Inhibition of polyphenoloxidase from apple by Maillard reaction products prepared from glucose or fructose with l-cysteine under various conditions of pH and temperature

The effects of Maillard reaction products (MRPs), synthesized from equimolar glucose or fructose with l-cysteine (1 mol l⁻¹) aqueous model mixtures, by modulating pH and temperature of heating, according to a two-factor and five-level experimental design, were investigated on polyphenoloxidase (PPO) activity from apple. Final pH and absorbance measurements at 350 nm were also selected as indicators of the Maillard reaction development and checked. In general, inhibitory potency (IP) of the mixtures increased with the increase in temperature (80-120°C) and the decrease in pH (pH 2.0-12.0) of the reaction medium. A linear relationship between the IP and heating time (0-48 h) or Abs.350 nm (0-70 AU) was demonstrated for glucose/cysteine system heated from 80°C to 120°C. Polarographic and spectrophotometric data were used to calculate kinetic constants and activation energy (Ea) values of inhibitory MRPs formation versus PPO activity and of those compounds absorbing at 350 nm. Ea values for these reactions were close, being 191 and 124 kJ mol⁻¹, respectively. The experimental design allowed to conclude that linear effects of both factors as well as a quadratic effect of pH were significant, leading to optimum conditions for the production of glucose-derived MRPs inhibitors. In most cases, glucose produced MRPs with higher IP compared to counterpart fructose-cysteine MRPs.     

Effects of the substrate temperature on the deposition of thin SiOx films by atmospheric pressure microwave plasma torch (TIA)

The effect of surface temperature on the deposition of silicon oxide (SiO_x) films with a non-thermal microwave axial injection torch (TIA) was investigated in an open air reactor. Argon was used as plasma gas and hexamethyldisiloxane (Si₂O₂C₆H₁₈) as silicon precursor. The parametric study reported here focuses on the influence of the substrate temperature on the morphological and chemical properties of the films deposited in the interval [0 °C–130 °C]. A similar effect of low and high surface temperature on the deposition process and on the microstructure of the deposited films was highlighted. Macroscopically, particles were promptly produced in the gas phase and incorporated to the film, which generates high surface roughness. Microscopically, FTIR results have shown a high carbon contamination of the deposited films at low and high temperatures, resulting in understoichiometric SiO_x films. They have also demonstrated that an optimum growth window for smooth and particle free SiO_x was to keep the surface temperature between 30 and 60 °C. Simple reaction mechanisms for powder formation and continuous silicon oxide thin films growth are suggested for each temperature ranges.     

Impact of ethanol content on the scavenging activities of oak wood C‐glycosidic ellagitannins. Application to the evaluation of the nutritional status of spirits

As a consequence of their structure, ellagitannins have a high level of activity in terms of their oxidative properties. In particular, their scavenging activity is often presented as a noteworthy parameter, since polyphenols have a beneficial impact on human health. A large variety of spirits, brandies and whiskeys are aged in barrels or receive a wood extract rich in polyphenols. Although spirits (alcoholic beverages) represent a very dynamic market with significant growth, very few scientific papers have been published on this topic, or have justified specific research in this field. Firstly, the scavenging properties of ellagitannins when measured in a solution are presented. An oak wood extract was fractionated by gel chromatography to obtain different fractions with different polymeric levels. It is particularly clear that the oligomer forms are the most efficient by comparison with low‐weight and high‐weight fractions. A mixture of ellagitannins has a higher scavenging intensity than the pure molecule; this illustrates the synergic effect of polyphenols. The scavenging activity of different commercial spirits depends on the presence and quantities of ellagitannins. As an example, the percentage of scavenged superoxide anion radicals represents 70 and 18%, respectively, for spirits aged in a barrel (12 years) and white spirits. In a second step, details of the influence of ethanol on the antioxidant properties of ellagitannins are provided. In particular, alcohol increases the scavenging activity of ellagitannins from 0 to 25% vol., and higher concentrations present a certain degree of pro‐oxidant activity. The chemical study of ellagitannin scavenging properties in solution is confirmed by means of a specific in vitro investigation on the DNA extracted from cells, and directly on the cells. Copyright © 2013 The Institute of Brewing & Distilling     

A multifactor study of catalyzed hydrolysis of solid NaBH4 on cobalt nanoparticles: Thermodynamics and kinetics

In the present work, hydrogen generation through hydrolysis of a NaBH_4(s)/catalyst_(s) solid mixture was realized for the first time as a solid/liquid compact hydrogen storage system using Co nanoparticles as a model catalyst. The performance of the system was analysed from both the thermodynamic and kinetic points of view and compared with the classical catalyzed hydrolysis of a NaBH₄ solution. The kinetic analysis of the NaBH_4(s)/catalyst_(s)/H₂O_(l) system shows that the reaction is first order with respect to the catalyst concentration, and the activation energy equal to 35 kJ mol_NaBH4⁻¹. Additionally, calorimetric measurements of the heat evolved during the hydrolysis of NaBH₄ solutions evidence the global process energy (−217 kJ mol_NaBH4⁻¹). Characterization of the cobalt nanoparticles before and after the hydrolysis associated with the calorimetric measurements suggests the “in situ” formation of a catalytically active Co_xB phase through “reduction” of an outer protective oxide layer that is regenerated at the end of reaction.     

Sequential unfolding of novelty and pleasantness appraisals of odors: Evidence from facial electromyography and autonomic reactions.

We investigated the effects of odors on appraisal processes and consequent emotional responses. The main goal was to test whether an odor is detected as novel or familiar before it is evaluated as pleasant or unpleasant. Participants performed a recognition task in which they were presented with pairs of unpleasant or pleasant odors (sample and target odors). Within a pair, the sample and target were either identical or different to assess participants’ novelty detection; unpleasant and pleasant target odors were contrasted to examine participants’ appraisal of intrinsic pleasantness. We measured facial expressions using electromyography and physiological reactions using electrocardiogram and electrodermal activity in response to odors. The earliest effects on facial muscles and heart rate occurred in response to novelty detection. Later effects on facial muscles and heart rate were related to pleasantness evaluation. This study is the first to demonstrate the existence of a sequence of appraisal checks for odors eliciting emotional reaction. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Effect of dietary lipid sources on odour‐active compounds in muscle of turbot (Psetta maxima)

Odour‐active compounds in muscle of turbot (Psetta maxima) fed experimental diets containing fish oil (FO), soybean oil (SO) or linseed oil (LO) were investigated by a gas chromatography/olfactometry technique. Thirty‐one areas associated with odours were detected in muscle extracts. Among the compounds responsible for these odours, 23 were formed by oxidation of unsaturated fatty acids. Independently of diet, (E)‐2‐penten‐1‐ol and (E)‐3‐hexen‐1‐ol contribute strongly to the odour of turbot. (E,Z)‐2,6‐Nonadienal, (E)‐2‐pentenal and (E,E)‐1,3‐(Z)‐5‐octatriene seem to contribute strongly to the odour of turbot fed diets containing high levels of n‐3 PUFA (FO and LO groups). Hexanal and decanal show a high detection frequency in turbot fed diets containing vegetable oils. Odorous compounds which are not formed by lipid oxidation (methional, 1‐acetyl pyrazine, 4‐ethyl benzaldehyde and 2‐acetyl‐2‐thiazoline) were not affected by dietary lipid sources. © 2001 Society of Chemical Industry     

Study and quantification of monomeric flavan‐3‐ol and dimeric procyanidin quinonic forms by HPLC/ESI‐MS. Application to red wine oxidation

Monomeric flavan‐3‐ols and dimeric procyanidins of red wine were oxidised by two processes, chemical and enzymatic. Unstable quinonic forms were stabilised by sulphonation, and the resulting sulphones were quantified by coupled HPLC/ESI‐MS. The effects of temperature and UV light on the oxidation of phenolic compounds were also investigated. The concentration of quinones increased with increasing temperature, but the kinetics of the reaction was independent of temperature. Likewise, more quinones were formed in the presence of UV light than in its absence, but UV light also did not affect the kinetics of the reaction. Thus temperature and UV light affect the quantity of quinones formed but not the rate at which they appear. © 2001 Society of Chemical Industry     

A Classification for Hoist Scheduling Problems

Electroplating lines are totally automated manufacturing systems that are used to cover parts with a coat of metal. They consist of a set of tanks between which the parts to be treated are transported by one or several hoists. Scheduling the movements of these hoists is commonly called a hoist scheduling problem (HSP) in the literature. But the assumptions and constraints that must be taken into account greatly depend on the production environment (physical system, manufacturing specifications, and management policies). Consequently, there exist several classes of HSPs. The systematic frameworks usually used to classify deterministic scheduling problems do not allow distinguishing between these various kinds of HSPs. Therefore, identifying the scope of each published work and comparing the various proposed scheduling methods turn out to be difficult. Thus, this article presents notation for scheduling problems in electroplating systems, to make the specification of problem types and the identification of studied problem instances easier. An associated typology gives a survey of the literature and demonstrates the usefulness of the proposed classification scheme.