Chloride salt type/ionic strength and refrigeration effects on antioxidant enzymes and lipid oxidation in cattle,camel and chicken meat

The effects of NaCl and KCl at varying ionic strengths on catalase and glutathione peroxidase (GSH-Px) activities and lipid oxidation in ground Longissimus dorsi (LD) of cattle and camel and breast muscle of chicken during refrigerated storage were studied. NaCl and KCl significantly increased 2-thiobarbituric reactive substances (TBARS) and peroxide values. TBARS and peroxide values increased and GSH-Px activity decreased during 4 day storage in the 4 °C, but catalase activity was stable. Salt type had no consistent effect on GSH-Px and catalase activities. Chicken samples had lower enzyme activities and TBARS content than cattle and camel. Their peroxide values were lower than camel samples. Camel meat showed higher catalase activity and TBARS content than cattle meat. Results indicated that negative correlation between lipid oxidation and GSH-Px activity and the accelerated lipid oxidation in salted meat may be partly related to a decrease in GSH-Px activity.     

New food safety challenges of viral contamination from a global perspective: Conventional,emerging, and novel methods of viral control

Food- and waterborne viruses, such as human norovirus, hepatitis A virus, hepatitis E virus, rotaviruses, astroviruses, adenoviruses, and enteroviruses, are major contributors to all foodborne illnesses. Their small size, structure, and ability to clump and attach to inanimate surfaces make viruses challenging to reduce or eliminate, especially in the presence of inorganic or organic soils. Besides traditional wet and dry methods of disinfection using chemicals and heat, emerging physical nonthermal decontamination techniques (irradiation, ultraviolet, pulsed light, high hydrostatic pressure, cold atmospheric plasma, and pulsed electric field), novel virucidal surfaces, and bioactive compounds are examined for their potential to inactivate viruses on the surfaces of foods or food contact surfaces (tools, equipment, hands, etc.). Every disinfection technique is discussed based on its efficiency against viruses, specific advantages and disadvantages, and limitations. Structure, genomic organization, and molecular biology of different virus strains are reviewed, as they are key in determining these techniques effectiveness in controlling all or specific foodborne viruses. Selecting suitable viral decontamination techniques requires that their antiviral mechanism of action and ability to reduce virus infectivity must be taken into consideration. Furthermore, details about critical treatments parameters essential to control foodborne viruses in a food production environment are discussed, as they are also determinative in defining best disinfection and hygiene practices preventing viral infection after consuming a food product.     

Gelatin controversies in food,pharmaceuticals, and personal care products: Authentication methods,current status,and future challenges

Gelatin is a highly purified animal protein of pig, cow, and fish origins and is extensively used in food, pharmaceuticals, and personal care products. However, the acceptability of gelatin products greatly depends on the animal sources of the gelatin. Porcine and bovine gelatins have attractive features but limited acceptance because of religious prohibitions and potential zoonotic threats, whereas fish gelatin is welcomed in all religions and cultures. Thus, source authentication is a must for gelatin products but it is greatly challenging due to the breakdown of both protein and DNA biomarkers in processed gelatins. Therefore, several methods have been proposed for gelatin identification, but a comprehensive and systematic document that includes all of the techniques does not exist. This up-to-date review addresses this research gap and presents, in an accessible format, the major gelatin source authentication techniques, which are primarily nucleic acid and protein based. Instead of presenting these methods in paragraph form which needs much attention in reading, the major methods are schematically depicted, and their comparative features are tabulated. Future technologies are forecasted, and challenges are outlined. Overall, this review paper has the merit to serve as a reference guide for the production and application of gelatin in academia and industry and will act as a platform for the development of improved methods for gelatin authentication.     

Ergogenic Attributes of Young and Mature Coconut (Cocos nucifera L.) Water Based on Physical Properties,Sugars and Electrolytes Contents

The present work aimed to compare the main ergogenic attributes of two commercialized stages (young and mature) of coconut water (CW) obtained from four coconut varieties. The changes of electrolytes and sugars in CW upon maturation were quantified by inductively coupled plasma mass spectrophotometer and high-performance liquid chromatography, respectively. Based on the electrolyte profiling, potassium yielded the highest amount (ranging from 237.41 to 361.20 mg/100 mL) followed by sodium, magnesium, calcium, iron, manganese, copper, selenium, and zinc across all the maturity stages tested. For sugars, there were lower amounts of fructose and glucose, but a higher amount of sucrose with the maturation of the fruits. In conclusion, the amount of beneficial nutrients in the form of sugars and minerals was higher than that of young CW, and the ergogenic attributes of mature CW especially from MATAG variety (M-MATAG) were the best to be exploited further in the development of natural energy drinks.     

Mechanical performance and dimensional stability of nano-silver impregnated densified spruce wood

The aim of this study was to investigate the effect of nano-silver treatment on some physical and mechanical properties of compressed low density wood species. Wood specimens were prepared from spruce (Picea abies), impregnated with water or nano-silver solution by empty cell process and compressed through radial direction in a hot press. The results showed that by nano-silver treatment, the spring back, bending strength (modulus of rupture) and impact load resistance were improved significantly. The best results for spring-back (0.04%) were seen in the nano-silver impregnated specimens that were compressed at 150°C for 4 hours. The modulus of rupture (MOR), modulus of elasticity (MOE) and impact load resistance in nano-silver impregnated densified specimens were gained for 53%, 41.2% and 175.7%, respectively (in comparison with controls). The maximum amounts of impact load resistance belonged to the nano-silver impregnated specimens which were compressed at press conditions of 150°C for 4 hours, showing the high ability of these specimens against high impact loads such as earthquake loads. An upcoming research (consisting of durability tests) will be done for evaluating the suitability of nano-silver impregnated densified spruce wood for exterior uses.     

Effect of copper nanoparticles on permeability, physical, and mechanical properties of particleboard

Effects of a 200 ppm nanocopper suspension, with size range from 10 to 80 nm, on the physical and mechanical properties of particleboard made on an industrial scale at the Iran-Choob Factory were studied. Nanocopper suspension was added to the mat at two levels of 100 and 150 ml/kg dry weight wood particles and compared with control boards. Results showed that hot-pressing time was reduced by 5.7 and 3.4 % when 100 and 150 ml of nanocopper were used, respectively. Also, both levels of nanocopper consumption had improving effects on physical and mechanical properties, although in some cases not significant. Permeability was significantly decreased to its lowest value in 150 ml/kg treatment. It can be concluded that 150 ml of nanocopper/kg may be used to improve the physical and mechanical properties, to reduce press time, and to decrease permeability in particleboards. For industrially accepted outcome, 150 ml/kg of nanocopper is recommended.     

Dihydroactinidiolide from thermal degradation of β-carotene

The formation of dihydroactinidiolide by thermal degradation of β-carotene was studied. A comparison of yields of dihydroactinidiolide in commercial β-carotene and β-carotene derived from crude palm oil was investigated. Thermal degradation of commercial β-carotene promoted the formation of dihydroactinidiolide with the highest yield, 61.21%. Thermal degradation of recovered β-carotene yielded 29.23% of dihydroactinidiolide. The lower recovery of β-carotene was due to the mixture of compounds in the extract. Further investigation indicated some other useful aroma compounds formed from this thermal degradation were β-ionone, 3-oxo-β-ionone, and β-cyclocitral.The outcome provided wide opportunities in utilizing crude palm oil as natural source of β-carotene to produce aroma compound.     

Characterization of Siahmazgi cheese,an Iranian ewe's milk variety: Assessment of physico-chemical,textural and rheological specifications during ripening

Siahmazgi cheese is an Iranian locally-made cheese produced from ewe's milk or a mixture of ewe and goat's milks in the suburbs of Rasht in the north of Iran. This kind of cheese is kept in sheepskin for six months under special condition which cause distinct physicochemical and textural characteristics. Therefore, in the present study the effect of ripening time (6 months) on the chemical, physicochemical, rheological and textural characteristics of Siahmazgi cheese (18 samples) was investigated. The rheological and textural properties were determined using rheometer (frequency sweep) and texture analyzer (uniaxial compression). Based on our findings, the measured values including pH, titratable acidity (TA), dry matter, fat, protein, ash, salt content, water soluble nitrogen in total nitrogen, and non-protein-nitrogen in total nitrogen significantly increased during ripening (P < 0.05). Furthermore, the results showed that the six-month ripened Siahmazgi cheese contained high values of dry matter (59.95 ± 0.08 g/100 g), salt (5.65 ± 0.05 g/100 g), and ash (7.24 ± 0.02 g/100 g). Regarding rheological and textural properties, storage modulus (G′), loss modulus (G″), fracture stress (σ_f) and firmness increased while loss tangent and fracture strain decreased.