Influence of food matrix on absorption of flavour compounds by linear low‐density polyethylene: proteins and carbohydrates

The effects of differences in food matrices on the absorption of four flavour compounds (limonene, decanal, linalool and ethyl 2‐methyl butyrate) into linear low‐density polyethylene (LLDPE) were studied using a large volume injection GC ‘in vial’ extraction method. Food components investigated included β‐lactoglobulin (β‐lg), casein, pectin, carboxymethylcellulose (CMC), lactose and saccharose. β‐lg interacted irreversibly with decanal (P < 0.01) and suppressed absorption of the latter by LLDPE by more than 50% after 14 days of exposure. Casein was capable of binding limonene and decanal (p < 0.05) by hydrophobic and covalent interactions, resulting in decreased absorption of 40% and 90%, respectively. The absorption rates of limonene, and to a leaser extent decanal, were decreased in presence of pectin and CMC. Increasing viscosity slowed down diffusion of flavour compounds from the matrix to LLDPE. An increase of absorption (p < 0.01) was observed for linalool and ethyl 2‐methyl butyrate, due to a ‘salting out’ effect caused by lactose and saccharose. The absorption of decanal was decreased (p < 0.01) after 14 days of exposure in the presence of lactose, saccharose and CMC. There might be an interactive effect between a sugar (residue) and decanal. Knowledge of the composition of a food matrix and packaging material is necessary to estimate the amount of flavour absorption. © 2000 Society of Chemical Industry     

A biosensing method for detection of caffeine in coffee

A specific inhibition of 3′,5′‐cyclic phosphodiesterase (CPDE) from bovine heart by methylxanthines was used in combination with a pH electrode to develop a new biosensing method for the detection of caffeine in coffee. The potential response changes of the sensor were proportional to the concentration of caffeine in the range 0–4 mg ml⁻¹. The response time was about 2–4 min. The standard deviation of five measurements of a 0.2 mg ml⁻¹ caffeine solution was ±7.1 µg ml⁻¹. The electrode gave a detection limit of 0.6 mg l⁻¹ caffeine. The concentration of caffeine in espresso coffee was analysed. This model gave excellent correlation between observed and predicted caffeine values. This electrode exhibits advantages such as fast response, short conditioning time and low cost of the instrumentation used. We also expected to be able to perform the detection of caffeine in food and clinical analysis. © 1999 Society of Chemical Industry     

Detection of lead in Zea mays by dual‐energy X‐ray microtomography at the SYRMEP beamline of the ELETTRA synchrotron and by atomic absorption spectroscopy

This study is related to the application of the X‐ray dual‐energy microradiography technique together with the atomic absorption spectroscopy (AAS) for the detection of lead on Zea mays stem, ear, root, and leaf samples. To highlight the places with lead intake, the planar radiographs taken with monochromatic X‐ray radiation in absorption regime with photon energy below and above the absorption edge of a given chemical element, respectively, are analyzed and processed. To recognize the biological structures involved in the intake, the dual‐energy images with the lead signal have been compared with the optical images of the same Z. mays stem. The ear, stem, root, and leaf samples have also been analyzed with the AAS technique to measure the exact amount of the hyperaccumulated lead. The AAS measurement revealed that the highest intake occurred in the roots while the lowest in the maize ears and in the leaf. It seems there is a particular mechanism that protects the seeds and the leaves in the intake process. Microsc. Res. Tech., 2010. © 2009 Wiley‐Liss, Inc. This article was published online on 1 December 2009. An error was subsequently identified. This notice is included in the online and print version to indicate that both have been corrected 19 February 2010.     

Influence of Gluten and Gum Additives and Cryogenic Treatment on Some Properties and Morphology of Wheat Starch Complex Gels

The influence of gums (guar and xanthan) and gluten additives on the physicochemical properties and structural features of wheat starch gels (8%, w/w) subjected to cryogenic treatment at various temperatures (−9°C, −20°C, −40°C) was studied. Shear modulus and breaking stress of the gels were measured, the gels' morphology was studied with optical microscopy and the local mobility of water in the gels was determined with ESR. The total concentration of polysaccharide additives did not exceed 1% (w/w), and a 65:35 (w/w) mixture of guar and xanthan gums proved to be the optimal additive, which caused a noticeable increase in rigidity and strength of the resulting complex gels. Shear modulus and breaking stress of the gels decreased with lowering the temperature of the cryogenic treatment. The heterogeneous morphology of thin sections of the gel samples was revealed via optical microscopy. ESR studies showed that the local mobility of water was much lower in the gels than in pure water.     

All-cellulose composites prepared from flax and lyocell fibres compared to epoxy–matrix composites

All-cellulose composites (ACCs) were prepared by partial dissolution in ionic liquid and compared to composites with epoxy matrix. Wide-angle X-ray diffraction and scanning electron microscopy were used to reveal differences in the structure of the composites. In tensile tests, lyocell-fibre based ACCs showed similar strength and stiffness, yet superior extensibility compared to lyocell-epoxy composites. However, when flax fibres were used, tensile properties clearly inferior to flax-epoxy were observed. Dynamic-mechanical and thermogravimetric analysis revealed a favourable behaviour for ACC in terms of more diffuse thermal softening and increased resistance to thermal degradation.     

Immunomodulatory efficiency of poly(2-oxazolines)

Poly(2-oxazolines) represent promising polymer materials for biomedical applications. The activation of mouse lymphoid macrophage line P388.D1 (clone 3124) by two selected representatives of poly(2-oxazolines), namely poly(2-ethyl-2-oxazoline) (PETOX100) and poly[2-(4-aminophenyl)-2-oxazoline-co-2-ethyl-2-oxazoline] (AEOX10), was assessed in vitro. The immunomodulatory efficacy of both polymers was evaluated via the induced release of pro-inflammatory cytokines (TNF-α, IL-1α and IL-6) and the acceleration of reactive free radicals. The present study revealed effective structure-immunomodulating associations of AEOX10 and PETOX100, which are desirable in biomedical and pharmaceutical applications of aliphatic and aromatic poly (2-oxazolines) in vivo.     

Quality perception,purchase intention,and the impact of information on the evaluation of refined Pacific cupped oysters (Crassostrea gigas) by Dutch consumers

BACKGROUND

Oyster refinement using land‐based pond systems is a new activity in the Dutch oyster sector. It increases the oyster's tissue weight and changes its sensorial properties. However, the response of Dutch consumers towards refined oysters is unknown. The research aim was to gain insight into the importance of oyster quality parameters, drivers for oyster consumption, and acceptance of refined oysters by Dutch consumers, taking into account the information given to them about the product and process.

RESULTS

Taste, texture, and odor are the most important oyster quality characteristics for Dutch consumers. The outcome of questionnaires showed that willingness to buy and pay is influenced by factors such as the oysters' country of origin, cultivation area, and flavor profile. Refinement did not affect willingness to buy and pay. Furthermore Dutch consumers seem to have a preference for the flavor profile of refined oysters. Consumer evaluation showed that refined Pacific cupped oysters were perceived as sweeter compared with non‐refined oysters. When information on the cultivation process was disclosed, overall appreciation of refined oysters by consumers increased.

CONCLUSION

New insights in the importance of oyster quality characteristics for Dutch consumers are generated that can be used in the development of refined Pacific cupped oysters. © 2018 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.     

Liquid Chromatography-Mass Spectrometry in the Analysis of Pesticide Residues in Food

The analysis of pesticide residues in food is nowadays an increasingly important task. Quality control has to be very strict in order to safeguard the consumers’ health. One of the most important goals of food quality assurance is testing food for residues and contaminants. Among chemical hazards, the contamination of food with pesticides has been characterized as a significant source of many serious diseases. Consumption of food containing pesticide residues may cause cancer, malformations, and damage to the endocrine, nervous, and immune system. In order to assure human food safety, The European Community has established maximum residue limits (MRL) of pesticides permitted in products of animal or vegetable origin that are intended for human consumption. In the EU, Regulation (EC) No. 396/2005 of the European Parliament and Council on pesticide residues established the levels of pesticide residues allowed in food and feed. To ensure the compliance of marketed food commodities with the law on food safety, sensitive and reliable analytical methods for the determination of pesticide residues are required. Multiresidue liquid chromatography-mass spectrometry methods (LC-MS) are widely recognized as an ideal, highly specific, and extremely sensitive technique for testing food products. This review discusses LC-MS approaches applied most widely to pesticide residue analysis over the last few years. The main ionization methods and MS detectors used as analytical tools in quantification and/or identification/confirmation of pesticide residues in food are presented.