Study and quantification of monomeric flavan‐3‐ol and dimeric procyanidin quinonic forms by HPLC/ESI‐MS. Application to red wine oxidation

Monomeric flavan‐3‐ols and dimeric procyanidins of red wine were oxidised by two processes, chemical and enzymatic. Unstable quinonic forms were stabilised by sulphonation, and the resulting sulphones were quantified by coupled HPLC/ESI‐MS. The effects of temperature and UV light on the oxidation of phenolic compounds were also investigated. The concentration of quinones increased with increasing temperature, but the kinetics of the reaction was independent of temperature. Likewise, more quinones were formed in the presence of UV light than in its absence, but UV light also did not affect the kinetics of the reaction. Thus temperature and UV light affect the quantity of quinones formed but not the rate at which they appear. © 2001 Society of Chemical Industry     

Production of fine emulsions at pilot scale for oil compounds encapsulation

Feasibility of producing, at pilot scale (5 kg), stable oil in water emulsions with size of 1–2 μm and 100–200 nm was investigated in relation with the oil content of the emulsion (4%, 8% and 12% w/w) and with the composition of the aqueous phase.     

Estimation of chlorination by-products presence in drinking water in epidemiological studies on adverse reproductive outcomes: A review

Chlorination of drinking water is essential to prevent waterborne disease. However, chlorine reacts with organic matter present in surface waters to form various by-products. In the last decade, several epidemiological studies have been conducted to determine the connection between exposure to these chlorination by-products (CBPs) and human health defects, such as adverse reproductive outcomes. However, the methodology used to assess exposure of pregnant women in these studies had serious limitations, particularly in relation to determining CBP presence in the subject's tap water. The purpose of this paper is to critically review of methods used to evaluate the CBP presence in a subject's tap water for exposure assessment purposes in epidemiological studies focused on adverse reproductive outcomes and CBPs in drinking water. Interest is directed more precisely at space-time features related to CBPs for an optimal estimation of their presence in a subject's tap water.     

As(V) retention and As(III) simultaneous oxidation and removal on a MnO2-loaded polystyrene resin

Based on KMnO4 oxidative capacity, a polystyrene matrix loaded with manganese dioxide was synthesized from an anionic commercial resin in chloride form. This medium, called R-MnO2, was tested for As(V) retention and for As(III) simultaneous oxidation and removal. Equilibrium was reached in 2 h and isotherms showed that R-MnO2 maximal capacities towards As(III) and As(V) are, respectively, 0.7 and 0.3 mmol/g. Various mechanisms were involved in As(III) retention: oxidation of H3AsO3(0) by MnO2(s) leading to the formation of HAsO4(2)- and Mn2+, fixation of As(V) formed on the resin beads and precipitation of Mn3(AsO4)2 with Mn2+ released. Successive arsenic desorption and retention steps were performed and showed that the quantity desorbed was low compared to the quantity removed during the first stage of the process. A second removal step, carried out under the same conditions as the first one, proved that the matrix second-removal capacity was weak. This solid sorbent, although not reusable, can be considered in field application as arsenic retention is really strong.     

A multifactor study of catalyzed hydrolysis of solid NaBH4 on cobalt nanoparticles: Thermodynamics and kinetics

In the present work, hydrogen generation through hydrolysis of a NaBH_4(s)/catalyst_(s) solid mixture was realized for the first time as a solid/liquid compact hydrogen storage system using Co nanoparticles as a model catalyst. The performance of the system was analysed from both the thermodynamic and kinetic points of view and compared with the classical catalyzed hydrolysis of a NaBH₄ solution. The kinetic analysis of the NaBH_4(s)/catalyst_(s)/H₂O_(l) system shows that the reaction is first order with respect to the catalyst concentration, and the activation energy equal to 35 kJ mol_NaBH4⁻¹. Additionally, calorimetric measurements of the heat evolved during the hydrolysis of NaBH₄ solutions evidence the global process energy (−217 kJ mol_NaBH4⁻¹). Characterization of the cobalt nanoparticles before and after the hydrolysis associated with the calorimetric measurements suggests the “in situ” formation of a catalytically active Co_xB phase through “reduction” of an outer protective oxide layer that is regenerated at the end of reaction.     

Inhibition of polyphenoloxidase from apple by Maillard reaction products prepared from glucose or fructose with l-cysteine under various conditions of pH and temperature

The effects of Maillard reaction products (MRPs), synthesized from equimolar glucose or fructose with l-cysteine (1 mol l⁻¹) aqueous model mixtures, by modulating pH and temperature of heating, according to a two-factor and five-level experimental design, were investigated on polyphenoloxidase (PPO) activity from apple. Final pH and absorbance measurements at 350 nm were also selected as indicators of the Maillard reaction development and checked. In general, inhibitory potency (IP) of the mixtures increased with the increase in temperature (80-120°C) and the decrease in pH (pH 2.0-12.0) of the reaction medium. A linear relationship between the IP and heating time (0-48 h) or Abs.350 nm (0-70 AU) was demonstrated for glucose/cysteine system heated from 80°C to 120°C. Polarographic and spectrophotometric data were used to calculate kinetic constants and activation energy (Ea) values of inhibitory MRPs formation versus PPO activity and of those compounds absorbing at 350 nm. Ea values for these reactions were close, being 191 and 124 kJ mol⁻¹, respectively. The experimental design allowed to conclude that linear effects of both factors as well as a quadratic effect of pH were significant, leading to optimum conditions for the production of glucose-derived MRPs inhibitors. In most cases, glucose produced MRPs with higher IP compared to counterpart fructose-cysteine MRPs.     

Lipid rafts in the bovine milk fat globule membrane revealed by the lateral segregation of phospholipids and heterogeneous distribution of glycoproteins

This study reveals the lateral organisation of the milk fat globule membrane (MFGM). Using confocal laser scanning microscopy (CLSM) and a lipid soluble molecule, an exogenous phospholipid and two lectins as fluorescent probes we located triacylglycerols in the core of fat globules and investigated the organisation of the polar lipids and glycoproteins of the MFGM, in situ in milk. Lipid rafts corresponding to the lateral segregation of sphingolipids in liquid-ordered phases surrounded by liquid-disordered domains composed by the glycerophospholipids were observed in the MFGM. These lipid rafts which correspond to rigid sphingolipid-rich domains have a circular shape at room temperature. CLSM experiments revealed that glycoproteins and glycolipids are heterogeneously distributed around fat globules and that they are not located in the lipid rafts. The characterisations performed by in depth thin sectioning of fat globules and in dynamic as a function of time revealed chemical and structural heterogeneities in the MFGM. Schematic 3D and 2D representations of the MFGM are proposed and discussed. The physiological and nutritional consequences of the lateral organisation of polar lipids and glycoproteins in the MFGM are discussed but remain to be elucidated.     

Whole grain in manufactured foods: Current use,challenges and the way forward

Some countries now incorporate recommendations for increased consumption of whole grain (WG) into local dietary guidelines. Cereal and pseudo-cereal grains are good sources of complex carbohydrates, dietary fiber, proteins, phytochemicals, vitamins and minerals. However, research shows that the large majority of consumers are still falling short of WG consumption goals. To address this, we are actively involved in research to help increase the WG content of processed foods without compromising on taste and texture. In order to ensure consumer trust, the advancement of process technologies in incorporating WG to produce tasty food has to go hand in hand with well designed clinical trials that confirm the health benefits resulting from diets rich in WG.