Effect of electron beam irradiation on quality indicators of peanut butter over a storage period

Electron beam (e-beam) irradiation is an effective non-thermal processing step for the reduction of Salmonella in peanut butter. The objective of this study was to evaluate the effects of e-beam irradiation on quality indicators of peanut butter. Peanut butter samples were exposed to a range of e-beam doses and examined over a 14-day period at 22 °C. Colour analysis (L^∗, a^∗, b^∗), spreadability, peroxide values (PV) and thiobarbituric acid reactive substances test (TBARS) for lipid oxidation were monitored, fatty acid and amino acid profiles were verified and protein degradation was determined by sodium dodecyl sulphate–polyacrylamide gel electrophoresis (SDS–PAGE). Changes in colour, PV, and TBARS were observed as e-beam dose increased. No significant changes in spreadability were observed (P > 0.05). When applied to peanut butter, e-beam irradiation will produce significant changes in quality indicators; future studies should include sensory evaluation and consumer acceptance studies.     

Visual evaluation of cattle cleanliness and correlation to carcass microbial contamination during slaughtering

The aim of the study was to establish whether the visual cleanliness of cattle slaughtered was correlated to hide and carcass contamination as indicated by aerobic colony count (ACC), Enterobacteriaceae count (EC) and Escherichia coli count (ECC). Cattle in a slaughterhouse were visually inspected and assigned to a category from 1 (very clean) to 5 (very dirty) based on cleanliness. Fifteen animals for each category were randomly selected, hide and carcass sampled and analyzed for ACC, EC and ECC. Results showed that increasing dirt on cattle was associated with higher ACC, EC and ECC on hide and carcasses. Carcass ACC and ECC belonging to animals classified in cleanliness categories 3, 4 or 5 have a higher probability of exceeding the limits set by the Reg. EU 2073/2005. The study supports the conclusion that the pre-slaughter visual evaluation of animal cleanliness and application of corrective actions can be an effective aid to reduce carcass contamination.     

旅途中的临时绿洲——意大利皮埃蒙特加油站

这是位于意大利皮埃蒙特的加油站．除了满足一般加油站的功能性．它的设计还与旅行的概念紧密联系起来．成为旅行者驻足休憩的临时绿洲。这个服务站的设计与旅行的概念紧密联系起来．无论路程长短,都可以在此停下来休息一下再重新上路。与服务站连续的特点相同．它与沥青马路有一段距离,就像一条丝带环绕着加油站．创造了一个临时的”绿洲”．让旅行者得以在这里小憩。通常．加油站被认为是一种单纯具有支持功能的建筑．这个概念直接影响着建筑的外观设计。根据这一定义．建筑被设计成了静态的形式．与城市景观的连续、流动的概念紧密联系在一起。     

Speciation and distribution of alkali,alkali earth metals and major ash forming elements during gasification of fuel cane bagasse

Gasification of fuel cane bagasse, the waste residue from fuel cane, a hybrid of wild and commercial clones of sugar cane, was carried out in a novel 50 kWe air-blown autothermal downdraft gasifier. The speciation and distribution of alkali, alkali earth metals and major ash forming elements during gasification were investigated to evaluate the extent of volatilisation of these elements into the syngas and to determine the likely impact on syngas fuelled solid oxide fuel cell systems. Also assessed was the potential for defluidisation of the fuel bed due to agglomerate and deposit formation. Chemical fractionation studies showed that 30% of the potassium was captured by aluminosilicates and was retained in the ash, thereby reducing the alkali loading in the syngas and that more than 50% of the alkali earth metals were released to the syngas. In contrast, although the major ash forming elements were transformed from acid insoluble to acid soluble forms during gasification they remained hard bound in the ash and less than 30% of each one was released into the gas phase. The composition of clinkers and agglomerates produced during gasification was investigated by SEM-EDX and XRD which confirmed the presence of the eutectic systems KAlSi₂O₆–SiO₂, KAlSi₂O₆–CaMgSi₂O₆–SiO₂ and CaMgSi₂O₆–NaAlSi₃O₈. A preliminary model of the distribution behaviour during gasification of the ash forming elements has been developed.     

Effect of nucleation mechanism on complex poly(L‐lactide) nonisothermal crystallization process,part 2: Crystallization kinetics analysis

In the first part of this article, we reported the crystalline memory effect on the nonisothermal crystallization of poly(L ‐lactide). The experiments were carried out by using polymer single crystals growth from dilute solution as standard starting material. In this article (Part II), we have analyzed in detail the effect of the melting condition on the overall crystallization kinetics by applying the Nakamura‐Avrami model to DSC results. The absence or the low concentration of foreign infusible heterogeneous nuclei in our system allowed us to exalt the self‐nuclei role in polymer crystallization, to follow their concentration decrease during the melting process and to find the limiting melting temperature for their disappearance. Below such a temperature, a stable equilibrium number of self‐nuclei was observed, probably deriving from ordered structures, persisting in the melt, and originated from the single crystals thickening process during the polymer dynamic melting in the DSC. © 2011 Wiley Periodicals, Inc. J Appl Polym Sci, 2012     

In vitro evaluation of physiological probiotic properties of different lactic acid bacteria strains of dairy and human origin

Eleven lactic acid bacteria strains of importance to the dairy industry were subjected to in vitro analyses to determine their probiotic potential. Seven strains were isolated from ewe’s and cow’s milk (Enterococcus faecalis – five –, Lactococcus lactis and Lactobacillus paracasei). Four were obtained from American Type Culture Collection (ATCC), isolated from cheese (Lactobacillus casei 393), human feces (L. paracasei 27092 and Lactobacillus rhamnosus 53103) and used in cheese making (L. lactis 54104). Although none of the strains was able to degrade mucin, all E. faecalis showed, at least, one transferable antibiotic resistance, which excluded them as candidates for addition to foods. Of the remaining six safe strains, L. lactis strains were more tolerant to low pH than Lactobacillus spp.; all were tolerant to pancreatin and bile salts and showed antibacterial activity. The highest level of adhesion to Caco-2 cells was observed with L. lactis 660, even higher than L. rhamnosus ATCC 53103 (recognized probiotic and used as control). The physiological probiotic properties of these strains, mainly isolated from dairy sources, are interesting in view of their use in cheese productions as starter and non starter cultures. The five LAB safe strains studied may have potential as novel probiotics in the dairy foods.     

Pro-oxidative effects of melanoidin–copper complexes on isolated and cellular DNA

High molecular weight Maillard reaction products (melanoidins) are described to possess metal-chelating properties. Whereas in food systems, this ability contributes to antioxidant properties, the consequences on biological systems are not quite clear. The study was aimed to evaluate the implication of metal complexation by melanoidins on DNA damage. Melanoidins prepared with d-glucose and different l-amino acids under water-free reaction conditions were charged with cupric ions. The effect on isolated DNA was investigated by the PM2 assay and on cellular systems in the human colon carcinoma cell line HCT-116 by alkaline unwinding. Independent of the amino acid composition, pure melanoidins (MW >14 kDa) did not cause significant DNA damage. By charging melanoidins with Cu²⁺ ions, a considerable DNA strand breaking activity was detectable, which was again amplified in an oxidative milieu (addition of hydrogen peroxide). Since Cu²⁺ normally does not provoke the formation of reactive oxygen species (ROS) via Fenton-type reaction, the results obtained have to be attributed to reducing properties of melanoidins. Thus, in melanoidin–copper complexes redox cycling may take place leading to Cu⁺ which subsequently undergoes Fenton-type and Haber–Weiss reactions. As a consequence, ROS are formed, which may explain the generation of DNA strand breaks.