Influence of morphologic texture on stress analysis by X-ray and neutron diffraction in single-phase metallic materials

In this work, a study on the influence of morphologic texture on the residual stress determination by diffraction in metallic materials with cubic and hexagonal symmetry is proposed. To this end, elastic self-consistent model has been developed to properly take into account the morphologic texture. Extreme crystallites morphologies (sphere, disc and fibre) were studied, and coupled with the crystallographic texture to reflect the combined effect of morphologic and crystallographic texture in elasticity. In the case of morphologic texture, a stronger influence than the crystallographic texture on the estimated residual stresses (several tens of MPa difference) was observed. We propose a methodology through a scale transition model to take into account the influence of these different morphologies in the stress analysis by diffraction methods. The main purpose of this work was to make the best choice for lattice planes (hkl) used for residual or internal stress analysis, in elasticity, depending on the morphologic (and crystallographic) texture of the polycrystal, especially when the usual X-ray Elasticity Constants (XECs) are used instead of the stress factors.     

Overall gloss evaluation in the presence of multiple cues to surface glossiness

Human observers use the information offered by various visual cues when evaluating the glossiness of a surface. Several studies have demonstrated the effect of each single cue to glossiness, but little has been reported on how multiple cues are integrated for the perception of surface gloss. This paper reports on a psychophysical study with real stimuli that are different regarding multiple visual gloss criteria. Four samples were presented to 15 observers under different conditions of illumination in a light booth, resulting in a series of 16 stimuli. Through pairwise comparisons, an overall gloss scale was derived, from which it could be concluded that both differences in the distinctness of the reflected image and differences in luminance affect gloss perception. However, an investigation of the observers' strategy to evaluate gloss indicated a dichotomy among observers. One group of observers used the distinctness-of-image as a principal cue to glossiness, while the second group evaluated gloss primarily from differences in luminance of both the specular highlight and the diffuse background. It could therefore be questioned whether surface gloss can be characterized with one single quantity, or that a set of quantities is necessary to describe the gloss differences between objects.     

Effect of protein concentration, pH, lactose content and pasteurization on thermal gelation of acid caprine whey protein concentrates

The influence of pH (4.5-6.5), sodium chloride content (125-375 mM), calcium chloride content (10-30 mM), protein concentration (70-90 g/l) and lactose content on the gel hardness of goat whey protein concentrate (GWPC) in relation to the origin of the acid whey (raw or pasteurized milk) was studied using a factorial design. Gels were obtained after heat treatment (90 degrees C, 30 min). Gel hardness was measured using texture analyser. Only protein concentration and pH were found to have a statistically significant effect on the gel hardness. An increase in the protein concentration resulted in an increase in the gel hardness. GWPC containing 800g/kg protein formed gels with a hardness maximum at the pHi, whereas GWPC containing 300 g/kg protein did not form true gels. Whey from pasteurized milk formed softer gels than whey from raw milk. A high lactose content (approximately 360 g/kg) also reduced the gelation performance of GWPC.     

Identification of components of Brazilian honey by 1H NMR and classification of its botanical origin by chemometric methods

The potential of NMR spectroscopy to differentiate honeys concerning to the nectar employed in its production was evaluated. The application of chemometric methods to ¹H NMR spectra has allowed to discriminate the honeys produced in the state of São Paulo, being identified the signals of responsible substances for the discrimination. Application of PCA and HCA methods to ¹H NMR data have resulted in the natural clustering of the samples. Wildflower honeys were characterized by higher concentration of phenylalanine and tyrosine. Citrus honeys showed higher amounts of sucrose than other compounds, while eucalyptus honeys had higher amount of lactic acid than the others. Assa-peixe honeys showed spectra similar to eucalyptus and citrus. Sugar-cane honeys showed some signals similar to eucalyptus and citrus honeys, but also showed the tyrosine and phenylalanine signals. Adulterated honeys showed 5-hydroxymethylfurfural, citric acid and ethanol signals. KNN, SIMCA and PLS-DA methods were used to build predictive models for honey classification. In the commercial honeys prediction KNN, SIMCA and PLS-DA models correctly classified 66.7; 22.2 and 72.2% of the samples, respectively.     

Effect of ultrasound treatment on properties of gluten-based film

Gluten films obtained in acid conditions display some protein dispersion difficulties. Ultrasound treatment (UT) could represent an interesting strategy for improving gluten film appearance. Different UT exposure times were applied to film-forming dispersion. The aim of this work was to investigate the effect of ultrasound treatment on gluten-based films at molecular and mesoscopic levels. Distribution in gliadin and glutenins was determined with SE-HPLC. The UT improved protein dispersion and final film appearance. Sonication did not lead to large changes in various gluten fractions, which suggests absence of important protein breakdown at the molecular level. Gluten showed high tolerance to UT. Surface properties of untreated and treated films were investigated by contact angle measurement: sonication promoted hydrophilic surface properties.Industrial relevanceBio-based packaging has been receiving increasing attention in view of its beneficial impact on the environment. Among proteins, gluten resulted as a very interesting film-forming material. Gluten films prepared in acid conditions showed problems in protein dispersion. Sonication represents a physical strategy which allowed us to obtain gluten-based films without the addition of chemical additives, such as sodium sulphite.     

Purification and characterization of an endopeptidase from Lactobacillus delbrueckii subsp. bulgaricus B14

An intracellular endopeptidase was purified from cell-free extracts of Lactobacillus delbrueckii subsp. bulgaricus B14 by anion exchange chromatography on DEAE-Sepharose, hydroxyapatite chromatography, second anion exchange chromatography on Mono-Q, and metal-chelating affinity chromatography. The endopeptidase was a monomer with a molecular mass of approximately 70 kDa determined by SDS-PAGE and gel filtration. Various oligopeptides (e.g. Met-enkephalin, bradykinin) were hydrolysed by the endopeptidase. Exopeptidase activity and cleavage of dipeptides or tripeptides was not observed. The K_M value for the cleavage of Metenkephalin was 1.2 mM. Temperature and pH optima were 47 °C and pH 7.7, respectively. The endopeptidase was inhibited by the classical agents for metal-dependent (EDTA) and serine (DFP) enzymes. Activity was increased by Co²⁺ and Mg²⁺, no effect was observed with Ca²⁺. After inhibition with EDTA, enzyme activity could be restored fully by Co²⁺. Activity was inhibited by Zn²⁺, Mn²⁺, Fe²⁺, Cu²⁺, Cd²⁺ and Hg²⁺. The N-terminal sequence of the endopeptidase was determined as: H₂N-Val-Arg-Gly-Gly-Ser-Gly-Asp-Thr-Thr-Val-0H.     

On-line coupled liquid chromatography-gas chromatography (LC-GC) and LC-LC-GC for detecting irradiation of fat-containing foods

Summary On-line coupled liquid chromatography-gas chromatography-flame ionisation detection (LC-GC-FID) enables efficient and unambiguous determination of irradiation for some fat-containing foods (e.g. meat). Other products, however, contain interfering components or are contaminated, e.g., with mineral oil. Since more selective detection by mass spectrometry has limited success, the determination was improved by a more selective isolation of some key components among the fat degradation products, e.g. the dienes or trienes, by LC-LC-GC-FID. Applications are shown for soup mixes, some spices, fish, and shrimps.

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Nachweis der Bestrahlung fetthaltiger Lebensmittel durch direkt gekoppelte LC-GC und LC-LC-GC

Zusammenfassung Die Bestrahlung einiger fetthaltiger Lebensmittel, z. B. Fleisch, kann mit direkt gekoppelter LC-GC-FID rationell und eindeutig nachgewiesen werden. In anderen Proben wird die Analyse aber durch Inhaltsstoffe des Produktes oder durch Verunreinigungen (z. B. mit Mineralöl) gestört. Da selektivere Detektion durch Massenspektrqmetrie wenig verspricht, wurde der Nachweis durch selektivere Isolierung von Schlüsselkomponenten unter den Bestrahlungsprodukten, z. B. der Diene oder Triene, mittels LC-LC-GC yerbessert. Anwendungen werden gezeigt für Suppenpulver, einige Gewürze, Fisch und Garnelen.

     

From macroscopic to molecular scale investigations of mass transfer of small molecules through edible packaging applied at interfaces of multiphase food products

This paper presents a multi-scale approach to investigate mass transfer properties of edible films that integrates some published data and new original results. The transport of small molecules, such as water, between the different parts of multiphase food products leads to quality deterioration and thus requires the use of barrier edible films or coatings. Therefore, it is necessary to characterise the properties of both food and edible barriers, like the diffusivities of their respective migrants. Surface properties characterisation of edible films, composed of an iota-carrageenan matrix in association with a high melting point fat was investigated by goniometry and allows the determination of wetting and water absorption, with emphasis on the constituents functionality. Diffusion of a model probe using the FRAP (Fluorescence Recovery After Photobleaching) method is characterised by a critical water content threshold, inducing an increase of the molecular mobility, and better explains the role of glycerol, used as the plasticizer. This study brings information on the diffusion of a small molecule in the film. Further NMR (Nuclear Magnetic Resonance) spectroscopy investigation contributes to a better understanding and identification of the interactions between the polymer and the diffusant. Finally, FTIR-ATR (Fourier Transform InfraRed–Attenuated Total Reflectance) analysis enables to obtain the diffusion coefficient of the liquid water in the film. Such a multi-scale investigation highlights the permeation mechanism within edible barriers.Industrial relevanceSynthetic food packaging is usually used to prevent mass transfers of some molecules, such as moisture, gases, flavor compounds or solutes, between a food and its surrounding medium. In the case of multiphase food products, the development of edible films and coatings, applied between the different phases of this food, has a great potential to increase its shelf life. This article examines the different scale levels of investigation in order to determine the diffusivity of small molecules through these edible packaging.     

Milk fat composition modifies the texture and appearance of Cantal-type cheeses but not their flavor

Although the effects of cow diet on cheese sensory properties have been well documented, the putative interactions between the biochemical and microbial milk components and their respective roles in the development of the sensory properties of cheeses have yet to be explored in depth. The aim of this study was to evaluate the specific contribution of milk fat composition to the formation of cheese sensory properties. Two creams with different fat compositions were obtained from cows fed either pasture or maize silage. Cheeses were manufactured from the same skim milk (identical chemical and microbial composition) with either the pasture- or maize silage-origin pasteurized cream added. The gross composition and microbial composition of milks did not vary with cream origin. In milks and cheeses, the fatty acid (FA) profiles were modified by the origin of the cream. The concentrations of C18:0 and unsaturated FA such as cis-9 C18:1, trans-11 C18:1, C18:3n-3, total conjugated linoleic acids, and mono- and polyunsaturated FA were higher in milks and cheeses with the pasture-origin cream than in those with the maize-origin cream. In contrast, the maize milks and cheeses had higher concentrations of short- and medium-chain saturated FA, C16:0, and C18:2n-6. The level of lipolysis was 11% in the cheese rind and only 0.30% in the cheese core. The rind of pasture cheeses had a higher concentration of free C18:0 and C18:3n-3 and a lower concentration of free C14:0 and free C16:0 than the rind of maize cheeses. The levels of major microbial groups were similar in pasture and maize cheeses at different stages of ripening. The pasture cheeses had a more elastic and creamier texture, a yellower color, and a thinner rind than the maize cheeses, but the odor and aroma of cheeses were not affected by the origin of the cream, despite a few modifications in the balance of volatile compounds from FA catabolism. Based on these results, we conclude that milk fat composition modulated by cow diet had a direct role in the texture of the cheese but no effect on flavor. The high degree of lipolysis in cheese rind, along with the higher concentration of long-chain unsaturated free FA in pasture cheeses may be responsible for antimicrobial activity, which could explain differences in the appearance of cheese rind.     

Antimicrobial and antibiofilm activities of procyanidins extracted from laurel wood against a selection of foodborne microorganisms

This study aimed to evaluate the antimicrobial and antibiofilm activities of two procyanidins isolated from an ethyl acetate extract of laurel wood against a selection of foodborne pathogens. The analysis of the extract by HPLC–DAD/ESI–MS allowed us to detect the presence of two procyanidins, which were selectively isolated and identified by chromatographic and spectroscopic means as cinnamtannin B‐1 ( 1 ) and procyanidin B‐2 ( 2 ). Procyanidins 1 and 2 exhibited two biological activities: inhibition of bacterial growth at high concentrations and prevention of biofilm formation at lower concentrations. Synergistic effect was also detected when both compounds were tested in combination against Listeria monocytogenes. Significant effects were also detected on disruption of preformed biofilm. The ability of procyanidins to inhibit microbial growth and biofilm formation and to synergistically work with each other may stimulate a market as natural food preservatives, and/or natural sanitisers for processing equipment where foodborne pathogens reside.