Application of essential oils in maize grain: impact on Aspergillus section Flavi growth parameters and aflatoxin accumulation

The antifungal activity of Pimpinella anisum L. (anise), Pëumus boldus Mol (boldus), Hedeoma multiflora Benth (mountain thyme), Syzygium aromaticum L. (clove), and Lippia turbinate var. integrifolia (griseb) (poleo) essential oils (EOs) against Aspergillus section Flavi was evaluated in sterile maize grain under different water activity (a_w) condition (0.982, 0.955, and 0.90). The effect of EOs added to maize grains on growth rate, lag phase, and aflatoxin B₁ (AFB₁) accumulation of Aspergillus section Flavi were evaluated at different water activity conditions. The five EOs analyzed have been shown to influence lag phase and growth rate. Their efficacy depended mainly on the essential oil concentrations and substrate water activity conditions. All EOs showed significant impact on AFB₁ accumulation. This effect was closely dependent on the water activity, concentration, and incubation periods. Important reduction of AFB₁ accumulation was observed in the majority of EO treatments at 11 days of incubation. Boldus, poleo, and mountain thyme EO completely inhibited AFB₁ at 2000 and 3000 μg g⁻¹. Inhibition of AFB₁ accumulation was also observed when aflatoxigenic isolates grew with different concentration of EOs during 35 days.     

Improvement in environmental accessibility via volunteered geographic information: a case study

Universal Access in the Information Society - Although geo-crowdsourcing approaches provide an opportunity to collect and share environmental accessibility information for people with disabilities,...     

Diamondoid Amino Acid-Based Peptide Kinase A Inhibitor Analogues

The incorporation of diamondoid amino acids (DAAs) into peptide-like drugs is a general strategy to improve lipophilicity, membrane permeability, and metabolic stability of peptidomimetic pharmaceuticals. We designed and synthesized five novel peptidic DAA-containing kinase inhibitors of protein kinase A using a sophisticated molecular dynamics protocol and solid-phase peptide synthesis. By means of a thermophoresis binding assay, NMR, and crystal structure analysis, we determined the influence of the DAAs on the secondary structure and binding affinity in comparison to the native protein kinase inhibitor, which is purely composed of proteinogenic amino acids. Affinity and binding pose are largely conserved. One variant showed 6.5-fold potency improvement, most likely related to its increased side chain lipophilicity. A second variant exhibited slightly decreased affinity presumably due to loss of hydrogen-bond contacts to surrounding water molecules of the first solvation shell.     

Acceleration of osmotic dehydration process through ohmic heating of foods: raspberries (Rubus idaeus)

Raspberries (Rubus idaeus) were osmotically dehydrated by applying a conventional method under the supposition of a homogeneous solution, all in a 62% glucose solution at 50 degrees C. Raspberries (Rubus idaeus) were also osmotically dehydrated by using ohmic heating in a 57% glucose solution at a variable voltage (to maintain temperature between 40 and 50 degrees C) and an electric field intensity <100 V/cm. When comparing the results from both experiments it was evident that processing time is reduced when ohmic heating technique was used. In some cases this reduction reached even 50%. This is explained by the additional effect to the thermal damage that is generated in an ohmic process, denominated electroporation.     

Carbohydrate‐based polyurethanes: A comparative study of polymers made from isosorbide and 1,4‐butanediol

A set of linear polyurethanes containing isosorbide units were synthesized by polymerization in solution from HDI and MDI diisocyanates and 1,4‐butanediol (BD), isosorbide (Is) or diisosorbide diurethanes (Is₂HDI and Is₂MDI) as diols. The thermal transitions, thermal stability, and crystal structure of the polyurethane homopolymers and copolymers containing isosorbide were evaluated and compared with those displayed by their polyurethane analogues entirely made of BD. It was found that incorporation of Is units in the polyurethane chain produced significant changes in T_g, T_m, and T_d but no significant differences were noticed between copolymers made from Is or Is₂ monomers. Degradation assays revealed that the presence of Is units increased slightly the hydrolysis rate of polyurethanes. © 2011 Wiley Periodicals, Inc. J Appl Polym Sci, 2011     

Oxidative Stability and Characterization of Quinoa Oil Extracted from Wholemeal and Germ Flours

Quinoa seeds are a source of lipids of great quality, and they highlight the content and composition of fatty acids and the presence of antioxidants such as tocopherols. Solvent extraction of quinoa oils was carried out from two matrices (wholemeal and germ flours), and in both cases, the extraction performance, physical–chemical characteristics, and oxidative stability were determined. Oxidative stability of the oil was assessed using an accelerated aging experiment under storage conditions at 60 °C for 12 days, in which the following parameters were measured: peroxide value, acid value, conjugated dienes and trienes, and scavenging radical capacity. Germ flour showed greater extraction yields (27.30 ± 0.15 g/100 g) compared to wholemeal (5.88 ± 0.02 g/100 g). Both oils presented similar physicochemical parameters, although the tocopherol content was higher in the oil extracted from germ flour (1354 vs. 735 mg/kg oil). At the same time, wholemeal oil showed a superior oxidative stability; hence, the wet milled process produces a minor impact on the compounds responsible for protection against lipid oxidation.     

Dynamics of Fatty Acids,Tocopherols and Phenolic Compounds Biogenesis During Olive (Olea europaea L.) Fruit Ontogeny

Fatty acids, tocopherols, and phenolic compounds biogenesis from two major Spanish olive cultivars (Arbequina and Manzanilla) were analyzed for the function of the thermal regime during the fruit ontogeny in a non‐Mediterranean environment. Bilinear models characterized the dynamics of fatty acid biogenesis. Regressions between the accumulated thermal time (TT) and the levels of both oleic and linoleic acids showed different responses to temperature of each olive cultivar. After reaching similar absolute maximum oleic acid contents at similar TT, the levels of this fatty acid decreased markedly in cv. Arbequina and its final concentration was 10 % lower than that found in cv. Manzanilla. In both cultivars, concentrations of all tocopherol isoforms were negatively associated with the TT accumulated over the entire oil accumulation period. Dynamics of phenolic compounds biogenesis showed no clear tendencies with TT. Nevertheless, and whatever the stage of fruit development, secoiridoids were the major phenolic components. Results suggest greater sensitivity of fatty acid metabolism to temperature in cv. Arbequina. This fact points out the necessity of appropriate evaluation of the ambient thermal characteristics before introducing this cultivar into new growing environments.