Antibacterial Activity of Copper Nanoparticles against Xanthomonas campestris pv. vesicatoria in Tomato Plants

Copper-based bactericides have appeared as a new tool in crop protection and offer an effective solution to combat bacterial resistance. In this work, two copper nanoparticle products that were previously synthesized and evaluated against major bacterial and fungal pathogens were tested on their ability to control the bacterial spot disease of tomato. Growth of Xanthomonas campestris pv. vesicatoria, the causal agent of the disease, was significantly suppressed by both nanoparticles, which had superior function compared to conventional commercial formulations of copper. X-ray fluorescence spectrometry measurements in tomato leaves revealed that bioavailability of copper is superior in the case of nanoparticles compared to conventional formulations and is dependent on synthesis rather than size. This is the first report correlating bioavailability of copper to nanoparticle efficacy.     

Triacylglycerol Species of Less Common Edible Vegetable Oils

Chromatographic and spectroscopic methods used for the detection and quantification of triacylglycerol (TAG) species present in less common edible vegetable oils (almond, hazelnut, pumpkin seed, safflower, sesame, walnut, and wheatgerm oils) are reviewed. For these oils, as well as for thistle oil and high-oleic sunflower oil, for which no data exist on their TAG composition, both high-performance liquid chromatography (HPLC) and gas chromatography (GC) chromatographic plus spectrometric techniques have also been performed. Triacylglycerol comparison of the data found in the literature is also presented. Five fatty acyl moieties (palmitoyl-, stearoyl-, oleoyl-, linoleoyl-, and linolenoyl-) are found to mainly contribute to the formation of TAG species of the aforementioned edible vegetable oils, whereas six more (palmitoleoyl-, arachidoyl-, gadoleoyl-, heptadecenoyl-, margaroyl-, and erucoyl-) are reported as minors. Only 19 to 33 TAG make up the mass of these oils. These TAG are also found in most common edible oils, thus indicating a “uniformity” in the minor and main TAG composition of edible vegetable oils. Trioleoyl-glycerol predominates in almond (13.3-48.6%), hazelnut (35.3-57.9%), and high oleic sunflower (44.2% and 52.9%) oils, trilinoleoyl-glycerol in safflower (40.1-49.7%), thistle (36.9% and 46.0%), walnut (25.9-38.1%), and wheatgerm (15.7-33.0%) oils. Sesame and pumpkin seed oils are rich in dioleoyl-linoleoyl-glycerol (5.9-17.5%, 9.5% and 18.6%, respectively) and oleoyl-dilinoleoyl-glycerol (8.0-18.7% and 12.8-21.1%, respectively).     

Sensory Threshold Studies of Picrocrocin,the Major Bitter Compound of Saffron

This study is part of a wider project on the bitter taste of saffron and its preparations. A deeper knowledge on the taste perception of picrocrocin is necessary in order to develop products that satisfy consumer senses and provide them with adequate amounts of saffron major constituents, also appreciated for bioactivity. A systematic approach on the bitterness of picrocrocin, the major responsible compound, was conducted. A panel was trained specifically for the determination of taste detection and recognition thresholds of picrocrocin, which were found to be 5.34 and 7.26 mg/L, respectively, using the Ascending Forced Choice of Limits methodology. The threshold values were examined in water in absence and presence of other saffron constituents and ethanol and were found to decrease when served hot (61 ± 4 °C). Bitterness was enhanced in 40% (v/v) aqueous ethanol. In both aqueous and ethanol extracts, the presence of saffron volatiles improved bitterness perception. The usefulness of the study was tested in the case of commercial saffron based infusions.     

Evaluating the combined effect of water activity,pH and temperature on ochratoxin A production by Aspergillus ochraceus and Aspergillus carbonarius οn culture medium and Corinth raisins

The objectives of this study were: (a) to evaluate the potential of the ELISA method in the determination of the produced OTA by Aspergillus ochraceus and Aspergillus carbonarius in malt extract agar (MEA) at different pH (3.9, 5.1, 5.9, 6.8), water activity (a_w) (0.87, 0.93, 0.99), and temperature (10, 15, 20, 25, 30, 40 °C) levels, providing a rapid screening for the optimum and marginal conditions of OTA production, (b) to comparatively evaluate the performance of ELISA and HPLC method, and (c) to evaluate the ability of A. ochraceus to produce OTA in rehydrated Corinth raisins during storage for 36 days. Two independent experiments were carried out to estimate OTA production on MEA and Corinth raisins. The produced OTA was evaluated qualitatively by the ELISA method and selected cases were verified by HPLC. The levels of OTA decreased with water activity, whereas pH seemed to have no specific effect. Furthermore, A. ochraceus produced maximum amounts of OTA on raisins at the 24th day of incubation, indicating that the endogenous microflora may restrictively affect OTA production. The knowledge of optimal and marginal levels of ecological factors in order to optimise post-harvest and storage of food products may significantly affect the production of OTA. Moreover, endogenous microflora of certain foodstuffs may cause OTA detoxification and consequently reduction of OTA levels; a fact that has to be taken into account in food commodities such as raisins, grapes, and wine.     

Application of multi-criteria decision-making to risk prioritisation in tidal energy developments

This paper presents an analytical multi-criterion analysis for the prioritisation of risks for the development of tidal energy projects. After a basic identification of risks throughout the project and relevant stakeholders in the UK, classified through a political, economic, social, technological, legal and environmental analysis, relevant questionnaires provided scores to each risk and corresponding weights for each of the different sectors. Employing an extended technique for order of preference by similarity to ideal solution as well as the weighted sum method based on the data obtained, the risks identified are ranked based on their criticality, drawing attention of the industry in mitigating the ones scoring higher. Both methods were modified to take averages at different stages of the analysis in order to observe the effects on the final risk ranking. A sensitivity analysis of the results was also carried out with regard to the weighting factors given to the perceived expertise of participants, with different results being obtained whether a linear, squared or square root regression is used. Results of the study show that academics and industry have conflicting opinions with regard to the perception of the most critical risks.     

Effect of co-fermentation and sequential fermentation of Candida versatilis and Lactococcus lactis subsp. cremoris on unsalted pork hydrolysates components

In this study, the effect of co-fermentation and sequential fermentation with a typical halophilic soy sauce yeast Candida versatilis and a non-halophilic dairy bacterium Lactococcus lactis subsp. cremoris in pork hydrolysates was explored for the first time with regard to their viability, physicochemical changes and volatile compound production. It was observed that the growth of C. versatilis was suppressed (only 0.6 - 1.5 log CFU mL⁻¹ increase), whilst L. lactis subsp. cremoris was stimulated (total cell counts exceeded 9.0 log CFU mL⁻¹) in mixed-cultures relative to the respective monocultures. There were no significant differences between co-inoculation and sequential inoculation regarding glucose consumption, organic acid production and free amino acids utilisation. Some distinct volatile compounds such as methionol, 6-methyl-5-hepten-2-one and gamma-nonalactone were found in both co-inoculated and sequentially inoculated samples, with slightly different concentrations. These results suggest that the mixed-inoculation of C. versatilis and L. lactis have a positive impact on the volatile compounds formation in pork hydrolysates.     

Sb(III) and Sb(V) sorption onto Al-rich phases: hydrous Al oxide and the clay minerals kaolinite KGa-1b and oxidized and reduced nontronite NAu-1

We have studied the immobilization of Sb(III) and Sb(V) by Al-rich phases - hydrous Al oxide (HAO), kaolinite (KGa-1b), and oxidized and reduced nontronite (NAu-1) - using batch experiments to determine the uptake capacity and the kinetics of adsorption and Extended X-ray Absorption Fine Structure (EXAFS) Spectroscopy to characterize the molecular environment of adsorbed Sb. Both Sb(III) and Sb(V) are adsorbed in an inner-sphere mode on the surfaces of the studied substrates. The observed adsorption geometry is mostly bidentate corner-sharing, with some monodentate complexes. The kinetics of adsorption is relatively slow (on the order of days), and equilibrium adsorption isotherms are best fit using the Freundlich model. The oxidation state of the structural Fe within nontronite affects the adsorption capacity: if the clay is reduced, the adsorption capacity of Sb(III) is slightly decreased, while Sb(V) uptake is increased significantly. This may be a result of the presence of dissolved Fe(II) in the reduced nontronite suspensions or associated with the structural rearrangements in nontronite due to reduction. These research findings indicate that Sb can be effectively immobilized by Al-rich phases. The increase in Sb(V) uptake in response to reducing structural Fe in clay can be important in natural settings since Fe-rich clays commonly go through oxidation-reduction cycles in response to changing redox conditions.     

Brewer’s spent grain as a functional ingredient for breadsticks

Brewer’s spent grain (BSG) was evaluated for its potential as a functional baking ingredient. Scanning electron microscopy (SEM) was used to examine the microstructure of BSG and wheat flours. Baked snacks (breadsticks) were prepared using 15%, 25% and 35% BSG and evaluated for their baking quality and fibre and protein content (over a period of 3 months). The addition of BSG altered the baking characteristics of the breadsticks by affecting their structure and texture. The snacks appeared to lack in cellular structure and crispiness. However, they had quite a stable shelf‐life, as changes in texture, moisture and a_w progressed at a low rate. Addition of 25% and 35% BSG significantly increased the protein content of the snacks, and addition of 15% BSG more than doubled the content of dietary fibre in the samples.     

Effect of microwave heating on the migration of dioctyladipate and acetyltributylcitrate plasticizers from food-grade PVC and PVDC/PVC films into olive oil and water

Migration of dioctyladipate (DOA) and acetyltributylcitrate (ATBC) plasticizers from plasticized Polyvinylchloride (PVC) and polyvinylidene chloride (PVDC/PVC (Saran) films into both olive oil and distilled water during microwave heating has been studied. The plasticizer migrating into olive oil and water was determined using an indirect GC method after saponification of the ester-type plasticizer (DOA or ATBC) and subsequent collection of the alcohol component of the ester, namely: 2-ethyl-1-hexanol and 1-butanol, respectively. Migration was dependent on heating time, microwave power setting, the nature of the food simulant and the initial concentration of the plasticizer in the film. Migration of DOA into olive oil reached equilibrium after heating for 10 min at full power (604.6 mg DOA/1). Migration into distilled water was 74.1 mg/1 after 8 min of microwave cooking at full power. The amount of ATBC migrating into olive oil reached equilibrium after heating for 10 min at full power (73.9 mg ATBC/1). Migration into distilled water was 4.1 mg/1 after heating at full power for 8 min. Control samples containing olive oil gave DOA migration values which were significantly higher than the upper limit for global migration (60 mg/1) set by the European Community. It is proposed that PVC should not be used in direct contact with food in the microwave oven, while Saran may be used with caution in microwave heating and reheating applications, avoiding its direct contact with high fat foodstuffs.