Modified Atmosphere Packaging of “Napoleon” Cherry: Effect of Packaging Material and Storage Time on Physical,Chemical, and Sensory Quality

Effects of modified atmosphere and polymeric packaging material on the physical (mass loss, color, firmness), chemical (pH, total titratable acidity, total soluble solid, total phenolic content, total anthocyanin content), and sensory quality of “Napoleon” cherry (Prunus avium L. “Napoleon”) were studied. While lightness (L*) remained fairly unchanged, redness (a*), yellowness (b*), and chroma (C*) decreased during a 42-day storage period, resulting in darker fruit. Firmness did not differ significantly from the initial values (P ≤ 0.05) after 42 days of storage at 0°C. pH increased for all treatments over the storage period. In general, total titratable acidity increased during the first 2 weeks, and then decreased afterwards. Packaging significantly reduced mass losses, which were 24.08%, 0.50%, 0.39%, and 0.81% for control (unpackaged), polypropylene tray/biaxially oriented polypropylene film (PP/BOPP), polypropylene tray/cast polypropylene film, and polyvinyl chloride-polyethylene tray/polyethylene terephthalate-polyethylene films, respectively. Modified atmosphere packaging was found beneficial on extending the shelf life of fruit during storage. The shelf life of “Napoleon” cherries was suggested as 28 days for packaged samples and 14 days for unpackaged samples at 0°C. Samples packaged with PP/BOPP under 21% O₂ 79% N₂ preserved their physical, chemical, and sensory quality better than other treatments.     

Profiles of Organic Acid and Volatile Compounds in Acid-Type Cheeses Containing Herbs and Spices (Surk Cheese)

A study was conducted to evaluate the basic chemical composition, organic acids, volatile compound profiles, and overall acceptability of Surk cheese (acid cheese). The organic acids were determined by reverse phase high performance liqued chromatography method, and volatile compounds were analyzed by static headspace/gas chromatography/mass spectrometry technique. A total of 134 volatile compounds, including 42 esters, 40 terpenes, 15 alcohos, 11 free fatty acids, 6 ketones, 5 aldehydes, 4 alkenes, 4 phenyl propanoids, 3 phenolics, and 4 other compounds, were identified in the Surk cheeses. The main compounds were found to be carvacrol, γ-terpinene, p-cymene, hexanoic acid, octanoic acid, decanoic acid, butanoic acid, and eugenol. The mean total organic acid content of the Surk cheese was 1.71 g/100 g. The main organic acid in the Surk cheese was lactic acid (1067 mg/100 g), followed by acetic, propionic, oxalic, formic, citric, pyruvic, orotic, hippuric, and uric acids.     

Self-organization of nanometer periodic structures of clusters in solids

The formation of non-uniform spatial structures in irradiated solids (metals, semiconductors) is investigated, when the subsystem of nonequilibrium lattice defects (vacancies and interstitials) forms bonded states, nanoclusters. A set of kinetic equations is formulated which incorporates, (i) generation of point defects by radiation, (ii) their diffusion and recombination, (iii) mutual pairwise elastic interaction among defects, (iv) formation and growth of the nanoclusters of point defects, and (v) losses of the nanoclusters due to removal from the nucleation zone by diffusion. Linear stability analysis is used to show that, if the temperature (T) of medium is below a critical value (Ter), due to the elastic interaction the homogeneous distribution of point defects and their clusters becomes unstable, and a periodic structure of a nanometer scale arises. The criterion of self-organization of the clusters and the dependence of a super-lattice period on temperature of medium are determined analytically. The critical temperature for self-organization of periodic structures is governed by the dilatation volume of defects, by the potential energy of elastic interaction, and the concentration of defects. Estimations showed that the period of super-lattices may change in the range of (20-80) nm. Obtained results agree with the experimental data.     

Determination of Melamine by Differential Pulse Polarography/Application to Milk and Milk Powder

Melamine made headlines in September 2008 because it was found to be the contaminant responsible for the deaths of several infants and making many more sick. Determination of trace melamine is very important. Therefore, in this work a novel, sensitive and reliable method was developed using differential pulse polarography. The most suitable buffer system was found to be Britton–Robinson (B–R) buffer, pH 11.2. The melamine peak in this medium appeared at about −50 mV, it responded well to standard additions and high reproducibility was obtained. The calibration graph was linear in the concentration range of melamine from 1.0 to 66.4 μM with a correlation coefficient of 0.999. The limit of detection (LOD) and limit of quantification (LOQ) were obtained as 0.3 and 1.0 μM, respectively. The current was characterized as being adsorption-controlled process. The proposed method was successfully applied to the determination of melamine in spiked milk and milk powder. The linear dynamic ranges observed for melamine concentration in milk and milk powder samples were between 1–58 and 10–57 μM, respectively. The sufficiently good recoveries and low standard deviations for the data reflect the high accuracy and precision of proposed differential pulse polarographic method.     

Emissions estimation for lignite-fired power plants in Turkey

The major gaseous emissions (e.g. sulfur dioxides, nitrogen oxides, carbon dioxide, and carbon monoxide), some various organic emissions (e.g. benzene, toluene and xylenes) and some trace metals (e.g. arsenic, cobalt, chromium, manganese and nickel) generated from lignite-fired power plants in Turkey are estimated. The estimations are made separately for each one of the thirteen plants that produced electricity in 2007, because the lignite-fired thermal plants in Turkey are installed near the regions where the lignite is mined, and characteristics and composition of lignite used in each power plant are quite different from a region to another. Emission factors methodology is used for the estimations. The emission factors obtained from well-known literature are then modified depending on local moisture content of lignite. Emission rates and specific emissions (per MWh) of the pollutants from the plants having no electrostatic precipitators and flue -gas desulfurization systems are found to be higher than emissions from the plants having electrostatic precipitators and flue -gas desulfurization systems. Finally a projection for the future emissions due to lignite-based power plants is given. Predicted demand for the increasing generation capacity based on the lignite-fired thermal power plant, from 2008 to 2017 is around 30%.     

Influence of antioxidant rich fresh vegetable juices on starch induced postprandial hyperglycemia in rats

This research analyzed the major chemical components and multiple antioxidant activities present in the fresh juice of eight vegetables, and studied their influence on starch induced postprandial glycemia in rats. A SDS-PAGE based protein fingerprint of each vegetable juice was also prepared. The yields of juice, chemical components like total proteins, total polyphenols, total flavonoids, total anthocyanins and free radicals like the ABTS˙(+) cation, DPPH, H(2)O(2), scavenging activities and reducing properties for NBT and FeCl(3) showed wide variations. Vegetable juice from brinjal ranked first in displaying total antioxidant capacity. Pretreatment of rats with vegetable juices moderated starch induced postprandial glycemia. The fresh juice from the vegetables ridge gourd, bottle gourd, ash gourd and chayote significantly mitigated postprandial hyperglycemic excursion. Total polyphenol concentrations present in vegetable juices positively influenced ABTS˙(+) scavenging activity and total antioxidant capacity. However, NBT reducing activity of juices was positively affected by total protein concentration. Contrarily, however, high polyphenol content in vegetable juice was observed to adversely affect the postprandial antihyperglycemic activity of vegetable juices. This is the first report exploring antihyperglycemic activity in these vegetable juices and highlights the possible adverse influence of high polyphenol content on the antihyperglycemic activity of the vegetable juices.     

Electrocatalytic oxygen reduction and hydrogen evolution reactions on phthalocyanine modified electrodes: Electrochemical, in situ spectroelectrochemical, and in situ electrocolorimetric monitoring

This study describes electrochemical, in situ spectroelectrochemical, and in situ electrocolorimetric monitoring of the electrocatalytic reduction of molecular oxygen and hydronium ion on the phthalocyanine-modified electrodes. For this purpose, electrochemical and in situ spectroelectrochemical characterizations of the metallophthalocyanines (MPc) bearing tetrakis-[4-((4′-trifluoromethyl)phenoxy)phenoxy] groups were performed. While CoPc gives both metal-based and ring-based redox processes, H₂Pc, ZnPc and CuPc show only ring-based electron transfer processes. In situ electrocolorimetric method was applied to investigate the color of the electrogenerated anionic and cationic forms of the complexes. The presence of O₂ in the electrolyte system influences both oxygen reduction reaction and the electrochemical and spectral behaviors of the complexes, which indicate electrocatalytic activity of the complexes for the oxygen reduction reaction. Perchloric acid titrations monitored by voltammetry represent possible electrocatalytic activities of the complexes for hydrogen evolution reaction. CoPc and CuPc coated on a glassy carbon electrode decrease the overpotential of the working electrode for H⁺ reduction. The nature of the metal center changes the electrocatalytic activities for hydrogen evolution reaction in aqueous solution. Although CuPc has an inactive metal center, its electrocatalytic activity is recorded more than CoPc for H⁺ reduction in aqueous solution.     

Effects of PP‐based Nanopackaging on the Overall Quality and Shelf Life of Ready‐to‐eat Salami

A total of 1% nanoclay containing polypropylene (PP)‐nanocomposite and 1% nanoclay plus 5% poly‐beta‐pinene (PβP) containing PP‐active‐nanocomposite materials were produced and tested for packaging of sliced salami. The sliced salami was packaged using both nanofilms and multilayer film of PP/PA/EVOH/PE under vacuum, modified atmosphere packaging under 50% CO₂ and 50% N₂ and air and stored at 4 °C for 90 days. During storage, headspace gas composition; microbial, physical and chemical analyses; and sensory evaluation were performed. The antimicrobial effect of PβP containing nanomaterial was pronounced under vacuum, and no bacterial growth was observed for 75 days. An a* value decreased notably in all applications during storage and preserved best by the multilayered material under vacuum and high CO₂. Thiobarbituric acid reactive substances (TBARS) were 0.63 mg MDA/kg after the processing and gradually increased at all applications during increased storage. TBARS values of all vacuum applications were lower than that of modified atmosphere packaging applications. Rancid taste development was determined by sensory panelists when TBARS values were higher than 0.80 mg MDA/kg on the 90th day. There was no significant moisture loss, and no increase in hardness was determined during the whole storage time. The longest shelf life was 75 days for the sliced salami under vacuum and high CO₂ using the multilayer material. PβP containing nanomaterial provided 50 days of shelf life under vacuum, which is commercially considerable. Copyright © 2017 John Wiley & Sons, Ltd.     

Thermal Properties,Microstructure and Microhardness of Cu–Al–Co Shape Memory Alloy System

In this study, the effects of Co content on the crystal structure, transformation temperatures and microstructure of Cu–Al–Co shape memory alloy system were investigated. It was found that Cu–Al–Co alloy system has also 18R type martensitic structure, which is commonly observed in copper-based systems. The transformation temperatures were found to be higher than 250 °C and they do not show a linear increase or decrease with Co content. The microstructural examination revealed the presence of martensite phase and precipitates. It was realized that the size of precipitate increases with increasing Co content. It can be stated that the hardness increased with increasing Co content. All these results point out that increasing Co content increases the strength of Cu–Al–Co shape memory alloy system.