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...     

In vitro β‐Carotene Bioaccessibility and Lipid Digestion in Emulsions: Influence of Pectin Type and Degree of Methyl‐Esterification

Citrus pectin (CP) and sugar beet pectin (SBP) were demethoxylated and fully characterized in terms of pectin properties in order to investigate the influence of the pectin degree of methyl‐esterification (DM) and the pectin type on the in vitro β‐carotene bioaccessibility and lipid digestion in emulsions. For the CP based emulsions containing β‐carotene enriched oil, water and pectin, the β‐carotene bioaccessibility, and lipid digestion were higher in the emulsions with pectin with a higher DM (57%; “CP57 emulsion”) compared to the emulsions with pectin with a lower DM (30%; “CP30 emulsion”) showing that the DM plays an important role. In contrast, in SBP‐based emulsions, nor β‐carotene bioaccessibility nor lipid digestion were dependent on pectin DM. Probably here, other pectin properties are more important factors. It was observed that β‐carotene bioaccessibility and lipid digestion were lower in the CP30 emulsion in comparison with the CP57, SBP32, and SBP58 emulsions. However, the β‐carotene bioaccessibility of CP57 emulsion was similar to that of the SBP emulsions, whereas the lipid digestion was not. It seems that pectin type and pectin DM (in case of CP) are determining which components can be incorporated into micelles. Because carotenoids and lipids have different structures and polarities, their incorporation may be different. This knowledge can be used to engineer targeted (digestive) functionalities in food products. If both high β‐carotene bioaccessibility and high lipid digestion are targeted, SBP emulsions are the best options. The CP57 emulsion can be chosen if high β‐carotene bioaccessibility but lower lipid digestion is desired.     

Influence of pectin properties and processing conditions on thermal pectin degradation

Texture degradation of fruits and vegetables during thermal processing is partly due to pectin depolymerization. In this contribution we investigate the influence of pectin properties (degree and pattern of methoxylation) and processing conditions (pH 2.0, 3.0, 5.0 and 7.0; temperatures of 80 up to 110 °C) on pectin degradation rate constants. Pectins with different degrees and patterns of methoxylation were prepared and heated, the extent of acid hydrolysis, β-elimination and demethoxylation was assayed as a function of treatment time. As the degree of methoxylation and pH decreased, β-elimination rate constants decreased while acid hydrolysis rate constants increased. Demethoxylation rate constants were minimal at pH 3.0 and increased both at lower and higher pH. Reaction rate constants were not considerably influenced by the pattern of methoxylation. All reaction rate constants increased with increasing temperature. As β-elimination rates are reduced by competing demethoxylation, both rate constants were compared. The ratio of these reaction rate constants showed no trend with pH. However, an increase in degree of methoxylation or temperature resulted in a more pronounced increase in β-elimination rate constants than in demethoxylation rate constants.     

A method for characterising cook loss and water holding capacity in heat treated cod (Gadus morhua) muscle

The currently available methods for measuring water holding capacity (WHC) have been developed for raw material characterisation and have been applied to processed (cooked) muscle samples. The intrinsic shortcoming of the methods is that they do not allow rapid and uniform heating, which make them unsuitable for investigating the kinetics of cook loss and WHC. A new method and associated equipment (sample cups) for rapid and uniform heating that allows studying cook loss, water holding capacity and texture of fish samples was developed. After heating and cooling of samples in the sample cup it is feasible to gravimetrically determine the cook loss with a standard deviation within 30% of the total cook loss for minced samples. Both intact and coarsely minced muscle of farmed cod was used to investigate the abilities and limitations of the method with respect to WHC.