Quantification of Pizza Baking Properties of Different Cheeses,and Their Correlation with Cheese Functionality

The aim of this study is to quantify the pizza baking properties and performance of different cheeses, including the browning and blistering, and to investigate the correlation to cheese properties (rheology, free oil, transition temperature, and water activity). The color, and color uniformity, of different cheeses (Mozzarella, Cheddar, Colby, Edam, Emmental, Gruyere, and Provolone) were quantified, using a machine vision system and image analysis techniques. The correlations between cheese appearance and attributes were also evaluated, to find that cheese properties including elasticity, free oil, and transition temperature influence the color uniformity of cheeses.     

Effect of high hydrostatic pressure on physicochemical and biochemical properties of milk

Interest in high hydrostatic pressure (HHP) applications on milk and dairy products has recently increased as HHP offers a new technology for food preservation to the food industry. Although HHP-induced microbial destruction, rennet or acid coagulation of milk and increase in cheese yield has been reported, the actual effect of HHP application on milk constituents still remains to be unexplained. Therefore, we have analyzed the effect of HHP on physicochemical and biochemical properties such as turbidity, pH and especially protein micelle surface hydrophobicity of milk proteins. To serve for this purpose, milk samples with different fat contents were pressurized from 110 to 440 MPa at 25 °C for 10 and 20 min. Turbidity decreased with pressure increase and there was a slight change in pH. In order to measure the extent of exposure of hydrophobic groups of proteins to HHP, the method described by Bonomi et al. [1], based on use of a fluorescent probe, was utilized. In the light of the results obtained, it can be concluded that HHP has an effect on non-covalent interactions and especially hydrophobic bonds in milk. As the pressure is increased from 110 to 440 MPa, the micelles possibly decompose into sub-micelles and the embedded hydrophobic areas inside these micelles re-position in such a way that they can readily interfere with the fluorescent marker, ANS. These results may lead to practical applications of HHP treatment in the dairy industry to produce microbiologically safe, minimally processed products with high nutritional and sensory quality and novel texture.     

Determination of Some Endocrine-Disrupting Metals and Organochlorinated Pesticide Residues in Baby Food and Infant Formula in Turkish Markets

There is a paucity of data in respect of the nutritional quality of complementary foods for infants and young children aged between 6 and 12 months. In this study, we developed and validated an analytical method for determination of the endocrine-disrupting organochlorine pesticides (OCPs) and elements (As, Cd, and Pb) in infant formula and baby foods. Therefore, it found out the contamination level of the both OCPs and some trace metals (As, Cd, and Pb) in widely consumed infant formula and baby food in Turkey. Metal concentrations in baby foods and infant formula were determined by inductively coupled plasma mass spectrometry. Samples were digested with nitric acid and hydrogen peroxide in a microwave oven. Determination of 24 organochlorine pesticide residues in baby foods and infant formula was completed by using gas chromatography double mass spectrometry. QuEChERS extraction method was carried out in the sample preparation part. The analytical performance of the entire procedure, such as linearity, the detection of limit, limit of quantification, specificity/selectivity, recovery (%), and precision, were assessed. The recoveries ranged from 93% (As) to 100% (Pb) for elements 78–98% for organochlorine pesticide residues (OCPs) at 100 ng mL^?1. According to the results, lead, cadmium, and pesticides were not detected in any of the samples, while arsenic was detected in 16 samples.     

Raman Spectroscopic Barcode Use for Differentiation of Vegetable Oils and Determination of Their Major Fatty Acid Composition

In this study, differentiation of vegetable oils and determination of their major fatty acid (FA) composition were performed using Raman spectral barcoding approach. Samples from seven different sources (sunflower, corn, olive, canola, mustard, soybean and palm) were analyzed using Raman spectroscopy. Second derivative of the spectral data was utilized to generate unique barcodes of oils. Chemometric analyses, namely, principal component analysis (PCA) and partial least square (PLS) methods were used for data analysis. PCA was applied for classification of the samples according to the differences in their levels arising from their barcode data. A successful differentiation based on second derivative barcodes of Raman spectra (2D‐BRS) of vegetable oils was obtained. In addition, PLS method was applied on 2D‐BRS in order to determine the major FA composition of these samples. Coefficient of determination values for palmitic, stearic, oleic, linoleic, α‐linolenic, cis‐11 eicosenoic, erucic and nervonic acids were in the range of 0.970–0.989. Limit of detection and limit of quantification values were found to be satisfactory (0.09–8.09 and 0.30–26.95 % in oil) for these fatty acids . Advantages of both chemometric analysis and spectral barcoding approach have been utilized in the present study. Taking the second derivative of the Raman spectra has minimized background variability and sensitivity to intensity fluctuations. Spectral conversion to the barcodes has further increased the quality of information obtained from Raman spectra and also made it possible to improve the visualization of the data. Converting Raman spectra of oils into barcodes enables simpler presentation of the valuable information, and still allows further analysis such as classification of vegetable oils and prediction of their major fatty acids with high accuracy.     

Emulsifier‐free cationic latexes based on vinylbenzyl chloride and 2‐(dimethylamino)ethyl methacrylate with adjusted hydrophilic–hydrophobic properties

Functional emulsifier‐free cationic latexes based on styrenic monomer vinylbenzyl chloride (VBC) and acrylic monomer 2‐(dimethylamino)ethyl methacrylate (DMA) were successfully prepared with dual quaternary ammonium ions (36–63 mol %) on both monomer moieties in two‐stages. First, [2‐(methacryloyloxy)ethyl]dimethylhexadecylammonium bromide monomer (DMA(C₁₆)), prepared via quaternization of DMA with 1‐bromohexadecane, was utilized as a comonomer (5–20%) as well as a surfactant in the emulsion polymerization of VBC. Next, the quaternization of chloromethyl groups in the VBC moiety in latex particles with trimethylamine and N,N‐dimethylhexadecylamine created a second type of quaternized sites on the latex particles. The percentages of the quaternary ammonium ions of the first‐stage latexes (P[VBC‐DMA(C₁₆‐x)]) and the second‐stage latexes (P[VBC(R)‐DMA(C₁₆‐x)]) were determined using bromide and chloride ion‐selective electrodes. The particles were characterized with a scanning electron microscope, Zetasizer, measuring water contact angles of their pellets. The polymer structure and the alkyl group length in their quaternary ammonium ions played an important role on the sizes, zeta potentials and hydrophilic–hydrophobic balances of the latexes. The water contact angles of the pellets of the latex particles varied from 50.3 to 109.6° depending on both the polymer structure and the alkyl group length. © 2015 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2015 , 132, 42775.     

Effect of Dipping Temperature and Dipping Time on Drying Rate and Color Change of Grapes

Thompson seedless grapes (Vitis vinifera) were pretreated in potassium carbonate and ethyl oleate solutions for 1, 2, and 3 min at 30, 40, 50, and 60°C and dried in a convective air dryer at 60°C. The effect of dipping time and solution temperature on drying rate and color kinetics were investigated. Grapes dipped into the solution at 60°C for 2 and 3 min had the fastest drying rate. Among the seven semi theoretical models compared, the Midilli equation best described the drying curves of grapes for all dipping pretreatments. Color data were obtained using a machine vision system in CIE L*a*b* color space. Regardless of the dipping time and temperature applied, all raisins had varying degrees of brown coloring. At all dipping times and temperatures the highest R ² value was obtained for a* values, which followed zero-order reaction kinetics during drying.     

Surface-modified alumina nanoparticles-filled aramid fiber-reinforced epoxy nanocomposites: preparation and mechanical properties

Iranian Polymer Journal - Surface of Al2O3 nanoparticles was modified with a silane coupling agent, and aramid fiber-reinforced epoxy nanocomposites were produced using these particles. Three...     

Characterization of tributyrin hydrolysis by immobilized lipase on woolen cloth using conventional batch and novel spinning cloth disc reactors

Optimal loading and operating conditions for a new, superior immobilization of amano lipase from Pseudomonas fluorescens on woolen cloth were determined. The optimal enzyme loading was 46.8 mg g dry cloth⁻¹ with activity of 200 U. A batch reactor was used to characterize process conditions important to industrial application of the wool immobilized lipase. The optimal pH for immobilized lipase in tributyrin hydrolysis was 7, slightly lower than that of free lipase (pH 8). The optimal temperature for both free and immobilized lipase was 45 °C. The immobilized lipase was more stable to reuse than some other lipase immobilizations, maintaining 85% of its activity after 6 long term runs and 75.8% of the original activity after storage of 40 weeks at 4 °C. The thermal stability of lipase was improved by 2.4 times after immobilization. The thermal deactivation rate of immobilized lipase followed the Arrhenius law with E_d = 199 kJ mol⁻¹. The Michaelis–Menten constant (K_m) of the lipase increased from 1.63 mM to 4.48 mM after immobilization. The immobilized lipase was also successfully applied for tributyrin hydrolysis in a novel enzyme process intensification technology – the spinning cloth disc reactor (SCDR): conversion increased by around 13% under similar conditions compared to a conventional batch stirred tank reactor. The SCDR is therefore key to exploiting the advantages of the wool immobilized lipase developed in this work.     

Removal of metal ions using lignite in aqueous solution—Low cost biosorbents

Turkish lignite can be used as a new adsorption material for removing some toxic metals from aqueous solution. The adsorption of lignite (brown young coals) to remove copper (Cu²⁺), lead (Pb²⁺), and nickel (Ni²⁺) from aqueous solutions was studied as a function of pH, contact time, metal concentration and temperature. Adsorption equilibrium was achieved between 40 and 70 min for all studied cations except Pb²⁺, which is between 10 and 30 min. The adsorption capacities are 17.8 mg/g for Cu²⁺, 56.7 mg/g for Pb²⁺, 13.0 mg/g for Ni²⁺ for BC₁ (Ilg?n lignite) and 18.9 mg/g for Cu²⁺, 68.5 mg/g for Pb²⁺, 12.0 mg/g for Ni²⁺ for BC₂ (Beysehir lignite) and 7.2 mg/g for Cu²⁺, 62.3 mg/g for Pb²⁺, 5.4 mg/g for Ni²⁺ for AC (activated carbon). More than 67% of studied cations were removed by BC₁ and 60% BC₂, respectively from aqueous solution in single step. Whereas about 30% of studied cations except Pb²⁺, which is 90%, were removed by activated carbon. Effective removal of metal ions was demonstrated at pH values of 3.8–5.5. The adsorption isotherms were measured at 20 °C, using adsorptive solutions at the optimum pH value to determine the adsorption capacity. The Langmuir adsorption isotherm was used to describe observed sorption phenomena. The rise in temperature caused a slight decrease in the value of the equilibrium constant (K_c) for the sorption of metal ions. The mechanism for cations removal by the lignite includes ion exchange, complexation and sorption. The process is very efficient especially in the case of low concentrations of pollutants in aqueous solution, where common methods are either economically unfavorable or technically complicated.