Development of an Enzymic Time Temperature Integrator for Sterilization Processes Based on Bacillus licheniformis α-amylase at Reduced Water Content

ABSTRACT: The thermal stability of Bacillus licheniformis α-amylase at low moisture content was studied, based on isothermal experiments performed in a temperature range 113 to 125 °C. The thermal inactivation was monitored by measuring the decrease in thermal denaturation enthalpy and/or the decrease in enzymic activity on pnitrophenyl-α-D-maltoheptaoside, or on starch as a substrate. Based on enthalpy readings, an enzymic system with a z-value of 10.4 °C was observed when using a relative humidity of 81% at 4 °C. A theoretical study showed that this system could be used as a Time Temperature Integrator (TTI) to monitor the safety of sterilization processes of numerous food products.     

Tribological behavior of pure and graphite‐filled polyimides under atmospheric conditions

As the use of common engineering plastics in tribological systems is limited to low sliding velocities and low loads because of creep and insufficient temperature resistance, there is increasing interest in application of high‐performance polymers such as polyimides, characterized by their ability to maintain favorable mechanical properties up to their melting point. However, for practical design, tribotesting remains necessary for determination of the material's performance under a given contact situation. In this article, two commercially available polyimides are tested at relatively high sliding velocities and contact pressures under atmospheric conditions of temperature and humidity. A consistent overview of tendencies in friction and wear for pure polyimides as a function of applied normal loads and sliding velocities is given. Addition of 15% by weight graphite powder as internal solid lubricant strongly influences friction and wear. Its behavior is compared with pure polyimide grades and differences are discussed in relation with experimental measured bulk‐temperatures. A linear temperature law is derived as a function of pv‐levels and a steady‐state condition is found at different temperature levels, in accordance with thermal conductivity of the polymer bulks. In case of graphite additives, a steady state in temperature coincides with the regime condition of wear rate.     

The Protective Effects of the Autophagic and Lysosomal Machinery in Vascular and Valvular Calcification: A Systematic Review

Background: Autophagy is a highly conserved catabolic homeostatic process, crucial for cell survival. It has been shown that autophagy can modulate different cardiovascular pathologies, including vascular calcification (VCN). Objective: To assess how modulation of autophagy, either through induction or inhibition, affects vascular and valvular calcification and to determine the therapeutic applicability of inducing autophagy. Data sources: A systematic review of English language articles using MEDLINE/PubMed, Web of Science (WoS) and the Cochrane library. The search terms included autophagy, autolysosome, mitophagy, endoplasmic reticulum (ER)-phagy, lysosomal, calcification and calcinosis. Study characteristics: Thirty-seven articles were selected based on pre-defined eligibility criteria. Thirty-three studies (89%) studied vascular smooth muscle cell (VSMC) calcification of which 27 (82%) studies investigated autophagy and six (18%) studies lysosomal function in VCN. Four studies (11%) studied aortic valve calcification (AVCN). Thirty-four studies were published in the time period 2015–2020 (92%). Conclusion: There is compelling evidence that both autophagy and lysosomal function are critical regulators of VCN, which opens new perspectives for treatment strategies. However, there are still challenges to overcome, such as the development of more selective pharmacological agents and standardization of methods to measure autophagic flux.     

Tree-to-tree variation in stearic and oleic acid content in seed fat from Allanblackia floribunda from wild stands: Potential for tree breeding

We determined whether Allanblackia floribunda, a forest tree species that is valued for the fat extracted from its seeds, could be genetically improved for fruit/seed production by sampling 17–40 fruits from each of 70 trees that were distributed among four sites in wild stands. Fat was extracted from the seeds, and stearic and oleic acid content of the fat was estimated. Highly significant (P < 0.0001) between- and within-tree variation characterised fruits and seed characters. Between-site phenotypic variation was not significant. Stearic and oleic acid percentages in seed fat ranged from 44.16% to 66.12%, and from 24.95% to 48.42% per tree sample, respectively. Moderate repeatabilities were identified in fruit characters and mean seed mass. Moderate positive relationships were found between stearic and oleic acid percentages. Seed fat profiles were not found to vary with other fruit characters. Twenty “plus trees” were selected for breeding.     

Erratum to: Evaluation of the Particle Bonding for Aluminum Sample Produced by Spark Plasma Sintering

Journal of Materials Engineering and Performance -     

Evaluation of the Particle Bonding for Aluminum Sample Produced by Spark Plasma Sintering

Journal of Materials Engineering and Performance - Spark plasma sintering (SPS) is a powder metallurgy process that sinters powder materials within a&nbsp;short time by simultaneous application...     

The effect of operating conditions on aquatic worms eating waste sludge

Several techniques are available for dealing with the waste sludge produced in biological waste water treatment. A biological approach uses aquatic worms to consume and partially digest the waste sludge. In our concept for a worm reactor, the worms (Lumbriculus variegatus) are immobilised in a carrier material. For correct sizing and operation of such a worm reactor, the effect of changes in dissolved oxygen (DO) concentration, ammonia concentration, temperature and light exposure were studied in sequencing batch experiments. DO concentration had an effect on both sludge consumption rate and sludge reduction efficiency. Sludge consumption rate was four times higher at DO concentrations above 8.1 mg/L, when compared to DO concentrations below 2.5 mg/L. Sludge reduction was 36 and 77% at these respective DO concentrations. The effect is most likely the result of a difference in gut residence time. An increase in unionised ammonia concentration drastically decreased the consumption rate. Ammonia is released by the worms at a rate of 0.02 mg N/mg TSS digested; therefore, replacing the effluent in the worm reactor is required to maintain a low ammonia concentration. The highest sludge consumption rates were measured at a temperature around 15 °C, whilst the highest TSS reduction was achieved at 10 °C. Not exposing the worms to light did not affect consumption or digestion rates. High temperatures (above 25 °C) as well as low DO concentrations (below 1 mg/L) in the worm reactor should be avoided as these lead to significant decreases in the number of worms. The main challenges for applying the worm reactor at a larger scale are the supply of oxygen to the worms and maintaining a low ammonia concentration in the worm reactor. Applying a worm reactor at a waste water treatment plant was estimated to increase the oxygen consumption and the ammonia load by 15-20% and 5% respectively.     

Effect of high-pressure/high-temperature processing on chemical pectin conversions in relation to fruit and vegetable texture

Heat sterilization of plant derived food products entails considerable organoleptic and nutritional quality losses. For instance, texture loss of fruits and vegetables occurs, next to turgor pressure losses, mainly due to chemical changes in the cell-wall pectic polysaccharides. High-pressure sterilization, i.e. the combination of high temperature (?90 °C) with high pressure (?500 MPa), could present a positive alternative assuring safety while minimizing quality losses. In this study, the potential of high-pressure sterilization in preserving fruit and vegetable texture was evaluated by investigating the effect of combined high-pressure/high-temperature (HP/HT) treatments on two texture related chemical pectin conversions in model sytems. First, a protocol was developed to perform reproducible kinetic studies at HP/HT under constant processing conditions. Subsequently, apple pectin solutions at pH 6.5 were subjected to different HP/HT combinations (500, 600 and 700 MPa/90, 110 and 115 °C) and the extent of chemical demethoxylation and β-eliminative depolymerization was determined. At atmospheric pressure, both zero-order reaction rate constants increased with increasing temperature. At all temperatures, demethoxylation showed a higher rate constant than β-elimination. However, a temperature rise resulted in a stronger acceleration of β-elimination than of demethoxylation. When combining high temperature with high pressure, β-elimination was retarded or even stopped, whereas demethoxylation was stimulated. These results are very promising in the context of the texture preservation of high-pressure sterilized fruits and vegetables, as β-elimination is accepted to be one of the main causes of thermal softening and low methoxylated pectin can enhance tissue strength by forming cross-links with calcium ions present.     

Kinetics of alkaline phosphatase and lactoperoxidase inactivation,and of beta-lactoglobulin denaturation in milk with different fat content

In the context of identifying intrinsic time temperature integrators (TTIs) for evaluating heat processing of milk, the extent to which milk fat content has an effect on alkaline phosphatase (ALP) and lactoperoxidase (Lpo) inactivation and on beta-lactoglobulin (beta-Ig) denaturation kinetics was studied. Inactivation and denaturation kinetics were analysed in whole, semi-skimmed and skimmed milk. In previous experiments (isothermal and non-isothermal heating conditions), heat inactivation of ALP and Lpo and heat denaturation of beta-Ig were found to follow first order kinetics. This allowed experimental design to be simplified. Data analysis was performed by non-linear regression and results were evaluated by construction of joint confidence regions. The possible effect of milk fat was illustrated by temperature time tolerance (TTT-) diagrams. Although initial ALP activity was lower in skimmed milk compared with semi-skimmed or whole milk, kinetics were comparable and fat content did not seem to substantially affect the ALP test result for pasteurized milk. Unlike ALP, Lpo inactivation and beta-Ig denaturation kinetics differed significantly in milk with different fat content. Differences between Lpo inactivation kinetics were relatively small and acceptable in the context of quantifying the process impact. Denaturation of beta-Ig, on the other hand, seemed to be enhanced at higher milk fat content (> 72 degrees C).