Legumes seeds protein isolates in the production of ascorbic acid microparticles

This study evaluated the use of pea (Pisum sativum) and cowpea (Vigna unguiculata) protein isolates (PPI and CPI) in the microencapsulation of ascorbic acid (AA), by spray drying. PPI and CPI were used pure or mixed with maltodextrin (M) as wall materials of AA. The process yield was improved from 66% to 86% by the addition of M (CPI/M and PPI/M); also, AA particles yield was 79%. The AA retention from the drying process was higher in PPI/M (69%) than in CPI/M (66%), and this was attributed to PPI proteolysis profile, demonstrated by the SDS–PAGE electrophoresis. Scanning electron microscopy revealed that AA particles were similarly spherical and shriveled. Mean particle sizes of PPI/M/AA and CPI/M/AA were 7 and 8 μm, respectively. This study showed the exploration of protein isolates from legumes in the development of a microparticulate system containing AA with great potential for use in human health.     

Is it safer behind the gates? Crime and gated communities in South Africa

Gated communities have long been seen as a rational response to rising crime levels, yet very little is known about the extent to which residing in a gated community actually reduces an individuals’ risk of criminal victimisation. In this study, we use location quotients to compare the extent of burglary in gated communities with burglary across the entire city of Tshwane, South Africa, as well as compare burglary in gated communities with burglary occurring within a series of buffer intervals immediately surrounding these communities. Finally, we identify what physical characteristics of gated communities differentiate between high and low burglary in these enclaves. Prior to expectations, we found that gated communities (and their immediate surrounding areas) are associated with increased levels of burglary. There are, however, a number of physical characteristics of gated communities which are associated with much lower burglary levels. The implications of our work from a crime prevention and development planning perspective are discussed.     

Coder gender and potential for hostility ratings.

This study examined the effects of coder gender on Potential for Hostility ratings. Six trained coders (3 men and 3 women) who were unaware of the coder gender effect hypothesis coded 30 male and 30 female undergraduates for Potential for Hostility. Although reliability estimates as calculated by Cronbach's alpha suggested that all coders were consistent, an analysis of variance revealed a significant main effect for coder gender, wherein female coders rated participants as displaying significantly less Potential for Hostility than did male coders. This significant difference was also meaningful, as coder gender accounted for 32% of the variance in Potential for Hostility scores. Thus, future Potential for Hostility investigations need to consider the gender of those coding, as this factor both significantly and substantially influences reported Potential for Hostility ratings. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Characteristics of Convective Drying of Pepino Fruit (Solanum muricatum Ait.): Application of Weibull Distribution

The aim of this research was to study the behaviour of the drying kinetics of pepino fruit (Solanum muricatum Ait.) at five temperatures (50, 60, 70, 80 and 90 °C). In addition, desorption isotherms were determined at 20, 40 and 60 °C over a water activity range from 0.10 to 0.90. The Guggenheim, Anderson and de Boer model was suitable to depict the desorption data. A monolayer moisture content from 0.10 to 0.14 g water g⁻¹ d.m. was reported. The equations of Newton, Henderson–Pabis, Modified Page, Wang–Singh, Modified Henderson–Pabis, Logarithmic as well as standardised Weibull were tested for modelling drying kinetics. Besides, Fick’s second law model was used to calculate the water diffusion coefficient which increased with temperature from 2.55 to 7.29 × 10⁻¹⁰ m² s⁻¹, with estimated activation energy of 27.11 kJ mol⁻¹. The goodness of fit of the models was evaluated using sum squared error and chi-square statistical tests. The comparison of the experimental moisture values with respect to the calculated values showed that the standardised Weibull model presented the best goodness of fit, showing that this equation is very accurate for simulating drying kinetics for further optimisation of drying times.     

Effect of high hydrostatic pressure pretreatment on drying kinetics, antioxidant activity, firmness and microstructure of Aloe vera (Aloe barbadensis Miller) gel

The effect of High Hydrostatic Pressure (HHP) and other pretreatments on the drying kinetics, antioxidant activity, firmness and microstructure of Aloe vera gel was investigated during convective drying at 70 °C. The pretreatments analyzed were high hydrostatic pressure, blanching, enzymatic and microwaves. Simulation of drying curves was studied through the application of several mathematical models such as Newton, Henderson and Pabis, Page, Modified Page, Wang and Singh, and Weibull. Among them, the Weibull model provided the best fit for the experimental data. All pretreatments increased the water diffusion coefficient compared to the control sample. Microwaves followed by HHP presented the fastest drying rates. All pretreatments modified the microstructure and hence the texture of the product. HHP and microwaves increased firmness while blanching and enzymatic treatments produced a softer final product. Blanching, microwaves and HHP enhanced A. vera antioxidant activity. However, the HHP pretreated samples showed the highest antioxidant activity compared to the rest. Based on these results, HHP together with convective drying offers the chance of producing dried aloe with high antioxidant attributes.     

Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir

Cheese whey (CW) and deproteinised cheese whey (DCW) were investigated for their suitability as novel substrates for the production of kefir-like beverages. Lactose consumption, ethanol production, as well as organic acids and volatile compounds formation, were determined during CW and DCW fermentation by kefir grains and compared with values obtained during the production of traditional milk kefir. The results showed that kefir grains were able to utilise lactose from CW and DCW and produce similar amounts of ethanol (7.8–8.3 g/l), lactic acid (5.0 g/l) and acetic acid (0.7 g/l) to those obtained during milk fermentation. In addition, the concentration of higher alcohols (2-methyl-1-butanol, 3-methyl-1-butanol, 1-hexanol, 2-methyl-1-propanol, and 1-propanol), ester (ethyl acetate) and aldehyde (acetaldehyde) in cheese whey-based kefir and milk kefir beverages were also produced in similar amounts. Cheese whey and deproteinised cheese whey may therefore serve as substrates for the production of kefir-like beverages similar to milk kefir.     

Modeling mass transfer during osmotic dehydration of strawberries under high hydrostatic pressure conditions

Simultaneous application of high hydrostatic pressure (200–400 MPa) during osmotic dehydration of strawberries was studied in this investigation. The high hydrostatic pressure treatment improved the diffusion coefficients of water and soluble solids compared to atmospheric pressure operation. Effects of process pressure on diffusion coefficients were achieved through an Arrhenius-type equation. Mathematical modeling of mass transfer was performed applying Newton, Henderson–Pabis, Page and Weibull models. Based on statistical results, the Weibull model gave the best goodness of fit on the experimental data under the studies' operative conditions.Industrial relevance: This article deals with the mathematical modeling of mass transfer during simultaneous high hydrostatic pressure treatment and osmotic dehydration of strawberries. Transfer of water and soluble solids during this combined process were satisfactorily simulated with the Weibull model. Results indicated that application of this innovative technology improved strawberries dehydration rates compared to atmospheric pressure operation resulting in a dried fruit with intermediate moisture content ready to be used as input material of further processes.