Gamma-irradiation as a method of microbiological control,and its impact on the oxidative labile lipid component of <Emphasis Type="Italic">Cannabis sativa</Emphasis> and <Emphasis Type="Italic">Helianthus annus</Emphasis>

The effect of irradiation (0–20 kGy) on hemp and sunflower seeds was assessed, with specific reference to the oxidatively labile lipid component (unsaturated fatty acids and tocochromanols). Total protein, lipid, and solids content of the seeds did not vary with irradiation dose. Lipid hydroperoxide concentration increased significantly in the sunflower seeds (48 mmol kg⁻¹ lipid) and a significant increase in volatile secondary oxidation products was measured in both seeds (e.g. hexanal, heptanal, 1-penten-3-ol) with increasing irradiation dose. Irradiation at 5 kGy sterilised the seeds of all microbial contamination and irradiation doses of 20 kGy prevented germination. A loss of the antioxidant tocopherol was shown with increasing irradiation doses, although this was selective for specific tocopherol isoforms (α-tocopherol, β-tocopherol and γ-tocopherol).     

Effects of simulated digestion in vitro on cell wall polysaccharides from kiwifruit (Actinidia spp.)

Cell wall polysaccharides are resistant to digestion and absorption in the human small intestine and are considered to be delivered to the colon in a chemically unaltered state. In this paper, pulp from green and gold kiwifruit was subjected to in vitro upper-intestinal tract digestion and the chemical and physical changes to cell wall polysaccharides (dietary fibre) were investigated. Yields of insoluble fibre decreased slightly with simulated digestion while soluble fibre yields increased. Constituent sugar and glycosyl linkage analysis of the soluble and insoluble fibre fractions revealed that the chemical composition and structure of the non-starch polysaccharides remained largely unchanged. However, the degree of methylesterification of galacturonic acid residues present in the pectin-rich soluble fibre fractions of both fruit decreased with treatment; size-exclusion chromatography detected changes in the molecular weight profiles of these fractions. These changes may affect the physicochemical properties and fermentability of kiwifruit dietary fibre in the large intestine.     

Long-term aging of copper added to soils

Aging refers to the processes by which the mobility and bioavailability/toxicity of metals added to soil decline with time. Although long-term aging is a key process that needs to be considered in the risk assessment of metals in field soils, the long-term aging of Cu added to soils has not been studied in detail. In this study, the effects of aging on Cu isotopic exchangeability, total Cu in soil pore water, pore water free Cu2+ activity, and "available" Cu measured by the technique of diffusive gradient in thin film (DGT-Cu) were investigated in 19 European soils at two total Cu concentrations shown to inhibit plant (tomato) growth by 10 and 90%. After addition of Cu, the soils were leached, incubated outdoors, and sampled regularly over a 2-year period. The results showed that when water soluble Cu was added to soils, concentrations of Cu determined by each of the techniques tended to decrease rapidly initially, followed by further decreases at slow rates. Soil pH was a vital factor affecting the aging rate of Cu added to soils. The relatively low solubility products and low isotopic exchangeabilities of Cu in calcareous soils immediately after addition of soluble Cu2+ suggested Cu2+ probably precipitated in these soils as Cu2(OH)2CO3 (malachite) and Cu(OH)2. Isotopic dilution was found to be a robust technique for measuring rates of long-term aging reactions. A semi-mechanistic model was developed to describe the rate and extent of Cu aging across soils as affected by soil pH and other physicochemical parameters. Although not measured directly, it is inferred from soil physicochemical controls on Cu aging that processes of precipitation/nucleation of Cu in soils and hydrolysis of Cu2+ followed by a diffusion process controlled the decrease in Cu availability with time. The model was validated by testing it against field soils with different contamination histories and was found to successfully predict the isotopic exchangeability of Cu added to soils based on two parameters: soil pH and time.     

Kappa carrageenan fluid gel material properties. Part 2: Tribology

Semi-solid and liquid food thickeners typically take the form of either polymeric or particulate structures. These structures are known to control flow properties and mixing efficiency which can influence performance, texture and the perception of tastants and aromas. However, their structural influence on thin-film rheology (tribology), which is also relevant for texture perception, is not so well understood. In this investigation, the tribology in a boundary regime of lubrication is tested using kappa carrageenan lubricants formulated both in solution and as gelled particles in suspension (fluid gels) to provide new insights into the structural influence of thickener type on tribology. Polymeric lubricated systems were shown to be dominated by elastic deformation of the tribo surfaces and particulate suspensions were dominated by particles acting as contacting asperities of the mating surfaces. The tribology of gelled particles was shown to depend strongly on particle elasticity where less deformable (stiffer) particles reduce surface–surface contact and therefore reduce friction coefficients. The effect of particle volume fraction on friction coefficient is related to the number of particles entraining the contact and not particle–particle interactions or bulk rheological behaviour.     

Electrochemical nucleic acid-based sensors for detection of Escherichia coli and Shiga toxin-producing E. coli—Review of the recent developments

Escherichia coli are a group of bacteria that are a natural part of the intestinal flora of warm-blooded animals, including humans. Most E. coli are nonpathogenic and essential for the normal function of a healthy intestine. However, certain types, such as Shiga toxin-producing E. coli (STEC), which is a foodborne pathogen, can cause a life-threatening illness. The development of point-of-care devices for the rapid detection of E. coli is of significant interest with regard to ensuring food safety. The most suitable way to distinguish between generic E. coli and STEC is by using nucleic acid-based detection, focusing on the virulence factors. Electrochemical sensors based on nucleic acid recognition have attracted much attention in recent years for use in pathogenic bacteria detection. This review has summarized nucleic acid-based sensors for the detection of generic E. coli and STEC since 2015. First, the sequences of the genes used as recognition probes are discussed and compared to the most recent research regarding the specific detection of general E. coli and STEC. Subsequently, the collected literature regarding nucleic acid-based sensors is described and discussed. The traditional sensors were divided into four categories such as gold, indium tin oxide, carbon-based electrodes, and those using magnetic particles. Finally, we summarized the future trends in nucleic acid-based sensor development for E. coli and STEC including some examples of fully integrated devices.     

Inhibition of heterocyclic aromatic amine formation in fried ground beef patties by garlic and selected garlic-related sulfur compounds

The effects of garlic and selected organosulfur compounds (diallyl disulfide, dipropyl disulfide, diallyl sulfide, allyl methyl sulfide, allyl mercaptan, cysteine, and cystine) on the formation of heterocyclic aromatic amines (HAAs) in fried ground beef patties were evaluated. Minced garlic cloves (ca. 4.8 to 16.7%, wt/wt) or organosulfur compounds (0.67 mmol) were added directly to ground beef. Patties (100 g) were fried at 225 degrees C (surface temperature) for 10 min per side. Two patties were fried for each replication, and five replicates were analyzed for each treatment. For each replicate, four subsamples were analyzed (two unspiked subsamples for concentration and two spiked subsamples for the recovery of HAA standards). The volatile sulfur compounds significantly (P < 0.05) reduced concentrations of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine by reductions of 46 to 81%, while average reductions of 35, 22, and 71%, were achieved with cystine, cysteine, and whole garlic, respectively. The volatile sulfur compounds reduced concentrations of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline by 34 to 67%, while reductions of 25, 19, and 63% (P < 0.05) were achieved with cystine, cysteine, and whole garlic, respectively. These studies confirm that garlic and some organosulfur compounds have the potential to reduce HAA formation incooked beef patties.     

Predicted distribution and ecological risk assessment of a "segregated" hydrofluorrother in the Japanese environment

An assessment of HFE-7500, a 'segregated' hydrofluoroether, was conducted to evaluate the potential for exposure to and subsequent effects on humans and wildlife in Japan. The segregated hydrofluoroethers belong to a class of fluorochemicals currently being proposed as replacements for traditional fluorochemicals (CFCs and PFCs) that are currently being used in several industries, in particular, the semiconductor industry. These traditional compounds have been implicated as ozone-depleting or potent "greenhouse gases". The segregated hydrofluoroethers have useful physical and chemical properties, but do not contribute to ozone depletion and have lower "global warming potential" (GWP) indices. Although the physical properties of these materials (low H2O solubility and high vapor pressure) suggest there would be a very low level of risk to aquatic systems, a thorough analysis had not been previously performed. Predicted environmental concentrations (PECs) of HFE-7500 in Japan were determined with the Higashino model, a Gausian puff and plume model that used an approximation of environmental releases to the atmosphere as input to the model. Allowable concentrations to protect aquatic life, wildlife, and humans from noncancer effects were determined as detailed in USEPA's final Water Quality Guidance for the Great Lakes Systems. Potential risk to ecological receptors and humans was determined by calculating hazard quotients and margins of safety. The results of the risk assessment indicate that HFE-7500 poses no significant risk to either aquatic or terrestrial wildlife species or humans living in the Japanese environment. The least margin of safety for any ecological receptor was 100,000, and a margin of safety greater than 100,000,000 for most receptors indicated that HFE-7500 poses no threat to human health. Because of a scarcity of toxicity and exposure data, the risk assessment was based on very conservative assumptions. Therefore, the actual margins of safety for both humans and wildlife could have been 100- to 1,000-fold greater if additional data were available such that less stringent uncertainty factors could be applied. These results suggest that the environmental impact of HFE-7500 should be inconsequential based on the marked improvement in its atmospheric properties relative to the traditional compounds currently in use. Given the short atmospheric lifetime and low global warming potential of this material, its replacement of CFCs and PFCs would result in a net improvement of environmental health and safety.     

Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality

Consumers are becoming more aware of the relationships between diet and health and this has increased consumer interest in the nutritional value of foods. This is impacting on the demand for foods which contain functional components that play important roles in health maintenance and disease prevention. For beef, much attention has been given to lipids. This paper reviews strategies for increasing the content of beneficial omega-3 polyunsaturated fatty acids (PUFA) and conjugated linoleic acid (CLA) and reducing saturated fatty acids (SFA) in beef. Particular attention is given to intramuscular fat (IMF) and the relationships between fatty acid composition and key meat quality parameters including colour shelf life and sensory attributes. Despite the high levels of ruminal biohydrogenation of dietary PUFA, nutrition is the major route for increasing the content of beneficial fatty acids in beef. Feeding grass or concentrates containing linseed (rich in α-linolenic acid, 18:3n-3) in the diet increases the content of 18:3n-3 and its longer chain derivative eicosapentaenoic acid (EPA, 20:5n-3) in beef muscle and adipose tissue, resulting in a lower n-6:n-3 ratio. Grass feeding also increases docasahexaenoic acid (DHA, 22:6n-3). Feeding PUFA rich lipids which are protected from ruminal biohydrogenation result in further enhancement of the PUFA in meat with concomitant beneficial improvements in the ratio of polyunsaturated:saturated fatty acids (P:S ratio) and n-6:n-3 ratio. The main CLA isomer in beef is CLA cis-9, trans-11 and it is mainly associated with the triacylglycerol lipid fraction and therefore is positively correlated with level of fatness. The level of CLA cis-9, trans-11 in beef is related to (1) the amount of this isomer produced in the rumen and (2) synthesis in the tissue, by delta-9 desaturase, from ruminally produced trans vaccenic acid (18:1 trans-11; TVA). Feeding PUFA-rich diets increases the content of CLA cis-9, trans-11 in beef. Trans-fatty acids in foods are of rising importance and knowledge of the differential effects of the individual trans isomers is increasing. TVA is the major trans 18:1 isomer in beef and as the precursor for tissue CLA in both animals and man should be considered as a neutral or beneficial trans-isomer. Increasing the content of n-3 PUFA in beef can influence colour shelf life and sensory attributes of the meat. As the content of n-3 PUFA increases then sensory attributes such as "greasy" and "fishy" score higher and colour shelf life may be reduced. Under these situations, high levels of vitamin E are necessary to help stabilise the effects of incorporating high levels of long chain PUFA into meat. However, grass feeding not only increases n-3 PUFA and CLA but, due to its high content of vitamin E, colour shelf life is improved. It is evident that opportunities exist to enhance the content of health promoting fatty acids in beef and beef products offering opportunities to add value and contribute to market differentiation. However, it is imperative that these approaches to deliver "functional" attributes do not compromise on the health value (lipoperoxidation) or the taste of beef products.