Quality enhancement of the abundant under‐valued crustacean,lobster krill (Munida spp.), during its chilled storage

Lobster krill (Munida genus) represents an under‐valued crustacean frequently caught on European fishing banks. In this work, its sensory, microbiological and biochemical qualities were evaluated during chilled storage. Additionally, the effects of a prestorage antimelanosic treatment consisting of soaking in sodium metabisulphite (SMB) solutions at two different concentrations (0.25% and 0.75%) were also studied. SMB prestorage treatment provided lobster specimens that still exhibited acceptable sensory quality after 10 days of storage, while control specimens were unacceptable at that time. SMB treatment also resulted in a significant (P < 0.05) inhibition of microbial growth, mainly of Enterobacteriaceae, psychrotrophes and proteolytic bacteria. Low lipid oxidation levels were observed for all batches; however, a significantly higher (P < 0.05) retention of polyunsaturated fatty acids was found in SMB‐treated lobster, especially in the 0.75% SMB batch. The results presented here open the way to the potential commercialisation of currently under‐utilised lobster krill as a chilled product.     

Antimicrobial edible apple films inactivate antibiotic resistant and susceptible Campylobacter jejuni strains on chicken breast

Abstract: Campylobacter jejuni is the leading cause of bacterial diarrheal illness worldwide. Many strains are now becoming multidrug resistant. Apple‐based edible films containing carvacrol and cinnamaldehyde were evaluated for bactericidal activity against antibiotic resistant and susceptible C. jejuni strains on chicken. Retail chicken breast samples inoculated with D28a and H2a (resistant strains) and A24a (a sensitive strain) were wrapped in apple films containing cinnamaldehyde or carvacrol at 0.5%, 1.5%, and 3% concentrations, and then incubated at 4 or 23 °C for 72 h. Immediately after wrapping and at 72 h, samples were plated for enumeration of viable C. jejuni. The antimicrobial films exhibited dose‐ and temperature‐dependent bactericidal activity against all strains. Films with ≥1.5% cinnamaldehyde reduced populations of all strains to below detection at 23 °C at 72 h. At 4 °C with cinnamaldehyde, reductions were variable for all strains, ranging from 0.2 to 2.5 logs and 1.8 to 6.0 logs at 1.5% and 3.0%, respectively. Films with 3% carvacrol reduced populations of A24a and H2a to below detection, and D28a by 2.4 logs at 23 °C and 72 h. A 0.5‐log reduction was observed for both A24a and D28a, and 0.9 logs for H2a at 4 °C at 3% carvacrol. Reductions ranged from 1.1 to 1.9 logs and 0.4 to 1.2 logs with 1.5% and 0.5% carvacrol at 23 °C, respectively. The films with cinnamaldehyde were more effective than carvacrol films. Reductions at 23 °C were greater than those at 4 °C. Our results showed that antimicrobial apple films have the potential to reduce C. jejuni on chicken and therefore, the risk of campylobacteriosis. Possible mechanisms of antimicrobial effects are discussed. Practical Application: Apple antimicrobial films could potentially be used in retail food packaging to reduce C. jejuni commonly present on food.     

Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl

The effects of 50% replacement of NaCl by KCl and addition of the amino acids lysine and taurine and the 5'-ribonucleotide disodium inosinate and disodium guanylate on some sensory and physicochemical parameters of fermented cooked sausages were evaluated. The partial replacement of NaCl by KCl did not alter the manufacturing process; however, defects in the sensory quality were detected. Lysine at a concentration of 0.313% and a mixture of taurine (750 mg/kg) with disodium inosinate (300 mg/kg) and disodium guanylate (300 mg/kg) reduced the sensory defects caused by KCl, allowing the fermented cooked sausages to be elaborated with reduced sodium content and high sensory quality.     

Carbon supported nickel phosphide as efficient electrocatalyst for hydrogen and oxygen evolution reactions

Hydrogen production through water splitting is an efficient and green technology for fulfilling future energy demands. Carbon nanotubes (CNT) supported Ni₂P has been synthesized through a simpler hydrothermal method. Ni₂P/CNT has been employed as efficient electrocatalysts for hydrogen and oxygen evolution reactions in acidic and alkaline media respectively. The electrocatalyst has exhibited low overpotential of 137 and 360 mV for hydrogen and oxygen evolution reactions respectively at 10 mA cm^?2. Lower Tafel slopes, improved electrochemical active surface area, enhanced stability have also been observed. Advantages of carbon support in terms of activity and stability have been described by comparing with unsupported electrocatalyst.     

Effect of biodegradable film (lyophilised alga Fucus spiralis and sorbic acid) on quality properties of refrigerated megrim (Lepidorhombus whiffiagonis)

The effect of replacing the on‐board currently employed polyethylene film by a novel type of environmentally friendly packaging was studied. For it, a polylactic acid (PLA) biodegradable film including lyophilised alga Fucus spiralis and sorbic acid was applied during megrim (Lepidorhombus whiffiagonis) refrigeration and its effect on fish quality loss was evaluated. Thus, sensory assessment showed that samples wrapped up with PLA film including 8% alga and 1% sorbic acid were still acceptable on day 11, while control fish specimens (kept under polyethylene film) were rejected at that time. Under such biodegradable film condition, a preservative effect was also implied according to chemical indices assessment related to microbial activity (trimethylamine–N) and lipid oxidation development (peroxide and fluorescent compounds formation); additionally, lower mean numbers for different microbiological groups (aerobes, Enterobacteriaceae and psychrotrophs) were detected. This result provides a promising replacement strategy to enhance refrigerated fish quality and reduce the waste material content.     

Entamoeba histolyticaelectrondense granules secretion in vitro and in vivo: ultrastructural study

Electron dense granules (EDGs) were identified by transmission electron microscopy in Entamoeba histolytica trophozoites recovered from hamster liver lesions. Abundant granules were present in trophozoites recovered after 15 min of liver inoculation. Variation in the size and morphology of these EDGs was also observed. Numerous granules were present in the plasma membrane when these parasites were incubated for 5 min with MDCK monolayers. Release of these EDGs was suggested by the presence of granules in contact with the surface of the target cell plasma membrane. Parasite phagocytic invaginations were observed after 10 min of parasite-monolayer interaction. In these structures, scarce granules were seen. Granules secretion was corroborated by obtaining of a pellet of these small structures from the incubation of trophozoites with collagen supernatant. Collagenase and gellatinase activity of this pellet was identified in SDS-PAGE gels. EDGs were also present in amebic hamster liver lesions. Our observations corroborate that these granules are secreted and suggest that may participate in the cytopathic effect of E. histolytica both in vitro and in vivo.     

Effects of high-pressure treatment on free fatty acids release during ripening of ewes' milk cheese

The free fatty acid (FFA) profile of high pressure treated ewes' milk cheeses were studied to assess the effect of pressure treatment on cheese lipolysis. Cheeses were treated at 200, 300, 400 or 500 MPa (2P to 5P) at two stages of ripening (after 1 and 15 days of manufacturing; P1 and P15) and FFA were assayed at 1, 15 and 60 d ripening. On the first day of ripening, 3P1-cheeses showed levels of FFA twice that of the control cheeses. However, no significant differences were found between 3P1 and control cheeses at 60 d ripening. On the contrary, 4P1 and 5P1-cheeses had the lowest total FFA levels. The point at which pressure treatment was applied influenced the FFA profile of cheeses; cheeses pressurized at pressures<400 MPa on the first day of ripening were more similar to untreated cheeses than their homologues treated at 15 d.     

Effects of common bean enrichment on nutritional quality of tortillas produced from nixtamalized regular and quality protein maize flours

In Mexico the tortilla is most commonly eaten in the form of ‘taco’; this is normally accompanied with other food, in particular the common bean. Tortillas made of quality protein maize (QPM) fortified with common bean might be a strategy to improve their protein quality. In this study, amino acids and mineral changes that occur during nixtamalization and the chemical and nutritional characteristics of regular, commercial and QPM tortilla–bean combination were assessed. After nixtamalization, protein from QPM nixtamalized maize flour was reduced from 8.1% to 7.2% (w/w). Tryptophan was also reduced from 12.1 to 11.1 g kg^?1 protein. QPM maize retained a higher amount (P < 0.05) of calcium (3180 mg kg^?1) compared to regular maize (1820 mg kg^?1). When nixtamalized maize flour of regular maize and commercial tortilla were combined with beans, protein content increased. The tryptophan and lysine contents in these tortillas were increased (P > 0.05) also, but were significantly lower (P > 0.05) than in tortilla made with QPM maize fortified with bean (22.7 and 69.9 g kg^?1 protein, respectively). Mineral contents increased in tortilla–bean combination. The QPM and tortilla fortified with bean gave an improvement in protein quality and could contribute significantly towards human nutrition, especially in countries like Mexico where maize and beans are important components of the diet. Copyright © 2007 Society of Chemical Industry     

Recursive Design of Pressurized Branched Irrigation Networks

This paper presents a new method to design pressurized branched irrigation networks. This method is called recursive design and is based on application of the problem-solving technique known as backtracking to the problem of the optimum design of pressurized branched irrigation networks with a known delivery piezometric head (pipe-sizing). Recursive design is a heuristic optimizer, like genetic algorithms, and has been implemented in a fast, versatile computer application. After presenting and precisely defining the design problem, the writers review the theoretical foundations of some of the main existing design methods: maximum velocity, recommended velocity, Mougnie velocity, constant hydraulic slope, Lagrange multipliers, linear programming, Labye’s method, and genetic algorithms. Next, the writers explain what recursive design consists of and apply its methodology in detail to a simple network. In the results section, the solutions obtained by recursive design are compared with those obtained by the other design methods, giving satisfactory results. For example, in an analyzed standard network, genetic algorithms take more than 20?minutes to offer a solution, whereas recursive design offers a cheaper solution with less than 3?seconds of computation time.