Thermal behavior of fat droplets as related to adsorbed milk proteins in complex food emulsions. A DSC study

The thermal behavior of hydrogenated palm kernel oil-in-water emulsions, which differed in their milk-protein composition, was studied in parallel with other characteristic parameters such as the aggregation/coalescence of fat droplets, and the proportion of adsorbed proteins at the oil/water interface. DSC was applied to monitor the crystallization and melting behavior of nonemulsified and emulsified fat samples. Comparison between nonemulsified and emulsified fat samples showed that in emulsified samples the initial temperature of fat crystallization and the temperature of the completion of melting were invariably lower and slightly higher, respectively. Furthermore, in complex food emulsions the supercooling temperature needed to initiate fat crystallization and the variation in its growth rate in the cooling experiment were dependent on the amount and nature of the adsorbed proteins. Our results indicate that the total replacement of milk proteins by whey proteins affected the fat crystallization behavior of emulsified fat droplets, in parallel with changes in their protein surface coverage and in their physical stability against fat droplet agglomeration.     

γ-Butyrolactone-ethylene carbonate based electrolytes for lithium-ion batteries

-Butyrolactone-ethylene carbonate (BL-EC) mixtures have been investigated as electrolytes for Li-ion batteries using LiPF₆ and LiBF₄ as lithium salt. The thermal stability of the electrolytes in a large range of temperatures (–90 °C to 40 °C) have been studied by differential scanning calorimetry (DSC) and X-ray diffraction (XRD). From the results of these experiments, the phase diagram of the BL-EC system has been determined. It is characterised by a eutectic point at –56.3 °C and a molar fraction in EC: x _EC = 0.1. A metastable compound has been demonstrated below –90 °C at x _EC = 0.4. Conductivity measurements of BL-EC solutions, in the presence of LiPF₆ and LiBF₄, indicate that LiPF₆ in the eutectic mixture is the most conducting electrolyte in the range of temperatures investigated (–30 °C to room temperature). Nevertheless, at low temperature, LiBF₄ based electrolytes compete well with LiPF₆, especially when the amount of EC in the mixture is as high as x _EC = 0.5. Moreover, recrystallisation of the salt below –20 °C is avoided when LiBF₄ is used as salt. A large increase in viscosity of the solvent mixture is observed when a salt is added, but the increase is lower for LiBF₄ than LiPF₆. When EC is added to BL at constant salt concentration (1 M), the conductivity of LiPF₆ solutions decreases more rapidly than LiBF₄ solutions. This has been attributed, at least partially, to the dissociating power of EC. The electrochemical windows of BL-EC (equimolar) mixtures in the presence of LiPF₆ and LiBF₄ are comparable but it is shown that the solvents oxidation rate at high potentials is lower when LiBF₄ is used.     

Simulation of multistage extraction of antioxidants from Chilean hazelnut (<Emphasis Type="Italic">Gevuina avellana</Emphasis>) hulls

The objective of this study was to analyze the factors affecting the ethanol extraction of Chilean hazelnut (Gevuina avellana) hulls to obtain antioxidant compounds. The effects of temperature on the kinetics of polyphenolics extraction and on the antioxidant activities of the extracts were assessed. The radical-scavenging activities of the extracts were comparable with that of BHA when used at the same concentration. The optimal temperature for the antioxidant activities of the extracts was 40°C. A four-stage cross-flow extraction was carried out and a four-stage countercurrent extraction was simulated, where each stage lasted 30 min. Best results were obtained with countercurrent extraction, which produced an extract that showed 94.4% α,α-diphenyl-β-picrylhydazyl radical inhibition, compared with 86.2% obtained in the first stage of cross-flow extraction and 92.62% in a batch extraction that lasted 100 h. UV-vis and NIR spectra of extracts from cross-flow and from the simulated countercurrent extraction revealed that the composition of extracts varied along the stages and was affected by the operational strategy.     

Chemical and electrochemical considerations on the removal process of hexavalent chromium from aqueous media

Two methods were used to remove Cr(VI) from industrial wastewater. Although both are based in the same general reaction: 3Fe(II)_(aq) + Cr(VI)_(aq) ; 3Fe(III)_(aq) + Cr(III)_(aq) the way in which the required amount of Fe(II) is added to the wastewater is different for each method. In the chemical method, Fe(II)_(aq) is supplied by dissolving FeSO₄ · 7(H₂O)_(s) into the wastewater, while in the electrochemical process Fe(II)_(aq) ions are formed directly in solution by anodic dissolution of an steel electrode. After this reduction process, the resulting Cr(III)_(aq) and Fe(III)_(aq) ions are precipitated as insoluble hydroxide species, in both cases, changing the pH (i.e., adding Ca(OH)_2(s)). Based on the chemical and thermodynamic characteristics of the systems Cr(VI)–Cr(III)–H₂O–e^– and Fe(III)–Fe(II)–H₂O–e^– both processes were optimized. However we show that the electrochemical option, apart from providing a better form of control, generates significantly less sludge as compared with the chemical process. Furthermore, it is also shown that sludge ageing promotes the formation of soluble polynuclear species of Cr(III). Therefore, it is recommended to separate the chromium and iron-bearing phases once they are formed. We propose the optimum hydraulic conditions for the continuous reduction of Cr(VI) present in the aqueous media treated in a plug-flow reactor.     

Efficacy and stability of ammoniation process as aflatoxin B1 decontamination technology in rice

Rice, a cereal widely used in Venezuela for human and animal nutrition, is susceptible to aflatoxin contamination in the field and during storage. Therefore, the goal of this research was the evaluation of the efficacy and permanence of the ammoniation process through high pressure/high temperature (HP/HT) and atmospheric pressure/moderate temperature (AP/MT) conditions applied to rice samples artificially contaminated with aflatoxin B1. For this purpose a 2k design was drawn up considering the temperature, the rice moisture and the process time as variables. Under both sets of conditions, aflatoxin B1 concentration was reduced in a range of 90% to 100%. After in vitro stomach digestion simulation, toxin reversion ranged from 0% to 19%. In conclusion, the process efficacy and permanence were achieved through the use of high temperature and long process time for both sets of conditions (HP/HT and AP/MT), respectively.     

Palladium-catalyzed coupling of sp(2)-hybridized tellurides

Vinylic tellurides are of importance due to their useful behavior as synthons and intermediates. Recently, the use of these compounds in place of vinylic halides or triflates in the palladium-catalyzed cross-coupling reaction has emerged as a powerful tool in the preparation of conjugated enyne and enediyne. In this way, vinylic tellurides can behave as aryl or vinyl carbocation equivalents. This review focuses on methods that involve the use of vinylic tellurides in palladium-catalyzed cross coupling reaction.     

Effect of a new fermented soy milk product on serum lipid levels in normocholesterolemic adult men

This study was undertaken to verify the effect of a daily intake of a new fermented soy milk produced with Enterococcus faecium and Lactobacillus jugurti on the serum lipid levels in normocholesterolemic middle-aged men. The study was randomized, double-blind and placebo-controlled and was performed for a period of 6 weeks. Forty-four normocholesterolemic healthy, male volunteers, aged 40-55 years old were randomly separated in two groups: The F-group received 200 ml of the fermented product daily and the P-group received 200 ml of placebo (chemically fermented). The blood samples were drawn initially and after 3 and 6 weeks and serum values for total cholesterol, HDL-cholesterol and triglyceride were determined. The LDL-cholesterol value was estimated. No significant changes in the fermented group (F) were observed for total cholesterol, LDL-cholesterol or triglyceride levels, while the HDL-cholesterol level was significantly higher (p < or = 0.05) after 6 weeks. The total cholesterol and LDL-cholesterol levels were significantly higher (p < or = 0.05) in the placebo group (P), but no changes were found for the HDL-cholesterol and triglyceride levels during the experimental period. In conclusion, the intake of 200 ml/day of the fermented soy milk, produced with E. faecium and L. jugurti, for 6 weeks, did not affect the serum total cholesterol and LDL-cholesterol, and led an increase of 10% in the HDL-cholesterol level.     

Stability of carotenoid pigments in foods

Carotenoids are responsible for the colour of a wide variety of both vegetable and animal foods. Several studies published recently have shown that these compounds have a beneficial effect in human health, thus, from a nutritional point of view, it is important to know the factors related to their degradation, because carotenoid losses, not only produce changes in food colour, but also decrease their nutritional value. The instability of carotenoids is due to the fact that they are highly unsaturated compounds, thus degradation is due mainly to oxidation. Other factors, such as temperature, light or pH can produce important qualitative changes in these compounds by means of isomerization reactions.     

An XRD,FTIR and TPD investigation of NO2 surface adsorption sites of δ, γ Al2O3 and barium supported δ, γ Al2O3

This work reviews the use of terpenes available from renewable resources in the fine chemicals industry. Different products and processes are discussed. Transformations of terpenes involving isomerization, hydration, condensation, hydroformylation, hydrogenation, cyclization, oxidation, rearrangement, and ring contraction/enlargement are routes to produce a variety of compounds of interest to the pharmaceutical, agrochemical, and flavors and fragrances industries.