Determination of tylosin in milk samples by poly(ethylene terephthalate)-based molecularly imprinted polymer

Poly(ethylene terephthalate)-based molecularly imprinted polymers (MIPs) were synthesized, and their recognition capability was evaluated. Adsorption isotherm was described by the Langmuir model and the maximum adsorption capacity of MIP_Ty reached 172.4 mg g⁻¹ in water at pH 6.2. A recognition coefficient of 1.17 was obtained. A solid-phase extraction cartridge was manufactured and its behavior was evaluated for tylosin extraction from aqueous and milk samples. An off-line SPE-UV method was applied. An acceptable linearity was obtained in the range of 1–20 μg ml⁻¹ and the average recovery at three spike levels in milk samples was higher than 92%. The limit of quantification was 2.6 × 10⁻² μg ml⁻¹. The manufactured SPE cartridge has a great potential for clean-up processes in complex media. The cartridge offers a fast and sensitive option to the existing sorbents for extracting this drug from milk samples.     

Influence of Particle Size on the Drying Kinetics of Single Droplets Containing Mixtures of Nanoparticles and Microparticles: Modeling and Pilot-Scale Validation

The particle size of the primary particles is an important parameter influencing the drying behavior of droplets. In this work, the influence of particle size on the drying kinetics and grain properties was analyzed for droplets containing silica nanoparticles, microparticles, and mixtures of the two. The presence of microparticles was found to increase the drying rate and shrinkage of the droplet. The drying curves were modeled using a reaction engineering approach (REA) model. Finally, different suspensions were dried in a pilot-scale spray dryer in order to prove the influence of the particle size obtained in the levitator tests.     

Antioxidant synergy of α-tocopherol and phospholipids

The prevention of oxidation of a refined sardine oil by α-tocopherol at 0.04%, by several phospholipids [phosphatidylcholine (PC), phosphatidylethanolamine (PE), and cardiolipin (CL)] at 0.5%, as well as by combinations of α-tocopherol with each phospholipid, was investigated. The evolution of the oxidation process during 1 mon at 40±2°C was followed by a series of methods, measuring peroxide value (PV), diene, triene, and polyene index, and absorbance at 430 nm, while α-tocopherol and phospholipid content were being monitoried. Among these indices, PV was found to be the most adequate to follow the process. PC was the most effective individual antioxidant as shown by the PV values obtained at the end of the storage period, which were 54.0, 83.4, 87.9, and 97.7 meq O₂/kg for PC, CL, PE, and α-tocopherol, respectively. The highest synergistic effect was obtained with a mixture of α-tocopherol and PE, and the second and third best by mixtures made with PC and CL, respectively. The corresponding PV values recorded at the end of the period were 27.0, 35.0, and 58.0 meq O₂/kg. The high degree of synergy between PE and tocopherol is probably due to the occurrence of a simultaneous antioxidant mechanism involving Maillard compounds.     

Hydrodynamic characterization of a needle sparger rectangular bubble column: Homogeneous flow, static bubble plume and oscillating bubble plume

In this work a detailed experimental hydrodynamic characterization of a needle sparger rectangular bubble column has been performed. The liquid velocity profiles and bubble plume oscillation frequency have been measured by means of laser Doppler anemometry (LDA), and the bubble velocity map by particle image velocimetry (PIV). In this way, the influence of the superficial gas velocity, liquid height and aeration pattern on the column flow structure was analysed. A highly uniform upward flow structure with down flow near the walls was obtained by means of a full-length aeration pattern. This flow structure was preserved even for high gas fractions values. The partial-length aeration patterns with the aerated zone (defined as the aerated width divided by the column width) larger than 0.7 provide a bubble plume and two pure liquid vortical structures in the column bottom, although they are static in nature. With aerated zones lower than 0.6, an oscillating bubble plume is obtained. A non-dimensional analysis of bubble plume oscillation frequency shows a dependence of bubble plume behaviour with the aerated zone. In this way, two different types of bubble plume oscillations, namely confined bubble plume oscillation and free bubble plume oscillation, are introduced and analysed.     

Determining Minor Head Losses in Drip Irrigation Laterals. I: Methodology

Minor head losses at emitter insertions along drip laterals were predicted by a derivation of Bélanger’s theorem and analyzed by the classic formula that includes a friction coefficient K multiplied by a kinetic energy term. A relationship was established for K as a function of some emitter geometric characteristics. These take into account the flow expansion behind the reduction of the cross-sectional area of the pipe due to obstruction by the emitter. Flow constrictions at emitter insertions were estimated by analogy with contraction produced by water jets discharging through orifices. An experimental procedure was also developed to determine minor losses in situ, in the laboratory or in the field. An approach is suggested to calculate either K or the emitter equivalent length le as a function of lateral head losses, inlet head, and flow rate. Internal diameter and length of lateral, emitter spacing, emitter discharge equation, and water viscosity must be known. Approximate analytical relations to study flow in laterals were developed. They may be used to design and evaluate drip irrigation units. Analytical and experimental procedures are validated in the companion paper by Juana et al.     

Essential elements and contaminants in edible tissues of European and American lobsters

In several European countries clawed lobsters, such as the European (Homarus gammarus) and American (H. americanus) ones are widely consumed. Yet, information about essential elements and contaminants in both species is still scarce. Therefore, the aim of this work was to characterise the elemental content in the edible part (muscle, hepatopancreas, gonads and roe) of both homarids and to compare them with the daily intake recommendations and maximum allowed levels. Two techniques were employed: energy-dispersive X-ray fluorescence (EDXRF) to quantify Cl, S, K, Ca, Fe, Cu, Zn, As, Se, Br and Sr; and flame atomic-absorption spectrometry (FAAS) to analyse Na, Mg, Mn, Cd, Hg and Pb. Significant differences were found in the elemental composition of edible tissues of both species, likely reflecting the distinct physiological role of those tissues: muscle (higher: Na, Mg, Ca and Sr; lower: Fe, Se, Cd); hepatopancreas (higher: Fe, Cu, Br and Cd); gonads (lower: Cl, Ca, Zn and Hg); and roe (higher: Na and Br; lower: K and As). Statistical differences in the elemental composition of each tissue were found between both homarids: Muscle (Na, Se, As and Hg); Hepatopancreas (Na, Mg, Fe, Cu, Se, Br and Hg); and gonads (S and Zn). Since the geographical distribution of both species is different, the differences likely reflect distinct elemental composition in the aquatic environment and, consequently in the feed chain. Both lobster species were rich sources of Na, Cl, Cu, Zn and Se for human consumption. Regarding contaminants, only Cd was detected at high concentrations in the hepatopancreas of both homarids. Despite Cd values were well above the maximum allowed level set by the European Commission for crustaceans’ muscle, so far any limit value was set for crustaceans’ hepatopancreas. Nonetheless, the present study recommends avoiding or moderately consuming this tissue in homarids.     

New tools to assess toxicity, bioaccessibility and uptake of chemical contaminants in meat and seafood

Meat and seafood chemical contaminants can be very dangerous for human health. The way in which food chemical contaminants are currently controlled is not optimal as the food cooking, processing and eating habits are generally not considered by authorities. The current review discusses the available information related to the toxicity of the most relevant meat and seafood chemical contaminants, their bioaccessibility after cooking or processing, and the implications for human health. In addition, the current in vivo toxicity and alternative tests carried out for testing the effects of food chemical contaminants are illustrated, as well as new detection tools. The use of non-carcinogenic functional cell models, of alternative animal models like zebrafish embryos, and a toxicogenomic approach seem to be the most promising strategy for the toxicity assessment of food chemical contaminants.     

Specification and verification of reactive system behaviour: The Railroad Crossing example

In this paper we present an approach to the specification and verification of reactive systems. The approach uses Timed Statecharts and Real Time Logic for the specification of temporal behaviour, and theorem proving techniques for the verification of safety and utility properties. Formal verification is achieved through the automation of semi-formal (rigorous) proofs using a theorem prover (Proofpower HOL). To illustrate the approach, we use the Railroad Crossing Problem, which has been proposed, along with a set of criteria for assessment, as a benchmark for the comparison of real-time formalisms. We conclude with our assessment of the approach against the proposed criteria.     

Bactericidal effect of saffron (Crocus sativus L.) on Salmonella enterica during storage

The presence of pathogenic bacteria in spices represents a public health risk as a possible cause of food contamination. Salmonella has been found in several spices and it has been involved in food-borne outbreaks, but this bacterium has not been reported as a contaminant of saffron (Crocus sativus L.). We examined a possible antibacterial effect of saffron using samples from Iran, Greece and Spain which were artificially contaminated with clinical isolates belonging to five different serovars of Salmonella. We detected a loss of viability during the room-temperature storage of the saffron samples, with bacteria being undetectable at day 16 except in the case of the DT104 strain of the Typhimurium serovar, in all of the samples, and of the Hadar serovar in the Iranian sample, both of which gave negative culture at day 32. The laboratory strain LT2 of the Typhimurium serovar was undetectable at day 4. To gain an insight into the basis for this bactericidal effect, we measured the inhibitory and bactericidal concentrations of safranal and crocin, the main compounds responsible for the flavouring and colouring capabilities of saffron. They were in the order of 8–16 mg/mL and 64–128 mg/mL for safranal and crocin, respectively. These data suggest that these compounds, and probably their chemical relatives, are involved in the antibacterial activity of saffron, and that this effect can significantly reduce the risk of food contamination with Salmonella by this spice.