Research,development and growth in state-owned enterprises: empirical evidence from Ecuador

ABSTRACT

Investment in R&D is essential for the survival and growth of organizations. Recent literature has focused on the study of effects of R&D on the growth of private companies. However, there is no research studying the effects of R&D on the growth of Latin American public companies. This paper estimates, using an endogenous growth model, the effect of investments in R&D on sales growth in public enterprises of Ecuador. Data corresponding to a sample of 86 public companies have been taken from the Survey of Activities of Science and Technology (ACTI) of Ecuador for the period 2012 to 2014. These data are estimated by OLS. The results show that there is a statistically significant positive relation between investment in research and development and the growth of sales in public companies.     

Continuous-Flow UV Liquid Food Pasteurization: Engineering Aspects

Ultraviolet (UV)-C treatments are a promising technology for liquid food pasteurization as an alternative to heat treatments. However, the design of efficient UV reactors to reduce pertinent microorganisms and comply with current food safety goals is still an engineering challenge due to the low penetration depth of UV light in liquid foods with high UV absorbance and suspended particles, and the variations in the residence time of the product in the UV reactors. This review focuses on physical aspects of UV radiation related to the essential product and processing parameters for the design of UV reactors. The UV equipment available for liquid food processing is described and the main drawbacks and advantages are discussed.     

Antibacterial activity of different essential oils obtained from spices widely used in Mediterranean diet

Raw and processed foods are open to contamination during their production, sale and distribution. At present, therefore, a wide variety of chemical preservatives are used throughout the food industry to prevent the growth of food spoiling bacteria. However health and economic considerations have led to a search for alternatives, such as essentials oils that can safely be used as substitutes for fungicides and bactericides to partially or completely inhibit the growth of fungi and bacteria. The aim of this work was to determine the effectiveness of the essentials oils from oregano (Origanum vulgare), thyme (Thymus vulgaris), rosemary (Rosmarinus officinalis), sage (Salvia officinalis), cumin (Cuminum cyminum) and clove (Syzygium aromaticum) on the growth of some bacteria commonly used in the food industry, Lactobacillus curvatus, Lactobacillus sakei, Staphylococcus carnosus and Staphylococcus xylosus or related to food spoilage Enterobacter gergoviae, Enterobacter amnigenus. The agar disc diffusion method was used to determine the antibacterial activities of the oils. All six essential oils analysed had an inhibitory effect on the six tested bacteria. Oregano essential oil showed the highest inhibition effect followed by cumin and clove.     

Stability of emulsions formulated with high concentrations of sodium caseinate and trehalose

Stability of emulsions formulated with 10 wt.% oil (concentrated fish oil, CFO, sunflower oil, SFO, or olive oil, OO), sodium caseinate concentrations varying from 0.5 to 5 wt.%, giving oil-to-protein ratios of 20–2, and 0, 20, 30 or 40 wt.% aqueous trehalose solution was studied by Turbiscan. Particle size distribution, microstructure, and small angle X-ray scattering (SAXS) patterns were also obtained. The main mechanism of destabilization in a given formulation strongly depended on oil-to-protein ratio. As evidenced by the BS-profile changes with time, emulsions formulated with 0.5 and 1 wt.% NaCas destabilized mainly by creaming while for the 2 wt.% NaCas concentration, both creaming and flocculation mechanisms, were involved. The main destabilization mechanism for the 3, 4 or 5 wt.% NaCas emulsions was flocculation. Stability of emulsions was also affected by the content of trehalose in the aqueous phase. Trehalose diminished the volume-weighted mean diameter (D_4,3) and greatly improved stability.     

Short communication: Effect of washing method,grinding size,and the determination of an indigestible fraction on in situ degradation of starch in mature corn grain

The objectives of this study were to determine (1) the effect of grinding size (1, 2, 4, and 6 mm) to determine effective ruminal disappearance (ERD); (2) the most adequate method to estimate the rapidly degradable fraction (A); (3) a time point to measure the indigestible fraction (C); and (4) the viability of using fewer time points to estimate starch fractional disappearance rate (k_d) of mature corn grain. Fraction A was determined by rinsing in a bucket or washing machine, rumen immersion followed by bucket or washing machine, and water immersion for 30 min followed by bucket or washing machine. Ruminal in situ incubations were performed at 48, 72, 96, and 120 h to determine fraction C, and at 0 (washing machine), 3, 6, 12, 18, 24, and 48 h to determine the kinetics of starch disappearance. Models were used with either 2 or 3 pools and k_d was determined by the linear slope of the log-transformed bag residues as a proportion of incubated samples over time. The ERD was calculated as A + B [k_d/(k_d + kp)], where kp is the ruminal fractional passage rate = 16.0% h^?1. Data were analyzed using PROC MIXED of SAS (SAS Institute Inc., Cary, NC) with the fixed effects of run (for fraction A analysis only) method (either washing or model), grinding size, and method by grinding size interaction, with cow as a random effect. Correlation between estimates calculated using all time points or combinations of 2 and 3 time points were determined using PROC CORR. Fraction A was reduced as grinding size increased, but was not altered by washing method. Samples ground at 6 mm had greater fraction C than other grinding sizes at 48, 72, or 96 h, but not at 120 h. Model affected the slowly degradable fraction (B) values solely, but the difference was minor (0.5 percentage units). Greater fractions B and C but reduced k_d and ERD were observed as grinding size increased. Based on correlation analysis the 2-pool model, incubation times of 0, 3, and 48 h were suitable to evaluate ruminal starch degradation kinetics in mature corn. Ruminal in situ incubation at 120 h highlighted the lack of a fraction C of starch (0.13% of starch). Washing method did not affect determination of fraction A of starch. Ruminal in situ incubations of 0, 3, and 48 h for starch degradation kinetics using a 2-pool model were adequate for mature ground corn, but 120 h of incubation is suggested to confirm the existence or absence of a fraction C. Grinding size affected starch degradation kinetics and fraction A determination.     

Release of multifunctional peptides by gastrointestinal digestion of sea cucumber (Isostichopus badionotus)

Sea cucumber is a benthic marine organism distributed worldwide and used as food in several Asian countries. The species Isostichopus badionotus is captured intensively off the Yucatan Peninsula, Mexico. Boiled I. badionotus was subjected to in vitro simulated gastrointestinal digestion using pepsin and a pepsin–Corolase PP^® mixture. ACE-inhibitory and radical scavenging activities, iron reducing capacity and cytotoxic effects against colorectal cancer cells were evaluated in the hydrolysates and their ultrafiltered fractions. ACE-inhibitory activity was potent in fractions containing peptides <3000 Da, an effect augmented with combined action of gastric (pepsin) and intestinal (Corolase PP^®) enzymes (IC₅₀ = 0.038 ± 0.004 mg/mL). Antioxidant activity was exerted by peptides with low and high molecular weights, depending on hydrolysis method. This is the first report of cytotoxic capacity against colorectal HT-29 cells in peptides from sea cucumber. Sea cucumber hydrolysates and ultrafiltered fractions are potential ingredients for development of functional foods.     

Detection of clenbuterol in beef meat,liver and kidney by mid‐infrared spectroscopy (FT‐Mid IR) and multivariate analysis

Mid‐infrared spectroscopy (FT‐Mid IR) coupled with multivariate analysis was used to predict clenbuterol in beef meat, liver and kidney. A SIMCA model was also developed to discriminate between pure (beef meat, liver and kidney) and spiked with clenbuterol samples (beef meat‐clenbuterol, liver‐clenbuterol and kidney‐clenbuterol). The best models to predict clenbuterol concentrations were obtained using the partial least squares algorithm (PLS) with a R² > 0.9 and SEC and standard error of prediction <0.296 and 0.324, respectively. The SIMCA model used to discriminate pure and spiked with clenbuterol samples showed 100% correct classification rate. Methods detection limit was 2 μg kg^?1. FT‐Mid IR coupled with chemometrics could be a simple and rapid screening tool for monitoring clenbuterol in beef meat, liver and kidney implicated in food poisoning. This method could be use for screening purposes.     

Novel bacteriocins produced by Lactobacillus fermentum strains with bacteriostatic effects in milk against selected indicator microorganisms

The aim of this work was to isolate and characterize bacteriocins produced by 2 Lactobacillus fermentum strains isolated from artisanal Mexican Cocido cheese. Fractions (F ≤3 kDa) obtained from cell-free supernatants of Lb. fermentum strains J23 and J32 were further fractionated by reversed-phase HPLC on a C18 column. Antimicrobial activities of F ≤3 kDa and bacteriocin-containing fractions (BCF), obtained from fractionation of F ≤3 kDa against 4 indicator microorganisms, were determined by the disk diffusion method and growth inhibition in milk. Subsequently, isolated BCF were analyzed by reversed-phase HPLC tandem mass spectrometry. Results showed that BCF presented antimicrobial activity against the 4 indicator microorganisms tested. For J23, one of the fractions (F3) presented the highest activity against Escherichia coli and was also inhibitory against Staphylococcus aureus, Listeria innocua, Salmonella Typhimurium, and Salmonella Choleraesuis. Similarly, fractions F3 and F4 produced by J32 presented antimicrobial activity against all indicator microorganisms. Furthermore, generation time and growth rate showed that F3 from J23 presented significantly higher antimicrobial activity against the 4 indicator microorganisms (2 gram-positive and 2 gram-negative) when inoculated in milk compared with F3 from J32. Interestingly, this fraction presented a broader antimicrobial spectrum in milk than nisin (control). Reversed-phase HPLC tandem mass spectrometry analysis revealed the presence of several peptides in BCF; however, F3 from J23 that was the most active fraction of all presented only 1 bacteriocin. The chemical characterization of this bacteriocin suggested that it was a novel peptide with 10 hydrophobic AA residues in its sequence and a molecular weight of 2,056 Da. This bacteriocin and its producing strain, J23, may find application as a biopreservative against these indicator microorganisms in dairy products.     

Combination of hot air drying and deep‐fat frying to reduce the oil content in chicken nuggets

The combination of hot air drying and frying to reduce oil uptake in chicken nuggets was analysed. Two air velocities (2 and 4 m s^?1) and two dry bulb temperatures (44 and 61 °C) were employed in the drying process, as a treatment before or after deep‐fat frying at 160 °C for 90 s in fresh soybean oil. The lowest fat content was obtained by frying followed of drying at 61 °C with air velocity of 2 m s^?1. When drying was applied before frying, mass transfer (moisture loss) during the drying process was modelled according to Fick’s second law; diffusion coefficients ranged between 1.03 and 3.33 × 10^?6 m² s^?1. When drying was applied after frying, a constant rate period was observed during drying process, with velocities between 0.002 and 0.02 kg_water/kg_{dry solids}·min. Scanning electron microscopy (SEM) allowed to observe differences in the topography of chicken nuggets obtained from frying or the combination of frying and drying.