Kinetic and thermodynamic investigation of mancozeb degradation in tomato homogenate during thermal processing

BACKGROUND: The kinetic and thermodynamic parameters of mancozeb degradation in tomato homogenates under the conditions prevailing in the manufacture of tomato products (at 60–100 °C for 0–60 min) were investigated. A gas chromatography–mass spectrometry method was used to analyse residual mancozeb in tomato homogenate. Ethylenethiourea (ETU), the main toxic degradation product of mancozeb, was measured by high‐performance liquid chromatography (HPLC)–with photodiode array detector (PDA). RESULTS: The degradation of mancozeb and the formation of ETU in tomato homogenates were adequately described as first‐order kinetics. Dependence of the rate constant followed the Arrhenius relationship. Apparent activation energies, temperature coefficients, half time and time to reduce to 90% of the initial value of mancozeb were calculated as kinetic parameters. The thermodynamic parameters of mancozeb were also described as Δg^d = ? 2.440 and 7.074 kJ mol^?1; Δh^d = ? 32.555 and ? 42.767 kJ mol^?1; Δs^d = ? 0.090 and ? 0.150 kJ mol^?1 K^?1; K_e = 0.414 and 9.797 L g^?1 for 333 and 373 K respectively. CONCLUSION: Current findings may shed light on the reduction of mancozeb residue and its toxic degradation product during thermal processing of tomatoes and may also be valuable in awareness and prevention of potential risks from dietary exposure. Copyright © 2011 Society of Chemical Industry     

Effect of high‐pressure processing on the migration of antioxidant Irganox 1076 from polypropylene film into a food simulant

The effect of high‐pressure processing (HPP) on the migration behaviour of a typical antioxidant, Irganox 1076, from polypropylene (PP) flexible structures was studied. Initial concentrations of Irganox 1076 in polypropylene (PP) were 2.0 and 5.0 mg g^?1. The migration experiments were carried out on high‐pressure treated and non‐treated polypropylene pouches containing either 95 or 10% ethanol aqueous food simulating liquids (FSL) for 20 days at 40 and 60 °C. After the contact period, concentrations of Irganox in PP and FSL were measured to determine migration behaviour. The results showed that there was no significant difference in the concentration of Irganox 1076 migrating from PP, and into the FSL for pressure‐treated vs non‐treated samples. No significant concentration differences were found in non‐treated (control) samples and those treated for 5 and 10 min. However, there was a storage time effect on the migration level. There was also a significant migration effect on the migration of Irganox between the two different food simulants, and an increase in the HPP temperature increased the rate of migration. Copyright © 2004 Society of Chemical Industry     

In-house validation for the determination of honey adulteration with plant sugars (C4) by Isotope Ratio Mass Spectrometry (IR-MS)

The objective of any analytical measurement is to obtain consistent, reliable, and accurate data. Validated analytical methods play a major role in achieving this goal. Although there have been many studies reporting about the isotopic compositions of honeys, little has been documented regarding the validation of these methods. In this study, an Isotope Ratio Mass Spectrometry (IR-MS) method for the determination of honey adulteration was validated in-house in terms of selectivity, stability, linearity, accuracy, repeatability, sensitivity, and recovery. This study was the first attempt to describe some important method validation parameters, such as the limit of detection (LOD), limit of quantification (LOQ), and recovery for the IR-MS studies. The LOD of the method was 0.11%, and the LOQ was 0.38% based on the percent adulteration ratio. The recovery value for spiked blank honey sample with the in-house standard was 98.57%. To evaluate the usefulness of the method, 13 different brands of honey samples were collected from markets in Turkey and analyzed. The ranges of δ¹³C values of analyzed honey samples and their protein fractions were from −12.87 ± 0.01 to −25.56 ± 0.08‰ and from −23.77 ± 0.09 to −25.98 ± 0.06‰, respectively. Adulteration was found in one honey sample.     

Whey protein isolate coating and concentration effects on egg shelf life

The influences of three different concentrations (6, 12 and 18%) of whey protein isolate (WPI) coatings on shelf‐life enhancements of the fresh egg quality (weight loss, pH, Haugh unit, yolk index and colors) and the shelf life were evaluated at room temperature. All coated eggs showed lower weight loss than uncoated eggs. Less weight loss (2.46 for 12% WPI and 2.38 for 18% WPI) was observed in WPI‐coated eggs. Haugh units (HU) indicated that coated eggs remained in grade ‘A’ during 3 weeks storage period, whereas uncoated (UC) changed from grade ‘A’ to ‘B’ after 1 week of storage. The HU and yolk‐index (YI) values of all WPI‐coated eggs were significantly higher than those of UC. Among the coated eggs, there were no significant differences in HU, but 12 and 18% WPI coated had higher YI than WPI 6% coated and UC. The albumen pH of the UC eggs was significantly higher than that of coated eggs. Yolk lightness (L*) and (b*); shell (a*) and (b*) of coated eggs were not different from UC after 4 weeks. Performance of WPI coatings depended on the concentration up to 12% but not between 12 and 18%. Results also indicated that WPI coatings served as protective barrier for shelf life of the eggs. Copyright © 2005 Society of Chemical Industry     

Quality assessment of wild European eel (Anguilla anguilla) stored in ice

The quality assessment of wild European eel (Anguilla anguilla) stored in ice and in boxes without ice (3 ± 1 °C) was investigated by the sensory analysis, levels of nucleotide breakdown products and biogenic amines for up to 19 days. Sensory analysis was assessed using the Tasmanian Food Research Unit Scheme. K and related values (K_i, G, P, H and F_r) were used as freshness indicators. Linear regressions (r²) obtained from K, K_i, G, P, H and F_r were 0.95, 0.96, 0.83, 0.96, 0.99 and 0.96, respectively, for eel stored in ice whereas, for eel kept in boxes without ice, the values were 0.86, 0.86, 0.96, 0.91, 0.98 and 0.86, respectively. When eel stored in ice and in boxes without ice were considered at the limit of acceptability by assessors at ∼12–14 days and ∼5–7 days, respectively, the average K, K_i and P values were ∼70–85%, H values were ∼60% and F_r values were ∼10% for both storage conditions. The level of histamine exceeded the legal limit (5 mg/100 g fish) in eel stored without ice after 6–7 days and, in ice, after 13–14 days of storage, at which time eels were rejected by the sensory panel. The concentrations of biogenic amines were higher in eel stored in boxes without ice than in eel kept in ice. The levels of histamine in the muscle of eel kept in boxes without ice and in ice increased to the maximum levels of 17.9 mg/100 g on day 12 and 12.6 mg/100 g on day 19, respectively.     

Carotid-jugular arteriovenous fistula and cerebrovascular infarct: a case report of an iatrogenic complication following internal jugular vein catheterization

Central venous catheterization is frequently performed for perioperative management and long-term intravenous access. Although complications associated with central venous catheter insertion have been widely reported, there are few reports of carotid-jugular arteriovenous fistula formation. Endovascular procedures are associated with a risk of immediate and delayed thromboembolic and ischemic complications. We describe a case of a carotid-jugular arteriovenous fistula and a cerebrovascular infarct following the insertion of a double-lumen catheter for hemodialysis access. We provide recommendations for the prevention and the early detection of this iatrogenic complication.     

Effectiveness of chitosan‐based coating in improving shelf‐life of eggs

Despite eggs having a natural packaging—shell—they are perishable and can lose their quality during storage. Chitosan‐based coatings were applied to shell eggs to examine potential effects on egg quality properties (weight loss, Haugh unit, yolk index) during 4 weeks of storage. Mineral amounts in yolks were also evaluated after 4 weeks of storage. Three chitosan‐based coatings produced with organic acids (acetic‐(C‐AA), lactic‐(C‐LA), and propionic (C‐PA)) were evaluated on shelf‐life enhancements of fresh egg quality. All chitosan‐coated eggs showed greater interior quality than the non‐coated eggs. The coatings significantly maintained weight loss compared to the control specimen (4.96%). Lower weight loss (3.45% for C‐PA, 3.53% for C‐LA) was observed in the coated eggs. Eggshell chitosan coat containing lactic and propionic acids maintained higher Haugh unit and yolk index than eggs coated with acetic acid. Uncoated (UC) eggs changed from grade ‘A’ to ‘B’ after 1 week of storage. Chitosan‐based coating containing lactic and propionic acids maintained eggs in grade ‘A’ for 4 weeks. Haugh unit showed that C‐LA and C‐PA effectively maintained eggs at grade ‘A’ quality for at least 3 weeks more than control and 1 week more than C‐AA. Results also indicated that the chitosan coating maintained mineral amounts at nutritional values (especially calcium, iron and magnesium concentration) in yolks after 4 weeks storage. Copyright © 2006 Society of Chemical Industry     

Photoinduced Electron Transfer Between Pyridine Coated Cadmium Selenide Quantum Dots and Single Sheet Graphene

Interest in graphene as a two‐dimensional quantum‐well material for energy applications and nanoelectronics has increased exponentially in the last few years. The recent advances in large‐area single‐sheet fabrication of pristine graphene have opened unexplored avenues for expanding from nano‐ to meso‐scale applications. The relatively low level of absorptivity and the short lifetimes of excitons of single‐sheet graphene suggest that it needs to be coupled with light sensitizers in order to explore its feasibility for photonic applications, such as solar‐energy conversion. Red‐emitting CdSe quantum dots are employed for photosensitizing single‐sheet graphene with areas of several square centimeters. Pyridine coating of the quantum dots not only enhances their adhesion to the graphene surface, but also provides good electronic coupling between the CdSe and the two‐dimensional carbon allotrope. Illumination of the quantum dots led to injection of n‐carrier in the graphene phase. Time‐resolved spectroscopy reveals three modes of photoinduced electron transfer between the quantum dots and the graphene occurring in the femtosecond and picosecond time‐domains. Transient absorption spectra provide evidence for photoinduced hole‐shift from the CdSe to the pyridine ligands, thereby polarizing the surface of the quantum dots. That is, photoinduced electrical polarization, which favors the simultaneous electron transfer from the CdSe to the graphene phase. These mechanistic insights into the photoinduced interfacial charge transfer have a promising potential to serve as guidelines for the design and development of composites of graphene and inorganic nanomaterials for solar‐energy conversion applications.