Influence of Homogenization Conditions on Physical Properties and Antioxidant Activity of Fully Biodegradable Pea Protein–Alpha-Tocopherol Films

In this study, antioxidant biodegradable films based on pea protein and alpha-tocopherol were successfully developed by solution casting. The effect of both the homogenization conditions (rotor–stator and microfluidizer) and the relative humidity (RH) on the microstructure and physical properties (transparency, tensile, oxygen and water vapour barrier properties) of pea protein/alpha-tocopherol-based films was evaluated. The addition of alpha-tocopherol produced minimal changes in the films’ transparency, while providing them with antioxidant properties and improved water vapour and oxygen barrier properties (up to 30 % in both water vapour and oxygen permeability) when films were at low and intermediate RH. The addition of alpha-tocopherol in microfluidized films gave rise to an increase in their resistance to break and extensibility (up to 27 % in E values) at intermediate and high RH. These results add a new insight into the potential of employing pea protein and alpha-tocopherol in the development of fully biodegradable antioxidant films which are of interest in food packaging.     

Relationship between cobalt,copper and zinc content of soils and vegetables

The relationship between cobalt, copper and zinc content of soils and the vegetables grown in them is discussed. Samples of soil and edible vegetables were taken from 15 different sites, corresponding to four agricultural areas exposed to different degrees of environmental pollution: high industrial and traffic, high industrial and urban, and low industrial and urban pollution. Elements were determined by atomic absorption spectroscopy. Variance analysis (ANOVA) was applied to cobalt, copper and zinc content of vegetables and soils in order to detect significant differences among soils of different areas and the vegetables grown there. The possible relationship between the heavy metal content of soils (total and extractable) and of the vegetables grown in them was estimated by the correlation coefficient value. Statistically significant correlations were observed between the total and extractable cobalt content of soils and of roots and bulbs (p < 0.1) and between the total copper content of soils and of inflorescences (p < 0.05). In the case of zinc no correlation was found.     

Effect of aromatic precursor addition to wine fermentations carried out with different Saccharomyces species and their hybrids

This work explores the ability of different yeast strains from different species of the genus Saccharomyces (S. cerevisiae, S. uvarum and S. kudriavzevii) and hybrids between these species to release or form varietal aroma compounds from fractions of grape odourless precursors. The de novo synthesis by the yeasts of some of the varietal aroma compounds was also evaluated. The study has shown that de novo synthesis affects some lipid derivatives, shikimic derivatives and terpenes in all species and hybrids, with some remarkable differences amongst them. The release or formation of aroma compounds from precursors was found to be strongly linked to the yeast or hybrid used, and the triple hybrid S. cerevisiae × S. bayanus × S. kudriavzevii in particular and secondarily the hybrid S. cerevisiae × S. bayanus were highly efficient in the production of most varietal aroma compounds, including γ-lactones, benzenoids, volatile phenols, vanillin derivatives and terpenols. The presence of precursors in the fermenting media caused a surprising levelling effect on the fermentative aroma composition. Altogether, these results suggest that it is possible to modulate wine aroma by employing different yeast species in order to create new wines with different aromatic notes.     

Effect of calcium propionate on the microstructure and pectin methy‐ lesterase activity in the parenchyma of fresh‐cut Fuji apples

There is an increasing demand for fresh‐cut fruits. One of the main problems with these products is their short shelf life. The use of additives such as calcium propionate may increase their shelf life, because calcium preserves the structural integrity of the cells and propionate acts as food preservative. This work analyses the microstructure of Fuji apple parenchyma treated with calcium propionate immediately after treatment and after storage for 1 and 2 weeks at 4 °C by using light microscopy (LM) and low‐temperature scanning electron microscopy (cryo‐SEM). This work also studies the effects of treatment and storage time on the enzymatic activity of pectin methylesterase (PME) by measuring the amount of acid released per unit of time at pH 7 and at 63 °C. The results show that calcium propionate treatment has consolidating and structuring effects on the parenchyma and partially minimises the degrading effects of fresh‐cut apples. In addition, treatment with calcium propionate decreases the activity of the PME both in non‐stored apples and in those stored for 1 and 2 weeks probably due to the inhibiting effect of propionate. Copyright © 2006 Society of Chemical Industry     

Properties of wheat starch film-forming dispersions and films as affected by chitosan addition

In order to evaluate the impact of chitosan on the physical properties of wheat starch–glycerol films, part of the wheat starch was replaced by chitosan, and the effect of composition on the properties of both the films and the film-forming dispersions was studied. The latter became more stable and viscous as the chitosan proportion was increased in the mixture. Both polymers appeared to integrate homogeneously in the film matrix. The combined effect of the glycerol and chitosan proportions affected the mechanical and barrier properties of the films. The tensile strength and elastic modulus of the films were improved as chitosan ratio increased. The oxygen and water vapor permeability slightly increased in line with the amount of chitosan in the blend although the induced differences were very small. Chitosan ratio directly affected the antimicrobial properties of the films, which showed a significant bactericide activity when the chitosan–starch ratio in the film was 50%. Nevertheless, at a starch:chitosan ratio of 80:20, counts of coliforms did not exceed the initial value in the meat after 7 storage days.     

Physical properties and antioxidant capacity of starch–sodium caseinate films containing lipids

Biodegradable films based on starch, sodium caseinate, glycerol and lipids (oleic acid and/or α-tocopherol) were obtained and evaluated in terms of microstructure, mechanical behaviour, barrier and optical properties and antioxidant capacity. The effect of film storage time on these properties was also analysed. The lipid incorporation provoked phase separation due to the different interaction between each polymer and lipids, although structural rearrangement of components during storage could be deduced from the change in mechanical behaviour. After storage, all films showed similar mechanical properties, but lipid containing films were more stretchable. Lipid addition did not induce a notable decreased in water vapour permeability of the films, but oxygen permeability highly increased when they contained oleic acid. All films were highly transparent, with very small differences among formulations, although their gloss values increased when lipids were added. The incorporation of α-tocopherol greatly increased the antioxidant capacity of the films which affected oxygen permeability.     

Effect of the incorporation of antioxidants on physicochemical and antioxidant properties of wheat starch–chitosan films

Blend edible films were prepared from wheat starch (WS) and chitosan (CH) with glycerol as plasticizer. Four active ingredients (antioxidants) were added, namely basil essential oil, thyme essential oil, citric acid and α-tocopherol. The starch:antioxidant mass ratio was 1:0.1. Prior to characterisation, the films were conditioned at 25 °C–53%RH as to their structural, mechanical, optical and barrier properties. The antioxidant capacity of the active ingredients was determined by means of a spectrophotometric method. The incorporation of antioxidants led to a heterogeneous film microstructure, mainly in those containing α-tocopherol, which affected the surface roughness. Yellowness was induced in films when α-tocopherol was added and no notable colour changes were observed in the other cases, although all the antioxidants increased the transparency of the films. Despite of the fact that the mechanical properties were barely affected by the incorporation of antioxidants, citric acid promoted an increase in the elastic modulus but a decrease in film stretchability. The water vapour barrier properties of the films were only slightly improved when citric acid and α-tocopherol were added, whereas the oxygen barrier properties were significantly improved in all cases. The greatest antioxidant capacity of the films was reported for films containing α-tocopherol, which exhibited the highest antioxidant power.     

A simple DNA extraction method suitable for PCR detection of genetically modified maize

BACKGROUND: The polymerase chain reaction (PCR) is a powerful tool that is being increasingly used for detection of transgenic DNA. PCR requires only a minute quantity of template, but sensitive and accurate testing requires DNA of sufficient purity and free from inhibitors such as plant polysaccharides. Several standard protocols are available for this purpose, but they usually involve several steps, imply destruction of the maize kernel, or are time‐consuming. Our aim was to develop a fast and simple extraction method to isolate a raw DNA‐containing solution from maize tissues suitable for use as a template in a PCR‐based detection assay with specific oligonucleotides directed to the identification of event MON810. RESULTS: The NaOH‐based DNA extraction method we report here is time‐saving (5 min) and can be used to isolate DNA‐containing solutions from a small maize leaf portion (down to 1 mg) or from a single overnight‐germinated kernel. PCR performed with selected primers yielded reproducible detection of transgenic DNA. CONCLUSION: The main advantages of the procedure are the quick extraction step, the possibility of non‐destructive testing of maize kernels, and the robustness of the PCR‐based detection, a consequence of the selection of MON810‐matching oligonucleotides yielding intense and highly specific amplicons. Copyright © 2007 Society of Chemical Industry     

Protein breakdown during the preparation of frozen batter-coated squid rings

The objective of this paper was to study the main chemical and microstructural changes in squid proteins during processing as a frozen batter-coated product using different coatings. Protein bands of the squid and of the batters used for coating were studied using SDS-PAGE. It is concluded that it is not only the proteins of the layer of batter, which are directly exposed both to the frying oil and to freezing temperatures, that deteriorate during the preparation process, the protein fraction of the squid substrate, mainly the myofibrillar proteins, is also degraded. At a microstructural level, big voids are generated during freezing as a consequence of the packing of the fibres, although the size of these voids decreases after final frying. After this step of the process, the central sarcoplasm is still visible but has been altered by coagulation of the sarcoplasmic proteins and the sarcolemma is observed to be separate from the myofibrillar package.     

A new Fortran 90 program to compute regular and irregular associated Legendre functions

We present a modern Fortran 90 code to compute the regular and irregular associated Legendre functions for all x∈(−1,+1) (on the cut) and |x|>1 and integer degree (l) and order (m). The code applies either forward or backward recursion in (l) and (m) in the stable direction, starting with analytically known values for forward recursion and considering both a Wronskian based and a modified Miller's method for backward recursion. While some Fortran 77 codes existed for computing the functions off the cut, no Fortran 90 code was available for accurately computing the functions for all real values of x different from x=±1 where the irregular functions are not defined.

Program summary

Program title: Associated Legendre FunctionsCatalogue identifier: AEHE_v1_0Program summary URL:http://cpc.cs.qub.ac.uk/summaries/AEHE_v1_0.htmlProgram obtainable from: CPC Program Library, Queen's University, Belfast, N. IrelandLicensing provisions: Standard CPC licence, http://cpc.cs.qub.ac.uk/licence/licence.htmlNo. of lines in distributed program, including test data, etc.: 6722No. of bytes in distributed program, including test data, etc.: 310 210Distribution format: tar.gzProgramming language: Fortran 90Computer: Linux systemsOperating system: LinuxRAM: bytesClassification: 4.7Nature of problem: Compute the regular and irregular associated Legendre functions for integer values of the degree and order and for all real arguments. The computation of the interaction of two electrons, 1/|r₁−r₂|, in prolate spheroidal coordinates is used as one example where these functions are required for all values of the argument and we are able to easily compare the series expansion in associated Legendre functions and the exact value.Solution method: The code evaluates the regular and irregular associated Legendre functions using forward recursion when |x|<1 starting the recursion with the analytically known values of the first two members of the sequence. For values of the argument |x|<1, the upward recursion over the degree for the regular functions is numerically stable. For the irregular functions, backward recursion must be applied and a suitable method of starting the recursion is required. The program has two options; a modified version of Miller's algorithm and the use of the Wronskian relation between the regular and irregular functions, which was the method considered in [1]. Both approaches require the computation of a continued fraction to begin the recursion. The Wronskian method (which can also be described as a modified Miller's method) is a convenient method of computations when both the regular and irregular functions are needed.Running time: The example tests provided take a few seconds to run.References:

• [1] 

  A. Gil, J. Segura, A code to evaluate prolate and oblate spheroidal harmonics, Comput. Phys. Commun. 108 (1998) 267–278.