Changes in the composition of hop secondary metabolites induced by high hydrostatic pressure

Hops contain large amounts of secondary metabolites, many of which have notable bioactive and sensory characteristics. Many of these properties are affected by the processing of raw hops into products. We studied the influence of high‐pressure processing (HPP) on the content and composition of secondary metabolites in hop homogenates prepared from fresh green cones of several Czech hop varieties. Homogenates contained more hop oils (27% on average) compared to dried hops. The composition of essential oils in homogenates after HPP showed a decrease in fatty acid methyl and thioesters fractions (80 and 100% respectively). Conversely, the number of other bioactive compounds from the group of resins and prenylflavonoids that remained in HPP homogenates was retained to a greater extent than in the dried hops. Low temperatures and an oxygen‐free atmosphere were effective conditions for the preservation of raw hops and hop products. Copyright © 2018 The Institute of Brewing & Distilling     

Hydrogen gas sensing properties of WO3 sputter-deposited thin films enhanced by on-top deposited CuO nanoclusters

Magnetron-based gas aggregation cluster source (GAS) was used to prepare high-purity CuO (cupric oxide) nanoclusters on top of sputter-deposited thin film of tungsten trioxide (WO₃). The material was assembled as a conductometric hydrogen gas sensor and its response was tested and evaluated. It is demonstrated that addition of CuO clusters noticeably enhances the sensitivity of the pure WO₃ thin film. With an increasing amount of CuO clusters the sensitivity of CuO/WO₃ system rises further. When CuO clusters form a sufficiently thick and compact layer, the resistance response is reversed. Based on the sensorial behavior, conventional and near-ambient pressure X-Ray photoemission spectroscopies, and resistivity measurements, we propose that the sensing mechanism is based on the formation of nano-sized p-n junctions in between p-type CuO and n-type WO₃. The advantages of the GAS technique for preparing sensorial and/or catalytically active materials are emphasized.     

Thermometry in Normal Liquid 3He Using a Quartz Tuning Fork Viscometer

We have developed the use of quartz tuning forks for thermometry in normal liquid ³He. We have used a standard 32 kHz tuning fork to measure the viscosity of liquid ³He over a wide temperature range, 6 mK<T<1.8 K, at SVP. For thermometry above 40 mK we used a calibrated ruthenium oxide resistor. At lower temperatures we used vibrating wire thermometry. Our data compare well with previous viscosity measurements, and we give a simple empirical formula which fits the viscosity data over the full temperature range. We discuss how tuning forks can be used as convenient thermometers in this range of temperatures with just a single parameter needed for calibration.     

Influence of substrate orientation on the morphologyand orientation of LaNiO3 thin films

LaNiO₃ thin films were successfully prepared by a chemical method from citrate precursors. The LNO precursor solution was spin‐coated onto Si (100) and Si (111) substrates. To obtain epitaxial or highly oriented films, the deposited layers were slowly heated in a gradient thermal field, with a heating rate of 1° min^?1, and annealed at 700°C. The influence of different substrate orientations on the thin film morphology was investigated using atomic force microscopy and X‐ray diffraction analysis. Well‐crystallized films with grains aligned along a certain direction were obtained on both substrates. Films deposited on both substrates were very smooth, but with a different grain size and shape depending on the crystal orientation. Films deposited on Si (100) grew in the (110) direction and had elongated grains, whereas those on Si (111) grew in the (211) direction and had a quasi‐square grain shape.     

Modelling and experimental investigations of thin filmsof Mg phosphorus‐doped tungsten bronzes obtainedby ultrasonic spray pyrolysis

In this study, the synthesis of thin films of Mg phosphorus doped tungsten bronzes (MgPTB; MgHPW₁₂O₄₀·29H₂O) by the self‐assembly of nano‐structured particles of MgPTB obtained using the ultrasonic spray pyrolysis method was investigated. As the precursor, MgPTB, prepared by the ionic exchange method, was used. Nano‐structured particles of MgPTB were obtained using the ultrasonic spray pyrolysis method. The nano‐structure of the particles used as the building blocks in the MgPTB thin film were investigated experimentally and theoretically, applying the model given in this article. The obtained data for the mean particle size and their size distribution show a high degree of agreement. These previously tailored particles used for the preparation of thin films during the next synthesis step, by their self‐assembly over slow deposition on a silica glass substrate, show how it is possible to create thin MgPTB films under advance projected conditions of the applied physical fields with a fully determined nanostructure of their building block particles, with a relatively small roughness and unique physical properties.     

Calculation of the coupling coefficient in strained step index plastic optical fibers

The coupling coefficient in a strained step index plastic optical fiber is determined using our recent simplified method. This enabled the calculation of the length z(s) at which the steady-state distribution (SSD) is achieved. Results are in good agreement with measurements reported earlier. The strained fiber shows a much stronger mode coupling than the unstrained one of the same type. Consequently, the fiber length for achieving the SSD is much shorter for strained than unstrained fibers.     

Control of antioxidant beer activity by the mashing process

Beer is considered to be a good source of antioxidants. The composition and the quantity of the antioxidant compounds depend not only on the qualities of the raw materials, but also on the technology processes. Barley and malt represent the main source of antioxidant compounds in beer and the contribution of the hop antioxidants is lower. The influence of the mashing process on the antioxidant activity and polyphenol concentration is crucial. The antioxidant state of the sweet wort and the hopped wort are dependent on the technology processes and the raw materials used. The spontaneous sorption of polyphenols onto wort dregs and the polymerization of catechin and epicatechin lead to decreasing concentrations of individual polyphenols in the final beer. Two methods, based on electron spin resonance were used to determine antioxidant activity. These were the DPPH (2,2‐diphenyl‐1‐picryl‐hydrazyl) assay and the ‘lag time’ assay using free radical spin‐trapping agent PBN (N‐tert‐butyl‐α‐phenylnitrone). HPLC with CoulArray detection was used to measure the concentration of the individual polyphenols. This study focused on the antioxidant compounds and on the correlation of their concentrations with the values of total antioxidant activity depending on the mashing process. A good correlation was found between the decline in the concentrations of DPPH (expressed as ARA2) and concentrations of catechin and epicatechin (in sweet wort samples R² = 0.970, R² = 0.961, respectively, and in hopped wort samples R² = 0.949, R² = 0.956 respectively). Copyright © 2012 The Institute of Brewing & Distilling     

Antioxidant and cell growth activities of beet root pomace extracts

Beetroot (Beta vulgaris) pomace, processing by-product from food industry, was investigated in this work as a starting raw material. The contents of phenolics (1.87–11.98 mg GAE/g of dry weight) and betalains (0.75–3.75 mg betalains/g of dry weight) in the extracts were determinated spectrophotometrically. Some individual phenolic compounds, including ferulic, vanillic, p-hydroxybenzoic, caffeic and protocatehuic acids, were identified and quantified by HPLC. The antioxidative activity of beetroot extracts was tested using DPPH, hydroxyl and superoxide anion radicals by ESR spectroscopy. ${\text{IC}}_{50}^{{}^{\text{<mglyph src="https://sdfestaticassets-us-east-1.sciencedirectassets.com/shared-assets/16/entities/rad"></mglyph>}}\text{OH}}$ (0.05–0.108 mg/ml), $\text{IC}{50}^{{\text{DPPH}}^{\text{<mglyph src="https://sdfestaticassets-us-east-1.sciencedirectassets.com/shared-assets/16/entities/rad"></mglyph>}}}$ (0.183–0.333 mg/ml), and ${\text{IC}}_{50}^{{\text{O}}_2^{\text{<mglyph src="https://sdfestaticassets-us-east-1.sciencedirectassets.com/shared-assets/16/entities/rad"></mglyph>}-}}$ (0.198–1.000 mg/ml) were calculated. The regression analysis produced moderate to high correlation coefficients between the scavenging activities and phenolics, and some individual phenolic compounds which indicated that beetroot pomace may be used as functional food ingredient. Cell growth effects were determined in MCF7 and MRC-5 cell lines, using SRB assay. IC₅₀ values were in the range of 362.478–503.525 and 383–587.880 μg/ml in MRC-5 and MCF7, respectively.     

Determination of Total Carbohydrate Content in Beer Using Its Pre-column Enzymatic Cleavage and HPLC-RI

Beside ethanol, carbohydrates are the main source of total energy in beer. While analyses of fermentable carbohydrates are important from the technological point of view, the total content of carbohydrates is relevant in terms of nutrition. A high-performance liquid chromatography (HPLC) method with refractometric (RI) detection was developed for determination of total carbohydrate content in beer. Using enzymatic reaction with amyloglucosidase, the carbohydrates were cleaved to yield glucose and short glucose oligomers of less than 10 units, and separated on HPLC ion exchanger Rezex RSO-Oligosaccharide column in Ag⁺ mode. Optimum parameters were established for the enzymatic sample treatment and for the HPLC separation of reaction products. Calibration curves of glucose, fructose, maltose and simultaneously analyzed glycerol ranged from 0.001 to 0.5 g/100 ml, correlation coefficients of all calibration curves were 0.9999. The instrumental limits of quantification were 0.001 g/100 ml and they were verified using repetitive injections, with coefficient of variation (CV) less than 10 % in five replicates. The method limit of quantification was 0.01 g/100 ml since it was necessary to dilute the beer samples before chromatographic analysis. Recovery of the method in non-alcoholic and alcoholic beer was 98.5 %, and 92.3 %, respectively. Finally, ten non-alcoholic and 15 alcoholic beers from Czech market were analyzed using the method, the average content of total carbohydrates in non-alcoholic and alcoholic beers being 4.21 and 3.70 g/100 ml, respectively. These results are in a good correlation with the real extract of beer, which is on average 4.58 and 4.27 g/100 ml.