The Impact of Thermal Events on Amylose‐Fatty Acid Complexes

The molecular behavior of amylose‐lipid complexes was studied using differential scanning calorimetry. rapid viscoanalysis and texture analysis methods. Three amyloses were fractionated, one each from regular, 50% amylose and 70% amylose corn starches. High performance size exclusion chromatography, coupled with multiple angle laser light scattering, was used to determine amylose molecular weight profiles; fractions differed statistically (P>0.05) in their z‐average molecular weights (M_z). Each amylose fraction was complexed with five different fatty acids. After 12 days of storage, amylose‐lipid complexes had recrystallization percentages ranging from 42.7 to 98.2%. Cohesiveness (r = ‐0.84) and adhesiveness (r = ‐0.75) decreased with increasing M_z of amyloses (P>0.05). An inverse relationship was obtained between fatty acid chain length and percent recrystallization (r = ‐0.84, P>0.05). Percent recrystallization decreased when fatty acid chain length increased from C16:0 to C18:0. All complex samples, when adjusted to an equal total starch basis, had decreased viscosities when pasted compared to their native starch or amylose counterparts. Shear thinning of complexes increased with increasing molecular weight (M_z) of amyloses (r = 0.71, P>0.05). Lower recrystallization rates and decreased viscosity properties could be accomplished complexing by amylose and fatty acids.     

Effects of Lactic and Acetic Acid on Survival of Salmonella enteritidis During Refrigerated and Frozen Storage of Chicken Meats

Chicken leg and breast meat samples inoculated with Salmonella enteritidis [4–5 log most probable number (MPN)/cm²] were dipped into lactic acid (LA; 1% and 3%) and acetic acid (AA; 1% and 2%) solutions for 10 min. After packaging, samples were stored at 4 °C (10 days) or −18 °C (6 months). Immediately after dipping into 1% LA, 3% LA, 1% AA, and 2% AA solutions, S. enteritidis counts on leg meat samples were reduced by 0.75, 1.21, 0.85, and 0.95 log MPN/cm², while the reductions were 0.97, 1.72, 0.92, and 1.58 log MPN/cm² on breast meat samples, respectively. The differences between the water-washed control and the acid-treated groups for Salmonella counts were statistically significant (P < 0.05). Salmonella counts on leg meat samples treated with 1% LA, 1% AA, and 2% AA were reduced by 0.54–1.52 log MPN/cm² (P < 0.05) during storage at 4 °C. However, for the breast meat samples, only Salmonella counts of water-washed controls were significantly reduced during refrigerated storage (P < 0.05). S. enteritidis counts on organic acid-treated samples were reduced by 0.13–0.55 log MPN/cm² during storage at −18 °C for 6 months, while the reduction on the water-washed controls was 0.64 log MPN/cm². It can be concluded that lactic or acetic acid treatment could be useful especially for reducing the initial Salmonella contamination. On the other hand, this pathogen could survive on poultry meats during refrigerated and frozen storage even following lactic or acetic acid decontamination.     

长丝的工艺优化

天然纤维的应用虽已有数千年历史,但仍无法满足当今世界人口的需求,所以合成纤维的发明无疑是20世纪最重要的发明之一。另一个重点是纺织行业的竞争,为了不断满足客户的新要求,长丝的生产工艺和其特性得到了多方面的改进,因而长丝工业也变得越来越重要。主要介绍了对长丝质量变化进行的测试和测试结果的分析。     

Antioxidant Effect Potential of Garlic In Vitro and Real Food System: Effects of Garlic Supplementation on Oxidation Stability and Sensory Properties of Butter

In this research, the effect of adding garlic and synthetic antioxidant to butter produced on both quality characteristics and oxidation stability during the storage (1st, 15th, 30th, 45th, 60th, 75th, and 90th days) process is investigated. With this aim, two replicates of butter samples as control, containing different proportions of garlic (butter treated with 2.5%, 5%, 7.5%, 10% crushed garlic) and with 50 ppm butylated hydroxytoluene (BHT) added are prepared. 2,2′‐Azinobis‐(3‐ethylbenzthiazoline‐6‐sulfonate) and 2,2‐diphenyl‐1‐picrylhydrazyl free radical‐scavenging ability, ferric reducing antioxidant power value of garlic are found as 26.05%; 87.48%; 70 mm mL^?1, respectively. Total phenolic content, total flavonoids, and total antioxidant capacity of fresh garlic are determined. The main components of essential oil of garlic are determined. The rate of oxidation decreases as the garlic rate increases. The highest sensory analysis scores for the first days of storage are for the control and butter with 50 ppm BHT added, followed by samples with 5%, 2.5%, and 7.5% garlic added. At the end of storage, the highest sensory analysis scores are obtained by the butter with 5% garlic added. The butter with 10% garlic added is not liked in terms of sensory properties. Practical Applications: Oxidation‐causing or accelerating factors are oxygen, light, temperature, metal ions, some pigments, and degree of unsaturation. Oxidation is eliminated when these factors are eliminated. But in practice this is not possible. Therefore, it is very difficult to prevent oxidation without adding any material. Antioxidants are the most effective substances in the food industry for the production, storage, transport, and marketing of vegetable and animal fats and fat‐containing foods, delaying the effect of atmospheric oxygen at normal temperatures, preventing food spoilage, and rancidity for a certain period of time. Due to the carcinogenic effects of synthetic antioxidants, interest in natural antioxidants has increased. It is known that garlic has antioxidant effects. Natural antioxidants are used in the food industry for different purposes due to their extensive bioactivity profile. Peroxide value and thiobarbituric acid tests are generally used to determine the degree of lipid oxidation in butter.     

Property enhancement in polypropylene ternary blend nanocomposites via a novel poly(ethylene oxide)‐grafted polystyrene‐block‐poly(ethylene/butylene)‐block‐polystyrene toughener–compatibilizer system

Synthesis and characterization of a novel toughener–compatibilizer for polypropylene (PP)–montmorillonite (MMT) nanocomposites were conducted to provide enhanced mechanical and thermal properties. Poly(ethylene oxide) (PEO) blocks were synthetically grafted onto maleic anhydride‐grafted polystyrene‐block‐poly(ethylene/butylene)‐block‐polystyrene (SEBS‐g‐MA). Special attention was paid to emphasize the effect of PEO‐grafted SEBS (SEBS‐g‐PEO) against SEBS‐g‐MA on morphology, static/dynamic mechanical properties and surface hydrophilicity of the resultant blends and nanocomposites. It was found that the silicate layers of neat MMT are well separated by PEO chains chemically bonded to nonpolar SEBS polymer without needing any organophilic modification of the clay as confirmed by X‐ray diffraction and transmission electron microscopy analyses. From scanning electron microscopy analyses, elastomeric domains interacting with MMT layers via PEO sites were found to be distributed in the PP matrix with higher number and smaller sizes than the corresponding blend. As a benefit of PEO grafting, SEBS‐g‐PEO‐containing nanocomposite exhibited not only higher toughness/impact strength but also increased creep recovery, as compared to corresponding SEBS‐g‐MA‐containing nanocomposite and neat PP. The damping parameter of the same nanocomposite was also found to be high in a broad range of temperatures as another advantage of the SEBS‐g‐PEO toughener–compatibilizer. The water contact angles of the blends and nanocomposites were found to be lower than that of neat hydrophobic PP which is desirable for finishing processes such as dyeing and coating. © 2018 Society of Chemical Industry     

A preliminary investigation of caramelisation and isomerisation of allulose at medium temperatures and alkaline pHs: a comparison study with other monosaccharides

Allulose, also known as rare sugar, is a very reactive monosaccharide in browning reactions. In this study, the caramelisation of allulose was investigated for the first time. To study caramelisation, sugar solutions (glucose, fructose and allulose) were prepared with distilled water and buffer solutions at pH 7, 10, 12 and were freeze-dried afterwards. To let caramelisation occur, samples were incubated at 55% relative humidity (RH) and 50 °C. Results showed that samples prepared with pH 10 and pH 12 buffer solutions resulted in a higher browning rate than samples prepared with distilled water (DW) and pH 7 buffer solution. Moreover, according to HPLC and total reducing sugar content results, allulose (Allu) samples had the lowest remaining reducing sugar (RRS) amount, indicating that Allu samples depleted more in the reaction. Overall, the approach followed in this study can be considered as a novel strategy to obtain allulose-containing caramel-like products more efficiently than conventional methods.     

A case study of a stress corrosion cracking failure in an AA5083 mold material used for curing rubber compounds

Protection of Metals and Physical Chemistry of Surfaces - In this study the failure analysis of an AA5083 mold material, used for curing rubber compounds, was carried out. The problem revealed...     

A New Approach for the Electrochemical Detection of Phenolic Compounds. Part I: Modification of Graphite Surface by Plasma Polymerization Technique and Characterization by Raman Spectroscopy

This paper describes the early stages of preparation of an electrochemical sensor for the detection of phenolic compounds. For this aim, graphite leads were modified by plasma polymerization (PlzP) technique utilizing the monomer N-vinylpyrrolidone (VP) with its conductive property as precursor. The influence of different experimental parameters such as plasma discharge power and exposure time was investigated to optimize the proposed electrode. After the modification process, graphite leads (electrodes) were investigated by differential pulse voltammetry. The voltammograms were recorded between 0 and +1.0 V at 16 mVs⁻¹. The surface characteristics of the PlzP-VP modified carbon lead surfaces were determined by Raman spectroscopy. It was clearly observed that VP monomer was polymerized to form polyvinylpyrrolidone that is a very well-known adsorbant for phenolics. As expected, it was clearly pointed out that the electrochemical conductivity of the modified carbon leads were varied due to adsorption of a model phenolic compound “gallic acid” at a certain concentration.     

Removal of phenol and chlorophenols from water with reusable dye-affinity hollow fibers

Reactive Green HE 4BD carrying polyamide hollow fibers were investigated as dye-affinity adsorbents for removal of chlorophenols (i.e., phenol, o-chlorophenol, p-chlorophenol and 2,4,6-trichlorophenol). Adsorption rates of chlorophenols were very high. Equilibrium was achieved in about 30 min. The applicability of two kinetic models including pseudo-first order and pseudo-second order model was estimated on the basis of comparative analysis of the corresponding rate parameters, equilibrium capacity and correlation coefficients. Results suggest that chemisorption process could be the rate-limiting step in the adsorption process. The maximum adsorption values of chlorophenols onto the Reactive Green HE 4BD carrying hollow fibers were 145.9 micromol/g for phenol, 179.2 micromol/g for 2,4,6-trichlorophenol, 194.5 micromol/g for p-chlorophenol and 202.8 micromol/g for o-chlorophenol. The affinity order was as follows: o-chlorophenol>p-chlorophenol>2,4,6-trichlorophenol>phenol. The adsorption capacity of chlorophenols decreased with increasing pH. Desorption of chlorophenols was achieved using methanol solution (30%, v/v). The Reactive Green HE 4BD-carrying hollow fibers are suitable for repeated use for more than 10 cycles without noticeable loss of adsorption capacity.