Dynamic Reaction Cell-ICP-MS as a Powerful Tool for Quality Control of a Se-Enriched Dietary Supplement

The aim of this work was to evaluate different approaches employing a reaction cell to circumvent spectral interferences over ⁸⁰Se⁺ to increase the sensitivity in the determination of Se by inductively coupled plasma mass spectrometry (ICP-MS). Different gases (NH₃, CH₄, and O₂) were employed, and the operating conditions were optimized by a central composite design, evaluating the effect of the reaction gas flow rate and the rejection parameter q (Rpq) on the limit of detection (LOD) of the method. All reaction gases studied reduced the interference by ⁴⁰Ar₂ ⁺ over ⁸⁰Se⁺, reducing the LOD when compared to the LOD obtained with ICP-MS operating in the standard mode (LOD = 0.2 μg kg^?1). A better LOD (0.01 μg kg^?1) was obtained with CH₄, while 0.1 μg kg^?1 was the LOD with NH₃. The use of O₂ as a reaction gas enabled the determination of Se at m/z 96 (⁸⁰Se¹⁶O⁺) with adequate analytical performance (LOD = 0.03 μg kg^?1). The accuracy of the method was evaluated by analyzing the certified reference material (CRM) Selm-1, and the results obtained ranged from 99 to 104% of the certified value. In addition, Se dietary supplements of four different brands and commercial yeast were analyzed, and the major sources of uncertainty were studied. The dietary supplements followed the criteria adopted by Brazilian legislation, although the uncertainty study highlighted the great variation in the Se content of each brand. Clearly, the manufacturing process of dietary supplements needs more rigorous quality control, considering that this product can affect the health of consumers.     

Sheep milk kefir sweetened with different sugars: Sensory acceptance and consumer emotion profiling

The objective of this study was to determine the sensory acceptance and emotional profile of sheep milk kefir sweetened with different sugars (demerara sugar, brown sugar, fructose, coconut sugar, and honey, 100 g/L). Consumers (n = 100) assessed sensory acceptance (appearance, aroma, taste, texture, and overall impression), and expressed their emotions (satisfied, active, loving, calm, comfortable, energetic, happy, healthy, refreshing, disgusted, worried, and upset). The emotions “satisfied,” “active,” “comfortable,” “energetic,” “healthy,” and “refreshing” were found between moderate and very high levels, indicating that they are important emotions for the characterization and sensory acceptance of kefir samples. The use of different sugars had no influence on the intensity of the emotions “calm,” “comfortable,” “happy,” or “disgusted,” and resulted in a greater sense of satisfaction. The use of demerara sugar or fructose did not alter the acceptance of the products or the intensity of emotions. The use of brown sugar decreased acceptance (taste, texture, and overall impression) and the intensity of the emotions “active,” “loving,” “energetic,” “healthy,” and “refreshing.” The use of coconut sugar decreased acceptance (appearance, aroma, and taste) and the intensity of the emotions “refreshing” and “upset.” The use of honey improved acceptance in appearance and aroma but reduced the intensity of the emotions “active,” “loving,” “energetic,” and “healthy.” Based on sensory data, it is recommended to use demerara sugar or fructose as a substitute for sucrose. In conclusion, the study of emotions can be used as an additional tool for obtaining data related to the sensory acceptance of products.     

Dry surface biofilms in the food processing industry: An overview on surface characteristics,adhesion and biofilm formation,detection of biofilms,and dry sanitization methods

Bacterial biofilm formation in low moisture food processing (LMF) plants is related to matters of food safety, production efficiency, economic loss, and reduced consumer trust. Dry surfaces may appear dry to the naked eye, however, it is common to find a coverage of thin liquid films and microdroplets, known as microscopic surface wetness (MSW). The MSW may favor dry surface biofilm (DSB) formation. DSB formation is similar in other industries, it occurs through the processes of adhesion, production of extracellular polymeric substances, development of microcolonies and maturation, it is mediated by a quorum sensing (QS) system and is followed by dispersal, leading to disaggregation. Species that survive on dry surfaces develop tolerance to different stresses. DSB are recalcitrant and contribute to higher resistance to sanitation, becoming potential sources of contamination, related to the spoilage of processed products and foodborne disease outbreaks. In LMF industries, sanitization is performed using physical methods without the presence of water. Although alternative dry sanitizing methods can be efficiently used, additional studies are still required to develop and assess the effect of emerging technologies, and to propose possible combinations with traditional methods to enhance their effects on the sanitization process. Overall, more information about the different technologies can help to find the most appropriate method/s, contributing to the development of new sanitization protocols. Thus, this review aimed to identify the main characteristics and challenges of biofilm management in low moisture food industries, and summarizes the mechanisms of action of different dry sanitizing methods (alcohol, hot air, UV-C light, pulsed light, gaseous ozone, and cold plasma) and their effects on microbial metabolism.     

Characterisation of curcumin‐loaded proliposomes produced by coating of micronised sucrose and hydration of phospholipid powders to obtain multilamellar liposomes

The objective of this study was to obtain and characterise curcumin‐loaded proliposomes by the method of coating of micronised sucrose. Proliposomes incorporating curcumin were characterised in terms of coating, morphology, crystallinity, solubility and water sorption. The powders showed a good capacity to preserve curcumin, as after 60 days of storage about 80% of the initial amount of curcumin was preserved. The water adsorption on the proliposomes was very low, as was the hygroscopicity (3.4%). The evaluation of the capacity of the multilamellar liposomes produced by the hydration of phospholipid powders to preserve encapsulated curcumin was assessed. Liposome dispersions were produced with different thickeners, and the best results of average size (around 800 nm) and curcumin preservation (72% after 30 days of storage) were obtained with xanthan gum and guar gum. These results evidenced the coating of micronised sucrose is a promising technique to produce liposomes to be incorporated into food.