Enrichment of marsh soils with heavy metals by effect of anthropic pollution

The impact of waste disposal on marsh soils was assessed in topsoil samples collected at eight randomly selected points in the salt marsh in Ramallosa (Pontevedra, Spain) at 4-month intervals for 2 years. Polluted soil samples were characterized in physico-chemical terms and their heavy metal contents determined by comparison with control, unpolluted samples. The results revealed a marked effect of waste discharges on the soils in the area, which have low contents in heavy metals under normal environmental conditions. In fact, the studied soils were found to contain substantial amounts of total and DTPA-extractable Cd, Cu, Pb and Zn. Based on the relationship of the redox potential with the DTPA-extractable Cd, Cu, Pb, and Zn contents of the soils, strongly reductive conditions raised the total contents in these elements by effect of their remaining in the soils as precipitated sulphides. Such contents, however, decreased as oxidative conditions gradually prevailed. The contents in DTPA-extractable metals increased with increasing Eh through the release of the metals in ionic form to the soil solution under oxidative conditions. The contents in heavy metals concentrating in the polluted soils were several times higher than those in the control soils (viz. 2 vs. 6 for Cd, 4 vs. 6 for Cu, 4 vs. 20 for Pb, and 2 vs. 15 for Zn, all in mg kg⁻¹). This can be expected to influence the amounts of available heavy metals present in the soils, and hence the environmental quality of the area, in the near future. Based on its geoaccumulation index (Class ≥3 for Cd and Cu, and 1–4 for Pb and Zn), the Ramallosa marsh is highly polluted with Cd and moderately to highly polluted with Cu, Pb and Zn. The enrichment factors obtained confirm that the salt marsh is highly polluted (especially with Cd) as the primary result of anthropic activity.     

Effects of almond gum as texture and sensory quality improver in wheat bread

The aim of this work was to investigate the effect of almond gum as dietary fibre source in enhancing the wheat bread quality. Different amounts of almond gum (2%, 5% and 10% (w/w)) were used in bread formulation. The volume, texture, crust and crumb colour, as well as the sensorial properties, were evaluated and compared to control (without almond gum). The obtained results showed that almond gum addition enhanced significantly the volume of bread. The highest volume was obtained using 2% almond gum concentration with 23.6% increase, compared to control. Using almond gum in bread formulation improved considerably its texture with a notable decrease in hardness by 61.7% and 42.5% when using 2% and 5% almond gum, respectively. The sensory analysis scores showed that the better overall acceptability was found for breads supplemented with 2% almond gum, as compared to control and breads supplemented with 5% or 10% almond gum.     

Automating a 96-Well Microtiter Plate Assay for Quick Analysis of Chemically Available Lysine in Foods

A new method for quick analysis of available lysine content in different food products has been developed by automating a 96-well microtiter plate assay. Although manual fluorometric methods validated in order to determinate available lysine content already existed for this compound, the benefits of applying appropriate automation should provide continuous operation, increased precision, an affordable electronic audit trail, and significantly reduced time and reagent consumption. The objective of this work was to adapt the ortho-phthaldialdehyde (OPA) fluorometric method to an automated workstation. Considerable effort went into developing and validating an automated method. The analytical parameters of linearity (r?=?0.999), the precision of the method (relative standard deviations?=?2.8–3.0 % for the different samples), and the results of the comparison with the corresponding OPA manual fluorometric method show that the studied method is useful for the measurement of available lysine in several food products from different natural origins such as liquid foods (soy, oat, quinoa beverages, and ultra-high temperature/sterilized milk) and powdered samples (powdered adapted, powdered follow-up, and junior milk infant formulas) with reduced time and reagent consumption.     

A study on the colloidal nature of urea‐formaldehyde resins and its relation with adhesive performance

Urea‐formaldehyde (UF) resins present a swollen colloidal phase dispersed within a continuous water phase containing soluble oligomers. The main goal of the present investigation is to clarify the physical and chemical nature of those two phases and elucidate their impact on the bonding process. Optical and electronic microscopy has provided information on the morphology of the colloidal phase, showing primary particles and particle agglomerates. Mechanisms are suggested for the colloidal stabilization and dilution‐induced flocculation. Three commercial UF resins with different F/U molar ratios were studied using particle size distribution (PSD) analysis. The results showed the influence of the resin's degree of condensation and the aging status on the size of the colloidal structures. Gel permeation chromatography analysis was performed on samples of different resins and of the respective continuous and dispersed phases, separated by centrifugation. The quantified fraction of insoluble molecular aggregates present in the chromatograms was related to the resins synthesis conditions and age. Differential scanning calorimetry and tensile shear strength tests were performed to evaluate the reactivity and adhesive performance of each phase. It is suggested that the colloidal phase acts as a reactive filler at the wood joint interfaces, contributing for the resins bonding performance. © 2010 Wiley Periodicals, Inc. J Appl Polym Sci, 2010     

Characterisation of four popular Polish hop cultivars

Polish cultivars of hop (Humulus lupulus L.) are well known as aroma and bitter raw material in the brewing industry. To characterise four popular Polish hop cultivars, Lubelski (Lublin), Marynka, Sybilla and Iunga (also known as Junga), the essential oil profiles were determined by gas chromatography/flame ionisation detector (GC‐FID) and gas chromatography/chemical ionisation mass spectrometry (GC‐CIMS) and the alpha/beta acids amounts by high‐performance liquid chromatography/diode array detector (HPLC‐DAD) analysis. In addition, the multivariate statistical analysis of the volatile profiles was performed. The results obtained evidenced qualitative and quantitative differences between the four cultivars studied and the foreign hops described in the literature. Lubelski and Iunga showed the typical chemical profile of the fine‐aroma and high‐alpha cultivars, respectively. In Marynka and Sybilla, the average amounts of alpha acids were similar to the bitter hops, but with a volatile profile characteristics of the fine‐aroma and aroma cultivars respectively.     

Sustainable recovery of grape skins for use in an apple beverage with antiglycation properties

An apple puree formulated with red grape skins was developed on pilot scale as a new beverage with antiglycation properties. The addition level of grape skins was selected by a liking test with 70 consumers. The selected formulation was a fibre‐rich source and delivered grape anthocyanins, flavonols and flavanols resulting in ~ twofold higher antiglycation activity than the apple puree. Pasteurisation (3‐D in the target microorganism Alicyclobacillus acidoterrestris) did not affect the antiglycation activity, which decreased by 30% upon sterilisation. Storage for 1 month in the temperature range 15–35 °C affected the contents of anthocyanins, monomeric, dimeric and oligomeric flavanols, while chlorogenic acid, flavonols and dihydrochalcones were stable. About 90% antiglycation activity was retained after one‐month storage at 15 °C. The use of red grape skin as ingredient could represent an opportunity for the apple processing industry to develop a value‐added product.     

Physicochemical and nutritional characteristics of blueberry juice after high pressure processing

This study was carried out to investigate the impact of high pressure processing (HPP) at different pressure (200, 400 and 600 MPa) and treatment times (5, 9 and 15 min) on ascorbic acid, total phenolics, anthocyanin stability and total antioxidant capacity, were also studied at different physicochemical parameters such as pH, °Brix and color. HPP treatments resulted in more than 92% vitamin C retention at all treatment intensities. On the other hand, total phenolic content in the juice was increased, mainly after HPP at 200 MPa for all treatment times. The total and monomeric anthocyanin were similar or higher than the value estimated for the fresh juice being maximum at 400 MPa/15 min (16% increase). Antioxidant capacity values were not statistically different for treatments at 200 MPa for 5–15 min in comparison with fresh juice, however for 400 MPa/15 min and 600 MPa for all times (8–16% reduction), the lowest values were observed for total antioxidant capacity determined with TEAC method. No significant changes were observed in pH and °Brix. Color changes (a*, b*, L* and ΔE) were not visually noticeable for pressurized beverage for all pressures and times.     

Colour assays: An inside look into Alentejo traditional limewash paintings and coloured lime mortars

A series of colour assays were conducted taking into account old bibliographic recommendations and oral testimony regarding traditional lime painting technology from the Alentejo (South Portugal) region. The main objectives were: (a) the colorimetric analysis of paintings made with different limewash preparation methods; (b) the comparison between natural processed red and yellows ochre pigments (“home made” and from industrial origin) and synthetic iron oxides in different concentrations and lime proportions; (c) the evaluation of the colorimetric CIELAB coordinates during the lime carbonation process in coloured mortars and limewashes. The results shows that the evolution of L*, a*, and b* during the carbonation process is independent of pigment concentration and paint thickness but dependent of pigment composition and finishing technique (lime painting or coloured mortar). They also emphasize the importance of surface appearance attributes and its influence on the colorimetric parameters. © 2010 Wiley Periodicals, Inc. Col Res Appl, 36, 61–71, 2011