Microstructure–function relationships of heat-induced gels of porcine haemoglobin

The purpose of this work was to use image analysis to study the microstructural properties of haemoglobin gels, with structural changes induced by pH conditions, and their correlations with physical properties such as texture and water holding capacity (WHC). Two types of networks showing great differences in the dimensions of the gel structure were obtained as influenced by pH. At pH < 5.5 there was a shift from an aggregated to a fine-stranded gel type. Fractal dimension values revealed that more complex structures corresponded to softest and non-exudative gels. Lacunarity and pore size, which were used to study the pore distribution within the network, confirmed that softest gels with high WHC showed large number of small cavities. Finally, correlations between textural attributes, i.e. springiness and adhesiveness, and spatial variability, referred quantitatively to the degree of compactness, were also established.     

Pesticide residue analysis by RPLC–GC in lycopene and other carotenoids obtained from tomatoes by supercritical fluid extraction

In the present work supercritical fluid extraction (SFE) is used to obtain carotenoids from tomatoes which were previously treated with pesticides. A procedure to determine pesticides in the extracts by RPLC–GC using the TOTAD interface is proposed. Tomatoes growing in an experimental plot were treated with different pesticides, and after picking, pesticide residues in the tomatoes were analysed and the tomatoes were used to obtain carotenoids by SFE. The carotenoid extracts were analysed using the above mentioned method. The data obtained indicated that trace amounts of the pesticides were extracted together with the carotenoids by SFE. The concentration of pesticide obtained in the second separation vessel was higher than that obtained in the first separation vessel. We conclude that only pesticide-free tomatoes should be used to extract carotenoids for applications as a nutritional supplement or in the cosmetic and pharmaceutical industries.     

Effect of tea phenolics on iron uptake from different fortificants by Caco-2 cells

The in vitro effects of tea phenolics on Fe uptake from different fortificants (FeSO₄, FeCl₃, FeEDTA) by Caco-2 cells were compared. Cell cultures were exposed to catechin, tannic acid, green or black tea solutions, added within Fe-containing solution, or used to pre-treat cell cultures before Fe-exposure. Cell ferritin formation was used as a measure of Fe uptake. Reverse phase chromatography was used to identify specific phenolics in tea solutions, and the Fe-binding catechol and galloyl groups were determined spectrophotometrically. The results showed a positive effect of catechin on Fe uptake only from dissociable Fe sources, and a marked inhibitory effect of tannic acid regardless of the Fe source. Tea phenolics exhibit similar inhibitory patterns on Fe uptake from FeCl₃ and FeEDTA solutions; however, the Fe uptake from FeSO₄ solutions was significantly less affected. These data improve the understanding of interactions by which tea phenolics affect Fe uptake at the intestinal level.     

A new chemically defined medium for wine lactic acid bacteria

Growth and activity of lactic acid bacteria is crucial for the production and quality of grape wines but studying their metabolism is difficult in wines or complex laboratory media because of the undefined substrate pools. This work presents a new chemically defined medium that meets the fastidious nutritional requirements of wine lactic acid bacteria and yields rapid and strong growth. The new medium is composed of 44 constituents and a precise protocol is provided for its preparation. Maximum specific growth rates and growth yields of the wine strains studied were comparable to those obtained in common laboratory media, and the new medium allows for various modifications, such as changing the medium pH to the wine range, addition of L-malic acid or utilization of different carbon sources while maintaining growth of wine lactic acid bacteria. The medium was successfully tested with 22 wine strains of the genera Oenococcus, Lactobacillus and Pediococcus. It is suggested that this chemically defined medium be considered for the investigation of the nutritional requirements and metabolism of wine lactic acid bacteria.     

Scientific evidences beyond the application of inactive dry yeast preparations in winemaking

In recent years the use of inactive dry yeast (IDY) preparations such as inactive yeast, yeast autolysates, yeast extracts and yeast hulls or walls have been widely used within the oenological industry to improve either technological processes or the sensory characteristics of wines. Some of these preparations have very specific applications and there are currently many of these products in the market under different brands that promise different ways of improving wine characteristics. Nevertheless, scientific information about the chemistry beyond their use and their action mode is still scarce.The objective of this review is to revise the different applications of specific IDY preparations in winemaking, on the basis of their action mechanisms taking into consideration the scientific information available, underlining the necessity of more scientific work in order to better characterize their chemical composition, their action mechanisms, and the establishment of better criteria for their oenological use.     

Can Brazil replace 5% of the 2025 gasoline world demand with ethanol?

Increasing use of petroleum, coupled with concern for global warming, demands the development and institution of CO₂ reducing, non-fossil fuel-based alternative energy-generating strategies. Ethanol is a potential alternative, particularly when produced in a sustainable way as is envisioned for sugarcane in Brazil. We consider the expansion of sugarcane-derived ethanol to displace 5% of projected gasoline use worldwide in 2025. With existing technology, 21 million hectares of land will be required to produce the necessary ethanol. This is less than 7% of current Brazilian agricultural land and equivalent to current soybean land use. New production lands come from pasture made available through improving pasture management in the cattle industry. With the continued introduction of new cane varieties (annual yield increases of about 1.6%) and new ethanol production technologies, namely the hydrolysis of bagasse to sugars for ethanol production and sugarcane trash collection providing renewable process energy production, this could reduce these modest land requirements by 29–38%.     

Rapid detection of Listeria monocytogenes in food using culture enrichment combined with real-time PCR

A rapid method for the detection of Listeria monocytogenes in foods combining culture enrichment and real-time PCR was compared to the ISO 11290-1 standard method. The culture enrichment component of the rapid method is based on the ISO standard and includes 24 h incubation in half-Fraser broth, 4 h incubation in Fraser broth followed by DNA extraction and real-time PCR detection of the ssrA gene of L. monocytogenes. An internal amplification control, which is co-amplified with the same primers as the L. monocytogenes DNA, was also included in the assay. The method has a limit of detection of 1–5 CFU/25 g food sample and can be performed in 2 working days compared to up to 7 days for the ISO standard. A variety of food samples from retail outlets and food processing plants (n = 175) and controls (n = 31) were tested using rapid and conventional methods. The rapid method was 99.44% specific, 96.15% sensitive and 99.03% accurate when compared to the standard method. This method has the potential to be used as an alternative to the standard method for food quality assurance providing rapid detection of L. monocytogenes in food.     

Sensory profile,acceptability, and their relationship for diabetic/reduced calorie chocolates

The purpose of this study was to determine the sensory properties and acceptability of lab developed prototypes of conventional, diabetic (with no sugar), and diabetic/reduced calorie milk chocolates (no sugar and 25% calorie reduction) with high-intensity sweeteners, sucralose and stevioside, and partial fat replacement with whey protein concentrate (WPC). PLS was performed in order to relate sensory properties and consumer acceptability and to determine drivers of liking and disliking. There was no difference between conventional, diabetic and diabetic/reduced calorie milk chocolates for brightness, cocoa aroma, cocoa butter aroma, and cocoa flavor (p > 0.05). Acceptability was higher for sucrose substitution by sucralose than by stevioside and partial fat replacement reduced acceptability of flavor even more (p ? 0.05). Crucial attributes which determine consumer acceptability in samples are sweet aroma, melting rate, and sweetness, whereas bitterness, bitter aftertaste, adherence, and sandiness were drivers of disliking.