Blends of PP/PE co‐octene for modified atmosphere packaging applications

The aim of this work was to obtain films of polypropylene (PP)/polyethylene co‐octene (POE) blends and study the influence of their composition and mixing conditions on final morphology and ultimate properties (thermal, mechanical, oxygen and water vapour transmission rates). Scanning electron microscopy showed segregation of POE domains in the PP matrix. Thermal analysis indicated that the addition of POE modified neither the melting temperature nor the crystallinity of PP in the pressed films. It was found that permeabilities of films were mainly related to POE content rather than morphological features. For the maximum POE concentration used (40%), the oxygen permeability increased up to ∼100% from that of neat PP. A similar trend was found for water vapour permeability. Rigidity of blends dropped significantly with the addition of POE although their ductility slightly increased when compared to pure PP. No significant effect of blend preparation conditions on these properties was found. Mechanical and permeability characteristics of films make them very attractive to be used for MAP of fresh produce such as apple, blueberry and mushroom. Copyright © 2011 John Wiley & Sons, Ltd.     

Effect of soluble fiber on the physicochemical properties of cactus pear (Opuntia ficus indica) encapsulated using spray drying

The effects of red cactus pear encapsulation using spray drying with soluble fiber were evaluated. Cactus pear juice was mixed with 15, 22.5, or 30% soluble fiber and dried at 160, 180, or 200°C. Juice showed high levels of polyphenols, quercetin, kaempferol, isoharmetin, betacyanins, betaxanthins, and a high antioxidant activity. Increased soluble fiber amounts significantly (p<0.05) increased the pH, aw, water solubility index (WSI), L*, and b* values. Levels of polyphenols and betacyanins decreased significantly (p<0.05) as the soluble fiber content and the drying temperature increased, respectively. Encapsulation at 160°C and 22.5% of soluble fiber yielded good physical properties and high bioactive compounds. Microscopic analysis showed spherically shaped capsules, the shape was affected by the concentration of added soluble fiber. Low soluble fiber concentrations were associated with more collapsed capsules. Soluble fiber for encapsulating cactus pear resulted in a powder with good properties that can be used as a food ingredient.     

Synthesis and Characterization of Novel Surfactants Based on 2‐Hydroxy‐4‐(Methylthio)Butanoic Acid: 1. Anionic Surfactants

2‐Hydroxy‐4‐(methylthio)butanoic acid (HMTBA) is a commonly used animal feed additive available in large quantities. In this study, anionic surfactants were synthesized utilizing HMTBA as a starting material. Specifically, a straight‐chain fatty acid containing 12 or 16 carbon atoms was attached to the hydroxyl group via esterification. After neutralization of the carboxylic acid with sodium, the molecules behave as anionic surfactants. Oxidation of the sulfur atom can be performed to further increase water solubility. The molecules exhibit critical micelle concentrations (CMCs), and lower the surface tension to 35–45 mN/m at the CMC. The derivatives have low Krafft points (<4 °C) and good wetting performance. The hardness tolerance of the ester made from dodecanoic acid is ～2.5–4 orders of magnitude higher than an analogous carboxylate surfactant, namely sodium dodecanoate. Foam created according to the Ross‐Miles foam test is substantial, but dissipates quickly as compared to other anionic surfactants.     

Cellular injuries of spray-dried Lactobacillus spp. isolated from kefir and their impact on probiotic properties

The injuries caused by spray drying (SD) of three potential probiotic lactobacilli isolated from kefir grains and the impact on some probiotic properties, were evaluated. Results demonstrated that Lactobacillus plantarum 83114 and L. kefir 8321 showed a slight reduction of viability (0.11 and 0.29 log CFU/ml respectively) after SD process, and L. kefir 8348 was found to be more sensitive to the process with a reduction in viability of 0.70 log CFU/ml. Neither membrane damage, evaluated by increased sensitivity to NaCl, lysozyme, bile salt and penicillin G, nor changes in acidifying activity in MRS and milk by lactobacilli were detected after SD. L. plantarum 83114 and L. kefir 8321 after SD did not lose their capacity to adhere to intestinal cells. Nevertheless, L. kefir 8348 showed a significant loss of adhesion capacity after SD. In addition, rehydrated spray-dried L. kefir 8321 retained the ability to protect against Salmonella invasion of intestinal cells. This effect was observed when L. kefir is co-incubated with Salmonella before invasion assay.This work shows that the membrane integrity evaluated by indirect methods and some probiotic properties of lactobacilli isolated from kefir did not change significantly after SD, and these powders could be used in functional foods applications.     

对明串珠菌及其他细菌的抑制效果

在从压榨间直到蔗汁澄清的蔗糖生产过程中,蔗汁中微生物活动是破坏蔗糖品质的一个重要因素。蔗糖损失和葡聚糖的形成通常与蔗汁中微生物引起的变质有关。多年来,这一直成为糖厂试图改善蔗糖品质时所面临的问题。本文以直接影响得糖率的微生物减少和相对纯度为指标,研究了不同杀菌方法在蔗汁中的效果。浓度为0.007%的S抑制剂显示了对某糖厂初压汁和混合汁中的微生物菌群的抗菌效应。在对照组中,12h后观察到4.8单位的纯度降低。加入S抑制剂后,只降低2个单位。且蔗汁的稳定性在3个样品中几乎完全一致。以S抑制剂处理的蔗汁保持深褐色和清新的气味,且pH与初始相比无显著变化,而未处理的蔗汁变浅褐色,产生很强的酒味,pH和纯度显著降低。这种稳定效应尚未被其他常用的糖用杀菌剂所报导。同样,本文证明了有可能通过使用S抑制剂来稳定混合汁。经S抑制剂处理后,游离的还原物质和多聚糖比不经处理的样品低6倍。这些结果表明,形成的葡聚糖以及随之形成的游离果糖减少。     

AFLP variability, toxin production, and pathogenicity of Alternaria species from Argentinean tomato fruits and puree

Large amounts of tomato fruits and derived products are produced in Argentina and may be contaminated by Alternaria toxins. Limited information is available on the genetic variability, toxigenicity, and pathogenicity of Alternaria strains occurring on tomato. We analyzed 65 Alternaria strains isolated in Argentina from tomato fruits affected by black mould and from tomato puree, using amplified fragment length polymorphisms (AFLPs) technique. AFLP analysis resolved the set of strains in 3 main clusters (DICE similarity values of 58 and 60%) corresponding to A. alternata/tenuissima (44 strains), A. arborescens (15 strains) and to an unknown group (6 strains). Most of the representative strains, belonging to each AFLP cluster, when cultured on rice, produced tenuazonic acid (up to 46,760 mg/kg), alternariol monomethyl ether (AME, up to 1860 mg/kg), and alternariol (up to 70 mg/kg). The toxin profile related to the strains was not related to any AFLP cluster, except for AME which was produced at lower level by A. arborescens. Most of strains were pathogenic on two types of commonly cultivated tomato fruits. These findings provide new information on the variability within the Alternaria species complex associated with tomato disease.     

Homemade traditional cheeses for the isolation of probiotic Enterococcus faecium strains

One hundred twenty-two strains of Enterococcus faecium isolated from Tafí Cheese, a homemade traditional cheese of the highlands in the province of Tucumán, Argentina, were evaluated for their potential application as starter cultures in the manufacture of this traditional cheese. Eleven of the 122 strains showing limited delays in growth in oxgall were selected for the study of bile salts hydrolase activity (BSH), cholesterol reduction, antimicrobial activity, and virulence determinants. Nine strains were able to remove cholesterol in in vitro assays, a property that was closely related to the bile salt hydrolase activity. Only two strains produced active bacteriocins against Listeria strains although genetic evidence for the bacteriocin structural gene was found in six other enterococci strains. No virulence factors were detected in any of the 11 selected strains of enterococci.     

Hydrolysis of soya milk oligosaccharides by Bifidobacterium longum CRL 849

 The reduction of soya milk oligosaccharides by Bifidobacterium longum CRL 849 was studied. The utilization of stachyose was concomitant with the use of sucrose. Maximum hydrolysis of stachyose (49.3%) occurred during the first 7 h of incubation at 37  °C, while a 79.3% decrease in the concentration of sucrose was observed after 9 h. No raffinose was detected after hydrolysis of the stachyose. Cell population decreased after 8 h of incubation because of the low pH attained (pH 4.7). l(+)-Lactate concentration was higher than acetate (molar ratio 6.7 : 1) at 6 h followed by a slow increase in acetate formation. Ethanol was detected in small amounts at the end of the incubation time (24 h). Received: 29 December 1997