Pasteurization of Fruit Juices by Means of a Pulsed High Pressure Process

ABSTRACT: The use of pulsed high hydrostatic pressure was investigated as a possible approach to stabilize foodstuffs. The objective of this article was to investigate the effect of the main processing variables (pressure [150 to 300 MPa], temperature levels [25 to 50 °C], and pulse number [1 to 10]) on the sanitation of nonpasteurized clear Annurca apple juice as well as freshly-squeezed clear orange juice. The aim of the article was the optimization of the process parameters in step-wise pressure treatment (pressure holding time of each pulse: 60 s, compression rate: 10.5 MPa/s, decompression time: 2 to 5s). The shelf life of the samples, processed at optimized conditions, was evaluated in terms of microbiological stability and quality retention. According to our experimental results, the efficiency of pulsed high pressure processes depends on the combination of pulse holding time and number of pulses. The pulsed high pressure cycles have no additive or synergetic effect on microbial count. The efficacy of the single pulses decreases with the increase of the pulse number and pressure level. Therefore the first pulse cycle is more effective than the following ones. By coupling moderate heating to high pressure, the lethality of the process increases but thermal degradation of the products can be detected. The optimization of the process condition thus results in a compromise between the reduction of the pressure value, due to the synergetic temperature action, and the achievement of quality of the final production. The juices processed under optimal processing conditions show a minimum shelf life of 21 d at a storage temperature of 4 °C.     

Detection of lead in Zea mays by dual‐energy X‐ray microtomography at the SYRMEP beamline of the ELETTRA synchrotron and by atomic absorption spectroscopy

This study is related to the application of the X‐ray dual‐energy microradiography technique together with the atomic absorption spectroscopy (AAS) for the detection of lead on Zea mays stem, ear, root, and leaf samples. To highlight the places with lead intake, the planar radiographs taken with monochromatic X‐ray radiation in absorption regime with photon energy below and above the absorption edge of a given chemical element, respectively, are analyzed and processed. To recognize the biological structures involved in the intake, the dual‐energy images with the lead signal have been compared with the optical images of the same Z. mays stem. The ear, stem, root, and leaf samples have also been analyzed with the AAS technique to measure the exact amount of the hyperaccumulated lead. The AAS measurement revealed that the highest intake occurred in the roots while the lowest in the maize ears and in the leaf. It seems there is a particular mechanism that protects the seeds and the leaves in the intake process. Microsc. Res. Tech., 2010. © 2009 Wiley‐Liss, Inc. This article was published online on 1 December 2009. An error was subsequently identified. This notice is included in the online and print version to indicate that both have been corrected 19 February 2010.     

Exfoliated/Intercalated Rubber/Organo‐Montmorillonite Nanocomposites: Preparation and Characterization

The preparation of new rubber based nanocomposites by using properly modified organophilic clays is described. A commercial organophilic montmorillonite containing a hydroxylated ammonium ion is reacted with LPBs. The reaction causes a decrease of the polarity of the clay and a great increase of the interlayer distance. The modified organoclays are successfully dispersed into rubber matrices (SBR or BR) by melt blending in an internal batch mixer. SAXS analyses and TEM micrographs revealed the formation of highly exfoliated nanocomposites containing intercalated stacks made of few lamellae.

     

Human dietary exposure to heavy metals via the consumption of greenshell mussels (Perna canaliculus Gmelin 1791) from the Bay of Islands, northern New Zealand

Cadmium (Cd), mercury (Hg), arsenic (As), lead (Pb) and tin (Sn) concentrations were determined using ICP-MS in soft tissues (wet wt.) from whole greenshell mussels (Perna canaliculus) collected from Urapukapuka-Rawhiti Island, Opua Marina, Waitangi Bridge and Opua Wharf from the Bay of Islands, northern New Zealand (NZ). All samples had metal concentrations well below the Food Standards Australia and New Zealand (FSANZ) maximum limits and were comparable to, or less than, concentrations observed in previous NZ studies. Based on the average values detected in the current study, the concentrations of heavy metals ingested in a ‘typical diet’ containing greenshell mussels are below the provisional tolerable weekly intake (PTWI). However, Māori (indigenous people of New Zealand), Pacific Islanders and Asians consume a far greater quantity of seafood (and therefore heavy metals) than the general public of New Zealand and could potentially consume enough shellfish to exceed the PTWI for Cd (but not for Hg, As, Pb or Sn). Although our results, based on the current PTWIs, indicate no significant health risk to greenshell mussel consumers in this region, PTWIs change over time; concentrations which were thought to be safe are later found to be harmful. Additionally, differences in individual human susceptibilities to various toxins could increase the risk of harm for consumers with low tolerance to heavy metals. We suggest that a survey of the frequency, amount and species consumed by groups whose diet may be largely shellfish-based is required to enable a more comprehensive risk assessment to be made.     

Quantitative comparison of proteomic data quality between a 2D and 3D quadrupole ion trap

A 2D ion trap has a greater ion trapping efficiency, greater ion capacity before observing space-charging effects, and a faster ion ejection rate than a traditional 3D ion trap mass spectrometer. These hardware improvements should result in a significant increase in protein identifications from complex mixtures analyzed using shotgun proteomics. In this study, we compare the quality and quantity of peptide identifications using data-dependent acquisition of tandem mass spectra of peptides between two commercially available ion trap mass spectrometers (an LTQ and an LCQ XP Max). We demonstrate that the increased trapping efficiency, increased ion capacity, and faster ion ejection rate of the LTQ results in greater than 5-fold more protein identifications, better identification of low-abundance proteins, and higher confidence protein identifications when compared with a LCQ XP Max.     

Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages

Three Italian PDO fermented sausages, Varzi, Brianza and Piacentino, were compared for compositional, microbiological, biochemical and volatile profile characteristics. Mean values for the gross composition varied especially due to moisture, fat, total protein and nitrate concentration which reflected differences in the ingredients and some technological parameters. Cell numbers of the major microbial groups were almost similar among sausages. The major differences were found for Brochothrix thermosphacta, enterococci and moulds. Apart from their use as starters, Lactobacillus sakei and Lactobacillus curvatus were the dominant lactic acid bacteria and, as well as Staphylococcus xylosus, dominated the population of coagulase-negative staphylococci. Sausages differed for the hydrolysis of myofibrillar proteins and secondary proteolysis. Varzi, the sausage subjected to prolonged fermentation at 23–25 °C for 10 days before ripening, showed the highest degree of secondary proteolysis. Varzi and Brianza, the two fermented sausages manufactured by using microbial starters, showed the highest concentration and similar profiles of free amino acids. The peptidase activities contained in the aqueous extracts agreed with the above findings. A total of 52 volatile components, mainly alcohols, aldehydes and terpenes, were identified by solid-phase micro-extraction coupled with gas chromatography–mass spectrometry analysis. The volatile profiles of the three Italian PDO fermented sausages differed in part and, except for terpenes, the highest levels of the other chemical classes were found in Varzi and Brianza sausages. The composition of free fatty acids of the three Italian PDO sausages was rather similar. Monounsaturated fatty acids (MUFA) were found at the highest relative percentage followed by saturated (SFA) and polyunsaturated (PUFA) fatty acids. Oleic, palmitic, linoleic and stearic were the main free fatty acids found in all fermented sausages.     

Effects of pressure on poly(ether-ether-ketone) (PEEK) sintering mechanisms

This study deals with the understanding of the sintering mechanisms that occur during consolidation of an ultra-high-performance polymer: poly(ether-ether-ketone). In particular, we investigated the effects of uniaxial pressure during spark plasma sintering (SPS) processing. Glass-transition temperature (T_g) measurements under loading, stress–strain curves and scanning electron microscopy analysis allowed us to determine the role of pressure intensity and temperature of application on macromolecular chain mobility in both the bulk and the surface of the particles. First, a loss of chain mobility in the bulk of the particles was observed under high pressure. Second, it was shown that high pressure applied at low temperature leads to friction effects between the particles which enhances chain mobility in the particle shell through a local melting phenomenon. These experimental conditions favor the healing of particles and high cohesion was then observed in the resulting sintered samples. The level of friction is enhanced when pressure is applied at a low temperature since the powders are still in a glassy state. Finally, the achievement of cohesive grain boundaries was found to be related to the location and conformation of chain ends. Good healing between particles can only occur if a sufficient number of chain ends are available at the surface of the particle shell. We showed that the native powder state plays a significant role. The direct use of as-received powder leads to final material exhibiting good cohesion whereas pretreatments of the native powder are highly detrimental. It should be noted that this processing does not affect the high initial degree of crystallinity because no bulk melting is observed during consolidation by sintering. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019 , 136, 47645.     

Shelf-life extension of highbush blueberry using 1-methylcyclopropene stored under air and controlled atmosphere

The potential of 1-methylcyclopropene for controlling ripening in ‘Lateblue’ blueberry fruit was explored. After harvest, blueberry fruits were exposed to 1-MCP (0.3 and 0.6 μl l⁻¹). After treatment, samples were stored in air at 0 °C for 35 days and in a controlled atmosphere (3 kPa O₂ + 11 kPa CO₂) for 60 days. Quality parameters were monitored (weight loss, total soluble solids content, titratable acidity, firmness, anthocyanin content, phenolic content, total antioxidant capacity). Blueberries treated with 1-MCP showed a reduced weight loss during storage and a lower total soluble solid content compared to untreated fruit. High titratable acidity values were observed after controlled atmosphere storage, but no significant effect of 1-MCP on this parameter was observed. 1-MCP had no significant effects on anthocyanins, phenolics or antioxidant activities.