Estrogen content of dairy and swine wastes

Naturally occurring estrogens in animal wastes may cause negative environmental impacts, yet their abundance in animal waste treatment and storage structures is poorly documented. To better quantify estrogen concentrations in animal wastes, multiple waste samples were collected from treatment and storage structures at dairy and swine facilities and analyzed for concentrations of 17beta-estradiol (E2), estrone (E1), and 17alpha-estradiol by gas chromatography-mass spectroscopy and by enzyme linked immunosorbent assay (E2 only). Mass ratios of each estrogen to the macronutrients nitrogen, phosphorus, and potassium were also determined. Because manure application rates are typically macronutrient-based, estrogen to macronutrient ratios are proportional to areal mass application rates of estrogen to fields. Swine farrowing waste (from farrowing sows and piglets) had the highest ratios of E2 to macronutrients. Mean ratios in swine farrowing waste were roughly twice those in swine finishing waste (from growing male and nonpregnant female animals) and more than four times higher than those in dairy waste (from lactating cows in various stages of their reproductive cycles); these differences were statistically significant (alpha = 0.05). Estrone followed a similar trend. In contrast, ratios of 17alpha-estradiol to macronutrients were highest in dairy operations. These results can be used to better predict estrogen loading rates on fields receiving swine and dairy wastes.     

Pu(V)O2+ adsorption and reduction by synthetic magnetite (Fe3O4)

Changes in aqueous- and solid-phase Pu oxidation state were monitored over time in magnetite (Fe3O4) suspensions containing 239Pu(V)-amended 0.01 M NaCl. Oxidation state distribution was determined by leaching of Pu into an aqueous phase followed by an ultrafiltration/solvent extraction technique. The capability of the technique to measure Pu oxidation state distribution was verified using 230Th(IV), 237Np(V), and 233U(VI) as oxidation state analogues. Reduction of Pu(V) was observed at all pH values (pH 3 to 8) and magnetite concentrations (10 to 100 m2 L(-1)). In the pH range 5 to 8, adsorption was a rate-limiting step, and reduction was mediated by the solid phase; at pH 3 reduction occurred in the aqueous phase. The overall reaction (describing both adsorption and reduction of Pu(V)) was found to be approximately first order with respect to the magnetite concentration and of order -0.34+/-0.02 with respect to the hydrogen ion concentration. Assuming first order dependence with respect to Pu, the overall reaction rate constant was calculated as k(rxn) = 4.79+/-0.62 x 10(-8) (m(-2) L)0.99(mol(-1) L)-0.34(s(-1)). The Pu(IV) solid-phase species became more stable over time.     

A comparison of three methods for the isolation of Arcobacter spp. from retail raw poultry in Northern Ireland

Recent evidence suggests that arcobacters, especially Arcobacter butzleri, are potential foodborne pathogens, but standardized detection methods have yet to be established. A study was undertaken to determine which of three isolation methods was the most effective for the isolation of Arcobacter spp. from fresh raw poultry. Methods 1 was microaerobic and involved a membrane filtration step followed by plating onto blood agar. Method 2 was also microaerobic and involved enrichment and plating media containing a five-antibiotic cocktail. Method 3 was aerobic and was based on enrichment in a charcoal-based broth containing two antibiotics. Retail poultry samples (n = 50) were obtained from supermarkets in Northern Ireland; the European Community license number was recorded to ensure sample diversity. Presumptive arcobacters were identified using genus-specific and species-specific primers. Methods 1 resulted in the lowest recovery of arcobacters (28% of samples positive). The detection rate for method 2 (68%) was higher than that for method 3 (50%), but the difference was not significant (P > 0.05). Modification of method 3 by plating the enrichment broth at 24 h, as well as at 48 h, increased recovery to 68%. Use of methods 2 and 3 together increased the number of positive samples detected by approximately 25% compared with use of either method alone. A. butzleri was the most commonly isolated species using all methods. Method 3 detected Arcobacter cryaerophilus in more samples (n = 3) than did method 1 and 2 (n = 1). Arcobacter skirrowii was detected by only method 3 (n = 1). In terms of sensitivity, ease of use, and diversity of species recovered, modified method 3 was the overall method of choice.     

Einflu? von Ethanol auf den Trocknungsverlauf und die Makrostruktur eines Einzel-Zellmaterials aus Apfelparenchym (Sorte Granny Smith)

Ethanol pre-treated apple parenchyma cells are dried in a laboratory vacuum dryer. Various ethanol contents (75 to 95% m/m) and moisture contents (2 to 15 g ethanol-water-mixture per g dry mass) of the cells were adjusted before drying and the influence of these factors on drying behaviour as well as the related structural changes are studied. The initial ethanol content was found to have a significant influence on both, drying behaviour and macrostructure of the dried material. In the case of a low initial value, the ethanol content during drying already drops at moisture contents of about 0.5–1.5 g/g. As a consequence the residual particle moisture consists mainly of water at the end of drying. In contrast to high initial ethanol contents, cells at a low initial ethanol content become strongly deformed on drying. The porosity of the dried material also decreases in the latter case, relatively large and stable aggregates are formed and the water binding capacity of the dried product has diminished on a large scale. The initial moisture content influences the drying behaviour especially on applying low initial ethanol contents. If the initial moisture content is reduced the drop of the ethanol content is shifted towards the end of the drying process. The influence of initial moisture content on macrostructure, however, was found to be small compared with the effect of the initial ethanol content.

     

The effect of cooking and processing on the glucosinolate content: Studies on four varieties of portuguese cabbage and hybrid white cabbage

The concentrations of individual and total glucosinolates were measured in four types of Portuguese cabbage and in one hybrid white cabbage before and after cooking. Typical Portuguese culinary procedures include boiling the cabbage for 10 min but for particular kale types the leaves are first shredded then boiled for 5 min (Caldo verde). Analysis of the fresh cabbage, cooked leaves and cooking water showed that the glucosinolate content of the cabbages is reduced by more than 50%. Almost all of this loss is accounted for as intact glucosinolates in the cooking water, normally used for soups in Portugal.     

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams-II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction

This study aimed to evaluate the effects of PRKAG3 Ile199Val and CAST Arg249Lys and CAST Ser638Arg polymorphisms on the quality traits of the French dry-cured ham Jambon de Bayonne and their interaction with salt reduction. Significant (p<0.05) and suggestive associations (p<0.10) between the polymorphisms and several quality traits of dry-cured ham, mainly related to processing and textural properties, were found. PRKAG3 Ile/Val and CAST 249Lys/638Arg presented the highest scores for sensory and processing properties, whatever the salt content.     

High-pressure resistance variation of Escherichia coli O157:H7 strains and Salmonella serovars in tryptic soy broth, distilled water, and fruit juice

The effect of high pressure on the log reduction of six strains of Escherichia coli O157:H7 and five serovars of Salmonella enterica was investigated in tryptic soy broth, sterile distilled water, and commercially sterile orange juice (for Salmonella) and apple cider (for E. coli). Samples were subjected to high-pressure processing treatment at 300 and 550 MPa for 2 min at 6 degrees C. Samples were plated onto tryptic soy agar directly after pressurization and after being held for 24 h at 4 degrees C. At 300 MPa, little effect was seen on E. coli O157:H7 strains, while Salmonella serovars varied in resistance, showing reductions between 0.26 and 3.95 log CFU/ml. At 550 MPa, E. coli O157:H7 strains exhibited a range of reductions (0.28 to 4.39 log CFU/ml), while most Salmonella populations decreased beyond the detection limit (> 5-log CFU/ml reduction). The most resistant strains tested were E. coli E009 and Salmonella Agona. Generally, bacterial populations in fruit juices showed larger decreases than did populations in tryptic soy broth and distilled water. E. coli O157:H7 cultures held for 24 h at 4 degrees C after treatment at 550 MPa showed a significant log decrease as compared with cultures directly after treatment (P < or = 0.05), while Salmonella serovars did not show this significant decrease (P > 0.05). All Salmonella serovars tested in orange juice treated at 550 MPa for 2 min at 6 degrees C and held for 24 h showed a > 5-log decrease, while E. coli O157:H7 strains require a higher pressure, higher temperature, longer pressurization, or a chemical additive to achieve a 5-log decrease.     

Determination of a kinetic factor influencing the vaporescence of flavour components from wort

The current article considers the question of whether vaporescence during wort boiling affects evaporation via the vapour side mass transport. Thereby the vaporization of unwanted flavour components (such as dimethyl sulphide or benzaldehyde) can be influenced negatively or positively, which affects the amount of energy needed. The question is pursued by pre‐calculation and experimental validation of the vapour side mass stream at the evaporation surface: for that purpose vaporescence trials were carried out in a plant trial, with both benzaldehyde and water as pure substances and a mixture of benzaldehyde and water in an infinite solution (x_i < 10^?6). Trial parameters were process temperature and volume stream of the gas phase. The results obtained by the trials with pure substances enable pre‐calculation of vapour side mass transport. Then, pre‐calculation is compared with the results of the mixture trials and thus verified. As a result it has to be stated that vaporescence in the brew houses is pre‐calculable and that the mass transport has an impact on the vaporescence at the vapour side boundary layer. Copyright © 2016 The Institute of Brewing & Distilling     

Wild Prunus Fruit Species as a Rich Source of Bioactive Compounds

Sugars, organic acids, carotenoids, tocopherols, chlorophylls, and phenolic compounds were quantified in fruit of 4 wild growing Prunus species (wild cherry, bird cherry, blackthorn, and mahaleb cherry) using HPLC‐DAD‐MSn. In wild Prunus, the major sugars were glucose and fructose, whereas malic and citric acids dominated among organic acids. The most abundant classes of phenolic compounds in the analyzed fruit species were anthocyanins, flavonols, derivatives of cinnamic acids, and flavanols. Two major groups of anthocyanins measured in Prunus fruits were cyanidin‐3‐rutinoside and cyanidin‐3‐glucoside. Flavonols were represented by 19 derivatives of quercetin, 10 derivatives of kaempferol, and 2 derivatives of isorhamnetin. The highest total flavonol content was measured in mahaleb cherry and bird cherry, followed by blackthorn and wild cherry fruit. Total phenolic content varied from 2373 (wild cherry) to 11053 mg GAE per kg (bird cherry) and ferric reducing antioxidant power antioxidant activity from 7.26 to 31.54 mM trolox equivalents per kg fruits.     

Local Notions of Healthy Eating and National Dietary Guidelines: A Comparison in Vulnerable Salvadoran Communities

This study presents an assessment of local definitions and perceptions concerning healthy eating through a study in four resource-poor border communities in El Salvador. The study included focus groups, key-informant interviews, and observations of the food environment. Local definitions of healthy eating elicited through focus groups were compared to the national Salvadoran dietary guidelines recommendations. The comparison revealed several areas of overlap (including the importance of dietary variety, fruits, and vegetables, among others) and omissions (mention of limiting sweets/candy, salt, sugar, and alcohol). Focus group participants expressed concerns over the origin of their foods and whether food contained harmful chemicals. These conversations also revealed the contradictions between nutrition knowledge and preferences for foods classified as unhealthy. This article concludes with a discussion about barriers to healthy eating identified in the focus groups and through the food environment assessment.