Release of Five Indicator Volatiles from a Model Meat Emulsion to Study Phase Contribution to Meat Aroma

The objective of this work was to develop a model meat emulsion in order to study the release of aroma-related compounds from the lipid and aqueous phases. Hexanal, octanal and nonanal were taken as indicators of lipid oxidation whereas 2-ethyl-3,5-dimethyl pyrazine and 2-methyl pyrazine were Maillard reaction indicators. Four systems were studied: I) a model meat emulsion; II) phosphate buffer; III) phosphate buffer + myofibrillar proteins; and IV) canola oil. Release of indicator compounds from each of the studied systems was analyzed in the headspace. It was concluded that pyrazines mainly contributed to aroma in lipid systems and in protein solutions but not in emulsions and non protein aqueous systems. Hexanal, octanal, and nonanal were minor aroma contributors in lipid media, whereas hexanal and nonanal were released in small amount from protein emulsions. Conversely, octanal can be considered of an important aroma contributor in emulsions; the three aldehydes showed a high release from aqueous systems, with and without protein.     

In vitro starch digestibility of fresh and sun‐dried faba beans (Vicia faba L.)

Fresh and sun‐dried faba beans (Vicia faba L.) were cooked, stored for various times at 4 °C and analysed for available starch (AS), resistant starch (RS) and fibre‐associated resistant starch (FARS) contents as well as α‐amylolysis. Fresh beans required a shorter cooking time (25 min) than dried beans (158 min). Cooked fresh faba beans had a higher AS content than cooked dried faba beans. The AS content in both decreased during cold storage, with fresh beans showing a smaller decrease than dried beans with increasing storage time. Cooked fresh faba beans also had a higher total RS content than cooked dried faba beans, although a greater increase in RS content was recorded in the latter upon storage. Starch retrogradation was more prominent in cooked dried faba beans than in cooked fresh faba beans, as indicated by the consistently higher FARS content. The α‐amylolysis rate decreased with increasing storage time, i.e. long‐stored (72 h) cooked faba beans exhibited slower starch digestion, and differences were recorded between fresh and dried beans. The predicted glycaemic index ranged between 60.9 and 58.0% for cooked fresh faba beans and between 57.9 and 55.8% for cooked dried faba beans, which is suggestive of slow glucose release from starch in faba beans. Copyright © 2007 Society of Chemical Industry     

Chemical composition and in vitro starch digestibility of corn tortillas with added amaranth flour

Background: Corn tortillas containing 20% (w/w) amaranth flour (AF) were kept in cold storage and analysed after various times for chemical composition and in vitro starch digestibility, including predicted glycemic index. Comparison was made with traditional nixtamalised corn flour (NCF) tortillas. Results: Lipid and protein contents were higher in mixed NCF/AF tortilla than in NCF tortilla. Available starch (AS) content was lower in NCF/AF tortilla and decreased during cold storage. However, this decrease was greater in NCF tortilla, suggesting slower starch retrogradation in NCF/AF tortilla. After 96 h of storage, total resistant starch (RS) content was higher in NCF tortilla than in NCF/AF tortilla. However, no differences were detected thereafter, indicating similar retrogradation after long storage times. Retrograded resistant starch contents indicated that only part of the total RS in tortilla is due to retrogradation, which agrees with the tendency recorded for AS and RS in both types of tortilla. α‐Amylolysis rates were similar in NCF/AF and NCF tortillas, decreasing with storage. The predicted glycemic index was always higher in NCF/AF tortilla, a pattern that might be due to the waxy‐type starch present in AF. Conclusion: NCF/AF tortilla might be suitable as a product with higher protein content and higher glycemic index than conventional NCF tortilla. Copyright © 2007 Society of Chemical Industry     

Utilization of peanut fines in the optimization of peanut polvoron using mixture response surface methodology

Percentages of peanut fines, sugar and butter in a peanut polvoron formulation were optimized using mixture response surface methodology (RSM). A consumer panel evaluated colour, appearance, flavour, texture and overall acceptance of a control and 15 experimental formulations of peanut polvoron containing various levels of peanut fines, sugar and butter. Texture was found to be the limiting factor for the optimization of peanut polvoron. Formulations with a 9‐point hedonic scale score minima of ≥6 for overall acceptance and acceptance of colour, appearance, flavour and texture were considered optimum. Optimum formulations can be obtained in all blends containing 22–36% peanut fines, 24% butter and 40–54% sugar.     

Modification of Parylene film-coated glass with TiO2 nanoparticles and its photocatalytic properties

A titania film was deposited on Parylene-coated glass by a one-step, ultrasound-assisted procedure. The TiO₂ nanoparticles formed during the sonochemical hydrolysis of Ti(i-OPr)₄ were thrown to the surface and strongly attached to the Parylene substrate. By using different solvents (water, ethanol or their mixture) and reagent concentrations, the thickness, uniformity and crystallinity of the deposited layer were regulated. PVP was used to stabilize the highly homogeneous distribution of TiO₂ nanocrystals on the Parylene surface. The morphology and structure of the coated films were characterized by physical and chemical methods such as: X-ray diffraction (XRD), transmission electron microscopy (TEM), scanning electron microscopy (SEM), atomic force microscopy (AFM), Rutherford backscattering spectrometry (RBS), and optical spectroscopy. The photocatalytic activity of the titania-modified Parylene film in the photo discoloration of methylene blue was demonstrated. The experimental results revealed a correlation between the uniformity of the nanostructured anatase titania film and its photocatalytic properties.     

Copper addition by organic matter degradation in the freshwater reaches of a turbid estuary

This study reports on the relationship between copper (Cu) behavior and organic matter (OM) transformation along the turbidity gradient in the freshwater reaches of the Gironde Estuary. During a one-year survey, surface water and suspended particulate matter (SPM) were sampled at least monthly at three sites along the Garonne Branch, representing the main fluvial branch of the Gironde Estuary. Additionally, a longitudinal high resolution profile was sampled along the Garonne Branch, covering the turbidity gradient from the river water endmember to the maximum turbidity zone (MTZ). Seasonal variability and spatial distribution of Cu in both the dissolved phases (< 0.2 μm, Cu_0.2 and < 0.02 μm, Cu_0.02) and particulate Cu (Cu_P) clearly suggested Cu_0.2 addition during summer, that increased the Cu_0.2 concentrations by a factor ~ 2, mainly manifested by an increase in the Cu_0.02 fraction. At the annual timescale (2004), this internal Cu reactivity increased Cu_0.02 fluxes in the Garonne Branch by ~ 20% (3.6 t year⁻¹), with the equivalent of ~ 2.9 t year⁻¹ derived from the Cu_P fraction and ~ 0.7 t year⁻¹ from the colloidal (0.02-0.2 μm) fraction, without involving and/or affecting the Cu_C18 (hydrophobic metal-organic complexes) fraction.Combining data on Cu speciation with the results obtained by several independent techniques (DOC and POC measurements, 3D-fluorescence, and TEM) suggested close relationships between Cu behavior and OM transformation/restructuration along the turbidity gradient in the Garonne Branch. The observed Cu_0.02 addition was related to increasing humification (humification index HIX increased from 9 to 12, network formation) and labile OM degradation (Iγ/Iα ratio decreased from 0.70 to 0.44), going along with decreasing DOC and POC concentrations. Mass-balances suggest that in the studied system, degradation of OM may account for the release of ~ 25 μmol potentially bioaccessible Cu_0.02 per mole of particulate organic carbon mineralized.