Flaxseed gums and their adsorption on whey protein-stabilized oil-in-water emulsions

The effect of the addition of flaxseed gum on the physicochemical properties of whey protein-stabilized (WPI) oil-in-water emulsions at pH 3.5 was investigated. Two different varieties (Emerson and McDuff) were tested at concentrations ranging from 0% to 0.33% (w/v), by measuring droplet size, ζ-potential, phase separation behavior, microstructure and apparent viscosity. With addition of flaxseed gum the ζ-potential of the droplets decreased from around +30 mV to a negative value (−10 mV) at concentrations >0.2%. These results indicated that the negatively charged polysaccharide fraction from flaxseed interacted with the protein adsorbed at the interface. An increase in apparent particle size was also noted with increasing flaxseed concentration, with destabilization becoming visually evident at concentrations higher than 0.1% (w/v). Microscopy, rheological data and size distribution analysis demonstrated for the first time that flaxseed gum interacts with protein-stabilized oil droplets at low pH, causing bridging flocculation. No significant differences were noted between flaxseed gums extracted from the Emerson and McDuff varieties. This research demonstrated that the electrostatic interactions between flaxseed gums and protein-stabilized emulsions need to be controlled when designing novel acidic beverages containing these polysaccharides.     

Whey protein aggregate formation during heating in the presence of κ-carrageenan

The effect of a negatively charged polymer, κ-carrageenan, on the aggregation behaviour of whey proteins during heating was studied. Aqueous solutions of whey protein isolate (WPI) at 0.5% were heated in the presence of κ-carrageenan (0.1%) at pH 7.0. This concentration was chosen as optimal in the detection of the intermediate aggregates during chromatographic analysis. The residual unaggregated protein, the intermediate aggregates and the soluble aggregates were all examined as a function of heating time and temperature, using size-exclusion chromatography coupled with light scattering detection. The presence of κ-carrageenan did not affect the aggregation of whey proteins heated at 75 °C; however, a change in the mechanism of aggregation seemed to occur at higher temperatures, and intermediates with higher molecular mass formed at 85 °C. At 90 °C, in the presence of κ-carrageenan, the extent of WPI aggregation was much larger, as soluble aggregates were no longer present and less residual protein was recovered in the unaggregated peak.     

Aziridide-based inhibitors of cathepsin L: synthesis, inhibition activity, and docking studies

A comprehensive screening of N-acylated aziridine (aziridide) based cysteine protease inhibitors containing either Boc-Leu-Caa (Caa=cyclic amino acid), Boc-Gly-Caa, or Boc-Phe-Ala attached to the aziridine nitrogen atom revealed Boc-(S)-Leu-(S)-Azy-(S,S)-Azi(OBn)(2) (18 a) as a highly potent cathepsin L (CL) inhibitor (K(i)=13 nM) (Azy=aziridine-2-carboxylate, Azi=aziridine-2,3-dicarboxylate). Docking studies, which also accounted for the unusual bonding situations (the flexibility and hybridization of the aziridides) predict that the inhibitor adopts a Y shape and spans across the entire active site cleft, binding into both the nonprimed and primed sites of CL.     

Hydro energy potential of cooling water at the thermal power plant

The hydro energy of the gravity water flow from the coal-fired thermal power plant units to the river in an open cooling system of turbine condensers is determined. On the basis of statistical data for a long time period, the water net head duration curve due to the river annual level change, as well as the reduction of the hydro energy potential due to the thermal power plant overhauls periods, are evaluated in the case study of the Thermal Power Plant “Nikola Tesla B” in Serbia. A small hydro power plant is designed for the utilization of this hydro energy, and the economic benefits of the project are calculated. The internal rate of returns and pay back periods are calculated in dependence of the electricity price and total investment costs. The increase of profitability is assessed, bearing in mind that the plant might be realized as the Clean Development Mechanism project according to the Kyoto protocol. The obtained results show that the project is economically attractive, and it can be carried out with standard matured solutions of hydro turbines available at the market. Even for the relatively low electricity price from small hydro power plants in Serbia of 0.08 €/kW h the internal rate of return and the pay back period are 17.5% and 5.5 years.     

Evaluation of Power Heat Losses in Multidomain Iron Particles Under the Influence of AC Magnetic Field in RF Range

The magnetic properties and hyperthermia effect were studied in a magnetorheological fluid (MRF) containing iron particles of $1 \upmu \mathrm{m}\, \text{ to}\, 5 \,\upmu \mathrm{m}$ in diameter. The measurements showed that the magnetization in the saturation state reaches a value of 171 $\text{ A}\cdot \text{ m}^{2}\cdot \mathrm{kg}^{-1}$ with very small values of coercivity and remanence. They also showed the ferromagnetic behavior in the system together with a value of the magnetic susceptibility of 1.7. Theoretical and experimental results of the calorimetric effect investigation under a changeable magnetic field of high frequency ( $f = 504$ kHz) in an MRF will be presented in the article. The sample was subjected to an alternating magnetic field of different strengths ( $H = 0$ to 4 $\text{ kA}\cdot \text{ m}^{-1})$ . It results from a theoretical analysis that the heat power density (released in the MRF sample) referenced to the eddy current is proportional to the square of frequency, the magnetic field amplitude, and the iron grain diameter. Experimental results indicate that there are some reasons for the released heat energy such as: energy losses from magnetic hysteresis and eddy currents induced in the iron grains. If the magnetic field intensity amplitude grows, the participation of losses connected with magnetic hysteresis is increased. From the calorimetric measurements, the conclusion is as follows: for a magnetic field $H<1946\,\text{ A}\cdot \mathrm{m}^{-1}$ , the eddy current processes dominate in the heat generation mechanism, whereas hysteresis processes for the total release of thermal energy dominate for higher magnetic fields. Both mechanisms take equal parts in heating the tested sample at a magnetic field intensity amplitude $H= 1946\,\text{ A}\cdot \mathrm{m}^{-1}$ . The specific absorption rate referenced to the mass unit of the MRF sample at the amplitude of the magnetic field strength 4 $\text{ kA}\cdot \mathrm{m}^{-1}$ equals 24.94 $\text{ W} \cdot \mathrm{kg}^{-1}$ at a frequency $f$ = 504 kHz.     

Antiproliferative and Proapoptotic Activities of Methanolic Extracts from Ligustrum vulgare L. as an Individual Treatment and in Combination with Palladium Complex

The aim of this study is to examine the growth inhibitory effects of methanolic leaf and fruit extracts of L. vulgare on HCT-116 cells over different time periods and their synergistic effect with a Pd(apox) complex. The antiproliferative activity of plant extracts alone or in combination with the Pd(apox) complex was determined using MTT cell viability assay, where the IC(50) value was used as a parameter of cytotoxicity. Results show that antiproliferative effects of L. vulgare extracts increase with extension of exposure time, with decreasing IC(50) values, except for 72 h where the IC(50) values for methanolic leaf extract were lower than for the fruit extract. The Pd(apox) complex alone had a weak antiproliferative effect, but combination with L. vulgare extracts caused stronger effects with lower IC(50) values than with L. vulgare extracts alone. The type of cell death was explored by fluorescence microscopy using the acridin orange/ethidium bromide method. Treatments with plant extracts caused typical apoptotic morphological changes in HCT-116 cells and co-treatments with Pd(apox) complex caused higher levels of apoptotic cells than treatment with plant extracts alone. The results indicate that L. vulgare is a considerable source of natural bioactive substances with antiproliferative activity on HCT-116 cells and which have a substantial synergistic effect with the Pd(apox) complex.     

Whey protein nanoparticles prepared with desolvation with ethanol: Characterization,thermal stability and interfacial behavior

Whey protein isolate (WPI) nanoparticles were prepared by diluting an alkaline solution of protein in ethanol at concentrations varying between 50 and 80%. The nanoparticles were then immediately diluted in buffer. While the nanoparticles were not stable at pH 7, they showed no changes in size when diluted at pH 3. When 75–80% ethanol was added during preparation, the size of the WPI nanoparticles ranged between 10 and 100 nm, with no change in size after dilution and storage at pH 3 for 96 h at 22 °C. When heating was applied, particle aggregation occurred, and large aggregates (>1 μm) were observed at temperatures > 60 °C. The particle size of the heat-induced aggregates could be reduced by homogenization. The nanoparticles prepared by desolvation showed interfacial pressure values similar to those of the corresponding protein solutions, indicating similar interfacial properties and the potential to be used to stabilize emulsions but as supramolecular aggregates of WPI.     

Artificial aging of Uva di Troia and Primitivo wines using oak chips inoculated with Penicillium purpurogenum

BACKGROUND: Two red wines (Primitivo and Uva di Troia) treated with oak chips inoculated with Penicillium purpurogenum were analysed in order to assess their contents of furfural, cis‐β‐methyl‐γ‐octalactone, syringol, eugenol, vanillin and 4‐vinylguaiacol. Two different sizes of oak chips (small and big, of length 2 and 8 mm respectively) and two different degrees of toasting (low and high) were used in the study. Aroma compounds were analysed by gas chromatography/mass spectrometry to determine differences among samples after 15 days of chip contact time. RESULTS: Big oak chips inoculated with P. purpurogenum increased the level of 4‐vinylguaiacol, while small oak chips inoculated with P. purpurogenum, in some conditions, increased the level of eugenol. Chip size and degree of toasting also played an important role in the content of eugenol. CONCLUSION: The use of oak chips inoculated with mould might be a promising alternative to barrel aging. Moreover, different fungal inocula could contribute to the enrichment of wine with specific compounds (e.g. 4‐vinylguaiacol and eugenol). Copyright © 2011 Society of Chemical Industry     

Inactivation of Spoiling Yeasts of Fruit Juices by Pulsed Ultrasound

This paper reports on the use of ultrasound (US) as a suitable strategy to control the growth of spoiling yeasts in fruit juices. In a first phase, US technique was tested towards Saccharomyces cerevisiae inoculated in different juices (strawberry, orange, apple, pineapple and red-fruits): the treatment was performed by modulating the level of the power (20–60 %), the duration of the treatment (2–6 min) and the pulse (2–6 s), according to a fractional design. Then, the best treatment was applied against some other spoiling yeasts (Pichia membranifaciens, Wickerhamomyces anomalus, Zygosaccharomyces bailii, Zygosaccharomyces rouxii, Candida norvegica). Finally, a challenge test for a commercial beverage (red-fruit juice), inoculated with Z. bailii and containing a citrus extract, was conducted evaluating the effect of US on the sensory scores of the beverage. The results showed that the effect of US was mainly influenced by the power and the duration of the treatment; on the other hand, the effect of pulse was less significant and slight. The highest reduction of S. cerevisiae was found in the following combination of the design: power 60 %/time 4 min/pulse 2 s and power 60 %/time 6 min/pulse 6 s; this result was confirmed for the other spoiling yeasts. US and citrus extract could be combined to prolong the shelf life of the red-fruit juice and control the growth of Z. bailii. The two hurdles exerted a different role and acted in different times: US reduced the initial contamination, whilst citrus extract controlled the yeast within the storage.