Chemical composition changes in four green olive cultivars during spontaneous fermentation

Changes in some physico-chemical characteristics (pH and free acidity) and chemical composition (sugars, total phenolic and flavonoid contents) of four olive cultivars during spontaneous fermentation in brine were investigated. The cultivars were typical of the Moroccan market: “Moroccan Picholine”, “Languedoc Picholine”, “Ascolana” and “Sevillana”. The physico-chemical changes of olives and brines during fermentation process were monitored. A similar pattern of pH was noticed for the “Moroccan Picholine”, “Languedoc Picholine” and “Ascolana” cultivars with a final pH ranging between 4.4 and 4.6. The profile of free acidity measured throughout fermentation period in brines was in agreement with the pH trend. The concentration of sugars, total phenolic and flavonoids contents in olives flesh and brines during fermentation is reported. The loss of flavonoids, sugars and total phenolic contents in the olive flesh by the end of fermentation process was up to 60%, 63% and 79% in “Languedoc Picholine”, “Sevillana” and “Moroccan Picholine”, respectively. The main phenols identified and quantified in the different brines at the end of brining process were hydroxytyrosol, tyrosol, (+)-catechin and quercetine. The highest total phenolic content and antioxidant activity were obtained in Moroccan Picholine brine after 71 days of fermentation.     

Changes in selected quality characteristics of minimally processed carambola (Averrhoa carambola L.) when treated with ascorbic acid

‘B 10’ carambola of ripening stage (RS) 3 and 4 were minimally processed (MP) and then dipped in 0, 15 and 30 mg L^?1 ascorbic acid (AA). The 1‐cm‐thick slices were then dried, packed into cling‐wrapped‐foam tray and stored at 7 °C for 0, 3 and 5 days. Skin colour (L*, C* and h°), flesh firmness, soluble solids concentration, vitamin C content, titratable acidity, pH, degree of browning, polyphenoloxidase (PPO) activity and sensory attributes of MP carambola treated with AA were determined. AA treatment had significant effect in decreasing cut surface browning degree but no significant effect on all the selected quality characteristics of the MP carambola. In the sensory evaluation, flesh colour, sweetness, flavour and overall taste were significantly affected by AA treatment especially at 15 mg L^?1. The RS of fruit significantly affected skin colour (C* and h°), pH and sensory attributes of colour and flavour of the MP carambola. As storage day (SD) progressed, skin colour (C* and h°), flesh firmness and vitamin C content, cut surface browning, PPO activity and all the sensory attributes of MP carambola decreased significantly. Flesh firmness of the MP carambola was affected by the interaction between AA × SD. Sensory attributes of MP carambola were affected significantly by AA × RS. All the sensory attributes of MP carambola positively correlated to each other but negatively correlated with browning degree. PPO activity positively correlated with browning degree. Copyright © 2007 Society of Chemical Industry     

Concussion/Mild Traumatic Brain Injury (TBI) Induces Brain Insulin Resistance: A Positron Emission Tomography (PET) Scanning Study

Brain injury/concussion is a growing epidemic throughout the world. Although evidence supports association between traumatic brain injury (TBI) and disturbance in brain glucose metabolism, the underlying molecular mechanisms are not well established. Previously, we reported the release of cellular prion protein (PrPc) from the brain to circulation following TBI. The PrPc level was also found to be decreased in insulin-resistant rat brains. In the present study, we investigated the molecular link between PrPc and brain insulin resistance in a single and repeated mild TBI-induced mouse model. Mild TBI was induced in mice by dropping a weight (~95 g at 1 m high) on the right side of the head. The procedure was performed once and thrice (once daily) for single (SI) and repeated induction (RI), respectively. Micro PET/CT imaging revealed that RI mice showed significant reduction in cortical, hippocampal and cerebellum glucose uptake compared to SI and control. Mice that received RI also showed significant motor and cognitive deficits. In co-immunoprecipitation, the interaction between PrPc, flotillin and Cbl-associated protein (CAP) observed in the control mice brains was disrupted by RI. Lipid raft isolation showed decreased levels of PrPc, flotillin and CAP in the RI mice brains. Based on observation, it is clear that PrPc has an interaction with CAP and the dislodgment of PrPc from cell membranes may lead to brain insulin resistance in a mild TBI mouse model. The present study generated a new insight into the pathogenesis of brain injury, which may result in the development of novel therapy.     

Deformation Behavior of 6061 Aluminum Alloy Through Tube Channel Pressing: Severe Plastic Deformation

The deformation behavior of solid solution-treated AA6061 tubes in a novel severe plastic deformation process named Tube Channel Pressing has been assessed. In order to do so, an analysis based on the finite element method and dislocation density model is utilized, and microhardness measurement is carried out to verify the trends of analysis results. By comparing FEM results with experimental data, the optimized geometrical parameters controlling the deformation behavior of the tube in tube channel pressing are determined to obtain the best strain homogeneity and minimum dimensional changes in tube.