Edible films made from blends of manioc starch and gelatin – Influence of different types of plasticizer and different levels of macromolecules on their properties

The interest in the development of edible and biodegradable films has increased because it is every day more evident that non-degradable materials are doing much damage to the environment. In this research, bioplastics were based on blends of manioc starch (native and modified) and gelatin in different proportions, added of glycerol or sorbitol, which were used as plasticizers. The objective was to study the effect of two different plasticizers, glycerol and sorbitol, and different concentrations of starch and gelatin on the barrier (water vapor permeability – WVP), mechanical (tensile strength and elongation at break), physicochemical (solubility in water and in acid) and physical properties (opacity and thickness) of the obtained bioplastics samples. As a result, all of them showed transparency and resistance to tensile strength, as well as increasing in thickness values and in the WVP, as the gelatin content increased in the formulations. Finally, all results for tensile strength and elongation at break obtained for those samples plasticized with sorbitol were better than those plasticized with glycerol.     

Phytanic acid concentrations and diastereomer ratios in milk fat during changes in the cow’s feed from concentrate to hay and back

The phytanic acid content in milk correlates with the amount of green items in the cows’ feed. For this reason, the four-fold methyl-branched fatty acid has been suggested as a potential marker for the authentication of organic milk. In this study, we attempted to provide further support for this idea by studying the progression of the phytanic acid level and diastereomer ratio in milk fat by transition of the diets from high proportions of concentrate (typical “conventional” feed) to hay (typical “organic” feed in winter) and back to “conventional” feed. Milk samples taken from three cows were analyzed on both the phytanic acid concentration and diastereomer distribution. The cows were initially fed with “conventional” feed (ground feed with high portions (30–45?%) of concentrate), then the feed was changed within 1?week to 100?% hay (“organic” feed), and after ~6?weeks, the feed of two cows was changed back to the initial feed with concentrate (phase C_b). During the “conventional” feeding at the beginning of the experiment, the phytanic acid concentration was low (100–130?mg/100?g milk fat). When the feed was changed to hay (“organic” feed), the phytanic acid concentration immediately increased to a stable level of about 160?mg/100?g lipids. Changing back the feed to “conventional” feed, the phytanic acid concentration dropped immediately back below the value measured in the initial phase. Likewise, the SRR/RRR-diastereomer distribution of phytanic acid in the milk was an excellent indicator for the changes in the cows’ feed. While the SRR/RRR-diastereomer ratio was >1.5 during “conventional” feeding, it immediately decreased to equal amounts of both diastereomers when hay was supplied as feed. Abandonment of concentrate in conventional feeding increased the phytanic acid content but the SRR-diastereomer was still dominant and thus the SRR/RRR-diastereomer ratio was different to organic milk. Our results indicate that both parameters, i.e., the phytanic acid content and SRR/RRR-diastereomer ratio need to be measured for authentication of organic milk.     

Attenuation of gastric lesions by psychological aspects of aggression in rats.

In a study with 80 male albino rats, Ss that fought with each other in response to electric shock showed reduced gastric lesions in comparison with Ss that received the same shocks alone so that fighting behavior did not occur. Also, gastric lesions were similarly reduced in Ss that fought even though they could not physically contact one another because of a barrier between them. In this case, the "protective" effect of fighting derived from the release or display of fighting behavior and did not require physical combat. A 2nd experiment with 48 rats showed that Ss that received shock together but did not engage in fighting behavior showed no reduction of gastric lesions, so that the protective effect of fighting was not an artifact of Ss receiving shock together. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

"Attenuation of Gastric Lesions by Psychological Aspects of Aggression in Rats": Erratum.

Reports an error in the original article by Jay M. Weiss, Larissa A. Pohorecky, Sherry Salman, and Michael Gruenthal (Journal of Comparative & Physiological Psychology, 1976[Mar], Vol 90[3], 252-259). The figures on pages 255 and 257 should be reversed as Figure 4 now bears the caption of Figure 3 and vice versa. The figures with their correct captions are provided. (The following abstract of this article originally appeared in record 1976-20292-001.) In a study with 80 male albino rats, Ss that fought with each other in response to electric shock showed reduced gastric lesions in comparison with Ss that received the same shocks alone so that fighting behavior did not occur. Also, gastric lesions were similarly reduced in Ss that fought even though they could not physically contact one another because of a barrier between them. In this case, the "protective" effect of fighting derived from the release or display of fighting behavior and did not require physical combat. A 2nd experiment with 48 rats showed that Ss that received shock together but did not engage in fighting behavior showed no reduction of gastric lesions, so that the protective effect of fighting was not an artifact of Ss receiving shock together. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Spray Chilling Microencapsulation of <Emphasis Type="Italic">Lactobacillus acidophilus</Emphasis> and <Emphasis Type="Italic">Bifidobacterium animalis</Emphasis> subsp. <Emphasis Type="Italic">lactis</Emphasis> and Its Use in the Preparation of Savory Probiotic Cereal Bars

The use of probiotic microorganisms has been limited by the difficulty of maintaining their viability during processing and throughout the product’s shelf life. This study evaluated the viability of microencapsulating Lactobacillus acidophilus (LA) and Bifidobacterium animalis subsp. lactis (BL) using the spray chilling technique to add them to savory cereal bars. The results showed that spray chilling generated a powder that was composed of smooth and continuous spheres with low moisture content and low water activity. The microencapsulated microorganisms exhibited a storage viability at least of 90 days as microparticles and in savory cereal bars, and their counts were superior to those resulting from other methods of adding activated and lyophilized probiotics to savory cereal bars. Thus, microparticles prepared by spray chilling are good vehicles for incorporating probiotics into cereal bars and have the potential to release the probiotics in the consumers’ intestines by means of fat digestion. Savory cereal bars that did and did not contain probiotics exhibited no differences in sensorial acceptance or commercial potential.     

Determination of the efficiency of removal of whey protein from sweet whey with ceramic microfiltration membranes

Our research objective was to measure percent removal of whey protein from separated sweet whey using 0.1-µm uniform transmembrane pressure ceramic microfiltration (MF) membranes in a sequential batch 3-stage, 3× process at 50°C. Cheddar cheese whey was centrifugally separated to remove fat at 72°C and pasteurized (72°C for 15 s), cooled to 4°C, and held overnight. Separated whey (375 kg) was heated to 50°C with a plate heat exchanger and microfiltered using a pilot-scale ceramic 0.1-µm uniform transmembrane pressure MF system in bleed-and-feed mode at 50°C in a sequential batch 3-stage (2 diafiltration stages) process to produce a 3× MF retentate and MF permeate. Feed, retentate, and permeate samples were analyzed for total nitrogen, noncasein nitrogen, and nonprotein nitrogen using the Kjeldahl method. Sodium dodecyl sulfate-PAGE analysis was also performed on the whey feeds, retentates, and permeates from each stage. A flux of 54 kg/m² per hour was achieved with 0.1-µm ceramic uniform transmembrane pressure microfiltration membranes at 50°C. About 85% of the total nitrogen in the whey feed passed though the membrane into the permeate. No passage of lactoferrin from the sweet whey feed of the MF into the MF permeate was detected. There was some passage of IgG, bovine serum albumen, glycomacropeptide, and casein proteolysis products into the permeate. β-Lactoglobulin was in higher concentration in the retentate than the permeate, indicating that it was partially blocked from passage through the ceramic MF membrane.     

Redox mediation and photomechanical oscillations involving photosensitive cyclometalated Ru(II) complexes, glucose oxidase, and peroxidase

Intact photosensitive cyclometalated RuII derivatives of 2-phenylpyridine or N,N-dimethylbenzylamine cis-[Ru-(C approximately N)(LL)X2]PF6 [C approximately N = o-C6H4-py or o-C6H4CH2NMe2; LL = 1,10-phenanththroline (phen), 2,2'-bipyridine (bpy), or 4,4'-Me2-2,2'-bipyridine (Me2bpy); X = MeCN or pyridine (py)] are efficient mediators of glucose oxidase (GO) from Aspergillus niger and horseradish peroxidase (HRP). Their redox potentials in an aqueous buffer are in the range 0.15-0.35 V versus SCE, and the rate constants for the oxidation GO(red) (where red indicates reduced) by the electrochemically generated RuIII species equal (1.7-2.5) x 10(6) M(-1) s(-1) at pH 7 and 25 degrees C. The redox potentials of all complexes decrease cathodically by 0.4-0.6 V upon irradiation by visible light because of the photoinduced solvolysis of acetonitrile or py ligands. These in situ generated species display an even better mediating performance with HRP, although their behavior toward GO is different. The loading of a ruthenium unit into the protein interior brings about large catalytic currents in a self-assembled system GO-Ru-D-glucose. The estimated rate constant for intramolecular electron transfer from FADH2 of the active site at RuIII, k(intra), equals 4.4 x 10(3) s(-1). This suggests that the distance between the redox partners is around 19 A. The value of 21 A was obtained through the docking analysis of a possible closest-to-FAD localization of a Ru-containing fragment derived from the irradiated complex cis-[Ru(o-C6H4-py)-(phen)(MeCN)2]PF6. The operational stability of the GO-Ru assemblies depends on the nature of complex used, the highest being observed for cis-[Ru(o-C6H4-py)(Me2-bpy)(MeCN)2]PF6 (2). UV-vis studies of interaction of 2 with GO revealed photomechanical oscillations in the system GO-Ru-D-glucose. When irradiated complex 2 is mixed with GO and D-glucose, the absorbance at 510 nm increases because of the enzymatic reduction of RuIII to RuII. The absorbance drops rapidly and then increases as in the first cycle after shaking the reaction solution. Many cycles are possible, and the rate of absorbance increase does not depend on a cycle number. A plausible mechanism of the oscillations is presented.