Effect of dry‐salt processing on the textural properties and cell wall polysaccharides of cv. Thasos black olives

BACKGROUND: Thasos is an olive variety cultivated mainly in Greece used to produce ‘naturally black dry‐salted olives’. This process consists in placing the olives in disposed layers with coarse sodium chloride. The loss of water and other solutes gradually debitters and wrinkles the fruits. In this study, the effect of dry‐salt processing on the texture and cell wall polysaccharide composition was investigated. RESULTS: This type of processing affected primarily the mechanical properties of the olive flesh. In processed olives, this tissue was approximately 4.5 times stronger and also more deformable up to failure and stiffer than that from the raw olives. The dry‐salt processing had its strongest effect on pectic polysaccharides. This included the increment of solubilization of arabinose‐rich polymers in aqueous solutions, and thus their partial loss to the soak medium during dry‐salting. Contrarily, galacturonic acid‐rich polymers were further retained in the processed olives, probably by their stabilization within the cell walls by reduction of the electrostatic repulsion between the acidic groups of these polysaccharides due to sodium ions. CONCLUSION: The texture improvement of olive flesh by dry‐salt processing seems to be correlated with the reorganization of the galacturonic acid‐rich pectic polysaccharides into the cell wall of the fruit. Copyright © 2008 Society of Chemical Industry     

Physico‐chemical characterization of starches extracted from potatoes of the group Phureja

Starch was extracted from twenty‐four accessions of Group Phureja cultivated diploid potatoes, and from two commercial potato (Solanum tuberosum) varieties. Extracted starch samples were characterized and compared to industrial potato starch. Starch from Phureja generally exhibited smaller granule sizes and lower phosphorus content than starch from commercial potatoes. Amylose content and thermal properties (gelatinization temperature and enthalpy) were however in the same range for both groups. Starches from Phureja displayed very distinct pasting behavior from that of commercial potato. The former exhibited lower initial pasting viscosity but higher shear resistance. This may be related to lower starch granule size, causing lower swelling power and solubility. Iodine complexation results seem to indicate that phureja potatoes have higher proportion of amylopectin long chains. Phureja thus appears to be a promising new source of starch with specific physico‐chemical and functional properties intermediate between industrial potato and cereal starches.     

Extruded linseed and rapeseed both influenced fatty acid composition of total lipids and their polar and neutral fractions in longissimus thoracis and semitendinosus muscles of finishing Normand cows

The effects of extruded linseed and rapeseed on lipids and FA composition of total, polar and neutral lipids of longissimus thoracis (LT) and semitendinosus (ST) muscles were investigated in 21 Normand cull cows. Animals were assigned in a 100d finishing period to straw (30%) and concentrate (70%) based (C) or the same diet supplemented with linseed (L) or with rapeseed (66%) plus linseed (33%) (RL). Beef polar and neutral lipids were purified by liquid chromatography and their FA analysed by GLC. Trans and cis 18:1, purified by HPLC from total FA methyl esters, were analysed by GLC–MS. L and LR diets did not increase beef lipid deposition, but had modified FA composition of both LT and ST muscles in favouring deposition of 18:3n-3 and 9cis,11tr 18:2 (CLA), mainly to the detriment of 18:1?9 cis (neutral lipids) and 18:2n-6 (polar lipids). However, they did not favour deposition of LC n-3 PUFA in the two muscles, but had increased deposition of trans 18:1 significantly, especially of ?13tr to ?16tr isoforms to the detriment of ?10tr 18:1 (L diet) and of ?11tr 18:1 (RL diet).     

Viscosimetric study of poly(vinyl alcohol)/poly(styrenesulfonic acid) miscibility in dilute aqueous solution

The miscibility of poly(vinyl alcohol) (PVA) and poly(styrenesulfonic acid) (PSSA) in dilute aqueous solutions was studied by a viscosimetric method. At a constant molecular weight of PSSA, it was found that the miscibility of both polymers increases with the molecular weight and the number of acetate groups of the PVA samples (1 and 12% unhydrolyzed sites). Moreover, this miscibility increases slightly with the total mixture concentration in the interval 1–2 g/dL. By comparison of the results of reduced viscosity of PVA/PSSA and PVA/poly(sodium styrenesulfonate) (PSSNa) mixtures, it has been deduced that the miscibility of two polymers is due mainly to intermolecular interactions between the hydroxyl and sulfonic groups of PVA and PSSA, respectively. These groups act as acceptors and donors of hydrogen bonds which are the responsible for polymers' miscibility. © 1996 John Wiley & Sons, Inc.     

Large-scale production of a hypoallergenic preparation of F(ab′)2 fragments from bovine colostrum

A method for the production of bovine colostral F(ab′)₂ fragments at pilot-plant scale was developed. Optimum yield of immunoglobulins in colostral whey was obtained after rennet treatment of first milking colostrum. Pepsin digestion was carried out directly on the colostral whey at pH 3·8 for 4 h, which led to the complete digestion of immunoglobulins into F(ab′)₂ fragments. Elimination of β-lactoglobulin, the main immunogenic protein, was achieved by anion exchange on Duolite A560 at pH 6·0. The preparation was diafiltered with a 5000 Da membrane and the retentate spray-dried. The powder obtained contained approximately 34% F(ab′)₂ fragments, with an antibody activity three times higher than the initial colostrum.     

Application of ATR-FTIR for a rapid and simultaneous determination of sugars and organic acids in apricot fruit

A simple, fast and accurate Fourier transform mid-infrared spectroscopy method was developed for simultaneously determining sugar and organic acid contents in apricot fruit slurries using the attenuated total reflectance. The potential of this method coupled with chemometric techniques based on partial least squares was assessed by comparison with currently used enzymatic determination of sucrose, glucose, fructose, malic acid and citric acid. Fruits of eight contrasted cultivars harvested at different ripening stages were used in this study and randomly divided in a calibration set (505 apricots) and in a validation set (252 apricots). The most suitable region was found in the range between 1500 and 900 cm⁻¹. Good prediction performances were obtained (R² ? 0.74 and RMSEP ? 18%). Results concerning the prediction of other quality traits such as firmness, skin colour, ethylene production, soluble solids content and titratable acidity were discussed.     

Improvement of the growth of Arthrospira (Spirulina) platensis from Toliara (Madagascar): Effect of agitation, salinity and CO2 addition

Arthrospira (Spirulina) platensis Toliara isolated from alkaline and salt lakes in the south-western area of Madagascar is a potential source of proteins that could efficiently fight against food deficiency in developing countries like Madagascar. Up to now, productivity in this country has been low, so a better understanding of the growth conditions of this species is needed to improve its production. Growth experiments were undertaken in bubble columns at laboratory scale. The influence of agitation of the culture, medium salinity (ranging from 13 to 35 g L⁻¹) and CO₂ addition (ranging from 0 to 2%, v/v) on growth and protein content was examined. Because Arthrospira cells are fragile, a bubble column without additional mixing gave the best growth. Arthrospira (Spirulina) platensis showed higher specific growth rate (μ_max) and protein content for lower salinity. Addition of 1% of CO₂ improved the productivity by near 60%. The feasability of semi-continuous culture was demonstrated and optimal culture conditions led to a mean productivity of 0.22 ± 0.03 g L⁻¹ d⁻¹, a mean specific growth rate of 0.015 ± 0.002 h⁻¹ and a protein content of 53 ± 2% of total dry weight.     

Protein Engineering of the Progesterone Hydroxylating P450‐Monooxygenase CYP17A1 Alters Its Regioselectivity

The CYP171 enzyme is known to catalyse a key step in the steroidogenesis of mammals. The substrates progesterone and pregnenolone are first hydroxylated at the C17 position, and this is followed by cleavage of the C17?C20 bond to yield important precursors for glucosteroids and androgens. In this study, we focused on the reaction of the bovine CYP17A1 enzyme with progesterone as a substrate. On the basis of a created homology model, active‐site residues were identified and systematically mutated to alanine. In whole‐cell biotransformations, the importance of the N202, R239, G297 and E305 residues for substrate conversion was confirmed. Additionally, mutation of the L206, V366 and V483 residues enhanced the formation of the 16α‐hydroxyprogesterone side product up to 40 % of the total product formation. Furthermore, residue L105 was found not to be involved in this side activity, which contradicts a previous study with the human enzyme.     

Photocatalytic degradation of two volatile fatty acids in monocomponent and multicomponent systems: Comparison between batch and annular photoreactors

This study investigates the influence of the inlet concentrations on the degradation rates of a binary mixture of volatile fatty acids (propionic and butyric acids). TiO₂-coated non-woven fibre textile was used as the photocatalyst in a batch reactor and in an annular reactor at laminar flow regime. The humidity level, temperature, UV intensity and flow rate were kept constant. First, the adsorption isotherms were determined and these showed that the propionic acid is less adsorbed than the butyric acid onto the catalyst. Conversely to the adsorption, the photodegradation of pure propionic acid is better than the degradation of pure butyric acid. Photodegradation is greatly inhibited when the two acids are mixed in comparison to the pure compounds. The propionic acid is more affected. This inhibition is attributed to the competitive adsorption of the two species on the active sites of the catalyst. A model which takes into account the competitive adsorption is proposed in order to determine the outlet concentrations of the compounds knowing the inlet concentrations in the annular reactor.