Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties

Berry pomace is a by‐product of juice processing that, after drying and milling, may be used as an ingredient in cereal‐based products. This, on the one hand, not only reduces losses of edible raw material components, but also increases the nutritional value of the target food because of its high dietary fibre and bioactive compounds content. By using savoury crackers as model, this study analyses how a partial flour replacement by blackcurrant pomace (levels: 10%, 20% or 30%) affects physical properties of the respective dough (dynamic rheology in simulated baking, extensibility and adhesiveness) and characteristics of the baked product (colour, texture and sensory properties). Pomace addition significantly affected both systems. By considering the high moisture absorption capacity of this material through water level adaptation in formulations and by only substituting gluten‐free flour (which led to a constant gluten content), it is demonstrated that even a flour replacement of up to 30% leads to acceptable products. A restrained protein development was observed in pomace containing dough, leading to a lower extensibility, and to reduced volume increase and lower breaking force after baking. In contrast, dough handling and sensory acceptance were not corrupted by pomace application even though colour of the final product was changed to a great extent.     

Purification and structural characterisation of lipid transfer protein from red wine and grapes

Lipid transfer proteins (LTP) play a major role in plant defence and are of particular interest due to their known ability to cause allergic reactions. These proteins are expressed in grapes and also remain detectable after vinification, especially in red wine. However, it remains unknown whether the protein undergoes any changes during the vinification process. Here, we present a purification method for LTPs from Dornfelder grapes and wine. By liquid-chromatography–mass spectroscopy (LC–MS/MS) we identified LTPs from two different species (Vitis vinifera and Vitis aestivalis). Additionally, the purified LTPs were characterised using spectrometric methods, confirming their high purity and structural stability during vinification. We conclude that LTPs are resistant to the alcohol content (13.5 vol%), acidic milieu of wine and other ingredients present during the vinification process, indicating that the allergenic potential of grape LTP is not diminished by the vinification process.     

Arctic vegetation damage by winter-generated coal mining pollution released upon thawing

Acid mine drainage (known as AMD) is a well-known environmental problem resulting from the oxidation of sulfidic mine waste. In cold regions, AMD is often considered limited by low temperatures most of the year and observed environmental impact is related to pollution generated during the warm summer period. Here we show that heat generation within an oxidizing, sulfidic, coal-mining waste-rock pile in Svalbard (78 degrees N) is high enough to keep the pile warm (roughly 5 degrees C throughout the year) despite mean annual air temperatures below -5 degrees C. Consequently, weathering processes continue year-round within the waste-rock pile. During the winter, weathering products accumulate within the pile because of a frozen outer layer on the pile and are released as a flush within 2 weeks of soil thawing in the spring. Consequently, spring runoff water contains elevated concentrations of metals. Several of these metals are taken up and accumulated in plants where they reach phytotoxic levels, including aluminum and manganese. Laboratory experiments document that uptake of Al and Mn in native plant species is highly correlated with dissolved concentrations. Therefore, future remedial actions to control the adverse environmental impacts of cold region coal-mining need to pay more attention to winter processes including AMD generation and accumulation of weathering products.     

Deficiency of co-chaperone immunophilin FKBP52 compromises sperm fertilizing capacity

FKBP52 is a member of the FK506-binding family of immunophilins and serves as a co-chaperone for steroid hormone nuclear receptors to govern appropriate hormone action in target tissues. Male mice missing Fkbp52 are infertile, and this infertility has been ascribed to compromised sensitivity of the anterior prostate, external genitalia, and other accessory sex organs to androgen. Here, we show additional defects contributing to infertility. We found that epididymal Fkbp52(-/-) sperm are sparse often with aberrant morphology, and they have reduced fertilizing capacity. This phenotype, initially observed in null males on a C57BL/6/129 background, is also maintained on a CD1 background. Expression studies show that while FKBP52 and androgen receptor are co-expressed in similar cell types in the epididymis, FKBP52 is also present in epididymal sperm flagella. Collectively, our results suggest that reduced number and abnormal morphology contribute to compromised fertilizing capacity of Fkbp52(-/-) sperm. This study is clinically relevant because unraveling the role of immunophilin signaling in male fertility will help identify new targets for male contraceptives and/or alleviate male infertility.     

Salmonella in eggs: From shopping to consumption—A review providing an evidence-based analysis of risk factors

Nontyphoidal salmonellae are among the most prevalent foodborne pathogens causing gastrointestinal infections worldwide. A high number of cases and outbreaks of salmonellosis are associated with the consumption of eggs and egg products, and several of these occur at the household level. The aim of the current study is to critically evaluate the current status of knowledge on Salmonella in eggs from a consumer's perspective, analyzing the hazard occurrence and the good practices that should be applied to reduce salmonellosis risk. Following a HACCP (Hazard Analysis and Critical Control Point) based approach, some steps along the food journey were identified as Critical Consumer Handling (CCH)—steps in which consumers, through their behavior or choice, can significantly reduce the level of Salmonella in eggs and egg products. From shopping/collecting to consumption, each of these steps is discussed in this review to provide an evidence-based overview of risk factors of human salmonellosis related to egg consumption. The main message to consumers is to choose Salmonella-free eggs (those that some official entity or producer guarantees that does not contain Salmonella), when available, especially for dishes that are not fully heat treated. Second, as guaranteed Salmonella-free eggs are only available in a few countries, refrigerated storage from the point of collection and proper cooking will significantly reduce the risk of salmonellosis. This will require a revision of the actual recommendations/regulations, as not all ensure that eggs are maintained at temperatures that prevent growth of Salmonella from collection until the time of purchasing.     

Wheat bran-based biorefinery 1: Composition of wheat bran and strategies of functionalization

Wheat, together with maize and rice, accounts to about 90% of the world's cereal production. During the milling process, wheat bran, besides other valuable compounds such as wheat germ and parts of the endosperm, remains as major by-product. Wheat bran is composed of various histological cell layers, called the pericarp, testa, hyaline and aleurone layer and its weight ratio to milled wheat is about 25%. Annually, over 650 million tons of wheat are produced in the world, of which more than 69% are used for food. The thereby accruing biomass of wheat bran can be estimated as 150 million tons, which are basically used in the feed industry. Even if numerous studies have investigated potential health benefits of consuming more whole grain foods, the addition of bran to existing food systems may confer difficulties in terms of processing, nutrition or sensory acceptance by consumers. This review will summarize state-of-the-art technological approaches such as mechanical, thermal or enzymatic treatment used to modify the functional properties of wheat bran and coincidently describe the impact on the food system.     

Peanut varieties with reduced Ara h 1 content indicating no reduced allergenicity

Peanut allergy is a major cause of food‐induced severe anaphylactic reactions. To date, no medical care is available to prevent and treat peanut allergy and therefore hypoallergenic peanut varieties are of considerable health political and economic interest. Major allergens that induce IgE‐responses in peanut‐sensitive patients are Ara h 1, Ara h 2 and Ara h 3/4. In order to identify hypoallergenic peanuts, commercially locally available peanut varieties were screened for their allergen content. Ara h 1‐deficient peanuts from Southeast Asia were identified by SDS‐PAGE, immunoblotting, inhibition assays and ELISA. 2‐D PAGE analyses demonstrated the different compositions of the tested extracts and revealed a number of variations of the allergen patterns of peanuts from different varieties. Mediator release experiments of these peanut extracts demonstrated similar allergenicities as compared with standard peanut extract. These results indicate that the allergenicity of peanuts with reduced Ara h 1 content might be compensated by the other allergens, and thus do not necessarily cause a reduction of allergenicity.     

Impact of ethanol treatment on physiological and microbiological properties of fresh white asparagus (Asparagus officinalis L.) spears

Fresh and minimally processed white asparagus (Asparagus officinalis L.) spears are very susceptible to microbial spoilage, often accompanied by changes in physiological and textural quality. To prevent economic losses and to guarantee product quality and safety, postharvest handling and processing need to be improved. New environmentally friendly and safe sanitation techniques should be introduced. This study investigates the efficacy of short-term washing in 0.5 L L⁻¹ ethanol solution at 10 °C as disinfectant of asparagus spears. The prevention of microbial spoilage and treatment effects on physiological properties and value adding quality parameters such as respiration, TSS, vitamin C and water content, and texture were evaluated in fresh white asparagus spears in four harvest seasons. Short-term dipping immediately reduced total bacterial counts and mould loads, and retarded their growth during storage. Retardation apparently did not increase with treatment duration. Short-term (30 s) ethanol washing but not longer treatments result in lower tissue water content and less stiff spears; it also reduced respiration and consumption of sugars. It seems to stabilize the vitamin C contents. Hence, short-term washing with ethanol is a promising approach to improve quality maintenance and safety of fresh asparagus spears and can be easily used in processing lines.