Wine composition plays an important role in the control of carcinogenic precursor formation by Lactobacillus hilgardii X1B

BACKGROUND: Lactobacillus hilgardii, a wine lactic acid bacterium, is able to use arginine, through the arginine deiminase pathway with the formation of citrulline, a precursor of the carcinogen ethyl carbamate. The influence of different Argentine wine varieties (Merlot, Cabernet Sauvignon and Malbec), on bacterial growth and arginine metabolism was examined. Furthermore, the effect of different components normally present in wines on the enzyme activities of the arginine deiminase system was determined. RESULTS: Malbec wine under all conditions assayed (33, 50 and 100% supplemented wine:basal media) showed higher arginine consumption and citrulline production than the other wines, as well as the highest bacterial growth and survival of Lactobacillus hilgardii X₁B. Glucose and L ‐malic inhibited both arginine deiminase enzymes while fructose and citric acid only inhibited arginine deiminase. The red wines assayed in this study had different composition, and this is an explanation for the different behavior of the bacterium. CONCLUSION: The highest citrulline production in Malbec wine could be correlated with its lower concentrations of glucose, fructose, citric and phenolic acid than the other wines. Therefore, a wine with lower concentration of these sugars and acids could be dangerous due to the formation of ethyl carbamate precursors. Copyright © 2012 Society of Chemical Industry     

Optimization and Validation of a UV–HPLC Method for Vitamin C Determination in Strawberries (<Emphasis Type="Italic">Fragaria ananassa</Emphasis> Duch.), Using Experimental Designs

Vitamin C or total ascorbic acid (TAA) in fruits can be assumed as ascorbic acid (AA) plus dehydroascorbic acid (DHA) content. The aim of this work was to optimize and validate, using experimental designs, a new high-performance liquid chromatographic method for vitamin C determination in strawberries. The mobile phase (MP) consisted of a 0.03 M sodium acetate/acetic acid buffer, 5% methanol. For optimization, a Box–Behnken design was used (three factors at three levels: (a) pH of MP, 3.8–5.8; (b) wavelength, 240–270 nm; and (c) flow rate, 0.5–1.2 ml min⁻¹). Responses were: AA and TAA areas, peak widths, and retention times. A global optimization was performed using the Derringer desirability function, and a value of 0.84 was reached for the combination of design factors: A = 5.8, B = 251 nm, and C = 1.15 ml min⁻¹. Method validation, using AA standard solutions, included: linearity study, limits of detection and quantification, and calibration and analytical sensitivity quantifications. Precision and accuracy were studied in strawberry extracts. The coefficients of variation (percent) were: AA, 1.5%; TAA, 1.8%, and DHA, 4.9%. Accuracy was evaluated with AA standard spiked in 30–150% range of the expected amount of analyte in real samples. The joint confidence elliptical region test and t test were employed for the study of the difference between recoveries (percent) and the ideal 100%. The robustness was analyzed using a fractional factorial design (3⁴⁻²), and an AA recovery study after slight changes in operative variables was performed. The results indicate that the optimized method was linear, sensible, precise, accurate, and robust.     

Effect of the fungal protease EPg222 on proteolysis and texture in the dry fermented sausage ‘salchichón’

Proteolytic activity of the fungal protease EPg222 and its effect on the texture of the dry fermented sausage ‘salchichón’, which has a long ripening process, was assayed. Samples with enzyme added showed a significant reduction of myofibrillar protein concentration during the ripening period, compared with a control, and proteolytic activity of the enzyme led to a higher accumulation of non‐protein and ‐amino acid nitrogen. Analysis of volatile compounds in ripened dry fermented sausages revealed that only in EPg222 batches were branched compounds derived from amino acids catabolism detected that are associated with the flavour of dry cured meat products. The texture profile analysis showed reduction in hardness, gumminess and chewiness values in treated compared with control sausages. The effect of this enzyme could be of great interest in stimulating proteolysis, in flavour development and in reducing the hardness of dry fermented sausages produced by a long ripening process. Copyright © 2004 Society of Chemical Industry     

Study of benzoate, propionate, and sorbate salts as mould spoilage inhibitors on intermediate moisture bakery products of low pH (4.5-5.5)

A hurdle technology approach has been applied to control common mold species causing spoilage of intermediate moisture bakery products (Eurotium spp., Aspergillus spp., and Penicillium corylophilum), growing on a fermented bakery product analogue (FBPA). The factors studied included a combination of different levels of weak acid preservatives (potassium sorbate, calcium propionate, and sodium benzoate; 0-0.3%), pH (4.5-5.5), and water activity (a(w); 0.80-0.90). Potassium sorbate was found to be the most effective in preventing fungal spoilage of this kind of products at the maximum concentration tested (0.3%) regardless of a(w). The same concentration of calcium propionate and sodium benzoate was effective only at low a(w) levels. On the other hand, potassium sorbate activity was slightly reduced at pH 5.5, the 0.3% being only effective at 0.80 a(w). These findings indicate that potassium sorbate may be a suitable preserving agent to inhibit deterioration of a FBPA of slightly acidic pH (near 4.5) by xerophilic fungi. Further studies have to be done in order to adjust the minimal inhibitory concentration necessary to obtain a product with the required shelf life.     

冶炼烟气净化：所有步骤在一台设备内完成

介绍Kimre公司的SXF^TM半错流洗涤器的结构、优点和应用。该洗涤器采用卧式并流气液接触方式,可根据需要分隔成不同操作段,在由交织单丝构成的纤维介质上完成气体的冷却、净化和除沫。与传统立式逆流填料塔相比,该洗涤器的优点为：高度低,泵、阀门、控制器等可在地面安装,容易操作和维修;液气比范围宽;可进行多级操作,包括在一台设备内完成多个化学过程。如用于冶炼烟气净化,所有步骤可在一台设备内完成。列举了化肥厂造粒塔气体净化、磷酸厂气体除氟和硫酸厂干燥塔除沫等应用实例。     

How to Attain Ultralow Interfacial Tension and Three-Phase Behavior with Surfactant Formulation for Enhanced Oil Recovery: A Review. Part 4: Robustness of the Optimum Formulation Zone Through the Insensibility to Some Variables and the Occurrence of Complex Artifacts

In enhanced oil recovery, not only the low-tension performance, but also the robustness at optimum formulation is an important issue. The fourth part of our review series is dedicated to robustness, defined as the width of the zone exhibiting three-phase behavior around the optimum formulation, whatever the scanned variable. It is first corroborated from a screening of the available data in the literature that the tension minimum is inversely proportional to the square of the three-phase range in the HLD scale. However, since there is still an inaccuracy of about a factor 10 in the tension minimum, some significant improvement can be attained in some cases by increasing the three-phase behavior width in two ways. The first approach consists of finding systems that are insensitive to some formulation variable such as temperature, surfactant mixture composition or concentration, and water-to-oil ratio. The second way is to produce an artifact through which the optimum formulation is produced twice in a scan. If the distance between the two events in the scan is reduced down to be zero, their corresponding three-phase behavior zones merge and result in a wider WIII region with a low tension. Several cases of such events are reported: alkaline scans, anionic-nonionic and anionic-cationic mixture changes, linear change in composition in three-surfactant mixture, partial precipitation from a surfactant mixture in a salinity scan, and excessive partitioning of polyethoxylated nonionics. More complex transitions with three effects in a single scan or three concomitantly scanned variables show even more possibilities in practice.     

Multiobjective optimization of biorefineries with economic and safety objectives

A new approach for the incorporation of safety criteria into the selection, location, and sizing of a biorefinery is introduced. In addition to the techno‐economic factors, risk metrics are used in the decision‐making process by considering the cumulative risk associated with key stages of the life cycle of a biorefinery that includes biomass storage and transportation, process conversion into biofuels or bioproducts, and product storage. The fixed cost of the process along with the operating costs for transportation and processing as well as the value of the product are included. An optimization formulation is developed based on a superstructure that embeds potential supply chains of interest. The optimization program establishes the tradeoffs between cost and safety issues in the form of Pareto curves. A case study on bio‐hydrogen production is solved to illustrate the merits of the proposed approach. © 2013 American Institute of Chemical Engineers AIChE J, 59: 2427–2434, 2013     

Development of bakery products for greater adult consumption based on wheat and rice flour

The present investigation was developed as a contribution to Guatemalan's elderly food and nutrition. Its main objective was to evaluate the chemical, nutritional and sensory quality of bread prepared from the partial substitution of wheat flour with rice flour. Wheat flour substitutions with rice flour in the order of 15, 20, 30, 40, 50 and 60% were evaluated. Differences with the control (100% wheat bread) were found during the process of preparation, as well as texture, volume, height, weight and specific volume. Important effects in dough handling were noted specifically in the 40, 50 and 60% rice bread. Thus, a sandy texture was found in breads of higher rice levels. The bread protein quality increased with the level of substitution; however the protein quality difference between the wheat bread and the bread with 60% rice flour did not achieve statistical significance. Based on a statistical analysis of the physical properties the bread with 30 and 40% rice flour was selected, and through a preference test between these last two, the 30% rice flour bread was selected as the sample best suited to the present study's purposes. This bread was not different to wheat bread in many nutritional parameters, although in others it showed to be superior. Each serving size of bread has a weight of 80 grams (2 slices) that contributes adequate quantity of calories, protein and sodium, although a little less dietary fiber than 100% wheat bread.