Hyperbaric storage at and above room temperature of a highly perishable food

Hyperbaric storage at naturally variable room temperature (RT) conditions (18–21 °C) and above (30 °C) was evaluated as a possible new food preservation method, regardless of temperature. Preservation of watermelon juice (used as a case study of a highly perishable food) at RT and 5 °C at atmospheric pressure was compared to preservation under 100 MPa at RT. After 8 h of hyperbaric storage at 100 MPa, the initial microbial loads of the watermelon juice were reduced by 1 log unit for total aerobic mesophiles, and 1–2 log units for Enterobacteriaceae and yeasts and moulds, to levels of about 3 log units for the former and below the detection limit for the latter, and remained thereafter unchanged up to 60 h. Similar results were obtained at 30 °C at 100 MPa after 8 h. At atmospheric pressure at RT (24 h) and 30 °C (8 h), microbial levels were already above quantification limits and unacceptable for consumption. Furthermore, pressure attenuated the increase in titratable acidity verified at atmospheric pressure, but caused higher colour changes, especially a higher lightness and a lower browning degree. Post-hyperbaric storage at 5 °C revealed an extended shelf life, as an additional benefit of hyperbaric storage. These results show that hyperbaric storage is a very promising food preservation methodology.     

Technological Implications of Modifying the Extent of Cell Wall-Proanthocyanidin Interactions Using Enzymes

The transference and reactivity of proanthocyanidins is an important issue that affects the technological processing of some fruits, such as grapes and apples. These processes are affected by proanthocyanidins bound to cell wall polysaccharides, which are present in high concentrations during the processing of the fruits. Therefore, the effective extraction of proanthocyanidins from fruits to their juices or derived products will depend on the ability to manage these associations, and, in this respect, enzymes that degrade these polysaccharides could play an important role. The main objective of this work was to test the role of pure hydrolytic enzymes (polygalacturonase and cellulose) and a commercial enzyme containing these two activities on the extent of proanthocyanidin-cell wall interactions. The results showed that the modification promoted by enzymes reduced the amount of proanthocyanidins adsorbed to cell walls since they contributed to the degradation and release of the cell wall polysaccharides, which diffused into the model solution. Some of these released polysaccharides also presented some reactivity towards the proanthocyanidins present in a model solution.     

Preparation and co-dispersion of TiO2-Y2O3 suspensions through the study of their rheological and electrokinetic properties

The development of Generation IV sodium-cooled fast reactors (SFR) is currently studied by several countries, France in particular. To manufacture the UO₂-PuO₂ fuels for these new types of reactors, new innovative wet colloidal processing routes are investigated. Among these wet colloidal processes, some involve at first the preparation of high solid content water-based suspensions. This key step needs to be investigated in order to obtain highly and easily processable suspensions, featuring optimal viscosity and dispersion state. The structures and properties for all intermediate and final products involved in such ceramic manufacturing processes are heavily affected by these suspension characteristics. Therefore, they are critical to ensure a compliant final product (i.e. fuel pellets) with the required density, homogeneity, mechanical strength and absence of defects. In this scope, preparation process of such suspensions was developed by the use of UO₂ and PuO₂ surrogating (i.e. mimicking) powders, TiO₂ and Y₂O₃ respectively.     

Increasing the Level of Automation in the Forestry Logging Process with Crane Trajectory Planning and Control

Working with forestry machines requires a great deal of training to be sufficiently skilled to operate forestry cranes. In view of this, it would be desirable within the forestry industry to introduce automated motions, such as those seen in robotic arms, to shorten the training time and make the work of the operator easier. Motivated by this fact, we have developed two experimental platforms for testing control systems and motion‐planning algorithms in real time. They correspond to a laboratory setup and a commercial version of a hydraulic manipulator used in forwarder machines. The aim of this article is to present the results of this development by providing an overview of our trajectory‐planning algorithm and motion‐control method, with a subsequent view of the experimental results. For motion control, we design feedback controllers that are able to track reference trajectories based on sensor measurements. Likewise, we provide arguments to design controllers in an open‐loop for machines that lack sensing devices. Relying on the tracking efficiency of these controllers, we design time‐efficient reference trajectories of motions that correspond to logging tasks. To demonstrate performance, we provide an overview of extensive testing done on these machines.     

Impact of Debaryomyces hansenii strains inoculation on the quality of slow dry-cured fermented sausages

Debaryomyces hansenii strains, M4 and P2, isolated from natural fermented sausages were inoculated in slow fermented sausages to study their effect on processing parameters, microbial population, volatile compound and sensory characteristics. The inoculation of D. hansenii strains, M4 and P2, did not affect the ripening process as no differences in pH and Aw were detected. The dominance of the inoculated yeast strains along the process was followed by RAPDs of M13 minisatellite. The inoculated yeasts, P2 and M4, were recovered at the end of the ripening process although P2 appeared in higher counts than M4. The sausages inoculated with P2 resulted in a decrease in lipid oxidation values (TBARS) and a reduction of lipid-oxidation derived aldehydes in addition to a highest acid compound abundance. M4 inoculated sausages resulted in highest sulphur containing compound abundance. However, no differences in consumer acceptance were detected. Moreover, both yeast strains were responsible for the generation of ethyl methyl-branched ester compounds in the dry-cured sausages.     

The behaviour of consolidated Neapolitan yellow Tuff against salt weathering

Bulletin of Engineering Geology and the Environment - Salt crystallization is a strong weathering agent in porous building materials. The crystallization pressure exerted by salt crystals, growing...     

Desorption‐ and Decomposition‐Based Techniques for the Regeneration of Activated Carbon

Activated carbon (AC) is an adsorbent used in most adsorption processes related to micro removal of pollutants from the water phase, but the application is limited due to high costs and environmental issues related to the disposal after saturation. Different regeneration techniques, reducing costs and minimizing environmental impact, are reported for the reuse of saturated AC. These techniques can be performed via two separate strands: regeneration based only on desorption of adsorbed compounds in AC, or based on the decomposition of pollutants adsorbed on AC. Literature on the regeneration of saturated ACs is reviewed and promising techniques are highlighted. One of the most challenging bottlenecks preventing the commercial application of regeneration technologies is the difficulty of scaling‐up.     

Spice use in food: Properties and benefits

Spices are parts of plants that due to their properties are used as colorants, preservatives, or medicine. The uses of spices have been known since long time, and the interest in the potential of spices is remarkable due to the chemical compounds contained in spices, such as phenylpropanoids, terpenes, flavonoids, and anthocyanins. Spices, such as cumin (cuminaldehyde), clove (eugenol), and cinnamon (cinnamaldehyde) among others, are known and studied for their antimicrobial and antioxidant properties due to their main chemical compounds. These spices have the potential to be used as preservatives in many foods namely in processed meat to replace chemical preservatives. Main chemical compounds in spices also confer other properties providing a variety of applications to spices, such as insecticidal, medicines, colorants, and natural flavoring. Spices provide beneficial effects, such as antioxidant activity levels that are comparable to regular chemical antioxidants used so they can be used as a natural alternative to synthetic preservatives. In this review, the main characteristics of spices will be described as well as their chemical properties, different applications of these spices, and the advantages and disadvantages of their use.     

Characterization of micellar systems produced by new amphiphilic conjugates of poly(ethylene glycol)

This study proposes polymeric micelles produced using new amphiphilic conjugates between amino- or carboxy-mPEG₂₀₀₀ and three different α-lipoamino acids (PEG-LAA). The characterization of these colloidal systems showed CMC values, in the order of 10^?5?M, that are interesting in the view of an in vivo administration. The PEG-LAA micelles also showed a good stability at 37?°C and upon dilution in aqueous media. Using a colored probe as a model lipophilic compound, the loading efficiency and in vitro release profile were also outlined.