Studies of Microstructure of Kernels of Macadamia integrifolia and Its Hybrids through MRI, X-Ray Tomography and Confocal Microscopy

The aim of this study was to apply the existing techniques that enable examination ofmacadamia kernels to provide a better understanding of physico-chemical properties of kernels during postharvest processing. These techniques, such as X-ray tomography, could be applied for quality monitoring in the macadamia industry. The objectives of this study were to investigate the browning centre symptoms that usually occur in macadamia nuts-in-shell. The applied techniques included confocal microscopy, X-ray tomography and magnetic resonance imaging （MRI）. Five different varieties of macadamia nuts （A38, 246, 816, 842 and Daddow） were selected to include distinct characteristics, such as drop pattern and growing location. Analysis of the microstructure of kernels by confocal microscopy showed the distribution of possible brown pigment compounds as well as the distribution of lipids, carbohydrates and proteins inside macadamia cells. Physical properties data, including shell density and seed to volume ratio, were obtained by X-ray tomography. Magnetic resonance diffusion tensor imaging used in this study showed marked differences in microstructure which indicate that different varieties exhibit different microstructures expressed as fraction ofanisotropy and apparent diffusion coefficient that appear to be related to the occurrence of the brown centre. Hence, the findings of this study have potential to improve the existing postharvest techniques used in the macadamia processing industry. They will be of benefit to the industry in terms of improved quality control and cost reduction.     

Application of whole genome amplification and quantitative PCR for detection and quantification of spoilage yeasts in orange juice

Small cell numbers in complex food matrices and undefined PCR inhibitors often limit detection and identification of DNA species by molecular techniques. Thus in many industrial situations enrichment growths are performed. However, growth speed of different species in complex microbial mixtures in defined media is in most cases different, thus final results do not always reflect the starting situation. We tested DNA-strand displacement whole genome amplification as a possible substitute of enrichment growth. Using whole genome amplification on orange juice contaminated with Saccharomyces cerevisiae, we lowered detection level from 10(6) down to 10(2) cfu/ml. Whole genome amplification showed to be linear (R=0.992) and the relative yeast DNA copy number compared to other DNA templates did not change thus allowing quantitative estimation of initial contamination by quantitative PCR. Using melting point analysis, we were able to distinguish between the PCR products of the 5.8S-ITS region, obtained with universal primers from pure cultures of S. cerevisiae and Hanseniaspora uvarum, two major spoilage yeasts in orange juice and forming part of wine microbiota during fermentation. However, in mixed-contaminated samples, identification of both species was hampered by preferential appearance of the melting peak coinciding with H. uvarum, except when S. cerevisiae was the dominating species. Application of whole genome amplification did not prevent the preferential detection of H. uvarum. This handicap was resolved by applying an enrichment procedure up to saturation after which the melting peak of both species could clearly be identified.     

Study on quality attributes and drying kinetics of instant parboiled rice fortified with turmeric using hot air and microwave-assisted hot air drying

Abstract

This study investigated the quality and drying kinetics of instant parboiled rice fortified with turmeric (IPRFT) by using hot air (HA) and microwave-assisted hot air (MWHA) drying. The cooked long grain parboiled rice (LGPR) fortified with turmeric was dried with HA at temperatures of 65, 80, 95, and 110?°C. The microwave power density of 0.588 Wg^?1 was incorporated for drying with MWHA. Drying was performed until the dried IPRFT reached 16% (d.b.) of moisture content. The quality of the dried IPRFT was evaluated in terms of color, total phenolics content (TPC), total antioxidant capacity (TAC), rehydration ratio, volume expansion ratio, texture and microstructure. The results showed that the incorporation of microwave power with HA drying helped to reduce the drying time by 50% compared to conventional HA drying. A prediction of the moisture ratio by using the Page model provided the best R² and RMSE in drying kinetics. The drying conditions had small effects on the color, TPC, TAC, and microstructure of the dried IPFRT. The rehydration ratio, volume expansion ratio and texture of the rehydrated IPFRT showed minimal variations from changes in the drying conditions. The TPC and TAC of the dried IPRFT clearly increased compared to the TPC and TAC of the initial LGPR.     

Espresso coffees, caffeine and chlorogenic acid intake: potential health implications

HPLC analysis of 20 commercial espresso coffees revealed 6-fold differences in caffeine levels, a 17-fold range of caffeoylquinic acid contents, and 4-fold differences in the caffeoylquinic acid?:?caffeine ratio. These variations reflect differences in batch-to-batch bean composition, possible blending of arabica with robusta beans, as well as roasting and grinding procedures, but the predominant factor is likely to be the amount of beans used in the coffee-making/barista processes. The most caffeine in a single espresso was 322 mg and a further three contained >200 mg, exceeding the 200 mg day(-1) upper limit recommended during pregnancy by the UK Food Standards Agency. This snap-shot of high-street expresso coffees suggests the published assumption that a cup of strong coffee contains 50 mg caffeine may be misleading. Consumers at risk of toxicity, including pregnant women, children and those with liver disease, may unknowingly ingest excessive caffeine from a single cup of espresso coffee. As many coffee houses prepare larger volume coffees, such as Latte and Cappuccino, by dilution of a single or double shot of expresso, further study on these products is warranted. New data are needed to provide informative labelling, with attention to bean variety, preparation, and barista methods.     

An efficient microwave-assisted synthesis method for the production of water soluble amine-terminated Si nanoparticles

Silicon nanoparticles can be considered a green material, especially when prepared via a microwave-assisted method without the use of highly reactive reducing agents or hydrofluoric acid. A simple solution synthesis of hydrogen-terminated Si- and Mn-doped Si nanoparticles via microwave-assisted synthesis is demonstrated. The reaction of the Zintl salt, Na(4)Si(4), or Mn-doped Na(4)Si(4), Na(4)Si(4(Mn)), with ammonium bromide, NH(4)Br, produces small dispersible nanoparticles along with larger particles that precipitate. Allylamine and 1-amino-10-undecene were reacted with the hydrogen-terminated Si nanoparticles to provide water solubility and stability. A one-pot, single-reaction process and a one-pot, two-step reaction process were investigated. Details of the microwave-assisted process are provided, with the optimal synthesis being the one-pot, two-step reaction procedure and a total time of about 15 min. The nanoparticles were characterized by transmission electron microscopy (TEM), x-ray diffraction, and fluorescence spectroscopies. The microwave-assisted method reliably produces a narrow size distribution of Si nanoparticles in solution.     

Directed forgetting between, but not within, dissociative personality states.

To investigate amnesia between identities in dissociative identity disorder (DID), the authors assessed explicit and implicit memory performance on a directed-forgetting task in 12 DID patients who switched from one state to an "amnesic" state between presentation and memory testing. DID patients were instructed either to remember or to forget neutral and emotional words. Besides an overall decrease in explicit memory, patients demonstrated selective forgetting of to-be-forgotten, but not of to-be-remembered words in the amnesic state. Patients did not exhibit any directed forgetting within the same state. Implicit memory was fully preserved across states. Independent of state, patients recalled more emotional than neutral information. These results may extend the conceptualization of memory processes in DID, suggesting an important role for retrieval inhibition. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Toxicokinetics

The toxicokinetic determinants of dioxin and related chemicals depend on three major properties: lipophilicity, metabolism, and binding to CYP1A2 in the liver. The induction of CYP1A2 is partially under the control of the aryl hydrocarbon receptor (AhR). Lipophilicity increases with more chlorination and controls absorption and tissue partitioning. Metabolism is the rate limiting step for elimination. Induction of CYP1A2 leads to hepatic sequestration of TCDD. Binding to this inducible hepatic protein results in non-linear dosedependent tissue distribution: with increasing doses, the relative concentration in extra-hepatic tissues decreases while that in liver increases. The induction of this protein occurs in both animals and humans and results in an increase in the liver to fat ratio of these compounds. Humans have similar sensitivities to rodents for dioxin-like compounds when using tissue concentration (from in vitro studies), body burden, average lifetime serum lipid concentration, or lifetime area-under-the-curve concentration based on both low dose (biochemical) and high dose (cancer) driven endpoints. To reach the same tissue concentration in humans as rodents however, humans need a lower daily intake than rodents based on differences in pharmacokinetic behaviour. This clearly indicates that physiologically based pharmacokinetic models should be explored for the estimation of the daily intake of dioxin-like compounds in humans based on tissue dose levels or derivatives of those.     

Inhibition of Listeria monocytogenes by sodium diacetate and sodium lactate on wieners and cooked bratwurst.

The inhibition of Listeria monocytogenes by sodium lactate and sodium diacetate was evaluated for wieners containing pork, turkey, and beef and for cooked bratwurst containing beef and pork. Both products were supplied by commercial manufacturers. Treated products were surface-inoculated with 10(5) CFU of L. monocytogenes per package and vacuum-packed in gas-impermeable pouches. Wieners were stored for 60 days at 4.5 degrees C, and bratwurst were stored for 84 days at 3 and 7degrees C. A surface treatment that consisted of dipping wieners into solutions containing < or = 6% lactate and < or = 3% diacetate for 5 s did not delay pathogen growth compared with that for untreated wieners. In additional trials, the antilisterial activity of lactate and diacetate in wiener and bratwurst formulations was evaluated. Lactate levels ranged from 1.32 to 3.4%, and diacetate was evaluated at 0.1 and 0.25%. The growth of L. monocytogenes was delayed for 4 and 12 weeks at 7 and 3 degrees C, respectively, on uncured, unsmoked bratwurst formulated with 3.4% lactate/0.1% diacetate, compared with 1 and 2 weeks, respectively, for the formulation containing 2% lactate. L. monocytogenes grew by > or = 1 log unit after 4 weeks' storage at 3 or 7 degrees C on cured, smoked bratwurst without lactate or diacetate, but growth was inhibited for 12 weeks on cured, smoked bratwurst formulated with 3.4% lactate and 0.1% diacetate. Sodium lactate levels of > or = 3% and combinations of > or = 1% lactate plus > or = 0.1% diacetate prevented listerial growth on wieners stored for 60 days at 4.5 degrees C. These results indicate that dipping wieners in lactate-diacetate solutions is not an efficient way to apply these antimicrobial agents to wieners. However, the inclusion of combinations of sodium lactate and sodium diacetate in wiener or bratwurst formulations inhibits the growth of L monocytogenes at < or = 7 degrees C, and an additional margin of safety was observed for products that are cured and smoked.     

Analytical Method Validation and Rapid Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in Cocoa Butter Using HPLC-FLD

A simple, fast and ecological analytical method using a semi-automatic fat extractor and HPLC-FLD (fluorescence detection) for determination of polycyclic aromatic hydrocarbon markers i.e. benzo(a)anthracene (BaA), chrysene (Chr), benzo(a)pyrene (BaP) and benzo(b)fluoranthene (BbF) in cocoa butter has been validated. Validation’s procedure performed out in concordance with French standard NF V03-110 (2010) was based on existing polycyclic aromatic hydrocarbon (PAH) determination methods in various smoked foodstuffs and edible vegetable oils. Determination of correlation coefficients for specific PAHs ranged from 0.9992 to 0.9998. Respective values of limits of detection were 0.010, 0.011, 0.033 and 0.029 μg kg^?1 and those of quantification were 0.035, 0.038, 0.111 and 0.098 μg kg^?1 for BaA, Chr, BbF and BaP. Both values of repeatability and intermediary precision tests coefficients of variation were less than 5%. Recovery scores of four PAH markers matched EU standard 836/2011 recommendations. Sum of four PAH markers (BaA, Chr, BbF, BaP) contents varied from 5.42?±?0.58 to 11.37?±?0.01 μg kg^?1 whereas those of BaP was comprised between 0.26?±?0.00 and 1.75?±?0.13 μg kg^?1 in 20 cocoa butter samples extracted from raw cocoa bean stored at Ivorian cocoa farmer levels.