Improvement of Water Status Methodology for Leafy Vegetables Reduces Consumption of Time, Skilled Labor, and Laboratory Resources

When determining the water status of leafy vegetables with oven-drying techniques, consumption of time and resources is inevitable. The aim of this work was to evaluate the performance of both relative water content (RWC) and free water and bound water content (FW–BW) techniques to obtain the water content index (WC) of different leafy vegetables in order to dispense with the traditional methodology for water content determination. By doing this, not only consumption of time is reduced, but also skilled labor and laboratory resources. Butterhead lettuces harvested at different growing stages and stored at different postharvest conditions were evaluated. In all cases, water content values obtained with RWC technique were statistically equivalent to those obtained with the traditional methodology. Instead, water content values obtained with FW–BW technique were considerably higher than the original WC. Consequently, using RWC technique data to obtain water content, the time required to determine water status in butterhead lettuce is reduced by 25%. In addition, fresh plants of swiss chard, akusay (chinese cabbage), and romaine lettuce were evaluated in order to validate the simplified methodology. Results obtained were similar to those observed for butterhead lettuce.     

Triterpenic acids in table olives

An experimental investigation was carried out for the first time on the triterpenic acids in table olives. Maslinic acid was found in a higher concentration than oleanolic acid in the flesh of 17, unprocessed olive varieties, with the Picual and the Manzanilla varieties showing the highest and almost the lowest contents, respectively. The level of triterpenic acids in several types of commercial black and green olives ranged from 460 to 1470 mg/kg fruit, which represents a much higher value than reported for virgin olive oils. In fact, the NaOH treatment employed to debitter black and green olives reduced the concentrations of these substances in the flesh because of their solubilisation into alkaline solutions. Thus, natural black olives, which are not treated with NaOH, showed a higher concentration than 2000 mg/kg in the olive flesh. These results will contribute to the reevaluation of table olives from a nutritional and functional point of view because of the promising bioactivity properties attributed to olive triterpenic acids.     

Comparison of ultra high pressure homogenization and conventional thermal treatments on the microbiological,physical and chemical quality of soymilk

The effect of ultra high pressure homogenization (UHPH) at 200 and 300 MPa in combination with different inlet temperatures (55, 65 and 75 °C) on soymilk was studied. UHPH-treated soymilk was compared with the base product (untreated), with pasteurized (95 °C for 30 s) and with ultra high temperature (UHT; 142 °C for 6 s) treated soymilks. Microbiological (total aerobic meshophilic bacteria, aerobic spores, and Bacillus cereus), physical (dispersion stability and particle size distribution) and chemical (lipoxygenase activity, hydroperoxide index and trypsin inhibitor activity) parameters of special relevance in soymilk were studied. Microbiological results showed that pressure and inlet temperature combination had a significant impact on the lethal effect of UHPH treatment. While most of UHPH treatments applied produced high quality of soymilks better than that pasteurized, the combination of 300 MPa and 75 °C produced a commercially sterile soymilk. UHPH treatments caused a significant decrease in particle size resulting in a high physical stability of samples compared with conventional heat treatments. UHPH treatment produced lower values of hydroperoxide index than heat treated soymilks although trypsin inhibitor activity was lower in UHT-treated products.     

Effect of androgen treatment during foetal and/or neonatal life on ovarian function in prepubertal and adult rats

We investigated the effects of different windows of testosterone propionate (TP) treatment during foetal and neonatal life in female rats to determine whether and when excess androgen exposure would cause disruption of adult reproductive function. Animals were killed prepubertally at d25 and as adults at d90. Plasma samples were taken for hormone analysis and ovaries serial sectioned for morphometric analyses. In prepubertal animals, only foetal+postnatal and late postnatal TP resulted in increased body weights, and an increase in transitory, but reduced antral follicle numbers without affecting total follicle populations. Treatment with TP during both foetal+postnatal life resulted in the development of streak ovaries with activated follicles containing oocytes that only progressed to a small antral (smA) stage and inactive uteri. TP exposure during foetal or late postnatal life had no effect upon adult reproductive function or the total follicle population, although there was a reduction in the primordial follicle pool. In contrast, TP treatment during full postnatal life (d1-25) resulted in anovulation in adults (d90). These animals were heavier, had a greater ovarian stromal compartment, no differences in follicle thecal cell area, but reduced numbers of anti-Mullerian hormone-positive smA follicles when compared with controls. Significantly reduced uterine weights lead reduced follicle oestradiol production. These results support the concept that androgen programming of adult female reproductive function occurs only during specific time windows in foetal and neonatal life with implications for the development of polycystic ovary syndrome in women.     

Ultra-high pressure homogenisation of milk: technological aspects of cheese-making and microbial shelf life of a starter-free fresh cheese

Fresh cheeses from pasteurised (80 °C for 15 s), homogenised-pasteurised (15 + 3 MPa at 60 °C; 80 °C for 15 s) or ultra-high pressure homogenised milks (300 MPa and inlet temperature of 30 °C) were produced in order to evaluate different technological aspects during cheese-making and to study their microbial shelf life. Although the coagulation properties of milk were enhanced by ultra-high pressure homogenisation (UHPH), the cheese-making properties were somewhat altered; both conventional homogenisation and UHPH of milk provoked some difficulties at cutting the curd due to crumbling and improper curd matting due to poor cohesion of the grains. Cheese-milk obtained by UHPH showed a higher microbiological quality than milk obtained by conventional treatments. Starter-free fresh cheeses made from UHPH-treated milk showed less syneresis during storage and longer microbiological shelf-life than those from conventionally treated milk samples.     

Development and use of polyethylene passive samplers to detect triclosans and alkylphenols in an urban estuary

To be able to use polyethylene passive samplers (PE) in the field, the partitioning constants between PE and water (K(PEw)) of the compounds examined must be known. The K(PEw)s of triclosan (TCS), methyl-triclosan (MTCS), n-nonylphenol (n-NP), nonylphenol-technical mix (NP-tech), n-octylphenol (n-OP), and t-octylphenol (t-OP) were measured as a function of pH, temperature, and salinity, and a salt effect was calculated for TCS, n-OP, and t-OP. Log K(PEw)s used for calculating dissolved concentrations were taken from 20 °C studies taking salt into account: 3.42 (TCS), 4.53 (MTCS), 4.20 (n-NP), 3.69 (n-OP), and 2.87 (t-OP). The K(PEw) of hydroxyl-group containing compounds were strongly affected by pH, whereas MTCS with its methoxy-group was not. Measured K(PEw)s could not be estimated from octanol-water partitioning constants due to the semipolar makeup of the compounds investigated. Instead, a good correlation (K(PEw) = 0.679 × K(hdw) + 1.033, r(2) = 0.984, p = 0.001) was obtained with hexadecane-water partitioning constants (K(hdw)) predicted from COSMOtherm. During deployments in Narragansett Bay (RI) in the fall of 2009, concentrations of MTCS and t-OP in surface and bottom waters ranged from 40-225 pg L(-1) and 3.5-11 ng L(-1), respectively. These concentrations are far below EC(50) values for rainbow trout. Surface/bottom and bottom/porewater activity ratios were calculated. These indicated surface waters as the main source of MTCS, while surface water as well as sediments were sources of t-OP.     

A survey of total hydrocyanic acid content in ready-to-eat cassava-based chips obtained in the Australian market in 2008

Cassava (Manihot esculenta Crantz) is a widely consumed food in the tropics that naturally contains cyanogenic glycosides (cyanogens, mainly composed of linamarin, acetone cyanohydrin, and hydrocyanic acid). If cassava is not adequately processed to reduce the level of cyanogens prior to consumption, these compounds can lead to the formation of hydrocyanic acid in the gut. Exposure to hydrocyanic acid can cause symptoms ranging from vomiting and abdominal pain to coma and death. In 2008, a survey of ready-to-eat (RTE) cassava-based snack foods was undertaken to determine levels of cyanogens measured as total hydrocyanic acid. This survey was undertaken in response to the New South Wales Food Authority being alerted to the detection of elevated levels of cyanogens in an RTE cassava-based snack food. This survey took 374 samples of RTE cassava chips available in the Australian marketplace. Significant variation in the levels of total hydrocyanic acid were observed in the 317 samples testing positive for cyanogens, with levels ranging from 13 to 165 mg of HCN equivalents per kg (mean value, 64.2 mg of HCN eq/kg for positive samples). The results from this survey serve as a timely warning for manufacturers of RTE cassava chips and other cassava-based snack foods to ensure there is tight control over the levels of cyanogens in the cassava ingredient. Evidence from this survey contributed to an amendment to the Australia New Zealand Food Standards Code, which now prescribes a maximum level for hydrocyanic acid in RTE cassava chips of 10 mg of HCN eq/kg, which aligns with the Codex Alimentarius Commission international standard for edible cassava flour.