Enhanced performance of printed organic diodes using a thin interfacial barrier layer

Printed, organic diodes with a thin organic interfacial layer forming a Schottky barrier were fabricated and characterized. Experiments indicated that the thickness of the barrier layer is <10 nm. The interfacial layer reduces the reverse current of the diode by 2 orders of magnitude without significantly affecting the forward characteristics above 1 V. As a result, printed organic diodes with a rectification ratio of 5 orders of magnitude were fabricated. The diodes enable applications where low reverse currents are needed.     

Acylated anthocyanins: A review on their bioavailability and effects on postprandial carbohydrate metabolism and inflammation

Anthocyanins, the natural red and purple colorants of berries, fruits, vegetables, and tubers, improve carbohydrate metabolism and decrease the risk factors of metabolic disorders, but their industrial use is limited by their chemical instability. Acylation of the glycosyl moieties of anthocyanins, however, changes the chemical properties of anthocyanins and provides enhanced stability. Thus, acylated anthocyanins are more usable as natural colorants and bioactive components of innovative functional foods. Acylated anthocyanins are common in pigmented vegetables and tubers, the consumption of which has the potential to increase the intake of health-promoting anthocyanins as part of the daily diet. For the first time, this review presents the current findings on bioavailability, absorption, metabolism, and health effects of acylated anthocyanins with comparison to more extensively investigated nonacylated anthocyanins. The structural differences between nonacylated and acylated anthocyanins lead to enhanced color stability, altered absorption, bioavailability, in vivo stability, and colonic degradation. The impact of phenolic metabolites and their potential health effects regardless of the low bioavailability of the parent anthocyanins as such is discussed. Here, purple-fleshed potatoes are presented as a globally available, eco-friendly model food rich in acylated anthocyanins, which further highlights the industrial possibilities and nutritional relevance of acylated anthocyanins. This work supports the academic community and industry in food research and development by reviewing the current literature and highlighting gaps of knowledge.     

Equilibrium sampling of persistent and bioaccumulative compounds in soil and sediment: comparison of two approaches to determine equilibrium partitioning concentrations in lipids

The equilibrium sampling in silicone is increasingly applied to measure freely dissolved concentrations and chemical activities within bioaccumulation research of hydrophobic organic chemicals. Two equilibrium methods were applied to PCB-contaminated soil and sediment, and directly calibrated with respect to equilibrium partitioning concentrations in lipids (C(lipid,partitioning)): (i) Solid phase microextraction in the headspace above the sample (HS-SPME) required optimization for its application to PCBs, and it was calibrated above external partitioning standards in olive oil. (ii) Equilibrium sampling with internally coated glass jars with varying thicknesses of silicone (PDMS) resulted in proportionality between coating and analyte mass, which confirmed several validity criteria. C(lipid,partitioning) was here determined as product of PDMS concentration and PDMS to lipid partition ratio. The results of the two methods were in good agreement and thus validated each other. Finally, the coated glass jar method was applied to field sediment containing invertebrates, which lead to C(lipid,partitioning) that were about two times higher than measured lipid-normalized concentrations in the organisms. Temperature differences and animal lipid structure were discussed as possible reasons for this discrepancy. Both methods combine high analytical performance, reduced equilibration times and new calibration possibilities, which makes them suited for bioaccumulation research and environmental monitoring.     

Diarrheagenic Escherichia coli detected by 16-plex PCR in raw meat and beef intestines sold at local markets in Ouagadougou, Burkina Faso

The study investigated the prevalence of five major Escherichia coli pathogroups in raw meats and beef intestines sold at the local markets in Ouagadougou, Burkina Faso. One hundred and twenty samples (36 beef, 36 beef intestine, 24 mutton and 24 chicken samples) were purchased from four markets between October 2008 and February 2009. Fifteen virulence genes specific for Shiga toxin-producing E. coli (STEC), enteropathogenic E. coli (EPEC), enterotoxigenic E. coli (ETEC), enteroinvasive E. coli (EIEC) and enteroaggregative E. coli (EAEC) were examined using 16-plex PCR for mixed bacterial cultures derived from the samples. One or more diarrheagenic E. coli pathogroup was detected in 51 (43%) of all the 120 samples: in 16 (44%) beef, 19 (53%) beef intestine, 9 (38%) mutton and in 7 (29%) chicken samples. Thirty three (28%) samples were positive for stx(1) and/or stx(2) indicating presence of STEC. EPEC virulence markers (eae, escV and/or ent and/or bfp and/or EHEC-hlyA) were detected in 14 (12%) stx-negative samples. ETEC virulence markers (elt and/or estIb and/or estIa) were detected in 10 (8%) samples and EAEC virulence markers (pic or aggR) in 5 (4%) samples. No EIEC was detected. The results show that in Burkina Faso the microbiological quality of retail meat is alarmingly poor due to the common occurrence of diarrheagenic E. coli bacteria.     

Distribution of (210)Pb and (210)Po in boreal forest soil

Vertical distribution and activity contents of ²¹⁰Pb and ²¹⁰Po were investigated in forest soils of Scots pine-dominated (Pinus sylvestris L.) stands from seven different locations in Finland. The mean total inventory in the soil profile, up to 20 cm, of ²¹⁰Pb was 4.0 kBq m^− 2 (range 3.1-5.0 kBq m^− 2) and ²¹⁰Po 5.5 kBq m^− 2 (range 4.0-7.4 kBq m^− 2), the organic soil layer containing 45% of the total inventory of both nuclides. In both the organic and the mineral layers the ²¹⁰Po/²¹⁰Pb ratio was close to unity indicating a radioactive equilibrium between them. In the litter layer there was, however, a clear excess of ²¹⁰Po suggesting that polonium is recycled via root uptake from the root zone to the ground surface. The activity concentration (Bq kg^− 1) of ²¹⁰Pb clearly correlated with organic matter and the Fe, Al and Mn concentrations in soil indicating that radioactive lead is associated both with humic substances and the oxides of iron, aluminium and manganese. Radioactive lead was also seen to follow the behavior of stable lead. No systematic correlation between polonium and soil properties was seen.     

Influence of Particle Size Reduction on Structural and Mechanical Properties of Extruded Rye Bran

Rye bran is a high-fibre ingredient also containing starch and protein. The aim of this work was to investigate the effects of extrusion processing and bran particle size on the structural and mechanical properties of extruded rye bran. Native rye bran particle size of 750–1,250 μm was milled to produce feed material with three different average particle sizes (coarse, 440 μm; medium, 143 μm; fine, 28 μm). A co-rotating twin screw extruder was used for extrusion with various processing parameters. Extrusion processing did not have a significant (P?<?0.05) effect on soluble dietary fibre (SDF) content but the amount of insoluble dietary fibre (IDF) increased by 7.1–9.5 % in medium- and 11.3–12.3 % in fine-particle-sized rye bran extrudates as compared to the raw material prior to extrusion. Decreasing the particle size of rye bran to 28 μm resulted in lower amounts of IDF and total dietary fibre, but a higher amount of SDF after extrusion compared to coarse-particle-sized rye bran. Decreasing the particle size of rye bran to 28 μm gave more expanded (179–223 %), less hard (145–336 N), more crispy (2.7–7.2?×?10^?4) and porous (79.2–83.9 %) extrudates compared to the coarse-particle-sized rye bran extrudates, which were less expanded (151–176 %), harder (210–433 N), less crispy (0.5–2.8?×?10^?4) and less porous (64.4–65.1 %). Reduction of the particle size of rye bran significantly (P?<?0.05) increased the crispiness compared to the extrudates made of coarse-particle-sized rye bran. The results demonstrated that the structural and mechanical properties of rye bran extrudates can be improved without starch addition by reducing the particle size of bran.