Improving the transfer of near infrared prediction models by orthogonal methods

Eight calibration transfer methods based on the removal of orthogonal signal were compared for the standardization of whole soybean protein and oil models. Dynamic orthogonal projection (DOP), transfer by orthogonal projection (TOP), error removal by orthogonal subtraction (EROS), orthogonal signal correction (OSC), and orthogonal projections to latent structures (O-PLS) as well as the modification and extension of some of these methods were compared in the transfer of models in intra and inter-brand situations using two Foss Infratecs and two Bruins OmegAnalyzerGs. For each brand, a master was designated and its models transferred onto the second unit of its network and the two units of the second brand. Calibration models were transferable from brand to brand with similar or better precision than when each instrument was calibrated on its own calibration set (for Infratec 1229, the relative predictive determinant (RPD) increased in intra and inter-brand calibration transfer situations from 10.42 to 11.45 and 10.57, with DOP and EROS respectively). Performance of each method was different across parameters, instruments, and validation sets. DOP modifications on the determination of the difference matrix showed promising results while TOP and EROS extensions to include variability specifically present in certain crop years did not bring any beneficial effects.     

Casein micelles as a vehicle for iron fortification of foods

Casein micelles were loaded with iron to create a dispersible delivery format for insoluble iron by exposing milk at chilled temperatures to a high concentration of soluble iron (up to 20 mmol kg⁻¹ ferrous and ferric chloride). The loading was maximised by applying a pH-cycle to the fortified milk by means of carbonation. Upon acidification of fortified milk, no release of iron was observed, except at the highest concentration. Changes in the buffering capacity as a function of pH confirmed the formation of colloidal iron phosphates. Overall, most properties of the micelles did not change: hydration, protein distribution between soluble and colloidal phase remained constant, but zeta potential decreased slightly and curd formation upon renneting became much slower. The renneting behaviour could be improved by carbonation or storage at 30 °C for a day. Iron-fortified milk samples were stable under heating, except when fortification was achieved by means of 20 mmol kg⁻¹ ferric chloride. The most obvious difference of iron-fortified milk is its appearance: samples fortified with ferrous chloride were darker than control, whereas samples fortified with ferric chloride were more red/yellow.     

Influence of hysteresis on the transient hygrothermal response of a hemp concrete wall

Building envelopes with bio-materials like hemp concrete are currently undergoing an increasing development due to their low environmental impact and their interesting hygrothermal properties. This kind of hygroscopic material is characterized by a hysteretic behaviour. In this paper, the influence of such behaviour on the hygrothermal response of a building wall is discussed. An experimental facility is designed to measure temperature and relative humidity within a hemp concrete wall submitted to climatic variations. This facility provides a set of experimental data suited for benchmarking. Numerical simulations are performed with a hysteresis model implemented in a heat and moisture transfer model. Comparisons between numerical and experimental results show that hysteresis modelling is relevant to simulate the hygrothermal response of the wall. The discussion is extended to the influence of the initial moisture content.     

Structure and Technofunctional Properties of Protein-Polysaccharide Complexes: A Review

Food proteins and polysaccharides are the two key structural entities in food materials. Generally, interactions between proteins and polysaccharides in aqueous media can lead to one- or two-phase systems, the latter being generally observed. In some cases of protein-polysaccharide net attraction, mainly mediated through electrostatic interactions, complex coac-ervation or associative phase separation occurs, giving rise to the formation of protein-polysac-charide complexes. Physicochemical factors such as pH, ionic strength, ratio of protein to polysaccharide, polysaccharide and protein charge, and molecular weight affect the formation and stability of such complexes. Additionally, the temperature and mechanical factors (pressure, shearing rate, and time) have an influence on phase separation and time stability of the system. The protein-polysacchaide complexes exhibit better functional properties than that of the proteins and polysaccharides alone. This improvement could be attributed to the simultaneous presence of the two biopolymers, as well as the structure of the complexes. Consequently, the interesting hydration (solubility, viscosity), structuration (aggregation, gelation) and surface (foaming, emulsifying) properties of these complexes can be used in a number of domains. Among others, these could be macromolecular purification, microencapsulation, food formulation (fat replacers, texturing agents), and synthesis of biomaterials (edible films, artificial grafts).     

Adhesion of human pathogenic enteric viruses and surrogate viruses to inert and vegetal food surfaces

Enteric viruses, particularly human Noroviruses (NoV) and hepatitis A virus (HAV), are key food-borne pathogens. The attachment of these pathogens to foodstuff and food-contact surfaces is an important mechanism in the human contamination process. Studies were done to investigate the nature of the physicochemical forces, such as hydrophobic and electrostatic ones, involved in the interaction virus/matrix but, at this day, only few data are available concerning surface properties of viruses and prediction of the adhesion capacity of one specific virus onto matrices is still very difficult. The purpose of this study was to propose a reference system, including a representative virus surrogate, able to predict as close as possible behaviour of pathogenic viruses in term of adhesion on inert (stainless steel and polypropylene) and food surfaces (lettuce leaves, strawberries and raspberries). The adhesion of human pathogenic enteric viruses, cultivable strain of HAV and non-cultivable strains of human NoV (genogroups I and II), have been quantified and compared to these of human enteric viruses surrogates, included the MNV-1 and three F-specific RNA bacteriophages (MS2, GA and Qβ). A standardized approach was developed to assess and quantify viral adhesion on tested matrices after a contact time with each virus using real-time RT-PCR. Methods used for virus recovery were in accordance with the CEN recommendations, including a bovine Enterovirus type 1 as control to monitor the efficiency of the extraction process and amplification procedure from directly extracted or eluted samples. The adhesion of human pathogenic viruses, ranging from 0.1 to 2%, could be comparable for all matrices studied, except for NoV GII on soft fruits. Adhesion percentages obtained for the studied surrogate virus and phages were shown to be comparable to those of HAV and NoV on inert and lettuce surfaces. The MNV-1 appeared as the best candidate to simulate adhesion phenomena of all human pathogenic enteric viruses on all studied surfaces, while MS2 and GA bacteriophages could be a good alternative as model of viral adhesion on inert and lettuce surfaces. These results will be usable to design relevant experimental systems integrating adhesion behaviour of enteric viruses in the assessment of the efficiency of a technological or hygienic industrial process.