Characterization of a multilayer film activated with Lactobacillus curvatus CRL705 bacteriocins

BACKGROUND: Bacteriocins produced by lactic acid bacteria offer enormous promise for food safety preservation. In this study an active multilayer film obtained by the incorporation of lactocin 705 and lactocin AL705, two bacteriocins produced by Lactobacillus curvatus CRL705 with antimicrobial activity against Lactobacillus plantarum CRL691 and Listeria innocua 7, respectively, was characterized for its potential application in active packaging technology. Film activity performance at different storage conditions, bacteriocins transfer into water and sunflower oil, and film surface properties were evaluated. RESULTS: Film activity against L. innocua 7 was maintained during 2, 4 and 6 weeks at 30, 10 and 5 °C respectively. At 30 and 10 °C, activity loss against L. plantarum CRL691 was observed on the second week of storage and after the fourth week at 5 °C. Results showed no significant difference for active multilayer film contact angle and seal properties compared to the control (without bacteriocins). A decrease in lactocin 705 inhibitory activity after sunflower oil contact was observed, while lactocin AL705 remained unaffected. After water contact, film activity was retained for both bacteriocins. CONCLUSIONS: As demonstrated by antimicrobial activity and physico‐mechanical properties retention, lactocin 705 and AL705 active multilayer film present potential for application in active packaging technology. Copyright © 2011 Society of Chemical Industry     

Effect of external cues on the thinking behavior of obese and normal subjects.

Hypothesized that the thinking behavior of obese Ss is externally controlled to a greater extent than that of normals. 36 normal weight and 36 obese male undergraduates served as Ss. It was predicted that obese Ss would spend more time than normals thinking about an assigned topic of thought if there were topic-relevant external cues available, and less time than normals if there were no topic-relevant external cues available. With thinking measured directly by self-report and indirectly by distraction from pain, these predictions were confirmed. It is concluded that differences in eating behavior between obese and normal Ss can be explained by differences in thinking behavior. Therapeutic implications of the cognitive style of the obese are discussed. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Sexism in graduate admissions: The letter of recommendation.

Two experienced raters examined the letters of recommendation of 38 female and 85 male students admitted to graduate study for sexist comments. Examples of sexist statements made in regard to female candidates are presented. The effect of such statements on admissions and retention is discussed. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Role of water temperature in the regulation of water intake.

Performed 3 experiments on small groups (n = 2-6) of thirsty Carworth female albino rats. Cool water suppressed water intake. The suppression was apparent from the 1st min of drinking. Suppression occurred for both short (20-min) and long (100-min) daily drinking sessions, and occurred whether the water was available from a sipper tube or a bowl. When cellular hydration was delayed by giving Ss isotonic saline instead of water, the suppression by cooling was enhanced. Cool-water suppression of water intake appears to be a short-latency satiety mechanism that anticipates cellular and extracellular hydration. (27 ref.) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Compositional characteristics,texture, shelf-life and sensory quality of snack crackers produced from non-traditional ingredients

The study was conducted to evaluate the effect of non-traditional and highly available and nutrient-dense ingredients in the production of value-added crackers. The crackers were prepared by combining partially defatted chia flour, wheat germ, quinoa, and oat. The antioxidant activity and the polyphenol content were 7.0–8.4 times higher in crackers produced with non-traditional ingredients compared to the control snack. The hydroperoxide value indicated a low oxidative deterioration of the oil. The sample with 10% of partially defatted chia flour was selected for shelf-life test under storage conditions and sensory evaluation. Modified atmosphere exerted a protective effect on the lipid stability regardless of the incorporation of BHT to the formulation. All the evaluated attributes scored highly during consumer acceptance. The formulated cracker presented a relevant content of protein, dietary fibre and omega-3 and -6 fatty acids. Based on these results, the crackers containing non-traditional ingredients resulted in a product with a good potential for both consumer acceptance and outstanding nutritional benefits.     

Synergistic antimicrobial effect of lactocin AL705 and nisin combined with organic acid salts against Listeria innocua 7 in broth and a hard cheese

The effectiveness of antimicrobial mixtures against Listeria innocua 7, used as a L. monocytogenes surrogate, was investigated in broth and a food system. Synergistic effects were found for nisin (Nis), potassium sorbate (PS), calcium propionate (CP) and sodium lactate (SL), Nis + PS being the most effective binary mixture that exhibited listericidal activity in broth. To assess the effect of adding lactocin AL705 (AL705) to Nis + organic acid salt combinations, tridimensional isobolograms were generated. Sub-MIC combinations of the antimicrobials exerted bactericidal activity against L. innocua 7 after AL705 addition to the binary mixtures. However, when applied on Sardo cheese contaminated with L. innocua 7 (initial inoculum 4.45 ± 0.06 CFU g⁻¹), only Nis + PS + AL705 produced count reductions respect to the control, reaching 3.04 ± 0.35 CFU g⁻¹ counts after 15 days at 15 °C. Ternary combinations containing AL705 showed potential to reduce antimicrobial usages for L. innocua 7 inhibition.