In vitro bio-accessibility and antioxidant activity of grape polyphenols

The bio-accessibility (the release of compounds from solid food matrices) of grape polyphenols using an in vitro model simulating gastro-intestinal conditions has been investigated. In vitro studies are needed to unravel factors affecting the release of antioxidants during digestion. The amount of bio-accessible polyphenols, flavonoids and anthocyanins increases during gastric digestion. The transition in the intestinal environment causes a decrease in all the analyzed classes of polyphenols followed by a renewal in the extraction of polyphenols and flavonoids but not of anthocyanins. The stability under gastro-intestinal conditions of pure phenolic acids, flavonoids and resveratrol has been analysed. Gastric digestion had no effect on any phenolic tested. Phenolic acids and resveratrol were degraded under pancreatic conditions whereas catechin and quercetin were not. Changes in antioxidant activity during digestion were correlated to the changes in polyphenols concentration as well as to the pH. Our results suggest that the gastro-intestinal tract may act as an extractor where polyphenols are progressively released from solid matrix and made available for the absorption or to exert their biological effects in the gastro-intestinal tract.     

Fermentative hydrogen production by microbial consortium

Heat pre-treatment of the inoculum associated to the pH control was applied to select hydrogen-producing bacteria and endospores-forming bacteria. The source of inoculum to the heat pre-treatment was from a UASB reactor used in the slaughterhouse waste treatment. The molecular biology analyses indicated that the microbial consortium presented microorganisms affiliated with Enterobacter cloacae (97% and 98%), Clostridium sp. (98%) and Clostridium acetobutyricum (96%), recognized as H₂ and volatile acids' producers. The following assays were carried out in batch reactors in order to verify the efficiencies of sucrose conversion to H₂ by the microbial consortium: (1) 630.0 mg sucrose/L, (2) 1184.0 mg sucrose/L, (3) 1816.0 mg sucrose/L and (4) 4128.0 mg sucrose/L. The subsequent yields were obtained as follows: 15% (1.2 mol H₂/mol sucrose), 20% (1.6 mol H₂/mol sucrose), 15% (1.2 mol H₂/mol sucrose) and 4% (0.3 mol H₂/mol sucrose), respectively. The intermediary products were acetic acid, butyric acid, methanol and ethanol in all of the anaerobic reactors.     

Teaching as a Collaborative Profession: spirit of Vichy or comrades in arms?

It has been stated that one important effect of introducing a National Curriculum has been to increase teacher collaboration to the substantial benefit of pupil learning. Drawing upon findings from a research project which studied the implementation of the History and Geography National Curriculum of England and Wales for primary schools, this paper presents evidence which contrasts with that claim and bears witness to an important, and largely unexamined, culture shift in what constitutes curriculum and professional teacher development. It argues that the rhetoric and purposes of teacher collaboration must be closely examined in order to rekindle the debate about educational and pedagogical values. Suggestions are made concerning principled teacher collaboration with a newly-defined concept of teaching as a career. The call is for teachers to sound the clarion of a new era of professional collaboration to enhance pupil learning, rather than to feel obliged to collude with a pedagogically and professionally empty 'accountability' enmeshed in formulating structures and implementing legalities.     

Changes of lactose, lactic acid, and acetic acid contents in Serra cheese during ripening

 Changes in the quantities of lactose, lactic acid and acetic acid in Serra cheese were monitored using a triplicate two-way factorial design over a ripening period of 35 days (sampling at 0, 7, 21 and 35 days) throughout the cheesemaking season (sampling in November, February and June). The amount of lactose in total solids of cheese (TS) decreased slowly from 6.17% to 0.21% (w/w_TS) as ripening time elapsed. As a result of sugar metabolism, the lactic acid content increased from 0.07% at day 0 to 2.10% (w/w_TS) by 35 days, whereas the acetic acid content increased from 0.00% to 0.24% (w/w_TS) during the first week. The lactose content was statistically correlated with the lactic acid content but not with the acetic acid content. Received: 18 November 1996     

Stabilization of anthocyanin extract from jabuticaba skins by encapsulation using supercritical CO2 as solvent

Anthocyanins are one of most important group of water-soluble and vacuolar pigments in nature. This phytochemical has attracted great interest to the food industry due to the wide range of biological activities including antioxidant and anti-inflammatory activities. However, the introduction of anthocyanins into food and/or medical fields has proved to be a major technological challenge since these compounds have low stability to environmental conditions during processing and storage. In this context, the present study evaluates the encapsulation of anthocyanin extract obtained from jabuticaba (Myrciaria cauliflora) skins in Polyethyleneglycol using supercritical CO₂ as solvent and ethanol as co-solvent. For comparison, a conventional method, ionic gelification, was employed to produce encapsulated particles by entrapment in Ca-alginate beads. The encapsulation efficiency of the extract in Ca-alginate beads was higher (98.67%) than those obtained by Rapid Expansion of Supercritical Solution (RESS) process (79.78%). Encapsulated particles made by RESS at different pressures, and temperatures, retained the extracts' biological activity. The best operating RESS process condition for anthocyanin extract encapsulation was determined as 313.15 K and 20 MPa. The degradation studies indicated that both encapsulated systems were more stable to light and temperature than the free extract. Ca-alginate encapsulated Anthocyanin extract release in acid buffer solution was incomplete and slower than when the extract was encapsulated by PEG. Both systems increased the stability of anthocyanin, although presenting different characteristics.     

Use of infrared ocular thermography to assess physiological conditions of pigs prior to slaughter and predict pork quality variation

Infrared thermography (IRT) body temperature readings were taken in the ocular region of 258 pigs immediately before slaughter. Levels of lactate were measured in blood taken in the restrainer. Meat quality was assessed in the longissimus dorsi (LD), semimembranosus (SM), and adductor muscles. Ocular IRT (IROT) temperature was correlated with blood lactate levels (r = 0.20; P = 0.001), with pH taken 1 hour postmortem (pH1: r = − 0.18; P = 0.03) and drip loss (r = 0.20; P = 0.02) in the LD muscle, and with pH1 in the SM muscle (r = − 0.20; P = 0.02). Potentially, IROT may be a useful tool to assess the physiological conditions of pigs at slaughter and predict the variation of important meat quality traits. However, the magnitude of the correlations is rather low, so a further development of image capture technique and further studies under more variable preslaughter conditions ensuring a larger pork quality variation are needed.     

Herd-level prevalence of selected endemic infectious diseases of dairy cows in Great Britain

To implement appropriate and effective disease control programs at the national level, up-to-date and unbiased information on disease frequency is needed. The aim of this study was to estimate the prevalence of selected endemic infectious diseases in the population of dairy herds in Great Britain. Bulk milk tank (BMT) samples from 225 randomly selected dairy farms, stratified by region and herd size, were tested for antibodies against bovine viral diarrhea virus (BVDV), bovine herpesvirus type 1, Mycobacterium avium ssp. paratuberculosis, Leptospira Hardjo, Salmonella spp., Coxiella burnetii, Fasciola hepatica, Neospora caninum, and Ostertagia ostertagi. Furthermore, the presence of BVDV, C. burnetii, and Chlamydia-like organisms was determined by PCR. The apparent herd prevalence was estimated as a weighted proportion of positive herds. The true prevalence was calculated when a test was used with known test characteristics for the cut-off value used. Among unvaccinated herds, the true prevalence of BMT antibodies against BVDV was estimated at 66% [95% confidence interval (CI): 56–77%], M. avium ssp. paratuberculosis 68% (95% CI: 59–77%), bovine herpesvirus type 1 62% (95% CI: 52–73%), Leptospira Hardjo 47% (95% CI: 34–60%), and Salmonella spp. 48% (95% CI: 39–56%). The apparent prevalence of BMT antibodies against C. burnetii was 80% (95% CI: 75–85%), F. hepatica 55% (95% CI: 48–62%), N. caninum 46% (95% CI: 38–54%), and O. ostertagi 95% (95% CI: 91–98%). The BVDV, C. burnetii, and Chlamydia-like antigens were detected in 5 (95% CI: 2–9%), 29 (95% CI: 21–36%), and 31% (95% CI: 24–38%) of herds, respectively. Our results show that dairy cows across GB are frequently exposed to the studied pathogens, which are endemic at high levels with some geographical variations. These prevalence estimates provide a much-needed basis to assess whether nationwide control programs for the studied pathogens are justified by their potential economic, environmental, and public health implications. Should surveillance and control programs be initiated, the estimates presented here are a baseline against which progress can be assessed.     

Modelling of simultaneous two-sided migration into water and olive oil from nylon food packaging

Nylon 6 and nylon 12 food packaging materials used as sausage casings are typically exposed to fatty food on one side and boiling water on the other during the cooking process. To simulate the migration behaviour under these conditions, a special migration cell was constructed and filled with olive oil on one side of the polymer and water on the other to find out what amounts of the migrants will transfer to either side and phase at 100 °C. Results show that when a nylon 6 film is exposed to the conditions as described above, total mass transfer of the monomer—caprolactam—into the water phase occurs after 2 h at 100 °C. Nylon 12 sausage casings release similar amounts of their monomer—laurolactam—into both the aqueous and oil phase. An existing computer migration model was adapted to simulate the situation of simultaneous two-sided migration applying previously determined diffusion and partitioning coefficients. The suitability of the model was confirmed by experimental data.     

Changes in the volatile profile of skim milk powder prepared under different processing conditions and the effect on the volatile flavor profile of model white chocolate

The objective of this work is to determine the extent to which changes in the skim milk powder (SMP) manufacturing process alter the volatile profile of SMP, and whether these changes are carried through to a final product when the SMP is used as an ingredient and subjected to further processing. The manufacture of SMP is a multistage process involving a preliminary concentration step, heat treatment, and a drying stage. However, the methods and conditions used by the industry are not standardized, and the inherent variability in the production of SMP has consequences for the end-users, such as the confectionery industry, where the SMP is used as an ingredient during the production of milk chocolate, white chocolate, and caramel. This study investigates the effect of each stage of the manufacturing process on the concentration of reducing sugars and available amino groups (as precursors of the Maillard reaction) as well as on the volatile products of the Maillard reaction and lipid degradation. Eight types of SMP were produced using combinations of different processing conditions: concentration (by evaporation or reverse osmosis), heat treatment (low heat or high heat), and drying (spray-drying or freeze-drying). Maillard precursors were quantified after each processing stage and volatile compounds were extracted using solid-phase microextraction, and analyzed by gas chromatography-mass spectrometry. The resulting SMP were incorporated into a model white chocolate system, produced under varying conching conditions. We demonstrate not only that changes in the SMP manufacturing conditions affect the volatile profile of SMP, but also that these differences can be carried through to a final product when the SMP is used to prepare a model white chocolate. Understanding these differences is important to the industry for controlling the flavor of the end product.     

Multiplex PCR method for the simultaneous detection of histamine-, tyramine-, and putrescine-producing lactic acid bacteria in foods

In a screening of primers, we have selected three pairs of primers for a multiplex PCR assay for the simultaneous detection of lactic acid bacteria (LAB) strains, which potentially produce histamine, tyramine, and putrescine on fermented foods. These primers were based on sequences from histidine, tyrosine, and ornithine decarboxylases from LAB. Under the optimized conditions, the assay yielded a 367-bp DNA fragment from histidine decarboxylases, a 924-bp fragment from tyrosine decarboxylases, and a 1,446-bp fragment from ornithine decarboxylases. When the DNAs of several target organisms were included in the same reaction, two or three corresponding amplicons of different sizes were observed. This assay was useful for the detection of amine-producing bacteria in control collection strains and in a LAB collection. No amplification was observed with DNA from nonproducing LAB strains. This article is the first describing a multiplex PCR approach for the simultaneous detection of potentially amine-producing LAB in foods. It can be easily incorporated into the routine screening for the accurate selection of starter LAB and in food control laboratories.