Predicting fat quality from pigs fed reduced-oil corn dried distillers grains with solubles by near infrared reflectance spectroscopy: Fatty acid composition and iodine value

This study tested the ability of near infrared reflectance spectroscopy (NIRS) to estimate the fatty acid (FA) composition and iodine value (IV) of backfat from carcasses of pigs fed reduced-oil corn dried distillers grains with solubles. NIRS was suitable for screening purposes for the proportions of total saturated, monounsaturated, polyunsaturated, n − 3 and n − 6 FAs and some individual FAs such as C16:0, C18:1, C18:2n − 6 and C18:3n − 3 (R² = 0.80–0.89; RMSECVs, root mean square errors of cross-validation = 0.21–1.37% total FA) in both cold and warm intact backfat samples. This technology also met the requirements for a quick screening for the backfat IV in both cold and warm intact samples (R² = 0.90 and 0.87; RMSECVs = 1.66 and 1.80% total FA, respectively), which would help provide differential feed-back to pig producers and the feed industry and may provide the opportunity for breeding pigs for a desirable fat quality.     

Effect of chlorophyll removal and particle size upon the nutritional and technological properties of powdered by‐products from artichoke (Cynara scolymus,L.) industrial canning

In this study, the effect of the particle‐size fractionation (Ø < 0.212 mm and 0.212 mm < Ø < 0.991 mm) and chlorophyll extraction on the nutritional and technological properties of the powdered artichoke ingredient was evaluated. The contents of minerals, protein, fat, carbohydrates and dietary fibre together with the content in bioactive compounds such as inulin and phenolics were determined. Other properties such as water‐ and oil‐holding capacities, water activity and antioxidant capacity were measured. The ingredient with chlorophyll and the lowest particle size presented the highest phenolic content and antioxidant capacity (8.4 mg of vitamin C equivalents per 100 g of dry matter) and water‐ and oil‐holding capacities. The removal of chlorophyll increased the oil‐holding capacity (from 59.7% to 94.6%), which was much higher than in the coarse ingredient (34%), but has a deleterious effect reducing the antioxidant capacity and the inulin content. The ingredients also showed high dietary fibre (22.5–33%), inulin (9–16%) and mineral (7.5–7.8%) contents. Although the ingredient with chlorophyll and smaller particle size had the higher antioxidant capacity, the removal of chlorophyll improved the technological properties to be used as food ingredient without affecting significantly to the nutritional value.     

Tannin–protein interaction is more closely associated with astringency than tannin–protein precipitation: experience with two oenological tannins and a gelatin

Relative abilities of two commercial oenological tannins to interact with a single oenological gelatin were compared with their relative abilities to elicit astringency. A trained sensory panel assessed astringency, whereas the interaction between tannins and gelatin was estimated by observing the ability of tannins both to interfere with gelatin diffusion on a cellulose membrane and to form tannin–gelatin precipitates. HPLC‐DAD chromatography and spectroscopic analysis showed that one of the commercial tannins was a hydrolysable tannin, while the other one was a condensed. The majority of the sensory panelists recognised the hydrolysable tannin as far more astringent than the condensed. The more astringent oenological tannin was found to interfere markedly with gelatin diffusion on a cellulose membrane, but it failed to produce tannin–gelatin precipitation. The condensed oenological tannin both interfered with gelatin diffusion and was a powerful gelatin‐precipitant. This study supports the hypothesis that astringency correlates better with tannin–gelatin interaction than tannin–gelatin precipitation.     

Relationships between colour parameters,phenolic content and sensory changes of processed blueberry,elderberry and blackcurrant commercial juices

There is an increased interest in the consumption of fruits containing high phenolic concentrations such as berry fruits. Attractive colour of berries plays a vital role for consumer acceptance. The aim of this work was to evaluate colour parameters (a*, b*, L*), phenolic content and sensory changes of blueberry, elderberry and blackcurrant (BC) pasteurised commercial juices during accelerate storage. Initial phenolic concentration was 3.21, 10.06, 10.72 g GAE L^?1 for blueberry, elderberry and BC, respectively. Moreover, phenolic concentration of all juices decreased by approximately 40% throughout the first 30 days. Blueberry exhibited a substantial decrease in a* (40%) in the first 30 days, while elderberry presented a gradual decrease and BC only presented a slight decrease (7%) at the end of storage. Colour preferences decreased when storage time increased. However, when consumers were informed that ‘the juices are a rich source of phenolics, which contribute to reducing risk of suffering chronic diseases’, a high level of purchase intention was obtained.     

Phospholipid oxidation and nonenzymatic browning development in phosphatidylethanolamine/ribose/lysine model systems

Fatty acid losses, lipid oxidation, pyrrole formation, and browning and fluorescence development were determined in four mixtures of phosphatidylethanolamine (PE), ribose (RI), and/or lysine (lys) incubated at 37 °C to study the influence of lipid oxidation on the Maillard reaction and vice versa. Under the conditions assayed, the amino group of PE was preferentially damaged compared with the amino group of lys. In addition, oxidized lipid/amino acid reactions produced more pyrrolization, browning and fluorescence than carbohydrate/amino acid reactions, but both oxidized lipid/amino acid and sugar/amino acid reactions were produced in the PE/RI/lys system and both of them were inhibited by the presence of the other. Thus, fewer RI/lys reaction products were produced in the PE/RI/lys system than in an analogous system with no PE added. All these results confirm that there is an interaction between lipid oxidation and the Maillard reaction, and both of them should be considered simultaneously to understand their consequences on foods when lipids, carbohydrates, and amino acids or proteins are present.     

Changes in the surface protein of the fat globules during ultra-high pressure homogenisation and conventional treatments of milk

Disruption of fat globules upon homogenisation provokes a reduction of their size and a concomitant increase in their specific surface area. In order to overcome this phenomenon, the milk fat globule membrane (MFGM) adsorbs non-native MFGM proteins. The aim of the present study was to examine the effects of UHPH conditions (temperature and pressure) on the milk fat globule and the surface proteins by comparison with conventional treatments applied in the dairy industry. Transmission electron microscopy and SDS-PAGE revealed major differences. In UHPH-treated milk, casein micelles were found to be adsorbed on the MFGM in a lesser extent than in conventional homogenisation–pasteurisation. However, greater adsorption of directly bonded casein molecules, released by UHPH through the partial disruption of casein micelles, was observed especially at high UHPH pressures. Adsorption of whey proteins on the MFGM of conventionally homogenised–pasteurised milk was mainly through intermolecular disulfide bonds with MFGM material, whereas in UHPH-treated milk, disulfide bonding with both indirectly and directly adsorbed caseins was also involved.     

Determination of simple sugars,malic acid and total phenolic compounds in apple pomace by infrared spectroscopy and PLSR

The aim of this work was to develop a fast, versatile, inexpensive and environmentally safe analytical method to quantify simple sugars, malic acid and total phenolic compounds in apple pomace, considering its potential use as a raw material with value instead of as an industrial waste. Diffuse reflectance infrared spectroscopy (DRIFTS) measurements of twenty‐six samples of apple pomace were analysed by partial least squares regression (PLSR), using several signal pre‐processing methods. Multivariate models developed with four to five latent variables (LVs) and based in the MIR (mid‐infrared) region had good prediction for the determination of sucrose, fructose, malic acid and total phenolic compounds, with average errors between 3.9% and 6.6%. By contrast, glucose was better determined by models developed in the NIR (near‐infrared) region and using six LVs, yielding an average error lower than 7.4%. These results confirmed the feasibility of the multivariate spectroscopic approach as an alternative for expensive and time‐consuming conventional chemical methods.     

From the editor...

Introduces the articles appearing in this issue of the International Journal of Play Therapy. Of the five articles in this issue, three provide a quantitative analysis of the outcomes of play therapy/filial therapy and two present a qualitative approach through case study and model building. (PsycINFO Database Record (c) 2010 APA, all rights reserved)