Shelf Life and Sensory Characteristics of Baby Spinach Subjected to Electron Beam Irradiation

Abstract: The use of ionizing radiation for the control of foodborne pathogens and extending the shelf life of fresh iceberg lettuce and fresh spinach has recently been approved by the U.S. Food and Drug Administration. The efficacy of electron beam irradiation for controlling foodborne pathogens has been reported. For this experiment, the effectiveness of electron beam irradiation on the microbiological and sensory characteristics of fresh spinach was studied. Total aerobic plate counts were reduced by 2.6 and 3.2 log CFU/g at 0.7 and 1.4 kGy, respectively. Lactic acid bacteria were reduced at both doses of e-beam but grew slowly over the 35 d of the experiment. Yeasts and molds were not reduced in samples exposed to 0.7 kGy whereas 1.4 kGy significantly reduced microbial counts. Gas compositions (O₂ and CO₂) were significantly different than controls. Oxygen levels inside the spinach sample bags decreased over time; however, O₂ levels did not drop below 1% that can induce anaerobic fermentation. CO₂ levels for all treatments increased through day 4; yet 7 d after irradiation, CO₂ level differences were not significant in both control and irradiated samples. Irradiation dose did not affect the basic tastes, aromatics, or mouth feels of fresh spinach, however; hardness attributes decreased as irradiated dose increased and slimy attributes of fresh spinach were higher in control samples compared to irradiated samples.     

Corrosion of electrodeposited copper by exposure to volatile organic compounds

In this paper we investigate the corrosive behaviour of various volatile organic compounds (VOCs) on electroplated copper. The VOCs we considered were of the following types: (i) aromatic and substituted-aromatic compounds (benzene, toluene and ethyl benzene); (ii) a chlorine-substituted hydrocarbon (dichloromethane) and (iii) an aliphatic alcohol (isopropyl alcohol). Contamination by VOCs is typical of ULSI (Ultra Large Scale Integration) manufacturing environments, and exposure of Cu to VOC-contaminated clean room air has been pinpointed as a serious cause of interconnects failure. SEM observation highlighted corrosion signature that are typical of the different classes of molecules. In particular, the corrosion of copper is almost absent following exposure to isopropyl alcohol, very slow in the case of aromatic molecules and severe in the case of dichloromethane. The obtained results can be interpreted in terms of a crevice corrosion mechanism under droplets, enhanced by pitting in the presence of chlorinated solvents.     

Transport and Metabolism of the Endogenous Auxin Precursor lndole-3-Butyric Acid

T Plant growth and morphogenesis depend on the levels and distribution of the plant hormone auxin. Plants tightly regulate cellular levels of the active auxin indole-3-acetic acid (IAA) through synthesis, inactivation, and transport. Although the transporters that move IAA into and out of cells are well characterized and play important roles in development, little is known about the transport of IAA precursors. In this review, we discuss the accumulating evidence suggesting that the IAA precursor indole-3-butyric acid (IBA) is transported independently of the characterized IAA transport machinery along with the recent identification of specific IBA efflux carriers and enzymes suggested to metabolize IBA. These studies have revealed important roles for IBA in maintaining IAA levels and distribution within the plant to support normal development.     

Study on the interactions between soy and semolina proteins during pasta making

Spaghetti produced in a pilot plant were made from semolina and semolina blended with 10%, 15%, 25% or 50% of defatted soy flour (DSF) or toasted soy flour (TSF).Proteins of spaghetti were characterized by size exclusion-high-performance liquid chromatography (SE-HPLC). Results showed that soy globulins interact with semolina proteins during pasta making, forming polymers of high molecular weight. Of these, the sodium dodecyl sulphate-unextractable components were significantly higher (p < 0.001) (up to 49% unextractable polymeric proteins) (UPP) than that of spaghetti made of semolina (24.6% UPP). The decrease of S–S bonds and the increase of –SH free groups in the DSF–semolina spaghetti, with respect to that made of only semolina, suggest that polymerization among the different classes of proteins involves interaction by sulphydryl residues in blends with above 15% of DSF and that soy proteins tend to disrupt own gluten S–S interchange system. In the TSF–semolina spaghetti the increase of S–S bonds was higher with respect to that of –SH free, suggesting that the heat treatment, to which the TSF proteins were subjected, allowed them to cross link to semolina proteins by disulphide bonds.     

Growth/no growth interfaces of Bacillus cereus, Staphylococcus aureus and Salmonella enteritidis in model systems based on water activity, pH, temperature and ethanol concentration

This study focuses its attention on the boundary between the growth and no growth of three strains ofSalmonella enteritidis , Bacillus cereus and Staphylococcus aureus in the presence of growth controlling factors such as temperature, pH, water activity (A_w) and ethanol concentration. Preliminarly, the minimal values of pH, A_wand temperature, and the maximum ethanol concentrations allowing the growth of the considered micro-organisms were determined. The calculation of these values enabled the use of logistic model to evaluate the growth/no growth boundary for the bacteria in relation to the considered independent variables. The location of the growth/no-growth boundaries for S. enteritidis and Staph. aureus were strongly affected, at the same ethanol concentration, by temperature, pH and A_w. Among the considered species, Staph. aureus was endowed with the highest sensitivity to low pH values whileB. cereus's growth/no growth interface, was quite unaffected by the combination of the stresses, when the physico–chemical conditions were above the minimum for growth. The effects of temperature, A_wand ethanol on the limitation of growth of the considered species were not merely additive. It was possible to identify the combinations of such factors preventing the growth of Salmonella enteritidis, Staph. aureus and B. cereus.     

Influence of pH and temperature on the growth of and toxin production by neurotoxigenic strains of Clostridium butyricum type E

Strains of Clostridium butyricum that produce botulinal toxin type E have been implicated in outbreaks of foodborne botulism in China, India, and Italy, yet the conditions that are favorable for the growth and toxinogenesis of these strains remain to be established. We attempted to determine the temperatures and pH levels that are most conducive to the growth of and toxin production by the six strains of neurotoxigenic C. butyricum that have been implicated in outbreaks of infective and foodborne botulism in Italy. The strains were cultured for 180 days on Trypticase-peptone-glucose-yeast extract broth at various pHs (4.6, 4.8, 5.0, 5.2, 5.4, 5.6, and 5.8) at 30 degrees C and at various temperatures (10, 12, and 15 degrees C) at pH 7.0. Growth was determined by checking for turbidity; toxin production was determined by the mouse bioassay. We also inoculated two foods: mascarpone cheese incubated at 25 and 15 degrees C and pesto sauce incubated at 25 degrees C. The lowest pH at which growth and toxin production occurred was 4.8 at 43 and 44 days of incubation, respectively. The lowest temperature at which growth and toxin production occurred was 12 degrees C, with growth and toxin production first being observed after 15 days. For both foods, toxin production was observed after 5 days at 25 degrees C. Since the strains did not show particularly psychrotrophic behavior, 4 degrees C can be considered a sufficiently low temperature for the inhibition of growth. However, the observation of toxin production in foods at room temperature and at abused refrigeration temperatures demands that these strains be considered a new risk for the food industry.     

WARP: a modular wind power system for distributed electric utilityapplication

Steady development of wind turbine technology, and the accumulation of wind farm operating experience, have resulted in the emergence of wind power as a potentially attractive source of electricity for utilities. Since wind turbines are inherently modular, with medium-sized units typically in the range of a few hundred kilowatts each, they lend themselves well to distributed generation service, A patented wind power technology, the Toroidal Accelerator Rotor Platform (TARP) Windframe, forms the basis for a proposed network-distributed, wind power plant combining electric generation and transmission known as WARP (Wind Amplified Rotor Platform). While heavily building on proven wind turbine technology, this system is projected to surpass traditional configuration windmills through a unique distribution/transmission combination, superior performance, user-friendly operation and maintenance, and high availability and reliability. Furthermore, its environmental benefits include little new land requirements, relatively attractive appearance, lower noise and EMI/TV interference, and reduced avian (bird) mortality potential. Its cost of energy is projected to be very competitive, in the range of from approximately 2c/kWh to 5c/kWh, depending on the wind resource     

Nucleosome dynamics. III. Histone tail-dependent fluctuation of nucleosomes between open and closed DNA conformations. Implications for chromatin dynamics and the linking number paradox. A relaxation study of mononucleosomes on DNA minicircles

The mean linking number () of the topoisomer equilibrium distribution obtained upon relaxation of DNA minicircles with topoisomerase I did not increase linearly, but rather in a step wise fashion, with DNA size between 351 and 366 bp. As a consequence, the corresponding linking number difference () did not remain equal to 0, but rather oscillated between +/-0.3 with the periodicity of the double helix. This oscillation, not observed with plasmid-size DNA, is an expected consequence of the stiffness of short DNA. When minicircles were reconstituted with a nucleosome, the associated oscillated between approximately -1.4 +/-0. 2. This oscillation appears to result from the combined effects of DNA stiffness, and nucleosome ability to thermally fluctuate between three distinct DNA conformational states. Two of these states, a closed approximately 1.75-turn DNA conformation with negatively crossed entering and exiting DNAs, and an open approximately 1.4-turn conformation with uncrossed DNAs, are well known, whereas the third state, with a closed DNA conformation and DNAs tending to cross positively rather than negatively, is less familiar. Access to both closed "negative" and "positive" states appears to be mediated by histone N-terminal tails, as shown by specific alterations to the oscillation caused by histone acetylation and phosphate ions, a potent tail destabilizator. These results extend previous observations of ethidium bromide fluorescence titration in the accompanying article, which have pointed to an histone tail-dependent flexibility of entering and exiting DNAs to positive crossing. They also show that DNA wrapping around the histones occurred without twist alteration compared to the DNA free in solution, and reveal an intriguing new facet of the "linking-number-paradox" problem: the possibility for linkers in chromatin to adopt different crossing status within an overall dynamic equilibrium which may be regulated by histone acetylation.