unguiculata seeds, whose resistance has been associated with variant forms of vicilins. Here, we present data which show that larvae of C. maculatus feeding on embryonic axis of resistant cowpea reach a mass of around 28 times higher than those feeding on cotyledonary tissues. Additionally, incorporation of 5–10% of embryonic axis flour on artificial seeds made of resistant flour restores toxicity of seeds to the bruchid. Vicilins purified from both susceptible and resistant embryonic axis had no deleterious effects either on insect development or on insect survival until a level of 4% of incorporation. In contrast, vicilins from resistant cotyledons show an LD₅₀ (50% lethal dose) and WD₅₀ (half weight dose) of 2%. Total vicilin contents of embryonic axes were around two times lower than in cotyledonary tissues, while proteolytic activities of all four proteinase classes were always higher in the former tissues. By 2D‐PAGE we visualized eight protein spots, which seem to be exclusively found on resistant cotyledons. Copyright © 2006 Society of Chemical Industry     

A New Age for Quercus spp. Fruits: Review on Nutritional and Phytochemical Composition and Related Biological Activities of Acorns

The current global food system must adapt to the expected growth of world population (about 9 billion individuals by 2050). This adaptation will probably include an increased consumption of edible wild foods, due to their richness in micronutrients and bioactive compounds, besides providing a cost‐effective and sustainable way of improving caloric food security. A striking example of such natural matrices is the Quercus genus, which has the additional advantage of being widespread throughout the Northern Hemisphere. In a traditional sense, Quercus fruits (acorns) were mainly used in animal feeding, despite their potentially important role on the rural economy. But this preconception is changing. In fact, their nutritional value, high contents in phytochemical compounds, biological activity (such as antioxidant, anticarcinogenic, and cardioprotective properties) and use in the treatment of specific diseases (such as atherosclerosis, diabetes, or Alzheimer's disease) have raised the interest in integrating acorns into the human diet. Accordingly, this comprehensive overview was designed to provide an evidence‐based review of the literature, with the objective to achieve useful conclusions regarding the nutritional properties, methodologies of extraction, identification, and characterization of a wide variety of bioactive compounds and scientifically validated bioactivities in Quercus species worldwide. The industrial by‐products from acorn oil extraction or flour production are also included. Data regarding the analytical techniques, individual compounds, and their bioactivities, are organized in tables. The reported data are discussed and directions for further investigations are suggested, highlighting the use of acorns in food, nutraceutical, and pharmaceutical applications.     

Application of full-factorial design for optimization of the moisture determination in wheat flour using infrared scales

We studied the parameters that may affect the analysis of the moisture content in wheat flour using infrared scales. The parameters were studied by one-factor at a time methodology and then, by full-factorial design (2³). The best condition using infrared scales occurred at 120 °C, with a sample weight of 1.5 g and an exposure time to infrared radiation of 6 min. We observed the interaction effect between the three factors studied. The analysis time was 60 times lower than classical method. The optimized method for determination of the moisture content in wheat flour using infrared scales was validated to range between 9 and 17 %.     

Seed oils of ten traditional Portuguese grape varieties with interesting chemical and antioxidant properties

To increase the potential and better exploring of grape seeds that are an important wine-industrial waste, oils of ten traditional Portuguese grape varieties were evaluated in relation to their vitamin E content (tocopherols and tocotrienols), fatty acid profile, as well as, antioxidant properties. Our results showed that the grape-seed oils were a good source of γ-tocotrienol (499–1575 mg/kg), α-tocopherol (85.5–244 mg/kg) and α-tocotrienol (69–319 mg/kg). Concerning fatty acid profile, linoleic (C18:2cc), oleic (C18:1), palmitic (C16:0) and stearic (C18:0) acids were the predominant. Grape-seed oils demonstrated to be a good source of polyunsaturated fatty acids (PUFAs) (63.64–73.53%), whereas monounsaturated fatty acid (MUFA) and saturated fatty acid (SFA) ranged between 14.19–21.29% and 11.64–14.94%, respectively. Interesting values of DPPH and ABTS radical scavenging activities were also obtained. This study demonstrated that these seeds may be reused and their oils incorporated in other food products, taking into account the compounds with positive effects on human health that are present in their composition.     

4-Nonylphenol (NP) in food-contact materials: Analytical methodology and occurrence

Nonylphenol is a recognized environmental contaminant, but it is unclear whether its occurrence in food arises only through environmental pathways or also during the processing or packaging of food, as there are reports that indicate that materials in contact with food such as rubber products and polyvinylchloride wraps can contain nonylphenol. A review of the literature has highlighted the scarcity of robust analytical methodology or data on the occurrence of nonylphenol in packaging materials. This paper describes a methodology for the determination of nonylphenol in a variety of packaging materials, which includes plastics, paper and rubber. The method uses either Soxhlet extraction or dissolution followed by solvent extraction (depending on the material type), followed by purification using adsorption chromatography. Procedures were internally standardized using ¹³C-labelled nonylphenol and the analytes were measured by gas chromatography-mass spectrometry. The method is validated and data relating to quality parameters such as limits of detection, recovery, precision and linearity of measurement are provided. Analysis of a range of 25 food-contact materials found nonylphenol at concentrations of 64–287 µg g^?1 in some polystyrene and polyvinylchloride samples. Far lower concentrations (<0.03–1.4 µg g^?1) were detected in the other materials. It is possible that occurrence at the higher levels has the potential for migration to food.     

Classification of juices and fermented beverages made from unripe,ripe and senescent apples based on the aromatic profile using chemometrics

The aim of this study was to assess differences between apple juices and fermented apple beverages elaborated with fruits from different varieties and at different ripening stages in the aroma profile by using chemometrics. Ripening influenced the aroma composition of the apple juice and fermented apple. For all varieties, senescent fruits provided more aromatic fermented apple beverages. However, no significant difference was noticed in samples made of senescent or ripe fruits of the Lisgala variety. Regarding the juices, ripe Gala apple had the highest total aroma concentration. Ethanal was the major compound identified in all the samples, with values between 11.83 mg/L (unripe Lisgala juice) and 81.05 mg/L (ripe Gala juice). 3-Methyl-1-butanol was the major compound identified in the fermented juices. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were applied and classified the juices and fermented juices based on physicochemical and aroma profile, demonstrating their applicability as tools to monitor the quality of apple-based products.     

Stability and Quality Parameters of Probiotic Cantaloupe Melon Juice Produced with Sonicated Juice

The use of sonicated melon juice as substrate for Lactobacillus casei growth in cantaloupe melon juice and its effect on product quality were investigated. The survival of L. casei in the fermented juice, the product color, the post-acidification and other quality parameters were evaluated in the refrigerated product (4 °C) for a period of 42 days. Storage pH, color, sugar content, lactic acid concentration, biomass and viable cells count were determined. The caloric value of the product was also evaluated. During the refrigerated storage period, acidification and a slight reduction in the number of viable cells were observed. However, a sufficient number of viable cells were observed to guarantee the beneficial properties from probiotic consumption (>8 log CFU?ml^?1) throughout the storage period, for both stocked samples (with and without sugar addition). The product color was also preserved during storage. The developed product resulted in a low caloric product. The caloric value was reduced during the storage period due to sugar consumption by the remaining microorganisms.     

Transfer and uptake of polychlorinated dibenzo-p-dioxins and furans (PCDD/Fs) and polychlorinated biphenyls (PCBs) into meat and organs of indoor and outdoor reared pigs

This study was designed to investigate how and to what extent PCDD/Fs and PCBs are transmitted from exposure sources to porcine muscle and other tissues derived from pigs. The experimental approach involved two longitudinal studies in which indoor and outdoor pigs were reared to market readiness using typical animal husbandry practices; closely matched samples of soil, feed, bedding, meat, etc. were collected and analysed for PCDD/Fs and PCBs. The total PCDD/F?+?PCB WHO-TEQs in pig liver were much higher than in meat and kidney samples from the same animals and exceeded the current relevant European Union maximum limits (6?ng PCDD/F-TEQ?kg?1?fat). Liver samples were also characterised by much lower PCB contributions to the total TEQ than for the corresponding meat and kidney samples, and by a predominance of many of the hepta- and octa-substituted PCDD/Fs. At ages approaching market readiness, TEQ values in meat samples from outdoor pigs tended to be slightly higher than those from comparable ages in the indoor programme, possibly due to additional intake from soil. Biotransfer factors (BTFs) were derived for each of the 39 PCDD/F and PCB congeners measured. Interpretation of the findings focused particularly on trends in four selected congeners, namely: 2,3,7,8-TCDD, 2,3,4,7,8-PeCDF, PCB 153 and PCB 169. Increases in the BTF for PCB 169 in the pig-rearing programmes were noticed when the diet changed from being dominated by sow's milk to feed. Much higher transfer factors for many of the more heavily chlorinated PCDD/Fs (e.g. 2,3,4,7,8-PeCDF) were found in liver compared with meat or kidney samples from the same animals. Soil consistently accounted for at least 30% of input for many hexa- or higher chlorinated PCDD/Fs, while it rarely representing more than 10% of the total intake.     

Antimicrobial effects of silver nanoparticles against bacterial cells adhered to stainless steel surfaces

Given the increasing number of antibiotic-resistant bacteria and the need to synthesize new antimicrobials, silver has attracted interest in the scientific community because of its recognized antimicrobial activity. This study aimed to evaluate the antimicrobial effects of silver nanoparticles (NP) obtained by a new method and tested at concentrations of 6 μg/ml and 60 μg/ml against the species Staphylococcus aureus, Listeria innocua, Salmonella Choleraesuis, Pseudomonas aeruginosa, Escherichia coli, and Bacillus cereus. The ability of these nanoparticles to remove or kill vegetative cells adhered to stainless steel surfaces was also evaluated. We observed that the NP obtained with the new method, concentrated silver nanoparticles (CNP), and silver nanoparticles with added sodium chloride (NPNaCl) had high antimicrobial activities (P < 0.05). We also verified that the most effective condition for the removal of P. aeruginosa cells on stainless steel coupons (10 by 10 mm) was immersion of the surfaces in CNP. The CNP treatment produced a 5-log reduction of the microbial population after 30 to 60 min of immersion. The CNP treatment also performed better than water and sodium carbonate, a compound commonly applied in clean-in-place procedures in the food industry, in removing adherent B. cereus cells from stainless steel cylinders. Therefore, these results suggest that NP synthesized by a new procedure may be used as antimicrobials in the food industry, for example, for the sanitization of utensils that come into contact with foods.