Development of rapid hygrothermal pasteurization using saturated water vapor

We developed a novel rapid hygrothermal pasteurization (RHP) method using saturated water vapor with a dew point of 100 °C. In the present study, the effects of RHP on microbiological quality and quality attributes such as color changes, firmness and ascorbic acid content on many fresh-cut fruits and vegetables (cabbage, cucumber, carrot, cherry tomato, bell pepper, strawberry, pineapple and melon) were investigated. The RHP was performed within a second by free-falling samples through a cylindrical processing chamber filled with steam. The RHP resulted in a 0.7–2.0 log order reduction in the numbers of naturally inoculated mesophilic bacteria. Furthermore, the RHP induced no significant changes in color and firmness of samples, except on the leafy vegetable, cabbage. Ascorbic acid was also retained approximately 80% and above. These results indicate that the RHP is a clean and effective method for decontaminating mesophilic bacteria on fresh fruits and vegetables with minimal changes in quality.Industrial relevanceIn fresh-cut industry, an effective and risk-free decontamination technology is required for use in place of a conventional method, washing by chlorine that can produce carcinogenic chlorinated by-products. In this study, the rapid hygrothermal pasteurization (RHP) method using saturated water vapor was invented and their ability for applying minimal processing was evaluated. The results showed that RHP, without using chemicals, can reduce microorganism load and preserve quality attributes in many kinds of fresh-cut fruits and vegetables. Therefore, RHP could be used as a novel method, which can be generally applicable to fresh-cut fruits and vegetables in the food industry.     

Multiresidue determination of quinolones in animal and fishery products by HPLC

A simple and rapid multiresidue method was developed for the determination of twelve quinolones (ciprofloxacin, danofloxacin, difloxacin, enrofloxacin, flumequine, marbofloxacin, nalidixic acid, norfloxacin, ofloxacin, orbifloxacin, oxolinic acid and sarafloxacin) in muscle, liver, chicken eggs, milk, prawn and rainbow trout.The quinolones were extracted from a sample with acetonitrile-water (95 : 5). A fifth part of the filtered extract was diluted with water to keep the acetonitrile ratio at ca. 60%, and passed through a C18 mini-column. The eluate was evaporated to dryness, and the residues were dissolved in methanol-water (30 : 70) for HPLC analysis.The quinolones were separated on a Inertsil ODS-3V column (4.6 mm i.d.x250 mm) with a gradient system of 0.1% phosphoric acid-acetonitrile as the mobile phase, with fluorescence detection.No interfering peak was found on the chromatograms of animal and fishery products, except for milk. The recoveries of the quinolones were over 60% from the animal and fishery products fortified at 0.1 microg/g, and the quantification limits of the quinolones were 0.005 microg/g. This proposed method was found to be effective and suitable for the screening of the quinolones in animal and fishery products.     

Direct ethanol production from barley beta-glucan by sake yeast displaying Aspergillus oryzae beta-glucosidase and endoglucanase

Three beta-glucosidase- and two endoglucanase-encoding genes were cloned from Aspergillus oryzae, and their gene products were displayed on the cell surface of the sake yeast, Saccharomyces cerevisiae GRI-117-UK. GRI-117-UK/pUDB7 displaying beta-glucosidase AO090009000356 showed the highest activity against various substrates and efficiently produced ethanol from cellobiose. On the other hand, GRI-117-UK/pUDCB displaying endoglucanase AO090010000314 efficiently degraded barley beta-glucan to glucose and smaller cellooligosaccharides. GRI-117-UK/pUDB7CB codisplaying both beta-glucosidase AO090009000356 and endoglucanase AO090010000314 was constructed. When direct ethanol fermentation from 20 g/l barley beta-glucan as a model substrate was performed with the codisplaying strain, the ethanol concentration reached 7.94 g/l after 24 h of fermentation. The conversion ratio of ethanol from beta-glucan was 69.6% of the theoretical ethanol concentration produced from 20 g/l barley beta-glucan. These results showed that sake yeast displaying A. oryzae cellulolytic enzymes can be used to produce ethanol from cellulosic materials. Our constructs have higher ethanol production potential than the laboratory constructs previously reported.     

Comparison of thermophilic anaerobic digestion characteristics between single-phase and two-phase systems for kitchen garbage treatment

Lab-scale single-phase and two-phase thermophilic methane fermentation systems (SPS and TPS, respectively) were operated and fed with artificial kitchen waste. In both SPS and TPS, the highest methane recovery ratio of 90%, in terms of chemical oxygen demand by dichromate (CODcr), was observed at an organic loading rate (OLR) of 15 gCODcr/(l.d). The ratio of particle CODcr remaining to total CODcr in the influent was 0.1 and the ratio of NH(4)-N concentration to the input total nitrogen concentration was 0.5 in both SPS and TPS. However, the propionate concentration in the SPS reactor fluctuated largely and was 2 gCODcr/l higher than that in TPS, indicating less stable digestion. Regardless, efficient kitchen waste degradation can be accomplished in both SPS and TPS at an OLR of <20 gCODcr/(l.d), even though TPS may be more stable and easier to maintain. Bacillus coagulans predominated with an occupied ratio of approximately 90% in the acid fermentation reactor of TPS, and then a richer microbial community with a higher Shannon index value was maintained in the methane fermentation reactor of TPS than in the SPS reactor.     

Carbonization properties of carbonaceous substances oxidized by air blowing—I: Carbonization behaviors and chemical structure of residual oils oxidized by air blowing

The carbonization process of oxidized oils was investigated by the successive observation of the cokes at several intermediate stages with particular attention to the cocarbonization compatibility of the components, in order to understand how the medium mosaic texture was developed from the oxidized oils. When the oxidized oil was carbonized, very small anisotropic spheres appeared in the matrix, but, being fixed into the mosaic texture, they formed clusters with limited growth of their diameters. The n-hexane insoluble (nHI) and the n-hexane soluble (nHS) components in the, oxidized oil produced isotropic and flow textures in the cokes, respectively. These components did not allow the smooth growth of the anisotropic spheres because of their poor compatibility. Cocarbonization with some proper additives was found effective both in developing a flow texture from the nHI of the oxidized oil and producing a high coke yield. Chemical analyses of the components were performed in order to explain the compatibility.     

Poly(p-tert-butoxycarbonyloxystyrene): a convenient precursor to p-hydroxystyrene resins

An efficient synthetic route to pure, high molecular weight poly(p-hydroxystyrene) is reported. The route involves synthesis of a new monomer, p-tert-butoxycarbonyloxystyrene, polymerization by radical initiation or by cationic initiation in liquid SO₂, followed by thermolysis or acidolysis of the tert-butoxycarbonyl protecting group. Porous, crosslinked resin beads containing the nucleophilic, phenol pendant group have been prepared in a similar fashion from the precursor terpolymer of p-tert-butoxycarbonyloxystyrene, styrene and divinylbenzene. The utility of this resin for solid-phase synthesis has been demonstrated.     

Selective synthesis of isobutene trimers and hexamers with oxo acid catalysts

The reaction of isobutene (IB) with its dimers (IB₂) catalyzed by CF₃SO₃H yielded isobutene trimers (IB₃) in high yield in nonpolar solvents at 0°C. The initial feed of isobutene, in the presence of equimolar IB₂ or more, was selectively converted into IB₃ without loss or accumulation of IB₂. After complete consumption of the isobutene, however, the remaining IB₂ rapidly dimerized to isobutene tetramers (IB₄). ¹³C-NMR analysis of the products showed that the IB₃ was formed via addition of the t-butyl cation (protonated isobutene to 2,4,4-trimethyl-1-pentene (an IB₂ isomer); the trimer fraction was free from isomers arising from addition of the t-butyl cation to 2,4,4-trimethyl-2-pentene (another IB₂ isomer) or addition of the IB₂ cation to isobutene. The IB₃ thus obtained was further oligomerized with CF₃SO₃H catalyst in nonpolar media in the range of 0 to ?25°C to give a mixture of IB₅, IB₆, and IB₇ in high yield. With EtAlCl₂ as catalyst, reaction of isobutene with IB₂ and oligomerization of IB₃ both resulted in products with a broad molecular weight distribution containing higher oligomers and complex hydrocarbons formed via cracking of the intermediate carbocations.     

护毛法回收的猪毛通过爆发性膨胀处理的溶解性

本文报导了通过爆发性膨胀增加猪毛溶解度的方法,从而使得保毛脱毛法所回收的猪毛能够得到更有效的利用。     

Antimicrobial effect of spices and herbs on Vibrio parahaemolyticus

The antimicrobial effects of spices and herbs from 18 plant species were examined on a foodborne pathogen, Vibrio parahaemolyticus, with the use of combinations of temperatures and nutrient levels. Basil, clove, garlic, horseradish, marjoram, oregano, rosemary, and thyme exhibited antibacterial activities at incubation of 30 degrees C, while with the exception of horseradish, the same spices and additional 7 species exhibited the activities at 5 degrees C. The lowest MIC (minimum inhibitory concentration) was 0.125% observed in clove and marjoram at 30 degrees C in a nutrient rich medium. Lowering of incubation temperature produced little effect on the MICs except for turmeric. The decreasing of the MIC in turmeric appeared to be basically attributed to the sensitivity of the bacterium to coldness. In nutrient poor medium, the lowest was 0.001 and 0.00025% in marjoram at 30 degrees C and at 5 degrees C, respectively. The sensitivity to several spices and herbs was similar among different clinical serotypes including the emerging strain O3:K6. These results suggest that the spices and herbs can be practical for protecting seafood from the risk of contamination by V. parahaemolyticus and used in hurdle technology with low temperature.