Ultrasonication, Lyophilization, Freezing and Storage Effects on Fat Loss during Mechanical Infusion of Expressed Human Milk

Ultrasonic homogenization was extended to situations where expressed human milk needs to be stored before being administered. We investigated whether the effect of ultrasonication would persist during storage in the frozen or lyophilized form. Recovery of fat was higher in ultrasonicated and frozen milk (stored for both 1 and 4 mo), than in milk stored following ultrasonication and lyophilization. The low fat recovery from stored lyophilized milk was increased by ultrasonicating the milk after storage and reconstitution (instead of prior to storage). Protein recovery was virtually complete with both methods.     

GLASS TRANSITION AND TEXTURE IN A TYPICAL SPANISH CONFECTIONERY PRODUCT: XIXONA TURRON

The water sorption isotherm at 25C and glass transition temperature were determined in a typical Spanish confectionery product (Xixona turrón), as well as in the fat-free product. The samples were equilibrated at water activity levels from 0.113 to 0.755. The GAB and BET models were fitted to sorption data and the monolayer moisture contents were 2.8 and 6.0 (g of water/100 g of dried sample) for turrón and fat-free turrón, respectively. The sorption data indicate a lipid interaction with hydrophilic constituents. The analysis of the glass transition temperature (Tg) of the product as a function of its moisture content is used to determine the critical water content (CWC) at which the product becomes rubbery, at a determined temperature. From sorption isotherm at the same temperature (25C) we can also determine the critical water activity (CWA). The plasticizing effect of water in Xixona turrón can be modeled by the Gordon and Taylor equation. The fat also has a plasticizing effect, which is more obvious at low water content. A Texture Profile Analysis (TPA) was performed on samples with different moisture contents. Only samples with a moisture content lower than CWC showed fracturability, due to its glassy state. In the rubbery state hardness, gumminess and chewiness decrease when water content increases. Elasticity and cohesiveness increase in line with water content, more strongly for those moisture levels which are higher than BET monolayer value.     

A new HPF specimen carrier adapter for the use of high‐pressure freezing with cryoscanning electron microscope: two applications: stearic acid organization in a hydroxypropyl methylcellulose matrix and mice myocardium

Cryogenic transmission electron microscopy of high‐pressure freezing (HPF) samples is a well‐established technique for the analysis of liquid containing specimens. This technique enables observation without removing water or other volatile components. The HPF technique is less used in scanning electron microscopy (SEM) due to the lack of a suitable HPF specimen carrier adapter. The traditional SEM cryotransfer system (PP3000T Quorum Laughton, East Sussex, UK; Alto Gatan, Pleasanton, CA, USA) usually uses nitrogen slush. Unfortunately, and unlike HPF, nitrogen slush produces water crystal artefacts. So, we propose a new HPF specimen carrier adapter for sample transfer from HPF system to cryogenic‐scanning electronic microscope (Cryo‐SEM). The new transfer system is validated using technical two applications, a stearic acid in hydroxypropyl methylcellulose solution and mice myocardium. Preservation of samples is suitable in both cases. Cryo‐SEM examination of HPF samples enables a good correlation between acid stearic liquid concentration and acid stearic occupation surface (only for homogeneous solution). For biological samples as myocardium, cytoplasmic structures of cardiomyocyte are easily recognized with adequate preservation of organelle contacts and inner cell organization. We expect this new HPF specimen carrier adapter would enable more SEM‐studies using HPF.     

Determination of a process time for a new product: canned low acid artichoke hearts

In order to obtain a process time for canned low acid artichoke hearts, the heat resistance of Clostridium sporogenes PA 3679 in phosphate buffer (pH 7) and in artichoke puree (pH 5.2) was determined in the range of 100–118°C. D _T values in artichoke puree were determined by the most probable number and plate count methods. D _121°C values were deduced by extrapolation of the curves. An F 8.3/121 (see nomenclature section) target value of 1.8 min, equivalent to an F ₀= 2.5 min, was established considering a D _121°C value of 0.36 min for artichoke puree. The cold point for canned artichoke hearts in 1/2 kg (71.5x117 mm) cans was determined, a set of heat penetration and cooling curves were obtained and the values of the parameters ' j ' and ' f ' were found. A process time was deduced, 21.5 and 23 min of heating at 121°C, following the methods of Patashnik (1954) and Hayakawa (1970, 1974) respectively, in order to reach the F ₀ target of 2.5 min for this new canned food. This process was adequate, as the inoculated experimental pack test showed no altered cans out of 50 inoculated after 21.5 min of heating at 121°C.     

GUAVA SEED PROTEIN ISOLATE: FUNCTIONAL AND NUTRITIONAL CHARACTERIZATION

A protein isolate from the guava seed meal (Psidium guajava) was obtained by use of isoelectric precipitation, with 78% extraction yield (extracted protein to that in raw material) and 96.7% protein content of the product. Protein solubilization was done at pH 11.5 and 40C for 30 min, followed by precipitation at its isoelectric point (pH 5). Solubility of the isolate was minimal at pH 4 to 6, and increased below pH 4 and above pH 6. Emulsifying capacity and stability of the emulsion was maximum at pH 8. However, the water and oil absorption capacity, as well as the foaming capacity and foam stability, were relatively low. The essential amino acid profile of the guava seed protein isolate, except for lysine content, is above that proposed in the FAO/WHO pattern for adults. The isolate is also an important source of tryptophan. Its in‐vitro protein digestibility was higher than for soybean isolate.     

Mezcal: indigenous Saccharomyces cerevisiae strains and their potential as starter cultures

Food Science and Biotechnology - In this study, 19 indigenous mezcal Saccharomyces cerevisiae strains were screened for their tolerance to grow under different stress conditions and their potential...