Multi‐element characterisation of carob,fig and almond liqueurs by MP‐AES

Carob pod, fig and almond liqueurs are produced in various Mediterranean regions. This work reports the mineral content of these traditional beverages and evaluates the influence of the raw material. Twenty‐five fruit liqueurs from 16 producers were analysed. A simple open‐vessel sample mineralization by wet digestion using nitric acid–hydrogen peroxide (1:1) was used before spectrometric analysis. Nine essential elements (Cu, Ca, Mg, Na, K, Fe, Zn, Mn and P) and two non‐essentials (Cd and Pb) were quantified by microwave plasma–atomic emission spectrometry (MP‐AES). Carob liqueur presented the broader profile of minerals and was the only fruit liqueur containing iron (72.7% of samples), phosphorous, manganese and low levels of lead (in two of the 11 samples). Conversely, almond liqueurs contained the lowest mineral content with only five elements detected. Fruit liqueurs showed variability in mineral content even within the same liqueur, presumably as a consequence of the different manufacturing processes. Despite this variability, application of principal component analysis to essential mineral concentrations (K, Na, Ca, Mg, Mn, Fe and Zn) resulted in satisfactory classification (PC1 and PC2 accounting for 78.5% of the total variance) of the Portuguese liqueurs evaluated. Copyright © 2018 The Institute of Brewing & Distilling     

Chemical composition of the cell wall of probiotic and brewer’s yeast in response to cultivation medium with glycerol as a carbon source

The structure of cell wall of yeasts (genus Saccharomyces) is one of the factors that determine their health-promoting properties connected to the presence of β-glucans and mannoprotein. The aim of the study was to determine the influence of glycerol as a carbon source on structural polymers of cell wall (β-glucan and mannoprotein) of probiotic yeasts Saccharomyces cerevisiae var. boulardii and brewer’s yeasts S. cerevisiae R9. Significant increase of the percentage of polysaccharide content in the cell wall dry weight of S. cerevisiae R9 brewer’s yeasts was noted (in the range of 10–20 %) after cultivation in medium containing glycerol at a concentration of 2–5 % and pH 4.0. The highest content of carbohydrates in probiotic yeasts’ cell wall (58 %) was observed after cultivation in medium containing 3 % of glycerol and pH 5.0. The cell wall of probiotic yeasts was characterized by higher content of mannoprotein comparing with cell wall preparation of brewer’s yeasts S. cerevisiae R9 composed mainly of β-glucans. After cultivation in mediums with 2 and 3 % of glycerol, the cell of brewer’s yeasts contained the highest amount of β(1,3/1,6)-glucan in dry weight of the cell wall (about 36 %). Glycerol at a concentration of 3 and 5 % also intensified mannoprotein biosynthesis in cell wall of S. cerevisiae R9, approximating their content to those noted in the cells of probiotic yeasts (about 29 % (w/w) of dry weight of the cell wall) after cultivation in a medium of pH 5.0 containing 3 % of glycerol.     

Bioactive compounds present in the Mediterranean sofrito

Sofrito is a key component of the Mediterranean diet, a diet that is strongly associated with a reduced risk of cardiovascular events. In this study, different Mediterranean sofritos were analysed for their content of polyphenols and carotenoids after a suitable work-up extraction procedure using liquid chromatography/electrospray ionisation-linear ion trap quadrupole-Orbitrap-mass spectrometry (LC/ESI-LTQ-Orbitrap-MS) and liquid chromatography/electrospray ionisation tandem triple quadrupole mass spectrometry (LC/ESI-MS-MS). In this way, 40 polyphenols (simple phenolic and hydroxycinnamoylquinic acids, and flavone, flavonol and dihydrochalcone derivatives) were identified with very good mass accuracy (<2 mDa), and confirmed by accurate mass measurements in MS and MS² modes. The high-resolution MS analyses revealed the presence of polyphenols never previously reported in Mediterranean sofrito. The quantification levels of phenolic and carotenoid compounds led to the distinction of features among different Mediterranean sofritos according to the type of vegetables (garlic and onions) or olive oil added for their production.     

Distribution of POPs,pesticides and antibiotic residues in organic honeys from different production areas

Demand for honey is increasing, especially if it is organic and if its nutritional properties are linked to untreated environments in order to guarantee quality for health. Sources of contamination of honey can be divided into environmental and apicultural. Therefore, the distribution of persistent organic pollutants, pesticides and antibiotic residues from geographical areas with different contamination sources (high anthropic impact, intensive farming, husbandry and low anthropic impact) was investigated in order to confirm the potential transfer of xenobiotics into the supply chain and to give beekeepers tools for the selection of areas dedicated to organic production. The presence of polychlorinated biphenyls, polybrominated diphenyl ether and polycyclic aromatic hydrocarbons was confirmed, not only in proximity to highly urbanised centres, where the concentrations were higher, but in all environment contexts, confirming their ubiquity. No antibiotics or neonicotinoids were detected in 95 organic honeys, demonstrating the absence of apicultural treatments and consequently the good quality of honey of different areas. These results are important due to the undefined regulatory European situation on honey antibiotic limits.     

Contribution of Response Surface Design to the Synthesis of Monoacylglycerols Catalyzed by Rhizopus sp. lipase

The partially purified lipase from Rhizopus sp was tested as a biocatalyst for the synthesis of monolaurin from lauric acid and glycerol. A central composite rotatable design was applied to optimize the substrate molar ratio and the percentage of molecular sieve for achieving maximum monolaurin yield. The best results were obtained when the molar ratio of substrates was 1:1, the medium contained 100% (w/w) molecular sieve, and the reaction was conducted at 50 °C and 200 rpm applying 2 mg of the partially purified lipase. The maximum yield in monolaurin (17.52%) was achieved after a 72‐h reaction.     

Quantitative detection method for Roundup Ready soybean in food using duplex real‐time PCR MGB chemistry

BACKGROUND: Methodologies that enable the detection of genetically modified organisms (GMOs) (authorized and non‐authorized) in food and feed strongly influence the potential for adequate updating and implementation of legislation together with labeling requirements. Quantitative polymerase chain reaction (qPCR) systems were designed to boost the sensitivity and specificity on the identification of GMOs in highly degraded DNA samples; however, such testing will become economically difficult to cope with due to increasing numbers of approved genetically modified (GM) lines. Multiplexing approaches are therefore in development to provide cost‐efficient solution. RESULTS: Construct‐specific primers and probe were developed for quantitative analysis of Roundup Ready ^® soybean (RRS) event glyphosate‐tolerant soybean (GTS) 40‐3‐2. The lectin gene (Le1) was used as a reference gene, and its specificity was verified. RRS‐ and Le1‐specific quantitative real‐time PCR (qRTPCR) were optimized in a duplex platform that has been validated with respect to limit of detection (LOD) and limit of quantification (LOQ), as well as accuracy. The analysis of model processed food samples showed that the degradation of DNA has no adverse or little effects on the performance of quantification assay. CONCLUSION: In this study, a duplex qRTPCR using TaqMan minor groove binder‐non‐fluorescent quencher (MGB‐NFQ) chemistry was developed for specific detection and quantification of RRS event GTS 40‐3‐2 that can be used for practical monitoring in processed food products. Copyright © 2010 Society of Chemical Industry     

A simple model for deep dynamic stall conditions

The present study is focused on modeling of dynamic stall behavior of a pitching airfoil. The deep stall regime is in particular considered. A model is proposed, which has a low implementation and computational complexity but yet is able to deal with different types of dynamic stall conditions, including those characterized by multiple vortex shedding at the airfoil leading edge. The proposed model is appraised against an extensive data set of experimental (α,C_L) curves for NACA0012. The results of an existing widely used model, having comparable complexity, are also shown for comparison. The proposed model is able to well reproduce not only the classic curves of deep dynamic stall but also the curves characterized by lift oscillations at high angles of attack due to the shedding of multiple vortices. Furthermore, the model appears to be robust to variations of its parameters from the optimal values and of the airfoil geometry. Finally, the model is successfully implemented in a commercial CFD software and applied to the simulation of a vertical axis wind turbine within the actuator cylinder approach. The accuracy of the prediction of the turbine power coefficient in the whole rotation cycle is very good for the optimal working condition of the turbine, for which the model parameters were calibrated. Fairly good accuracy is also obtained in significantly different working conditions without any further calibration.     

Physical properties of spray dried acerola pomace extract as affected by temperature and drying aids

The objective of this study was to assess the impact of some processing parameters on moisture content, flowability, hygroscopicity and water solubility of spray dried acerola pomace extract using maltodextrin and cashew tree gum as drying aids. The experiment was conducted according to Response Surface Methodology, with the independent variables being: inlet temperature (170-200 °C), drying aid/acerola ratio (2:1-5:1), and percent replacement of maltodextrin by cashew tree gum (0-100%). Higher inlet temperatures favored the desired physical properties of the powders, decreasing their moisture contents and hygroscopicity, and increasing flowability. The drying aids decreased the powder hygroscopicity, especially cashew tree gum (CTG), which also enhanced the powder flowability. The best processing conditions to obtain a free-flowing and least hygroscopic acerola pomace extract powder by spray drying were: inlet temperature above 194 °C; drying aid/acerola solid ratio, 4:1; percent replacement of maltodextrin by CTG, at least 80%.     

Antioxidant activity, ascorbic acid, phenolic compounds and sugars of wild and commercial Tuberaria lignosa samples: Effects of drying and oral preparation methods

The antioxidant activity and phytochemical composition (ascorbic acid, free sugars and phenolic compounds) of decoctions and infusions of wild and commercial samples of Tuberaria lignosa (Sweet) Samp. Aerial parts were evaluated and compared. Among wild samples, the effects of the drying method (freeze or shade-drying) on those parameters were studied. Infusion of the freeze-dried wild sample gave the highest levels of sugars, while infusion of shade-dried wild sample and decoction of the freeze-dried sample presented higher ascorbic acid and phenolic compounds content (including ellagitannins and flavonoids) than the other samples. The last two samples also revealed higher antioxidant activity, in some cases even higher than Trolox. Decoctions gave lower amounts of disaccharides than infusions, which seemed to be hydrolysed, increasing the content of monosaccharides. Commercial samples showed the lowest content in phenolic compounds, mainly in ellagitannins and flavonoids, and also the lowest antioxidant activity. This work gives scientific evidence to the traditional medicinal uses of wild Tuberaria lignosa, highlighting the interest of its decoctions and infusions as a source of bioactive compounds and functional beverages.     

Effect of Cover Brine Type on the Quality of Meat from Herring Marinades

Effects of vinegar, oil, and sour cream brines on meat quality of 4 popular cold marinades from herring were investigated in the study. Cover brine type affected the composition and nutritive value of meat as well as the sensory and microbiological quality of marinated herring. Qualitative differences resulted from cover brine penetration into meat, and from diffusion of components from meat to vinegar brine. Compared to oil and sour cream, vinegar brine contributed to increased concentrations of salt and acetic acid, hardness, color brightness of marinades meat and to increased microbial contamination of meat. Furthermore, vinegar caused nitrogen losses to 15%, including valuable products of protein hydrolysis, enzymes, and total volatile bases. The rolling up of fillets reduced diffusion even by 50%. In turn, oil and sour cream were causing mainly a higher fat content and overall sensory evaluation of the marinades.